Regina Santos is a fitness professional and author who recently published a recipe book entitled, Running in Heels, Quick and Smart Snacks and Entrees, featuring 40 gluten-free, paleo and/or vegan recipes. Here are a few samples from the book:
Warm Eggplant, Spinach Salad (Paleo, Vegan)
Yields 6-8 Servings
8 oz button mushrooms
4 cups (one large) cubed eggplant
5 oz spinach
3 tbsp olive oil
1 tbsp Bragg’s amino acid
3 cloves garlic
1 tsp rice wine vinegar
Rinse spinach and set aside in a large mixing bowl.
Heat olive oil in a large skillet for 1 minute over medium heat. Toss in garlic and cook until aromatic. Add eggplant, season with Bragg’s and let cook for 7 minutes until the vegetable soften, add mushrooms and cook for another 3 minutes. Remove eggplant and mushroom sautée from the skillet and toss into the spinach
Harvest Muffins (Gluten Free, Vegan)
Yields 10 Muffins
¾ cup almond meal
2 tbsp. coconut flour
¼ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
½ tsp. cinnamon
1 egg
¼ cup applesauce
2 tbsp beet juice
1 cup mashed cooked (steamed) kabocha squash
½ cup banana
Preheat oven at 350°. Line muffin pans with liners. In a medium bowl, whisk together almond meal, coconut flour, baking soda, baking powder, salt and cinnamon. In a larger bowl, whisk egg, applesauce and beet juice. Add the squash and banana and mash together. Fold in the dry mix and stir until combined. Pour into muffin pans and bake for 25 – 30 minutes until a toothpick inserted comes out clean.
Paleo Curry (Gluten Free, Paleo)
Yields 3-4 Servings
4 small zucchini cut into ¾ in slices and then quartered
12 oz snap peas
3 cloves garlic
1 tbsp coconut oil
1 tbsp ghee
½ cup coconut milk
3 tsp curry powder
1 tbsp coconut flour
1 tsp sriracha
salt and pepper
¾ cup raw walnuts
In a wok over medium heat, sautée garlic in coconut oil and ghee until aromatic. Add zucchini and cook for two minutes while constantly stirring. Add snap peas and continue to stir until both vegetables are al dente (you want to keep a certain crisp and solid texture with these vegetables so it’s nice to bite into them and also to keep their nutritious value). Continue stirring while adding curry spices, coconut milk, coconut flour, salt, pepper and sriracha. Lower heat to simmer until sauce cooks down and thickens. Turn off heat and stir in walnuts.
For more information on Regina Santos or to purchase her book:
http://www.matterbyregina.com/
http://www.amazon.com/Running-Heels-Quick-Entrees-Volume/dp/0615935885
