Dawna Stone

You Can Have A Better Life

wheat-free

Quinoa & Chickpea Salad

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Sometimes the hardest part of preparing a lunch or dinner meal is figuring out what you’re in the mood for. When in doubt, my go-to is a quinoa bowl full of my favorite foods. In this case, I put together chickpeas, kidney beans, carrots, and celery. A simple combination that satisfies my craving for a healthy, filling lunch that keeps me happy all afternoon.

To top it off, I put together an easy dressing with ingredients I had on hand. I love balsamic vinegar and with a dash of salt, pepper and oregano, I was able to add just the right amount of flavor.

P.S. Looking to jump start your healthy eating? Join me for a quick and simple 5-Day-Detox.

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Quinoa & Chickpea Salad
Servings
2
Servings
2
Quinoa & Chickpea Salad
Servings
2
Servings
2
Ingredients
Salad
Dressing
Servings:
Instructions
  1. Cook quinoa according to package directions. Cover and refrigerate until chilled.
  2. Add the chickpeas, beans, carrots, celery, and sea salt to the quinoa and toss to mix.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, sea salt, black pepper, and oregano. Pour the dressing over the quinoa mixture and toss well to combine. The salad can be stored in the refrigerator for 2 to 3 days.
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Roasted Vegetable Soup

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I am always looking for different and creative ways to integrate vegetables into my family’s diet. (With a 6- and 8-year-old at home, I’ve discovered that I need to somehow keep veggies interesting). This Roasted Vegetable Soup recipe incorporates 8 fresh vegetables and simple herbs to create one amazing combination. Roasting the veggies before pureeing brings out their sweetness and intensifies their natural and delicious flavors.

I find that this soup hits the spot after a few weeks of indulging during the holidays. It's a great recipe to take with you into the New Year!

I hope you enjoy the soup! If you want to jump start your healthy eating, join me for a 5-day detox.

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Roasted Vegetable Soup
Servings
4
Servings
4
Roasted Vegetable Soup
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the vegetables in ¼ x ¼ x 2 inch pieces and place in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. (Note: you will need several baking sheets to accommodate all the vegetables. The sweet potatoes often take longer than the other vegetable so make sure to place them on their own tray.)
  3. Roast the vegetable for approximately 25 minutes at 400 degrees, turning once. Increase temperature to 425 degrees and roast for an additional 10-15 minutes or until vegetables are tender.
  4. In a large saucepan, combine vegetable broth and roasted vegetables. Bring to a boil and simmer for 10 minutes. Transfer to a high-speed blender and puree in batches. Season with salt and pepper as needed.
  5. Sprinkle with chopped basil and serve.
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Almond Crusted Chicken Breast

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It's sometimes challenging to get my young kids to eat a healthy chicken meal. Like most kids, they tend to prefer fried chicken nuggets; so when I place a standard grilled chicken breast on their plates, I brace myself for complaints. Having this in mind, I tasked myself with creating a delicious chicken recipe that the whole family will enjoy while still providing nutritional benefits.

This crispy almond crusted chicken uses a splash of extra-virgin olive oil (eliminating the need for butter or peanut oil) and skips the white flour that is standard in most recipes. The end result is a gluten-free, nutty-tasting chicken that's awesome on its own or atop a bed of greens. Feel free to add your favorite veggies, squash, or grains to create a heartier meal.

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Almond Crusted Chicken Breast
Servings
4
Servings
4
Almond Crusted Chicken Breast
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a large bowl, combine the almond meal, oat flour, paprika, onion powder, oregano, salt and garlic powder and set aside.
  2. In a medium bowl, whisk the eggs and set aside.
  3. Pound the chicken to an even thickness (about ½ inch) by placing the breasts between 2 plastic bags or sheets of plastic wrap and hitting the thick part of the chicken with a flat meat pounder or rolling pin.
  4. Dip the chicken breasts into the egg mixture. After dipping chicken into the egg, dip into the dry mixture so that it is evenly covered.
  5. In a deep skillet, heat the oil on medium-high heat. Add the chicken to the skillet and cook for 6 to 8 minutes on each side or until cooked through. Time will depend on the thickness of the chicken.
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Gluten-Free Cherry Vanilla Oat Bread

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If you’re like me and love the combination of cherry and vanilla, you’ll be head-over-heels for this Cherry Vanilla Oat Bread. It’s not too sweet which makes it the perfect breakfast choice, but it’s just sweet enough that it also makes a great mid-afternoon snack or after-dinner treat.

With two little kids at home, I’m always well stocked on bananas, as they’re a quick grab-and-go snack. But this also means I often find myself with bananas that are too ripe for the kids’ taste. I found a great way to use up my over-ripe bananas and at the same time make my bread recipe extra moist without adding any dairy.

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Cherry Vanilla Oat Bread
Gluten-Free, Dairy-Free
Servings
12
Servings
12
Cherry Vanilla Oat Bread
Gluten-Free, Dairy-Free
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Preheat the oven to 350°F. Line the bottom and short ends of an 8” x 4” loaf pan with parchment paper or lightly coat with olive oil.
  2. In a medium bowl, whisk together the oat flour, baking powder, baking soda and sea salt.
  3. In a large bowl, whisk the eggs. Add the mashed bananas, honey, almond milk, coconut oil and vanilla extract.
  4. Add the dry ingredients to the egg mixture and stir gently to combine. Fold in all but 10 to 12 cherries.
  5. Pour the batter into the pan and scatter the remaining cherries over the top of the loaf.
  6. Bake for approximately 45 minutes or until a wooden pick inserted in the center of the loaf comes out clean and the top is golden brown.
  7. Set the pan on a rack for 10 minutes to cool. Remove the loaf from the pan and cool completely on the rack before slicing.
Recipe Notes

(Make sure to mash the bananas before you combine them with the other wet ingredients. I’ve made the mistake of just tossing in the bananas before and although it works, it can get a little messy.)

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