Pan Roasted Brussels Sprouts

This recipe is very easy and really is up to you how many brussels sprouts you would like to use for your meal.

Most people who are turned off by brussels sprouts have typically only tried whole sprouts, boiled or roasted to smell like feet. But, these veggies can be made into a pretty darn tasty side dish if you just put in a few extra minutes.

Noe: I would not recommend this dish if you are not year comfortable with fibrous veggies.

What you will need:

  • Brussels Sprouts (usually 3-4 per person)
  • 1 tbsp coconut oil
  • 1 tbsp sesame oil (optional)
  • salt, pepper and paprika to taste
  • pepper flakes (optional)

Preparation:

Take your brussels sprouts and wash them thoroughly. They tend not to be covered in soil, so a quick wash is good enough.

Cut off the ends and discard. Starting from the end that you’ve cut off, roughly slice the brussel sprouts into 5mm thick slices. These do not need to be pretty. Cut them into a bowl, and continue slicing the remaining sprouts.

With your hand, quickly break up the slices so they are not all stuck together.

In your frying pan on low heat, heat up a table spoon of coconut oil. If you have sesame oil and like the taste, add 1 tbsp to the coconut oil. Before the sesame oil begins to smoke, add the brussels sprouts and keep on low. Add the salt, pepper, and paprika (and a pinch of chili flakes for some heat if you want to ). Keep the heat on low, and stir often.

Within 10 minutes the brussels sprouts should be nice and soft. If you are ok with this texture, you are all set. If you prefer softer brussels sprouts keep cooking until just right.

Want to pair these with gluten free meatloaf? See my recipe here

Meatloaf with Gluten-free breadcrumbs

What you will need:

  • 2 lbs lean ground beef
  • 1 small onion, chopped finely
  • 3 garlic cloves, minced (or less, if you’re not a garlic fan)
  • 3 tbsp bbq sauce (for the mix) and 1/4 cup bbq sauce for later
  • 3 tbsp dijon mustard
  • 2 tbsp worcestershire sauce
  • 1 egg
  • 1/2 cup gluten free bread crumps (see notes below)
  • salt, pepper, paprika and Italian seasoning to taste

Note: When using gluten-free bread crumbs it tends to be easier to buy ready-made GF bread crumbs but if you find cheap GF crackers you can make your own bread crumbs by crushing them in a bag or in a mortar and pestle . I actually prefer it, as the ready-made ones tend to be large crumbs and sometimes harder than a cracker crumb would be. For this recipe however, both will work just fine.

Preparation:

Preheat oven to 375F. Spray your bread pan with coconut oil and set aside.

*Edit: With a small frying pan on medium heat, put a tablespoon of alternative butter. Slice of your onions and fry on medium until onions are translucent. Set aside.

In a bowl, combine all ingredients with the exception of the remaining 1/4 cup bbq sauce. Add the cooked onions.

For meatloaf, you will need to mix ingredients with your hands, ensuring the egg and the onion are thoroughly mixed throughout the beef mixture.

Spread the complete mixture into the bread pan and press firmly. Ensure the beef is even in the pan.

Place bread pan in the oven and cook for 40min. You will notice the meat pushing away from the sides; this is normal.

Remove and add the remaining bbq sauce to the top. Cook for an extra 15-20min

Let rest for 10min. Slice and serve.

Want to pair your meatloaf with pan fried brussels sprouts? Check out my recipe here

Eggplant Mini Pizzas (with vegan cheese)

What you will need:

  • 1 eggplant
  • table salt (dont use the good stuff)
  • olive oil
  • 1/2 cup tomato sauce (canned or made fresh)
  • vegan cheese
  • fresh basil
  • pepper to taste
  • crushed garlic (optional)

I was interested in sprucing up this recipe, pinned by kaylin’s kitchen (Kaylinskitchen.com) based on Julia Childs’ cookbook, by removing the dairy from this recipe and instead used dairy-free gluten-free cheese.

Take one eggplant and slice it into 3/4 inch slices, trying to keep them as even as possible. Discard the ends.

On a plate lined with two layers of paper towel, lay a layer of eggplant rounds and salt liberally. This is to help take the moisture out of the eggplant for better cooking. Continue to stack and salt (no need to salt both sides). Let sit for 30 mins. You will start to see water droplets appear on the eggplant.

In the meantime, preheat your oven to 375.

Once the eggplant has drained, use a paper towel to drain off the moisture and excess salt (this is why you dont want to use the expensive pink salts). On a baking sheet lined with parchment paper – and you may need two sheets to accommodate all the slices – spread the eggplant rounds on the sheets and sprinkle with olive oil. Place the sheets in the oven to cook for 25 min. Note: since I used basic canned tomato sauce, I also added some crushed garlic to the rounds.

Remove the sheets from the oven and use 1-2 spoonfuls of sauce on each round, spreading the sauce right to the edges of the rounds. Add pepper, cheese and chopped basil. Place back in the oven on broil for 3-5 min or until cheese melts. Serve hot.

IMG_0379

Rolled Eggplant with gluten-free Capellini

Ever feel like adding a little spin on a pasta dish? I did. And I found this recipe and loved it. I claim it as my own now simply because – as always – I made some modifications. Note that this recipe can be made with substitute cheeses if you find good ones. 

What you will need:

Filling

  • 1 cup sauce (meat sauce or not, your choice)
  • 4 fresh basil leaves, finely chopped
  • pinch of salt
  • pinch of ground black pepper
  • pinch of dried oregano (or some fresh oregano if you have some on hand)
  • 1/2 pound gluten free capellini or angel hair pasta.

Eggplant

  • 1 large elongated eggplant
  • 1 cup gluten free flour (to dust the eggplant)
  • 2 cups olive oil for frying
  • 1 cup tomato sauce
  • chili flakes
  • vegan sliced mozzarella (optional) 

To make the filling… if you choose to use meat in your sauce, cook the meat and mix with the cup of tomato sauce.

In a bowl combine the tomato/meat sauce (1 cup), basil, salt, pepper, and oregano. Stir to combine.

Meanwhile in a large crock pot cook the pasta (half the box roughly) until al dente. Remove from heat and drain.

Add the pasta to the mixture and mix until all the pasta is coated. With tongs and a knife, cut the pasta mixture in thirds so the strands of pasta are much shorter to work with. Mix again.

Preheat oven to 375F.

Thinly slice the eggplant lengthwise about 1/4 inch thick. dust each slice in flour and fry in a shallow frying pan until golden brown on each side. Remove finished slices and drain on paper towel. Continue process for all slices.

Line up slices and spoon about 1 tbsp (sloppily) of filling in the center of each slice. Roll each eggplant slice around the filling and place the roll into a baking dish. Once complete pour the tomato sauce (second cup) over the rolls. Top each roll with chili flakes and vegan sliced mozzarella (optional).

Bake for about 10 minutes (yup thats all!) or until cheese is golden brown. Remove from oven and serve.

As I have said before, I really dont like pasta that is made with corn because it isnt digested well so try to find something like chic pea or brown rice. 

This recipe is so delicious, and easy to make!

Cabbage Soup

I got on a cabbage kick when I first cut wheat out of my diet. I wanted to make sure that I wasnt replacing wheat with crap, so I looked for very healthy, very pure recipes. Like most soups you make at home, it will last for a long time (the amount, not the shelf life) so make sure to choose soups you like. And you can always freeze them.

For this soup, which I chose to keep vegetarian, is very endo-friendly.

What you will need:

  • 5 carrots, chopped (or halved if baby carrots)
  • 1 head cabbage, grated or cut into very thin slices
  • (2 medium white onions, or 1 of those ridiculously large ones, chopped)
  • 2 celery stocks, chopped
  • 1 leek, chopped
  • 2 lemons, squeezed
  • 4 tbsp extra virgin olive oil
  • 6-8 small garlic cloves
  • 1 tbsp turmeric powder
  • cayenne and/or black pepper to taste
  • chili flakes to taste
  • 2-3 liters of water

Pour olive oil in a large soup on high. Add garlic, onions, leek, salt and turmeric, and let cook until onions are soft.

Add carrots and celery, stirring occasionally. Add lemon juice.

When vegetables are getting soft add the cabbage.

After a few minutes add the water. Add seasoning to taste.

Bring to a boil and let simmer 1.5-2 hours.

Serve with a dollop of sour cream and grated cheddar cheese 🙂

Edamame and Mung Bean Fettuccine with Pesto Sauce

So I post this with caution. For those of you who are looking for wheat-free alternative pastas, this is certainly an endo-friendly pasta option and luckily does not contain corn. As I described before corn hurts my stomach terribly so I have to been mindful when I try gluten-free pastas. BUT I caution you that this flavor takes some getting used to.

Ingredients:

  • one box mung bean pasta
  • one jar pesto sauce
  • 1 tomato

This company as you can see has several different varieties but I have only tried to mung bean kind. I cooked the pasta as per the box directions, and added it to a pan of gently cooked tomatoes and pesto sauce. I am very curious whether you will let it. Message me and let me know.

Do you know of any other gluten-free corn free pastas?

Easy Meaty tomato sauce

There are tons of substitutes for pasta dishes using eggplant, zucchini or gluten-free pasta. But what makes a meaty pasta dish divine is the sauce. Sorry to my endo sisters who dont eat meat, but if you do, this sauce is going to stick around in my family for life. So simple and intuitive and endo-friendly from a gluten perspective.

What you need for this sauce (serves enough for a whole lasagna):

  • 1 package lean ground beef
  • (1 large onion, diced)
  • (8 small mushrooms, sliced)
  • 1 jar tomato sauce (or a homemade tomato sauce of your choice)
  • Italian seasoning
  • (chili flakes)
  • crushed garlic
  • salt and pepper to taste

In a skillet cook the ground beef. Set beef aside in dish (its up to you if you want the drippings or not. Its healthier without but very flavorful with).

In the same pan, cook the onions and sliced mushrooms. No need to add oil as you are using the drippings from the beef. Once the onions are clear, add garlic and then the beef.

Add the jar of tomato sauce and all the seasoning to taste. Cook covered on low for 30min. Add seasoning along the way as needed.

Below is a picture of eggplant lasagna that I used with this sauce.

IMG_3942
By the way this pic is of a cold slice – I avoided taking a pic of the hot one cus it looked kinda sloppy.

To make this recipe:

Slice the eggplant width-wise to form circles rather than lengthwise. Sprinkle the slices on both sides with olive oil and salt, and roast in the oven on a parchment lined baking sheet for 10min at 375F.

The rest of the recipe is the same as my zucchini lasagna recipe.

Enjoy!

Slightly curried meatless french lentils (Endo)

I took a spin on french lentils and added some curry powder for taste. Sometimes I add sausage to this dish but not always. This is a great endo-friendly meal. Not sure this will jive well for UC as I know lentils would kill me right now.

To make this dish all you need are (serves 4):

  • 2 cups uncooked green lentils
  • 1 large tomato, diced
  • 1 large onion, diced
  • curry powder
  • salt and pepper

To start, make lentils as per package directions.

While lentils are cooking, take a sauce pan and cook onions until they sweat. Just before fully cooked, add the tomatoes and cook gently. After about 4-5 minutes, turn off heat and set aside until lentils are cooked. You want this part to be cooked before adding to the lentils so that they dont turn into boiled onions – yuck!

When the lentils are of desired consistency you can choose to either leave the amount of water in the pot, or drain some of it out. Add the tomato and onion mixture, and all the seasoning to taste.

Make sure not to overcook or squish the lentils.

Serve and enjoy. 

Zucchini Lasagna with non-cow cheeses

I have tried eggplant lasagna but wanted to try something new. Instead I worked my way up to zucchini lasagna. If you have ever made traditional lasagna before this is quite similar with the exception of zucchini slices to substitute pasta. This recipe does call for some cheese but we erred on the side of non-cow’s cheese.

Ingredients:

  • 1 can tomato sauce or homemade sauce of your choice
  • 5-6 zucchini
  • 1 cup cottage cheese
  • 1 cup goat cheese
  • 1/2 cup vegan mozzarella cheese
  • seasoning
  • Parmesan cheese (optional)

Preheat your oven to 375F.

Combine cottage cheese, goat cheese and vegan mozzarella in a bowl and mix in seasoning to taste. Put aside until needed.

Slice the zucchini into as thin slices as you can. Line the baking dish with a thin layer of sauce (your choice – meat or otherwise). Make one layer of zucchini slices. Top the zucchini with the cheese mixture and then top with sauce. Repeat this until you have 2-3 layers of each.

Top the last layer with Parmesan cheese. Bake in the oven for 30 min covered and 10 min uncovered.

With zucchini slices in place of pasta this is a more soggy alternative, so you will want the lasagna to set for a while until serving.