Oven Roasted Tomato, Spinach Pesto and Pine Nut Pasta

Roasted Tomato, Pesto and Pine Nut Gluten Free Pasta
This pasta dish is a weeknight staple year round in my house. It is so simple and quick to throw together for dinner and to eat leftover throughout the week. It has become a favourite amongst family and friends! Cherry tomatoes get cooked down in the oven with some extra virgin olive oil, spices and garlic until they are bursting and incredibly sweet! A fresh spinach pesto adds a hearty dose of greens and healthy fats. Whats best is you can add almost any cooked vegetable (try eggplant, zucchini or steamed broccoli) and for you meat lovers, you can put in your favourite organic gluten free sausage. It is really versatile but most importantly SO delicious!

I use a mixture of zucchini noodles and brown rice noodles for this dish. Because it is vegan, having zucchini noodles on their own is often not filling enough. I also love using buckwheat or bean noodles for added protein. I hope you love this as much as I do! I’m off to Croatia, so I’ll be posting as soon as I return. Can’t wait to for new food inspiration. I’ll bring home as many recipes as I can!

Love,
Jen
Roasted Tomato, Pesto and Pine Nut Gluten Free PastaRoasted Tomato, Pesto and Pine Nut Gluten Free Pasta
Photo 2015-06-11, 11 33 18 AM

Serves 4

Ingredients:

• 4 cups cherry tomatoes (rinsed)
• 3 tbsp extra virgin olive oil
• 3 garlic cloves (thinly sliced)
• 1 tbsp dried oregano
• pinch of chilli flakes (optional)
• 3 tbsp pine nuts
• Pasta of choice (I love brown rice, buckwheat or bean)
• spiralized zucchini (optional)
• good pinch of salt and pepper

Pesto Ingredients:

• 3 cups fresh basil leaves
• 3 tbsp toasted pine nuts
• 1 large handful spinach
• 1 garlic clove
• 4 tbsp extra virgin olive oil
• zest of 1 lemon
• juice of 1 lemon
• salt

Directions:

1. Preheat oven to 325 degrees F.
2. In a roasting pan, coat cherry tomatoes in olive oil, garlic, oregano, chilli flakes, salt and pepper. Allow to cook for an hour or until cooked down and bursting.
3. While the tomatoes are cooking toast your pine nuts in a dry sauce pan over medium heat until the oils begin to release. Set aside.
4. Prepare your pesto by adding basil, pine nuts, spinach, lemon juice, lemon zest, salt and garlic into the food processor container. Pulse until a paste forms. Slowly add in your olive oil while processing. Taste and season more if necessary.
5. When the tomatoes are almost finished cooking, cook your pasta according to directions. Drain and place back in the pot you cooked it in. Over low heat, toss with zucchini noodles (optional), pesto (add it slowly, you may not need it all) and half of the tomatoes. Break into the tomatoes! You want the juice from the tomatoes to coat the noodles with the pesto.
6. Serve in a bowl. Garnish with more tomatoes, pine nuts and a spoonful of pesto. Bon appetit!
Roasted Tomato, Pesto and Pine Nut Gluten Free Pasta

Superfood Popcorn

Superfood PopcornThis Clean Eating Goddess is more of a crunchy, salt girl then a dessert one. Chips and french fries are probably my biggest weakness and I literally don’t think I could survive a month without having either. My man refers to me as a chip monster. Yes. MONSTER. Thank god there are some great healthy alternatives out there. I love any chip containing beans, non GMO corn or brown rice as one of the first ingredients. It is also an added bonus if they are baked in olive oil rather than deep fried. It is ok to indulge in these kinds of treats but always remember to keep an eye out on portions. From my experience, NEVER eat from the bag- especially in the car. I have come very close to finishing off an entire bag of chips all by myself. When your driving or doing other activities like watching tv or working on the computer you seem to lose control and become less mindful about what you are actually eating. On the other hand, I know its hard to just have 12 chips. 12 chips are a tease. Many people turn to popcorn because of its large portion for little calories and fat. I don’t count calories, but I know that having an entire bag of chips isn’t the best for my waistline, or my health.

I know that most of us go for that reduced fat microwave popcorn thinking we are doing ourselves good. But when something tastes like butter without butter being in it at all, logic tell us the product has its share of chemicals. So whats the solution, you ask? The old fashioned way- right on the stove top. I have to say, I was quite impressed with just how easy this was to make. I will never go back to microwave popcorn again. The best part is you have complete control of the taste and ingredients that go into your healthy snack. I added lots of superfoods into mine to make it salty, crunchy and also good for you. In this batch, I cooked the corn in anti viral coconut oil and coated the kernels in anti inflammatory turmeric, omega 3 rich chia seeds and vitamin rich maple syrup!
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Ingredients:

• 1 cup corn
• 4 tbsp coconut oil
• good pinch of pink himalayan salt (regular salt is fine)
• 1/2 tbsp turmeric
• 1 tbsp chia seeds
• 1/4 tbsp garlic powder
• 1/4 tbsp chilli flakes
• 2 tbsp maple syrup
• 1 tbsp nutritional yeast
• 1 tsp sumac
• pinch of pepper
• Add ins (optional): dried cherries, 70% dark chocolate, unsweetened coconut flakes, any nut etc…

Directions:

1.Add corn and coconut oil to a large stock pot. Turn on the heat to medium high. Add a good pinch of salt. Wait for the oil to simmer. When the first kernel pops, cover and allow to continue until the popping slows down. Once it begins to slow down. Remove from heat and pour popcorn unto a large baking sheet.

2.In a your food processor add a small pinch of a salt and pepper, turmeric, chia, garlic powder, chilli flakes, nutritional yeast and sumac. Pulse until a powder forms.

3.In a small sauce pan over medium heat, bring your maple syrup to a simmer. Add your spice mixture and stir for 2 minutes to allow the spices to release their flavour.

4.Pour the spiced syrup over your popcorn and toss until evenly distributed. Be careful with your hands here- hot turmeric can stain your hands! (if your hands to get stained, scrub with hot soapy water)

5.Store in an airtight container. I added dark chocolate, dried cherries and coconut for a sweet and salty mix! Feel free to add nuts, dried fruit and other superfoods!Superfood Popcorn

Lavender Poppy Loaf

Gluten Free Lavender Poppy Loaf
I posted this recipe over a year ago now and I decided it was time to give it a revamp in terms of ingredients as well as pictures. I hope you all love this new recipe, and give lavender a try!

Lavender has been one of my obsessions for many years now. My best friend worked at a bakeshop here in Montreal and often came home with leftover cupcakes from the day. On a Monday evening, she brought home a beautiful purple lavender cupcake and I was instantly hooked. Monday’s (only day they had lavender cupcakes) became a little brighter for me as I indulged in the buttery cake that smelled of perfume. Lovely lavender cakes became a birthday ritual for me but often resulted in bloated, uncomfortable evenings. So on this journey to clean eating, I have successfully recreated my favorite dessert. Although I missed the butter cream frosting, the addition of coconut flakes and poppy seeds made the loaf rich and flavourful.

This recipe is grain-free, gluten-free, dairy-free and sugar-free. Like all my recipes, it uses all natural ingredients. This was my first time using millet flour and I have to say, I was quite impressed. There was no unwanted “gluten-free” taste to be found, plus it has an incredible crumb-cake like texture! I highly recommend this flour for cakes and muffins.

Gluten Free Lavender Poppy LoafGluten Free Lavender Poppy LoafGluten Free Lavender Poppy Loaf

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Serves 7-10

Ingredients:

• 1 and 1/2 cups millet flour (almond flour will work too!)
• 1/2 cup coconut flour
• 1 tbsp dried lavender + more for garnish
• 3 tsp. poppy seeds
• 1 tbsp baking powder
• 1/2 cup unsweetened coconut flakes (divided)
• 1/2 cup coconut sugar or xylitol
• 1/2 tsp sea salt (or himalayan salt)
• 1 cup unsweetened almond milk
• 2 large eggs at room temperature
• 1 tbsp pure vanilla extract
• 1/2 cup coconut oil (plus 1 tbsp for greasing pan)

 

Directions:

1. Position a rack in the lower third of the oven and heat the oven to 350°F. Grease loaf pan with coconut oil, or line with parchment paper.

2. In the bowl of a food processor, add you your 1 tbsp lavender and coconut sugar. Process until the lavender has turned into a powder.

3.In a large bowl, combine the millet and coconut flour, coconut sugar, 1/4 cup coconut flakes, poppy seeds,, baking powder, and salt. Whisk until well blended.

4.In a medium bowl, add the almond milk, eggs, melted coconut oil and vanilla. Whisk until evenly combined. Pour the wet ingredients over the dry ingredients. Using a spatula, gently fold until combined. Scrape the batter into the prepared pan and spread evenly. Tap the pan on the counter a few times to even out the batter. Top with remaining coconut flakes and more lavender if you desire.

5. Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Allow to cool for 5-10 minutes and then invert the cake onto a cooling rack and allow to finish cooling for another 30 minutes. Serve with fresh blueberries and tea!
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