Robin’s cooking what?!
So many good changes happening in the Voeltz house hold, as I have gone completely gluten free! The reasons why are simple but want to save that for another day. Today I want to share so extremely yummy meals that I made this week! They are gluten free and mostly plant based and well nick and I just can’t get enough! These meals are quick as easy pack with nutrients! So grab your aprons and let’s dive in!
Watermelon Mint + Feta Salad
watermelon | feta | olive oil | mint | salt + pepper
Scoop or chop watermelon into a serving bowl, drizzle with olive oil (enough for every piece to have a little). Sprinkle with salt+pepper. Slice your mint into ribbons, add. Toss to combined, top with feta crumbles.
This is such a yummy lite salad that you can indulge yourself in at any point of the day! I didn’t give exact measurements because everything is to taste! To each their own... go crazy!
Tofu + Coconut Kale Salad
(serving size 1, modify to number of servings)
firm tofu | kale | olive oil | sesame seeds | unsweetened coconut shavings | green onions | gluten free soy sauce | sugar | garlic powder | pepper | rice vinegar (opt)
n a large skillet add 3-5 tbsp of olive oil on med-high heat. Cut an about an inch to two inches of tofu, chop into small square chunks. Add tofu to skillet, mix sauce. Combine 4-5 tbsp GF Soy Sauce, 1 1/2 tbsp of Sugar (brown sugar sub), 1 tbsp Garlic Powder, and 1/2 tbsp of pepper. Pour in skillet, toss tofu. Cook till tofu about 5-8 mins, stirring as needed. Add a handful of coconut to the skillet toss, cook another 3-5 min. While tofu is cooking wash and chop kale. After coconut has cooked add all kale and 3-5 tsp of sesame seeds, toss. Let the kale stem itself to desired texture. Slice green onion, top and serve.
Rainbow Swiss Chard Stir Fry
rainbow Swiss chard | onion | tomato | garlic | olive oil | quinoa | salt+pepper | feta
Cook quinoa in separate pot *tip for more flavor use vegetable broth, ratio 2 cups liquid: 1 cup quinoa. Wash your vegetables! Cut + chop off the stems of Swiss chard, set aside. Roughly chop leaves, set aside. Add 2-3 tbsp of olive oil to pan, heat. Chop onion into small pieces, add to pan along with stems. Sauté till softened, add 2 tbsp of minced garlic and salt + pepper, stir. Chop tomatoes. Add tomato + leaves, stir. Allow leaves to become tender on a low heat setting. Add in desired amount of quinoa, top with feta cheese!
Leftovers make for a super breakfast when you add some scrambled egg!
GF Tangy Pho
gf ramen noodles | 2 cartons chicken stock - rotisserie chicken | limes | carrots | boo choy | green onion | cilantro | garlic | garlic powder | salt+pepper | sesame seeds | red pepper flakes
Wash all veggies. Pour chicken stock in soup pot, bring to low boil. Add full bok choy leave * tips cut of base to avoid bitterness. Take a peeler and carefully ribbion 3 large carrots, add to pot. Add 1 tbsp minced garlic, 3 tbsp garlic powder, 3 tbsp salt, and 6 tbsp pepper, stir + simmer. Rondelle * cut on a diagonal a handful of green onion, reserve half for topping. Chiffonade * slice into small ribbons the cilantro, reserve half for topping. Juice one lime into pot. Add rotisserie chicken pieces. Add 3 cakes of ramen noodles, cook till tender. Serve + top with cilantro, green onion, sesame seeds, red pepper flakes, lime wedges. Click here top shop GF Ramen.
Brussel Sprout Salad + Tahini Dressing
brussel sprouts | honey | lime | salt+pepper | red pepper flakes | olive oil | romaine lettuce
pre heat oven 375. Chop Brussel sprouts in half. Toss in olive oil. Drizzle honey and a pinch of s+p. Optional, add red pepper flakes. Roast in oven till crispy usual 20-30 mins. Chop romaine lettuce toss in tahini dressing + top with Brussel sprouts.
Tahini Dressing: combine 1/4 cup Tahini, pinch s+p, 1 garlic; minced, 2 tbsp olive oil, 2 tbsp honey, 2 juiced lemons... add hot water to thin *if need be, I enjoy it thicker!
GF Black Burger Salad for One
gf black bean burger | romaine lettuce | 1 carrot | cilantro | 1-2 tbsp tahini dressing
cook burger according to instructions. Chop lettuce. Ribbon 1 large carrot. Toss in 1-2 tbsp dressing *recipe above. Top with chopped burger + cilantro.
These have been my favorite go to recipes! I hope you enjoy! I would love to see your finished dish tag me in your stories @janebelle.space