Allergy-Friendly BBQ Baked Beans {gluten, dairy, and soy free!}

I confess--I didn't really think I liked baked beans. They're a BBQ staple, sure, and sometimes I would add a small scoop to my plate. But I never went looking for the baked beans either.

Until this weekend.

For Father's Day, I asked my hubby what he'd like me to make for dinner. He wanted baked beans! So I set out to make a batch of baked beans that he would enjoy, and boy, am I glad I did. What a surprise to find out that I like them too! In fact, I'm eating the last little scoop of leftover beans for lunch as I write this.

He wanted bacon in his beans, so I used it in my recipe. I think they would be just as tasty without the bacon, for a vegan option.

Ingredients:
2 Cans of Beans {I used pinto beans, but you would traditionally use something smaller, like navy beans}
4 Strips of Bacon {diced}
1 Onion {on the small side, diced}
1/4 C. Ketchup
1/4 C. Brown Sugar
2 Tbsp. Molasses
1 Tbsp. Dijon Mustard
1 tsp. Garlic Powder
Salt and Pepper

To Make:
Open beans, drain and rinse, place in an 8x8-inch square baking dish {or similar} and set aside.
In a skillet, saute bacon and onion until the bacon begins to crisp and the onion has a translucent appearance. If you wish to omit the bacon, saute your onion in a bit of oil, Earth Balance/butter, or perhaps coconut oil.
Add the bacon and onions to the beans, and mix.
In a small bowl, make your sauce using the ketchup, brown sugar, molasses, dijon mustard, and garlic powder. Add a bit of salt and pepper, to taste.
Pour the sauce over the beans, combine thoroughly, and bake at 325 degrees for 45 minutes.

Please note... the amount of sauce created with this recipe is just right for coating the beans, but doesn't leave any "soupy" sauce behind after baking. If you prefer beans with more sauce, consider doubling the sauce recipe before you add it to your beans.

German-Style Potato Salad {gluten, dairy, and soy free}

Several years ago, I had my first taste of a German-style potato salad. I was hooked! And then I promptly shoved the memory to the back of my mind, where it lay dormant. What brought the memory back? Pregnancy, of course! And if memory serves, it was during my last pregnancy that I first tried this style of salad.

Anyway--my memory didn't fail me. This is one yummy, satisfying salad. It's much lighter than standard BBQ fare, as it doesn't contain even an ounce of mayonnaise.

I love to eat this dish warm, just after it has been put together. It tastes great cold too, so make it ahead and stash it in the fridge if you'd like.

Ingredients:
Red Potatoes {I used six large potatoes}
Bacon {I prefer the uncured variety, and I used six pieces}
White or Yellow Onion {diced}
1/4 Cup Cider Vinegar
3 Tbsp. Sugar
Salt and Pepper {to taste}
Green Onions {I LOVE green onions, so I used an entire bunch. Scale that back if you prefer.}

To Make:
Wash and dice your potatoes, then put them in a large pot of water to boil. Cook until fork-tender, drain, and set aside.
Chop bacon into bite-size pieces, and cook to done in a skillet. I don't like my bacon to be ridiculously crunchy, but if you do, go for it!
Remove cooked bacon from the skillet, reserving the grease. I put mine on a paper-towel lined plate.
Add the diced onion to the skillet, and cook until tender and translucent.
While the onions are cooking, combine potatoes, bacon, and green onions in a bowl. Stir to combine.
Carefully {you ARE adding vinegar to hot grease, after all!} add the sugar and cider vinegar to the cooked onions, and stir to combine.
Pour the vinegar mixture over the salad, and give it a good stir to combine.
Season with salt and pepper to taste, and enjoy!

Gluten Free, Dairy Free, Soy Free BBQ Chicken Pizza

Something about the beginning of this new year has flipped a switch in my brain. I'm craving healthier things during the day {yay!}, and flavor-filled, light dinners that don't leave me feeling less-than-awesome at the end of the day. This isn't a huge change from the way I normally eat, but I do confess to having a pretty big sweet tooth. Ok--let's call it what it is. A carbohydrate tooth.

Anyway.

This pizza seemed just right the other day. Filling, satisfying, and with more than a hint of tangy-sweet BBQ sauce. I used pre-made crusts so it came together quickly. When I've got more time, I like to make Silvana's crusts from Cooking for Isaiah.

Like many of the meals I put together, I didn't use precise measurements. Your needs will vary based on how many you are feeding, the size of your pizza crust(s), and so on. The sauce I put together was enough to cover one pizza about twelve inches, and two smaller "personal size" pizzas.

You'll Need:
Pizza crusts {Udi's and Rudi's are both great pre-made gluten-free options}
BBQ Sauce
Water
Chicken Breasts {I used two and had some left over}
Almond or Rice Milk
Earth Balance Spread
Red Onion {I halved my onion and then sliced it very finely}
Daiya Mozzarella Shreds {or another cheese/cheese replacement of your choice}
Cilantro

To Make:
 In a small sauce pan, mix some BBQ sauce and water. I used less than 1/2 cup each.
Add chicken, and cook over medium-high heat, turning the chicken occasionally.
While the chicken is cooking, put together the sauce for your pizza. I put some BBQ sauce in a small bowl {enough to spoon over my crusts}, and then added roughly one Tablespoon each almond milk and Earth Balance. Of course, you could use plain BBQ sauce here, but I wanted to give my sauce a slightly more creamy consistency.
Spoon sauce over crusts.
When the chicken is cooked through, use two forks to shred the meat, and then stir the mixture to coat with BBQ Suace.
Add shredded chicken to your pizza.
Add finely sliced red onion and cheese/cheese replacement to your liking.
Bake your pizzas according to package or recipe instructions. I baked mine at 425 degrees for 15 minutes or so.
Before serving, top your pizza with washed, chopped cilantro.

Allergy-Friendly {P.F. Chang's} Lettuce Wraps: Gluten Free, Dairy Free, SOY Free!

When he sat down to the table yesterday, my hubby didn't look very impressed with the spread. A plate of lettuce leaves, a bowl of "ground turkey?? we're having ground turkey??," and some sweet potato fries sat in front of him. I reassured him that this wasn't just ground turkey he was about to dig into. So he tried a wrap.

"Oh, HONEY!" he said. He had all but declared the lettuce wraps his new favorite meal by the time he pushed his plate away. Yup--I win!

Anyway--these are good. Really good. They're light, and pretty darned healthy, but they're also satisfying. The perfect meal, if you ask me.

Ready to make some of your own?

You'll Need:
1 lb. Ground Chicken or Turkey Breast {a 1.25-pound package of ground turkey breast works well too!}
1/2 Onion {chopped}
1 Tbsp. Oil
Salt and Pepper

1 tsp. Garlic Powder
1 Tbsp. Freshly Grated Ginger
1 Tbsp. Sesame Oil
2 Tbsp. Coconut Aminos*
3 tsp. Water
1 Tbsp. Peanut Butter
1 Tbsp. Rice Vinegar {I used seasoned rice vinegar}
1/4 tsp. Red Pepper Flakes

1/4 C. Green Onions {chopped}
1/4 C. Water Chestnuts {chopped into small pieces}
1/4 C. Chopped Peanuts {optional--I left them out this time because I didn't have any on hand}

Butter Lettuce or Iceberg Leaves {left whole, and washed}

To Make:
In a large skillet, heat oil and  cook the meat and chopped onion, seasoning with salt and pepper. Stir often and use a spatula to break up the meat into small crumbles.
Combine the garlic powder, ginger, sesame oil, coconut aminos, water, peanut butter, rice vinegar, and red pepper flakes in a microwave-safe dish.
Microwave sauce ingredients for 20-30 seconds and then stir well to integrate the peanut butter, and then set aside.
When the meat is cooked through, add the green onions, water chestnuts, and peanuts and stir to combine.
Top the mixture with sauce, and mix thoroughly.
Serve the mixture with lettuce leaves for wrapping. I put ours out family style and we built a couple of wraps each onto our plates

*If you're not avoiding soy, or want to use gluten free soy sauce in place of oconut aminos, use 2 Tbsp. soy sauce, and add a couple of teaspoons of honey or agave nectar to the sauce mixture.

Shared on... Allergy Free Wednesday, Allergy-Friendly Friday

Gluten, Dairy, and Soy Free Chicken Fried Rice

I love to throw together a big pan of fried rice. It just seems so... perfect! It comes together quickly, fills my family up with healthy veggies and things, and it makes a perfect leftover lunch the next day. My steps vary a bit some days, but the basics are listed below. If your diet dictates that you must avoid eggs, or if you'd like to add a different veggie, or something else simply doesn't appeal, go with it. I really don't think you can mess up when it comes to fried rice.

You'll also notice that my measurements aren't precise. I don't measure when I make fried rice. Instead, I base my ingredient quantities on how much rice I've got, and how many people I want to feed. I filled my rice cooker with two cups uncooked rice and the appropriate amount of water, and went from there.

Ingredients:
Eggs
Chicken {or shrimp, or cubed ham, or tofu, or...}
Carrots {grated with the large holes on your cheese grater}
Peas {ours were frozen}
Rice {this was made using sticky rice, fresh out of the rice cooker, but leftovers are great too}
Coconut Aminos
Salt
Pepper
Garlic Powder
Water

To Make:
If you've got a large, electric skillet, it is perfect for your fried rice. Pull it out and plug it in! If you do not, a large skillet or wok are both great choices. My instructions are based on the use of my non-stick electric skillet.
Scramble several eggs {I used four}, cook them however you'd like, then break or chop the cooked eggs into small pieces, and set aside.
Cut some chicken into bite-sized pieces {I cut up two thin-sliced chicken breast pieces}. Heat a bit of olive oil in your skillet, and cook the chicken, seasoning it with a bit of salt and pepper, and garlic powder.
To the cooked chicken, add shredded carrot {I used two large carrots}, a healthy dose of green peas, your cooked eggs, and the rice.
Stir the ingredients in your skillet to combine, then pour in a bit of coconut aminos. If you aren't avoiding soy sauce, you can use it in this recipe. Be careful not to over-season with additional salt, though!
Add a bit more salt and pepper, and a bit more garlic powder, and stir your rice while it cooks and the flavors combine.
Pour in a bit of water {about 1/4 cup}, put the lid on quickly, and let the rice sit for a few minutes to steam your peas and carrots.
When you come back to check on your rice, it's time for a taste test. Does it have enough flavor? No? Add some more coconut aminos. Not salty enough? You know what to do.
Finally, enjoy!

Quick & Easy Guacamole {gluten and soy free, and vegan}

I am obsessed with avocados. They're just so... perfect! Guacamole is one of my go-to snack foods, because it's so easy to pull together and it's packed with lots of good-for-you veggies.

Guacamole is easy to personalize. If you're not a fan of tomatoes, leave them out! If you love tomatoes, then by all means, add extra. If you prefer hot, spicy dishes, add extra hot sauce. You get the idea.

You'll Need:
2-3 Avocados {depending on their size}
1-2 Medium Tomatoes {diced}
1 Red Onion {finely diced}
1 Lime
Salt
Hot sauce

To Make:
Halve your avocados, remove the pit, and scoop the meat into a mixing bowl.
Cut the lime in half, and squeeze the juice over the avocado.
Using a potato masher, mash the avocado a bit, breaking down the large chunks.
Add tomato and red onion to suit your tastes, then sprinkle with salt and a touch of hot sauce.
Mix the ingredients once more using the potato masher.
Serve with tortilla chips, as a side dish for enchiladas or tacos, or with veggies for dipping.

Southwestern Style Bean Salad {gluten free, soy free, vegan}

This salad happened as a result of a very large pot of cooked red beans and my sudden lack of interest in the planned meal--red beans and rice. I really thought red beans sounded yummy when I was plotting the week's meals, but when the time came to make them, it sounded like such a warm, heavy meal that I opted to revise my plan. I'm so glad I did! This is a yummy salad that I know I'll make again soon.

You aren't limited to the options listed in my recipe, either. Try adding other veggies you love, or a different variety of beans. You could sprinkle in some Daiya shreds. Different seasonings would give you a new flavor, too.

And by the way--do you make homemade tortillas? Because you should. They're SO simple, and the taste and texture are amazing. That's a homemade tortilla you see there in the picture, made using my favorite tortilla press and the recipe on my package of Maseca.

Anyway--that salad! Make this, soon. You'll be glad you did.

You'll Need*:
*measurements are approximate, as I used what I had on hand. Feel free to add to, or take away from, my list of ingredients to suit your family.

Cooked Red Beans {I cooked a 1 lb. bag of beans and used about 2/3 of the resulting pot of beans}
Diced Tomatoes {I used two}
Diced Avocados {I used two}
Thawed Frozen Corn Kernels {or Fresh off the Cob, about 1 Cup}
Diced Green Onions {1/2 cup or so}
Chopped Cilantro {2 Tbsp.}
Lime {one, juiced}
Cumin {to taste, I used about 2 tsp.}
Salt {to taste}

To Make:
Cool cooked beans to room temperature by letting them sit for a bit, or by rinsing them some under cool water. Combine beans and veggies, and then squeeze lime juice over the top. Stir to combine, then season with cumin and salt as you wish. Serve with tortilla chips for dipping, or with tortillas, like we did.

We ate our salad at room temperature, but it would also taste great after some time in the fridge.

Adopt a Blogger: Mary from Sweet Roots

I recently stumbled on a blogging event called Adopt a Blogger over at And Love it Too. It seems silly now, but I was a bit intimidated by the process when I first read about it. Dreamily, I posted about it on Facebook, where Mary, from Sweet Roots, joined in. Mary's commitment to participate--and her having chosen me!--motivated me, so I adopted her 'back.'

And so it was.

I had grand dreams of making several of her recipes, and you'd better believe they're still bookmarked, but time only allowed for one recipe this go 'round.

Mary's Refreshing Garbanzo Bean Salad jumped off the page at me. The bright, fresh-looking colors! the beautiful photography! I knew it would be the perfect fit with some Ridiculously Easy Grilled Chicken.

I'll be honest and say that my experiences in cooking with mint are very, very limited. I was unsure of how I would feel about actually eating mint leaves. Isn't that silly?? I was pleasantly surprised, though, and Mary's recipe title is right. The salad was refreshing! Perfect for the hot summer days we're having.

Mary, thank you for sharing such beautiful recipes! I'll be back soon to try your Hibiscus Tea and Carob Bars.

Cilantro-Lime Rice

This is a simple suggestion, and really, doesn't even require a recipe. I love to pass on quick suggestions for sprucing up an ordinary side dish, though! I served this rice, flavored with cilantro and lime juice, with seasoned black beans and chunky salsa last night for dinner.

To make this dish, all you need is a pot of freshly cooked rice, some chopped cilantro, and several lime wedges. I cooked my rice in the rice cooker, flipped open the top, and then squeezed in the juice of about 1/2 a lime and stirred in the cilantro. Season with salt, and you're ready to go!

I hope you'll give this a try--or even use it as inspiration for another flavor combination. Rice can be boring, but I was thrilled with how much FLAVOR this version gives.

Ridiculously Easy Grilled Chicken {gluten, dairy, and soy free}

When summer starts up, I have a hard time adjusting to the heat. Don't get me wrong! I love the summer weather! But my body protests for a couple of weeks.

Anyway. The end result of a protesting body is a mama who doesn't really have much of an appetite for anything but watermelon, and a husband and small boy who aren't too thrilled with that option. What's a girl to do? Easy. Make it easy.

I spend as little time as possible in the kitchen by putting as MUCH as possible on the grill. Then, that fabulous husband I mentioned works his magic, and dinner is served.

This chicken is so easy, it doesn't really need a proper recipe. Just follow these steps:

1. Select an appropriate number of chicken breasts for your family.
2. Place the chicken breasts on a flat surface, cover with plastic wrap, and then pound the pieces to less than an inch thick.
3. Working one side at a time, rub a touch of olive oil on the chicken, and then sprinkle with your choice of seasonings. These have chili powder, cumin, and a light sprinkle of salt on them.
4. Transfer the chicken to the grill, and keep an eye on 'em. Remember, thin chicken will cook quickly!

Summer Salad with Fresh Corn and Tomatoes {gluten, dairy, and soy free}

I pulled this salad together tonight and served it with grilled chicken. It was so yummy, and so fresh! Later this summer, nearly all of the ingredients will be available from our garden, so I can see a whole lot more of this salad in my future.

My measurements are approximate, so don't be anxious to tinker with the recipe a bit. Just pile everything into a bowl until it looks appealing to you!

Ingredients:
1/3 Cup Cider Vinegar
2 Tbsp. Honey {or agave}
Salt &  Pepper
1/8 Cup Chopped, Fresh Basil
1/4 Cup Diced {Red} Bell Pepper
1/3 Cup Diced Red Onion
1/2 Cup Diced Cucumber
1/2 Cup Halved Cherry Tomatoes
1-2 Ears of Corn, {sliced off the cob}

To Make:
Combine cider vinegar, honey, salt, and pepper in a small bowl. Whisk thoroughly, then set aside.
In a medium bowl, mix the chopped vegetables, then top with the cider vinegar mixture and stir to combine immediately before serving.


Shared on... Summer Salad Sundays

Black Bean Cakes with Cilantro-Avocado-Lime Slaw {gluten, dairy, soy free}

I can't believe how much I loved my dinner last night. It was so good, I had to hurry right along to share it with you... now! Please make this soon. I promise you'll enjoy it. {Inspired by a recipe from The Family Dinner.}

For the Slaw, You'll Need:
2 Cups Cabbage {finely sliced}
1 Carrot {shredded}
1/2 Cup Sweet Onion {sliced, diced, in strips... you choose!}
Salt & Pepper
2 tsp. Sugar
2 tsp. Vinegar
1 tsp. Lime Juice
Cilantro {washed and chopped, a little or a lot}
Avocado {diced}

To Make the Slaw:
Combine cabbage, carrot shreds, and onion in a mixing bowl.
Add a sprinkle of salt and pepper, sugar, vinegar, and a squeeze of lime juice, and stir or toss to combine.
Add cilantro to taste. {I used a ton, because we love the stuff.}
Gently stir in diced avocado.
Set aside while you make the bean cakes.

For the Bean Cakes, You'll Need:
1/2 Cup Onion {finely diced}
2 tsp. Ground Cumin
Salt & Pepper
1/2 Cup Diced Green Chile's {make your own, or use a 4 oz. can}
1 Can {15 oz.} Refried Black Beans
3/4 Cup Black Beans {drained and rinsed}
1/2 Cup Cornmeal
1 Tbsp. Vinegar
1 Tbsp. Lime Juice
3/4 Cup Crispy Rice Cereal
Olive Oil {for cooking}

Update: this recipe originally called for an egg, but I've since tried making the cakes without egg, and was very successful! These black bean cakes are vegan now!

To Make the Bean Cakes:
Combine diced onion, cumin, a sprinkle of salt and pepper, and green chiles in a mixing bowl. Stir to combine the seasonings.
Add refried beans {I didn't actually use the entire can. I left about two inches in the bottom of the can.}, black beans, cornmeal, vinegar, and a squeeze of lime juice to the mixing bowl.
Mix the ingredients to combine well, digging in with your hands if necessary. I did!
Set the mixture aside for ten minutes or so, or place in the fridge for a longer stretch of time if you prefer to make meals ahead of time.
When you're ready to cook your bean cakes, stir or mix in the rice cereal.
Heat olive oil in a large, non-stick skillet. {I used my electric skillet.}
Scoop a portion of the mixture into your hand, roll it into a ball {You choose the size, but mine were a bit larger than a golf ball and I wound up with ten cakes.}, and then gently flatten the ball into a patty.
Place cakes in the skillet, allowing them to cook for several minute on each side over medium-high heat.
Be gentle, as these won't hold up quite as well as a meat patty or similar food item. Use a spatula t scoop the cakes up and carefully flip them, adding more oil before putting the cakes back down if necessary.

To serve, top the warm Bean Cakes with cool, crunch Slaw.

I shared this recipe on... Life as MOM, Foodie Friday, My Meatless Mondays, Made from Scratch Monday, Fresh Bites Friday, Just Another Meatless Monday

Pesto Pasta Salad

I threw this pasta together today with the ingredients I had on hand. It was so yummy, I couldn't help but share. Just after it was made, we ate it warm for a late lunch. Tonight, I'm snacking on the cold leftovers. My point? It makes a tasty warm meal and a great make-ahead salad.

There are no precise measurements for my recipe, only a general idea. Consider it a starting point, and make this dish your own.

Ingredients:
Gluten Free Pasta
Chicken {thinly sliced; feel free to omit for a vegan dish}
Onion {I used half of a sweet onion; sliced}
Mushrooms {sliced}
Green Peas
Pesto {I used store-bought vegan pesto, so that it would be free of cheese}

Directions:
Boil pasta, drain, and set aside.
Heat a bit of olive oil in a skillet, and add chicken. Season with salt and pepper, and saute for several minutes.
When the chicken is nearly cooked, add the onion and mushrooms and stir to mix.
When the chicken is done and the onions and mushrooms are tender, add a good-size scoop of green peas. Mine were frozen, so I stirred them in and allowed a minute or two for them to warm.
Add a big scoop of pesto, stirring it into the warm chicken mixture so that it 'melts' and coats the chicken and veggies.
Add cooked pasta, and mix once more.
Serve warm, or tuck it in the fridge for a cold treat later on.

This recipe has been shared at... Allergy Free Wednesdays, Summer Salad Sundays

Meal Planning... but not really!

Meal planning isn't my strong suit. I tend to lay out a loose idea of what I'd like to serve over the course of a week, and collect new recipes before heading to the store. Inevitably, though, my plans change and I make at least one trip to the store during the week.

I definitely have some "go to" favorites, though, and things that frequently make their way into our rotation.

Breakfast:
Scrambled eggs, with or without "add in" ingredients such as mushrooms, green onions, bacon, Daiya "cheese."
French toast made with Udi's bread
Diced, pan-fried potatoes {these are a staple in our house}
{Certified gluten free} oatmeal, often made as Overnight Oatmeal
Pancakes or waffles made from Bob's Red Mill GF Pancake Mix {we add a can of pumpkin to keep pancakes moist}
Puffed Oven Pancake, a weekend favorite
Egg "muffins," which can be made ahead and reheated {recipe coming soon!}

Lunch:
Leftovers! I've always loved leftovers for lunch.
Grilled cheese made with Daiya and Udi's bread, or homemade bread
Quinoa & Black Bean Salad, dipped with tortilla chips
Hummus and veggies or tortilla chips
Hummus spread on a locally-made corn tortilla and wrapped with turkey deli meat or veggies
Sandwiches made with "safe" ingredients... egg salad, turkey, tuna...

Dinner:
Meatloaf and mashed potatoes, or meatballs with bbq sauce and mashed potatoes {use gluten free bread or oats in your current recipe}
Homemade soups... chicken noodle, potato, veggie...
Red Beans and Rice
Tacos served with locally-made corn tortillas, or taco salads
Breakfast! We love breakfast for dinner around here... see above for ideas.
Stir-fry, a good way to use up veggies in the fridge, with or without meat and served over rice
Baked chicken, sometimes whole, sometimes cut into pieces and seasoned with safe spices and things
Baked potatoes with toppings, sometimes with chili or pulled pork

Snacks:
I'm a compulsive snacker, and definitely the type to eat many small "meals," or snacks, throughout the day rather than three squares. I usually have some combination of the following stashed away...

Fruit
Tortilla chips, usually with homemade salsa, pico de gallo, or hummus
Veggies
Baked goodies {lots of recipes on my recipe index!}
Popcorn {popped in the air popper, topped with a little Earth Balance and salt}
Coconut milk yogurt, sometimes with Udi's granola stirred in
Cold cereal with almond milk
LARABAR's {good for on the go, always stashed in my bag}
Enjoy Life Foods Snack Bars {good for on the go, always stashed in my bag}

When you're starting to consider a diet that will eliminate gluten, dairy, or soy, or perhaps something else, I'd encourage you to make a list similar to this one based on your *current diet.* You might be surprised at how many of your favorites can be easily altered, or are already safe for your new diet. With your list complete, do some online research to find suitable substitutes. If you're stumped, ask me! I'd love to help.

Quinoa and Black Bean Salad

I put this salad together last night while I was working on dinner so that I'd have something other than graham crackers to munch on during the day. It was so simple, and could definitely be altered to suit your tastes. Use this recipe as a base, and then add or subtract as you'd like... perhaps some corn or diced avocado? Pine nuts? Sunflower seeds? Tomatoes? Anything goes, really!

You'll Need:
1/2 Cup Quinoa {cook according to package directions}
1 Can Black Beans {drained and rinsed}
1 Red Bell Pepper {diced}
1 Small Onion {diced, and I did not add a whole onion as I prefer less raw onion}
Cilantro {I probably used 1/3 cup, stems removed and chopped}
Olive Oil
Lime Juice
Chili Powder
Salt

To Make:
Cook quinoa according to package directions.
Transfer quinoa to a medium bowl, and add the black beans, diced red bell pepper, onion, and cilantro.
Drizzle a bit {and I do mean a very small amount! nobody likes oily quinoa!} of olive oil and lime juice over the mixture, stirring to combine.
Season lightly with chili powder and salt, tasting to see if the flavor suits you.
Store in an air-tight container in the fridge.

I like to dip my salad with tortilla chips, but it's also great on its own, or served over lettuce.

This post shared at: Traditional Tuesdays

Spicy Sesame Noodles {gluten free, soy free, and vegan}

The other day, when we had spaghetti and meatballs, I made way too much pasta. Truly, I have no idea what I was thinking, but it was a lot of pasta. No leftover sauce meant a bowl of sad, limp noodles in my fridge. What's a girl to do?

Make Spicy Sesame Noodles, of course!

I originally made something similar to this by following a non-gluten/dairy/soy free recipe. I followed it too closely, didn't really think through the changes my ingredients would make, and the result was only so-so.

This second attempt is much tastier. That means I get to share it with you!

You'll Need:
1 Box Spaghetti or Linguine Noodles {boiled and rinsed under cool water}
1/2 Cup Sesame Oil
1 Tbsp. Red Pepper Flakes {or less, as this will result in a decently spicy taste!}
4 Tbsp. Coconut Aminos {soy sauce replacer}
2 Tbsp. Honey {agave should do nicely here, and if you're using true soy sauce, add extra honey/agave}

Chopped Green Onions
Chopped {fresh} Cilantro
Sesame Seeds

To Make:
In a small pan, heat sesame oil and red pepper flakes over medium heat for several minutes, being careful not to boil or burn the oil.
Pour the oil through a small strainer into a bowl, discarding the red pepper flakes.
Add coconut aminos and honey to the warm oil. Stir to melt honey and combine ingredients.
Pour oil mixture over the cool pasta, add desired amount of green onions, cilantro and sesame seeds, then stir to combine the mixture.

You can enjoy your snack right away, or stash it in the fridge for a bit to allow the flavors more time to combine.

Chinese Chicken Noodle Soup {Gluten, Dairy, and Soy Free}

There's no denying it--I'm a soup junkie. I'd probably make different soups every night of the week if there weren't others around to protest.

Anyway. This is a soup that I love to throw together quickly for lunch. I do not measure the ingredients {so these are estimates}, and the specifics vary a bit depending on what I've got on hand, but here are the basics.

Ingredients:
One large can/carton of Chicken Broth
2 tsp. Freshly Ground Ginger
2-3 Star Anise Pods
One chicken breast, cut into thin strips
2 Cups chopped Bok Choy
1 Cup Bean Sprouts
1/2 Cup thinly sliced Mushrooms
{A big handful of} Rice Noodles

Other ingredients I've used... leeks, green onions, sliced white onion, bamboo shoots, and a dash of Coconut Aminos--or soy sauce, if you're able to eat soy.

To Make:
Simmer the chicken broth, ginger and star anise while you slice the chicken.
Add chicken, and cook for several minutes.
Add vegetables, reserving the bean sprouts for the end, and allow to cook for a few minutes.
Add the rice noodles, reduce the heat a bit, cover and allow to simmer until the noodles are cooked through.
Add bean sprouts and serve, removing the star anise pods.