Wednesday, July 16, 2014

A Simple, Healthy, Balanced Breakfast

Some say breakfast is the most important meal of the day. It also happens to be my favorite. In the summer, I tend to alternate between smoothies and eggs for breakfast. The beauty of both is that they are versatile (so it's pretty hard to get sick of them) and they are packed with protein (so they keep you feeling full and satisfied until your next meal).

Below are two of my favorite summer breakfasts—one egg recipe and one smoothie recipe. Both are simple, healthy, satisfying, and mmm mmm good. Enjoy!

Be well,

-The Gluten-Free Yogi




Scrambled Eggs with Pesto, Avocado, and Cherry Tomatoes
Serves 1

Ingredients
2 eggs, scrambled with Extra Virgin Olive Oil and a pinch of sea salt and freshly cracked pepper
1 half of a fresh avocado, diced
1–2 tablespoons of pesto (Seggiano Basil Pesto or homemade)
3–6 cherry or grape tomatoes, cut in half

Instructions
Scramble your eggs and serve with a dollop of pesto and the diced avocado and tomatoes.

Note: I mostly enjoy this dish in the summer because it's pesto season and I can use fresh arugula or basil pesto from my garden. But really, this dish is good all year long.


When I'm in a bind and I don't have homemade pesto already made, I use Seggiano Basil Pesto because it's delicious, raw, gluten-free, and dairy-free. 


Strawberry Protein Smoothie
Serves 1

Ingredients
1 cup unsweetened organic hemp milk or coconut milk
1 ripe banana
4-6 organic strawberries
2 tablespoons raw organic cashew butter
OPTIONAL:
1 tablespoon ground flax seeds
1 tablespoon chia seeds

Instructions
Combine the ingredients in a blender and blend until smooth. Serve and enjoy!




Monday, July 7, 2014

The Best Wings Ever

If you like your wings with a kick, this recipe is for you! These wings are spicy, sweet, a little smokey, and a tad tangy. And my oh my are they delicious! The secret ingredient? Sriracha. Oh how I love Sriracha…and so does my husband. In fact, I'm contemplating getting him this T-Shirt because he loves Sriracha so much. 
This marinade also tastes great with other cuts of chicken. We tried it with chicken thighs last week and it was equally delish. But if you're a wing fan, try this recipe with wings first. It won't disappoint.

I like to serve my wings with my pineapple minted green rice recipe from last week as well as with a nice crunchy salad with lettuce, cucumbers, and avocado. That way, I'm getting some greens and whole grains with my decadent wings. 

Try this recipe out for your next summer BBQ!

Enjoy,

-The Gluten-Free Yogi

Ingredients
24 chicken wings
1/4 cup gluten-free Tamari
1/4 cup Sriracha
1/4 cup Bragg Apple Cider Vinegar 
1/4 cup honey
3 tablespoons minced ginger 
4 cloves of freshly minced garlic 
Juice from 1 lime

Instructions 
Combine the above ingredients in a large mixing bowl. Stir together the ingredients and add then add the chicken and toss well. Marinate the chicken for 1–2 hours in the refrigerator. To marinate, use a plastic bag or keep them in the bowl and toss them every twenty minutes. 

Once the chicken is done marinating, grill them up and enjoy!

Monday, June 30, 2014

Green Jade Pearl Rice with Fresh Pineapple and Mint


I'm seriously digging this rice recipe this summer. It's light and refreshing and perfect for pineapple season. And speaking of pineapples, I recommend watching this video if you find yourself always winding up with too-tangy, not-yet-ripe pineapples. 

I like to use Jade Pearl Rice with this recipe because it is infused with bamboo, which results in a soft green color and a sweet, nutty flavor. However, you could probably get away with using a brown or white rice with this recipe, too. 

As always, this recipe is gluten-free, dairy-free, and oh-so-healthy! 

Enjoy! 

- The Gluten-Free Yogi

Green Jade Pearl Rice with Pineapple and Mint
Yields: 6-8 servings

IngredientsGreen Jade Pearl Rice (2 cups uncooked)
2 cups of freshly diced pineapple
1/4 cup freshly minced mint
1/2 teaspoon sea salt

Instructions
Prepare the 2 cups of rice per the instructions on the packaging. While the rice is cooking, prepare the pineapple and mint and then set them aside.

When the rice is done cooking, transfer it to a shallow serving bowl to allow it to cool slightly. After 5-10 minutes, toss in the pineapple, mint, and salt.

Note: this dish compliments grilled meats and spicy foods beautifully.

Tuesday, June 24, 2014

Gluten-Free Arugula Pesto

We have a whole lot of arugula growing in our garden right now, which means we're making tons of salads and pesto. This particular pesto recipe is great for fresh, mature arugula because the peppery flavor of the greens really comes through and makes for a bolder, less sweet pesto than the standard basil variety. It's also dairy-free—but I promise you won't even miss the dairy!

I recommend serving this pesto on top of grilled meat, tossed with roasted vegetables, spread over sandwiches, or as a pesto in a more standard pasta dish. Because of all the lemon, vinegar and fresh garlic, it can stay fresh in your fridge for a few days and you can enjoy it in a variety of ways.

Be well!

-The Gluten-Free Yogi


Ingredients

5 cups packed fresh arugula, rinsed
2 cloves minced garlic
A sprinkle of sea salt and freshly ground pepper
1 cup Extra Virgin Olive Oil
2 tablespoons pine nuts
2 tablespoons cashews or chopped walnuts
Juice from 1/2 lemon
2 tablespoons "O" champagne citrus vinegar

Instructions
Combine the ingredients above in a blender or food processor until they are smooth and well-blended.