Jeanne David, Founder and Head of Product Development of Outer Aisle Gourmet, shares company updates, recipes, and product reviews

Thursday, August 14, 2014

Zucchini Pasta Salad with Italian Dressing - Outer Aisle Style

The recipe of the week is.... Zucchini Pasta Salad with Italian Dressing - Outer Aisle Style

Salad ingredients:

2 bags of OAG Veggie-Pasta
2 cups thinly sliced cucumber
4 green onions, sliced
1 red bell pepper, diced
1/4 cup fresh cilantro, chopped
1/4 cup cherry tomatoes, halved
1/4 cup hemp or sesame seeds (optional but tasty)
1/4 cup pitted kalamata olives
Optional: Salad Greens (I like this served over a bed of greens like baby aragul

Dressing ingredients:
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
3 large cloves of garlic, finely minced
1 tsp. sea salt
1/2 tsp. ground black pepper
1 tpsp. fresh basil, finely minced
2 tpsp. grated Parmesan cheese
pinch of red pepper flacks (optional)


Salad preparation:
Place OAG Veggie-Pasta in large salad bowl.
Top with all other salad ingredients and toss.

Dressing preparation
Add all the dressing ingredients in a medium mixing bowel, and whisk everything together.
Pour dressing over salad and stir to combine.
If possible, refrigerate for at least an hour before serving to allow flavors to marry.


Friday, August 1, 2014

Zucchini Spaghetti Pizza - Outer Aisle Style

This week's recipe, is yummy and healthy! It really does feel like you’re eating a pizza with spaghetti on top!

The recipe of the week is.... Zucchini Spaghetti Pizza - Outer Aisle Style

1 OAG Veggie-Pizza Crust
1 Bag of OAG Veggie-Pasta
2 Tbsp. of tomato pizza sauce
2 teaspoons grated parmesan cheese
2 basil leaves, chopped
Optional: Favorite Pizza toppings

Preheat oven to 400.  Spread pizza sauce over crust. Top crust with basil, veggie-pasta, and sprinkle with parmesan cheese.
Optional: top with favorite pizza toppings.
Bake for 5-8 minutes, until the veggie-pasta wilts and the crust is browned on the bottom.


Friday, July 18, 2014

Easy Cheesy Breadsticks - Outer Aisle Style!

This week's recipe is a wonderful party snack. Serve as a Hors d’oevre/Appetizer for kids and adults. Low carb, gluten free, grain free, and it tastes so good! 
Low carb, gluten free, grain free. Awesome!


The recipe of the week is... Easy Cheesy Breadsticks - Outer Aisle Style!

4 pieces of OAG veggie-bread
1 cup parmesan cheese
1 tsp. Italian seasoning
Grated parmesan cheese (optional)

Preheat oven to 400.  Place veggie bread on a pizza pan and top each piece with 1/4 cup of mozzarella cheese and 1/4 tsp. Italian seasonings.  Bake for 7 minutes.  Remove from oven and cut in strips.  Sprinkle with parmesan cheese and dip in marinara sauce.

Bon appétit!

Friday, June 27, 2014

Shrimp and Avocado Salad – Outer Aisle Style

This salad screams summer, refreshing and satisfying all at the same time.  This dish tastes better the longer you let the shrimp marinade, so it can be made ahead of time if you’re expecting company.

The recipe of the week is... Shrimp and Avocado Salad – Outer Aisle Style

For this salad you have the option of using Cilantro Dressing or Pesto Marinade

Ingredients (Cilantro Dressing/Marinade):
3 Tbsp fresh Lime Juice
2 Tbsp Extra Virgin Olive Oil
½ cup fresh cilantro, chopped
1/8 tsp fresh cracked Pepper, to taste
pinch Salt, to taste
Combine all ingredients in a bowl and mix.

Ingredients (Pesto Marinade):
3/4 c. fresh basil leaves
1/4 c. pine nuts
1 clove garlic, peeled
1 tbsp. grated Parmesan cheese
1/4 c. Olive oil
Salt and pepper to taste
Combine ingredients in a cuisinart until blended

Ingredients (Salad):

Cilantro dressing or Pesto
1 lb cooked shrimp, deveined and tail removed
2 ripe avocados
2 packs of Outer Aisle veggie pasta

1.    Pour cilantro dressing/marinade or pesto over shrimp (make sure any excess water is poured off if you are using thawed frozen shrimp).  Stir to coat.  Cover and refrigerate for at least 1 hour (2 or 3 is better).

2.    Place Outer Aisle veggie pasta in a large bowl

3.    Cut avocado into bite-size wedges.  Sprinkle over veggie pasta.

4.    Top with marinated shrimp and leftover cilantro dressing or pesto.


Friday, June 20, 2014

Raw Sushi - Outer Aisle Style

I love this sushi recipe as its a healthy, refreshing summer dinner!  I love sushi, but don't like the rice part of it as it adds the carbs that spike the blood sugar. I have also switched to coconut aminos instead of soy sauce because of the wheat in soy sauce.  Coconut aminos are tasty and healthy!  My son is coming in town soon and I am going to make these sushi rolls for him!  Can't wait!

The recipe of the week is... Raw Sushi - Outer Aisle Style 

Veggie Rice Ingredients:
2 packs of OAG Veggie-Rice
1 T. raw tahini
1/2" nub ginger, shaved
1 t. EVOO
1 t. seasoned rice vinegar (if you are worried about 100% raw, sub raw apple cider vinegar)
a few drops raw honey, to taste
1/2 t. sea salt
1/4 pepper

Sushi Ingredients:
4 large nori sheets
1 avocado, sliced
1/2 mango, sliced
1/3 english cucumber, sliced
4 oz. raw sushi grade salmon, cut in long thin slices (optional)
1/2 lemon, half sliced thinly
2 scallions, finely diced
sesame seeds, for garnish
coconut amino (or nama shoyu) for dipping

In the bowl, combine all ingredients for the Veggie-Rice and stir until well-combined.

To assemble sushi, lay 1 sheet of nori on a bamboo mat covered with a square of plastic wrap (or you can just use plastic wrap), making sure the nori is laying the long way from right to left..   Cover the nori with a thin layer of the veggie-rice mixture but leave a 1" border on just one side of the nori.  Then, lengthwise on top of the veggie-rice lay the avocado, mango, cucumber, and salmon in a line down the middle.  If using salmon, take a small wedge of lemon and squeeze it over the ingredients before rolling.

Carefully pick up the opposite end to the 1" border free veggie-rice and begin to roll over the ingredients, tugging tightly as you roll to keep the roll free of gaps in the middle.  Continue to roll until hitting the border free of the veggie-rice mixture and squeeze the roll gently all along the length of it, shaping it round as best as possible.

Carefully remove the bamboo mat and plastic wrap and allow the roll to sit for a minute or two to let the nori bind to itself.  Then, with a very sharp knife, carefully cut the roll in half.  Then cut each half in half again, and once more cut the four pieces in half, resulting in 8 individual pieces.  Arrange the pieces on a plate and garnish with lemon slices, scallions, and sesame seeds, as desired.  Serve with coconut aminos.

Friday, June 13, 2014

Greek Pizza - Outer Aisle Style

The recipe of the week is..... Greek Pizza - Outer Aisle Style

1 Outer Aisle pizza crust
1/2 cup marinara sauce
1 cup grape tomatoes, halved and broiled until softened
1/2 cup cooked chopped onion
1/2 cup crumbled feta
8 ounces medium shrimp, peeled and deveined
1 tablespoon chopped fresh oregano

Preheat oven to 400.  Spread pizza sauce over crust. Top with feta, broiled grape tomatoes, cooked chopped onion, peeled shrimp (if desired), and oregano.  Bake for 5-7 minutes.


Friday, June 6, 2014

Shrimp Scampi - Outer Aisle Style

The recipe of the week is.... Shrimp Scampi - Outer Aisle Style 

2 bags of veggie-pasta
1 1/2 pound jumbo wild-caught shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1/4 cup dry vermouth (or white wine)
1 tablespoon freshly squeezed lemon juice
2 teaspoons flat parsley, finely chopped
1/4 teaspoon lemon zest grated
4 Tbsp. extra virgin olive oil

  • Place shrimp on a plate and pat them completely dry with a paper towel. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add two Tbsp extra virgin olive oil  to the skillet. Cook the shrimp, in one layer, without moving them, for 1 minute. Add two garlic cloves (minced) and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more.  
  • In a separate skillet, heat one garlic cloves (minced) and 2 Tbsp. extra virgin olive oil. Once heated, add OAG veggie-pasta and stir to coat in the garlic and olive oil. When the pasta is cooked through (3-5 minutes) switch off the stove, and transfer the shrimp to the pasta skillet.
  • Return to the first skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. 
  • Pour the sauce over the shrimp and pasta, season with salt and pepper to taste and toss to combine.
  • Divide the shrimp among 4 plates or arrange on a platter and serve

Sunday, June 1, 2014

Cauliflower-rice Artichoke Curry (Caulichoke Curry)

A delicious OAG veggie-rice recipe.... Cauliflower-rice Artichoke Curry (Caulichoke Curry) - Outer Aisle Style


2 packs of Outer Aisle cauliflower rice steamed (see below)

1 chicken breast
2 TB olive oil

1 teaspoon whole cumin seeds 

1/4-1/2 onion, minced (I also do this in that handy-dandy veggie chopper)

1/2 red pepper, diced

14 oz. can artichoke hearts, drained, rough chop

1 teaspoon salt
 (optional: handful of sliced almonds, toasted or not)
1/2 cup healthy mayo

1/2 cup Greek yogurt

1 TB curry powder

1 teaspoon stevia

1/8-1/4 teaspoon cayenne pepper

  • Put all that “rice” in a glass bowl and without adding water put it in the microwave for 7-8 minutes. There is enough liquid in the cauliflower to steam it up quite nicely.  You can also steam it on the stovetop.    
  • While rice is steaming start your meat on the George Foreman and chop up your onion, garlic, and red pepper. Heat the olive oil in a large skillet on high heat, add cumin seeds and stir until fragrant (1-2 minutes), add onion and stir until soft & translucent. Add red pepper and cauli-rice and cook off as much liquid as you can, you want a mealy texture. (I stirred it around on high for about 5-6 minutes). Add artichoke hearts and cooked meat, remove from heat.
  • Stir together the mayo, yogurt, curry, stevia and cayenne. Fold into rice mixture until coated. Eat warm or cold, but probably warm because you’ll want to eat this immediately.
  • This made enough for dinner for 2, but would be super easy to double for a larger meal or for more leftovers. (I totally wish I had more leftovers.)

Friday, May 23, 2014

Baked Salmon with Creamy Lemon Dill Pasta - Outer Aisle Style

This week’s testimonial:

"What sets the Outer Aisle product line apart from most other healthy alternatives is the taste. Not only are these products healthy vegetable alternatives, but there is no sacrifice when it comes to taste. These products will revolutionize the food industry as we know it!"
Stacey F. - Santa Barbara, CA

Stacey, thank you for your kind words. Outer Aisle Gourmet is dedicated to help change the way Americans eat and make an impact on the food industry!

The recipe of the week is.... Baked Salmon with Creamy Lemon Dill Pasta - Outer Aisle Style 

Ingredients for the fish:
1 salmon fillet, about 120g
1/8 tsp dried dill
sea salt and black pepper

Ingredients for the sauce:
2 tbsp plain fat-free Greek yogurt
1 tsp dried dill
1/2 tsp fresh lemon zest
1 tsp lemon juice
black pepper, to taste

Ingredients for everything else:
2 packs of OAG veggie-pasta
1 clove minced garlic
6 stalks asparagus, trimmed and sliced lengthwise if thick
lemon wedges and parsley, to garnish

  • Preheat oven to 375F. Set salmon on a lined baking sheet and sprinkle with dill, sea salt and black pepper. Bake for 20-25 minutes or until flesh flakes easily with a fork
  • Stir together all ingredients for the sauce in a bowl and set aside
  • Heat minced garlic and 1 tsp olive oil in a saute pan for 1 minute. Chop the asparagus into 2" pieces and add to the pan. Sautee for 2 minutes. The stalks should be bright green and slightly tender.
  • Add the OAG veggie-pasta to the saute pan and stir to coat in the garlic and olive oil. When the pasta is cooked through (3-5 minutes) switch off the stove. 
  • Stir in the yogurt sauce, coating the contents of the pan.
  • Transfer the veggie-pasta and asparagus to a bowl or plate. When the salmon is fully cooked, remove it from the oven and place it on top of the noodles
  • Sprinkle with parsley and garnish with lemon wedge if desired

Friday, May 16, 2014

Gorgonzola, Roasted Red Pepper and Pistachio Pizza - Outer Aisle Style

One of my family's favorite vacation spots is the Carmel Valley in California. Carmel has been a place where my family can come together and spend quality time. Years ago we found a small neighborhood pizza restaurant in Carmel that is so fantastic we stop there every trip. This week I would like to share one of their recipes. Every time I make this pizza it reminds me of my family and all our wonderful times in Carmel that we have had together.

The recipe of the week is... Gorgonzola, Roasted Red Pepper and Pistachio Pizza - Outer Aisle Style

1 Outer Aisle pizza crust
2 Tbsp. pizza sauce
¼ c. Gorgonzola cheese (shredded)
¼ c. Fontina cheese (shredded)
¼ c. mozzarella (shredded)
¼ c. parmesan cheese (shredded)
½ roasted red pepper (I used Trader Joes fire roasted red peppers in a jar)
1 Tbsp. roasted pistachios

Bon appétit! 
Preheat oven to 400.  Spread pizza sauce over crust.  Top with Mozzarella, Fontina cheese, Gorgonzola and then Parmesan cheeses.  Slice the red pepper in thin strips and place on top cheeses.  Top with pistachios.  Bake for 5-7 minutes.

Thursday, May 8, 2014

The recipe of the week is.... Chicken Pot Pie - Outer Aisle Style

The recipe of the week is.... Chicken Pot Pie - Outer Aisle Style


3 packs of OAG veggie-rice
½ cup of shredded mozzarella cheese
4 tablespoons of olive oil, divided
¼ teaspoon sea salt, divided
2 carrots, thinly sliced
2 cups broccoli florets, cut into small pieces
1 package (10 ounces) sliced mushrooms
12 ounces chicken tenders, cut into cubes
½ cup of greek yogurt
  • Preheat oven to 350
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat, add OAG veggie-rice to skillet, and cook for 5 minutes, or until soft. Place cooked veggie-rice in a large bowl with the cheese, and ¼ teaspoon of the salt. Mash until smooth and set aside.
  • Meanwhile, in a large skillet over medium heat, heat 2 tablespoons of olive oil. Add carrots, broccoli, and mushrooms, stirring frequently, for 5 minutes, or until tender-crisp. Remove to a plate and set aside.
  • Return the skillet to medium heat. Add the remaining 1 tablespoon of olive oil and cook the chicken, stirring for 5 minutes, or until no longer pink.
  • Stir in the greek yogurt, pepper, the remaining ½ teaspoon salt, and the reserved vegetables to chicken.
  •  Poor chicken mixture into 9” pie plate and cover with the veggie-rice mixture. Bake for 35 minutes, or until heated through.

Friday, May 2, 2014

Cauliflower Risotto with Roasted Mushrooms - Outer Aisle Style

It’s been a very busy few weeks for us here at Outer Aisle! We are about to move in to our new kitchen and look forward to starting commercial production. I will keep you updated on when and where you can find our products.

This week's testimonial

"Thank you so much for coming up with such a wholesome and innovative product…. I’ve had fun creating different recipes to go with the products AND I no longer feel guilty eating a sandwich. Today I picked up some Sun Dried Tomato Pesto with Pine Nuts to go on the veggie pizza crust, YUM. Guilt free, healthy eating without all the calories…. LOVE IT."
Kim N. - Goleta, CA

Kim, it's wonderful that you no longer have guilt in eating your favorite foods. I would love to get some of your recipes!

The recipe of the week is.... Cauliflower Risotto with Roasted Mushrooms - Outer Aisle Style

Ingredients for the roasted mushrooms:
8 ounces Porcini mushrooms, sliced
salt and pepper
olive or coconut oil cooking spray

Ingredients for the risotto:
3 packs of OAG veggie-rice
1 medium yellow onion, thinly diced
2 teaspoons minced garlic
2 cups low sodium vegetable broth
2 teaspoons white wine vinegar
salt and pepper, to taste

Instructions for the roasted mushrooms:
  1. Preheat oven to 350 degrees Fahrenheit. Grease or line a baking sheet with foil and set aside.
  2. Spread the sliced mushrooms on the baking sheet and spray with the cooking spray. 
  3. Sprinkle with salt and toss until evenly distributed. 
  4. Bake in the oven at 350 degrees Fahrenheit for about 10-12 minutes, or until golden and slightly crispy. 
  5. Set aside until ready to use
 Instructions for the risotto: 
  1. Heat a large skillet over medium-high heat. Add the thinly diced onion to the skillet and cook, stirring often, until translucent, about 3-4 minutes. Add in minced garlic and cook for another 2 minutes, or until golden.
  2. Add the veggie-rice to the skillet and stir, cooking for about a minute or so, until combined.
  3. Heat the vegetable broth to a gentle simmer, preferably over the stovetop, but the microwave is (per usual) a viable option. 
  4. Add in ¼ cup of the simmering broth to the veggie-rice mixture in the skillet and cook, stirring constantly, until completely incorporated. 
  5. Repeat until only ½ cup of the broth remains. 
  6. Stir in the white wine vinegar, adding in more or less as you desire, and then stir in the rest of the broth. 
  7. Once all the broth has been incorporated, it is best to let the risotto sit on the stove over low heat, as it lets the flavors really mingle and caramelize.  
  8. Salt and pepper to taste, and top with roasted mushrooms.


Friday, April 25, 2014

Peanut Sesame Sauce - Outer Aisle Style

The recipe of the week is..... Peanut Sesame Sauce - Outer Aisle Style

2 packs of OAG veggie-pasta
1/2 cup of smooth or Chunky Peanut Butter
1/4 cup Soy Sauce Substitute
1/2 cup Warm Water
2 tbsp chopped, peeled Fresh Ginger
1 Clove Garlic, finely chopped
2 tbsp Cider Vinegar
1 1/2 tbsp Asian or Dark Sesame Oil
2 tsp Honey
1 tbsp Sesame Seeds, toasted
1 Scallion, chopped
1 tbsp Chili Oil (optional)

Soften peanut butter in microwave for 15-20 seconds on high.
In a large bowl, whisk together peanut butter, soy sauce substitute, water, ginger, garlic, vinegar, sesame oil, honey and chili oil.
In a saute pan, saute OAG veggie-pasta in olive oil for 3-5 minutes over medium heat.
Once veggie-pasta is heated through, remove from heat and toss in sauce, sesame seeds and scallions
Plate and serve!

Thursday, April 17, 2014

Asparagus Stir-fry - OAG STYLE

I love to feature recipes from my customers! This week's testimonial and recipe is from Beverly, a food blogger.

"Hi veggie wanna be lovers! I'm always looking for fun new ways to incorporate more veggies into my family's diet! A friend of mine told me about Outer Aisle! She dropped me off a bag of cauliflower rice and I was sold!!!! Here is a recipe I made up and it's been a hit with my family! Did I mention they are hard to please!"
- Beverly the wanna be foodie 

Beverly, thank you so much for sharing your yummy OAG recipe!  

The recipe of the week is..... Beverly's Asparagus Stir-fry - OAG STYLE
1 pkg of OAG veggie-rice
8-10 stalks asparagus chopped into 1/2" pieces 
Pinch of kosher salt
1-2 tsp lite soy sauce
1 tsp olive oil
Pinch of cracked Pepper

Microwave OAG veggie-rice w/ 1 T water. Drain water
Microwave asparagus w/1 T water. Drain water
Warm skillet with swirl of olive oil
Toss asparagus and rice in skillet for a 2-3 minutes
Add a pinch of kosher salt  (I like pink Himalayan from Trader Joes)
Add a pinch of cracked Pepper


Wednesday, April 16, 2014

Shepherd’s Pie - OAG STYLE

This week's testimonial:

"Outer Aisle Gourmet products have become the  new staple items in my fridge. I use the bread at almost every meal -  even toasting it with almond butter for breakfast! Not only do I love the taste and texture of the products, and how satiated I feel after eating it, but I love the whole paradigm behind the company: giving life to the body through nutrient- dense, whole foods based carbs! What a gift to have something nourishing and delicious replacing the processed foods that used to be on my shelves!!"
Alexis G. - Santa Barbara, CA

Thank you so much Alexis! It's great to hear that you have substituted OAG products for high carb foods, and still can enjoy your meals! Cheers to your health!

The recipe of the week is....... Shepherd’s Pie - OAG STYLE

3 packs of OAG veggie rice, steamed until soft
4 Tbsp. olive oil, divided
1 pound ground turkey or beef
1 cup diced carrots
1 cup peas
½ tsp. sea salt
1 tsp. ground black pepper
½ tsp. paprika
½ cup chicken broth

1.       Saute onion 2 Tbsp. of olive oil until soft
2.       Add carrots and peas to pan and sauté for 10 minutes until soft
3.       Add ground turkey or beef and sauté until brown, just a few minutes
4.       Season with salt, pepper and paprika
5.       Add chicken broth and cook down broth until 60% evaporated
6.       Puree steamed cauliflower in food processor (or mash by hand) and add 2 Tbsp. olive oil
7.       Pour ground turkey mixture into a 9x9 baking dish
8.       Pour mashed cauliflower over turkey/beef mixture
9.       Bake at 350 for 30 minutes

Serves 4

Friday, April 4, 2014


Last week I celebrated my birthday with family and friends! I was on the hunt for a dessert recipe for my celebration which was not only gluten-free, but had no flour and no added sugar. I must say it was not easy to find a recipe that met my requirements that would also be a crowd pleaser. Luckily one of my customers, Marilynn T.,  sent me the perfect recipe which turned out to be a huge hit! The pie was so delicious, I wanted to feature it as the recipe of the week. If you are looking for a healthy tasty dessert for any special occasion, I highly recommend giving this pie a try!

The recipe of the week is..... Chocolate Pie - HEALTHY BIRTHDAY STYLE 
Crust Ingredients:
1 cup walnut halves and pieces
1/4 cup soft, pitted dates
1 teaspoon ground cinnamon
Pinch of sea salt

Filling Ingredients:
1 cup coconut cream
1/2 cup soft, pitted Medjool dates
3 ounces dark chocolate melted
1/4 cup melted coconut oil
2 teaspoons vanilla extract
For the filling, use the cream at the top of a can of separated full-fat coconut milk, such as Natural Value brand (which is BPA-free). To get it to separate, refrigerate a couple of cans overnight.

1. Put walnuts, dates, cinnamon, and salt in a food processor with an S blade for 20 seconds or until very fine
2. Transfer the crust mixture to a glass pie dish, and press it across the bottom and halfway up the sides
3. Rinse the food processor
4. In a small saucepan, heat the coconut cream just slightly
5. Add the heated coconut cream, dates, chocolate, coconut oil, and vanilla extract to the food processor, and puree for 1 minute or until the filling is dark and smooth
6. Pour the filling over the crust, and chill to set
7. When your ready to serve the pie, top it with Whipped Coconut Cream.
8. Store the pie in the refrigerator

Makes 8 servings

Thursday, March 27, 2014

Pasta with Creamy Avocado Sauce - OAG STYLE

This weeks testimonial: 

"I love Outer Aisle Gourmet! Their appealing bread substitutes leave me feeling energized and healthy. Not only are they delicious, but their products are highly beneficial."
Danise O. - Santa Ynez, CA

Thank you so much Danise. To Health and Happiness!

The recipe of the week is...... Pasta with Creamy Avocado Sauce - OAG STYLE 

2 packs of OAG veggie-pasta
2 small avocados
1/2 lemon, juiced
2 Tbsp plain greek yogurt
1/2 tsp fresh minced garlic
4 large basil leaves, finely chopped
2 Tbsp. extra virgin olive oil
salt & pepper to taste
1 cup chickpeas
2 Tbsp fresh parmesan cheese

Place avocados, lemon juice, greek yogurt, and garlic in a food processor. Blend until smooth.
Place olive oil and veggie-pasta in a saute pan on medium heat for 2-3 minutes
Once veggie-pasta is heated, add sauce to pan and toss to ensure all of the veggie-pasta is coated.
Cook for another 2-3 minutes or until heated through.
Remove from heat and stir in chickpeas and add salt/pepper
Plate, add parmesan and basil on top, and serve!

Thursday, March 20, 2014

Mexican Chicken and Rice Casserole - OAG STYLE

A testimonial from someone who understands that consuming highly processed and high-carb foods can increase chronic inflammation. Such inflammation can lead to heart disease, stroke, diabetes and obesity.

"Jeanne, it was so nice to meet you and talk with you about a topic I am passionate about:  the importance of the food we eat and the effects of inflammation.  My husband and I tried your bread for lunch today and had BBQ chicken pizza on the OAG crust tonight with a salad.  We both thought the products were GREAT!   I love the fact that I could prepare a fast healthy meal by using OAG products and will look forward to purchasing more in the future. Thanks Again."
- Marilynn T.

Marilynn, I am so happy that you really “get” our products on the much bigger level!  I really enjoyed meeting you. Also, thank you for sharing your Mexican Chicken and Rice Casserole recipe with me, and letting me feature it as the recipe of the week!

The recipe of the week is..... Mexican Chicken and Rice Casserole - OAG STYLE

3 packs of OAG veggie-rice
1 small yellow bell pepper (finely diced)
1 small red bell pepper (finely diced)
1 small orange bell pepper (finely diced)
4 tablespoons olive oil
1 medium onion
1 cup celery (finely diced)
1 (4 ounce) can green chilies, diced
1 pound boneless, skinless chicken breast, grilled and diced into 1-inch pieces
1 teaspoon of sea salt
2 tablespoons of ground cumin
1 tablespoon oregano
1/4 tablespoon chili powder to taste
1 avocado
1/2 cup of organic jack or cheddar cheese
salsa (if desired)

In a large skillet, heat olive oil over medium heat
Saute onion over medium heat for 10 minutes, until soft
Add celery and bell peppers to skillet and saute for 5 minutes
Add OAG veggie-rice to skillet, and cook 5 minutes, until soft
Mix chilies and chicken into skillet
Stir in salt, cumin, oregano and chili powder
Serve, topping with avocado, cheese and salsa 

Friday, March 14, 2014

Roasted Bell Pepper-and-Olive Pizza - OAG STYLE

This weeks testimonial. Finally Sue can now enjoy her favorite foods without the guilt by using OAG products:

"I just wanted to say how much I enjoy the OAG. products!  My absolute favorite is the veggie pasta...I had given up eating traditional pasta, but still longed for that long skinny noodle ladled with a scrumptious sauce...and then I got a gift certificate from a dear friend to try out the Outer Aisle Gourmet products.  And you know what - I have been reunited with the long skinny noodle!!!  I now can have my crawfish alfredo - with pasta! Thanks for all you do!"
Sue S. – Santa Barbara

Sue, I am so happy that you can now enjoy your favorite dish and have pasta back in your life! I would love to get your crawfish alfredo recipe. It sounds delicious!

The recipe of the week is..... Roasted Bell Pepper-and-Olive Pizza - OAG STYLE

1 Outer Aisle pizza crust
1 red bell peppers
1 yellow bell peppers
1/4 cup sliced green olives
1 tablespoon of chopped fresh parsley
2 teaspoons drained capers
2 teaspoons red wine vinegar
1 tablespoon of olive oil
1/8 teaspoon of black pepper
1/2 cup of freshly grated Parmesan cheese

Preheat oven to 400
1. Cut bell peppers in half lengthwise, and discard seeds and membranes.
2. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil for 15 minutes or until blackened.
3. Place bell peppers in a zip-top plastic bag, and seal. Let stand 15 minutes, then peel and cut into strips.
4. Combine bell peppers, green olives, chopped parsley, capers, red wine vinegar, olive oil and pepper in a bowl.
5. Divide the bell pepper mixture evenly among pizza crusts and sprinkle with cheese.
Bake for 5-8 minutes until cheese is melted.

Friday, March 7, 2014

Pesto over Zucchini Pasta - OAG Style

This week I would like to share a product testimonial from a busy mom who cooks with OAG products for her family.

"Outer Aisle Gourmet is such a great tool for me as a busy mom of three little ones. The products allow me to make my children's favorite foods gluten free and packed with veggies. Our favorite is the veggie bread because it's so versatile and we have fun coming up with new things to make
with it. Our favorite at the moment is the breakfast sandwich with scrambled eggs, cheese, avocado, and tomato on toasted veggie bread. It feels great to send them off to school knowing I've already gotten some vegetables in them first thing in the morning."
- Brianna H., Santa Barbara CA

Thank you Brianna! It is wonderful that your entire family enjoys your OAG creations!

The recipe of the week is..... Pesto over Zucchini Pasta - OAG Style

2 bags of Outer Aisle Gourmet veggie pasta
3/4 c. fresh basil leaves
1/4 c. pine nuts
1 clove garlic, peeled
1 tbsp. grated Parmesan cheese
1/4 c. Olive oil
Salt and pepper to taste

Cooking Directions:
Place the basil leaves, pine nuts, peeled garlic clove and grated parmesan
cheese into a food processor then blend together.  Slowly pour the olive oil
in while still mixing.  Stir in the salt and pepper.  Toss the pasta into
the warm sauce and cook for 2 minutes.

Bon appétit!

Thursday, February 27, 2014

Cauliflower Soup - OAG Style

My sister shared with me a cauliflower soup recipe which I made a batch of yesterday and loved it! The soup has a warming hearty but smooth texture.  Its great to have as a side dish, or as a meal by its self. The addition of diced chilies provide for a spicy flavorful zest.  Thank you so much Sis for sharing your delicious soup recipe, and letting me share it with others!

The recipe of the week is... Cauliflower Soup - OAG Style

2 bags Outer Aisle Gourmet cauliflower rice (4 cups)
2 Tbsp. olive oil (or coconut oil)
1 onion - chopped
3 cloves garlic – minced
1 red or yellow bell pepper – chopped
1 can diced tomatoes with green chilies (14.5 oz or use 1 cup fresh diced tomatoes)
1 carton of chicken stock (32 oz.)

Cooking instructions:
Saute chopped onion, garlic and bell pepper in olive oil for 3-4 minutes.
Add cauliflower rice and sauté all together for another 3-5 minutes.
Add diced tomatoes and chicken stock and let simmer for 10 minutes.
Pour the mixture into a blender or food processor to puree for smooth texture.
Top with avocado slices, green onions or sour cream.
Total prep/cook time: 20-30 minutes

Bon Appetit!

On a far more important note, I wanted to thank everyone that helped raise funds for World Vision. With your help, Outer Aisle Gourmet was able to donate $500 to this worthy cause. 

Friday, February 21, 2014

Couscous - OAG

The recipe of the week is.... Couscous - OAG

2 bags of OAG veggie-rice
5 ounces raw cashew nuts
3 ounces sultanas (gold raisins)
5 tablespoons olive oil
4 tablespoons lemon juice
2 tablespoons minced parsley
1/2 teaspoon za’atar
1/2 teaspoon cumin
1 garlic clove, crushed
1/4 teaspoon finely shredded lemon zest
Salt and freshly ground pepper

1. Place the sultanas in a bowl and pour warm water over them. Leave the sultanas for about 15 minutes, until plump. Drain and discard the water.
2. Heat a cast iron skillet over medium heat. Reduce the heat to medium low, add the cashew nuts and toast them for about 8 minutes, until lightly golden and gently charred.
3. Stir frequently to make sure that cashew nuts do not burn. Let the cashew nuts cool. Cut the half of the cashew nuts into smaller pieces (or simply crush them with your hands).
4. In a large sauté pan, heat three tablespoons of olive oil over medium heat. Add the OAG veggie rice to the pan and cook for about 7 minutes, stirring frequently.
5. Remove the couscous from the heat and let it cool.
6. Add the sultanas, cashew nuts, za’atar, cumin, parsley, garlic, lemon zest, lemon juice, and the remaining two tablespoons of olive oil. Season with salt and pepper.
7. Leave the couscous for about 15 minutes for the flavors to combine.
Serve at room temperature.
Serves 4-6

Wednesday, February 19, 2014

OAG for Clean Water in Africa

Outer Aisle Gourmet will be giving back, by donating all proceeds from next week's sales to help provide clean water to people in Africa! Every cent from the proceeds of next week's production will go to help Team World Vision.  World Vision is a nonprofit organization that works with children, families, and communities worldwide to help them gain access to some of life’s most essential resources.

This cause is dear to my heart, and I am hopeful that OAG can help bring people in Africa the clean water that they desperately need. It takes just $50.00 to provide clean water for one person.

I will be doing my personal part to help bring clean water to kids in Congo by running with Team World Vision on Sunday March 9th in the LA Marathon. I am working to reach my fundraising goal of $4,000. If you are not able to purchase OAG products next week, but would like to be apart of my team, you can make an online donation to By helping me reach my goal, you will receive a tax-deductible donation to World Vision. Together we can help change lives!
Team World Vision

If you would like to purchase any of our products next week to help provide clean water to people in Africa, please email me at

Thank you for your caring support!

Wednesday, February 12, 2014

Sicilia Pizza - OAG Style

It's been a very busy start to 2014! With our retail packaging almost complete and getting ready to move into a bigger kitchen, we are confident OAG will be available in stores in the next few months. If you haven't already joined our mailing list, please visit to receive OAG product updates.

This week I would like to share a product testimonial from someone that has achieved weight loss results by substituting OAG products for their traditional counterparts.

"I started using Outer Aisle Gourmet  cauliflower rice, zucchini pasta, bread and pizza crust instead of conventional rice, pasta, bread, and pizza crust. I made the substitutions several times a week, but not for every meal. I also tried to make an effort to eat healthy meals, even when not using Outer Aisle. So, over a period of three weeks I lost about 5 lbs., which may not sound like much, but I have been unable to lose any weight in the last 10 years.  This has been a real breakthrough for me. I still indulge and eat things I shouldn't, I still do not exercise like I should.  But, I found in making the decision to eat something that's good for your body, like Outer Aisle Gourmet, I have started to make better choices more often like choosing to take the stairs and forgo dessert. This has been a good step for me in the right direction. I'm  grateful to Jeanne David for making it so easy for me to make quick easy low carb meals in minutes. Truly Grateful."
- Margaret L.

Margaret, thank you so much for sharing your story. Congratulations on your weight loss! I am so happy to hear OAG products have contributed to your choices to live a healthier lifestyle.

The recipe of the week is..... Sicilia Pizza - OAG Style 

1 Outer Aisle pizza crust
2 Tbsp. pizza sauce
½  cup shredded mozzarella cheese
1 link spicy Italian chicken sausage
2 Tbsp. thinly sliced red onion
3 fresh basil leaves sliced

Preheat oven to 400
Cut sausage into pieces and sauté over medium heat along with red onion strips until browned.
Spread pizza sauce over pizza crust.  Sprinkle mozzarella cheese over sauce.  Top with chicken and red onion mixture and then garnish with fresh basil strips.  Bake for 5-8 minutes until cheese is melted.

Friday, February 7, 2014

Zucchini Fritters - OAG STYLE

This week I would like to share a product testimonial from a mom who is a big fan of OAG!

"I love healthy foods that taste good and make life easy! Outer Aisle’s products are the answer for me! The veggie pasta and rice cook up in minutes. I use them exactly as I would the grain choices and my family and I feel great afterwards. No bloating or sluggishness that comes from eating heavy pasta and rice. The veggie bread and pizza crust are also delicious and make eating sandwiches and pizza guilt free. And since I’m an outer aisle shopper, I love the name!"
Brenda F., Mom - Santa Paula, CA

Thank you so much Brenda! It's great to hear that customers like you are substituting grain products with ours and finding their OAG dishes just as satisfying and delicious without the loaded carbs!

The recipe of the week is.... Zucchini Fritters - OAG Style

OAG veggie pasta - 1/2 bag
2 eggs
1/4 red onion
2 tbsp. of grated carrot

Beat eggs and add remaining ingredients, season for taste. Heat a small non-stick frying pan over medium heat. Spoon 2 x 2 tbsp. of mixture into the pan, leaving room for spreading. Cook for 2 minutes each side.

Healthy and delish!

Sunday, February 2, 2014

Sansum Diabetes Research Institute - OAG Cooking Demo

Last week I was given the opportunity to share an OAG cooking demo with the Sansum Diabetes Research Institute! Sansum Diabetes Research Institute provides educational classes on diabetes self management in a community setting.  One of the components of the program is teaching and promoting healthy cooking!

I would like to share a product testimonial from the Director of Diabetes Education & Outreach from the Sansum Diabetes Research Institute:

“Outer Aisle Gourmet’s products offer a fresh, new way of enjoying long-time favorite foods that have been eliminated from diabetes-friendly eating plans. In today’s cooking demo, participants couldn’t believe that they were enjoying fried rice, pizza and pasta, completely guilt and worry-free. They left feeling satisfied, excited, and like a whole new culinary-world is available to them.”
- Jenifer Gaffaney Swartzentruber, MS, RD, CDE

Jenifer, thank you so much for the opportunity to share our new product line with your group. I had so much fun!  This kind of customer (the one that has health issues that require a change in eating habits) is the person that really drives me to get our product line to market.

Below is the Stir-Fry Recipe that I shared with the group:

2 packs OAG cauliflower rice
½ cup diced carrots
½ cup green peas
1 egg
1 TBSP coconut oil
1 TBSP coconut aminos or Bragg’s aminos (or  soy sauce)

Put the peas and carrots in a small sauce pan with 1 cup of water and cook for about 2 minutes.  Heat the coconut oil in a large sauce pan.  Pour 2 packs of cauliflower rice (4 cups) into coconut oil and sauté for 2 minutes.  Make a hole in the center of the cauliflower rice and break the egg in it and stir until done.  Incorporate the egg in with the cauliflower rice and then add the peas and carrots.  Sauté the whole mixture for 2 minutes until done.  Add the coconut aminos, stir and serve hot.  Serves 4.

Thursday, January 23, 2014

OAG Veggie-Bread Snacks

Vegetables in disguise is the best way to describe Outer Aisle Gourmet!  I would like to share a product testimonial from a mom whose children are big fans of OAG.

"We finally tried Outer Aisle Gourmet and the kids and I LOVE it! David (1 1/2 yrs) ate a whole piece of the veggie bread straight out of the package!  For a quick dinner I made pizza using the veggie pizza crust and Mika (5 yrs) ate half of it! Thank you Jeanne for making these yummy and healthy real foods for us to enjoy!"
Chrissy V. - Santa Barbara, CA

Chrissy, I am so glad to hear that your kids are loving OAG products. It’s great that they can get their veggies in a way that they enjoy!

This week I want to share two of my favorite simple but delicious OAG Veggie-Bread Snacks!

Veggie-Bread with Hummus
OAG Veggie-Bread
Trader Joe's Hummus (or brand of choice)

Veggie-Bread Turkey and Arugula Sandwich
OAG Veggie-Bread
Sliced Turkey
Fresh Arugula
Olive Oil
Mayo and/or Mustard (optional)

Friday, January 17, 2014

Spinaccia Pizza - OAG STYLE

I hope everyone is having a healthy week! I want to share a product testimonial from Baton Rouge, Louisiana.

"OAG products are ingenious! As someone who is very carb conscious, I love that I can "indulge" in cauliflower breads and zucchini pasta without the guilt and extra calories and additives of regular starches. And what a great way to get in all your veggies for the day! Awesome products!!"
Catherine B. - Baton Rouge, LA

Thank you so much Catherine! It's fantastic that you can enjoy OAG products without any guilt!

Once a week, I bring in OAG pizza crusts to one of my favorite local pizza parlors in Santa Barbara called Gino's Pizzeria, and they make a pizza for us on OAG's veggie-pizza crust. One of my weekly favorites is Spinaccia. The recipe of the week is.... Spinaccia Pizza - OAG STYLE 

2 cups fresh spinach
2 cloves fresh garlic
1 Tpsp. pine nuts
1/2 cup mozzarella cheese
1/2 up feta cheese
2 Tbsp. tomato sauce or pizza sauce

Preheat oven to 450.  Use a pizza stone or pizza pan for crispy crust.  Spread the sauce on the pizza crust then top with mozzarella cheese.  Spread fresh spinach on top of the cheese.  Sprinkle fresh minced garlic, pine nuts and crumbled feta cheese.  Bake for 5-8 minutes or until done.

Bon Appetit!!

Friday, January 10, 2014

Chicken Pasta - OAG STYLE

I hope everyone is having a terrific start to 2014! Outer Aisle Gourmet is expected to start distributing our products to retailers in March! I will keep you updated on when and where you can find our products.

I would like to share a product testimonial from a Santa Barbara local.

"Freshman year of college I started suffering from different digestion issues and major stomach pain. My junior year I was diagnosed with Candida, an overgrowth of yeast in my small intestine. Western Medicine wasn't helping at all, so I set out to heal myself through naturally through diet. I went on a very specific diet, called the Specific Carbohydrate Diet, where I couldn't eat any grains for an entire year. As you can imagine it was very difficult to give up foods like bread, pasta, rice, and quinoa (foods I had enjoyed my entire life). The past few months I've been able to enjoy Outer Aisle Gourmet, and can't imagine how helpful it would have been to have products like these when I was on such a specific diet. It has been absolutely incredible to be able to whip up a SUPER healthy pasta dish in a matter of minutes and know that I'm eating something not only delicious, but great for me! I LOVE Outer Aisle Gourmet, and am super thankful for how easy these products make eating healthy!"
Whitney E. - Santa Barbara, CA

Whitney, I am so glad that our products can provide you with more delicious options to stay on your diet. Thank you for your testimonial!

The recipe of the week is... Chicken Pasta - OAG STYLE

One pack of OAG veggie-pasta
1/2 cup parmesan cheese

1 cup Greek yogurt -plain

1 tsp garlic powder

1/2 tsp seasoning salt

1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 minutes

This dish melts in your mouth and is healthy!!!!

Friday, January 3, 2014

Spaghetti with Lentil Marinara - OAG Style

Happy New Year! Wishing everyone a year of good health, prosperity, and happiness. I am so excited for 2014. This is the year I will be able to offer Outer Aisle Gourmet products throughout the nation, hoping to make a difference in the way Americans eat!

I would like to share a product testimonial from a health care professional who is a big supporter of Outer Aisle Gourmet.

"What sets the Outer Aisle product line apart from most other healthy alternatives is the taste. Not only are these products healthy vegetable alternatives, but there is no sacrifice when it comes to taste. These products will revolutionize the food industry as we know it!"
Stacey F. - Santa Barbara, CA

Thank you Stacey for your support. Here's to a healthy 2014!

The recipe of the week is... Spaghetti with  Lentil Marinara - OAG Style

One pack of OAG veggie-pasta
1/2 cup of water
1/4 cup of dried green, brown, or French lentils
2 tablespoons of olive oil
1/4 cup yellow onion
1 garlic clove
1 -  8 oz can of tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
A small pinch of  dried thyme
Salt and pepper to taste

1. Add lentils and water to a medium saucepan. Bring to a boil and then lower to a simmer and cook until lentils are tender and liquid is evaporated, about 30 minutes.

2. Meanwhile, add 1 tablespoon olive oil to a pan over medium heat. Add the onion and saute for 5 minutes, or until translucent. Add garlic (chopped) and saute for an additional minute, until fragrant.

3. Add the tomato sauce, basil, oregano, thyme, and salt and pepper to taste. Simmer on low for 20 minutes.

4. When lentils are done cooking, add them to the sauce and simmer for an additional 5 – 10 minutes.

5. In a separate pan, add the remaining tablespoon of olive oil and saute the veggie-pasta for 5 – 10 minutes, until desired tenderness is achieved.
Plate pasta and top with lentil marinara. Serve hot.