My husband decided that he wanted to try a “gluten free” week. It is not uncommon for us (usually it’s my idea and we do a “vegan week” every so often) to try switching up our diets to see how our bodies react. Neither one of us has celiacs or a gluten intolerance, but I do have to admit that dropping the gluten this week has really helped with abdominal bloating. We are never trying to “lose weight” on our week-long experiments or looking for a long term dietary change. If you have to eat gluten-free for a medical reason, bless you. I could never do it long term because: pasta. That being said, I. LOVE. ZOODLES. Whoever invented the Veggetti is a genius in my eyes. Spiralizing zucchini to stand in for pasta is a great way to healthify your meal. Not only does it add a serving (or 2) of veggies to your plate, but it also cuts calories and carbs (not that carbs are bad!). I added some extra shrimp to this recipe, because 6 shrimp per serving was definitely not enough. This was a really quick and yummy meal for a weeknight dinner. Full disclosure: My zucchinis were a little small and yielded smaller portions than I had hoped. Kevin was still hungry after this meal and requested that I make gluten-free peanut butter cookies for dessert.

Servings: 2
Active Time: 15 minutes          Total Time: 15 minutes

Ingredients:
2 medium zucchini, about 8 oz each
1/2 tbsp unsalted butter
2 tsp extra virgin olive oil
4 minced garlic cloves
20 large peeled and deveined shrimp
kosher salt, to taste
freshly ground black pepper
1 tbsp chopped fresh parsley leaves (I used half as much dried)
1/2 tsp fresh grated lemon zest
Juice of 1 lemon
1/4 tsp hot red pepper flakes

Directions:
Use a vegetti or mandolin fitted with a julienne blade to spiralize the zucchini. Cut the zucchini strips every 6-8 inches. Set aside.

Heat the olive oil and butter in a large nonstick pan over medium heat. Add the garlic and sauté for one minute, until fragrant. Add the shrimp, salt, and pepper and sauté for about 5 minutes, until they have just turned pink. Remove from the pan with a slotted spoon and set aside.

Add the zucchini to the pan with the sauce and cook for about 2 minutes. Remove from the heat and add the shrimp, parsley, lemon zest, lemon juice, and red pepper flakes. Toss well to combine and serve immediately.

Nutrition Information per serving
Calories: 200 Fat: 12g Carbs: 11g Protein: 16g Sodium: 116mg Sugar: 3g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.

Source: Skinnytaste
https://www.skinnytaste.com/2015/01/shrimp-scampi-zoodles-for-two.html

It’s no secret that I have a raging sweet tooth. I could eat dessert for breakfast, lunch, and dinner. Cookies, cakes, pies, ice cream…you name it- I’m not passing it up. For the most part, I don’t keep unhealthy, unnatural dessert foods in the house. I have very little self control if I know there is a pile of cookies in the pantry. I feel much better if I make my own “healthier” desserts to keep around if a sweet craving strikes. These Two-Layer Raw Brownies are a perfect solution for an “anytime” sweet snack. Made with natural ingredients, these brownies pack a punch of chocolately goodness that satisfies even the strongest sweet tooth.

Calorie and fat count may look a little high here, but it’s primarily due to all of the heart healthy fats in the walnuts and the natural sweetener used, dates. Walnuts not only promote both heart and brain health, but they also contain powerful antioxidants and cancer-fighting properties. Dates are rather high in calories, but up the nutritional value of the brownies by providing vitamins (B vitamins, A, and K to name a few), minerals, and fiber. These are definitely brownies you can feel good about eating.

Active Time: 20 minutes          Total Time: 50 minutes
Servings: 20

Ingredients:
For the brownies:
1 cup raw walnut pieces
½ cup hemp seeds
1.5 cups pitted Medjool dates
½ cup raw cacao powder or dutch-processed cocoa powder
1 ½ tsp pure vanilla extract
¼ tsp fine grain sea salt
heaping 2 tbsp raw cacoa nibs (or nondairy chocolate chips)
heaping ¼ cup raw walnut pieces

For the homemade chocolate topping:
½ cup virgin coconut oil
½ cup raw cacao powder or dutch-processed cocoa powder
¼ cup pure maple syrup (or agave nectar for a raw sweetener)
small pinch fine grain sea salt
¼ tsp pure vanilla extract

Directions:
For the brownie:
Line an 8×8 square baking pan with parchment paper. In a food processor or high-powered blender, process the walnuts into a fine crumb. Add the hemp seeds and the pitted dates and process until finely chopped and sticky (it should look like a Larabar in texture and appearance). Add the cacao powder, vanilla, and salt and process until thoroughly combined. Stir in the nibs and chopped walnuts until just combined. Evenly press the mixture into prepared pan until smooth. Place in the freezer for about 10 minutes while you prepare the topping.

For the chocolate topping:
Melt the coconut oil over low heat in a medium pot. Remove from heat and wisk in the cacao powder, syrup, salt, and vanilla until combined and smooth. Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Transfer the pan to the freezer on a flat, even surface. Chill for at least 20 minutes or until the topping is firm enough to slice. Store leftovers in an airtight container in the refrigerator.

Nutrition Information per serving
Calories: 187 Fat: 13g Carbs: 19g Protein: 4g Sodium: 0mg Sugar: 7g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.

Source: Oh She Glows
www.ohsheglows.com/2014/05/08/two-layer-raw-chocolate-brownies/

When I was in college, I basically lived off of grilled cheese and cereal. Healthy, right? Whenever I would go home on a holiday break, my parents would ask me what I wanted to eat that weekend, because they knew I was very limited at school. My first answer was always: stuffed peppers. At the time, I wasn’t a vegetarian, and my dad’s stuffed peppers consisted of a delicious combination of ground beef, white rice, tomato sauce, and cheese. Something about that warm, hearty combination was so comforting to me. After I became a vegetarian, I still craved stuffed peppers. My dad generously swapped out the ground beef for black beans. After moving out and getting married, I continued to make these stuffed peppers, but I also swapped out the white rice for brown. This version uses quinoa instead, mostly because I like to keep a container of cooked quinoa in my fridge (to add to salads) and it needed to be used. I found the flavor to be very consistent with a classic stuffed pepper. Totally satisfied my craving. This recipe is so simple and also very customizable. Switch up the type of cheese, the type of grain, the protein (my dad has also made these with ground turkey), and somehow it still manages to be a winner. This is probably one of my husband’s favorite and most requested dinners—and it makes great leftovers for lunch the next day.

Active Time: 10 minutes          Total Time: 1 hour
Serves 4 (2 halves each)

Ingredients:
4 bell peppers
1.5 cups cooked quinoa (or brown rice)
1 can black beans, drained and rinsed
1 egg
2 tbsp. Worcestershire sauce
½ tsp. salt
¼ tsp. pepper
1 jar tomato sauce (or use homemade)

Optional: additional salt and pepper, to taste; cheese (American, cheddar, provolone, mozzarella)

Directions:
Preheat oven to 350 degrees. Spread 1/2 cup of sauce in a 13×9 inch baking pan. Slice bell peppers in half lengthwise and remove seeds and stems. Place cut side up in prepared baking pan. Spoon a tablespoon of tomato sauce into each pepper half.

In a medium-sized mixing bowl, combine cooked quinoa, black beans, egg, worcestershire, salt & pepper. Fill each pepper with about ¼-1/3 cup of filling (exact amount will depend on size of peppers). Top with the rest of the tomato sauce.

Bake, covered, in preheated oven for 45 minutes. After 45 minutes, uncover and add cheese, if desired. Bake for an additional 5-10 minutes, or until cheese is melted. Serve with a green side salad for a quick and balanced meal.

Nutrition Information per serving (without cheese)
Calories: 315 Fat: 4g Carbs: 47g Protein: 16g Sodium: 487mg Sugar: 13g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.