Category: Gluten Free

Gluten Free Quesadilla (10-Minute Lunch)

Gluten Free Quesadilla (10-Minute Lunch)

This gluten-free quesadilla is made with corn tortillas that contain no flour. If you aren’t gluten-sensitive, feel free to buy the corn tortillas that have flour in them if you like them better.  The GF tortillas I buy from Trader Joe’s have only corn and lime, and as such they are somewhat prone to fall apart with too much handling.

Cutting this into four wedges makes it easier to eat without falling apart.

The photo shows the quesadillas on a paper plate served with a small side of leftover roasted potatoes.

Print Recipe
 Gluten Free Quesadilla Lunch Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 minutes
Cook Time 20 seconds
Servings
person
Ingredients
Prep Time 10 minutes
Cook Time 20 seconds
Servings
person
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Put 2 tortillas side by side
  2. Using the back of a fork, mash the avocado onto one tortilla. Put some slivers of cheese on the other.
  3. Put the slices of lunch meat on top of the cheese. Put the one with the cheese and meat on it on a paper towel and heat in the microwave for 10 seconds.
  4. Arrange the leafy greens on top of the meat. Place the other tortilla on top, with the mashed avocado side down.
  5. Cut into four wedges with a knife or pizza cutter.
  6. Put a couple spoonfuls of salsa in a small glass dish, cover with a small piece of paper towel and heat in the microwave for just a few seconds.
  7. Dip the quesadilla wedge into the salsa and enjoy. Yum!
Share this Recipe
Rockin’ Red Super Smoothie

Rockin’ Red Super Smoothie

You can make this versatile super smoothie at home in less than 10 minutes.  It’s great for a light meal replacement or a post-workout recovery.

This smoothie is LOADED with super-nutrients.  I drank one after a 3-mile run and it kept me sated for about an hour.

Print Recipe
 Rockin’ Red Super Smoothie Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Course Main Dish
Prep Time 10 minutes
Servings
smoothie
Ingredients
Course Main Dish
Prep Time 10 minutes
Servings
smoothie
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Soak chia seeds in 3 T of water while you prep the smoothie.  They should soak for about 7 or 8 minutes, until they get gelatinous.
  2. Put the remaining ingredients except the ice cubes in your high-speed blender.
  3. When the chia seeds have formed a gel, add them to the blender, then add the ice cubes on top.
  4. Blend according to your blender’s instructions.
Recipe Notes
  1. If you use an apple instead of applesauce, you can use every part except the stem.  Yep, seeds and all.  Just make sure you wash the apple before using it to get rid of any remaining pesticide residue.
  2. If you use too much parsley you will taste it.  you want just enough to be beneficial (great for bad breath) so a couple of tablespoons should do it.
  3. If you have never tried spirulina, I highly recommend it.  It is a true superfood.  It doesn’t have an appealing taste all by itself, but it is perfect for smoothies.
Share this Recipe
Sweet Fruit & Veggie Smoothie

Sweet Fruit & Veggie Smoothie

Posted on by Lisa P

I experiment a lot with different combinations of ingredients in my smoothies.  The vast majority come out “good”, some come out “meh” and once in a while a combination will come out fantastic.

Of course everyone’s taste is different, and much depends on the quality of your ingredients… but I personally thought this smoothie came out fantastic. The combination of fruits and sweet veggies along with the almond butter makes this yummy smoothie one that can serve as an entire meal.

Ingredients:

2 C (or so) of red seedless grapes, washed
1 apple, cored and chopped into 4 pieces or so
2 dates, pits removed
1 carrot, scrubbed and cut into a few pieces
1 stalk celery with leaves, washed and cut into 3-4 pieces
1 large banana
1/2 inch piece of ginger, peeled and chopped
1 small piece of lime without rind (lemon works too)
1/2 C organic gluten-free rolled oats
1/3 C hemp seeds (optional)
2 big tablespoons of almond butter
1 tray of ice
1 sm carton of high protein yogurt (optional)
a little bit of water (if needed) to get it to your preferred consistency

Put everything in your Vita-Mix or Blend-Tec (or other high-powered) blender and use the instructions provided by your manufacturer to bring it up to high speed as quickly as possible. Blend on high for about 45 seconds.

Serves 2

10 Minute Farro Salad

10 Minute Farro Salad

Posted on by gch_admin

The 10 minutes is a bit misleading. It refers to the type of farro I used: Trader Joe’s 10 Minute Farro. The actual recipe takes about 30 minutes. It’s best if you let it sit for about an hour after you’ve made it just to let the flavors blend. You could chill it or leave it out at room temperature.

Ingredients:

1 bag Trader Joe’s 10 Minute Farro
1-1/2 C frozen corn
2 large carrots
1 beet
1 large sweet onion
2 stalks of celery with leaves
1 green pepper
1 jalapeño pepper
1/4 cup EVOO
6 Tbsp balsamic vinegar
Coarse salt & fresh ground pepper
1 tsp Herbs de Provence (or other favorite herb blend)
Optional: crumbled feta, avocados, or sliced olives for garnish

Instructions:

Trader Joe's 10-Minute Farro

Add the bag of farro and 2 cups of water to a pan and turn to high. When it boils turned down to simmer and cover. After 10 minutes remove from heat, add the corn on top, re-cover and let sit for five more minutes.

While farro is cooking, coarsely chop celery, carrot, onion, beet, jalapeno. Add celery and beet pieces to a large bowl. Set the rest aside.

When farro is done, drain and add to the bowl with the beets and celery.

In the same pan in which you cooked the farro, add 2 tablespoons of the oil and turn heat to medium. Sauté the pile of chopped vegetables for about five minutes, then add them to the bowl along with the rest of the oil and vinegar. Season with salt pepper and seasonings and mix well.

Farro Salad

Chill in the fridge for about an hour or so and, if desired, top with crumbled feta and olives just prior to serving. Serve with grilled chicken sausages and a side salad. Or omit the sausage and add a can of drained black beans or chickpeas for a wonderful vegetarian meal.

Farro Salad with Avocados and Sausage

EZ Slow Cooker Pork Carnitas

EZ Slow Cooker Pork Carnitas

Posted on by Lisa P

Pork Carnitas

The original version of this recipe received 733 reviews with an average 4.5 star rating on allrecipes.com.

My version of these yummy slow cooker carnitas is spicier and has a stronger Indian flavor.  You will also need to start it one day ahead but I promise you it is worth it!  You can either start it the night before and eat it the following night, or start it in the morning and eat it the following day.  Either way it needs to sit in the frig for 8-10 hours before cooking.

Here we go! Continue reading “EZ Slow Cooker Pork Carnitas” →

Roasted Turkey Thighs & Potatoes with Broccoli

Roasted Turkey Thighs & Potatoes with Broccoli

Posted on by Lisa P

Serves 2-4
Prep time: 15 minutes
Total time: 1 hr 30 minutes

This weeknight meal is so effortless, it practically makes itself! If you use very large thighs you will have leftover meat to use in another meal later in the week.

Ingredients

  • 1 package of (2) turkey thighs
  • 1-2 Tbsp steak or other rub-type seasoning blend
  • 2 baking potatoes (white or sweet)
  • 1 bunch of broccoli (or replace with green beans or zucchini or salad or whatever greens you like)
  • olive oil
  • Salt & pepper or other desired seasoning
  • Potato fixings: Butter, chives, sour cream or plain greek yogurt

Directions

  1. Preheat your oven to 375F on convection, or 400F on regular.
  2. Scrub the potatoes under running water, and wrap them in squares of tinfoil.  Puncture with a sharp knife in several places. Set aside.
  3. Remove turkey thighs from package and cut away any excess fat or loose bone materials.
  4. Put the thighs skin-side up on a cutting mat or kitchen towel. Sprinkle with the seasoning mix and lightly rub the seasoning into the turkey.
  5. Dribble some olive oil onto a small roasting pan. Place the thighs skin side down in the pan and sprinkle the exposed side with the seasoning. Lightly rub the seasoning in with your fingers.
  6. Place the pan in the oven, along with the potatoes and set a timer for 30 minutes.
  7. After 30 minutes, turn the thighs over (skin side up now) and rotate the potatoes.  Set the timer for another 30 minutes.
  8. Prep your broccoli (or other green vegetable) by trimming off the hard ends and little leaves, and cutting into mouth-sized pieces.  Put into a sauce pan with a quarter inch or so of water in it (or use a steamer), and cover.
  9. When the turkey and potatoes are done remove them from the oven and set aside.
    Put a clean towel over the turkey (not foil).
  10. Cook the broccoli about 6 minutes or until crunchy tender.
  11. Serve all! Put some butter, plain greek yogurt (or sour cream), and salt and pepper on the table for dressing the potatoes.

Photos

Step 5 – Put turkey in pan.
Raw turkey thighs with rub

Step 6 – Put turkey and potatoes in oven.
Turkey and Potatoes in the Oven

Nutrition Info

Oops, not here yet. Coming soon!