Recipes

Lemon Zucchini Chicken

I made this up on a whim, it's very light and summery. I hope you enjoy it!

Ingredients:
Gluten-Free Noodles

1 can Tomatoes

2-3 cooked Chicken pieces

2-3 small Zucchini

1/2 Onion

2 tbsp Lemon Juice 

1 tbsp Goat Cheese (more if you like)

2 tbsp Olive Oil

Fresh Garlic, Thyme, Oregano, and Black Pepper to taste

First boil the noodles in a large pot with water until they are soft, then strain them, rinse, and set aside. To the empty pot add olive oil, garlic, thyme, oregano, black pepper, onion, and zucchini; then let it simmer until the veggies are softened. Add tomatoes, lemon juice, goat cheese, mix well until the cheese is melted, then add chicken pieces. Once all ingredients are mixed well, add noodles until they are hot. Top with fresh basil and serve. 

Garlic Aioli Dip

Japanese cucumber, baby carrots, green bell peppers, and blanched potatoes. 

I found this recipe in Cooking from the Farmers' Market, it is very easy to make and tastes great. I have served this a couple of times and it is a definite hit! Enjoy!

4 cloves garlic, coarsely chopped

Salt

2 large raw eggs

2 Tbsp fresh lemon juice

1 tsp Dijon mustard

1.5 cups of Olive Oil

Blend the garlic and 1/2tsp salt in a blender. Add raw eggs, lemon juice, and mustard and blend again.  With the motor running, slowly pour in the olive oil and blend until the mixture thickens to the consistency of mayonnaise. Cover and refrigerate until ready to serve.  

Serve with asparagus spears, green beans, carrots, radishes, eggs, toasted gluten-free French bread, snap peas, or potatoes.  To soften denser veggies make sure to blanch and cool them before serving.

http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/

Homemade Gluten-Free Bars

A dear friend of mine recently shared this recipe with me, and after testing it out, I love it! These bars are not too sweet, easy to make, and I plan on using them whenever we travel as a protein bar for breakfast or a snack. Gluten free granola bars can be pricey, and this recipe is easy to change up and add in different fruits or veggies for a wholesome snack without preservatives and tons of sugar. The sky is the limit with this basic recipe!

Gluten Free Bars


3 c. rolled gluten free oats, ground to a coarse flour 


1/2 c. sugar, xagave syrup, honey or maple syrup. 


2 tsp. baking powder


1 tsp. 
spices of your choice (cinnamon, ginger, cloves, etc.)
any other dry flavoring (cocoa, tea, coffee)



In a separate bowl, mix 
EITHER 1/4 c. ground flax seeds, whisked with 1/2 c. water, OR 2 eggs


1 and 1/2 cups fruit or veggie puree (apple, banana, carrot, spinach, squash, pumpkin, etc.)


1/4 c. oil or 1/4 c. buttermilk


2 tsp. flavor extract (vanilla, almond, mint, etc.)


Possible add-ins: 
chocolate chips, dried or chopped fruit, coconut shavings, protein powder

Combine the dry and wet mixes together, and any optional add-ins. Pour into pan (9x13" or a bit smaller) and bake at 350 degrees F for 30 minutes. Cool on a wire rack, and cut into rectangles.

Great combinations:

1 can of Libby's pumpkin pie filling with cinnamon, ginger, nutmeg, and sunflower seeds

1 and 1/2 or 2 cups pureed spinach, 2 tsp mint extract, and 1/2 cup chocolate chips (optional: slivered almonds)

Chocolate Chip Spinach Bars

Mango Salsa Recipe

1 14 oz can of diced tomatoes w/garlic flavoring

1 cup Diced frozen or fresh mango

1-2 Jalapenos

1-2 Green onions

1/4 cup Lemon juice

Ginger to taste

Black pepper (I use lots!)

Half of Cucumber

Combine all ingredients into a pot and simmer on the stove for about 30 minutes to make the flavors come together.  Serve warm or at room temperature with your favorite chips.

Amy's Fantastic Olive Garden

I used fish for this recipe, but feel free to substitute with chicken.

You will need:

1 tsp Olive Oil

1/4 c Lemon Juice

1 tsp Ground Rosemary

1 package of Gluten-Free noodles

Seasonal Veggies, chopped such as yellow bell pepper, spinach, mushroom, zucchini, garlic

Black Pepper (to taste)

Nutmeg (dash)

Rosemary (about a tsp)

Marinade fish in olive oil, lemon juice, and rosemary. Then cook in the broiler or pan fry for 7 minutes each side. Use your favorite Gluten-Free noodles and follow the directions on the package. While the noodles and fish cook, saute the veggies in olive oil, then add the cooked noodles, spices, and extra olive oil if needed. Serve with fish, noodles, and avocado.