Instant Pot Unstuffed Peppers [V+GF] - This Healthy Kitchen https://thishealthykitchen.com Healthy Recipes, Delicious Food! Tue, 19 Feb 2019 12:59:39 +0000 en-CA hourly 1 https://wordpress.org/?v=4.9.9 https://thishealthykitchen.com/wp-content/uploads/2018/06/cropped-logo-site-icon-32x32.png Instant Pot Unstuffed Peppers [V+GF] - This Healthy Kitchen https://thishealthykitchen.com 32 32 146990946 Instant Pot Unstuffed Peppers [V+GF] https://thishealthykitchen.com/instant-pot-unstuffed-peppers/ https://thishealthykitchen.com/instant-pot-unstuffed-peppers/#respond Tue, 19 Feb 2019 11:00:11 +0000 https://thishealthykitchen.com/?p=3948 nstant pot Unstuffed peppers in bowls with cilantro garnish and pepper in background

Stuffed peppers have always been a favourite of mine. They’re relatively low in calories, for a comforting, hearty meal that is sure to satisfy. These…]]>
nstant pot Unstuffed peppers in bowls with cilantro garnish and pepper in background

Stuffed peppers have always been a favourite of mine. They’re relatively low in calories, for a comforting, hearty meal that is sure to satisfy. These unstuffed peppers, or stuffed pepper casserole offers the same great flavours, with a little less prep work. No need to hollow out peppers and fill them up. Plus, being made in the Instant Pot makes this dish a hands off, super easy, quick weeknight meal option.

nstant pot Unstuffed peppers in a bowl with pepper top on top

If you don’t have an Instant Pot, you can easily adapt this recipe to a stove top version. Just sauté your veggies in a large sauce pan. Then add all remaining ingredients, plus an extra cup of water or broth and simmer for 35-40 minutes, until liquids are mostly evaporated. It will take a few extra minutes of cooking, but the taste will be just as great!

Alternatively, if you have a rice cooker, you may cook your rice as usual in your cooker. Meanwhile sauté your veggies, and then add the tomato sauce and seasonings. Once the rice is cooked, just mix everything together. No matter what appliances you have, you can make this dish! And you should, it’s delicious!

nstant pot Unstuffed peppers in bowls with cilantro garnish

So what constitutes a stuffed pepper? (Or unstuffed peppers)

  • Peppers, duh
  • A grain, typically rice, barley, or quinoa
  • Protein, often ground meat, veggie grounds or nuts/seeds
  • Seasoning

Pretty simple! This time I’ve gone with brown rice and walnuts. For seasoning, I’m using cumin and smoked paprika to give this dish some “meaty” flavours. In fact, hubby took a bite and asked “Is there meat in this?” So yes, I think this unstuffed peppers recipe is a winner for well balanced, yummy flavour!

nstant pot Unstuffed peppers in a bowl with pepper top on top

Want more delicious, EASY recipes you can make in your hands off Instant Pot? Try these!

Instant Pot Unstuffed Peppers

Unstuffed peppers with all your favourite stuffed pepper flavours. Throw it all in your hands off Instant Pot for a quick, easy, delicious meal.

  • 1 tsp avocado oil (or cooking oil of choice)
  • 1 yellow onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 3 bell peppers (sliced (any colours))
  • 6 cremini mushrooms (sliced)
  • 3/4 cup walnut pieces
  • 1 cup uncooked brown rice
  • 1 1/4 cup low sodium vegetable broth (or water)
  • 1 cup homemade tomato sauce (or tomato purée of choice)
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/4 tsp salt
  1. Turn your Instant Pot to the sauté function and add the oil, onion, garlic, peppers, mushrooms, and walnuts. Sauté for about 5-7 minutes until veggies are softened.
  2. Then add all remaining ingredients, close the lid, locking to the sealing position. Set your Instant Pot to manual pressure for 20 minutes. Once timer is complete, let it naturally release for 10 minutes, and then you may quick release the remaining pressure. When the pin drops, open the lid, serve and enjoy.

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Vegetable Barley Soup to Feed the Lot https://thishealthykitchen.com/vegetable-barley-soup/ https://thishealthykitchen.com/vegetable-barley-soup/#comments Sun, 17 Feb 2019 11:00:06 +0000 https://thishealthykitchen.com/?p=3622 Vegetable Barley Soup in bowls with spoons

For an easy soup, that is filling, comforting and wholesome, this vegetable barley soup really checks all the boxes. It is flavourful, easy to make,…]]>
Vegetable Barley Soup in bowls with spoons

For an easy soup, that is filling, comforting and wholesome, this vegetable barley soup really checks all the boxes. It is flavourful, easy to make, contains tons of nutrients, and my picky toddler approves. So for me, this is always a huge win! This veggie barley soup is a great option for your next meatless Monday, or any day!

If you need to hide the spinach from any picky children, you can always puree the soup as well. But my boys were happy with it as is, which made me one very happy momma!

Vegetable Barley Soup in bowls

When I make soup, I tend to make a lot, because I just love having leftovers. Great for lunches the next day, or even great for freezing any extra portions for those evenings you just don’t feel like cooking anything. So this recipe will make a good amount, about 8 large portions. If you don’t want quite as many leftovers, feel free to halve the recipe.

To make this soup, just add everything except the spinach to a large pot and boil!! It really can’t get much easier! I love a one pot meal that is delicious, filling and completely wholesome. I hope you enjoy this vegetable barley soup as much as my family and I. 🙂

Vegetable Barley Soup in bowls

Want more easy soup recipes? Try these!

Can you tell we love soup in this house? 🙂

Vegetable Barley Soup to Feed the Lot [V]

For an easy, filling, and hearty, one pot meal that is wholesome and delicious, this vegetable barley soup cannot be beat.

  • 1 yellow onion (finely chopped)
  • 2 celery stalks (finely chopped)
  • 6 carrots (finely chopped)
  • 2 cups frozen peas
  • 1 cup barley (rinsed & drained)
  • 8 cups low sodium vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp oregano
  • 2 handfuls baby spinach
  1. Add all the ingredients, except the spinach to a large pot and bring to a boil over high heat. Then lower heat to medium and cook for 45 minutes adding the spinach in the last 5 minutes. Serve with black pepper if desired.

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Pink Beet Pancakes [V+GF+Oil Free] https://thishealthykitchen.com/beet-pancakes-vegan-oil-free/ https://thishealthykitchen.com/beet-pancakes-vegan-oil-free/#respond Thu, 14 Feb 2019 11:00:06 +0000 https://thishealthykitchen.com/?p=4214 beet pancakes stacked on plate with blueberries, shredded coconut, chocolate chips

It’s the month of love! Valentine’s Day, combined with my love for pancakes is how these amazingly beautiful beet pancakes were born! Not only are…]]>
beet pancakes stacked on plate with blueberries, shredded coconut, chocolate chips

It’s the month of love! Valentine’s Day, combined with my love for pancakes is how these amazingly beautiful beet pancakes were born! Not only are these visually appetizing, but they taste great too. They are naturally sweetened using beets and maple syrup, making them refined sugar free. These beet pancakes are also vegan, gluten free, peanut free and oil free, to accommodate nearly ANY diet. Plus beets have tons of vitamins and nutrients and have been said to help aid in lowering blood pressure. So surprise your sweetheart with breakfast in bed with these scrumptious, healthy pancakes!

beet pancakes stacked on a plate with fork cutting through the stack

How do you make beet pancakes?

First, peel and cut your beets into small wedges. The smaller the better, for quicker cooking, but they will be blended later, so don’t worry about uniform pieces. Cover them with water in a small sauce pan and boil until fork tender. Drain them and add to a high speed blender (I use my Vitamix) along with all remaining ingredients, and process until smooth. This will take about 2-3 minutes.

beet pancakes prep collage

Heat your non stick griddle, and pour roughly 4″ pancakes directly from your blender spout. Cook for 3-5 minutes until bubbles form on top and edges are golden.

beet pancakes cooking on griddle

Then flip your pancakes and cook for a few more minutes until cooked through. If your batter gets too thick while cooking the first batch, add a tablespoon or two of water to thin out the batter as needed.

beet pancakes cooking on griddle

Serve with your favourite pancake toppings from fresh fruit, to shredded coconut, chocolate chips, and maple syrup! Or enjoy these delicious beet pancakes as is, they are so flavourful, no toppings required.

beet pancakes stacked on a plate with berries and coconut flakes

beet pancakes on plate with bite taken with blueberries, chocolate chips and coconut flakes on top

We love pancakes and definitely make them often! If you enjoy these beet pancakes, you might want to try some of these other delicious and healthy pancake recipes!

Pink Beet Pancakes [V+GF+Oil Free]

Beautiful beet pancakes are naturally sweetened and made using wholesome ingredients for a deliciously guilt free breakfast.

  • 2 small beets (peeled & cut into small wedges)
  • 1 cup steel cut oats (quick cooking or rolled oats)
  • 2 tbsp ground flax seeds
  • 1 tsp vanilla
  • 2 tbsp maple syrup
  • 1 tsp baking powder
  • 1 3/4 cup unsweetened almond milk (or plant milk of choice)
  1. Add you cut beets to a small sauce pan covered in water and bring to a boil over high heat. Cook your beets until fork tender, about 20-30 minutes, depending on how small you cut your beets.
  2. Drain your beets and add them to your blender along with all remaining ingredients and process on high until puréed and smooth.
  3. Preheat your nonstick griddle to ensure it is hot before cooking your pancakes. Once hot, pour the batter directly from your blender spout onto your hot surface to make your pancakes approx 4″ in diameter. (Grease your griddle if necessary.) Cook for 3-5 minutes, until bubbly on top and golden around the edges. Then flip and cook an additional 3-5 minutes until cooked through.

  4. Enjoy with maple syrup, unsweetened shredded coconut, dark chocolate chips, or fresh fruit.

Don’t let the batter sit long as it starts to thicken as it rests. If batter gets too thick in between cooking batches, add a tablespoon or two of water or almond milk to the blender and give it a quick whirl before starting to cook your next batch of pancakes.

 

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Easy Vegan Tacos [GF+Oil Free] https://thishealthykitchen.com/vegan-taco-meat/ https://thishealthykitchen.com/vegan-taco-meat/#comments Tue, 12 Feb 2019 11:00:13 +0000 https://thishealthykitchen.com/?p=232 four tortillas on a platter with vegan taco meat, tomato, cilantro, jalapeno, and lime wedges

These easy vegan tacos are stuffed with veggie “ground beef” that is so yummy, healthy and versatile! Better yet, it’s also gluten free and oil…]]>
four tortillas on a platter with vegan taco meat, tomato, cilantro, jalapeno, and lime wedges

These easy vegan tacos are stuffed with veggie “ground beef” that is so yummy, healthy and versatile! Better yet, it’s also gluten free and oil free, making it a suitable choice for all dietary needs. I never really tire of tacos, and this delicious option is one that I can eat over and over again without feeling any guilt about it. The filling is very low in calories, and made using wholesome ingredients!

four vegan tacos on platter garnished with lime wedges and cilantro

So what makes the filling for these easy vegan tacos?

  • pumpkin seeds
  • sundried tomatoes
  • veggies such as cauliflower, mushrooms, onion & carrots
  • homemade taco seasoning

YUM!

vegan tacos on a bamboo platter with hand grabbing one taco

This taco filling is not only delicious, but it is so versatile. Use it in salads, burritos, or nachos. Or use this taco “meat” in your next chili or bolognese sauce. These easy vegan tacos have quickly become a family favourite, and we don’t wait for Tuesdays to enjoy these bad boys! Since they can be served in so many different ways, it’s a new experience every time. It’s super healthy, simple to make, and the entire family enjoys these. It’s really a win-win-win!

To prepare these easy vegan tacos!

Don’t worry about chopping everything into uniform sizes and pieces. This will make prep work a breeze. As long as it’ll fit through the spout of your food processor or veggie bullet, you’re good to go. Remember, you want your veggies to be shredded, and NOT pureed. So do not over process and work in smaller batches if needed.

vegan taco prep collage

I use the small blender attachment on my veggie bullet to first pulse the pumpkin seeds. Then I puree my seasoning and sun dried tomato mixture and combine with the chopped up seeds in a small bowl. Using my shredder attachment, I shred the veggies directly into my nonstick cooking pot to save myself one extra bowl to wash! If you don’t have a veggie bullet, use a food processor, but again, work in smaller batches so you don’t over process or puree the vegetables.

If you’re watching your carb intake, opt for a taco salad instead! Just layer a generous portion of the taco meat, and add all your favourite toppings. I often choose to skip the wrap and load mine with avocado, cilantro, red onion and diced tomato. Drizzle some Sriracha, guacamole, salsa or tahini if desired!

vegan taco meat plated as salad

Or make it a salad wrap using your favourite taco toppings and some Dairy Free Sour Cream (Cashew Cream)! YUM YUM!!!

vegan taco lettuce wraps

Easy Vegan Tacos [GF+Oil Free]

No need to wait for Taco Tuesday to try these AMAZINGLY easy vegan tacos. The “meat” is loaded with nutrients and packed with delicious flavour.

  • 1 cup pumpkin seeds
  • 8 sun dried tomatoes
  • 1.5 cups water
  • 1.5 tsp onion powder
  • 1.5 tsp garlic powder
  • 1 tsp oregano
  • 1 tbsp paprika
  • 1.5 tsp cumin
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 small cauliflower (broken into large florets)
  • 6 cremini mushrooms
  • 2 large carrots (peeled)
  • 1 yellow onion (quartered)
  • 8 8" gluten free tortilla wraps (or wraps of choice)
  • Optional Toppings: avocado, cilantro, tomatoes, salsa, jalapeno, red onion, guacamole, cashew cream
  1. In a small blender, pulse the pumpkin seeds and set aside in a small bowl.
  2. Using the same blender, add the sun dried tomatoes, water, and all the seasonings and blend until combined. Pour the mixture into the same bowl with your crushed pumpkin seeds and mix together with a spoon.

  3. Shred all the vegetables using a food processor or veggie bullet. Do not puree them! Transfer the shredded veggies to a large nonstick skillet.
  4. Cook the veggies over medium heat until slightly reduced and cooked through, approx. 8 minutes, stirring occasionally.
  5. Add the seasoning mixture and cook another 2 minutes, adding a little more water if needed to maintain a “juicy” consistency.
  6. Serve your taco meat as a salad, wrap it up in tortilla’s or lettuce wraps or use classic hard shell tacos with your choice of toppings.

Nutritional information includes one 8″ tortilla wrap with 1/8 of the taco meat filling.

Additional toppings are not included in the calculation.

 

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Beautiful Beet Hummus [V+GF] https://thishealthykitchen.com/beautiful-beet-hummus/ https://thishealthykitchen.com/beautiful-beet-hummus/#respond Mon, 11 Feb 2019 11:15:28 +0000 https://thishealthykitchen.com/?p=761 beet hummus in bowl garnished with sesame seeds

The absolute best appetizer to bring to your next potluck! Not only is this beet hummus beautiful in colour and texture, but the flavour cannot…]]>
beet hummus in bowl garnished with sesame seeds

The absolute best appetizer to bring to your next potluck! Not only is this beet hummus beautiful in colour and texture, but the flavour cannot be beet. Ha, see what I did there?

beet hummus in bowl garnished with sesame seeds

 

Plus who doesn’t love an easy recipe? My favourite recipes typically involve a food processor. 🙂

How do you make beet hummus?

Quickly cook your beets by adding them to a sauce pan covered in water. Boil until fork tender, just enough to get them to easily purée in a food processor. Then drain and add to your food processor, along with all remaining ingredients. Process until smooth, scraping down the sides as needed. Add more or less water to achieve desired consistency.

beautiful beet hummus prep food processor

I find the texture of this beet hummus so perfectly “dippable”. Is that a word? It should be! It’s just perfect. Give it a try! Serve with warmed up pitas sliced into triangle wedges, or with veggie sticks or crackers. You may even use this hummus to top your next salad for a delicious, healthy, and protein packed dressing.

beautiful beet hummus

If you’re feeling really fancy, use this hummus to top your next burger!

Just look how this beautiful beet hummus brightens up the plate. Yum! The combo of the beet hummus with my Sweet Potato Bean Burger is absolutely incredible. Give them both a try! As usual, I’d love to hear what you think in the comments below, so drop me a line. 🙂

roasted beet hummus on vegan burger

Want more delicious beet recipes?

Try these Baked Beet Chips for a delicious, light snack. Or give this Creamy Beet Soup with Dill & Cashew Cream a shot.

Beautiful Beet Hummus

This beautiful beet hummus is a perfect appetizer with veggies & crackers OR a great burger topping! Its vibrant colour & delicious flavour cannot be beat!

  • 2 small beets (peeled & quartered)
  • 1 15 oz can chickpeas (drained & rinsed)
  • 2 cloves garlic (peeled)
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 cup water
  • 2 tbsp sesame seeds
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  1. Add the beets to a small sauce pan covered in water and bring to a boil, cooking until fork tender, approx 25-30 minutes.

  2. Add the beets and all remaining ingredients to a food processor, and process until combined, stopping to scrape down the sides as needed.

  3. Serve with pita, veggies, or crackers, enjoy!

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Three Cheese Vegan Lasagna – Gluten Free https://thishealthykitchen.com/three-cheese-vegan-lasagna-gluten-free/ https://thishealthykitchen.com/three-cheese-vegan-lasagna-gluten-free/#comments Sun, 10 Feb 2019 11:00:15 +0000 https://thishealthykitchen.com/?p=3357 Gluten Free Three Cheese Vegan Lasagna sliced on plate with fork and knife

Can you really ever have enough lasagna options? This three cheese vegan lasagna is so perfectly melty, ooey gooey, hearty, “meaty”, filling and delicious. Plus,…]]>
Gluten Free Three Cheese Vegan Lasagna sliced on plate with fork and knife

Can you really ever have enough lasagna options? This three cheese vegan lasagna is so perfectly melty, ooey gooey, hearty, “meaty”, filling and delicious. Plus, it’s 100% plant based, gluten free, AND it’s kid friendly! Most importantly, it is picky eater APPROVED! It’s really the perfect option for your next dinner gathering. It is such a satisfying meal for all types of eaters.

tray of Gluten Free Three Cheese Vegan Lasagna

Lasagna can be a fair bit of work, but with some organization, and even some prepping ahead of time, you can tackle this without a problem! I typically prepare my cheeses the day before I’m making this lasagna, and then all I have to do is whip up the sauce, assemble and bake. This will really save you a lot of time on prep work.

To make your sauce, quickly sauté your veggie grounds and then toss in all the remaining ingredients and let it simmer while you work on other components.

vegan lasagna bolognese sauce in a pot with ladle

Let’s talk about the cheese!

So I use three types of homemade dairy free cheeses for this decadent lasagna. I just can’t stand behind the store bought options. I have yet to find a kind that resembles anything like cheese.

The cheese options I use for this vegan lasagna are ricotta cheese, mozzarella, and Parmesan.

To make the ricotta cheese, just toss everything into your food processor, scraping down the sides as needed. Then refrigerate until needed. Easy!

For the mozzarella balls, I had plenty of inspiration from Gourmandelle’s vegan mozzarella recipe. I just cut down on a couple of steps, giving me some time to make the other 2 cheeses as well. I have to say, I was quite impressed by vegan mozzarella balls that actually hold into balls! Then I refrigerated mine until I was ready to slice and assemble my lasagna.

vegan mozzarella balls

Lastly, the Parmesan cheese. Another super simple recipe, just throwing everything into the food processor until finely ground. In fact, I often have this already ready to go in my fridge because this Parmesan tastes great sprinkled on SO many dishes. Don’t limit yourself to traditional pasta’s only. Try it on these Vegetable Bolognese Zucchini Noodles, or on Stuffed Mushrooms or even Stuffed Peppers.

Okay, so back to the vegan lasagna. When all your components are ready, saving the lasagna noodles for last. Assemble your layers into your baking dish, generously sprinkling the Parmesan over your last layer.

gluten free three cheese vegan lasagna ready to bake

Then cover the dish with parchment paper and aluminum foil and bake in your preheated oven for 45 minutes, removing the paper for the last 5-10 minutes. This will give the top layer of mozzarella the chance to further melt and brown slightly. Let stand for about 10 minutes before slicing into 18 pieces. Then serve with extra Parmesan cheese if desired, and enjoy!

Gluten Free Three Cheese Vegan Lasagna sliced in plate with fork knife and lasagna sliced in tray below

Three Cheese Vegan Lasagna – Gluten Free

Three cheese vegan lasagna that is perfectly melty, ooey gooey, hearty, filling and delicious. Plus, it’s gluten free AND picky eater approved!

Cashew Ricotta Ingredients

  • 1.5 cups cashews soaked (soaked in boiling hot water for 30 minutes)
  • 1 tbsp apple cider vinegar
  • 1/4 cup nutritional yeast
  • ¼ tsp garlic powder
  • 1 tsp salt
  • ½ tsp basil
  • ½ tsp oregano
  • ½ cup water

Mozzarella Cheese Ingredients

  • 1 cup raw cashews (soaked in boiling hot water for 30 minutes)
  • cup hot water
  • 3 tbsp tapioca starch
  • 2 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1.5 tsp lemon juice

Parmesan Cheese Ingredients

  • ½ cup cashews
  • 3 tbsp nutritional yeast
  • ½ tsp salt
  • Pinch garlic powder

Bolognese Sauce Ingredients

  • 1 tbsp grape seed oil (or cooking oil of choice)
  • 2 340g packages of Yves veggie grounds
  • 6 cups homemade tomato sauce (or store bought)
  • 1 6oz can (170g tomato paste)
  • ½ tsp garlic powder
  • ¼ tsp oregano
  • ½ tsp salt

Lasagna Noodles Ingredients

  • 1 454 g package gluten free lasagna noodles (you may also use ready to bake/no boil lasagna sheets to save time, but I prefer the taste and texture of traditional lasagna sheets)

Cashew Ricotta Instructions

  1. Drain the cashews and add them to a food processor along with all remaining ingredients. Process until smooth. This will take about 1-2 minutes, scraping down the sides every 30 seconds or so. Transfer your ricotta into a small bowl and refrigerate until needed. It will thicken up a little more in the fridge.

Mozzarella Cheese Instructions

  1. Drain your cashews and add all the mozzarella ingredients to a high powered blender. (I use a Vitamix) Blend until thickened, approx. 4-5 minutes.
  2. Fill a large bowl with ice cold water and 1 tbsp of salt and stir until dissolved.

    Then using an ice cream scoop or large spoon, scoop the mixture into small mozzarella balls, using your hands to form balls. Then place the mozzarella balls into the salted water and let them cool for about 1-2 minutes before removing from the water. Refrigerate until ready to use.

  3. When ready to use your mozzarella, slice each ball into thin slices to layer with your lasagna. (If you have leftover mozzarella, store in your refrigerator in salted water in a sealed container.)

Parmesan Cheese Instructions

  1. Add all the ingredients to a food processor and process until a fine meal is achieved. Set aside.

Bolognese Sauce Instructions

  1. Add the cooking oil and veggie grounds to a large pot and sauté for 1-2 minutes.
  2. Then add all remaining ingredients, bring to a boil, and then lower heat and let simmer for about 20 minutes.

Lasagna Noodles Instructions

  1. Bring a large pot of salted water to a boil and fill a large bowl with cold water. Place the bowl of cold water on your counter as close as possible to your boiling pot of water.
  2. Add about half a package of lasagna sheets to your boiling pot of water. Do not overcrowd the pot. Cook for 2-3 minutes until softened, or according to package directions. Using tongs, carefully transfer your softened lasagna sheets into your water bath.
  3. Repeat with remaining sheets.

Assembly & Bake Instructions

  1. Preheat your oven to 400 degrees F.
  2. I used a glass tray that measures 11″x15″ and assembled my lasagna in the following order:

    Sauce | Noodles | Sauce | Ricotta | Mozzarella | Parmesan | Noodles | Sauce | Ricotta | Mozzarella | Parmesan | Noodles | Sauce | Mozzarella | Parmesan

  3. Scoop a thin layer of sauce onto your glass baking dish. Then add a layer of lasagna sheets over top in a single layer. Add more sauce over the lasagna sheets and spread using a silicone brush.
  4. Now add half of the ricotta cheese mixture on top of the sauce, using a fork or silicone brush to help spread it evenly across. Then top your ricotta with slices of the mozzarella, one third worth. Then sprinkle with the parmesan cheese.
  5. Now add your second layer of lasagna sheets, followed by another thin layer of sauce. Then spread the remaining ricotta cheese on top. Followed by another third of the mozzarella slices, and more sprinkled parmesan cheese on top.
  6. Finally, add your third layer of noodles. Scoop more sauce over your noodles, making sure to get it in all the corners to prevent sticking while baking. Then add the remaining third of the mozzarella slices and sprinkle more of parmesan cheese on top. (You should have leftover parmesan cheese for serving with each slice later.)
  7. Cover your tray with parchment paper and then aluminum foil and bake in your preheated oven for 45 minutes, removing the paper for the last 5-10 minutes so the top layer of mozzarella will melt further and brown slightly.
  8. Remove from the oven and let stand for 10 minutes before slicing and serving. Garnish each slice of lasagna with more parmesan cheese or hot peppers if desired.

Prepare ALL other components, saving the lasagna sheets for LAST. Do not cook your lasagna sheets until you’re ready to assemble. You don’t want them to stick together or get too soggy and break.

Mozzarella recipe inspired by Gourmandelle’s Vegan Mozzarella

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Winter Orange Kale Salad w/ Oil Free Citrus Dressing https://thishealthykitchen.com/winter-orange-kale-salad-oil-free/ https://thishealthykitchen.com/winter-orange-kale-salad-oil-free/#comments Thu, 07 Feb 2019 11:40:58 +0000 https://thishealthykitchen.com/?p=3563 Winter Orange Kale Salad

How are your New Year Resolutions going? Was one of them to make healthier choices? If you had a rough weekend last weekend during the…]]>
Winter Orange Kale Salad

How are your New Year Resolutions going? Was one of them to make healthier choices? If you had a rough weekend last weekend during the Superbowl, don’t sweat it. You’re not alone! It’s definitely okay to have cheat days. Just get back on the horse and do better the next day. Like with this super easy recipe for Orange Kale Salad, topped with an oil free citrus dressing that is delicious and nutritious.

There’s something especially “wintery” about this salad. Maybe it’s the kale? But feel free to enjoy this salad any time of year. After all, it is low in calories for a generous portion, including the dressing! So don’t be afraid to drizzle a little extra dressing over your salad. There are only healthy, wholesome ingredients used to make this one. Plus it’s oil free, gluten free, and 100% plant based. A suitable choice no matter your diet. AND, it’s SO easy to make. Just toss all the ingredients into a high powered blender and process until smooth. I just love making my own salad dressings. The store bought versions often have unpronounceable ingredients, and hidden calories. So if you are trying to eat healthy this year, homemade dressings is the way to go!

If you enjoy this orange kale salad, I invite you to check out some more healthy and delicious salads and easy dressings. Take a look at some of these options below. I’d love to hear what you think. Try them all!

Winter Orange Kale Salad

Salads are perfect any time of year, but there’s something especially “wintery” about this delicious Orange Kale Salad and its Citrus OIL FREE dressing!

For the Salad

  • 2 cups kale
  • 1/2 lemon (juiced)
  • 1/3 cup purple cabbage (shredded)
  • 1 cup spring mix
  • 1.5 cups quinoa (cooked)
  • 1 sprig green onion (finely chopped)
  • 1/2 cup sunflower seeds (toasted if desired)
  • 1 orange (peeled & segmented)

For the Dressing

  • 1 large orange zested & juiced
  • 2 tbsp white wine vinegar
  • 2 tbsp maple syrup
  • 1 clove garlic peeled (mince if you do not have a high powered blender)
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the Salad

  1. In a large bowl add the kale and the lemon juice and massage the kale using your hands for about 2-4 minutes until the leaves are softened.

  2. Add all remaining ingredients except the orange segments and toss to combine. Then garnish with the orange.

For the Dressing

  1. Add all ingredients to a high powered blender and process until creamy. Refrigerate 1 hour to chill before using.

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Instant Pot Vegetable Soup with Quinoa https://thishealthykitchen.com/instant-pot-vegetable-soup-quinoa/ https://thishealthykitchen.com/instant-pot-vegetable-soup-quinoa/#comments Tue, 05 Feb 2019 11:30:49 +0000 https://thishealthykitchen.com/?p=3884 Instant Pot Vegetable Quinoa Soup in bowls

Another Instant Pot win! This Instant Pot vegetable soup with quinoa is perfect for your busy weeknights. Just set it and forget it, and it’s…]]>
Instant Pot Vegetable Quinoa Soup in bowls

Another Instant Pot win! This Instant Pot vegetable soup with quinoa is perfect for your busy weeknights. Just set it and forget it, and it’s ready before you know it. This warm, hearty soup is the perfect comforting bowl you need at this time of year. The cold months are upon us, and nothing is quite as comforting or satisfying as a hot bowl of delicious soup. Plus this one is super easy to make, it’s low calorie, low fat, low carbs, and well, just low maintenance. At only 199 calories for a generous bowl, you can definitely go for seconds and not feel any guilt about it!

Instant Pot Vegetable Quinoa Soup close up of bowl

I actually surprised myself with this one. It was just one of those recipes where you’re clearing out your fridge. I wasn’t expecting anything fantastic to come out of this. But WOW, this soup seriously tastes even better than it looks. Try this! It’s a great option if you’re watching your weight, because as I mentioned above it’s super low in calories for a generous portion. Plus I find that soups always make me feel full faster. There are tons of different veggies in here, offering not only a variety of flavour, but also a variety of nutrients. This Instant Pot vegetable soup has a ton of Vitamins A & C, and a fair bit of iron.

Now to prepare this super easy Instant Pot vegetable soup with quinoa.

Just chop up all your veggies. Turn on your Instant Pot to the sauté function. Then toss your oil, and your all powerful trio of onion, carrot and celery into your pot, and sauté until softened. This veggie combo is a great way to start MANY soups or stews. Also refereed to as a “mirepoix“, or the holy trinity.

Instant Pot Vegetable Quinoa Soup prep

Once your holy trinity is softened, add all remaining ingredients, give it a stir, and close the lid. Don’t forget to set the valve to the sealing position! Then set your timer, and walk away. 🙂

Instant Pot Vegetable Quinoa Soup prep

Once the timer is complete, you may quick release, and open the lid once the pressure is released. Serve with extra black pepper if desired, and enjoy!

Instant Pot Vegetable Quinoa Soup prep

I’d love to hear your feedback on this one. I’m so happy with the results and amazing flavour combination. This will very likely become a staple recipe in this healthy kitchen of mine. 🙂

Instant Pot Vegetable Soup with quinoa in bowls

Want more delicious, filling soups that are LOW in calories? Try these!

Instant Pot Vegetable Soup with Quinoa

Set it and forget it, this Instant Pot vegetable soup with quinoa is hearty, delicious, and oh so satisfying. Perfect for your busy weeknights!

  • 1 tbsp cooking oil
  • 1 yellow onion (finely chopped)
  • 2 large carrots (finely chopped)
  • 2 celery stalks (finely chopped)
  • 2 zucchini (diced)
  • 1 cup frozen peas
  • 6 cups low sodium vegetable broth
  • 2 cups homemade tomato sauce (or store bought)
  • 1 cup quinoa
  • 2 handfuls baby spinach
  • 1/2 tsp salt
  • 1/4 tsp oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder (for flavour, not heat)

Instant Pot Directions

  1. Set your Instant Pot to sauté. Add the oil, onion, carrots and celery and sauté until softened, about 5 minutes.
  2. Add all remaining ingredients and give it a stir. Lock your lid in place, ensuring the valve is set to the sealing position. Then set your Instant Pot to manual pressure on high for 4 minutes. (It will take about 10 minutes to reach pressure.) Once complete, quick release, and serve garnished with black pepper if desired.

Stove Top Directions

  1. In a large pot, add the oil, onion, carrots, and celery and sauté until softened, about 5 minutes.
  2. Then add all remaining ingredients, except the spinach, and bring to a boil. Lower the heat and simmer for about 20-25 minutes, adding the spinach in the last 5 minutes of cooking.
  3. Serve with black pepper if desired.

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Sweet Hummus Fruit Dip [V+GF] https://thishealthykitchen.com/sweet-hummus-fruit-dip-vgf/ https://thishealthykitchen.com/sweet-hummus-fruit-dip-vgf/#respond Sun, 03 Feb 2019 11:32:09 +0000 https://thishealthykitchen.com/?p=3984 Sweet hummus fruit dip in center of a platter of fresh fruit

Sweet hummus fruit dip is a great choice when you’re craving something sweet, and don’t want to completely indulge. It’s sweet, but refined sugar free,…]]>
Sweet hummus fruit dip in center of a platter of fresh fruit

Sweet hummus fruit dip is a great choice when you’re craving something sweet, and don’t want to completely indulge. It’s sweet, but refined sugar free, and SO flavourful. It’s also vegan and gluten free and packs a TON of protein. Let’s call this a healthy fruit dip. Plus, when compared to other desserts, this recipe is low in calories, carbs and fat!

Sweet hummus fruit dip in a bowl on the center of a platter surrounded by fresh fruit

If you have picky eaters to feed, this fruit dip is a great way to encourage your children to eat more fruit. Or even adults that may need a push. The dip is made primarily of chickpeas, which provide a great source of protein. Don’t worry, you really don’t even taste the chickpeas! In fact, just don’t tell anyone they’re in there. Sweet hummus may not sound appetizing, but boy am I ever glad I made some anyways! This will definitely become a go to dessert option in my house. Or use this healthy dip for a light lunch, or after workout snack. Just gather your favourite fruits for dunking and enjoy.

hand holding slice of canteloup being dipped into a bowl of Sweet hummus fruit dip

hand holding slice of honeydew being dipped into a bowl of Sweet hummus fruit dip

To prepare this healthy fruit dip.

Well it couldn’t get much easier, really! Just add all the ingredients to a food processor. Process until combined and smooth. Then serve!

This is a great healthy recipe for dinner parties or bringing to a pot luck. It’s quick and easy to make, and everyone will enjoy!

Sweet hummus fruit dip in a bowl on the center of a platter surrounded by fresh fruit

If you’re looking for more desserts that are refined sugar free, give some of these ones a try. I’d love to hear what you think! So drop me a line in the comments below. And if you do decide to make this, I’d love to see a picture of your creation.

Sweet Hummus Fruit Dip [V+GF]

Perfect for breakfast or dessert, this healthy fruit dip made using wholesome ingredients will satisfy your sweet craving and leave you feeling guilt free!

  • 18 oz can chickpeas (drained & rinsed)
  • 3 tbsp maple syrup
  • 2 tbsp coconut sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tbsp unsweetened apple sauce
  • 1/2 small lemon (juiced)
  1. Add all ingredients to your food processor and pulse until combined and smooth. Serve with your favourite fruit and enjoy.

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Healthy Hot Chocolate [V+GF] https://thishealthykitchen.com/healthy-hot-chocolate-vgf/ https://thishealthykitchen.com/healthy-hot-chocolate-vgf/#respond Thu, 31 Jan 2019 11:33:49 +0000 https://thishealthykitchen.com/?p=3958 hot chocolate in mugs on white towel

Healthy hot chocolate is the perfect way to warm up from the icy cold weather. I don’t know about you, but our Canadian temperatures have…]]>
hot chocolate in mugs on white towel

Healthy hot chocolate is the perfect way to warm up from the icy cold weather. I don’t know about you, but our Canadian temperatures have been extremely low lately. This comforting cup of healthy hot chocolate will warm you up, satisfy your sweet craving, and leave you feeling guilt free. It is made using dairy free milk, and unrefined sugar. At only 121 calories a mug, you can feel good about drinking this delicious cup of goodness.

There’s something about hot chocolate that always reminds me of being a kid. Happy times spent outdoors, going ice skating or building a snowman and enjoying a nice hot cup to warm up afterwards. I find that drinking hot chocolate as an adult brings back all those wonderful memories. So yes, even as an adult, I love to indulge in a cup of hot chocolate from time to time. Of course, I made a healthier version to keep it guilt free.

To make your hot chocolate, gather your ingredients. In a small sauce pan, warm up your unsweetened cashew milk, or unsweetened plant milk of your choice. Then add all your remaining ingredients and whisk consistently until the chocolate is melted and desired temperature is reached. I use unsweetened Bakers chocolate, but you may use any dairy free chocolate you prefer.

hot chocolate in mugs overhead view

You may serve with marshmallows or coconut cream if desired. I left these out to keep it healthier. But if you’re having a cheat day, have at it!

If you enjoy this healthy hot chocolate, you may also enjoy my sugar free Easy Pumpkin Spice Latte. Another comforting, delicious beverage to keep you warm from the chilly outdoors.

Healthy Hot Chocolate [V+GF]

Warm up by the fire with a nice hot cup of healthy hot chocolate that is velvety smooth, and lightly sweetened using unrefined sugar.

  • 1 cup unsweetened cashew milk (or plant milk of choice)
  • 0.5 oz (14 g) Baker's dairy free unsweetened chocolate ((1 rectangle of Baker's chocolate))
  • 1 tbsp unsweetened raw cacoa
  • 1 tsp coconut sugar
  1. Add your milk to a small sauce pan and heat over medium heat until warm. Then add all remaining ingredients and whisk constantly until chocolate is melted and desired heat level is achieved. Drink warm & enjoy!

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