Tag Archives: gluten free

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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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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Cannoli Dip

I really enjoy catering events especially when the event has a gluten free focus. I was asked to host a gf birthday and I was excited to creat some fun recipes that I knew everyone would enjoy. The best part of a cannoli is the creamy sweet filling so I decided a fun way to make this classic gf and a easy crowd pleaser was to make it into a dish for dipping.

Ingredients:

2 Cup Ricotta Cheese
8 oz Mascapon Cheese
1/2 Tbs Vanilla Extract
1 Cup Mini Chocolate Chips
1 Cup Powder Sugar
1 Pinch of Salt

Combine all the cheese, vanilla and salt in bowl and mixing together. If you have a hand food insure or blender use it to help combine ingredients well. Add cheese mix back to bowl and slowly add powder sugar slowly while mixing by hand. Mixture will begin to firm up. Last add chocolate chips and mix it all together. Place in an air tight container and refrigerate for at least 2 hours. The mix will firm up a lot more once cooled.

Serve with strawberries, gf cookies or rice cakes and gluten free lady fingers.

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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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Peanut Butter Mousse

I am sorry but this recipe is addicting. Luckily I found a way to slim it down so you can enjoy it with out the guilt. Its fluffy, sweet and the peanut butter flavor make it a dream come true.

1 1/2 plus 1 Tbs Cups Skim Milk
1 Packet Sugar Free and Fat Free Vanilla Pudding Mix
1 Container Lite Cool Whip Defrosted
3 Tbs Peanut Butter

Start by combining peanut butter in a small bowl with 1 Tbs Min and mix well to soften. In a large mixing bowl combine milk and pudding mix whisking together. Once combined add peanut butter and continue to mix well, until pudding comes together and firms up. Now fold in Cool Whip one cup at a time. Place everything in the fridge and allow to cool. Enjoy!

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