Tag Archives: gluten free

Mini Sweet Peppers with Goat Cheese & Honey

Aw Mah Gawwwwwsh.

Did you ever see such loveliness and simplicity?!


These little appetizers are good. And easy. And fast. And look how pretty!

Make these in a flash and last minute if you want- they are that easy!

You need 3 things:

goat cheese peppers

Yup. 3 things: peppers, goat cheese (chèvre), and honey!  With any further delay…here’s your next appetizer recipe:

{By the Way: vegetarian and low carb and gluten-free!}

Mini Sweet Peppers with Goat Cheese & Honey

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This is a great last minute and pretty summer appetizer!


  • 1 bag of sweet mini peppers
  • 1 small tube of garlic-herb chevre
  • Honey
  • Kosher Salt


Preheat oven to 400* and line a pan with parchment.

Slice the peppers lengthwise.

Scoop out the seeds and discard.

Open the chevre and using a knife spread an even layer in the pepper halves.

Place side-up on the pan.

Bake for 10 minutes.

Drizzle with honey and sprinkle with salt.



If you can't find garlic-herb chevre, try plain and you can mix in your favorite herbs and garlic yourself once it's softened.


I linked this recipe up with other blogs that offer some great ideas/recipes:

Confessions of a Mother Runner & Tina Muir
Huckleberry Love
New Mrs. Adventures




Sara’s Nutty Kale Salad

nutty kale salad

With the holidays just approaching, and the load of carbs and sugary goodness that means “Thanksgiving” upon us, I think you may be seeing more recipes with kale in them here at HAG!

I have to balance the rest of my day with good and healthy food in order to be able to indulge in the best of the season’s treats without gaining weight or feeling laden down with no energy.  Balance people.  It is the way to have your cake AND eat it too!

My sister is notoriously the most healthy person in my family, and probably that I even know.  So this is a recipe that she brings to most get togethers of ours, and we have come to expect some version of it, which quickly disappears every time!  You can change it up using different ingredients, but the idea is to chop the kale very fine and then the grain and nuts, lends an addictive texture and taste that I just want to eat and eat!  Like my body is actually craving the goodness- just unexpectedly delicious.  Keeping it for a day after you make it is even yummier, make this the perfect salad to make ahead and take to work for a couple lunches, or to bring to a dinner party as a salad.

Sara’s Nutty Kale Salad


  • Small head of kale, chopped fine (about 5 cups)
  • ½ cup cooked quinoa
  • 1/4 cup olive oil
  • 1/8 cup lemon juice
  • 1/8 cup Bragg’s Liquid Aminos
  • ¼ cup ground almonds


To cook the quinoa, bring 3/4 cup of quinoa and 1 1/2 cups of water to a boil and reduce to simmer for 15 minutes. Let cool. Measure out the 1/2 cup for this recipe and put in a large mixing bowl.

To grind the almonds, I use my food processor, and just pulse until roughly ground- you don’t want a wet texture..

In a small bowl, mix to make a vinaigrette: the olive oil, lemon juice and tamari.

Toss the cooked and cooled quinoa with the kale and ground almonds. Add the liquids until just covered with the dressing when combined. Add a few shakes of ground black pepper and serve or refrigerate for up to three days.


That’s it! Gluten-free.  Soy-free.  Kale-full.  Mission-healthy completed.

Gluten-Free Vegan Indian Samosas

So this is a little different for me! Please tell me that I am not the only one who gets a craving for a food that just won’t go away, and NEEDs to have that food, or else it distracts me for a good long while until I GET it!  In my belly!

Falafel is one of those.  Samosas is another.  So here we are.  I have no chickpeas, but I happen to have potatoes, peas, and flour.  Choice made.  That is a tough one…very close.

Howeverrrr. Both are deep fried.  Lovely.  I don’t think I can go that far in the homemade version.  That is what take-out is for.  No one else is eating these tonight, so I may as well make them healthy. Sigh. Anyhoo, let’s go.

I have a crockpot lamb curry going from my post last month.   So even though it was frozen, I put it in on high, and it is ready to go with some millet and these beauties:

Gluten-Free Vegan Samosas

Aren’t they pretty? Well, not as pretty- not even nearly- as deep fried Samosa, but I can’t very well do that in good conscience.  At least not tonight!

I was so inspired by another blog, but I decided to make mine gluten-free.  These are also vegan by the way, so if you are in the “I am the healthiest person on the planet” competition these will fit the bill. HA!

The flour that I used was just the Bob’s Red Mill All-Purpose Flour found in stores or on Amazon

You make the dough from water and this gluten-free flour, and mix until just moistened:

gluten free dough

Once you have the ball flattened and the mixture made, you flatten the ball between two pieces of waxed paper and form a cone in your hand like this:

samosa gluten free dough shaped

Ignore my gross hands…and let’s move on.

You fill it up with the yum-mixture and press the sides and top closed to seal.  Bake for 20 minutes and then you have them ready and waiting for you.  Just like take-out! But healthier…


See how flaky but nicely browned these are? Here’s the step by step, how to make this healthy, gluten-free, vegan, homemade version:

Gluten-Free Vegan Indian Samosas


  • Dough:
  • 1 cup gluten free flour mix (I use Bob’s Red Mill Gluten Free All-Purpose Baking Flour)
  • ¼ cup plus 2 tsp. warm water
  • Dash salt
  • 1 tsp. canola oil
  • Mixture
  • 2 large russet potatoes, peeled and chopped (about 3 cups choppe)
  • 1/2 cup frozen green peas, thawed
  • 2 small peeled and chopped carrots
  • 1/2 tsp.cumin powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1/2 teaspoon coriander powder
  • 1/4 tsp. red chili powder
  • 1/4 tsp. black pepper
  • ½ tsp. curry powder
  • ¼ tsp kosher salt
  • * 2 tsp. canola oil to sauté the mixture, and 2 tsp. to brush the samosas


For the Dough:

In a bowl, add the flour, salt, and oil. Mix well.

Divide the dough to 4 balls. Place on waxed paper and cover with the bowl or a damp towel. Set aside while you make the mixture.

For the Mixture:

Boil the potatoes and at the last 10 minutes of cooking, add the chopped carrot.

Mash both thoroughly- leave some texture

Heat a frying pan and add 2 teaspoons oil.

Add the spices and sauté for a minute. Should be fragrant but not toasted.

Add the potato and the peas in and mix. Let mixture cool.

Putting it all Together:

Prepare a baking sheet with parchment. Set aside. Preheat the oven to 350°.

Take one ball of dough and roll with the rolling pin into a medium thickness circle on the waxed paper.

Cut the circle into half.

Take one-half and fold into a cone. Seal along the fold. Place the cone in your palm, like a large pencil. Fill the cone with 1-2 Tbsp. of the filling.

Wet along the edges of the dough with water if you need to and pinch to seal. Set aside on a baking sheet lined with parchment. Repeat for the rest of the dough and mixture.

Brush the samosas with oil, and bake for 15 minutes, and the bottom rack of your oven. Flip them over, and cook another 5 minutes. Depending on your oven, the samosa might take a bit more or less time.


*Note. If you have a lot of left over filling to dough ratio, you can double the amount of dough made. Or you can save the filling for another time. * *Note 2: If you want, I know you can also fill filo dough or dough shells with the mixture and bake, for a different approach, but still just as tasty!


These will do nicely.  Now all I have to do is make some chutneys to dip them in…next time!