Category Archives: Lunch

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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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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Tomato Salad

Tomatoes in season time to create a salad. Nice light salad in a bread bowl with impress any group.

Ingredients:
2 Tomatoes ( Seeded chopped)
1/2 cup Basil Chopped
1 Tbs Parmesan cheese
1 Tbs Olive Oil
1/2 tsb Salt
1/2 Pepper

Start by placing chopped tomatoes, oil, parmesan cheese, basil, salt, peppers in a bowl and mix. Now slice gluten-free roll in half and remove a little bit of the inside, spray or spread olive oil around outside and toast for a fee minutes. Remove from oven and fill with tomato salad. Serve as is.

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Pineapple Pork

One of Jays favorite foods is BBQ pork and I wanted to replicate it in a fun way for the bakery. This recipe is supper easy and would be great in taco’s or on sliders.

Ingredients:

2 Pounds Pork Tenderloin
1 Bottle BBQ Sauce
1 Can Diced Pineapple (separate juice from pineapple)
1 tsp Salt
1 tsp Pepper
1 tsp Onion

Start by coating pork with salt, pepper and onion. In a bowl mix BBQ sauce with pineapple chunks and about half the juice. Put both the pork and sauce in a slow cook and look on low for 8 hours. Then remove lid and pull meat apart with forks. Allow sauce to thicken by continuing to cook on high with out the lid for about 30 mintues.

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Italian Market Quinoa Salad

I love getting together with friends and creating a new recipe that I know everyone will love. I use quinoa for a lot of what I do but this recipe combined a lot of my favorites in one great dish. I am alittle spoiled with the italian market one block away. I have access to some ingredients that are very special.

Keep in mind I made this recipe to feed a crowd so feel free to change the amount if need to.

Ingredients:
1 1/2 Cups Raw Quinoa
3 Cups Water
1 Large Bunch Basil Chopped Fine
2 Bell Peppers Chopped
1/2 Pound Fresh Mozzarella
1 tsp Salt
1 Tbs Agave
1/4 Pound Sun dried Tomato in Oil

Start by toasting raw quinoa in a hot pan. After a few minutes add water and salt. Bring to a boil and allow Quinoa to cook. While cooking chop mozzarella, basil and pepper. Separate tomatoes from oil, chop and add to other chopped ingredients. Save remaining oil to dress salad at the end. Once quinoa is done allow it cool while fluffing with a spoon occasionally. Once cool add quinoa to the mix of other ingredients, add agave and start adding oil from tomatoes one Tbsp at a time until everything is evenly coated. Mix well and enjoy!

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Cucumber Salad

A simple and refreshing salad for a hot day.

Ingredients-

1 Large Seedless Cucumber Chopped
1 Container of Cherry Tomatoes Quartered
1 Lemon
1 Tbs Apple Cider Vinegar
1/2 tsp Salt
1/2 tsp Pepper
1 Tbs Olive Oil
1 Tbs Agave or Honey

Start by place lemon juice, salt, pepper, oil and vinegar in a bowl. Whisk together well. Then in a big bowl combine cucumbers and tomatoes. Slowly add dressing and mix together gently. Let it sit in fridge for at least an hour serve cold.

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Carrot Salad

I get asked to make this one for a lot and it is a great, easy recipe. I am always into anything that I know would get kids to eat a veggie and just makes eating a salad something different.

Ingredients:

4 Carrots Grated

¼ Cup Greek Yogurt

1/3 Cup White Raisins

1/2Cup Shredded Red Cabbage* optional for color

1 tsp Salt

2 tsp Honey* Optional

½ Tsp Cinnamon

Mix the grated carrot with everything and allow it to chill in the fridge for an hour. The raisins will soak up the yogurt as it chills. Serve as a side or add some grilled chicken for a fun summer salad, enjoy.

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Salsa Chicken and Rice

I am always looking for recipes that take little prep and are a good use of anything extra laying around. I always have rice and salsa sitting around so this recipe created its self.

Ingredients:
3 Cups Rice Cooker
2 Chicken Breast Cut Into Large Chunks
1 Cup Salsa
1/2 Tbs Pepper
1 tsp Salt
1/2 Cup Chopped Cilantro
1/2 Cup Grated Cheese Optional

Start by seasoning chicken with salt and pepper. Next pour in salsa, rice and cilantro. Mix all together making sure separate any clumps if rice. Pour mixture into a sprayed casserole dish. Sprinkle cheese on too and bake at 350 degrees. Cover for the first thirty minutes and uncover or the final 15. Total cooking time should be 45 minutes. Enjoy!

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