Tons of new meal deliver options continue to pop up. Complete meals, pre-packed and ready to go. Being gluten-free it is hard to take advantage of most of these options. Luckily the need for gluten-free and more healthy options is becoming clear. Fresh n’ Lean Food delivers prepackaged, ready to eat meal directly to your door.
All of Fresh n’ Lean meals are organic, gluten-free, plant based, vegan and all natural. The meals come in containers that food can be heated in.
A convenient and affordable option. $27.99 for a full day of meals. Choose individual meal options or go with a pre-made menu. Options include granola, oatmeal, pasta, lentils, quinoa, rice dishes and much more. Check it some options here: https://www.freshnlean.com/weekly-menu-2/
To get started visit Fresh n’ Lean online: https://www.freshnlean.com/order-fnl/
This was my first attempt at gluten-free biscuits. I think they came out great. I cut the rolled dough into small biscuit shapes instead of normal cut-out style which is why they are called silver dollar.
1/2 cup gluten-free all purpose flour
1 teaspoon baking powder
1 tablespoon coconut sugar
1 pinch salt
2 tablespoons butter (cut into cubed)
2 oz cream cheese (cut in to cubed)
Start by mixing the all purpose flour, baking powder, sugar and salt together. Next, cut the cream cheese and butter into the mix until you have a crumbly mixture. Then, slowly kneed the milk into the mix. Once mixed well, roll into a log about 2 inches in diameter and ten inches long. Slice log into round disks about 1 1/2 inches thick. Place the round biscuits on a foiled baking sheet. Spray tops well with cooking spray or oil. Bake at 350 degrees for 10 mins. Next, remove and flip them all and bake for ten more minutes. Once done enjoy with honey or jelly.
I am always coming up with new slaw recipes. I was making a big fancy fish dinner and needed a fun side to go with it. The whole thing came out crunchy, sweet and sour.
2 Cups Brussel Sprout
1 Head Fennel
1 Sugar Cane Vinegar
1 tsp Sugar
1/2 tsp Salt
2 Tbs Orange Marmalade
Start by shredding brussel sprout and fennel in a large bowl. Do this carefully. Using a micro planner makes this much easier. Pour the juice of the lemon and vinegar in the bowl and mix well. Add salt, pepper and orange marmalade. Mix well and serve cold.
As the second post of a three part series, Foster Farms asked me to create a unique dipping sauce to pair with their corn dogs and chicken strips. I came up with two that go great. Give them a try and let me know which you like more.
Spicy Cheese Sauce
2 Tbs Butter
1 1/2 Tbs All Purpose Gluten-Free Flour
2/3 Cup Colby-Jack Cheese
1/2 tsp Salt
1 tsp Sugar
1 Cup Whole Milk
1/2 Cup Salsa (optional)
Start by melting the butter in a sauce pot. Once melted add the flour and stir with a whisk until combined. After this cooks for a few seconds it’s time to add the milk. Over medium heat whisk the milk and flour until smooth and milk begins to bubble. Now add salt, sugar and pepper. Add the cheese slowly continue to whisk as you go. After a few minutes the cheese will melt and start to mix in well with milk. Keep over low heat and cook until well combined and sauce begins to get thick. Finally, add salsa and mix well. This will not take long but continue to whisk to prevent cheese from burning on the bottom. Serve hot!
Sweet Chile Ketchup
3 Tbs Ketchup
3 Tbs Sweet Chili Sauce (find in the international section at the grocery store)
Dash of hot sauce (optional)
Mix together well and serve!
I am very surprised that I have not published this recipe before. My ginger dressing recipe is one of the few ways I can get my fiancé to eat salad. This dressing is very easy and fun to make.
1 medium carrots
2 inch piece of fresh ginger
2 tablespoons of olive oil
1 tablespoon honey
1 tablespoon vinegar (rice or apple cider vinegar)
2 tablespoons gluten-free soy sauce
Start by peeling and cutting the carrot and ginger into small pieces. Place all the ingredients in the food processor or blender and blend well. Goes great as a quick salad on romaine lettuce.
I am a huge fan of classic finger foods. As the Chef of Camp Celiac, I struggle with finding good gluten-free finger foods every summer. This year I was determined to offer a full meal of all the finger foods kids love but kids with Celiac Disease miss out on. This last summer, we had a ton of products for the kids to try. Most items were pre-made so some things were well received while others were not. I love discovering and reviewing great products and this one is a favorite of mine. I have reviewed Foster Farm’s Corn Dogs before but this product deserves special notice. I would recommend Foster Farm’s Corn Dogs as the the best on the market. The cake outside is slightly sweet, it’s soft and holds up to many forms of heating. The dog inside is juicy, not greasy and most importantly, tastes great! This product is win for all ages, a product I will absolutely bring to our campers next year.
Recently, I had a bunch of friends get together to celebrate the end of summer with food, drinks and good times. Foster Farm’s Corn Dogs were a great item to share and no one noted that they were gluten-free. I pre-cooked them, wrapped in foil and just reheated on BBQ in the park. As expected, they are were hit! I have also served them as a fun appetizer, similar to pigs in the blanket. It’s an easy-to-make American classic .
Heat the corn dog as instructed in the oven. When done, gently slide the whole corn dog off the stick. Then, slice the corn dog into 1/2 thick rounds. Serve on a platter with mustard, ketchup and other dipping.
Below is some nutrition information and prep instructions.
|Serving Size: 1 corn dog 75g
Servings Per Container: Varied.
|Amount Per Serving
Calories from Fat 80
|% Daily Value *
|Total Fat 9g
|Trans Fat 0
|Total Carbs 20g
|Dietary Fiber 0g
|Vitamin A 0%
Vitamin C 0%
|*Percent Daily Values are based on a 2,000 calorie a day diet.
Available in packs of 6, 9, 16, 20 and 36
Contains soy, eggs
HOW TO HEAT:
- Preheat oven to 350° F
- Frozen heat for 18 minutes
- Thawed heat for 10 minutes
* Caution: Product will be hot
Microwave: On high
- Frozen heat for 48 seconds
- Thawed heat for 30 seconds
- For best results, flip corn dogs halfway through cooking
* Caution: Product will be hot
- Cook at 350° – 375° F
- Frozen heat for 9 minutes
- Thawed heat for 3 minutes
* Caution: Product will be hot
Watermelon salad is a wonderful side on a hot day. The texture sweetness of watermelon makes it fun to get creative.
4 cups cubed watermelon
Juice of 1 lemon
1/2 jalapeño pepper
1/3 cup goat cheese (optional)
In a large bowl mix watermelon and lemon juice. On the side remove the seeds of the jalapeño and then slice into thin strips. Add half of the jalapeño to the bowl and mix well. Serve cold with optional cheese crumbled on top.
Eggplant works great in many dishes. This is one of my favorites.
4 Long Chinese Eggplants
1/4 Cup Gluten- Free Soy Sauce
1/4 Cup Gluten-Free Hoisin Sauce
1 Tablespoon Oil
Start by cutting the eggplant up into rounds. Add eggplant into a large heated pan with oil. Heat over medium high heat for a few minutes until eggplant begins to brown and then add soy and hoisin sauce. Lower heat and continue to cook and toss until eggplant begins to get soft. Enjoy hot!
20 Gluten-Free Graham Cracker Squares
10 Pieces of Chocolate
Places half the graham cracker squares on a foiled baking sheet. Place one marshmallow on each graham cracker. Heat for 3-4 minutes at 400 degrees until marshmallow starts to melt. Remove tray and place one chocolate square on top of each. Return the tray to the oven for another minute so that the chocolate starts to melt. Remove the try and top each one with a remaining gram cracker to complete the s’more. Serve hot.
Health salad is one of those classic deli sides. A cross between slaw and a quick pickle. Goes great as a side to any sandwich or BBQ dish.
1/2 green cabbage
2 medium carrots
1 large cucumber
2 bell peppers
1 cup vinegar (apple cider or red
1 teaspoon pepper
1 teaspoon salt
2 teaspoon oregano
2 tablespoon honey
A mandolin is key to cutting all the veggies to a consistent size. Start by cutting veggies into thin long slices. Next, place all sliced veggies into a glass or plastic container. Break cabbage up and mix veggies together. Then add vinegar, pepper, salt, oregano and honey. Mix together well. Cover container well with lid or plastic wrap. Set in fridge for 12-24 hours shaking container a bit a few times along the way. Serve cold.