|Pumpkin Chicken Chili|
|Gluten Free Curry Roasted Sweet Potatoes|
|Gluten Free Brussels sprouts with toasted pecans|
|Gluten Free and Diary Free Hummus|
|Gluten Free Classic Basil Pesto with Dairy Free option|
|Gluten Free Tzatziki|
|Gluten Free Winter Squash, Leek and Coconut Milk Soup|
|Gluten Free Quinoa and Summer Veggies|
|Gluten Free Ginger, Swiss chard and Chicken Stir Fry|
Gluten free and low night shades for anti-inflammatory diet. This is a great modified chili recipe to accommodate people on an anti-inflammatory diet.
Pumpkin Chili Spice Ingredients: (combine all spices in small bowl)
1 tsp. chipotle powder
1 tsp. nutmeg
1 ½ tsp. cinnamon
1 ½ tsp. smoked paprika
½ tsp. ground ginger
2 Tbsp. olive oil
1 lb. chicken breasts (cut off fat and cut into ½'s)
1 medium onion
1 medium bell pepper
1 ½ cups chopped cabbage
pumpkin chili spice (see recipe above)
14 oz. fire roasted tomatoes
1 ½ cups chicken stock
14 oz. pumpkin puree (or 2 cups fresh pumpkin puree)
5 cloves garlic pressed
Sea salt and pepper to taste
Shredded cheddar cheese
Your favorite gluten free corn bread recipe
Place 1 Tbsp. olive oil and chicken in a large skillet, over med heat. Brown chicken on all sides so meat is cooked through: about 10 minutes. Let chicken cool and pull meat off breast. While chicken is cooling, place 1 Tbsp. olive oil and chopped onion in Dutch oven over medium heat and cook until caramelized. Add ingredients in the order given and bring to low boil, then turn heat to low and cook for 2-3 hours. You may add more fire roasted tomatoes or tomato paste if you desire a more tomato-y base. Top with fresh cilantro and shredded cheese and serve with gluten free cornbread.
This recipe is from The Splendid Table .org. With Lynne Rossetto Kasper ( I just added garlic!)
2 large sweet potatoes
2 cloves of garlic, minced 1
2 tablespoons extra virgin coconut oil
Preheat oven to 375 degrees. Peel sweet potatoes. Chop into medium sized pieces. In a medium size bowl, toss potatoes with coconut oil, garlic, sea salt and curry. Spread out on a sheet pan and bake for 20 minutes or until potatoes start to slightly caramelize. Enjoy hot or cold.
2 teaspoons butter (or use garlic butter!)
½ cup onion, chopped
5 cloves of garlic, sliced thin
1 ½ pounds Brussels sprouts, rinsed, halved and sliced in half
½ cup organic chicken or vegetable broth
1 tablespoon agave syrup
½ teaspoon sea salt
½ cup pecans, toasted and chopped
Cut off brown tips and scarred end until it is tender like the bottom ends of asparagus. Place scapes and ½ of olive oil in a food processor, pulse until chopped to small chunks. Chop nuts into small pieces. Place remaining olive oil, Parmesan, nuts, lemon juice, lemon zest, basil (Or parsley /arugula) and sea salt in food processor and blend until desired consistency. Enjoy with your favorite pasta, baguette or crackers. Enjoy!
5 garlic cloves, minced
2 15-oz cans of garbanzo beans drained and rinsed. Or 2 cups cooked homemade beans (rinse one cup of dry garbanzo beans and let soak overnight. Drain and rinse. Cover soaked beans with water, and cook in crock pot on high until tender, about 7 hours.)
2/3 cup tahini (roasted, not raw)
1/3 cup fresh lemon juice (plus lemon zest for garnish)
1/2 cup water
1/4 cup olive oil
1/2 tsp. sea salt
Chopped fresh parsley for garnish
Place all ingredients in a food processor and blend until desired consistency. Serve with toasted Pita bread. Excellent on Falafels. Enjoy!
3 cups packed tender young basil leaves
3 heaping tablespoons pine nuts, almonds or walnuts, chopped
1 ½ teaspoons coarse sea salt
½ cup extra virgin olive oil (or more for desired consistency)
5 Hood River Garlic cloves of garlic, chopped or pressed
½ cup freshly grated parmesan cheese or Dairy free Mozzarella style cheese
1 teaspoon lemon pepper
Juice and zest of 1 organic lemon
Put basil leaves and olive oil in food processor and mix. Add remaining ingredients and blend well. Use rubber spatula to blend ingredients from sides. Add more olive oil if desired. Fold into your favorite pasta, or spread on crackers and French bread. Enjoy!
Tzatziki, AKA "What to do with too many cucumbers!"
2 cups plain Greek yogurt
1 peeled cucumber finely chopped
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
Combine all ingredients in a bowl and mix together. Refrigerate before serving. Serve with toasted Pita bread, crackers, sliced carrots, cherry tomatoes, celery or peppers. Excellent on Falafels and Pita bread sandwiches. Enjoy!
1 tablespoon olive oil
2 cups each: chicken (or veggie) broth, water
1 cup coconut milk (more if desired)
1 leek, chopped
2 tablespoons each: chopped onion, garlic and fresh ginger
¾ pound each: diced winter squash and sweet potato
Heat oil in large pot over medium heat. Add onion and leek. Cook a few minutes until soft. Stir in squash, potato, and liquids. Bring to a boil, and then reduce heat and cover. Add garlic and ginger and simmer for 15 minutes, until veggies are soft. Remove from heat and add coconut milk. Serve warm. Enjoy!
Cook 1 cup quinoa while preparing veggies.
1 tablespoon olive oil
¼ cup chopped onion
5 cloves of garlic, minced
1 pound of Swiss chard, cleaned and chopped
½ pound each broccoli and green beans cleaned and chopped
1 tablespoon fresh ginger, chopped
¼ cup chopped nuts (pecans, almonds or walnuts)
2 tablespoons each soy sauce, rice vinegar and toasted sesame oil
In a large skillet, sauté onion and garlic in 1 tablespoon olive oil until soft. Add veggies, ginger and liquids. Cover and simmer for 5 minutes. You may add a tablespoon of water to steam chard leaves. Put quinoa in a large bowl and add veggies. Fold in nuts. Enjoy!
2 tablespoons olive oil
3 cups cooked chicken chopped – precooked on BBQ or oven
½ onion, diced
1 tablespoon chopped garlic
2 ½ tablespoons fresh ginger, chopped
1 bunch Swiss Chard, cleaned and chopped
¼ cup soy sauce
¼ cup rice wine vinegar
Salt and pepper to taste
In a large skillet, heat olive oil and onion over medium heat. Add garlic and ginger and combine. Add chicken, Swiss chard, rice wine vinegar and soy sauce. Continue to sauté until Swiss chard is wilted, about 5 minutes. Serve over brown rice.