Foods High In Iron

Rich and flavorful, this chunky low calorie Middle Eastern eggplant ratatouille makes a delicious side for a family dinner or an inviting appetizer for your next get together.. I love recipes from Middle Eastern countries like like Turkey, Syria, Egypt, Morocco,and Israel which are famous for their tasty eggplant dishes. This family recipe is a middle Eastern classic that is like a stew- tender, satisfying and easy to make. The secret to the recipe is roasting , not frying, the eggplant and veggies. Roasting brings out the vegetable's natural sweetness, saves calories, and is easier on the digestion than frying. This eggplant recipe is my version of one of my mother in laws authentic recipes that she brought with her from the old country. It is so versatile that we enjoy in a variety of ways: Over Baptismal rice or cauliflower rice,  Paired as a side dish with a bean dish,  As a topping for an omelette ( really good)  Or a cold or hot appetizer with crudites or gluten fre...

I was recently served this delicious vegetarian ( and of course gluten free) casserole at my friend Melissa's house that knocked my socks off! As soon as I saw it, it screamed Thanksgiving. As soon as I tasted it, I was in love and knew it would be part of my vegetarian/vegan Thanksgiving Dinner plan for 2016! Not only was the presentation sensational, but all 8 adults at the dinner party raved about it. Thanksgiving was on my mind because I had been trying to plan my menu. Maybe it was the scattered toasted sunflower seeds neatly arranged across the top, the creamy texture of the spinach and rice on the inside, or the brown crusty edges stuck to the four corners. Regardless, I know I couldn't help myself from taking a second helping and eventually asking for the recipe! I was delighted to see how easy it was to make, and I couldn't wait to share it with you on my blog. Melissa is an amazing cook and a thoughtful gracious host. To accommodate my vegetarian and gluten free e...

Still looking for a healthy Thanksgiving side dish ? You might be interested in this low calorie- low carbohydrate delicious, easy to make, casserole for as part of your feast!  It's made from "cauliflower rice", spinach, and pecans! I think we all are a little concerned about packing on extra pounds during the holidays. With this recipe, you can indulge and enjoy all the flavor without carbs. It's quick and easy to make too, and it can be made in advance and just warmed up before eating. It never ceases to amaze me how many different ways one can use cauliflower- It certainly is the great impostor. In the past I've made cauliflower rice pizza crusts , cauliflower rice bread sticks , and cauliflower rice snow patties. This recipe is no different- the cauliflower rice gives the impression that it is actually rice!! How did it come out? Fabulous!! Same delicious flavor without the carbs-  This is a must for Thanksgiving- Author: Judee Algazi @ Gluten Free A-Z Blo...

I know I made falafel crackers last week , but this is a totally different recipe. It's lighter and crispier than the previous recipe, so you might want to give these a try.  I had never made crackers before last week, but they are really fast, easy, and fun to make. A batch of these 50 crackers from start to finish took me under 30 minutes ( I didn't count the 15 minutes of chill time). In addition, they are gluten free, dairy free, egg free and delicious. We love falafel and it's interesting spices,  so naturally I knew we would love these tasty falafel flavored crisps. What makes them taste like falafel? The chick pea flour, the sesame seeds, the cumin, the turmeric, the coriander and the spice blend called za'atar. What is za'atar or zahtar? Za'atar is a prepared spice blend that is used in many Middle Eastern countries.Although the recipes might vary, Za'atar may be made of any of the following spices: ground thyme, oregano, marjoram, sumac, hyssop an...

How many times have you sliced apples, doused them in lemon juice but they still turn brown an hour later?   That used to happen to me, but no more. Not since I discovered a simple tip that keeps my apple (or pear) slices looking just the way they looked when I initially sliced them, even 4-6 hours hours earlier! This method is so easy and simple, you probably won't believe it! The other day I had a women's group meeting at my house. The meeting was called for 9:30 in the morning, so along with coffee and muffins I decided to serve some apple slices and cheddar cheese. I bought a bag of beautiful organic gala apples apples. I left on the peel, made thin slices, put them on a plate, and stored them in the refrigerator for about 3 hours before I served them.  However, I did do one other thing when I initially sliced the apples! As I was slicing them,  I tossed the apple slices into a large bowl of water to which I had added 1/4 cup of salt. YES- you read that correctly...

This is an interesting gluten free snack idea and entertaining idea !  Can you imagine crackers that taste like falafel! For those of you who have tasted falafel before, you know you are in for a treat. For those who have never had falafel, you will have to trust me on this one. I assure you that the recipe is truly flavorful and is reminiscent of falafel. I found this recipe on a blog called May I Have That Recipe - a delightful blog created by two sisters who post vegetarian, vegan, and kosher recipes. This recipe happens to be gluten free as well - as many of their recipes are; many of their other recipes can be easily adapted to be gluten free. The Flour There are different types of gluten free flours that you can use to make gluten free snacks. This recipe calls for G arbanzo bean flour  ( chick pea flour) which can be found online or in most health food stores or health food isles in the supermarkets. I like this Garbanzo bean flour :  Bob's Red Mill Garbanzo Bean F...

Halloween is definitely the season for too much candy and an overload of sugar. No matter how hard we try we just can't seem to avoid it. There are some things you can do. If you are having a party at home or at school, why not focus on some Halloween type snacks that are good for you and fun too! These ideas are gluten free/ grain free and can be made vegan.  I was visiting my friend Gail and she served this adorable vegetable dip with cup up vegetables. Everyone oohed and ahhed at her easy and clever display that was totally sugar free and healthy. This could be done with humus, dip, or even guacamole. You could use any kind of cut up veggies and any color pepper. Gail used toothpicks to hold the olives in place for the eyes and nose. Gail also served these adorable bananas made into ghosts and these little tangerines made into pumpkins with just a piece of celery for the stem. She used dark chocolate chips for the eyes. She said she just pressed them in and they stuck. Along wit...

Tis the season to be experimenting with a variety of butternut squash recipe s. One of my favorites is this medley of roasted butternut squash cubes,  pecans, and dried cranberries in a maple syrup sauce that are dusted with cinnamon and vanilla. Can you imagine??? There is something about pecans that I just love, especially when they are added to a casserole. The pecans in this dish are candied, which adds a extra sweetness to the entire dish. Paired with the tart cranberries and lots of cinnamon, the flavors are heavenly.  This could be a perfect recipe for Thanksgiving since it tastes as good at room temperature as it does out of the oven. My good friend Laura always reminds me that dishes that can be eaten at room temperature work best for entertaining since it frees up the host and the oven.  I know the holiday is still six weeks away, but it's good to start planning in advance.  This recipe was given to me by My daughter -in- law Wendy  who does a lot wit...

Sorrel is a leafy green that looks similar to spinach but has a powerful lemony flavor. It can be cooked and eaten like spinach or made into a soup. Either way, sorrel is tangy and delicious.  This recipe for homemade sorrel soup, or "Schav" as my Russian grandmother called it, is a simple family recipe that my grandmother made in the old country. I never thought that I would actually ever make Schav despite that my grandmother, mother, and father ate it regularly when I was growing up. I never even tried it as a child. My family ate two versions: a chilled schav or warm schav. Since it's fall, I sharing the hot version. Guess what I received at my CSA today ! You got it- close to a pound of  sorrel leaves! When I first noticed the sign saying sorrel leaves at my CSA, something clicked. I remembered them from my grandmother's soup.  So today, I made my own schav for the first time using my grandmother's recipe with the sorrel leaves, potatoes, and leeks from my ...