Baby Bellalfredo …Dairy-free, Gluten-free & Guilt-free!

There are several dishes that have become staples on our dinner menu, but only a few that become weekly requests by my husband and stepson, and this pasta is absolutely one of them! As I was enjoying this dish last night, I couldn’t help but think that this really is the dairy-free equivalent of Mac n Cheese and based on requests for this recipe, others will feel the same way! This recipe is especially skin-friendly because ditching the dairy is one of the best things you can do for your skin! So if you crave alfredo but not the oily skin or breakouts that go along with it, this dish is for you!

bella cashew cream pasta

Besides the amazing taste of this dish, my favorite part is the overall easiness! While my pasta water is boiling, I start the sauce by combining the ingredients in the Kitchen Ninja–my favorite food processor! As the quinoa pasta is cooking, I prepare our salads and saute the baby bella mushrooms. Strain the pasta, add the sauce and mushrooms and top off with sauce, and the dish is complete! I wish they all were this simple!

As is, this recipe will serve 2. When my stepson is with us, I double the recipe and end up with a little bit leftover.

Ingredients:
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp Italian seasoning
1 Veggie Boullion Cube
2 tbsp nutritional yeast
1 tbsp tapioca starch
1 tsp EVOO
1 tsp Melt Vegan Buttery Spread
3/4 cup finely ground cashews (I pre-grind these and then add the ground cashews to this recipe)
Hint of nutmeg
1 1/2 cups boiling water
Baby Portabella mushrooms aka Crimimi mushrooms
tsp Coconut Oil (or olive oil) for preparing the mushrooms
1 Box Ancient Grains Quinoa Penne — it’s my favorite gluten-free pasta so far!

ancient harvest GF pasta

Instructions:
Wash and cut the mushrooms into slices. Heat the Coconut Oil and saute the mushrooms as the pasta is being prepared.

Boil water for the pasta.

In a powerful food processor or blender–I use my trusty Kitchen Ninja Pro–combine all of the ingredients to the nutmeg. Add the very hot water (it doesn’t have to be boiling necessarily, but I do use the tea kettle to heat the water). Blend until completely combined. The sauce may separate and that is ok.

Add the pasta and as the box states, do not overcook. I cook my noodles for 6-7 minutes and then strain. Add the pasta back into the pasta pan and add the cashew cream sauce. Combine well. Top with the mushrooms and serve!

You can be creative and add in any veggies you choose from spinach to zucchini to sweet onion!

Almond-Crusted Tilapia with Quinoa & Veggies

Almond-Crusted Tilapia with Quinoa and Roasted Veggies

By Emilie Spruill

Wheat Belly by Dr William Davis

Wheat Belly by Dr William Davis

My husband recently read the book, Wheat Belly, written by a Cardiologist, Dr William Davis. The book uses the example of the stay-at-home mom who never drinks beer—where does her “beer belly” or “pooch” come from? He suggests that it’s actually a bagel belly or English muffin belly, and he goes on to discuss various medical issues that can be linked to Gluten, and as a result, we have cut back significantly on the wheat in our diet. Keep in mind that we are two bread-loving individuals, so this took some sacrifice, but I have learned that we can still have fantastic and flavorful meals without the gluten. Here is one of our absolute favorites: Almond-Crusted Tilapia with Quinoa and Roasted Veggies.

Protein-rich and Flavorful Almond Crusted Tilapia

Protein-rich and Flavorful Almond Crusted Tilapia

This meal is super easy to prepare and very delicious to eat! Start to finish, you can whip this up in less than 30 minutes if you follow these simple steps!

First, preheat your oven to 375 degrees F. Prepare two glass baking dishes by lining them with Parchment paper for ultra easy cleanup. Boil water for quinoa. For 2-3 people, I tend to make 1.5 cups of quinoa and I typically have leftover, which I add to my salads! The simple rule of thumb is to double the water or veggie broth, so to make 1.5 cups of quinoa, boil 3 cups of water or veggie broth. When it reaches a boil, add the quinoa, plus a little minced garlic and your choice of seasonings from dried basil to diced celery, reduce to a simmer over low heat and cover for 15-18 minutes or until the liquid is absorbed.

While the water is coming to a boil, slice your zucchini and squash, or perhaps you prefer asparagus. I like to pre-slice my veggies on Sunday so it’s even faster during the week. Lightly brush with Extra Virgin Olive Oil or Coconut Oil, and dust with Sea Salt and Cracked Black Pepper. Pop those in the oven and let them roast for 30 minutes. Set the timer.

Take about a half a cup of raw, unsalted almonds and pulse in your food processor—I use my ever-so-handy Kitchen Ninja Pro!

Now, on a clean surface, carefully unwrap your fresh tilapia and prepare 1 filet per person. Lightly brush the tilapia with EVOO, dust with Sea Salt and Cracked Black Pepper and coat with ground almonds. Only grind them to small pieces instead of a powder if you like a crunchy texture—it is really good this way! Think of the almond pieces as your “breading” and the baking as your “frying”. Bake in the oven for 15 minutes or so in your parchment-paper lined Baking Dish. For a lovely touch, finish by broiling the fish for just a minute or so, but stand by because this will brown the surface quickly if you aren’t paying attention! The result is moist but well-cooked fish with the perfect texture.

Plate the Tilapia, Quinoa and Veggies and prepare to indulge in one of the healthiest, most nourishing meals that you’ve had in some time. This meal at a fine restaurant would cost you many times the cost and it would likely pack on many times the fat and calories, so you are saving money and you’re eating healthy all at the same time. This is a sure-to-please recipe, especially for someone who doesn’t think that they like fish—the flavor is mild but delicious and will earn you applause without a doubt.

Classic Gluten-Free, Sugar-Free, Vegan Pancakes

What do pancakes have to do with your skin?! Not much at all, except that we are what we eat, and second only to using the right skincare ingredients, what we eat affects the appearance of our skin. In our home we have tried to replace processed mixes, dairy, wheat gluten and sugar whenever possible so this recipe is our favorite weekend pancake staple! Please pass along with friends and I encourage your feedback. We just enjoyed them this morning, and until I one day create an official food blog, I am adding a healthy eats category to the official GRACE Skincare Solutions Blog page!

we are what we eat

This recipe, as is, makes 13-14 nice-sized pancakes, so it’s great for a small family, but you can absolutely cut it in half or double as needed. You’ll need 2 large mixing bowls, a spatula, a whisk, some measuring cups and ideally, an electric pancake griddle–I’ve never tried this recipe in skillets so I can’t promise they’ll be quite as perfect!

In a large mixing bowl, combine and then whisk together:
~2 Cups Brown Rice Flour
~1 cup Tapioca Starch (aka Tapioca Flour)
~3/4 cup Ground Almonds (raw unsalted)
~6 tsp baking powder
~1 tsp sea salt
~2 tsp cinnamon

In a second large mixing bowl, combine:
~1 cup unsweetened applesauce
~1 pureed organic banana
~2 cups unsweetened almond milk
~9 drops liquid unflavored stevia
~2 tsp vanilla extract

Slowly add the dry ingredients into the wet ingredients, mixing together with a spatula until a smoother texture is achieved (some small lumps are fine–they will still turn out great)!

Pancakes on the Griddle!

Pancakes on the Griddle!

Using a 1/2 cup measuring cup, begin preparing your batches of pancakes. When the pancakes start to bubble slightly, gently flip and cook another 1-2 minutes. I like to use the highest heat setting (400 degrees), but this requires you to watch them closely so as to not overcook! Top with a Coconut Oil blend of butter replacement (we love Melt brand) and a small amount of Maple Syrup (this will add sugar, but we have recently decided to end our love affair with Agave Nectar–it’s sadly not the miracle solution that we had all hoped).

These pancakes taste lighter and more fluffy than any restaurant pancakes I’ve ever had, and they have quickly become a way to my husband’s heart! Enjoy!

Pancake Perfection!

Pancake Perfection!