Tag Archives: Gluten Free

Faux Buffalo Wings

19 Mar

Vegan Buffalo Wings Title Picture.jpg

I have a serious infatuation with Buffalo Wing… The hotter the better, and keep them and the beer coming… Sooooo along come Lents again… I’m not having any meat or dairy… So really Pizza and Buffalo Wings are on my mind all day everyday. As you’re reading this, I’m somewhere daydreaming about what pizza I’m eating on Easter 🙂 I’m not into the Soy/Faux Cheese thing so I’m not going to worry about pizza, but I did find via interest and blog reading that cauliflower is a good buffalo wing alternative. Many of them used greek yogurt or almond milk… Again I’m not into the replacement dairy thing, I’d rather just not have it. So I made them yesterday, and then again today… I’m obsessed, and my meat loving husband is actually requesting them now 🙂 Win, Win… So my loyal followers… Here you go!

INGREDIENTS

  • 1 Head of Cauliflower
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 TBSP Kosher Salt
  • 1 TBSP Coarsely Ground Black Pepper
  • 5 Cloves of Coarsely Chopped Garlic
  • 1/2 Cup Flour ( You can use a Gluten Free Flour)
  • 3/4 Cup Frank’s Red Hot Sauce

DIRECTIONS

Pre heat your oven to 450 degrees. Cut your Cauliflower into florets and put into a mixing bowl. Add the Extra Virgin Olive Oil, Kosher Salt, Coarsely Ground Black Pepper and Coarsely Chopped Garlic (DO NOT USE Minced Garlic in a Jar, it’s gross). Mix until all pieces are covered, then add in the flour and mix well.

Step One Buffalo Wings.jpg

Then lay them onto a baking pan. I suggest everyone gets a Silpat Mat for all their cooking and baking needs, it makes clean up easy and you don’t need to use any chemical based products to prevent sticking. Bake for 20-25 Minutes. I like to flip them half way through cooking.

Step 2 Buffalo Wings.jpg

Remove from the oven and add your Frank’s Red Hot Sauce, or other Hot Sauce (if you don’t like the best :)). Put back into the oven for 5 Minutes. Then, serve.

Step 3 Buffalo Wings.jpg

I’m personally not a wing dunker, so giving up dairy, I didn’t need a replacement Blue Cheese or Ranch Dressing. But I know that there are many Vegan options for dressings, I just can’t recommend one since I don’t like the dairy or dairy free options. If you are a meat eater and would like to try my original post for Buffalo Wings here is the recipe to try…

Baked Buffalo Wings Recipe

If there are any other Vegan recipes you’d like me to try, send me an email mrstrainingblog@gmail.com

Until then… Keep Training my friends,

GMW

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Happy St. Potato Cakes

16 Mar

Potato Pancakes

Hi Everyone! I’m sorry I’m so behind on posting right now… I’m replying to your emails as fast as I can… My lent this year is all animal by products… So vegan eating. I’m not big on the replacement options for meat or dairy products. Let me know if you have some suggestions, I’d love to try them! Click on the link below for my post last year with yummy Colcannon Potato Cakes 🙂

Colcannon Potato Cakes.

Happy St. Patrick’s Day

XO- G

Video

Spicy Mushroom Ramen Tutorial

7 Nov

The YouTube Channel is UP & RUNNING!!!
Enjoy the first flipogram to make an easy dinner

XO-
Mrs. Training

Mushroom & Pesto Spaghetti Squash

4 Nov

Happy Monday Readers! I could eat Pasta everyday, but then, well… I’d look like I eat pasta everyday. Spaghetti Squash is what they serve in Carb Rehab. You can cook it and eat with EVOO & Parmesan or with Meatballs & Marinara. It’s truly amazing and takes on the flavor of whatever it is topped with. You can also cook a few ahead of time and refrigerate them to make dinner time quick and easy. I hope you love my Fall Favorite as much as I do!

MUSHROOM & PESTO SPAGHETTI SQUASH

INGREDIENTS

  • 1 Spaghetti Squash
  • 1 TBSP Extra Virgin Olive Oil
  • Kosher Salt & Pepper
  • 4 Cloves Minced Garlic
  • 1/2 Cup Alfredo OR Mashed Avocado
  • 1 Cup Basil Pesto
  • 8 Oz Sliced Crimini Mushrooms
  • 1/4 Cup Low Fat Mozzarella (Optional)
  • Fresh Cut Basil

DIRECTIONS

Pre-heat your oven to 375 degrees.  Using a baking sheet either lay down aluminum foil or your Silpat, mine is from Martha Stewart for $24.99. (You can really find these anywhere that baking/kitchen gadgets are sold, they are awesome and every kitchen should have one.)

Cut your Spaghetti Squash horizontally in half. Using a large spoon scoop out all the seeds and stringy flesh. Drizzle with Extra Virgin Olive Oil OR spray with your Misto. Sprinkle Salt & Pepper all over, then turn them over so the inside is faced down. Cook for 35-40 Minutes.

Step 1.jpg

Turn them  “Spaghetti Side” up and let them cool for 5 Minutes. While it’s cooling turn your oven to BROIL.

Step 2.jpg

Using a fork, flake up all the Spaghetti.

Step 3.jpg

In a Medium sized skillet, over Medium High heat add 1 TBSP of EVOO, Minced Garlic and your Sliced Mushrooms. I prefer to slice by hand so that I can make sure they’re thin and cook quickly. Sauté for 4-5 Minutes.

Step 4.jpg

Then add your Pesto Sauce. You can add Alfredo Sauce or Avocado to make creamy. Cook for 3 Minutes.

Step 5.jpg

Divide the Mushroom/Pesto Mix on the 2 Squash halves.

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You can  top with Mozzarella or not, either way is delicious. Place in the Broiler for 4-5 Minutes.

Step 6.jpg

Top with your Fresh Basil. You can either cut in half…

Step 7.jpg

…or scoop out to plate either way is great.

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This spaghetti squash can be topped with anything that you would put on regular spaghetti. Red sauce, meatballs, sausage, other vegetables… Anything you want, without the carb guilt 🙂

Happy Meatless Monday!

-Mrs. Training

Healthy & Hearty Chicken Tortilla Soup

29 Oct

It’s starting to actually feel like Fall here in Northern California. As soon as it gets cold I want soup it’s delicious and easy to make. Chicken tortilla soup is one of my favorites, there’s so much flavor, you can make it spicy (add diced jalapeño when sautéing vegetables :)) and like chili you get to add avocado, chopped onions and cheese too. Oh, and it’s really healthy so fill yourself up and don’t feel guilty 🙂

CHICKEN TORTILLA SOUP

INGREDIENTS

  • 1/3 Cup Extra Virgin Olive Oil, Divided
  • 1 Yellow or Red Onion Diced (Either works, whichever you prefer)
  • 1 Red Bell Pepper Diced
  • 1 Green Bell Pepper Diced
  • 4 Cloves of Minced Garlic
  • 3 Large Boneless Skinless Chicken Breasts
  • 1 TBSP Ground Cumin
  • 1 TBSP Chili Powder
  • 1 TBSP Granulated Garlic
  • 1/2 TBSP Kosher Salt
  • 1/2 TBSP Cracked Pepper
  • 10 Oz Can of Diced Tomatoes with Green Chiles
  • 8 Oz Can Fire Roasted Green Chiles Diced
  • 64 Oz Chicken Stock
  • (2) 14 Oz Cans of Black Beans Rinsed
  • 14 Oz Can of  Corn Kernels
  • 1/4 Cup Chopped Cilantro

OPTIONAL TOPPINGS

  • Tortilla Strips
  • Avocado
  • Diced Red Onion
  • Cilantro
  • Lime
  • Mexican Blend Shredded Cheese

DIRECTIONS

Steps 1-2.jpg

In a Large Stock Pot over Medium High Heat, add half of your EVOO. Add the Diced Onion, Red & Green Bell Peppers and Minced Garlic sauté for 5 Minutes.

Steps 3-4.jpg

In a Large Skillet over Medium High heat add remaining EVOO and Chicken Breasts. On both sides of the Chicken sprinkle the Ground Cumin, Chili Powder, Granulated Garlic, Salt & Pepper. Cook for 4-5 Minutes on both sides.

Step 5.jpg

Using your handheld mixer, Shred the chicken breasts.

Step 6.jpg

In your Large Pot, add Diced Tomatoes, Diced Green Chiles, Chicken Stock, Black Beans, Corn Kernels and Cilantro. Cover the Pot, bring to a boil and then reduced heat to low. Simmer for 40 Minutes. Before you serve it add more Salt & Pepper to your taste.

Toppings.jpg

Put together a plate for all your Toppings so that everyone can easily personalize their bowl.

Finale.jpg

This can also be made in your Slow Cooker so that you can have dinner ready when you get home from work. Enjoy! Stay warm!

Have a Safe & Happy Halloween Everyone!

XO GMW

Better Than Carmela’s Baked Ziti

7 Mar

If any of you were Soprano’s fans… You know all about Carmela’s Baked Ziti. Legendary. I can’t hear ‘Ziti’ without thinking of Carmela. No matter how great of a cook you are, there’s always one dish that you make better than anyone else in your family or group of friends. The dish that everyone always asks you to bring, or recipe everyone asks for. Depending on if you’re Italian or not will depend on if you actually give it out. Most Italian women only give these recipes up on their death bed, some never do. This was Carmela’s dish… Baked Ziti is many East Coast Italian women’s “dish”. If you’re celebrating something you make it, when someone dies you make it. Traditionally baked ziti has Italian Sausage cut up in it and also uses a meat sauce, but, not only do I not eat the Swine, it’s Meatless Fridays during Lent. So I added some vegetables to not only add a “Meat Like” texture, but also adds secret nutrition for your family. For all of you that are making this for meat eaters, I challenge you to not tell them it’s vegetarian and see if they notice. The other problem with ziti or baked pasta dishes in general is the carb/fat content. So I’ve made this one lean and mean. You can also very easily make this Gluten Free or Vegan. Don’t be shocked if you can’t find actual Ziti at the store, it’s not easy to come across. Use Mostaccioli or Rigatoni, or ANY OTHER Medium Sized Pasta of your Choice.

*Gluten Free- Use Rice Pasta and Tempura Breading instead of Bread Crumbs (make sure they are Gluten Free, not all Tempura is)

*Vegan- Use Soy Cheese

BAKED ZITI RECIPE

  • 16 Oz Box Ziti, Mostaccioli or Rigatoni Pasta
  • 1 TBSP Extra Virgin Olive Oil
  • 1 Zucchini Corsely Chopped
  • 1 Yellow Squash Coarsely  Chopped
  • 1 Large Red Bell Pepper Coarsely Chopped
  • 6 Large White Mushrooms Coarsely Chopped
  • 2 TBSP Minced FRESH Garlic
  • Marinara Sauce (This Recipe costs less than $5, if you MUST, get a Jar of your fav Sauce)
  • 1/3 Cup Pesto Sauce (Homemade or Store Bought)
  • 8 Oz Italian Blend Cheese Shredded
  • 1/2 Cup Bread Crumbs or Tempura Crumbs
  • Low-Fat Mozzarella Shredded
  • Fresh Chopped Basil
  • Parmeasan-Reggiano (To top with after if you like)

INSTRUCTIONS

Preheat Oven to 375 Degrees. In a Large Pot cook your Pasta of choice mine is Barilla Mostaccioli (for Baked dishes) al dente. Drain and set aside.

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In a Large Skillet over Medium heat, add Extra Virgin Olive Oil, Zucchini, Yellow Squash, Red Bell Pepper and Garlic. Cook for 5 Minutes then add Mushrooms, cook until all vegetables are sautéed.

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Now, back in your Large Sauce Pot, add your Easy Marinara Sauce and Pesto Sauce.

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These are the Cheeses I used. Add Italian Five Cheese Blend now…

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Stir continuously until Cheese melts. Stir in Sautéed Vegetable & Cooked Pasta.

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Stir well so that the saucy/cheesy goodness gets all over inside and out of the pasta. Add 1 handful of Basil.

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Using a “Casserole” (I hate that word, still not sure why) dish or any other Baking Dish… Spray with your Misto. Then, add the mixture to your pan. Sprinkle with a handful of Mozzarella.

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Next add Breadcrumbs or Panko Crumbs. Put into your Preheated oven for 30 Minutes.

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Then, you get this yummy-ness.

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Let cool for 30 Minutes (Or as Long as you possibly can :)) Top with Basil Parmesan Cheese and Crushed Red Chilies if you’d like to kick it up a notch!

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GARLIC BREAD

Well, my name is Gina, and I’m a CARB-AHOLIC. It’s not even close to being okay how deep I am into this addiction. Hence why I’m taking a break for Lent. But, prior to that one big change I made 9n the past year is never buying bread for the house. If it’s not there you don’t eat it. Going out to dinner is a different story. So on “Big Dinner” nights as my soon to be likes to call them, I just buy a single roll in the Bulk Bread bins at the grocery store(Usually about 50 Cents). Cut it length wise, butter each side and add freshly chopped Garlic. Then toast for a couple minutes. Now, you won’t go overboard on the bread and you still get to enjoy it. I paired with Balsamic Fig Vinegar.

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I would definitely pair this with more vegetables like a Salad or you can pair with fruit like me. Grapes to be exact… We picked up this AHHMAZZING Ravens Wood 2010 Bedrock Zinfandel on our most recent Sonoma trip. Its from their vineyard that was planted in 1885… Hello FLAVOR TOWN! It isn’t a bargain wine, but it is worth every penny.

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If you need more Meatless Friday Recipes Click Below…

Mushroom Risotto Feast

Easy Thai Yellow Vegetable Curry

Meatless & Tasty Lettuce Wraps

TGIF Pizza Night

A BIG Thank You to all my followers… It makes this Blog so much more fun to do… Especially with all of the International Traffic I’ve been getting (Then I know it’s not just my friends and local stockers)… SHOUT OUT to Canada, Netherlands, Thailand, Indonesia, France, Spain, Italy (Probably Family, CIAO), United Kingdom, Ghana, Israel, Brazil, Australia and the Philippines. LOVE TO YOU ALL!

Go Train Away!

-GMP

Easy Thai Yellow Vegetable Curry

22 Feb

As promised the Meatless Friday Dinner Recipes continue during Lent. Last week I made Mushroom Risotto in case you missed it check it out, very yummy. This one you are going to LOVE! Especially since I’ve made it VERY easy. I make this same recipe with thinly slice Chicken Brest also, it’s very versatile. I change which vegetables I am using depending on what is in season or on sale, DUH 🙂 I’m a BIG fan of Trader Joe’s… They have many of their own version with the different ethnic foods they carry. I know I’m a picky eater, so I’m very extreme with my likes and dislikes… SORRY I’M NOT SORRY. They either nail it… Or they do whatever it is that they did with their “version” of Pirate’s Booty… Which in itself is a travesty… If you can’t get knock off Pirate’s Booty correct, then don’t do it, it’s just not right. Back to the subject, with this Yellow Curry, Trader Joe’s or TJ’s as I like to call it, NAILED IT! Their Red Curry is equally perfected I’m just a bigger fan of Yellow Curry in general.

THAI YELLOW CURRY RECIPE

  • 2 TBSN Extra Virgin Olive Oil
  • 1 Yellow Onion Thinly Sliced
  • 1 Cup Russet Potato Peeled & Cubed
  • 1 Medium Carrot Peeled & Thinly Sliced
  • 1 Red Bell Pepper Thinly Sliced
  • 8 Oz White Mushrooms Quartered
  • 2 Bottles Trader Joe’s Yellow Curry
  • 1 1/2 Cups Broccoli Steamed
  • 1/2 Can Corn Kernels
  • 1 Can Low Fat Coconut Milk
  • 1 Cup French Green Beans Steamed
  • 2 Inch Piece of Ginger Finely Chopped (Optional)
  • Fresh Chopped Basil (Optional)
  • Jasmine Rice or Brown Rice

In a Medium or Large Pot over Medium heat add Extra Virgin Olive Oil. Add Onion and Potato, cook for 2-3 Minutes. Add Carrot and cook another 5 Minutes.

Steps 1-2

Add Red Bell Pepper, stir for 2 Minutes, add Mushrooms and cook for 5 Minutes.

Steps 3-4

This is what the bottles look like from Trader Joe’s, their Coconut Milk is a good price as well.

TJ Curry & Coconut Milk

Add Yellow Curry Sauce and a half Bottle of Water to each Jar used. Mix in Broccoli.

Steps 5-6

Add Corn Kernels and desired amount of Coconut Milk. This all depends on the amount of spice you like. Just add a little at a time until it is exactly to your liking. Cook for 5 Minutes.

Step 7-8

Add Green Beans ( I like to cut them into smaller pieces so they are easily spooned when eating). Bring to a light Boil, cover with your lid and simmer for 20 Minutes.

Steps 9-10

If you like a little extra flavor/spice (Not for the kiddos) add Chopped Ginger before you bring to a Boil. This is one of my Italian Measurements… 🙂 I added “this much”… 🙂

Ginger

And Drummmm Rolllll…. Add your fresh Basil now if you’d like….

Bowled Curry

Then you serve over Rice, Bread whatever you’d like. This Jasmine Rice is Pre-Cooked and just has to be Microwaved for 3 Minutes (Great for Work Lunches). You can also use Brown Rice which is the Mister’s preference.

Jasmine Rice

My other favorite (I gave up wheat/flour for Lent so this is me day dreaming) thing to serve Curry over is Naan. Trader Joe’s has a great fresh Naan for $3.69.

Naan

There you go my Trainers! Thank you for stopping by Mrs. Training, as always, please help spread the word to your friends.  If you have any questions, please ask.

Basil Curry

TGIF!!!!

-Mrs. Training

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