Pumpkin quinoa recipe (allergen-free)

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This is a great way to use up leftover pumpkins from Halloween! It also stores well, so you can make a bunch and use up your entire pumpkin and then eat it all week.

Ingredients:

Quinoa (about 3 cups)

3 Apples

a smallish pumpkin

1/2 cup raisins

optional- 1/2 cup pecans or other nut

I used organic red quinoa from Trader Joe’s and followed the package about how to make it.

For the pumpkin: I cut it in half, scooped everything out, and then cut it into 8 slices like a watermelon. I roasted those until they were soft at 350 degrees, about 45 minutes.

Then I cut the pumpkin in cubes and sauteed it with the quinoa, cubed apples, raisins, and pecans if you want to add them. To make it even better I drizzled olive oil and balsamic vinegar before serving. The vinegar really made it great!

Easy dairy-free vegetable casserole (can be gluten-free too)

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I made this really quick casserole the other day that turned out well, and gave me enough meals for several days which is a plus when you’re chasing after a crawling baby all day and don’t have time to cook! Now that Jack is crawling (quickly) he gets into everything, so it’s harder for me to make my usual healthy foods. This meal can use some frozen veggies if you have them on hand, and the leftovers taste great.

Directions:

I layered sliced small potatoes, carrots, peas, spinach, and olives in a baking dish.

Make a bechamel sauce either whatever way you want, or by using

3 tablespoons of vegan butter

5 tablespoons of whole wheat flour (or rice flour for gluten free)

1.5 cups milk (I use almond milk)

salt, pepper, and spices (I used basil, garlic, and oregano) to taste

-melt the butter, then slowly add the flour and then milk until you get a thick sauce

(honestly if you are really in a hurry I’ve made this by just microwaving the milk for 30 seconds and adding the flour and some olive oil and it’s not as great but it’s ok)

Pour the sauce over your veggies

Sprinkle with vegan cheese if you want, pine nuts, or whatever topping you have at home

Bake for a long time until the root veggies are soft- about an hour at 350

 

 

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easy dairy-free frittata recipe

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I’m still not eating dairy because of Jack’s allergies, so I tried making a dairy-free frittata this weekend for brunch which turned out really well! I added Daiya cheese, but I think it would still be good without it. My husband who often doesn’t like my weird and healthy cooking actually approved of this one!

Directions:

Saute a large pan full of veggies- I used mushroom, bell peppers, asparagus, basil, and garlic. I also added some cut up lox which was great! You can skip the sauteing if you want to make the process faster, but it makes it taste better.

Mix 8 eggs with a cup or so of unflavored almond milk, salt, pepper, and whatever spices you like

Pour the eggs over the veggies, and sprinkle with some vegan cheese if you want, and bake at 350 for about an hour, then broil for a few minutes until the top gets a little brown and is no longer jiggly at all

This reheats well later for an easy lunch the next day!

I also made these pumpkin muffins with whole wheat flour and brown sugar and some chocolate chips, and they turned out great!