Gluten Free
This is a delicious low-calorie granola that is great alone or on top of yogurt!
Ingredients:
2 ½ Cups Old Fashioned Oats
1 Cup Nuts (pecans, walnuts, almonds)
1/2 Cup Sunflower Seeds
1/4 Cup Sesame Seeds
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 Cup Unsweetened Applesauce
1 Tablespoon Honey
1 Tablespoon Vegetable or Canola Oil
1/3 Cup Raisins
Preheat oven to 300°F.
Combine the oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon and salt together in a large bowl.
Heat the applesauce, honey and oil together either in a small saucepan over low heat or in the microwave.
Stir the applesauce mixture into the oat mixture until fully combined.
Spread it out onto a baking sheet. Stir every 10 minutes of baking until the granola is golden brown. This will take a total of about 45-50 minutes. Stir in the raisins after baking.
Store in an air tight container.
-Recipe found at Fake Ginger-
Tags: Breakfast, Gluten & Dairy Free, Gluten Free, Granola, Microwave, Oats, Pecan, Pecans, Walnut, Walnuts
This is a quick and easy one pot meal that is perfect for a weeknight dinner!
Ingredients:
1 Tablespoon Olive Oil
1 ½ lbs Boneless Skinless Chicken Breasts or Thighs, cut into bite sized pieces
1 Small Onion, chopped
2 Garlic Cloves, finely grated
15 oz Can Diced Tomatoes
1 Tablespoon Curry Powder
½ Tablespoon Chili Powder
1 teaspoon Freshly Ground Nutmeg
2 Cups Chicken Broth
1 Cup Quinoa
12 oz Bag Frozen Peas
Salt & Pepper, to taste
Heat the oil in a large pot over medium-high heat. Add the chicken and onion, sauteing until the chicken is browned.
Stir in the tomatoes, curry powder, chili powder and nutmeg. Simmer for a couple minutes.
Add the chicken broth and bring to a bubble. Stir in the quiona and reduce heat to medium-low. Cover the pot and cook for 20 minutes. Stir in the peas in the last couple minutes of cooking.
Serves: 4
-Recipe by: One Dish Dinners-
Tags: Chicken, Curry, Dinner, Gluten & Dairy Free, Gluten Free, One-Pot, Peas
I totally love these flourless cookies! I didn’t even know you could make flourless cookies until recently…and thanks to my gluten free friend! You wouldn’t even know these are flourless just by eating them. Make sure to use gluten free oats if you are needing these to be gluten free.
Ingredients:
3/4 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Butter
1 1/4 teaspoon Baking Soda
2 Eggs
1 teaspoon Vanilla
1 Cup Peanut Butter
3 Cups Rolled Oats
3/4 Cup Chocolate Chips (mini or regular size)
1/2 Cup Walnuts, chopped
Preheat oven to 350°F and lightly grease two cookie sheets.
In the bowl of a stand mixer, cream together the sugar, brown sugar and butter. Mix in the baking soda, eggs and vanilla until fully incorporated. Mix in the peanut butter. Using the stir speed, stir in the oats, chocolate chips and walnuts.
Use a cookie scoop (or rounded Tablespoon) to place on the prepared baking sheets about 2 inches apart. Bake until lightly golden and delicious, about 10-12 minutes. Leave on the cookie sheet for about 5 minutes before transferring to a cooling rack.
Yield: about 48 cookies depending on size
-This is recipe is found many places, adapted from the recipe on the Trader Joe’s Oats bag…although I found the recipe from The Southern Institute-
Tags: Chocolate, Chocolate Chips, Cookies, Dessert, Flourless, Gluten Free, Oatmeal, Oats, Peanut Butter, Walnut, Walnuts
Chicken, cauliflower and curry are just meant to be together.
Ingredients:
1 Tablespoon Extra Virgin Olive Oil
3/4 lb Chicken Breasts, cut into bite sized pieces
1 Onion, Chopped
1 Cloves Garlic, finely grated
1 teaspoon Ground Ginger or about 1 inch freshly grated ginger
1 teaspoon Curry Powder (2 teaspoons if you like a stronger curry flavor)
1 teaspoon Cumin
3 Cups Cauliflower Florets
1 (14oz) Can Diced Tomatoes
1 Can Chickpeas, drained and rinsed
1/4 Cup Chicken Broth
1/4 Cup Sour Cream
Kosher Salt and Freshly Ground Black Pepper
Heat the olive oil in a large soup pot over medium-high heat. Add chicken and cook until browned. Add the onion and garlic, cooking until softened.
Stir in the ginger, curry powder and cumin. Cook for 1 minute. Add the cauliflower, tomatoes, chickpeas and broth. Bring to a bubble, reduce heat and simmer until the cauliflower is softened, about 10 minutes.
Stir in the sour cream and season to taste with salt and pepper.
Serves: 4
-Recipe adapted from KraftFoods-
Tags: Cauliflower, Chicken, Chickpeas, Dinner, Gluten Free, Stew
Quinotto is the quinoa equivalent of risotto. Since risotto is one of my favorite foods, I thought I would give this a try. It turned out to be delicious and the roasted squash gave this dish a wonderful flavor… nothing beats out risotto, but this is a close second!
Ingredients:
2 Tablespoons Extra Virgin Olive Oil
1 lb Butternut Squash, peeled & cubed
Salt & Pepper
1/2 Cup Uncooked Quinoa, rinsed
A Handful of Cilantro, chopped
1 Carrot, grated
5 White Mushrooms, sliced
2 Garlic Cloves, finely grated
1 small onion, shopped
1 1/2 Cups Vegetable or Chicken Stock
Preheat oven to 350°F. Place the butternut squash on a baking sheet. Drizzle with 1 Tablespoon olive oil and season with salt & pepper and about 1 Tablespoon cilantro. Toss to combine. Roast in oven for 30 minutes, or until tender and lightly browned.
Cook the quinoa. A rice cooker works well or you can cook it on the stovetop. Add the quinoa along with 1 cup of water to a saucepan, bring to a boil, reduce heat and simmer for about 20 minutes or until the liquid is absorbed. For a rice cooker, add the quinoa along with 1 cup water and turn on.
Heat the remaining 1 Tablespoon of olive oil to a sauté pan over medium high heat. Add the garlic and onion, cooking for a couple minutes to soften the onion. Add the mushrooms, remaining cilantro and 1/2 cup stock. Cover and simmer for about 5-7 minutes, or until the liquid is absorbed.
Mix the grated carrot into the cooked quinoa. Stir the quinoa and remaining stock into the veggies in the sauté pan. Fold in the squash. Cover and simmer a few more minutes to let the remaining liquid absorb.
Serves: 4 as main dish
-Recipe adapted from FitSugar -
Tags: Butternut Squash, Dairy Free, Dinner, Gluten & Dairy Free, Gluten Free, Mushrooms, Quinotto, Risotto
Ingredients:
1 Tablespoon Olive Oil
4 Bone-In, Skin-On Chicken Thighs
Kosher Salt and Freshly Ground Black Pepper
1 Large Yellow Onion, cut into 8 wedges
2 Celery Stalks, cut into 1 1/2-inch pieces
2 Medium Carrots, cut into 1 1/2-inch pieces
1 Bay Leaf
1 Cup Brown Rice
In a large pot, heat the oil over medium-high heat. Season the chicken with salt and pepper. Place the chicken skin side down in the pot. Cook until browned on both sides, about 5 minutes per side.
Add the onion and celery, cover and cook on low for 20 minutes.
Add the carrots, bay leaf, 1 3/4 cups water, rice, salt and pepper. Bring to a bubble over high heat, reduce heat and simmer covered until the rice is cooked, about 45 minutes.
Serves: 4
-Recipe comes from MarthaStewart.com-
Tags: Brown Rice, Chicken, Chicken Thighs, Dairy Free, Dinner, Gluten Free, One-Pot, Rice
I’ve discovered some amazing oatmeal that I just had to share! I hope you enjoy this quick and tasty oatmeal too.
Ingredients:
1/2 Cup Old Fashioned Rolled Oats
1 Cup Water
1 Banana, broken in half
Dash of Cinnamon
Place all ingredients in a microwave safe bowl. Heat in microwave for 2 minutes. Stir to combine.
Enjoy!
Serves: 1
Tags: Banana, Breakfast, Dairy Free, Gluten Free, Oatmeal, Oats, Quick & Easy
Quinoa (pronounced “keen-wah”) is one of my new favorite foods. You should give this little grain a try!
Ingredients:
1 Tablespoon Olive Oil
2 Garlic Cloves, finely grated
1 Large Fennel Bulb
2 1/2 Cups Vegetable (or Chicken Broth)
3 Fresh Thyme Sprigs
1 Cup Quinoa, rinsed in a mesh strainer
1/3 Cup Sliced Almonds
Cut the fronds off the the fennel bulb and peel of the outer layer of the bulb. Reserve some of the fronds for garnish. Cut the bulb in half and remove the core. Thinly slice the fennel.
Heat the olive oil in a saucepan (one with a lid) over medium heat. Add the garlic and saute for about 30 seconds. Add the fennel and saute for about 3 minutes to soften.
Add the broth and thyme to the pan. Bring to a bubble, reduce heat and simmer for 5 minutes.
Stir in the Quinoa. Bring to a bubble, reduce heat to low and simmer until all the liquid is absorbed, about 20 minutes. Remove the thyme sprigs.
Toast the almonds in the microwave for 1 1/2 minutes, stirring halfway through.
Stir in the almonds. Garnish with some of the reserved fronds.
Serves: 4 as side dish
-Recipe comes from CookinCanuck.com-
Tags: Almonds, Dairy Free, Fennel, Garlic, Gluten Free, Quinoa, Side Dish, Vegan
Garlic! Yum!
Ingredients:
1 Cup Brown Rice
1 Tbsp Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
2 Zucchini, chopped
3 Cloves Garlic, finely grated
Salt & Freshly Ground Black Pepper
Start cooking the rice by your preferred method. I like to use a rice cooker.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned. Add the zucchini and garlic and cook until softened, about 5-7 minutes.
Stir in the cooked rice. Season to taste with salt and pepper.
Serves: 2-3
Tags: Brown Rice, Chicken, Dairy Free, Dinner, Garlic, Gluten Free, Rice, Zucchini
Here is a good way to use up some leftover pumpkin puree. Oh, and don’t sprinkle roasted pumpkin seeds on top like I did because they instantly turned really chewy and hard to eat. They do look pretty though!
Ingredients:
2 ½-3lbs Tomatoes, cut into large chunks
6 Cloves Garlic, finely grated
1 Onion, Sliced
Extra Virgin Olive Oil, to drizzle
Salt & Pepper
3 Cups Chicken Stock
2 Bay Leaves
2 Tablespoons Dried Basil
2 Cups Pumpkin Puree
Preheat oven to 450°F and cover a baking sheet with foil for easy clean up.
Place the tomato chunks, garlic and onion on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes.
Transfer the roasted tomatoes, garlic and onions to a large soup pot. Add the chicken stock, bay leaves, basil and pumpkin puree. Bring to a bubble, reduce heat and simmer for about 15 minutes.
Remove the bay leaves. Puree until smooth with an immersion blender. Adjust seasonings with salt & pepper if needed.
Serves: 4
Tags: Dairy Free, Dinner, Gluten Free, Pumpkin, Roasting, Soup, Tomato, Tomatoes