Category Archives: Dinner

Vietnamese Tomato Soup

Vietnamese food is something I have always had a blast recreating and tomato soup something I ate daily as a child. The combination of the two is perfect.

Ingredients:

1 Can Condensed Tomato Soup (Make sure its gluten free)

3/4 Cup Water

1 Large Carrot Grated

1/4 Vietnamese Fish Sauce

1 Tbs Gluten Free Soy Sauce

1/2 tsp Pepper

1/2 tsp Garlic

1/2 Pound Shrimp

1/4 Cup Chopped Thai Basil

1/4 Cup Chopped Mint

1/4 Cup Chopped Cilantro

1/2 Lime

1/2 White Wine

1/4 Cup Rice Vinegar

Start by cooking grated carrot in a sprayed pot with pepper and garlic. Add lime juice, vinegar and wine. Stir well and then at can of condensed soup and 3/4 can of water. Mix again and add soy sauce and fish sauce. Bring to a simmer and add shrimp. Cook for about 5 minutes until shrimp is cooked and pink. Serve hot with rice on the side.

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Take-Out Shrimp

Everyone is always looking for new flavors to bring home. Getting take out is never the best option. Making a simple dish at home to change the same boring week night menu is always a great idea. Whether you like a little Asian spice or you prefer a spicy Jamaican twist, this recipe is for you.

Ingredients –

1/2 Pound Medium Shrimp (peeled and cleaned)

1 tsp Onion Powder

1 Lemon

1 Tsp Olive Oil

1 1/2 Tbs either Chinese Five Spice or Jerk Seasoning

Start by place shrimp in bowl and mixing gently with onion powder, seasoning of juice and juice of half the lemon. Place oil in pot and heat. Once hot add shrimp and cook for about 4-5 minutes until shrimp become pink. Serve with veggies and rice.

 

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Shakes

As many readers know, I am a big fan of Herballife Shakes. When I am on the road I am normally around a great deal of high calorie and not gluten free food. In order to be able to eat something that is healthy and safe when I am to busy to cook I normally turn to a good Herballife Shake. Herballife its self is a protein powder that is packed with healthy nutrition and tastes great. They also have a gluten free line that I love. I recommend giving it a try if your looking for something to help keep you fuller longer maybe trying to lose weight or get in shape. You can give Herballife a try at home and learn more by clicking HERE. If you live locally and want to give it a try let me know.

Below are some of my recipes:

Elvis –

1 Tbs PB2 Powder

8oz Milk

1 Banana

2 Scoops HLV Mix (Herbal Life Formula One Vanilla Mix Gluten Free)

Blend it all together and Enjoy

Green Monster-

1 Banana or Apple

8oz Milk

1 Cup Baby Spinach

2 Scoops HLV

Blend it all together and Enjoy

Peanut Butter Cups On The Run – Great to bring on a long day

Jar:

8oz Milk

Bag:

2 Scoops HLV

2 Tbs PB2 Powder

1 Tbs Coco Powder

1 Tbs Splenda

When your ready to eat, mix together in jar and enjoy!

Strawberry Shortcake

8oz Milk

1 Cup Frozen Strawberry

2 Scoops HLV

1 Tbs Honey

1/2 tsp Vanilla Optional*

Blend it all together and Enjoy
Pumpkin Pie Shake

2 Scoops HLV

1 Cup Milk

1 Cup Canned or Frozen Mashed Pumpkin (More uses for my pumpkin breakdown 🙂 )

1/2 Tps Pumpkin Spice

Splash Vanilla

1/2 Tbs Honey or Agava

Blend it all together and Enjoy
Chocolate Covered Banana

2 Scoops HLV

1 Cup Milk

1 Bananna

1 Tbs Coco Powder

Blend it all together and Enjoy
Many More to come!!!

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Eggplant Parm – NFCA Summer Block Party

As always the NFCA is running a great product promotions. This week they asked me to review two products and create a fun recipe with them both. The first product is Artisan Nut Thins and the second is Go Veggie! Lactose-free cheese.

Both products are great. I have used the cheese before at the bakery for dairy free pizza and it really melts like the real thing. The nut thins are the best gluten free cracker I have reviewed yet. They are crispy, crunchy and the nutty flavor is great and they are higher in protein then most other crackers.

A good friend of mine just moved into my area of the city and I want to make her dinner. Since I live in the Italian market and she is vegetarian I decided a good eggplant parm would be a hit. She loved every bite and I am sure you will too!

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If you want to try some of the products check out a giveaway they are doing http://www.celiaccentral.org/blockparty/giveaway/Ingredients:

3 Eggplants

1 Cup Salt (yes, sounds crazy but keep reading)

1 Jar Tomato Sauce (I spice mine up with olive, capers, basil, chili, red wine and balsamic)

2 Box – Artisan Nut Thinks (Crushed in food processor)

½ – Cup Go Veggie! Parm Cheese

10 Slices Go Veggie Mozzarella Cheese Slices

1 Tbs Garlic

1 Tbs Oregano

Pan Spray

Start by cutting the eggplant in to long thin slices. I used a micro planner, which helped keep the pieces even. Coat each piece heavily with salt. Let the salted eggplant sit salted for 30 – 60 min. The salt pulls some of the water out of the eggplant and prevents it from turning brown and soft.

While eggplant sits, start making the coating. Place all the cracker crumbs in a bowl and mix with parm cheese, garlic and oregano.

Once eggplant is done rinse is well under the sink well to remove salt. Coat each piece with cracker crumb mix and place bake on baking sheet in a single layer. Bake coated eggplant for 10 min at 350 degrees. Then remove eggplant and layer in a casserole dish alternating layers of eggplant and tomato sauce. Make sure to coat the top layer well with sauce. Last, break up cheese and cover the top. Spray the top with none stick spray and bake at 350 degrees for 30-40 minutes. Cook uncovered for the first half and then cover with tin foil for the last 20 minutes.

Serve hot and enjoy!!!

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Grilled Polenta

I love polenta. It is naturally gluten free and goes great as a side to many different dished. Making it from scratch is not hard but I prefer to buy Ancient Harvest Quinoa Polenta. All the work is already done for you and its filled with protein and fiber.

Ingredients:

1 Package of any Ancient Harvest Quinoa

1-2 Tbs Olive Oil

1 tsp Salt

1 tsp Pepper

Cheese Optional* Any kind that melts well

Start by cutting the polenta into round about 1 inch thick. Place them on a plate in the fridge for at least an hour. This will insure that they will not fall apart. When your ready to grill, brush each piece will olive oil on both sides and season will salt and pepper. Place over BBQ on medium heat. They need about 2 minutes on each side. If using cheese, add after turning. Serve as a great grill side or as an alternative vegetarian protein similar to a veggie burger.

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Mango Salmon

The hardest part about living in the city is not having a BBQ. When I am home in NY the first thing I do is start creating some great BBQ dishes. Mango and Salmon just seemed like a great pair.

Ingredients:
1 Lb Salmon
1 Mango
1/2 Tbs Salt
1/2 Tbs Pepper
1/4 Cup White Wine
Juice of 1 Lime
1 Tbs Brown Sugar
2 Tbs Gluten Free Teriyaki Sauce or BBQ Sauce
1/2 Tsp Chile Flakes

Start by peeling mango and chopping flesh into pieces. Place mango and everything except salmon in a food processor. Blend it all together. Pour mixture over salmon and allow it to marinade form one to four hours. The either grill or broil until fully cooked. Enjoy!

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Rice & Cheese for 1

This recipe is a great go to recipe. I designed this recipe to feed one person which is great if you are looking for a quick meal but you can easily adjust the amounts to feed many more. It can also be baked to make it nice and brown on top or cooked completely on the stove creating something very similar to the classic make and cheese we all had as a child. For a complete meal try adding some veggies or meat to the dish.

Ingredients:

1 Cup Rice – White or Brown

1/4 Cup American Cheese Grated

1/8 Cup Milk – Buttermilk work best but whole or 2% would be fine also.

1/2 Tbs Olive Oil

1/2 tsp Salt

1/2 tsp Pepper

1/4 Caramelized Onions * Optional

I start by caramelizing my onions in a small pot until soft and golden brown. Then add oil and milk and stir to combine. Next pour in cheese and continue to stir. Now add the salt and pepper and continue to stir until sauce is fully melted and combined. Finally add cooked rice and mix it all together. If you want to bake it then quickly pour into a casserole disk and bake at 350 degrees for 10 minutes. If you would prefer to finish it on the stove top continue to cook until desired consistence is achieved.

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Gluten Free Living Magazine

A few months ago I got a phone call from the writers of Gluten Free Living Magazine, asking if I would be interested in writing an article about my story, along with a fun summer menu.  I was excited to be apart, and quickly got started coming up with ideas. Since it was the middle of winter ,it was hard to really think of summer but they mentioned something about lobster and I was inspired. I created a fun menu of East meets West combining some of my Asian flare and the traditional New England lobster roll idea. The menu includes a great recipe of my GF Coconut Shrimp, Jay’s Mango Salsa, Lobster Roll, Asian Slaw and always with a little cocktail to wash it all down. For more details and all the recipes pick up a copy today!!! You can find it here http://www.glutenfreeliving.com/ or at a local Barned and Nobel, Target and Rite Aid.

I was recently asked to join the magazine for the next year and help create some great seasonal menu plans. If you subscribe now you will save a lot on each issue and you will be the first to see all my menus and recipes.

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Qdoba recipes

If you have ever been to the fast food change Qdoba and have tried the rice they use in every burrito and bowl it is something very unique. Fruity, sweet and tangy. Living the gf life rice become a staple and I am always coming up with way to play with it.

Ingredients:

2 Cups Cooked White or Brown Rice

1 Lime

1/2 Cup Chopped Cilantro

Once Rice is cool place in a large bowl. Add juice of the one lime and all the copped cilantro. Mix well by fluffing with a fork. Serve as a side dish with any first or Mexican style chicken dish. You can also add a little lime zest for some added zing.

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Slow Cooker Moroccan Roast Chicken

I have been working seven days a week and try hard to make a complete meal every night. This is a great recipe that you could re-create many different ways. Feel free use any seasonings or veggies for the recipe and give it your own spin.

Ingredients-

1 Butternut Squash

1/2 Cup White Raisins

3 Carrots Slices into Rounds

1 Red Bell Pepper Slices

Juice of One Lemon

1 Onion Chopped

1 Full Chicken

2 tsp Salt

2 tsp Pepper

1 Tbs Paprika

1/2 Tsp Cinnamon

1/2 Tbs Moroccan Seasoning Blend

Start by placing the squash, onion, pepper and carrot in the slow cooker and mixing with half the salt and pepper. Now on a plate coat the chicken with oil and the remaining salt, pepper, paprika, cinnamon and Moroccan seasoning. Place chicken in slow cooker and pour lemon juice all over the whole thing. Cover the slow cooker and cook on low for 8 hours. Serve on top mashed potatoes or rice. *Remaining juice can be made into a great GF grave by heating in a pot with corn starch.

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