Gluten Free Rotini Spring Green Salad

gluten free rotini spring green salad

Ah! As I write this on March 21st, 2017 it is officially the first day of spring! It is a bit cloudy outside but flowers are coming up and green leaves are appearing! 

This salad really reminds me of the bright spring green colors outside right now. I just love how flavorful this salad is and how many healthy greens it has for you. I just love finding lots of new ways to add more greens into my daily diet. I have started putting out 4 green cards every day to remind me to eat 4 green vegetables per day. It is really working! 

I hope that you enjoy getting in your greens with this lovely salad. I will be serving it with my barbecue chicken meal on my Josephine menu in April. 

Enjoy and have an amazing day! 

Rotini Spring Green Salad: 

Makes 4-6 servings

3 cups baby spinach

1 cup fresh basil

2 cloves garlic

1/2 cup olive oil

1/2 teaspoon salt (add more to taste) 

1/4 teaspoon freshly ground black pepper

1/2 cup almonds

8 oz of cooked gluten free rotini pasta ( I like to use a pasta with corn in it that holds up well)

1 can drained artichoke hearts, chopped

1 2.25 oz. can sliced olives, drained

1. Cook the rotini according to the package directions, drain and let cool. 

2. In a food processor or blender combine the spinach, basil, garlic. Pulse until finely chopped. 

3. Add in olive oil while pulsing. Then, add salt and pepper to taste. 

4. Toss the cooled rotini pasta with the spinach-basil mixture, artichokes and olives. Chill in the refrigerator for 1-2 hours to let the flavors meld. Check the salt and pepper levels before serving. 


With Care,







Chilaquile Casserole- A Great Weeknight Dinner!


Chilaquile Casserole- A great, quick and easy weeknight meal! 

Oh my goodness! There are some nights like a Monday night where you are tired from starting a busy week again, yet you want a healthy, satisfying meal for dinner. This casserole fits the bill! 

I love Mexican food! I lived in Mexico as an exchange student when I was 16 years old and I learned about a great food called chilaquiles. It is a dish usually served for breakfast with eggs and uses up leftover tortillas which are fried in oil and tossed with yummy salsa or tomatoes and chiles. 

This casserole combines the flavors and ideas of chilachiles into a delicious, easy to fix meal. I love that it uses many of the ingredients I always have on hand, it is healthy, fast and a great hot meal! 

I hope you and your family enjoy it on a weeknight coming up! 

It also makes a great dish for a lunch or brunch potluck. 

Chilaquile Casserole: 

This makes 6 servings- a yummy big casserole!  You may halve the recipe to make 3-4 servings. 

12 corn tortillas (you may either use homemade tortillas (masa mix + water and salt) or store bought tortillas) 

olive oil

1-2 clove garlic, minced

1 onion, finely chopped

1 can mild green chiles

1 pound ground beef (grass-fed, organic), or ground turkey

1 teaspoon onion powder

1 teaspoon chile powder

1 teaspoon cumin

2 cups stewed, chopped tomatoes

1 1/2 cups water

Salt to taste

1 cup shredded mozarella cheese

1  8 ounce can sliced olives

1. Cut the tortillas into 1 inch squares. Heat a skillet to medium-high heat. Add the olive oil to the pan and heat up. Add the tortilla squares to the pan and fry them until crispy on the outside. You will need to fry them in batches. Once a batch is fried, transfer them to a plate. 

2. In a large saucepan, heat olive oil. Add in the garlic and onion and saute until the onion is soft and translucent. Add in the mild green chiles. Add the meat and cook until meat is cooked through and tender, stirring frequently. Add the tomatoes, water and tortillas. Cook in the pan (simmer on low heat) for 30 minutes. Add salt to taste.

3. Transfer the mixture to a 13x9 baking dish. Top with cheese and olives and bake at 350F for 15 minutes. 

Take out of the oven and enjoy!! 

If you loved this quick & yummy weeknight dinner idea, pass it on to a friend!