Spinach lasagna (dairy and gluten free)

1 package DeBole's lasagna rice noodles - ready to bake

1 package Daiya mozzarella style shreds

1 package Bird's eye frozen spinach - thawed and drained (ring out all liquid)

1 egg

2 cups ricotta cheese (dairy free) - see previous recipe - need to make 1 day in advance to set

4 cups marinara (homemade) - see previous recipe

non-stick spray

Preheat oven to 350*.  Spray glass 9x13 dish with non-stick spray.  Mix in a bowl the ricotta and spinach with 1 whole egg.  Spread 2 cups of the marinara on the bottom of the dish.  Arrange a layer of noodles over sauce (use half the package).  Spread half of the ricotta mixture over the noodles and sprinkle 1 cup of Daiya on top of the ricotta mixture. Spoon the remaining marinara over the ricotta.  Arrange the next layer of noodles over the sauce, followed by the remaining ricotta mixture and the remaining Daiya.  Cover with tinfoil and bake for 50 minutes.  Remove tinfoil and bake an additional 10 minutes.  

Makes 9 servings.  Approximately 300 calories per serving.

Breaded Buffalo Cauliflower (gluten and dairy free)

1/2 head of cauliflower, cut into pieces

3/4 cup gluten free flour (Red's) 

1 cup almond milk, unsweetened

1 Tsp garlic powder

1/2 Tsp salt

1/4 Tsp pepper

1/3 cup Frank's red hot sauce

2 Tbsp smart balance, melted

Preheat oven to 450*.  Cover baking sheet with tinfoil and spray with non-stick spray.  In a large mixing bowl combine flour, milk, garlic powder, salt, and pepper.  Mix well. Toss the cauliflower in the mixture and place each piece on the tinfoil, be sure to leave space between them.  Bake for 25 minutes, at 20 minutes turn the cauliflower to brown both sides.  In a small bowl combine melted smart balance and hot sauce.  Place cauliflower in a bowl and pour the hot sauce and smart balance mixture over and toss.  Place cauliflower back onto tinfoil and bake for 15 minutes, at 10 minutes turn the cauliflower to brown both sides.

Makes 2 servings, approximately 287 calories.

Ranch dressing (dairy and gluten free)

1/2 cup vegan mayo

1/2 cup almond milk, unsweetened

1 Tsp onion powder

1 Tsp garlic powder

1 Tbsp fresh chopped dill

1/2 Tsp salt

1/4 Tsp pepper

1 Tsp apple cider vinegar

1 Tsp white wine vinegar

Combine all the ingredients together, whisk until smooth.  Store in an airtight container up to 1 week.

Makes 1 cup, 4 servings, approximately 189 calories

Shrimp and Broccoli

1 lb shrimp, peeled deveined 

2 cups broccoli florets, steamed

1 Tbsp extra virgin olive oil

2 cloves garlic, minced

1/4 cup gluten free hoisin sauce

2 Tsp gluten free soy sauce

1 Tbsp rice wine vinegar 

Dash salt and pepper

Sauté garlic in a pan over medium heat with oil. Add shrimp cook on each side 3-5 minutes until they turn pink. In a small bowl combine hoisin sauce, soy sauce, rice wine vinegar, salt, and pepper. Pour mixture into pan, stir to coat shrimp, add broccoli and toss. 

Makes 3 servings, approximately 235 calories per serving.

Chicken breast with lemon caper garlic topping

1 lb chicken breast, boneless and skinless

2 TBSP lemon juice

2 TBSP capers

1 TSP chopped garlic

Chicken breast (see previous post)

After chicken is cooked, add lemon juice, capers, and minced garlic to pan cook 5 minutes until garlic is brown.

Eggplant Involtini

1 eggplant

1 Tbsp extra virgin olive oil

1/2 tsp salt

1/2 tsp pepper

1 cup Coconut milk ricotta (separate recipe)

1 cup marinara (separate recipe)

Preheat oven to 375.

Peel eggplant and cut into 1/3" thick lengthwise slices. Line two baking sheets with parchment paper. Brush oil, salt, and pepper on the eggplant slices. Lay each slice on the parchment do not overlap or touch. Bake for 25 minutes or until tender, do not over cook or they will burn. In a glass baking dish spray with non-stick and pour sauce into the bottom. Remove eggplant from the oven. Lay one slice down on your cutting board or counter, top with ricotta and roll up. Place each roll in the baking dish with the sauce. Repeat until all of your slices are rolled and in the baking dish (1 eggplant = 8 slices). Bake uncovered for 15 minutes. 

Makes 2 servings, approximately 275 calories.

Ricotta cheese (dairy free)

Ricotta Cheese (dairy free)

2 cups coconut milk creamer

1/2 Tsp lemon juice

1 Tsp extra virgin olive oil

Pinch of salt

2 Tbsp Agar flakes

Bring all ingredients to a slow boil, stir often, reduce to low heat cook for 5 minutes. Remove from heat and let sit for 10 minutes. Store in air tight container in the fridge to let it set (4 hours). Transfer to food processor and pulse a few times to desired texture.

**While in food processor the following was added 1/4 Tsp salt, 1/4 Tsp pepper, 1/2 Tsp garlic powder, 1 Tbsp nutritional yeast, 1 Tbsp basil, 1 Tsp lemon juice.

Makes 4 cups. Serving size is 1/4 cup approximately 95 calories.