gluten free recipes

Cheddar Sausage

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Preheat Oven to 350 degrees

8 oz of ground sweet italian sausage
½ cup of cheddar cheese
¼ cup of milk
¼ Tablespoons of garlic powder
¼ Cup of Parmesan Cheese
Dash of pepper
2 Tablespoons of Parsley

Mix all together

Once mixed, add ¾ cups of gluten free bisquick. ( I usually try to go a little less than ¾ cup of bisquick)

Cook for 22-26 minutes

gluten free recipes

Blackberry Smoothie

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I really wanted to try an alternative to my normal strawberry and blueberry smoothies. I have not been feeling my best and have to watch a lot closer what I eat! I decided to try a blackberry smoothie and just started throwing things in! I LOVE it! One of the best smoothies I have ever had! I loved using the blackberries because of the antioxidants, and the fiber! It has many health benefits!

1 cup of organic blackberries
1/2 cup almond milk
1 Teaspoon of organic chia seeds
1 Tablespoon low fat plain greek yogurt
Handful of spinach
Couple cubes of ice
Protein powder of your choice if you desire ( I use skinny fit-miss gluten free protein powder every once in a while)

Just mix it all in the blender and your ready to go!

gluten free recipes

Gluten free chicken and quinoa Mac and Cheese

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Who misses a good gluten free mac and cheese?

Serving size for this recipe feeds 4

2 cups Organic Gluten free Quinoa
Gluten free Italian style bread crumbs (I use either 4C breadcrumbs or Ian’s panko crumbs. Whatever I have on hand is what I will use!)
Thin boneless, skinless chicken breasts (modify to how many people you are serving. I will cook 2 chicken breasts for 4 people)
Shredded sharp cheddar cheese
Garlic powder
Paprika
1/2 cup Milk (Whatever you prefer) I use 1 percent
2 eggs

Bring a sauce pan to a boil.
Measure out 2 cups of the organic gluten free quinoa. I like to wash it in a bowl and soak for a few minutes then drain back into the cup.
Pour the quinoa into the sauce pan and cover, simmer for about 13 minutes or until water is soaked up and quinoa becomes fluffy.

In a skillet dice up and saute chicken breasts to bite sized pieces.
Set aside once done.

In a small bowl combine 1/2 cup of milk, Garlic powder and paprika in a bowl with 2 eggs. I usually like to add more than a tablespoon of each spice to add in more flavor. Add in a little more milk if you want the mixture to be creamier.

Drain what’s left of the water from the quinoa and add in the mixed bowl of ingredients. Add in and mix 1.5 cups of sharp cheddar cheese and let melt. Once melted add in the chicken.

Pre heat the oven to 350 degrees and spray a baking dish with non stick spray or any gluten free alternative so the food doesn’t stick to the pan.

Scoop everything out evenly into the baking dish. Top with extra sharp cheddar cheese followed by bread crumbs if desired. Bake for 30 minutes!

This is a great comfort meal on those cold days! It really fills you up and hits the spot!

gluten free recipes

Gluten free french toast!

Canyon Bakehouse country white bread
Paprika, Nutmeg, Cinnamon
2 eggs

I love using the canyon bakehouse brand! This bread taste just like the bread I used to have prior to having celiac.

Mix the two eggs together then add about a tablespoon of cinnamon. Sprinkle in a bit of paprika, as well as a 1/4 teaspoon of nutmeg.

Soak the pieces of bread in the mixture and cook each side about 1-2 minutes.

I know this is a very basic and simple recipe but one of my absolute favorites!

Some of the toppings that i love to use are maple syrup, blackberry jam or powdered sugar.

gluten free recipes

Cast Iron Rib Eye and Caesar Salad

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2 thin rib eye steaks
Softened Unsalted butter 2 Tablespoons
Extra virgin olive oil
Paprika and Garlic Powder
3 garlic cloves, minced
Parsley
Romaine Lettuce
Light creamy gluten free Caesar dressing

Usually the morning that I’m going to make this meal, Ii like to marinate the steaks for a few hours.
Start by rubbing the steaks with paprika and garlic powder and a tiny bit of extra virgin olive oil. I’ll throw in some of the fresh, minced garlic cloves for a stronger flavor. Leave in ziplock bag in the fridge for at least 3-4 hours.

Preheat the oven to 375 degrees
Put cast iron skillet in the oven to heat up for 10 minutes

While the skillet is pre heating, cut up some organic, fresh romaine lettuce. I use about a tablespoon of gluten free, creamy caesar dressing and toss the lettuce around. I’ll then put it back in the fridge to stay cold while the steak is cooking.

Once the skillet has been pre heated, remove from the oven and put over medium heat on the stove top. Take the steak out from the marinade and sear each side for 3-4 minutes. Then broil on high for 4-5 minutes each side.

While the steak is searing and broiling mix together softened, unsalted butter
with 2 garlic cloves minced as well as the other spices. Once the steak is cooked add the garlic butter to melt on the steak. Add the cold salad on the side. Gluten free croutons are optional.

Simple but tastes AMAZING!

Enjoy!

gluten free recipes

Cast Iron Gluten Free Chicken Parm

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Meal for 2 adults

Ingredients:

2-3 boneless chicken breast
4C seasoning crumbs – gluten free
1 egg
Gluten free pasta sauce
Shredded Mozzarella cheese
Evoo

Prepare the cast iron skillet with a little bit of oil. I use extra virgin olive oil but feel free to use coconut oil or grapeseed oil. I use about a teaspoon of oil to grease the skillet.

Preheat the oven to 350 degrees and heat the skillet for 10 minutes.

While the skillet is heating up in the oven, take each chicken breast dunk in the egg and then in the gluten free 4C seasoning and crumbs. This seasoning was found at my local Wegmans.

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Once the skillet is preheated, place each chicken breast in the pan and sear each side for about 6 minutes to get it nice and crispy.

Place the skillet back in the oven at 350 degrees for 35 minutes. Make sure to keep track of the time. The last ten minutes left on the timer add the sauce to the skillet and the mozzarella.

Additional options: adding fresh basil and parsley

I know this is a really simple meal, and most people already know how to make chicken parmesan, but I really wanted to share this recipe anyway especially for newcomers. I just love using the cast iron skillet. It adds so much more flavor to the dish.

gluten free recipes

Gluten free Veggie soup

So this soup is one of my favorites to have when it is cold out and I think it really helps with bloating as well for those of us with celiac disease. I’ve seen similar posts online about various types of veggie soup and I’ve tweaked it all to my own way of liking.

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Ingredients:
2 garlic cloves minced
¼ quarter onion diced
Cabbage
Half of zucchini chopped into quarters
1 celery stalk
½ cup of baby carrots
1 orange pepper
1 green bell pepper
About a tablespoon or oregano and basil
1 teaspoon of tomato paste
Organic beef broth (I use the brand Pacific foods)
1 bay leaf
Extra virgin olive oil

Now this can be changed to your liking. I just love to add as much as possible. Other recipes have called for broccoli or green beans and even drained diced tomatoes. I will sometimes add ½ a cup of organic diced tomatoes.

I have a dutch oven I like to use on the stove top.

Over medium heat add about 2 tablespoons of evoo
Then add the minced garlic and chopped onion. Let simmer for a few minutes.

I then like to add the carrots, peppers and celery and stir those until they become a bit softer. Add more evoo if you feel the need. After those veggies simmer for a bit ill add the peppers and zucchini.

I always like to add the cabbage last.
Add in the entire package of beef broth, stir for a few minutes to make sure everything is mixed in. Add a teaspoon of tomato paste and the spices as well as the bay leaf.

I keep this cooking on medium heat for about 20 minutes with the lid almost completely covering the pot.

And there you have it! Thus far my favorite soup recipe!