This Sunday, the only thing I’m looking forward to more than the Super Bowl commercials is the Super Bowl food. While wings and beef-covered nachos may be the norm, vegetarians can have some football food fun, too! There are plenty of amazing vegetarian and gluten-free options for celebrating the big game. Here is a list of some of my favorites, with links to recipes:
–Vegetarian Bean Chili
–Mango guacamole with corn chips
-Vegetarian nachos –Just add your favorite ingredients to corn chips. I go with vegetarian refried beans and cheddar cheese (baked in the toaster oven until the cheese melts), with guacamole and salsa for dipping.
-Gluten-free crackers with brie and raspberry jam
–White cheddar cranberry dip –I haven’t actually tried this yet, but it looks amazing!
–Spinach artichoke dip with corn chips
–Creamy French Onion Mac and Cheese made with gluten-free pasta
–Seven layer dip
What will you be cooking up this weekend?
Okay folks, here’s a super easy and delicious lunch idea with lots of protein to keep you going all day. I give you: Mango Bean Salad! I put it on a bed of spinach and spring lettuce, but I could see this as a good topping for a veggie burger or as a quick side dish.
1 can black beans, rinsed and drained
1 can corn, rinsed and drained (in the summer you can use corn from the cob)
1 red bell pepper, cut up into small pieces
2 medium avocados, sliced into small pieces
1 large mango, cut into small chunks
1 tsp olive oil
dash of salt to taste
Mix all ingredients. That’s it!
One of the biggest challenges I’ve had with going gluten-free is finding good bread – which is why I’m so psyched to have discovered a bread that makes a good grilled cheese! I like Udi’s Whole Grain Bread – it seems dense and heavy when it’s in the package, but don’t be fooled… Once grilled or toasted, the texture becomes soft and light, and, as you can tell from this picture, gets the perfect crunchy toasted deliciousness on the outside.
For this version, I used brie (my favorite is St. Andre’s) and Trader Joe’s Fig Butter. I also plan on making this using real fruit slices – apples? pears? yum!
How do you make your grilled cheese gourmet? I’ll be looking for new options with my new bread!
The most important meal of the day is also my most boring, meaning I have eggs almost every single day. (I’m really banking that the recent research showing eggs don’t raise cholesterol is true! I can’t get enough of them.) So, I am trying to switch it up at least once a week, and this breakfast quinoa is a good way to get protein – plus, you can make a big batch and save it for future breakfasts. When you warm it up again, add a bit of extra milk and you’re good to go.
Ingredients (Makes 3-4 servings):
1 cup quinoa, rinsed (I used Trader Joe’s tri color quinoa, because it’s pretty!)
1 cup coconut almond milk (or any milk)
3 tsp ground cinnamon
1 tsp sugar
1 apple, chopped into small pieces and covered in a bit of lemon juice to prevent browning
1/4 cup dried cranberries
- Combine quinoa and coconut almond milk in saucepan and bring to a boil.
- Turn down to a simmer for 10 minutes.
- Add the cinnamon and sugar and combine. Simmer until almost all of the liquid is absorbed.
- Add the apple pieces and dried cranberries and combine.