Omega No-Bakes (vegan, gluten free) Updated!

Omega No-Bakes (vegan, gluten free)

One the first and most popular posts on the Stealthy Mom blog was our Omega No-Bakes recipe: fudgey little chocolate and peanut butter cookie balls that each contained about a teaspoon of flaxseed and a tablespoon of rolled oats.

Today we tweaked them a little bit. We switched the white sugar for sucanat (evaporated cane juice) and the olive oil for avocado oil. Sucanat is sugar's minimally processed relative, and avocado oil has no taste and is stable at a higher temperature. We added a bit more plain peanut butter.

G-man and the Cadet were scooping up the No-Bake as fast as I could roll them. Indeed, when still warm, they were pretty gooey and yummy. The sucanat gave them a rich molasses flavour that worked well with the chocolate and peanut butter. After chilling, those that made it to the fridge set up well.

For two dozen:

2 tbsp cocoa
1 tbsp avocado oil
1 cup sucanat
6 tbsp water
1/2 cup golden flaxseed meal
1/2 cup unsweetened "just peanuts" peanut butter
1 1/2 cups quick oats (whole rolled oats will work, but will

In a large sauce pan, mix the avocado oil and cocoa powder. Slowly heat, constantly stirring. When the powder is completely melted, stir in the sucanat and water. Heat, constantly stirring, until the mixture starts to bubble. (Sucanat takes longer to melt than white sugar.)

Turn off the heat, and quickly stir in the flaxseed meal and peanut butter. When the base is smooth, stir in the rolled oats.

As soon as the mixture is cool enough to touch, form into 1" balls with your hands. If your hands are a bit wet with water, the balls will roll easier. (Alternatively, spray a pyrex pan with non-stick spray and press the mixture into it. When cool, cut into squares.)

Chill in the fridge for about an hour to set.



I shared this post with these weekly natural food recipe round-ups: Hearth and Soul Hop


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Sweet Sesame Dressing (gluten free, vegan, low sodium)

Sweet Sesame Salad

Spring might finally be here. How about a fresh, crisp salad? When cutting back on sodium, salad dressing can be your undoing because a serving of of store-bought can contain 300mg of sodium or more. This version contains under 15mg, even if you drown your greens in it. You will not miss the salt because homemade Sweet Sesame Dressing is rich and flavourful. Mix it up in minutes for a restaurant-style salad at home.

To dress four to six entree-sized salads, mix together, stirring well after each addition:

1/3 cup extra virgin olive oil
2 tbsp tahini
2 tbsp lemon juice
1/4 cup maple syrup
1/2 tsp garlic powder
1 tbsp parsley
1 tsp sesame seeds (raw or toasted)

Drizzle over your salad and toss. Our plates contained baby romaine, sugar snap peas, raw shredded cabbage, sliced carrots, and mushrooms with a sprinkling of raw sesame seeds for garnish. (Store any unused dressing in the fridge for a couple of days.)



I shared this post with weekly link-ups, where bloggers share natural recipes and homestead tips:  Wildcrafting Wednesday,  Simple Lives Thursday and the Homestead Barn Hop.


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Go Sweatshop Free!

(tees: Fed by Threads, Eat More Kale and Earth Creations. Ladies' shorts: SOS From Texas)

Sweatshops are in the news again, following a recent tragedy where over a thousand Bangladeshi garment workers (and counting) were killed in a building collapse. Despite the evacuation order by local police, thousands of people clocked in after management threatened to withhold their monthly pay, an average of sixty-three dollars including lots of overtime. How did we get to this point, where a worker has to risk her life for sixty-three dollars?

As consumers, we can choose whether or not to participate in a system where "the lowest price is the law," whatever the cost to other people and to the planet. Most apparel companies have a blanket statement about not knowingly buying the fruits of slavery or unsafe sweatshops; complicated supply chains and subcontracting makes it difficult to tell where their wares actually came from. Retail price is not an indicator, either, since the factory collapse last month involved some pricey labels, as did deadly factory fires in November and September.

Garment by garment, we have been making an effort to cut off our support for exploitation and to support companies that do business honourably. That change was not an easy one, but I can tell you that a shirt made from slavery-free materials and sewn by workers who earned a decent living feels good on. I shop for organic products when possible because pesticides are bad for the earth, the farmworkers, and the factory workers.

Spinach and Lentils Lasagna (gluten free option)

Spinach and Lentils Lasagna

Creamy spinach layered with tangy tomatoes and lentils. Gooey mozzarella... We made the Lentils and Chunky Marinara sauce last night and half left in the fridge. The Cadet was asking for pasta, and G-man was begging for cheese. Add a bit of spinach, put it all together and voilá!

1/2 recipe Lentils with Chunky Marinara Sauce
1/2 pound box of lasagna noodles (or gluten free lasagna noodles)
8oz unsalted tomato sauce, canned or homemade
1 block frozen spinach
1 tsp basil (optional)
1 cup plain yogurt
1/2 tsp salt (optional)
1 egg
1 tsp olive oil
4oz mozzarella cheese, shredded

Preheat the oven to 375F. Meanwhile, prepare the lasagna noodles according to the directions. If you break them in half before you cook them it will be easier to work with them later.

While the pasta is cooking, cook the spinach, either in the microwave or on the stove. Stir in the basil, yogurt and egg, mixing well.

Smear a teaspoon of oil on the bottom and sides of a 12-inch square pyrex dish. Pour half of the plain tomato sauce into the bottom. As soon as the noodles are ready, drain them and arrange a single layer over the bottom. Top with half of the spinach mixture, then another layer of noodles. Top with half of the lentil sauce, another layer of noodles, then the remaining spinach mixture. Arrange the rest of the noodles over top. There should be just enough for another layer if you used a 12-inch pan. Top with the remaining lentil mixture and pour the other half of the plain tomato sauce over top.

Bake for 20 minutes, top with the mozzarella, then bake for another 15 minutes or until the cheese is golden on top. (If you have the time, waiting at least half an hour before cutting it makes it serve easier.)




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Lentils with Chunky Marinara Sauce (vegan, gluten free)

Lentils with Chunky Marinara Sauce (vegan, gluten free)

We've been eating lentils quite a bit lately. While they have been a staple for some families for generations, I admit I did not know what to do with them aside from adding a handful into soup or tossing them into a stir fry. Lentils are quite versatile and have a meatiness to them. Full of protein and fiber, high in iron and folate, lentils are really cheap, too. Cooking dry lentils with a sauce gives them a rich flavour.

Lentils with Chunky Marinara Sauce brings lentils to one of the kids' favourite pasta dishes. Tangy tomato sauce, chunky vegetables, garlic, basil and oregano.... We served ours over homemade whole wheat fettuccine but rice or gluten free pasta would have been great, too.

For eight servings:

1 1/2 cups dry lentils
4 cups water
16 oz unsalted tomato sauce, either canned or homemade
2 tbsp olive oil
1 tsp salt or lite salt
1 tsp oregano
1 tsp basil
1 tbsp minced garlic
1/2 red onion, chopped (or a whole one if your kids like onions)
3 stalks celery
4 small carrots, chopped

Put the lentils, water, tomato sauce, olive oil and seasonings into the pan to simmer and added the other vegetables as you chop them. As for cooking time, it could take between half an hour to forty-five minutes, depending on the lentils. (The brown ones seem to take longer than the red ones.)

Enjoy!






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Cheesy Lentils and Greens (gluten free)

Cheesy Lentils and Greens (gluten free)

"Super Really Good," said five year old G-man, when I asked how to describe Cheesy Lentils and Greens. While that endorsement makes me smile, I'll have to tell you myself that it is like a grown up mac'n'cheese. Minus the mac, with lentils and added bites of kale. Is it a side or an entree? Yes.


1 cup red lentils
2 cups water
2 cups whole milk
1/2 tsp salt
2-3 small mushrooms, finely diced
1 bunch kale, ribs removed
1 cup grated cheddar

In a lidded saucepan (an Ultimate Pan if you have one) gently heat the lentils, water, milk, and salt to a low boil. Turn the heat down, put the lid on and simmer until the lentils are al dente, between twenty minutes to half an hour.

Meanwhile, finely chop the kale and mushrooms. Add them to the lentil mixture, and continue to simmer until the kale is softened.

Stir in the cheddar, then serve.

I shared this recipe with Fight back Friday and Allergy Friendly Lunchbox Love,  Empty Your Archive (veggie collection),  Homestead Barn Hop,  Fat Tuesday,  Slightly Indulgent Tuesday, Hearth and Soul Blog Hop,  Gluten Free Wednesday,  Healthy 2Day Wednesday, Allergy Free Wednesday, Simple Lives Thursday,  Thriving on Thursday and the HomeAcre Hop.

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Popover Fruit Cup

Popover Fruit Cup

Popovers make perfect little fruit cups. They are light and fluffy, and oh-so-easy. If you have leftovers you can rename them "Yorkshire Pudding" and serve them with a roast or stew. This recipe is adapted from my ancient edition of the Five Roses Guide to Good Cooking using avocado oil* and an extra egg per dozen. Substituting wheat flour for the white will still taste good but will not puff up as high.

For a dozen popovers:

1 cup unbleached white flour
1/2 tsp salt
4 large eggs (or three duck eggs)
1 cup milk

Preheat the oven to 450F

Mix the flour and salt together in a bowl. In a separate bowl, beat the eggs with a whisk. Heat the milk, either in the microwave or on the stovetop, to just below boiling. A little at a time, whisk it into the eggs. Whisk in the dry ingredients and beat until smooth.

Once the oven is hot, pour a tiny amount of avocado oil into each part of the muffin pan. Swirl it around to make sure it is enough to cover the bottom, then pop the pan into the oven for five minutes. Remove the hot muffin pan from the oven, and carefully fill each cup with batter.

Bake for fifteen minutes at 450F, then turn the heat down to 350F. Bake for another ten to fifteen minutes, until the popovers puff up, then turn off the heat. Leave the pan in the oven for another ten minutes with the heat off.

Serve with fresh fruit, butter and honey, or as Yorkshire Pudding.


Fruit Topping

2 oranges, sliced
2 apples, sliced
2 bananas, sliced
1 cup berries, either fresh or frozen, sliced
any other fresh fruit you have on hand: kiwis, peaches, pears...
2 tbsp maple syrup

Mix the fruit and syrup in a bowl, at least half an hour prior to serving so the fruit juices and syrup mix together.



I shared this post with Thriving on Thursdays and Full Plate Thursday.


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*The original recipe calls for vegetable oil, and was written long before most corn and canola oils were genetically modified. Lard and olive oil have too-low smoke points to be preheated in a high oven. Avocado oil is perfect and well worth seeking out before you make popovers. You only need a wee bit so the tiny bottle you will typically find at the health food store will last a long time.

G-BOMBS Stew (gluten free, vegan)

G-BOMBS Stew

Ever hear of the G-BOMBS diet? Dr Joel Fuhrman recommends eating certain micronutrient-rich "superfoods" every day. Greens, Beans, Onions, Mushrooms, Berries and Seeds. For the last couple of weeks, ever since seeing his show during a public television fundraiser, we have been trying to include these foods in our usual "Five a Day" fruits and vegetable goals. How could it hurt?

For fun, I put them all together. This stew could be called "G-BOMBS Plus" because it includes servings of carrots, celery, and cabbage, too, all enveloped in a rich sweet and sour broth. Garbanzos and a sprinkle of raw kale just before serving give it a bit of crunch.

For four generous servings or eight appetizers:

2 cups carrots, chopped
2 cups celery, chopped
1 medium red onion, peeled and chopped
2 tbsp olive oil

1 cup cabbage, chopped
1 cup kale, stem removed, chopped
1/2 cup mushrooms, sliced
2 cups cooked chickpeas, frozen or canned and rinsed
2 tbsp parsley flakes
1 tsp coriander
1 cup raspberries, fresh or frozen
1/4 cup lemon juice

1/4 cup sesame seeds
salt (1 tsp, adjust to taste just before serving
6 cups water

1/2 cup kale, stem removed, chopped

Stir the carrots, celery, onions, and olive oil together in a soup pot. Gently sauté until the carrots are softened, about ten minutes. Layer the cabbage, kale, and mushrooms on top. If the garbanzos are frozen, just dump them out of their container and let them thaw as the other ingredients cook. If you use canned, rinse them well and place them on top. Put the lid on the pot and allow all of the ingredients to cook for another ten minutes. Stir in the parsley, coriander, raspberries, lemon juice, sesame seeds and six cups of water. Stir in half of the salt. Place the lid back on the pot and simmer for about an hour, stirring occasionally. Add the other half-teaspoon of salt to taste.

Prior to serving, garnish each bowl with a small handful of the chopped, raw kale and a couple of raw berries.

For more natural recipes visit the Hearth and Soul Blog Hop,  Fat Tuesday,  Healthy 2Day Wednesdays,  Real Food Wednesday,  HomeAcre Hop and Simple Lives Thursday.

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Kale Paneer (gluten free)

Kale Paneer

Saag Paneer is a creamy, spicy dish of greens (saag) and homemade cheese (paneer). It was one of my favourites when dining out in college and a rarely seen delight here in the Midwest. The March 2013 issue of the Food Network Magazine had a recipe for Saag Paneer using fresh spinach. It looked really good, but I could not help but to adapt it to kale, simplify it, and tweak a few more ingredients. The result? Scrumptious. (And gone. Next time I'll double the greens so we have a few leftovers. ) For a really authentic experience, there is a great looking recipe for Naan (flatbread) at Plus Other Good Stuff.

This is not a spontaneous kind of dish but the homemade paneer can be kept in the fridge for a couple of days and brought out when you are ready to enjoy it.  Our version is as mild as you can possibly make a curry, so feel free to double (or triple!!) the coriander and cumin and even add hot peppers if your family likes a little heat.

Homemade Paneer  (about half a pound, recipe below)
1/4 cup olive oil
1/4 cup flour- wheat or rice (gluten free) for dredging
1 small red onion, diced
1/4 tsp salt
1 tsp ginger
1 tbsp garlic
1 tsp coriander, or more for a spicy dish
1/2 tsp cumin, or more for a spicy dish
1/4 tsp tumeric
(optional: chopped or dried chili, jalapeno, or other spicy pepper)
1 large bunch kale, stem removed, finely chopped
1/2 cup water
3/4 cup plain yogurt

1 tbsp butter
1 tsp tapioca starch


Heat the oil on low to medium heat in a wok or ultimate pan. Cut the paneer into cubes, about three-quarters of an inch. Dredge them in the flour, then fry them until golden in the olive oil. Fish them out and set them aside.

In the same pan and oil, sautee the onion. Add the salt, and spices, then the kale and water. Cover the pan and simmer until it bubbles. Stir in the yogurt, butter and tapioca starch and cook, uncovered, until the sauce thickens, about five minutes. Stir in the cheese cubes and cook just long enough to heat them back up.

Serve right away over rice, couscous, or quinoa.


Homemade Paneer 

6 cups whole milk
1 cup plain yogurt
1/4 cup lemon juice
2 tsp salt

Heat the milk up, stirring, until it just starts to bubble. Take the pot off the heat and stir in the salt, yogurt, and lemon juice.

After a few minutes, large curds will form. Strain the contents of your pot through a clean tea towel or handkerchief. (Not a terry towel.) The leftover whey can be used elsewhere, like for soup or bread. Gather up the corners of the cloth into a bag and gently squeeze out more of the whey. Either secure the end of a pouch with an elastic or tie a knot through the ends, and hang the bag over the pot with a wooden spoon. After ten minutes of dripping, you will have a delicious, lemon ricotta. Twist the bag again to get out more of the whey, then place it between two plates to compress. You won't be able to reshape it once it is hardened, so flatten it out an smooth the edges while it is still warm. Place a can over the top plate for weight, then stick it in the fridge for an hour to harden. Take it out of the tea towel an store in an airtight container.

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I shared this post with   Fight Back Friday,  Foodie Friends Friday,  Foodie Friday, the Homestead Barn Hop, Fat Tuesday, the Hearth and Soul Hop, Scratch Cookin' Tuesday, Real Food Wednesday,  Gluten Free Wednesdays,  Simple Lives Thursdays, Thriving on Thursdays and Empty Your Archive (veggie collection)

Kale, Almond, and Salted Apple Pizza (vegan option)

Kale, Almond and Salted Apple Pizza

Doesn't that look yummy? Who says that veggie pizzas have to be boring? We started with a whole wheat crust and topped it with finely chopped kale tossed with olive oil, shredded mozzarella cheese, lightly salted apple slices and almond slivers. G-man asked for the apples and the Cadet added the almonds. The salted apples added a naughty sweetness, while the almonds give a bit of crunch. (Great job, guys!)

Quick Whole Wheat Pizza Dough

1 bunch kale, stems removed, leaves finely chopped
1/8-1/4 cup olive oil (more if you skip the cheese)
1 tbsp chopped garlic
1 tbsp chopped green onion
1/4 tsp salt
8 oz shredded mozzarella (optional)
2 apples, sliced
1 tsp olive oil
salt
1/2 cup slivered almonds

Prepare the pizza crust as directed. (Our quick, no-knead whole wheat pizza crust is super-easy.) Spray the top with olive oil and allow it to rise while you prepare the rest of the toppings.

Preheat the oven to 400F.

In a small bowl, mix the kale, quarter cup of olive oil, garlic, onion and salt with your hands. Spread the mixture over the pizza dough. Top with cheese (optional) Toss the sliced apples, and teaspoon of olive oil together in the bowl. Sprinkle with enough salt to cover the apples, then top the pizza with the apples, followed by the almond slices.

Bake for about 18 minutes, until the crust is golden on the bottom and the almonds and apples are slightly toasted. Enjoy!

[For a vegan pie, just skip the cheese altogether instead of using a cheese substitute. The texture and flavours of the greens, fruit and nuts, with hints of olive oil and garlic stand out on their own.]



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Make Your own Granola! (gluten free, vegan)

Homemade Granola 

"Never eat a food with its own mascot." Whomever said this first was brilliant, but was not trying to reason with youngsters eying carefully positioned, sugary offerings in the cereal aisle. Since our boys love both oatmeal and baking, we have not had that fight yet.  We can make a delicious, sweet and crunchy cereal with ingredients we keep on hand. 

For about six servings:

3 cups rolled oats
1/2 cup shredded coconut
1/2 tsp cinnamon
2 tbsp brown sugar, honey, or maple syrup
1/2 cup sliced almonds (optional)
2 tbsp olive oil (more if you prefer the granola clumpy)

Preheat the oven to 300F.

Mix all of the ingredients except the oil together in a pyrex baking dish. Add the olive oil and mix well. Bake the granola for about half an hour, stirring well after 20 minutes. Allow to cool before serving.

For a little pizazz, after baking try adding half a cup or so of:

raisins
dried pineapple, chopped
dried apple slices, chopped, or
dried berries

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Meatball Soup (gluten free)

Meatball Soup

Inspired by a traditional Italian soup, a bowl of Meatball Soup can be a meal in itself. Big bites of vegetables and beans and tiny little meatballs in a rich vegetable broth are simple yet satisfying, warming you up on a chilly day.

1 tbsp olive oil
1 cup chopped green onion
1 cup chopped celery
2 cups chopped carrots
1 cup chopped yellow carrots
8 cups water
1 tbsp parsley
1 cup cooked pinto beans

1 pound local ground pork or turkey*
1 tbsp parsley
1/4 tsp black pepper

salt to taste

Veggie "Runza"/Bierock (vegan)

Veggie "Runza"

A Runza, trademarked by the Runza fast food chain, is also known as bierock or a pirozhki. To make a long description short, it is a bun with a filling baked right in. My mom's pirozhki were smaller and filled with potatoes and cheese; the fast food chain's version are sandwich-sized and stuffed with beef and cabbage. This one's stuffed with seasoned black beans, purple and green cabbage and shredded carrots. The boys loved them, and any trick to get them to eat more veggies and legumes is a good one, right?

I'll start this recipe filling-first to be truthful. You see, I was baking bread anyway and simply took a portion of dough out to make our Runzas. Any bread dough will do.

For eight generous sandwich pockets:


Black Bean and Cabbage Filling

1/4 cup olive oil
2 cups black beans, pre-cooked or canned and well rinsed.
(If the beans are unsalted, add 1/2 tsp salt.)
1/4 cup chopped green onions1/2-1 tsp coriander, to taste
1-2 tsp chili powder, to taste ,
4 cups diced cabbage, purple, green, or a combination
1 cup grated carrots
1/4 tsp salt

In a lidded saucepan, gently warm the olive oil and onions. Add the beans and seasonings then stir until hot. Stir in the cabbage and carrots and the quarter teaspoon of salt. Put the lid on the pan and turn the heat off. The cabbage will soften as the mixture cools down enough to work with.

Take enough bread dough to make about a dozen rolls and divide it into eight portions. (If you don't have bread on the go, a recipe follows.) Roll the dough into balls and allow to rest for ten minutes.

Flour your board or counter top. Roll each ball into a round about ten inches in diameter. Flip each dough circle over so it does not stick to the board when you fill it.

Place an equal portion of filling onto each dough circle, keeping it on one half. At this point, you can either fold the circle over to make a moon-shaped pocket, or roll it up like a tootsie roll and tuck in the ends. Either way will work as long as you pinch all edges together well to make a seal.

Spray a little olive oil onto a cookie sheet. Place the Runzas/bierocks onto the sheet and make small steam vents on the top of each with a knife.

Allow the dough to rest for half an hour, then bake for about 18 minutes @365F.

Serve hot!

Burger Assistant (Gluten Free)

Burger Assistant with Sweet Potato Noodles

"I don't know why they call this stuff Hamburger Helper. It's just fine by itself, huh? I like it better than Tuna Helper myself. Don't you, Clark?"  - Cousin Eddie, National Lampoon's Vacation

There must be millions of people who think highly of boxed noodles and sauce because it has been jumping off grocery store shelves and into consumers' carts for years. It is easy. Full of questionable things, but easy. This real-food version is pretty darned easy, too:

First, pick your noodles. If you are in a hurry, you can cook up store-bought noodles. If you have an extra, say, fifteen minutes, you can fix up:

Sweet Potato Noodles (gluten free) Skip the spices.
Tamale Noodles (gluten free)
Whole Wheat Egg Noodles

When put the water on for noodles, make the sauce. Note that grassfed beef is leaner than regular, store-bought beef, so you will not need to pre-brown it and drain off grease. If you do pre-brown the beef, mix the cold milk and tapioca starch together before stirring it in.

Stir these ingredients together in a large pan:

1 pound grassfed ground beef
1 cup milk
2 tbsp tapioca starch
1 tsp garlic powder
1 tsp onion powder
1 tbsp parsley flakes
1/4 tsp salt (or more to taste after cooking)

Stirring periodically cook everything together until the meat is cooked through and the sauce is thick. Allow at least fifteen minutes.

Add the cooked, drained noodles and stir them together. Cook together until the sauce is bubbly, then serve.


Need a smile today? Here is a clip from a classic movie:






I shared this recipe with Make Your Own Monday, Homestead Barn Hop, Hearth and Soul Hop, Real Food Wednesday, Simple Lives Thursday the HomeAcre Hop,  Fight Back Friday,  Fat Tuesday,  Allergy Free Wednesday and Gluten Free Wednesday.


www.stealthymom.com

Thirty Minute Pizza (from scratch!)

Thirty Minute Pizza

Delivery pizza takes forty-five minutes. Homemade can take thirty. Delivered can cost twenty bucks a pie, including the tip. Homemade, even with high quality ingredients, costs a fraction of that. We typically have more choices for vegetable toppings than the local pizza joints.

Our secrets to a great pizza crust- crispy on the bottom yet tender and soft- without kneading or long proofing, are whole wheat flour and olive oil. (If you have only white flour, see this recipe.) Pans without holes in the bottom are essential.

While buying big blocks of cheese and grating it myself would save money, I wait for eight-ounce bags of grated cheese to go on sale so I can pop several in the freezer for occasions like pizza. In the summer, we make tomato sauce to freeze in eight-ounce containers. Small cans of plain tomato sauce also work in a pinch, so are useful to keep on hand.

For one large fourteen-inch pizza crust:

Warm Winter Salad (gluten free, vegan)

A colourful pick-me-up for mid-winter. This warm salad combines sweet purple cabbage and nutty garbanzos over a bed of mixed greens. Cheery and sweet, this salad can give you a boost:

Purple cabbage is chock full of vitamin C, which we need so badly this time of year, and cooking it minimally retains as much as possible while still sweetening up the dish. Cabbage is rich in anti-inflammatory compounds, while the anthocyanins (which make it purple) may fight certain cancer cells. More points for cabbage come from fibre, potassium, and vitamins A and K.

Garbanzo beans also contain dietary fibre and protein, potassium and thiamin (B1.) What is interesting about garbanzos is that a serving contains as much iron, if not more, than a serving of lean beef. Tossing the the cabbage and garbanzos in olive oil provides another anti-inflammatory agent, and the mesclun mix adds a host of trace minerals and vitamins.

For two meals, or four sides:

1/4 head purple cabbage
1/4 cup olive oil
2 tbsp chopped green onion or leek
1 cup cooked garbanzo beans, precooked or canned and drained
1 tbsp lemon juice
1/2 tsp salt or lite salt
1/4-1/2 tsp coriander powder
2 tbsp parsley
mesclun salad mix

Chop the cabbage and toss it with the olive oil and green onion in a pan. Gently heat until the cabbage is softened, then add the beans, lemon juice, salt, coriander and parsley. Toss with tongs or a spatula until the ingredients are hot. Turn off the heat.

Place mesclun mix on serving dishes, and top with the cabbage and beans mixture. Serve.




I shared this recipe with the Hearth and Soul Hop, Allergy Free Wednesdays, Healthy 2Day Wednesdays, Gluten Free Wednesday, Real Food Wednesday, Full Plate Thursday,  Simple Lives Thursday,  Gluten Free Friday,  Fight Back Friday and Fat Tuesday.

www.stealthymom.com

Pork, Cabbage and Potato Bake (gluten free)

Pork, Cabbage and PotatoBake (gluten free)

This is really, really easy. Take a couple minutes for chopping and assembly, pop the casserole dish into the oven and dinner will be ready in an hour. In a single dish you will have bites of pork sausage, baked cabbage, and a side of mashed potatoes. Yum!

A few posts ago, I shared almost the same recipe, but with grassfed beef. It is crazy how differently the two versions taste, considering how similarly they are prepared.

4 medium potatoes, peeled (if necessary) and sliced
1/2 head cabbage, shredded
1 pound good quality ground pork*
1/4 tsp black pepper
8 oz plain, unsalted tomato sauce
1/2 cup water
1/2 tsp salt

Preheat the oven to 375F. Spray a pyrex dish (approximately 12" x 12") with olive oil.

Wash and slice the potatoes and cabbage. Mix the pepper into the ground pork. Mix the tomato sauce, water, and salt together.

Place the potatoes into the bottom of the pan. Layer a third of the cabbage on top of the potatoes. Place half of the pork over the cabbage layer, breaking off bits like little meatballs. Top with a third of the cabbage, the rest of the pork, and the rest of the cabbage. Gently but firmly pack everything down. Pour the tomato sauce over the top.

Bake for an hour.


*The trick is to use lean pork from a small farm, not the typical grocery store variety. It will be leaner and not have grease to pour off.



I shared this recipe with the Hearth and Soul Hop, Allergy Free Wednesday, Gluten Free Wednesday and Healthy 2Day Wednesday and Simple Lives Thursday.

www.stealthymom.com

Hummus Enchiladas (gluten free, vegan)

Hummus Enchiladas (gluten free, vegan)

Creamy hummus and tangy kale stuffed into fresh corn tortillas, smothered with seasoned tomato sauce, and baked together. Hummus? Kale? Enchiladas? Blasphemy! (but yummy all the same.)

To save on time, the components- tortillas, sauce, and hummus- could be purchased. To reduce salt and food additives you can make them yourselves. That's how we roll. It will take at least an hour to get everything made and ready to bake. Thankfully, you can make most of it ahead and assemble the enchiladas as the oven is preheating.