I always think of my friend Peggy when I am too tired to cook anything. She once confessed that she served rice, vegetables and a meat every night for dinner. Although she was a little embarrassed that she wasn’t being more creative or offering more variety to her family, her simple dinner formula is an inspiring model to me when I feel too tired to cook anything.

“I’ll make what Peggy makes!” I think to myself when I am too tired to rally to make dinner. It works without fail. In half an hour the rice and meat are cooked, vegetables are steamed or roasted and dinner is served. Here’s how…

RICE…

• Measure 1/2 cup Lundberg Farms organic white rice and 1 cup of water in a small pot. (This makes about 1 1/2 cups of rice–double if you need additional rice.)
• Bring to a boil.
• Cover with a lid and set the timer for 15 minutes.
• When timer goes off DO NOT OPEN. Set timer for 15 more minutes.

VEGETABLES…

• Turn the oven on to 350 degrees or put a steamer basket in a pot with an inch of water and bring to a boil.
• Prep vegetables for roasting or steaming.
• Drizzle with olive oil.
• Steam or roast vegetables.

MEAT…

• Put olive oil in a pan over medium heat.
• Season meat, fish, chicken or shrimp with salt, pepper, onion salt, garlic salt and paprika.
• Pan fry until cooked.
• Serve with lemon or barbecue sauce on the side.

Dinner’s done. In record time. Without a big fuss. Without stress. Thanks to Peggy–who is doing an amazing job getting dinner on the table every night for her family.

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Earth balance and olive oil give this garlic bread a hint of buttery flavor. We have decided Schar baguettes makes the best garlic bread–but you can use your favorite gluten free french bread. You might have extra garlic butter–which you can save to flavor eggs, vegetables, meat, or fish.

Ingredients:

• 2 clove of garlic
• 1 teaspoon oregano
• 1/2 teaspoon red pepper flakes
• 2 tablespoons earth balance buttery spread
• 4 tablespoons olive oil

Directions:

Preheat broiler to 550 degrees.

Crush the garlic into a fine paste using a garlic press or the flat edge of a chef’s knife and some salt on a cutting board. Add the oregano and red pepper flakes. Using a spoon, mash in the earth balance spread until it is well combined and softened. Then slowly incorporate the olive oil until it is well combined.

To make the garlic bread, slice a Schar’s baguette in half lengthwise and using a spoon generously cover the insides of both halves with garlic spread. Broil for 2- 3 minutes watching carefully. Cut each half into 3 squares and then cut each square in half.

We love this garlic bread with sliced tomatoes, salt and pepper or serve with your favorite italian dish.

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This lentil kale bowl packs a powerful nutritious punch for lunch or dinner. It’s my new favorite meal. The recipe below has 439 calories and 413% of vitamin C and 335% of vitamin A! And it’s perfectly balanced with 14% protein, 29% fat and 57% carbohydrate. It’s vegan, vegetarian, gluten-free, dairy-free–but keeps you going for hours because of the nutritious profile. If you are in a rush and don’t have time to sprout lentils–you can find sprouted, dried lentils. The vitamin c from the kale and orange help with absorption of iron from the lentils. Feel free to add red pepper flakes, lemon zest and spices to give it more flavor.

2 cups chopped kale
1/2 cup white rice
1/2 cup sprouted lentils, steamed
1 tablespoon olive oil
1/2 orange segments, chopped
salt and pepper

Steam chopped kale for 5 minutes.  Add 1 cup lentil and rice mixture with 1/2 chopped orange, 1 tablespoon olive oil, salt, pepper and spices. Enjoy!


To make rice:
1 cup white rice
2 cups water

Bring to a boil in a small pot. Cover. Reduce heat to low. Cook for 15 minutes. Do NOT remove lid–even to check. Let rest for 15 minutes with lid on. Then fluff with fork.

To make sprouted lentils: 
1 cup green lentils
Soak lentils for 1 day in water at room temperature. Rinse and drain. Then sprout them for 2 days in a colander covered with a dish towel until sprouts are 1/4 inch long. Rinse every 12 hrs. To keep them moistened.
Cook in 1 cup boiling water for 10 minutes.

Combine rice and lentils in a bowl for a base of a meal.

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Gluten Free Pizza Dough Recipe

We are going to a pizza party a plane ride away in Burlington, Vermont, so I am packing up premade pizza “dough” mixes to take with me so we can enjoy gluten free pizza at the party after skiing! The first  photo above is of the “pizza dough mixes” I am taking. Although you can buy Udi’s pizza dough–and it is pretty tasty once you put toppings on it–I prefer this chewy, flavorful homemade crust.

PIZZA MIX:
Whisk together the following dry ingredients in a plastic bag or glass container

• 1 1/3  cup Authentic Foods brown rice flour
• 1/3  cup tapioca flour
• 1/3 cup potato starch flour
• 1 3/4 teaspoons salt
• 1 teaspoon xanthum gum

In a SEPARATE snack size ziplock put:

• 1 teaspoon sugar
• 1 packet yeast.

_______________________________________________________________________________
DIRECTIONS:

Put

• 3/4 cup very warm water (100º F to 110º F) in a bowl.

Sprinkle the contents of the small ziplock

• 1 teaspoon sugar
• 1 packet yeast

over the warm water and let yeast “proof” for 5 minutes till bubbly

Pour “pizza dough mix” into a large bowl.

Add

• proofed yeast
• 2 large egg whites-at room temperature
• 2 tablespoons olive oil

Mix all together until combined.
Divide in 4 pieces for individual pieces and press into 8 inch rounds. For a larger pizza, press and flatten on parchment on a baking tray with your finger tips and a little flour. Or you can roll if you prefer. When the pizza is flat (about 1/8 inch thick) with a slightly thicker crust, cover with a layer of saran wrap. Let rest for 30 minutes. Then bake in a 450º F oven for 10 minutes.

When pizza crust is done, remove and you can put toppings on and rebake with toppings another 10 minutes.

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