Watermelon, tomato and almond gazpachoadapted from my book “Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking” serves 4 to 62 cups (300 g) diced seedless watermelon2 medium very ripe tomatoes, peeled (optional) and diced 1/4 diced small red onion2 tablespoons almond flour1 tablespoon red wine vinegar1 tablespoon olive oil3/4 teaspoon salt1/4 teaspoon finely grated garlic (optional)1 ounce (30 g) feta cheese, crumbled, for garnish2 tablespoons olive oil, for garnishFresh herbs of your choice, for garnishPuree the first eight ingredients in a food processor or blender. Pour into a pitcher and refrigerate the soup for 1 hour. The soup may be stored in the refrigerator for up to 2 days. Stir before serving, as it tends to separate.Serve the chilled soup with crumbled feta cheese, a drizzle of olive oil, and fresh herbs.
Butter & Brown Sugar roasted sweet potatoes •3 Sweet potatoes, peeled and cut into bite size cubes •2 tsp olive oil •1 tbsp butter •1 tbsp of brown sugar (more if you want it sweeter) •1 tsp of ground cinnamon •1/4 tsp of ground nutmeg •Pinch of ground ginger •Sea salt, to taste Preheat the oven to 350 degrees. Cut potatoes, melt butter and cover with spices. Bake 60 minutes
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Caprese Eggs Benedict Ingredients For the hollandaise sauce: 12 tablespoons unsalted butter, room temperature 6 large egg yolks 1/2 cup boiling water 2 teaspoons fresh lemon juice Pinch cayenne pepper Pinch white pepper 1/4 teaspoon garlic salt 1/4 teaspoon sea salt For the Eggs Benedict: 2 English muffins, toasted***Someday I will get around to making my own, I promise 2 eggs, poached**For tips on how to poach an egg, see THIS post 1 large tomato (or two medium ones), slice to your desired thickness 4 ounces (about half one 8-ounce mozzarella ball), sliced to your desired thickness**I used 2 slices on each one. 1/2 cup fresh basil leaves, lightly packed Salt and pepper, to taste Chives, for garnish, optional Special equipment: Instant-read thermometer Instructions 1. For the hollandaise sauce: In a heatproof bowl over a saucepan of barely simmering water set on medium heat, whisk the butter and egg yolks together until smooth. 2. Very…very slowly, add the 1/2 cup boiling water to the mixture, whisking constantly.  (You do not want the eggs to cook). 3. Whisking constantly, heat the mixture until it is thickened and reads 160 degrees on your instant-read thermometer.  (It took mine about 10 minutes or so). 4. Remove the saucepan from the heat. 5. Gently whisk in the lemon juice, cayenne pepper, white pepper, garlic salt, and sea salt.  Serve warm. 6.  To assemble the Eggs Benedict: Place the fresh basil on top of the toasted English muffin.  Top with tomatoes, mozzarella, and poached egg.  Lightly drizzle the hollandaise sauce over top.  Garnish with fresh chives, if using.http://www.thecurvycarrot.com/2011/04/15/caprese-eggs-benedict/  Looking for a healthy version of this. :D Someone reblog with some swaps!! 
ingredients 2 medium red onions 4 refrigerated or frozen meatless burger patties 1/4 cup bottled vinaigrette salad dressing, at room temperature 4 cups fresh spinach leaves 1 clove garlic, minced 1 tablespoon olive oil 1/2 cup crumbled feta cheese 4 hamburger buns directions 1.For onion topping, cut onions into 12-inch-thick slices. On the rack of an uncovered grill, grill onions directly over medium coals for 15 to 20 minutes or until tender, turning once. Grill burger patties directly over the coals alongside the onions for 4 to 5 minutes per side or until heated through. Brush grilled onions with the salad dressing. 2.Meanwhile, for spinach topping, in a large skillet cook and stir the spinach and garlic in hot olive oil over medium-high heat for 30 seconds or until spinach is just wilted. Remove from heat. Stir in feta cheese. 3.To serve, place onion slices on bottom of buns. Top with grilled burger patties, spinach mixture, and bun tops. Makes 4 servings. http://www.bhg.com/recipe/vegetables/garden-veggie-burgers/ 
Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce These ridiculously cute and mouth-watering Portabella pizzas taste so much like the real thing you won’t believe they are vegan, gluten-free, and good for you! Shhh, don’t tell my husband. Prep time: 10 minutes Cook time: 10-12 minutes. Ingredients: • 8 Portabella mushrooms • 2 cups pizza sauce • Vegan Cashew Basil Cheese Sauce (see recipe below) • 1/3 cup of each: red, green, orange pepper, diced • 1/3 cup sweet onion, diced • 2-3 large basil leaves, finely diced • 1 tsp red pepper flakes Directions: Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy! Serves 3-4. Vegan Cashew Basil Cheese Sauce Ingredients: • 1 cup raw cashews • 1/3-1/2 tsp Himalayan sea salt, to taste • 1/2 tsp cold-pressed sunflower oil • 1 fresh basil leaf • 1 small clove garlic • 1.5 tbsp nutritional yeast • 1 tbsp fresh lemon juice Directions: Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!
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