Uncategorized Archive

  • Chorizo and Roasted Poblano Wild Rice Stuffing

    Looking for a unique and delicious stuffing recipe for Thanksgiving? Look no further! This recipe may be gluten free, but it is flavor-full! And like all of our favorite ingredients, this one is adaptable – use bell peppers instead of poblanos, parsley instead of cilantro, eliminate the celery – you get the picture. Make it your own and make some tummies happy this Thanksgiving!


    5 cups unsalted stock (chicken or veggie)

    1 cup uncooked wild rice

    3 poblano peppers, halved and seeded

    2 tablespoons neutral oil

    1 1/2 cups chopped onion

    1/2 cup chopped celery

    2 tablespoons minced garlic

    1 tablespoon ground paprika

    2 teaspoons ground cumin

    6 ounces Mexican chorizo

    1/2 cup chopped cilantro

    2 tablespoons white vinegar

    1/2 teaspoon salt

    1/2 teaspoon black pepper

    1 tablespoon unsalted butter, melted

    2 large eggs


    Bring stock to a boil in a large saucepan. Reduce heat to medium-low; add rice, cover, and simmer 55 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place rice in a large bowl.

    Preheat broiler to high.

    Turn oven down to 350.

    Heat oil in a large skillet over medium-high. Add onion, celery, garlic, paprika, cumin, and chorizo; sauté 12 minutes. Add chorizo mixture, poblano peppers, cilantro, vinegar, salt, and black pepper to rice; toss.

    Combine reserved 1/2 cup cooking liquid, butter, and eggs in a bowl. Add egg mixture to rice mixture; toss. Spoon rice mixture into an 11- x 7-inch glass or ceramic greased baking dish. Bake at 350°F for 25 minutes.

    Adapted from Cooking Light.

  • Blueberry Zucchini Bread

    Post Image

    This fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily made vegan and/or gluten free (see notes). Recipe yields 1 loaf.


    • 1/3 cup melted coconut oil or butter*
    • 1/2 cup honey or maple syrup
    • 2 eggs
    • 1/2 cup milk of choice or water
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1 1/2 cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)
    • 1 3/4 cups white whole wheat flour or regular whole wheat flour (we like Ben Penner organic whole wheat flour)
    • 1 cup blueberries (fresh or frozen)


    1. Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking.
    2. In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
    3. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the blueberries now.
    4. Pour the batter into your greased loaf pan.
    5. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Watch the loaf carefully, it is done when it isn’t jiggly in the middle. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.
    6. This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.


    Recipe adapted from my Cookie and Kate’s healthy zucchini bread recipe.
    Make muffins: Divide the batter into muffin cups (greased or lined with muffin liners, if necessary) and bake at 325 degrees around 23 minutes.
    Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (almond milk works well) or water.
    Make it dairy free: Choose non-dairy milk (I used almond milk) or water.
    Make it egg free: Replace the eggs with flax eggs.
    Make it gluten free: We haven’t tried it ourselves, but we have heard that Bob’s Red Mill’s all-purpose gluten-free mix worked well here.