gluten free

Roasted Okra Fries

INGREDIENTS

  • 1 pound fresh okra
  • avocado oil
  • sea salt (or try smoked salt!)

INSTRUCTIONS

  • Preheat oven to 375 degrees. If you have a convection setting, use it. 
  • Slice off the woody stem ends of the okra, then slice them lengthwise.
  • Place on a baking sheet and drizzle with oil. Toss them with your hands and spread them out so there is just a single layer on the pan. If you have too many, use two pans.
  • Sprinkle on the salt. It should take about a teaspoon. 
  • Bake for 30-45 minutes, or until edges are crispy. Check on them halfway and move them around if you notice uneven browning. They should brown lightly, avoid burning. 
  • Enjoy as a snack or a side dish.

Serves 4-6 

Chili Lime Chicken Drumsticks with Zucchini

INGREDIENTS

  • 1 lime (juiced)

  • 1 orange (juiced)

  • 1 tablespoon avocado oil (plus extra for veggies)

  • 1/2 sweet onion (finely diced)

  • 1 teaspoon sea salt

  • 1 tablespoon chili powder

  • 1 teaspoon black pepper

  • 1 teaspoon cumin

  • 2 lbs chicken drumsticks (look for level 2-4 at Whole Foods)

  • 4 zucchini, sliced in half lengthwise

  • sea salt & black pepper (to taste)

INSTRUCTIONS

  • Combine the lime juice, orange juice, olive oil, onion, sea salt, chili powder, black pepper and cumin in a bowl. Mix well.
  • Add drumsticks to a large ziplock baggie or glass container. Add in the marinade. Seal the bag and shake well. Place in the fridge to marinade up to 24 hours.
  • Slice your zucchinis in half lengthwise. Toss in a splash of olive oil and season with sea salt and black pepper to taste. Set aside.
  • Preheat oven to 350 degrees. 
  • Add drumsticks to a baking sheet and roast for 30 minutes or until the thermometer reads 165 degrees.
  • Add the zucchini to the baking sheet at the halfway point.
  • Serve over a bed of mixed greens and garnish with herbs like chopped cilantro if you like. Enjoy!

Butternut Squash Pasta

INGREDIENTS

  • 1 fresh, small, butternut squash, peeled and chopped

  • 2 tablespoons avocado oil, divided

  • ¾ cup unsweetened & unflavored almond milk (Try MALK)

  • 1 tablespoon arrowroot powder

  • 6 tablespoons nutritional yeast, or more to taste

  • 2 teaspoons Dijon mustard

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ tablespoon fresh lemon juice

  • 1 teaspoon sea salt & ground black pepper to taste

  • 2 cups brown rice pasta

  • 2 cups vegetables of choice (chopped kale, spinach, broccoli, or peas)

INSTRUCTIONS

1. Preheat oven to 425F. Line a baking sheet with tin foil. Drizzle chopped squash with avocado oil, salt and pepper. Roast for about 40 minutes, uncovered, or until tender.

2. Meanwhile, prepare the “cheese” sauce in a pot on the stove top. Add avocado oil over low-medium heat. In a bowl, whisk together milk and arrowroot powder until clumps are gone. Add into pot and whisk. Stir in nutritional yeast, dijon, garlic powder, onion powder, lemon, sea salt & pepper. Whisk over low heat until thickened, about 5-7 minutes or so.

3. Cook your pasta according to package directions.

4. In a blender, blend the sauce with 1 cup of roasted squash. Be sure to leave ventilation at the top of the blender when blending warm ingredients. Place a kitchen towel over the vent and hold gently with your hand, starting on low speed, working your way up to speed.

5. Add cooked, drained, and rinsed pasta back into the pot, along with “cheese” sauce & veggies. Serve warm.

Serves 4

Recipe modified from Oh She Glows

This recipe is vegan & gluten free and can be modified however you like.

You will have leftover Butternut Squash. It makes a great side or addition to a fresh salad.

 

 

Pulled Pork & Cauliflower Tacos

I wanted to call these leftover tacos but then I realized you may be seeing a few varieties of leftover tacos so I'm being more specific. I like to make a larger piece of protein and a big batch of veggies I can pick on during the week for meals. Having SOME prep is KEY to creating balanced meals during the week. Last night I made a braised pork loin and a big batch of roasted cauliflower. So naturally, I turned the leftovers into tacos for lunch. If you are from Austin, you know you can legally turn anything into a taco. This flavor profile is not traditional but I think you will find it super tasty. 

First Prep Pork and Cauliflower:

It looks like a tostada but it folds, I promise.

It looks like a tostada but it folds, I promise.

SIMPLE PULLED PORK

INGREDIENTS

  • 1 pork loin roast (or a full pork shoulder)
  • 3 cups broth (veggie or bone)
  • sea salt and pepper

INSTRUCTIONS

  • Preheat oven to 275 degrees
  • Season roast with salt and pepper
  • In a heavy pot (dutch oven) brown pork on both sides. (There should be enough fat on the meat, but if it is really lean add 1 teaspoon oil to sear)
  • Add liquid and cover. 
  • Cook for 3 hours or until pork pulls apart. 

(You can also do this in a crock pot, but I feel it dries out a little more in the crock pot)

ROASTED CAULIFLOWER

INGREDIENTS

  • 1 head of cauliflower
  • 1/2 cup Texas Olive Ranch Garden Herb Olive Oil (A special olive oil adds flavor and makes all the difference)
  • 1 egg yolk
  • 1 cup parsley, chopped
  • sea salt to taste

INSTRUCTIONS

  • Whisk egg yolk, sea salt, parsley and oil in a large bowl until well combined. Set aside.
  • To prep the cauliflower cut into quarters, remove the stem. Then cut each quarter into 6-8 pieces. 
  • Toss cauliflower in the oil mix. 
  • Spread on a baking sheet and roast at 350 degrees for 30-45 minutes, until lightly browned. Stir the cauliflower half way through cooking time. 

*Serve pulled pork and cauliflower with a nice big salad and any condiments of your choice for dinner. 

LEFTOVER TACOS (The real reason you are here!)

INGREDIENTS

  • 1 cup pulled pork
  • 1 cup cauliflower (chopped small)
  • Daiya mozzarella cheese (or regular jack cheese)
  • 10 leaves of fresh mint, chopped (don't count...just go with your gut)
  • 2 red radishes, sliced thin
  • 2 almond tortillas (or regular...do what you want)
  • salsa of choice, optional

INSTRUCTIONS

  • Reheat pork and cauliflower in a pan. 
  • Meanwhile, start warming tortillas with cheese, like you are making a quesadilla. 
  • Layer on warm pork and cauliflower. 
  • Top with radishes and mint
  • Serve with your favorite salsa 
  • It looks like a tostada but it folds, I promise. 

Taco recipe makes 2 tacos, but you will have plenty leftovers to use. 

 

 

 

Carrot Bread

On this rainy day, we wanted a little comfort food for breakfast. WARNING: This recipe contains sugar. (gasp!) Sweet is one of the 6 tastes according to Ayurveda, an ancient medicinal practice. In the right dose, sweetness promotes happiness, contentment, calmness, cheerfulness and love. Are we saying eat sugar every day? No, of course not. Let's not overthink this too much, OK. As always use the best ingredients you can afford and find. This recipe is delicious with a cup of tea and a good book. 

INGREDIENTS:

  • 1/3 cup organic brown sugar
  • 2/3 cup organic cane sugar
  • 2 cups all-purpose gluten-free flour
  • 1 cup shredded carrots (we used carrots from Farmhouse Delivery)
  • 3/4 cup coconut oil
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 pasture raised eggs 
  • 1/2 cup chopped cashews
  • 1 teaspoon vanilla
  • pinch of salt

INSTRUCTIONS

  • Combine sugar, eggs, oil, and vanilla in a bowl. Whisk until well combined. 
  • Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 
  • Mix in carrots and nuts. 
  • Pour into bread pans and bake at 350 degrees for about 45-55 minutes. 

Ancho Chili with White Beans & Kale

This chili uses pureed dried chili peppers instead of chili powder. It makes a huge difference in flavor. 

INGREDIENTS

  • One pound ground grass-fed beef
  • 1 head kale, washed, stem trimmed, finely chopped 
  • 1 can cannelleni (white beans), drained and rinsed
  • 1 cup diced tomatoes (fresh or from the box)
  • 1/2 sweet onion, diced
  • 2 cloves garlic, chopped
  • 2-3 large dried ancho chili peppers (stem and seeds removed)
  • 1 tablespoon smoked/sweet paprika
  • 1 tablespoon cumin
  • 1 teaspoon sea salt + more to taste
  • 2 cups broth (beef or chicken) + more to taste
  • 1 tablespoon grass-fed butter or oil of choice

The Good Stuff: We like to top our chili with avocado. Other options include cilantro, a sprinkling of cheese, and some Beanitos chips. Add what you like! 

INSTRUCTIONS

  • Soak the peppers in water while you prep/chop your veggies.
  • In a 3-4 quart pot over medium heat, add oil, onions and a pinch of salt. Cook for 5-10 minutes until soft.
  • Add garlic, beef and another pinch of salt. Cook for another 10 minutes, using a wooden spoon to break up the meat. 
  • Add kale, beans, tomatoes, cumin, paprika and 1 tsp salt and give it a stir. Turn the heat down to low.
  • Take your soaked peppers and blend them with 2 cups broth in your blender or food processor. Blend until smooth. 
  • Add the liquid to the chili and give it a stir. Turn heat back up to medium and bring to a simmer. Cook for 10-15 minutes. If you think it needs a little more liquid, add more liquid. 
  • Taste for seasoning and adjust as needed.

Makes 4-6 servings.

Ancho Avocado Chocolate Tart

CRUST INGREDIENTS

  • 1.5 cups raw walnuts, soaked and toasted
  • 1/4 cup unsweetened cocoa powder
  • 1 heaping (packed) cup pitted dates, soaked and drained
Photo by Michael Schott/iStock / Getty Images
Photo by Michael Schott/iStock / Getty Images

CRUST INSTRUCTIONS

  • Toast your walnuts in a dry saute pan over medium heat.
  • Combine walnuts with pitted dates in a food processor until smooth.
  • Press into a tart/pie pan. No baking necessary!

FILLING INGREDIENTS:

  • 3 large ripe avocados
  • 1 1/2 cup semisweet chocolate chips
  • 1/4 cup (raw pure unsweetened high-quality cocoa)
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon ancho chili powder (optional)
  • 1/2 tsp salt

FILLING INSTRUCTIONS:

● Pit the avocados and put in the food processor.
● Melt the chocolate in either the microwave or on the stove in a double broiler, taking care not to burn it.
● Add melted chocolate, coconut milk, ancho chili powder, vanilla and salt to the avocado in the food processor.
● Pulse until well blended. It should be really smooth. 
● Pour filling into pie crust and refrigerate until set, 20 min-overnight.

WHIPPED COCONUT TOPPING:

  • 1 cup coconut cream (2 cans cooled overnight with the cream scooped off)
  • 1/2 tsp vanilla
  • 1 tablespoon confectioners sugar

Mix with a whisk attachment until you have soft peaks. Serve with tart!

Note: Or, just skip the crust and eat the filling with a spoon. :)


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