Real Food with Christine

This recipe is a zucchini version of my Broccoli Pie . This recipe was adapted from  this recipe  from Megan at  The Detoxinista . Ingredients 3 cups zucchini shredded (about 2 zucchini) **This tip came from Megan at  The Detoxinista :  squeeze out the water from the zucchini it really helps the finished product to not be too wet! 3 eggs 1 cup goat milk cheddar cheese shredded* 1/2 teaspoon baking soda 1/2 teaspoon celtic sea salt 1/4 teaspoon pepper 1/2 teaspoon dried parsley 1/2 teaspoon garlic powder *If you are dairy free, I think Daiya shreds would work fine in this. I have not tried it so if you do this with Daiya , please leave a comment so we know! Directions Beat eggs in bowl, add cheese, baking soda, salt, pepper, parsley and garlic powder. Mix until combined. Fold in Zucchini until coated.    For muffins: Grease a muffin pan with olive oil and pour mixture in about 2/3 full. Bake at 350 for about 20 minutes until ...

One of my favorite breakfasts is oatmeal, it is filling and very healthy. If you are gluten free, make sure you are buying gluten free oats ( I use Bob's Red Mill GF Oats ). I am very happy that my kids also love oatmeal. I add different types of fruits, nuts, honey, maple syrup, and spices to change the flavor but this “oatmeal cookie” flavor seems to be their favorite!    Ingredients 1 cup gluten free oats 2 cups water 1/4 cup of raisins 1 teaspoon cinnamon 1 tablespoon honey 1/2 cup unsweetened vanilla almond milk Directions Cook oats on stove top according to directions with the raisins. Add the cinnamon and the honey. Add the almond milk. Enjoy!

Most of us look at the front of a package and expect that the information that is important is there. In most cases this is not true. You really need to read all your ingredients to know whether or not a food should be purchased or put right back on the shelf! I get a lot of people ask me how do I food shop with so many criteria to go by. Once you know the key items to avoid it is a lot easier to quickly glance at a label and know if it is something you should be eating or not. This goes for everyone whether you have food sensitivities or not. Obviously if you are allergic to something or have a sensitivity to something, you need to add that to your individual lists. Here are some tips to help you navigate through the grocery store and feel a little less overwhelmed! 1. You should know what everything means, If any ingredient has a chemical-sounding name, avoid it. Recently I purchased a packaged cookie from Trader Joe’s and this is what the label read: Sorghum Flour, Date Past...

My daughter loves beans any kind, black, cannellini, pinto, she loves them all. I am so happy that she does because they are so good for you. My son, on the other hand, spits them out. He seems to dislike the skin on them. So, while all I can do is hope that this is a phase he grows out of, being who I am, I must try to find ways to sneak them into his diet! Since he loves to dip, I figured I’d make him a bean dip. I also hid a veggie in there! I came up with this white bean and artichoke dip, it looks very neutral so he didn’t suspect anything. I was very pleased when he ate this and asked for seconds! I recommend trying this for any kids who don’t like beans. Now I will experiment with other beans to see how many different kinds I can get him to try. I will keep you all posted! Ingredients 1 can of canellini beans rinsed and drained 1/4 cup olive oil 2 tablespoons freshly squeezed lemon juice 2 tablespoons tahini 2 cloves garlic 1 teaspoon salt 1/4 cup fresh parsley ...

Pesto is one of my favorite pasta sauces. After going gluten free, I was very happy to be still enjoy pesto on my gluten free pasta. Now that I’m cutting down on dairy, I went to make pesto and thought….how will it work without the parmesan??? Pesto without parmesan wouldn’t taste the same, but I had to figure something out. I started by just removing the parmesan and seeing what happened. To my surprise, it wasn’t too different at all. After a few adjustments on the amount of salt and olive oil, I came out with a completely satisfying parmesan free pesto!! I hope you enjoy! Ingredients 2 cups loosely packed basil leaves 1/2 cup pine nuts 3 cloves garlic 1/4 cup olive oil sea salt to taste Directions Combine all ingredients in a food processor and process until smooth. Serve on your favorite pasta or use as a spread on crackers.

Ingredients 1/4 cup olive oil 1 onion, chopped 4 garlic cloves, minced 1 lb ground turkey meat 3 cups marinara sauce Salt and pepper 1 pound Gluten Free spaghetti Directions Heat the oil in a large pan over medium low heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the ground turkey and cook until no longer pink. Add the marinara sauce. Cook for 15 minutes, stirring occasionally. Season the sauce, to taste, with salt and pepper. Cook the spaghetti in a large pot of boiling salted water until just tender, stirring often. Drain and rinse the pasta and add the pasta to the sauce and toss to coat.

This Recipe was adapted from The Simple Art of Eating Well , it has been made Gluten Free and Dairy Free and I changed some of the spices. Ingredients 1/2 cup unsweetened almond milk or rice milk 1/2 Tablespoon Vinegar 1 Tablespoon Dijon mustard 2 cloves Garlic minced 1 teaspoon hot sauce 2 pounds chicken legs with skin removed 1/2 cup Bobs Red Mill GF All Purpose Flour 1 teaspoon Cayenne pepper 1 teaspoon baking powder 1/8 teaspoon salt olive oil cooking spray Directions Wisk milk, vinegar, mustard, garlic and hot sauce in a glass bowl until combined. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours. Preheat oven to 425 degrees. Line a baking sheet with foil and spray with olive oil spray. Combine flour, cayenne, baking powder, salt and pepper in a sealable bag. Place chicken in the bag two at a time and shake to coat. Tap off excess flour and place on the prepared baking sheet. Spray the tops of the ch...