Yield: 1 Serving
I found this recipe in the Summer 2011 issue of the Delight Gluten Free magazine that I received while visiting the HealthNOW Medical Center. Since I need to gain weight and cannot eat corn, I opted to use the whole egg and eliminated the corn (as pictured here), but you can follow the recipe exactly for a delicious and nutritious breakfast anytime!
3 Large egg whites
1/4 cup frozen corn kernels
1/3 cup ripe tomato, chopped
1/3 cup zucchini, chopped
1/4 cup sweet Vidalia onion, chopped
2 tablespoons vegetable oil (I used 1 tsp. Spectrum Expeller Pressed Organic Coconut Oil)
2 tablespoons water
Freshly milled Kosher or Sea Salt
Freshly cracked black pepper
- With a fork, beat together egg whites, pinch of salt, and water in a small bowl. Place in the refrigerator.
- Heat medium-sized non-stick saute pan over medium heat and add vegetable oil. Once hot, add chopped onion and cook for 2 minutes
- To onions, add corn and zucchini, and season with about 1/2 teaspoon salt and 1/4 teaspoon freshly cracked black pepper. Saute for another 2 minutes.
- Lastly, add tomatoes and saute for about 1 minute.
- Lower heat to medium-low and add egg whites to vegetables. Stir egg whites to keep from overcooking and sticking to bottom of pan.
I found this recipe on the back of a package of Bob's Red Mill Sorghum Flour, and since I love scones, I thought I'd give them a try. I have adapted this recipe so that it is not only gluten-free, but egg-free, casein-free and sugar-free as well. I have pictured it here accompanied by hot tea and filled with Walden Farms Blueberry Fruit Spread. Yummy!
1 1/4 cup GF Sorghum Flour
1/2 cup Tapioca Flour
1 1/2 teaspoon Cream of Tartar
3/4 teaspoon Baking Soda
1 teaspoon Xanthan Gum
1/4 teaspoon Salt
4 tablespoons Sugar (or 1 teaspoon Stevia Powder)
4 tablespoons cold butter or margarine (cut into 1/2 inch slices) **NOTE: I replaced the butter with Purity Farms Certified Casein-Free Ghee, chilled
2/3 cup low-fat plain milk-free yogurt, or 1/2 cup non-dairy milk (I used almond milk)
1 large egg, lightly beaten (I used 1 tablespoon milled flax plus 3 tablespoons water as an egg substitute)
1/3 cup dried cranberries
2 tablespoons almond milk for brushing top
- Preheat oven to 400 degrees
- Grease baking sheet or line with parchment paper, and set aside
- In food processor place flours, cream of tartar, baking soda, xanthan gum salt and sugar. Pulse on and off to combine the ingredients. Add cold butter/ghee and pulse about 15 - 20 times or until the mixture resembles coarse meal
- Combine the lightly beaten egg (or flax mixture) and yogurt/milk. Pour over the flour mixture and process for about 10 seconds or until the dough forms large curds. Scrape the dough into a bowl.
- Quickly, but gently stir or fold in the cranberries with a spatula
- On baking sheet, pat dough to 8-inch circle, 3/4 inch thick.
- Brush top with 2 tablespoons milk
- Bake for 12 - 15 minutes
- Cut into 6 or 8 wedges
Best Vegan Ranch DressingGluten-free and Dairy Free - Yield: 2 cups
When I found out I could no longer have dairy or gluten, I thought I would never be able to have my favorite salad dressing again. Imagine my delight when I found this recipe on food.com! Absolutely yummy!
1 cup vegan mayonnaise (I used Follow Your Heart Veganaise)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
2 tsp parsley, chopped
1/2 cup unsweetened soy milk (I used almond milk)
Whisk all ingredients together and chill before serving. Add a little more of your favorite dairy free milk if you need to thin dressing or less if you like it thicker.
Mayo-Free Chicken Salad
Corn free, dairy/casein free, egg free, soy free, vinegar free, citrus free
I found this wonderful recipe on the Adventures of a Gluten Free Mom website. I cannot have cherries right now, so I left them out, but the salad is delicious even without them. Thanks Heidi!
5 boneless/skinless chicken breasts, baked or grilled and seasoned to taste
1 cup Eden Organic Dried Montmorency Cherries
1/2 cup scallions, diced
Macadamia Nut Dressing (see recipe below)
- Shred chicken breasts (or chop into cubes), place in a large bowl.
- Add macadamia nut dressing, toss to combine (Heidi recommends adding about half of the dressing, then taste to see if the salad is moist enough for your tastes; as it turned out, we both used about 2/3 of the dressing).
- Add dried cherries and scallions, toss to combine. Add more dressing if needed.
1 cup macadamia nuts (I bought the roasted unsalted kind)
2 cloves of garlic
1/2 tsp sea salt
2/3 cup olive oil
- Add macadamia nuts, garlic cloves and salt to a blender, blend until the nuts and garlic are finely chopped.
- Slowly add all of the olive oil and continue to blend until the sauce is completely smooth and velvety.
2 Tbsp green onions, chopped (or more to taste)
1 tsp dill
2 tsp lime juice
Combine all ingredients in a bowl and form mixture into patties. Cook in skillet, in canola oil, on medium high heat. Cook croquettes a few minutes on each side. Serve with a salad or other favorite sides and enjoy!
Adapted from a recipe I found on cooks.com. This recipe is gluten-free and dairy-free and is full of healthy veggies. Mmmm-mmmm, good!
1 tablespoon olive oil
1/2 large onion, chopped
2 cloves garlic, finely chopped
2 medium zucchini, quartered lengthwise, and cut crosswise into 1" pieces
2 16 oz cans pinto beans, drained
1 7 oz can sliced button mushrooms, drained
1 4/5 oz can chopped green chilies
1/2 teaspoon ground cumin
2 teaspoons chili powder
salt, parsley to taste
1 14.5 oz can organic diced tomatoes in juice
1 15 oz can organic tomato sauce
2 tablespoons chopped fresh cilantro
- In large pot, heat oil over medium heat. Add onion and garlic. Cook for 2 minutes. Stir in zucchini, beans, mushrooms, chilies, cumin, chili powder, salt and parsley. Cook, stirring occasionally until fragrant, 2-3 minutes.
- Add tomatoes with juice, tomato sauce, and 1/3 cup water. Cover.
- Over medium-low heat, cook, stirring occasionally, until veggies are tender and mix is bubbling, about 15 - 20 minutes.
- Stir in chopped cilantro and cook, uncovered, 1 minute.
- Serve over rice, garnished with avocado
Polenta Tamale Pie
Tamale pie, made with a cornmeal-mush crust, dates back to 1911. I found this recipe at www.epicurious.com while I was searching for a good polenta recipe. This particular dish is created with ready-made polenta packaged in a roll, and the meat sauce consists of beef, salsa, and refried beans. So delicious, yet simple to make! Gluten-free and dairy-free.
Yield: 8 Servings
1 lb ground beef
1/2 medium onion, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 16 oz. bottle salsa
2 cups homemade refried beans (or one 15 - 16 oz can of refried beans)
1 3/4 cups Pacific Natural Foods organic chicken broth
1/2 cup chopped fresh cilantro
2 1-pound rolls prepared polenta (I used Mexican style), sliced into 1/3-inch-thick rounds
3 cups shredded Vegan cheddar cheese (I used Daiya brand, which is totally dairy free)
- Saute onions in heavy large pot over medium-high heat until tender, then add beef and saute until brown, breaking up meat with back of fork
- Add chili powder and cumin; stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in 1/4 cup cilantro; season with salt and pepper
- Oil 13x9x2 inch baking dish. Place half of polenta in dish. Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese and cilantro [NOTE: This dish can be made 1 day ahead. Cover with foil; chill).
- Preheat oven to 350 degrees. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes; or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes
Quinoa Sesame Almond Crackers
These delicious crackers have a crispy, nutty flavor and are packed with nutrients. For optimal crispness, be sure to bake until golden brown. Eat them plain or garnish with your favorite topping...they are sure to please!
1 cup Bob's Red Mill organic quinoa flour
2 cups Bob's Red Mill almond flour
2 cups Bob's Red Mill almond flour
1 cup sesame seeds
2 teaspoons sea salt
1 teaspoon xanthan gum
4 tablespoons olive oil
3 egg whites
1/2 cup - 1 cup water
- Put almond flour, quinoa flour, sesame seeds, sea salt, and xanthan gum into food processor.
- Turn on food processor and process until combined and finely ground (will look like coarse meal). Add oil, egg whites, and 1/2 cup water, processing until the dough is sticky and not crumbly, adding additional water as necessary.
- Scoop 2-3 tablespoons of dough onto a parchment lined or lightly greased sheet tray. Press the dough flat with your finger tips using quinoa flour or tapioca starch or potato flour to keep your fingers from sticking...or, if you prefer, roll out dough...to approximately 1/8 in. (hint: Place dough between two sheets of wax paper for this step - it makes it easier to roll out the dough and keeps it from sticking.) Cut into squares or circles...whatever shape you wish.
- Cook in a preheated 400 degree oven for 18 minutes or until golden brown.
This crisp herbal cracker is free of gluten, dairy, egg, corn and yeast...perfect for those of us on an "everything-free" diet! I used Herbs de Provence to season the dough, but you can use your own favorite gluten-free herbs in this delicious cracker. This is an adaptation of a Bob's Red Mill recipe - "Savory Gluten Free Cracker". Top with your favorite topping. Mine is pictured here with Galaxy Nutritional Foods Vegan Chive and Garlic Cream Cheese Alternative.
3/4 cup organic Quinoa flour
1/2 cup tapioca starch
1/4 cup almond meal
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
4 tablespoons olive oil
4 tablespoons water
1/2 teaspoon baking soda
1 teaspoon Cream of Tartar
1 teaspoon gluten-free garlic powder
1 teaspoon gluten-free onion powder
2 tablespoons Herbs de Provence OR any herb blend you like
1 teaspoon Kosher salt to sprinkle on top of crackers
- Preheat oven to 350 degrees
- Place dry ingredients in a large bowl. Whisk until well blended. Add olive oil and water and stir until dough forms a ball. If mixture is still crumbly, add water, one teaspoon at a time, until dough forms a ball.
- Divide the dough in half with a knife. Sprinkle a smooth work surface with a small amount of quinoa flour. Sprinkle flour on a rolling pin and roll the dough until it is very thin, about 1/16 inch thick
- Use a 1 1/2 inch round or square biscuit or cookie cutter to cut crackers - or use a knife to cut even squares. Prick top of each cracker twice with a fork. Using a small spatula, transfer crackers to two large, ungreased baking sheets. Sprinkle tops of crackers lightly with Kosher salt.
- Repeat with second half of cracker dough.
- Bake for 15 minutes. Remove from oven and place crackers on wire racks.
- Cool crackers and store in an airtight container.
Crispy Nutty Crackers
I found this tasty recipe at shecookshecleans.net, and modified it slightly so that it is not only gluten-free, but dairy-free as well. Since I need to balance out my blood sugar by eating something every 2 hours or so, I am constantly on the lookout for good cracker recipes that are also nutritious and packed with plenty of protein. And this one definitely fits the bill!
1/2 cup blanched almond meal
1/2 (heaping) cup walnuts
1 tablespoon coconut flour
1/4 cup roasted, salted pumpkin seeds
3 tablespoons roasted, salted sunflower seeds
3 tablespoons sesame seeds
1 tablespoon golden flax seeds
3/4 teaspoon coarse sea salt
2 tablespoons certified dairy-free ghee (I used Purity Farms, which is certified lactose & casein free, GMO free, and Kosher )
1 tablespoon water
*optional: cracked black pepper, minced herbs or Parmesan cheese for additional flavoring. I used Galaxy Nutritional Foods Parmesan Cheese alternative.
- Preheat oven to 300 degrees.
- Pulse almond meal, walnuts, coconut flour, and sea salt in a food processor until well ground. Be careful not to over-process or you will have nut butter! Add the seeds and pulse until almost fully ground, leaving some seeds to provide texture to the crackers.
- Pulse in ghee, then the egg and water. The dough will start to form a ball in the food processor
- Scoop out the dough and place on a sheet of parchment paper. Cover with a second sheet of parchment paper; roll out the dough with a rolling pin to 1/4 inch thick, or less. You want it to be thin and even, but not too thin or they will break easily.
- Using a pizza wheel or biscuit cutter, cut the dough into the size crackers you would like (1 1/2 - 2 inch squares or rounds are nice). Sprinkle the dough with a little course salt, or if you'd like more flavoring, add cracked black pepper, minced herbs, or Parmesan cheese.
- Bake at 300 degrees for around 25 minutes, or until the crackers are lightly browned and crisp. If your oven has a convection fan, turn it on.
- Let cool, then top with your favorite topping, such as Sabra Classic Hummus.
Makes about a dozen candies
This recipe came from the book, The Road to Health and is free of refined sugar. Made with raw honey, organic peanut butter and cocoa, it is sure to satisfy that craving for chocolate with just one serving! Note: my modifications are in italics.
2 Tbsp butter (I used Certified Casein-free Ghee from Purity Farms)
3 Tbsp cocoa
2 Tbsp raw honey (or more to taste - I used 3 tbsp)
2-3 Tbsp natural organic creamy peanut butter
1/2 cup chopped pecans (optional) or roasted sliced almonds
1 Tsp vanilla
Melt butter in a skillet. Add cocoa and honey, dissolve. Add peanut butter. Simmer on low for 10 - 15 minutes or until thick. Stir often. Remove from heat and add nuts and vanilla. Pour into foil muffin liners and freeze for 30 minutes. ENJOY!
Gluten-Free Pineapple Upside Down Cake
This is a fast and easy recipe posted on the Living Without website. Prepared in about five minutes and then baked in the microwave this one is quick, simple and delicious!
1 pineapple slice
1 Tbsp dark brown sugar
Several raisins or maraschino cherry, if tolerated
1 egg (make it egg-free by substituting with 1 tbsp flax meal + 3 tbsp water)
1 Tbsp + 1 tsp canola oil
3 Tbsp plain low-fat yogurt (I use SoDelicious Coconut Milk yogurt for a dairy-free option)
1/16 tsp salt
2 1/2 Tbsp white rice flour
1/2 tsp baking powder
1 1/2 Tbsp sugar (for a sugar-free option, I used Stevia)
1/8 tsp pure vanilla extract
- Grease one 2-cup ramekin or straight-sided microwave-safe bowl
- Make the base by placing the pineapple slice, brown sugar and raisins in the bottom of prepared ramekin or bowl. Set aside.
- In a small bowl, briefly beat the egg until it's almost uniform in color. Add remaining ingredients and mix well to combine.
- Pour batter over base, tapping ramekin to level batter.
- Microwave cake on high for 2 minutes. Cake will rise and then settle a little during baking.
- Gently remove from dish, invert, and cool.
If made without modifications, each serving contains 248 calories, 12g total fat, 2g saturated fat, 0g trans fat, 107mg cholesterol, 244mg sodium, 31g carbohydrate, 1g fiber, 5g protein
If you have a recipe that you would like to add to my site, please send it my way along with a picture of the finished product, if possible.