Tag: gluten-free

All-Purpose Parsley Sauce

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Parsley sauce?

I know it sounds weird and possibly boring, but this sauce is super quick to knock together and brings a little extra oomph to things like: roasted veggies, plain chicken, potatoes, anything in the bowl of carbs realm, or like toast.

It’s just delicious.

The picture below is of this sauce tossed with some chicken breasts I salted & peppered and roasted quickly, plus the Brussels sprouts/cauliflower/potato medley I batch cooked alongside.

Gluten-free, pescatarian, paleo

All-Purpose Parsley Sauce

Big double hand full fresh parsley (about a cup)
3-5 olives
2 tsp. anchovy paste
1/2 – 1 tsp. dry mustard powder
3 big cloves garlic
1/2 tsp. black pepper
1/2 c. your favorite oil
2+ tsp. water

Whiz all ingredients together, adding water a teaspoon at a time until your desired consistency is reached.

Get to tossin’. Or slather on some toast. Or drizzle on some eggs. Or swirl into soup.

The world is your oyster. You do you.

Serves a bunch

One-Pan Honey Mustard Salmon

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Is there anything more satisfying than only dirtying one cooking implement for dinner while spending minimal time actually cooking?

Yes, but this is pretty dang rewarding too.

Especially if you’re a dork 🙂

This meal serves 2 with a little left over, comes together in under an hour, and can be dressed a bunch of different ways depending on what you have on hand.

For instance, you may notice some decidedly non-broccolini green stuff on my plate that isn’t in the recipe. That’s because I had a literal hand full of snow peas that needed using up, so I threw them in. Feel free to do the same, just note that if you have something like a carrot that takes forever to cook, you might want to add that in with the potatoes rather than the greens.

Also good to note: the sauce on this dish isn’t the overly sweet, sticky sauce I generally think of when I think ‘honey mustard’ (you know, like the radioactive yellow dressing from a ton of US restaurants that comes straight from Sysco central processing. Which I love in memory theory). This sauce is light and delicate with just a hint of sweet.

gluten-free, paleo, pescatarian

One-Pan Honey Mustard Salmon

Baby potatoes
Salmon
Broccolini
Oil, salt & pepper
2 large cloves garlic
2 tsp. grainy mustard
2 tsp. honey
1 Tbsp. butter

Preheat your oven to 200c (400f) and prep a baking sheet with foil.

Arrange your baby potatoes in a single layer in one third of the pan. Sprinkle with 2 tsp. of your favorite oil, salt & pepper and toss.

Bake 20 mins.

Add your broccolini to the other third of the pan, toss with 2 tsp. oil & salt and pepper.

Bake 10 minutes.

While that is baking, mince the garlic and add with the honey, mustard & butter to a heat-proof vessel. Zap until the butter is melted and stir.

Add the salmon meat side down to the middle, sprinkle with 1 tsp. oil + salt & pepper, slather in sauce, flip and repeat.

Sprinkle any remaining sauce over everything else.

Bake 5 mins, flip, and broil if you have the ability an additional 2-3 minutes to crisp that skin up a bit.

Viola.

Serves 2 for dinner with a little left over.

Berry Oat Protein Pancakes

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These little babies are delicious, dairy-free, travel surprisingly well, and hold up to an alfresco breakfast picnic in the park.

Gluten-free, vegetarian

Berry Oat Protein Pancakes

1/2 c. frozen berries
2 eggs
1 c. rolled oats
1 tsp. baking powder
1 tsp. vanilla
1 c. your favorite plain dairy-free yogurt
2 Tbsp. flaxseed
2 Tbsp. chia seeds
1 date
1/4 tsp. salt
Fat of choice for the pan

Whiz all ingredients but the fat in a blender until incorporated.

Heat a Tablespoon of your fat of choice (I used ghee) in a large skillet over medium/medium-high heat.

Drop silver dollar sized amounts of the batter into the prepped pan and cook until bubbles form. Flip and cook an additional couple minutes.

Remove to paper towels and repeat.

Makes about 18 pancakes – enough for small servings for about 8 as part of a larger brunch spread. Perfect if served with fruit and/or whipped cream if you’re having that kind of morning – a more virtuous serving suggestion pictured here with extra yogurt and berries

Korean Coconut Buddha Bowl

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I’ve been quite excited to see a resurgence of bowl-related meals in the popular press (mostly because that’s what I’ve mainly been making for dinner since .. Miami) – Call them Buddha Bowls, Nutri Bowls, Glow Bowls … they all amount to the same basic formula: filling item, accents, protein source & sauce.

This version starts with a coconut curry, and wanders into the territory of Korea with the substitution of gochujang for red curry paste. Yum.

gluten-free, low carb

Korean Coconut Buddha Bowl

For the sauce

1 Tbsp. neutral oil
2 medium shallots
1 inch ginger
2 Tbsp. gochujang
1 can coconut milk
2 tsp. honey
1 Tbsp. sambal olek
2 Tbsp. fish sauce
2 Tbsp. soy sauce

For the bowl

1 Tbsp. neutral oil
1/2 onion
1 c. snap or snow peas
1 c. carrot batons
1 c. asparagus
2 c. shredded purple cabbage
2 Tbsp. soy sauce
1-2 Tbsp. lime juice
1/4 c. water

Optional: ground chicken & fried eggs

Sesame seeds

Mince the shallot & ginger and sautée in the oil until softened. Add the rest of the ingredients, whisk to combine, and let simmer 15 minutes or until thickened and velvety.

While that’s working, prep your bowl.

When your sauce is done, set aside, wipe your pan and add the oil + carrots. Stir. Add the onion and sautée until the onions are softened.

Add the peas and sautée, stirring frequently, until the peas are beginning to soften.

Add the cabbage and stir. Add 1/4 c. water and cook, stirring frequently, until the water has evaporated and the cabbage is crisp-tender.

Add the asparagus, soy sauce & lime juice and cook, stirring, a few minutes more.

Divide veggies between two bowls and top with ground chicken & fried egg if desired. Spoon over about a quarter to a third of the sauce per bowl. Sprinkle sesame seeds over top.

If you are after a shot for the ‘gram, cook all these veggies separately and arrange artfully. Ain’t nobody in this house got time for that.

Bowls serve 2 with leftover sauce

Low Carb Gochujang Shrimp Bowl

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What to do with leftover shrimp, and the massive tub of gochujang I’ve acquired? Make a yummy, yummy “noodle” bowl to kill that ramen craving I was also having.

If you’re nervous about gochujang and Korean food in general, don’t be – the paste I have may look spicy, but it’s not. It’s delicious, and is useful in a bunch of different ways.

gluten-free, low carb

Low Carb Gochujang Shrimp Bowl

14-16 shrimp
1-2 scallions
A bunch of shredded cabbage (I had about 1.5/2 cups per serving)
1-2 eggs per serving
Sesame oil
Soy sauce
Sesame seeds
Salt & pepper

for the marinade

2 tsp. olive oil
2 cloves garlic, minced
1 tsp. lemon juice
2 tsp. Gochujang (I could have done with a full Tablespoon here happily)
1/2 tsp. honey
1 Tbsp. water

First, whisk together all marinade ingredients in a small bowl. Add the shrimp, toss, and let marinate :30 to a couple hours in the fridge.

While that’s working, shred your cabbage and prep all other ingredients.

Cook in batches for each serving.

First, fry the cabbage in 1 Tbsp. oil over medium-high heat until beginning to brown and soften. Season with salt & pepper.

Push to the outside of the pan and add the shrimp + a hand full of scallion to the middle and cook until 3/4 done.

Stir all together and push to the outside of the pan. Add 1 tsp. sesame oil in the center and crack the 2 eggs in. Season with a sprinkle of soy sauce.

When the egg whites have turned white, poke the yolks and stir into ribbons.

When 3/4 of the way cooked through, stir into the rest.

Transfer to a bowl and top with a sprinkle of raw scallion + sesame seeds.

Repeat with subsequent batches.

Serves 1-2 for dinner, depending on whether you have other banchan

Thai Grapefruit Shrimp Salad

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This recipe came about because I had something similar one fateful night when I got delivery pan-Asian – and then proceeded to think about it nonstop for a solid week.

While this isn’t 100% the same as that dish, it’s pretty close – and almost equally as addictive. The sharp bitterness of a good grapefruit pairs really well with sweet-tart tamarind, and the earthiness of nut butter. Yum all around.

gluten-free, paleo, low carb

Thai Grapefruit Shrimp Salad

1 ruby grapefruit
14-16 shrimp
1/4 c. roasted nuts
1 small shallot
1 red chili
1 clove garlic
2 small cucumbers
6-8 cherry tomatoes
1 Tbsp. cooking oil
Salt & pepper

For the dressing

1/2 tsp. shrimp paste (or fish sauce)
1 tsp. Thai roasted red chili paste
2 tsp. tamarind paste
1/2 tsp. honey
Juice of 1 lime
1 tsp. nut butter

Add to a large bowl, the grapefruit (peeled and supremed), shallot, chili and garlic (minced), cucumbers and nuts (chopped), and cherry tomatoes (halved).

In a separate bowl, whisk all dressing ingredients together.

Pour over salad and toss.

Sautée the shrimp in the oil in a medium pan 3-5 minutes or until cooked through, making sure to season with salt & pepper.

When done, add to the salad. Toss again and let chill a couple hours to allow the flavors to marry.

Serves 2 as a light meal

A Standard Southern Slaw

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This year for his birthday, DH requested a Southern-style feast to go with games and an ice cream cake.

Southern, I can do – no problem. The ice cream cake was a stretch (shudder remembering all the terrible ice cream cakes I had growing up and the disappointment that they still had icing), but it went over well – as did my backup lactose-free salted caramel ice cream stuffed red velvet cupcakes.

This simple slaw I made so we’d have a (non-fried) veggie (the fried okra I made was a big hit as well), and something with a little crunch. Lactose-free mac-n-cheese that certainly didn’t taste it and pulled pork with ENC style sauce rounded out the day.

gluten-free, paleo, vegetarian, vegan

A Standard Southern Slaw

About 2 cups shredded red cabbage
About 2 cups shredded green cabbage
1 Granny Smith Apple, chopped
1/4 white onion, minced
1/2 cup your favorite mayo or mayo substitute
1 Tbsp. Apple cider vinegar
1 Tbsp. your favorite mustard
1 Tbsp. lemon juice
1/2 tsp. ground cumin
Liberal salt & black pepper

In a large bowl, whisk together the dressing ingredients (mayo and below).

Add the fruit & veggies and mix with your hands, massaging the dressing into the cabbage. Liberally salt & pepper.

Let sit in the fridge a couple hours to marinate and serve.

Serves enough for a party

Guac Noodles with Miso Pesto

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This recipe comes largely courtesy of Heidi Swanson from 101 Cookbook’s Instagram feed. She mentioned restocking her freezer after a move and the outline of what she calls Winter Green Miso Paste and it sounded fabulous, so I decided to make my own version.

And boy am I glad I did. This stuff is versatile! I served it with shiritaki noodles, a neutral guacamole, roasted broccoli & batch cooked ground chicken, but it would also be fantastic baked with salmon, swirled into soup, piled into or onto root vegetables, or thinned a bit and used in place of chimichurri to dress up red meat.

Gluten-free, vegetarian, vegan, low carb

Guac Noodles with Miso Pesto

First, make the pesto by whizzing:

1/2 c. yellow miso
3/4 c. your favorite oil
6 large cloves garlic
3 Tbsp. fresh rosemary
1 bunch cilantro
1 bunch parsley
16 garlic chives
2 inches fresh ginger
2 tsp. vinegar
Salt & pepper

Then, the noodles:

1 pack shiritaki or kontjac noodles
2 tsp. stock powder (I used Ina Parman’s chicken, which is strangely vegan)
2 tsp. your favorite oil

Drain and rinse noodles. In a medium pan, heat the oil over medium-high heat. Add the noodles and stock powder and cook until noodles are dried.

While the noodles are working, make a neutral guacamole by smashing:

1 avocado
Juice 1/2 lemon
2 tsp. garlic powder
2 tsp. onion powder
Salt & white pepper

To serve, combine and eat as-is or round out with roasted broccoli and/or ground chicken.

Makes a bunch of sauce – enough to freeze, enough guac for days, and 1-2 servings noodles

Dairy-Free Potatoes Au Gratin

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So. Freakin. Good. Such a 💩 picture.

I haven’t had potatoes au gratin for years, and I’m happy DH requested it for Christmas dinner, and that I found a dairy-free version online to riff on. This was fantastic, and my guests had no idea it was dairy-free until I told them.

You can’t taste the coconut at all.

Note: I used lactose-free sharp cheddar cow cheese. This doesn’t bother my stomach, but if you’re vegan, I’ve really liked the Daiya shredded cheeses.

gluten-free, vegetarian

Dairy-Free Potatoes Au Gratin

3.5 lbs. potatoes, sliced 1/8 in. thick
6 cloves garlic, minced
2 – 3 shallots (about 3-4 c minced)
2 tsp. olive oil
14 oz. coconut cream
1 c. unsweetened almond milk
1/2 tsp. ground nutmeg
1 tsp. dried oregano
1 tsp. dried basil
Salt & pepper
1/2 c. chicken broth
2 Tbsp. cornstarch
Shredded lactose free cheddar

Preheat your oven to 200C.

Grease your pan if you’re not using a disposable – you want something rectangular.

In a large pan, sautée the shallot and garlic in the oil until softened and starting to brown.

Add the coconut cream, almond milk, spices, salt & pepper and bring to a gentle boil.

Boil 10 mins. While that’s working, slice the potatoes and add to another large bowl – covering with cold water so the potatoes don’t brown.

To the coconut mixture, add a slurry of the chicken broth & cornstarch. Stir vigorously to thicken the sauce.

To assemble, make a slightly overlapping layer of the potatoes, top with sauce and cheese and repeat until you run out of potatoes. You want the top layer to be potatoes followed by a generous layer of cheese.

Cover with foil and bake 60-75 minutes or until a knife inserted in the middle meets no resistance.

Remove the foil and bake 5-10 minutes or until the cheese browns. If your oven has a broil function, more the better.

Serves a bunch

Roasted Carrot & Onion Salad

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It was a roasted veggie kind of holiday around here. This one I initially served lukewarm with a rib roast and killer lactose-free potatoes au gratin, but I’m happy to report that it makes a killer hot hash the next day with eggs and chunks of beef. 🤤

Next time I may either not share with friends, or make more: this dish turned out really well.

gluten-free, paleo, vegetarian, vegan, Whole30

Roasted Carrot & Onion Salad

2 lbs. carrots
1 – 2 fennel bulbs
2 large red onions
Neutral oil for roasting
4 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 Tbsp. pepitas
2 tsp. sweet paprika
2 tsp. smoky chili powder
2 tsp. ground coriander
1 Tbsp. lemon juice
Small hand full fresh mint, chopped
Salt & pepper

In a 200-ish C (around 425F) oven, bake your fennel & onion which you’ve sliced into thin wedges, arranged with plenty of space on a baking sheet, drizzled with oil and sprinkled with salt & pepper. Bake 25 minutes.

On a separate baking sheet, add the carrots which you’ve cut into 3-ish inch chunks, oiled & seasoned. Bake 25 minutes or until everything is well browned and almost burnt in spots.

Actually, if the onion is a bit crispy, it’s even better.

Toss the rest of the ingredients together in a large bowl to form a vinaigrette.

Add the veggies & toss again.

Serves a bunch