Tag Archives: gluten free

Deep Dish Pizza

I am always looking for new GF pizza recipes that are easy to follow, this one is a winner and inspired by a great local restaurant.

Ingredients –

1 Pound Sliced Mozzarella

2 Cups Pizza Sauce

2 Cups Arrowroot Flour

1 Cup Parm Cheese Grated

1/2 Cup Almond Flour

2 Eggs

1/4 Cup Water

1/4 Oil

1/2 Tbs Italian Seasoning

1 tsp Salt

1 tsp Pepper

2 tsp Sugar

2 tsp Baking Powder

Start by combining the dry ingredients first in a large bowl including salt, pepper, seasoning, almond flour, arrowroot, parm cheese and sugar. Mix well. In another bowl mix eggs, water and oil. Pour the wet slowly into dry and mix for a minute with spoon. Then continue to kneed by hand. Press crust into a well oil backing-sheet and then sprinkle with oil. Next, place slices of cheese in one layer on crust and then top with tomato sauce. Cook at 450 degrees for about 15 minutes of until golden brown.

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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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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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Power Snack

I am always looking for small meal that I can easily put together on the go. Since I have been on an avocado kick I have been playing around with them. Avocados are filled with tons of good stuff and even Omega 3. Plus they are super creamy that I always feel like I am eating ice cream.

Ingredients:

1/2 Avocado

1/3 Cup Greek Yogurt

1/2 tsp Paprika

1/2 tsp Salt

1/2 tsp Garlic Powder

Place the yogurt in the empty pit part of the avocado half. Sprinkle with all the seasonings and enjoy.

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Cold Brew Coffee

Living in Philly I have become a bit of a coffee fanatic. I know what I like and I need a good cup at least once a day. With summer in full swing its hard to go food a hot cup of anything in the morning. I like iced coffee but can’t get it how I like it at home and hate how diluted it becomes. I have heard of cold brew before but since its always super expensive I never got into it. I did some research and learned home to make it at home. Cold brew coffee is much more potent then regular coffee but since it is never heated the quality is very smooth and not bitter.

Ingredients:

4 1/2 Cup Water
1 Cup Coffee
Coffee Filter
1 Large Container – I prefer an old milk jug to avoid staining anything I use for anything else.
1 Funnel
1 Glass Jar or storage container
Milk, Sugar or any other coffee add in’s

Start by mixing water and coffee together in container. Leave in fridge or on counter for 24 hours. After the first twelve give a quick stir or shake. Once time is up place filter in funnel. Put the funnel above storage container. Slowly pour coffee threw filter. Store in fridge for a few days. Serve on ice with milk and it sugar. Keep in mind coffee is very potent, you should dilute it by half when serving with ice, water or milk. Feel free to adjust recipe as you see fit , this is the way I like it but use your imagination.

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Guilt Free Chocolate Mousse

I am always in the hunt for a desert that is yummy and also healthy. Anything with chocolate that you can feel good about is a win for me 🙂 this can come in at under 200 calories, NO fat and full of protein. It is packed with so much good stuff you can enjoy it for breakfast too.

Ingredients:

1 Cup Berries ( I did a mix of blue berries, black berries, strawberries)
1/2 Cup Greek Yogurt Non-Fat Plain
1 tsp Vanilla
1 Tbs Honey or Splenda
1 Tbs Coco Powder unsweetened
2 Tbs Coconut Flakes topping (optional)

In a bowl mix yogurt, coco powder, honey and vanilla and put aside. Now, find a nice clear serving glass like a wine glass or small glass bowl. Layer the bottom with most of the berries leaving a few to top. Then, nicely spoon in the yogurt mix. Top with extra berries and coconut if you wish. Enjoy!!!!

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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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Orange Shebert

With the weather getting warmer I am always looking for a cold treat that is easy and fun to whip up. This recipe is fat free and filled with the good stuff. Don’t need to feel guilty about this one.

Ingredents:

1 Cup Orange Juice

1/2 Cup Skim Milk

2 Tbs Sugar

1 tsp Vanilla Extract

1/4 Water

Place everything in a container and shake well. Next, pour the liquid into the ice cream maker for about 20 minutes. Serve cold with straw and spoon and enjoy.

* If you don’t have an ice cream maker then use ice instead if water and place it all in a blender.

 

 

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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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