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Catie’s Pasta Salad

Catie’s pasta salad recipe

Catie's Pasta Salad

Here is a guest post from one of my best friends Catie! Amazing, easy go to recipe! Some ingredients are optional! Feel free to make according to your special diet needs.

1 bag of gluten free pasta (any type or kind will work)

1 small jar of sun dried tomatoes in oil (trader joes) squeeze out access oil.

1 small can of sliced black olives

1 can of artichokes (chopped)

1 bag of broccoli

1/4 of Newmans Italian dressing (you can use more or less)

Lots of Parmesan cheese (Optional: I use a Romano blend)

Once the Pasta is cooked according to package directions, combine all ingredients together!



Pork Roast with Rosemary, Garlic and Dijon Glaze.

Pork Roast with a creamy Rosemary, Garlic and Dijon glaze

Pork Roast with a creamy Rosemary, Garlic and Dijon glaze

2 1/2 pound boneless pork shoulder (organic, I went with a small pork shoulder)

2 tablespoons finely chopped fresh rosemary

4 cloves garlic

4 teaspoons kosher salt

1/4 cup extra virgin olive oil

1 1/2 tablespoons Dijon mustard

1 tablespoon freshly ground black pepper

Cut away skin from the pork shoulder, leaving a 1/8-inch layer of fat.

Chop rosemary. Using a mortar and pestle or flat side of a knife, mash together garlic and salt to form a paste.

In a bowl combine garlic paste, olive oil, rosemary, mustard, and black pepper. Rub mixture all over pork and transfer to roasting pan.

Preheat oven to 350 and let pork come to room temperature.

Place pork in pan and roast on each side for 3 min or until golden brown. Transfer to oven and cook until meat is tender (reaches 180 on a meat thermometer), 1 hour or so. Let rest 10 minutes before slicing and serving.

*Serve Pork with a little side of applesauce. 

Herbed Basmati Rice

2 tablespoons minced fresh parsley

1 tablespoon minced fresh dill

1 tablespoon minced fresh scallions

1 cup uncooked long-grain basmati rice

1 3/4 cups water

sea salt and black pepper, to taste

1 tablespoon olive oil

Chop parsley, dill, and scallions.


Combine in saucepan: rice, 1 3/4 cups water, salt, and olive oil. Bring to boil over high heat. Reduce heat to low, stir once, and simmer, covered tightly, for 15 minutes.

Turn off heat and allow rice to sit covered for 5 minutes. Add parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Sugar Snap Peas

1 1/2 cups fresh sugar snap peas, end removed

1 tablespoon extra virgin olive oil

sea salt and black pepper, to taste

Remove and discard the stem end and string from each sugar snap pod.

Heat oil, add snap peas, salt and pepper.

Sauté, stirring, for 2-3 minutes.



Tex-Mex Turkey Burgers


I decided to sign up for Gathered Table today to get some new amazing recipes. wow, I am so pleasantly surprised by how easy and awesome this site is! This is my first week trying their recipes! I will rate them and let you know how worth the membership is! First month is free so we will see what happens. 

 Tex-Mex Turkey Burgers 

4 out of 5 starts! (and Husband approved)

1 cup fresh cilantro, finely chopped

2 (4 oz.) cans diced green chiles, drained

1 pound ground turkey

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon sea salt

3 teaspoon olive oil 

 Chop cilantro and onion. Mix everything together in a medium sized bowl. Form into burgers. Heat oil in a skillet over medium high heat. Place burgers in skillet and cook to desired doneness, about 7 minutes per side.

**I made these burgers with sweet potato fries and garlicky spinach. 

 Recipe from my new favorite website:


Korean Turkey/Beef Bowl

Korean Beef Bowl

Cheater korean Turkey/beef bowl – tastes just like Korean BBQ and is on your dinner table in just 15 minutes!

I don’t eat much Beef, So I made this recipe with organic ground Turkey! it was delicious! 

1/3 cup brown sugar, packed 

1/4 cup soy sauce (GF Tamari)

1 tablespoon sesame oil 

1/2 teaspoon crushed red-pepper flakes, or more to taste 

1/4 teaspoon ground ginger 

1 tablespoon vegetable oil 

3 cloves garlic, minced 

1 pound ground beef (Or Turkey)

2 green onions, thinly sliced 

Cooked rice, for serving

In a small bowl, whisk together brown sugar, soy sauce (GF Tamari), sesame oil, red pepper flakes and ginger. 

Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. 

Serve immediately with rice. I also make with steamed Veggies! Yummy! 

Recipe and Picture by Damn Delicious. 


Chicken Lettuce Wraps and Kung Pao Shrimp


Lately I have been craving Chinese food! I found these awesome recipes on pinterest of course! I made the mistake of making the shrimp very spicy! Warning: try only adding a few of the dried chilis, do not cook them for long! 

Chicken Lettuce Wraps 

1 tablespoon olive oil 

1 pound ground chicken 

2 cloves garlic, minced 

1 onion, diced 

1/4 cup hoisin sauce (GF)

2 tablespoons soy sauce (GF)

1 tablespoon rice wine vinegar 

1 tablespoons freshly grated ginger 

1 teaspoon Sriracha, or more, to taste 

1 (8-ounce) can whole water chestnuts, drained and diced 

2 green onions, thinly sliced 

Kosher salt and freshly ground black pepper, to taste 

1 head butter lettuce

Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat. 

Stir in garlic, onion, hoisin sauce (GF), soy sauce (GF), rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste. 

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Found this amazing recipe on Damn Delicious. 

Kung Pao Shrimp

1/2 tablespoons oil

1-inch piece ginger, peeled and thinly sliced

1/4 onion, quartered

1/2 green bell pepper, cut into pieces

10 mini dried red chilies (use half of the quantity if your dried chilies are regular or longer size)

12-15 big shrimp, shelled, peeled and deveined

1/4 cup roasted peanuts

3 stalks scallions, use the white parts only

Kung Pao Sauce: 

2 tablespoons soy sauce

2 tablespoons sweet soy sauce, for example: ABC Kecap Manis

1/2 teaspoon cornstarch

4 tablespoons water

1/2 teaspoon sesame oil

3 dashes white pepper

1/2 teaspoon Chinese black vinegar, rice vinegar or Apple cider vinegar

1/2 teaspoon sugar

Mix the Kung Pao sauce ingredients and set aside.

Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring.

When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot.

You can read more about this recipe on Rasa Malaysia


Marisol’s Green Chicken Enchiladas


Many of you have met my trainer Marisol on my previous post! You will be seeing a lot of her on the blog in coming months. Here is an awesome guest recipe from Marisol my trainer! Enjoy! 

1 rotisserie chicken

10 tomatillos, stems removed

1-2 jalapeño peppers or serrano peppers for more spice

1 cup chopped onions, divided

2 tablespoons chopped cilantro

½ teaspoon dried Mexican oregano

¼ teaspoon ground cumin

2 garlic cloves

1 ½ teaspoons of salt or to taste

2 tablespoons olive oil

1 tomato chopped

12-15 tortillas (Corn Gluten Free).
Optional: Additional toppings such as Mexican Crema or sour cream, Mexican Queso fresco, chopped lettuce, avocado slices and tomato slices can be added and adds that finishing touch to a traditional dish.

  1. Preheat oven to 350°F. Shred the chicken with clean hands and remove all bones. Set aside.
  2. Place tomatillos and peppers into a saucepan and cover with water. Bring to a boil over high heat then reduce heat to medium-low and simmer for about 10 to 15 minutes.
  3. In a blender, carefully puree tomatillos, peppers, ½ cup of the hot water, ½ cup onions, cilantro, oregano, cumin, garlic and salt. Pour into a wide dish and set aside.
  4. Heat oil in large frying pan over medium heat. Add ½ cup onions and chopped tomato. Sauté until onions are translucent, about 7 to 8 minutes. Add shredded chicken and ½ cup of the tomatillo sauce and mix well. Set aside.
  5. In another frying pan warm up tortillas just until they get soft. Dip tortilla into tomatillo sauce place it on a baking sheet, add chicken mixture and roll. Continue to do this with all the tortillas filling up the baking sheet.
  6. Pour ½ of the remaining sauce over rolled enchiladas, cover with foil, and bake for 30 minutes. Garnish with crema, queso, chopped lettuce, avocado slices, and tomato slices. Remaining tomatillo sauce can be used for adding extra on top.

Makes: 6 servings   Total Time: 1 hour


Vegan Gluten Free Protein Pancakes


Um Yum! Found this little package of goodness at the store! I highly recommend Wholesome Chow products! They have been so fun to bake with Dairy free and Gluten free. 

Click here to Buy. 

What you need:

1 Scoop Pancake Mix

1/2 cup coconut milk

1 tsp of Apple Cider Vinegar

(I like to add 1 banana) 


Agave Nectar

Made these beauties with a little blueberries and agave nectar!  


Butternut Squash and Sweet Potato Soup


Butternut Squash and Sweet Potato Soup

1 medium butternut squash, peeled and diced (about 5 cups)

1 large sweet potato, peeled and diced (about 3 cups)

2 carrots, peeled and chopped, (about 3/4 cup)

1 small yellow onion

2 tablespoons olive oil

4 cups vegetable broth

1/4 cup full fat coconut milk

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon curry powder

1/2 teaspoon garlic powder

1/4 teaspoon salt

Start by warming the olive oil in a large pot over medium heat. Sauté the onion and the carrot for about three to five minutes.

Next, add the squash and sweet potato to the pot and pour in the vegetable broth.

Then add the spices and salt and bring to a boil. Once it has started to boil, reduce to a simmer and cover while allowing it to cook for about twenty minutes or until all of the veggies are very tender.

Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached.

Pour in the coconut milk and continue to blend until it is mixed thoroughly. Serve warm with fresh gluten free bread and enjoy!

I found this recipe a while back and just love it so so much I wanted to make sure to share it on my blog. The original recipe is from Makingtimeforhealth. I have tried so many different butternut recipes but this one is by far the best one I’ve made! Just a perfect recipe.


Greek Meatballs with Cucumber Aioli


So I’ve been totally obsessed with Greek flavors lately. Here’s a little spin on original meatballs with Greek flavor. So delicious, my husband ate these all up!

Greek Meatballs


1 Egg

1 Tsp Basil

1 Tsp Oregano

1/2 Tsp Cumin

1 Tsp Coriander

1/2 cup Fresh Parsley chopped finely

2 Garlic Cloves Crushed

1/4 cup Red Onion Finely Chopped

1 Lemon (for zesting and 1/2 lemon for juice)

Sal and Pepper 

Cucumber Aioli:

1 Small/Medium Cucumber

1 Cup vegenaise mayo 

 1/2 cup red onion

A Hand Full Fresh Parsley

Half of a lemon

1 Clove garlic

Preheat oven to 350 degrees. In a large bowl mix together all meatball ingredients. Use small ice cream scooper or spoon to help mold small meatballs , place on lined cookie sheet. Bake for 35 mins or until cooked through. 

In a food processor, combine all ingredients for cucumber dip. When all are mixed place in bowl and refrigerate for at least 2 hours before serving. 

Serve together and enjoy! 


Quinoa Pasta Salad


Quinoa Pasta Salad

Wondering what do you do with that delicious left over Herb Roasted Chicken you made the other night!!? Here is my recipe for my favorite Quinoa Pasta Salad. 

Quinoa Pasta Shells

5 or 6 Small baby bell sweet peppers

1 Red onion

Left over Herb Roasted Chicken Cut into pieces. 

For the Dressing: 

1 1/2 Cup Olive Oil 

1 1/2 Cup Red Wine Vinegar

1 1/2 Tbs Garlic Powder 

1 1/2 Tbs Dried Oregano 

1/2 tbs Parsley

1 1/2 Tbs Dried Basil 

2 Tsp Black Pepper

2 Tsp Salt 

1 Tbs Onion Powder

2 1/2 Tbs Dijon Mustard (Gluten Free)

For the dressing mix all ingredients together in a dressing bottle or Tupperware. Shake or Mix very well. Let sit in fridge for at least 2 hours while all ingredients marry together.  

Cook quinoa pasta shells according to package directions. Let cool after cooking. 

Cut up sweet peppers and red onion, place in big mixing bowl. Add in cut up roasted chicken and quinoa pasta shells. Mix together and add two cups of dressing to your pasta salad. Toss and refrigerate for at least 2 hours before serving. Healthy, yummy and so delicious!