Archive for gluten free

Strawberry Gazpacho

As strawberries are in season,  try this refreshing version of the classic Spanish chilled vegetable soup.

Serves 6

Ingredients

  • 1/2  cucumber, peeled 
  • 1/2  red bell pepper, cored and seeded
  • 1 tomato 
  • 1 shallot or 1/4 red onion
  • 1 pound strawberries, hulled and halved
  • 2 Tablespoons balsamic  vinegar
  • 2 Tablespoons extra virgin olive oil
  • Juice of 1 lemon or lime
  • 1/2 teaspoon salt  
  • 1/2 teaspoon black pepper
  • Optional garnish:  diced strawberries and mint 

Directions

Roughly chop cucumber, bell pepper, tomato, red onion  and strawberries. 

Add  vegetables and strawberries into a food processor or blender and pulse a few times to mix. 

Add in balsamic vinegar, oil, lemon juice, salt and pepper  Process/blend mixture until pureed into desired consistency. 

Taste and adjust seasoning, if needed.

Chill before serving. The longer the gazpacho sits, the more flavor it develops. Can be refrigerated overnight.

Before serving, garnish with diced strawberries and mint, if desired. 

Loaded Mash Cauliflower

This recipe was created when I had ingredients leftover from the Mini Pull Apart Bread recipe. I already had the ingredients chopped, meats cooked and I had cauliflower in my refrigerator.  It dawned on me that this recipe would actually be great for your party for those who are gluten free and couldn’t enjoy the pull apart breads.

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  • 2 heads cauliflower, broken into florets
  • 1/2 cup of milk
  • 1  cup Parmesan cheese
  • 1 stick of butter, cubed
  • 1 teaspoon salt 
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 cup shredded cheddar cheese ( or other  cheese) 
  • Any toppings desired

Directions 

Preheat oven to 350 degrees F.

Place cauliflower in a large pot and  add water to cover. Bring to a boil. Reduce heat and simmer, uncovered, 12-15 minutes or until very tender. Drain water and transfer back to the pot.  Using a potato masher, mash cauliflower with milk, parmesan cheese, butter and seasonings.  Taste and adjust seasoning, as needed.  Transfer to a greased baking dish. Top with cooked meats, cheese, vegetables or herbs. 

Bake for 10-15 minutes or until cheese is melted and top is golden brown.

 

Southwestern Chicken Lettuce Wraps

You won’t miss any of the flavors of a traditional taco. This recipe has got it all except the carbs!   Perfect as an appetizer, lunch or dinner.

Feel free to change the spice levels to suite your own taste.

Serves 4

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coriander
  • 2 Chicken breasts ( can use ground chicken)
  • 3 Tablespoons Olive Oil
  • 1-2 bell peppers, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Lettuce leaves ( romaine, napa, iceberg, etc)
  • Optional garnish: tomato, red onion, green onion, avocado, cilantro

Avocado Cilantro Dressing

  • 1 avocado, pit removed
  • 2 Tablespoons olive oil
  • Zest and juice of 1 lime
  • 2 garlic cloves
  • 1 Tablespoon cilantro
  • 3 Tablespoons water ( more as needed)
  • Pinch of salt

Directions

In a bowl, combine salt, pepper,  oregano, garlic powder,  turmeric, cumin, chili powder and coriander.  Rub chicken breasts with oil and coat with spice mixture on both sides.

Heat 2 Tablespoons of oil in a large skillet and cook chicken until no longer pink in the middle. Set aside. When cool, cut into small strips or bite size pieces.

Heat 1 Tablespoon of oil in the same skillet.  Sauté bell peppers, onions and garlic for a few minutes.  Add in chicken and sauté until  chicken is cooked through.

To assemble: Place chicken and vegetables on top of lettuce leaves.  Top with desired garnish and drizzle avocado cilantro dressing on top.

Dressing: Combine all ingredients together a blender and process until smooth, adding more water as needed.

Cauliflower Tabbouleh Salad

This was one of the favorite dishes at our recent clean eating cooking class.

By replacing traditional bulgur wheat with cauliflower, this makes a healthy and delicious salad perfect for lunch or side dish for dinner.

Serves 4-6

Ingredients

  • 1/2  head cauliflower
  • 1 cup flat-leaf parsley, chopped
  • ½ cup mint, chopped
  • 1-2 tomatoes, diced
  • 1 cucumber, peeled and diced

Dressing

  • ¼ cup olive oil
  • 2 Tablespoons red wine vinegar
  • Zest and juice of 1 lemon
  • 2 garlic cloves, finely minced
  • 1 teaspoon cumin (optional)
  • 1 teaspoons salt
  • 1 teaspoon black pepper

Directions

Place cauliflower into a food processor and pulse until it resembles rice grains.  (Or use a cheese grater to grate cauliflower).

Add cauliflower to a large bowl and add parsley, mint, tomato and cucumber.

For the dressing: In a bowl, whisk all ingredients together.

Drizzle dressing over the vegetables and toss to combine. Serve at room temperature or cold.

 

 

 

 

 

 

 

Paleo Steak with Sautéed Vegetables

A Paleo steak dinner recipe that takes  less than 15 minutes to cook. Even better- you only need one  pan! I added peppers, tomatoes, spinach and avocado as that ‘s what I had in my fridge so feel to use any vegetables you have!
IMG_6695Serves 2
Ingredients

  • 2 steaks ( rib eye, sirloin,  flank, etc)
  • Seasonings desired: salt, pepper, garlic powder, etc
  • 1 Tablespoon olive oil
  • 1 shallot or 1/4 of onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 tomato, diced (or  cherry tomatoes)
  • 2 cups spinach or kale
  • 1 Tablespoon balsamic vinegar

Directions 

Sprinkle steaks on both sides with seasonings desired.  ( I mixed together salt, pepper, paprika, garlic powder)

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Heat oil in a large pan. Add steaks and sear 3-5 minutes on each side. (My steaks were thin cut so I only needed to sear a few minutes. Cook longer if you like your steaks well done or if your steaks are thick cut)

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Remove from pan, transfer to a plate and cover with aluminum  foil to keep warm.

In the same pan, sauté onions for a  few minutes (adding more oil, if needed).  Add garlic and peppers, and continue to cook  for a couple of minutes. Add tomatoes and cook for about a minute to soften.

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Add spinach and balsamic vinegar and cook just until spinach is wilted.

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To serve: Place steak on a plate and serve with sautéed vegetables and avocado.

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Lentil Vegetable Soup

A warm and hearty soup is my ideal comfort food on a chilly day.  I love making soups as I use leftover ingredients in my fridge or what I can find in my pantry. And the best part…I only need to clean one pot! This soup is packed with protein and vegetables for a complete meal, perfect for Meatless Monday.

This recipe was based on what I had available in my fridge and pantry so some of the ingredients I listed as optional.  Feel free to add or omit any of the ingredients with your preferences.

Ingredients 

  • 2 Tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced 
  • 1 zucchini, diced (optional)
  • 3 garlic cloves, mined
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 bay leaves
  • 1 (15 oz) can beans (optional)
  • 1 cup lentils, rinsed
  • 1 (15 oz) can diced tomatoes   
  • 4 cups vegetable broth (or chicken broth) 
  • Kale or spinach leaves (optional)

Directions 

Heat oil in a large pot. Sauté onions, carrots and celery until vegetables are softened, about 10 minutes. Add garlic, zucchini, cumin, oregano, salt and pepper and continue to sauté about 1 minute. Add in bay leaves,  beans, lentils, tomatoes, and broth and bring to a boil.

Lentil Vegetable Soup

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Cover, reduce heat and simmer for 30-40 minutes or until lentils are cooked. Taste and add salt or pepper as needed. 

(Optional: Stir in kale or spinach and cook for a few minutes until wilted).  

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Quinoa and Spinach Bake

This quinoa and spinach bake is not only easy to make but also gluten free and vegetarian if you’re looking for a healthier option.   What I love about this dish is that you can add whatever vegetables you have on hand and can make it as healthy, cheesy or creamy as you want by adjusting the ingredients to your preference. This can be served as a main dish or a side dish and makes great leftovers.

Ingredients

  • 3 cups quinoa, cooked according to directions ( 1 cup dry quinoa)
  • 2 Tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Optional vegetables such as peppers, zucchini, artichokes, broccoli, etc 
  • 1 lb fresh spinach leaves ( or  bag of frozen spinach, defrosted and liquid squeezed out)
  • 1-2 cups cheese ( parmesan, mozzarella, cheddar, etc)
  • 1 cup plain yogurt (can substitute with milk, almond milk, coconut milk, etc)
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions 

Preheat oven to 350 degrees F. Coat baking dish with cooking spray and set aside.

Heat oil in a large skillet. Add onion and cook for a few minutes. Add garlic and continue to cook for 1 minute.  Add any other vegetables desired such as peppers, zucchini, artichokes,  etc and sauté for a few minutes. 

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Add spinach and cook until it shrinks down in size. 

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Turn off heat and add in cooked quinoa, cheese, yogurt (or milk)  salt and pepper and stir until combined.

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Place mixture into greased baking dish and sprinkle additional cheese on top, if desired. Bake for 30 minutes or until top is golden brown.

Quinoa Casserole

Truffle Cake with Raspberry Sauce & Port

If you love chocolate, then this dessert is for you!  Rich and decadent chocolate truffle cake with port, ganache glaze, drizzled with raspberry sauce…. This indulgence is definitely worth it!

For a gluten free option, substitute 1 Tablespoon of cocoa powder for the flour.

I love pairing chocolate with port but you can substitute with any red wine, liqueur or vanilla extract. I used bittersweet chocolate for the cake and semisweet chocolate for the ganache, but feel free to use any type of chocolate you prefer.

 

Ingredients:

Cake:

  • 4 eggs ( room temperature)
  • 16 oz bittersweet chocolate
  • 1 stick of unsalted butter
  • 1 teaspoon instant espresso powder or coffee
  • 2 Tablespoons Port (or any liqueor or vanilla extract)
  • 1 Tablespoon sugar
  • 1 Tablespoon all purpose flour ( or cocoa powder for gluten free option)

Ganache:

  • 8 oz semisweet chocolate, chopped (or use chocolate chips)
  • 1 cup heavy cream

Raspberry Sauce:

  • 1 (10 oz) bag of frozen raspberries, thawed
  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • 2 Tablespoons port ( or any liqueur or vanilla extract)

Optional garnish: fresh raspberries

 

Directions:

Preheat oven to 350 degrees.

Separate yolks and egg whites. Grease and flour an 8 inch springform pan and set aside. In a saucepan, stir chocolate & butter until melted. Add espresso powder and port and remove from heat. Stir in sugar, flour and egg yolks.

 

 

Using a mixer, beat egg whites until stiff peaks form and fold into chocolate mixture. Pour into the springform pan and bake for 25 minutes or until done.

 

 

Cool and remove sides of springform pan.

To make ganache:

Place chocolate in a medium bowl. Heat heavy cream in a saucepan over medium heat until just boiling. Pour over the chocolate and let sit for a few minutes to allow chocolate to melt, then whisk until smooth. Allow to cool slightly before glazing the cake.

To make raspberry sauce:

Puree raspberries in a blender. Strain the puree into a saucepan through a wire mesh strainer and discard the seeds. (You may need to use a spoon or spatula to push the puree through the strainer). Add sugar and cornstarch to the saucepan and bring to a boil. Turn down the heat and simmer for a few minutes. Mix in port or vanilla. The sauce can be made ahead and kept in the refrigerator.

 

 

To assemble: Spread ganache on top of the cake. Garnish with fresh raspberries (optional). The cake can be made a day ahead and kept in the refrigerator in an air tight container. If making ahead,  wait to drizzle the raspberry sauce until ready to serve.

Since I had some ganache left over, I served the dessert with some vanilla ice cream and drizzled the ganache on top. You can also serve the dessert with port.