Tune salad does not need to be boring. Tuna can be spiced so many ways and never get old. It is one of those easy proteins that I considered a blank slate.
1 Can Tuna
2 Celery Stalks Chopped
2 Tbs Pesto ( try my nut free version)
1 Tbs Mayo
1/2 Tbs Mustard
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 Cup Crush Green Olives Optional
Start by draining tune and breaking up in large bowl. Add garlic, onion, celery and mix well. Now add pesto, mustard and continue to mix. Now add mayo, adjust amount of mayo depending on the consistency to are looking for. Lastly add olives if you choose.
Pasta salad in the gluten free world can be a challenge. You need to be able to give the salad flavor with out weighing it down with all the dressing. This recipe is filled with summer flavor.
2 Cups Gluten Free Pasta Twist
1 Cup Cherry Tomatoes
1 Mango Diced
1/2 Cup Cilantro
Juice of 1 lemon
1/2 tsp Salt
1 tsp Oregano
2 Tbs Olive Oil
Cook pasta making sure you do over cook it. You want the pasta to be firm and not loss any shape. While pasta cooks, whisk together olive oil, lemon juice, salt, pepper, sugar and oregano.
When pasta is done run under cool water and drain well. Place the cooled pasta in a large bowl and add tomatoes sliced in half, cilantro and mango. Toss is all together and then add dressing before serving. Enjoy!
I have a funny story about this recipe but its one that I can only share in person. Regardless I was asked to make this for a shoot and it came out great. A fun way to use any extra pasta you may have. You can watch me make it on camera by checking out my video clip page.
2-3 Cups Cooked Gluten Free Spaghetti ( Ancient Harvest is my favorite brand and holds up the best.
1/2 Cup Parm Cheese
2 tsp Salt Divided
2 Tbs Olive Oil
1 1/2 Cup Ricotta Cheese
1 Tbs Oregano
1 Tbs Garlic
1 Cup Any Pasta Sauce
Start by mixing eggs, parm and 1 tsp of the salt in a large bowl. Add pasta and mix to evenly coat. In a pie dish coat the bottom with the olive oil. Now pour the pasta in the dish and softly flatten to form an even layer. Now in a separate bowl mix ricotta, oregano, garlic and remaining salt. Using the entire cheese mixture, gently place a layer of the ricotta above the pasta pressing down to keep even. Lastly, top the whole thing with pasta sauce. Bake the whole thing at 350 degrees for about 20 minutes or until the crust start become golden . Serve and enjoy.
We try to have pasta night once a week. I am always looking for healthier alternatives to pasta that don’t take much time to put together. With my new mandolin I have been coming up with a lot of new fun inventions.
2 Summer Squash
1 tsp Salt
1 Cup of Your Favorite Pasta Sauce
Using the mandolin grate each squash down the long way so that you get a bunch of long strips. Place the strips on top of each other and slice them all the long way to form thin ribbons. Place the squash in boiling water for 1 min and then drain well. Plate up and top with you favorite sauce. Enjoy!
This recipe is to good to be fat free and low in sugar. I know I had something like this before but never tried to make it. I love pudding so anything the can kick it up a step is worth it. This wonderful green color would be great for a St. Patty Day Treat or Easter Dessert. You could also use a vanilla or butter scotch pudding with some food color to change it for any holiday. Orange pudding and chocolate chips could be fun for Halloween. Have fun with this one and enjoy.
1 20 Oz Can Crushed Pineapple in Light Syrup
1 20 Oz Can Pineapple Chucks in Light Syrup
1 Box Sugar Free, Fat Free Jell-O Instant Pistachio Pudding Mix
1 Cup Mini Marshmallow
1 Cup Softened Fat Free Cool-Whip
¼ Cup Unsweetened Coconut Flakes
Place canned fruit in a large bowl and drain most of the liquid away. Add pudding and mix well for a minute. Now add marshmallows and Cool-Whip and continue to fold together. Add the coconut and mix it all to combine. Place in the fridge and allow to firm up for an hour. Serve cold with a little extra coconut to garnish.
I loved noodle kugel as kids. Something about a sweet side dish alway gets me. Since gluten free noodles do not bake well and are something I try to avoid I came up with a much healthier, guilt free version. Filled with only good stuff you will be happy to watch your family gobble this one up.
1 Peel Sweet Potato
1/3 Cup White Raisins
2 Pieces Gluten Free Matzo
1 Tsp Cinnamon
1 Tbs Honey* Optional
1/2 Tbs Lemon Zest
1 Tbs Fresh Lemon Juice
Start by grating potato, carrot and apple all into a large bowl. Add lemon juice and mix well to help keep bright color. Add cinnamon, zest, raisins, eggs. Add honey if you want to make it sweet but no needed. Mix well. Place Matzo in a food processor and grind into crumbs. Add matzo to mix and combine well. Place mix in a sprayed baking dish and bake at 350 degrees for an hour. I cooked it uncovered for the first 30 minutes and then covered it for the remaining 30 minutes. Cooking time will depend a little on the height of the dish you are using so make sure to watch. Serve in nice slices or square either cold or warm. Enjoy!
Don’t let them name throw you. Injera is the best kept gluten free secret. It is a yeast risen flat bread made normally made from teff flour. It is very common in Ethiopian food but its versatility could be a game changer to anyone trying to eat wheat free. It can be used as a wrap for anything sweet or savory. Or use it to dip into sauce of anykind.
Normally people use teff flour for the recipe. I used buckwheat because it cheaper and easer to find. It is also one of the flours that is super healthy and packed with protein. Don’t let the name fool you, buckwheat is gluten free.
1/3 LB Buckwheat flour (About 1 1/2 Cups)
1/2 tsp Yeast
1 1/2 Cup Warm Water
Seasoning (I used onion powder, garlic powder, paprika powder and salt but you can really use your imagination on this one)
Start by mixing yeast and water in a large bowl. Mix until yeast is dissolved. Then add flour and mix well. Your looking for a thick pancake batter consistency. Now cover well and allow to sit for 45 minutes to an hour.
Once it has sat add any seasoning you want. Now you may need to add a little more water in order for my mixture to be think enough to spread or pour. Pre-heat the over to 400 degrees. Spray a large backing dish well. Now pour or spoon two a very thin round flat breads on the sheet. The round should be 5-6 inches across. Bake for about 2 minutes. Remove from over and gently place each one a cooling rack. Now repeat the whole think until you use all the batter. Make sure to spray the pan well each time to make sure they don’t stick. To serve, roll each wrap and place on a plate.
I am always looking for new and fun ways to kick chicken breast up to a new level. Something about chipotle is smokey and spicy and more unique then any pepper. This recipe is fool proof and a great crowd pleaser.
1/3 Cup Can Chipotle Peppers in Adobe Sauce
1/2 Cup Crushed Tomatoes
1/4 Cup Chopped Onion
2 Chicken Breast Pounded and Cut in Chunks
1 tsp Pepper
1 tsp Garlic Powder
Start by browning onion in a pan with either oil or spray. Next in a bowl season chicken with salt, pepper and garlic and then add to pan to brown. In the bowl break up peppers and mix in adobe sauce and crushed tomatoes. Add sauce to chicken, cover pot and cook on low for about ten minutes. Serve over potato or rice. Enjoy!
From ranch seasoning to dip and everything in between I have always been a huge fan. What kid does not like carrot sticks and ranch dressing! Now you can by the seasoning mix in a little packet and do a million things with it. I was sad when I found you that it was not gluten free. But after some trial and error I figured out how to make my own. Give it a try.
1 Tbs Parsley Flakes
1 Tbs Dry Dill
1 Tbs Onion Powder
1 Tbs Garlic Powder
1 tsp Salt
1 tsp Pepper
1 Tbs Basil Optional
Mix jt all together and store in a small container.
You can you use it to spice meat like chicken wings. Mix with yogurt or mayo for a new dip or dressing. Make a great new side dish by adding it to potatoes or any fun veggie. Enjoy!!!!
I really can not get enough of all the Chebe bread blends. No matter what I do it keeps getting better. This time I was testing it on my dad and he forgot it was Gluten Free. I love this stuff. Chebe makes a Focaccia Blend which is fun as a great brunch or dinner side. My recipe adds great twist to make your bread supper fancy.
1 Box Focaccia Chebe Mix
2 Tbs Olive Oil
1 Cup Parm Cheese
1/4 Tomato Sauce
1 Tbs Milk
1/2 Tbs Salt
1 Tbs Truffle Oil
Mix all bread ingredients together very well by hand, kneading as you go. Press into a lightly sprayed square baking dish. Coat the top with truffle oil and make sure to brush it allover the top. Using your finger tips make a munch of shallow indents in the top of the dough. This will make a great texture and allow some of the oil to poll on top creating an interesting a great effect when it comes out of the oven. Sprinkle with salt and basil. Bake as directed on the box and then slice into sticks to serve. Great for dipping