Tag Archives: gluten-free

Bulgogi Chicken Bowl

07 Saturday Dec 2019

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Another dinner from my week whose directive from the hubbs included chicken & rice. This was another fantastic one – though fair warning: it’s a bit spicy. Deliciously so.

gluten-free

Bulgogi Chicken Bowl

1 Fuji or Gala apple

1 pear

1 thumb ginger

1 green onion

1 white onion

5 cloves garlic

1/2 cup soy sauce or coconut aminos

1/2 cup gochujang

Sprinkle black pepper

1 Tbsp. sugar

1 – 1.5 lbs. boneless skinless chicken (I used thighs and breasts)

A second green onion

A sauce you enjoy (I used Bulldog bbq in place of the brand of slightly sweet teriyaki I was searching for)

Kewpie mayo

Toasted sesame seeds

1/2 – 1 cup cooked short grain white rice per person

Make the marinade by blending all ingredients above the chicken until mostly smooth.

Cut the chicken into bite-sized pieces and add to the marinade. Let sit an hour to the next day.

Place into your favorite multi or slow cooker. Mine has a button for “meats”. I punched that and 20 minutes later, the chicken was done.

Serve over rice, garnished with the sauce, mayo, second green onion and sesame seeds.

Serves 4 – 5

Dashi Chicken & Rice

30 Saturday Nov 2019

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The directive for this week was simple: chicken & rice. DH said he didn’t care what nationality and what fanciness happened on top, just that he was craving chicken & rice.

IMHO, this was a bang-up week for dinners, yielding two that I can’t wait to share with you guys.

This is a quick weeknight dinner, and can be changed up easily by tossing in a handful of green leafies or something orange.

gluten-free

Dashi Chicken & Rice

1 – 1.5 lb. boneless skinless chicken (I used a mix of thighs and breasts)

1 yellow onion

2/3 cups dashi stock (I used instant granules)

2 tsp. rice wine vinegar

1 Tbsp. coconut aminos or soy sauce

1 tsp. sugar

1/2 – 1 cup cooked short grain rice per person

1 scallion

1 egg per person

2 Tbsp. neutral oil

Salt & pepper

Cut the chicken into bite-sized pieces. Add to your largest skillet, which has been brought to temperature over medium-high heat with 2 Tbsp. neutral oil added.

Sautée until white. Hit with salt & pepper.

While the chicken is working, halve and thinly slice the onion. Toss in when ready. Continue sauteeing until the onion is softened.

Add the dashi, rice vinegar, soy sauce, and sugar.

Kick the heat down to medium and sautee until the chicken is cooked through.

Portion out, leaving a single serving in the pan. Crack in an egg and whisk lightly with a chopstick.

Let cook until set, and turn out over your bowl of rice. Serve topped with a liberal sprinkle of green onion.

Harvest Cauliflower Pilaf

23 Saturday Nov 2019

Posted by in Recipes, Whole30

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Ok, so I’m on a harvest-theme here lately, and all the dishes that have been making me happy speak of (North American) Fall.

This dish is lighter-than-expected, makes a lovely salad for surprise company, and can be bulked up easily to feed a crowd.

It’s also fantastic topped with leftover turkey pancetta and pepitas from last week’s Fall Harvest Soup recipe.

Quick note: if your coconut flakes look like mine (shreds) and you toast your cauliflower as deeply as me (I like some burnt pieces), this dish may look like it has croutons in it. Which was giving my brain a weird disconnect that was less than pleasant. The coconut in here is actually really pleasant and gives a nice little subtly sweet nuttiness with a bit of texture.

Gluten-free, paleo, vegetarian, vegan, Whole30

Harvest Cauliflower Pilaf

1 smallish head cauliflower, cut into small bits or riced (I did small bits because with my current kitchen setup I just can’t be bothered to fully rice cauliflower)

1 apple (Granny Smith or Fuji – you want something with a bit of tartness or crispness)

2 cloves garlic, minced

Double hand full flat leaf parsley, chopped

Pomegranate seeds (I’m lazy and buy mine prepared – I used a good amount and keep adding more fresh every time I go for leftovers because they’re delightful and so very pretty. Use however much your eye wants to bring nice color to this otherwise very green dish)

3 Tbsp. coconut milk (optional)

Juice of 1 lemon

2 Tbsp. pomegranate molasses

Few generous sprays oil (I love a grape seed oil pump I’ve been using lately – it’s really cutting down on the amount of oil I feel I have to use)

Generous sprinkle black pepper

Liberal amount of salt

Generous sprinkle cayenne pepper

Generous sprinkle curry powder

Generous sprinkle cumin powder

1/2 cup slivered almonds

1/4 cup unsweet shredded or flaked coconut

Preheat your oven to 200C (400F). Prep a baking sheet with a liner, process your cauliflower into tiny bits, and spread in a single layer.

Hit with the oil, salt, pepper, cayenne, cumin, and curry). Toss and roast for 35-40 minutes or until your desired toastiness is achieved.

In the last 5 minutes (or if you forget, stir the cauliflower, flip the pan around and put back in the oven), chuck the almonds & coconut on the pan. Roast to toast 3-5 minutes, being careful to watch and make sure these delicate additions don’t burn.

When done, add to a large bowl.

Chop and toss in the apple, garlic and parsley. Add the coconut milk, lemon juice and pomegranate molasses. Toss to combine. Add enough pomegranate arils to make yourself happy.

Serve room temp or cold – either way is fantastic.

Serves 4 as a meal or a party as part of a larger spread

Fall Harvest Soup

16 Saturday Nov 2019

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This soup feels like a hearty, warm hug but gives a nice light dinner that doesn’t weigh one down.

Gluten-free, paleo, vegetarian, vegan, halal, Whole30

Fall Harvest Soup

1 medium carrot, chopped
2 sweet potatoes, peeled and chopped
3 cloves garlic, chopped
1 onion, chopped
2 cups kale, chopped
2 Tbsp. stock powder (I used a vegan chicken stock)
48 ounces water
1/2 can coconut milk
Generous sprinkle oregano
Generous sprinkle cumin
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. cayenne pepper
Liberal sprinkle black pepper
Liberal salt
1.5 Tbsp. butter or vegan equivalent
Big hand full pepitas toasted in 1/2 tsp. coconut aminos
Optional: 4 ounces turkey bresaola, crisped until browned in a dry pan

Prep all veggies and add to a slow or multi cooker with spices and liquids (everything but the butter, pepitas and bresaola).

Press the stew/soup setting.

When complete, open the lid and add the butter/butter substitute. Let cool a bit and blend all but 1/4 until smooth. Add the reserved 1/4 back in for texture.

Serve topped with the pepitas and bresaola if desired.

Serves 6

Cashew Chicken Zoodles

09 Saturday Nov 2019

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This is a great little weeknight meal that comes together in a flash and manages to be both light and satisfying.

Gluten-free, paleo

Cashew Chicken Zoodles

Poached or rotisserie chicken, shredded
2 zucchini, processed into zoodles
1 carrot, finely chopped
3/4 cups cashews, toasted
Big hand full cilantro, chopped
Few squirts or teaspoons high smoke point oil (I used grapeseed)
2 Tbsp. your favorite nut butter
1 Tbsp. ketchup
1 Tbsp. date molasses
1 tsp. pomegranate molasses
1 Tbsp. sriracha
1 Tbsp. soy sauce
Juice of 2 limes
Tablespoon or so water (optional)
Salt & pepper

Zoodle the zucchinis and chop the carrots. Set each aside.

Dry toast the cashews, set aside and roughly chop.

To make the sauce, whisk together the nut butter, ketchup, molasseses, sriracha, soy and lime juice until smooth. If too thick, add a Tablespoon or so of water.

To assemble, heat the oil on medium-high. Add the carrots, sprinkle with a little salt and pepper and sautée until just beginning to soften. Add the Zoodles, hit with salt and pepper and sautée until the desired doneness has been reached (I go for just beginning to soften).

Add the sauce and stir to combine. Add the cashews and cilantro. Toss again. Toss your chicken in or serve on top (I used about 3 ounces poached and shredded chicken per bowl).

Serves 2 for dinner

Summer Roll in a Bowl

02 Saturday Nov 2019

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This recipe came out of a craving for veggies and color + yet another scroll through Instagram for inspiration.

Summer rolls can be made a million different ways, but this version incorporates most of my favorite elements – some sort of crunchy brassica, sweetness from carrots, the fresh crispness of cucumber, and a little kick of heat from pretty red chilis.

I also tried to recreate a slightly less suspect in color version of the sweet chili sauce often served with rolled appetizers – and then went a little heavier on the savory components because I really like to doctor my own sauces tableside.

Gluten-free, vegetarian

Summer Roll in a Bowl

The Salad

1 inch fresh ginger, sliced into thin matchsticks
1 medium carrot, shredded or cut into matchsticks
1 cucumber, sliced into half moons
1 clove garlic, minced
1 red chili, sliced into matchsticks
2 green onions, sliced into thin rounds
1.5 cups red cabbage, finely chopped
2 cups rice noodles, soaked in hot water 10 minutes to soften and drained

The Dressing

2 Tbsp. honey
Juice of 2 limes
1 Tbsp. sriracha
3 Tbsp. neutral oil (I used canola)
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. fish sauce
2 tsp. red pepper flakes

Toppers

Big hand full chopped nuts for crunch and fat (I had roasted peanuts)
Big hand full chopped cilantro
Protein of choice (Simple poached chicken or shrimp would be great)

Boil water, add the rice noodles to a big bowl, and pour the boiling water over the noodles, making sure they are fully submerged. Let sit while you prep the rest o fly the salad.

Prep the salad veggies and add to a large bowl.

Whisk the dressing ingredients together and pour over the salad.

Drain the noodles and add to the salad + dressing, tossing to combine.

Let sit at least half an hour to combine flavors.

Add toppers, toss again and serve.

Serves 3 – 4

Miso Rosemary Squash Salad

26 Saturday Oct 2019

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Screw it. The calendar says Fall, despite what the weather says. I’m tired of waiting and need some chilly weather comfort food!

gluten-free, vegetarian, vegan

Miso Rosemary Squash Salad

Dressing

1 Tablespoon white miso
1 Tablespoon date molasses
2 Tablespoons tahini
2 Tablespoons coconut aminos
1 Tablespoon oil
1 Tablespoon water

Salad

1-2 Tablespoons chopped fresh rosemary
1/2 butternut squash, seeds removed
Oil
Salt, pepper, ground cumin
Arugula

Toppers

1-2 Tablespoons zaatar
1 Tablespoon slivered almonds

Optional: Chicken or other protein

Preheat your oven to 200C. Scoop the seeds from the halved butternut squash, and drizzle with oil. Sprinkle rosemary, salt, pepper and ground cumin liberally. Roast 35-40 minutes or until soft.

Set aside until cool enough to handle, then scoop the roasted squash into a large bowl.

While the squash is working, add big handfuls of arugula to a large bowl. Whisk or whiz the dressing ingredients together. Add the squash when ready and sprinkle with the toppers.

Serves 2 as written; can easily be doubled.

Shredded Salad with Sunflower Spinach Dressing

05 Saturday Oct 2019

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I know, I know – another weird-sounding recipe that turns out surprisingly good despite sounding wrong.

This is a great way to sneak in a liiiiiiiitle extra nutrition (not that this already packed salad needed more greens) on weeks when you feel like you haven’t seen a real vegetable (helloooo, adulting).

This salad also keeps well even dressed and, if you’re like me and enjoy confusing your friends, is easy enough to bulk up enough to serve a crowd.

Gluten-free, vegetarian, vegan, raw, paleo, Whole30

Shredded Salad with Sunflower Spinach Dressing

For the salad, add the following to a large bowl:

1 cup ribboned collards or kale

1.5 cups ribboned red cabbage

1.5 cups ribboned Napa cabbage

1 medium carrot, shredded

1 large red pepper, julienned

1 hand full mint, chopped

2 Tablespoons pickled jalapeños, chopped

1 big hand raw pumpkin seeds

For the dressing, add the following to a blender:

1 big hand hulled sunflower seeds

1/4 cups frozen spinach

Juice of 1 lemon

1 Tablespoon your favorite grainy mustard (y’all know my affinity for Maille)

1 Tablespoon Apple cider vinegar (I accidentally added 1.5 and it would have been too pungent on day 1 – I didn’t get around to eating a big bowl of this until day 2, so the flavor had mellowed)

2 teaspoons ground cumin

10 grinds salt

Generous sprinkle black pepper

2 teaspoons sweet paprika

50 pumps sprayable oil (or a few glugs)

A little water if needed to get things moving in the blender

Combine the dressing with the salad and either toss well or massage in.

Serves 3-4 as written; easily scaled up for more

Vegan Ricotta Stuffed Shells (Halal)

28 Saturday Sep 2019

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Ooh. This turned out better than I expected. It’s not quite the same as the stuffed shells I used to make, since I generally use pork Italian sausage and my husband’s marinara, but it was pretty great nonetheless.

Gluten-free

Vegan Ricotta Stuffed Shells (Halal)

1 lb. ground veal
1 lb. ground beef
1/4 lb. smoked veal bacon
Big shells (gluten free or otherwise)
1/2 c. frozen spinach, thawed
Marinara sauce
Salt
Pepper
Dried basil
Dried oregano
Granulated garlic
Granulated onion

Vegan ricotta

1 block extra firm tofu, pressed
1 Tbsp. garlic oil
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
Juice of 2 lemons
2 Tbsp. nutritional yeast
Salt & pepper

Chop the bacon and add to a large pan over medium-high heat with a couple squirts garlic oil. Sautée a few minutes until beginning to cook. Add the ground meats and break up. Season liberally with oregano, basil, salt, pepper, onion & garlic. Sautée until cooked through; taste and add more seasoning as necessary.

While the meat is working, pulse all ricotta ingredients together in a food processor until combined and it looks like ricotta cheese. Taste and add more salt or acid as needed.

Preheat the oven to roughly 350F and cook the shells to almost al dente. Drain.

To assemble, lay a thin layer of marinara in a baking dish, followed by some spinach. Combine equal parts meat mixture and cheese in a small bowl: stuff each shell to the Max with filling and nestle onto the marinara and spinach. Cover all with the rest of the marinara.

Bake 15 – 20 mins until the pasta has finished its cooking time and everything is nice and warmed through. I prefer the tips of my baked pasta to be the slightest bit burnt on the edges.

Serve with a generous sprinkle cashew Parmesan if you’ve got it.

Serves a bunch – this makes a ton of meat and enough ricotta to stuff enough shells for at least 4

Veggie Rice Noodle Salad Two Ways

21 Saturday Sep 2019

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This is one of those ‘I was of two minds while at the grocery store and couldn’t quite remember what I was making recipes.’ Don’t you love those days?

This happened to turn out really well, though – both for the dressing I’d written out and forgot at home, and the one I cobbled together in my head while wandering the aisles of my grocery a whole day in the week later than usual. I guess yay, me for thinking on my feet when I didn’t really have to?

Gluten-free, vegetarian, pescatarian

Dressing 2

Veggie Rice Noodle Salad Two Ways

For the salad:

Rice noodles – 1/2 – 1 c. per person
Microgreens
Radicchio, chopped
Cucumber, sliced into moons
Optional: snow peas, shrimp, slivered almonds, sesame seeds

Dressing 1

2 Tbsp. tahini
2 Tbsp. soy sauce
Juice of 2 small limes
10 squirts garlic oil

Dressing 2

1 Tbsp. mustard oil
2 tsp. Apple cider vinegar
1/2 tsp. honey
1.5 Tbsp. grainy mustard
Salt & pepper

First, set the noodles to soak for a full 10 minutes in water that has just come up to the boil. Drain when soft and pliable.

Toss with the rest of the salad ingredients.

Toss again with the dressing of your choice. Taste and add salt, pepper or lemon to taste.

Serves 2 – 4