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Monday, September 1, 2014

{Dairy and Gluten Free} Chicken Avacado Dill Pasta Salad

The Pretty Bee came up with this yummy little recipe to add some interest to your meal plan. Check it out! I would use Vegenaise for the Mayo.


 

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A fantastic light lunch - pasta salad with chicken, grapes, and a savory dill avocado dressing.
Author: 
Recipe type: Salad
Serves: 6
INGREDIENTS
  • 4 cups cooked gluten free macaroni
  • 3 cups cooked chicken, shredded (you can use a rotisserie chicken for convenience)
  • 1 small onion, chopped
  • 1½ cups red grapes, sliced in half
  • 1 avocado, pitted and sliced
  • ¼ cup dairy free mayonnaise
  • 1 cup almond milk
  • 2 Tablespoons dried dill
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
photo from The Pretty Bee
METHOD
  1. Put the cooked macaroni, chicken, onion, and grapes in a large bowl. Set aside.
  2. Place the avocado, almond milk, mayo, dill, salt, and pepper in a blender, and blend on high until smooth.
  3. Pour the dressing over the other ingredients, and mix together to coat.
  4. Refrigerate until ready to serve.

Saturday, August 30, 2014

Gluten Free BBQ Chicken Quesadillas

What the Fork has these amazing looking Quesadillas. What a great idea for a quick lunch, dinner or appetizer. I would use Daiya cheddar cheese instead of regular cheese (and changed the recipe to reflect that). I would use Sweet Baby Ray's BBQ sauce and Mission Tortillas. Talk about an easy and fun meal!
photo from What the Fork

BBQ CHICKEN QUESADILLAS
 
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Serves: 2-4
INGREDIENTS
  • 1 C BBQ chicken, chopped, diced or shredded
  • 10 gluten-free flour tortillas, white corn tortillas or soft taco flour tortillas
  • 2 C shredded DAIYA cheddar cheese
  • ¼ C bbq sauce
  • 2 scallions, chopped

Friday, August 29, 2014

{Gluten, Dairy and Soy Free} Rosemary Lime Salmon Skewers


Go Dairy Free, one of my favorite sites and cookbooks features this great recipe!
photo from Go Dairy Free
Ingredients
  • 1 pound boneless, skinless wild salmon fillet, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1 yellow bell pepper, cut into chunks
  • 1 large red onion, cut into chunks
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons lime juice
  • 1 tablespoon finely chopped fresh rosemary
  • 2 garlic cloves, minced
Instructions
  1. Place salmon, zucchini, bell pepper and onion in a shallow baking dish and sprinkle with the salt and pepper. In a small bowl, whisk together the oil, lime juice, rosemary, and garlic. Pour mixture over salmon and vegetables, toss and let sit to marinate for 15 to 30 minutes.
  2. Prepare a grill (or broiler) for medium-high heat cooking.
  3. Skewer salmon and vegetables, reserving marinade. (If using wooden skewers, soak in water for 30 minutes before assembling.)
  4. Grill kabobs, turning once, until salmon is cooked through and vegetables are tender, about 5 to 7 minutes.
  5. While the kabobs cook, boil the reserved marinade in a small saucepan for 5 minutes. Drizzle over skewers and serve.

Thursday, August 28, 2014

{Gluten, Egg and Dairy Free} Italian Bread

1/2 cup corn starch
1/2 cup tapioca starch
1/2 potato starch
1 tsp salt
2 and 1/4 tsp gf yeast
3 TBS sugar
1 and 1/4 cup brown rice flour
1/4 cup millet flour
1 and 1/2 tsp onion powder
2 tsp xanthan gum



Mix the above ingredients together.

Separately mix together the following:
1 and 1/2 cups warm water
2 tsp oil

Take the warm water (not too hot and not luke warm) and oil. Put it in the bread pan (first make sure everything is firmly in place). Take the flour mixture and put it over the top spreading it out (without pressing down) until all of the liquid is covered. Turn it on. After it is done stirring take a spatula and push the extra flour around the edges into the mixture. Mix it and add in
:

 1/2 cup mozzarella Daiya shreds
1/2 cup chopped sundried tomatoes
2 tsp italian seasoning
1 tsp garlic powder
1 tsp onion powder

Wednesday, August 27, 2014

Free Cookbooks!

This cookbook is free right now on Amazon. Keep in mind you can download it to your PC or phone and the price may go up at any time. It has 5 out of 5 stars so far. Here is a review: "With my son allergic to gluten, I'm always looking for new recipes idea. This book is perfect for me. It has lots of new creative healthy recipes, and the best of all is that I can make them in 30 minutes or less. There are breakfast, lunch, dinner , desserts, and snack recipes. I made the coconut pancakes and quinoa mushroom pilaf. Both recipes were delicious. The recipes are well written, the instructions are detailed and easy to follow making the recipe's preparation a breeze. I will make some more recipes from this book and I highly recommend it to anyone wanting to eliminate gluten from their diet and preparing delicious gluten-free dishes."

Gluten Free Cookbook for Busy People on a Budget: 50 Delicious 30-Minutes-or-Less Recipes for Weight Loss, Energy & Optimum Health

This cookbook is also available for free right now!
And a review. . . " 
"I am a big Paleo Diet fan and have been into healthy cooking for my family for a while now (since my two kids really...) I always had a challenge finding simple, healthy and tasty recipes for my 2 kids to enjoy. This book has it all for me, its straight forward, easy to read and full of delicious and quick recipes that my kids really like! Makes my life much easier now!"
Thank you

{Gluten and Dairy Free} Egg Souffle

Can you have eggs? If you are able to tolerate chicken (or duck!) eggs, I'd suggest giving this souffle from Healthy Fit Nutrition a try. I'd use regular bacon and add some Daiya cheese!
photo from healthyfitnutrition.net


Ingredients:
1-1/2 cups small broccoli florets
2 slices uncured turkey bacon
4 large eggs, separated
1 Tbsp arrowroot starch (can also use potato starch or corn starch)
2 tsp grained Dijon mustard
1 cup non-dairy milk alternative (I used unsweetened almond milk)
1/4 tsp salt
1/4 tsp black pepper
3 additional egg whites
1/4 tsp cream of tartar
Directions:
  1. Preheat oven to 375 degrees and coat 6, 10-ounce ramekins with cooking spray.
  2. Place broccoli in a microwave safe bowl.  Add a small amount of water and cover.  Microwave for 2-3 minutes or until very tender.  Drain off water and let cool.  Finely chop broccoli and place into a large mixing bowl.
  3. Place turkey bacon onto a microwave safe plate and cover with a paper towel.  Cook for 2-5 minutes, turning every minute until very crispy.  Set aside until cool and then crumble.
  4. Add the 4 egg yolks and the arrowroot starch to the broccoli and mix well.
  5. Add crumbled bacon, mustard, non-dairy milk, salt and pepper and mix well.
  6. In a separate bowl, beat the 7 egg whites until soft peaks form.
  7. Add cream of tartar and continue to beat until stiff peaks form.
  8. Using a rubber spatula, spoon half of the egg whites into the broccoli mixture and gently fold in.  Add remaining half and continue to gently fold until just mixed. Do not overmix.
  9. Gently spoon mixture into prepared ramekins.
  10. Bake on a baking sheet until puffed and firm to the touch, and an instant read thermometer reaches 160 degrees F, about 18-20 minutes.  Serve immediately.

Tuesday, August 26, 2014

{Gluten and Soy Free} Thai Beef Stir Fry


I am a pushover for anything Thai.  If I was stuck on a dessert island and had to have one type of food for the rest of my life, this is what I would pick. I have a thai cookbook and have been adapting those recipes to be gluten free for years.  Tonight I was kicking around in the kitchen trying to use up some things I got from a farmer's market and came up with this Thai sauce that is a combo of ingredients I have used in such recipes. We were pleasantly surprised, and my husband insisted I write it down. You can add a little corn starch mixed in water to this if you want the sauce to stick. I like mine to run down and pool in my rice. I am posting this at Allergy-free Wednesdays.

Sauce:
3 TBS brown sugar
3 TBS fish sauce
4 cloves garlic crushed
1/2 TBS chopped ginger
3 TBS mirin
3 TBS coconut aminos (for soy free) or GF tamari sauce (if you can have soy)
sesame or olive oil

l pound Steak sliced thinly

Veggies:
1/2 red pepper sliced
6 mushrooms sliced
1 cup snap peas
2 carrots sliced
2 cups chopped napa cabbage
1 sliced yellow pepper sliced
5 green onions chopped
1/2 small red onion sliced

Slice the steak and fry in a wok or frying pan until almost cooked through. Add the sauce ingredients and let simmer for 5 minutes or so.

Meanwhile,
chop and slice the veggies. Remove the meat and sauce from the wok and put in a bowl. Add oil to the wok and fry the veggies until cooked, but slightly crisp. Add the meat and veggies back in.  Serve over basmati or jasmine rice.  We top this with red pepper flakes or a Taste of Thai sweet chili sauce.