Tag: Gluten-Free

Gluten-Free Fourth of July Feast

by in Healthy Recipes, July 1, 2016

Kick off this Fourth of July weekend with a feast of lightened-up, gluten-free versions of American classics. We’ve swapped in a creamy cashew ranch dressing for heavy mayo in our veggie-packed macaroni salad. Want super-crispy fried chicken? Go ahead and let your oven do all the work for you instead of frying it in oil. Bonus: you’ll be rewarded with less cleanup, too!

Crispy Oven-Fried Chicken
Serves 6

Ingredients:
Canola oil, for greasing
2 cups unsweetened corn flakes
6 tablespoons raw almonds
6 tablespoons sesame seeds
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
1/2 teaspoon cumin
1 teaspoon salt
3 large eggs, lightly beaten
1/2 cup unsweetened almond or cashew milk
1 cup gluten-free flour, for dredging
1 1/2 pounds skinless, boneless chicken tenders

Directions:
Preheat the oven to 425 degrees F and lightly grease a baking sheet with oil. Using a food processor, pulse together the corn flakes, almonds, sesame seeds, garlic powder, smoked paprika, chili powder, dried thyme, pepper, cumin and salt until coarsely chopped; transfer to a shallow bowl.

In a second shallow bowl, whisk together the eggs and milk. Place the flour in a third shallow bowl. Dredge the chicken in the flour, shaking off any excess, then in the egg mixture and the corn flake mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.

Per serving: Calories 346; Fat 12.2 g (Saturated 1.7 g); Cholesterol 158 mg; Sodium 532 mg; Carbohydrate 25.9 g; Fiber 2.2 g; Sugars 1.4 g; Protein 33.2 g Read more

Fattoush Salad with Grilled Chicken

by in Gluten-Free, Healthy Recipes, May 31, 2016

I’m a sucker for a pretty salad — like this Fattoush Salad with Grilled Chicken with a lemony, herb-flecked vinaigrette. Have you heard of fattoush before? If not, you’re in for a delicious treat!

The traditional fattoush salad, which originated in the Middle East, is a flavorful combination of fried or toasted pita bread mixed with fresh seasonal herbs and vegetables. Therein lies its versatility, as you can easily add your own spin of creativity with your favorite herbs, vegetables, bread and other healthy toppings.

Grilled chicken adds a boost of lean protein to my version, and for those of you like myself who can’t eat gluten, I’ve swapped the pita for gluten-free pizza crust. Mix in some crisp bell peppers and cucumbers tossed with arugula and fresh Italian parsley, and top it all off with creamy feta cheese and lemon-oregano vinaigrette for a delicious and nourishing one-bowl meal.

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The Beginner’s Guide to Gluten-Free Grocery Shopping

by in Gluten-Free, Grocery Shopping, May 24, 2016

If you’ve just starting eating gluten-free, you’ll be glad to know that navigating your local grocery store is easier than ever and, with many national chains manufacturing their own food products, prices are better than you imagine. So what’s the key to ultimate shopping success? Knowing not only where to find gluten-free foods in your supermarket, but identifying which foods are worth buying ready-to-eat and which ones you’re better off making from scratch. Read more

Pesto Change-O: 3 New Twists on the Classic Recipe for This Iconic Flavor Booster

by in Healthy Recipes, April 19, 2016

Gone are the days when pesto was just a popular Italian condiment made with six classic ingredients: basil, pine nuts, Parmesan, olive oil, garlic and salt. While there’s nothing wrong with cooking it the old-school way, there’s plenty of reason to break down pesto into its basic flavor components (herb, nut and salt), swap in some different ingredients and give your recipes a whole new twist.

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3 Ways to Use Beets

by in Healthy Recipes, March 31, 2016

We’ve taken one of the season’s favorite and healthiest veggies — antioxidant-rich beets — beyond the boiled beets Grandma used to make. Check out three new ways to get your daily dose of beets in an easy yogurt-and-granola parfait, veggie burger and main-course salad — breakfast, lunch and dinner are served!

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3 Ways to Have a Gluten-Free Easter

by in Easter, Healthy Recipes, March 24, 2016

When you’re gluten-free, any holiday — including Easter — can be a challenge. But we’ve come up with recipes that are so good that no one will even question if they’re gluten-free or not. They’ll just be asking for seconds! A make-ahead, perfect-for-brunch breakfast casserole kicks off the day, and whether you’re making ham or lamb for the big feast, easy herbed popovers and hot cross buns will deliciously round out your Easter menu.

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Baking with Beans

by in Healthy Tips, March 12, 2016

Looking for a way to make your baked goods healthier and add extra nutrients to other everyday dishes? Then you’ll want to start keeping some pulse flours in your kitchen pantry. If you search online or in specialty grocery stores, you’ll find a wide array of flours made from pulses — like green pea, white bean, chickpea, fava bean and black bean. And more and more, you can find one or two varieties (chickpea being the most common) even at mainstream groceries.

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Why Cacao Butter Should Be Your Valentine

by in Healthy Recipes, February 12, 2016

What could be more romantic than the cold-pressed oil of a cacao bean — aka cacao butter? Maybe it’s the fact that cacao butter isn’t just an essential ingredient in chocolate, but also a healthy source of Omega-6 and Omega-9 fatty acids, antioxidants and, yes, mood-stimulating serotonin. Use cacao butter to make chocolate, or for melt-in-your-mouth cookie dough truffles and sexy raspberry chocolate leather.

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Throw a Gluten-Free Game-Day Party

by in Healthy Recipes, January 31, 2016

Game-day party planning is no easy task — especially for starving football fans. Add gluten intolerance to the mix and you may just feel like throwing in the towel. But, really, there’s no need to stress. You’re just minutes away from party prowess with these good-for-you game-day snacks.

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Pomegranate, 3 Ways

by in Healthy Recipes, January 11, 2016

Popping pomegranate seeds right into your mouth, with their refreshing burst of juice, is satisfying, but these little gems also add a wonderful tartness to both savory and baked dishes. In these recipes, we use them to brighten up a turmeric-spiced pistachio pilaf, a ketchup-laced veggie burger and a warm, cinnamon-y apple crisp topped with an almond-oat crumble.

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