Remoulade Sauce

My hubby and I invited my parents over for dinner to celebrate their anniversary. We decided to grill fish. I wanted some type of dipping sauce to go with my tuna steak, so I decided to make a remoulade sauce. Everyone loved it!

Ingredients

1 Cup of mayonnaise (I used egg-free Just Mayo)
2 Tablespoons of ketchup 2 Tablespoons of horseradish mustard (You can use 1 tablespoon horseradish and 1 tablespoon of ground mustard separately)
1 Tablespoon of worcestershire sauce
2 Teaspoons of paprika 
2 Cloves of minced garlic 
Salt
Pepper 
2 Teaspoons of hot sauce
1 Tablespoon of lemon juice 
Dried parsley

Directions

1. Mix everything together and serve
2. Keep refrigerated whatever isn't used

Buffalo Chicken Fettuccine

I changed the original recipe. My version is both dairy free and gluten free. I think it turned out great! It wasn't that spicy, but it definitely had a kick to it. I would definitely make this again! Feel free to make this with regular fettuccine and dairy milk.

Ingredients

2 TB of vegan butter
2 TB of gluten free flour
1 Cup of cold coconut milk 
1/2 Cup of Frank's Original Hot Sauce 
1 Tsp of worcestershire sauce
Uncooked chicken breast, diced
Gluten Free Fettuccine noodles (I used brown rice fettuccine) 
Cherry tomatoes, cut in half
Fresh basil

Directions

1. In a large skillet, melt the butter 

2. Add the flour to the pan and whisk until it turns into a light past

3. While whisking, add the milk and turn the heat up to medium high

4. Whisk constantly until liquid thickens 

5. Add the hot sauce, worcestershire sauce, and diced uncooked chicken 

6. Reduce heat to a simmer and cook the chicken, until cooked through (Depending on how thick the chicken is, this can take 20-30 minutes)

7. Cook the fettuccine according to box directions

8. Once the fettuccine is cooked, drain them and add them to the chicken and cream sauce

9. Mix well and add the cherry tomatoes, then toss together

10. Add basil on top

Paleo Meatballs, Asian Style

I want to continue making paleo recipes because they are always gluten free and dairy free. These meatballs do not contain a lot of ingredients and are simple to make. I enjoyed them with a side of duck sauce!

Ingredients

Ground turkey (You can use beef or pork)
Green onions, very thinly sliced 
2 Tsp of liquid aminos 
2 Tsp of sesame oil
1 Tsp of fish sauce
½ Tsp of grated ginger
Coconut oil

Directions

1. Preheat the oven to 350 degrees

2. Combine the turkey, green onions, liquid aminos, sesame oil, and fish sauce in a bowl and mix until everything is combined

3. Roll the meat mixture into balls and place in a pan that has melted coconut oil

4. Brown all the sides of the meatballs and then place on a baking sheet that has been lined with tin foil. Make sure the foil is sprayed with cooking spray

5. Bake the meatballs for 20 minutes to cook the insides through

Raspberry Cobbler Bars (Gluten Free, Dairy Free, & Egg Free)

These raspberry cobbler bars make the perfect healthy dessert or could even serve as a breakfast snack. Make sure to eat them warm! They are naturally sweet, so you do not have to add much sugar. They are gluten free, dairy free, and egg free. They're delicious!

Ingredients

1 1/2 Cups of gluten free oat flour 
1/2 Tsp of baking powder
1/2 Cup of applesauce 
1 1/2 Tsp of cinnamon
1/3 Cups of brown sugar 
2 Cups of fresh or frozen berries
2 Tbl of maple syrup or agave (I used maple syrup)
2 Tsp of cornstarch
1 Tsp of pure organic vanilla extract

Directions

1. Stir together the first six ingredients in a large bowl

2. Scoop half of the dough into a small, oiled glass dish or small pan and spread evenly

3. In a separate bowl, stir together the remaining ingredients and layer them into the pan

4. Then top it with the rest of the dough from the first bowl 

5. Bake for 35 minutes at 350 degrees

6. Let cool before cutting into bars

Healthy Turkey Breakfast Sausage

This turkey breakfast sausage recipe is good! My one compliant is that I didn't make them flatter. To me they looked more like meatballs, but they tasted like breakfast sausage. I wil be making these again, just flatter next time.

Ingredients

Ground turkey
1 Tsp of Sage
1 Tsp of Thyme
1 Tsp of Paprika
1 Tsp of Black Pepper
1/2 Tsp of Nutmeg

Vegan Butter

Directions

1. Mix all of the spices together in a bowl
2. Add the ground turkey to the spices and mix well with your hands
3. You can bake these for 20-30 minutes in the oven at 350 degrees, but I fried mine for a more crispier taste
4. Form balls and add them to a pan with melted butter. Press down on each ball to form a patty 

5. Cook on medium to high heat until brown on both sides and cooked through

Lemongrass Chicken

This recipe is easy to make and does not require a lot of ingredients. It is an Asian inspired recipe. My hubby and I both enjoyed it, however, our only complaint was that it will make you very thirsty. I feel like that is always the problem with Asian food. It makes you so thirsty. I did not add any extra salt to this dish. You do not need it.

Ingredients
Ground chicken
1 Tsp of olive oil
¼ Cup of chopped lemongrass
2 Cloves of garlic, minced
½-1 Tablespoon of grated ginger
2 Tsp of sriracha
2 Tablespoons of fish sauce 
1 Cucumber, sliced
Fresh cilantro, chopped

Directions

1. In a large skillet add olive oil and heat
2. Add the lemongrass, garlic and ginger to the pan, stir it altogether and let it cook for 5 minutes
3. Add the ground chicken and stir everything into the chicken. Let the chicken cook until it's almost done
4. Then add in the sriracha, fish sauce, and cumumbers. Mix well and finish cooking the chicken

Healthy Lentil Sloppy Joe Soup

This recipe was supposed to be a healthy lentil sloppy Joe. Either I did not drain the lentils well enough or I added too much water...because it was more of a sloppy Joe soup. My husband and I enjoyed it and I have a lot left over, but I will definitely have to try making this recipe again. This is a fast and easy recipe!

Ingredients

2 15-oz Cans of lentils, drained 
1 Tbsp of minced garlic
1 Tbsp of ground cumin
1 Tsp of cinnamon
3-5 Tsp of sugar 
14 oz of Tomato sauce 
1 Cup of water (I would definitely use about 1/2 cup first)
1 Tbsp of organic apple cider vinegar
2 Tbsp of gluten-free soy sauce 
1/2 Onion, dice 

2 Tsp of olive oil

Guacamole

Directions

1. Saute the onion and garlic in the olive oil 

2. Add the lentils and spices and stir

3. Then add all of the other ingredients and cook uncovered. Stir occasionally, until thick like sloppy Joe filling

Paleo Chicken Nuggets

These were delicious! They did taste like Chick- Fil- A nuggets. I am definitely making this again. I love making chicken nuggets and experimenting with the way I make them.

1. Ingredients
2. 
   
3. Chicken breasts
4. 1 to 2 Eggs
5. 1/2 Cup of coconut flour
6. 1 Tablespoon of onion powder
7. 1 Tablespoon of garlic powder
8. Pepper
9. Coconut Oil

Directions

1. Add coconut oil to a frying pan and melt

2. Cube chicken into nuggets

3. Dip the nuggets into eggs and coat well

4. Then dip them into the dry mixture and coat well

5. Fry on medium heat until cooked through, flip the nuggets when necessary 

Do not try to fry on high heat because the coconut flour will burn, fry them on medium heat

To bake the nuggets--Bake the nuggets at 400 degrees for 20-25 minutes (I would fry rather than bake to get them crispy)

 

Apple Chicken

This recipe is the simplest recipe ever! I would only make this again if I needed to make something in a hurry. It was good but nothing to rave about.

Ingredients

Boneless, skinless chicken  tenders
1 Cup of organic apple juice
1/2 Cup of water

Directions

1. Add the apple juice and water to a saucepan and bring to a boil 
2. Add the chicken tenders and allow to cook for about 15 minutes, covered
3. Flip the tenders and allow to cook another 15 minutes, covered
4. Uncover and turn down the heat, allowing to simmer until remaining liquid thickens up as a light sauce

Healthy No Bake Granola Bars

This no bake granola bars are delicious! You can add whatever add-on ingredients you want to them! I put in sunflower seeds, dried cranberries, and cinnamon sugar pumpkin seeds!

Ingredients

1 and 1/2 cups of gluten free oats 
2 tablespoons of flax seeds
2 tablespoons of sunflower seeds

2 tablespoons of pumpkin seeds
1 cup of dates, pitted
2 tablespoons of chia seeds
1/4 cup of honey f
1/4 cup of almond butter
1/2 cup of dried cranberries

Coconut Oil cooking spray

Directions

1. Line a  baking pan with aluminum foil, leaving the foil to extend up the sides

2. Lightly spray with cooking oil to prevent sticking
3. Mix together all of the ingredients, except for the dates and almond butter, in a large bowl
4. Process the dates in a food processor until they become a ball,  then add to oat mixture

5. In a small saucepan, warm the almond butter until runny, then add to oat mixture and mix well
6. Transfer the mixture to the baking pan and press down with a spatula 

7. Cover the baking pan with aluminum foil and put it in the fridge for at least 2 hours 
8. Remove the bars from the baking pan and cut into even bars.
9. Store the bars in an airtight container in the refrigerator for up to 2 weeks

Bang Bang Cauliflower

I have already made a version on Bone Fish Grill's bang bang shrimp...as bang bang chicken. Now I am making it as bang bang cauliflower. This recipe is a bit different than the bang bang chicken I made. It was really good! Fried cauliflower is so addicting! My hubby would not try it because he hates cauliflower, but he did try the bang bang sauce and liked it. I had the cauliflower on the side of grilled jerk chicken. Yum!

Ingredients

1/2 Cup of gluten free panko bread crumbs
2 Tablespoons of cornstarch
1 Egg
Cauliflower
Pepper
Garlic powder
Green onion
Coconut oil

Sauce

1/4 Cup of mayo (I used the brand Just Mayo--it's vegan)
1/4 Cup of a Sweet Chili Sauce or Siracha 
1 Tablespoon of rice vinegar

Directions

1. Slice your cauliflower florets. Mix the pepper and garlic powder into the panko breadcrumbs in a bowl

2. Set separate bowls aside with egg and cornstarch. Dip your florets one by one into the cornstarch, then dip into egg whites, and then coat with the panko

3. Place the cauliflower in a pan that with heated coconut oil 

4. Turn the cauliflower with tongs making sure all sides are browned

5. When done, place the cauliflower on top of paper towels in a bowl to remove excess oil

6. Make the sauce by mixing all of the sauce ingredients

7. Coat the fried cauliflower with the sauce

Paleo Bread

I never really had an interest of baking my own bread until I went gluten free. This bread tastes doughy and I like that. This bread is paleo friendly because it contains no gluten or dairy.

Ingredients

1/2 Cup of Coconut Flour
1 1/4 Cups of Almond Flour 
1/4 Cup of Ground Flaxseeds 
5 Eggs
4 Tablespoons of Melted Coconut Oil 
1 Tablespoon of organic Apple Cider Vinegar 
1/2  of Teaspoon Baking Soda

Directions

1. Preheat the oven to 350 degrees

2. Blend all of the dry ingredients in bowl and all of the wet ingredients in separate bowl
3. Combine wet and dry ingredients
4. Pour into the batter into a loaf pan 
5. Bake for 40 to 50 minutes 

Carrot Cake Loaf

I love loaves...cake--no. But I like carrot cake minus the nuts and cream cheese frosting. I decided for Easter to make a gluten and dairy free carrot cake loaf. My mom and grandma both love carrot cake as well. They really enjoyed this!

Ingredients

1. 2 Cups of almond flour
2. 3 Tsp of coconut flour
3. 3 Eggs
4. 2 Tbsp of coconut oil
5. 3 Tbsp raw honey 
6. 1/3 Cup of unsweetened apple sauce
7. 1/3 Cup of grated organic carrots (I used a bit more)
8. 1 Tsp of organic vanilla extract
9. 1/2 Tsp of cinnamon
10. 1 Tsp of baking soda
11. 1 Tsp of baking powder
12. 1/4 Cup of raisins  (I used a bit more)
13. Coconut oil cooking spray
14. 
    

Directions

1. Preheat the oven to 350
2. In a mixing bowl, combine all of the dry ingredients
3. Add in wet ingredients and mix well
4. Add in carrots and raisins
5. Grease a bread pan with cooking spray and pour in the batter
6. Bake for 20-25 minutes 

Quinoa Bars

I came across this recipe so I decided to try it. Quinoa flakes can be found at whole foods. I have not seen them anywhere else, but health food stores. Also maple sugar is hard to find, as well. These were a tad sweet, but I enjoyed them. I put a little blueberry jam on top too!

Ingredients

2 Cups of quinoa flakes
1/4 Cup of organic maple syrup
2 Teaspoons of natural vanilla extract
1/2 Cup of maple sugar 
2 Tablespoons of vegan melted butter
2 Large egg whites
1/4 Cup of unsweetened dried shredded coconut or chopped dates or chopped apricot (I used dated)
Cinnamon

Directions

1. Preheat oven to 250 degrees
2. In a medium bowl, combine the ingredients, except cinnamon and mix well
3. Place mixture in a greased baking pan and press flat using the back of a fork
4. Sprinkle the top with cinnamon
5. Bake for 45 minutes and remove from the oven and cut into bars
6. Return the pan to oven for 10 minutes until bars become crisp

Gluten-Free BBQ Meatloaf Muffins

These little turkey meatloaf muffins are delicious. I accidentally left them in the oven to long so they were extra crispy around the edges--which actually tasted pretty good. I would like to try this recipe again but as a meatloaf loaf. My hubby enjoyed it and that's what matters!

Ingredients

2 Teaspoons og olive oil
1 Small onion, finely chopped
2 Carrots, finely chopped
2 Celery stalks finely chopped
3 Cloves of garlic, minced
1 Teaspoon of dried oregano
1 Teaspoon of dried thyme
1 Teaspoon of dried basil
1 Teaspoon of salt
1 Teaspoon of  pepper
Ground turkey 
1 Cup of gluten-free rolled oats, ground (Use a food processor)
1 Tablespoon of Dijon mustard
1 Egg, beaten
¼ Cup + ½ cup BBQ sauce 
½ Cup of minced parsley

Coconut oil cooking soray

Directions

1. Preheat oven to 375 degrees
2. Heat the oil in a pan and add the chopped onion, carrots, celery, garlic, oregano, thyme and basil. Saute until vegetables are soft. Let cool.
3. Once the vegetables are cooled, combine them, salt, pepper, ground turkey, ground oats, mustard, beaten egg, ¼ cup of BBQ sauce and parsley in a bowl. Mix well
4. Spray a muffin tin with cooking spray. Divide meatloaf mixture among 12 muffin cups

5. Spoon a little BBQ sauce on top of each meatloaf muffin
6. Bake for 30 minutes 

Asian Lettuce Wraps

I am not a big fan of chain restuarants or eating out in general. Whenever I am forced to go to P.F. Changs, I order the same thing every time--the lettuce wraps. I made a version of their lettuce wraps last night and they turned out well!

Ingredients

1 Tablespoon of olive oil
Ground turkey or chicken (I used turkey)
2 Cloves of garlic, minced
1/4 Cup of hoisin sauce
2 Tablespoons soy sauce (I used gluten-free)
1 Tablespoon of rice wine vinegar
1 Tablespoons freshly grated ginger
2 Cans of slice water chestnuts, drained and diced
Green onions, sliced
1 Head of butter lettuce

Directions

1. Heat the olive oil in a saucepan and add ground turkey and cook until browned. Drain the excess fat
2. Stir in the garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, and ginger. Mix well

3. Stir in the chestnuts and green onions until tender
4. Spoon several tablespoons of the mixture into the center of a lettuce leaf and enjoy

Dragon Noodles

I did not think these had a "kick" to them, but my husband disagreed. We both enjoyed them very much. I modified the original recipe. It called for lo mein noodles but I used rice noodles instead to make it gluten free. This is a quick dish to make and it's also easy!

Ingredients

Package of rice noodles
2 Tbsp of butter (I used vegan butter)
1 Tbsp of crushed red pepper 
4 large eggs 
1 Tbsp of brown sugar $0.02
3 Tbsp of soy sauce (I used gluten free soy sauce)
1 Tbsp of sriracha 
Fresh cilantro 
Green onion, sliced

Instructions

1. Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions
2. Prepare the sauce in a bowl and stir together the brown sugar, soy sauce, and sriracha
3. In a large skillet or wok melt the butter and add the red pepper 

4. Whisk the eggs in the wok. Stir gently and cook through. Once the eggs are done cooking, turn off the heat

5. When the noodles are tender, drain the water and then add them to the skillet with the cooked egg

6. Add the prepared sauce and green onions

7. Turn the heat on to low and stir until everything is coated well with the sauce

8. Top it with the cilantro