Flax Crackers – Grain Free
In order to save money on my grain-free/ Plant Paradox way of eating, I decided to make as many things I can myself. I make my own tortillas, bread, crackers etc. and only buy items I cannot make at home or aren’t too […]
Tag: gluten free
Mexican Red Rice
Mexican Red Rice (Arroz Rojo) Gluten and Dairy Free I love Mexican food because it can be a really delicious way to eat gluten and dairy free. For that reason, taco Tuesday is a regular occurrence in our household. Plus, Mexican food can be an […]
Hoisin Sauce Meatballs Recipe
I like to keep my pantry well-stocked with gluten-free condiments. Hoisin Sauce is one of the condiments I find very versatile. Often, I use Hoisin sauce for marinades, so I tried using it as an ingredient in meatballs. I think it works pretty well! When buying Hoisin sauce, read the label and make sure it is gluten free.
I love meatballs, they are such a great comfort food and relatively easy to make for a week-night dinner. For this meatball recipe, I recommend serving with rice or noodles (such as zoodles or rice noodles). For the gluten free bread crumbs, I like to use a piece of sandwich bread and give it a fine chop. To top these meatballs, I like to add cilantro and sriracha sauce.
I hope you enjoy these as much as I do!
Ingredients:
Meatballs:
1 Lb Ground Beef
½ Cup Gluten Free Bread Crumbs
½ Cup Chopped Onion
1 Clove Minced Garlic
½ Tablespoon Minced Fresh Ginger
1 Tablespoon GF Hoisin Sauce
1 Tablespoon GF Soy Sauce
Sauce:
½ Tablespoon Minced Fresh Ginger
1 Clove Minced Garlic
¼ Cup GF Hoisin Sauce
1 Cup Cold Water
1 Tablespoon GF Soy Sauce
1 Tablespoon Corn Starch
1 Tablespoon Sugar or Agave Nectar
½ Tablespoon Apple Cider Vinegar or Rice Vinegar
Instructions:
In a mixing bowl, combine the ground beef, bread crumbs, onion, garlic, ginger, hoisin sauce and soy sauce. Mix thoroughly. Form into small balls.
On Medium heat, in a large non-stick skillet: brown the meatballs on all sides. (drain fat, if needed).
In a separate bowl, mix the sauce: combine the ginger, garlic, hoisin sauce, cold water, soy sauce, corn starch, sugar and vinegar. Stir until combined. Set Aside.
Once the meatballs are browned and cooked all the way through, (stir sauce mixture one more time) Pour the sauce mixture over the meatballs. Cook the sauce and meatballs on medium heat until the sauce thickens and becomes translucent. Remove from the heat and serve!
Chocolate Chip Peanut Butter Cookies
Lately I have been obsessed with baking these cookies. So, of course I thought I should share the recipe! I like my recipes simple and delicious. It helps if my preschooler likes it too. I found this gluten free recipe on the Whole Foods […]
Southwest Style Quinoa
I found this great recipe for Quinoa and black beans on Allrecipes.com. I had tried a few other recipes to make quinoa in the past, but they didn’t turn out as tasty as this one. I was really impressed by the fresh flavors of the […]
Drop Biscuits – Gluten & Dairy Free
One evening I tried making some biscuits from the recipe on the gluten free Bisquick box. But, the mix included sugar, which made the biscuits taste more like a scone or something. So, I never made them again. I mainly buy the gluten free Bisquick for making pancakes.
Out of necessity, I created my own version of the recipe. They were so delicious! I have since made these at least once a week. I hope you enjoy them too!
Ingredients:
1 Cup White Rice Flour
½ Cup Tapioca Flour
½ Cup Brown Rice Flour
1 teaspoon Baking Powder
½ teaspoon Salt
1/3 Cup Refined Coconut Oil (solid state)
3 Large Eggs
2/3 Cup Dairy Free Milk (Almond, Coconut, soy etc.)
Instructions: (makes approximately 8 biscuits)
Preheat the oven to 400 Degrees F.
In a large mixing bowl; blend the white rice flour, tapioca flour, brown rice flour, baking powder and salt together.
Add the solid refined coconut oil (not melted) into the flour mixture and blend together with a pastry cutter/blender (or two knives or a fork) until it’s pea-sized pieces.
Stir-in the eggs and dairy free milk until a soft dough forms (it will be slightly lumpy).
Drop the dough into a greased muffin tin or baking sheet.
Bake for approximately 16 – 19 minutes until golden brown.
Slow Cooker Beef Stew
It is so nice to have a hot meal ready for you when you get home… especially if its healthy and tasty! If this sounds good to you, break out your slow cooker and give this recipe a try! I like to […]
Broccoli Bacon Salad – Gluten and Dairy Free!
Every year, at our relative’s Christmas Eve celebration, someone brings massive amounts of this delicious broccoli bacon salad. I just can’t get enough of this stuff. I asked a few people and they weren’t sure who made it. So, I decided I must replicate this at […]
Chocolate Flourless Cake – Gluten & Dairy Free, Paleo!
Have you ever wished you could have a slice of flourless chocolate cake out at a restaurant, only to find out it’s full of dairy? Well, here is your opportunity to have a dairy-free flourless chocolate cake… or you could make it to impress your dairy-free Valentine. Either way, this recipe is fantastic. The cake is rich and decadent. You won’t miss the dairy one bit!
Ingredients:
½ Cup Coconut Milk
¼ teaspoon Cinnamon
¼ teaspoon Salt
¾ Cup Coconut Sugar
10 Ounces Semi-Sweet Chocolate chips DF (I like Enjoy Life brand)
2 Tablespoons Cocoa Powder
1 Cup Refined Coconut Oil – Melted
6 Large Eggs
Instructions:
Preheat the oven to 300 Degrees F. Grease a 10” Cake pan and set aside
In a small sauce pan, over medium heat: combine the coconut milk, cocoa powder, cinnamon, salt and coconut sugar. Stir until the coconut sugar is dissolved and then set aside.
Melt the chocolate and the coconut oil in the microwave, slowly. (I heated it at 45 seconds then stirred it and repeat until melted). Once it is smooth, add it to the mixer.
Add to the mixer and beat-in the cocoa/ coconut/ sugar mixture you set aside earlier. Slowly beat-in the eggs (one at a time).
Pour the batter into the prepared pan. Have a larger pan than the cake pan to place the cake pan into. Fill the larger pan with boiling water half-way up the sides of the cake pan. (I used a baking sheet for this: fill the baking sheet with boiling water while it’s in the oven).
Bake in the water bath for 50 minutes. The center will still appear wet.
Let cool, then cover and chill the cake overnight in the cake pan. To unmold it from the pan – dip the pan bottom in hot water for about 30 seconds and invert over a serving plate.
Adapted from allrecipes.com “Flourless Chocolate Cake I” by Maggie.
Thai Peanut Noodles with Tofu – gluten and dairy free, vegan!
Why not make something exotic for dinner like Thai style noodles? I go through phases of making this dish about once a week. But be warned, it is a major arm workout! I love a good Thai peanut sauce, but when you’re eating out, […]