Forgot Password       

Sides/Vegetables

Spinach and Cannellini Beans
(adjusted for GF, can also be a main dish)

1 (15oz) can cannellini beans
1 Tbs olive oil
1 slice whole wheat bread or GF brown rice bread
1 onion, chopped
3-4 fresh ripe tomatoes, peeled and chopped or 1 (14oz) can diced tomatoes
1/8 tsp paprika
1 pound bag fresh spinach
1 garlic clove, halved
Salt and ground black pepper to taste

Toast whole wheat bread or gluten free brown rice bread, set aside. In olive oil saute onion and garlic until soft, but not brown, add tomatoes and cook over low heat for minutes. Add spinach and paprika and cook until spinach is wilted. Add cannellini beans, cover and simmer for another 10 minutes. Serve with bread crumbed and sprinkled over the top of spinach and beans.

Oven Roasted Bell Peppers (GF)

6 large peppers of different colors, Red, Green, Yellow
2 Tbs olive oil

Peppers take on a delicious smoky flavor if roasted in a very hot oven. The skins can be easily peeled off and eaten immediately, used on sandwiches or stored in olive oil for future use.

Preheat oven to 450˚ lightly grease a large baking sheet with olive oil. Quarter the bell peppers, remove the cores and seeds. Press the peppers down to be more flat with skin facing upwards. Brush peppers with olive oil and roast on the top shelf until blacken and blistered a little, about 12-15 minutes. Remove peppers to cool. Peel off skins. Serve with favorite main dish.

Makes 4 -6 servings

Zucchini Italian-Style (GF)

1Tbs olive oil
1 Tbs sunflower oil
1 large onion, chopped
1 garlic clove, crushed
4-5 med zucchini, cut into 1/2" slices
2/3 cup GF chicken or vegetable stock
1/2 tsp chopped fresh or dry oregano
Salt and Ground black pepper to taste
Chopped fresh parsley to garnish

Heat oils in large frying pan and saute the onion and garlic over med-high heat for 5 minutes. Add zucchini and cook for 4 more minutes until just begin to be brown. Stir in stock, oregano and seasoning and simmer uncovered gently for 8-10 minutes. Spoon zucchini into dish, sprinkle with parsley and serve.

Makes 4 servings

Stuffed tomatoes with Wild Rice and Corn (GF)

8 med tomatoes
1/2 cup corn
2 Tbs white wine
1/4 cup cooked wild rice
1 clove garlic, minced
1/2 cup grated LF cheddar cheese or soy cheese
1 Tbs chopped fresh cilantro
Ground pepper to taste
1 Tbs virgin olive oil


Cut tops off the tomatoes and remove seeds with small spoon. Scoop out all the flesh and chop finely. Preheat Oven to 350˚F. Put the chopped tomato in a pan, add corn and white wine. Cover with lid and simmer until tender, drain. Next, mix together all the remaining ingredients except olive oil. Spoon mixture into tomatoes, piling high over the top. Sprinkle the oil over the top, arrange tomatoes in baking dish and bake for 15-20 minutes. Let cool for a few minutes before serving.

(GF)- Gluten Free, recipes adjusted to fit gluten free diet, please contact the Cycle Diet Dietitian if attempting a gluten free lifestyle for the first time.