gluten free baked zucchini + romesco sauce
Ingredients:
3 zucchini, cut into long wedges
1 cup gluten free breadcrumbs
3 tbsp nutritional yeast or parmesan cheese
1/2 tsp salt
olive oil
Directions: Preheat oven to 400 degrees. Combine breadcrumbs, cheese and salt in a shallow dish. Dip zucchini in olive oil, then dredge in breadcrumb mixture. Place zucchini on baking pan with parchment paper. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.
romesco sauce
Ingredients:
1 cup raw almonds
1 8-ounce jar roasted red peppers, drained
1 clove garlic
1/4 cup red wine
1 plum tomato
1/4 cup Olive Oil
Salt and pepper to taste
Directions:
Place all ingredients in blender or food processor. Pour into bowl and serve with zucchini.
brown rice pasta with fresh tomatoes, peas, zucchini and basil
Ingredients:
Gluten free brown rice pasta
2 tbsp olive oil
1 clove of garlic, chopped
1/2 cup zucchini, chopped
1 cup fresh peas
1/2 cup chick peas
1 cup chopped heirloom tomatoes
chopped basil
Salt and pepper to taste
Directions: In a large pot, boil water. Add pasta and cook for 8-10 minutes. Meanwhile, in a large non-stick pan, warm the olive oil over medium heat. Add garlic and stir until slightly brown and fragrant. Add zucchini and stir 3-5 minutes. Add peas, chickpeas, tomatoes and continue to cook until tomatoes are slightly soft. Season with salt, pepper and chopped basil. Strain pasta and put in a large bowl. Toss in fresh veggies and serve.
Editor's Note:
This great recipe is brought to you by Liz Stein (our holistic nutrition partner). Liz is a Certified Holistic Health Counselor.
Please visit her web site www.appetiteforhelthyliving.com for some great nutritional programs for triathletes.
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