Tag Archives: gluten-free

Gluten Free Dairy Free Lamb Lasagna

Gluten Free Dairy Free Lamb Lasagna


 

Lamb Brown Rice Lasagna

Gluten Free Dairy Free Lamb Lasagna

I love April for many reasons, spring is in the air, Easter feasts, and my favourite film fest, Hot Docs, the Canadian International Documentary Festival kicks off.  But I also love April because spring means, DETOX TIME!  Many folk cringe at the thought of a detox, but I have cleansed annually for over 10 years now and I love it.  However, my spring cleanse also tends to cross over with my marathon training.  I need lots of carbs and protein to help my body recover from long training runs.  Can one cleanse and train at the same time?  My Gluten Free Dairy Free Lamb Lasagna recipe says YES, yes you can!

A spring detox flushes out all of the stale winter toxins, and resets my system leaving me feeling energized, which is great for training.  Bad habits are broken and every time I discover healthy alternatives and new recipes.  One of the first yummy cleanse-friendly items I discovered was brown rice pasta, that can be found at any big grocery chain or health store.  While a bit more delicate than regular pasta, the brown rice has great flavour and is totally gluten free!

So I managed to make a gluten free lasagna…but can I really make this classic Italian dish dairy free too?

I’m pretty sure my boyfriend’s Italian grandmother would find this sinful…but here I go! 

For the dairy substitute, I really love Daiya products.  My boyfriend is lactose intolerant so we try to stay dairy free throughout the year, and I’ve been buying Daiya cheese regularly.  I combined the Daiya mozzarella shreds with crumbled firm tofu to mimic ricotta cheese, and lemme tell ya, it really holds up!  The tofu and mozzarella substitute blend well together and taste just like soft, salty ricotta cheese.  Yum!

Gluten Free Dairy Free Lamb Lasagna

Gluten Free Dairy Free Lamb Lasagna

 

If you’ve been reading  my blog, you know how much I love lamb.  Juicy, tasty lamb is the only red meat allowed on the detox.  While higher in cholesterol than beef, lamb is lower in sodium, contains more good fats and is rich in zinc, iron and B12.  Most importantly, lamb contains more protein than any other meat, and that makes it a fantastic recovery food for aching muscles.  Our gluten free, dairy free, protein-rich lamb lasagna is coming together!

The final step to making this awesome lasagna is in the construction.  One tip I picked up from taking the Culinary Arts class at George Brown College was to alternate between short vertical pieces of lasagna and horizontal pieces.  By having vertical and horizontal pasta layered throughout the lasagna, it helps to hold the dish together and prevents spillage when slicing.  A genius tip, that I now pass on to you!

Gluten Free Dairy Free Lamb Lasagna

Gluten Free Dairy Free Lamb Lasagna

And there you have it my friends.  Soft, flavourful brown rice pasta is slathered in rich, lamb tomato sauce and held together with creamy, protein infused “ricotta”cheese.  There are so many awesome flavours happening here that you won’t even realize you’ve got gluten, dairy free.  So cleanse away and run, bike and swim your heart out.  This Gluten Free Dairy Free Lamb Lasagna will help you recover and give you renewed energy to do it all again!

 

Lamb Brown Rice Lasagna
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Gluten Free Dairy Free Lamb Lasagna

This Gluten Free Dairy Free Lamb Lasagna is filled with rich lamb, brown rice pasta, tofu and Daiya cheese. A delicious dish to have on a detox, and makes for an awesome post workout meal.

Course Healthy, Main Course
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 541 kcal
Author ISeeHungryPpl

Ingredients

  • 1 box brown rice lasagna noodles
  • 1 tablespoon extra virgin olive oil
  • 227 g Daiya dairy free mozzarella shreds divided in half
  • 450 g firm tofu drain, dried and crumbled
  • 1 pound ground lamb
  • 4 cloves garlic peeled, minced
  • 1 medium yellow onion peeled, diced
  • 1 red pepper seeded, diced
  • 2 tablespoons Bob's Red Mill Cornstarch
  • 156 ml tomato paste
  • 796 ml diced tomatoes
  • 1 bay leaf
  • 1/4 teaspoon red chili pepper flakes
  • 1 tablespoon fresh basil, finely minced or 1 teaspoon dried
  • 1 tablespoon fresh oregano, finely minced or 1 teaspoon dried
  • sea salt and ground pepper to taste

Instructions

  1. Preheat oven to 375F.  Lightly grease a large casserole dish.

  2. Cook pasta in a large pot of boiling, salted water as per directions on the box.  Be careful not to overcook; brown rice pasta tears very easily.

  3. Spread a couple of tablespoons of olive oil onto a baking sheet. When pasta is ready, drain and spread sheets of pasta flat on baking sheet.
  4. In a medium mixing bowl, combine half the Daiya cheese with the crumbled tofu and mix well.

  5. Heat sauté pan to high. Flatten meat and place in pan, turning down the heat to medium. Slowly break up the meat with a wooden spoon until just cooked. Meat should be greyish in colour, not brown, so that the vegetable flavours can marry with the meat.

  6. Add all the vegetables and garlic.  Sauté until just cooked, shiny but still a bit crunchy, approximately 5 minutes.

  7. Turn the heat down to medium low and sprinkle the cornstarch over meat and vegetables. Mix well.

  8. Working quickly, add the tomato paste and mix well.  Add the diced tomatoes and stir to combine.

  9. Add the bay leaf, chili flakes, basil and oregano and mix well to combine. Simmer over low heat until sauce thickens, but still has some liquid.

  10. Season with salt and pepper to taste.  Remove from heat and remove bay leaf.

  11. Spoon a layer of thin sauce into the casserole dish. Trim noodles and place vertically across the casserole dish, overlapping the edges. Spread 1/3 of the sauce over top.  Sprinkle half of the Daiya/tofu mixture evenly over top of the sauce.

  12. For the next layer, place noodles horizontally across, overlapping the edges, followed by another layer of trimmed, vertical noodles.

  13. Layer 1/3 of the sauce over top, spreading evenly.  Sprinkle remaining Daiya/tofu mixture over top of the sauce.

  14. For the top layer, place noodles horizontally across followed by the rest of the sauce, being sure to cover the noodles well. Use a spatula to help spread the sauce evenly.  Top with remaining cheese.

  15. Cover loosely with aluminum foil, making sure the foil doesn't touch the cheesy top.  Bake at 375F for 30 minutes, covered. Then uncover and bake at 325F for another 15 minutes. Cool 5-10 minutes before serving.

What are your favourite foods or dishes to have on a detox?  Is anyone else running a race in the spring?  

Let me know if my Gluten Free Dairy Free Lamb Lasagna sounds like a yummy recovery food!

Gluten Free Dairy Free Lamb Lasagna

Gluten Free Dairy Free Lamb Lasagna

Healthy Gluten Free Date Squares

Healthy Gluten Free Date Squares

Healthy Gluten Free Date Squares

Healthy Gluten Free Date Squares

Date squares were one of my favourite snacks when I was a kid. My mom would make them regularly and the whole house would be filled with a sweet, buttery aroma.  She was strict about junk food and never bought any sugary cereals, cookies or candies.  As an adult I’m really thankful that I was raised in a healthy household.  My eating habits are generally well balanced, and I tend to favour savoury and salty, treating desserts as an indulgence.  I have my mom to thank for that.  And I also have her to thank for my love of date squares!  I tried to recreate my childhood dessert with these Healthy Gluten Free Date Squares.  Why are they gluten free you may wonder?  Well because April is detox time!

Healthy Gluten Free Date Squares

Healthy Gluten Free Date Squares

For me, detox is a time to restart the system and shed bad habits, but is also an opportunity to experiment with my favourite recipes and turn them into cleanse friendly foods.  These date squares use gluten free flour and oats, and are sweetened with honey and a few drops of liquid Stevia.  I replaced the butter with coconut oil, that still results in a light, buttery crumble. Additionally, I also included some coconut flour to bring out a bit of sweet coconut flavour. Because, more coconut is always a good thing!

Healthy Gluten Free Date Squares

Healthy Gluten Free Date Squares

These Healthy Gluten Free Date Squares are an awesome detox snack because they’re completely cleanse friendly without sacrificing any of the date square tastiness.  Creamy dates are sandwiched between soft, sweet and flaky crumble with hints of coconut and citrus.  Packed full of iron, fiber and magnesium, dates are also said to help with intestinal issues, reduce allergies and can also help to maintain weight, a healthy heart, and aid in sexual stamina.  High in natural sugars and protein, these date squares are a great energy boost pre-work out or a yummy recovery snack post work out.

So basically, you can’t go wrong with these babies. Gimme gimme all of them date squares!

Healthy Gluten Free Date Squares
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Healthy Gluten Free Date Squares

A healthy, post work out snack, these gluten free dates squares are easy to make and are full of delicious nutrients.

Course Dessert, Snack
Cuisine healthy, Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 25
Calories 190 kcal

Ingredients

  • 2 cups Parnoosh dates chopped
  • 3/4 cup water
  • 1 teaspoon lemon juice freshly squeezed
  • 1.5 cups gluten free flour
  • 1/2 cup coconut flour
  • 1.5 cups Bob's Red Mill Gluten Free Old Fashioned Rolled Oats
  • 1/4 teaspoon sea salt
  • 1 cup coconut oil, plus more for greasing melted
  • 3/4 cup organic honey
  • 2 drops liquid Stevia

Instructions

  1. Preheat oven to 375F. Grease a 9" square baking dish.

  2. In a small saucepan over medium heat, boil water. Add dates and stir constantly with a wooden spoon until water is absorbed and dates are smooth. Remove from heat and stir in the lemon juice. Set aside.

  3. Combine the flours, oats and salt. Add coconut oil, then honey (using the same cup, so that the syrup will slide right out) and liquid Stevia. Mix until crumbly but still moist.

  4. Divide crumb mixture into two portions and press one half firmly into the pan to make the base. Using a spatula, carefully spread the date mixture evenly over top. Add the remaining crumb mixture on top by taking small bits and placing them carefully over the dates. Do not spread. Lightly press down the top layer evenly with your hands.

  5. Bake on the center oven rack for 25 minutes until lightly brown. Remove from the oven and allow to cool completely. Cut into 25 squares. Store in the fridge in a sealed container for up to one week or freeze up to two months. Best served at room temperature.

Healthy Gluten Free Date Squares

Healthy Gluten Free Date Squares

What was your favourite childhood snack?  How is your spring cleanse going?

What are some of your favourite detox substitutions?  I would love to know!

Spaghetti Squash with Turkey Chia Meatballs & Strawberry Basil Sauce

Spaghetti Squash with Turkey Chia Meatballs & Strawberry Basil Sauce

Spaghetti Squash with Turkey Chia Meatballs & Strawberry Basil Sauce

There are certain foods that I will always crave, and pasta with meat sauce is one of them, despite all the bad press they receive.  I love glutenous pasta drenched in a rich red meat sauce, and I stand by that statement loud and proud! Faced with a menu full of fancy dishes at an Italian restaurant, most of the time I’m just tempted to order good ol’ comforting spaghetti and meatballs.

However, despite my unapologetic love for carbs and meat, somewhere deep down I’m a responsible adult who does try to eat healthy (especially after a weekend filled with wine and cheese) and so I set out to make a healthier version of my beloved dish.

I’ve often used spaghetti squash as a substitute for noodles.  Hearty and easy to make, spaghetti squash is ultimately satisfying because you can pig out on a huge portion on very little calories.  For the meatballs, I gave up red meat for turkey and instead of egg and parmesan I used chia seeds and ground cashews as a binding agent.  Chia seeds and cashews have quickly become one of my favourite substitutes for eggs and cheese, they’re both great sources of protein and are packed full of nutrients.

Finally for the sauce, I wanted to balance out the heavy squash as well as add a touch of sweetness to compliment the turkey meatballs.  Combining strawberries and tomatoes made for a really lovely, light sauce and throwing in a handful of fresh basil really brought everything together.

I absolutely loved how this dish turned out, with hints of citrus and spice, this dish is full of bright summer flavours but also comforts the soul with the hearty vegetables of fall.  While nothing will ever take the place of meat and pasta in my heart, I will definitely be craving this healthy version for weeks to come!

Spaghetti Squash with Chia Turkey Meatballs & Strawberry Basil Sauce

51

Total Time: 1 hour

Yield: 4 servings

Spaghetti Squash with Chia Turkey Meatballs & Strawberry Basil Sauce

Ingredients

  • 1 large spaghetti squash, halved with seeds removed
  • extra virgin olive oil - for drizzling
  • For the Meatballs:
  • 1 pound ground turkey
  • 3/4 cup rolled oats
  • 1/2 cup filtered water
  • 1/3 cup finely ground cashews
  • 1/4 cup chia seeds - white or black
  • 1 finely minced shallot
  • 2 garlic cloves, peeled and minced
  • zest from one whole lemon
  • 2 tbsp parsely - finely chopped
  • 1 tbsp cilantro - finely chopped
  • 2 tbsp vegetable oil
  • 1 tbsp extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon red pepper flakes
  • For the Sauce:
  • 1 pound fresh strawberries, hulled and quartered
  • 1 28oz can whole, peeled tomatoes
  • 1 large shallot, finely chopped
  • 1/4 cup fresh basil, finely chopped
  • juice from half a lemon
  • 2 garlic cloves, peeled and minced
  • 2 tbsp coconut oil
  • 2 teaspoons raw honey
  • 1 teaspoon crushed red pepper flakes
  • sea salt and ground pepper to taste

Instructions

  1. Preheat oven to 350F.
  2. Drizzle the inside of the squash with olive oil and place face down on a lined baking sheet. Bake for 40 minutes or until the outside of the squash is just soft enough to press.
  3. Whisk chia seeds and water in a small bowl and set aside for 10 minutes, allowing the chia seeds to gel.
  4. In a large bowl, combine chia gel, ground turkey, oats, cashews, shallot, garlic, zest, parsely, cilantro, olive oil, salt, pepper and red pepper flakes. Using your hands, mix until evenly combined, then form approx 16 meatballs by rolling the mixture lightly in between your palms.
  5. Start the sauce. Heat coconut oil in a large pan over medium high heat. Saute shallot and garlic until soft then add tomatoes and strawberries, breaking up the large chunks with a wooden spoon.
  6. Cook for 3-5 minutes until tomato juices have been reduced by half.
  7. Add basil, honey and red pepper flakes. Cook about 5 minutes more until strawberries are soft.
  8. Pulse in a food processor or blender until mixture is a coarse puree, and pour back into pan.
  9. Stir in lemon juice and season with salt and pepper.
  10. Heat olive oil in a cast iron skillet over medium high heat. When the skillet is nice and hot, place meatballs in the pan carefully and using tongs, rotate them every few minutes until they are evenly browned on all sides, approx 10 minutes.
  11. Place skillet in the oven and finish cooking the meatballs for 5 minutes.
  12. Remove spaghetti squash from oven and using an oven mitt and a fork, carve out the squash and place on plate like "noodles". Top with four meatballs and a generous topping of sauce.

Notes

This recipe comes together quite quickly, so it's important to prep all the ingredients ahead of time.

http://iseehungrypeople.net/2016/07/18/spaghetti-squash-with-turkey-chia-meatballs-strawberry-basil-sauce/

Spaghetti Squash with Turkey Chia Meatballs and Strawberry Basil Sauce

Spaghetti Squash with Turkey Chia Meatballs and Strawberry Basil Sauce

What’s your favourite way to use chia seeds?  Let me know!