2 Ingredient Alfredo Sauce!

alfredo , alfredo sauce , dinner ideas , recipe

Belle & Mortar

Okay people, Alfredo is not a word I use often in the kitchen. I absolutely LOVE Alfredo sauce, blush sauce, anything creamy and cheesy. But, I also know it isn’t the healthiest option out there. None the less, I make it every now and then because my husband requests it so often that I have to give in!

I don’t consider myself a “great cook”, but I think I can do what it takes to get the job done. My mom on the other hand is a great cook, just that simple. I was watching her in the kitchen one day make a quick dinner for our family when I was in college, which happened to be an Alfredo sauce. I was amazed at how easy she made it look, but didn’t really pay attention to what went into it. Fast forward a few years to me now attempting to…

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Quick and Easy Garlic Mushrooms

, vegan , vegetarian , easy and quick , easy to adapt , garlic mushrooms , mushroom

T and Conversations! Chai with preethi!

I love mushrooms and you will always find some in my grocery cart. I can eat them sauteed, in a curry, biryani or an omelette, pasta, pizza or in a bowl of soup. Earlier, I have posted a recipe for stuffed mushrooms and mushroom curry and added mushrooms in my stir fry, fajitas, etc. (search for mushrooms and you will find all the recipes). This will not be my last.

This recipe usually calls for butter but I have used olive oil. This is a healthier version but tastes as good, actually tastes mouth watering delicious. It is quick to make and uses basic ingredients which you would have in the pantry. I could eat a bowl of this by itself but you could serve it as a side. Depending on the spices you add, you can make it Indian, Chinese or Italian. Enjoy!

Ingredients

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Happy Belly Quiche Lorraine (Recipe)

bacon , easy , eggs , gluten free , hash browns , lactose free , low fodmap , quiche , quiche lorraine , recipe

Square Plate Round Table

Gluten-Free & Low-FODMAP

I am obsessed with quiche. It’s like a pie- but savory, and no one will judge you when you eat it for breakfast. Take a simple pie crust, a filling base of eggs and milk, and toss in basically anything and you have a sliceable meal in a pie pan.

Slice of quiche lorraine
A slice of heaven…

Quiche Lorraine is probably the king of all quiche. Usually, it is the heavenly trio of bacon, swiss, and onion- but this poses a problem for those suffering from IBS. The onion combined with too much cheese and a gluten-laden crust is a no-go.

This past year my doctor put me on the Low- FODMAP diet to see if it improved some symptoms I had been having and it forced me to get pretty creative (hats off to those of you who eat low-FODMAP on the daily- it isn’t easy!). While I have…

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Stuffed Peppers – a plant-based recipe

Gluten-free, Lentils, Plant-based, Pulses, Spotlight, Vegetarian

Enlightened Eater

Photo courtesy Lentils.org

In my last post, the issue of ultra-processed plant-based foods was on the table.  Somehow these foods are getting an undeserved health halo and it’s time to recognize them for what they are. While there are commercial products available in the marketplace that would measure up to a homemade plant-based dish as a healthy choice, if you’re not very familiar with meatless cooking, why not start now? Contrary to popular thinking, you don’t needs loads of prep time to prepare plant-based dishes.

Here’s one from lentils.org with a prep time of just 15 minutes. While the recipe calls for butter, feel free to use canola or olive oil as a substitute.Use gluten-free bread, if you require a gluten-free diet.

Stuffed Peppers

Makes 8 servings

½ cup red onion, small dice
½ cup leek, small dice
1 Tbsp fresh thyme, chopped
1 Tbsp butter, unsalted
1 cup…

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Vichyssoise (leek and potato soup)

dairy-free, egg free, food, food allergies, gluten-free, leek and potato, nut-free, soup, soya-free, vegan, vegetarian, vichyssoise

Lucy's Friendly Foods

Brrr, it’s suddenly really really cold. A good excuse to make some soup, the perfect comforting winter warmer lunch option …

In my eyes, Vichyssoise is a French classic, although I understand there is some debate over whether it is French or American in origin. It is normally served cold but January isn’t really the season for cold soups and it’s also divine served hot. The classic recipe calls for plenty of butter and a ‘vat’ of cream, but I guarantee you won’t even notice that these ingredients are missing. You really don’t need them. The softly cooked leeks and potato give a natural luxurious velvety smoothness so why add butter or cream? Plus, who wouldn’t love a fantastic flavoured soup with just 4 ingredients as its base? It really is one to file under ‘simple’.

IMG_3860

You’ll notice the different colours in the photos, the greener soup has some of…

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Spinach, Cheese and Spring Onion Muffins

cheese, eggs, savoury muffins, spinach, spring onions

Lizzie's Recipes

I love savoury muffins and always have a few stashed in the freezer. They are delicious for breakfast or as a side with soup for lunch. These are so easy to make and can be whipped up and in the oven in minutes.

Tips:

A 120g bag of washed baby spinach makes about a half a cup when wilted in a frying pan with a little bit of butter or oil. I also season it lightly with salt and pepper.

You can also use frozen spinach. Just make sure it is fully squeezed of excess water or it will make the muffins stodgy.

Take them out of the muffin tin about 5 minutes after they come out of the oven as leaving them in the tin can make them soggy. Run a palette knife around the edges and tip onto a cooling rack.

When completely cold they can be placed…

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