Spicy Basil-Mint Shrimp Gluten-Free Pasta

Happy Thursday!

This dish is sure to appear on your dinner table many times this summer; it is PERFECTION! It is the perfect summer dinner, since it is very light but not lacking in flavor. The fresh basil and mint pairs perfectly with the spiciness in this dish! 

Let's get to cooking!

Spicy Basil-Mint Shrimp Gluten Free Pasta (serves 8)

• 24 shrimp, devained 
• 1 bag of gluten-free rice pasta (14 ounces)
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup chicken stock
• zest of one lemon
• juice from one lemon
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh basil
• spicy infused olive oil
• salt and pepper, to taste

Bring salted water to a boil in a pot. Once boiling, add in gluten free noodles and boil until tender.

While the pasta is cooking, we are going to get straight to cooking the shrimp! Heat olive oil in a large pan over medium heat. Once hot, add in onions, garlic, and lemon zest. Saute for about 2 minutes, or until translucent. Add in tomatoes, mint, basil, and saute for about 2 minutes. Season with salt and pepper. Now add in shrimp and cook until opaque. Season with salt and pepper. Once the pasta has finished cooking, toss with shrimp. Drizzle and toss in spicy infused olive oil. Plate and garnish with fresh mint, basil, and lemon wedge. Enjoy!

-Juliet

No-Bake Lemon Cheesecake Bars with a Pistachio Crust

Happy Monday!

If you have been looking for the perfect summer dessert, look no further! These no-bake lemon cheesecake bars with a pistachio crust are easy and quick-to-make! The zesty lemon pairs so well with the sweet & salty pistachio crust!

No-Bake Lemon Cheesecake Bars with a Pistachio Crust

Cheesecake filling ingredients: 

• 3 cups cream cheese, softened, 
• 1/2 cup coconut sugar
• 1/4 cup pure cane sugar
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• pinch of salt

Pistachio crust ingredients: 

• 2 1/2 cups salted pistachios
• 1 cup medjool dates
• 1 tablespoon raw honey

First we are going to make the crust! Pulse pistachios in a food processor until it turns to fine crumbs. Add in dates and honey, and puree until mixture rolls itself into a ball. Press crust mixture into a greased pan. Wrap and place in fridge.

Beat cream cheese in a stand mixer until fluffy. Add in coconut sugar, cane sugar, lemon juice, zest, and salt. Continue mixing until well combined. Spread onto crust and place in freezer for 4 hours, then let defrost in fridge at least 15 minutes before serving. Enjoy!

-Juliet

Gluten-Free Banana Flour Eclairs

Happy Thursday!!

I am seriously SO proud of how these eclairs turned out! Recently, I took some amazing cooking classes and learned so much, including the art of French pastries! After learning the technique to create eclairs, I was determined to make the eclairs gluten free, but taste just as good as the traditional! So I headed into my kitchen, grabbed some ingredients including my favorite gluten free flour, WEDO banana flour, and started experimenting! The result was PERFECTION! These eclairs are flaky, light, and so delicious! You will not be able to tell that these are gluten free! They are that good!

Onto the recipe!! 

Gluten-Free Banana Flour Eclairs

Eclair Ingredients: 

• 3/4 cup gluten free all purpose flour blend
• 1/4 cup WEDO banana flour 
• pinch of salt
• 1/4 cup tablespoons coconut sugar
• 7 tablespoons grass fed butter
• 1/2 cup water
• 1/2 cup full-fat coconut milk 
• 6 eggs 

Vanilla pudding filling ingredients:

• 1/2 cup coconut sugar
• 2 tablespoons banana flour 
• pinch of salt
• 2 cups coconut milk
• 2 teaspoons vanilla extract
• 2 egg yolks, lightly whisked

Chocolate glaze ingredients: 

• 8 oz 80% dark chocolate, broke into pieces 
• 1/3 cup boiling coconut milk
• pinch of salt

First, we are going to make the vanilla pudding for the filling! Whisk together coconut sugar, banana flour, salt, and coconut milk in large saucepan over medium-low heat. Continually whisk until thickened, then stir in vanilla extract. Place in a bowl, cover with plastic wrap and place in fridge. 

Now we are going to make the eclairs! Whisk together banana flour, flour blend, salt, and sugar in large bowl. Heat water, coconut milk, and butter in a medium saucepan over medium heat. Once everything is melted and slightly boiling, immediately add in flour and stir constantly until dough rolls into a ball. 

Place ball of dough into a stand mixer and beat until the dough is no longer steaming. One at a time, add in eggs and mix until well combined. Place dough into a piping bag and pipe onto parchment paper lined sheets. Bake for about 15 minutes, or until puffy and golden. Let cool. 

In a bowl, stir together dark chocolate, salt,  and boiling coconut milk. 

Pipe vanilla pudding filling into the eclairs using a piping bag, then dip into chocolate glaze. Repeat until all eclairs are finished. Devour and enjoy!! 

-Juliet

Chimmichurri Sauce

Chimmichurri is one of my favorite sauces ever! You can put it on almost anything; grilled steak, chicken, pasta, eggs, fries, the possibilities are endless! Not only is it amazingly delicious, it requires minimal ingredients and time! 

Let's get to cooking!

Chimmichurri Sauce

• 1 cup cilantro
• 1 cup parsley 
• 1/4 cup lime juice
• 1/4 cup avocado oil 
• 1/4 red onion
• 3 cloves of garlic
• pinch of salt
• pinch of pepper

Puree cilantro, parsley, lime juice, avocado oil, red onion, garlic, salt, and pepper in a food processor until it turns into a thick sauce. Serve over steak, chicken (etc.) and enjoy!!

-Juliet 

Dairy-Free Bananas Foster Ice Cream

This dairy free banana foster ice cream is complete perfection. Seriously, it is SO creamy and delicious, you will never know that it contains no dairy! The best part about this ice cream, is that you only need FIVE ingredient!! And, it is no churn! No ice cream maker needed! This is the perfect light summertime dessert that you will want to make again and again!!!

Onto the recipe!

Dairy-Free Banana Foster Ice Cream

• 20 ounces coconut cream 
• 5 medium bananas, sliced
• 1/2 cup coconut sugar
• 1/4 cup rum 
• 2 tablespoons coconut oil

Heat coconut oil in large pan over medium high heat. Once hot, add in coconut sugar. Continuously stir until melted. Add in bananas and let simmer in sugar/coconut oil mixture until slightly soft. Add in rum and let the alcohol cook out while boiling. Now, add the banana foster mixture to a blender and puree until smooth. Let cool. 

Whip coconut cream in a stand mixer until soft peaks form. Add in bananas foster mixture and continue beating until well combined. Pour into any container (I use my empty WEDO banana flour containers!) Freeze for at least 8 hours, then serve! Enjoy this delicious dessert! 

-Juliet 

Peanut Butter Chocolate Resistant Starch Energy Bites

Happy Wednesday!!!

These peanut butter chocolate resistant starch energy bites are the perfect pre or post workout snack! They contain not only resistant starch, but also protein, fiber, and vitamins! Resistant starch increases your body's ability to burn fat, boost's immunity, and controls blood sugar levels. WEDO banana flour is a great source of resistant starch! 

Onto the recipe!

Peanut Butter Chocolate Resistant Starch Energy Bites

• 1 cups medjool dates
• 3/4 cup pecans
• 1/4 cup cacao nibs 
• 1/2 cup PB2 (powdered peanut butter)
• 1/4 cup cacao powder
• 3 tablespoons WEDO banana flour 
• 1 tablespoon honey

Add pecans and cacao nibs to a food processor. Blend until pecans and cacao nibs are crumbs. Add in medjool dates, honey, powdered peanut butter, cacao powder, and banana flour. Process until completely combined (when it's finished, it will roll itself into a ball in the food processor.)

Remove mixture from food processor and roll into balls on a piece of parchment paper. Serve and devour! Enjoy!

-Juliet

Citrus Slow Roasted Pork Shoulder

Happy Friday!

Since today is my birthday, I figured I'd share my favorite pulled pork recipe! Words aren't enough to describe this AMAZING pulled pork! Seriously! When I first tasted this, I was speechless. The meat is SO tender and flavorful! The citrus gives it such a refreshing flavor!! I want this for dinner every night! 

Before going into oven..

After being in the oven for 9 1/2 hours!!

Let's get to cooking!

Citrus Slow Roasted Pork Shoulder (serves roughly 10)

• 7 pound pork shoulder
• 1 tablespoon paprika 
• 1 tablespoon dried cilantro
• 1 orange, sliced
• juice of 1 orange
• 1 lime, sliced
• juice of 2 limes
• 1 onion, sliced
• 2 tablespoons capers
• salt and pepper, to taste 

Preheat oven to 250 degrees. 

Rub pork shoulder with salt, pepper, paprika, and cilantro. Place in a dutch oven. Squeeze lime and orange juice all over the meat, then top with slices of oranges, limes, and onion. Sprinkle on capers, then top with lid and place in oven for 9 1/2 hours. I would start cooking this roast by at least 7 am, so it is ready for dinner between 5 and 6!! 

Serve with a salad, fresh orange and lime quarter, and enjoy!!

-Juliet

Red Wine Braised Short Ribs

Happy Wednesday!!!

When I took a bite of this dinner, I was completely blown away! The short ribs were fall-off-the-bone tender, and super flavorful! It does take some preparation, and takes about 2 hours and 30 minutes to cook, but the end result is absolutely worth it! 

Searing the short ribs...

Sauteing the veggies..

After adding stock and red wine!

After adding short ribs to broth...DELICIOUS! 

Red Wine Braised Short Ribs

• 8 short ribs with the bone
• 1 cup all purpose gluten-free flour blend 
• bacon fat, to grease pan (olive oil works too) 
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup sliced mushrooms
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 quart vegetable stock
• 3 cups red wine 
• salt and pepper, to taste

Preheat oven to 325 degrees. 

Season short ribs with salt and pepper. Dredge in flour. Heat bacon fat in a large dutch oven. Once hot, add short ribs and brown for about 5 minutes per side. Remove short ribs from dutch oven. 

Now add onions and garlic to the dutch oven and saute until translucent. Add in celery, carrots, and mushrooms. Saute until vegetables are somewhat tender. Add short ribs back to dutch oven, then pour in vegetable stock, and red wine. Season with salt, pepper, and cayenne pepper. Let come to a slow boil, then add cover to dutch oven and let braise in oven for about 2 1/2 hours, or until meat is tender. Serve over gluten free pasta, and enjoy!!

-Juliet

Mint Chocolate Resistant Starch Smoothie

Happy Monday!!

What better way to enjoy the warm weather than soaking in the sun and sipping on this protein and resistant starch packed mint chocolate smoothie?! The fresh mint and mint extract makes this smoothie full of flavor! Chocolate and mint go so well together, like peanut butter and jelly! 

Onto the recipe!!

Mint Chocolate Resistant Starch Smoothie

• 1 cup almond milk
• 2 scoops plant chocolate protein 
• 1 tablespoon cacao powder
• 1 tablespoon WEDO banana flour
• 1 tablespoon chopped fresh mint
• 1/8 teaspoon mint extract 
• 1/2 tablespoon raw honey
• handful of ice 

Blend all ingredients in a blender until fully combined. Pour into a glass, top with fresh mint and cacao nibs. Enjoy!

-Juliet 

Pineapple-Chicken Stuffed Poblano Peppers with a Lime Creme Sauce

Happy Wednesday!!

These pineapple and chicken stuffed poblano peppers with a lime creme sauce is absolutely delicious, and super easy to make! You only need to prep a few ingredients, roast the poblano peppers, cook the filling, stuff, bake, and serve! Perfect weeknight dinner! 

Let's get to cooking!

Pineapple-Chicken Stuffed Poblano Peppers with a Lime Creme Sauce (serves 4)

• 1 lb ground chicken
• 1 cup diced pineapple 
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 4 poblano peppers
• 1 cup shredded grass-fed cheese
• olive oil 
• salt and pepper, to taste
• 1/2 cup sour cream
• 3 tablespoons lime juice
• handful of cilantro, minced

Whisk together sour cream, lime juice, and cilantro in a small bowl. Wrap and place in fridge until ready to serve.

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Place poblano peppers on baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 10 minutes, or until soft and crispy.

While the poblanos are roasting, we are going to start cooking the filling! Heat olive oil in a large pan over medium-high heat. Once hot, add onions, garlic, and saute until translucent. Add in ground chicken and season with salt and pepper. Once the chicken is cooked, add in pineapple, and season with paprika, and cayenne pepper.

Once the poblanos have finished roasting and have cooled enough to touch, halve, remove seeds, and fill with a scoop of the chicken pineapple filling. Reduce oven temperature to 350 degrees. Top stuffed poblanos with cheese and bake for about 10 minutes, or until cheese is melted. Serve with lime creme sauce, fresh lime wedge, and crispy tortilla chips! Enjoy!

-Juliet