Gluten Free Recipes (Most Popular)
From The Gluten Vegetarian Kitchen by Donna Klein. Can replace arborio with other rice - result is less creamy
Can replace rosemary with fresh basil (don't use dried)
Calculated for 6 main dish servings with unsweetened soy milk, Classico spaghetti sauce (tomato and basil flavor) and and extra 1/4 cup of parmesan cheese, and weights for onions and zucchini.
(with tofu and sundried tomatoes)
from: The Eat-Clean Diet Cookbook, by Tosca Reno
Just a small change on the original recipe. I use only egg whites. I think it makes the texture a little softer, and doesn't change the taste at all.
I substituted raisins for the chocolate chips and made these even healthier. Tasty for breakfast
This a an adaptation of a Tuscan Bean soup. I used white kidney beans but you can use any kind of beans you'd like. Add as much or as little of the chilli powders to suit your taste. I highly recommend you use the chipotle chili powder as it adds another depth to the soup. Make sure you add lemon zest as it brightens the whole soup. I used baby spinach. Whenever I cook I don't measure so the recipe gives you a good guideline as to the quantity of the ingredients. Just remember, you make the recipe your own by adding or substituting ingredients that you like or prefer or have on hand. Also please note, the sodium calculation doesn't seem right, it seems too high. I hope you enjoy!
Sweet potato crust with eggs, turkey bacon, and vegi
1 green container
1 red.
1 yellow
Combine these two powerhouse ingredients together and you will have a great breakfast or snack.