Category Archives: Lunch

Italian Tuna Salad

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.

Ingredients:
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.

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Tropical Pasta Salad

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.

Ingredients:

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
1/2 Pepper
1 tsp Oregano
2 Tbs Olive Oil
1/2 Sugar

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!

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Spaghetti Pie

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.

Ingredients:

2-3 Cups Cooked Gluten Free Spaghetti ( Ancient Harvest is my favorite brand and holds up the best.
3 eggs
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.

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Summer Squash Spaghetti

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.

Ingredients:
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!

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Traditional Health Salad

Its a friday night and we decided to stay in, make dinner and watch a movie. Earlier todayI picked up some great local beef from a neat farm near work. I figured burgers would be a great meal. Jay was very excited and all he wanted with it was health salad. The same stuff you get at a good Jewish Deli. I had never dome it before but he found me a recipe and ran to the store. It came out so good I ran to my computer to type up the recipe.

Ingredient:

1 Green Cabbage Shredded
2 Carrot Sliced in to Thin Rounds
2 Cucumbers Sliced in to Thin Rounds
2 Green Peppers Chopped
1/2 Cup Vinegar (apple cider, sugar cane or white wine)
2 Tbs Olive Oil
1/3 Cup Sugar
1 Tbs Oregano
2 tsp Pepper
1 tsp Salt

I used a micro-planer to cut all my veggies as described and placed in a large bowl. Add all remaining ingredients a mix Very Well by hand. As you mix the veggies will begin the break down and soften making easier to mix. Service as a great side dish to any meal and refrigerate the leftovers.

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Thai Peanut Salad

Fun new salads is what spring is all about. I love putting a fun spin on basic coleslaw recipes and this one is great.

Ingredients:

1/2 Head Red Cabbage Shredded
1/4 Cup Crush Peanuts Plus 1 Tbs for Garnish
5 Green Onions Chopped
3 Carrots Grated
1 Cup Frozen Peas Defrosted
1 Cup Cilantro Chopped
1 Tbs GF Soy Sauce
Juice of 1 Lime
2 Tbs Peanut Butter
1 Pinch Salt
1 tsp Sugar

Combine cabbage, nuts, green onions, carrot, cilantro and peas in a large bowl. In additional bowl combine peanut butter, salt, sugar, soy sauce and lime juice to form dressing. Whisk dressing well and pour over salad ingredients. Toss everything together and serve with addition nuts on top for garnish.

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Injera

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.

Ingredients –

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.

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Easy BBQ Chicken

BBQ chicken can truly be made in doors any time of the year with this simple recipe. So easy you will be using this one all the time.

Ingredients:

1 Chicken Breast
1/4 BBQ Sauce
1/4 Water
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
1 tsp Paprika

Season chicken with salt, pepper, onion powder and paprika. Brown the chicken breast in a hot pan on both sides. In a bowl mix together BBQ sauce and water. Add sauce to pan, cover for ten minutes and cook low and slow. Then remove, cover and reduce sauce. Serve with rice or potato.

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Chinese Lemon Chicken

Lemon chicken is a wonderful combination of flavors. The sweet, sour, salty flavor pairs very well with many types of poultry. Chicken is my favorite but you can get creative and us whatever you would like.

Ingredients:

1 Chicken Breast Pounded and Cubed
1/2 Cup Sliced Mushroom
1/8 Cup Corn Starch
1 Juice Lemon
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
2 Tbsp Soy Sauce
1 tsp Chinese Five Spice
1 Tbsp Brown Sugar
1/3 Cup Water or Wine

Start by coated chicken with corn starch. In a pan add lemon, water, salt, pepper, onion powder, soy sauce, five spice, sugar and whisk together bringing to simmer . Add chicken and mushrooms and cook covered at simmer for about ten minutes. Remove cover a reduce sauce to desired constancy. Serve with rice and enjoy.

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Chipotle Chicken

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.

Ingredients:

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
1tsp Salt
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!

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