gluten free recipes

Tomato, Arugula & Olive Pasta

Tomato Olive & Arugula Pasta
 

What You’ll Need:

1 1/2 c brown rice or quinoa pasta  

4 cloves garlic, sliced

2 Tbsp olive oil

½ pound baby arugula

1 pint cherry tomatoes, halved

¾ -ish c pitted olives, halved

¼ c Parmesan, shredded

sea salt & black pepper to taste

OPTIONAL: crushed red pepper flakes to taste


Bring water to a boil for the pasta. 

Meanwhile, saute garlic in a large frying pan until aromatic. Add arugula, tomatoes & olives to pan with garlic & salt and pepper to taste. Heat over medium until greens wilt & tomatoes get super juicy.  

Serve over cooked pasta, top with grated Parmesan & crushed red pepper if your heart desires. Share with a friend!

Serves 2.

 
Let’s stay connected!   Contact me any time, here.

Let’s stay connected! Contact me any time, here.

Breakfast Tacos

We love these bad boys for dinner….or lunch…or breakfast. They come together in less than 15 minutes and do not disappoint. Let us know how you like them!

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What You’ll Need:

1 Tbsp coconut oil

4 c fresh spinach

4 eggs

4 corn tortillas

salt and pepper to taste

Toppings:

Handful fresh chopped cilantro

1 avocado 

about 1/2 c crumbled goat milk cheese


Melt coconut oil in a frying pan.  Add spinach, saute on medium heat until wilted.  

Crack eggs into pan with spinach, scramble to cook. Add salt and pepper to taste.

Meanwhile, quarter avocado and smash 1 part onto each

tortilla*.  

*If you have a gas range: Torch the tortillas on each side over high

heat. (Set tortilla directly on flame; 30 seconds each side yields a

perfectly crispy, chewy tortilla.

Divide egg scramble evenly onto each tortilla.  

Sprinkle each with about 2 Tbsp cheese and cilantro.

Enjoy with a friend!

Serves 2.


If you like this recipe, you’ve got to check out the Veg Out Meal Plan Series!

We launched the new membership site just last week and are so so excited for all of the value stashed in there waiting for you!

These are the recipes that have fueled baby and I postpartum— they’ve kept my cravings at bay, my energy up, my digestion on point, and are a huge piece to my physical transformation.

We know you’ll love it!! Head over and get your hands on your first meal plan and all the amazing resources inside!!


Let’s stay connected!   Contact me any time, here.

Let’s stay connected! Contact me any time, here.

 
Breakfast Tacos
Grilled Cauliflower Crust Pizza

Lessons from Mother Nature

These flowers got me like 🤩

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I've been working on establishing these perennial gardens since we moved into our house in NINE years ago. It’s taken a lot of trial error, lots of love, support from seasoned gardeners, patience and consistency. 🌸

People come to me often looking for a quick fix; a magic pill.

The magic pill? It’s a little trial and error, support from others, patience, consistency, and most importantly, loving yourself along the way. ❤️

If you’re ready to take your magic pill, be in touch HERE.

#lessonsfrommothetnature
#fueledmostlybyplants

PS you have to try this chop salad recipe. It is so easy and delish!

Chop Salad Recipe
Butterfly Garden
Let’s stay connected! Contact me any time , HERE.

Let’s stay connected! Contact me any time, HERE.


Chop Salad

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What You’ll Need:

For the dressing:

½ c olive oil

½ c balsamic vinegar

2 Tbsp honey, local to your area

Salt & pepper to taste


For the salad:

1 large head lettuce, chopped

4 carrots, diced

4 stalks celery, diced

2 c shelled edamame

1 broccoli brown, finely chopped

½ pint cherry tomato, quartered

6-ish ounces bleu cheese

Fresh ground black pepper


Combine salad dressing ingredients in a jar. Shake to mix!

Prepare salad ingredients and toss together. Divide equally into (4) separate containers for easy grab and

go throughout the week OR combine all ingredients in large bowl to share.

Toss with dressing just before serving.

Serves 4

Want more recipes like this? Check out The Veg Out Meal Plan Series!

Memorial Day Recipes!

Happy Memorial Day weekend! 

To celebrate, we're offering $5 off the Veg Out Meal Plan Series!!  This is also the last week to get our May Bonus, The Freezer Stash Guide ($15 value) completely free! 

This week's meal plan includes lots of recipes that you can bring to your picnic and share with friends--including burgers, a divine salad and an appetizer platter. 

Not going anywhere?  No worries!  Enjoy at home with the people you love!  

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100% of the recipes included in the plans are plant-centered and gluten free. 

Here’s why: ALL bodies benefit from incorporating MORE plants, and fewer processed carbohydrates! 

This is an awesome way to incorporate more veggies into your diet, try new foods, and improve your health, energy and vitality. 

If you are looking for bland, tasteless meals, this will NOT be your jam. 🏻‍♀️

"My energy is increased, and my skin is clearing up!"

"My GI issues are completely resolved."

"What I’ve learned has changed my life and my mind regarding food is changed forever!"

(I can’t make this stuff up 🏼)

Use code MEMORIAL at checkout for $5 off, access to your this week's plan PLUS The Freezer Stash Guide.  This offer is through Monday, 5/27 only!


Let’s stay connected!    Contact me anytime, HERE.

Let’s stay connected! Contact me anytime, HERE.



 

TABBOULEAH

Welcome SPRING! This dish is BEYOND amazing right now, and throughout the growing season, when herbs and veggies are fresh! 

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1/2 c quinoa
1/3 c olive oil
juice of 1 lemon
salt and cracked pepper
2 c chopped parsley
1 c chopped mint
1/2 c chopped scallion or chives
2 c grape or cherry tomatoes, quartered


Cook quinoa in 1 c salted water for 15 minutes, or until all liquid is absorbed. Just before you are ready to dig in, mix with other ingredients. 

Serves about 4 people who will be very happy. Want more awesome recipes like this? Check out our meal plans!

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Natural Remedies for IBS

How often does someone check in to see how things are .... moving ....?? 💩

Yes, for real. As someone who struggled with constipation for most of my adult life, this struggle can be REALLLLL, and really painful.

It wasn't that long ago that I cleaned out our medicine cabinet. I reorganized and threw away the norm--expired cold medicine, stray bandaids, the bottle of lotion with one squeeze left in it.

Miralax, stool softeners, beano, benefiber, metamucil..... among what was pulled out of that cabinet--the pool of over the counter supplements, meds and aids for.... 💩💨😳(or lack thereof 😫)

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The struggle was real for a long time yo.

There was a span of a few years where I was terrified to eat anything because it seemed anything I ate caused me to blow up like a balloon — literally, my belly like the Stay-Puff Marshmallow Man. And don’t get me started on the frequent gas. 🥺

It was embarrassing. It was hard to talk about. And it felt shitty #punintened 😉

And for the longest time, I was putting a bandaid on the problems. I know what it's like to walk into a drug store willing to drop any amount of 💰 for any sense of relief or hope for regularity. It took a reallyyyy long time for me to realize that I would never solve the problem without getting to the root of the issue.

That started with the foods I was eating, and learning what works best for my unique body. 🍏

Want to know the magic formula?

While it’s not exactly the same for everyone, it generally encompasses 3 things: FIBER & WATER from plant foods + GLUTEN FREE sources of carbohydrates. That’s it!

You’ve got to try out this awesome plant-filled, gluten free recipe for Tabbouleh! It’s a favorite around here. And, if you’re interested in learning how to up the ante and serve this dish up with some protein packed, plant based savory pancakes, you have to get your hands on this week’s meal plan!

Our winter season was ah-mazing and we are currently seeking a limited number of test group participants for our spring launch of the the meal plan subscription.

This is an awesome opportunity to receive one month of deliciousness, and see a positive impact on your digestion, your energy, your waistline, your wallet and your most valuable resource, YOUR TIME, at a discounted rate. (only $5/week!)

Here's a glimpse at what our members are cooking up this week! If you’d like to be a part of the exclusive test group, comment below or send me a quick email to secure your space!

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This week, we're diving into 

—Chocolate for breakfast!

—A hearty chowder reminiscent of summer

—A veggie burger that is sure to please

—Modern twist on the good ‘ol casserole

— And, a Mediterranean pancake that will blow your damn mind!

This week’s video is all about cutting onions, with a few tips to avoid the tears.


Let's connect!  Contact me HERE anytime.

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How to Lower Your Grocery Bill

How much money do you spend on groceries each week? 🍏 

It wasn't that long ago that our average cost for groceries per week, as a family of TWO were upwards of $250/week.   Never a plan, never a list, and we were always stopping to pick up "one" thing on our way home from work.

That wasn’t accounting for 🍻 happy hour on the reg; $75 on average for drinks and apps/2x week OR 🍴dinners out. Chris and I used to go out, often times on a whim, 2-3x/week for dinner. For both of us, $80 each meal with a few drinks. 

If you haven't been adding up with me, that's $640 to feed our family of 2 each WEEK.

...And because we ended up eating out on a whim half the time, I would throw tons of fresh produce away at the end of each week.  

Our average weekly spend is now around $125 to feed our family of FOUR (well, one doesn't eat food yet, so technically three, lol!) Pretty massive shift, right?!

Why?

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Well, most plant centered foods, like fresh fruits and veggies, beans and lentils, nuts, seeds and gluten free grains... they're generally kinder to the wallet than processed and convenience foods.

And those plant based proteins we incorporate? At around 50 cents/serving, they save you bookoo bucks!

Unbelievable, right?!

Just a small few things shifted:
... head into each week with a solid PLAN instead of winging it! 
...eat less prepared convenience foods! 

…eat more PLANTS!
...cook more, using SHARED ingredients
...and for the first time ever, not throw a bunch of food away at the end of each week!

=A lower grocery bill 😍 This is exciting stuff! 🤩

What would you do with that extra money each week?!


P.S. ~ Here's what our members are cooking up this week! Once all stocked up on most commonly used spices and pantry staples, it isn’t uncommon to get away with spending less than $100/week on everything you'll need to feed your family for one week! Our members notice a massive shift in their grocery spend. #canigetahellyeah

These plans make it all possible! And, through the end of today (March 31) use code babyishere for 30% off your first month!

If you want in, sign up here by this Wednesday (April 3rd):

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--A breakfast that could surely be featured on a restaurant brunch menu 

--A pear and bleu salad for the win

--A new spin on beans and greens--once you try it you'll never go back

--Curry noodle bowls that are sure to become a staple to your rotation 

--And a protein packed stuffed spaghetti squash with just enough heat! 

Ever wonder how to make kale not suck?  Tune in, I'm sharing all about it this week!! 

Wondering what’s for dessert? Check out this recipe for Mango Frozen Yogurt — it does NOT disappoint!


Let's connect!  Contact me HERE anytime.

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