Epicurean Narrative

A gluten-free journey

Snacks

Mini Gluten-Free Zucchini Lasagna

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Mini Gluten-Free Zucchini Lasagna This yummy Mini Gluten-Free Zucchini Lasagna dish is one of my favorite healthy recipes that I LOVE making for my entire family and my friends. Zucchini is an excellent gluten-free alternative to pasta.  The layers of zucchini, ooey-gooey blend of melted cheese, and chunks of delicious meat sauce sings comfort food with nutritious yum. My little-one can eat two or three of these mini lasagnas-no problem. I love knowing that my family is eating nourishing food like this. It makes my heart sing.  This dish is easy to make and even easier to serve. Just prep, sauté, assemble, and bake. Bam! A tin of a dozen TASTY and adorable Mini Gluten-Free Zucchini Lasagnas at your fingertips. You can make it for lunch, dinner, or a soiree! And... I always double this recipe and freeze the leftovers.  Buon appetito! 
Mini Gluten-Free Zucchini Lasagna

Mini Gluten Free Zucchini Lasagna

Mini Gluten Free Zucchini Lasagna Here are the ingredients for the Mini Gluten-Free Zucchini Lasagna. I substitute ricotta for cottage cheese and parmesan in this dish. Mini Gluten-Free Zucchini Lasagna A tin full of Mini Gluten-Free Zucchini Lasagna A bite-size Mini Gluten-Free Zucchini Lasagna. Buono Appetito!
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Gluten Free Mini Zucchini Lasagna Cups
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Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Mini Gluten-Free Zucchini Lasagna recipe is nutritious and tasty and a great alternative to pasta!
Ingredients
  • 1 zucchini, spiralized or sliced
  • 1 carrot, shredded
  • 1 tsp. of olive oil
  • 1 tsp. of salt
  • 1 onion, diced
  • pepper to taste
  • 1 lb. ground beef
  • 2 cups of cottage cheese
  • ½ cup of parmesan cheese
  • 1 cup of mozzarella cheese
  • 1 25 oz jar of your favorite pasta sauce
Instructions
  1. Preheat oven to 400 degrees and grease the muffin tin with olive oil.
  2. Heat a skillet on medium heat, add olive oil, reduce heat and sauté onion for two minutes.
  3. Add garlic, and continue to sauté until onion is translucent.
  4. Brown the ground beef, add sauce and carrots and cook for 10 minutes.
  5. Meanwhile, In a mixing bowl, add cottage cheese and parmesan cheese.
  6. Sauté the zucchini, add a pinch of salt to taste.
  7. Layer the tin with zucchini, meat sauce, cottage cheese mixture, mozzarella, and repeat two more times.
  8. Bake for 30 minutes.
  9. Cool for 10 minutes.
  10. Serve!

 

Watermelon with Chile, Lime and Salt

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Happy Watermelon Day! My favorite fruit is hands down watermelon with chile, salt, and lime.

Thanks to my rich and beautiful Mexican heritage sprinkling chile powder, salt, and a squeeze of lime on my watermelon comes second nature to me and it’s really fun to share this special way of eating watermelon with my hubby and son. And yes, I have passed down the watermelon loving gene to my little pre-schooler. Watermelon is on the menu at least once a week.

When I sink my mouth into watermelon a flood of sweet memories surge through my soul. I flash to eating watermelon spears with chile and salt served in tall clear cups (sold on street carts everywhere in Mexico) while visiting my family in Ensenada during the heat of summer.  I also remember when I was a little girl I asked my Grandma Nonie for Agua Melon. Her eyes smiled and she said, “es sandia mija,” not agua (water) melon (melon). Watermelon translates to “sandia” in Spanish. She would sprinkle chile, salt, and lime on my watermelon and it was truly sensational. I love and miss my Grandma Nonie. She was such a good person.

Here is your free Spanish lesson: Watermelon translates to “sandia” in Spanish (not agua melon).

As we say in Spanish, disfruta (enjoy)!

 

Watermelon

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Watermelon with Chile, Salt and a lime
Author: 
Recipe type: Fruit
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 6
 
Enjoy
Ingredients
  • 1 large Watermelon
  • Chile (Tajin or Chile Powder)
  • Lime
  • Salt
Instructions
  1. Slice your watermelon up in cubes or triangles. Sprinkle the Chile, Salt and then squeeze lime all over the watermelon.
  2. Serve in a bowl or platter.
  3. Disfruta (enjoy)!

 

Naturally Dyed Eggs

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With Easter literally around the corner, it’s time for one of my favorite Spring traditions, dyeing Easter eggs. I love the whole process and especially the end result with all of the pretty colored eggs displayed in a bowl or an egg carton.

I have been really into using natural dyes for anything that requires food coloring, for quite some time now ever since I have read the research on food color dyes, not being so healthy to ingest.

I made these natural dyes from purple cabbage, beets, coffee, and turmeric. For the coffee I used cooled freshly brewed coffee. And for the vegetables, I simply boiled each of the vegetables (in separate pots) for about 30 minutes and then strained the tea into separate pots.  Once the “tea” was completely cooled down, I gently placed my perfectly hard boiled eggs in 4 different mason jars and then poured a different tea in each jar and let them to soak over night (about 12 hours).  And voila! Some beautiful naturally dyed eggs using non-toxic home-made natural dyes. For a more vibrant pink I would suggest adding more beets to the tea. And well as far as the coffee colored eggs, I still love the way they turned out even if they look just like a regular brown egg, which is what my very smart three year old son pointed out! Watch out for my future recipe, deviled eggs.


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Naturally Dyed Eggs
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Cook time: 
Total time: 
Serves: 6 eggs
 
Naturally Dyed Eggs
Ingredients
  • 2 beets, quartered
  • 4 cups of water
  • 1 tsp. of apple cider vinegar
Instructions
  1. In a medium sized pot, boil the water, and add the beets and bring it down to a simmer
  2. Simmer for 30 minutes
  3. Cool the "Tea"
  4. Place hardboiled eggs into a cup.
  5. Add the cup

Sweet Potato Hummus

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I can eat Sweet Potato Hummus every-single-day!Sweet Potato Hummus

I am a Sweet potato fan and hummus fan so when I first tasted this tahini-free recipe I naturally completely fell in love with this yummy rich and tasty hummus. I make this sweet potato recipe now all the time for my hubby and Sky Bear and they both love it. I add turmeric to this recipe to give it more of healthy kick and I also substituted coconut oil instead of olive oil. Serve this with your favorite veggies for a yummy healthy snack.

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Sweet Potato Hummus
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Sweet Potato Hummus is a great snack for my preschooler!
Ingredients
  • 2 medium sweet potatoes
  • 3 cloves
  • 2 cans of chickpeas (drained and rinsed)
  • 2 tsp. of turmeric
  • 1 tsp. of coconut oil
  • ¼ cup of water
  • salt
  • pepper
Instructions
  1. Boil Sweet potatoes for about 20 minutes.
  2. Check for doneness
  3. In a food processor, add sweet potatoes, cloves, chickpeas, turmeric, coconut oil, and water and blend.
  4. Add Salt and pepper to taste
  5. Serve with your favorite veggies!