That’s what holistic nutrition counselor Elizabeth Stein set out to accomplish with Purely Elizabeth, her line of gluten-free goods. (Namely some stand-out granolas.)
“My philosophy is to take familiar and well-loved foods and prepare them using the most nutrient-rich ingredients,” says Stein.
The book includes more than 100 easy, everyday recipes. Think comfort foods like quesadillas, lasagna, and banana bread, but reimagined in a good-for-you way. “They leave you feeling more energized, healthy and radiant,” she says.
Think it’s too good to be true? Test out these five “I can’t believe it’s not gluten!” recipes. —Victoria Lewis
(Photos: Eating Purely)
6 oz. brown rice fettucine noodles
1 Tbsp coconut oil
2 cloves garlic, minced
½ Tbsp ginger, minced
1 cup onion, diced
1 cup mushrooms, chopped
1 cup carrots, chopped
1 medium head of broccoli, cut into florets
Scrambled egg (optional)
2 Tbsp tamari
2 Tbsp nut butter (like NuttZo)
½ Tbsp maple syrup
Cook rice noodles according to package instructions. Heat a large skillet to medium heat. Add oil, garlic, and ginger; sauté until fragrant, 2–3 minutes. Add chopped onions and sauté for 2 minutes. Stir in mushrooms, carrots, and broccoli and continue to sauté until desired tenderness is reached. Meanwhile, in a small bowl, whisk together tamari, nut butter, and maple syrup. Add cooked rice noodles and sauce to the skillet; stir until evenly coated. Serve with a squeeze of lime.
1 butternut squash peeled and cut into ¼-inch slices
1 head broccoli, cut into florets
1 onion, peeled and sliced
2 Tbsp olive oil
1 cup asiago cheese
6 gluten-free tortillas
For the pesto
½ cup unsalted pistachios
2 cloves garlic
1 cup basil
1 cup artichoke hearts (canned, rinsed, and drained)
½ lemon, juiced
½ cup olive oil
Himalayan sea salt, to taste
Preheat oven to 425 degrees. Toss squash, broccoli, and onion with 1 Tbsp olive oil. Line a roasting pan with parchment paper. Place vegetables in roasting pan and put in the oven for 25 minutes. Meanwhile, make pistachio artichoke pesto. In a food processor, combine all pesto ingredients and blend until desired consistency. When vegetables are done, take out of the oven. Lay tortilla on a flat, dry surface. Spread 1 tablespoon of pesto on half the tortilla. Layer with vegetables, sprinkle with cheese, and fold in half. Heat a large skillet to medium heat. Add remaining 1 tablespoon olive oil. Placed folded quesadilla in skillet and cook for 3–5 minutes per side.
Pumpkin Cashew Ricotta
2 cups raw cashews, soaked for at least 4 hours
2 cups pumpkin puree
1 clove garlic
1 lemon, juiced
1 tsp salt
1 Tbsp olive oil
1 container gluten-free lasagna noodles (Elizabeth Stein loves Capello’s)
1 jar marinara sauce
1 cup cooked black lentils
8 oz. shredded vegan cheese
Preheat oven to 350 degrees. Meanwhile, in a high-speed blender, add pumpkin cashew ricotta ingredients. Blend until smooth. Add 1 tablespoon of water at a time, if necessary, to reach desired consistency. Set aside. In a lasagna pan, spread a layer of tomato sauce, followed by noodles, pumpkin cashew ricotta, lentils, then sauce. Repeat. Top the lasagna with shredded cheese. Cover lasagna with foil and bake for 35–40 minutes or until bubbly.
1 eggplant, sliced in ½-inch slices
½ cup quinoa flakes
½ cup almond flour
2 Tbsp olive oil
1 clove garlic, minced
3 cups Swiss chard, chopped
1 (15 oz.) can white beans, drained
1 jar tomato sauce
1 (8 oz.) ball fresh mozzarella cheese
Fresh basil leaves
Preheat oven to 400 degrees. In a bowl, combine quinoa flakes and almond flour. In a separate bowl, whisk egg. Dip eggplant into egg mixture, then dredge in quinoa mixture, covering to coat. Place on a parchment-lined baking sheet and drizzle with 1 Tbsp olive oil. Bake for 15 minutes per side.
Meanwhile, in a large skillet over medium heat, add 1 tablespoon olive oil and minced garlic. Sauté garlic until fragrant, about 3–5 minutes. Add Swiss chard, white beans, and 1 cup tomato sauce. Cook for 5–7 minutes. Remove from the heat and pour into a baking dish. Add a layer of eggplant with sliced mozzarella on top, then tomato sauce. Continue to layer ending with mozzarella on top. Cover with foil and bake in the oven for 25 minutes and serve with fresh basil leaves.
For the crust
1 head cauliflower, cut into florets
½ cup grated Parmesan cheese
1/8 tsp salt
Preheat oven to 400 degrees. Place cauliflower florets in a food processor and process until “rice” texture. Place on a parchment-lined baking sheet and bake for 15 minutes. Remove cauliflower from the oven and place into a cheesecloth. Squeeze out all excess liquid from the cauliflower. Once all liquid is extracted from the cauliflower, place in a large bowl and add eggs, Parmesan cheese, and salt. Mix to combine and work into a dough. Transfer dough to a pizza stone or parchment-lined baking sheet and flatten with your hands until a thin, round crust is formed. Bake for 15 minutes then remove from oven and top with desired toppings.
For the toppings
8 oz. smoked mozzarella, sliced thinly
1 sweet potato, roasted and thinly sliced
1 cup caramelized onion
1 cup arugula
½ cup walnuts
1 Tbsp olive oil
On cooked crust, assemble sliced mozzarella, roasted sweet potatoes, and caramelized onions. Bake in the oven at 350 degrees for 8–10 minutes until cheese melts. Meanwhile, in a small bowl, toss arugula with walnuts, olive oil, and juice of 1 lemon. When pizza is finished cooking, serve with arugula on top.
Loading More Posts...