Happy to Color Outside the Lines!

Posts tagged ‘fast gluten free meals’

Dill Hummus (Or, Hiccup Prevention Dip.)

When you think of dill, what comes to mind?


Maybe a garnish on fish?

Dill can be so much more! And it’s so good for you. I found this graphic that outlines some of the health benefits of dill. There are so many great reasons to eat dill, but I’m pretty sure my favorite is unusual:



“Can halt the hiccups.”

Seriously? Amazing. I HATE the hiccups. And I can’t ever just get them once. As soon as my body opens the door to hiccups, they just come on in as they please, off and on, all.day.long.

So, I got dill (aka hiccup ninja herb) in my CSA box this week.

I wanted it to be more than a sprinkling on a hard boiled egg.

SOOO, I made dill hummus. Wanna make some? It’s pretty simple:

2 cans organic garbanzo beans, drained.

1/4 cups plain yogurt 

1/4 cup olive oil

1/3 cup lemon juice

4 tablespoons freshly chopped dill leaves, plus extra for garnish

1 teaspoon ground cumin

4 teaspoons hot paprika, plus extra for garnish

Salt and freshly ground black pepper

Pulse all in a food processor until smooth. Serve with veggies, pita chips or a SPOON.

Get more from your food.

Take that parsley and make it the focus of your dish, not just an accessory.

Make your cilantro the star.

Turn that butternut squash into the main course, not just a side.

Get creative, think outside the box, and (in some cases)  enjoy the hiccup-free benefits.


Quick Meals – Round 1

One of the biggest challenges for me is finding recipes that are quick, easy, and appropriate for my dietary restrictions.  There are so many nights that I find myself making scrambled eggs and salsa simply because I just didn’t have it in me to make something that called for 18 ingredients.

I thought I would share with you some of the meals I have prepared lately that not only used fresh, organic and gluten and/or grain free ingredients, but also had a prep time of 30 minutes or less. Added bonus: They are remarkably kid friendly too!

Round 1 brings us to a gluten-free pasta dish with hidden nutrition for the wee ones…or for you. 😉

I used three ingredients from my CSA box to make this dish, which always makes me happy. It’s a mission every week to use every item that I receive, so I love when I find new ways to make use of it all.

What you will need to feed 4:

1 large or two small squash, grated

1/4 cup fresh basil, chopped

1 jar of pasta sauce

1 lb organic grassfed beef

olive oil

dried oregano (which if you’re lucky like me, comes in a darling little pull string bag in  your CSA box)

2.5 cups of brown rice penne


In a large sauce pot, cook the ground beef until done.

While beef is cooking, use a cheese grater to grate the squash.

Set pasta to boil.

Once beef is cooked, add grated squash.

Cook until squash is tender.

Add pasta sauce (which you already know I have pureed into submission)

Cover and simmer for 10 minutes.

Add basil and a tsp of dried oregano and cook another 4-5 minutes or so.


Add sauce to your now cooked brown rice penne (which you have NOT overcooked because it turns to a disgusting mush if you do!)

Toss with a handful of mozz cheese and a sprinkling of parmesan.


We had this with iced tea and a delicious fruit salad made from season fruit in my CSA box (and a few fair trade bananas.)  I am seriously going to miss summertime fruit.


Delicious, quick, gluten-free, and the kids (and adults) have no clue they are eating squash. This is an easy to one to double and freeze too. 🙂

Enjoy! Round 2…comin’ up!

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