Healthy performance recipe of the day: gluten free baked zucchini
Posted Jun 14 2010 8:23am
Inspired by spring produce at the greenmarket and the banshee pinot noir, enjoy one of my new purely delicious favorites...
gluten free baked zucchini + romesco sauce
Ingredients3 zucchini, cut into long wedges 1 cup gluten free breadcrumbs 3 tbsp nutritional yeast or parmesan cheese 1/2 tsp salt olive oil
Directions: Preheat oven to 400 degrees. Combine breadcrumbs, cheese and salt in a shallow dish. Dip zucchini in olive oil, then dredge in breadcrumb mixture. Place zucchini on baking pan with parchment paper. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.
Ingredients: 1 cup raw almonds
1 8-ounce jar roasted red peppers, drained 1 clove garlic 1/4 cup red wine 1 plum tomato 1/4 cup Olive Oil Salt and pepper to taste
Directions: Place all ingredients in blender or food processor. Pour into bowl and serve with zucchini.
brown rice pasta with fresh tomatoes, peas, zucchini and basil
Ingredients: Gluten free brown rice pasta 2 tbsp olive oil 1 clove of garlic, chopped 1/2 cup zucchini, chopped 1 cup fresh peas 1/2 cup chick peas 1 cup chopped heirloom tomatoes chopped basil Salt and pepper to taste
Directions: In a large pot, boil water. Add pasta and cook for 8-10 minutes. Meanwhile, in a large non-stick pan, warm the olive oil over medium heat. Add garlic and stir until slightly brown and fragrant. Add zucchini and stir 3-5 minutes. Add peas, chickpeas, tomatoes and continue to cook until tomatoes are slightly soft. Season with salt, pepper and chopped basil. Strain pasta and put in a large bowl. Toss in fresh veggies and serve.
great recipe is brought to you by Liz Stein (our holistic nutrition
partner). Liz is a Certified Holistic Health Counselor.