Gluten-Free Vegan Chickpea Burger

As promised in my last burger blog I am posting a recipe for a vegan burger. Imagine Lebanese and Indian flavors and spices combined in a sweet and healthy burger.
This is that.
I have started switching things up a bit, playing with different spices and flavor combinations and hope you try it also. This burger can be quite easy to make if you want to use canned ingredients. For instance canned chickpea, canned lentils, and canned sweet potato puree, but you can also make your own chickpeas and lentils from dried. Plus you also can roast a sweet potato for the puree. You can decide how much homemade you want.

Gluten Free Vegan Chickpea Burger
lentils and chickpeas
chopped mixture
Gluten Free Vegan Chickpea Burger
Gluten Free Vegan Chickpea Burger
Gluten Free Vegan Chickpea Burger
Gluten Free Vegan Chickpea Burger
Gluten Free Vegan Chickpea Burger
Gluten Free Vegan Chickpea Burger

Vegan Chickpea Burger

Ingredients
  

  • 1 cup cooked chickpeas
  • 1 cup cooked brown lentils
  • 1/4 cup sweet potato puree
  • 1/2 cup chopped onion
  • 1 tsp cumin
  • 1 tsp sambal oelek (ground fresh chili paste) you can find it in asian grocery stores
  • 1 tsp dried cilantro
  • 1 tsp curry powder
  • 1/4 cup chickpea (gram) flour
  • Salt and pepper
  • Gluten free buns
  • Mango chutney
  • Romaine lettuce
  • Arugula

Instructions
 

  • Put the chickpeas and lentils into a food processor.
  • Pulse until coarsely chopped.
  • In a large bowl add remaining ingredients (sweet potato, onion, spices and flour)
  • Stir well to combine.
  • Heat up frying pan to low/medium heat with 1 Tbsp grapeseed oil.
  • Scoop mixture into a ½ cup measuring cup and dump onto frying pan.
  • With finger pat mixture into patty form.
  • Cook patty 3-4 minutes on each side.
  • To assemble burger, toast gluten free buns.
  • Top bottom bun with curry mayo.
  • Top with lettuce and then veggie burger.
  • Top veggie burger with ½-1 Tbsp mango chutney.
  • Top the chutney with arugula and then top of bun.
  • Enjoy!
Tried this recipe?Let us know how it was!

Curry Mayo

Ingredients
  

  • 1/2 cup vegan mayo
  • 1/4 tsp curry powder
  • 1/4 tsp sambal oelek
Tried this recipe?Let us know how it was!



I really enjoyed the flavor combination and texture of this burger. Even though I am not a vegetarian or vegan I will make this burger again. I think this would be a great appetizer. Make the patties quite small and top with a spicy yogurt dip or as the filling for a lettuce wrap.

Mexican Chicken and Corn Salad

mexican chicken and corn salad recipe

mexican chicken and corn salad recipe

It is grilling season in Calgary right now and I am using every opportunity to use my barbecue.

I love that grilling adds an extra flavour to meats but also makes cleaning up my kitchen very easy. No pots to wash at all-I love that!

I am always looking for ways to jazz up my normal BBQ chicken salad and this Mexican chicken and corn salad does the trick.

Grilling up the corn is a must for the charring on the corn kernels adds an extra flavour boost to the salad.

One of the other things I do when grilling chicken is to pound it thin. This makes for an even thickness and your chicken then barbecues up quickly.

You could easily make the dressing dairy free too by switching up the Greek yogurt for Tofutti vegan sour cream and also Tofutti vegan cream cheese. The rest of the ingredients are naturally gluten and dairy free which I like.

I hope you give this salad a try and I would love to know what you think of it.

This recipe serves 2 as a main dish

Mexican Chicken and Corn Salad

Ingredients
  

  • 4-5 cups shredded iceberg lettuce
  • 2 corn cobs, husks and silks removed
  • 2 tbsp olive oil
  • 2 boneless chicken breasts
  • 1 avocado, sliced and sprinkled with lime juice
  • 2 limes (for dressing and avocado)
  • 1/2 cup fresh cilantro, chopped
  • 10-12 baby tomatoes, chopped
  • Dressing
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp minced garlic
  • 2 tbsp olive oil
  • 1/2 cup plain Greek yogurt
  • 1/4 cup plain cream cheese
  • 2 tbsp fresh lime juice
  • 1/2 – 1 tsp jalapeño
  • 1 green onion, chopped

Instructions
 

  • Heat a gas barbecue to medium heat.
  • Place the corn cobs on a sheet of aluminum foil.
  • Pour 2 Tbsp olive oil over the cobs and then wrap them up with the foil.
  • Place in barbecue and grill for about 15 minutes, turning the cobs over at least once.
  • Remove from barbecue and cool.
  • Once cool enough to handle, cut kernels from the cobs.
  • Set aside. 
  • Place one chicken breast on a sheet of parchment paper.
  • Top with another sheet of parchment paper.
  • Use a meat mallet to pound the chicken breasts flat to about 1/2 inch thick.
  • Pour some olive oil on a cookie sheet.
  • Place flattened chicken breast on the cookie sheet.
  • Repeat flattening process with the other chicken breast.
  • Place flattened chicken breasts on the barbecue and grill for about 12-15 minutes on medium heat.
  • Flip breasts over and continue grilling for another 5 minutes.
  • Remove from barbecue and slice into strips.
  • Set aside.
  • For dressing put all ingredients into a mini food processor and a magic bullet and process until smooth.
  • Pour into a jar and set aside.
  • To assemble salad spread shredded lettuce in a large bowl or onto 2 individual plates.
  • Top lettuce with chicken strips, sliced avocado, corn kernels, cut up tomatoes and chopped cilantro.
  • Pour dressing over salad and serve.
  • Enjoy!
Tried this recipe?Let us know how it was!
chicken breasts

mexican chicken and corn salad recipe

mexican chicken and corn salad recipe

Gluten Free Rice, Lentil and Quinoa Salad

gluten free dairy free rice lentil quinoa salad recipe
I like salads!
In fact I could eat salads almost every meal, well, not for breakfast normally but definitely for lunch and supper. (I even have my 27 favorite salads available in my cookbook.)
I really like salads that will last in the refrigerator for a couple of days too and how I normally do that is by putting them in canning jars.
You can fill them to the right portion size that you want, put the lid on and grab and go.
Basically just give the jar a bit of a shake and it is a good as when you made it.
This is one of those salads.
This salad would be great for a bbq or picnic in the summer too.
No mayo or dairy ingredients that you have to worry about in the summer heat.
Barbecue up some chicken breasts or steaks and all you really need is this salad to go with it.

Gluten Free Rice, Lentil and Quinoa Salad

Ingredients
  

  • 1 cup cooked and cooled black or wild rice
  • 1 cup cooked and cooled quinoa
  • 1 cup cooked and cooled green lentils
  • 1/2 cup cooked and cooled edamame
  • 2 green onions, finely chopped
  • 2 cups baby kale or spinach finely chopped
  • 2 tbsp raw sunflower seeds, lightly toasted
  • 1 tbsp raw pumpkin seeds, lightly toasted
  • wedges of limes to serve
  • Dressing:
  • 1/2 small red chile pepper, seeds removed
  • 1/2 jalapeño, seeds removed
  • 2 cloves of garlic
  • 2 tsp minced ginger
  • 1/2 cup fresh lime juice
  • 2 tbsp sesame oil
  • 4 tbsp fish sauce

Instructions
 

  • Chop the red chile pepper and jalapeño into smaller pieces.
  • Add this to a mini food processor and pulse until peppers are finely crushed.
  • Add the rest of the dressing ingredients and pulse until dressing is smooth.
  • In a large bowl combine all the salad ingredients except the lime wedges.
  • Pour the dressing over the salad and stir.
  • Spoon salad into small jars.
  • Place lids on jars and place in refrigerator.
  • This salad will last 3-4 days in the fridge.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free rice lentil quinoa salad recipe
gluten free dairy free rice lentil quinoa salad recipe

12 Summer Gluten Free Burger Recipes

Now that summer is in full swing, I wanted to share with you 12 of my favorite gluten free burger recipes. During the summer I LOVE using my BBQ and making burgers to eat on the patio for the family.
Try these out and let me know what you think. I’m confident you and your family (including your kids!) will LOVE these gluten free recipes.
Gluten Free Pineapple Teriyaki Burger

Gluten Free Pineapple Teriyaki Burger Recipe

Gluten-Free Reuben Burgers with Gluten-Free Thousand Island Dressing

Gluten-Free Reuben Burgers with Gluten-Free Thousand Island Dressing

Gluten Free Poutine Burger

Gluten Free Poutine Burger

Gluten Free Butter Chicken Burgers

Gluten Free Butter Chicken Burgers

Gluten Free Stuffed Greek Chicken Burger

Gluten Free Stuffed Greek Chicken Burger


Gluten Free Burger with Chimichurri

Gluten Free Burger with Chimichurri


Gluten Free Burger with Caramelized Onions

Gluten Free Burger with Caramelized Onions



Gluten Free Cheddar Cheese Stuffed Burgers

Gluten Free Cheddar Cheese Stuffed Burgers


Gluten Free Vegetarian Quinoa Burger

Gluten Free Vegetarian Quinoa Burger



Gluten Free Burger with Peppy Cranberry Sauce

Gluten Free Burger with Peppy Cranberry Sauce



Gluten Free Burger with Bacon, Tangy Rhubarb BBQ Sauce & Jalapeno Cheese

Gluten Free Burger with Bacon, Tangy Rhubarb BBQ Sauce & Jalapeno Cheese



Gluten Free Salsa Burger

Gluten Free Salsa Burger

Butter Chicken Burgers

Butter Chicken Burgers


 
I visit the Calgary Farmer’s Market every week. I usually there around lunch time and stop at Shef’s Fiery Kitchen and have a small order of her butter chicken.It has the right combination of spice, herbs and creaminess in the dish. Butter chicken is a dish that this past winter I was trying to master at home. I haven’t quite mastered it yet, but I did enjoy playing with the combinations of spices, cream and tomatoes.
Indian food has definitely become a favorite of mine, however it is a new love since my diagnosis of celiacs disease. I’ve stated before in previous blogs that I never knew how many wonderful spices and flavors there were in the world till I couldn’t eat wheat anymore.
Spices like cardamon, coriander seed, garam masala, turmeric, cumin, fenugreek leaf, and fennel seed are all staples in my pantry now. When my daughter lived in Toronto, one of the places we went out to eat was a small local Indian restaurant in the Annex. Butter chicken was a must to order.
So this week, while I was thinking of burger recipes from around the world, Butter Chicken came to mind. Why not a butter chicken burger? Combining the flavors of butter chicken into ground chicken?
I also knew that I wanted an easy recipe to share so I used a gluten free butter chicken mix that I like to use. Daksha’s Gourmet Spices  is a Canadian product and one that I’ve found in many gluten free specialty stores here in Calgary. I like that it is all natural, no salt, preservatives, msg and of course gluten-free.
 

Butter Chicken Burgers

Ingredients
  

  • (this recipe makes 2 large patties)
  • 1 pkg ground chicken
  • 4 tsp Daksha’s Gourmet Spices Butter Chicken mix
  • 2 tbsp olive oil
  • pinch of salt
  • 1/2 of a roasted pepper, chopped finely
  • 1/4 cup chopped onion
  • 1 tsp tomato paste

Instructions
 

  • In a small bowl mix butter chicken spice mix with olive oil and a pinch of salt.
  • Stir to make a paste.
  • In a large bowl add ground chicken, chopped red pepper, onions, tomato paste and spice paste.
  • Mix until all is combined.
  • Form ground chicken mixture into 2 large patties.
  • Grill on medium heat of BBQ for about 15 minutes, flipping burgers half way through.
  • Top burgers with garlicky yogurt sauce and limey carrot slaw.
Tried this recipe?Let us know how it was!
Butter Chicken Burgers
Butter Chicken Burgers

Garlicky yogurt sauce

Ingredients
  

  • 1 cup plain greek yogurt(I use Liberte Mediterranean)
  • 1 whole roasted garlic bulb
  • 1/2 lemon juice
  • pinch of salt

Instructions
 

  • In a small bowl combine all ingredients. Mix well until smooth.
Tried this recipe?Let us know how it was!


 

Limey Carrot Slaw

Ingredients
  

  • 2 cups shredded carrot slaw (I buy the small bags of carrot slaw at Superstore)
  • 1 tbsp olive oil
  • 1/2 tbsp fresh lime juice
  • 1 pkg Swerve sweetener
  • 1/4 tsp salt
  • 1/4 tsp cumin

Instructions
 

  • Mix all ingredients in a small bowl and let marinade for a minimum of 15 minutes.
  • An hour is great.
Tried this recipe?Let us know how it was!

Roasted Strawberry Goat Cheese Salad

Roasted Strawberry Goat Cheese Salad
Roasted Strawberry Goat Cheese Salad
Roasted Strawberry Goat Cheese Salad


 
It’s day 33 of our Summer house renovation, as well as the moving out of our youngest. I’ve discovered quite a few things in the last couple of weeks. When our son moved out I fell apart, quite literally!
I knew he had planned on moving out in September but when we were informed it was happening a lot quicker I thought I could handle it. I was wrong!
I couldn’t stop crying. Just the mere thought of him moving, or the sound of his packing sent tears flowing down my face. I know as a parent that kids are supposed to move out and spread their own wings. I know I should be very proud that we raised kids to be self sufficient, industrious, and smart.
Shouldn’t I have been ready for this? Well, by my reaction I can easily say that I was not. The feeling of loss, of taking care of my last child, was overwhelming. The loss of my identity as a Mom and transition in to this unknown phase of my life.
I was feeling lost.
The day he moved out, I basically hid in my bedroom. I just couldn’t see him load up his belongings. I didn’t want to ruin his excitement about getting his own apartment so I felt that it was best to grieve in private.
I’m doing much better now and I’m working through being an empty-nester. I’ve also this week, and it happened on day 30 of renos, been desperately missing my kitchen. In fact missing my kitchen has been tied in to my loss of identity.You see, all I’ve ever wanted was to be a mom and a homemaker. I loved being home with my three kids and even though we had trying times, as all parents do, I’ve enjoyed the journey.
So, this not having a kitchen has left me feeling lost also. I use to spend a lot of time in the kitchen, so with the unaccessability to the one part of the home I feel the most fulfillment from, alongside the loss of the identity I tied myself to as a mother, has caused me some strife in the past few weeks.
However, I was able to find some joy with my latest trip to the farmers market.  I love going to the farmers market. It was strawberries everywhere, blueberries, and freshly picked cherries.

 
Monday’s salad is a Roasted Strawberry Goat Cheese Salad. Most of us have had a strawberry goat cheese salad, but I thought roasting the strawberries would bring out even more of the sweetness- I was right.
I also made a strawberry poppyseed dressing in my Vitamix thus giving this salad another layer of strawberry goodness.

Roasted Strawberry Goat Cheese Salad

Roasted Strawberry Goat Cheese Salad

Roasted Strawberry Goat Cheese Salad

Ingredients
  

  • 4 XL strawberries/person
  • 1 tbsp Golden Bliss balsamic vinegar with honey/strawberry skewer
  • 1 cup of raw pecans
  • 1/2 cup plain goat cheese, or 1 small log(crumbled)
  • 1 container (142 g) baby spinach/spring mix
  • 1 wooden skewer/person
  • Strawberry poppyseed dressing *

Instructions
 

  • Soak wooden skewers in water for 30 minutes.
  • Trim off stem of strawberries and skewer 4 strawberries onto each skewer.
  • Pour 1 Tbsp of Golden Bliss balsamic/honey vinegar over each strawberry skewer.
  • BBQ strawberry skewers on medium heat for 1 minute/side.
  • Remove from heat.
  • Place pecans in a small aluminum pie plate and toast lightly on BBQ. 
  • *Remember to shake or stir the pecans so the bottom layer doesn’t burn.
  • Pecans should take approximately 5 minutes to toast.
  • Remove pecans from heat.
  • In a large glass bowl, mix spinach/spring mix, crumbled goat cheese and toasted pecans.
  • Toss lightly.
  • On individual plates, place a mound of the salad mixture.
  • Place a strawberry skewer on each salad mound.
  • Drizzle the Strawberry Poppyseed Dressing on each salad.
Tried this recipe?Let us know how it was!
Roasted Strawberry Goat Cheese Salad

Strawberry poppyseed Dressing*

Ingredients
  

  • 1/4 cup apple cider vinegar
  • 1/2 tsp ground mustard
  • 1/2 cup grapeseed oil
  • 2 Truvia packets
  • 1 tsp poppyseeds
  • 1 cup sliced strawberries

Instructions
 

  • Add all ingredients into Vitamix.
  • Start on low and turn to high until dressing is smooth.
  • Pour dressing into a glass jar.
  • Store in refrigerator until ready to use.
Tried this recipe?Let us know how it was!
Roasted Strawberry Goat Cheese Salad

Cheddar Cheese Stuffed Burgers

Cheddar Cheese Stuffed Burger
Cheddar Cheese Stuffed Burger


So here it is folks, the first of the Burger Friday recipes I’ve been promising. Now that I’m living low carb, I really find the need to infuse as much flavor and variety into the burgers I BBQ this summer. I want the patty to stand on its own. I don’t want to feel like the bun is missing or that I am depriving myself.
You’re going to see a lot of stuffed burgers, burger sauces, as well as multi layered toppings. Offering sweet and salty, and crunchy.
I’m going to travel the globe in spices, and mostly use ingredients that you should already have in the kitchen.

 
Speaking of Kitchen- I’m still without. Truthfully, we’ve ate out only a couple of times. I’d rather stop at the grocery store, fire up the BBQ and whip up a healthy salad and burger for us. I’m sure my attitude will change the longer the reno goes on, but for right now-I’m handling it.
What have you been barbecuing lately? Have you’ve been getting more adventurous in your cooking? The first burger recipe is for a cheddar cheese stuffed burger that is also topped with an easy one-bowl red sauce.
 

Cheddar Cheese Stuffed Burgers

Ingredients
  

  • 1 pkg lean ground beef
  • 1/4 cup chopped onions
  • 1/2 tsp cumin
  • 1 tsp paprika, oregano and chili pepper
  • 1 tbsp hot sauce
  • 1 tbsp gf ketchup
  • 1 tbsp grapeseed oil
  • sharp cheddar cheese

Instructions
 

  • In a medium bowl, combine the ground beef with the onions, spices,  hot sauce and ketchup.
  • Mix well.
  • Cut up cheddar cheese into 1 inch squares. (I made 4 Xlarge patties with this recipe, so that would mean 4 squares of cheese.)
  • Divide your ground meat mixture into even portions. 
  • Form a flat patty of beef in the palm of your hand. 
  • Place the square of cheese in the middle of the patty and then bring beef over sides and top of cheese making sure it is sealed in.
  • Place patties on a plate while you are preparing the grill and making the quick red sauce for the burgers.
  • Just before I grill my burgers I like to pour a little grapeseed on the patties, this keeps the burger from sticking to your bbq.
Tried this recipe?Let us know how it was!
Cheddar Cheese Stuffed Burger

Easy One-Bowl Red Sauce

Ingredients
  

  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/4 cup gf ketchup
  • 1 tsp minced garlic
  • 1-2 green onions, finely chopped
  • 1 tsp dried parsley and dill (or use 1 Tbsp fresh)
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp hot sauce

Instructions
 

  • Combine all ingredients in a small bowl and whisk until smooth.
  • Keep in refrigerator until ready to use.
  • Heat up BBQ to medium heat.
  •  Place patties on barbeque and cook for 8-10 minutes per side.
  • Remove from grill.
  • Top the burgers with the red sauce, adding whatever other toppings you would like.
  • These burgers would be great in a gluten free hamburger bun,or if your doing low-carb can be easily wrapped in lettuce.
Tried this recipe?Let us know how it was!
Cheddar Cheese Stuffed Burger

Stuffed Spaghetti Squash

Stuffed Spaghetti Squash


Before I jump in to this recipe I want to  thank you all for your continual support and positive comments. It can be a tough line to balance when trying to please all of my readers with various recipes, as we all have different diets and palettes for different kinds of foods and spices. I love food, trying new things and sharing them with others. I hope to inspire as I have been inspired by so many others. Thank you for allowing me to share something I love so much with all of you!
*
Alright, so as promised in my last blog post. here is a recipe for the Stuffed Spaghetti Squash.
Spaghetti squash is a great vessel and can be filled with almost anything. My girlfriend Leslie, introduced me to stuffed squash, filling it with meatloaf ingredients. We usually baked it in the oven but I currently don’t have access to a kitchen right now so I thought I’d try it on the barbeque.
It turned out great! Next time I’ll play around a little more with various flavors and ingredients. Feel free to play with my recipe and adapt it to your palette. 

Stuffed Spaghetti Squash
Stuffed Spaghetti Squash
Stuffed Spaghetti Squash

Stuffed Spaghetti Squash

Ingredients
  

  • 1/2 Spaghetti squash, cleaned and hollowed out
  • 2 cups ground lean beef
  • 1/4 cup onions, finely chopped
  • 2 stalks celery, finely chopped
  • 1 tsp minced garlic
  • 1/2 red pepper, finely chopped
  • olive oil
  • 1-2 tbsp hot sauce
  • 2 tbsp tomato paste
  • 1/2 tsp cumin
  • 1 tsp each dried oregano, basil and parsley
  • 2 tbsp gf taco seasoning
  • 1 cup shredded aged cheddar cheese

Instructions
 

  • In medium bowl, mix well ground beef, onions, celery, garlic, red pepper, hot sauce, tomato paste, cumin, herbs and taco seasoning.
  • Fill half of the beef mixture in the hollowed squash.
  • Press firmly in squash.
  • Make a long cavity in the beef and fill with shredded cheese.
  • Top cheese with the rest of the beef.
  • Pressing well to seal in cheese.
  • Place a large sheet of aluminum foil under squash and pour about a 1 Tbsp of olive oil on the squash.
  • Wrap the squash with the aluminum foil.
  • Place squash on the barbeque and on medium heat, grill for 40 minutes.
  • Turn heat to low and continue cooking for 45-60 minutes.
  • I flipped my squash over for 10 minutes to allow the squash to caramelize on the top.
  • Slice and serve.
  • Enjoy.
Tried this recipe?Let us know how it was!
Stuffed Spaghetti Squash
Stuffed Spaghetti Squash
Stuffed Spaghetti Squash
Stuffed Spaghetti Squash





BQQ’d Spaghetti Squash

BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash


 

We are 12 days in to our house renovation. It’s hard to believe it has only been 12 days, it has felt much longer. Probably because it has been months of planning and designing with additional work before the renovation of packing up all the rooms involved.
We are renovating the kitchen, front hall, powder room, basement bathroom and laundry room. This also involves a new furnace, plumbing and electrical. So, many walls in the house are down to the studs and the ceiling is completely opened up on the main floor. At times I wonder if I should have sold and just bought a new house, but I know all this construction will be worth it in the end.


This past week I had days without water which meant no working toilets, days of drywall dust covering the usable areas of the house, hours of jackhammering and of course…just plain noise. Our cat, Stewart is not a fan of the renovations and has to be locked up in the bedroom during the day.

We are all making sacrifices. The biggest sacrifice this past week was that our son David had to move out of his room (including all of his stuff). His ceiling needed to be opened and accessed. He’s kinda camping out in the corner of the basement with a plastic tarp separating him and his stuff from the construction. Hopefully this is only a 2 week project and we can get him back into his room as soon as possible.
I’m learning to adapt to my make-shift kitchen and my minimal appliances.
I’ve finally got a system down for washing dishes in the bathroom sink, buying groceries daily in smaller amounts, and using the barbeque daily for supper. The biggest adjustment in terms of feeding my family is buying baked goods at the grocery store. It’s something I never did and don’t enjoy it even now. Neither Kevin or David are gluten free so I try to have muffins or cookies on hand for them. So far, I’ve heard no compliments on the bought baking. It’ll be great when the kitchen is ready and I can bake for my family again.
Todays recipe is spaghetti squash grilled on my barbecue. I’m learning to use spaghetti squash more and more. It’s not my hubbys favorite food, but with my low-carb lifestyle- it is something I’m enjoying. This recipe is quite simple but will give you a basic way of cooking spaghetti squash on the barbecue. I have a stuffed spaghetti squash recipe coming in my next blog. It is so good! I hope you check it out.

BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash
BBQ'd Spaghetti Squash

Barbequed Spaghetti Squash

Ingredients
  

  • 1 spaghetti squash
  • 1 tbsp olive oil
  • aluminum foil

Instructions
 

  • Prepping a spaghetti squash is quite easy.
  • With a sharp knife cut the squash in half.
  • The flesh is quite tough so take your time slicing.
  • With a large spoon scoop out the “innards” of the squash-thus leaving a hulled squash.
  • Pour the olive oil into the hollow of the squash and wrap squash with aluminum foil.
  • Place squash on barbeque and over medium heat grill for 30-40 minutes.
  • Turn heat down to low and continue cooking 30-45 minutes.
  • I like my squash to have a bit of caramel color to it so I flip squash over and grill hollow side down on grill(still covered with aluminum foil).
  • I’ll grill it for another 15-20 minutes.
  • Remove aluminum foil from squash and with a fork, shred the flesh while scooping out flesh.
  • Your squash is now ready to be served!
  • The other night I sautéed sliced mushrooms, sliced onions, and garlic in olive oil.
  • I served the sautéed mushrooms on top of the squash. Mmmm!
Tried this recipe?Let us know how it was!


Gluten-Free Spicy White Bean Dip

Gluten Free Bean Dip


Want a quick and easy healthy dip recipe?
How about a 5 ingredient dip recipe?
OR maybe even a gluten free and vegan dip recipe!?
Well your in luck cause that is exactly what I am giving you today! All three!
With the holidays approaching there is always more entertaining going on and sometimes the company just shows up. Yikes! What to do then?
Keep a few cans of white kidney beans around and you will have a base for a quick and easy dip. What’s great about this recipe is that it will satisfy any dietary restrictions that your company may have.
Gluten free? No problem.
Vegan? No problem.
Dairy Free? No problem.
Unwanted company? Unfortunately, I cannot help you with that.
I served this dip today with Beanito’s black bean chips. You can find them at Planet Organic and Amaranth here in Calgary. My favorite flavor is the Chipolte BBQ. What I love about these chips first and foremost is that they are delicious BUT the best part is their ingredients. Gluten free, corn free, high fibre, and 7 g of protein per serving.
So eat up guilt-free with both the dips and chips!

Gluten-Free Spicy White Bean Dip

Ingredients
  

  • 1 can (19 oz) White kidney beans (drained and rinsed well)
  • 1/2 – 1 fresh lemon juice
  • 2 tbsp good olive oil
  • 1/2 tsp Sriracha chili sauce
  • 1/4 tsp sweet paprika
  • Dash of sea salt and fresh pepper

Instructions
 

  • First, drain and rinse the white kidney beans.
  • Then, add to your food processor the kidney beans, fresh lemon, olive oil.
  • Process until smooth.
  • Then add Sriracha chili sauce, sweet paprika, and salt and pepper.
  • Process again to mix all the ingredients.
  • I swirled some Sriracha chili and olive oil on top of the dip for an extra splash of spice.
  • Serve & Enjoy! 
Tried this recipe?Let us know how it was!

Gluten Free Bean Dip

Gluten Free Bean Dip
Gluten Free Bean Dip

Gluten Free Bean Dip