2 pounds of organic turkey
2 large eggs 1/2 teas salt (I use pink Himalayan salt) 1/2 teas black pepper 1/2 teas onion powder (fine) 1 teas garlic powder (fine) 1 1/2 TBS dried parsley 1/4 cup onion (cute small) 3/4 gluten-free bread crumb (I like to take the store bought gluten-free breadcrumbs that are TOO course (panko -like) for my preference in meatballs. I take the entire container and run through my VitaMixer and get the perfect consistency!) Mix all of the ingredients very well. Form into palm sized balls. Should Preheat the oven to 350°. Cook meatballs for 30 minutes and golden brown.
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How do you feel when you create something that you know is really good for you? Do you just want to share it with everyone you know? Get it printed in a sandwich board and walk around in the street? O.K. Maybe that one’s going too far…but that is how I feel when I post these recipes😊
I can’t wait for you to try this one‼️😍🤩🥳😍🤩🥳😍🤩🥳 ½ bag large kale (8-10 cups) remove stems and cut into small (bite size) pieces. 1 small/medium onion diced (I used a sweet onion) 1 avocado- diced 1 large tomato- diced 1 cucumber diced (not an English cucumber, de-seeded) 1 large lemon- juiced ¼ cup extra virgin olive oil ¼ cup chopped fresh cilantro 1 teas salt 1 teas black pepper 1 teas fine garlic powder 3 TBS nutritional yeast 2 TBS ACV (apple cider vinegar) With plastic gloves on I mix the ingredients together. Massage the kale, it helps the vegetable to absorb the flavors. Chill for a little bit before serving. I am not a fan of mustard! I have never l have never used in it my cooking, so you can imagine Caesar dressing has been a bit of a trial. Through my many years (lol) I have created a bunch of good recipes for Caesar salad but this one by far is my favorite! I hope you enjoy it too!
I love this Caesar salad dressing! I feel like I could drink it lol😂 1 large garlic (or 2 small) cloves 2 fresh lemon juice= 1/4 cup 1/4 cup extra Virgin olive oil 1 teas Worcestershire sauce 1 TBS anchovy paste Salt and pepper to taste 1 ounce dried parmesan cheese. **For dairy free version…This is where the salt comes in! I have made this for my daughter and omitted the cheese! Use a food processor and mix well. ** I use a small, easy to clean, food processor for these quick recipes. BUT using a food processor that allows you to add the olive oil very slowly will give you an even creamier dressing!! I am just keeping it real and honest and showing you me in my kitchen…and when I am craving something or am pressed for time…this is how I DO IT! And the result was still astounding! Ingredients needed:
2 # chicken breast 1 jar (10-12 ounces HOT salsa) 1 medium onion ( I prefer sweet) 4-5 cups spinach ( I use organic spinach) Wild rice 1 ½ dry to be cooked 6-8 ounces shredded sharp Cheddar Raw Broccoli Garlic powder Salt Pepper 15 x 10” baking dish Who loves dinner in one dish 🙋🏻♀️ Another Chicken Bake you’ll love I loved this Mateo’s Salsa – perfectly tasty and hot for this recipe. (OF COURSE, you can use whatever level of heat you want…but the salsa is going to meld the flavors together perfectly, so choose wisely. LOL) Recipe: 350° oven for 40 - 45 minutes 1)Make wild rice - Cook Dry rice 1 -1 1/2 cups according to directions. But… Only cook for half the time!!! Make while chopping and prepping veggie sna Set aside. 2) cut 1 onion -diced 3) 4-5 Cups organic spinach -cut up to make larger leaves small 4) Sauté both olive oil Set aside 5)Clean and cut broccoli into small bites sized pieces 6)In 15x10 baking dish layer like this: Broccoli, then sautéed spinach and onions ➡️ rice ➡️ 2 cups of chicken broth ➡️ cut chicken ➡️ hot salsa ➡️ top with @cabotcheese Baked to perfection! **HINT or SUGGESTION: I like to place half the cheese on while baking, pull the dish out at 30 minutes and place the rest of the cheese! Gives you a gooey cheesy dish! 1 ½ cup almond flour
3 TBS Cacao powder ¼ cup Amaranth flour 1 TBS Psyllium Husk powder ½ teas salt ½ teas baling soda 1 teas baling powder ¼ cup Pyure (or you can use Swerve, stevia monk fruit, or cane sugar) Mix well ½ cup date syrup (by D’Vash) 2 large eggs at room temp 1 teas vanilla ½ coconut oil Preheat oven for 350° Take coconut oil and place in microwave for 15-20 seconds. Add the last four ingredients into the dry. Mix well. Place into 8” round cake pan. Bake for 30 minutes. ** Optional a) drizzle date syrup on top and serve or b) top with whipped topping 1/2 cup avocado oil
1/4 cup rice vinegar 2 tablespoons mild or sweet miso (I used white miso) 1/2 tablespoon sesame oil 4-5 medium carrots, roughly chopped 2 inch long piece fresh ginger, cut into coins 2 garlic cloves (the recipe CAN stand on its own without the garlic BUT WE ENJOY the addition of if! So up to you!) 2 TBS (depending on the level of sweetness of your carrots) Turbinado sugar ***Note I like to mix it up a little bit and use powdered stevia, monk fruit, or swerve. As always you can add salt & pepper to taste. I did NOT😊 Mix well in food processor and ENJOY! If I close my eyes, I am eating the coveted ginger dressing at our favorite Japanese restaurant which is also the only restaurant I can find locally that makes theirs gluten free! Gluten-free tabouli (or Tabbuleh) made with tri-colored quinoa (follow the directions on the package to cook quinoa. Set aside and allow it to cool.)
1 large cuc’s - cut into smaller cubes 4 cups organic Italian parsley (when they have been chopped finely-it should equal about 2 cups) 1 large sweet onion- diced 3 cloves of garlic minced 2 lemons or 4 TBS 4 cups of cooked tri-colored quinoa. I started off with 1/3 cup of fresh lemon juice. Let it marinate for about an hour. Then I added a bit more lemon juice for my taste! 2 medium tomatoes - cubes 1/4 cup EVOO 1 TBS Himalayan salt Chill for at least a half hour before serving. **Note I like to add extra lemon to mine. ***A FUN twist my family enjoys is to sometimes add Feta cheese to this salad. 1 cup of softened (I like to use salted in this recipe) butter
1 1/2 cups sugar 1 TBS vanilla 3 room temperature eggs IN sperate bowl: 1/2 cup cacao powder (I use viva naturals brand) 1/4 cup unsweetened cocoa powder 1 cup 1 to 1 GF All Purpose flour (If I use GF AP 1:1 flour I like bob redmill, I prefer to use my own mixture. See “All Purpose Flour”) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup 53% Cacao dark chocolate morsels chips (I used nestle tollhouse) 1 cup milk chocolate chips (nestle tollhouse) Preheat oven to 350° Lightly spread butter (or spray) on 9 x 3 baking dish. In mixing bowl: add softened butter and sugar. Mix well. Then add vanilla and one egg at a time. mix. Mix in the remaining “dry ingredients” Blend well. Then add the chips! Bake for 45 minutes! Cool completely before trying to cut!!! Cool completely before trying to cut!!! Top with your favorite whip cream or even glaze...or naked WORKS TOO :) Enjoy!!!! |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |