1 pound lean ground beef
1 bell pepper, chopped
2 teaspoons garlic powder
1 1/2 cups tomato sauce
3 tablespoons tomato paste
1 teaspoon Texas Pete
1 tablespoon honey
6 slices gluten free bread
1. Brown beef.
2. Add garlic and pepper to beef and stir.
3. Add tomato sauce, tomato paste, Texas Pete, and honey to beef mixture and stir.
4. Keep beef on medium to absorb all of the sauce while you toast the bread.
5. Pour mixture over toast.
I usually serve with green beans.
1 pound chicken breasts
2 tablespoons olive oil
2 tablespoons honey
2 teaspoons garlic
1 teaspoon soy sauce
1. Cut chicken.
2. Mix chicken and all other ingredients in a bowl.
3. Place bowl in refrigerator and let marinade for at least 30 minutes.
4. Saute on medium heat until chicken is cooked (about 10 minutes).
I usually serve with quinoa and green beans. It makes enough for Tim and I to eat dinner, plus a lunch for Tim.
Note : Tim said it tastes amazing with a little dijon mustard. I am not a huge mustard fan, so I have not tried it.
1 pound raw cubed chicken breast
5 cups chicken broth
12 ounce bag frozen carrots
14 ounce bag frozen bell pepper slices
14.5 ounce can diced tomatoes
1 can tomato juice (or 1 1/2 cups)
1 tablespoon garlic powder
1 teaspoon salt
1 1/2 teaspoons cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon red chili flakes
1 cup uncooked gluten free pasta
1. Combine chicken, tomato, carrots, bell peppers, and tomato juice in crock pot and stir.
2. Add spices to mixture and stir.
3. Add chicken broth and stir.
4. Set crock pot on high for 6 hours.
5. When you have about 15 minutes left on the crock pot, add in uncooked noodles.
6. Before serving, sprinkle mozzarella cheese over soup.
The original recipe for this, I found in the Fixate Cookbook. But I modified it to fit our food allergies. It really tastes like pumpkin pie. I think I will make this instead of pie for holidays now because it would be healthier to just have a bite or two instead of making a whole pie and eating it in a couple of days.
1 cup pitted dates
1/2 cup raw almonds
6 tablespoons pumpkin puree
1 teaspoon vanilla extract
1 teaspoon honey
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1. Place dates in a medium bowl. Cover with water and let soak for 10 minutes. Drain.
2. Place almonds in a blender. Pulse until finely ground.
3. Add dates, pumpkin, vanilla, honey, ginger, nutmeg, and cinnamon to blender.
4. Pulse until mixed.
5. Place mixture in medium bowl. Refrigerate for 30 minutes.
6. Roll dough into tablespoon sized balls.
7. Store in an airtight container in the refrigerator.
1 pound boneless chicken breasts
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon thyme
3 tablespoons almond flour
1. Preheat oven to 350 F / 180 C.
2. In a small bowl, combine paprika, garlic powder, cayenne pepper, oregano, thyme, almond flour, and 2 tablespoons nutritional yeast.
3. Transfer contents of bowl onto plate.
4. Use bowl to whisk egg.
5. Spray frying pan or skillet.
6. Dip each piece of chicken in the egg, roll on plate spice mixture until covered, and place in frying pan.
7. Cover frying pan and cook on low for about 5 minutes. Flip each chicken breast and cook another 5 minutes.
8. Place chicken in a 9×13 glass pan.
9. Cover each chicken breast with 2 tablespoons tomato sauce, 1 tablespoon nutritional yeast, and 2 tablespoons mozzarella cheese.
10. Cover pan with aluminum foil and bake for 20 minutes.
I always serve with broccoli. But you could pair this with any vegetable and even pasta if you want.
A few weeks ago, Clarissa asked to “mix” everyday. But it was always right before we needed to leave to go somewhere. So that Friday, when we didn’t have any plans, I decided it would be a great day to bake something.
Clarissa really likes goldfish crackers but we’ve pretty much decided that her mood is way more even keel when she eats gluten free. I was looking at some gluten free alternatives to goldfish. But she didn’t really like them. And they were very processed (and expensive since I had to buy in bulk from Amazon to ship them here).
So I decided to try something from the Super Healthy Kids blog. They call them gluten free pizza crackers. This is mostly the same recipe, I just switched a few things based on what ingredients I already had in my house.
Clarissa had a great time dumping the different ingredients into the bowl. She also kept trying to eat everything when I went for the next ingredient. She enjoyed using the rolling pin to flatten the dough. She also kept eating the dough while we were using the cookie cutters.
My sister sent me some fruit and vegetable cutters for Christmas. We have used them for fruit a few times, but mostly we have used them for cookies and crackers. Clarissa loves the animal shapes. And they make them a good size to be finger foods for her.
The hardest part was probably keeping Mittens off the table while we were busy making these! But they were delicious. Clarissa actually ate them and asked for them a few times before they were finished a few days later. I kept them in a resealable glass container and they were fine for the five days we had them. I thought they were delicious!
1 cup gluten-free all purpose flour
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon basil
1 1/2 teaspoon oregano
1/4 teaspoon garlic powder
1 /4 teaspoon thyme
1 tablespoon olive oil
1/4 cup canned pumpkin
1 tablespoon tomato sauce (we use Hunts garlic and herb)
1/4 teaspoon baking soda
1/4 cup shredded mozzarella cheese
1. Preheat oven to 350 F / 180 C.
2. Add all ingredients together in a large bowl and stir.
3. Eventually you will need to use your hands to make the dough into a ball.
4. Place half of your dough between two pieces of parchment paper.
5. Use a rolling pin to flatten dough to about 1/4 inch thick.
6. Remove parchment paper and use cookie cutters (or fruit cutters) to create desired shapes.
7. Bake in oven for 25 minutes.
1 pound cut chicken
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon lemon juice
3/4 cup quinoa
2 cups chopped bell pepper (sometimes I use broccoli instead)
12 ounces frozen carrots
4 ounces mushrooms
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1. Start quinoa. Pour quinoa and 1 1/2 cup water in saucepan and bring to a boil. Lower heat once waterline is even with quinoa.
2. Saute chicken, olive oil, sesame oil, lemon juice, garlic, and ginger in wok until chicken is no longer raw.
3. Add vegetables and stir.
4. Scramble eggs and stir in to wok.
5. Add quinoa to wok.
6. Continue to saute until vegetables are cooked and liquid is absorbed into mixture.