Gluten-Free


Gluten-Free Chicken Machaca served with Brown Rice
Salsa Fresca and Gluten-Free Corn Tortillas
More and more people today are realizing that they are gluten intolerant or have even been diagnosed with Celiac's Disease, a sickness that can cause mineral and vitamin deficiencies, loss of bone density, heartburn, intestinal cramping and/or bloating and skin irritations.  For more info go to:  http://gluten-intolerance-symptoms.com/celiac-disease-symptoms-in-adults/

Eating gluten-free is not easy.  There are a lot of foods, especially here in the U.S. that are loaded with wheat, wheat flour, and other products that can stimulate gluten related symptoms.

Many companies are now making gluten-free pastas and products that would normally be wheat-based, but they're using a brown rice flour instead.  Lundberg has a good product line that is found at Henry's and other specialty grocery stores.  I've included a link to their website (click on "Lundberg" above) which has a store locator to help you find their products.  My only recommendation is NOT to overcook pastas and other brown rice flour based products, because they get MUSHY fast if you overcook them.  Drain them at al-dente (when you think they still need 2-3 more minutes before becoming totally soft).  They'll continue to soften when you serve them with hot sauces and have just the right texture when its time to eat!

I've posted a few of my gluten-free recipes on this page to share with those who are being more conscious of what they put into their bodies.  Please keep in mind that these aren't all low-fat, sugar-free, or low-calorie.  They're just made without wheat products or ingredients that can stimulate gluten related symptoms.



Chopped Mediterranean Spinach Salad with Lemon Vinaigrette

Chopped Mediterranean Spinach Salad
with Lemon Vinaigrette

Prep Time 15 minutes / Cook Time: 0 minutes / Servings: 4-6

Ingredients:
  • 10oz. washed, baby spinach, chopped
  • 4 oz. crumbled feta cheese
  • 15.5 oz. can garbanzo beans or chickpeas
  • 1/2 cup sun dried tomatoes, chopped
  • 1/2 cup shredded Parmesan cheese
  • 1 roasted red bell pepper, chopped
  • 1/2 cup lemon juice
  • 2 tbsp. olive oil
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • salt and pepper to taste
Steps:
  1. In a large bowl combine chopped spinach, feta, chickpeas, sun dried tomatoes, Parmesan cheese and chopped bell pepper.  Toss until combined.
  2. In a separate mixing bowl combine lemon juice, olive oil, Italian seasoning and garlic powder. Season with salt and pepper to taste.  Whisk until combined.  Toss the dressing into the salad or serve separately.
Greek Yogurt Chicken Curry

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 4

Greek Yogurt Chicken Curry
Ingredients:
  • 6 chicken breast tenderloins, chopped
  • 2 medium carrots, peeled and sliced
  • 15-20 thin asparagus spears, ends trimmed and chopped into 2" pieces
  • 3 stalks celery, chopped
  • 3 scallions, chopped
  • 1/2 cup frozen green peas
  • 1/2 cup Greek Yogurt
  • 1 tsp. garlic powder
  • 1 tsp. Jamaican jerk seasoning
  • 2 tsp. curry powder
  • salt and pepper
  • olive oil cooking spray
Steps:
  1. Heat a wok or large skillet to high heat and coat with olive oil cooking spray.  Add the chicken, jerk seasoning, garlic powder and curry powder. Season with salt and pepper to taste. Stir until combined and cook for 2-3 minutes.
  2. Add carrots and celery, cook for about 4 minutes, stirring frequently, until chicken is just cooked through.
  3. Stir in scallions, asparagus and peas.
  4. Turn off heat, stir in Greek yogurt and just a bit of water to deglaze the bottom of the pan.  Adjust seasoning and stir until all ingredients are coated with the yogurt curry sauce.  Allow the veggies to steam for about 2-3 minutes before serving.  Serve with basmati or jasmine rice.

Broiled Ginger Salmon with Orange Ponzu Stir-Fry
 
Broiled Ginger Salmon with Orange Ponzu Stir-Fry

Prep Time: 15 minutes / Cook Time: / 30 minutes / Servings: 4

Broiled Ginger Salmon:
 Ingredients:
  • 4 - 6oz. Atlantic Salmon fillets
  • 1/4 cup olive oil
  • 2 tbsp. fresh grated ginger
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt and pepper
Steps:
  1. Heat broiler to high heat.
  2. Add olive oil, ginger, garlic powder, salt and pepper together in a small mixing bowl and whisk together until combined.
  3. Place salmon fillets on a cookie sheet.  Brush both sides of the salmon fillets generously with the ginger mixture.
  4. Place in the broiler for 8-10 minutes.  Remove from heat and allow to cool for 2-3 minutes before serving.
Broiled Ginger Salmon with Orange Ponzu Stir-Fry

Orange Ponzu Stir Fry:
Ingredients:
  • 6-8 Asparagus spears, chopped into 2 inch pieces
  • 2 medium carrots, peeled and sliced on a bias
  • 1 can (5oz.) sliced water chestnuts
  • 1 Red Bell Pepper, seeded and sliced
  • 4 scallions, chopped (reserve some for garnish)
  • 1 cup White Basmati Rice, cooked
  • 1/4 cup Ponzu Sauce
  • Juice of 1 orange
  • 1 clove garlic, pressed
  • salt and pepper to taste
  • olive oil cooking spray
Steps:
  1. Heat wok to high heat.  Spray with olive oil cooking spray.
  2. Add carrots and garlic and cook on high heat for 2-3 minutes.  
  3. Add water chestnuts, bell pepper and scallions. Cook, stirring frequently for another 2-3 minutes.
  4. Add the asparagus, Ponzu sauce and  orange juice.  Season with salt and pepper to taste.  Continue to cook for another 2-3 minutes, stirring frequently.

To serve:
  1. Place 1/2 cup of the white Basmati rice onto the center of a plate.  
  2. Spoon some of the stir-fry on top of the rice.  
  3. Place one of the salmon fillets on top of the stir-fry.  Garnish with some of the reserved scallions.

Healthy Chicken and Sausage Gumbo with Quinoa

Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 6

Healthy Chicken and Sausage
Gumbo with Quinoa
Ingredients:
  • 2 cups cooked white Quinoa
  • 6 boneless, skinless chicken breast tenders, cubed
  • 2 chicken Andouille sausages, chopped
  • 1 14 oz. can of stewed tomatoes
  • 1 yellow onion, chopped
  • 3 stalks celery, chopped
  • 10 oz. sliced Crimini mushrooms
  • 1 green bell pepper, seeded and chopped
  • 4 cups low-sodium chicken broth
  • 2 cloves garlic, pressed
  • 1 cup frozen sliced okra
  • 2 scallions, chopped
  • 1 tbsp. creole seasoning
  • 2 tsp. Jamaican jerk seasoning
  • 1/4 cup Worcestershire sauce
  • 1/4 cup flat leaf parsley, chopped (for garnish)
  • olive oil cooking spray
  • salt and pepper to taste
Steps:
  1. Spray a large pot with cooking spray and heat on medium heat.  Add the chicken, sausages and mushrooms.  Season with salt and pepper and brown on medium heat for about 5 minutes.
  2. Add the celery, garlic,onions and green pepper.  Continue to cook on medium heat for an additional 5 minutes, until the liquid begins to cook out of the veggies.
  3. Pour in the stewed tomatoes and chicken broth.  Season with salt and pepper, creole seasoning, jerk seasoning and Worcestershire sauce.  Bring to a boil, stirring frequently, reduce to a simmer and cook for about 30 minutes.
  4. Add frozen okra, chopped scallions and simmer for an additional 5 minutes.
  5. To serve: Pour servings into a bowl and add cooked quinoa on top, garnish with flat leaf parsley and serve.

Gluten-Free Krispy Rice Treats

Gluten-Free Krispy Rice Treats

Prep Time: 40 minutes / Cook Time: 0  minutes / Servings: 12

Gluten-Free
Krispy Rice Treats
Ingredients:
  • 3 cups Erewhon Crispy Brown Rice Cereal with Mixed Berries (available at most health food stores)
  • 1/2 cup whole oats
  • 2/3 cup natural peanut butter
  • 1/3 cup dried cranberries
  • 1/4 cup organic fair-trade, 65% cacao chocolate chips
  • 1/4 cup unsalted, shelled pistachios, roughly chopped
  • 1/4 cup raw almonds, roughly chopped
  • 1 tsp. pure vanilla extract
  • 1 tsp. wheat germ
  • 1 tsp. golden ground flax seed

Steps:
  1. In a large bowl, combine all ingredients and mix well with a large spatula.
  2. Press the mixture down evenly into the bottom of a non-stick, 8x8 brownie pan with your hands.  
  3. Allow the mixture to set for about 30 minutes at room temperature before serving.
Gluten-Free Krispy Rice Treats


Gluten-Free Southwest Chicken Soup
Prep Time: 30 minutes / Cook Time: 90 minutes / Servings: 4

Gluten-Free Southwest
Chicken Soup
Ingredients:
  • 2 tbsp. olive oil
  • 12 oz. boneless, skinless chicken breast, chopped
  • 2 red bell peppers
  • 1 15 oz. can black beans, rinsed and drained
  • 1 ear of white corn, kernels removed and cob discarded, or 1/2 cup frozen corn
  • 2 cups Trader Joe's Organic Creamy Tomato Soup (or other creamy, gluten-free tomato soup)
  • 2 cups low-sodium chicken broth
  • 2 scallions, chopped
  • 1lime, 1/2 juiced and 1/2 sliced (slices are for garnish)
  • 1 Roma tomato, chopped
  • 1/4 tsp. chipotle chile powder
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 2 cups brown rice, cooked
  • 1/4 cup chopped fresh cilantro (for garnish)
  • salt and pepper
Steps:
  1. Roast the red bell peppers:  Slice the peppers in half lengthwise and remove the seeds.  Turn a gas burner onto high heat and place the peppers directly on the flame for 3-4 minutes on each side until blackened.  Note: If you don't have a gas burner, place them on a cookie sheet and place them directly under the broiler for about 5 minutes on each side.  Remove from heat and set aside.
  2. In a blender or food processor combine chicken broth, tomato soup and roasted red peppers.  Blend on high speed for about 30 seconds until mixture is smooth.  Set aside.
  3. In a large pot, heat olive oil on high heat.  Add chopped chicken and scallions. Season with salt and pepper.  Cook on high heat for 3-4 minutes until chicken is browned and scallions are soft.
  4. Add the broth mixture to the pot and reduce heat to medium.  Stir in black beans, corn and tomato.   
  5. Add lime juice, chipotle powder, chili powder, garlic powder and ground cumin.  Stir until combined.  Bring soup to a boil and reduce to a simmer.  Adjust salt and pepper if necessary.  Allow to simmer on low heat for 1 hour.
  6. To serve: Pack 1/2 cup brown rice in to a measuring cup.  Empty it carefully into the bottom of a serving bowl so it holds its packed shape.  Place the soup around the rice in the edges of the bowl.  Garnish with lime slices and chopped cilantro.

Gluten-Free Orange Chicken with Wilted Spinach
Gluten-Free Orange Chicken with Wilted Spinach

Prep Time: 20 minutes / Cook Time:  40 minutes / Servings: 4

Ingredients:
  • 2 cups cooked brown rice
  • 1lb. chicken tenders, cubed
  • 2 large carrots, sliced
  • 1 red bell pepper, cubed
  • 3 cups fresh spinach leaves, washed and roughly chopped
  • 1 cup freshly squeezed orange juice
  • 2 tbsp. corn starch
  • 1 tbsp. brown sugar
  • 1 cup low-sodium chicken broth
  • 2 tsp. garlic powder
  • 4 tbsp. orange zest (for garnish)
  • 1 orange, cubed (for garnish)
  • cooking spray
  • salt and pepper
Steps:
  1. SAUCE :  Mix the corn starch in a glass with 1/2 cup cold water.  Stir with a fork until corn starch dissolves completely.  
  2. In a small saucepan, combine orange juice, brown sugar and 1/2 cup chicken broth.  Bring to a simmer and whisk in corn starch mixture until the sauce thickens.  Reduce heat to low and stir frequently.
  3. CHICKEN:  Spray a large skillet generously with cooking spray.  Add carrots and bell pepper.  Season generously with salt and pepper and cook on medium heat for 4-5 minutes, until carrots and peppers begin to soften.  
  4. Add chicken and garlic powder and continue to cook on medium heat for an additional 5-7 minutes, until the chicken browns and is almost cooked through.  
  5. Add the remaining 1/2 cup chicken broth, deglaze the pan with the broth, and cook until the chicken is completely cooked through and the broth is almost cooked off.
  6. Pour the orange sauce slowly into the chicken mixture, reduce heat to low and stir well until all the ingredients are combined.  Fold in spinach and stir around until the spinach is wilted, just about 1-2 minutes.  Remove from heat.
  7. TO SERVE:  Spoon 1/2 cup brown rice onto 4 plates.  Spoon 1/4 of the chicken mixture onto each plate.  Garnish with orange cubes and finish with orange zest.  Serve immediately.  



Easy Crock Pot Chicken Machaca

Prep Time:  30 minutes / Cook Time: 6 Hours / Servings:  8
Ingredients:
  • 1 lb. boneless, skinless chicken thighs
  • 1 lb. boneless, skinless chicken breast
  • 1 green pepper, seeded and chopped
  • 1 Roma tomato, chopped
  • 6 scallions, chopped
  • 2 tbsp. olive oil
  • 3 cups low-sodium chicken broth
  • 2 tbsp. cumin powder
  • 1 tbsp. garlic powder
  • 1 tbsp. paprika
  • 1 tbsp. chili powder
  • 1tsp. cayenne pepper
Steps:
  1. Heat the olive oil in a large skillet.  Add the chicken, season with salt and pepper and sear on high heat for 3-5 minutes per side, until browned.  Remove the chicken from the pan and transfer to the crock pot.
  2. Add 1 cup of the chicken broth to the skillet, deglaze the pan with the broth, lower heat to medium, add scallions, peppers and tomatoes and cook for 3-5 minutes, until veggies are soft.  Remove from heat and transfer entire mixture to the crock pot.
  3. Add the rest of the chicken broth and remaining spices to the crock pot.  Cover and cook on low heat for 4 hours.
  4. Shred the chicken with a fork, adjust seasonings to taste, stir and cover.  Cook on low heat for another two hours.
  5. To Serve:  Stir well and spoon chicken onto serving dish with slotted spoon, draining some but not all of the juices before plating. 

Baked Buffalo Drumsticks
Baked Buffalo Drumsticks
Prep Time: 10 minutes / Cook Time:  40 minutes / Servings: 6 drumsticks

Ingredients:
  • 6 large chicken drumsticks, skin on
  • 1/2 cup olive oil
  • 1/2 cup Frank's RedHot Sauce
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/4 cup fresh scallions
Steps:
  1. Preheat oven to 375 degrees.


  4. To Serve:  Brush with some additional hot sauce, garnish with fresh scallions and serve over salad recipe that follows.
Buffalo Veggie Salad

Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 4

Baked Buffalo Drumsticks
Ingredients:
  • 1 head leaf lettuce, washed and chopped
  • 3 large carrots, peeled and shredded
  • 3 large celery stalks, sliced
  • 1/2 cup Low-Fat Ranch Dressing
  • 1 Roma Tomato, sectioned
Steps:
  1. Combine lettuce, carrots, celery and dressing.  Toss well until all ingredients are combined.
  2. Serve onto plates and garnish edges with Roma Tomato.




Apple Green Tea Gelato Sandwiches
Apple Green Tea Gelato Sandwiches
Serving = 1/2 cup
Prep Time: 5 minutes / Freeze Time: 2 hours / Servings: 6
Ingredients:
  • 2 cups whole milk
  • 1 cup low-fat (2%) milk
  • 1/2 cup sugar
  • 1 tbsp. Matcha green tea powder
  • 1 granny smith apple, thinly sliced
Steps:
  1. Combine all ingredients except for apple in a blender and mix on high speed for about 2 minutes, until sugar dissolves.
  2. Place mixture into ice cream maker and follow manufacturer instructions for completing ice cream or gelato instructions.  Place in the freezer for about 90 minutes after the ice cream maker to help the gelato thicken.
  3. TO MAKE SANDWICHES: Slice two thin pieces of apple and remove the seeds.  Place a small scoop of gelato onto one of the slices and top with another slice.



Ménage à Trois Sorbet
Ménage à Trois Sorbet

Serving = 1/2 cup
Prep Time: 30 minutes / Cook Time: 5 minutes / Servings: 4
Ingredients:
  • 1 1/2 cups Ménage à Trois California Red wine
  • 1/2 cup water
  • 3/4 cup sugar
  • 1 bag (4 cups) Trader Joe's Very Cherry Berry Blend
  • 1/2 tbsp. fresh lemon juice
Helpful Hints:  Costco and Vons have the Ménage à Trois wine for under $10.  
Steps:
  1. In a small saucepan, combine 1/2 cup water and 1/2 cup sugar.  Stir on medium heat until sugar is dissolved and a simple syrup is created.  Remove from heat and cool in freezer for about 10 minutes.
  2. In a blender or food processor, combine wine, simple syrup, frozen fruit, remaining sugar (1/4 cup), and lemon juice.  Blend on high speed for about 2 minutes until everything is smooth and combined.
  3. Transfer mixture to an ice cream maker and follow manufacturer instructions for sorbet.  If you're not using an ice cream maker, transfer the mixture to a glass 9x7 baking dish, cover, and stir every 30 minutes until the mixture is frozen and sorbet texture is reached (about 2-3 hours).



Mango Moscato Granita
Mango Moscato Granita
Serving = 1/2 cup



Prep Time: 5 minutes / Freeze Time: 3-4 hours / Servings: 6
Ingredients:
  • 1 bottle (3 1/2 cups) Risata Moscato d'Asti
  • 3 cups frozen mango chunks
Steps:
  1. In a blender combine the wine and mango chunks.  Puree on high speed for about one minute until smooth.
  2. Pour contents into a large, glass baking dish and freeze.  Remove from freezer about every 30 minutes and stir mixture from bottom with a fork, creating a rough, chunky, grainy texture.  After about 3 hours, mixture should be completely frozen, chunky and icy...ready 



Spicy Italian Ragú

Prep Time: 15 minutes / Cook Time: 3-4 hours / Servings: 8-10

Spicy Italian Ragú
Ingredients:
  • 4 tbsp. Olive Oil
  • 3 large scallions, finely chopped
  • 2 large garlic cloves, pressed
  • 1 lb. spicy Italian Sausage
  • 1 lb. lean ground turkey
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 10 oz. baby bella mushrooms, chopped
  • 1 (28 ounce) can diced tomatoes in juice
  • 1 (6 ounce) can tomato paste
  • 1 1/2 cups red wine (I use Ménage à Trois)
  • 1/4 tsp. pumpkin pie spice
  • 10 fresh basil leaves, chopped
  • 3 dried bay leaves
  • 1/4 cup light brown sugar
  • 1 tbsp. dried oregano
  • Salt and pepper to taste
Steps:
  1. In a large dutch oven or boiling pot, heat the olive oil on high heat.  Add the bell pepper, garlic, scallions and mushrooms and cook for 2-3 minutes to soften them.  Add the meat, season with salt and pepper, reduce heat to medium and cook for 7-10 minutes until the meat is browned.
  2. Add the diced tomatoes, tomato paste, red wine, pumpkin pie spice, basil, bay leaves, brown sugar and oregano.  Stir until all ingredients are combined, adjust salt and pepper, reduce heat to a simmer and stir occasionally for 3-4 hours.  When the sauce is ready it should be a thick, reduced and concentrated ragú, with only a trace of liquid left in it.  Remove the bay leaves before serving.  Serve with gluten-free pasta.



Golden Curried Cous Cous in Lettuce Cups
Golden Curried Cous Cous in Lettuce Cups
Prep time: 10 minutes / Cook time: 15 minutes / Servings: 6
  • 2 1/4 cup(s) of Chicken Broth
  • 3/4 cup(s) of Golden Raisins
  • 1/3 cup(s) of Lemon Juice (1 lemon)
  • 1/2 tbsp. of Grated Fresh Ginger
  • 1 tsp. of Curry Powder
  • 2 tbsp. of Finely Chopped Fresh Cilantro
  • 1 1/2 cup(s) of Gluten-Free Cous Cous
  • 6 Fresh Leaves of Butter or Bib Lettuce, washed and drained
Steps
  1. In a medium saucepan, bring the chicken broth to a boil. Add lemon juice, golden raisins, curry powder and grated ginger. Season with salt and pepper to taste. Whisk all ingredients on medium heat until combined.
  2. Bring the mixture back up to a boil, stir in couscous, remove from heat, cover and let stand for 5 minutes, until all liquid is absorbed into cous cous.
  3. Fluff the cous cous with a fork until separated. Stir in cilantro and mix until all ingredients are combined.
  4. To serve: Place one leaf of lettuce on a dish for each serving of cous cous. Spoon about 1/2 cup of the cous cous into the lettuce leaves and serve.
Golden Curried Cous Cous in Lettuce Cups



Grilled Asparagus in Pancetta & Mushroom Sauce
Grilled Asparagus in Pancetta & Mushroom Sauce
Prep time: 10 minutes / Cook time: 20 minutes / Servings: 4
Ingredients:
  • 1 pound(s) of fresh asparagus, ends trimmed
  • 1/4 cup(s) of extra virgin olive oil
  • 4 ounce(s) of chopped pancetta
  • 2 cup(s) of fresh white mushrooms, sliced
  • 1/2 cup(s) of chicken broth
  • 1/2 cup(s) of shredded Parmesan cheese
  • 5 ounce(s) of Philadelphia Cooking Creme, Savory Garlic
Steps
  1. Place the asparagus in a large casserole dish or plate. Drizzle with 2 tbsp. olive oil, season with salt and pepper, toss well until all ingredients are combined. Set aside.
  2. Heat the additional olive oil in a large skillet or saucepan. Add the pancetta and cook on medium heat for 3 minutes. Add the mushrooms and cook on medium heat for 7-10 minutes until the mushrooms are browned.
  3. Add Philadelphia Cooking Creme and chicken broth. Season with black pepper and stir until sauce is smooth and creamy. Let simmer on low heat for a bout 5-10 minutes until the sauce reduces and thickens.
  4. Grill the asparagus on high heat for about 3 minutes. Turn and grill for another three minutes. Remove from the heat and transfer back to the casserole dish or plate. Pour in the Cooking Creme sauce and toss with tongs until all ingredients are combined.
  5. To serve: Place several stalks of asparagus on a plate. Cover with additional sauce and finish with a sprinkle of Parmesan cheese. Serve immediately.


Salsaful Cucumber
Salsaful Cucumber

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 4

Ingredients:
  • 1 large cucumber, peeled and quartered
  • 2 large Roma Tomatoes, chopped
  • 1 orange bell pepper, cut in half lengthwise and seed membrane removed
  • 3 scallions, chopped
  • 1 medium jalapeno, chopped, membrane and seeds removed
  • 2 tbsp. fresh cilantro, chopped
  • juice of 1 lime
  • 1/2 tbsp. cumin powder
  • 1 tsp. salt
  • 1 tsp. pepper
Steps:
  1. Heat a gas grill or gas stove on high heat.  Place orange bell pepper directly on flame for about 5 minutes per side, until charred and soft.  Remove from heat, allow to cool for 5 minutes, chop and transfer to a large mixing bowl.
  2. Add tomatoes, scallions, jalapeno, cilantro, lime juice, cumin powder, salt and pepper.  Stir until all ingredients are combined.
  3. Using a spoon or melonballer, remove the seeds from the four quarters of the cucumber, creating a hollow tube in the center of the cucumber.
  4. Stuff the salsa into the hollow center tube of the cucumber.  Plate and serve.

Sausage and Tomato Brown Rice
Sausage and Tomato Brown Rice
Prep Time: 10 minutes / Cook Time: 40 minutes / Servings:8

Ingredients:
  • 2 cups long grain brown rice
  • 2 Sweet Italian Chicken Sausage Links, chopped
  • 1 cup Trader Joe's Organic Tomato Basil Soup
  • 3 cups Low-Sodium Chicken Broth
  • 2 tsp. garlic powder
  • 2 tsp. salt
  • 2 tsp. pepper
  • 2 tbsp. olive oil

Steps:
  1. In a large saucepan, combine rice and olive oil.  Cook on high heat for 2-3 minutes, stirring constantly, until rice is lightly toasted.  Add soup, chicken broth, garlic powder, salt and pepper and stir until all ingredients are combined.  Bring to a boil, reduce heat to simmer, cover and cook until liquid is absorbed and rice is soft, about 30-35 minutes.
  2. In a separate skillet, cook the chopped sausage on medium heat for 7-10 minutes, until browned and cooked through.  Stir sausage into rice.
  3. To Serve: Pack the rice into 1/2 cup measuring cups.  Turn the cups upside down on the serving dish and lightly tap on the cup to release the rice onto the plate.  Serve immediately.



Grilled London Broil Tacos with Mango Salsa
Grilled London Broil Tacos with Mango Salsa

Mango Salsa
Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 4

Ingredients:
  • 2 ripe mangoes, chopped
  • 2 Roma Tomatoes, chopped
  • 2 green onions, chopped
  • 2 tbsp. finely chopped cilantro
  • 1/2 jalapeno pepper, seeded, membrane removed and chopped
  • 1 lime, juiced
  • salt and pepper to taste
Steps:
  1. In a mixing bowl, combine all ingredients and stir until combined.

Mango Salsa

Grilled London Broil Tacos

Prep Time:  10 minutes / Cook Time:  25 minutes / Servings: 4

Ingredients:
  • 1.5 pounds London Broil
  • 1 tbsp. salt
  • 1 tbsp. black pepper
  • 1 tbsp. garlic powder
  • 12 corn tortillas
  • 12 tbsp. mango salsa
Steps:
  1. Season both sides of the meat with salt, pepper and garlic powder.  Grill on high heat for 10-12 minutes per side until the internal middle reaches 135 degrees with a meat thermometer.  Remove from the heat and let it sit for 5 minutes.  Slice thinly with a large knife.
  2. Heat the corn tortillas on the grill or an open flame for about 20 seconds on each side.  Spoon some of the meat into each of the tortillas.  Top with the mango salsa and serve immediately.


Savory Southwest Yam Fries
Savory Southwest Yam Fries
Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

Ingredients:
  • 1 large yam, peeled and cut into 1/2 inch french fry sticks
  • 2 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. chipotle powder
Steps:
  1. In a large mixing bowl, combine all ingredients and toss with your hands until all yam fries are coated in olive oil and spices.
  2. Spray a cookie sheet with cooking spray.  Arrange the fries on the cookie sheet so that each fry is touching the bottom of the sheet.  
  3. Bake at 400 degrees for about 15 minutes, until fries are soft inside and crunchy outside.  
  4. Top with mango salsa and serve.


Gluten-Free Zucchini Almond Bites

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

Gluten-Free Zucchini Almond Bites
Ingredients:
  • 2 medium zucchini, cut into 1/4 inch slices
  • 1/2 cup egg whites or egg substitute
  • 1/2 lb. raw almond meal
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Italian seasoning
  • salt and pepper to taste
  • olive oil cooking spray
  • 1 cup marinara sauce for dipping

Steps:
  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl combine the almond meal, garlic powder, Italian seasoning, salt and pepper.  Whisk until combined.
  3. Pat the zucchini slices dry with a paper towel.  Dip them in the egg whites and then coat them in the almond meal.
  4. Place the coated slices on a cookie sheet and spray both sides well with cooking spray.
  5. Bake in the oven at 400 degrees for about 15 minutes, until browned on both sides.  Remove from heat and allow to cool for 5 minutes before serving.  Serve with warm marinara sauce. 

Persimmon and Carrot Spice Sorbet

Prep Time: 5 minutes / Freeze Time: 30 minues / Servings: 4
Persimmon and Carrot Spice
Sorbet

Ingredients
  • 6 large Fuyu persimmons
  • 1/2 cup fresh carrot juice
  • 12 packets Splenda
  • 1/2 tsp. cardamom
  • 1/2 tsp. pumpkin pie spice

Steps:
  1. Remove the hard center stem from the persimmons and cut them into quarters.  Transfer them to a blender.
  2. Add the carrot juice, splenda, cardamom and pumpkin pie spice.  Blend until combined and smooth, about 1 minute.
  3. Transfer ingredients to an ice cream maker and churn for about 30 minutes.  At its finish, the sorbet will be soft set.  Transfer to a glass bowl, cover and freeze until ready to serve. 
  4. Top with fresh pomegranite seeds and fennel leaves for garnish.


Pumpkin Persimmon Pudding Bars

Prep Time: 20 minutes / Cook Time: 45 minutes / Servings 16 bars

Pumpkin Persimmon Pudding Bars
Ingredients:
  • 4-5 large Fuyu persimmons
  • 1 cup pumpkin puree
  • 2/3 cup agave nectar
  • 2 cups almond meal
  • 2 cups vanilla rice milk
  • 2 eggs, beaten 
  • 1/4 cup applesauce
  • 1/2 tsp. baking soda
  • 2 tsp. gluten-free baking powder
  • 1 tsp. pumpkin pie spice
  • 1 tsp. cardamom
  • pinch of salt
  • canola or vegetable oil cooking spray
Steps:

  1. Preheat oven to 350 degrees and spray a 9x13 inch baking pan with cooking spray.
  2. Peel and roughly chop the persimmons.  Place them in a food processor or blender and pulse until a smooth pulp is formed with no chunks.  Transfer the pulp to a large mixing bowl or stand mixer.
  3. Add the pumpkin puree, agave nectar, rice milk, eggs and applesauce. Mix on medium speed for about 30 seconds until smooth.
  4. In a separate mixing bowl combine almond meal, baking soda, baking powder, pumpkin pie spice, cardamom and salt.  Whisk together and slowly add to the wet ingredients while mixing with electric or stand mixer.  
  5. Transfer the mixture to the sprayed baking pan and bake in the oven at 350 degrees for about 45-50 minutes or until the mixture is completely cooked through.  Allow to cool for about 5 minutes before slicing and/or serving.

Chopped Fennel and Persimmon Salad

Prep Time: 15 minutes / Cook Time: 0 minutes / Servings: 6

Chopped Fennel and Persimmon Salad
Ingredients:
  • 1 head leaf lettuce, chopped
  • 1 medium bulb of fresh fennel, chopped
  • 2 large Fuyu persimmons, chopped 
  • 1 medium cucumber, peeled and chopped
  • 1 large Fuji apple, cored and chopped
  • 1 cup sugar plum tomatoes, quartered
  • cracked black pepper to taste
 Steps:
  1. Combine all ingredients in a large mixing bowl.  Toss with agave nectar and spicy mustard vinaigrette and serve.
Agave Nectar and Spicy Mustard Vinaigrette

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 6

Ingredients
  • 1/4 cup spicy brown mustard
  • 1/4 cup raw agave nectar
  • 1 tbsp. apple cider vinegar
  • 1/2 tsp. garlic powder
  • salt and pepper to taste

Steps:
Whisk all ingredients together in a small mixing bowl.  Toss with salad and serve.


Chicken, Spinach and Crimini Mushroom Pizza with
Cauliflower & Almond Meal Crust

Prep Time: 15 minutes / Cook Time: 40 minutes / Servings: 8 slices

Ingredients:
Chicken, Spinach and Crimini Mushroom Pizza with
Cauliflower and Almond Meal Crust
Crust:
  • 2 cups grated cauliflower
  • 1 cup almond meal
  • 2 eggs, beaten
  • 1 tbsp. finely chopped fresh rosemary
  • 1 tsp. garlic powder
  • salt and pepper to taste
Toppings:
  • 2.5 oz. softened goat cheese
  • 4 cups washed baby spinach
  • 10 oz. Crimini mushrooms, sliced
  • 1 clove garlic, pressed
  • 1/2 tsp. red pepper flake
  • 3 chicken breast tenders
  • 1/2 tsp. garlic powder
  • 2 tbsp. olive oil
  • salt and pepper 
Steps:
Crust:
  1. Preheat oven to 450 degrees.  Spray a cookie sheet or a baking stone with olive oil spray.
  2. Grate the cauliflower using a cheese grater or a food processor.  Place it in a microwave safe bowl and cook on high heat for about 8 minutes.  Remove from heat and allow it to cool for about 10 minutes.
  3. Add the almond meal, eggs, rosemary, garlic powder and salt & pepper.  Combine until a dough-like paste is formed.
  4. Spread the dough out onto the cookie sheet or baking stone in a pizza-like shape until it's about 1/4" or 1/2" thick.  
  5. Cook in the oven at 450 degrees for 15-20 minutes, until golden brown.  Remove from heat, but leave the crust on the sheet.
Toppings:
  1. In a medium saucepan, heat 1 tbsp. olive oil on medium heat.  Add the chicken tenders, season with garlic powder, salt and pepper.  Continue to cook on medium heat for 7-10 minutes, until chicken is browned and cooked through.  Remove from heat, chop into bite size pieces and set aside.
  2. In a separate saucepan,  heat 1 tbsp. olive oil on medium heat.  Add the mushrooms, pressed garlic and red pepper flake. Season with salt and pepper and continue to cook on medium heat for about 5-7 minutes until the water is cooked out of the mushrooms.  Stir in the spinach until wilted, remove from heat and set aside.
To Serve:
  1. Spread the softened goat cheese onto the pizza crust with a spoon or spatula.
  2. Spread the spinach and mushrooms on top of the goat cheese.
  3. Spread the chicken on top of the spinach mixture.
  4. Finish in the oven for 3-5 minutes until hot.  Remove from heat, slice and serve.


Sausage and Sugar Plum Tomato Pizza with
Cauliflower and Mozzarella Crust

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 8 slices

Ingredients:
Sausage and Sugar Plum Tomato Pizza with
Cauliflower and Mozzarella Crust
Crust:

  • 2 cups grated cauliflower
  • 1 cup mozzarella cheese
  • 1 egg, beaten
  • 1 tsp. garlic powder
  • salt and pepper to taste
Toppings:
  • 2.5 oz. softened goat cheese
  • 1 cup sugar plum tomatoes, quartered
  • 12 oz. Fontina cheese, spinach and roasted garlic chicken sausage (available at Trader Joe's), sliced
  • 1 tbsp. olive oil
Steps:
Crust:
  1. Preheat oven to 450 degrees.  Spray a cookie sheet or a baking stone with olive oil spray.
  2. Grate the cauliflower using a cheese grater or a food processor.  Place it in a microwave safe bowl and cook on high heat for about 8 minutes.  Remove from heat and allow it to cool for about 10 minutes.
  3. Add the cheese, eggs, garlic powder and salt & pepper.  Combine until a dough-like paste is formed.
  4. Spread the dough out onto the cookie sheet or baking stone in a pizza-like shape until it's about 1/4" or 1/2" thick.  
  5. Cook in the oven at 450 degrees for 15-20 minutes, until golden brown.  Remove from heat, but leave the crust on the sheet.
Toppings:
  1. In a medium saucepan, heat 1 tbsp. oil on medium heat.  Add the sausage, making sure each one touches the bottom of the pan.  Cook on medium heat for about 5 minutes on each side, until the sausage is browned and cooked through.  Remove from the heat and set aside.
To Serve:
  1. Spread the softened goat cheese on top of the crust with a spoon or spatula.
  2. Top with the sausage and tomatoes.
  3. Finish in the oven for about 5-10 minutes, until tomatoes are hot and soft. Slice and serve.



Roasted Brussels Sprouts on the Vine

Roasted Brussels Sprouts on the Vine
Ingredients:
  • 1 vine of Brussels Sprouts (I got mine at Trader Joe's)
  • 1/2 cup Agave Nectar
  • 1/2 cup Olive Oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tbsp. Herbs de Provence

Steps:
  1. Preheat oven to 350 degrees.
  2. Trim the vine of Brussels Sprouts so that it will fit into a roasting pan (I just had to cut mine in half).
  3. In a large mixing bowl, combine Agave nectar, olive oil, salt, pepper and herbs de provence.  Whisk vigorously until combined, about 30 seconds.
  4. Using a basting brush, cover the sprouts completely on all sides with the marinade.
  5. Place the vines on the roasting pan and bake at 350 degrees for about 40-45 minutes, until the sprouts are soft when pierced with a fork.

Gluten-Free Pasta Primavera with Herbs de Provence
Spring is here!  I hope all of you out there are as happy as I am to walk outside in the morning and smell orange blossoms, hear birds singing and feel the warm sunshine on your face.

It's time to clean up, smile, celebrate and eat healthy.  So, today I'm sharing a beautiful, vegetarian, gluten-free pasta primavera.  I've given it a little French twist with some wonderful herbs de provence.  The dried lavender in the herb blend gives this dish a true spring flare.  Buy a GOOD herbs de provence and keep it on hand for fresh veggie dishes.  I always buy mine in Temecula, CA or online at:
Gluten-Free Pasta Primavera with Herbs de Provence
Prep Time 15 minutes / Cook Time: 20 minutes / Servings: 4
Gluten-Free Pasta Primavera with
Herbs de Provence
Ingredients:
  • 8 oz. brown rice or corn pasta
  • 2 tbsp. olive oil
  • 1 large carrot, sliced
  • 2 small zucchini, julienned
  • 10-12 stalks pencil asparagus, ends trimmed and cut in half
  • 1 cup frozen English peas
  • 1/2 red bell pepper, julienned
  • 1/2 yellow bell pepper, julienned
  • 1 cup grape tomatoes
  • 1/4 cup finely chopped fresh basil
  • 1/4 cup shredded fresh Parmesan cheese
  •  1 tsp. herbs de provence (more or less to your taste)
  • 1/2 tsp. garlic powder
  • salt and pepper to taste

Steps:
  1. Bring a large pot of salted water to a boil.  Add the noodles and stir.  Boil for 7-10 minutes until the noodles are soft.  Drain and set aside.
  2. Heat the olive oil in a large skillet or wok on medium heat.  Add the carrots and bell peppers.  Stir and cook on medium heat for 2-3 minutes.  Add the zucchini, asparagus and peas.  Season with herbs de provence, garlic powder and salt & pepper to taste.  Cook for another 4-5 minutes.  
  3. Stir the pasta back in and add the grape tomatoes.  Stir until combined.  Adjust seasoning if necessary.  
  4. To Serve:  Place the desired amount on a serving plate.  Top with fresh basil and a dusting of Parmesan cheese.


Mediterranean Goat Cheese, Portobello and Veggie Pita
Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4
Ingredients:
Mediterranean Goat Cheese, Portobello and Veggie Pita
  • 4 gluten-free pita bread pockets
  • 5 oz. garlic and herb goat cheese, softened
  • 10 oz. sliced Baby Bella Mushrooms
  • 1 carrot, shredded
  • 1 zucchini, shredded
  • 1 cup chopped broccoli florets
  • 1/2 cup chopped sun dried tomatoes
  • 1 red bell pepper, roughly chopped
  • 1/2 tsp. Italian or Mediterranean seasoning
  • 1/2 tsp. garlic powder
  • olive oil cooking spray
  • salt and pepper to taste
Steps:
  1. Heat a large skillet on medium heat and spray with olive oil cooking spray.  Add the bell peppers, sun dried tomatoes and mushrooms. Cook on medium heat for 2-3 minutes.
  2. Stir in zucchini, broccoli and carrots.  Season with Italian or Mediterranean seasoning, garlic powder and salt & pepper to taste.  Stir until combined and continue to cook on medium heat for 3-4 minutes, until veggies are soft.
  3. Heat the pitas in the microwave for about 30 seconds.  Cut in half and open the pockets with a butter knife.  
  4. Spread some of the softened goat cheese on both sides of the inside of the pita pockets.  Spoon the veggie mixture into the pita pockets and serve.

Grandma's Chicken and Dumplings

Grandma's Chicken and Dumplings


Prep Time: 10 minutes / Cook Time:  25 minutes / Serves: 4

Ingredients:
  • 5 boneless, skinless chicken breast tenders, cubed
  • 2 large russet potatoes, cubed
  • 2 large carrots, chopped
  • 2 large celery stalks, chopped
  • 2 large scallions, chopped
  • 1/4 cup frozen peas
  • 2 tbsp. olive oil
  • 1 cup gluten-free pancake/waffle mix (I used Hodgson Mills)
  • 4 cups low-sodium chicken stock
  • 2 tbsp. corn starch, dissolved in 1/4 cup cold water
  • 1 tsp. garlic powder
  • 1/2 tsp. Italian Seasoning
  • salt and pepper
Steps:
  1. Heat olive oil in large pot on medium heat.  Add carrots, potatoes, celery, scallions and chicken.  Season with garlic powder, salt and pepper and cook until the chicken is almost cooked through and veggies are soft, about 5-7 minutes. 
  2. Stir in the chicken stock, de-glaze the bottom of the pot and bring everything to a boil.  Whisk in the dissolved corn starch and stir until the soup thickens.  Reduce to a low simmer, cover and cook for another 5 minutes.
  3. In a separate large bowl, add the gluten-free pancake/waffle mix.  Whisk in Italian Seasoning and season with salt and pepper.  Add about 2 tbsp. water and continue to whisk until the flour turns to a thick, sticky dough.
  4. Spoon the dough into the soup with a tablespoon, making dumplings about the size of a golf ball (you can make them bigger or smaller to your preference).  Cover the pot and let the dumplings set for about 5 minutes.  With a spoon, turn the dumplings over, add the peas and cover again for another 5 minutes. 

No comments:

Post a Comment

Subscribe to: Posts (Atom)