Pesto Chicken & Pasta (Gluten-Free)

This is a quick-to-fix dish with ground chicken, mushrooms, zucchini and pesto served over gluten-free (or regular) pasta. I used organic corn/quinoa rotini pasta but any pasta you prefer would work well with this dish. You could also use diced chicken thigh meat instead of ground if you prefer. Gluten-free, heart healthy and very tasty.

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Pesto Chicken & Pasta Gluten-Free

Yield: 3-4 servings

½ lb. uncooked gluten-free pasta

2 teaspoons olive oil
1 lb. ground chicken
½ cup basil pesto
1 zucchini halved and sliced
½ yellow onion
6 oz. Crimini mushrooms sliced
2 teaspoons salt
fresh cracked black pepper to taste
3-4 oz. shaved or shredded Parmesan cheese

Cook pasta in salted water till tender. While pasta is cooking, Sauté chicken, onions, mushrooms, zucchini and seasonings in olive oil till chicken is cooked through (165°F).
Stir in pesto. Portion over cooked GF pasta and garnish with Parmesan cheese. Serve

©2016 Aron Bradley
http://www.boomercuisine.com

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Very Yammy Veggie Patties

This is the second veggie fritter recipe on this blog and a very tasty vegan side or main.The white yam adds a sweetness complimenting the zucchini, carrots and cabbage. The Besan (garbanzo flour) is now easier to find in the specialty flour section of most supermarkets. So, as usual please use organic produce if you can. This recipe is: vegan, gluten-free, heart healthy, diabetic friendly, and high fiber.

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Very Yammy Veggie Patties

Yield: 6 servings

1 large white yam peeled
1 medium zucchini (green or yellow)
1 large or 2 small carrots
¼ head of cabbage
1 cup baby kale
¼ large yellow onion
1 tablespoon granulated garlic
2 teaspoons curry powder
2 teaspoons salt

2 cups garbanzo flour
1 tablespoon coconut oil

Fine shred all veggies in a food processor or using a mandoline. Place in a large bowl and mix in salt, curry powder and granulated garlic. Let rest for 10 minutes. Drain off the most of the liquid and mix in the garbanzo flour. Form patties with your hands and sauté with the coconut oil at medium heat till brown on each side. Place on a paper towel to drain and serve.

©2016 Aron Bradley
http://www.boomercuisine.com

Walnut Falafel

I love the middle eastern vegetarian falafel traditionally made with chickpeas or fava beans or both in combination, but I am often disappointed by dry mixes, food truck or restaurant fried versions which are often greasy and gritty textured with little flavor. This comes from frying and using ground dried beans. I know this is the usual method but it leaves me flat.This recipe is moist and yummy  and the walnuts are a plus for nutrition and texture. You can make this gluten-free by eliminating the pita and form larger patties and serve with a salad. This recipe is vegetarian, heart healthy and diabetic friendly.

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Walnut Falafel

Yield: 6-8 servings

1 can drained garbanzo beans or cooked, dry
2 eggs
1 cup shelled walnuts
2 cloves garlic
1 tablespoon curry powder
1 tablespoon sesame tahini
1 tablespoon coconut oil
2 teaspoons coconut sugar
1 teaspoon salt
Fresh cracked pepper, to taste

Combine the above ingredients minus the coconut oil in a food processor. Form falafel filling into small balls and flatten them. Cook at medium heat till golden brown on both sides. Use with your choice of pitas and filling. Pictured: Cabbage slaw and baby kale with diced Roma tomatoes and plain non-fat Greek yogurt with harissa paste as a dressing. Or, a more traditional cucumber, red onion, tomato and tzatziki if you like. The choices are limitless.
Serve.

©2016 Aron Bradley
http://www.boomercuisine.com