These recipes are simple, nutritious and perfect for anyone avoiding – gluten, dairy, sugar, eggs, grains or legumes (almost paleo, however I used sweet potatoes – apparently our paleolithic ancestors cooked meat but not potatoes. whatever.)
Simply omit the animal protein and double the portion size for a deliciously healthy Vegan or Vegetarian variation.
You know what? I’m shifting the perspective here… Whether you’re avoiding certain ingredients or not – these are just delicious recipes I know you’ll love, and will leave you feeling nourished, energized and satisfied (not bloated and heavy)!
The common thread here is WHOLE, SEASONAL, ORGANIC ingredients…
Scallops with Spring Veggie Pilaf Ingredients:
1 crookneck squash or zucchini
chopped ½ bunch asparagus
chopped ½ cup chopped green beans
¼ cup veggie broth
¼ cup cooked quinoa
1) Wash and prep the veggies (make sure to save half of your green beans for tomorrow’s dinner). Heat 1 teaspoon of coconut oil and saute veggies until cooked, about 5-7 minutes.
2) Add quinoa and veggie broth to the pan. Cook for another few minutes and season with sea salt and fresh pepper. Cover with a lid and keep warm while you make the scallops
3) Pat the scallops dry and season with salt and pepper. Melt 1 T of coconut oil in a small pan and add the scallops to the hot pan. Sear for 3 minutes without disturbing, then flip, and sear for another 3 minutes. Scallops should be well-browned on both sides.
4) Prepare a plate the warm veggies and top with scallops.
Every week I offer 5 vegetarian and gluten free meals to clients through out the Bay Area. Menu changes weekly and is based on what’s in season! Want health delivered right to your door? Drop me a line HERE
AH this is gooood.. even if you do not like cauliflower…you will like this! Who would have thought that cauliflower, flax seed meal and eggs could make a crust.
Pesto: Basil, Walnuts and Parmesan Cheese
Tomatoes: Toss in olive oil and Roast at 415 for about 10 minutes, toss with Herbs de Provence crushed garlic and roast 5 more minutes
Was inspired by Beard and Bonnet for the crust HERE
First bake the crusts for about 10 minutes. Add the pesto and already roasted veggies, more herbs, chopped walnuts and bake for another 5 minutes. I topped with Fresh parmesan and basil before serving.
A couple other hits last week:
Ricotta Pea Puree, Roasted Zucchini with Lemon Zest and Basil on a Cornmeal Crust
Zucchini Ribbon, Chickpeas and Quinoa Salad with Feta and Lemony Mint Dressing
Friends, Sunday Night Football (49ers beat the Patriots!), Chili, Beer and Cornbread!
Does it get much better? I don’t think so.
Katherine provided the 3 day cookin chili, big screen and beer… I just showed up the some cornbread. Gluten free not to mention…plus these little guys are so moist thanks to the zucchini and cottage cheese. I actually think it’s best when made in a 9×13 pan…but muffins are more fun for parties
Beat 6 eggs. Add 3 cups shredded zucchini, 2 cups cottage cheese and 1/2 cup safflower oil. Add 1 package of Bob’s Redmill Gluten Free Cornbread mix (here). Bake according to directions. Easy Peasy.
I finally had enough of the giant zucchini sitting on my counter for a week and felt it was time to take action.
The one problem, I love zucchini too much to decide on just one recipe.
Zucchini really is great! You can bake it, fry it, stuff it, add it to pasta or pizza, make it into an appetizer or a dessert bread, so pretty much anything!
The result: an incredibly moist, and healthy, loaf of zucchini bread!
Another bonus, it takes less then 20 minutes to prep.
I have experimented with many Zucchini breads but they usually end up too dry for my liking. I have combined a few ideas and came up with a few on my own in order to create the perfect loaf of Zucchini bread.
I used currents (baby raisins) which added a nice texture and sweet flavor.
You will notice that when baking I usually choose to omit eggs and use apple sauce in stead. This is because egg’s only purpose is to act as a binder in recipes (while adding cholesterol and fat), apple sauce works just as well as eggs and makes recipes come out so much more moist! Also, no apple taste is left behind- don’t worry.
Yields 2 Loaves (one for you and one for a lucky friend)
3/4 cups apple sauce
1 cup vegetable oil
1 1/2 cups brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups whole wheat flour
3 teaspoons cinamon
pinch of nutmeg
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
one cup raisins or chocolate chips (optional)
1/2 cup chopped nuts (optional)
For the topping:
Combine a handful of oats, cinnamon and sugar and about 1/4 cup chopped nuts.
Preheat oven to 350 F.
grease and flour the loaf plans.
In a bowl combine the first 5 ingredients.
In another bowl combine the next 6 dry ingredients, and nuts or raisins if using. Add this to the zucchini mixture and stir.
Pour the batter into the prepared pans.
Sprinkle the oat mixture on top of your loaves.
Bake for 50 minutes, or until a tester inserted comes out clean.
By the end of the night it will look something like this:
September in San Francisco could not be more perfect, the weather is warm and so many fruits and vegetables are in season, so you can imagine how excited I was to surprise my mom with a birthday brunch party.
3 Heirloom tomatoes (different colors if possible)
3 balls of fresh buffalo mozzarella
fresh basil leaves
quality extra virgin olive oil
coarse sea salt and fresh ground pepper
Slice the tomatoes horizontally into sixths
Slice the mozzarella into sixths
layer the tomato, mozzarella slices and basil leaves beginning with tomato and ending with the end piece of mozzarella.
garish with basil
drizzle with good extra virgin olive oil and sprinkle with corse salt and fresh pepper
BBQ Shrimp on Rosemary skewers:
about 24 shrimp prepared
Prepare 12 rosemary skewers: remove the leaves off the bottom 2/3 of the rosemary branch.
In a food processor combine the removed roesmary leaves, some parsley, fresh squeezed lemon juice, olive oil and S&P
Marinate the shrimp in the fridge for at least 30 minutes
Skew the marinated shrimp onto the prepared rosemary skewers
BBQ or heat an ungreased frying pan and cook on the stove for about 7 minutes, turning once
Spanish Style Potato & Zucchini Torte:
about 3 potatoes, sliced
about 3 green zucchini, sliced
one yellow onion chopped
1 clove of garlic minced
1 T of any fresh herbs chopped (optional)
1/4 cup olive oil
preheat 350 degrees F
cook the potato slices in the olive oil- about 20 minutes
transfer and drain the potatoes on a plate lined with paper towels
In an oven proof frying pan…
cook the onion for a couple minutes
add the garlic
add the zucchini and cook for about 5 minutes
add the potato and arrange evenly in the pan
In a bowl combine the eggs with 2 T of water, S&P and wisk.
Pour the eggs over the potatoes and zucchini and cook for about 10 minutes moving the eggs around to insure even cooking. Be sure you’re lifting the bottom of the eggs ensuring that they’re not sticking to the pan. Be gentle. Try and keep eggs in the firm shape as the pan.
Sprinkle on your herbs and cover with a lid.
Bake for 10 minutes
Remove from the oven
Slide your spatula under all edges of the torte ensuring it’s not stuck to the pan anywhere.
Slide your torte onto a platter.
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