Vegan Egg Rolls

Servings: 12 egg rolls
Time: 25 minutes

INGREDIENTS

  • 1 pkg Vegan egg roll wraps (I use Nasoya)
  • 1 tsp minced ginger
  • 2 cups cabbage slaw
  • 2 Tbsp tamari sauce OR coconut amino acids
  • Non-stick cooking spray
  • Sweet chili sauce, for dipping
  • Chives OR green onions, for garnish
  • Cooking oil as needed (I stick with EVOO)

DIRECTIONS

  1. Heat skillet with enough EVOO to simmer ginger until fragrant
  2. Add cabbage slaw and cook 2-3 minutes, stir in tamari/amino acids, remove from heat
  3. Allow to cool before scooping about 2 Tbsp of filling onto 12 egg roll wraps
  4. Fold wraps: bottom corner over filling, then fold in side corners, and roll to wrap tight. Brush top flap/corner with water in order seal.
  5. Heat oven to 400°F. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly brush rolls’ tops with EVOO and bake until golden brown (about 10-12 minutes.)
  6. Serve with sweet chili sauce and chives/green onions.

[Super Simple] Overnight Oats

Servings: 1

Time: 5 min (prep), 8+ hours (refrigerate)

INGREDIENTS

  • 1 Chobani Greek yogurt cup (any flavor)

  • 1/2 cup rolled oats

  • 1 Tbsp chia seeds

DIRECTIONS

  1. Mix all ingredients in a seal-able bowl. Mix well so oats and seeds are covered in yogurt.

  2. Seal and refrigerate overnight.

  3. Enjoy a quick, nutritious meal! Keeps in the fridge up to four days.

Strawberry Salsa

Servings: Depends…
Time: 5 minutes

INGREDIENTS

  • 1 Tbsp honey

  • 2 Tbsp lime juice

  • 4 cups strawberries, diced

  • 1/4 cup red onion, diced

  • 2 Tbsp cilantro

  • 1 jalapeno, diced

DIRECTIONS

  1. Mix strawberries, onions, cilantro, and jalapeno in a seal-able bowl.

  2. Pour honey and lime juice over the mixture. Seal with cover and shake to combine.

  3. Serve over fish or chicken.

Caprese-Stuffed Mushrooms

Servings: 4
Time: 30 minutes

INGREDIENTS

  • 2 Tbsp olive oil

  • 2 cloves garlic, crushed

  • 1 tablespoon freshly chopped parsley

  • 4 large Portobello Mushrooms, stem removed, washed and dried with a paper towel

  • 1 cup crumbled goat cheese

  • 1 cup grape (or cherry) tomatoes, halfed

  • garlic salt, to taste

  • fresh basil, shredded to garnish

  • ¼ cup balsamic vinegar

DIRECTIONS

  1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.

  2. Combine olive oil, garlic, and parsley into a small bowl. Brush each mushroom (in and outsides) and place them dome-down on a baking sheet.

  3. Place tomatoes in a small saucepan with garlic salt and “squash”. Simmer on low until fragrant.

  4. Fill each mushroom with the tomatoes and top with 1/4 cup goat cheese. Grill/broil until mushrooms are tender and the topping browns (about 8 minutes).

  5. To serve, top with the basil, drizzle with the balsamic vinegar and sprinkle with salt to taste.

Savory Sundays: GF Pesto Shrimp Fettuccine

Being forced to eat a mostly gluten-free diet has been a challenging yet enlightening experience. Sometimes I choose to suffer the consequences and indulge, but most of the time I behave and search for GF options. Thankfully, many GF substitutions don’t have a drastic taste difference — except for GF pizza crust, I canNOT seem to find one that I enjoy yet. Sigh.

One night a few weeks ago I was craving seafood. I debated running to the store and grabbing some cream to make homemade Alfredo sauce, but decided to utilize some ingredients in the fridge. And here was my creation!

Our pantry had a half box of GF fettuccine and the fridge sported a small jar of pesto, nearing-expiration cherry tomatoes, and an almost-empty can of Parmesan. I decided to mix all the ingredients together and created one of G’s and my favorite dinners to-date.

I initially used 2 Tbsp of pesto, but felt it was a bit too strong. I also did not use any liquid the first attempt and found the dish pretty dry. Since experimenting a few more times, I’ve narrowed the pesto down to only 1 Tbsp and a Tbsp of olive oil. This is a super simple dish to make on a busy night and be completely full and happy for the evening.

Gluten Free Pesto Shrimp Fettuccine

  • Servings: 4
  • Difficulty: Easy
  • Print

A flavorful seafood dish that is gluten free.

Ingredients

  • 1 lb shrimp
  • 1 lb gluten free pasta (I prefer to use fettuccine or spaghetti)
  • 1 Tbsp pesto
  • 1 Tbsp olive oil
  • 3/4 cup cherry tomatoes, halved
  • 1/4 cup grated Parmesan
  • minced garlic, to taste
  • garlic salt, to taste

Directions

  1. Cook pasta until desired texture
  2. While cooking pasta, saute shrimp in a different pan with minced garlic and some salt
  3. When both pasta and shrimp are fully cooked, mix together and toss with olive oil
  4. Add pesto and stir together
  5. Add tomatoes and Parmesan
  6. Serve hot

If you would like to add some spice, red pepper flakes are a great choice — G usually adds a dash or two to his plate.

Let me know what you think, and if you try any substitutions or tweaks.

Enjoy, friends!