Tag Archives: gluten-free

Avocado Egg Salad

Mayo-free! I love this about this recipe! Super tasty and super easy to make.

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6 eggs hard boiled
1 – 1 1/2 ripe avocados peeled and mashed
1 Tablespoon fresh lemon juice or lime juice
1/2 teaspoon sea salt to taste

1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil. Remove from heat, lid the pot and cook for 12-14 minutes.

2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 3 minutes. Peel the shell right away as it makes for easier peeling. Refrigerate peeled eggs until ready to use.

3. In a medium bowl, add the avocado, lemon juice and salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on toasted bread with greens of your choice.

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Cucumber Avocado Rolls

This roll makes a great appetizer. It’s fresh and super tasty!

I used a potato peeler to peel my slices of cucumber, but you could also use a mandoline.

One batch of Avocado mixture filled one cucumber. Next time, I will double the recipe. An English cucumber is best for this recipe as a garden cucumber has too many big seeds.

I made this ahead of time, and it became soggy. For best results, make and serve right away. See step 5 in the recipe instructions for tips on how to prepare to bring to a party.

No toothpicks are needed, just make sure you spread the mixture from end to end.

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1 Avocado
1/4 cup basil leaves
1 clove garlic
2 teaspoons lime juice
1/4 teaspoon salt
Several grounds of pepper
1 cucumber
Smoked or sweet paprika for garnish

1. Add the Avocado, basil, garlic, lime juice, salt and pepper into a food processor or blender. You can also blend by hand, finely mince the garlic and basil, and mash all the ingredients together with a fork until smooth and creamy.
2. Use a mandoline or potato peeler to cut long thin strips from the cucumber.
3. Take a cucumber strip and spread a thin coat of the Avocado mixture along the length of the cucumber. A little goes a long way! Make sure to get some Avocado all the way to the end, so it will stick the roll together.
4. Roll it up! No toothpicks needed. Do the same with the rest of your cucumber strips. Sprinkle with a little paprika and serve right away.
5. Cucumber is watery and softens quickly, so if you plan on bringing these to a party, prepare the Avocado spread that morning, and store in an air tight container. Bring a whole cucumber and potato peeler and assemble at the party.

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Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette

Yum! I really liked this salad. I do wish however I had purple cabbage to add more colour. This salad is super easy to make, especially if you have a food processor to help you. In a pinch you could buy the package of pre-cut coleslaw.

I did not add the black sesame seeds. I cut up cashews and added to the top instead of mixing them in. You can also substitute almonds if you wish.

Shredded chicken or pork would be an excellent addition to this salad.

I found this recipe on Pinterest, which lead me to the website thekitchengirl.com.

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6 cups shredded cabbage
1 cup cooked Quinoa
1 cup shredded carrots
1/4 cup chopped cilantro
1/3 cup chopped cashews
1 Tbsp toasted black sesame seeds
2 finely chopped green onions
1/2 cup Sesame Ginger Vinaigrette (see recipe below)

1. In a large bowl, combine cabbage, cooked Quinoa, carrots, cilantro, cashews, sesame seeds and green onions; cover and refrigerate until ready to serve.
2. To serve, toss in sesame ginger vinaigrette

SESAME GINGER VINAIGRETTE
1/4 cup rice vinegar
1/2 cup canola oil
2 Tbsp sesame oil
1 tsp finely grated fresh ginger
1 finely grated garlic clove
1 Tbsp honey
Salt and pepper to taste

1. In a bowl, whisk together rice vinegar, canola oil, sesame oil, Ginger, garlic, honey, salt and pepper; cover, refrigerate.
Makes 3/4 cup

Chicken Parmesan Zucchini Boats

This recipe is super tasty! I found this great find on Pinterest which lead me to the website thewholesomedish.com.

I used ground turkey instead of chicken. I also used a cup of my homemade marinara sauce. I used Guy Fieri’s recipe Fieri’s Marinara Sauce.  You could also use Quick Marinara Sauce or Marinara Sauce , both recipes are from Giada De Laurentis.

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4 medium zucchini (about 1 3/4 pounds)
1 lb ground chicken
1/4 tsp salt
1/4 tsp ground black pepper
2 garlic cloves, minced
1 cup pasta sauce
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Optional: sliced fresh basil for topping

1. Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray.
2. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down down the chicken into small chunks.
3. Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
4. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and centre out of each zucchini half, leaving a 1/4-inch thick zucchini boat.
5. Place the zucchini in the baking dish cut-side up.
6. Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of a spoon.
7. Sprinkle the zucchini evenly with the Parmesan, then the mozzarella cheese.
8. Cover the baking dish with foil. Bake for 35 minutes.
9. Sprinkle with fresh basil and serve.

Nutritional information:
Serving size: 2 halves
Calories: 332
Fat: 17.8
Saturated Fat: 6.1
Carbohydrates: 13.3
Fibre: 2
Protein: 38.2

Cucumber Quinoa Salad

I took on the project of staining our back deck this weekend and I knew that I would have little time to make a good lunch.  I found this great recipe on Pinterest which lead me to the website gimmesomeoven.com. I pre-made my quinoa the day before so that it would be nice and cold. This salad is super fresh and delicious! It is easy to make and it doesn’t take long to put together. It was the perfect salad to have while working outside on a hot day.

I crumbled the feta on top of my serving and did not add it into the salad. I also only used half of the dressing. I will definitely use the other half on a garden salad.

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1 English cucumber, diced
2 cups chilled cooked quinoa
1/2 cup diced red onion
1/2 cup crumbled feta cheese
1/3 cup julienned or roughly chopped fresh basil leaves
1 batch Lemony Italian vinaigrette (see below)

LEMONY ITALIAN VINAIGRETTE:
1/4 cup olive oil
2 tablespoons red wine vinegar (or apple cider vinegar)
1 tablespoon fresh lemon juice
1/2 teaspoon Italian seasoning, homemade or store-bought
Pinch of salt and black pepper

To make the cucumber quinoa salad:
1. Toss all ingredients together until combined. Serve immediately.

To make the lemony Italian vinaigrette:
1. Whisk all ingredients together in a small bowl until combined.

*If you add hot quinoa fresh out of the pan, it will melt the cheese and wilt the basil in this recipe. It is recommended to cook the quinoa beforehand and chill.

Ultimate Greek Chopped Salad

This recipe is so fresh and full of flavour.  It is so easy to make too!  I found this recipe on Pinterest.  It lead me to thegardengrazer.com.

I served my salad with chicken for dinner.  I made extra chicken to serve it again as leftover lunch.

greek salad

1 hothouse cucumber
4-5 ripe roma tomatoes
1 large red bell pepper
1 small red onion
15 oz. can garbonzo beans, rinsed and drained
Optional: olives, dairy-free feta, pepperoncini

Dressing:
3 Tbsp red wine vinegar
2 Tbsp olive oil
2 tsp dried oregano
1/4 tsp salt

1. Make the dressing in a small bowl, combine all ingredients and whisk to combine. Set aside.
2. Dice the cucumber, onion, bell pepper, and tomoatoes (removing any excess liquid from tomatoes)
3. Put vegetables and garbonzo beans in a large bowl
4. Add dressing and toss to combine
5. Can eat immediately or refrigerate for at least an hour to let flavours combine. Some dressing will settle on the bottom, so stir before serving.

Pecan Crusted Wild Halibut

I really love this recipe.  The pecans crusted on top is seriously the best part!

This recipe is gluten-free, paleo, dairy-free and low-carb.

I made some changes to this recipe with what I had in my pantry, no longer making it gluten-free or dairy-free. In the flour mix, I substituted the almond meal with all-purpose flour. In the egg mix I used skim milk instead of almond/coconut milk. When frying the fish, I used canola oil and not coconut oil.

I had great results with the changes I made. The oil I used for frying did not turn the fish greasy at all. In fact, most of the oil was still in the frying pan after cooking. I will however use coconut oil and not canola oil the next time I make this recipe. I really feel like I missed out on that added flavour to this great dish.

This recipe is from http://janeshealthykitchen.com/pecan-crusted-wild-halibut/

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Flour Mix:
2 tablespoons almond meal
1 teaspoon grated lemon zest
1 tablespoon dry onion flakes
1/4 teaspoon unprocessed salt
1/8 teaspoon black pepper

Egg Mix:
1 large egg
1 tablespoon coconut milk or almond milk
1/2 teaspoon ground mustard, or 2 teaspoons Dijon mustard

Pecans:
1/3 cup finely chopped pecans (not ground)

Fish:
2 wild halibut fillets, or other delicate fish, about 1/2 pound in total
2 tablespoons coconut oil for cooking

Garnish:
Lemon wedges
2 tablespoons fish oil, optional

1. Flour Mix: Combine almond meal, lemon zest, onion flakes, salt and pepper on a small plate
2. Egg Mix: In a small bowl, whisk egg, milk and mustard
3. Pecans: Place the chopped pecans on a small plate.
4. Dredge each halibut fillet in the almond mixture, turing it to coat all sides. Then dip in the egg mixture to coat;then press it onto the pecans, turning to coat all sides.
5. Melt coconut oil in a skillet over medium heat, until a drop of water sizzles.
6. Add halibut fillets to the skillet and cook covered 2-5 minutes or until lightly browned, adding additional coconut oil as needed.
7. Transfer the fillets to plates. Garnish with a drizzle of fish oil(if using) and lemon wedges. Serve.

Asian Salmon in Foil

Tired of your plain salmon?  You HAVE to make this recipe!  It’s super easy and full of flavour.

I served my salmon on a bed of mixed greens tossed in Oriental Sesame Dressing

I made this recipe for a friend of mine who is gluten-free. The only ingredient I changed was the soy sauce.  I used gluten-free soy sauce.

I took this recipe from Pinterest.  The original recipe is from Damn Delicious. http://damndelicious.net/2014/12/19/asian-salmon-foil/

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1/4 cup honey
3 cloves garlic, minced
2 tablespoons reduced sodium soy sauce (or gluten-free soy sauce)
1 tablespoon seasoned rice vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, optional
Freshly ground black pepper, to taste
2 pounds salmon
2 green onions, thinly sliced
1/2 teaspoon sesame seeds

1. Preheat oven to 375F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
2. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil.
3. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
4. Place into oven until cooked through, about 15-20 minutes. (Baking time may need to be adjusted depending on the thickness of the salmon) Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.

Smoked Salmon and Cream Cheese Cucumber Bites

This is my new favorite appetizer!  Using a cucumber instead of a cracker is such a nice change up.  It’s light, not too filling and full of wonderful flavour. Plus, It’s super easy to make!

I used light cream cheese. I did not add the heavy cream into my recipe and I did not use toothpicks to hold the salmon on. I used 1 cucumber since I was making this for 2 people. I used the rest of the ingredients as needed. The recipe below is great for making these bites for a group of guests.

I found this gem of a recipe on Pinterest.  I made these bites last night for my friend who is gluten-free. Another reason to love this appetizer… it pleases lots of different diet choices.

Smoked Salmon and CCcukebites

2 English cucumbers, peeled and cut into 1″ rounds
1 pound smoked salmon, cut into bit sized pieces
8 ounce package cream cheese, softened
3 tablespoons fresh dill, chopped
1 tablespoon horseradish (more or less to taste)
1 tablespoon heavy cream, optional
Toothpicks or tiny party forks

1. Peel cucumbers and slice them into 1″ circles. Arrange on a platter as desired. Place in the refrigerator while preparing the cream cheese.
2. Place cream cheese, dill, horseradish, and cream in a large bowl. Beat until well combined (a handheld mixer really helps here)
3. Spread 1 teaspoon of cream cheese on top each cucumber slice (more or less to taste) then top each slice with a bite sized piece of smoked salmon. Insert a toothpick down the center to keep in place.
4. Serve at once, or keep in the refrigerator until needed.
**I recommend making these as close to the serving time as possible

Grilled Shrimp Lettuce Wraps

I made this great recipe for my best friend who is gluten-free.  I made a mistake when I bought the Tamari soy sauce in the all-natural/gluten-free section of my local supermarket.  I did not read the ingredient label!!  The second ingredient in my purchase was WHOLE WHEAT!!  FYI, check the label.

Regardless of my mistake, this recipe is really tasty!!  It is so light and fresh with the mango salsa.  It’s seems like a lot of work, but this recipe is easy to prepare.

I took this recipe from the Taste of Home website. http://www.tasteofhome.com/recipes/grilled-shrimp-lettuce-wraps

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SHRIMP:

1/4 cup gluten­ free reduced ­sodium tamari soy sauce

2 tablespoons orange juice

1 1/2 teaspoons sesame oil

1 1/2 teaspoons honey

1/8 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/2 pound uncooked large shrimp, peeled and deveined

MANGO SALSA:

1/2 medium mango, peeled and chopped

2 tablespoons chopped onion

2 tablespoons chopped sweet red pepper

2 tablespoons chopped green pepper

1 teaspoon chopped jalapeno pepper

1 to 2 teaspoons minced fresh cilantro

2 tablespoons lime juice

4 large lettuce leaves

Directions

  1. In a large re-sealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover and refrigerate for 20 minutes.
  2. For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice. Cover and refrigerate until serving.
  3. Drain and discard marinade. Thread shrimp on two metal or soaked wooden skewers. Using long­handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  4. Grill, uncovered, over medium heat or broil 4 inches from the heat for 2-­3 minutes on each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and roll up.

Yield: 2 servings. 2 wraps equals 173 calories, 3 g fat (1 g saturated fat), 138 mg cholesterol, 609 mg sodium,  16 g carbohydrate, 2 g fiber, 21 g protein

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