Spaghetti Squash Quinoa Cakes (gluten free, vegetarian, delicious!)

DSC04990DSC04988DSC04992DSC05000DSC05008DSC05017

Happy Thursday, guys! I haven’t posted a recipe in a while…I totally admit to neglecting my blog a little bit. I have been taking my 200 hour yoga certification class which I have been putting off for YEARS. But it is totally LIFE changing!! On top of that, and my other full time job and teaching yoga and being a mom and oh yeah planning a wedding…I totally put this on the back burner for a hot minute. BUT–I am back with an awesome recipe. I have never used Spaghetti Squash in this way. These babies took me back to the days of growing up eating homemade potato pancakes! These are made with cooked quinoa, spaghetti squash, kale (you can use spinach if you want), parmesan cheese, gluten free flour and eggs. So simple, yet they were soooooo delicious. Let me know what you think!!

What you will need:

  • 1 Spaghetti Squash, cooked previously (I did mine a day before)
    • Heat oven to 425 degrees and cut squash in half. Remove seeds and center. Spray with coconut oil and season with salt and pepper. Cook cut side down so the outside of the squash is facing up for 35 minutes or so until the squash is nice and soft and you can scrape (just to check if it’s done) the edges to see the “spaghetti”. LET COOL and then finish scraping the sides so all the “spaghetti” shows!!! After, try squeezing as much water out of the “noodles” using paper towels over the sink. You can store the spaghetti squash in the fridge for up to 5 days which helps remove the liquid in it. I waited only one day.
  • 2 cups COOKED quinoa
  • 2/3 Cup flour (I used Red Mill’s All purpose gluten free flour)
  • 1 cup uncooked, finely chopped Kale (or whatever green you would like)
  • 2 Eggs
  • 1/2 cup of finely grated parmesan cheese
  • 1 garlic clove minced
  • Green onion for topping
  • sour cream or greek yogurt for topping
  • salt and pepper

Directions:

  1. In a kitchenaid or bowl with hand mixer add the 2 eggs and beat on high for 1-2 minutes.
  2. Add flour and beat on medium to combine – another minute or so.
  3. Add spaghetti squash, quinoa, kale, garlic, and cheese and mix on medium until fully combined.
  4. Season with salt and pepper.
  5. Heat a pan on extremely high heat (the cakes will stick unless the pan in hot).
  6. Then add some olive or coconut oil to the pan, it should sizzle and maybe smoke just a little bit.
  7. Drop a large spoonful of the batter 4 times onto the pan and use a spatula to round out the shape and flatten a little bit.
  8. Cook 2 minutes or so, I actually preferred the outside a bit crunchy so I would leave them on for a little longer.
  9. Then flip, cooking additional 1-2 minutes.
  10. Turn heat off of the pan and allow the cakes to chill in there still cooking for another 1-2 minutes (check if they are too burnt and skip this step if you want, I preferred to do this step every time).
  11. Remove cakes from pan and place on plate.
  12. Continue process until all batter is used.
  13. Season with salt and pepper, garnish with the green onion and add a dollop of sour cream or greek yogurt (preferably organic!!) if you would like for a classic potato pancake flavor.
  14. Enjoy!

Hope you all enjoy these cakes as much as my family did yesterday. It is a great way to get some extra veggies in your diet. Here’s to a healthy and happy you, xo!

Gluten Free Sesame Peanut Noodles

dsc03215dsc03228dsc03246dsc03279

It’s FRI-YAY!! Yesterday was a very busy day! By the time dinner rolled around I was so tempted to just order something, but the more I cook the less I seem to like eating out, especially to-go food! Since we are leaving today for Florida I decided to use whatever I could find in my fridge, and voila…Sesame Peanut Noodles were created. I had sweet potato noodles already spiraled from Wegmans and I was craving a dish that was sweet, salty and a little spicy for a balanced palate.

Let me know if you guys make this at home! It was so simple and all family members said it was one of their favorites (although Sofia will eat a cookie that fell on the ground so I am not so sure her opinion counts on this issue, haha). Enjoy!

What you will need:

  • 1 Small Onion
  • 3 Cloves Garlic
  • 1 Tbsp Organic Sesame Oil
  • Sesame Seeds for topping
  • Spiraled Sweet Potato Noodles
  • Brown Rice Noodles
  • Broccoli cut into florets
  • 1 Tsp fresh grated ginger
  • Zest and juice from half a lime
  • Thai Basil or regular basil (1 big handful or more!)
  • Pink Salt
  • Pepper
  • Cayenne
  • Red Pepper Flakes
  • Honey
  • Chili Garlic Sauce
  • Sriracha or Red Curry Paste to add spiciness (optional- I left this out because of Sofia)

Directions:

  1. Soak Sweet Potato noodles and rice noodles in water
  2. Boil Water with Salt for rice noodles
  3. Steam broccoli
  4. Mince Garlic, finely chop onion
  5. Boil rice noodles for 4 minutes
  6. Remove and pour cool water over to stop the cooking process
  7. In a large wok or pan, drizzle sesame oil and place garlic and onion in there stirring constantly for 3 minutes, season with salt and pepper
  8. Add fresh ginger, lime juice, zest, peanut butter, a teaspoon more of sesame oil
  9. Optional, add red curry paste or garlic chili sauce here to make spicy
  10. 2-3 minutes longer, when the mixture has become more sauce like, add the sweet potato and rice noodles
  11. Mix Sauce throughout, adding a little water if sauce is too thick
  12. Add broccoli and basil and continue to mix together
  13. Season with Cayenne, red pepper flakes, pepper
  14. Drizzle 1 tsp of honey, taste test! Add any other spices at this time for your palate!
  15. Serve and top with toasted sesame seeds and/or Sriracha

Bon apetit! Have a great weekend!! Follow me on Instagram: @missjessashley for instastories of our upcoming trips to Florida and Hawaii!!

Here’s to a healthy and happy you, xo!

Gluten Free PB Banana Cupcakes!

dsc02545dsc02304dsc02288dsc02292dsc02294dsc02346dsc02298dsc02352dsc02407dsc02437dsc02493dsc02532

Happy FRIDAYYYY! My friend had a birthday yesterday so I decided to whip up these babies in the kitchen. I found a recipe online from GlutenFree with LB (Check it out here) and worked off of that to create my own! I typically try to stay away from Cane Sugar, but a birthday calls for something you don’t typically have on the regular 😉

Sofia was my little helper- she loves mixing things and taste testing. This Peanut Butter Cream Cheese frosting was seriously out of this world. Hope you guys enjoy the recipe.

What you will need:

For the Cupcake:

  • ½ c. organic butter, softened, unsalted
  • 1 ½ c. organic granulated sugar
  • 2 eggs
  • ¼ c. milk
  • 1 t. baking soda
  • 1 ¼ c. white rice flour – (I used gluten free all purpose flour)
  • ¾ c. tapioca starch
  • 1 t. xanthan gum (I had no clue what this was, a lot of GF mixes have it in already!)
  • (Or 2 c. all purpose flour for the non-GF)
  • 3 large ripe bananas, mashed
  • 1 t. vanilla
  • 1 t. of pink himalayan salt
  • 1/2 c of mini chocolate chips
  • Cupcake Liners (I found an unbleached, eco friendly brand called “If you care”)

For the icing:

  • 4 T. cream cheese, softened, (I used half a block of organic cream cheese)
  • 4 T. organic butter, softened
  • ¼ c. organic peanut butter (I used a CUP!)
  • 6 c. powdered sugar (I used half this amount)
  • 2-3 T. milk
  • 1 t. vanilla

Directions:

  1. Preheat oven to 350 degrees F
  2. Cream butter and sugar until light and fluffy, about 2-3 minutes (I used my Kitchenaid but a handheld mixer will work, too!)
  3. Add eggs and bananas. Mix until combined.
  4. Combine soda, flour, starch and gum in a separate bowl. Alternatively add flour mix and milk to sugar mixture, beginning and ending with flour.
  5. Add chocolate Chips to mixture and the teaspoon of salt.
  6. Line cupcake tray with liners and spritz each one with Coconut Oil non-stick spray. Fill liners with batter to ¾ full.
  7. Bake for 24-28 minutes, or until tops are golden brown.
  8. While cupcakes are baking, prepare peanut butter frosting, I started with the butter and cream cheese, then added sugar and peanut butter and the rest of the ingredients. Let cupcakes cool completely before frosting– I put the frosting into a ziploc bag and cut off one of the bottom ends to filter the frosting out so it turned out pretty 🙂
  9. Enjoy!

 

Here’s to a healthy and happy you! xo