Salmon Bowl


I have been making salmon for dinner since this summer. Recently Tim had the idea to make it seem more like how we ate in Asian restaurants by serving it in a bowl over rice. It tasted great.


1 tbsp nutritional yeast
1 tbsp gluten-free bread crumbs
2 tsp garlic powder
2 tsp oregano
1 tbsp olive oil
1 tbsp lemon juice
1/2 cup rice
4 salmon filets

1. Preheat oven to 450.
2. Put 1/2 cup of rice and 1 cup of water in a sauce pan on high. Once water boils, turn to low until all water is gone.
3. Start steaming broccoli.
4. In a small bowl combine yeast, bread crumbs, garlic powder, oregano, and pepper.
5. In another small bowl combine olive oil and lemon juice.
6. Place salmon filets on a baking sheet lined with aluminum foil.
7. Cover salmon filets with olive oil/lemon juice mixture.
8. Coat salmon filets with spice mixture.
9. Bake salmon for 10 minutes.
10. Fill bowl with broccoli and rice. Place salmon on top.


Taco bake





1/2 cup rice

1 pound ground beef

1/2 teaspoon garlic powder

1 teaspoon cayenne pepper

1 teaspoon oregano

1/2 teaspoon thyme

2 teaspoons cumin

2 teaspoons lemon juice

1 cup shredded mozzarella cheese

1 can Hunts Garlic and Herb pasta sauce (24 ounces)



  1. Preheat oven to 350 F/180 C.
  2. Pour 1/2 cup rice and 1 cup water in a small sauce pan. Cook on high until the water has boiled off to just above the rice line. Change heat to low until rice is mostly cooked.
  3. In a large pot, brown beef.
  4. Add spices and lemon juice to beef and mix well.
  5. Turn off heat.
  6. Add rice, pasta sauce, and 1/4 cup of cheese to beef and mix well.
  7. Pour mixture into 9×13 pan.
  8. Sprinkle the remaining 3/4 cup of cheese on top of mixture.
  9. Bake for 30 minutes.

You can also add a chopped bell pepper to the mix (I like the way it tasted, my husband didn’t).

Serve with a vegetable of your choice.

**If you are doing the 21 day fix, 1/4 of the 9×13 is a serving. It would count as 1 yellow, 1 red, 1 blue, and 1 purple. Your vegetable would also add 1 green.

My favorite gluten free recipe books


If you want to collect gluten free recipe books, these are the books that I have used several times over the past eight years.

The first cookbook I ever bought was Incredible Edible Gluten-Free Food for Kids: 150 Family-Tested Recipes. I was in college and had little experience in cooking. This book is great because it has recipes for breakfast, lunch, dinner, snacks, and desserts.

On our honeymoon, my husband and I bought Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss – 200+ Recipes for People with Food Sensitivities. Several of our favorite recipes have come from this book or been adapted from recipes in this book. We also bought Gluten-Free & Dairy-Free for the Frugal and Lazy Cook: 101 delicious recipes that are simple, inexpensive and safe for the gluten-intolerant! We enjoy several recipes from this book as well.

The gluten free sandwich bread at Whole Foods is my favorite store bought bread. But gluten free bread can be very expensive. So a few Christmases ago, my bought me Breadman TR875 2-Pound Breadmaker. I like this model because it has a gluten free cycle 🙂 I have also used my breadmaker for pizza dough. My favorite bread recipes come from this book: 125 Best Gluten-Free Bread Machine Recipes.

Another recipe book that I use is The Cooking Light Gluten-Free Cookbook: Simple Food Solutions for Everyday Meals. This one has several recipes for fish and has more of an international and gourmet flare.

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Ingredients :
3/4 cup brown rice flour
3/4 cup tapioca flour
1/2 cup Garbanzo Bean Flour
1 tablespoon baking powder
1 teaspoon xanthan gum
2 teaspoons sugar
pinch salt
1/3 cup earth balance butter
2/3 cup soy milk

Directions :
1. Preheat oven to 450.
2. Mix brown rice flour, tapioca flour, baking powder, xanthan gum, sugar, and salt in a bowl.
3. Add butter and milk and stir until dough is formed.
4. Spray cookie sheet.
5. Knead dough into a big ball.
6. Break off meatball sized chunks of dough.
7. Roll chunks into ball and flatten on cookie sheet.
8. Cook for ten minutes.

I usually get nine biscuits in a batch.

Pumpkin Bars




Ingredients :
2 eggs
1 cup soy milk
1 cup brown sugar
1  15 ounce can pumpkin puree
1/2 cup white rice flour
1/2 cup brown rice flour
3/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1 tablespoon cinnamon
1 teaspoon ginger

Directions :
1. Preheat oven to 350.
2. Spray 9×13 pan.
3. Mix sugar and egg in a large bowl. 
4. Add pumpkin and milk.
5. Mix in all dry ingredients and stir thoroughly.
6. Bake for 25 minutes.

I like them better chilled.  My husband prefers them warm.

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Lemon Chicken with Pasta



Ingredients :
8 ounces rice pasta
2 cups frozen broccoli
1 1/2 pounds chicken breast
2 tablespoons lemon juice
2 tablespoons white grape juice
2 tablespoons olive oil
1 tablespoon oregano
1/4 teaspoon cayenne pepper
Earth balance butter

Directions :
Pasta (I use Trader Joe’s brown rice penne or fusilli pasta)
1.Bring water to a boil. 
2. Add pasta. 
3. Cook for ten minutes.
4. Drain water.

1. Put two cups frozen broccoli in an uncovered saucepan.
2. Fill with enough water to cover broccoli.
3. Bring water to a boil.
4. Turn heat to low.
5. Drain water.
6. Add a dab of butter and stir.

1. Cut chicken into pieces and put in skillet.
2. Add olive oil,  lemon juice,  grape juice,  oregano,  and cayenne pepper to chicken.
3. Cook chicken on medium for about ten minutes.
4. Mixture is ready when chicken looks cooked.
5. Add pasta and broccoli.

I start to boil water for pasta and then begin broccoli.  By the time I get the chicken cut and start cooking the mixture,  it is time to add the pasta to the water and turn heat down on broccoli.  The chicken is usually ready about the time the pasta is cooked. 

Lemon Bar




Ingredients :
1/2 cup earth balance butter
1/2 cup white rice flour
1/4 cup Garbanzo Bean Flour
2 eggs
3 tablespoons lemon juice
3/4 cup sugar

Directions :
1. Mix egg and lemon juice in bowl.
2. Add butter.
3. Thoroughly mix in flour and sugar to mixture.
4. Spray pan.
5. Cook at 350 degrees for 19 minutes or until edges start to brown.

My pan measures 10×6.  A 9×13 pan would probably take 12-15 minutes to bake.

These taste best chilled in the refrigerator.

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