Roasted Green Beans

In our house, roasted vegetables are a staple.  We have them a few times a week.  We roast a lot of different types of veggies, including green beans!  Our favorite!  This is a simple, yet healthy and delicious recipe!  Enjoy!

IMG_1996

Roasted Green Beans

Ingredients

-1 lb french cut green beans

-3 tbls olive oil

-1 tsp kosher salt

-1 tsp pepper, ground

Directions

  1. Preheat oven to 400F.  On a large baking sheet, spread out the green beans in one, even layer.
  2. Drizzle the green beans with the olive oil, salt, and pepper.  Toss with your hands to coat and re-spread out in one, even layer on the baking sheet.
  3. Place the pan of green beans in the oven, for 15 minutes, turning the green beans once.
  4. Remove from oven, serve, and enjoy!

Apple Cider Donuts

The best part of fall to me is apple cider donuts!!  We love going apple picking and getting some cider and then coming home, to make all of our sweet treats!  We usually make mini donuts, large donuts, and donut holes!  Why not?  This one is dairy and nut free too!

I use apple cider to dip my donuts in, to coat them with the cinnamon and sugar topping, but only if I’m eating (ahem, i mean) serving them immediately.  This gives lots of extra apple flavor, but it does change the texture.  If they are meant to be eaten later, then use the non dairy butter in lieu of the apple cider for putting the topping on.  Enjoy!

IMG_1990

Apple Cider Donuts

Ingredients

-non-stick cooking spray

-2 cups all purpose flour

-1 tsp baking soda

-3/4 tsp baking powder

-1 1/2 tsp cinnamon

-1/4 tsp nutmeg

-1/4 tsp cloves

-1/4 tsp salt

-2 tbl dairy free butter, melted (like Earth Balance buttery sticks)

-1 egg

-1/2 cup brown sugar

-1/2 cup sugar

-1/2 cup pea milk (like Ripple)

-1 tsp vanilla extract

-1 cup apple cider

Topping Ingredients

-1 cup granulated sugar

-2 tbls cinnamon

-1 cup apple cider or 1 stick dairy free butter, melted (like Earth Balance buttery sticks)

 

Directions

  1. Preheat the oven to 350F and spray the donut baking pans with non-stick cooking spray.  (I use donut hole, mini donut, and regular size donut pans.)
  2. Combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a bowl.  Whisk to combine.
  3. In a microwave safe bowl, melt the dairy free butter in the microwave for 30 seconds.
  4. In another bowl, mix the dairy free butter, egg, brown sugar, sugar, pea milk, vanilla extract, and apple cider.  Stir to combine.
  5. Mix in the dry ingredients (the flour mixture) into the wet ingredients mixture.  Stir to combine, till there are no clumps.
  6. Pour into the donut pans.  Fill each one half full.  Put in the oven and bake for 10 minutes.  Stick a toothpick in one and pull it out, if it comes out clean then they are done.  If not, bake for another two minutes.
  7. Remove from the oven and cool for 2 minutes.  Then put the donuts on a cooling rack to cool completely.
  8. To make the topping, place the apple cider in a separate, shallow dish.  Then place the cinnamon and sugar in another shallow dish and stir to combine.
  9. Once cooled, lightly dip them in the apple cider and then dip them in the cinnamon sugar mixture.  Only use the apple cider, if they will be eaten immediately.  Otherwise, use the melted dairy free butter instead and then coat with the cinnamon sugar mixture.  Serve and enjoy!

Butternut Squash Soup

Butternut squash soup is a hearty and fall soup in our home!  We love it, but often times most recipes have dairy in them.  This one is dairy free, delicious, and filling!  It also requires an immersion blender and any day you use an immersion blender is a good day!  Enjoy!

IMG_1964

Butternut Squash Soup

Ingredients

-1 medium yellow onion, diced

-1 tbl olive oil

-1 tsp salt

-1 tsp pepper

-1 tbl garlic olive oil

-4 cups butternut squash, peeled and cut into 1″ cubes

-2 1/2 cups chicken stock

-1/4 tsp ground sage

 

Directions

  1. In a large Dutch oven, heat the olive oil on medium heat for 30 seconds.  Add in the onion, salt, and pepper.  Sauté until the onion is translucent; about 4 minutes.
  2. Add in the garlic olive oil and the butternut squash.  Sauté for 2 minutes to brown and add flavor.
  3. Add in the chicken stock and sage and bring to a boil.  Reduce the heat to medium and cook for 10-15 minutes or until squash is tender.
  4. Remove from the heat and cool for 10 minutes.  Then use an immersion blender to puree the soup.  Serve with crostini, bread, crackers, a drizzle of garlic olive oil, or your favorite topping.  Enjoy!

 

 

Grilled Zucchini

Grilled zucchini is another simple summer staple in our house.  See below and enjoy!

IMG_1981

Grilled Zucchini

Ingredients

-2 medium zucchinis, cut into 2″ matchsticks

-3 tbls olive oil

-1 tsp salt

-1 tsp pepper

Directions

  1. Preheat grill to 350F.
  2. Place the olive oil on a platter and sprinkle with olive oil, salt, and pepper.  Toss to coat evenly.
  3. Put zucchini directly on the grill and cook for 3 minutes, then flip and cook for another 3 minutes.  Remove from grill.  Serve and enjoy!

Grilled Chicken Breasts

Grilled chicken breasts may be simple, but they are an easy, yummy staple in our house.  They are very allergy friendly because of their simplicity!  Below is how we make them!  Enjoy!

IMG_1972

Grilled Chicken Breasts

Ingredients

-4 boneless, skinless chicken breasts

-1 tbl seasoning salt (I use Trader Joe’s Seasoning Salt.)

Directions

  1. Preheat grill to 350F.
  2. Pat the chicken breasts dry with a paper towel and place on a plate.
  3. Sprinkle both sides of the chicken breasts with the seasoning salt.
  4. Place on a 350F grill and cook each side for 5 minutes.  Then place on higher rack, for another 3-5 minutes.  Check to make sure internal temp has reached 165F.  Serve and enjoy!

Stuffed Portobello Mushrooms

This is one of my signature recipes!  I have been making it since I was a young, budding cook in my mom’s kitchen!  It’s simple, yet scrumptious!  It’s free of dairy, soy, and nuts too!  Enjoy!

 

IMG_1646Stuffed Portobello Mushroom

Ingredients

-2 portobello mushroom caps

-1/4 cup plain bread crumbs

-1 tsp Italain seasoning

-1 lb ground mild Italian sausage (pork or chicken is fine, but I mostly use mild Italian chicken sausage)

 

Directions

  1. Preheat oven to 350F.
  2. Clean and lightly rinse the mushroom caps.
  3. Mix the bread crumbs and Italian seasoning together.  Reserve 2 tablespoons, to top mushrooms with.
  4. Add the Italian sausage to the bread crumb and Italian seasoning mixture.  Mix with hands till combined.
  5. Put the sausage mixture in the mushroom caps and lightly press down to fill the caps.  Top with the reserved bread crumb mixture and lightly pat in.
  6. Bake at 350F for 30 minutes, or till cooked through.  Rest for 5 minutes.  Cut and serve.  Enjoy!