foodie: my favorite gluten-free lunch (with avocado!)

as you know, i'm going "gluten-free" for a month to see if it clears up my pesky stomach issues and makes me feel overall better.  without gluten (i.e. wheat), my usual lunch of a pita sandwich is a no-go for the time being, but i'm not missing it at all because of my new favorite lunch of avocado topped with sauteed onions and goat cheese.  (is your mouth watering yet?!)

here's what you'll need for lunch for one...

1/2 avocado, in-tact and scooped out of the skin
1/2 onion, chopped
1 tsp olive oil
1 oz goat cheese
1 tomato, sliced
lemon wedge
chives
salt & pepper

1. saute onions in olive oil.  season with salt and pepper.

2. squeeze some lemon on the avocado (if desired) to keep it from browning, and fill it with goat cheese and surround with tomatoes. 

3. top everything with the hot onions as soon as they're done so that they can begin to melt the cheese!

4. garnish with chopped chives, or herb of your choice.

(for a vegan option, replace the goat cheese with chopped kalamata olives to add some richness.  i had that version the other day and it was delish too!)

bon appetit!

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foodie: how to use leftovers for stuffed peppers

stuffed peppers are hearty, filling and delicious...and they are a fabulous way to use up leftover veggies, rice and cheese.  i'm all about simple, all-in-one meals, and stuffed peppers fit that to a "t".  (plus, they're gluten-free in honor of my month-long wellness experiment :-)

here's what you'll need for 4 stuffed pepper halves...

2 red peppers, washed, halved and seeded
leftovers!!! (i used vegetarian baked beans & sauteed onions, but you could also use rice or quinoa and any cooked veggies you have on hand - get creative with it!)
1/4 cup marinara sauce
2 tbsp bbq sauce
1/4 cup bleu cheese
salt & pepper

preheat oven to 425

1. place peppers in a cast iron skillet or pie plate, make sure they're secure and don't wobble.

2. mix "leftovers" together and season with salt and pepper if need be, and fill all pepper halves equally.

3. mix together marinara and bbq (you could also use salsa), and top peppers with it.

4. sprinkle with cheese.

5. pour 1/2 cup of water in the base of the skillet before baking so "steam" the peppers.

6. every 15 min, spoon some of the water in the base of the skillet over the peppers so they don't dry out.  cook for 45 min or until the peppers are super tender the cheese is bubbly and filling is lightly browned.

this one-dish dinner is super easy to make, and a great way to make use of all those leftover cooked veggies and odds-n-ends you have in the fridge.

enjoy!

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foodie wednesday: roasted fennel with parmesan

as a person who loves to cook, i love trying new ingredients.  when i was at the farmer's market the other day, i came across some fennel - thought i've enjoyed it several times, i've never cooked it myself.  i figured i could probably handle it, so i purchased the bulb and headed home.  not sure what to do with it, i watched {this youtube video} about how to clean it and then googled some recipes for inspiration.

this is what i came up with:

1 fennel bulb, cut into 1/3 inch strips horizontally
1 tbsp olive oil
2 tbsp grated parmesan
1 tbsp fennel fronds, chopped
salt & pepper

preheat oven to 400

1. drizzle baking sheet with 1/2 tbsp of oil and arrange fennel. 

2. drizzle fennel with remaining olive oil and season with parmesan, salt and pepper.

3. bake for approximately 35 minutes until fennel is tender.

4. remove from over and sprinkle with chopped fronds.

this makes a simply delicious side dish for two, or you can use it atop a salad or mixed into pasta or couscous.  yum!

bon appetit!

check out my new mission for lifestyle maven {here}.

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foodie wednesday: homemade trail-mix granola bars

i've been on the hunt for a good granola bar recipe for years now. i love chewy granola bars, but in general try to avoid processed foods - hence, my need for a good recipe.  this one i've adapted below came to me via a vegetarian times email, and it gets 2 thumbs up from me (and craig...and my mom). my one point of contention: it's more of an oat "blondie" than a true granola bar, but it's so delicious, who's complaining?

here's what you'll need:

1 1/4 cup rolled oats
1/2 cup whole wheat flour
1/4 tsp baking soda
1/4 tsp salt
1/3 cup raisins
1/4 cup butterscotch morsels
1/4 cup pecans, chopped
1/2 cup brown sugar
1/4 cup maple syrup
1/4 cup peanut butter
1/8 cup vegetable oil
1 large egg white
cinnamon & nutmeg

(the original recipe {here} called for dried apricots, chocolate morsels and walnuts...among other things...but i modified the recipe to suit what was in my pantry.)

preheat your oven to 350 degrees and grease an 8x8 baking dish.

1. in a medium bowl, mix together oats, flour, baking soda, salt, raisins, butterscotch morsels and pecans.  add a dash of cinnamon and nutmeg if you want.

2. in a large bowl, combine sugar, syrup, peanut butter, oil and the egg white. mix until smooth.

3. add dry oat mixture slowly into the wet ingredients until thoroughly mixed.

4. pour batter into prepared baking dish and bake for approximately 35 minutes.

allow to cool completely before cutting.  this recipes makes 12 bars : )

enjoy!

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