Tag Archives: Gluten Free

chicken pesto pasta

CSC_0397 adjusted-chicken pesto pasta

This meal is an “almost-homemade” entrée you can throw together in minutes.

  • Prep time:  35 minutes
  • Serves: 4.
  • Calories: 458. Sodium: 178 mg. Dietary fiber: 5.0 g. Total fat: 33.3 g. Total carbs: 15.7 g. Protein: 26.9 g.

Ingredients:

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“PASTA”
2 large zucchinis
1 large carrot
2 cups shredded, cooked chicken
2 garlic cloves, minced
1 Tbsp. grated ginger
2 Tbsp. white wine
½ yellow onion, sliced thinly
¼ cup toasted sliced almonds
2 Tbsp. olive oil
¼ cup pre-made pesto sauce
1 cup coconut milk

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Instructions:

  1. Using your Veggetti cutter, turn the zucchinis into narrow pasta strands. Heat or cook to your preferences.
  2. Heat the olive oil in a medium skillet, then cook the garlic until it begins to brown. Remove and drain on paper towels.
  3. Add the onion and ginger to the same still-hot skillet and cook for 3-4 minutes, until the onion turns translucent.
  4. Add the chicken pieces and sauté until they’re lightly brown. (They’re already cooked, so don’t keep them on the heat too long.)
  5. Combine the pesto, wine, and coconut milk and pour over the chicken.
  6. Reduce heat and simmer for 10 minutes, stirring constantly.
  7. Serve the sauce over the “pasta” and top with the fried garlic, sliced almonds, and fresh, chopped basil.

tunisian noodle soup

CSC_0237 adjusted- tunisian noodle soup CSC_0239 adjusted- tunisian noodle soup

This spicy noodle soup is a vegetarian African variation of the ubiquitous chicken noodle soup.

  • Prep time: 25-30 minutes
  • Serves: 4-6.
  • Calories: 181. Sodium: 184 mg. Dietary fiber: 2.9 g. Total fat: 10 g. Total carbs: 20.7 g. Protein: 4.7 g.

Ingredients:

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2 cups zucchini noodles, spaghetti cut
2 quarts vegetable stock (or chicken stock)
1 pound Swiss chard, chopped coarsely (stems, ribs, and eaves)
1 large red onion, chopped
3 large garlic cloves, minced
4 Tbsp. olive oil (or coconut oil)
2 Tbsp. tomato paste
2 Tbsp. hot pepper sauce
1 Tbsp. fresh lemon juice

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Method:

  1. Bring the stock to a boil in a stockpot. Add the chard and cook until the chard is wilted.
  2. Stir in the tomato paste, oil, hot pepper sauce, garlic, and onion. Return to a boil and then reduce to a simmer.
  3. Simmer for 5-10 minutes, then add the noodles. Cook for about 1 minute, or until they are tender.

pasta carbonara “lite”

CSC_0199 adjusted-  pasta carbonara “lite”

This Italian favourite is cheesy, in a good way, so good in fact that you might find yourself eating like a gluten-free glutton.

  • Prep time:  45 minutes
  • Serves: 2.
  • Calories: 727. Sodium: 1920 mg. Dietary fiber: 7.5 g. Total fat: 49.3 g. Total carbs: 28.6 g. Protein: 45.3 g.

Ingredients:

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“PASTA”
2 large zucchinis
2 large carrots
2 eggs
3 garlic cloves, minced
½ cup Swiss cheese, shredded
¼ cup coconut milk
5 oz. bacon
4 sliced green onions
½ yellow onion, diced
Salt to taste
Pepper to taste

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Instructions:

  1. Use the Vegetti to make pasta strands from the zucchini and carrots.
  2. Fry the bacon until crisp in a large frying pan. Drain on paper towels and set aside to cool.
  3. Drain the bacon fat (reserve for another use) and sauté the garlic and onions for 2-4 minutes, until the onions are translucent.
  4. Crumble the cooked bacon into the pan with the onions and garlic.
  5. Combine the eggs, cheese, coconut milk, pepper, and salt and whisk until smooth.
  6. Heat the “pasta” in a pot of boiling water. Drain the water and then pour in the egg mixture. Stir to combine, making sure the hot “pasta” cooks the egg.
  7. Stir in the onion/bacon mixture.
  8. Serve garnished with green onions.

thai chicken salad

CSC_0234 adjusted- thai chicken salad

This spicy salad is served cold but will warm you up. It can also be made with strips of rare beef or juicy pork.

  • Prep time:  15 minutes
  • Serves: 2-4.
  • Calories: 177. Sodium: 399 mg. Dietary fiber: 5.9 g. Total fat: 9.6 g. Total carbs: 18.1 g. Protein: 10.8 g.

Ingredients: [ gluten-free ]

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“PASTA”
2 large zucchinis
½ rotisserie chicken, shredded
1 head Napa or Chinese cabbage, shredded
¼ cup fresh cilantro chopped
1 cucumber, cut into matchsticks
¼ cup peanuts, chopped
3 green onions, thinly sliced
1 garlic clove, minced
2 Tbsp. peanut butter,
¼ tsp. sesame oil
2 Tbsp. water
½ Tbsp. lime juice
½ red chili pepper, deseeded and diced
¼ tsp. fish sauce
1 Tbsp. gluten-free tamari or coconut amino acids

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Instructions:

  1. Using your Veggetti cutter, turn the zucchinis into narrow pasta strands. Heat or cook to your preferences.
  2. Whisk dressing ingredients together in a small bowl. Don’t be afraid to taste it before you’re finished mixing, as you may want to increase or decrease certain ingredients to your taste. Add water to thin the dressing.
  3. Mix all the salad ingredients in a large bowl and when it’s complete, pour the dressing over the salad.

gluten-free apple crisp

CSC_0297 adjusted- gluten-free apple crisp

This delicious dessert is fast and easy to put together and can be served hot or at room temperature. If you’re feeling decadent, top with a little ice cream

  • Prep time: 70 minutes
  • Serves: 6-8.
  • Calories: 191. Sodium: 45 mg. Dietary fiber: 5.3 g. Total fat: 8.1 g. Total carbs: 32.0 g. Protein: 1.7 g.

Ingredients:

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6 large apples, unpeeled, cored, flat cut
1/3 cup almond flour
½ cup pecans, chopped
1/3 cup whole oats (not the instant kind)
3 Tbsp. brown sugar
½ stick butter
1 ½ tsp. cinnamon
½ tsp. ginger
Juice of one lemon
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Instructions:

  1. Preheat oven to 375 degrees.
  2. Combine the apples, 1 tsp. cinnamon, ginger, brown sugar and lemon juice. Toss until apple ribbons are coated.
  3. In a second bowl, combine the almond flour, oats, pecans, brown sugar, and remaining ½ tsp. cinnamon. Use a fork to cut the ingredients together until the texture is crumbly.
  4. Put the apple mixture into a 10-inch pie pan and cover with the “crisp” topping.
  5. Bake at 350 for an hour until the filling is piping hot and the topping is crisp and slightly caramelized.
  6. Remove from oven and let stand for 5 minutes before serving.