Tag archives for gluten-free

3 Healthy Rainbow Roll Recipes

Today we’re making 3 fresh rainbow rolls are that great for Spring & Summer. We’re kicking things off with my vegan tofu rolls and then following those up with my fresh shrimp rolls and my “fruit roll-ups”!

Vegan Tofu Rolls
2 tablespoons sesame oil
1 extra firm tofu brick, cut into strips
2 tablespoons hoisin sauce
10-12 rice paper rounds
2 red peppers, thinly sliced
1 mango, sliced into strips
1 cup julienned carrot
1/4 cup cilantro
Salt and freshly cracked black pepper
Optional Peanut Lime Sauce

Heat the oil in a skillet over medium high heat. Add the tofu strips and cook, until they are golden on all sides, 2 to 3 minutes per side. Once they are golden, add the hoisin sauce and cook for another 30 seconds. Set the tofu aside and allow it to cool before assembling the rolls.

To build the rolls, soak the rice paper rounds, one at a time, in tepid water for 10 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each fruit and vegetable. Top with the basil and tofu and begin to wrap. Start by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.

Serve immediately or store in the refrigerator in an airtight container with a damp towel for up to 3 days.

Shrimp Rolls
10-12 rice paper rounds
1lb cooked and peeled shrimp
1 cup julienned cucumber
1 cup shredded red cabbage
1 cup bean sprouts
1/4 cup cilantro leaves
1/4 cup sweet chili sauce for serving

Soak the rice paper rounds, one at a time, in tepid water for 15 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each vegetable. Top with the shrimp and cilantro and begin to wrap. Start by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.

Serve immediately with sweet chili sauce or store in the refrigerator in an airtight container with a damp towel for up to 3 days.

Fruit Roll Up
10-12 rice paper rounds
1 mango, julienned
1 cup julienned pineapple
1 cup sliced strawberries
1 cup sliced kiwis
1/4 cup mint leaves
1/4 cup vanilla yogurt for serving

To build the rolls, soak the rice paper rounds, one at a time, in tepid water for 15 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each fruit and top with the mint leaves. Begin to roll by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.

Serve immediately with vanilla yogurt or store in the refrigerator in an airtight container with a damp towel for up to 3 days.

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The Domestic Geek is Hosted by Sara Lynn Cauchon

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Quinoa Cookies

Quinoa Cookies

Quinoa Cookies

Ingredients

  • 2 cups quinoa cooked
  • 2 ripe bananas, mashed
  • ½ cup peanut butter (or the nut/seed butter of your choice)
  • 1 cup quinoa flakes or rolled oats
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ½ tsp salt

Instructions

  1. In a large bowl, mash banana with a fork.
  2. Mix in peanut butter, maple syrup and vanilla extract.
  3. Add quinoa, quinoa flakes and salt.
  4. Spoon dough onto a parchment lined baking sheet.
  5. Bake at 375º for 20 minutes.
  6. Enjoy!
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Mini Stuffed Peppers

Mini Stuffed Peppers

Mini Stuffed Peppers

Ingredients

  • 4 mini bell peppers
  • 8 turkey slices
  • ½ cup herbed goat cheese OR hummus

Instructions

  1. Cut bell peppers in half lengthwise. Remove seeds.
  2. Fold one slice of turkey in quarters and stuff pepper.
  3. Top with goat cheese or hummus.
  4. Finish with a sprinkle of Greek seasoning.
  5. Enjoy!
  6. **Try with ham and cheese, roast beef and blue cheese or tuna salad.
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Frozen Yogurt Berry Bites

FroYo Berry Bites

FroYo Berry Bites

Ingredients

  • 1 cup berries (strawberries, blueberries, raspberries)
  • 1 cup vanilla yogurt

Instructions

  1. Using bamboo skewers, dip berries into yogurt.
  2. Place dipped berries on a parchment lined baking sheet.
  3. Freeze for at least two hours.
  4. Remove berries from tray and place in a freezer bag.
  5. Store in the freezer for up to six months.
  6. Enjoy!
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Cranberry Pistachio Energy Bites

Cranberry Pistachio Energy Bites

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 9-12

Cranberry Pistachio Energy Bites

These irresistible energy bites are packed with flavour and the perfect snack for someone on-the-go!

Ingredients

  • ¾ cup pitted dates
  • ½ cup pistachios
  • ¼ cup cranberries
  • 1 tbsp shredded coconut

Instructions

  1. Add dates to the bowl of your food processor.
  2. Pulse for 15-20 seconds, until dates begin to break down.
  3. Add pistachios, cranberry and coconut.
  4. Blend until mixture resembles coarse crumbs.
  5. Remove blade.
  6. Roll mixture into one inch balls.
  7. Store in the refrigerator for 5-7 days or in the freezer for up to 6 months.
  8. Enjoy!
http://thedomesticgeek.com/archives/576

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Chocolate Peanut Butter Energy Bites

Chocolate Peanut Butter Energy Bites

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 9-12

Chocolate Peanut Butter Energy Bites

These irresistible energy bites are packed with flavour and the perfect snack for someone on-the-go!

Ingredients

  • ¾ cup pitted dates
  • ½ cup peanuts
  • ¼ cup natural peanut butter
  • 2 tsp cocoa powder

Instructions

  1. Add dates to the bowl of your food processor.
  2. Pulse for 15-20 seconds, until dates begin to break down.
  3. Add peanuts, peanut butter and cocoa powder.
  4. Blend until mixture resembles coarse crumbs.
  5. Remove blade.
  6. Roll mixture into one inch balls.
  7. Store in the refrigerator for 5-7 days or in the freezer for up to 6 months.
  8. Enjoy!
http://thedomesticgeek.com/archives/575

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Apple Spice Energy Bites

Apple Spice Energy Bites

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 9-12

Apple Spice Energy Bites

These irresistible energy bites are packed with flavour and the perfect snack for someone on-the-go!

Ingredients

  • ¾ cup pitted dates
  • ½ cup pecans
  • ¼ cup dried apple
  • 1 tbsp apple butter OR apple sauce
  • ¼ tsp cinnamon

Instructions

  1. Add dates to the bowl of your food processor.
  2. Pulse for 15-20 seconds, until dates begin to break down.
  3. Add pecans, dried apple, apple butter and cinnamon.
  4. Blend until mixture resembles coarse crumbs.
  5. Remove blade.
  6. Roll mixture into one inch balls.
  7. Store in the refrigerator for 5-7 days or in the freezer for up to 6 months.
  8. Enjoy!
http://thedomesticgeek.com/archives/573

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Thai Mango Salad

Thai Mango Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Thai Mango Salad

This tasty Thai salad is totally gorgeous but effortless to make!

Ingredients

  • 1 mango, julienned
  • 1 red bell pepper, julienned
  • 2 carrots, peeled and julienned
  • 2 green onions, finely chopped
  • 1/3 cup peanuts, crushed
  • 1 lime, juiced
  • 1 tsp honey
  • ½ tsp fresh ginger, grated
  • red pepper flakes to taste

Instructions

  1. Combine mango, red bell pepper, carrots, green onion and crushed peanuts in a large bowl.
  2. In a small bowl, whisk lime juice, honey, ginger and red pepper flakes.
  3. Pour dressing over salad and mix well.
  4. Garnish with more crushed peanuts.
  5. Enjoy!
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A smoothie for every day of the week!

5 Delicious Summer Smoothies

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 servings

Calories per serving: Delicious!

5 Delicious Summer Smoothies

These fruity summer smoothie recipes are nutritious and delicious! Enjoy a new flavour every day of the week!

Ingredients

    Yellow Smoothie
  • ½ cup pineapple juice
  • ½ cup Greek yogurt
  • ½ cup frozen pineapple, diced
  • ½ cup frozen mango
  • 1 banana, chopped
  • 1 tsp grated ginger
  • Orange Smoothie
  • ¼ cup orange juice
  • ½ cup vanilla Greek yogurt
  • 1 small orange, peeled and frozen
  • ½ peach, peeled and diced
  • 1 carrot, grated
  • Pink Smoothie
  • ¼ cup almond milk
  • ½ cup Greek yogurt
  • ½ cup frozen raspberries
  • ½ cup frozen strawberries
  • ½ cup frozen watermelon
  • Purple Smoothie
  • ½ cup pomegranate juice
  • ½ vanilla Greek yogurt
  • ½ cup frozen blackberries
  • ½ cup frozen blueberries
  • ¼ cup cherries, pitted
  • Green Smoothie
  • ½ cup almond milk
  • ½ vanilla Greek yogurt
  • ½ avocado, peeled
  • 2 kiwis, peeled
  • 1 handful of baby spinach

Instructions

  1. Add liquid to the blender first.
  2. Add remaining ingredients.
  3. Blend well.
  4. Store in the refrigerator for up to three days.
  5. Enjoy!
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SmoothieFruit2

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