Healthy Gluten Free Strawberry Pretzel Salad ♥

 It's summer and I am nostalgic going through my mother's summer recipes I stumbled upon this classic Strawberry Pretzel Salad. My version is healthier and gluten free! ♥

Ingredients  ♥

• 6 oz. strawberry  sugar free Jell-O

• 2 cups boiling water

• 2 1/2 cups salted pretzels Gluten Free, (measured before crushing)

• 1/4 cup granulated sugar ( Sugar in the Raw organic white)

• 8 Tbsp. unsalted margarine

• 8 oz. package light cream cheese, softened

• 1/2 cup granulated sugar ( Sugar in the Raw organic white)

• 8 oz. cool whip, thawed in the fridge

• 1 lb. fresh strawberries, hulled and sliced

Directions ♥

1. Preheat the oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.

2. Crush 2 1/2 cups pretzels in a sturdy Ziploc bag, using a rolling pin.

3. In a medium saucepan, melt 8 Tbsp. margarine then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.

4. When pretzels have cooled, use an electric hand mixer to beat 8 oz. cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white. Fold in 8 oz. Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.

5. Hull and slice 1 lb. strawberries then stir into your room temperature Jell-O. Pour and spread strawberry Jell-O mixture evenly over your cooled cream cheese layer and refrigerate until Jell-O is set (2-4 hours).

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Okroshka Russian Summer Soup ♥

 

This is a great chilled summertime soup I remember my Grandma Katrina used to make, but I am making a healthier version. I even busted out the Russian serving ware! I love this soup on a warm summer day! ♥

Ingredients ♥
8 ounces cooked and chopped light sodium ham

4 hard-boiled eggs (chopped)
4 potatoes (chopped)
3-4 stalks green onions
1 small bunch dill
2-3 radishes
8 cups light buttermilk
1 cup sour cream fat free
salt to taste

Directions ♥

Boil eggs and potatoes until done. Cool and peel. Finely chop all solid ingredients. Mix and salt to taste.
Add the liquid and serve chilled ( for about 2 hours in fridge) and enjoy!♥

Gluten Free Sun Dried Tomato Pasta Salad ♥

  This a perfect flavorful summer pasta salad and it's gluten free! I am using my favorite sponsored product Mezzetta sun ripened dried tomatoes.

Ingredients ♥ 

12 oz. gluten free pasta 

1 Tbsp. olive oil

1 cup light  mayo

Zest of half a lemon

1/4 C lemon juice (1 large lemon)

2 t maple syrup

1/4 tsp crushed red pepper flakes (or 1/2 teaspoon for extra heat)

1 tsp garlic salt

Ground black pepper

3/4 C chopped white onion or thinly sliced scallions (1 bunch scallions)

1/2 C chopped oil-packed sun dried tomatoes Mezzetta brand

3/4 C chopped pitted black olives (about half a can)

1 C halved baby tomatoes or chopped seeded tomatoes

1 can (15 oz.) garbanzo or white beans, drained and rinsed (optional)

About 20 sliced fresh basil leaves

Directions ♥ 

Bring a large pot of water to a boil, add a teaspoon or two of salt, then stir in pasta. Cook until just tender, 8 to 9 minutes for most gluten free brands and shapes. Be careful not to undercook. Drain pasta and rinse with cold water for a minute. Transfer cooked pasta to a large mixing bowl and toss with a tablespoon of oil.

While pasta cooks, make the dressing. Whisk mayo, lemon zest and juice, maple syrup, red pepper flakes, garlic salt, and a generous pinch or several grinds of black pepper until well blended. Refrigerate until ready to use.

To the pasta, add scallions, sun dried tomato, olives, fresh tomatoes, beans (if using), almost all the basil, and about 3/4 of the dressing. Stir gently to combine until all ingredients are coated in the dressing. If needed, add remaining dressing (you’ll likely need it if you included beans) and more salt and pepper. Garnish the whole salad or each serving with remaining basil. Chill at least an hour and serve, or refrigerate, well covered, up to 2 or 3 days. Refresh salad with a little more cold mayo and lemon juice, plus seasoning as needed, just before serving

Gluten Free Springtime Asparagus Tart ♥

 So why not try a healthy easy dinner tonight? Here is my recipe for a asparagus and gruyere cheese tart, perfect for spring! ♥

Ingredients ♥

 Gluten Free Flour, for work surface

1 sheet  Schar  Gluten Free puff pastry

5 1/2 ounces (2 cups) Gruyere cheese, shredded

1 1/2 pounds medium or thick asparagus

1 tablespoon olive oil

Salt and pepper

Directions ♥

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes. Enjoy! ♥

Fast Clean Eating Chicken and Kale Soup ♥

 

I normally roast my own chicken but today I thought I would pick up a chicken at my favorite store Sendick's their roast chickens are amazing! 

And of course my favorite Kale! Kale is so good for you just read all the awesome benefits! ♥

Ingredients ♥
serves 8 
1 bunch Kale
1 2-lb rotisserie chicken cooked
15 black peppercorns
4 whole cloves
2 bay leaves
1 medium yellow onion, rinsed and halved, skin on
4 large celery stalks, sliced (divided)
2 large carrots, peeled and sliced (divided)
1 handful fresh parsley
1/4 cup chopped dill
Salt to taste

Directions ♥
Carve the rotisserie chicken, pulling the meat in pieces from the bones. Reserve the meat. Place the chicken carcass, skin and fat into a 6-quart pot. Cover with 4 quarts (16 cups) of water. Bring to a boil, skimming any foam that rises to the top. Add the peppercorns, cloves, bay leaves, onion, 2 sliced celery stalks (feel free to include celery leaves), 1 sliced carrot, parsley and 2 tsp salt to the pot.  Reduce to a low simmer (do not boil after this point, only simmer on low). Let the stock cook for 90 minutes. While stock is cooking, slice the reserved chicken into bite-sized pieces. Cover in an airtight container and store in the refrigerator. When the stock is fully cooked, strain it through a mesh strainer into another clean large pot. Discard the carcass and vegetables from the stock. At this point, if you'd like, you can skim some of the fat off of the top of the strained stock. I prefer to leave the fat, it makes the soup taste better and richer. Add the reserved bite-sized chicken pieces to the strained stock along with the remaining fresh sliced carrot, celery stalks, and dill. Bring back to a low simmer (not a full boil). Add additional salt and black pepper to taste, if desired.  Simmer the mixture for about 30 minutes longer or until the rice is cooked and the vegetables are tender.Add the Kale tear into pieces.  Serve hot and enjoy! It's good for the body, good for the soul.♥
Detoxification and Weight loss
The fiber (5 grams in one cup) and sulfur in kale aid with digestion and liver health. The Vitamin C it contains hydrates your body and increases your metabolism, leading to weight loss and healthy blood sugar levels. The fiber in kale also lowers cholesterol.

Strengthen Your Immune System
Kale’s impressive concentration of nutrients strengthens the immune system and fights viruses and bacteria. Kale has more iron than beef, making it a great source of this valuable mineral for vegans and vegetarians. It helps more oxygen get to your blood and greatly helps those who are anemic.

Healthier Hair, Skin & Nails
The healthy balance of omega-3 and omega-6 fatty acids keep your body strong, healthy and beautiful from the inside out. Kale’s concentration of major nutrients gives your skin’s health and appearance a boost.

Curly green kaleSee Clearly and Stand Strong
Kale’s Vitamin A content helps keep the eyes from optical disorders that come with age. It also helps store vitamins in the retina. The calcium and vitamin K and D keep your bones strong.

Anti-inflammatory
The omega-3 fatty acids in kale help fight and alleviate arthritis, autoimmune disorders and asthma. The vitamin C content helps relieve stiff joints.

Fighting Disease
Kale, like other dark green veggies, may be helpful in preventing various cancers such as colon, prostate and ovarian. Its abundant vitamin K content is important for bone health, forestalling the effects of osteoporosis. And the folic acid and B6 provide cardiovascular support and prevent heart disease.

Homemade Italian Tomato Sauce ♥

Here is an authentic  italian recipe for traditional italian tomato sauce. It fills the house full of beautiful aromas! I use my favorite product Cento! 
Great for any italian dish as a base, this sauce is sure to be a family favorite in your own house! I love freezing the extra that way you have some available on those busy nights, but don't miss out on the authentic taste! Who needs store bought tomato sauce after you try my recipe! ♥

Ingredients ♥

4 large 16 ounce can  Cento San Marzano Tomatoes
olive oil
1 onion, quartered
1 carrot, peeled, left whole ( see below) 
3 garlic cloves, peeled left whole
fresh herb such as fresh Italian parsley or fresh basil
sea salt
black pepper

 Directions ♥
Squeeze all the juice out of the tomatoes. Either using a mesh collander or large food mill, separate the puree from the pulp and seeds. Set aside.
Put enough olive oil in pan to cover the surface. Add in onion, garlic, saute for 2-3 minutes. Remove garlic.
Add in tomato puree, and one can of water if it's extra thick. Some tomatoes are more watery. Skip the water if you think it's too liquidy.
Add carrot. Remove at the end. It adds a little sweetness.
Cook on low heat, semi-covered with lid, for two hours, stirring every twenty minutes. Adjust cooking time. If sauce thickens quickly, cut cooking time. Take out the onion and any herbs before serving.

Freezing Instructions:

Cool sauce to room temperature, and ladle into plastic containers, I always use plastic quart containers with a lock on top or you may use  zip-top freezer bags. I recommend freezing in 3-cup portions, which is equivalent to 6 servings of sauce, or in 1-cup portions for a smaller household. Store in freezer up to 4 months.

Thawing and Reheating Instructions:

Thaw sauce in refrigerator overnight. Alternatively, place frozen sauce in a saucepan over medium heat, and stir occasionally until sauce comes to a simmer. Sauce can also be thawed in microwave until heated through.