Today’s post was sponsored by ALDI. Thanks for supporting all of the WhitneyBond.com partners like ALDI!
Within just a few months of starting my food blog, my brother was diagnosed with celiac disease. Ever since then, I’ve made it my mission to create and share delicious gluten free recipes with the world!
When I partnered up with ALDI to share four tasty recipes from their Test Kitchen and Bon Appétit, I was so excited to see that they were all gluten free! I couldn’t wait to try their liveGfree® gluten free baking and cupcake mixes, and sample their fresh meat and produce!
Now I know you’re all dying to hear what we’re cooking up today, so without further ado, here’s the ALDI Gluten Free Menu:
Soy milk and olive oil add a delicious creaminess to this recipe for Vegan Mashed Potatoes with Roasted Garlic & Kale!
When thinking about mashed potatoes, the words cream and butter are usually the first to come to mind, but for those that are dairy-free or vegan, that means no mashed potatoes in their life. Until now that is!
By cooking the potatoes in soy milk, they keep their nice creamy mashed potato texture, while remaining dairy-free and vegan!
Spinach artichoke dip, delicious yes, make it into lunch, yes please!
I used the spinach artichoke dip recipe I served at my Pumpkin Carving Party last October with some alterations, including substituting kale for spinach and a creamy, hearty pasta dish was born!
Ingredients (serves 2)
8 oz penne pasta
3 tbsp olive oil (divided)
4 oz kale
1/4 cup water
8 oz cream cheese
1/2 cup plain greek yogurt
14 oz can artichoke hearts
2 cloves garlic (crushed)
1 tbsp white wine vinegar
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp crushed red pepper
1/4 cup parmesan and romano cheese
Get your burners going by boiling water for the pasta on one burner. On another burner add the kale, 1 tbsp olive oil and 1/4 cup water in a large skillet with lid. On the third burner start making the sauce by adding the cream cheese to a medium saucepan to melt.
Next add the greek yogurt, salt and garlic to the melted cream cheese.
Add the additional 2 tbsp olive oil, white wine vinegar and lemon juice, then drain and chop the artichoke hearts.
Add the artichoke hearts to the pasta sauce.
Stir to combine then add the cooked kale.
Drain the pasta and place into a large bowl. Mix the sauce well then add-on top of the pasta.
Now toss and serve topped with the red pepper flakes and parmesan and romano cheeses!
The traditional BLT sandwich gets a twist with kale replacing the lettuce and caesar dressing replacing the mayo for a simple, on the go BLT caesar wrap!
Every once in a while an unplanned “what’s in the fridge?” meal turns into a new favorite and last week that most definitely happened!
I turned a classic favorite, the BLT, into a new, fun wrap with kale instead of lettuce and caesar dressing instead of mayonnaise!
1 large flour tortilla
2 tbsp caesar dressing
2 cups kale
1 tbsp olive oil
3 slices cooked bacon
1/2 cup tomatoes (sliced)
2 tbsp parmesan cheese (shredded)
Start by cooking the kale in 1 tbsp olive oil over medium-high heat for 2-3 minutes. Add 1/4 cup of water and cover the skillet to steam the kale for 4-5 minutes.
Meanwhile, spread the dressing into the middle of a tortilla.
Next add the cooked kale and bacon on top.
Top with the tomatoes and parmesan cheese.
Wrap it up and dig in!
Oh my gosh, the crispness of the bacon with the mild bitterness of the kale and the creaminess of the caesar dressing, this was such a great, random concoction and I’m not going to lie to you all, I ended up making it two other times last week!