Kamut Woot Woot!

Me and Italian food go together like white on rice.  We’re a match made in heaven (if all you do in heaven is eat delicious food guilt-free, which is exactly how I imagine it to be). So, I am sure you can imagine that eating gluten free (mostly*) for me has not been easy for this very reason, among others.

Yes, I know that risotto (also a favourite) does not contain any wheat, but who has the time to make it, especially on a weekday???  

In an attempt to replicate one of my all time favourite pasta recipes, I headed back to the organic/health/allergy aisle at the grocery store to pick up a wheat-free alternative to regular pasta. And there I found it: kamut pasta.  And it was delicious!

Like quinoa, kamut is an ancient grain super packed with protein. This complex carb does contain gluten, however apparently it’s a lot easier to digest than most wheat products.  Tested and true.  My delicious Italian dinner for two was not accompanied by a glutard attack. 

I wish I had taken a picture of the pasta dish for you because it looked as awesome as it tasted.  For now, the recipe will have to do.

Kamut Fusilli in a Garlic and Olive Oil Sauce

2 servings

 

Ingredients:

• 3 cups of kamut fusilli pasta

• ¼ cup of olive oil

• 4 gloves of garlic, minced

• 2 basil leave chopped

• 3 oz Buffalo mozzarella cheese

• 3 sun-dried tomatoes, chopped

Directions:

Boil pasta according to package directions.  While pasta is boiling, heat olive oil in a skillet on medium heat.  Add garlic and sauté until golden brown (be careful not to burn the garlic). Drain pasta and toss in the skillet with the sauce. Remove from heat.  Add basil and tomatoes, top with cheese and serve hot.  Enjoy! 

*I have decided that G-free ain’t for me.  One day a week I endure a massive stomach ache so that I can gorge myself on all the wheat products I love. Sorry tummy, this Fat Girl in a Little Coat needs her non-complex carbohydrate fix every now and again.

Super Grain: Quinoa for Every Meal (3 Awesome Recipes)

It's been a while since I've shared a recipe...or anything healthy for that matter.  I have been feeling invigorated and inspired since my bout with the two-week-plague and have resumed my healthy lifestyle. I feel back in shape and after several weeks of not grocery shopping, I am now stocked up with all the essentials.  Oh, and I got my taste buds back! Phew.

I usually plan a week's worth of dinners before I go grocery shopping, and on this week's menu, a very delicious quinoa dinner.

For those of you who are like "quin-what?"- quinoa is an ancient grain from South America and contains essential amino acids making it a great source of protein (shout out to vegetarians). It's also a great source of fiber (I am a big fan of fiber), iron AND it's gluten-free (shout out to Celiacs). Quinoa has a light and fluffy texture similar to couscous and can be used as a substitute for risotto, in salads and even as a breakfast food.

I found an AMAZING breakfast quinoa recipe on ridiculouslyhealthy.com (a great website for healthy recipes!):

Quick & Easy Chocolate Quinoa

Ingredients:

• 1/2 cup of quinoa
• 1/2 cup of water
• 2 tsp cocoa powder
• 1/2 tsp pure vanilla extract
• sweetener (or sugar) to taste

Directions:
Combine quinoa, water, cocoa and vanilla in a saucepan with a lid.  Cover and simmer for 20 minutes or as long as it takes for the quinoa to absorb all the liquid.  Turn off heat, fluff with a fork and place quinoa in a bowl.  Top with sweetener (or cinnamon) and enjoy!

This recipe is a great way to get that "hit" of chocolate in the morning and it's super healthy! (calories: 180, dietary fiber: 4.2g, protein: 6.7g).

Not only is quinoa an awesome substitute for oatmeal in the morning, it also makes a great lunch.  You can pretty much sub out lettuce for quinoa in any of your favourite salad recipes, but here's one I really enjoy:

Village Greek Quinoa Salad

Ingredients: 

• 1 cup quinoa
• 2 cups chicken broth
• 1/2 cup diced red pepper
• 1/2 cup diced green pepper
• 1/2 cup diced cucumber
• 1/4 cup diced green onions
• 1/4 cup sliced black olives
• 1/4 cup diced red onion (optional: I leave this out because I don't really like raw onions.  Your co-workers might not like them either if you are bringing this salad to work for lunch)
• 2 ounces of light feta cheese

 Salad Dressing:

• 1/4 lemon juice
• 2 tbs olive oil
• 1 tsp minced garlic
• 1/2 tsp dried basil
• 1/2 tsp dried oregano

Directions:
Combine quinoa and broth in a saucepan, cover and let simmer for 20 minutes or until all liquid is absorbed. Fluff with a fork and transfer to a large salad bowl to let cool. Once quinoa is cool, stir in veggies and cheese.  Whisk together the ingredients for the dressing and pour over the quinoa mixture. Enjoy!

And for tonight's dinner:

Mexican Inspired Quinoa

Ingredients:

• 1 cup quinoa
• 2 cups low sodium chicken broth
• 1/2 cup diced tomatoes
• 1/2 cup diced green pepper
• 1/4 cup chopped green onion
• 1/2 can of black beans (drained and rinsed)
• 1/4 cup chopped cilantro
• 1 cup cooked diced chicken
• 3 tbs of salsa

Directions:
Combine quinoa and broth in a saucepan, cover and let simmer for 20 minutes or until all liquid is absorbed. Remove from heat and fluff with a for. Add veggies, beans and chicken.  Stir and top with cilantro.  You can also sprinkle goat cheese on top if you'd like (I usually do). Enjoy!

This dinner is packed with protein and is the perfect post-workout meal.

I can't wait for dinner tonight!

Moroccan Munchies

Last night I was a guest at a traditional Henna ceremony in honour of my friend's recent nuptials to her Moroccan husband. Over the next five months, I have six weddings to go to and this one started off the wedding blitz with a bang.  

This was my first time attending a Henna marriage ceremony.  The girls were dressed in very ornate Moroccan robes and their hands were adorned with henna designs.  Moroccan music played throughout the night as people celebrated the happy couple.  And the Moroccan food was aplenty. 

I discovered Moroccan flavour fairly recently and the flavours from last night's North African fare reminded me of a great recipe I have for a Moroccan inspired snack. The below recipe is the perfect healthy alternative to chips or any other salty crunchy snack.  You can make the spice blend for this recipe and save the rest in an air tight container to use when making roasted vegetables or rice (it's especially great when roasting butternut squash and carrots)

Crispy Moroccan Chickpeas

Ingredients:

• 2 cans of chickpeas (drained and rinsed)
• 2 Tbs. olive oil
• 1 tsp. Moroccan Spice Mix
• sea salt to taste

Moroccan Spice Mix:

• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground ginger
• 1/8- 1/4 tsp cayenne pepper (depending on how spicy you want it)

Directions:

Preheat oven to 350 F. Drain and rinse chickpeas and pat dry with paper towel.  Toss chickpeas with olive oil, spice mix and salt. Arrange in a single layer on a baking sheet and roast in the oven for approx. 45 minutes or until they are slightly brown and rattle when you shake the baking sheet.  Let cool and serve.