Tag: Gluten-free

BBQ Chicken Bowl

1 Comment

A super easy throw together dinner for a busy day (which is what it was for me this week)

Time: 45 minutes

Cook Time: 30 minutes

Ingredients

  • 2 lb. skinless, boneless chicken thighs
  • 2 garlic cloves, sliced
  • 1 medium onion, sliced
  • 1 tsp. kosher salt
  • Black pepper, to taste
  • 1 1/4 c. barbecue sauce, plus more for topping
  • 1 c. brown rice dry
  • 1.75 cups broth
  • 1 avocado, sliced (optional)
  • 2 cups tri-colored cole slaw mix
  • 1 carrot, shredded
  • 1 jalapeño pepper, thinly sliced (remove seeds for less heat)
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 2 Tbsp sugar
  • Dash of pepper
  • Chopped fresh cilantro, for topping

Directions

Combine the chicken, garlic, onion, 1/2 teaspoon salt, a few grinds of pepper and 1/4 cup water in a 6-quart Instant Pot. Pour in the barbecue sauce.

Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 15 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the steam valve to the venting position and release the remaining pressure. Unlock and remove the lid, being careful of any remaining steam.

Transfer the chicken to a large bowl and shred with two forks. Set the Instant Pot to sauté on high and cook the sauce until thickened, about 10 minutes. Add the sauce to the chicken and toss.

Meanwhile, bring 1.75 cups broth with the rice to a boil in a medium saucepan. Reduce the heat to low; simmer until the brown rice is tender and the water is absorbed, about 20 minutes.

While both of those cook, add the shredded carrot, cole slaw, and jalapeno to a bowl. Whisk the apple cider vinegar, sugar, oil, salt, pepper together. Pour over the shredded slaw and mix to coat.

Build bowls and top with cilantro and avocado as desired.

Thai Quinoa Salad

1 Comment

Serves: 4

Time: 20 minutes

Ingredients

  • 1 cup quinoa
  • 2 cups grated carrots
  • 2 cups thinly sliced purple cabbage
  • 3 green onions, chopped
  • 1 cup cilantro, chopped
  • 1 cup basil, chopped
  • 1 Jalapeno, deseeded and minced
  • 1/2 cup roasted peanuts, chopped
  • 1 lb chicken, chopped
  • Dash salt
  • Dash black pepper

Dressing

  • 1/4 cup olive oil
  • 1/3 cup lime juice
  • 2 Tbsp liquid aminos/soy sauce
  • 2 Tbsp local honey

Directions

Cook Quinoa: In a medium pot over high heat heat some ghee or oil. Rinse the quinoa and saute until aromatic. Add 1.5 cups broth or water to the pot with quinoa. Bring to a boil and reduce to low and simmer covered for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.

Meanwhile, put the olive oil, lime juice, liquid aminos, and honey in a glass jar and shake or stir to combine.

Meanwhile in a frying pan over medium heat, cook the chicken for 8-10 minutes or until no longer pink and sprinkle salt/pepper, add 2 tbsp of the dressing and simmer on low.

Once the quinoa is cool, add the carrots, cabbage, onions, cilantro, basil, and pepper to the bowl and toss to combine. Add the dressing and toss again.

Top with chicken and peanuts and serve. You can also chill for an hour and serve cold.

*Adapted from: Run Fast. Eat Slow.

‘Healthier’ Cashew Butter Cookies

Leave a comment

Serves: 16

  • 1 egg
  • 3 tbsp maple syrup
  • 1/4 cup coconut oil, melted
  • 1/3 cup cashew butter (or sub any nut/seed butter)
  • 1 tsp vanilla extract
  • 1 tbsp unsweetened almond milk
  • 1 1/4 cup+ 2 Tbsp almond flour, I use Bob’s Red Mill finely ground almond flour
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 dark chocolate bar, chopped (Use 100% cacao chocolate if wanting to limit sugar)
  • 1/4 tsp sea salt
  • 2 Tbsp cup collagen peptides

Directions:

  1. Preheat oven to 325 degrees F.
  2. Whisk egg in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla and almond milk to whisk again.
  3. Stir in almond flour, baking soda, cinnamon, collagen and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
  4. Place parchment paper over a baking sheet and use a spoon and spatula to drop batter, dividing it into a dozen cookies. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for about 12 minutes on the center rack. Then turn the oven on broil and cook 1 additional minutes **keep a close eye on it because they can burn quickly!

Left-over Corned Beef Tacos

Leave a comment

Ingredients

  • Left-over Corned Beef (Crock-pot Corned Beef – see previous post)
  • Taco Seasoning – To Taste
  • 1/8 tsp. Red Pepper
  • 1/2 tsp. Salt
  • 1/2 cup Red Cabbage, Thinly Diced
  • 1/2 cup Cilantro, Chopped
  • 1 Lime
  • 1 Avocado, Sliced
  • 1/2 cup Shredded Cheddar Cheese
  • 1 Pack Siete Cassava Flour Tortillas
  • Optional: Sour Cream (or sub Greek Yogurt)
  • Optional: Jalapenos

Directions:

Heat frying pan over medium heat and add the cooked corned beef (I tossed the extra cabbage from the left-overs). Add the taco seasoning, salt, and red pepper. Cover and let cook, stirring occasionally. (About 10 minutes)

Meanwhile, thinly chop the cabbage and drizzle with lime juice of 1/2 time. Cut the other half into wedges for serving.

Chop the cilantro and avocado.

Warm the tortillas in another frying pan over low heat.

Assemble tacos and enjoy!

Easy Decadent Flourless Chocolate Cake

Leave a comment

Great Dessert for a quick birthday or Valentine’s Day!

Ingredients

For the cake:

  • 2 cup semisweet chocolate chips or chopped chocolate
  • 1 cup unsalted butter
  • 1 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla extract
  • 6 large eggs slightly beaten
  • 1 cup Dutch process cocoa powder

For the chocolate Ganache:

  •     1 cup semisweet chocolate chips or chopped chocolate
  •     1/2 cup heavy cream

Directions:

Preheat oven to 375 degrees F. Grease a 10-inch cheesecake pan (or regular pan, but this makes it easier to get out) with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 

To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir. 

Add the sugar, salt, and vanilla extract and stir to combine. 

Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix. 

Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.

Take out and let cool completely.

While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium pot over medium heat, and heat until the cream is very hot so it will melt the chocolate. Remove once the chocolate is melted. 

Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process. 

Optional: Top with raspberries

Loaded Veggie & Pear Pizza

Leave a comment

Sometimes I am starving on my way home from work and forgot to plan a dinner. Pizza can be a fast go-to, that actually is pretty balanced.

Serves: 2 | Time: 30 minutes

Ingredients:

  • 1 Cappello’s Gluten-Free Flat Crust
  • ¼ cup Whole foods pizza sauce (or pesto if you prefer)
  • 2oz Organic Pepperoni or Chicken Sausage (I had pepperoni so I used that)
  • 1 bosc pear
  • 1 handful basil, chopped
  • 4 mushrooms, chopped
  • 1 bell pepper chopped
  • ¼ red onion chopped
  • 1 clove garlic. Minced
  • ½ cup mozzarella cheese

Directions:

  • Pre-heat oven to 450.
  • Top the crust with the pizza sauce (or pesto) disperse all the toppings as you like (you really can mess it up. Top with cheese and bake for 15 minutes. Slice and enjoy!

Balanced Smoothie Bowl

Leave a comment

Ingredients:

  • 2 cups spinach
  • 2 Tbsp hemp seeds
  • ½ cup almond milk (unsweetened)
  • 1 Tbsp Mixed Nut Butter (from Costco)
  • ½ cup frozen tart cherries
  • ½ cup frozen blueberries
  • 1 scoop collagen (I use Vital Proteins)
  • 1 scoop Garden of Life Vanilla Protein
  • ¼ cup Grain Free Granola (from Costco)
  • Optional: Sliced Bananas, strawberries or grapes on top

Directions:

  • Place everything in a blender and blend until smooth but thick, if its too thin add a little ice.
  • Pour in a bowl and top with the Grain Free granola and fruit you have