When In Doubt, Don't Eat Out

A guide to a gluten-free life

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4/7 Baby’s first Smoothie Bowl

I got one in San Diego, and have been hooked ever since. IRONICALLY Yummly JUST sent me a TON of smoothie bowl recipes AND I just bought a dragon fruit, and was super intimidated by it.

it’s like a kiwi, but not as tart, and easier to scoop out. I got a white one, but theres pink, and yellow ones too.

http://www.yummly.com/recipe/Tropical-Dragon-Fruit-Pitaya-Smoothie-Bowl-1560432?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Smoothie_Bowls&prm-v1

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4/6 Sweet potato Noodles and Turkey Meatballs

I LOVE SPIRALIZING VEGGIES

Ok, just had to get that out there. Trying to “Eat clean” now as they say.

Meatball/pasta recipe: http://inspiralized.com/2015/10/20/paleo-cauliflower-alfredo-with-gluten-free-chicken-meatballs-and-sweet-potato-noodles/

For the sauce I didn’t have the time to make the one on there so I used a Browned sage butter. It’s butter cooked until its browned but not burned, sage, salt, pepper.

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4/1 Indian Food! Butter Chicken

Fun Fact, there is NO butter in Butter Chicken!

I got this all the time in England when I was studying abroad, but it was always too spicy when I got it here. So now I can make it 100% gluten free (naan too!) and control the spice level. OH AND it’s a sloe cooker recipe, so its even easier!

I bought my own cilantro plant from wegman’s so lots of cilantro dishes asap!

Chicken recipe

Naan Recipe

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3/29 Chocolate Covered Strawberry Pancakes

Ok this I totally made up since I had to use up strawberries.

MIX:

1 cup pancake mix

3/4 cup milk

1 egg

then add, chocolate chips, and strawberry puree (strawberries in a food processor, save some and add syrup too it for topping!)

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3/28 Breakfast pizza

Used this recipe, spiced it up with turkey gravy, shallots, and ricotta.

Also, used Bob’s Redmill Pizza crust mix.

https://www.facebook.com/BuzzFeedFood/videos/1241786542501236/

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3/25 Beer, Bacon Chicken

No picture, ate it too fast....oops

http://www.healthfulpursuit.com/2014/01/beer-bacon-chicken-with-gravy/

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3/27 Chicken and Broccoli

Use GF soy sauce and rice noodles!

http://www.gimmesomeoven.com/chicken-broccoli-recipe/

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3/25 Gluten free Hamentashen

Happy Purim!

(just swap the flour) http://toriavey.com/toris-kitchen/2012/03/buttery-hamantaschen/

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3/18 Kale, quinoa, shrimp salad

I added tomatoes :)

http://www.yummly.com/recipe/Kale-With-Shrimp-_-Quinoa-1343961?columns=3&position=11%2F78

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3/14 Pi day!

Bought the chocolate crust from wegman’s since I couldn’t find the cookies.

http://mygluten-freekitchen.com/chocolate-chip-peanut-butter-pie-gluten-free/

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3/5 Guac filled onion rings, and wings!

Not healthy at all. Just swap out the flour

https://www.facebook.com/BuzzFeedFood/videos/1215970171749540/

https://www.facebook.com/buzzfeedtasty/videos/1714112328841409/

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3/2 Shrimp Scampi with Avocado Sauce

I’m going to mass upload a ton of these so no descriptions, just pics and links. You guys don’t care about the other stuff anyway ;)

http://ahealthylifeforme.com/zucchini-noodle-shrimp-scampi-with-avocado-sauce/

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2/29 LEAP DAY TACO SOUP

It has nothing to do with Leap day, it’s just semi-exciting.

I LOVE having machines cook for me. Slow cookers are the best. Shout out to my awesome roommate for having a huge crock pot so I can make one meal to bring to work with me all week. 

Ingredients

4 1/2 cups low-sodium chicken broth

1 (14.5 oz) can diced tomatoes

1 small yellow onion, chopped

4 cloves garlic, minced

2 1/2 tsp chili powder

1 1/2 tsp ground cumin

3/4 tsp paprika

1/2 tsp ground coriander

Salt and freshly ground black pepper, to taste

2-3 boneless skinless chicken breasts

1 (14.5 oz) can black beans, drained and rinsed*

1 1/2 cups frozen corn

1 Tbsp fresh lime juice

1/4 cup chopped fresh cilantro

Instructions

Add chicken broth and diced tomatoes to slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat for 4-6 hours, or until chicken is cooked through.

Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.

Serve warm. Top with tortilla strips (or tortilla chips) cheese, sour cream or avocado.

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2/28 1-pan Salmon dinner and Chocolate/Avocado/Berry truffles

Another night of “I don’t want to write a paper for my Grad school program, let me cook!”

Dinner recipe:

Here's what you will need: Aluminum foil Nonstick vegetable oil cooking spray 2 pounds New potatoes (small red and yellow potatoes) 2 tablespoons olive oil 4 tablespoons lemon juice 4 cloves minced garlic 2 tablespoons fresh thyme salt and pepper to taste 2 tablespoons honey 2 teaspoons chopped ginger 2 salmon fillets 1 bunch of asparagus, about 1 pound Directions: Preheat the oven to 400°F/200°C. Cover a sheet pan with aluminum foil and spray with nonstick cooking spray. Spread out your potatoes on the pan and drizzle with 1 Tbsp. olive oil and 1 Tbsp. lemon juice. Season with salt and pepper and sprinkle 1 clove minced garlic and 1/2 Tbsp. thyme over the potatoes. Bake for 15 minutes, flip, then bake for another 10 minutes. In the meantime, create your salmon glaze. Combine 2 Tbsp. lemon juice, 2 Tbsp. honey, 2 Tbsp. lemon juice, 2 tsp ginger, 2 cloves minced garlic, and 1 Tbsp. thyme. Set aside. Take the potatoes out of the oven and push them to the top or side of your pan. (Don’t cramp them — Make sure to still space them out a bit.) Place your salmon fillets on the pan. Season both sides with salt and pepper and brush on the glaze onto both sides. Place your asparagus on the pan and top with 1 Tbsp. olive oil, 1 Tbsp. lemon juice, salt and pepper, 1 clove minced garlic, and 1/2 Tbsp. thyme. Bake for 8-10 minutes. (The salmon should flake easily with a fork when it’s ready.)

truffles recipe (thanks, Buzzfeed!)

OK, I’m aware that mine were not nearly as pretty...but they tasted SO GOOD. Idk how the author got them so perfectly shaped since the batter was a bit gooey....but whatever.

140 grams (1 cup if using chips) dark chocolate (I used 73% cacao which was perfect)

½ avocado

¼ cup mixed berries (I used a mix of blueberries, raspberries, pomegranate and cherries but one variety of berry works great as well)

Pinch of salt

2 tbsps pure maple syrup

½ tsp pure vanilla extract

⅓ cup freeze dried raspberries

INSTRUCTIONS

Use a double boiler or a saucepan over low heat to melt the chocolate slowly. Make sure to stir regularly and take off the heat just before the chocolate is completely melted so it doesn't burn

Add the avocado, berries and vanilla to a food processor and process until smooth

Drizzle in the melted chocolate, a pinch of salt and the maple syrup and process until smooth

The mixture will be runny so place it into the freezer until workable - i.e. you can roll it into a ball without it losing its shape

While the chocolate is in the freezer make your raspberry dust. Place the freeze-dried raspberries in a blender and blend until it resembles a bright red dust (tip: don't open the blender and sniff the dust straight away as it will go all over your face and up your nose - although it does smell delicious)

Roll a heaped teaspoon of the chocolate mixutre into a ball and roll in the raspberry dust

Place in a dish lined with parchment paper and refrigerate until ready to serve

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IM BACK! 2/26 Coq Au Vin and Beer-Battered, deep fried, Cheesecake Strawberries

Hi Friends!

I’ve been too busy CRUSHING IT to focus on this blog, and i’ve been so busy (period), that I’ve been eating a bunch of garbage BUT NO GLUTENS. So it was time to get back in the game.

This is my mommy’s go-to recipe for shabbat dinner for coq au vin (and it comes from her weird rolladex of low calorie recipes!)

Coq au Vin: (chicken with wine)

6 servings

ingredients:

1 3-lb broiler-fryer chicken, cut up and skinned

1 slice bacon, chopped (I used turkey bacon)

1 cup onion, chopped

1/2 cup chopped carrot

1 TBS flour (I just used all purpose Pillsbury GF brand)

1 cup dry, red wine

1 TBS snipped fresh parsley

1/4 tsp salt

1/2 tsp dried thyme, crushed

1 bay leaf

1/2 LB (3 cups) fresh, small, whole mushrooms.

Instructions:

Rinse chicken, pat dry.

For sauce, in a 4 1/2 qt dutch oven (or a pot with the lid on and some olive oil), cook bacon, onion, and carrot until the onion is tender, but not brown. Stir in flour and all wine at once. Cook and stir till slightly thickened and bubbly.

Add chicken, and spices. Cover and simmer for 30 minutes. Stir in mushrooms. Cover and simmer for 10 more minutes, or until chicken is cooked through and mushrooms are tender. 

Transfer chicken and mushrooms to a serving platter; pour sauce over chicken.

Now, dessert. I’ve been dying to make these forever. 

Recipe was basically already gluten free, just sub the flour!

1 lb strawberries, generously hulled

8 oz. cream cheese, softened

1/2 c. plus 1 tbsp confectioner’s sugar, plus more to dust

1 tsp vanilla extract

1 c. self-rising flour

6 oz. beer (I used Dogfish Head’s Tweason’ale, which already has a hint of strawberry)

oil to fry

Combine cream cheese, 1/2 c. confectioner’s sugar and vanilla extract with a hand mixer until smooth, and pipe into hollows left from hulling the strawberries. (I use a huller that resembles a tiny melon baller with teeth! It’s great for saving the stem end of tomatoes, too.) Refrigerate for an hour or more. (You could also stick them in the freezer for 15-20 minutes, but don’t forget them in there!) In another bowl, combine self-rising flour, 1 tbsp. confectioner’s sugar and one half (6 oz, 4 shots.) of a can or bottle of beer, whisking together until smooth. Heat oil in a deep fryer, or several inches of oil in a deep pan on the stove, to 350°F. Coat each stuffed berry well with the beer batter before dropping into the hot oil, and cook until just lightly golden brown.

Here’s a picture of my bestie, Anna, crying over how good they were:

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12/30 Chicken Francaise!

I LOVE chicken Francaise. 

Recipe here -just swap the flour. and I also made Cherry tomatoes with green beans (throw them all in a pot with butter and Italian seasoning, that’s it) 

my dad gave me a 9 out of 10! He’s the most critical human I know! 

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12/25 Chicken Lettuce Wrap Tacos

No recipe for this one

Take a head of lettuce, rip the layers apart

cook some chicken, shred it

cook some onions

add the shredded chicken to the onions, add some GF taco seasoning 

GUAC:

Meanwhile, add an avocado to a food processor

add some red onion, tomato, and lemon juice 

layer into the lettuce wrap and voila!