gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Black Bean Dip
Black Bean Dip
1 Can of Black Bean, rinsed and drained
1 Whole Clove of Garlic, peeled
1 Whole Jalapeno, stem removed
About 2 Tablespoons Fresh Cilantro Leaves
Zest of 1 Lime
Juice of 1 Lime
1 1/2 teaspoon Cumin
About 2 Tablespoons Olive oil
Rice Crackers.
Place all ingredients in food processor (minus the olive oil and rice crackers…of course). Pulse until mixture is somewhat incorporated. Turn food processor on and drizzle olive oil in until fully incorporated. You can make yours as smooth or as chunky as you like. If you want it really smooth you will have to add more olive oil. I like mine to have a little bit of body. Serve immediately or store in refrigerator.
Asian Shrimp Skewers with Hot and Spicy Slaw
For the Shrimp Skewers
1 Bag 50-60 Shrimp, peeled, rinsed & patted dry
Wood Skewers
For the Shrimp Marinade:
1 Lime, zested
Juice of 1 Lime
3 Tbsp. Gluten-Free Soy Sauce
1 Tbsp. Apricot Simply Fruit Jelly
1 Tbsp. Rice Vinegar
1/2 Tbsp. Sriracha Sauce
1/2 tsp. Crushed Red Pepper
1/2 Tbsp. Dried Parsley Flakes
1 Tbsp. Chopped Garlic
Place all ingredients in a medium glass or ceramic bowl and stir.
Add shrimp and toss. Cover and refrigerate for at least 30 minutes but no more than 1 1/2 hours.
For the Salad Dressing:
1/4 Cup Rice Vinegar
1 Lime, zested
Juice of 1 Lime
1 Jalapeno, diced with seeds and membrane intact (if you like it hot)
1 Tbsp. Cilantro, chopped
1 Tbsp. Fish Sauce
1 Tbsp. Sweet Chili Sauce
1/8 tsp. Dark Sesame Oil
Sesame Seeds for sprinkling after salad is tossed with dressing
Place all ingredients (except the seeds) in a small glass or ceramic bowl, stir. Cover and refrigerate while you make the salad.
For the Salad:
2 1/2 Cups Napa Cabbage, sliced thinly
2 Tbsp. Chives, finely chopped
1 Large Carrot, shredded
2 Large Broccoli Florets, pulled apart
1/2 Seedless Cucumber, peeled and sliced lengthwise then quartered
Place all ingredients in a medium glass or ceramic bowl and refrigerate until you are ready to dress the salad (right before the shrimp come off of the grill).
Next, skewer the shrimp and pre-heat the grill on medium-high.
I also grilled a summer squash alongside the shrimp. Cut in half lengthwise, top with chopped garlic, thyme, olive oil and a squirt of lime juice on each one.
Grill the shrimp until done. They only take a few minutes per side. While the shrimp and the squash are grilling, toss the salad with the dressing and sprinkle with sesame seeds. I also made a dip for the shrimp with a little rice vinegar, sweet chile sauce, and sriracha sauce.
Super Simple Enchilada Casserole
Super Simple Enchilada Casserole
Pre-heat oven to 375°
1 Package Corn Tortillas
1 1/2 Cans Rosarita Enchilada Sauce (It’s gluten-free) or I now like to make my own by using Against All Grain’s Enchilada Sauce Recipe (It freezes well too!)
1 1/2 Cans Rosarita Low Fat Refried Black Beans or You can make your own by mashing 2 cans of rinsed organic black beans with about 1 Tablespoon of olive oil or avocado oil
1 Package Daiya Cheddar Style Shreds
1 lb. Ground Beef
1 Yellow Onion, diced
1 Red Jalapeno Pepper, diced with seeds and membrane
Open re-fried beans or make your own and set aside. Place the enchilada sauce in a small sauce pan and heat until warm. Place the hamburger, onion, and jalapeno in a large skillet and cook until meat is done, drain oil if necessary.
Spray a 9×11 baking dish lightly with non-stick spray and layer four tortillas on the bottom.
Pour a ladle of sauce over the tortillas.
Add about 1/2 of the beans and spread them out a little bit.
Add about 1/3 of the meat mixture.
Sprinkle with a little cheese and then do the process all over again until you run out of ingredients. I think I did three layers with about a cup of sauce left over. You don’t want it too juicy. The picture below is after the third layer before going into the oven. The third layer gets a more generous helping of cheese.
Spray a piece of tin foil and cover. Bake in a pre-heated oven until bubbly, about 3o-35 minutes or so. Top with green onions and tomatoes before serving.
Peanut Butter Swirl Banana Muffins with Chocolate Chunks
Peanut Butter Swirl Banana Muffins with Chocolate Chunks
1/3 Cup Olive Oil
2/3 Cup Brown Sugar, Packed
2 Large Organic Eggs
1 Tsp. Pure Vanilla Extract
1 3/4 Cups Bob’s Red Mill All Purpose Flour
2 tsp. Baking Powder
1 1/2 tsp. Organic Cinnamon
1 tsp. Xanthan Gum
1/2 tsp. Sea Salt
3 Very, Very, Ripe Organic Bananas
3 Squares Semi-Sweet Baking Chocolate, roughly chopped
About 3/4 Cup Organic Extra Crunchy Peanut Butter, warmed for about 1 minute and stirred
Add all ingredients to an electric mixer, except the chocolate and peanut butter. Mix just until ingredients are fully incorporated. Add chocolate and stir to combine. Line a muffin pan with papers, squirt each one with a small amount of non-stick spray, and fill each paper 3/4 full. Put about 1 1/2 teaspoons or so of the warmed peanut butter on top of each batter filled cup and stir it around lightly with a skewer or chopstick.
Next, place the muffins in a pre-heated oven for 12-14 minutes. Do not over cook them.
You can serve them hot out of the oven or cooled. Store in an airtight container.
Guacamole for Two
Guacamole for Two
2 Ripe Avocados
1/2 Jalapeno with seeds and membrane intact, diced
2 Tbs. Fresh Cilantro, finely chopped
2 Tbs. Red Onion, finely chopped
2-3 Sun-Dried Tomatoes, chopped
1 Lime
Sea Salt & Pepper
Chop the jalapeno, cilantro, onion, and tomatoes. Cut the lime into quarters. Place the avocado flesh in a bowl.
Mash the avocado with a fork until almost smooth. I like mine a little chunky. Add the jalapeno, onion, cilantro, and sun-dried tomatoes, stir. Squeeze all four quarters of lime into mixture and stir. Season with sea salt and pepper. Serve with corn chips, vegetables, or anything you like.
Peanut Butter Granola Bites
Peanut Butter Granola Bites
Preheat oven to °350 (Makes about 24 balls)
3/4 Cup Slivered Almonds
3 Cups Gluten Free Rolled Oats, heaping
Place the almonds and oats on a baking sheet covered with parchment paper. Toast in the oven for about 10-15 minutes or until you can begin to smell the oats and they are just slightly starting to turn color.
While the nuts and oats are roasting, measure out the following ingredients and set aside:
1/4 Cup Honey
1/4 Cup Dark Brown Sugar
1/4 teaspoon Sea Salt
2 teaspoons Pure Vanilla Extract
3/4 Jar of Gluten Free, Organic, Crunchy Peanut Butter
2 or 3 Squares of Semi-Sweet Baking Chocolate (Yes, it’s gluten and dairy-free), roughly chopped
Remove oats and nuts from the oven and pour into a large mixing bowl. Add the honey, brown sugar, sea salt, vanilla, and peanut butter. Stir well until all ingredients are combined. Quickly fold in chocolate.
Form into balls and place back on the parchment lined baking sheet.
Bake for 10 minutes, remove from oven and allow to cool (or, eat them hot…equally delicious!). Store in a plastic zipper back.
Sweet Potato Fries with Spicy Dipping Sauce
Sweet Potato Fries
Preheat oven to 425°
3 Sweet Potatoes
2-3 Tablespoons of Olive Oil
Sea Salt
Crushed Garlic or Garlic Powder
Peppercorn Medley
Cut potatoes into thin wedges. I cut mine in half, then cut the halves in half, etc. Place in large bowl.
Drizzle with olive oil and season. Place on a parchment covered baking sheet being careful not to crowd them too much and bake in pre-heated oven for 20-30 minutes or until the fries are done through the middle and are getting a little crispy on the edges.
Dipping Sauce
Olive Oil Mayonnaise
Gluten Free Ketchup
Garlic Powder
Sriracha and/or hot chili powder
Chives (optional)
Combine all of the above ingredients except for the chives in a small bowl. Transfer to a small ramekin for dipping. Snip chives on the top.
Baked Salmon, Potato Cakes with Sheep’s Milk Cheese, & Grilled Vegetables
Baked Salmon
Preheat Oven to 450°
1 Side of Salmon
About 2 Tablespoons of Olive Oil
About 1 Tablespoon Dijon Mustard
A little Sea Salt & a couple grinds of Pepper
About 1 teaspoon Chopped Garlic
About 1 Tablespoon Snipped Fresh Dill
Place side of salmon on a parchment covered baking sheet. Pat dry. In a ramekin, mix together the olive oil, Dijon, salt, pepper, garlic, and dill. Spread on salmon. Set Aside.
Potato Cakes with Sheep’s Milk Cheese
Leftover Smashed Potatoes ( I had probably 4 cups or a little more)
Drizzle of Olive Oil
Few Grinds of Sea Salt
Few Grinds of Pepper
About 1 teaspoon of chopped garlic
Several sprigs of Chives, snipped small
1/2 Brick of Sheep’s Milk Cheese, crumbled
Place potatoes in a large bowl and go through them lightly with a potato masher. Drizzle olive oil, about a Tablespoon or so, add the salt, pepper, garlic, and chives. Mix well with the potato masher but don’t over work them. Add the cheese and gently stir with the potato masher until everything is combined.
Form into patties. Set Aside.
If you don’t have a dairy issue, serve the potato cakes with sour cream and chives sprinkled on top. If you do have issues with dairy, you can make a little tartar sauce with mayo, a splash of rice wine vinegar, a little dried thyme, and fresh chives on top.
Grilled Vegetables
1 Small Eggplant
1 Small Yellow Squash
1 Small Zucchini Squash
(The above amounts will of course change depending on how many people you are feeding.)
Olive Oil
2 teaspoons Garlic, chopped
Fresh Thyme, about 2 sprigs of leaves
Sea Salt
Slice the eggplant, the yellow squash, and the zucchini squash, lengthwise. About 1/2 inch thick or so. In a ramekin, stir together the olive oil, garlic, thyme leaves, and sea salt.
Brush onto vegetables. Set Aside.
Preheat your grill to medium-high. Place a good amount of olive oil in a large skillet (non-stick, I didn’t use one and it was a mess) and warm on medium-high. Everything is going to cook in about the same amount of time give or take just a few minutes.
Place the salmon in the preheated oven and bake for about 20 minutes. Meanwhile, place the potato cakes in the hot oil and cook on one side until browned then flip. While the potatoes are browning on the first side, place the vegetables marinated side down first on the hot grill and cook for about 7 minutes. Flip and cook about another 5-7 minutes.
Serve with a yummy wine…simple and delicious!
Granola Bars
This recipe is incredibly easy. You can tweak it with pretty much any nut, seed, or dried fruit that you like. Leave in the chocolate, or take it out, add in crystalized ginger, peanut butter, banana chips, dried apple, coconut, dried pineapple, truly…the combinations are endless.
Easy Granola Bars
*Makes 9 bars
2 Cups Gluten Free Old Fashioned Oats
1 Cup Slivered Almonds
1/2 Cup Chopped Pecans
2 Tablespoons Ground Flax Seed
1/2 Cup Raw Honey
1/4 Cup Dark Brown Sugar, packed
2 Tablespoons Dairy-Free Butter
2 teaspoons Pure Vanilla Extract
1/2 teaspoon Sea Salt
1 Cup Dried Cherries
1/2 Cup Dairy-Free Chocolate Chips
Preheat the oven to 350° and butter or spray a 9×9 pan. Measure out ingredients.
Spread the oats and nuts (I gave the almonds a light chop before toasting) onto a parchment lined baking sheet and bake, turning occasionally for about 15-20 minutes or until they become lightly golden.
Combine the honey, brown sugar, butter, vanilla, and salt in a small saucepan and cook on medium heat until sugar is dissolved. Once the nut and oat mixture is done toasting, remove from the oven and decrease oven temperature to 300°.
In a large bowl, combine the oats, nuts, flaxseed, and dried fruit. Drizzle the sauce over the top and mix thoroughly. Fold in chocolate chips.
Press gently into the pan and bake in the oven for 25 minutes.
Allow to cool before cutting. I slid a very sharp knife around the edges and scored the bars while they were still warm to aid in cutting. Can be refrigerated or placed in an airtight container on the counter for up to 1 week.
Summer Salads
Home Made Baked Beans
Forgot to take a picture of the beans! They are gorgeous & delicious!
About 6 pieces of All Natural Bacon, fried to almost crisp
1 Whole Sweet Onion, diced
1/2 Each Red & Orange Bell Peppers, diced
3 Cloves of Garlic, diced
2 Whole Jalapeno Peppers, stem removed, seeds & membrane intact
1/3 Cup Brown Sugar
2 18 oz. Bottles of Sweet Baby Ray’s Honey Chipotle BBQ Sauce
2 15 oz. Cans of White Beans, rinsed & drained
2 15 oz. Cans of Kidney Beans, rinsed & drained
2 15 oz. Cans of Butter Beans, rinsed & drained
In a large skillet drizzle about 2 tablespoons of olive oil, or reserved bacon fat, and heat on medium-high. Saute the onion, bell pepper, garlic, and jalapeno until the onion just begins to turn translucent.
Place the sautéed ingredients and all other ingredients in a crockpot, stir well. Heat on low for about 5-6 hours.
Tomato & Onion Salad with Herb Dressing
About 8 -10 Roma Tomatoes, sliced in quarters lengthwise
About 1/2 Cup Fresh Basil, chopped
About 1/2 of a Large Red Onion, sliced thinly
Herb Vinaigrette:
About 1/2 Cup Olive Oil
About 3-4 Tbsp. Balsamic Vinegar
2 tsp. Dijon Mustard
Pinch of Sugar
Pinch of Salt & Pepper
Whisk or place in covered container and shake until it is emulsified. Drizzle over tomatoes, onions, and basil, and gently toss.
Pea Salad
3 12 oz. Bags of Petite Peas, thawed
About 3/4 of a Red Onion, diced small
1 Pkg. (block) of Sheep’s Milk Cheese or Goat Cheese
About 1 Cup of Olive Oil Mayonnaise
About 4 Tbsp. Rice Wine Vinegar
Dash of Salt & Pepper
Whisk mayo, vinegar, and salt and pepper together in a small bowl. Spoon over peas and onions. Crumble cheese block over peas and mayo and carefully mix until incorporated. Refrigerate for at least 2 hours before serving.
Waldorf Salad
About 6 Sweet Apples, washed, dried, and diced (do this into a bowl of lemon water so they don’t brown)
About 2 Cups of Red Seedless Grapes, washed and sliced in half
About 3/4 of a Cup of Walnuts, rough chopped and toasted until lightly golden
About 3 Stalks of Celery, sliced down the middle and then diced thinly
About 1/2 Cup of Olive Oil Mayonnaise
Dash of Sugar
Dash of Salt & Pepper
Place all ingredients in a bowl, toss carefully. Refrigerate for at least 2 hours.
Three Bean Salad
2 15 oz. Cans of White Beans, rinsed & drained
2 15 oz. Cans of Kidney Beans, rinsed & drained
2 15 oz. Cans of Garbanzo Beans, rinsed & drained
4 Stalks of Celery, sliced down the middle and chopped thinly
1 Red Onion, diced small
1 Cup Parsley, rinsed and drained, chopped finely
2 Tablespoons Fresh Rosemary, chopped finely
About 2/3 Cup Apple Cider Vinegar
About 1/3 Cup Granulated Sugar
About a 1/2 Cup Olive Oil
Several Grinds of Sea Salt & Pepper
Whisk the vinegar, sugar, olive oil, and salt & pepper together until sugar is dissolved. Pour over remaining ingredients and toss. Refrigerate for at least 4 hours before serving.
gluten free zen 