Saturday, July 27, 2013

Zuccini Pasta Parmesan

Gluten free zucchini parmesan I made for my baby brother! This served 2 people, BUT I had 2 modest servings and chris had 3 large helpings.  He ate it all up! So I guess this serves 3-5 normal people. ;) CHRIS.

Here is what you will need--
  • 3-4 organic zucchini (if they aren't organic, better peel them first.... but I didn't)
  • 3 tb melted coconut oil
  • 1 cup gluten free bread crumbs ( I used Enery-G brand). You could also use corn flakes.
  • 1 tsp garlic powder
  • 1 tb Italian seasonings
  • 1/2 tsp salt and pepper 
  • 1/2 cup vegan mozzarella cheese shreds (I used Daiya)
  • 1tb vegan parmesan cheese (I used Galaxy)
  • 25 oz red pasta sauce of your choice. Or you can use my recipe :)

  1. Preheat oven to 400.
  2. Use a julienne peeler to create your "noodles". I promise it does not take as long as it appears to. any extra pieces that were too small to use for noodles I just chopped up and added in.
  3. Coat noodles with coconut oil in a glass baking dish and bake for 10 minutes.
  4. Combine bread crumbs, garlic powder, italian seasonings, 1/2 cup of the cheese shreds, and all of the parmesan. 
  5. After 10 minutes, add 1/2 of the pasta sauce to the noodles. Spread the bread crumb mixture evenly on top of the noddles. Top with remaining sauce and cheese. 
  6. Bake for an additional 10-15 minutes. Don't bake too long or the noodles will get mushy!!

Hehe.... yes I did that!

Did my last tri of the year today! Yikes.... back to work SOON. Summer is never long enough.


Sweet Potato Quinoa Muffins.

Topped them off with some sunflower seeds too! :) Modified from voracious omnivore

Brought these to my morning run group. No one will know there is quinoa in there I promise. They didn't 'til I told 'em! 0:)

Vegan Sweet Potato & Quinoa Muffins

  • 1 & 1/4 cups wheat flour
  • 2/3 cups brown sugar
  • 1 ts cinnamon
  • 1 ts baking powder
  • 1 ts salt
  • 1/2 cup dried fruit (optional- I used cranberries)
  • 3/4 cup cooked quinoa
  • 1 cup almond milk
  • 1 sweet potato, cooked & mashed (skin discarded)
  • 5 tb coconut oil (melted)
  • 2 ts vanilla extract
  • 1 tb canola oil


  • 1/3 cup sunflower seeds
  • 1/4 cup brown sugar
  • 2 tb wheat flour
  • 1/2 ts cinnamon
  • 2 tb Coconut oil spread, melted 
  1. Preheat oven to 425.
  2. Combine flour, sugar, cinnamon, baking powder, and salt in a bowl and set aside.
  3. Combine quinoa, almond milk, sweet potato, coconut oil, and vanilla in a food processor and blend until smooth. 
  4. And the dry ingredients and continue to blend.
  5. Pour into a greased cupcake pan--- I filled them 3/4 full but then went back and had enough to fill them near the top. The muffins don't rise much, so it wasn't a problem. 
  6. stir together the toppings and top each muffin with 1 tb.
  7. Bake at 425 for about 25 minutes. Don't forget to check with a toothpick!
Makes 12 muffins.

Let me know how that works out for ya!

Tuesday, July 16, 2013

Kohlrabi Risotto

Meet the Kohlrabi plant. I discovered it at the farmers market and had never had it before so I thought, what the heck! ...... But what the heck is it?

After some investigation I discovered that name kohlrabi comes from the German word "kohl", meaning cabbage, and "rabi", or turnip. Which it supposedly tastes like. I thought it tasted a lot like a broccoli stalk. I decided to use mine in an Italian inspired risotto. Turned out to be a new favorite of mine! I've never made a risotto before so I don't know if this is the right way, or just the Emily way. Feel free to comment and correct me if I am wrong. 

Kohlrabi Risotto

  • 1 and 2/3 cup brown rice
  • 5 cups vegetable broth
  • 1 tbs coconut oil (or other cooking oil)
  • 4 cloves garlic, minced
  • 1 sweet onion, diced
  • 4 kohlrabi bulbs, peeled and cubed
  • 1 cup fresh basil
  • 1 tbs Italian seasonings
  • 1 can chickpeas
  • 1/4 cup nutritional yeast
  • salt & pepper, to taste
  1. Combine the rice and vegetable broth in a medium pot and bring to a boil. Reduce heat, cover, and simmer (for about 20-30 minutes) while preparing the other ingredients.
  2. In a large skillet saute the onion and garlic in 1 tbs coconut oil for 5-7 minutes. Add the kohlrabi, basil, and italian seasonings and continue to cook for about 15 minutes or until the kohlrabi has softened. 
  3. While rice is still cooking, transfer it to the large skillet with the kohlrabi. Add the chickpeas, nutritional yeast, and salt and pepper. Continue to simmer until the rice is cooked entirely. 
Kohlrabi with beets-- Mom likes to make them :)
 In other news.... Still enjoying the summer. The boyfriend and I went to Wisconsin to see his family. Got a good 50+ miles of riding done in the hills..... I meant to say HILLS.  About ready for my 1/2 Ironman and then I will be back to the classroom!
Such a beautiful place to ride!
Hope you are enjoying your July!