Our Wellness Blog
Gluten Free Vegan Artichoke Stuffed Mushrooms Ingredients Gluten free, non-stick cooking spray 24 ounces white button mushrooms 1 tablespoon olive oil ½ teaspoon kosher or fine sea salt ¼ teaspoon freshly ground black pepper 1 – 8.5 ounce can artichoke hearts in water, drained 1 medium onion, chopped ½ cup Roasted Garlic Vegenaise Gourmet (or use regular Vegenaise plus 2 garlic cloves, minced) 2 Van’s Gluten Free Totally Natural frozen waffles, toasted and ground into crumbs in a blender or food processor ¼ cup nutritional yeast Directions Preheat oven to 375 degrees. Spray a baking sheet lightly with cooking spray. Wipe the mushrooms clean with a damp towel. Remove the stems, slice off the bottom, woody and mince the stems. Heat the olive oil in a skillet over medium-high heat. Add the minced mushroom stems, salt, and pepper and cook, stirring, until any liquid the mushroom give off has evaporated and the mushrooms start to brown. Put the cooked mushrooms in a food processor with the artichoke hearts, onion, Vegenaise, waffle crumbs and nutritional yeast, process until almost smooth. Using a small spoon, fill the mushroom caps and mound the filling on top. Place the stuffed mushroom caps on the prepared baking sheet, spray the tops lightly with some more cooking spray and bake for 30 – 35 minutes or until the filling is browned and set. Remove to serving plate and serve. Servings: A gluten free recipe that makes about 30 stuffed mushrooms
Gluten Free Vegan Artichoke Stuffed Mushrooms
Ingredients
Gluten free, non-stick cooking spray
24 ounces white button mushrooms
1 tablespoon olive oil
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
1 – 8.5 ounce can artichoke hearts in water, drained
1 medium onion, chopped
½ cup Roasted Garlic Vegenaise Gourmet (or use regular Vegenaise plus 2 garlic cloves, minced)
2 Van’s Gluten Free Totally Natural frozen waffles, toasted and ground into crumbs in a blender or food processor
¼ cup nutritional yeast
Directions
Preheat oven to 375 degrees. Spray a baking sheet lightly with cooking spray.
Wipe the mushrooms clean with a damp towel. Remove the stems, slice off the bottom, woody and mince the stems.
Heat the olive oil in a skillet over medium-high heat. Add the minced mushroom stems, salt, and pepper and cook, stirring, until any liquid the mushroom give off has evaporated and the mushrooms start to brown. Put the cooked mushrooms in a food processor with the artichoke hearts, onion, Vegenaise, waffle crumbs and nutritional yeast, process until almost smooth.
Using a small spoon, fill the mushroom caps and mound the filling on top. Place the stuffed mushroom caps on the prepared baking sheet, spray the tops lightly with some more cooking spray and bake for 30 – 35 minutes or until the filling is browned and set. Remove to serving plate and serve.
Servings:
A gluten free recipe that makes about 30 stuffed mushrooms
Coconut date balls: 1 cup raw almonds 1 cup pitted dates juice of 1 lemon 1/2 cup shredded coconut-choose organic In a food processor or blender grind almonds-not too fine or you’ll have almond butter Add dates and lemon juice and blend again Form mix into balls in your palm, then roll in coconut to cover These are amazing! Better than munchkins!
Coconut date balls:
1 cup raw almonds
1 cup pitted dates
juice of 1 lemon
1/2 cup shredded coconut-choose organic
In a food processor or blender grind almonds-not too fine or you'll have almond butter
Add dates and lemon juice and blend again
Form mix into balls in your palm, then roll in coconut to cover
These are amazing! Better than munchkins!
Coconut date balls: 1 cup raw almonds 1 cup pitted dates juice of 1 lemon 1/2 cup shredded coconut-choose organic In a food processor or blender grind almonds-not too fine or you’ll have almond butter Add dates and lemon juice and blend again Form mix into balls in your palm, then roll in coconut to cover These are amazing! Better than munchkins!
Coconut date balls:
1 cup raw almonds
1 cup pitted dates
juice of 1 lemon
1/2 cup shredded coconut-choose organic
In a food processor or blender grind almonds-not too fine or you'll have almond butter
Add dates and lemon juice and blend again
Form mix into balls in your palm, then roll in coconut to cover
These are amazing! Better than munchkins!
For many families, December is a busy and sometimes stressful time of year. Holiday preparation adds worry, and mid-year school assessments may leave parents looking for more support for their children. Brain Integration Therapy (BIT) can help. BIT can reset adults’ and children’s brain patterns to alleviate stress, anxiety, and learning challenges. BIT actually changes the electromagnetic flow of information to the brain, opening blocked neural pathways for optimum brain function. Call WholeBody Solutions and book your BIT appointment with Liz today! www.wholebodysolutions.org 617-328-6300
For many families, December is a busy and sometimes stressful time of year. Holiday preparation adds worry, and mid-year school assessments may leave parents looking for more support for their children. Brain Integration Therapy (BIT) can help. BIT can reset adults' and children's brain patterns to alleviate stress, anxiety, and learning challenges. BIT actually changes the electromagnetic flow of information to the brain, opening blocked neural pathways for optimum brain function.
Call WholeBody Solutions and book your BIT appointment with Liz today!
www.wholebodysolutions.org
617-328-6300
For many families, December is a busy and sometimes stressful time of year. Holiday preparation adds worry, and mid-year school assessments may leave parents looking for more support for their children. Brain Integration Therapy (BIT) can help. BIT can reset adults’ and children’s brain patterns to alleviate stress, anxiety, and learning challenges. BIT actually changes the electromagnetic flow of information to the brain, opening blocked neural pathways for optimum brain function. Call WholeBody Solutions and book your BIT appointment with Liz today! www.wholebodysolutions.org 617-328-6300
For many families, December is a busy and sometimes stressful time of year. Holiday preparation adds worry, and mid-year school assessments may leave parents looking for more support for their children. Brain Integration Therapy (BIT) can help. BIT can reset adults' and children's brain patterns to alleviate stress, anxiety, and learning challenges. BIT actually changes the electromagnetic flow of information to the brain, opening blocked neural pathways for optimum brain function.
Call WholeBody Solutions and book your BIT appointment with Liz today!
www.wholebodysolutions.org
617-328-6300
Put that diet soda (or diet anything) down. Vote with your dollars and show the companies that you are smarter than they are. Drink sparkling water with lime, lemon, pomegranate, cranberry, or another organic fruit juice splashed in. Add mint and you have a true healthy “soda” without the chemicals. Every part of your body will thank you, since it is all connected.
Put that diet soda (or diet anything) down. Vote with your dollars and show the companies that you are smarter than they are. Drink sparkling water with lime, lemon, pomegranate, cranberry, or another organic fruit juice splashed in. Add mint and you have a true healthy "soda" without the chemicals. Every part of your body will thank you, since it is all connected.
Put that diet soda (or diet anything) down. Vote with your dollars and show the companies that you are smarter than they are. Drink sparkling water with lime, lemon, pomegranate, cranberry, or another organic fruit juice splashed in. Add mint and you have a true healthy “soda” without the chemicals. Every part of your body will thank you, since it is all connected.
Put that diet soda (or diet anything) down. Vote with your dollars and show the companies that you are smarter than they are. Drink sparkling water with lime, lemon, pomegranate, cranberry, or another organic fruit juice splashed in. Add mint and you have a true healthy "soda" without the chemicals. Every part of your body will thank you, since it is all connected.
Simple Curried Chickpea Millet Coconut Soup 3 cans (I use Eden brand) Chick peas (rinsed and drained) 1 cup millet (rinsed and drained) 2 Tbsp coconut oil 1 medium Vidalia onion, chopped 1 medium red bell pepper, chopped 2-3 large cloves garlic, minced 4 cups vegetable broth 1 14 or 15 oz can diced tomatoes 1 tbsp curry powder 1 tsp sea salt ½ teaspoon crushed red pepper flakes 1 lb greens – kale, collards, mustard greens, or Swiss chard 1 (14 oz) can coconut milk Put the millet in a pan and cover with 3 cups salted water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside. In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, red pepper flakes and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, drained chickpeas, tomatoes, curry powder, and sea salt. Bring to a boil over high heat. Reduce the heat and simmer uncovered, stirring occasionally, about 15 minutes. Add the greens and stir until wilted. Add millet and coconut milk. Stir and cook until hot. Season to taste.
Simple Curried Chickpea Millet Coconut Soup
3 cans (I use Eden brand) Chick peas (rinsed and drained)
1 cup millet (rinsed and drained)
2 Tbsp coconut oil
1 medium Vidalia onion, chopped
1 medium red bell pepper, chopped
2-3 large cloves garlic, minced
4 cups vegetable broth
1 14 or 15 oz can diced tomatoes
1 tbsp curry powder
1 tsp sea salt
½ teaspoon crushed red pepper flakes
1 lb greens – kale, collards, mustard greens, or Swiss chard
1 (14 oz) can coconut milk
Put the millet in a pan and cover with 3 cups salted water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside.
In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, red pepper flakes and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.
Add the broth, drained chickpeas, tomatoes, curry powder, and sea salt. Bring to a boil over high heat. Reduce the heat and simmer uncovered, stirring occasionally, about 15 minutes. Add the greens and stir until wilted. Add millet and coconut milk. Stir and cook until hot. Season to taste.
Simple Curried Chickpea Millet Coconut Soup 3 cans (I use Eden brand) Chick peas (rinsed and drained) 1 cup millet (rinsed and drained) 2 Tbsp coconut oil 1 medium Vidalia onion, chopped 1 medium red bell pepper, chopped 2-3 large cloves garlic, minced 4 cups vegetable broth 1 14 or 15 oz can diced tomatoes 1 tbsp curry powder 1 tsp sea salt ½ teaspoon crushed red pepper flakes 1 lb greens – kale, collards, mustard greens, or Swiss chard 1 (14 oz) can coconut milk Put the millet in a pan and cover with 3 cups salted water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside. In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, red pepper flakes and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, drained chickpeas, tomatoes, curry powder, and sea salt. Bring to a boil over high heat. Reduce the heat and simmer uncovered, stirring occasionally, about 15 minutes. Add the greens and stir until wilted. Add millet and coconut milk. Stir and cook until hot. Season to taste.
Simple Curried Chickpea Millet Coconut Soup
3 cans (I use Eden brand) Chick peas (rinsed and drained)
1 cup millet (rinsed and drained)
2 Tbsp coconut oil
1 medium Vidalia onion, chopped
1 medium red bell pepper, chopped
2-3 large cloves garlic, minced
4 cups vegetable broth
1 14 or 15 oz can diced tomatoes
1 tbsp curry powder
1 tsp sea salt
½ teaspoon crushed red pepper flakes
1 lb greens – kale, collards, mustard greens, or Swiss chard
1 (14 oz) can coconut milk
Put the millet in a pan and cover with 3 cups salted water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside.
In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, red pepper flakes and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.
Add the broth, drained chickpeas, tomatoes, curry powder, and sea salt. Bring to a boil over high heat. Reduce the heat and simmer uncovered, stirring occasionally, about 15 minutes. Add the greens and stir until wilted. Add millet and coconut milk. Stir and cook until hot. Season to taste.
Chicken Noodle Soup (Grain Free, Paleo, Primal, Gaps, Gluten Free) Serving Size: Serves 6 Adapted from In a Garden Ingredients 2 quarts chicken stock 4 boneless, skinless chicken breasts 6 stalks celery, chopped 6 carrots, chopped 16 ounces kelp noodles 1/4 cup chopped green onion or parsley Celtic sea salt Instructions Pour chicken stock into a large pot and bring to a simmer. Add chicken breasts, celery, carrots and noodles and cook for about 20 minutes until chicken is cooked through. Using a pair of tongs, remove chicken from the soup and cut into bite-size pieces. Add chicken back to pot. Season soup with sea salt if needed. To serve, ladle into bowls and garnish with green onion. *Kelp noodles are made from from sea kelp. “They are high in minerals and low in calories. Their unique texture is perfect in salad with thinly sliced vegetables. Served hot in broth, they lose their pleasant crunch, but soften and absorb flavors well.”
Chicken Noodle Soup (Grain Free, Paleo, Primal, Gaps, Gluten Free)
Serving Size: Serves 6
Adapted from In a Garden
Ingredients
2 quarts chicken stock
4 boneless, skinless chicken breasts
6 stalks celery, chopped
6 carrots, chopped
16 ounces kelp noodles
1/4 cup chopped green onion or parsley
Celtic sea salt
Instructions
Pour chicken stock into a large pot and bring to a simmer. Add chicken breasts, celery, carrots and noodles and cook for about 20 minutes until chicken is cooked through. Using a pair of tongs, remove chicken from the soup and cut into bite-size pieces. Add chicken back to pot. Season soup with sea salt if needed. To serve, ladle into bowls and garnish with green onion.
*Kelp noodles are made from from sea kelp. “They are high in minerals and low in calories. Their unique texture is perfect in salad with thinly sliced vegetables. Served hot in broth, they lose their pleasant crunch, but soften and absorb flavors well.”
