Tag Archives: Gluten Free

Spicy Vegetarian Mexican Soup with Cheddar Lime Biscuits

This hearty, healthy dish is perfect for warming up on chilly winter nights. Spicy, savory, and super satisfying, it’s ideal for a cozy night on the couch, but also fits the bill for a festive dinner party with friends. The leftovers keep and pack beautifully, making it the perfect take-to-work lunch. The cheddar lime biscuits are this soup’s perfect companion, but are also delicious in their own right. Use any leftover biscuits to make the ultimate egg and cheese breakfast sandwich the next morning.

Serves: 4-6 (with leftover biscuits)

Prep Time: 25 minutes

Cook Time: 20 minutes

Soup Ingredients:

  • 2 tablespoons olive oil
  • 1 – 2 jalapenos, minced and deseeded to your preference
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • A big pinch of dried oregano
  • A big pinch of ground cumin
  • A big pinch of ground chili powder
  • 2 cups vegetable broth
  • 28 oz. can diced tomatoes
  • 2- 15 oz. cans black beans, drained and rinsed
  • 2- 15 oz. cans pinto beans, drained and rinsed
  • 15oz can sweet corn, drained and rinsed
  • 4oz can chopped green chilies
  • The juice of 3 limes, more or less to taste
  • Chopped cilantro, to taste
  • Salt and pepper, to taste

Optional Toppings: hot sauce, lime wedges, chopped avocado, tortilla chips, shredded cheese, sour cream, chopped cilantro

Directions:

  1.  In a large Dutch oven, heat the olive oil over medium heat. Add the jalapenos, onion, garlic, oregano, cumin, and chili powder, and sauté until golden, 4-6 minutes.
  2. Add the vegetable broth, diced tomatoes, black beans, pinto beans, corn, and chopped chilies. Stir well, bring everything up to a simmer, and cook uncovered for 8-10 minutes.
  3. Add the lime juice, and salt and pepper to taste. Stir in a small handful of chopped cilantro. If the soup seems too thick for your liking, add a bit more vegetable broth or water to thin it out.
  4. Add desired garnishes, serve along with the biscuits, and enjoy!

Biscuit Ingredients:

  • 2 ¼ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 tablespoons lime zest
  • 1 stick unsalted butter, cold, cubed
  • 1 cup almond or coconut milk (or regular milk if you prefer)
  • 1 cup shredded cheddar or pepper jack cheese (or a mix of both)
  • 1 egg, beaten

Biscuit Directions:

  1. Preheat your oven 375 degrees.
  2. In a large bowl, whisk together the dry ingredients and lime zest. Add the cold cubed butter to the bowl, and use your fingers to pinch the butter cubes into the dry ingredients until the mixture resembles damp sand, and the butter is the size of small peas.
  3. Stir in the milk and shredded cheese until the dough starts to take shape and stick together. Be careful not to overmix at this stage, it should still look very rough.
  4. On a clean surface, gently knead the dough until it starts to feel smooth and cohesive, about 1 minute. Pat the dough out to a ½ inch thickness, and use a biscuit cutter (or a water glass turned upside down!) to stamp out biscuits from the dough. The number of biscuits will depend on the size of your cutter.
  5. Arrange the biscuits ½ inch apart on a baking sheet lined with parchment paper, or greased with a bit of butter.
  6. Freeze the biscuits for 15 minutes (this ensures they turn out light and flakey).
  7. Brush each biscuit with a bit of the beaten egg, and sprinkle with a bit more cheese, lime zest, or sea salt if desired.
  8. Bake for 12-15 minutes (depending on the size of your biscuits), until golden brown. Serve hot with extra butter if desired. Enjoy!

Notes: The biscuits can be made entirely ahead and frozen. To serve, bake directly out of the freezer for 8-10 minutes until hot. The soup can also be made ahead and frozen for up to 4 months.

Vegan Swap: To make the biscuits vegan, swap the butter out for vegan butter, and omit the egg wash. For the soup, swap any dairy toppings for the vegan equivalent.

Paleo & Whole30 Swap: Swap the beans and corn for an equal quantity of ground beef or turkey. Omit dairy toppings and biscuits.

Vegetarian Zucchini Rollup Enchiladas

This healthy, lightened up and gluten free take on classic enchiladas will have everyone asking for seconds. Thinly sliced zucchini ribbons stand in for tortillas, wrapping up a hearty filling of cheesy corn, beans, and quinoa. These enchiladas are so packed with flavor; you won’t even miss the tortillas! Feel free to add in ground beef, shredded chicken, or any of your other favorite enchilada fillings in this highly adaptable recipe.

Serves: 2-4 (with some leftover filling)

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 4 scallions, minced, white and green parts divided
  • 4 garlic cloves, minced
  • 1 can yellow corn, rinsed and drained
  • 1 can black beans, rinsed and drained
  • ½ cup cooked quinoa
  • 1 tablespoon taco seasoning
  • ½ cup enchilada sauce, plus more for topping
  • Your favorite hot sauce, to taste
  • 1-2 tablespoons fresh lime juice
  • ½ cup shredded cheddar cheese, plus more for topping {omit for a dairy free version}
  • 2 medium size zucchini
  • Salt and pepper to taste

Directions:

  1. In a large skillet, heat the olive oil over medium heat. Add the white parts of the scallions, the garlic, corn, and beans, and stir to combine. Cook for 3-4 minutes until softened.
  2. Add the quinoa, taco seasoning, enchilada sauce, and hot sauce and lime juice to taste. Add the shredded cheese. Stir well to combine, and season to taste with salt and pepper if needed. Set the filling aside to cool.
  3. Using a peeler or mandolin, slice the zucchini lengthwise into long thin ribbons. Overlap 4-5 zucchini ribbons so you have a roughly small tortilla sized square to use as your enchilada wrapper. Repeat this with all of your zucchini ribbons (you should have between 8 and 10 wrappers).
  4. Preheat your oven to 375 degrees.
  5. Place no more than 2 tablespoons of filling at the top of each wrapper, and roll snuggly to keep all the filling in.
  6. Place each enchilada seam side down in an oven safe pan, fitting them in snuggly next to each other. Spoon over 2-3 tablespoons of your enchilada sauce over the enchiladas. Less is more here- you don’t want them getting soggy. Sprinkle over a bit more shredded cheese as desired.
  7. Bake the enchiladas for 12-14 minutes, until the cheese is melted and the zucchini wraps have softened.
  8. Sprinkle over the minced green scallions, and enjoy!

Optional: Serve with sour cream, guacamole, lime wedges, and extra hot sauce for even more flavor.

Note: You can finely chop any scraps of zucchini leftover from making your ribbons and add them to the bean quinoa mix.

To Make it Vegan: Omit the cheese, or substitute your favorite vegan cheese swap.

To Make it Paleo, GAPs, or Whole30: Swap the corn, beans, and quinoa for ground beef, chicken, or turkey. Omit the cheese.

Black Bean & Sweet Potato Enchiladas

If weeknight dinners are a constant struggle, consider this recipe your crowd-pleasing one dish wonder. Feel free to swap in whatever vegetables and protein you have on hand, and customize this dish to your preferences. Chicken, shrimp, rice, grilled vegetables, all would be delicious here. For even more variety, set out some sour cream, salsa, shredded lettuce, and hot sauces and let everyone top up their own plate.

Serves 4

Total Time: 30 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 yellow onion, peeled and diced
  • 4 cloves garlic, peeled and chopped
  • 3 cooked sweet potatoes, chopped (leftovers are great here!)
  • 1 can black beans, drained
  • 1 can corn kernels, drained
  • 2 handfuls fresh spinach
  • 1-2 tablespoons chipotle adobo sauce (you can find cans of chipotle peppers in adobo sauce in the condiments aisle), omit for a more mild flavor
  • ½ cup shredded cheese (try cheddar, Monterey jack, or pepper jack- or vegan cheese!)
  • Salt and pepper, to taste
  • 1 can enchilada sauce
  • 5-6 tortillas (corn or wheat)
  • More cheese, for topping
  • Avocado, limes, and fresh cilantro, to serve

Directions:

  1. Preheat your oven to 375 degrees.
  2. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, 2-3 minutes. Add the potatoes, beans, corn, spinach, and adobo sauce, and stir everything well to combine.
  3. Cook for 5-6 minutes, until everything is warmed through, and the spinach is wilted. Add the shredded cheese, and a pinch of salt and pepper, and stir well to combine, until cheese is melted.
  4. In a rectangular baking dish, pour 1/3 of the enchilada sauce in an even layer.
  5. Fill each tortilla evenly with the sweet potato filling, and roll into a burrito shape. Arrange all the tortillas closely together in the dish so they’re snug. Pour the remaining enchilada sauce over the tortillas, and sprinkle over extra cheese.
  6. Bake the enchiladas for 10-12 minutes, until everything is warm and the cheese is golden and melted.
  7. To serve, top the enchiladas with avocado slices, a squeeze of fresh lime juice, and a sprinkling of fresh cilantro. Enjoy!

Recipe Notes: This dish is a great make ahead meal- just prepare everything up to the baking step, cover with foil, and bake in the oven when needed. You can freeze it at this point also for a delicious meal in a flash. It also makes great leftovers!

Variations: For chicken enchiladas, roast 2 boneless & skinless chicken breasts tossed with olive oil, a pinch of cumin and oregano, at 350 for 20-30 minutes until firm. Shred the breasts, then add to your filling mix. You can also use 1 pound of ground beef, chicken, or turkey sautéed with olive oil, cumin, and oregano.

Vegan Brussels Sprout Caesar

Whether you’re looking for an easy healthy side dish to compliment your Thanksgiving feast, or just trying to lighten up your meals in the days leading up to Thursday, this salad fits the bill. Vegan & gluten free, it appeases a crowd with myriad dietary restrictions, but tastes delicious enough to make everyone else around the table happy as well. The acidic bite from the lemon and capers in this dressing perfectly offsets all the classic buttery, creamy, rich Thanksgiving dishes, and serves as a welcome counterpoint to all the cooked and mashed vegetables. Shred the sprouts and whisk together the dressing the night before to take one item off your list. This salad also travels well and makes for delicious leftovers.

Serves 4

Total Time: 20 minutes

Ingredients:

  • 1/3 cup vegan mayo (Veganaise is a favorite)
  • 2 tablespoons extra virgin olive oil
  • zest from 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon capers, minced, plus extra to garnish
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon Dijon mustard
  • flake sea salt, to taste
  • black pepper, to taste
  • 3 cups shredded Brussels sprouts
  • 2 tablespoons chopped parsley
  • croutons of your choice (whole wheat, gluten free, even cornbread!)
  • 4 almonds, grated to serve

Directions:

  1. In a small bowl, whisk together the mayo, olive oil, lemon juice and zest, minced capers, nutritional yeast, and mustard. Season with salt and pepper to taste.
  2. In a larger bowl, massage the shredded Brussels sprouts with ½ the dressing to soften them slightly. Mix in the parsley and croutons, then transfer to a serving platter. Drizzle with the extra dressing to taste, then grate over the almonds with a microplane or zester to serve. Sprinkle over some extra capers, and enjoy!

Notes: Shred the Brussels sprouts with a food processor, or trim the ends, slice them in half lengthwise, then thinly slice them into half-moons.

This little salad stealer couldn’t wait for a bite!

Cauliflower Buffalo Bites with Creamy Herb Dipping Sauce

These cauliflower buffalo bites are the perfect healthy twist on a classic football favorite. You’ll get all of the flavor and satisfaction, but none of the guilt or fatty food coma. Crispy, spicy, sweet, and saucy, these will be a surefire hit with vegans and meat-eaters alike. They’re gluten free too, and perfect for when you need to cook for a crowd with myriad dietary restrictions. Make up a double batch for your football Sunday gatherings, and let the compliments roll in!

Serves 4-6 as an appetizer

Total Time: 1 hour

Ingredients:

For the Wings:

  • 1 cup unsweetened almond milk
  • 3/4 cup all-purpose flour (or substitute gluten-free flour of your choice)
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon dried parsley flakes
  • 1 tsp of paprika
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1 head of cauliflower, broken into bite size florets (trim off any leaves)

For the Sauce:

  • 2 tablespoons vegan butter (try Earth Balance)
  • 2 tablespoons maple syrup or honey
  • 1 cup Frank’s Red hot sauce (or your favorite “wing” or buffalo sauce)

Dipping Sauce:

  • 1 cup Vegenaise (or your favorite vegan mayo)
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped parsley
  • 1 scallion, white and green parts, minced
  • 1 garlic clove, finely minded or microplaned
  • 1-2 tablespoons lemon juice
  • Salt and pepper, to taste

Directions:

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. First, make the dipping sauce. Whisk together all the dipping sauce ingredients, and refrigerate until you use it.
  3. In a large bowl, whisk together the almond milk, spices, and salt and pepper until smooth. Working one at a time, dip each cauliflower floret into the batter, being sure to get it into all the crevices. Tap off any excess batter, using the edge of the bowl if needed, and set on the baking sheet.
  4. Bake the battered cauliflower for 25 minutes (it should look slightly golden and crispy in places).
  5. While the cauliflower bakes, melt the butter, honey, and hot sauce together in a small saucepan. Remove from the heat and set aside.
  6. Once the cauliflower has baked for 25 minutes, transfer it all to a large bowl, pour over the hot sauce mix, and gently toss so they’re all coated.
  7. Place the sauced cauliflower back on the baking sheet, and bake for another 15 minutes. If you have extra sauce, you can use it to baste the cauliflower half way through cooking.
  8. Broil for a minute if needed, to get it really crisped and golden.
  9. Serve the bites while they’re hot, with the prepared dipping sauce, and extra hot sauce if desired. Enjoy!

Note: If you use a different type of gluten free flour, be sure to watch the cauliflower carefully as it bakes. Cooking times may differ. These also taste best right out of the oven.

Australian Prawns with Peach Salsa

With over 22,000 miles of coastline, Australian cuisine comprises a bevy of fabulous seafood. These vibrantly spiced prawns showcase that perfectly, and are deliciously offset by this bright and tangy peach salsa. The perfect way to celebrate the summer season, this dish is also full of health benefits. Shrimp provide protein, selenium, and vitamin B12, while peaches contain ample amounts of vitamin C, and can help stave off free radicals in the body. Enjoy this dish with a simple green salad for a colorful and summery meal.

View the recipe on GeoBlue’s website Travel Well Worldwide.

Moroccan Chicken with Couscous & Fennel Slaw

This savory and satisfying Moroccan inspired dish hits all the nutritional and flavor high notes. Roasting lemons with high heat mimics the traditional preserved lemon flavor prevalent in Moroccan cuisine. The same high heat also caramelizes the onions, making them sweet and delicious. Turmeric, a spice common in Moroccan recipes, acts as an anti-inflammatory in the body, and helps ward off a whole host of disease. Black pepper increases the bio-availability of turmeric, so be sure to include it in your cooking. Fennel offers a bright and bracing component in this dish, and also aids in digestion.

To view the recipe, visit GeoBlue’s website Travel Well Worldwide.

Vietnamese Summer Roll Salad

Traditionally served as a roll wrapped in rice paper, this Vietnamese classic tastes just as good in a simple to assemble salad. Naturally gluten free rice noodles serve as the base for lots of bright and healthy vegetables, protein packed tofu, and a creamy peanut dressing you’ll want to put on everything. This super hydrating salad is light yet satisfying, and comes together in only 20 minutes. Healthy and delicious in a flash!

To view the recipe, visit GeoBlue’s websites Healthy Travel Blog & Travel Well Worldwide.

Coconut Marinated Pork with Rice & Pickled Vegetables

In Cambodia, this classic pork dish signals breakfast time. Packed with savory flavors from the marinade and zesty kick from the pickles, this recipe will perk up your taste buds any time of day. Swapping in a lean cut of pork significantly lowers the fat in this dish, while still providing ample amounts of protein, zinc, iron, B vitamins, and potassium. This adapted recipe also calls for brown rice rather than the traditional white rice, to maximize fiber and protein. You could also serve this over quinoa or another healthy grain.

To view the recipe, visit GeoBlue’s website Travel Well Worldwide.

Lightened Up Chicken Stroganoff

This classic recipe originates in Russia, but people the world over now enjoy variations of both ingredient and technique. Scandinavian, Japanese, German, Brazilian, and British cultures all have a distinct riff off this recipe. Some enjoy it over rice, some with the addition of tomatoes or mustard, some with sour or heavy cream, and many prepare it with beef. The recipe below utilizes chicken, full of protein and low in saturated fat. Mushrooms contain powerful antiviral, antibacterial, and antifungal properties that help protect your liver, boost your immune system, lower inflammation and cholesterol, and stabilize blood sugar. They also contain protein, fiber, vitamins B and C, calcium, antioxidants, and minerals. Swapping heavy or sour cream out for yogurt lowers the fat in this dish without sacrificing the delicious, creamy texture. Yogurt also delivers probiotics, which help to strengthen and heal your gut. Feel free to serve this over gluten free noodles or rice as an alternative.

To view the recipe, visit GeoBlue’s website Healthy Travel Blog or Travel Well Worldwide.

Irish Roasted Lamb & Potatoes

Celebrate St. Patrick’s Day, and the imminent arrival of spring with this savory and hearty roasted lamb recipe. Lamb is a traditional springtime dish in Ireland, and is most often flavored with garlic and rosemary. Wild garlic grows rampant in wooded areas throughout Ireland in the spring, and this recipe maximizes on that bounty. If you can find New Potatoes, the first harvest of the spring, definitely use them in this recipe. Any leftover lamb makes excellent sandwiches the next day.

To view the recipe, visit GeoBlue’s site Travel Well Worldwide.

Elotes Nachos

All the flavors of your favorite Mexican street corn, in nacho form! Sweet corn, creamy cotija cheese, spicy jalapeños, crunchy tortilla chips, and zesty lime make for the perfect snack. Make up a double batch if you’re feeding a crowd- these will go quickly!

To view the recipe, visit Latina Magazine’s food & cooking website The Latin Kitchen.

Italian Farro Salad with Kale & Butternut Squash

Packed with fiber and protein, nutty and delicious farro makes an excellent swap for pasta or rice in this hearty Italian dish. Butternut squash provides vitamins C and A, and kale supplies vitamin K and folate, rounding out this dish as a super healthy recipe to add to your repertoire. Balsamic vinegar, which provides acidity and flavor in this salad, also boosts your immune system, and offers antioxidants and polyphenols which can protect your body from heart disease and cancer. Feel free to vary the ingredients in this recipe, and add grilled chicken or fish for a well-rounded meal.

To view the recipe, visit GeoBlue’s site Healthy Travel Blog.

Danish Salmon Tartare

This classic Danish dish is a healthy way to kick off the new year. It feels decadent and celebratory, but is actually packed with good for you omega 3 fatty acids, protein, and vitamin C. Be sure to choose wild salmon when shopping for this recipe. Farm raised salmon doesn’t contain the same ratio of beneficial omegas as its wild counterpart. You can also serve this with thinly sliced cucumbers in place of chips. For a dairy free version, simply omit the sour cream- it will still taste delicious!

To view the recipe, visit GeoBlue’s website Travel Well Worldwide.

Christmastime Mushroom Soup

Traditionally made with dried mushrooms, this fresher take on the classic Russian Christmastime soup comes together quickly and deliciously. Often served as part of the meatless Russian Christmas Eve Hold Supper, this soup will satisfy both vegetarians and carnivores around your table. Rather than thickening with flour, this recipe utilizes a bit of sour cream to add a decadent finish to the soup without weighing you down. Serve this at your holiday meal for a flavorful and satisfying starter.

To view the recipe, visit GeoBlue’s site Travel Well Worldwide.

City Pizza Overnight {Review}

Overnight Pizza

Last Thursday I placed my order for pizza delivery from City Pizza Overnight– and Friday afternoon, as promised, I came home to a huge, brown box at my doorstep.  City Pizza Overnight is a Chicago-based company that specializes in NYC-style pizza delivered overnight. It comes to you cooled and packed in ice, ready to crisp up in your oven and eat in 6-7 minutes. The ordering process is simple and straightforward, and their FedEx shipping process is seamless. They send you a confirmation and tracking number so you know exactly where your order is and when it arrives. Definitely easy and definitely convenient.

Overnight Pizza

For my pizzas, I tried a regular plain pizza, a gluten-free plain pizza, and a gluten-free pizza topped with onions, and peppers. Once out of the box, all you have to do in unwrap each pie and put them right on the rack in your pre-heated oven. The pizzas made my kitchen smell fantastic; a nice perk you don’t usually get to enjoy when you order pizza. I found it helpful to keep the cardboard circles from under the pizza- that way you can just pull them right out of the oven onto those and serve.

Overnight Pizza

How did they taste? The gluten-free options are a real accomplishment. They have a tender and crispy crust like you’d expect from a regular pizza, the sauce and cheese are in good proportion, and the vegetable toppings on one gave it a welcomed boost of flavor. For anyone with a gluten allergy who’s craving a pizza fix- this would surely hit the spot. The regular plain pizza for me tasted a little plain, for lack of a better word. It didn’t have the cheesy, crusty, unctuousness I’ve come to expect from plain pizza. But if you live in a part of the country where good pizza is far and few between, this might be right up your alley. And as I said before, the gluten-free options are a smart and delicious option even for those without a gluten allergy. You can even order up a bunch of pizzas and keep them in your freezer, ready to heat and eat at a moments notice.

Read the full post on Small Chick Big Deals.

Revamped Kale Caesar Salad

Revamped Kale Caesar Salad

Okay, so this isn’t really an authentic Caesar salad. It does however have the same tangy, creamy, decadent feel as the original- but with a hefty nutritional boost from super food kale. If you’ve tried kale in the past and hated it, or are too nervous to try it, this salad will make you a convert. Working the kale with a little salt and olive oil gives it a more palatable texture while still keeping it raw and healthy. I’ve swapped the traditional heavy croutons for chopped almonds, which give you a similar crunch, but feel free to add the croutons back if you like. As is, this salad is a seamless way to ease into the lighter eating and cooking of spring. It would be a great accompaniment for a meal, or delicious on its own with any of the traditional Caesar salad toppings. Try grilled shrimp or chicken, or even a fried egg. The kale holds up well to the dressing, keeping well in the fridge for great leftovers.

Makes 6 servings as a side dish, or 3-4 as a main course.

Prep Time: 15 minutes

Ingredients

  • 3 Bunches Kale (Try Lacinato or Dinosaur Kale)
  • 2 tbsp Olive Oil
  • pinch Kosher Salt
  • 1 tbsp Lemon juice
  • 4 tbsp Low Fat Mayo
  • 1 tbsp Dijon Mustard
  • 2 tbsp Fresh Parsley (minced)
  • clove Garlic (minced)
  • 1⁄4  Avocado
  • pinch Black Pepper
  • 1⁄2 cup Raw Almonds (roughly chopped)
Directions
Wash and dry the kale, then cut off the hard stems (usually the lower inch or two). Roll the kale into a cigar shape (like you’re doing a chiffonade of basil) and slice thinly into even strips.
In a large bowl, add the kale, olive oil, salt, and lemon juice and massage everything together for 2-3 minutes. You’ll notice the kale will become darker and more silky- that’s the goal.
In a small bowl, whisk together the mayo, mustard, parsley, garlic, avocado, and pepper. Once everything is smooth and combined, add the dressing to the kale a little at a time (you might not need all the dressing). Once your kale is nicely coated with dressing, add the chopped almonds, give everything another toss, season to taste, and serve your salad with additional chopped almonds on top if you like.
Notes: If you’re a vegetarian or a vegan, you can use Nayonaise in place of the regular mayo- it will still taste delicious!
View the full article on Bachelor Kitchen.