Gluten Free Cheri

Ever since I traveled to Thailand, limes, fish sauce, and sriracha have become my staples in the kitchen.  I’m always whipping up something Thai inspired, and I fully intend to bring a truly authentic tamarind Thai dish to this blog soon! In the meantime I made this salad the other night, with what I had, and I kept it light, by keeping it more veggi-ful, than centered on noodles. (Veggi-ful? Hmm…..I’m a dork, what can I say?). I like to add tons of cilantro and extra lime juice to my personal bowl of this yummy salad. It is just so easy to make gluten free Thai food, I think I could eat Thai for the rest of my life..

I also had local fresh corn that I wanted to cook, so I took inspiration from Gwyneth Paltrow’s new Gluten Free, Dairy Free Cookbook; ‘It’s All Good’. (I will be posting more reviews on recipes from her book that I try.) This recipe, ‘Grilled Corn, Korean Style’, is super simple, but sooooo good, my husband usually doesn’t like corn but he couldn’t get enough of this stuff. Recipe below. Also if you haven’t made a personal resolve to only BBQ corn, you must! It completely changes the flavor, brings out more of it’s sweetness. So much better…

Gluten Free Thai Steak Noodle Salad

4 Tbsp Braggs Soy Seasoning

5 Tbsp gluten free Fish Sauce

3 Tbsp real Maple Syrup

Juice of 1-2 limes plus 1 extra for garnish

1 1/2 Tbsp gluten free Sriracha (or more if you like it spicy)(also most Sriracha is gluten free but it’s good to double check with the co. before you buy)

1/2 Pkg Thai Rice Noodle Stick, (thin or wide whatever you prefer)

2 Eggs

1 Striploin Steak (or whatever meat you prefer)

1 Red Pepper

2 mini cucumbers

About 6 cherry tomatoes

2 Green Onion Stalks

1 c Bean Sprouts

Cilanto Bunch

Mix the liquid ingredients all together, then cut the steak as thinly as possible into strips. Add one third of the sauce to the steak and let sit in an airtight container in the fridge for as long as possible.

Wash your veggies. Cook your rice noodles according to package directions, but slightly undercook. Strain. Slice your pepper into strips, slice cucumber into long strips, cut tomatoes in half, cut green onions into 1.5 inch strips.Saute the steak strips, over medium-high heat, then put to the side. Saute your pepper & white parts of the green onion in a wok or large pan for a minute or two then add your noodles, make a bit of a well in the centre and add the eggs, use a large wooden spoon to scramble them up a bit and mix into the noodles, add the remaining liquid sauce ingredients. Add the steak, and just before serving, add the tomatoes, cucumbers, and bean sprouts, mix, adjust sauce if needed, add more sweet, salty or sour to taste the way you want it, then add the green onions and garnish with as much cilantro as you like!

Grilled Corn, Korean Style

4 fresh ears corn

2 tbsp vegetable oil

¼ cup Veganaise, (I used Chili flavored Mayo and it had amazing kick!)

1 tbsp gochujang, or sriracha

2 tbsp lime juice

2 tbsp cilantro

Red chili flakes or chili powder

Rub corn with oil and grill over medium high heat. Turning now and then until cooked through and slightly charred, about 10 minutes.

Meanwhile whisk together the mayo, gochujang, and lime juice.

Slather the corn with the mixture and sprinkle with cilantro and chili flakes. Serve.

This is sooo easy to make! The secret is…. I make the cookies with a gluten free brownie mix, cheating I know, but in gorgeous weather who wants to spend one minute longer in the kitchen than absolutely necessary, no? Ok so the 5 minutes doesn’t include baking time…but you knew that right??? These gluten free Ice Cream Sandwiches are too good really, the cookies are crispy and gooey and perfect for holding up to some ice cream in between. I’m still trying to figure out why this is my first time making them..?? Thank goodness for summer and ice cream, and gluten free brownie mixes!

Gluten Free never looked better.

Life.Is.Good.

Are ya ready for this easy recipe?

Ok have you got your brownie mix? Now preheat your oven to 350 deg.s? Put some parchment paper on an baking tray.

Put mix in a bowl:

Make a well in the bottom of the bowl.

Add two eggs, and half a cup of oil to the well, mix it all together. Shape dough into cookies. Bake for 9-10 minutes.

ALMOST done.

Once the cookies look done, take them out and put them in the freezer for a few minutes to firm up, then use a spoon to smash some ice cream onto those babies..

Told ya it was easy….

PS: You can really be creative with these cookies, swipe peanut butter on the cookies before assembling, or add some caramel sauce for a nice ozzy affect, make minis, add m&ms, use gluten free blondie brownie mix instead, whatever ya like. My husband had his with Caramilk Ice Cream, I had Haagen-Dazs Coffee ice cream, it only has 5 ingredients, cream, skim milk, sugar, egg yolks, and coffee!

I used:

Yum!

Gluten Free 5 Ingredient Protein Pancakes

If you want something that’s fast, easy, delicious and actually keeps you full all morning long these pancakes are for you! I’m always looking for ways to add more protein to my diet, and by switching cereals and toast out for these cakes, I’m off to a good start. I really like Brown Rice Protein, it digests much better than whey, a protein delivered from cow’s milk cheese.

I also love that you can make extra pancakes, put them in a little Pyrex container and have them as a healthy power snack throughout the day.

Since we are making healthy pancakes here, swap out the maple syrup, for 1 or 2 chunks of dark chocolate,  you can mix the chocolate into the batter or just place it on top of the pancake once you’ve started to cook them.

 Add some fresh fruit and an iced coffee, perfection!

 I use:

Recipe:

2 heaping scoops  of your favorite protein powder.

1 heaping tbsp your favorite gluten free pancake mix

Stir together.

1 banana

1/4 c egg whites

3 tbsp almond milk

Whiz the above ingredients in a magic buller or blender. Slowly add to dry ingredients, add more milk if its too dry to make a thick, almost pourable texture. Add more protein if too runny. You want fairly thick pancakes. Preheat a non stick frying pan on medium low with a tsp of coconut oil. Add a scoop of batter to pan, cook as many as you want, you can store the leftover batter in the fridge. Cook until edges look cooked, then carefully flip for another minute or two.

Peach Rasberry Reeses Bar Trifle

My hubby says trifle is the best dessert in the whole world hands down. I think I agree.  When we are having guests over and I don’t know what to make, this is always what I end up making. But I love to change it up, this last time I added a couple Reeses bars to the trifle and it added a fantastic chocolate peanut butter layer. Gluten free trifle is no problem thanks to Kinnikinnik’s awesome angel food cake mix, it really tastes exactly like the angel food cake I remember…
Kinnikinnik Gluten Free Angel Food Cake Mix

Rating: ♥♥♥♥♥

You will need:

Gluten Free Angel Food Cake Mix

Vanilla Pudding, or any flavor you like

Whipping Cream

A couple of your favorite chocolate bars, skor is prob my fav that I’ve tried

Fruit, I love peaches, raspberries, mango, blueberries..

This is why parchment paper is so great for baking!

Tear up angel food cake and layer it anyway you like. Let it sit overnite for perfect moistness. I like to make individual ones too.

Want to spice up the ol’ stirfry?!,  This one will for sure-zees..We have some intense flavors here people, ginger, pepper flakes, honey, and gluten free soy sauce. The key to this receipe is LOTSA ginger as much as you like, and letting the sauce sit on the chicken for a few hours first as long as possible, gives the chicken great color and amazing flavor.  Yum!

Cashew Chicken

2-3 c boneless skinless chicken breast or thighs cut into small pieces

2-3 Peppers any color

1 medium onion

3 green onions

1/2 c cashews

Seasoning

1/3 c Braggs Soy Seasoning

3 tbsp Honey

1 tsp red pepper flakes (or less if your sensitive to heat)

4 cloves garlic cloves crushed

2 inch piece of ginger

1 tbsp oil

Get out a medium size bowl, place raw chicken in it.Wash all your veggies. Cut ginger into strips as thin as possible, add to chicken, add 1/4 soy sauce, honey, flakes, garlic, mix together so all the chicken is coated well, add more honey, soy sauce if you need to. Cover with a lid or cerane, and put in the fridge for overnight or even just a few hours so the chicken can absorb the intense flavors.

Broil the cashews on low on a baking pan for 5 minutes, watching the whole time till they just start to brown. Set aside.

Heat a pan on medium-high, add the chicken and cook thru, remove. Clean the pan or use another pan to saute the veggies briefly keep them crispy. Add the rest of the soy sauce, while cooking veggies. Add cooked chicken, stir through. Place green onions and cashews on top and serve with rice!

I made this salad with the current leftovers I had and it turned out great! It’s a beautiful, nutrient rich, vegetarian salad, that will give you tons of energy..makes for a yummy lunch or dinner.

Edaname Kale Salad (Leftover Salad)

Spinach

1 bunch Kale

2 c Yam

1 c Edaname

1 c cooked Green Beans

3 tbsp Olive Oil or Coconut Oil

4 tbsp Apple Cider Vinegar

2 tbsp Maple Syrup, to taste

Salt & Pepper

If your yam is not cooked already, slice it up into cubes and bake  at 375 for 20-25 mins. Steam the Kale for a couple of minutes to soften it up. Place a handful of spinach in a salad bowl, add the steamed Kale, add chopped up Yam pieces, edaname, beans, mix your dressing ingredients and drizzle on top, voila!

I don’t eat cereal very often, but I do love to have some homemade granola on hand to add to yogurt or snack on by itself. Its suprisingly easy to make and you can really add a lot of different ingredients depending on taste. It’s also great to know exactly whats in the granola your eating..pure simple ingredients and of course, a whole lotta love!

Add whatever you like.. I personally am nuts for coconut, yum, its a fantastic addition, and my fav nuts are almonds, you could add some ginger powder to add a real kick, hemp seeds for mega protein and magnesium, the superduper goji berry, cocao nibs, dried cherries, nutmeg, try different combinations…

My Current Recipe

2 c Gluten Free Oats

1 c chopped almonds

1 c coconut flakes

2-3  tbsp chia seeds( for extra protein, fibre and texture)

1/2 c Honey

3 tbsp coconut oil or olive oil

sprinkle of cinnamon

2 tbsp flour (I used brown rice flour)

dash of sea salt

Mix dry ingredients together, oats almonds, coconut, chia, cinnamon, flour, sea salt, then add the honey and coconut oil. Once you stir that all up, spread onto greased pan, and pop in the oven at 350 degs for 15 min.s Watch carefully that is isn’t burning at anytime. Take out of the oven stir it up and pop it back in at 280 degs for another 10-15 mins, take it out and if you like it really brown stir it up and cook for another 10 mins…Enjoy!!

Studies on raw, unpasteurized, unfiltered apple cider vinegar have shown this superfood to be very beneficial. It can promote digestion, and is high in potassium. It’s also a great digestive tract cleanser. Studies have shown that it can help regulate your blood sugar levels, thereby helping you stay slim and prevent diabetes. The acetic acid in ACV is said to balance your PH and help keep your body alkaline, which is going to mean a healthier more energetic you. It also taste great! And makes a good cleanser for your hair when you have product buildup.

I like to add it to easy homemade salad dressings like the salad below, check it out..

 Brussel Sprout Peach Salad

Feel free to mix it up a bit!

Spinach

Steamed Brussel Sprouts – chopped up a bit

Precooked Chicken Strips

Handful of Walnuts

Apricot Stilton (or whatever cheese you like, feta works great)

Cup of peaches, (keep the juice for the dressing)

Dressing:

Juice from the cup of peaches

1/4 c Apple Cider Vinegar

2-3  tbsp Olive Oil

Sprinkle of Italian Herb Mix

Salt and Pepper to taste

After trying many gluten free chocolate chip cookie recipes, I almost gave up. So many recipes I tried were not yummy. Or I would find an amazing looking cookie recipe and after reading the directions discover that you have to freeze or chill the dough for 24 hrs, not good when you just want a cookie like in 20..

My standards of what tasted like a ‘regular’ cookie became skewed so I made my husband the judge, he’s not one to be tempted by a cookie unless its amazing! This recipe is the one that my husband LOVES. They are so good!

Crispy & Chewy Gluten Free Chocolate Chip Cookie

by Chateleine (More of a chewy cookie, not really that crispy)

 ½ c cornstarch

½ c sorgum flour

¼ c brown rice flour

¼ c ground almonds

2tbsp flax meal

1tsp baking powder

½tsp baking soda

1/2tsp salt

¼ tsp xanthan gum

1 egg

⅔ packed brown sugar

1/4butter at room temp

1tsp vanilla

140g dark chocolate, coarsely chopped or 1 cup dark chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper. Whisk cornstarch with flours, almonds, flax meal, baking powder and soda, salt and xanthan gum in a large bowl. Stir in chocolate chunks. Scoop about 1 tbsp dough and roll into a ball. Place in sheet. Repeat!

Bake in centre of oven until edges are golden, 7-8 mins. Remove sheet to a rack and leave for 2 min. Cookies will look undercooked, but will continue to bake as they sit. Transfer to a rack to cool.

 **As you’ve probably noticed with GF Recipes,  following them precisely is key, and sifting the flours together is a good idea.

Rating:

Gluten Free – Yes

Healthiness – zero hearts on this one!

Easy? – As long as you have all the ingredients this is easy to make

Taste – ❤❤❤❤❤