Cooking with Boost

Super Easy Homemade Hummus I looove hummus! Store bought hummus is good, but I like it even better homemade! 1 can of chickpeas, drained  1 tablespoon of tahini 1 tablespoon of lemon juice 1 clove of garlic, minced Pinch salt and pepper Blend all the ingredients together in a blender for 45 seconds, or until smooth. Done, done, and done!

Crispy Bean Bake I adapted this recipe from one of my favorite cookbooks, Paleo Magazine. The original called for turkey instead of beans, and I tried the recipe with meat. I have to say, it was OK, but I wanted something vegetarian, and here's what I came up with. 2 tablespoons of olive oil, plus extra for greasing 1 large onion, chopped 2 red bell peppers, chopped 1 can of tomato sauce (I use Muir Glen) 2 cans of pinto beans, drained 8 button mushrooms, chopped 1 ripe avocado, peeled, pitted, and mashed 1 teaspoon of fresh lime juice Pinch salt and pepper 2 tablespoons of flaxseed meal 1 cup of sliced almonds 1 cup of shredded coconut Preheat the oven to 350 degrees. Prepare a large baking dish with extra olive oil.  In the olive oil, sauté onions and peppers over medium heat for 8-10 minutes until tender. Add the next 9 ingredients, then bring to a boil, and simmer for 10 minutes.  Transfer the mixture to the prepared baking dish. Top with the flaxseed meal,

Eggplant Bacon Lettuce and Tomato-EBLT A vegetarian twist to the classic BLT, this is delicious with my Watermelon Chia Shake.  2 pieces of gluten-free bread 1 slice of tomato 1 lettuce leaf 2 slices of my Eggplant Bacon Toast the bread, and after it is toasted, combine the bread with the other ingredients, and serve!

Eggplant Bacon Vegetarians, thought you'd never eat bacon again? Here you are! 1 eggplant, thinly sliced Salt Olive oil for frying Heat a large skillet on medium heat with olive oil. Coat the eggplant slices with salt, and fry each side for 20 minutes each, or until the ''bacon'' is golden brown. Serve with a fried egg and toast or use in my Eggplant Bacon Lettuce and Tomato-EBLT!

Lemon Rosemary Sauce Serve these topped on Moroccan Veggie Burgers for a vegetarian sub for burgers, ketchup, and mustard.  2 eggs 1/2 cup of rosemary 1/2 tablespoon of lemon juice Pinch salt and pepper Grape seed oil for adding In a blender, put in rosemary, lemon juice, salt and pepper. Add eggs. Pulse for 

Why I am gluten free Have you wondered why I am gluten free? Here's why. When I was born, I was not eating healthy at all. But when I was 3 years old, I started having diarrhea and constipation. I was visited by many doctors before I finally found the truth: I was allergic to and gluten.  At first, I thought being gluten  free was really bad. I couldn't eat pizza, cake, and pasta, some of my favorite foods. But when I was about 8 years old, I found there were lots of substitutes, and now I think rice flour is really better anyhow!