No need to prepare a separate dish for gluten-free family members or guests, when this recipe from the folks at Ancient Harvest can be enjoyed by everyone at the table. Created with mostly plant-based ingredients, this bright and tasty option is not only appetizing, but a wonderfully healthy menu addition.
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For a lot of people making gluten-free stuffing seems counter to your idea of the perfect thanksgiving side dish because it requires breadcrumbs. This recipe is going to change your thinking! Jeanette Chen from Jeanette’s Healthy Living shares this delightful light and delicious alternative. This stuffing recipe is dairy-free too, as you use olive oil in place of butter. If (and this is a big if) you have any left over, it can be made into Stuffing Muffins
Gluten-Free Dairy-Free Herbed Thanksgiving Stuffing
Ingredients
For the corn bread:
1 cup almond milk or other non-dairy milk
¾ cup medium-grind yellow cornmeal
¾ cup corn flour
¼ cup sweet rice flour
1 tablespoon organic sugar
½ teaspoon salt
3 teaspoons baking powder
2 eggs
3 tablespoons coconut oil, melted
For the stuffing dish:
1 recipe Gluten-Free Dairy-Free Cornbread (~ 6 cups), broken into bite size pieces
2 tablespoons extra virgin olive oil
1 cup chopped celery
1 cup chopped leeks or onion
10 ounces mushrooms, chopped
1 teaspoon rubbed sage
1 teaspoon dried thyme
salt and pepper to taste
½ cup vegetable broth
Directions
For the corn bread
Preheat oven to 425 degrees. In a small bowl, whisk together milk, eggs and oil. In a medium bowl, stir together cornmeal, corn flour, sweet rice flour, sugar, salt, and baking powder. Add wet ingredients to dry ingredients and whisk until combined. Pour into lightly greased 9 inch square pan. Bake for 20 minutes, or until toothpick comes out clean.
For the stuffing dish
Preheat oven to 350 degrees. Heat oil in a large skillet. Sauté celery, leeks, mushrooms, sage and thyme until vegetables are just soft, about 4-5 minutes. Season with salt and pepper. Transfer to a large bowl and toss with cornbread pieces. Add broth and toss gently. Transfer to a casserole dish and bake, covered, about 25-30 minutes until heated through.
With so many parents and children needing or choosing to eat gluten-free, Eila modified one of her go-to make-ahead brunch dishes so everyone could enjoy it. “This recipe is so good,” says Johnson. “It tastes like a cross between a blueberry muffin and bread pudding. You can assemble it the day before you want to enjoy it, or you can cook it right away and then just reheat portions if you’d like. I load ours up with slivered almonds for extra nourishment and good fats, but you can always omit the nuts if you have allergies. This is one of my children’s favorite breakfasts. I hope your family likes it as much as mine does!”
Make-Ahead {Gluten-Free} Blueberry-Almond French Toast Casserole
{10-12 servings; freezes well}
*I like Udi’s Whole Grain or Cinnamon Raisin bread, which are found in the frozen section.
Generously coat a medium {about 2.5 quart} baking dish with cooking spray or butter. Layer chunks of bread, almonds, berries and citrus zest in your baking dish. In a blender, combine eggs, milk, cinnamon and vanilla. Pour egg mixture over bread mixture. French Toast Casserole can be assembled to this point, covered and placed in fridge overnight until you’re ready to bake it, or you may bake it now. When you are ready to bake the casserole, preheat your oven to 350. Bake casserole on middle oven rack uncovered for 20 minutes, then covered for 20-25 minutes, so the top doesn’t brown too much. The casserole is fully cooked when a butter knife inserted in the center comes out clean. Serve warm with a drizzle of maple syrup.
New Canaan mom of two young children, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women and Top 10 Parenting and Homemaking Sites, teaches busy parents how to make simple, nourishing recipes for their families.
Pasta is always a favorite for Jeanette Chen of Jeanette’s Healthy Cooking, but too much of a good thing could pack on the pounds! Jeanette decided to swap out pasta with gluten-free, low-carb tofu shirataki noodles. Visually, these shirataki noodles look just like spaghetti, although their texture is a bit crunchy. One serving has just 10 calories and 3 grams carbs. You may also sub in Soba Noodles for Shirataki.
Low Carb Pasta with Asparagus Pancetta and Pine Nuts
Ingredients
2 teaspoons extra virgin olive oil
2 ounces diced uncured antibiotic-free pancetta
1 bunch asparagus, trimmed, cut into 1½” diagonal pieces
3 garlic cloves, minced
4 ounces tofu shirataki noodles, rinsed and drained
salt and freshly ground pepper, to taste
fresh grated Parmigiano-Reggiano cheese
1 tablespoon toasted pine nuts
fresh lemon wedge
Directions
Place olive oil and pancetta in saute pan and cook until pancetta crisps up; use slotted spoon to remove pancetta to a bowl; reserve.
Add asparagus and garlic to same pan and saute until asparagus is crisp and a little tender, about 3 minutes. Add shirataki noodles and toss until heated through. Season with salt and freshly ground pepper. Transfer to serving bowls. Sprinkle with cheese, pine nuts and reserved crispy pancetta. Squeeze lemon wedge over pasta. Serve.
Click here to view Jeanette’s post
This week we’re sharing a Gluten Free Kid-friendly recipe from Jeanette’s Healthy Living. “These Gluten-Free Breadcrumb Crusted Spiced Chicken Tenders are sure to please. Spices bump up the flavor in this kid favorite meal.
Now that we only have one son at home, cooking dinner has really changed. I never imagined I would only have to cook for one child. The amount of food we used to go through with the three older boys at home was a ton, not to mention the grocery bills, so we are now at the opposite end of the spectrum, with a pre-teen who eats a sliver of what his older brothers did in high school.
Our youngest is probably the pickiest eater in the family and the moodiest when it comes to meal time. If he doesn’t “feel like” eating something, convincing him that he has to can be a real challenge. So, there are days I want dinner to be a no-brainer – what kid doesn’t like chicken tenders after all.
I still want to make sure my son continues to be exposed to a variety of foods and cuisines, so when I made these chicken tenders recently, I bumped up the spices, using coriander, cumin and Spanish smoked paprika.”
Gluten-Free Spiced Chicken Tenders
Ingredients
1 pound chicken tenders or skinless, boneless chicken breast, cut into strips
1 cup gluten-free breadcrumbs (I used Aleias gluten-free Italian Bread Crumbs)
1 teaspoon garlic powder
1/2 teaspoon Spanish smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/8 teaspoon sea salt
1 large egg, lightly beaten
a few drizzles olive oil
Directions
1. Preheat oven to 425 degrees.
2. In a small bowl, mix together garlic powder, Spanish smoked paprika, coriander, cumin, black
pepper and salt. Mix 2 teaspoons of spice mix with breadcrumbs. Sprinkle a little seasoning on
chicken pieces. Dip chicken pieces in egg and then coat with spiced breadcrumbs. Lay in a
single layer on baking tray that has been lightly greased with olive oil. Bake for 10 minutes; turn
pieces over and bake another 5-8 minutes, until cooked through.
This recipe is gluten free, but if you’d prefer you can substitute all-purpose flour for the cornstarch. Our friend Katie, the Parsley Thief, used two, individual sized skillets for this recipe versus a larger baking dish, and changed the quantities to serve two {as a main course}. You could also make four smaller servings and spread the tomatoes and egg mixture among four ramekins as well. To make this as one larger casserole, which will serve 6-8 people, Katie recommends following the original recipe for ingredient quantities.
Savory Roasted Tomato & Manchego Clafoutis
Yields: 2-4 servings
Ingredients:
7 ounces cherry tomatoes
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme
3 large eggs
2 tablespoons cornstarch
sea salt + freshly ground black pepper
1/4 cup plus 2 tablespoons unsweetened coconut milk
1 ounce grated Manchego cheese
3 fresh basil leaves, cut into thin strips
1/2 tablespoon chopped flat-leaf parsley
Directions:
Preheat oven to 400˚.
In a small bowl, whisk together the olive oil, garlic, and thyme. Place the tomatoes on a sheet pan, and toss with the oil mixture to coat. Season with salt and pepper, and roast for 30 minutes, or until beginning to brown lightly. Transfer the tomatoes, along with any juices they released, to a baking dish. Reduce the oven temperature to 350˚. Add the eggs, cornstarch, coconut milk, cheese, 1/4 teaspoon salt, basil, and parsley to a mixing bowl, and whisk to combine. Pour the mixture into the baking dish, over the tomatoes. Bake for 30 minutes, or until the edges are puffed and beginning to brown. Serve warm.
Click here for a printable recipe.
Adapted from a recipe by Aran Goyoaga via Whole Living, October 2012
Lisi from Lisi Luscious Desserts shares this cake recipe that is gluten and dairy free…protein packed, and very tasty. This is a quick cake recipe, perfect for a breakfast treat or dessert!
Ingredients
3 cups blanched almond flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup grapeseed oil
1/4 cup agave nectar
3 large eggs
1 tablespoon vanilla extract
1 cup coarsely chopped dark chocolate (she suggests 73 percent – but again for kids or for sweeter flavor go semi-sweet)
1 cup (2 to 3) very ripe bananas (mashed)
Directions
Preheat oven to 350 degrees. Grease a 9 inch pan with grape seed oil and dust with almond flour – or use a parchment or foil liner. In a large bowl, combine the almond flour, baking soda, and salt. In a medium bowl whisk together the grape seed oil, agave nectar, eggs and vanilla extract. Pour the wet ingredients into the dry and gently stir to combine. Fold in the chocolate and mashed bananas and then pour into prepared pan. Bake for 33-43 minutes – but check often and try not to over bake as usual! Let the cake cool in the pan then serve.
(adapted from The Gluten Free Almond Flour Cookbook by Elana Amsterdam)
Just in time for spring, Jeanette from Jeanette’s Healthy Living has updated the classic broccoli salad by adding more vegetables – cauliflower and carrots, and using fresh grapes instead of raisins. She also lightened up and freshened up the dressing by using half non-fat Greek yogurt, raw honey (instead of white sugar) and some fresh lemon juice. Cheese is optional, but makes a nice addition for a little tanginess. A real pleaser for the whole family.
Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing Recipe
Ingredients
Salad
2 cups broccoli florets
2 cups cauliflower florets
1 cup shredded carrots
2 cups grapes, halved
1 scallion, chopped
1/3 cup roasted sunflower seeds
1/2 cup shredded rBST-free cheese, optional
Greek Yogurt Honey Dressing
1/2 cup non-fat Greek yogurt
1/2 cup low-fat mayonnaise
3 tablespoons raw honey
1 tablespoon fresh lemon juice
Directions
Combine salad ingredients in a large bowl. Mix together Greek Yogurt Honey Dressing ingredients. Pour dressing over salad and toss.
Notes: Adapted from Cooking Light
Check out the recipe on Jeanette’s Healthy Living Blog
This week we’re sharing Jeanette’s gluten-free, lighter tribute to a traditional favorite Italian American recipe. Jeanette chose Meyer Lemons for the sauce, which she feels are more fragrant than other lemons but conventional lemons will do as well. Please enjoy this seasonally-apropos lighter take on Chicken Scallopine.
Gluten-Free Chicken Scallopine with Meyer Lemon Sauce
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8
This is a lighter version of a favorite Italian American recipe.
Ingredients
3 large eggs
3 tablespoons organic milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds thin sliced antibiotic-free chicken breast cutlets
cornstarch
3-4 tablespoons olive oil
2 tablespoons organic butter
1 Meyer lemon, cut into thin slices, pits removed
1/2 cup dry white wine
juice of 1 Meyer lemon
2 cups low-sodium chicken broth fresh minced parsley
Directions
Whisk together eggs, milk, salt and pepper in a bowl. Dredge chicken breast cutlets in cornstarch. Heat oil in a large skillet over medium heat. Dip cutlets into egg batter and let excess drip back into bowl; place in skillet and cook until golden brown on both sides, about 4 minutes. Adjust heat as needed to keep cutlets from browning too quickly. Drain cutlets on paper towel lined baking sheet. Continue until all cutlets are cooked. Pour off oil and wipe pan clean with paper towel. Add butter and melt; place lemon slices in pan and cook until just golden, about 3 minutes. Remove lemon slices and set aside. Add wine and Meyer lemon juice; bring to boil and cook until reduced, about 3-4 minutes. Add chicken broth and bring to a boil; cook until reduced in half, about 5 minutes. Return chicken cutlets to pan and heat through, turning pieces over to coat with sauce. Remove to serving platter along with sauce, and sprinkle with minced parsley. Notes Adapted from Lidia’s Italian-American Kitchen
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here.
This week’s featured recipe from Jeanette Chen is using fresh fall produce that’s in season. It’s that time of year when we all crave sweet treats made with pumpkin and pumpkin spice. These pancakes were sweet enough without any honey or maple syrup on top, so Jeanette’s family enjoyed them as is. These are a great gluten free option your whole family will enjoy.
Gluten-Free Pumpkin Spice Pancakes
Ingredients
1 cup gluten free rolled oats, ground fine in a food processor
1/2 cup brown rice flour
1/2 cup tapioca starch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup non-fat Greek yogurt
3/4 cup low-fat milk
2 tablespoons lemon juice
1 teaspoon lemon zest
2 eggs
1 teaspoon vanilla
1 cup pumpkin puree
1/4 cup maple syrup
1/4 cup olive oil
1/2 cup mini chocolate chips
coconut oil
Directions
Mix together ground oats, brown rice flour, tapioca starch, baking powder, baking soda, pumpkin pie spice, cinnamon and salt in a medium bowl. In a large bowl, mix together yogurt, milk, lemon juice, lemon zest, eggs, vanilla, pumpkin puree, maple syrup and olive oil. Add dry ingredients to wet ingredients and mix until blended. Stir in chocolate chips. Let sit for 15-20 minutes so flours absorb liquid ingredients.
Melt coconut oil in cast iron skillet on medium heat. Use 1/4 cup measuring cup to scoop up batter and pour into skillet. Cook pancakes until you see bubbles form on top and bottoms are nicely browned. Flip pancakes and cook other side until browned.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently nominated for Best Health Blog by Healthline and is always looking for ways to make healthier meals for her family and friends.
See more by clicking here {http://jeanetteshealthyliving.com/2012/10/gluten-free-pumpkin-spice-pancakes-recipe.html#sthash.pcd1VFD7.dpuf}
