Gluten Free Shrimp Scampi

Gluten Free Shrimp Scampi

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This is one of my mom’s creations and it is delicious. I was really missing her the other day so I made one of her favorite dishes. This dish is quick to make during the week and it is a crowd winner!

 

What You Need:

scampi 1

3 Garlic Cloves (crushed)

3 Tablespoons Vegan Butter (or regular butter)

1/2 cup of White Wine

Can Chopped Tomatoes (liquid drained)

Fresh Shrimp (I used about 1/2 pound but you could use up to a pound for this recipe)

1/2 -1 Teaspoon Ground Red Pepper

1 Teaspoon Parsley

Salt and Pepper to taste

What To Do:

Melt the vegan butter in a saucepan on medium heat. Add the crushed garlic and cook for a few minutes (don’t burn the garlic-it will get bitter). Add the wine and cook for two minutes.

scampi 2

Add the tomatoes and spices while cooking the mixture for about 5 minutes.

scampi 3

Add the raw shrimp and cook until pink.

scampi 4

Top over gluten free spaghetti and enjoy!

scampi 5

Balsamic Glazed Portobello Mushroom

 

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Happy Meatless Monday! I made an amazing Balsamic Glazed Portobello Mushroom with Mozzarella Cheese, Spinach, and Tomatoes. I would say it’s almost a spin on my Tomato and Sage Balsamic Bruschetta (posted in #holidays on my blog).

What You Need:

Portobello Mushroom
Grape Tomatoes
Spinach
Fresh Mozzarella Cheese (don’t skimp and get one full of preservatives)
Olive Oil (I used one with herbs)
Italian Seasoning Grinder
Salt and Pepper

Balsamic Glaze:

1/4 Cup Balamic Vinegar
2 Teaspoons Brown Sugar

What To Do:

Preheat the oven to 400 degrees and lightly sprinkle olive oil on a baking sheet. Remove the stems from the portobello mushrooms and place on the baking sheet. Season with salt and pepper. Cook for ten minutes.

While the mushrooms are cooking, start the balsamic glaze. In a sauce pan, add the brown sugar and balsamic vinegar. Simmer on medium low heat until the glaze is bubbling and has thickened.

After ten minutes, take the mushrooms out and layer on spinach, the tomatoes, and cheese. Use the Italian Seasoning grinder on top.

Cook for twelve minutes or until the mushrooms are tender and the cheese is melted. Top with the balsamic glaze. This recipe was so good that I ate both mushrooms in one sitting.

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Roasted Broccoli

Roasted Broccoli

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I love roasting vegetables as you know. I have shared a couple recipes, like my Fall Vegetable Roast with butternut squash, sweet potatoes, and whatever else is in season. This time I am sharing my delicious Roasted Broccoli with spices, topped with a sprinkle of parmigiana cheese (leave the sprinkle out to make it vegan).

Broccoli is an amazing vegetable. Not only does it contain tons of vitamins and minerals but helps aid the body with allergies and inflammation! It’s full of vitamin A, K, and D. Broccoli contains a large amount of vitamins A and K which help support the strength of vitamin D. They all work together to help your body process vitamin D.

If you have been following my story for a while, you know that I have tons of food allergies as well as Inflammatory Disease, where my body just chooses a spot to inflame or run rampant through my body. Currently, with all that I have going on personally, my body has taken a beating. It has chosen to not cooperate. The brain fog is back, the pain and inflammation are some days unmanageable, and my joints are freezing more than ever. I am hoping with adding in more anti inflammatory and nutrient dense foods, it will help my body to calm down a bit.

What You Need:

Broccoli (cut into the florets-I used two heads)
4 Cloves of Garlic (sliced thinly)
Herbed Olive Oil (use any type)
Salt and Pepper
Crushed Red Pepper Flakes
Trader Joes 21 Seasoning Shaker (you can also use Italian Herbed Grinder)

What To Do:

Preheat oven to 400 degrees and sprinkle a bit of olive oil on a baking sheet (don’t go over board-you only want a very thin coating).
Cut the stem off the broccoli, leaving only the florets. Add to the pan and thinly slice the garlic. After adding the garlic to the pan, sprinkle on some salt and pepper.
Add as much crushed red pepper that you like. Sprinkle some of the seasonings on top (I used about 2 teaspoons).
Toss all together, trying to coat all the broccoli with the seasonings, garlic, and olive oil.
Bake for about 15 minutes, flip, and bake for another 10. You want the broccoli to get a nice brownish tinge on parts of it. Top with some parmigiana cheese (leave off if vegan). Enjoy 🙂