Vegetarian “Stuffing”

Here I am, again, for the first time in years, to share a recipe I made up for Thanksgiving. Why? Well, it turns out it’s delicious.

This was our first Thanksgiving as the official hosts and there were three vegetarians on our guest list. I sort of hate it when people assume that vegetarians can just eat all the stuff other than the turkey and they’ll be fine. Even though our Thanksgiving meal is mostly meat free (Turkey and stuffing the only exceptions) I felt strongly that there needed to be a vegetarian entree that contained more than just the standard carbs.

So I concocted something that would have beans, spinach, veggies, quinoa, walnuts, and cheese. Lots of good sources of protein, nutrients, and flavor. It was quite a hit and there was more than one request for the recipe so I’ll figure that means be making it next year too!

Vegetarian Stuffing

  • 1 & 1/2 cups uncooked quinoa
  • 1 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 3 large celery stalks, chopped
  • 3 large carrots, chopped
  • 1 tbsp chopped fresh:
    • Rosemary
    • Parsley
    • Oregano
    • Thyme
    • Sage
  • 2 cans garbanzo beans (15oz each)
  • 2 packages frozen spinach, defrosted with water squeezed out
  • 2 small apples, chopped
  • 1 & 1/2 cups chopped walnuts
  • 8oz crumbled goat cheese
  • Kosher salt
  • Freshly ground black pepper


  1. Cook the quinoa according to the directions on the package in slightly salted water with a dab of olive oil.
  2. In a large skillet, in extra virgin olive oil, saute the onion, celery, and carrots (sprinkled with kosher salt) over a low heat for approximately 10 minutes.
  3. Add in the freshly chopped herbs and stir, cooking for another 2 minutes.
  4. Turn off the heat and add in the garbanzo beans, drained spinach, chopped apple, and walnuts.
  5. Once cooled toss with goat cheese crumbles and add black pepper to taste. Adjust salt to taste.
  6. Place in a large crock-pot/slow cooker and follow the package instructions to heat before serving.

Serves 12 as a side dish.

I hoping that at least someone out there in cyberspace is wondering where my posting on this blog has gone. Why have I gone so long without a post? Have I given up on the blog?

No, I’ve not given up, but I have put it to the side for a bit and I plan to continue with that for a bit longer. Why? Because I’m starting to get tired of food.

What? Does that sound crazy? Like something I would never say?

Continue Reading »

Sinless Smoothie

I’m going to give you one of those recipes that is really just a list of ingredients. I’m sorry. But it’s simple and straightforward and you should be able to recreate it without defined quantities.

I’m trying to reverse the weight damage that’s been done to me by a stressful school year and my idiotic obsession with things like chocolate, peanut butter, ice cream, and cake, and cake, and, well, cake.

So, I’m trying to kick the sweets, and junk, and fat, and carbs, and everything else that tastes good. It’s not easy. The good side of it is that it’s got my creative juices flowing again because I’m eager to have what I’m eating taste as good as it can so I’m not rummaging in the kids’ left over Easter candy anymore. (Yes, my kids still have Easter candy left. It got mixed in with what was left of their Halloween candy. I’m not kidding. Those two have more self-control than I ever do!)

I just hit a jackpot of sorts because of this smoothie I just made. It’s light yet  filling and rich. It’s low in fat and carbs but high on taste.

Sinless Smoothie

  • Non-fat plain Greek Yogurt (about 3/4 cup)
  • Skim milk (about 1/2 cup)
  • Ice cubes (about a cup)
  • Vanilla (about 1.5 tsp)
  • Cinnamon (about 1/4-1/2 tsp)
  • Nutmeg (about 1/4 tsp)
  • Splenda (about 1 tbsp)

  • Put all ingredients in the blender and blend until smooth.


Preparation time: 2 minute(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein, Gluten free

Number of servings: 1


I unabashedly stole the base of this recipe from my friend Susan’s Nutella Booze Balls. But since I changed or omitted every ingredient other than the butter I think it calls for a new recipe. Continue Reading »

When someone I love has a birthday I bake a cake. It’s that simple. It would be so nice to be able to leave it at that, except I can’t… I’m a meddler, and a talker, and in general I can’t leave well enough alone. So, here goes… Continue Reading »

These granola bars aren’t pretty, but they taste great. They are gluten free, which means The Boy can eat them, and they are actually made with Sunbutter (a peanut butter like paste made from sunflower seeds and are therefore peanut and tree nut free!) which is why the title has peanut butter in quotation marks. It’s just that to convince The Boy to try them I had to lie and say it was peanut butter because he just recently discovered his love of peanut butter and has been eating it by the spoonful. Continue Reading »

This recipe is the magical combination of outstandingly good and incredibly easy. Nope, that’s an understatement, it’s basically fool proof. And if you like regular oatmeal and haven’t tried steel cut oats then you are in for a real treat. Continue Reading »

Gluten Free Apple Roll

Last year after our Passover Seder I took the leftover charoset and turned it into a rolled cake that I served my family a few days later on Easter. It was so good I was thinking about it all year and eagerly awaiting the leftovers so I could once again make this cake. Until I remembered the whole “gluten-free-thing” and then I started wondering what to do. Continue Reading »

Well, the world has come a long way since my husband’s Great-grandmother was diagnosed with Celiac Disease 100 years ago (or thereabouts, I don’t now the exact date). In those days the only way to go gluten free was to simply stop eating breads, cookies, cakes, or anything that was made with wheat, barley, rye, spelt, or faro. In some ways it was easy: just cut out everything that’s not meat, fruit, or vegetable. That also sounds pretty healthy. But in a way it was no doubt harder: cutting out everything that’s not meat, fruit, or vegetable. See what I mean? Continue Reading »

If you tell me you don’t like mozzarella sticks and that you do not have a lactose intolerance I’ll call shenanigans. Seriously. Everyone loves them. Maybe you don’t want to eat them because they are fattening, but you still love them. But there are other hidden dangers of the mozzarella stick: the gluten in the coating. Continue Reading »

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