Gluten Free Zucchini Bread

Really good! I love zucchini bread. This recipe is simple. I wanted to add crushed pineapple to it, but didn't have any. Next time I will.

Ingredients

2 Eggs
1/4 Cup of vegan butter, melted 
1/3 Cup of raw, organic honey
1 Cup of finely grated, organic zucchini 
1 Tbsp of vanilla
1/2 Cup of coconut flour
1 Cup of almond flour
1 Tbsp of cinnamon 
2 Tsp of baking soda
1/2 Tsp of sea salt
 1/2 Cup of golden raisins

Coconut oil cooking spray

Directions

1. Preheat oven to 350 degrees
2. Grease a glass loaf pan
3. In a bowl, combine both flours, cinnamon, baking soda, and salt
4. In another bowl, using a whisk, combine eggs, vanilla, honey, melted butter, and zucchini
5. Add the dry mixture to the wet ingredients.  Mix just until the clumps are gone
6. Pour the batter in to the greased pan and spread it out flat
7. Bake loaf for 60 minutes  or until browned and done
8. Allow to cool before serving

One Pot Creamy Tomato Pasta

This is a very easy pasta dish to make. All you need is a big pot and a some simple ingredients. It was delicious! You can use any type of pasta you want. I chose gluten free spaghetti.

Ingredients

12 Ounces of gluten free spaghetti 
4¼ Cups of organic vegetable broth
1 Can (15 ounces) of diced tomatoes, with liquid
½ Small onion, chopped
2 Tablespoons of minced garlic 
2 Tablespoons of olive oil
2 Teaspoons of dried oregano
Salt
Pepper

Directions

1. In a large pot combine all ingredients and stir together

2. Cover the pot and bring to boil

3. Reduce heat and simmer, still covered, for 20 minutes, stirring every few minutes.
4. Serve hot

Gluten Free Chicken Tenders

These were delicious! They were so tender. My husband was pleased with them as well. 

Ingredients

Chicken breasts, sliced into thick strips
2 Eggs
1 Tbsp of water
3/4 Cup of brown rice flour 
1/2 Tsp of pepper
Coconut oil

Directions

1. Add coconut oil to a pan and heat
2. In a medium bowl, whisk the eggs and water together
3. In another bowl, combine the flour and pepper and mix well
4. Dip the chicken into the eggs, then roll the chicken in flour, making sure to cover the entire piece of chicken
5. Place the chicken in the pan

6. Cook each side for about 5-10 minutes, make sure to flip when one side is golden brown 

7. Drain on a paper towel covered plate to soak up excess oil

Nutritional Yeast Dressing Recipe

This salad dressing is not bad for you and tastes like an Asian type salad dressing. It is good! 

Ingredients

2 Cups of nutritional yeast
1/3 Cup of water
1 Tablespoon of minced garlic
1/4 Cup of extra virgin olive oil
1/3 Cup of tamari
1/3 Cup of organic apple cider vinegar
Few drops of sesame oil

Directions

1. Blend together the nutritional yeast, water, garlic, olive oil, tamari, apple cider vinegar, and sesame oil 
2. Pour it into a salad bottle or jar and refrigerate

Stuffed Chicken Parmesan

Delicious and simple to make. It is gluten free because there are no breadcrumbs. You stuff the chicken with sauce, cheese, and basil. Then, you top it with more sauce, cheese, and basil. So good!! I made mine with dairy free cheese and my husband's with regular cheese.

Ingredients

Chicken breasts, butterflied
1 Cup of shredded mozzarella cheese
Pasta sauce
1-2 Cloves of diced garlic
Basil
Salt and pepper

Directions

1. Slice chicken breasts in half, keeping them in-tact, so they open like a butterfly
2. Salt and pepper the chicken and add garlic 
3. Add sauce,cheese, and basil 
4. Wrap in foil and bake at 350 for 15-20 minutes
5. Open foil pouch and add a handful of cheese to the top of the chicken
6. Continue baking with foil open for another 15 minutes or until the chicken is cooked
7. Once cooked, top with more basil

Peachy BBQ Chicken

I really enjoyed this! It was fun to make my own peach bbq sauce. I'm a big fan of chicken thighs so I thought these tasted great. I baked mine in the oven, but I think they would taste amazing on the grill.

Ingredients

2 Cups of the homemade peach BBQ sauce

1 Cup of diced peach

Chicken, Thighs, Bone-in

Peach BBQ:

2 Cups of tomato sauce
1 Cup of water
½ Cups of organic apple cider vinegar
¾ Cups of mashed peach
¼ Cups of honey
½ Tablespoons of black pepper
½ Tablespoons of onion powder
½ Tablespoons of diced garlic
1 Tablespoon of dried basil
1 Tablespoon of lemon juice 
1 Tablespoon of worcestershire sauce

Directions

1. In a medium saucepan, combine all the ingredients for the peach BBQ sauce 2. Bring mixture to a boil, reduce heat to simmer

2. Cook uncovered for an hour 
3. In a small bowl, combine peach BBQ sauce and peaches

4. If grilling, place chicken thighs in a gallon freezer bag and add BBQ sauce mixture, ensure all chicken is coated. Place in refrigerator to marinate for a least 30 minutes. Grill chicken thighs 

5. If baking, place the chicken thighs in a baking dish and cover with BBQ sauce and bake for about 45 minutes at 350 degrees

Green Bean, Chicken, and Coconut Salad

This was really good. It was simple and easy to make and both my husband and I enjoyed. I will definitely be making this again. I think it would be a great light salad dish to bring to a party.

Ingredients
1 lb Green beans trimmed, cleaned and cooked
1 lb Chicken breast cooked and shredded
1/4 Cup of toasted coconut

Jerk Dressing:
2 Jalapenos
Juice of 3 limes
1 Tsp of crushed garlic
1 Tsp of Thyme
1/2  Tbsp of honey
3 Tbsp of olive oil

Directions

1. To toast the coconut, spread coconut on a piece of tin foil and toast in a toaster oven for about a 1 minute
2. For the green beans, bring a pot of water to boil and add the green beans. Cook until they are tender
3. Cook the chicken if needed on the stove and once cooked, shred. I used already cooked shredded chicken
4. Combine the chicken, toasted coconut, and green beans in a bowl
5. Put all of the dressing ingredients in a food processor and blend together to make the jerk dressing
6. Mix the salad with the dressing

Turkey Meatloaf

I tried another gluten free/dairy free turkey meatloaf recipe. It was good. I am still searching for the perfect recipe.

Ingredients

Ground turkey
½ Cup of gluten free bread crumbs 
⅓ Cup of ketchup 
2 Tablespoons of dried parsley
½ Cup of applesauce 
½ Tsp of dried thyme
½ Tsp of salt
¼ Tsp of black pepper
½ Medium onion, minced
Grated carrots

For Topping:
½ Cup of ketchup
4 Tablespoon of brown sugar

Directions

1. Preheat the oven to 350 degrees
2. In a large bowl, combine all of the ingredients
3. Knead the mixture with your hands until everything is well mixed

4. Lightly grease a loaf pan  (I used coconut oil cooking spray)
5. Fill the loaf pan with the meat mixture
6. Mix together the topping ingredients and spoon it over the top of the meatloaf
7. Bake about 60-80 minutes

Gluten Free Baked Crab Cakes

I was very proud of myself for making gluten free crab cakes. Buying crab is expensive, it can cost up to $22, however, I made 12 for that price...if I went to a restaurant they would have charged me the same amount for only 2 crab cakes. They were delicious! I will definitely be making them again.

Ingredients

16 oz can of lump crab meat

1 Egg
1 Tbsp of mayo (I use Just Mayo)
Dried parsley 
1 Tbsp of dijon mustard 
2 Tbsp of Old Bay Seasoning

1/2 Cup of gluten free breadcrumbs (I use a little bit more)

1 Teaspoon of lemon juice

Celery, chopped

1 Teaspoon of paprika

Directions

1. Preheat the oven to 350 degrees
2. In a large bowl, combine all of the ingredients
3. Form crab mixture into cakes and place on a parchment-lined baking sheet.
4. Bake for 25 minutes or until a bit crispy

Raspberry Muffin Tops

These raspberry muffin tops were good. The tops of muffins are my favorite part! These are perfect for breakfast or for a snack. I made them gluten free and dairy free.

Ingredients

1 Cup of gluten free oat flour
¼ Cup plus 1 TB of almond meal 
1 Tsp of baking powder
2 TB of honey
1/3 Cup of almond milk mixed with lemon juice (You can use buttermilk, if you can eat dairy)
2 TB of applesauce
1 Tsp of vanilla extract
1 Egg
½ Cup of frozen raspberries, chopped

Directions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper

2. Make the milk mixture, if not using buttermilk
3. In a large bowl, mix together the oat flour, almond meal, and baking powder
4. In a separate bowl, combine the honey, buttermilk, applesauce, vanilla, and egg

5. Add the wet ingredients to the dry ingredients and combine. The batter should be slightly thick
6. Chop up the raspberries and mix them into the batter

7. Drop the mixture onto pan at least 2  inches apart and bake for 12-15 min

8. Once done baking, let them cool before transferring them to a container 

Crockpot Hawaiian BBQ Chicken

This crockpot recipe is very simple to make and it was delicious. My hubby really loved it. There definitely will be leftovers and that's ok! We can enjoy more of it, days later.

Ingredients

3 lbs of boneless skinless chicken breast
1½ Cups of unsweetened pineapple juice
½ Cup of honey BBQ sauce (I used Sweet Baby Ray's BBQ)
⅓ Cup of gluten free soy sauce
¼ Cup  of rice vinegar 
¼ Cup of organic brown sugar
2 cloves garlic, minced
1 Teaspoon of minced ginger
2 Tablespoons of sriracha
Corn tortillas

Coconut oil cooking spray

Directions

1. Spray the crock pot with cooking spray
2. Combine the pineapple juice, soy sauce, BBQ sauce, vinegar, garlic, ginger, brown sugar, and sriracha in a large bowl and whisk until well combined
3. Place the chicken breasts in the crock pot and cover with the pineapple juice mixture
4. Cover and cook on low for 7-8 hours.
5. When the chicken is fully cooked, shred in the sauce and toss

6. Let it absorb the sauce for another 30 minutes then serve