Category Archives: Recipes

Quinoa, Mushroom, Arugula and Goat Cheese Casserole

While at the gym this morning, I dreamt up this recipe as I mentally took inventory of our fridge. Last week I cooked up a batch of quinoa to use in salads. Today I wanted something warm and comforting.  This could not have been an easier recipe, and while it cooked for about 20-25 minutes, the hands-on time was minimal. And this recipe can utilize any ingredients you have on hand.

Quinoa, Mushroom, Arugula and Goat Cheese Casserole (serves 1)

3/4 cup cooked quinoa

1/2 cup sliced mushrooms

1 cup arugula

1 oz. goat cheese

1 garlic clove, minced

1 egg white

Splash of milk

Salt and pepper to taste

1. Preheat oven to 400 degrees

2. Combine all ingredients in bowl and stir until well combined

3. Spray small casserole dish (ramekin) with non-stick spray. Add mixture to dish

4. Bake for 20-25 minutes. Enjoy!


Coconut Curry Ginger Pumpkin Soup

A couple weeks ago I picked up a couple cans of pumpkin puree with no real plan on what to make with it.  The only thing I have made before with pumpkin is pumpkin bread.  This time I wanted to branch out.  I did some recipe research and saw several for soup.  I didn’t follow any particular recipe, and just used what I had on hand, but this turned out really great.  Super simple, gluten free and even vegan (didn’t plan that).  The curry adds a subtle spicy that warms you from the inside out – perfect for chilly winter afternoons.

Coconut Curry Ginger Pumpkin Soup

1 can pure pumpkin

1 cup vegetable broth

1 cup light coconut milk

2 cloves garlic, minced

1/2 onion, chopped

1 Tbsn coconut oil

1 tsp olive oil

2 tsp curry powder

1 inch chunk fresh ginger, grated

Salt and Pepper to taste

Fresh cilantro for garnish

1. Heat pot over medium-high heat.  Add olive oil and coconut oil (if you don’t have coconut oil, you can stick to just olive oil).  Saute onion and garlic until softened.  Grate ginger directly into pot.

2. Add pumpkin puree, broth, coconut milk, curry powder and salt and pepper. Stir to combine. Reduce heat to low.

3. Let soup simmer for 10 minutes.

4. Garnish with cilantro and a drizzle of coconut milk (optional)

Pinterest Strikes Again

I love Pinterest. Once you figure it out, I don’t really know how anyone can’t.  I have boards filled with inspiration for food, a future dream home, future kids, you name it. I took inspiration last night for a recipe I found on Pinterest for Ginger and Cilantro Baked Tilapia. I adjusted the recipe slightly based on what we had on hand.

1/4 white onion, 1 clove garlic, 1 handful cilantro, 1 jalapeno, 2 inches ginger (peeled), juice of 1 lime, salt and pepper and olive oil.

Into the food processor

So pretty.

In a baking dish coated with cooking spray, place fish (we used mahi mahi), coat with pureed mixture, add about 1/2 cup white wine, 1 inch ginger chopped, 1.4 onion thinly sliced, 8 halved cherry tomatoes and 1/2 cup light coconut milk.

Bake uncovered at 450 until fish is cooked through and flaky. This will depend on thickness of fish. Our mahi steaks were about 1/2 inch thick and took about 20 minutes.

Serve with sauce, fresh green onions and cilantro and rice.  This would be great in a bowl with plain brown rice.  But I made a super easy cilantro lime rice.  Just brown rice, greek yogurt, lime juice, cilantro, green onion, and a little of the pureed mixture that I coated the fish with. Yum!

I dubbed this Tahi-Mexican fusion and the end result was a hit!

So, go hit up Pinterest and get some inspiration. Don’t worry about following an exact recipe, just find a starting point.

Gluten Free Pizza Dough

Time to check one of my November goals off my list – Gluten Free Pizza Dough.

I really love pizza. Before I went gluten free, pizza was in our regular dinner rotation.  Trader Joes has really great, fresh pizza dough that I would definitely recommend if you DO eat gluten. Since I haven’t found any substitutes I was will to try, I have not had pizza since before 4th of July.  We had really yummy (looking) wood-fired pizza at our wedding and I didn’t even have any of that! So sad!

I did some recipe research and most of them called for several different types of flour.  While scouring the shelves of Whole Foods for potato flakes, sorghum flour, etc., I came across Bob’s Red Mill GF Pizza Dough mix. It was on sale for something like $3.59, so I figured we would give that a shot to start. The directions seemed easy, so I went for it.

All you need is eggs, olive oil and warm water. The package comes with a little pack of yeast, so everything else we already had on hand.

The most exciting part? Getting to break this bad boy in:

I didn’t even care if the pizza dough was a flop as long as I got to take the KA for a spin.

All you do is combine the yeast and warm water, let it sit. Then add the eggs and oil. Mix again.  Add the mix and spin until mixed.  Cover with plastic wrap and let rise.  Good to go!

We went with one of our favorite pizza combos – sauteed peppers, onion and chicken Italian sausage. I threw in some spinach for good measure, too.

Par-baked the dough before adding the toppings and plenty of cheese!

The results? The texture of the raw dough was definitely different than I have worked with before. It was fluffier and not as elastic.  That makes sense because gluten is what gives pizza dough its elasticity. There is no rolling or stretching this dough – just smushing as thin as possible on an oiled cookie sheet.

The flavor was great – I seasoned the dough with salt, pepper and dried herbs before baking.  I should have cooked the dough longer when I par-cooked it.  It wasn’t as crispy as we like, but it still worked.

Welcome back to our meal plan, PIZZA! Happy to have you back!

Corn Soup with Roasted Poblano Peppers

After camping was cut short this weekend, we had 12 ears of corn left over that never got cooked.  Aaron suggested I make corn soup. I thought it was a great idea.  When I am looking for a simple recipe for inspiration, my first stop is always Real Simple.  I found this recipe and used it as my inspiration with a few adjustments. Here is my recipe.


  • 1 poblano pepper
  • 2 1/2 cups chicken broth (plus extra)
  • 2 tablespoons butter
  • 1/2 small onion, chopped
  • 5 cups fresh corn kernels (from about 10 ears)
  • kosher salt and black pepper
  • cilantro leaves and cotija cheese (optional), for serving

1. In a 500 degree oven, char poblano pepper until skin is black. Place in plastic bag and seal.  After 5 minutes, remove skin and seeds. Chop pepper.

2. Saute onions in butter until softeneed (do not brown). About 10 minutes.

3. Remove kernels from corn. Add to onions along with pepper and 2 1/2 cups chicken broth.  Season with salt and pepper. Bring to boil and then reduce heat and simmer for 15 minutes.

4.  Use a hand blender to roughly blend soup.  You can also puree half the batch in a blender. Add additional broth as needed to create desired texture.

5. Garnish with cilantro and cotija cheese.