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.



Healthy Chicken Chili in Sprouted Corn Tortilla Bowls

Ingredients:

Prep Time: 15 minutes / Cook Time: 60 minutes / Servings: 12
Ingredients:
  • 12 Sprouted Corn Tortillas
    Healthy Chicken Chili
    in Sprouted Corn Tortilla Bowls
  • 1 15 oz. can White Kidney or Cannellini Beans
  • 1 15 oz. can Great Northern Beans
  • 16 oz. boneless, skinless chicken tenderloins
  • 1 yellow bell pepper (or 1/2 cup roasted bell peppers from a jar, chopped)
  • 6 scallions, chopped and separated
  • 2 large garlic cloves, pressed or finely chopped
  • 1 ear white or yellow corn (or 3/4 cup frozen roasted corn kernels)
  • 32 oz. low-sodium chicken broth
  • 1 1/2 tsp. black pepper
  • 2 tbsp. ground cumin
  • 1 tbsp. Chili Powder
  • 1 tbsp. Smoked Paprika
  • 1 tsp. cayenne pepper
  • 1 tsp. ground cinnamon
  • olive oil cooking spray 
  • 1 Roma tomato, chopped
  • 1 avocado, peeled, seeded and chopped
Steps:
If you're using fresh bell peppers and corn:
  1. Preheat oven to broil.
  2. Slice the bell pepper in half and remove the seeded center.  Remove the husks from the corn. 
  3. Place the corn and peppers in the broiler and cook on high heat for about 5 minutes on each side, until browned and bubbly.  Remove from heat, allow to cool for 5 minutes.  
  4. Chop the bell pepper, remove the kernels from the ear of corn and set aside.  Discard the empty ear.
Steps:
For Chili:
  1. Heat a large skillet to medium heat.  Spray with olive oil cooking spray.  Add the chicken, white halves of scallions and garlic.  Season with 1/2 tsp. black pepper, stir and continue to cook on medium heat until chicken is cooked through, about 7 minutes.  Remove from the heat, shred the chicken with a fork and set aside.
  2. In a large pot, add chicken broth, shredded chicken mixture, chopped roasted bell peppers and corn kernels.  Stir until combined, season with remaining black pepper, cumin and chipotle powder.  Bring to a boil, reduce to a simmer and allow to simmer for about 30-40 minutes, stirring occasionally, until broth is mostly absorbed and consistency is thick chunky.  Add the green ends of the scallions in the last few minutes of cooking (reserve a few for garnish).
Steps:
For the Sprouted Corn Tortilla Bowls: 
  1. Preheat oven to 400 degrees.
  2. Heat the tortillas in the microwave for about 45 seconds.   Let them sit for about 2 minutes in the microwave to steam and soften before taking them out.  
  3. Use a 12-count muffin tin and place 1 tortilla into each of the muffin tins, allowing the tortillas to fold and flute around the edges.  Press them down into the bottom, so they open up a bit and will be able to sit flat once finished.
  4. Lightly spray the tortillas with olive oil cooking spray and place them in the oven.  Bake at 400 degrees for about 7 minutes, until crispy and golden.  Remove from heat and allow to cool before removing from the tins.
Steps:
To Serve:
  1. Spoon chili evenly into the tortilla bowls
  2. top with chopped tomatoes, avocado and remaining green sides of scallions.


Braised Red Wine London Broil with Chipotle Cherry Chutney

For the Steak:
Ingredients:
  • 2 lb. London Broil steak
    Braised Red Wine London Broil
    with Chipotle Cherry Chutney
  • 1 red bell pepper, sliced
  • 1/2 large white onion, sliced
  • 2 large Russet potatoes, cubed
  • 16 oz. whole Baby Bella mushrooms
  • 3 large cloves garlic, pressed or minced
  • 2 cups red wine (I used Rex-Goliath Pinot Noir)
  • 32 oz. Beef Broth
  • 3 Bay leaves 
  • 5-6 sprigs fresh Thyme
  • salt and pepper to taste
  • olive oil cooking spray
Steps:
  1. Spray a large skillet with olive oil cooking spray. Heat on high heat.  Season the steak with salt and pepper.  Add the steak to the skillet and sear on high heat for 2-3 minutes on each side, until it is well browned on both sides.  Remove from heat and add to crock pot. Add 2 cups of the chicken broth to the empty pan, de-glaze with a wooden spoon and transfer the mixture to the crock pot.
  2. Add the bell pepper, onion, potatoes, mushrooms, garlic, red wine, remaining beef broth, bay leaves and thyme to the crock pot.  Season with salt and pepper to taste.  Stir until combined, rearrange the items in the crock pot so the steak is on the bottom. Cover and cook for 4 hours on high heat in the crock pot.
For the Chutney:
Ingredients:
  • 12 oz. bag frozen Sweet Cherries, thawed
  • zest of 1/2 lime
  • 1/2 chipotle pepper in adobo sauce
  • 3 whole cloves
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. agave nectar
  • salt and pepper to taste
 Steps:
  1. Combine all ingredients into a small saucepan. Be sure to include the juices from the bag of cherries. 
  2. Heat on medium heat and smash with a potato masher or spoon as the mixture heats up.  Bring to a boil, reduce to a simmer and stir occasionally until the mixture is thickened and most of the juice is cooked off, about 20 minutes. Remove the cloves (if you can find them) before serving.



Greek Stuffed Chicken Roulade with Creamy Sun Dried Tomato Sauce

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

For The Chicken:
Ingredients:
  • 4 boneless, skinless chicken breasts, pounded out to 1/4" thickness
    Greek Stuffed Chicken Roulade
    with Creamy Sun Dried Tomato Sauce
  • 2 tbsp. olive oil
  • 2 fresh garlic cloves, pressed
  • 10 oz. sliced Crimini mushrooms, chopped
  • 1 yellow bell pepper, sliced
  • 1/2 cup sliced Kalamata olives
  • 2 cups fresh spinach leaves, stems removed
  • 1 tsp. salt-free Greek or Italian seasoning
  • 1/2 tsp. red chile flakes (optional)
  • salt and pepper to taste
Steps:
  1. Preheat oven to 375 degrees.
  2. Using a meat mallet, pound out the chicken breasts to about 1/4" in thickness.  Set aside.
  3. Heat a large skillet with the olive oil to medium heat.  Add the mushrooms and garlic.  Season with salt, pepper, red chile flake and Greek seasoning. Stir and cook on medium heat for about 5-7 minutes, until garlic is soft and liquid is cooked off from mushrooms.  Stir in the olives, cook for an additional 1 minute until olives are heated and combined.  Remove from heat and set aside.
  4. Lay the chicken breasts flat.  Spread 4-5 spinach leaves on top of each chicken breast, covering 3/4 of the meat.  Add 1/4 of the olive mixture on top of the spinach leaves, lengthwise in the center of the chicken breast.  Place 4-5 slices of yellow bell pepper across each of the chicken breasts, on top of the olive mixture.  Roll the chicken breasts up, starting with the smallest point at the end.  Fasten with a toothpick if necessary and place them in a glass baking dish.
  5. Cover the baking dish with foil and place in the oven to bake for about 20-25 minutes, until the chicken is completely cooked through.  Remove from heat and allow to cool for about 5 minutes before slicing and serving.
 For The Sauce:
Ingredients:
  • 1/3 cup light coconut milk
  • 1/2 cup sun dried tomatoes
  • 1 garlic clove
  • 2 large basil leaves
  • 1 roasted red pepper (from a jar)
  • 1 tbsp. capers
  • 1/4 cup fresh Italian parsley
  • salt and pepper to taste 
Steps:
  1. Combine all ingredients in a blender or food processor.  Mix on high speed for about 1 minute, until all ingredients form a thick, chunky sauce.  Transfer mixture to a small saucepan.
  2. Heat on medium heat for 4-5 minutes, stirring occasionally.  Season with salt and pepper to taste.  Reduce heat and keep warm until ready to serve.
TO SERVE:
Cut chicken breasts across the grain of the meat, showing the spirals of stuffing.  Spread onto serving plate and drizzle with sauce on top.



Creamy Coconut, Meyer Lemon and Thyme Bars with Cashew Crust
Prep Time: 20 minutes / Cook Time: 40 minutes / Servings: 12 bars

FOR THE CRUST:
Creamy Coconut, Meyer Lemon and
 Thyme Bars with Cashew Crust
Ingredients:
  • 2 cups cashew or almond meal
  • 3 tsp. or 6 packets Stevia
  • 4 tbsp. coconut oil
  • a pinch of salt
Steps:
  1. Preheat oven to 350 degrees.
  2. Combine the cashew meal, Stevia and salt in a large mixing bowl and whisk until combined.  Transfer to a food processor
  3. Add the coconut oil and pulse the food processor 5 or 6 times until a coarse, bulky texture is formed.
  4. Press the mixture into the bottom of a 12" baking dish and bake at 350 degrees for about 10 minutes.  Remove from heat and set aside.
FOR THE FILLING:
Ingredients:
  • 6 tbsp. or 36 packets Stevia
  • 2 tbsp. corn starch dissolved in 1/4 cup cold water
  • zest and juice of 2 large Meyer lemons
  • 4 egg whites
  • 2 eggs
  • 1 cup coconut cream
  • 5 medium sprigs of thyme
  • powdered sugar for dusting
Steps:
  1. Combine Stevia, dissolved corn starch, lemon juice, lemon zest, egg whites, eggs and coconut cream in a large mixing bowl.  Whisk until smooth and combined.  Transfer to a large suacepan.
  2. Add in the thyme springs and heat SLOWLY on low heat, whisking constantly against bottom, center and sides of pan to keep the custard from sticking to the pan.  Slowly increase the heat to medium, while continuing to whisk.  You want to raise the temperature of the eggs slowly, so they don't scramble.  Continue to heat and whisk until the custard thickens and coats the back of a spoon, about 8-10 minutes.
  3. Remove the custard from the heat, pour through a strainer and into the baking dish over the crust.  The strainer will remove the thyme sprigs, leaves, any cooked egg and some of the larger pieces of the lemon zest that may bitter the bars.
  4. Bake in the oven at 350 degrees for about 20 minutes, just until the mixture is set in the center.  Allow to cool completely, about 2 hours or even overnight.
  5. TO SERVE:  Cut the bars into 12 equal pieces.  Place each bar on a serving dish and dust with powdered sugar before serving.



Mediterranean Quinoa Salad
Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4-6

Ingredients:
Mediterranean Quinoa Salad
  • 1 cup quinoa, uncooked
  • 1 cup water
  • 1 cup chicken or vegetable broth
  • 1 15.5oz.  can of Garbanzo beans
  • 1 Roma tomato chopped
  • 1 medium cucumber, chopped
  • 1 large scallion, chopped
  • 1/2 red bell pepper, chopped
  • 3/4 cup kalamata olives, chopped
  • 1/2 cup pepperoncini rings, chopped
  • 1 cup kale, finely chopped
  • 1/4 cup chopped mint leaves
  • 1/4 cup feta crumbles
  • 2 tbsp. olive oil
  • juice of 1 lemon
  • 1 tsp. Italian seasoning
  • 1 tbsp. mustard
  • 1/4 tsp. red chile flake
  • 1 tsp. rice wine vinegar
  • salt and pepper to taste
  1. In a medium saucepan, bring the water, broth and quinoa to a boil.  Reduce it to a simmer, cover, and let it cook for about 12-15 minutes, until the liquid is absorbed and the quinoa is soft and fluffy.  Remove it from the heat, transfer it to a strainer and run COLD water over the quinoa for about 30 seconds to bring the temperature down, stirring as you do so.
  2. In a very large bowl, combine ALL the other ingredients.  I don't even bother mixing the dressing separately.  Add the quinoa and toss everything together for about 1 minute until EVERYTHING is combined and coated in the dressing.  Serve immediately.

Garlic and Rosemary Roasted Pork Tenderloin

Prep Time: 4 hours, 15 minutes / Cook Time: 40 minutes / Servings: 4-6

Ingredients:
  • 1.5 lb. pork tenderloin
    Garlic and Rosemary Roasted
    Pork Tenderloin
  • 3 garlic cloves, pressed
  • 4 tbsp. chopped fresh rosemary
  • 2 tbsp. olive oil
  • 10 oz. sliced baby bella mushrooms
  • 1/2 red bell pepper, sliced
  • 1/2 orange or yellow bell pepper, sliced
  • 2 cups raw green beans
  • 1 tsp. onion powder
  • 2 tsp. each sea salt and cracked black pepper, plus more for seasoning veggies

Steps:
  1. Place the pork tenderloin in a large, sealable plastic bag.  Add 2 tsp. each of ground sea salt and cracked black pepper.  Add the pressed garlic cloves and the 3 tbsp. of the fresh rosemary.  Drizzle in about a tbsp. of olive oil.  Seal the bag and massage all the ingredients into the meat for about 1 minute.  Place the sealed bag in the refrigerator to marinate for at least 4 hours or overnight.
  2. Preheat oven to 350 degrees.
  3. Heat a large skillet to high heat with about 1 tbsp. olive oil.  When the oil is heated, add the pork tenderloin and ALL the oil/juices from the marinade bag.  Sear the pork for about 3 minutes on all sides, until it has a nice, dark brown color.  Remove the heat from the pan, reserve the heated pan and its drippings. 
  4. Wrap the meat tin foil and place it in a casserole or glass baking dish.  Bake in the oven for about 15-20 minutes until inside temperature reaches 135-140 degrees.  Remove from the heat and allow it to sit for 10 minutes before unwrapping, slicing and serving.
  5. While the meat is cooling, re-heat the large skillet to medium heat and add the peppers and mushrooms.  De-glaze the pan with about 1/2 cup water or chicken broth and stir the juices into the veggies.  Season the veggies with the onion powder, the remaining tbsp. of fresh rosemary and salt & pepper to taste.  Cook the mushrooms and peppers on medium heat for about 5 minutes, until the mushrooms begin to brown.  Add the green beans and continue to cook for another 5 minutes, until the green beans are softened, but still slightly crunchy.
  6. To serve:  Arrange the pork tenderloin on a serving dish.  Slice it on a bias to create 1" thick slices.  Pour the veggies and the drippings from the pan around the sides and serve.

Pumpkin Pie Stuffed Apples

Prep Time: 30 minutes / Cook Time: 25 minutes / Servings: 18-20 Apples

Ingredients:
Pumpkin Pie Stuffed Apple
  • 18-20 large Fuji Apples (be sure to choose apples that sit flat and evenly on their own)
  • 3/4 cup brown sugar
  • 1/2 tsp. salt
  • 2 tsp. pumpkin pie spice (plus some for dusting)
  • 2 large eggs
  • 1 15 oz. can pumpkin puree
  • 1 12 oz. can evaporated skim milk
  • fresh whipped cream (for garnish)
  • caramel ice cream topping (for garnish)
  • fresh mint sprigs (for garnish)
Steps:
  1. Preheat oven to 350 degrees.
  2. In a small mixing bowl combine the sugar, salt and pumpkin pie spice.  Whisk together and set aside.
  3. In a large, pourable mixing bowl, whisk the eggs together.  Add the pumpkin puree and mix together.
  4. Slowly mix in the sugar mixture until all ingredients are combined and mixed together.  
  5. Stir in the evaporated milk and mix until combined.  Set the mixture aside.
  6.  Cut off the tops of the apples and hollow out the centers using a melon baller.  Leave about 1/4" of room around the inside of the apples.  
  7. Set the hollowed out apples onto a cookie sheet and evenly pour the pumpkin pie mixture into the hollowed out apples until they're about just below the edges (about 7/8 full).
  8. Place the apples in the oven and bake at 350 degrees for about 25 minutes, or until a toothpick comes out clean when inserted.
  9. Remove from heat, allow to cool for about 10 minutes before serving.  Top with whipped cream, caramel topping and fresh mint.  Dust with pumpkin pie spice and serve.
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.


    Raw Kale and Avocado Salad with Citrus Mint Dressing

    Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 4
    Raw Kale and Avocado Salad
    with Citrus Mint Dressing

    Salad:
    • 6 cups fresh kale, rinsed and chopped
    • 2 medium avocados, peeled, seeded and chopped
    • 2 Roma tomatoes, chopped
    • 2 ears raw, white corn
    Dressing:
    • Juice of 2 limes
    • 1/4 cup chopped fresh mint
    • 1/4 cup olive oil
    • 2 tbsp. raw agave nectar
    • sea salt and black pepper to taste
    Steps:
    1. For the dressing, combine the lime juice, chopped mint and agave nectar.  Season with salt and pepper to taste.  Stir until combined.
    2. Whisk in the olive oil until the dressing is thick and combined, about 1-2 minutes.
    3. Remove the kernels from the corn by running a knife down the edges.  Discard the ears.
    4. In a large salad bowl, combine chopped kale, avocados, tomatoes and corn kernels.
    5. Pour dressing evenly over the salad, toss all ingredients until combined.  Serve immediately.



    Gluten-Free Spaghetti and Spinach Salad

    Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 6-8

    Ingredients:
    Gluten-Free Spaghetti and Spinach Salad
    Salad:
    • 1/2 lb. gluten-free spaghetti noodles
    • 2 cups chopped, raw spinach leaves
    • 2 Roma tomatoes, chopped
    • 1 large cucumber, chopped
    • 2 scallions (green ends only), chopped
    • 1 red bell pepper
    • salt and pepper to taste
    Steps:
    1. Heat oven to broil.
    2. Cut the red bell pepper in half lengthwise.  Remove the seeds and membrane.  Place in the oven and broil for 4-5 minutes on each side, until brown and bubbly.  Remove from heat, allow to cool for 5 minutes, chop and set aside.
    3. Bring a large pot of salted water to a boil.  Add the spaghetti noodles, reduce to a simmer and cook for 7-10 minutes until the noodles are soft.  Drain and rinse with cold water to cool, set aside.
    4. In a large mixing bowl combine spaghetti noodles, spinach, tomatoes, cucumber, scallions and roasted red pepper.  Season with salt and pepper to taste. Stir well until all ingredients are combined.
    5. Toss in dressing and serve.

    Dressing:
    • 1/4 cup rice wine or apple cider vinegar
    • 1/4 cup olive oil
    • 1 tsp. Italian seasoning
    • 1 tsp. garlic powder
    • juice of 1 lemon
    • salt and pepper to taste
    Steps:
    1. Combine vinegar, Italian seasoning, garlic powder and lemon juice in a small mixing bowl.  Season with salt and pepper and whisk until combined.  Stream in olive oil while continuing to whisk until dressing is smooth and combined. 
    2. Toss into salad and serve.


    Brown Rice and Tapenade Stuffed Grape Leaves

    Prep Time: 30 minutes / Cook Time: 40 minutes / Servings: About 24 stuffed leaves

    Ingredients:
    Brown Rice and Tapenade Stuffed Grape Leaves
    • 1 jar grape leaves in vinegar/brine solution
    • 2 cups cooked brown Rice
    • 4 cups Vegetable broth
    • 1 large garlic clove
    • 1 red bell pepper
    • 9.5 oz jar pitted Kalamata Olives, drained
    • 2 tbsp. Capers
    • 2 tbsp. fresh chopped Parsley
    • 2 large basil leaves
    • juice from 1 lemon
    • 1 scallion, chopped
    • 1/3 cup Sun Dried Tomatoes in olive oil, chopped
    • 1/4 cup Olive Oil, (plus 2 tbsp. - optional)
    • salt and pepper to taste
    Steps:
    1. Heat oven to broil.
    2. In a medium saucepan, bring the vegetable broth to a boil.  Add the rice, cover and reduce heat to a simmer.  Cook until broth is absorbed and rice is soft, about 20 minutes.  Remove from heat and allow to cool.
    3. Cut the red bell pepper in half lengthwise and remove seeds and membrane.  Peel the garlic clove.  Place the bell pepper and garlic on a cookie sheet and place in the broiler for 4-5 minutes on each side.  Remove from oven, roughly chop and transfer to a food processor.
    4. Add the olives, capers, parsley, basil, lemon juice, chopped scallion and sun dried tomatoes to the food processor with the peppers and garlic.  Pulse until items are combined and chopped.  Drizzle in olive oil, season with salt and pepper to taste and pulse again until items are very finely chopped.  Transfer mixture to a large mixing bowl.
    5. Add the rice to the tapenade mixture, drizzle in the remaining olive oil if mixture is dry (optional) and stir until combined.
    6. Prepare the grape leaves by removing them from the jar and rinsing them well.  Bring a large pot of water to boiling and place the grape leaves in the boiling water for about 1 minute.  Transfer to an ice bath, lay them flat and pat them dry with a paper towel.
    7. To stuff the leaves: Lay one leaf flat and place about 1-2 tbsp. of stuffing toward the bottom, center of the leaf (depending on the size of the leaf).  Roll the bottom two sections up over the stuffing.  Fold the two side sections in, sealing the ends.  Roll the leaf up toward the top section of the leaf, sealing it off.  Repeat with the other leaves, until the tapenade is gone.  Refrigerate until ready to serve.





    Baby Bok Choy Stir Fry

    Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 2

    Ingredients:
    Baby Bok Choy Stir Fry
    • 2 tbsp. olive oil
    • 4 baby bok choy, quartered
    • 6 oz. shittake mushrooms
    • 6 spears asparagus, chopped into 1" pieces, ends trimmed
    • 1 red bell pepper, julienned
    • 3 scallions, chopped
    • 15 oz. can vegetable broth
    • 2 tbsp. corn starch
    • 1 1/2 tsp. garlic powder
    • salt and pepper to taste
    • 2 cups cooked brown rice
    Steps:
    1. In a large wok, heat the olive oil on high heat.  Add the bell peppers and mushrooms.  Stir fry on high heat for 2-3 minutes.
    2. Add the baby bok choy, asparagus and scallions.  Season with 1 tsp. garlic powder and salt & pepper to taste.  Continue to stir fry on high heat for 2-3 minutes.  Remove from heat and set aside.
    3. Dissolve the corn starch in a glass with 2 tbsp. cold water.  Stir vigorously with a fork until completely dissolved. 
    4. In a separate sauce pan, heat the vegetable broth on medium heat.  Season with 1/2 tsp. garlic powder and salt and pepper to taste.  Bring to a boil and stir in the dissolved corn starch.  Stir with a wire whisk until thickened.  Pour the sauce into the wok with the vegetables and stir until combined.
    5. To serve:  Spread the cooked brown rice out onto two serving plates.  Spoon the stir fry on top of the rice and serve.


    Vegetarian Black Bean Tacos
    Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4
    Ingredients:
    Vegetarian Black Bean Tacos
    • 12 corn tortillas
    • 15 oz. can of black beans
    • 1 cup cooked brown rice
    • 1/2 green bell pepper, chopped
    • 1/2 red bell pepper, chopped
    • 4 scallions, chopped
    • 1/4 cup chunky salsa
    • 1/2 tbsp. smoked paprika
    • 1/2 tbsp. ground cumin
    • 1 tsp. garlic powder
    • 1/2 tbsp. chili powder 
    • 1/2 cup shredded Mexican cheese blend
    • 2 Roma tomatoes, chopped
    • 3 lettuce, chopped
    • salt and pepper to taste
    • olive oil cooking spray
    Steps:
    1. Heat a large skillet to medium heat.  Spray with olive oil cooking spray and add the peppers and scallions.  Stir and cook for 2-3 minutes.  Add the black beans, brown rice, salsa, paprika, cumin, garlic powder and chili powder.  Season with salt and pepper to taste. Stir until combined and simmering.  Cover and allow to simmer for about 10-15 minutes, until veggies are soft.  Adjust the seasoning if needed, stir and remove from heat.
    2. Heat the tortillas on a gas stove or in the microwave for about 1 minute. 
    3. To serve: Place three tortillas on a serving dish, spoon some of the bean mixture into the center of each of the tortillas.  Top with a sprinkle of cheese, some chopped tomato and lettuce.  Serve immediately.



    Kale and Leek Cauliflower Colcannon

    Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 6

    Ingredients:
    • 3 lbs. of cauliflower florets, washed and separated
    • 4 cups roughly chopped, fresh kale
    • 1 1/2 cups chopped, fresh leeks (green and white parts)
    • 3 tbsp. extra virgin olive oil
    • 1/2 cup low-fat or skim milk
    • salt and freshly ground black pepper to taste
    Steps:
    1. In a large pot of salted, boiling water, add the cauliflower and boil for 10 minutes until soft when pierced with a fork.  Remove from the heat, drain and transfer to a large mixing or serving bowl.
    2. Add 2 tbsp. olive oil and the milk.  Season with salt and pepper to taste. Use a potato masher or an electric mixer to mash the cauliflower until smooth.  Set aside.
    3. Heat a large skillet on medium heat.  Add 1 tbsp. olive oil and stir in the kale and leeks.  Season with salt and pepper to taste.
    4. Stir and cook on medium heat for 2-3 minutes, until the kale is wilted and the leeks are softened. 
    5. Remove from heat and fold the veggie mixture into the cauliflower until all ingredients are combined. Serve immediately. 




    Healthy White Bean and Chipotle Chicken Chili

    Prep Time: 15 minutes / Cook Time: 60 minutes / Servings: 6-8

    Healthy White Bean and
    Chipotle Chicken Chili
    Ingredients:
    • 4 cups Cannellini, Navy or Great Northern beans, cooked or canned
    • 16 oz. boneless, skinless chicken tenderloins
    • 1 orange or yellow bell pepper (or 1/2 cup roasted bell peppers from a jar, chopped)
    • 6 scallions, chopped and separated
    • 2 large garlic cloves, pressed or finely chopped
    • 1 ear white or yellow corn (or 1 cup frozen roasted corn kernels)
    • 32 oz. low-sodium chicken broth
    • 1 1/2 tsp. black pepper
    • 1 tbsp. ground cumin
    • 1 tbsp. chipotle chile powder (can be more or less to taste) 
    • olive oil cooking spray
    Garnish:
    • avocado slices
    • chopped fresh cilantro
    • lime slices
    Steps:
    If you're using fresh bell peppers and corn:
    1. Preheat oven to broil.
    2. Slice the bell pepper in half and remove the seeded center.  Remove the husks from the corn. 
    3. Place the corn and peppers in the broiler and cook on high heat for about 5 minutes on each side, until browned and bubbly.  Remove from heat, allow to cool for 5 minutes.  
    4. Chop the bell pepper, remove the kernels from the ear of corn and set aside.  Discard the empty ear.
    Steps:
    For Chili:
    1. Heat a large skillet to medium heat.  Spray with olive oil cooking spray.  Add the chicken, white halves of scallions and garlic.  Season with 1/2 tsp. black pepper, stir and continue to cook on medium heat until chicken is cooked through, about 7 minutes.  Remove from the heat, shred the chicken with a fork and set aside.
    2. In a large pot, add chicken broth, shredded chicken mixture, chopped roasted bell peppers and corn kernels.  Stir until combined, season with remaining black pepper, cumin and chipotle powder.  Bring to a boil, reduce to a simmer and allow to simmer for about 30-40 minutes, stirring occasionally, until broth is mostly absorbed and consistency is thick chunky.
    Steps:
    To Serve:
    1. Spoon chili evenly into 6 bowls.
    2. Sprinkle chopped cilantro and some of the remaining green ends of the scallions on top of chili.
    3. Place three avocado slices on top.
    4. Cut a slice of lime half-way up, to the center of the slice, twist, and place on top of avocado slices (see photos). 



    Buffalo Chicken Ranch Stuffed Mushrooms

    Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 12 mushrooms
    Buffalo Chicken Ranch Stuffed Mushrooms

    Ingredients:
    • 2 -3 boneless, skinless chicken tenderloins, chopped
    • 10 oz. white or button mushrooms, center stems removed
    • 1/4 cup Greek yogurt
    • 1 garlic clove, pressed
    • 1 scallion, finely chopped (save 1/2 for garnish)
    • 1 tsp. dried dill
    • 1/4-1/2 cup Frank's Red Hot sauce (to taste)
    • 1/4 cup gluten-free crackers or chips, crushed (optional)
    • 1/4 cup sliced bread and butter pickles (optional)
    • salt and pepper
    • olive oil cooking spray
    Steps:
    1. Preheat oven to 400 degrees
    2. Heat a medium skillet on medium heat. Spray with olive oil cooking spray and add chicken tenderloins.  Season with salt and pepper to taste.  Cook on medium heat for 4-5 minutes on each side until cooked through.  Remove from heat and finely chop or shred with a fork.  Transfer to a large mixing bowl.
    3. To the mixing bowl with the chicken, add the Greek yogurt, garlic clove, 1/2 chopped scallion, dried dill and Frank's Red Hot Sauce.  Season with salt and pepper and stir until all ingredients are combined.
    4. Place the hollowed out mushroom caps open side up on a cookie sheet.  Fill the caps with the chicken mixture.  Sprinkle with gluten-free cracker crumbs and place in the oven at 400 degrees for 15-20 minutes.  Remove from the heat and allow to cool for 5 minutes.
    5. Top with bread and butter pickle slices and garnish with chopped scallions.


    Raw Cashew & Lemon Pesto Stuffed Mushrooms

    Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 12 mushrooms
    Raw Cashew & Lemon Pesto Stuffed Mushrooms

    Ingredients:
    • 10 oz. whole Crimini mushrooms, center stems removed
    • 15-20 large basil leaves
    • 1/2 cup fresh flat-leaf parsley
    • 1 scallion chopped
    • 1 large garlic clove, pressed
    • juice and zest of 1 lemon
    • 2/3 cup raw cashews (plus a few for garnish)
    • 1/3 cup olive oil
    • salt and pepper to taste

    Steps:
    1. In a food processor or blender combine basil, parsley, scallion, garlic, lemon juice and cashews.  Season with salt and pepper and pulse food processor until roughly chopped.
    2. Scrape ingredients down into the bottom of the food processor and blend the ingredients again, streaming the olive oil in slowly. Blend for about 30 seconds until the pesto is smooth and creamy.
    3. Place the mushroom caps open side up on a serving dish.  Spoon the pesto into the mushroom caps.  Top with lemon zest and garnish with a whole cashew.







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