A Mediterranean Lunch (or Dinner) Affair

The sun is finally shining!  We are so ecstatic to be able to sit out on a patio and enjoy dining in the fresh spring air.  Spring is one of the best times to eat light, refreshing foods, as we prepare our bodies to transition from the cold of winter into the heat of summer.

Have you registered for Going Gluten Free?

It is 2 weeks of menu plans, recipes, grocery lists, support and coaching to introduce you to the world of eating gluten free.  Or, if you are already gluten free, this is the perfect class to inspire you!

You can expect excellent, simple yet tasty, recipes like the one below! Click Here for More Details!


This meal is delicious with some steamed greens and a light quinoa salad.

 

Mediterranean Mushroom and Sundried Tomato White Beans

Ingredients: 1 cup of white beans or chickpeas, cooked 1 zucchini, chopped 1 ½ cup mushrooms, chopped ½ cup sundried tomatoes, chopped 2 cloves garlic, minced 2 tsp grapeseed oil or ghee (clarified butter)

2 Tbsp white miso 1 tsp tamari 2 Tbsp olive oil pepper water to thin out sauce

 

Directions: 1. Preheat oven to 375. 2. Roast the zuchinni, mushrooms, sundried tomatoes, garlic and beans, and grapeseed oil or ghee for about 30 minutes or until done. 3.  Mix together the sauce ingredients and stir together with the vegetables and beans.

 

Roasted Eggplant

Ingredients: 1 eggplant 2 Tbsp olive oil 2 tsp mustard 2 tsp maple syrup sea salt pepper Directions: 1. Preheat oven to 375. 2. Mix together the sauce ingredients. Slice the eggplant into thin pieces. 3. Spread the sauce over each piece of eggplant. 4. Roast in the oven for about 20 minutes, or until crispy.  Be careful not to burn.