Archive for the Wheat Free Category
Northfield Elementary School
By: Gabi Guerra, Grade 4
About this Recipe:
What inspired me to create this recipe was that the recipe is supposed to be healthy. So, when I think of healthy, salad pops into my mind. Then I thought of pasta- a dish that can be made healthy but also delicious. So, I thought, why not make a pasta salad-a combination of both!
1 box brown rice spiral pasta
3/4 cup sliced baby carrots
1 bell pepper (red for color)
1 8oz container of red or yellow cherry tomatoes cut in half
1 cup quartered white button mushrooms
4 oz. solid feta cut into cubes
3/4 cup peas (lightly steamed)
1/4 cup thinly sliced onions
Salt and Pepper to taste
5-6 large fresh basil leaves
Dressing: Shake 1/4 cup and 2 tbs of balsamic vinegar and 2/3 cup of olive oil in a dressing shaker.
Boil spiral pasta according to directions on the pasta box. While the pasta is boiling, prep the vegetables. When the pasta is done, cool in a strainer (run cold water over it and let it drain). When pasta is done cooling, put in a large bowl and add vegetables and basil. Season with salt and pepper. Mix in feta cheese cubes. Slowly pour dressing on the pasta salad and toss until well coated.
Jeffers Hill Elementary School
By: Etienne Frimpong, Grade 4
About this Recipe:
I created this recipe because my grandmother is from Syria and she always cooked with spices such as mixed spice and cumin so when I smell them it reminds me of her. Salmon is a great fish to cook with because it is rich in Omega3 and protein, I feel good when I eat salmon.
This recipe is important to me because ingredients such as garlic, olive oil, lemon and ginger are very good for your digestive system and for your immune system as well as very delicious when combined. I play a lot of sports so I need to eat well and strengthen my body all the time. At the end of a meal you should feel good, not bad, I feel good when I eat salmon.
Ingredients (serves 2)
4 oz Fresh Salmon
2 Cups of Cooked Brown Rice
1 Red Pepper
1 Green Pepper
1 Red Onion
1/4 Cup Olive Oil
1 Lemon Juice
2 Cloves of Chopped Garlic
1 tsp Black Pepper
1 tsp Curry Powder
1 tsp Old Bay
1 tsp Mixed Spice
1 tsp Cumin
1 tsp Ginger Paste
1 Sprig Parsley
1. In a glass bowl, combine 1/2 the onion (sliced), olive oil, 1/2 the lemon (juice), (chopped) garlic cloves, ginger and all the spices.
2. Rinse the salmon under running water. Pat dry and cut into slices the size of your little finger.
3. Gently fold the salmon into the mixture in the bowl. Cover and move to the side.
4. Using a clean chopping board, slice the peppers and carrots.
5. Heat a skillet with a tablespoon of grape seed oil over a medium heat. Add the reminder of the sliced onion, peppers, carrots and remainder of lemon juice. Cover and simmer for 5 minutes. Remove vegetables from skillet into a bowl and sit to the side.
6. Heat skillet with 1 tbsp of grape seed oil over a medium heat. Add the salmon pieces ONLY to the skillet and turn each side until it is light brown (approx 1 minute each side).
7. Now add the contents from the bowl over the salmon. Simmer for 2 minutes before adding the vegetables. Simmer on low with the lid on for 2 minutes.
8. Heat the rice.
9. Prepare your plate with rice, salmon and vegetables and garnish with parsley.
Mount View Middle School
By: Keaton Reidy, Grade 8
About this Recipe:
I was inspired to create this recipe because I grew up watching my dad cook and learning from him. I began helping him in the kitchen at an early age. He always cooks us healthy meals, and I was inspired to make something that was healthy and easy for kids to make. It can be eaten as a side dish or even an after school snack. I hope that by trying this recipe, kids will learn that healthy food can taste delicious.
15-20 green beans cut in half
8 grape tomatoes quartered
4 medium mushrooms sliced thinly, stems removed
1 clove of garlic minced
1 tablespoon lemon juice
Olive Oil to coat pan
Salt and ground pepper to taste
Soy Sauce drizzled over finished dish
1. Heat olive oil with in small pan on medium heat.
2. Prepare vegetables and add them to pan with the garlic. Sauté in pan for 4 minutes, or until green beans are tender.
3. Add lemon juice and sauté vegetables for another minute.
4. Place vegetables on plate and top with salt and pepper. Drizzle with soy sauce.
I’ll be the first to admit that not all of my healthy recipes turn out tasting super-fantabulous. But these little green monster muffins surprised my family and me. They were moist, sweet (although no sugar was added) and super fluffy. They even got one up on my wheat-free protester-kid. He loved them despite the fact that they were made with 100% spelt flour. If the mention of spelt flour caused your brain to go into pause mode, worry not! Just swap out the spelt for a 50/50 mix of whole wheat and white flour and you’re good to go. Either way, these are a delicious and healthy way to celebrate St. Patrick’s Day without added sugar, artificial colors or sweeteners.
Don’t hold the obsessive amount of green in these pictures against me. In the spirit of St. Patricks Day, I’ll admit that I may have over used the color. Possibly a red or purple placemat would have made these look as yummy as they really were!
I couldn’t believe how yummy they looked coming out of the oven. Ahhhh, my little green superhero muffins.
The banana and avocado makes them so moist. They are packed full of fluffiness and good ole’ fashioned healthy yumminess.
Ready and waiting to be eaten!
2 cups white spelt flour
1/4 cup coconut oil, melted
1/2 cup coconut palm sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
1/2 avocado (pit removed)
1 1/2 ripe banana
1 teaspoon vanilla
3 packed cups fresh baby spinach leaves (6 ounces)
3/4 cup milk, non dairy
Preheat oven to 350 degrees F.
Spray 36 mini muffin tins or (12 regular sized) with non-stick oil.
Add spinach, banana, avocado, coconut oil, vanilla and milk to a blender and mix until smooth.
Combine flour, salt, baking powder, baking soda, ginger and cinnamon in a medium size bowl and mix well.
Pour wet ingredients into dry and mix well with a large spoon.
Scoop muffin mixture into muffin tins and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.