Gluten Free Spiralized Cucumber Salad with Microgreens

 

Gluten Free Spiralized Cucumber Salad with Microgreens
 
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Gluten Free Spiralized Cucumber Salad with Microgreens
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 cucumber, spiralized using Paderno Spiralizer
  • a handful organic microgreens
  • Kraft Zesty Italian Dressing - gluten free
  • few radishes, thinly sliced
  • few snow peas, thinly sliced
Instructions
  1. Combine all ingredients and toss with dressing. Super yummy! Takes only few minutes to make. Enjoy!

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Gluten Free Hot and Sour Soup

 

Gluten Free Hot and Sour Soup
 
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Gluten Free Hot and Sour Soup
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 4 cups Pacific Vegetable broth - gluten free
  • 1 (8 oz can) bamboo shoots - gluten free
  • 2 cups water
  • 1 tablespoon sesame oil
  • 2 teaspoons Thai Kitchen Authentic Roated Red Chili Paste - gluten free
  • 2 eggs, lightly beaten
  • kosher salt
  • Simple Truth Organic Tofu - gluten free; cut into cubes
  • 1 jalapeno pepper
  • 2 green onions, sliced
  • 1 tablespoon Bob's Red Mill Potato Starch - gluten free
  • 3 tablespoons Tamari Soy Sauce - gluten free
  • 3 tablespoons rice vinegar -gluten free
  • ½ cup shiitake mushrooms, sliced
Instructions
  1. Heat sesame oil in a large saucepan and saute bamboo shoots and mushrooms for about 3 minutes. Add broth, water, vinegar, chili paste, soy sauce and season with salt. Cook for few minutes then add the tofu and bring to a boil.
  2. Dissolve potato starch with a little water. Reduce the heat to low and add the starch stirring nicely. Add the eggs stirring slowly. Remove from heat and garnish with green onions and jalapeno slices. Serve

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Gluten Free Spinach Egg Drop Soup

 

Gluten Free Spinach Egg Drop Soup
 
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Gluten Free Spinach Egg Drop Soup
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 2 cups Pacific Organic Low Sodium Chicken Broth - gluten free
  • 1 cup water
  • ½ cup julienned carrots
  • 2 cups baby spinach
  • 2 eggs, lightly beaten
  • 3 green onions, sliced
  • ½ cup shiitake mushrooms, thinly sliced
  • 1 teaspoon Tamari Soy Sauce - gluten free
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon cooking oil
Instructions
  1. Heat oil in a large saucepan. Add the mushrooms and saute for 2 minutes. Add the ginger, green onions and carrots. Cook for 1 minute then add the broth, water, soy sauce and spinach. When it starts to boil add the eggs and stir gently. Serve

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Gluten Free Black Rice Noodle Salad

 

 

Gluten Free Black Rice Noodle Salad
 
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Gluten Free Black Rice Noodle Salad
Author:
Recipe type: Side Dish
Serves: 6
Ingredients
  • 1 package Bgreen Food Black Rice - gluten free
  • 1 red bell pepper, thinly sliced
  • 1 cup julienne carrots
  • 1 cucumber, seeded then sliced thinly
  • ⅓ cup fresh cilantro, chopped
  • ½ cup fresh basil, chopped
  • ¼ of small red cabbage, thinly sliced
  • ½ cup cherry tomatoes, halved
  • DRESSING:
  • 1 tablespoon grated ginger
  • 2 tablespoons Tamari Soy Sauce - gluten free
  • 2 tablespoons Marukan Rice Vinegar Lite Dressing - gluten free
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • salt and pepper
Instructions
  1. Cook the noodles according to directions.
  2. Mix all the dressing ingredients in a medium bowl. Mix all the other ingredients on a large platter. Drizzle the dressing over. Serve

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Gluten Free Grilled Chicken Panzanella Recipe

 

Gluten Free Grilled Chicken Panzanella Recipe
 
Prep time
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Gluten Free Grilled Chicken Panzanella Recipe
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 3 Udi's Hotdog Buns, cut into bite pieces - gluten free
  • 2 chicken breasts, filleted
  • ½ of a head lettuce, cut into bite pieces
  • 1 pint heirloom tomatoes
  • olive oil
  • ¼ of a small red onion, thinly sliced
  • ⅓ cup plus 3 tablespoons fresh basil, chopped
  • 2 gloves garlic, minced
  • feta cheese crumble
  • salt and pepper
  • Kraft Zesty Italian Dressing - gluten free
Instructions
  1. Drizzle some olive oil over chicken fillets, season with salt and pepper, 3 tablespoons chopped basil and garlic. Heat a large cast iron pan to medium heat. Add some olive oil then the bread. Cook the bread for about 2 to 3 minutes flipping several times until they look slightly brown. Season with salt and pepper. Place the bread on a plate. Quickly clean the pan and return to heat. Add 2 tablespoons olive oil to the pan and grill the chicken about 3 to 4 minutes per side. Transfer to a chopping board and let cool. Heat another pan for the tomatoes. Drizzle some olive oil over the tomatoes and season with salt and pepper. Cook the tomatoes until they starts to blister about 3 minutes then transfer to a bowl. Slice the chicken to bite pieces.
  2. Place the lettuce on a serving platter. Top with tomatoes, bread and grilled chicken. Drizzle dressing and garnish with fresh basil, red onion and feta cheese. Serve
Notes
You can add some olives too if you have.

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