Zucchini Lasagna + A Giveaway!

My passion for the Culinary Arts grows everyday. I learn more technique, do more things that I have a little apprehension doing, and I never regret it. One thing about experimenting with the Gluten Free diet, is I haven't had a good italian dish. All of the noodles I've found are sticky, and not very appetizing so when I found a recipe for a gluten free lasagna, I was like, Oh heck yeah. I mixed it up a bit, made it my own, and here it is! Oh, and do you see this dish? Yeah, you could be the happy owner of an identical one! Just enter the giveaway down below!

Ingredients:

1 pound ground beef

3 zucchini (thinly sliced longways)

Handful fresh basil

1 cup cherry tomatoes (sliced in quarters)

3 oz goat cheese

1/2 tbsp diced garlic

Salt and Pepper to taste

Coconut oil

Preheat your oven to 350º. In a medium frying pan, cook the meat, and garlic. Cut up basil, and tomatoes and after the beef is browned, add the tomatoes and basil to the mixture and cook for a few minutes more.

In another pan, add some coconut oil and lay down your zucchini slices. Sprinkle on some salt, and flip over to cook on the other side. When cooked through, lay down a layer of slices in the bottom of the casserole dish. Pour over some of the meat mixture. Crumble over some goat cheese, and do another identical layer of zucchini and then meat and goat cheese. Top with another layer of zucchini, salt and pepper, and bake for 15-20 minutes!!

Thanks to Le Creuset for sponsoring this awesome giveaway!

Coconut Macaroon Pumpkins

I adore Coconut Macaroons. They are so easy to make, and can be made under almost any dietary need. Unless you're allergic to coconut, and then not so much. 

Here is what you will need:

2 cups shredded coconut

2 egg whites

1/4 cup sugar (stevia)

Red and Yellow food coloring (2 drops each)

1/4 tsp vanilla extract

Preheat oven to 350º. In a medium bowl, combine all ingredients in a bowl, and mix well! On a baking sheet lay out parchment paper, and then roll coconut mixture into balls and place on sheet.  Bake for 15-20 minutes or until slightly golden on the top. (It's a little hard to tell because they're orange, but I believe in you.) Take out and let cool on a cooling rack. 

For the stems, I put white chocolate in a double boiler, and added a bit of green food coloring. Then let it liquify, and poured little lines on parchment paper, and let it cool.

Hazelnut Hot Chocolate

Up until about a year ago, I didn't like chocolate and hazelnut as a combination. I was just NOT feeling it. Then I did a really intense training program, and tried chocolate hazelnut butter on a banana, and my life was changed forever. I've loved the combo ever since, and even purchase Nutella now! 

INGREDIENTS: 

1 1/2 tbsp Nutella

1/2 tbsp cocoa powder

1 /12 cup milk (I use almond milk, yum!)

In a small sauce pan, heat up milk, making sure not to boil it but just steam it. Add the chocolate powder and the nutella a mix, mix, mix. Pour into a mug, top with mini marshmallows and some cocoa powder, and you're good to go!

Gluten Free Roasted Vegetable Pizza

I LOVE pizza, who doesn't?! but I haven't really been able to make it since I started the gluten free diet. I took the plunge and I'm so glad I did, because even the dough has an AWESOME protein level.

DOUGH:

2 cups almond flour

1 egg

1 tbsp coconut oil

Pinch of salt

Pinch of rice flour

TOPPING:

2 tbsp pesto (thanks Food Network)

Handful of shredded cheese

3 mini bell peppers, sliced

3/4 cup artichoke hearts

Salt and Pepper

Preheat the oven to 375 degrees F. In a medium sized bowl mix all dough ingredients (excluding the rice flour). Add the rice flour to a board, and roll out your dough until it's about 8 inches. Bake in oven for five minutes. Take out, and add all of the pesto, smooth out so that it's covering the entire crust. Add the rest of the ingredients in layers, and let cook in the oven for another 20 minutes or until crust browns just slightly. Enjoy!