Gluten Free Snack Bites

 

 

Gluten Free Snack Bites
 
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Gluten Free Snack Bites
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • Udi's Gluten Free Ancient Grain Millet-Chia Bread
  • slices of apples
  • confectioner's sugar
  • Philadelphia Cream Cheese - gluten free
  • smoked salmon, Morey's Smoked Salmon are gluten free
  • 1 tablespoon capers
  • Nuttela - gluten free
  • avocado
  • 1 banana, sliced
  • 1 hard boiled egg
Instructions
  1. Toast bread and use all the toppings the way you like it. Smoked salmon goes very well with cream cheese and capers. So with avocado and eggs; and bananas with Nutella. Yum!

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Gluten Free Grilled Chicken Panzanella Recipe

 

Gluten Free Grilled Chicken Panzanella Recipe
 
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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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Gluten Free Tomato and Kiwi Salad

 

 

Gluten Free Tomato and Kiwi Salad
 
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Gluten Free Tomato and Kiwi Salad
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 ripe kiwi, peeled and sliced
  • few heirloom tomatoes, sliced
  • ½ of English cucumber, peeled and sliced
  • ¼ of red onion, thinly sliced
  • fresh basil leaves kosher salt
  • black pepper
  • 3 tablespoons red wine vinegar
  • 5 tablespoons extra virgin olive oil
Instructions
  1. Arrange the vegetables on a platter. Garnish with fresh basil. Combine red wine vinegar, olive oil in a small bowl then season with salt and pepper. Drizzle dressing over the vegetables. Really good side dish.

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Gluten Free Turkey Chef Salad

 

 

Gluten Free Turkey Chef Salad
 
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Gluten Free Turkey Chef Salad
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • romaine lettuce leaves
  • leftover turkey from thanksgiving, shredded
  • 1 medium tomato, diced
  • feta cheese
  • 4 large eggs hard boiled, cut into bite pieces
  • broccoli
  • black pepper
  • mix shredded cheese
  • baby carrots, different colors, sliced
  • Annie's Naturals Salad Dressing - gluten free
Instructions
  1. Arrange all vegetable on a platter. Top with sliced eggs, shredded turkey, feta cheese and other cheeses. Drizzle your favorite gluten free salad dressing. Enjoy

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Gluten Free Asian Salad with Yam Noodles

 

 

 

Gluten Free Asian Salad with Yam Noodles
 
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Gluten Free Asian Salad with Yam Noodles
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 1 package yam noodles - gluten free
  • 1 bunch watercress, trimmed
  • ½ lime juiced
  • ½ cup julienne carrots
  • ½ cup edamame, boiled
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons Tamari Soy Sauce - gluten free
  • salt and pepper
  • 1 teaspoon sesame oil
  • 5 tablespoons olive oil
  • 1 or 2 green onions, sliced
  • 1 red chili, thinly sliced
  • 1 teaspoon brown sugar
  • romaine lettuce
  • sesame seeds
Instructions
  1. Boil the edamame for 5 minutes and drain. Boil the yam noodles for 3 minutes, drain and set aside to cool.
  2. Arrange romaine lettuce on a platter. In a small bowl, combine sugar, lime juice, soy sauce, sesame oil. olive oil and ginger. Add a pinch of salt then black pepper. In a separate bowl, combine carrots, watercress, green onions, edamame and red chili slices. Pour the sauce over and toss.
  3. Top lettuce with yam noodles then the salad. Garnish with sesame seeds. Yum!

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