Spinach-Feta Quinoa Cakes with Lemon-Dill Yogurt Sauce

Lemon-Dill Yogurt Sauce:

1. 1/2 cup plain Greek yogurt, reduced-fat or whole

2. 2 tablespoons finely chopped scallions

3. 2 teaspoons freshly squeezed lemon juice

4. 2 teaspoons chopped fresh dill

5. Coarse salt and freshly ground black pepper

Quinoa Cakes:

1. 1 tablespoon extra-virgin olive oil

2. 1/2 cup finely chopped onion

3. 2 garlic cloves, finely chopped

4. 5 ounces chopped baby spinach

5. 2 large eggs, beaten

6. 1 1/4 cups cooked quinoa

7. 2 ounces crumbled feta cheese

8. 1 tablespoon chopped fresh dill

9. 1/4 teaspoon grated lemon zest

10. 1/4 teaspoon freshly ground black pepper

11. 1/2 cup bread crumbs

DIRECTIONS:

Lemon-Dill Yogurt Sauce:

1. Whisk together the yogurt, scallions, lemon juice, and dill in a small bowl. Season to taste with salt and pepper. Cover and refrigerate the sauce for at least 1 hour to allow the flavors to meld.

Quinoa Cakes:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 4 minutes. Add the spinach and cook, stirring often, until wilted, about 3 minutes. Transfer the mixture to a medium-size bowl.

2. Add the eggs, quinoa, feta, dill, lemon zest, and black pepper and mix well. Mix in the bread crumbs and let the mixture sit for a few minutes to allow the bread crumbs to absorb some of the moisture.

3. Heat the panini press to medium-high heat. (I’m just going to use a frying pan because i don’t have a Panini grill and these look too good to miss out on)

4. Form quinoa patties about 2 1/2 inches in diameter and 1/2 inch thick. Place the patties on the grill, in batches if necessary, and close the lid. Grill the patties until they’re cooked through and browned on the outside, 4 to 5 minutes. Serve warm with lemon-dill yogurt sauce.

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Gluten Free Day 1 – Chewy Ginger Cookies

For the next 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe each day. These are perfect appetizers, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!).  Enjoy!

Chewy Ginger Cookies (Gluten, Sugar, and Egg-Free)

Ingredients

1. 2 cups = 480 ml almond flour

2. 3 tablespoons erythritol crystals

3. 1 tablespoon ground organic ginger

4. 40 drops vanilla stevia

5. 4 oz = 115 g cream cheese

Directions

1. Preheat the oven to 250 °F or slightly lower (100 °C).

2. In a large bowl, mix the almond flour, erythritol and ginger.

3. Add the vanilla stevia drop by drop, so that the drops are well apart from each other.

4. Add the cream cheese, mix and knead until smooth.

5. Divide the dough in 4 – 5 pieces. Take one piece at a time for handling. You can keep the rest of the dough in the fridge.

6. Place the piece of dough on a baking sheet lined with parchment paper and place another parchment paper on the dough.

7. Roll out the dough until it is approximately 1/5 inch (0.5 cm) thick, remove the topmost parchment paper and cut out cookies using your preferred cookie cutter.

8. Transfer the cookies with a spatula or cheese slicer to a baking sheet lined with parchment paper and bake for some 30 minutes, or until golden brown but not too brown.

9. Let cool completely on the parchment paper.

10. Glaze with low carb lemon glaze if you like.

Lemon Glaze

Ingredients

1. 1/2 cup = 120 ml powdered erythritol

2. 1 tablespoon egg white powder

3. 1 – 2 tablespoons freshly squeezed organic lemon juice

4. 10 drops liquid stevia

Directions

1. In a small bowl, combine the powdered erythritol, egg white powder, 1 tablespoon lemon juice and the stevia and stir until smooth.

2. Add more lemon juice drop by drop if you prefer thinner consistency.

3. Apply the glaze on completely cooled cookies with a spoon or a tip of a knife.

4. Place the cookies on a plate or cooling rack and let the glaze dry and harden for several hours, preferably overnight. The glazed cookies shouldn’t touch each other.

5. Store the possible leftover glaze in an airtight container in the fridge. Use within a couple of days. Remember: the fresher, the better.

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Award Winning Turkey Chili

Ingredients

1. 1 cup dried pinto beans

2. ½ cup dried black beans

3. ½ cup dried red kidney beans

4. 6 (14.5 ounce)cans diced tomatoes

5. 2 (14.5 ounce) cans chicken broth

6. 2 large onions (1 chopped, 1 quartered)

7. 4 large cloves garlic

8. 3 celery stalks, cut into thirds

9. 1-2 hot peppers to taste – such as jalapeno, Serrano, or habanero

10. 1 green pepper, chopped

11. 1 red pepper, chopped

12. 1 yellow pepper, chopped

13. 1 tablespoon semi-sweet chocolate chips

14. 2 tablespoons olive oil + 1 tablespoon

15. 1¼ teaspoons cumin

16. 1 tablespoon paprika

17. 2 teaspoons ancho chili powder

18. 1 teaspoon granulated garlic

19. 1 tablespoon kosher salt

20. ½ tablespoon cracked black pepper

21. 1 pound (99% lean) ground turkey, browned and cooked

Instructions

1. Cook all dried beans together according to package directions. Set aside.

2. In a large Dutch oven, pour cans of tomatoes and chicken broth and turn heat on low.

3. In a food processor fitted with a metal blade – add garlic, celery, hot peppers, and the quartered onion. Add about a ladle full of some of the juice from the pot and process on high until smooth. Place into the pot with the chicken broth and tomato mixture. Next, add green pepper, red pepper, yellow pepper, chocolate chips, 2 tablespoons of the olive oil, cumin, paprika, ancho chili powder, granulated garlic, salt, and pepper. Simmer for 3-4 hours. Add in the beans during the last hour or so of cooking time.

4. In a large pan, heat the remaining 1 tablespoon of olive oil on medium-high heat. Add ground turkey and fully cook. Stir turkey into the pot of chili right before serving.

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