gluten free

Expand Your Grains, Extend Your Life

by Brad
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The study isn’t proof that white rice causes diabetes, more so, it shows the importance of eating whole grains. More brown rice is helpful because it is higher in fiber and that may protect against diabetes. Whole grains have so much more fiber, vitamins, minerals, and protein, so you get a lot more nutritional bang for your buck than with refined carbohydrates like white rice or white bread.

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Sweet Potato Black Bean Enchiladas (V,GF)

by Kelli & Brad
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Here’s a great dish to serve for a hearty meal. I love baking a dish of these on Sunday afternoon and eating the leftovers for lunch all week. Even your non-healthy eating friends will like this one. Some may wonder, “Where’s the chicken?”, but they’ll get over it.

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Raw Veggie Collard Wraps (V,GF)

by Kelli & Brad
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It’s getting hot outside, the farmer’s markets are filling up with beautiful veggies…it’s time to lighten up the menu and enjoy what the harvest is bringing us.

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Soba Noodle Salad with Edamame and Cashews (V,GF)

by Kelli & Brad
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If you’re not familiar with them, soba noodeles are thin Japanese noodles made with buckwheat flour. Just like any salad, have fun with it. We’ve made this before and tossed in cubed mango, almond slivers, goji berries, mandarins, and even peaches. Have a blast and color it up!

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Roasted Sunflower Fennel Crisps (V, GF)

by Kelli & Brad
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Rarely do we come across a recipe that we can put to use without making adjustments to clean it up. Rarely does food give Brad as much pleasure as the black licorice flavor of fennel. To find these two rare factors combined in one recipe was simply a sign that we had to make it […]

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Winter Squash and Cabbage Bake

by Kelli & Brad
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Kelli and I had a blast this year trying out a variety of squashes that were before only mysteries to us. We discovered some favorites and fortunately not too many dislikes. While the height of squash season has passed, it’s not too late to enjoy one more round of them.

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Sweet Potato Veggie Burger (V, GF)

by Kelli & Brad
Sweet Potato Burger

One of my most common cravings is for a good burger. Luckily, there are recipes like this one for a sweet potato burger that knock that craving out of the park.

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Red Curry Salmon Chowder

by Kelli & Brad
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Brad and I started playing around with chowders as this winter as the weather got cooler (in Austin, that means we dropped to the 80’s, but we pretend it’s cold outside). For Brad, chowder is tied in to many a childhood memory due to his mom’s chowder skills. And both of us love salmon and curry. With this recipe being such an easy and quick one to throw together, it’s become a recent favorite.

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Salmon and Vegetable Chowder (DF,GF)

by Kelli & Brad
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Few things get me as excited as a good chowder. Soup is great, but sometimes you want something with a little more punch. I came across a traditional seafood chowder recipe that looked really good. So I experimented with it a few times to clean it up, and here’s what I got. It’s dairy and gluten free, and I don’t think anyone would be able to tell.

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Stuffed Portobello Mushrooms (V, GF)

by Kelli & Brad
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Here are two new and exciting things you don’t want to miss: first, Fooduciary Monday Recipes are now Saturday Recipes, and second, check out these yummy quinoa stuffed mushrooms I made while in Melbourne!

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Chia Pudding (V, GF)

by Kelli & Brad
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I love dessert – what can I say? The best is when I discover something that satisfies my craving for something I don’t eat anymore. This is similar to tapioca pudding – but even better!

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Quinoa Avacado Salad (GF, V)

by Kelli & Brad
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Ok, I’ve been really been loving eating a fair bit of both quinoa and avocado lately, so this is the perfect recipe to combine the two into a delicious salad. Enjoy!

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Dairy Free Chocolate Avocado Pudding (R,GF,V)

by Kelli & Brad
Avocado Chocolate Pudding

If you haven’t been able to tell by now, Brad and I love having our friends over, serving delicious food to them, then surprising them at the end with what that food was made of. It’s fun to hear their first reactions (before they know how healthy it is), get them talking about how much they like it, and then spill the beans that what they’re eating is something they may have turned their noses up at if they had only known what was in there. We’ve pulled that one off with this dessert many times, and we’ve yet to find anyone who doesn’t love it, and who isn’t baffled by what it’s made of.

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