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