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Roasted brussels sprouts

Roasted brussels sprouts (Photo credit: Wikipedia)

Created by: Amie Valpone, HHC, AADP, author of The Healthy Apple is a Manhattan based Culinary Nutritionist, Personal Chef, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free ‘Clean’ recipes for the home cook.

Gluten-Free, Vegetarian, Vegan, Dairy-Free

Serves 4

Ingredients

Directions

  1. Heat oven to 450 degrees F.
  2. On a baking sheet, toss zucchini, Brussels sprouts, and garlic with olive oil; season with salt and pepper. Roast until golden brown; approximately 30 minutes.
  3. In large pot, cook pasta according to package. Drain pasta and return pasta to pot.
  4. Add roasted vegetables to pasta; mix well to combine.  Add remaining ingredients; gently toss to combine. Serve with additional Parmesan.
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by Amie Valpone, author of THE HEALTHY APPLE

Serves 4

Ingredients

  • 1 Tbsp. chili powder
  • 1/4 cup fresh sage, finely chopped
  • 1 Tbsp. honey
  • Pinch of sea salt and pepper
  • 1 one-pound salmon fillet with skin
  • 1 (9 oz. container) Maninis Gluten Free Lemon Thyme Linguini
  • 2 cups fresh kale, finely chopped
  • 1/2 cup Greek plain yogurt
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. ground flax seeds

Directions

  1. Heat the broiler.
  2. In a small bowl, combine chili powder, sage, honey, sea salt and pepper; mix well to combine.  Press mixture onto the skinless side of the salmon. Broil salmon, skin side down about 10 minutes.
  3. Meanwhile, in a large pot, cook pasta according to package. Reserve 1/4 cup cooking water; drain pasta. Return it to the warm pot, add kale, and toss.
  4. In a bowl, mix together Greek yogurt, balsamic vinegar, flax seeds and pasta water.
  5. Transfer pasta to serving dish; top with salmon and a drizzle of balsamic mixture.

All recipes are on Petitchef

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by Amie Valpone, author of The Healthy Apple

Amie Valpone, HHC, AADP, author of The Healthy Apple is a Manhattan based Culinary Nutritionist, Personal Chef, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free ‘Clean’ recipes for the home cook.

Amie has developed recipes using Maninis Gluten Free products and we are honored to share them with you.

Serves 6

  • 6 Tbsp. olive oil, plus more for baking dishes
  • ½ tsp. each sea salt and ground pepper
  • 1 (9 oz. container) Maninis Gluten Free Fresh Spaghetti
  • 1 tsp. olive oil
  • 2 boneless, skinless chicken breasts, halved horizontally
  • 2 garlic cloves, minced
  • 3 cups 1 % milk (or dairy free alternative)
  • 12 medium white mushrooms, sliced
  • 1 cup fresh baby spinach
  • 1/2 cup fresh cranberries
  • 1 cup Greek plain yogurt (or dairy free alternative)
  • ¼ cup fresh basil, finely chopped
  • 2 Tbsp. sesame seeds

Directions

  1. Preheat oven to 400 F.
  2. Oil a large baking dish with olive oil.
  3. In a large pot of boiling salted water, cook pasta per directions on package; drain and return to pot.
  4. In a large skillet, heat oil over medium heat. Season chicken with salt and pepper; cook for 5 minutes per side. Thinly slice chicken; set aside.
  5. Add chicken and pasta the baking dish.  Top with remaining ingredients.
  6. Bake, until top is golden brown about 25 minutes. Set aside for 3-4 minutes before serving.

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