Entrées

More Recipes To Come!

Our Healthy Stir-“Fry”

This is a delicious and quick weeknight meal. It is not fried, but rather sauteed with a little bit of oil and water to give it that healthy crunch.

• 1 zucchini
• 1 yellow squash
• 2 bell peppers – recommended red or orange
• 2 large carrots
• 1/2 red onion
• 1 large bok choy
• 2 cloves of garlic
• 1 tsp. ginger
• 2 Tbs. Tamari Gluten-Free Sauce
• Salt to taste
• Cilantro and sesame seeds for garnish

1. Cut carrots however you like place on an oiled skillet. Add 2 Tbs of water. Cook for 3 min on medium heat with the lid on.
2. Add cut peppers, onions, zucchini, and yellow squash. Cook on medium heat for 7 min, stirring it every few minutes
3. Add cut bok choy, minced garlic and minced ginger. Bok choy can be cut in 1-inch pieces. Add the Tamari Gluten-Free Sauce, salt, pepper. Let simmer for a few minutes.
4. Garnish with cilantro and sesame seeds. Serve by itself or over plain rice or rice noodles. Enjoy!

Ala’s Family Stew

A stew does not have to take all day to cook. This delicious stew is as quick and easy, as it is comforting. Light, mild, and so healthy, it is also budget-friendly, especially if made vegetarian.

• 1 yellow onion
• 2 carrots
• 2 cups diced chicken/ turkey breast (optional)
• 2 russet potatoes
• 1/2 bell pepper
• 3 cups cabbage
• 4 ripe tomatoes or 1/2 can diced tomatoes
• 1 cup frozen peas
• 3 cups water
• 1 Tbs olive oil
• 3 cloves of garlic
• Salt and pepper to taste

1. Warm a pot or a Dutch oven and oil it. Dice the onion and the carrots. Sautee on medium-low, covered with a lid until the onions are translucent.
2. Add potatoes, diced tomatoes and water. Add chicken if desired. Cover and continue cooking on medium-low for 10 min.
3. Add peppers, cabbage, minced garlic, and peas. Season with salt and pepper to taste. Cook covered until the potatoes are ready (around 15 min). Enjoy!

Pasta Puttanesca (Gluten-Free)

Our family favorite, this Puttanesca recipe is absolutely scrumptious. This pasta indulgent, packed with flavor and vegetables. Quick enough for a weeknight meal, it’s a regular in our household.

• Gluten-free pasta. We recommend brown rice pasta as it does not fall apart easily. We like the Jovial brand, sold at Whole Foods. This recipe uses 1/2 of the box for a sauce-rich pasta.
• 4 ripe tomatoes
• 4 cloves of garlic
• 1/4 cup pitted olives (black or kalamata)
• 1 Tbs of capers
• 1 cup asparagus
• 1 cup bell peppers
• 2 Tbs water
• 1/2 cup red onions
• 2 Tbs olive oil
• salt and pepper to taste
• Chopped basil or parsley

1. Bring a pot of water to boil. Warm 1 Tbs of olive oil in a large skillet. Combine the asparagus, the bell peppers, the red onions, and the garlic, water. Cook stirring on medium heat for 5-7 min.
2. Add to the skillet the olives, the capers and the tomatoes. cook stirring occasionally until the tomatoes become saucy, about 5-7 min.
3. Cook pasta, stir regularly. Follow the directions on the box for the timing. Drain and toss into the skillet. Add 1 Tbs of olive oil to the pasta. Season with salt and pepper to taste. Garnish with parsley or basil. Enjoy!