Category Archives: Lunch

Guilt Free Cheese Sauce

During the summer I lead a kitchen for Camp Celiac. Feeding 200 kids gluten free and kid friendly food on a budget can be a challenge. Well one day I has making a good cheese sauce for some pasta and the kids could not get more excited. Even the non gf councilors were taking sauce to go. At home I want to make a skinny version and cut the fat and calories. With super bowl time around the corner this will sure be a hit.

Ingredients:

2 Tbs Light Butter

1 1/2 Tbs GF All Purpose Flour

2/3 Cup Low Fat Cheddar Cheese

1/2 tsp Salt

1/2 tsp Sugar

1/2 Pepper

1 Cup Skim Milk

1 Hot Pepper Diced (optional)

1/2 Salsa (optional)

Make this right following the process is important. 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. Mix together can the. Add the cheese slowly continue to whisk as you go. After a few minutes cheese will melt and start to mix in well with milk. Low heat and cook until well combined and sauce begins to get think. This will not take long but continue to whisk to prevent cheese from burning on the bottom.  Serve hot with chip or veggies. Enjoy!

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Apple Cider Salad

I think living gluten free automatically makes you a salad expert. It is common that salads are sometimes the only option eating out at places on the run. I have a pizza place not far from me that make one of the best salads in town so I absolutely had to replicated it.

 

Ingredients:

 

1 lb Spring Mix

1 Apple sliced into thin slices

Candy walnuts (make sure gf)

4 oz Blue cheese or Gorgonzola

1/3 Cup Dry Cranberries

2 Celery Stalks thinly sliced

 

Dressing:

1/4 Greek Yogurt

3 Tbs Apple Cider

1 tsp Balsamic

Salt and Pepper to taste

 

In a small bowl whisk at the dressing ingredient together and set aside.

In a large salad bowl toss greens, cranberries, apple and celery together. When your ready to serve add a few tabel spoons of dressing at a time and continue to combine. Top with nut and cheese.

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Creamy Chicken and Rice – guilt free and dairy free

Being gluten sensitive causes all kinds of stomach issues. Does not matter how careful I am I still get sick once in awhile. When I do get sick I try to stick to a bland diet for few days to help clear it up. I try to come up with fun things that are super safe and wont irritate my stomach anymore. I came up with this recipe on a whim and it was great.

Ingredients-

1 Small Chicken Breast

1 Gluten-Free Chicken Broth Cube

2 Cups Water

1/2 Cup Dry Rice

1 Cup Fresh Baby Spinach

Pinch of Salt and Pepper

Start by sprinkling the chicken with salt and pepper and baking in the oven at 450 degrees until cooked all the way threw. While chicken cooks place rice in pot and add 2 cups water and broth cube. If you cant find the gluten free chicken cube then substitute water and cube for 16 oz of chicken broth.  Heat liquid and rice to a boil and cover. Cook for 10-15 minutes and mix every few minutes until most of the water is absorbed and rice is soft. Then cut add baked chicken into small piece and add to rice. Finally toss in the spinach and mix well. Cook for another minute until spinach is wilted. Serve hot with some cracked pepper on top.

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Mexican Pulled Chicken

I love coming up with fun recipes that are easy to make and can be used many different ways. This is a party recipe for sure.

Ingredients:

1 Jar of Salsa

2 Pounds Skinless and Boneless Chicken Breast or Thighs or a Combo of Both

1/2 Chopped Cilantro

1 tsp Salt

1 tsp Pepper

Start by seasoning chicken in a bowl with salt and pepper. Then place chicken, cilantro and salsa all in a slow cooker on low for 7 hours. Remove lid, stir and continue to cook uncovered for an hour to help reduce some liquid. Last, remove chicken and and shred with two forks. Serve with remaining sauce as sliders, taco filling, over rice or any veggie . Enjoy

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Sweet Potato Chili

It is chili season. I decided to make a special chili that is a bit salty and sweet. A vegetarian chili that everyone would love.

Ingredients

3 Large Sweet Potato

1 Onion – Chopped

2 Red Peppers – Chopped

1 TBS Garlic Powder

1 TBS Chili Powder

1 TBS Coco Powder

2 teaspoon Cinnamon

2 tsp Salt

1  tsp Pepper

1 15 oz Can Crushed Tomato

2 Cans of Black Beans

1 Can Kidney Beans

Start by heating your slow cooker to the lowest setting. Spray the inside lightly with no stick spray. Add the chopped onion and all the seasoning and mix together.  Allow the onion to cook for 15 minutes. Then add the remaining ingredients. Add about one half cup of water or chicken broth. If it still seems think add an additional 1/2 cup.

Serve warm with cheese and a gluten free roll!

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Paleo Sweet Potato Casserole

Making a holiday meal that is gluten free / paleo can be a challenge especially with many gluten eating guests.  Sweet potatoes alone are great and I wanted to avoid adding all the sugar and junk. Plus I used the slow cooker to make this dish super easy.

Ingredients:

6 Sweet Potatoes (cleaned and cut into large cubes)

2 Apples (peeled and cut into cubes)

2/3 Cup Apple Cider (fresh, not pasteurized)

Topping (optional)

1/2 Crushed Pecans

1 teaspoon Cinnamon

2 Tbs Butter (any kind)

Place all the sweet potatoes and apples in a large slow cooker. Pour in the cider and turn the heat on low. Place cover on top and cook for about 8 hours. Once done, give a good stir and mash with a potato masher. Potatoes should be very soft and easy to work with. Most of the liquid with be gone but if not then cook an addition 45 minutes with the cover off. Then using a food processor or blender process the mix until you get the consistency your looking for. You can serve at this point or our into a nice casserole dish and add a topping. Simple mix nuts, butter and cinnamon by hand in small bowl. Sprinkle topping on top and bake at 350 for ten minutes. Enjoy!

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Classic Meatloaf Sandwich

Meatloaf sandwich is a true classic. Really hard to find gf so I figured I would come up with one for the cafe. Give this one a try.

Ingredients:

Meatloaf –

10 oz Ground Pork

10 oz Ground Beef

10 oz Ground Veal

1 Egg

1 cup GF Bread Crumbs

2 TBS Wischester Sauce or GF Soy Sauce

1/2 Cup Ketchup Divided in half

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp onion powder

1/2 Tbs Oregano

1/2 Tbs Parsley

 

Sandwich –

GF Hamburger Buns (My favorite are Sweet Christines at http://www.onlinebakery.co )

1 Cup Arugula

1/2 Cup Roast Peppers

 

Start by mixing all ingredients for meatloaf together holding one half the ketchup on the side. Make sure everything is evenly mixed. Then place meat in a loaf pan and top with remaining ketchup. Bake at 350 degrees for 50 minutes covered for the first 40 min and uncovered for the last ten. You may need to drain liquid every once in a while to avoid it over flowing in the oven.

Once done allow it to rest for 10 minutes before cutting. The place a nice large slice on each bun topped with arugula and roasted peppers. Enjoy!!

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Southern Greens Made Easy

With thanksgiving around the corner I am always look for new recipes. Greens are classic, easy and very inexpensive.  You can even make them vegetarian if needed.

Ingredients:

1 Large Bunch Collard Greens

2 Cups Broth ( I prefer homemade chicken  but you can use any gluten free store bought or even veggie broth)

1 tsp Salt

2 tsp Garlic Powder

1 tsp Chipote Powder

1 Cup Water

1/4 Cup Vinegar (apple cider or rice)

2 Tbs Butter

Start by preparing the greens. For each leaf you need to pull the green part off each side of the thick hard center stem.  Discard the stems and save the leaves in a bowl. Wash or soak the leaves in cold water. Now take about 6 leaves and lay them on top of each other. Then roll them into a tight roll and slice round about 1/2 inch wide. This will give long ribbon like strips. Do this to all the leaves and set aside.

Now, in a large pot bring broth, water, salt, garlic powder, vinegar and chipolte powder to a boil. Toss in all the cuts greens. Lower temp so the liquid hits a high simmer and cover the pot. Cook for thirty minutes and then stir. Add butter and continue to cook and additional 30-45 min stirring occasionally.

Serve hot with a little broth on top. Enjoy!!!

 

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Ginger Carrot and Cardamon Soup

With a chill in the air I get very excited to start making soups. Recently I had a great soup at an indian restaurant and it inspired me to create something similar on my own. Packed with fruit and veggies this soups is not only delicious but also gluten free, dairy free, paleo and vegan!

Ingredients-

14 Can Coconut Milk

28 oz Water

2 Pounds of Carrots cut in to large rounds

1 Apple Peeled and slices

5 Cardamon Seeds

1 Tbs Gram Masal Spice

1 tsp Salt

1 tsp Pepper

2 inch Ginger Piece Peeled and Slices

In a slow cooker a carrot, ginger and apple. Then add gram masala, salt, pepper and mix together. Then pour in coconut milk and water. Last add cardamon seeds, stir and place lid on top. Cook on low for 10 hours.  Remove cardamon seeds and place on side. Pure soup with a handheld food immerser or blender. Place cardamon sides back into soup and continue cooking for an addition hour. Serve hot with nuts and or dried unsweet coconut on top.

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Roast Chickpeas

The possibilities are endless with this one. I choose to go with an indian spice but you can get creative. Make a great salty and crunchy snack. Great to serve with drinks or as a salad topping.

 

Ingredients:

1 Can Chickpeas – drained and rinsed

1 1/2 Tbs Spice Blend – I choose gram masala

1 tsp Salt

Spray or 2 Tbs Olive Oil

Place rinsed peas in a bowl spray with non-stick spray or oil. Add spice or herb blend and toss in bowl. Pour on to a large foiled and sprayed baking sheet. Spread everything out evenly and roast at 400 degrees for about 25 minutes. Check them continuously so they don’t burn.

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