I’m crazy about balsamic vinegar reduction as a sauce on anything from roasted vegetables to fish. Drizzling it on food makes an ordinary dish burst with flavor and adds a little elegance to boot. Plus, it’s so easy to make. In this recipe, I used Holland House balsamic vinegar, brought it to a boil on the stove top, and then simmered it until it was reduced by half. Easy!

This pizza recipe is inspired by a gluten free pizza I had at Udi’s PIzza Café Bar in Arvada, Colorado and a Caramelized Onion & Fig Mini Pizza I had when I visited the I Can’t Believe It’s Not Butter test kitchen back in 2010.

I made this gluten free using Udi’s Gluten Free pizza crusts. If you’re not gluten free, feel free to use whatever pizza crusts you wish. Or you can make your own using my healthy whole wheat pizza dough recipe.

Goat Cheese Pizza with Caramelized Onions, Baby Greens and Balsamic Reduction

Makes 1 personal sized pizza

Serves 2 as an appetizer or 1 as an entrée

Ingredients:

• 2 cups Holland House balsamic vinegar
• 1 large onion, sliced thin
• 2 tablespoons low saturated fat, buttery spread
• 1 premade pizza crust
• 2 ounces goat cheese
• 12 ounces baby greens
• 2 teaspoons pine nuts

Directions:

1. Pour balsamic vinegar into a small saucepan and bring to a boil over high heat. (Make sure to watch carefully to avoid a messy boil over.)
2. Quickly reduce heat to medium low and simmer uncovered until vinegar is reduced by half and thickens slightly.
3. While your balsamic vinegar is reducing, heat a large skillet over medium high heat. Add buttery spread to skillet to melt.
4. Add onions and reduce heat to medium. Slowly sauté onions until they turn slightly brown and are caramelized. Be careful not to burn onions. Reduce heat and add more buttery spread if needed. When onions are done, remove skillet from stove top and set aside.
5. Set oven to 425 degrees F.
6. Place pizza crust on a cookie sheet or pizza pan.
7. Using a spreader or offset spatula, spread a thin, even layer of goat cheese on pizza crust. If goat cheese is too hard to spread, put it in the microwave on high for 10 seconds to soften.
8. Add an even layer of baby greens on top of the goat cheese layer.
9. Carefully sprinkle pine nuts evenly over pizza.
10. Cook for 10-12 minutes until greens start to wilt and pizza crust and cheese are heated through.
11. Remove pizza from oven and drizzle balsamic vinegar over it. Apply a light or heavy drizzle depending on your individual taste.
12. Slice pizza and serve.

Note: Leftover balsamic vinegar can be stored in the fridge for a couple of weeks and reheated slightly to drizzle on vegetables, fish, chicken, beef and more!

Win a meal makeover from the Meal Makeover Moms and Holland House

Interested in getting an opportunity to talk with the Meal Makeover Moms about your mealtime challenges, have a favorite dinner recipe made over, and win a new set of cookware?  If so you may want to enter the Holland House/Meal Makeover Moms Sweepstakes.

The sweepstakes is running through the beginning of June. All you need to do is go to the Holland House Facebook page, like it and then enter the contest.

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Disclosure: Mizkan, the parent company of Holland House, provided compensation for this post. All opinions are my own

Goat Cheese Pizza with Caramelized Onions, Baby Greens and Balsamic Reduction #glutenfree #HollandHouseCW is a post from: This Mama Cooks! Stop by for more healthy recipes!

I cannot believe we’re moving to Athens, Georgia in less than two weeks! We’re trying to cut down on the amount of stuff to pack, so the kids and I are in the process of consuming all the foodstuffs we can. That’s why I discovered one last package of venison in the freezer. Surprisingly it was stew meat, which was perfect to make Crock-Pot Hungarian Goulash from Heather of Hezzi-D's Books and Cooks blog for this month’s Secret Recipe Club assignment!

Yes, another slow cooker recipe for the Secret Recipe Club post. This is the third in a row after last month’s Healthy Slow Cooker Hoppin’ John and March’s Healthy Slow Cooker Pumpkin and Bean Chili. Hope you don’t mind, but when you have a small kitchen like I do in my temporary Boulder apartment, a slow cooker comes in handy!

I only made a few changes to Heather’s recipe. To make it gluten free, I used starch instead of flour and served it on quinoa instead of egg noodles. I also used coconut palm sugar instead of brown sugar ,, sea salt instead of regular table salt, and smoked paprika instead of regular paprika. Feel free to use whatever substitutes you wish depending on your food sensitivities and what you have on hand.

Healthy Slow Cooker Hungarian Goulash

Print
Recipe

Ingredients

• 2 pounds lean stew meat (beef or venison), cut into 1 inch cubes
• 1 onion, sliced
• 2 cloves garlic, minced
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon coconut palm sugar
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon dry mustard
• 1 1/2 cups water
• 1 tablespoon corn or rice starch
• 2 cups cooked quinoa

Directions

1. Place the meat in a 5 quart slow cooker and cover with the sliced onion.
2. Combine the garlic, ketchup, Worcestershire sauce, coconut palm sugar, salt, pepper, smoked paprika, and dry mustard. Stir in the water and mix well. Then pour mixture over the meat in the slow cooker.
3. Cover and cook on low for 6 to 8 hours. If mixture gets dry, add more water (1/2 cup at a time).
4. Just before serving, remove a couple of tablespoons of liquid from the slow cooker and put into a small bowl. Add corn or rice starch and stir until dissolved. Pour starch mixture into the slow cooker and stir until goulash thickens.
5. Spoon goulash over quinoa and serve.

Prep Time: 15 - 20 Minutes

Cook Time: 6 - 8 Hours

Total Time: 6:15 - 8 Hours 20 Minutes

Nutrition Grade B+ from CalorieCount

Weight Watchers POINTS = 8

Servings: Serves 6

• Calories: 412
• Calories from Fat: 46
• Total Fat: 5.1g
• Saturated fat: 5g
• Unsaturated fat: .1g
• Sodium: 681mg
• Total Carbohydrates: 46.7g
• Sugar: 8.5g
• Fiber: 4.5g
• Protein: 41.7g

More from the Secret Recipe Club!

Want to join the Secret Recipe Club? You can sign up here.

Healthy Slow Cooker Hungarian Goulash with Quinoa #secretrecipeclub #glutenfree is a post from: This Mama Cooks! Stop by for more healthy recipes!

I recently started a discussion, More Ways to Save When Buying Gluten Free Foods – Buying in Bulk, at the Udi’s Gluten Free Community. Some of my tips included shopping at warehouse stores and asking for case discounts at your favorite health food store.

I also mentioned Amazon's Subscribe & Save service, and wanted to make sure you knew about it as well.

Amazon’s Subscribe & Save

With Amazon's Subscribe & Save, you can get 5 to 15% off and free shipping on automatic monthly deliveries. All you need to do is select an eligible item, choose a quantity and delivery schedule, then create your subscription. (In most cases you can choose to have deliveries every month, every two months, etc., up to once every six moths.)  Easy!

Afterwards, Amazon will automatically place your orders and deliver them to you at the interval you select. You can easily change the flavor or size of an item, skip a delivery, or get an extra delivery when you need it. In addition, there are no commitments, obligations, or fees and you can cancel a subscription at any time.

I love  Amazon's Subscribe & Save because it help me purchase healthy and gluten free foods that I normally buy at a better price than I get at my grocery store. For the harder to find items, I don’t have to spend time driving to far away health food stores either.

However, using Amazon's Subscribe & Save does mean that I have to buy in bulk most of the time, but that’s OK because I have the storage room to do so. If you don’t, trying going “halfsies” with a friend, coworker or family member.

Some of my favorite Subscribe & Save products

• Erewhon Crispy Brown Rice Cereal (Gluten Free, Organic)
• Bisquick Pancake and Baking Mix, Gluten-Free
• Bob's Red Mill All-Purpose Gluten-Free Baking Flour
• Udi's Gluten Free Granola, Original
• Glutino Gluten Free Original Crackers
• Madhava Organic Blonde Coconut Sugar
• Madhava Organic Agave Nectar - Amber
• Native Forest Organic Light Coconut Milk
• Sweet Leaf Vanilla Creme Flavored Liquid Stevia

What other ways do you save on gluten free products?

How else do you save on gluten free products? Let’s discuss below at Udi’s Gluten Free Community!

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Disclosure: As a Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

How to save more money on your favorite gluten-free and healthy foods #gfcommunity is a post from: This Mama Cooks! Stop by for more healthy recipes!

For people living with lactose intolerance, Mexican food can be a problem because of the sour cream and cheese used. Luckily, Redwood Hill Farm and Green Valley Organics products like lactose-free sour creams, kefirs and yogurt that can be used in many Mexican dishes like Chilled Avocado Soup with Roasted Corn and Pico de Gallo Garnish (featured below), Chicken Tinga Tacos with Avocado Chile Crema and Chipotle Lime Slaw, and Individual Tres Leches Cakes - three terrific recipes for Cinco de Mayo.

Their Green Valley Organics real dairy products are lactose and gluten free. Their Redwood Hill Farm line of yogurt and kefir is made from Grade A goat milk, which is easier to digest for many people who are lactose sensitive since goat milk contains 25% less lactose than cow’s milk.

I love the ideas of cold soups in hot weather, don’t you? This lactose and gluten free recipe features the nutritional goodness of both avocado and pico de gallo. To save time, buy premade pico de gallo at the store.

If you’re lactose intolerant, have you tried Green Valley Organics or Redwood Hill farm products yet?

Chilled Avocado Soup with Roasted Corn and Pico de Gallo Garnish

Recipe and picture courtesy of Redwood Hill Farm

Print
Recipe

Ingredients

• 1 tablespoon vegetable oil
• 2 ears of corn, roasted on a grill and removed from cob OR
• 1 cup corn, fresh or frozen and thawed
• 1 large tomato, halved with seeds removed
• 1 small white onion, finely chopped (divided)
• 1/4 cup chopped cilantro
• 4 teaspoons seeded and chopped jalapeno pepper (to taste, divided)
• 3 limes, juiced (divided)
• 3 ripe avocadoes, pitted and peeled
• 2/3 cup frozen peas
• 1 cup Redwood Hill Farms Plain Kefir
• 1/4 cup chopped cilantro
• 1/3 to 1/2 cup warm water or gluten-free chicken broth
• Salt to taste

Directions

1. To roast the corn on the stovetop, heat oil in a sauté pan over medium high heat. Add fresh or frozen and thawed corn kernels and cook 5 to 7 minutes, until the corn is golden and toasted. Set aside.
2. To make the pico de gallo, chop tomato in to very small pieces and mix with onion (put 1 tablespoon onion aside for soup), cilantro and 2 teaspoons jalapeno pepper (to taste). Stir in lime juice from 2 limes and roasted corn, Add salt to taste and set aside.
3. To make the soup, place avocados, peas, kefir, cilantro, 1 tablespoon onion, 2 teaspoons jalapeno (to taste) and juice from 1 lime in a blender. Puree until smooth. Add warm water or chicken broth to thin out the soup. Add salt to taste.
4. Divide soup between four or six bowls and top with roasted corn and pico de gallo garnish. Serve with your favorite hot sauce.

Nutrition Grade N/A from CalorieCount

Weight Watchers POINTS = 6

Servings: Serves 4 to 6

• Calories: 285
• Calories from Fat: 162
• Total Fat: 18g
• Saturated fat: 2g
• Unsaturated fat: 16g
• Sodium: 134mg
• Total Carbohydrates: 23g
• Sugar: 11g
• Fiber: 12g
• Protein: 8g
• Cholesterol: 1mg

Healthy Cinco de Mayo: Chilled Avocado Soup #lactosefree #glutenfree is a post from: This Mama Cooks! Stop by for more healthy recipes!

To close out National Grilled Cheese Month, I’ve partnered with Horizon Organic and Udi’s Gluten Free on a Grilled Cheese Recipe challenge using Udi’s Gluten Free breads and Horizon Organic Cheese to make the perfect grilled cheese sandwich recipe.

Inspired by my recent trip to Hawaii, I wanted to incorporate tropical flavors of pineapple, guava, mango and coconut along with Udi’s Millet Chia for it’s crunchy nutty taste and Horizon Organic’s Cheddar Slices. For the tropical flavors I used a variety of fruit spreads and jellies – St. Dalfour Pineapple & Mango, Proud Pepper Jelly Co.’s Hot Pineapple Habanero, and Hawaiian Sun’s Guava Jelly.

I wanted to add some greens, so included some interesting veggies I found at my local grocery store – Sprouts Extraordinaire’s Zesty Sprouts (Sweet Clover & Radish”) and Paradise Farms’ “Baby” Sunflower Greens. The sprouts were sweet and crunchy, while the baby sunflower greens were slightly bitter and crunchy.

Now I realize that some of these products may be hard to find in your area, so feel free to substitute any kind of tropical fruit jam or jelly for the ones I used, and whatever type of sprouts or  baby greens you have available in your grocery store. Many of these products can be found online or at places like Whole Foods or Trader Joe’s, too.

How do you cook up your grilled cheese sandwich?

Usually I make grilled cheese on my two burner griddle pan. However, it’s in storage until we move into our house in Athens, GA. Luckily, our furnished apartment in Boulder came with a small George Forman grill. I’ve been using it to grill steaks, brats and carne asada. It’s also perfect for making panini style grill cheese sandwiches in just a few minutes since the grill cooks both sides of the sandwich simultaneously.

Since the George Foreman grill is non-stick, you only need to spread a thin layer of buttery spread on the outside of your grilled cheese sandwich to give it that “greasiness” we all love, but without all the saturated fat of real butter. You could also take cooking spray and apply it to the outside of your grilled cheese sandwich to cut back on a few calories.

In my Tropical Grilled Cheese Sandwich recipe, I use a little bit of Earth Balance’s Organic Coconut Spread to give my grilled cheese a tropical flavor. If you can’t find Earth Balance’s spread, use a thin coating of coconut oil instead.

Looking for more gluten free recipes and tips? Check out Udi's Gluten Free Community!

Tropical Grilled Cheese Sandwich

Makes 1 sandwich

Ingredients:

• 2 pieces of Udi’s Gluten Free Millet Chia bread
• coconut oil or spread
• your favorite tropical fruit spread, jelly or jam such as pineapple, mango or mango
• 2 slices of Horizon Organic Cheddar Cheese
• sprouts or baby greens

Directions:

1. Heat up griddle pan on stove top using medium lheat.
2. Place bread on a plate or a cutting board.
3. Apply a thin layer of coconut oil or spread to each slice. Flip bread over.
4. Apply a thin layer of your favorite tropical fruit spread to the bread.
5. Cover one piece of bread with a layer of cheese.
6. Apply a small handful of sprouts or baby greens on top of the cheese.
7. Cover with second piece of cheese.
8. Then cover with the second piece of bread, fruit spread side down.
9. Place sandwich on heated griddle pan. Cook until bread is toasted a light brown and cheese begins to melt.
10. Flip sandwich and cook until other side is toasted a light brown.
11. Remove from griddle pan and serve for lunch, dinner or a snack.

________________
Disclosure: I'm a Udi's Gluten Free Community leader and received sample product from Udi's and Horizon Organic to facilitate this recipe.

Tropical Grilled Cheese Sandwich #glutenfree #gfcommunity is a post from: This Mama Cooks! Stop by for more healthy recipes!

As I promised a few days ago in my post for Gluten Free Asian Cobb Salad, here’s another San-J recipe by Carol Kicinski of Simply Gluten Free. This would be a terrific gluten free dish for Meatless Monday as it’s vegetarian and vegan friendly.

Also, even though Carol’s directions are to serve it hot, I bet it would make a terrific summer time cold pasta salad dish, too.

Gluten Free Spicy Ginger Tofu Noodle Salad

By Carol Kicinski of Simply Gluten Free

Serves 4 as entrée and 6 as appetizer

Ingredients:

• 1/3 cup San-J Gluten Free Tamari Ginger Dressing
• 1 teaspoon garlic powder
• 1/2 teaspoon (more if you want it spicier) red pepper flakes
• 1 pound gluten free brown rice fettuccini style pasta
• Gluten free non-stick cooking spray
• 1 pound firm tofu
• 4 ounces shitake mushrooms, stems removed and sliced
• 1 English (hothouse) cucumber
• 1 bunch cilantro, coarsely chopped
• 4 green onions, thinly sliced on the diagonal
• 1 red bell pepper, cut into small dice
• Salt & pepper
• 1 teaspoon sesame seeds

Preparation

1. Whisk together the San-J Gluten Free Tamari Ginger Dressing with the garlic powder and red pepper flakes.
2. Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and rinse with hot water. Add the dressing and toss to coat.
3. While the pasta is cooking pat the tofu dry with paper towels and cut into
4. 1 inch pieces. Heat a large skillet over medium-high heat. Spray the pay heavily with non-stick cooking spray and add the tofu pieces. Let cook for
5. 1 – 2 minutes undisturbed or until they are golden brown. Flip the pieces over and continue cooking until browned on all sides. When the tofu is done, remove from the skillet, add to the pasta and add the mushroom slices to the hot skillet and cook until browned, stirring often, about 2 – 3 minutes. Add the mushrooms to the pasta.
6. Peel the cucumber, cut in half lengthwise, scrap out the seeds with a spoon, cut into thin slices and add to the pasta. Reserve some of the chopped cilantro for garnish and add the rest to the pasta along with the green onions and bell pepper. Toss everything together and season with salt and pepper to taste. Garnish with the reserved cilantro leaves and the sesame seeds.

Recipe and photo used with permission. © 2012 San-J International. All rights reserved.

Gluten Free Spicy Ginger Tofu Noodle Salad #glutenfree #meatlessmonday #vegan is a post from: This Mama Cooks! Stop by for more healthy recipes!

I’ve been baking challenged since I moved to Colorado, with it’s high elevation and lack of humidity, 11 years ago. Gluten free baking has made cooking even more challenging – to the point I rarely bake or only use gluten free mixes.

If you have some questions – or some tips to share – join me TONIGHT at Udi’s Gluten Free Community for a live online discussion about gluten free baking. I’ll be joined by Lynn (Lynn's Kitchen Adventures), Sommer (A Spicy Perspective), Alta (Tasty Eats at Home) and Jennifer (Savoring the Thyme) who will have tips and product recommendations to share on alternative flours, gluten free recipes, kitchen tips, and more.

See you tonight at the Gluten Free Community at  5 pm PT | 6 pm MT| 7 pm CT | 8 pm ET HERE, or you can participate in the chat below when it goes live.

Looking forward to chatting with YOU soon!

_________________
Disclosure: As a Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

Let’s chat about gluten-free baking! TONIGHT 5 PM PT | 8 PM ET #gfcommunity #glutenfree is a post from: This Mama Cooks! Stop by for more healthy recipes!

Like most people following a gluten free diet, I have to avoid many brands of soy sauce when cooking Asian dishes since they usually contain wheat. That’s why I recommend using San-J’s tamari sauces, which are certified gluten free. But did you know that San-J also has a line of gluten free Asian salad dressings?

I didn’t and wanted to let my GF readers know about them by sharing some healthy salad recipes by Carol Kicinski of Simply Gluten Free. Carol created these recipes to take flavorful advantage of San-J’s gluten free Asian salad dressings, and I’ll be sharing a few more of her recipes later this month.

Gluten Free Asian Cobb Salad

By Carol Kicinski of Simply Gluten Free

Serves 4 as entrée and 6 as appetizer

Ingredients:

• 1 cup San-J Gluten Free Tamari Sesame Dressing – use divided
• 3 tablespoons honey
• 1 pound boneless skinless chicken breasts (2 – 4 depending on size) Kosher or fine sea salt and pepper
• 1 tablespoon olive or vegetable oil
• 6 cups shredded Napa cabbage
• 2 cups shredded romaine lettuce
• 2 cups shredded carrots
• 1 red bell pepper, cored, seeded and finely sliced
• 1 bunch green onions, thinly sliced on the diagonal
• 1 English (hot house) cucumber, halved lengthwise and thinly sliced
• 1 teaspoon sesame seeds
• 1/4 cilantro leaves

Directions:

1. Combine 1/2 cup San-J Gluten Free Tamari Sesame Dressing with the honey and place in a large plastic food storage bag. Add the chicken breasts, toss to coat and marinate in the refrigerator for 30 minutes to 12 hours.
2. Remove chicken breast from the refrigerator and discard the marinade. Pat the breasts dry with paper towels and season with salt and pepper. Heat a large skillet over medium-high heat and coat the bottom of the pan with the oil. Add the chicken breasts; cook for 2 minutes or until golden browned, flip and cook for another 2 minutes. Cover the pan; lower the heat to medium and cook for another 4 – 8 minutes depending on the thickness of the chicken breasts. Let sit for 5 - 10 minutes then slice thinly.
3. Combine the Napa cabbage with the romaine and place in a layer on a large platter. Arrange the chicken slices, carrots, red pepper, green onions and cucumbers on top of the cabbage/lettuce mixture in rows. Sprinkle with a little more salt and pepper, the sesame seeds and the remaining dressing.
4. Serve immediately.

Recipe and photo used with permission. © 2012 San-J International. All rights reserved.

Featured at:

Gluten Free Asian Cobb Salad #glutenfree is a post from: This Mama Cooks! Stop by for more healthy recipes!

I want to thank my regular readers for their patience the past few weeks as I haven’t been posting as many recipes as I’d normally would. It’s been a time when the personal gets in the way of the professional due to selling our home in February, moving to temporary quarters in Boulder in March, and traveling to Athens, Georgia to house hunt. (I was also on a trip to Honolulu to do some food writing for the folks at Sea Cuisine – more on that soon!)

While I was in Athens, I indulged in local Southern cuisine from barbecue to grits (smothered and chopped – thank you very much!) While I was there I discovered pickled and fried okra, pickled watermelon rinds, and a dish called Hoppin’ John. It’s a combination of two staples of Southern food – black eyed peas and collard greens.

Both foods are packed with nutrition. According to Self Nutrition Data, black eyed peas are low in saturated fat, cholesterol and sodium and a good source of fiber, protein, folate, thiamin, iron, magnesium, phosphorus and copper. (The one drawback is that they're very high in calories.) Collard greens are low in saturated fat, very low in cholesterol, and a good source of fiber, protein, and many vitamins and minerals.

Healthing up Southern cooking

I’m looking forward to our move to Georgia and sharing healthy versions of Southern recipes with my readers. That's why I was so excited to find a recipe for Hoppin John Vegetarian Black Eyed Peas done in a slow cooker at Kristi Arnold’s blog Veggie Converter, my assigned blog for this month’s Secret Recipe Club post.

Kristi’s recipe is very healthy already, but since I’m not a vegetarian, I decided to add smoked turkey sausage to her recipe after consulting Kristi’s original sources. (Traditionally, smoked ham hocks are used.) I kept the sausage whole instead of chopping them up, so you can decide how much sausage you want to eat and can keep a better eye on portion size. Also, I used canned black eyed peas instead of dried to make the recipe even more convenient for busy folks. I served it on quinoa, but feel free to use rice - brown, of course - which is more traditional.

And the Bacon Salt that Kristi recommends? Awesome stuff! I love how it added bacon flavor – and no calories and saturated fat – to the recipe.

Healthy Crockpot Hoppin' John

Note: you can health up this recipe even more by using vegetable broth, cutting back on the sea salt, and adding more tomatoes, onions and collard greens. While I loved the addition of quinoa, it can be eliminated, too, if you're watching your calorie count. And the sausage? Feed it to your skinny friends or the dog!

Print
Recipe

Ingredients

• 4 (15.5 ounce) cans black eyed peas, drained and rinsed
• 4 cups chicken broth
• 1 (13.5 ounce) package smoked turkey sausage, keep whole
• 1 (14.5 ounce) can diced petite tomatoes and diced green chilies
• 1 medium onion, chopped (about 3/4 cup)
• 1 bunch collard greens, rinsed chopped and ribbed
• 1/2 teaspoon sea salt
• 1/2 teaspoon Bacon Salt
• 1/4 teaspoon black pepper
• 2 cups cooked quinoa

Directions

1. Empty the cans of black eyed peas into a colander place in the sink. Drain and rinse until the water runs clear.
2. Place black eyed peas, chicken broth and turkey sausage in the six quart slow cooker.
3. Stir in tomatoes with chilies, chopped onion, and collard greens.
4. Add sea salt, Bacon salt and black pepper. Stir thoroughly.
5. Cover and cook on low for 8-10 hours until sausage is cooked through.
6. Serve over quinoa.

Nutrition Grade B from CalorieCount

Weight Watchers POINTS = 13

Servings: 10

• Calories: 646
• Calories from Fat: 56
• Total Fat: 6.2g
• Saturated fat: 1.3g
• Unsaturated fat: 4.9g
• Sodium: 1115mg
• Total Carbohydrates: 136.6g
• Sugar: 8.4g
• Fiber: 51.2g
• Protein: 56.4g
• Cholesterol: 27mg

More from the Secret Recipe Club!

Want to join the Secret Recipe Club? You can sign up here.

Healthy Slow Cooker Hoppin’ John #secretrecipeclub is a post from: This Mama Cooks! Stop by for more healthy recipes!

I’ve just returned from two trips – one to Athens, Georgia and the other to Honolulu, Hawaii. I had a great time eating the local cuisine and visiting grocery stores, fish stalls, and farmer’s markets.

Living in Boulder, Colorado, I definitely notice that gluten free is a huge trend out here. Yet I didn’t see that in Athens or Honolulu. Instead, both places (like Colorado) are into locally grown, sustainable and organic foods. They’re also into honoring their local culinary traditions – Southern cooking in Athens and Polynesian and Asian foods in Honolulu. Both places also offer vegan and vegetarian dishes at hole in the wall as well as fine dining establishments.

Athens is certainly as hip as Boulder and Honolulu is a major tourist destination. So I was slightly surprised that gluten free foods weren’t readily available in either place.

Is gluten free a trend in your area?

Let’s discuss this at Udi’s Gluten Free Community below!

.

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Disclosure: As a Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.

Is gluten-free a culinary trend where you live? #gfcommunity #glutenfree is a post from: This Mama Cooks! Stop by for more healthy recipes!