recipe

Hearty Three Cheese Lasagna [grain-free]

Lasagne Alo Wellness  

The last time I wrote was over three months ago, so this is me apologizing. I have missed you! Life has thrown us some curve balls and the past few months have been a rollercoaster of emotions. Through it all, I have been reminded of the Lord’s steadfast love and grace and am hopeful and have peace knowing His plan is perfect. All things happen for a reason and this precious verse has given us joy in one of the most difficult chapters in our lives…

 

Joy of the Lord

 

One day I will share with the world our journey, but for now we will continue to heal, grow and press forward.

On a lighter note, let’s talk food! Today I have a delicious and nourishing recipe that is very close to my heart. We’re talking about lasagna my friends. And if you knew my family you would know that when we do lasagna, we mean business.

At a family member’s baby shower a few weekends ago, my Italian grandma made three gigantic pans of lasagna. I’m talking you almost need two people to hold the pans. Yah. They took her an entire day to put together because the sauce cooked- All. Day. Long.

At our wedding, we had incredible lasagna made by the fabulous Chef Cory Gheen filled with puffy layers of ricotta and fresh mozzarella cheese {not gluten-free, but I most definitely made sure I enjoyed a piece}. And you better believe we had an assortment of butters to dip whatever you’d like in! Oh, and that Italian grandma I spoke of earlier, she made meatballs in a vegetarians kitchen and moved serving platters around on the tables to fit her big, old pot full of meatballs. My husband and I giggled to ourselves as our vegetarian friends and family raved about how tasty those meatballs were…oopsies.

Bottom line, love me some lasagna. The problem these days {in my educated state} is that 1) I avoid gluten and most grains, 2) I try to keep my carbs down to keep my blood sugar working for me, not against me and 3) I don’t really love pasta anymore, I have totally lost my taste for it. What’s a girl to do but put her big girl panties on and recreate this family favorite, minus the gut busting, blood sugar boosting, fat packing lasagna noodles and hormone-anti-biotic laden cheese.

Let’s try this with fresh, real, chemical-free ingredients. Let’s make a meal that nourishes. And comforts. And adds to our health.

Oh yes, and it's fall...

 

fall produce

 

In this beautiful fall season, I absolutely adore the multitude of squashes available. Spaghetti squash fits right into the mix and is perfect for all things grain-free pasta! This pasta alternative is perfect for individuals looking to lose weight, those with blood sugar imbalances (7g carbs per cup of spaghetti squash vs. 37g carbs per cup of whole wheat spaghetti), gluten allergy and anyone looking to eat good food. How about that? If you haven't tried it yet, this is your recipe! 

Simple. Delicious. Nutritious. I'm in.

 

spaghetti squash

 

This recipe is best enjoyed with people you love. Take it outside, light some candles, put on your favorite relaxing jams and devour. You can thank me later.

 

Dinner outside

 

 

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Dark Chocolate Coconut Biscotti

I love birthdays. It doesn’t matter if it’s yours or mine, I love everything about them! My mom has always gone out of her way made me feel so special so birthdays give me a warm, fuzzy feeling. This year was a wee bit different. The day I look forward to for most of the year was muffled by the roar of Loma Linda's transition to a new electronic access portal (aka our online charting/scheduling/billing system). The stress level associated with this big move was off the charts and the anticipation leading up to it was hard to handle. And wouldn't you know, "go-live" landed smack dab on my birthday...yipee! I wrote the day off long before it ever arrived. Sad. Day.

I figured I deserved a little something special so I decided to treat myself to one of my favorite morning goodies...grain-free style! Biscotti is delicious dunked in a raw milk cappuccino or along side your favorite hot tea. I have never made biscotti before, but I thought I would test out a recipe using y favorite, almond flour.

Biscotti1

Those of you who attend my monthly Whole Foods Gluten/Dairy/Soy-free cooking class know that almond flour is my go-to grain-free flour. This recipe is easy (as all almond flour recipes tend to be) and can be changed to fit your own flava! I used unsweetened, shredded coconut to boost the nutrient value and dark chocolate…well…because it’s my birthday!

Biscotti3

Dark Chocolate Coconut Biscotti

¼ cup coconut oil, melted

¼- ½ cup raw honey

2 organic eggs

1 tbsp vanilla

3 cups blanched almond flour/meal (I love Bob's Red Mill or Honeyville brands)

¼ tsp sea salt

1 tsp baking soda

Dark chocolate, coarsely chopped

½ c. pecans, chopped

½ c. shredded coconut, unsweetened

Dried fruit (cranberries or raisins), optional

Preheat over to 350. Blend wet ingredients with a hand mixer or KitchenAid until frothy, about 2-3 minutes. In a separate bowl, mix together almond flour, salt and baking soda. Add dry ingredients into the wet and mix thoroughly. Fold in chocolate, pecans and coconut. Form dough into two 9 x 3 inch logs, place on parchment paper and place on a baking sheet. Bake for 25-30 minutes or until edges are lightly brown. Let cool for 1 hour. With a serrated knife, cut logs on a diagonal and place pieces back on parchment paper and bake for about 15 minutes, flipping once.

Biscotti2

Allow to cool and proceed by dunking one into your favorite morning beverage!

Remember, I would LOVE to work with you! Find out about the incredible impact nutrition can have on your life! Contact me at alowellnessredlands @ gmail . com to set up your complimentary Health Consult!

Alo Wellness