Greek Pasta Salad: Vegetarian, Gluten-Free, High-Protein

Potlucks inspired this super easy salad. I wanted to bring something easy and tasty, and still need it to be pretty fast and easy. I doubled this salad and had more than enough for three potlucks.

 

 

 

 

Ingredients

DRESSING:

2 cloves garlic, finely minced
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/4 cup apple cider vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil

SALAD:

1 pound gluten free pasta (I used black bean pasta & quinoa pasta)
3/4 medium English cucumber, peeled, halved lengthwise, cut into 1/4-inch pieces
1 dry pint cherry or grape tomatoes, sliced in half
1 medium red onion, thinly sliced
1 cup pitted kalamata olives, halved
6 ounces feta (goat cheese), crumbled
3 cups firmly packed baby spinach or other tender green salad mix
1 can red kidney beans, rinsed (optional for bonus protein)

Preparation
1. Prepare dressing: In a small bowl, whisk together garlic, oregano, mustard, vinegar, salt, pepper and olive oil until well combined. Taste and adjust seasonings as needed.

2. Prepare salad: Bring a large pot of salted water to a boil. Add pasta and cook until done, about 10-12 minutes, or as label describes. (Gluten-free pasta cooks more slowly than wheat pasta.) Drain, rinse under cold water and transfer to a bowl.

3. Add remaining ingredients, toss with dressing. Adjust seasonings.

4. If you have fresh basil, slice the leaves thinly with scissors. Or, top with goat cheese.

Easy Raspberry Teff Muffins: High Protein, Gluten-Free

These muffins pack a lot of protein, omega-3, fiber and flavor.

Bake them up for a party, for Sunday brunch, or for school/work snacks. They will store about 3-4 days at room temperature, and they also freeze well.

 

 

 

Raspberry Teff Muffin Recipe

Yield: 12 medium muffins
Dry Ingredients:

  1. 2 cups teff flour
  2. 1/2 cup tapioca flour (or sub. with arrowroot powder)
  3. 2 tsp baking powder
  4. 1/2 tsp salt
  5. 1/2 tsp baking soda
  6. 1 cup raspberries (you can substitute with blackberry, blueberry, chopped strawberry…)

Wet Ingredients:

  1. 2 tbsp ground chia seeds (I use a coffee grinder that is designated only for spices and chia, not coffee)
  2. 2 large eggs
  3. 1/2 cup sugar (try coconut or date sugar)
  4. 1/2 cup applesauce, unsweetened
  5. 1/4 cup melted coconut oil, ghee or avocado oil
  6. 1 cup milk
  7. 1/4 cup hot water
  8. 2 tsp orange or lemon zest

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Instructions:

  1. Preheat oven to 350 degrees F. Grease a 12-cup muffin pan.
  2. Whisk together dry ingredients in a large bowl.
  3. In a medium bowl: 
    1. Combine ground chia with hot water and quickly whisk. A thick slurry will form.
    2. Add sugar, applesauce, oil, milk, and orange zest. Whisk together.
    3. Whisk eggs into this mixture.
  4. Combine wet ingredients into the dry ingredients and stir well. Fold in the raspberries.
  5. Scoop batter into your prepared muffin pan, filling each cup 3/4 of the way. If you have leftover batter, distribute it among the remaining muffin cups.
  6. Bake for about 30 minutes. They are complete when you can insert a knife into the muffin and it comes out clean.
  7. Remove from muffin tin and cool on a wire rack.

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Now, I’d LOVE to hear from you!

Do you think you’ll try these muffins for a casual healthy treat or for a special event? Tell me in the comments below!

Learn how this little grain (teff) is incredibly good for your health here.

Incredible Health Benefits of Cranberries

Pilgrims called them “Craneberries” because of the resemblence of Sandhill cranes in their blossoms. Most folks now call them “Cranberries”. They grow on vines, not in water. They lay in bogs, which are impermeable beds layered with sand, peat, gravel, and clay. Native Americans used cranberries for food, dyes and medicine as early as the 1550’s (or earlier?). European settlers adopted the Native American uses of the fruit and experimented with new uses. Read more

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