Tag: gluten-free

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Kale Caesar Salad for your Meatless Monday (V) (GF)

I’ve said it before and I’ll say it again, Kale is where it’s at. All my fellow health-seekers out there already know the deal, but if you haven’t heard the good word on this super-veggie, listen up. Like its cruciferous cousins in the brassicacaea (say that three times fast) family—bok choy, Brussels sprouts, broccoli, cauliflower and cabbage—kale contains high concentrations of Vitamin A in the form of beta carotene, important for safeguarding those peepers, and Vitamin K, essential for bone health and blood clotting. It is also a rockstar when it comes to phytochemicals and essential minerals like magnesium and calcium, which are especially crucial for us gals as we age and start to lose bone density. All of these healthy bits and pieces combined make Kale a key food in diets geared towards cancer prevention.

Clearly, this isn’t my first kale rodeo—exhibit A: Honey Ginger Carrots and Kale, and more recently, exhibit B: Lentil, Barley and Kale Soup—but my latest attempt to keep kale interesting and appealing is a winner for worker-bees in search of a healthy packed lunch. Top it off with some roasted chicken or your favorite type of beans and you’ve got a satisfying meal that will keep you full and energized all the live long day!

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Kale Caesar Salad

What You’ll Need:

  • 6 cups chopped organic kale (bulky stems removed)
  • Roasted Garlic “Caesar” Dressing:
    • 1 1/2 tsp anchovy paste
    • 1 tbs capers
    • 1 tbs Dijon mustard
    • 3 tbs olive oil
    • juice of 1 lemon
    • 1 1/2 cups spinach
    • 1 small head roasted garlic (plus 1 tsp olive oil for roasting)
    • salt and pepper to taste

How to Make It:

  1. Garlic first. Preheat oven to 400°F. Peel off the outer layers of a whole garlic bulb but leave the skins of the individual cloves intact. Cut off the top quarter of the garlic heads, exposing as many cloves as possible. Drizzle a teaspoon of olive oil over the exposed cloves and massage to coat. Cover with aluminum foil and bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
  2. While the garlic is roasting, clean kale leaves thoroughly and pat dry. Remove woody stems and rough chop into bite size pieces.
  3. In a small food processor, blend together anchovy paste, capers, Dijon mustard, olive oil, lemon, spinach and roasted garlic (note: use a small fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins). Taste for saltiness and adjust salt and pepper to your liking.
  4. In a large bowl, pour dressing over kale and massage for a minute until all leaves are coated. Cover and refrigerate for at least an hour and up to overnight.
  5. Serve with a wedge of lemon and an extra dose of freshly ground pepper.
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Vegan Pumpkin Soup for your Meatless Monday (GF)

‘Tis the season for pumpkin spice lattes, pumpkin bread (recipe to come), pumpkin smoothies (recipe to come) and, my personal favorite, pumpkin soup!  As iconic a fall staple as apple-picking and Halloween, pumpkins and pumpkin products are abundant this time of year. The orange gourds are packed with beta carotene which your body converts into vitamin A–essential for good eye sight and a healthy heart–as well as disease fighting vitamin K and powerful antioxidants. Pumpkin can definitely be deemed a superfood.

The recipe I’ve created for you today uses canned organic pumpkin. Chances are some of you out there may experience a certain skepticism for anything that comes out of a can. Before you throw the fresh-food-is-better book at this one consider this: according to  Greatist, one cup of  the canned stuff has 7g of fiber and 3g of protein—that’s more than two times the fiber and 50% more protein than pulling it fresh from the pumpkin patch. Topping this semi-sweet soup with a sprinkle of raw pumpkin seeds will add a powerful dose of essential minerals including zinc, potassium and magnesium.

I’ll have more pumpkin-perfect recipes later this month, so stock up on your canned pumpkin and spices now!

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What You’ll Need:

  • 1 tbs coconut oil
  • 1 sweet onion
  • 3 cloves garlic
  • 3 cups low-sodium vegetable stock
  • 2 – 15oz cans organic pumpkin purée (not pumpkin pie filling!)
  • 1 tbs maple syrup
  • 1 cup unsweetened coconut milk
  • 1/2 tsp cinnamon
  • 1/4-1/2 tsp smoked chipotle chile flakes
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • Salt and pepper to taste

Optional:

  • 2 tbs tahini
  • 1/3 cup unsweetened coconut milk
  • 1/4 cup raw pumpkin seeds

How to Make It:

  1. In a large pot or casserole dish, heat coconut oil over medium heat. Add onions and garlic (both coarsely chopped) and sauté until translucent (about 5-7 min). Add spices and cook another minute.
  2. Add 3 cups of vegetable stock and bring mixture up to a simmer.
  3. Add two cans of pumpkin purée and maple syrup, stirring to combine.
  4. Remove mixture from heat and pour it into a blender. Blend until thoroughly combined.
  5. Add blended soup back to your pot and mix in one cup of coconut milk. Taste for seasoning and adjust according to taste. (Note: if you want to thin this out, add another cup of vegetable stock at this point).
  6. Bring mix back to a simmer and serve immediately, or remove it from the heat, let cool, and store in your fridge for up to a week (or 1-2 months in your freezer).
  7. Serve with a spoonful of the optional coconut milk/tahini blend (whisk together the tahini and coconut milk until smooth) and a sprinkle of pumpkin seeds for a little more flavor and texture.
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Lentil, Barley, and Kale Soup (Meatless Monday)

Lentils, a member of the legume family, should be a staple in everyone’s cupboard–especially for you vegans and vegetarians. These little earthy pillows are an excellent source of plant-based protein and have a lot of the vitamins and minerals that meat-abstainers often miss in their diet. A one-cup serving of lentils has only 230 calories, 16g of dietary fiber, 18g of protein, and 37% of the recommended daily intake for iron. This high soluble fiber content helps lower cholesterol and stabilize blood sugar levels.

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Beyond the vast health benefits, lentils are cheap, easy to cook, and store forever. If you’re at a loss for what to do with them (aside from this recipe), check out the New York Times’ Martha Rose Shulman for some great ideas .

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Lentil, Barley, and Kale Soup

What You’ll Need:

  • 1 tbs vegan buttery spread (I like Earth Balance’s Soy-Free Buttery Spread)
  • 1 tbs olive oil
  • 1 red onion, diced
  • 4 cloves garlic, minced
  • 2 tsp turmeric
  • 1 tsp cayenne
  • 1 tbs toasted sesame seeds
  • Salt and pepper to taste
  • 1 cup French lentils
  • 1 cup pearled barley
  • Juice of 1 lemon, plus 4 long strips of the peel
  • 2 1/2 cartons of reduced sodium vegetable broth
  • 3 cups kale, stemmed and coarsely chopped
  • 1/4 cup nutritional yeast (or parmesan cheese if you opting for a non-vegan version)
  • 1/4 cup fresh dill

How to Make It:

  1. Add buttery spread (or real butter if you aren’t vegan), olive oil, onions and a pinch of salt to a slow-cooker and cover on high for 45min.
  2. Add garlic, turmeric, pepper, cayenne, and toasted sesame seeds (crushing them between your fingers as you sprinkle them in) and cook for another 15min on high.
  3. Add lentils, pearled barley, broth, lemon juice and strips of peel (you’ll remove these at the end).
  4. Layer 3 cups of chopped kale on top but don’t mix it in. Cover and turn to Low for 3-5 more hours.
  5. Turn off your slow-cooker. Remove lemon peels and adjust for seasoning to taste. Stop here if you plan to freeze half and save for later.
  6. When you are ready to serve, add nutritional yeast (or parmesan) and fresh dill to taste.

Serve this with a slice of my Saffron Fennel Bread for a hearty weeknight supper or an easy-to-pack work lunch.

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Sweet Potato Bean Burgers w/ Maple Chipotle Mayo (Meatless Monday) (GF)

As a flexitarian (aka a conscious and informed omnivore), I am a big believer in avoiding absolutes when it comes to diet choices. I eat meat on occasion. I eat gluten with regularity. And I sometimes even eat dairy (though my system would rather I not). I’ve tried out a lot of different food lifestyles, but I always come back to moderation. In the words of Oscar Wilde, everything in moderation, even moderation. Afterall, who wants to miss out on their mom’s classic sugar cookies at Christmas time, or the sensational experience of sharing pâté and red wine with good friends? The good news is, small dietary tweaks can make an enormous impact, not only on your personal health but on the well-being of our shared environment.

One of these manageable steps stems from a movement called Meatless Monday (#meatlessmonday). According to their website:

Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. We provide the information and recipes you need to start each week with healthy, environmentally friendly meat-free alternatives. Our goal is to help you reduce your meat consumption by 15% in order to improve your personal health and the health of the planet. Presidents Wilson, Truman and Roosevelt galvanized the nation with voluntary meatless days during both world wars. Our intention is to revitalize this American tradition. We’re spearheading a broad-based, grassroots movement that spans all borders and demographic groups. By cutting out meat once a week, we can improve our health, reduce our carbon footprint and lead the world in the race to reduce climate change.

Sign me up! I’m already more like a Meatless Monday-through-Friday kind of gal, but if you aren’t this is one small change anyone can make. To jump-start your commitment to being healthier and helping the planet, try out this recipe for Sweet Potato Bean Burgers, or check out my Quinoa Black Bean Zucchini Burgers from last fall.

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Sweet Potato Bean Burgers

What You’ll Need:

  • 2 large sweet potatoes
  • 1 can white cannellini beans
  • 1/4 cup gluten-free oats
  • 1/4 cup garbanzo bean flour
  • 2 tbs olive oil
  • 1/2 sweet onion
  • 4 small or 2-3 large cloves garlic
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 2 eggs
  • 2 tbs chives
  • 2 tbs sauce from a Chipotle Peppers in Adobo Sauce can
  • salt and pepper to taste

How to Make Them:

  1. Polk holes into sweet potatoes with a fork and microwave each individually on high for 5 min. Remove and let cool for 10 min before attempting to peel.
  2. While  the potatoes cool. in a large pan heat olive oil over medium heat. Add onion and saute for about 5 min until soft and translucent. Add minced garlic and spices cooking until fragrant (another 2 min).
  3. Peel sweet potatoes and cut into 1″ or smaller cubes. Add to pan and cook another 5 min until tender. Remove mixture from heat.
  4. In a separate bowl, beat two eggs until smooth.
  5. In a food processor, combine sweet potato mixture, white beans (drained and rinsed), oats, garbanzo bean flour, adobo sauce, finely chopped chives, and salt and pepper to taste with egg mix.
  6. Chill mixture in refrigerator for 30 min then remove and form into 6 burger patties. And pre-heat oven to 350ºF.
  7. In the same large pan used earlier, sear your burgers on both sides for 2-3 min over medium-high heat in a little more olive oil. Then bake in a pre-heated 350ºF oven for 30 min (flipping once).

Maple Chipotle Mayo

What You’ll Need

  • 3/4 cup light organic mayo
  • 1 tbs pure maple syrup
  • 2 chipotle peppers in adobo sauce

How to Make It: Blend all ingredients together in a mini food processor (or Magic Bullet!) until combined. Chill until ready to use.

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Cherry-Goji Overnight Oats

With all the buzz overnight oats have been getting these days, I felt obliged to give them a whirl. I also wanted to use this as an opportunity to test out how my gut would react to a little Greek yogurt. It’s been nearly two years since I’ve had any dairy but the health benefits of Greek yogurt in particular have left me constantly lusting for its low-cal, high-protein, calcium-and-B Vitamins-packed goodness. I’m happy to report that it did not upset my stomach in the least–must be all those gut-friendly probiotics in there, which not only help regulate digestion but also strengthen your immune system.

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While Greek yogurt was the most exciting ingredient for me, the real spotlight ought to be shined on the oats. According to the FDA, all that soluble fiber found in oats lowers LDL cholesterol (aka the bad kind). The antioxidants found in the goji berries, dried cherries and oats themselves have anti-inflammatory properties, making them an excellent choice for athletic, active folks like you and me. Muscle soreness, see ya later! 

When you add nutritional rockstar chia seeds into the mix you’re getting a higher concentration of omega-3 fatty acids than salmon. Omega-3s have been linked to health benefits related to conditions including cancer, IBS, lupus and rheumatoid arthritis. One tablespoon contains 18% of your RDA for calcium, tons of fiber and potassium and 4 g of protein. What can I say? Good things come in small packages.

Finally, I can’t let you get to the recipe without a quick reminder of how great maca powder is. If you haven’t hopped on the bandwagon yet, it’s time. Maca is rich in B-vitamins and minerals like calcium, zinc and iron, all of which are essential to proper muscle and energy metabolism function. Ladies suffering from PMS or menopause, this should be your go-to for holistic health. And let’s not leave out the men. Maca powder is said to increase testosterone, boosting your libido and endurance…The list of benefits goes on and on. For more ways to incorporate this Peruvian delight, check out my Top Five Greenies post for some go-to smoothies that’ll jumpstart your morning.

Cherry-Goji Overnight Oats

What You’ll Need:

  • 1 cup gluten-free rolled oats
  • 6 oz nonfat Greek yogurt
  • 8 oz unsweetened vanilla hemp milk
  • 2 tbs raw honey
  • 2 tsp cinnamon
  • 3 tsp maca powder
  • 3 tbs chia seeds
  • 1/4 cup goji berries
  • 1/4 cup tart dried cherries (unsulphured)

How to Make Them:

  1. Mix all ingredients together in an airtight container and refrigerate overnight.
  2. Enjoy with your tea or coffee the next morning!

Makes 4 servings and will keep in the fridge for up to a week.

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Raspberry Rose Water Popsicles

Many moons ago, I was having afternoon tea in Paris with one of my dearest friends. This particular cafe was known for its incredible desserts so who was I to turn down a golden opportunity for indulgence? The treat I selected was an oversized raspberry macaroon filled with rose water cream and adorned with fresh ripe raspberries. It has lingered on my palette in some small way ever since, bubbling up into my memory from time to time and bringing a smile to my face and hankering to my stomach.

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Years later I am finally honoring that moment of gastronomic bliss with a healthier nod to my all-time favorite. My Raspberry Rose Water Popsicles are packed with antioxidant-rich raspberries and are gluten and dairy-free. Summer is winding down so enjoy these chilled delicacies before fall settles in!

What You’ll Need:

  • 2 tbs rosewater
  • 6 oz plain unsweetened coconut yogurt
  • 4 oz coconut milk
  • 1 heaping cup frozen rasberrries
  • 1 really ripe banana

How to Make Them:

Blend all ingredients together and pour into popsicle molds. Leave in your freezer overnight and enjoy!

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Zucchini Flower Fritters (Dairy-Free)(Gluten-Free)

With summer in full swing, farmers markets are overflowing with delicious produce and fresh cut flowers. What could be better than a farmers market find that is both food and flower? Nothing, clearly. So when I locked eyes on the beautiful and edible zucchini flowers last weekend, I knew immediately I had to have them. These vibrant orange blossoms can be eaten raw or cooked and are a favorite in Mediterranean cuisine. Into the tote they went, merrily whisked back to the MOARyoga shoebox test kitchen. Equipped with the best of nature’s bounty, I set out to prepare a fun finger-food hearty enough for a meal but still light enough on the palette for a hot summer night.

…the result…

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Zucchini Flower Fritters

What You’ll Need:

  • 2 tbs olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, finely chopped
  • 1/2 roasted poblano, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 eggs
  • 1 cup cooked quinoa
  • 1/3 cup garbanzo bean flour
  • 3 tbs nutritional yeast
  • 1 tsp adobe chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Lemon wedges (for garnish)

For the Beer Batter:

  • 1/2 cup garbanzo bean flour
  • 1tsp salt
  • 1 tbs olive oil
  • 1/3 cup chilled gluten-free beer
  • 1 egg
  • Canola or grapeseed oil for frying

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How to Make Them:
  1. In a medium frying pan, saute shallots in olive oil over medium heat until translucent. Add garlic, red pepper, poblano and jalapeño. Saute another 3-5 min. Remove from heat and let cool.
  2. In a separate bowl, mix cooked quinoa with nutritional yeast, salt, pepper, chili powder and garbanzo bean flour.
  3. Add cooled veggie mix to your dry ingredients and mix to combine. Add eggs (whipped up in a separate bowl first) until everything comes together.
  4. Take zucchini flowers and use your fingers to remove any stamens from the inside of the blossoms. Rinse the flowers and pat dry.
  5. Using your fingers and/or a teaspoon to work a dollop of the quinoa mixture inside the blossom. Leave enough room at the top to twist the petals together, creating a neat little package with the flowers.
  6. Chill stuffed zucchini flowers in the fridge for at least 30 min.
  7. While that’s happening, prepare your batter. Mix garbanzo bean flour, salt, oil and gluten-free beer together in one bowl. In a separate bowl whip your egg vigorously until frothy. Combine the contents of the two bowls and stir until smooth.
  8. Remove flowers from fridge. Line a tray with paper towels.
  9. Fill a deep saucepan 1/3 of the way with canola or grapeseed oil, then heat on medium-high until a drop of water makes the oil hiss and spit (stand back!).
  10. Working in batches of four, slide the flowers one-by-one into batter. Allow any excess batter to drip off, then deep-fry for 4 min (flipping once) or until golden. Using a slotted spoon or tongs, transfer to paper towel-lined tray. Repeat until all flowers are frittered!
  11. Scatter with salt and serve with lemon wedges.
These fritters are light, gluten-free, dairy-free and delicious. Try dipping them in my Tomatillo Spicy Green Salsa for some added kick!
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Zucchini “Fettuccine Alfredo” (Vegan) (Gluten-Free)

Growing up in a half-Italian household, there was no shortage of ricotta stuffed shells, eggplant parmesan, and creamy pasta dishes at family gatherings. You’d think I’d be naturally endowed with the ability to digest all that deliciousness. Sadly, like so many others, over the years I have lost the ability to properly digest lactose (a.k.a. I am dairy defunct). According to the NIH, “approximately 65% of the human population has a reduced ability to digest lactose after infancy.” So what’s an Italiana to do?

Thanks to creative cooks across the web and world, there are thousands of recipe alternatives out there for some of your favorite cheese and cream-heavy dishes. Ever since noshing on an amazing dish of dairy-free Fettuccine “Alfredo” in Austin, TX back in February I’ve been angling to make my own version that was both vegan and gluten-free. After reading countless recipes and making several attempts to fuse what I saw as the best elements of each, this is what I came up with…and it’s super tasty if I do say so myself!

Zucchini “Fettuccine Alfredo”

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What You’ll Need:

  • 1 cup raw cashews
  • 8 oz boiling water
  • 3-4 cloves garlic
  • 1/3 cup nutritional yeast
  • juice of half a lemon
  • 2 tbs olive oil
  • 1/4 tsp nutmeg
  • salt and pepper to taste
  • 4 small or 2 large zucchinis

How to Make It:

  1. Soak cashews in water overnight.
  2. Drain cashews and add to a blender or food processor. Add 8-oz of boiling water and blend until mostly smooth.
  3. Add remaining ingredients and blend until smooth and creamy.
  4. Adjust salt and pepper to taste. Let cool and store in the fridge for up to a week or use immediately (continuing to steps 5 and 6).
  5. Using a vegetable peeler, shave long slivers of raw zucchini into a bowl until you’ve used up the entire veggie. The strips should look like thin ribbons (see below).
  6. Toss zucchini with “Alfredo” sauce until well coated.
  7. Let marinate for at least 30 min so the sauce seeps into the “fettuccine.”

This can be served hot or cold. It makes for the perfect summer meal: very light, very healthy and, to top it off, very satisfying!

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Hippie Fuel: MOAR Homemade Granola, please!

Granola is undeniably delicious, but cruncher beware. Like trail mix, granola can be deceptively high in calories and low in nutritional goodness. That’s not to say that there aren’t good varieties out there, but read the labels and look out for ingredients like high fructose corn syrup and ingredients you can’t pronounce. The best way to avoid an unhealthy choice is to make your own hippie fuel from scratch–and it’s pretty darn easy!

Hippie Fuel: MOAR’s Homemade Granola

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What You’ll Need:

  • 2 tbs coconut oil
  • 1 cup rolled oats
  • 1/4 cup ground flaxseed
  • 1/2 cup unsweetened reduced fat coconut
  • 1/4 cup walnuts pieces
  • 1/3 cup dried cherries, unsweetened unsulphured
  • 1/4 cup dark chocolate bits (dairy-free)
  • 2 tbs raw honey
  • 1/4 cup almond butter

How to Make Them:

  1. Preheat your oven to 350 ºF.
  2. Heat coconut oil in a medium saucepan over medium heat. Add oats, flaxseed, coconut and walnuts to pan, cooking for 3-5 min until toasty but not burnt.
  3. Remove from heat. Add cherries, chocolate bits, raw honey and almond butter to the now-warm dry ingredients. Give everything a good stir until it all comes together.
  4. Spread the mixture in an even layer across a 1/4 or 1/2 baking sheet. Bake at 350 ºF for 20 min.
  5. Let cool at least 30 min then enjoy!

Makes 6 servings at 300 calories a pop. You can stretch this by adding just a few tablespoons to your oatmeal or yogurt to spice up your breakfast routine. If you’re bringing along the whole bag, make sure it’s to fuel you for a hike, run, bike or another physical activity of choice.

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MOAR’s Healthy GB Fries w/ Lemon Aioli

Inspired by a recent article in the NYT by one of my food idols, Mark Bittman, I decided to break open my glass jar of garbanzo bean (GB) flour and make something out of the ordinary. I purchased the flour a while back because I loved the idea of using it as an alternative to white or wheat. GB flour is not only gluten-free but has 21% of your DV for dietary fiber, 10% of your iron, and 6g of protein per serving. Compare that to whole wheat flour’s 12%, 8%, and 4g respectively (white flour doesn’t even hold a candle), and GB flour takes the perverbial cake.

Don’t get my wrong, these babies are still fried (though grapeseed oil keeps them light and crispy) but they’re an excellent nutritional alternative to the golden arches or BK. Give them a try and I promise you won’t want anything to do with the French kind.

Garbanzo Bean Fries w/ Lemon Aioli

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What You’ll Need:

  • 1 1/2 cups garbanzo bean (GB) flour
  • 3 cups water
  • 2 tbs olive oil
  • 2 tbs Herbes de Provence
  • Salt & pepper (to taste)
  • Grapeseed oil (amount depends on pan size, for frying)

How to Make Them:

  1. Grease an 8-by-8 baking dish with some oil or spray.
  2. Boil 3 cups of water in a medium saucepan.
  3. Put the GB flour in a large bowl and when the water comes to a boil, slowly add it to the bowl. Whisk constantly as you pour to prevent lumps. (Tip: you can also do this in a KitchenAid standing mixer if you have one. If you do it by hand–as I did in the featured photo–the batter will inevitably have a lump or two.)
  4. Scrape the mixture back into the same saucepan you used, add a little salt and pepper, and bring it to a boil (it should take just a couple minutes). Reduce it to a gentle simmer, add in the 2 tbs of olive oil, and cook for one more minute.
  5. Scoop your doughy mix into the baking dish and spread it into an even layer, which should be about 1/4-1/2 inch thick. Let it cool all the way then cover it with plastic wrap. Refrigerate for at least an hour or as long as a day.
  6. Heat at least 1/4 inch of grapeseed oil in a large skillet over medium. Let it heat until a drop of water makes the oil hiss and spit (stand back!).
  7. Slide the chilled dough out onto a cutting board (this is why you greased the pan) and slice the GB mixture into the shape of fries. These don’t have to look perfect–think handcut or as my Italian familia would say, al rustico! Pat dry with a paper towel to remove any excess moisture.
  8. Working in batches, gently sliding them into the hot oil. Nudge them around occasionally until they’re golden all over, cooking for about 4 to 5 minutes.
  9. Transfer your fries to paper towels (removing the excess oil) and immediately sprinkle with salt, pepper and Herbes de Provence. Serve immediately for the tastiest results.

Lemon Aioli

What You’ll Need:

  • 1 cup organic mayonaise (you can go reduced fat here if you like)
  • Zest of one lemon
  • Juice of half a lemon
  • 2 cloves of garlic

How to Make It:

  1. Combine all ingredients in a food processor and pulse until the garlic is well-blended. If you don’t have a food processor, you can easily do this by hand–just mince the garlic before mixing.
  2. Cover and let marinate in the refrigerator for at least one hour.

My GB Fries and Lemon Aioli make for a great appetizer or side dish to my homemade Quinoa Black Bean Zucchini Burgers. Enjoy these tasty bites with no guilt and maybe even your favorite icy brew. A wise woman once said: “everything in moderation, including moderation.”