Diet Dipping Sauce Fried Zucchini Chips gluten free Lime-Mint recipes

The gluten-free combo of ground hazelnuts and brown rice flour gives these golden chips a subtle nutty flavor and delicate crunch. I used organic Canola oil to fry these, but you could also use grapeseed oil or any organic oil suitable for high heat cooking. Choose slender, smallish zucchini squash for these chips, not huge, fat zukes.

Ingredients:

Organic Expeller-Pressed Canola oil or other high-heat cooking oil
1 cup ground hazelnut meal
1 cup sorghum flour
1/2 teaspoon fine sea salt
1/2 teaspoon organic garlic powder
4 slender, firm zucchini squash
1 large organic free-range egg, beaten

Instructions:

Heat about an inch and a half of Canola oil in a heavy bottomed skillet, over medium heat.

Meanwhile, in a shallow soup plate, whisk together the hazelnut meal, sorghum flour, sea salt and garlic powder. Set aside.

Wash and trim the zucchini squash. Evenly slice the squash on a slight diagonal to create 1/4-inch thick chips. Press and pat the slices with a paper towel and set aside.

Pour the beaten egg into a shallow bowl. Working in batches, dip each zucchini slice into the beaten egg, and allow excess to drip off. Dredge the coated slice in the gluten-free flour mixture, patting it to coat both sides.

When the oil is hot (about 325º to 350ºF), carefully place several zucchini slices into the hot oil and fry until they are golden brown on both sides. Don't overcrowd the pan- give the chips some space to sizzle and crisp up.

Use silicone-coated tongs to remove the chips, and place them on paper towels to absorb excess oil.

Note: Keep a baking sheet lined with parchment paper in a 300ºF oven (especially if you are making several batches), and keep the fried chips warm until serving.

Serve immediately with a creamy dipping sauce. See my easy dipping sauce recipe below.

Yield: Serves 4

Gluten-Free Fried Zucchini Chips with Lime-Mint Dipping Sauce 

Vegan and Dairy-Free Lime-Mint Dipping Sauce

This light and creamy lime-mint sauce brings out the fresh green taste of tender zucchini chips. And it's a snap to make, thanks to Grapeseed Oil Vegenaise. I love using Vegenaise as a super quick base for non-dairy dips and sauces. It has a lovely bright taste that is not too tangy or mustardy. And it's not too sweet. 

Ingredients:

1/2 cup Vegenaise
Juice from half a lime
1 packed tablespoon finely chopped fresh mint leaves
Sea salt and ground pepper, to taste

Instructions:

Combine the the Vegenaise, lime juice, fresh mint, sea salt and pepper. Taste test. Add more lime or mint, as you prefer.

Makes about a half cup of dairy-free dip.

Diet gluten free recipes Vegan Guacamole

This guac is as easy as uno, dos, tres. So simple. No onions. No salsa. Nothing fancy. It is clean, creamy and fresh tasting- and laced with plenty of lime.

Ingredients:

2-3 ripe organic avocados

1 garlic clove, minced

10 sweet cherry  or grape tomatoes, quartered

Juice from 1 large juicy lime, more limes for garnish, if desired

Finely chopped fresh cilantro, if desired

Instructions:

Halve and pit the avocados. Using a soup spoon, scoop out each avocado into a bowl. Grab a potato masher and smash the avocado. Add the garlic and lime juice and mix until smooth (or leave it chunky, if you prefer). Stir in the tomatoes; reserve a few for garnish on the top.

Serve immediately with gluten-free organic corn tortilla chips.

Best served fresh.

Serves 4.

Easy Vegan Guacamole Recipe with Lime

Baked Grape Tomatoes Basil Cornbread Crumbs Diet gluten free recipes

Cherry and grape tomatoes are tasty year round. A big plus for those of us longing for the juicy robust tomatoes of summer. Consider this a sneak preview of some fabulous summer eating.

Ingredients:

3 garlic cloves
2 tablespoons extra virgin olive oil
30-40 yellow and red grape or cherry tomatoes (depending on size)
1 cup gluten-free cornbread (or GF corn muffin) crumbs
2 teaspoons dried organic basil
Fine sea salt
Fresh black pepper
Fresh basil chiffonade and leaves, for garnish

Instructions:

Preheat the oven to 400ºF.

Slice a garlic clove in half and rub the cut sides on the bottom of a 9-inch glass pie plate. Drizzle a little olive oil in the bottom.

Cut the tomatoes in half. I sliced the tomatoes both ways- lengthwise and widthwise- for variation.

In a food processor, process all the garlic till minced. Dump out onto a plate. Process the cornbread (or corn muffin) until you achieve an even crumb. Add in the dried basil, sea salt. Pulse to combine. Add in the minced garlic. Pulse. Drizzle 1 tablespoon of the olive oil into the crumbs and pulse briefly to distribute.

Place half of the grape tomato halves into the pie plate, split side up. Snuggle them in.

Sprinkle with the seasoned cornbread crumbs. Top with the remaining tomato halves, cut sides down, rounded side up. Drizzle a little more olive oil over the tomatoes.

Bake for 25-30 minutes, until tender.

These beauties can be served hot from the oven, warm, or at room temperature. Garnish with fresh basil chiffonade. (Chiffonade is a fancy word for rolling up several basil leaves like a cigar and slicing crosswise.)

Serves 4.

Baked Grape Tomatoes Recipe with Basil and Cornbread Crumbs

Notes:

We served these fabulous tomatoes with spring salad greens in vinaigrette on top of split baked potatoes drizzled with extra virgin olive, and sprinkled with sea salt and ground pepper. An easy and fabulous vegan supper

gluten free Grilled Vegetable Stack Homemade Lemon Hummus recipes

Tired of the same old backyard burger? I think you will adore these lovely grilled vegetable stacks layered with a light and lemony hummus. Naturally gluten-free and vegan. (And best of all, so easy!)

Ingredients:

1 large red or purple onion, peeled, trimmed, sliced into 6 slices
2 large red bell peppers, cored, sliced into 3 pieces
2 large yellow bell peppers, cored, sliced into 3 pieces
1 large zucchini, halved, sliced lengthwise, to make 6 pieces
1 large yellow squash, halved, sliced lengthwise, to make 6 pieces
1 medium-large eggplant, trimmed, sliced into 6 pieces
6 large portobello mushroom caps, stemmed, gills removed
1/2 cup olive oil
3 tablespoons balsamic vinegar
3 cloves fresh garlic, chopped
1 teaspoon each: dried thyme, dill, parsley
Sea salt and ground pepper, to taste

For serving:

Lemon Hummus- recipe below
Fresh chopped chives

Instructions:

In a large bowl combine the onion, bell peppers, zucchini, yellow squash, eggplant, portobello mushrooms.

In a glass cup combine the olive oil, balsamic vinegar, garlic, thyme, dill and parsley. Pour the marinade over the vegetables. Season with sea salt and ground pepper, to taste. Gently toss to coat.

Cover and marinate for one hour.

Heat the grill to medium-high heat.

Place the veggies in a grill basket (or spread out the veggies on a large sheet of foil). Place on the hot grill, cover and cook until the vegetables are tender crisp, about 20-25 minutes, depending upon the size of your grill.

Remove the veggie basket/foil with vegetables to a large platter and set aside.

To serve, create a vegetable stack. Place the portobello mushroom cap on a serving plate and layer it with a spoonful of lemon hummus. Add the eggplant, peppers, zucchini and onion. Top with a dab of more hummus, if desired. Sprinkle with fresh chopped chives. Repeat for the remaining five servings.

Serves 6.

Grilled Vegetable Stack with Homemade Lemon Hummus

Lemon Hummus

Hummus is so easy to make at home- especially if you have a food processor. Five minutes prep- and you're ready to roll. Tip: Chill the can of chick peas beforehand if your kitchen pantry gets hot in summer.

Ingredients:

1 14-ounce can chilled chickpeas aka garbanzo beans, drained, reserve liquid
Juice and zest of one big fresh lemon
2 tablespoons sesame tahini or almond butter
1 clove fresh garlic, peeled, crushed
Pinch of sea salt, to taste
4 tablespoons extra virgin olive oil

Instructions:

Combine the chickpeas, lemon juice, lemon zest, tahini, garlic and sea salt in a food processor. Pulse briefly to combine.

Turn on the processor and pour in the olive oil, and a dash of the reserved liquid, and process until creamy smooth.

Scoop into a serving bowl. Cover and chill until serving.

Serve this lemony hummus layered in grilled vegetable stacks (recipe above) or as a protein-rich condiment to your favorite grilled dishes and gluten-free grains. 

Brunch Recipe Egg Bake gluten free Green Chile recipes

This puffy golden egg bake is easy (and pretty enough for brunch guests).

By Meet Karina

Roasted Green Chiles + Eggs = Fabulous

This simple egg bake recipe flirts with being a souffle. She imagines herself in an Anais Nin novel, puffy and voluptuous, trembling on a sunlit, blossom strewn table, about to be devoured by a Henry Miller style character, an unknown writer, all bluster and Brooklyn guff, with a surprising, childlike glint to his laughter.

In a Kerouac novel she imagines herself liquid, a stream of golden beats syncopated in hot opposition to the heart's rhythm, strangely, vertigo defyingly more in tune with how the stars blink- on and off- cradling her humble, unassuming beginnings in feather injected hay, spinning cool and restless past the farmhouse windows lit yellow by a single lamp on the center of a wooden kitchen table strewn with cereal coupons and finger smudged newspaper and coffee cups stained not with lipstick but with infinite tiny cracks, scenting the air with morning that rushes into this author's highway memory like a distant train whistle crooning its tug toward reckless freedom, toward shed dreams and mockingbird awakenings that mimic the familiar just to confuse you, just to keep you anchored, just to clip you from flying in your own, crazy trajectory, your one chance at what might be possible.

Then again.

Maybe she's just an egg recipe.

With attitude. 

Fresh organic free-range eggs with Omega's.

Gluten-free. Dairy-free. Easy. And fabulous.

Green Chile Egg Bake Recipe

These simple baked eggs puff like a fancy souffle. The round slice of gluten-free bread gets golden and crusty. We ate this for lunch. It would be a fabulous brunch for a family get-together. Serve with a fresh fruit salad.

Note- I've written this recipe per person- this recipe is for one 4-inch individual souffle dish. Multiply ingredients as needed.

Ingredients Per Person:

Extra virgin olive oil
2 whole roasted green chiles (canned, patted dry, is fine)
2 tablespoons soft cream cheese or vegan cream cheese
1 slice of Udi's Sandwich Bread or gluten-free bread slice
Butter or vegan buttery spread
2 organic free-range eggs
1/4 cup milk or non-dairy milk
Sea salt and pepper, to taste
Pinch chopped chives
Smoked paprika
Grated cheese or vegan shreds- optional


Instructions:

Preheat the oven to 375ºF. Rub olive oil inside each 10-ounce 4-inch porcelain souffle dish and set the dishes on a sturdy baking sheet.

If using canned green chiles, drain well and pat dry.

Cut two chiles in half and layer in the bottom of an oiled gratin dish.

Top the chiles with two tablespoons of soft cream cheese.

Using a round cookie cutter, slice a circle of Udi's bread. Butter both sides.

Place the bread slice on top of the cream cheese.

Beat the eggs with milk or non-dairy milk. Season with sea salt, ground pepper, and chopped chives.

Pour the egg mixture into the gratin dish. The bread will float.

Sprinkle the top with smoked paprika.

Option: Top with a tablespoon of shredded cheese or vegan cheese, if desired.

Drizzle with a teaspoon of olive oil.

Bake on an upper rack for 30 to 35 minutes until the eggs are firm, puffed and golden brown around the edges. A cake tester should not emerge wet- but may show melted cream cheese.

Serve immediately.

Recipe Notes:

This recipe is for a single serving. Multiply for two, four or six, as needed.

When making these for more than four people- I would not place more than four souffle dishes on a baking sheet. Use two baking sheets, and increase baking time, if necessary; rotating once for browning, if needed.

Use sturdy baking sheets- not flimsy ones. Be safe.

I made these dairy-free using organic non-GMO soy milk, vegan cream cheese, and Earth Balance. Delicious!

For dairy lovers- I used to make this recipe using butter, organic milk and cream cheese (or goat cheese). It's lovely. 

Adding shredded cheese is optional. We thought these were quite tasty without, but I understand how some folks love their cheese.

Goat or feta cheese would be a tangy alternative to mild cream cheese.

These can be prepared ahead of time, if you wish. Keep refrigerated. You'll need to bake a bit longer if quite chilled. Keep an eye on them.

Apple BREAKFAST RECIPES CAKES AND BUN RECIPES Cranberry dessert fall pie Pocket Pies recipes

By Amanda Formaro 

Growing up I wasn’t one for fruit pies, but once I hit my thirties I had a new found love for warm apple, pear and cherry desserts with a dollop of melting ice cream. The holidays wouldn’t be the same without some warm apple desserts, and when you can skip the fuss and whip something out in less than thirty minutes, it’s certainly worth trying don’t you think? These little pocket sized pies are made with fresh apples, dried cranberries and crescent rolls. Perfect for a quick after dinner treat or great as a sweet appetizer!

Rating: 5

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 8 pockets

Serving Size: 1 pocket

Calories per serving: 173 (without glaze)

Fat per serving: 8.9g

CAKES AND BUN RECIPES

Ingredients

• 1/4 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 small apple, peeled, cored and diced
• 2 tablespoons unsalted butter, melted, divided
• 1/4 cup dried cranberries
• 1 can Pillsbury crescent rolls
Glaze (optional)
• 1/2 cup gently packed powdered sugar
• 1/4 teaspoon cinnamon
• 1 tablespoon milk

Instructions

1. Preheat oven to 375 F. Line insulated baking sheet with parchment paper and set aside.
2. Mix together brown sugar, cinnamon and nutmeg.
3. Toss diced apple with ONE tablespoon of the melted butter. Set remaining butter aside.
4. Combine the buttered apples, brown sugar mixture and the dried cranberries and toss until apples and cranberries are coated well.
5. Working on the baking sheet, separate crescents into triangles. Place one heaping tablespoon of apple mixture at the wide end of each triangle. Starting at the wide end, roll the crescent up. Tuck in any filling that may have fallen out and seal the edges at both ends. Brush each pocket with remaining butter.
6. Bake for 10-12 minutes or until pockets are golden brown.
7. Combine glaze ingredients until smooth. Remove pockets from oven and cool 5 minutes on a wire rack. Drizzle with cinnamon glaze, if desired. Serve warm.

Notes 

See nutritional analysis for number with and without glaze.

cookbook Diet food blog gluten free gluten-free healthy recipes

By Rebecca J Gray

Have you recently found yourself debating taking up a gluten-free lifestyle but are confused by the array of information available on its advantages? There is a large amount of material that points to eradicating gluten as a reasonable step in an individuals balanced diet. Gluten is found in any food item containing wheat.

Five Reasons Why You Should Remove Gluten From Your Diet

1. There is data to suggest that a gluten-free diet suits the human body's digestive system more than one containing wheat for several reasons. Firstly, people cannot completely break down wheat which leaves people (including those with no technical intolerance) feeling at the very least bloated and a little unwell. Secondly, wheat often produces a spike in insulin levels which one should try to avoid.

2. A gluten-free diet is currently the sole viable route once someone receives a diagnosis for celiac disease or gluten intolerance. One may read this and think this point does not, as a non-sufferer, apply to them but this may not actually be the case. 1% of the population to is deemed to have celiac disease but the reality is that far more are simply undiagnosed. Following a gluten-free diet ensures one is not unintentionally flaring up an allergy. With some medics concluding that up to 40% of the population may be at risk for gluten sensitivity the potential gains of a gluten-free diet are worth bearing in mind.

3. It may not be just your own well-being that is helped by a diet free from gluten. It has been proposed that children who are gluten intolerant are more likely to have ADHD, autism and problems with their immune system if no changes are made to their diet.

4. The nutritional benefits of refined wheat are almost non-existent and thus, serve little purpose in a healthy diet. There is no doubt that supermarkets make massive financial gains from selling such products. Incidentally, this is also the case with commercially produced gluten-free products but there is no need to actually use these products when one is avoiding gluten.

5. A gluten-free diet can be just as exciting and varied as a diet which includes gluten. The misconception that one is restricted is not really founded. For example, rather than a standard bag of pasta one could buy quinoa or buckwheat. One may even find their food becomes more diverse without the inclusion of gluten as they become more inventive with other options available to them!

Initially, a gluten-free diet can seem quite intimidating and one may be unsure of what is ok for them to eat. Total Diet Food is a food delivery service in London that can provide a complete set of meals and snacks that cater for this diet.

Gluten Free and Recipes That Include Gluten Free Adjustments:

Flourless chocolate cake recipe - an easy gluten-free recipe

Easy Coconut layer cake recipe - Gluten-Free

Chocolate truffle cake recipe - gluten-free

Best Turkey Meatloaf with Sun-dried Tomatoes and Pecan Crust ( Gluten-Free Recipe )

Gluten-Free Irish Soda Bread Recipe (and tips on baking gluten-free)

Delicious Gluten-Free Vegan Bread Recipe - dairy-free and rice-free

Pasta with Homemade Ragu Sauce Recipes - Gluten-Free

Gluten-free: Frosted Carrot Cake Quinoa Bars Recipe

Sun Dried Tomato Focaccia Bread Recipe - Gluten-Free

Gluten-Free Zucchini Quinoa Breakfast Cake Recipe

Gluten-Free Peach Coffee Cake with Cinnamon Streusel Topping

Gluten-Free: How to make chocolate chip cookies

Italian baked stuffed shells recipe & Gluten-free

Healthy homemade gluten-free granola recipe

Easy gluten free baked macaroni and cheese recipe

Quinoa Salad with Roasted Beets, Chick Peas and Orange

Gluten free cornbread recipe with Green Chiles + Cinnamon

Maple Sweetened Almond Zucchini Mini-Muffins - gluten-free

Flourless Chocolate Cake - gluten free chocolate cake

Creamy Detox Soup Recipe with Coconut Milk

Best Gluten-Free Pancakes Recipe

The Gluten-Free Diet Cheat-Sheet: How to Go G-Free

Gluten-Free Chicken Soup for Body and Soul

Mulligatawny Soup Recipe with Jasmine Rice

Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette