Healthy & Beautiful, Recipe Box

Recipes: My First Gluten-free, Vegetarian Meal

When my best friend told me that she needed a vegetarian meal, I really didn’t think it could prove that difficult.  But, when you’re gluten-free, it definitely becomes more challenging.  Being up for the challenge, I did a little sleuthing and came up with quite the meal that I’m excited to make again.  Below are the recipes:

Zucchini Parmesean





(Serves 4-6)


  • 2 large zucchini
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 16 oz Classico tomato and basil sauce
  • 1 cup shredded mozarella
  • liberal use of basil, oregano, italian seasoning


1. Preheat oven to 325 degrees

2. In a large pot, boil the zucchini until tender, drain.  Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.

3. Combine the zucchini, onion, garlic and spices in a 9×12 casserole dish, and mix well.  Pour the pasta sauce over the mixture and stir well.  Top with mozzarella cheese.

4. Bake in preheated over for about 20 minutes or until heated through and cheese is bubbly.

Italian Rice





(serves 4)


  • 2 cloves of garlic, minced
  • 2 tsp olive oil
  • 8 cups of fresh spinach
  • 1 tbsp balsamic vinegar
  • 2 cups cooked basmati rice
  • 1/2 cup chopped red peppers


  1. In a large non-stick skillet, saute garlic in oil for 1 minute.  Stir in spinach.  Cover and cook for 3-4 minutes or until tender; drain.  Add the vinegar.  Stir in the cooked rice and red peppers until combined. Cook and stir until heated through.

Gluten-free Pumpkin Cupcakes with Cream Cheese Icing





(Serves 12)


  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 3/4 cup brown rice flour or Bisquick gluten-free flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon (I use a little bit more)
  • 1/4 tsp ginger
  • 4 oz reduced-fat cream cheese
  • 1/2 cup powdered sugar
  • 3 tbsp butter
  • 1 tsp vanilla


  1. Preheat the oven to 375 degrees and spray muffin tins (I used mini bunt cake pans) with cooking spray
  2. Beat eggs and sugar together in a bowl
  3. Add pumpkin, flour, baking powder, baking soda, cinnamon and ginger to the eggs and sugar.  Beat together.
  4. Pour batter into the muffin cups and bake for 13-15 minutes
  5. While those are cooking, whip the cream cheese, powdered sugar, butter and vanilla together until it’s well-combined and frosting-like.
  6. Ice the cupcakes when cooled.

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