Healing Homes Gluten Free Vegan Biscotti, Crackers, and Granola

New to Walter Stewart’s, Gluten Free, Vegan snacks from local Healing Home Foods (Pound Ridge)! Shop Stewart’s for a delicious selection of Healing Home Raw Crackers, Granola, and Biscotti Bites! All of their products are gluten free, and produced in dedicated gluten free facilities. Many of their products are considered raw in their finished form because their moisture has been removed gradually over time at very low temperatures. They also make sure to use only organic nuts and seeds and wholesome produce that is available seasonally.

Crustless Sausage Spinach Mushroom Quiche

Crustless-Sausage-Spinach-Mushroom-Quiche-1To start your New Year off right who can resist a quiche for brunch. Quiches are great foils for adding a variety of vegetables. Jeanette Chen from Jeanette’s Healthy Living blog thinks the vegetables actually make a prettier quiche, and it certainly doesn’t hurt that they add extra nutrition to this brunch dish. For the meat lovers, she added some Italian style chicken sausage. Happy New Year!
Crustless Sausage Spinach Mushroom Quiche
2 teaspoons olive oil
½ cup chopped onion
½ cup chopped red bell pepper
½ cup chopped mushrooms
⅛ teaspoon fresh ground black pepper
4 ounces Italian style chicken sausage (~ 1½ links), diced
¾ cup shredded Swiss cheese, divided
1 cup fresh baby spinach
1 cup fat-free or low-fat cottage cheese, processed until smooth in a food processor.
¼ cup shredded reduced-fat cheddar cheese
3 large eggs, lightly beaten
2 egg whites, lightly beaten
½ cup gluten-free baking mix (King Arthur Flour Gluten Free Pancake mix)
Preheat oven to 350 degrees. Heat oil in a large skillet and add onion, bell pepper, and mushrooms; saute until vegetables are just soft, about 3 minutes. Season with pepper. Add sausage and saute another 2 minutes; let cool to room temperature. Sprinkle ¼ cup shredded Swiss cheese in bottom of pie pan. In a large bowl, mix together, remaining ½ cup Swiss cheese, spinach, cottage cheese, cheddar cheese, and eggs. Add gluten-free baking mix and stir until blended. Pour into pie pan. Bake 40-45 minutes or until center of quiche comes out clean when a knife is inserted.

Gluten-Free Breadcrumb Crusted Spiced Chicken Tenders Recipe

Gluten-Free-Breadcrumb-Crusted-Spiced-Chicken-Tenders-3This week we’re sharing a Gluten Free Kid-friendly recipe from Jeanette’s Healthy Living. “These Gluten-Free Breadcrumb Crusted Spiced Chicken Tenders are sure to please. Spices bump up the flavor in this kid favorite meal.

Now that we only have one son at home, cooking dinner has really changed. I never imagined I would only have to cook for one child. The amount of food we used to go through with the three older boys at home was a ton, not to mention the grocery bills, so we are now at the opposite end of the spectrum, with a pre-teen who eats a sliver of what his older brothers did in high school.

Our youngest is probably the pickiest eater in the family and the moodiest when it comes to meal time. If he doesn’t “feel like” eating something, convincing him that he has to can be a real challenge. So, there are days I want dinner to be a no-brainer – what kid doesn’t like chicken tenders after all.

I still want to make sure my son continues to be exposed to a variety of foods and cuisines, so when I made these chicken tenders recently, I bumped up the spices, using coriander, cumin and Spanish smoked paprika.”

Gluten-Free Spiced Chicken Tenders

1 pound chicken tenders or skinless, boneless chicken breast, cut into strips
1 cup gluten-free breadcrumbs (I used Aleias gluten-free Italian Bread Crumbs)
1 teaspoon garlic powder
1/2 teaspoon Spanish smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/8 teaspoon sea salt
1 large egg, lightly beaten
a few drizzles olive oil

1. Preheat oven to 425 degrees.
2. In a small bowl, mix together garlic powder, Spanish smoked paprika, coriander, cumin, black
pepper and salt. Mix 2 teaspoons of spice mix with breadcrumbs. Sprinkle a little seasoning on
chicken pieces. Dip chicken pieces in egg and then coat with spiced breadcrumbs. Lay in a
single layer on baking tray that has been lightly greased with olive oil. Bake for 10 minutes; turn
pieces over and bake another 5-8 minutes, until cooked through.

Click here for the recipe at Jeanette’s Healthy Living

Mediterranean Black Rice – Gluten-Free

Black rice heapThis is probably is a favorite rice dish for Lisa Corrado of Lisa Corrado Nutrition. It’s simple to make and gluten-free. The black rice adds a hearty nuttiness that’s loaded with antioxidants. Shallots and pistachios add more anti-inflammatory properties as well as tons of flavor. 
 Mediterranean Black Rice – Gluten-Free
Makes 4 – 6 servings
1 cup dry black rice
2 cups vegetable broth
2 tablespoons extra virgin olive oil
3 medium shallots, peeled and thinly sliced
1 large lemon, You’ll use this for the zest and juice
⅓ cup shelled pistachios, chopped, divided for recipe
Cook rice according to package directions, replacing the water with vegetable broth. Meanwhile, heat 2 tablespoons of olive oil in a sautè pan over medium heat. Add the sliced shallots and cook until softened and browned, stirring frequently, about 5 minutes. Add the lemon zest and pistachios, cooking for another 2 minutes. Season with a little salt & pepper. Toss in the cooked rice, and mix well. Drizzle with fresh lemon juice, mix well and enjoy. Download the printable Mediterranean Black Rice PDF 

Lisa Corrado, a long-time resident of New Canaan, is the owner of Lisa Corrado Nutrition. Lisa is celebrating 10 years of providing nutrition services and is the author of a Moment in a Busy Life blog.