Home » wednesday weigh in

Tag: wednesday weigh in

Gluten-Free Sweet Potato & Kale Lasagna | A gluten-free recipe from FrannyCakes

Wednesday Weigh-In: Gluten-Free Kale & Sweet Potato Lasagna

As I work to get my body back in 2014, I will be sharing healthy recipes, tips and my journey each Wednesday this year. You can see this week’s progress at the end of the post.

Gluten-Free Sweet Potato & Kale Lasagna | A gluten-free recipe from FrannyCakes

Is it seriously Wednesday already? I don’t know how on earth it keeps coming so fast, I can’t keep up. It might have something to do with the snow. Or the newly renamed Chiberia.

I might have indulged in a double dirty chocolate soy chai to cheer myself up about my commute. Or warm myself up from the winter. Either excuse works.

The indulgence was totally worth it, because, believe it or not, I cooked kale! First broccoli. Now kale. I think the world might be ending. Or something. If I ever start thinking that kale chips are better than potato chips, please stage an intervention. For now, though, I am ok with these new veggies in my life.

Gluten-free lasagna recipe

Also, don’t think I grew up too much. I turned it into a lasagna and had myself a winter weather pity party. It could have only been improved by some Hot Chocolate Cupcakes or some Hot Lemon Ginger Rum Punch.

This recipe was inspired by my favorite man ever, Jamie Oliver and the Spinach & Squash Rotolo in a recent copy of his magazine. I didn’t have any squash or spinach, but I had a can of sweet potato puree (I was planning to make a pie…) and a big ol’ bag of kale. And the more I thought about it, the better and better the idea was sounding. Besides, lasagna is un-fussy food at its best. Which makes it perfect for me.

Gluten-Free Sweet Potato & Kale Lasagna | A gluten-free recipe from FrannyCakes

{Gluten-Free} Kale & Sweet Potato Lasagna
Recipe Type: Entree
Author: Mary Fran Wiley
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 8
Swapping out sweet potato puree for the ricotta typically in lasagna, you can make an easy, delicious and even healthy upgrade. Kale packs a vitamin punch to help balance out the cheese that is left.
Ingredients
  • 1 package gluten-free lasagna noodles* or 1 recipe [url href=”http://frannycakes.com/recipes/fresh-gluten-free-pasta-with-pink-vodka-sauce”]gluten-free pasta dough[/url] rolled out into sheets
  • 1 can sweet potato puree
  • 1 egg
  • 1/4-1/2 cup grated parmesan cheese
  • 2 cups tomato sauce
  • 4 cups chopped kale, ribs removed
  • 18 slices provalone or 2 cups shredded mozzarella
Instructions
  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Mix together the sweet potato puree, egg and grated parmesan cheese. If your tomato sauce has parmesan in it already, use the lesser amount.
  3. In a 9×13″ pan, spread 1/2 cup sauce over the bottom. Line the bottom of the pan with 1/3 of the noodles – it should be enough to cover the bottom in one layer.
  4. Spread 1/3 of the sweet potato mixture over the noodles. Top with 1 1/2 cups of the kale.Dollop another 1/2 cup of the tomato sauce over the kale and top with 1/3 of the cheese.
  5. Add another layer of pasta and repeat the sweet potato, kale, tomato sauce and cheese.
  6. Add the final layer of pasta, spread the remaining sweet potato mixture on top. Sprinkle with the remaining 1 cup of kale, dollop on the remaining tomato sauce and top with the last of the cheese.
  7. Bake covered for 45 minutes. Remove the cover and bake for 15 minutes more – until the cheese is bubbly and golden around the edges
Notes
*I used RP’s fresh gluten-free pasta sheets, and this recipe is best with fresh pasta if you can get it. If not, par boil your gluten-free lasagna noodles (cook them about half way). If you don’t pre-cook your GF lasagna, it will likely not cook properly.
3.2.2265

 

Progress:

  • -.2 lbs this week, -9.4 lbs total
  • New step goal: 9,000 steps a day.
  • Fitness goal: 15 minutes of deliberate fitness each day
  • 64 ounces of water each day (I am at 32, making progress!)
Gluten, Dairy, Nut-Free Vegan Sesame Broccoli Salad

Wednesday, er, Friday Weigh In: Gluten-Free Sesame Broccoli Salad

As I work to get my body back in 2014, I will be sharing healthy recipes, tips and my journey each Wednesday this year. You can see this week’s progress at the end of the post.

Sesame Broccoli Salad | From FrannyCakes

Ok, ok, this is 2 days late. I know. But it’s ok, I made you broccoli. Delicious, sesame broccoli. And I have to admit, learning to cook vegetables is growing on me. So much that I ate broccoli and carrots every day this week. It was almost like I was a proper grown up or something.

It was weird.

Having a job and going to work never really feels like wearing my big girl pants, but eating broccoli does. I guess this is what happens when you learn that cupcakes, macarons and crepes are not the major food groups. And that the guy at Roti knowing your order before you say it is probably a little bit not normal.

I guess I am turning in to someone responsible. A responsible someone who snacks on broccoli and turns it in to salads.

Gluten, Dairy, Nut-Free Vegan Sesame Broccoli Salad

Gluten-Free Sesame Broccoli Salad
Recipe Type: Salad
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 4
This recipe is adapted from Jamie Magazine.
Ingredients
  • 1 large head (about 1 1/2 pounds) broccoli
  • 1 tbsp sesame seeds
  • 1 tbsp vegetable oil
  • 2 tsp sesame oil
  • 2 tsp finely chopped garlic*
  • 1 1/2 tsp gluten-free tamari
  • 2 spring onions, finely chopped
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut the broccoli florets off the stems, and peel and slice the stems. Blanch in salted, boiling water for 4-5 minutes. The broccoli will turn a vibrant, dark green, but you don’t want it to get soft. Rinse with cold water, drain and place in a large bowl.
  3. In a baking dish lined with parchment, roast the sesame seeds until they are a light golden brown.
  4. While the seeds are baking, whisk together the vegetable oil, sesame oil, garlic, tamari and spring onions. Stir in the sesame seeds and pour over the broccoli.
  5. Keeps well tightly covered for several days.
Notes
*I always keep a tube of chopped garlic in the fridge. I know fresh is best, but if it means my hands don’t smell like garlic and there is one less dirty knife, I am all for it. I buy Gourmet Gardens brand.
3.2.2265

 

Progress:

  • -1.4 lbs this week, -9.2 lbs total
  • Step goal: 8,000 steps a day.
  • Fitness goal: 10 minutes of deliberate fitness each day
  • 64 ounces of water each day (I am at 32, making progress!)
gluten-free, dairy-free, vegan roasted tomato fennel soup

Wednesday Weigh In: Roasted Tomato & Fennel Soup

As I work to get my body back in 2014, I will be sharing healthy recipes, tips and my journey each Wednesday this year.

Progress:

  • -5 lbs this week, -5 lbs total
  • Hit 7,000 step goal 5/7 days.
  • New goal: 1 10 minute fitness video each day.
  • New goal: 64 ounces of water each day.

Ok, I have made it a week without cupcakes, doughnuts, brownies or cookies. That might be a record for me. But I think I will survive.

I have been down this path before, trying to get healthy, making it for a short time before something derails me. Usually something delicious. And most likely involving butter, bacon or both. Although, I think the reason that usually happens is due to lack of interesting food. One too many “shakes” for breakfast. Unimaginative salads.

I get bored. No one wants to eat boring food. So, I spent Sunday afternoon chugging away at new recipes in the kitchen, trying to make healthy lunches that I could be excited about eating each day. The trick? Roasting vegetables. Really, it is that simple.

Roasting vegetables caramelizes residual sugars and deepens the flavors of the vegetables. Like a magic trick. A delicious, hearty magic trick.

You can do this with any combination of vegetables. Carrots would be excellent here. Maybe leeks in place of the fennel. Some left over rice might bulk it up. Anything goes, really, when it comes to soup, and this template is a great one to experiment with.

gluten-free, dairy-free, vegan roasted tomato fennel soup

Roasted Tomato & Fennel Soup
Recipe Type: Soup
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4
A simple, quick soup that makes the perfect complement to any main course or works as an easy to pack lunch. It is gluten-free, dairy-free and most other allergen-free. It can be made vegan if you use veggie stock rather than chicken stock.
Ingredients
  • 8 large tomatoes, halved and cored
  • 1 large fennel bulb, fronds removed, cut into eighths and core removed
  • 1 red chili, halved lengthwise, some seeds removed
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • A handful of fresh basil, leaves picked and stems discarded
  • 2/3 cup (150 ml) chicken or vegetable stock
  • 1 tablespoon tomato paste
  • Salt and Pepper
Instructions
  1. Heat the oven to 350 degrees Fahrenheit and line a rimmed sheet pan with parchment paper.
  2. Arrange the tomatoes, fennel and garlic on the tray. Drizzle with the olive oil and sprinkle with fresh ground pepper. Toss with tongs to make sure the oil evenly covers.
  3. Roast for 20-30 minutes until the veg starts to soften and you start to see a little color change near the base of the vegetables.
  4. When soft, transfer them to a food processor with the basil leaves. Pulse to make room for the stock.
  5. Add the stock and tomato paste, then process until fairly smooth. Taste and adjust the seasoning.
  6. Serve warm, with a drizzle of olive oil and some freshly ground black pepper
3.2.2124