I have Celiac disease, so all my recipes are gluten-free! The numbers after the ingredients are for calorie counts – feel free to add and remove ingredients and change quantities to fit your needs!

Three Flour Pancakes with Blueberry Syrup
Mango Ginger Pumpkin Smoothie
Saag Tofu
French Lentil Salad with Quinoa
Greek Shrimp Scampi
Mango Ginger Curried Soup
Zucchini Macaroni and Cheese
Pumpkin Frittata

Three Flour Pancakes with Blueberry Syrup

4 servings, 385 calories each

This is one of my long-time standby breakfasts. I cook all the pancakes at once and eat the leftovers for the next three days. I use gluten-free flours, but you can use whatever you have if you can tolerate gluten.

Pancakes:

• 1.5 c flour: I use 1/2 c rice flour, 1/2 c blue corn flour, and 1/2 cup quinoa flour (720)
• 1 T raw cane sugar (or whatever sugar you prefer) (65)
• 1 1/2 t baking powder
• 1 c rice, almond, or hazelnut milk (90)
• 2 egg whites (35)
• 1 t vanilla extract
• 1/2 c water (more as needed)

Blueberry Syrup:

• 2 c frozen blueberries (or any kind of frozen fruit) (160)
• 1/2 c maple syrup (420)
• 2 T water

Combine dry ingredients (flour, sugar, baking powder) in large bowl. Combine wet ingredients (milk, egg whites, vanilla) into another bowl and then mix it all together. Add the water and mix, adding more water as needed. The batter should be a consistency that you can easily mix it and it would pour out slowly if you wanted to pour it (you don’t). Put a few tablespoons of batter (about 1/3 c) onto pre-heated griddle and flip after 2-3 minutes. For the syrup, put all ingredients together in a saucepan and heat on medium-low for 10 minutes. Remove from heat once the mixture starts to bubble and before the blueberries lose their shape. Makes 12 pancakes and about 2 cups syrup.

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Mango Ginger Pumpkin Smoothie

2 servings, 242 calories each

This is a good weekend treat for when mangoes are plentiful. You can can also substitute (or add) a frozen banana to the mix. The combination of orange juice and fresh ginger in the drink give it a distinct, spicy bite that will refresh and revive you! Flaxseeds give it crunch and fiber, and full fat yogurt helps to round out the beverage.

Ingredients:

• 1 mango, peeled and deseeded and cut into cubes (135)
• 1 inch cubed fresh ginger, peeled and diced
• 1/2 c unsweetened orange juice (60)
• 1/2 c pumpkin puree (40)
• 1/2 c plain yogurt (full fat) (75)
• 2 T sugar of your choice – I like raw cane sugar (120)
• 1 T flaxseeds (55)
• 1 t ground cinnamon
• 1/4 t nutmeg
• 1/4 t cloves

Mix everything together in a blender with a handful of ice and blend until smooth. Enjoy!

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Saag Tofu – modified from Eating Well magazine

•  1 14-ounce package water-packed firm tofu, drained
• 4 teaspoons canola oil, divided
• 3/4 teaspoon salt, divided
• 1 onion, sliced 1/4 inch thick
• 2 medium cloves garlic, crushed
• 1 teaspoon freshly ginger, minced
• 1 teaspoon mustard seeds
• 1 pound baby spinach
• 1 cup low-fat or nonfat plain yogurt
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon ground cumin
• 1 cup dried basmati rice

Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/4 teaspoon salt. Cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate.

Add the remaining 2 teaspoons oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.

Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl.

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French Lentil Salad with Quinoa – modified from Veganomicon: The Ultimate Vegan Cookbook

4 servings, calories 425

4 c vegetable broth (60)
several sprigs of thyme
2 bay leaves
2 cloves garlic, crushed
1 c uncooked green lentils (600)
16 oz cherry tomatoes (130)
2 radishes, diced (20)
1 small carrot, peeled and diced (20)

Dressing:
2 T olive oil (240)
1 T balsamic vinegar (NOT vinaigrette, which has oil added already!) (10)
1 T Dijon mustard (20)
Juice of 1 lemon
1 clove garlic, minced

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Greek Scampi (modified from Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day)

Serves 4; calories 240

1 pound good quality RAW shrimp (don’t buy precooked, it just gets mushy) (480)
4 garlic gloves, minced
1 T olive oil (120)
2 cups diced tomatoes (65)
4 oz feta cheese (300)
juice of 1 lemon
1 T chopped fresh dill

Prepare the shrimp so that it is ready to cook (peel and devein if necessary); defrost if it was frozen. Heat the oil in a large skillet over medium-high heat, and add garlic. Cook for one minute, then add the shrimp and continue cooking, stirring regularly, until the shrimp start to fold up and turn pink. Add the tomatoes, feta, lemon juice, and dill, and cook until the shrimp is done (I like to add the tomatoes etc late in the process so that they are warm but not mushy). Serve over pad thai rice noodles (adds 235 calories per serving for a total of 475) or pasta.

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Mango Ginger Curried Soup

Serves 4; calories 285

2 ripe mangoes (270)
1/2 cup chopped shallots
1 clove garlic, chopped
1 t curry
1 can coconut milk (875)
Juice of two limes
1/2 c chopped cilantro

Easy! Put everything except the limes and cilantro into a blender and mix well. Stir in the limes and top each bowl with cilantro. FANTASTIC.

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Zucchini Macaroni and Cheese

Serves 4; calories 320 (adapted from Vegetarian Times)

12 ounces gluten-free rice pasta (840)
1 T olive oil (120)
1 pound zucchini, sliced thinly (60)
1 clove garlic, minced
5 ounces goat cheese, crumbled (250)
2 t grated lemon zest

Cook the pasta per package directions. Heat oil in skillet over medium-high heat, and cook zucchini and garlic until tender and liquid has evaporated, about five minutes. Add the cheese to the pasta while warm, stirring in until creamy. Mix in zucchini and lemon zest.

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Pumpkin Frittata (from Whole Foods Market web site)

Serves 2; calories 185

1 sweet potato, peeled and sliced into 1/4 inch rounds
1 T olive oil
1 carrot, peeled and shredded
1/4 cup thinly sliced scallions
2 garlic cloves, minced
2 whole eggs
3 egg whites
1/2 c canned pumpkin puree
1/2 t ground ginger
Pinch of nutmeg
4 ounces mozzarella cheese, shredded

Preheat oven to 400 F. Cook sweet potato in boiling water until tender, about 7 minutes. Drain well. In large ovenproof skillet, warm 1/2 T olive oil over medium heat. Add carrot, scallions, and garlic, and cook for five minutes, stirring frequently. Remove from heat. In bowl, mix eggs, egg whites, pumpkin puree, ginger, and nutmeg. Stir in carrot mixture. In same skillet, warm 1/2 T olive oil over medium heat. Add sweet potato and stir to coat in oil. Spoon egg carrot mixture on top and sprinkle with mozzarella cheese. Cook 5 minutes. Transfer skillet to oven and bake ten minutes until frittata is set.