Turkey Tacos

Turkey Tacos

I love tacos! This meal is quick, easy, and you don’t need a lot of ingredients to make it. I personally like to add vegetables into my meal. I have experimented using different veggies but my favorite is spinach and mushrooms. I also do not like using a premade mix. You can make your own taco seasoning without any of the added preservatives and junk!

tacos

(Discard the cinnamon in the picture! I meant to grab the cumin!)

What you need:

Turkey meat

Coconut Oil Spray

Spinach (chopped)

Mushrooms (chopped)

Salsa

Cheddar Cheese (shredded)

Sriracha

Greek Yogurt

tacos

For the Taco Seasoning:

2 tablespoons chili powder

1 tablespoon cumin

½ tablespoon garlic powder

1 teaspoon pepper

1 teaspoon salt

1 teaspoon ginger

½ teaspoon crushed red pepper

½ teaspoon red pepper

½ teaspoon dried garlic

1 Tablespoon Olive Oil

What to do:

In a frying pan, add a tiny bit of olive oil with spinach and mushrooms. Cook until soft and set aside. Add a spray of coconut oil so the turkey won’t stick and add the turkey on top. Cook until golden brown (sometimes you might need to drain the water halfway through).  While the turkey is cooking, you can make the Taco Seasoning. Add all the ingredients and mix. When the turkey is done, add about ¼ cup salsa and a few dashes of sriracha. Then add the Taco Seasoning and cook for another couple of minutes.

tacos

I like to top my tacos with extra salsa, a dash of sriracha, crushed tortilla chips, avocado, cheese, and Greek Yogurt. Enjoy!

Spaghetti Squash Pizza

Spaghetti Squash Pizza

spaghetti squash pizza

I got this beautiful (and very large) spaghetti squash from my friend’s garden (thanks Liz!). I love spaghetti squash because it is delicious and it is very versatile. Typically you can use it in place of spaghetti in recipes but I wanted to get creative. This recipe I modified was from a recipe on Pinterest (Shared Appetite). I have to admit that this did take a while, so if you are going to make this dish, you need to allot some time for it (and I suggest you make it because it was awesome!).

spaghetti squash

Spaghetti squash is full of amazing vitamins and minerals. There are vitamins A, B-6, folate, riboflavin, and manganese. 1 cup of spaghetti squash contains nearly 10% of your daily intake needed for vitamin C. That is why I try to eat more spaghetti squash during cold and flu season. Any way to naturally increase my vitamin C levels has been extremely beneficial. When you are suffering from Celiac Disease, your body is often consumed with trying to fight your own body that it often cannot keep up with protecting our body’s defense against illnesses. Personally, my immune system has been compromised as part of my complications with Celiacs. Even though I am on tons of supplements including vitamin C, when you eat spaghetti squash, it contains a unique composition of chemicals that work together so you absorb the vitamins more efficiently.

What You Need:

Large Spaghetti Squash

Herbed Olive Oil

Salt and Pepper

Italian Seasoning

1 Egg

½ cup Mozzarella Cheese

¼ cup Parmesan Cheese

1 Tablespoon Gluten Free All Purpose Flour

What To Do:

Cut the spaghetti squash in half and take out the seeds/insides. Rub the inside with 1 tsp herbed olive oil. Generously salt and pepper the squash. I like to use an Italian grinder spice which I just sprinkled on top.

spaghetti squash

Cook at 425 for 60 or so minutes. You know it is done when you can take a fork and scrape the inside which turns into “spaghetti”.

spaghetti squash

Let the squash cool. When it has cooled down, scrape the insides and put in a bowl. You want to take paper towels and try to get out as much of the moisture as possible. The drier the spaghetti squash is, the crispier your crust will get. After going through the squash, I layered the squash on some paper towels and put a heavy pan on top to try to get out more moisture.

spaghetti squash

In a bowl, combine 3 ½ cups of spaghetti squash, the mozzarella cheese, parmesan cheese, and the flour. Mix together and add one beaten egg. On a parchment lined baking sheet (or pizza pan), spread the mixture into a thin crust. Sprinkle some more salt, pepper, and Italian seasonings on top.

spaghetti squash

Cook at 400 degrees for 20 minutes. Then flip (I had a second piece of parchment paper ready and flipped onto that and put the new one on the pan). Cook for another 10 minutes and then turn the oven up to 450. Cook for another 5 to 10 minutes (depends on how crispy you want the crust).

spaghetti squash

Turn the oven back down to 350 and add your desired pizza toppings to your crust. I used homemade tomato sauce (check under Sunday Dinner recipes), mozzarella cheese, spinach, and shaved parmesan cheese. Cook for another 10 to 15 minutes or until the cheese is nice and bubbly.

spaghetti squash pizza

Enjoy!

Creamy Vegan Butternut Squash Soup

butternut squash

Sorry for the lack of posts lately. I have been so busy between the Tunnels to Tower Run to having multiple weddings each weekend. I have been driving from MA to NY each weekend! Thankfully things are starting to quiet down.

While I was home (my NY home) this Monday, I really wanted to make soup. Since I have been feeling under the weather, all I have wanted to eat has been soup. I couldn’t convince my mom to make her homemade chicken noodle soup (I’ll work on it for next time) so I made a creamy vegan butternut squash soup.

What you need: 

2 medium size butternut squash

2 tablespoons vegan butter

1 large onion chopped

2 Granny Smith apples peeled and diced

10 fresh sage leaves chopped

3 cups vegetable stock

1 cup water

Salt and pepper to taste (I used about 2 teaspoons of salt and pepper)

1/2 coconut creamer (plain)

What to do: 

Cut the butternut squash in half and scoop out the insides. On a baking sheet, place butternut squash face side up and brush on half of the melted vegan butter. Sprinkle with salt and pepper.

butternut squash

Cook for 60 minutes at 425. The squash should be soft when done. Let it cool.

butternut squash

While it is cooling, in a large saucepan, add the apples and onions to the rest of the vegan butter with the sage.

butternut squash

Cook for about 10 minutes on medium heat until the apples and onions are soft.

butternut squash

Scoop out the squash and add it to the saucepan. Mix in the water, veggie stock, and salt and pepper. Cook for 20 minutes.

butternut squash

Add the coconut creamer and mix. In a blender in small batches, pour the soup in and blend. I personally like a very smooth soup but if you like it chunkier, don’t blend as long.

butternut squash

When it is all blended, you can add more coconut creamer if you want a creamer soup. I also taste the soup to see if it needs more salt and pepper.

butternut squash

I hope everyone is enjoying this beautiful fall weather! Here are some beautiful pictures of the trees while I was in NY.

butternut squash

butternut squash butternut squash

Oh Cheerios…

cheerios

Oh Cheerios, what have you done?   I thought it was too good to be true. I even went out and bought a box of cereal. I was so excited. That changed pretty quickly. If you haven’t heard by now, General Mills is recalling over 1.8 million boxes of Cheerios. Wheat was introduced into their gluten free facility while it was producing the cereal. Before this recall, the FDA received 125 complaints from people getting severe reactions to eating the “undeclared allergen” aka wheat. By severe reactions, I mean that people, little children, were ending up in the emergency room because they were so sick or were sick for weeks but couldn’t figure out the cause. This is not something to take lightly.

General Mills senior vice president and president of the cereal division, Jim Murphy, said, “I am embarrassed and truly sorry to announce today that we are recalling boxes of Cheerios and Honey Nut Cheerios produced on several dates at our Lodi, California facility.” (If you want to read the whole article, click here)

They are blaming lost rail service and instead of oat flour being taken off, they chose the wheat boxes. Seriously?? It is a gluten free facility! Yes, Jim you are right. It was “human error” and now you have outraged the gluten free community and I am not talking about people, who think this is a diet or fad, but the community where people get incredibly sick from gluten. I am not sure that Cheerios or General Mills will be able to get the support from our community any time soon, if at all.

If you bought any Cheerios, please check the chart below to see if your box was affected. Even though mine was not, I got rid of it. You can’t be too safe. They also only recalled the Yellow Box and Honey Nut Cheerios but there are five gluten free types. How are they going to monitor those? Are those made in a different facility? Was there lost rail service or a “human error” there as well? I am not telling you what to do but I am not taking that chance!

cheerios