Browsing Tag

Gluten Free Recipe

Gluten-Free eCookbook, Stack’d

By August 29, 2013 Gluten-Free Products, Gluten-Free Recipes

One thing I love about being a g-free blogger is getting to “meet” so many people I otherwise wouldn’t have the opportunity to meet. One of those people that I am thankful to have gotten to know in the past few years is Jessica Kahn from kitch+table. I’m 99.9% sure that we would be the best of friends if we didn’t live thousands of miles apart. However, I do still get the chance to review her products on the reg, and now her new eCookbook, Stack’d!

Stack'd Gluten-Free eCookbook

Stack’d is an eCookbook full of gluten-free protein pancake recipes. Now, I know what you’re thinking, protein pancakes sound like a chore, but I’m here to tell you that you’re mistaken. The pancake recipes in Stack’d are super easy and you barely even use any dishes to make them (ingredients are blended together in Magic Bullet-style blender), so it’s a win-win.

So far I have made the Blueberry Pancakes in Jessica’s book, and I can’t wait to try a long list of other flavors. For example, Stack’d contains a recipe for Mimosa pancakes…ummmm, is this real life? I’m totally making this for breakfast the next time I have a girls weekend with my non-GF bestie because these babies look so good she won’t give a hoot!

I highly recommend that you purchase Stack’d. The gluten-free eCookbook costs $3.49 on Amazon so don’t go telling me you don’t have the (gluten-free) dough to pay for it. That’s less than half of a burrito bowl at Chipotle, so you aren’t fooling me.

blueberry banana

Another great thing about this eCookbook is that the recipes aren’t super difficult so you can actually make them on weekday mornings as well! If you’re anything like me, you’re not trying to get into a time-intensive breakfast on a Monday – Friday morning. I’d like to personally thank Jessica for keeping this in mind when she came up with these wonderful gluten-free pancake recipes.

For those of you that don’t understand the whole “protein” concept behind the pancakes, it basically means that adding gluten-free whey protein in your pancake batter makes it a protein pancake. Not diggin’ the whey? Don’t add it! (I didn’t add it in mine simply because I didn’t have any in my pantry.)

gluten-free protein pancake

Just take a gander at the Stack’d Instagram page and your taste-buds are sure to fall in g-free love. I mean, the pictures of these pancakes are out of this world. You can also follow Stack’d on Twitter, along with its master brand, kitch+table. Show Jess, the eCookbook author, your love on all social platforms. She will appreciate it, I assure you!

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Gluten-Free Stuffed Turkey Burgers

By July 11, 2013 Gluten-Free Recipes

While watching The Chew on ABC one day, Mario Batali’s sons gave me a fantastic idea. They had made “Pocket Burgers,” which is a hamburger with the toppings inside of the burger.

WHY HAVEN’T I EVER THOUGHT TO DO THIS BEFORE?

I made a version of their recipe that is somewhat healthier using ground turkey instead of beef, plus this nifty recipe for Tomato Chutney.

Gluten-Free Stuffed Turkey Burgers:

Gluten-Free Stuffed Turkey Burger

Ingredients:

  • 1 lb. ground turkey
  • 1 package of grape tomatoes, halved
  • 2 Tbsp cider vinegar
  • 1 Tbsp brown sugar
  • Pinch of allspice
  • Pinch of cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4-5 drops of gluten-free hot sauce (optional)
  • Gluten-free bun (I used Kinnikinnik)

Instructions:

Halve your grape tomatoes for the chutney. Place into small saucepan with cider vinegar, brown sugar, allspice, cinnamon, salt and pepper.

Tomatoes

Let simmer, stirring occasionally, until the mixture thickens for approximately 8 to 10 minutes.

While tomato chutney is simmering, form patties with your ground turkey. You will need two patties for each burger you will make. I recommend making patties that are about 1/4 inch thick and 4 to 5 inches in diameter.

Turkey Burger Before Stuffing

When tomato chutney is done, place mixture on top of one ground turkey patty then place another patty on top, enclosing the edges. Repeat for the number of burgers you will be making.

Turkey Burger + Tomatoes

Place the turkey burgers on the foil-lined grill.

Once turkey burgers are cooked through, serve on top of a gluten-free bun.

Gluten-Free Turkey Burgers

Gluten-Free BunsGluten-Free Stuffed Turkey Burger

You can personalize this recipe any way you’d like by using different gluten-free ingredients for your stuffing. I highly recommend trying this recipe next time you’re having a burger night. Your taste buds will never be the same!

Which toppings would you choose to stuff your burger with? Let me know in the comments, maybe I’ll try yours next time!

Gluten-Free Stuffed Turkey Burgers
Author: G-Free Laura
Prep time:
Cook time:
Total time:
Serves: 4
Stuff your burgers instead of topping them for a juicy, gluten-free turkey burger!
Ingredients
  • • 1 lb. ground turkey
  • • 1 package of grape tomatoes, halved
  • 2 Tbsp cider vinegar
  • 1 Tbsp brown sugar
  • Pinch of allspice
  • Pinch of cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4-5 drops of gluten-free hot sauce (optional)
  • Gluten-free bun (I used Kinnikinnik)
Instructions
  1. Halve your grape tomatoes for the chutney. Place into small saucepan with cider vinegar, brown sugar, allspice, cinnamon, salt and pepper.
  2. Let simmer, stirring occasionally, until the mixture thickens for approximately 8 to 10 minutes.
  3. While tomato chutney is simmering, form patties with your ground turkey. You will need two patties for each burger you will make. I recommend making patties that are about 1/4 inch thick and 4 to 5 inches in diameter.
  4. When tomato chutney is done, place mixture on top of one ground turkey patty then place another patty on top, enclosing the edges. Repeat for the number of burgers you will be making.
  5. Place the turkey burgers on the foil-lined grill.
  6. Once turkey burgers are cooked through, serve on top of a gluten-free bun.

 

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NFCA’s Gluten-Free Summer Block Party

By July 3, 2013 Gluten-Free Experiences, Gluten-Free Recipes

Who needs Wendy, Ronald, or The Colonel when you can make your own gluten-free chicken nuggets?!

Gluten-Free Summer Block Party

The National Foundation for Celiac Awareness asked me to join their Gluten-Free Summer Block Party and gave me a challenge: Create a recipe using Blue Diamond Nut Thins and Go Veggie Dairy-Free Cheese. The dish was meant to be served at a summer party or get-together in efforts to break away from the mundane summer-party foods. The goal was for everyone to enjoy the dish (even the gluten-eating folks), proving that gluten-free food can be served to everyone!

Seeing that I love a little spice in my life, I came up with a recipe for Gluten-Free Spicy Garlic Buffalo Chicken Nuggets with dairy-free cheese on top. Who wouldn’t love that combo?!

You can find the recipe here.

Making the Gluten-Free Chicken Nuggets

I did a trial run of the nuggets at home one evening and gave myself a HUGE pat on the back after tasting them. I couldn’t believe how good they were! They weren’t difficult to make AND they were baked, not fried, making them a much healthier alternative than the nuggets that gluten-eating folks are used to eating.

Gluten-Free Spicy Buffalo Chicken Nuggets

After I knew my recipe would be a hit, I made sure I had the necessary ingredients for a get-together that I was hosting later that week with college friends. This meant that my audience was beer-drinking, twenty-something’s that are under the illusion that gluten-free food isn’t the greatest. I had to prove their taste-buds wrong and serve up nuggets that they’d enjoy!

My gathering was at a cabin at the lake so I made my nuggets ahead of time in the oven at home. I packed the cooked nuggets (stored in Tupperware), a package of Go Veggie Dairy-Free Mexican Cheese, a side of Frank’s Red Hot Buffalo Wing Sauce, and some toothpicks.

Gluten-Free Chicken Nuggets

Ingredients for Nuggets

Serving the Chicken Nuggets at the Party

Once it was time to get the gluten-free chicken nuggets ready for the party, I simply reheated them in the cabin’s microwave. I placed a few sprinkles of Go Veggie Dairy-Free Mexican cheese on top of each one. Once they were all heated up, I placed a toothpick in each chicken nugget and arranged them on plates.

Go Veggie Dairy-Free Cheese

Gluten-Free Eating at a Summer Party!

By the way, please don’t pay attention to the non-classy plate ware. Our weekend at the lake wasn’t necessarily meant to be classy, if you know what I mean. (Picture 24-year-old boys shot-gunning beers on the patio)

Regardless of all of that, when my friends arrived, they each snagged a few chicken nuggets, dipped them in the hot sauce and appeared to enjoy the taste. One of my friends even said, “I can’t tell the difference between gluten-free and gluten food.” Victory!

How’d They Taste?!

The majority of my friends thought that the gluten-free chicken nuggets were good! There was one person that didn’t care for the taste of the dairy-free cheese, but you’ll have that. All in all, I think I did a great job proving our food is actually tasty to the unlikeliest of folks.

Taste Tester

Gluten-Free Believer!

This recipe would be perfect for a get-together at your house since you would have all of the necessary tools at your disposal (a.k.a. the oven). I think the fact that I was able to successfully serve the chicken nuggets without using an oven makes the recipe even more desirable! It proves that you can venture outside of the summer-barbecue-box and cook up some exciting options for your party guests!

Gluten-Free Spicy Garlic Chicken Nuggets
Recipe Type: Party Food, Horderve
Author: G-Free Laura
Prep time:
Cook time:
Total time:
Serves: – –
My recipe for the National Foundation for Celiac Awareness Gluten-Free Summer Block Party. The perfect food to serve at your summer party or gathering!
Ingredients
  • • 1 box of Multi-Seed Nut Thins (crushed)
  • • 2 Tbsp. olive oil
  • • 1/2 tsp. Kosher salt
  • • 1/4 tsp. black pepper
  • • 1/4 tsp. Garlic powder
  • • 2 eggs
  • • 3 chicken breasts, cut into bite-size pieces
  • • Frank’s Red Hot Buffalo Wing Sauce for dipping
  • • Go Veggie Dairy-Free Mexican Cheese, Shredded
Instructions
  1. Preheat oven to 450 degrees Fahrenheit. Place wire rack on top of baking sheet.
  2. Combine crushed Nut Thin crackers, olive oil, salt, pepper and garlic powder together in a shallow bowl.
  3. Whisk two eggs in a shallow bowl. Dip chicken pieces in egg then into cracker mixture, evenly coating each piece.
  4. Place chicken nuggets on top of wire rack. Bake 20 minutes or until chicken is 165 degrees Fahrenheit.
  5. Take chicken bites out and sprinkle Go Veggie Dairy-Free Mexican Cheese on top. Place back into oven until melted.
  6. Serve chicken nuggets with toothpicks and Buffalo Hot Sauce on the side for dipping.

 

 

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Gluten-Free Corn Salsa Quinoa Salad

By May 20, 2013 Gluten-Free Recipes

As you may know, I’m mildly obsessed with the recipe for homemade corn salsa that I published on here a few months ago. Due to this obsession, I thought it would be perfect to incorporate my favorite salsa recipe with a quinoa salad and have yet another opportunity to treat my taste-buds!

I made a few changes to the corn salsa (not as many beans or corn in this version) so it would work good with the quinoa. I asked my friend and gluten-free chef superstar, Jackie Ourman, for a few tips and the below recipe is the end result! I hope you try it out because I know you’ll love it!

Corn Salsa Quinoa Salad 

salsa + lettuce

Ingredients:

Corn Salsa

  • 1 can (small) white sweet corn, drained
  • 1 can black beans, drained and rinsed
  • 1 red pepper, chopped
  • 3 large green onions, chopped
  • 1/4 cup vegetable oil
  • 2 Tbsp Sugar

Quinoa Salad

  • 1 cup cooked quinoa
  • Romaine lettuce

Instructions:

Drain and rinse black beans and place into medium bowl. Drain white sweet corn and place into bowl.

beans

Chop red pepper and green onions. Place into bowl.

beans + pepper

beans + pepper + onion

Mix 1/4 cup vegetable oil and 2 Tbsp sugar in a separate bowl. Pour into bowl with other ingredients. Stir.

**Let salsa sit overnight so it can ferment**

Cook quinoa per the bag’s instructions.

ingredients

In a separate bowl, combine 1 cup quinoa with 2 cups corn salsa. Place mixture on top of romaine lettuce or inside a romaine lettuce wrap.

portions

salsa + lettuce

Enjoy this delicious and healthy meal on a  nice summer evening! You could also add in some grilled chicken or shrimp to really take it up a notch!

I had some leftover salsa and quinoa and just ate it from a bowl and turned out loving that just as much! And don’t forget, you’ll definitely want to use some of the leftover salsa with some gluten-free tortilla chips!

Have you incorporated quinoa into some of your favorite recipes? If not, now’s the time to start! 

Corn Salsa Quinoa Salad (Gluten-Free)
Recipe Type: Entree
Author: G-Free Laura
Prep time:
Cook time:
Total time:
Serves: 4
My favorite corn salsa recipe mixed with quinoa and lettuce to make a delicious and gluten-free corn salsa quinoa salad!
Ingredients
  • CORN SALSA:
  • 1 can (small) white sweet corn, drained
  • 1 can black beans, drained and rinsed
  • 1 red pepper, chopped
  • 3 large green onions, chopped
  • 1/4 cup vegetable oil
  • 2 Tbsp sugar
  • QUINOA SALAD:
  • 1 cup cooked quinoa
  • Romaine lettuce
Instructions
  1. Drain and rinse black beans and place into medium bowl. Drain white sweet corn and place into bowl.
  2. Chop red pepper and green onions. Place into bowl.
  3. Mix 1/4 cup vegetable oil and 2 Tbsp sugar in a separate bowl. Pour into bowl with other ingredients. Stir.
  4. **Let salsa sit overnight so it can ferment**
  5. Cook quinoa per the bag’s instructions.
  6. In a separate bowl, combine 1 cup quinoa with 2 cups corn salsa. Place mixture on top of romaine lettuce or inside a romaine lettuce wrap.

 

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Gluten-Free Turkey Burgers

By May 11, 2013 Gluten-Free Recipes

It’s official – I’m obsessed with quinoa. I’ve broadened my gluten-free horizons and have started trying out all sorts of recipes with this wonderful grain in the ingredient list! I have the blog Queen of Quinoa in my Google Reader, so I find a lot of great recipes there, including this one!!

Cilantro-Quinoa Turkey Burgers with Garlicky Kale

Gluten-Free Turkey BurgersIngredients:

Burgers:

  • 1 lb ground turkey
  • 1/4 cup cooked quinoa
  • 1/2 cup chopped cilantro
  • Salt & pepper to taste

Garlicky Kale:

  • 4 cup kale; sliced into ribbons
  • 4 garlic cloves, minced (I used the equivalent in squeeze minced garlic)
  • 1 Tbsp olive oil
  • Salt & pepper to taste

Optional:

Instructions:

Cook the quinoa per the bag’s instructions.

Cut the cilantro. Mix ground turkey, quinoa, and cilantro together and season with salt & pepper.

Ground Turkey

Shape into 4 burgers.  Cook on grill for 4-5 minutes per side, ensuring that it is over 165 degree Fahrenheit.

Grill Turkey Burgers

While burgers are cooking, sauté the kale with the olive oil and garlic in a skillet. You’ll know the kale is ready when they have wilted.

4 cup kale

sauteed kale

Cut your tomato into slices and toast your roll or bun.

Assemble your masterpiece and enjoy!

tomato

Top with garlicky kale

turkey burger

 

And that’s that. The best turkey burger you’ll ever eat. Well, at least the best turkey burger that you’ll ever eat with quinoa in it!

What’s your favorite recipe that uses quinoa? Share in the comments!

Gluten-Free Turkey Burgers
Recipe Type: Dinner
Author: G-Free Laura
Prep time:
Cook time:
Total time:
Serves: 4
The best gluten-free quiona turkey burgers you’ll ever eat!
Ingredients
  • BURGERS:
  • 1 lb ground turkey
  • 1/4 cup cooked quinoa
  • 1/2 cup chopped cilantro
  • Salt & pepper to taste
  • GARLICKY KALE:
  • 4 cup kale; sliced into ribbons
  • 4 garlic cloves, minced (I used the equivalent in squeeze minced garlic)
  • 1 Tbsp olive oil
  • Salt & pepper to taste
  • OPTIONAL:
  • Gluten-Free Roll or English Muffin (or other type of bun)
  • 1 tomato, sliced for topping
Instructions
  1. Cook the quinoa per the bag’s instructions.
  2. Cut the cilantro. Mix ground turkey, quinoa, and cilantro together and season with salt & pepper.
  3. Shape into 4 burgers. Cook on grill for 4-5 minutes per side, ensuring that it is over 165 degree Fahrenheit.
  4. While burgers are cooking, sauté the kale with the olive oil and garlic in a skillet. You’ll know the kale is ready when they have wilted.
  5. Cut your tomato into slices and toast your roll or bun.
  6. Assemble your masterpiece and enjoy!

 

 

 

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Zucchini Pizza Boats

By April 11, 2013 Gluten-Free Recipes

Okay folks, it’s time to start eating FRESH! It’s Spring (now if only the weather would agree with the date on the calendar, that’d be great)! Liven up the dinner table. Say no to the same old, same old and get out there and find new, exciting, makes-you-want-to-take-a-picture-of-your-food recipes! This is why I’m sharing this amazing zucchini pizza boat recipe with you that I posted on SwimUtopia.com earlier this week!

I must tell you all, I’m not a huge veggie lover (you will never find me near the vegetable tray at a party), so I look for recipes that will actually help me get my serving of veggies in. I found the recipe for these pizza boats on Pinterest (but now I can’t remember where, specifically), and there are tons of different versions of them out there, so you can find a lot of inspiration for yours!

Zucchini Pizza Boats – The Perfect Gluten-Free Side!

Ingredients:

  • 3 zucchini’s, halved (yields 6 pizza boats)
  • Grape tomatoes
  • Mozzarella Cheese
  • Grated Parmesan cheese
  • Minced garlic
  • Olive oil
  • Fresh basil

Instructions:

Preheat the oven to 350 degrees.

Cut zucchini’s in half, cutting a bit off of the bottom so it will lay flat on your pan. Scoop the seeds out of the middle of the zucchini.


Halved Zucchini

Scooped Zucchini

Mix minced garlic with some olive oil. I just squeezed a little bit of the garlic from the bottle and stirred it in with the olive oil, there was no exact measurement. Brush the garlic oil on the zucchini’s.

Before oil

Brush oil

Cut the grape tomatoes in half. Lay flat on to the middle of the zucchini boats. Sprinkle with parmesan cheese.

Grape tomatoes

Tomatoes and parm

Cook in the oven for approximately 20 minutes. Take out and add fresh basil and mozzarella cheese on top. Then place the oven on broil until the mozzarella cheese is browned.

Mozzarella cheese

Cooked Zucchini

Remove from oven, drizzle with oil and serve!

Zucchini Pizza Boats

If these don’t look amazing to you, you might need to get your eyes checked. They’re petty simple to make and will be even better when you all get your gardens going next month! Be sure to put zucchini on the “must grow in garden” list!

Zucchini Pizza Boats
Recipe Type: Appetizer, Side Dish
Author: G-Free Laura
These zucchini pizza boats make for the perfect appetizer or side dish in the spring and summer. You’ll love eating your veggies in this fun and delicious way!
Ingredients
  • • 3 zucchini’s, halved (yields 6 pizza boats)
  • • Grape tomatoes
  • • Mozzarella Cheese
  • • Grated Parmesan cheese
  • • Minced garlic
  • • Olive oil
  • • Fresh basil
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut zucchini’s in half, cutting a bit off of the bottom so it will lay flat on your pan. Scoop the seeds out of the middle of the zucchini.
  3. Mix minced garlic with some olive oil. I just squeezed a little bit of the garlic from the bottle and stirred it in with the olive oil, there was no exact measurement. Brush the garlic oil on the zucchini’s.
  4. Cut the grape tomatoes in half. Lay flat on to the middle of the zucchini boats. Sprinkle with parmesan cheese.
  5. Cook in the oven for approximately 20 minutes. Take out and add fresh basil and mozzarella cheese on top. Then place the oven on broil until the mozzarella cheese is browned.
  6. Remove from oven, drizzle with oil and serve!

 

 

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