This just made my day. So great!
Hummus is a great snack or addition to lunch.
I like beets, though my father claims he’s allergic so we didn’t eat them often. They’re a great fall veggie and I’ve been seeing lots of beet hummus recipes so I thought I’d create one that’s simple and involves canned beets (=less likelihood for stains).
I also made strawberry muffins the other day, apparently I’m creating a cookbook of pink dishes?
Add to a blender:
Blend on high until smooth. Taste to adjust spices.
I like sour flavors, so you may want to decrease the lemon juice some.
You’ll only need to wash three measuring spoons after making this recipe, always an added bonus in my book.
An 1/8th of this recipe has 12 grams of protein—not bad! And almost as many grams of fiber. Easy to pack for a lunch with some veggies (or the entirely unhealthy but delicious potatoe chips, which is how I ate some out of the blender!).
Pancakes? Or latkes? Either way, these delicious pan-kes are delicious and a grate way to include veggies in your lunchbox. (Get it it? Grate? Because you grate the carrots? …)
The original recipe-jumping-off-point is this recipe in Polish that I saw on Tastespotting. Google Translation actually did a decent job for once, though some of the comments are hilarious in bad English.
Grate the following:
In a separate bowl, combine:
Add the grated vegetables to the batter.
Heat a non-stick pan on the stove with about 1/2 tbl. of olive oil. Fry dollops of the batter, about 3 at a time. Smash down the dollops into pancake shapes about 1/2” thick.
Here’s the batter. Some carrot pieces snuck in there already, I’m not sure how exactly.
(Confession: I don’t always beat eggs before I add them to a recipe.)
Here’s the batter + vegetables:
These pan-kes are actually even good cold, that’s how I ate them for lunch the next day, with chicken and sauteed poblanos. (I’m on the 5th floor of the office building, sometimes going down to the 2nd story and seeing people seems like a lot of work just for a microwave.)
How do you sneak vegetables into your lunchbox?
I love curry flavors. I love cooking Indian food though never with quite the correct ingredients (when do I actually follow recipes anyway?). My favorite cookbook from the library in my hometown was this beauty, “Savoring the Spice Coast of India: Fresh Flavors from Kerala,” complete with pictures of piles upon piles of Indian spices. Such delicious recipes too—though I could never follow them exactly. (Reading this cookbook as a 12 or 13 year old explains why I have a foodblog now.)
Now that you know I love curry spices, don’t be surprised that when looking for possible lunch recipes to make for you all (and for my lunches), I came upon this recipe for aloo mutter paratha, a potatoe and pea curry which is the filling in a flat bread which is pan-fried without oil. Looks delicious!
That led me to searching for tortilla recipes because the original bread around the filling was flour and water (tortillas in another country, right?). Which I won’t show you because they turned out horribly. As in I gave up making the recipe at 9:30PM on a Saturday night. You cannot make tortillas with just gluten free flour and water. You can’t. It doesn’t have gluten and it doesn’t hold together! I came across multiple lying recipes which said it would work and had pictures. It didn’t work for me.
So the next day I tweaked a more complicated recipe, with xantham gum, which I hate to use because too much often bothers my stomach. But you serve these with yogurt so maybe it will be fine, I thought. Good news! Second tortilla recipe stuck together and worked! (Rolling it between silicone mats with a marble rolling pin didn’t work well. Use your hands! I’ve spared you the bad instructions.) And the xantham gum didn’t bother me. The recipe was great reheated the next day at work!
I recommend making the curry filling first, eating some of it, and then making the flatbread and filling it the next day. You’ll have extra filling anyway.
In a food processor, finely chop:
Heat in a skillet with:
When the onion begins to look translucent, add in:
Saute until hot and mixed well.
In a mixer, combine:
It should start to stick together and pull off of the sides. (No, this isn’t a Kitchen Aid ad. But they are nice.)
Creating the flatbread
Divide the flatbread dough into 8 section in the mixing bowl.
Cover a silicone baking mat with lots of white rice flour. Dust your hands in it too.
Roll one section of dough into a ball, then flatten into a disk in your hand. Add 1 tbl. of filling into the center, then pull the edges up and over the filling with your other hand. (This gets easier when you’ve done it 8 times.)
Flatten the ball of dough with filling on the mat with your hands, squashing the potatoe and peas until it’s about 1/2” tall and round.
Cook in a heated, nonstick pan on the stove. The flatbread will have brown spots that show it’s cooked. (You’ll have to shake the flour out of the pan between each flatbread or it will burn.)
Cut into quarters and serve with dip (recipe below.)
Combine in a bowl:
Serve with the flatbread as a dipping sauce. (You may also want to eat this deliciousness with a spoon.)
This is probably one of the most complicated recipes on my blog so far. Easy to reheat and eat on the go! Not easy to fill and make, so dedicate some time, and eat some curry before you make the dough. Enjoy!
So these aren’t really tarts per se. I’m not sure what else to call them.
I can, however, call them a delicious lunch option that you can eat with one hand.
The pumpkin crust is a riff on Empowered Sustenance’s Grain Free Butternut Flatbread (http://empoweredsustenance.com/grain-free-butternut-flatbread/). I don’t tend to have a lot of gelatin around the house, so I substituted it with ground flaxseed. Ground chia could also be a good alternative. The dough holds together well and is nice and moist. I feel like it’s a healthy crust with vitamin A and coconut flour, instead of just carbs on the bottom (like in gluten-y recipes)!
Turkey Veggie Tarts
Brown in a cast iron skillet:
While the turkey is browning, cut up:
When turkey is browned, move to a bowl and brown the veggies. When softened, combine them with the turkey and:
Set aside the turkey mixture.
Combine for the crust:
Mix in a separate bowl and then add in to the flour mixture:
Preheat the oven to 350˚ while you create the tarts.
Spoon 1/2 the batter into the rounds of a greased, 6-opening muffin top pan. Spread it around with a spoon gently. Top with 2 tbl. of the turkey mixture in the center. Repeat with the other 1/2 of the batter in another pan.
Bake the tarts at 350˚ for about 20 minutes or until the edges of the crust are slightly browned.
You can also spread the batter out on parchment paper in six rounds per cookie dough pan if you don’t have muffin tops. I tried that and it worked equally well though my circles varied in size that day.
The yet uncooked tarts on the parchment:
Here are two tarts in my lunch the next day: Tasty and easy to reheat!
A good quinoa salad is nice hot or cold but always when it’s hot outside, which it still is even though it’s September. Oh, Texas. So I had a quinoa salad today with some veggies in the fridge. I’m not vegetarian/vegan, though the idea is nice, because my body runs on protein. Quinoa is high in protein and a lot cheaper per pound than most meat. This bag of quinoa was $3.99/pound at Kroger out of the bins.
The jicama in this recipe adds a nice crunch. I added lots of lime juice, one of my favorite flavors!
I’ve been eating a lot of poblano peppers recently—they’re delicious and have a more complex flavor than bell peppers. They’re also much cheaper ($1 for a a bell pepper veresus $1 for 3 poblanos)! Especially good cooked in the cast iron skillet with a little olive oil, until the skin buckles and is blackened. If you’re up north and can’ find polanos, bell peppers would be fine.
TexMex Quinoa Salad
Place in a pan:
Rinse with water, then add 1 cup water then cook for 15 minutes after bowling.
in a cast iron skillet while you chop:
Add the poblanos to the pan with:
While the pobalnos saute, chop:
Place in a bowl. Add:
When cooked, combine all ingredients. Enjoy!
(According to http://caloriecount.about.com that’s about 300 calories per serving.)
The sauteed poblanos look beautiful.
Once again, I’m redoing a recipe from this gluten-filled, 1984 book, Mostly Muffins:
This time I changed the recipe “Beer Cheese Muffins” to be slightly more savory (who needs 2/3 cup of sugar in a recipe that has cheese?!). I also changed the beer to hard apple cider because 1, I have it in my fridge, 2, it’s delicious, and 3, it’s gluten free!
As I’ve learned from Lillian’s Test Kitchen’s series on gluten (and other things!) in wine, it’s best to stick with alcohol where you know what is/isn’t an ingredient. Check out Lillian’s Lillian’s series on wine ingredients here (http://www.lillianstestkitchen.com/episodes/beyond-the-apron/interviews/whats-in-my-wine/) and here (http://www.lillianstestkitchen.com/episodes/beyond-the-apron/interviews/healthy-wine-guide-to-buying-clean-safe-wine/).
Angry Orchard’s ciders are gluten free and tasty. (I also like Woodchuck, another hard cider that’s gluten free.) I’ve had 4 bottles of Angry Orchard Crisp Apple cider left from a 6-pack I bought a few weeks ago, high time to use some in cooking!
Apple Cider Cheesy Muffins
Preheat your oven to 400˚F.
Finely dice and set aside:
Combine in a bowl:
Combine in a separate bowl:
Stir together the liquids and the flour mixture. Add in the apples and cheese.
Put into greased muffin tins. You can top the muffins with:
Bake at 400˚F for 20 minutes or until a toothpick comes out clean.
I’m thinking these muffins will be great for lunch. (Or a savory breakfast while I’m driving to work. Shhh.)
This recipe reminds me of “wine [hard apple cider] to gladden the heart of man, [canola] oil to make his face shine and bread [muffins] to strengthen man’s heart.”
Finally got the ounces showing on the scale. This time I used a mix of sorghum flour, brown rice flour, and a mix of brown rice/garbanzo bean/tapioca/potato flour. Use more garbanzo for a higher protein content if you’re okay with that much beans. They were slightly crumbly so you could use some ground flax to prevent that.
Before they went in the oven:
I’m all for fast and easy. This is a filling vegetarian lunch.
Boil water. Add 4 oz. gluten-free rice pasta.
Chop and saute in 1 tbl. oil until soft:
In a bowl, combine:
When the pasta is cooked, add in the sauce ingredients and cook until warm. If it’s too thin, add 1 tbl. potato flakes or rice flour.
Meatballs are a fantastic lunch hack. Make them for dinner the night before (you could have them with sweet potatoes and a kale salad, as I did above). Then stick meatballs in your lunchbox for the next day—they’re great cold with a little ketchup. Freeze more for lunches later on. These are one of my favorite lunches; I usually make a double batch for lots of leftovers.
This recipe is originally from Leanne Vogel at Healthful Pursuit (http://www.healthfulpursuit.com/2011/10/cranberry-turkey-meatballs/). She has a great blog there with wonderful breakfast, snack and dinner recipes that I cook quite often. She’s gluten free and thinks carefully about nutrition. I love that her meatball recipe has yogurt—it’s the only kind of dairy I can tolerate. Not only do I tolerate yogurt, but recipes made with lots of yogurt tend to be easier for me to digest. Also, ground lean turkey is way healthier than beef
I updated Leanne’s recipe to remove the cranberries (sweet with meat is usually bad in my book), and to make them lower in carbs by subbing crushed pork rinds for the gluten-free breadcrumbs. My mother has an allergy to many of the flours usually found in gluten-free crackers or breads, so pork rinds work great as an allergy-friendly binder. They’re cheaper than gf crackers too. Just throw the pork rinds in a plastic bag and hammer it with a sturdy cup or anything heavy and hard. They crush easily and will eventually look like this (I made a double batch, that’s why there’s a cup):
Preheat oven to 400 ˚F and line a baking sheet with parchment paper.
Combine in a bowl:
Using a cookie scoop, scoop the meatballs onto the parchment paper. (How many you make depends on the size of your cookie scoop.)
Bake for 30-35 minutes until the meatballs are browned on top. Enjoy!
Deliciousness. This is a throwback to my childhood, when my mom made us savory muffins for easy lunches from this great cookbook:
It was published in 1984, before I was born. There is no color printing or photographs inside the book, just the excellent cover. There are quite a few good savory muffins in here, so I’ll update more recipes for gluten-free, lunch-appropriate muffins in the future.
The first recipe I updated from Mostly Muffins is Pizza Muffins, which the cookbook calls “Peperoni Muffins.” The easiest way to change between gluten and gluten-free flours is by weight. This means we’re putting just as much density into the muffins, no more or less. Cooking by weight is the European way, and though it seems time-consuming to us Americans, it’s the best way to get this job done. However, the only thing I weighed in this recipe was the flour. I updated the liquids to have moist muffins that stayed together.
Preheat oven to 350˚F.
In a large bowl, mix:
In another bowl, combine:
Mix the wet and dry ingredients together until barely mixed, then add in:
Put into greased muffin tins. Bake at 400˚F for 15-20 minutes or until a toothpick comes out clean.
Measuring the flour here. I used about 3 oz. ground flaxseed and then the rest was half brown rice flour and half sorghum flour. The flax might be why I had to increase the liquid in the recipe from the original, so keep that in mind if you don’t use any flax.
Here are the liquids. You can use almond or rice milk if you prefer.
Here are the add-ins. Some notes: I used Manchego (sheep) cheese, because I can tolerate some goat/sheep milk or cheese on occasion. You could also try Daiya or some kind of dairy-free cheese or maybe even leave it out. (My cheese is chopped, not shredded, because I didn’t feel like pulling out the food processor just for this.)
For the onion/pepperoni, you could use whatever you like in your pizza.
Right before going into the oven! The dough will feel a little dense and not gooey at all. I think that’s the flax at work. They turned out very moist though!
I froze the muffins and they thawed out great, same texture. Enjoy the muffins!