Posts Tagged GF

Vegan and Gluten-Free Fajita Rice Bowls with Mangoes

Vegan and Gluten-Free Fajita Rice Bowls with Mangoes

There are three things you should know about me.

1.  If given the choice, I would choose a mango over chocolate any day.
2.  Summer time reading by the pool is one of my favorite activities.
3.  Mangoes + a hot summer day = one happy Angie.

Today was overcast and rainy.  The boys and I spent the day rotating between outside and inside activities… and when dinner time came, I knew we needed a little sunshine in our food.

This is when I introduce you to Vegan and Gluten-Free Fajita Rice Bowls with Mangoes.  Hold on to your taste buds, because this dish is amazing.  Seriously.

 

Vegan and Gluten-Free Fajita Rice Bowls with Mangoes

1 onion, thinly sliced
1 tablespoon minced garlic
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon dried chile pepper
Lemon pepper to taste
1 teaspoon kosher salt
2/3 cup freshly squeezed organic orange juice
1/2 cup cilantro, chopped
1 tablespoon organic lime juice

1 organic orange bell pepper, seeded, cored, thinly sliced
1 organic green bell pepper, seeded, cored, thinly sliced
1 organic red bell pepper, seeded, cored, thinly sliced
1 semi firm mango, peeled, sliced into strips

2 cans black beans
2-4 cups cooked  rice

Saute onion and garlic in olive oil until translucent.  Add spices, juice, and peppers and cook on medium heat until peppers are soft.  Stir in the rice and beans and continue cooking until the dish has achieved desired temperature.

Scoop into bowls and stir in mangoes.

Strawberry Poppy Seed Salad

Strawberry Poppy Seed Salad

I am a salad girl.  Have you noticed?  I love fresh crisp salads topped with fruit, veggies, nuts, cheese, and a homemade dressing.  While I am pretty sure that I could survive on salads alone, I know for a fact that my kids could not.  The dressing that accompanies this salad is sweet, sweet enough for a three-year-old that recently begged me to “make this salad again.”

 

Strawberry Poppyseed Salad

  • Strawberries, mangoes, blueberries, etc.
  • Greens of your choice – we love a mixture of spinach, romaine, and green leaf lettuce.
  • Crushed nuts – almonds, walnuts, pistachios, and/or pecans are my favorite.
  • Cucumbers
  • Dried fruit –  unsweetened cranberries and coconut are some examples
  • Poppy seed dressing
  • Roasted chicken for the meat eater. (optional)
  • Feta cheese for the dairy lovers. (optional)

Wash and prepare your lettuce, berries, and cucumbers.  Toss ingredients together in a large bowl or assemble on individual plates.

Roasted Butternut Squash and Apple Spinach Salad

Roasted Butternut Squash and Apple Spinach Salad

Roasted Butternut Squash and Apple Spinach Salad

2-3 apples chopped into chunks
1 butternut squash – with seeds removed, peeled, and cut into chunks
2 Tbsp. maple syrup
1-2 Tbsp. olive
salt and pepper

feta cheese (omit for a dairy-free diet)
crushed almonds (omit for a nut-free diet)
spinach – rinsed and cut into bite sized pieces.

4 tablespoons aged balsamic vinegar
3 tablespoons olive oil
4 teaspoons mustard (sugar-free)
2 tablespoons maple syrup
1/4 teaspoon kosher salt
Fresh ground pepper

 

Preheat oven to 400 degrees.  In a glass pan, combine apples and butternut squash.  Toss squash and apples with maple syrup and olive oil.  Sprinkle with with salt and pepper.  Bake for 15-20 minutes or until the squash and apples are soft.

Meanwhile, combine balsamic vinegar, olive oil, mustard, maple syrup, salt, and pepper.  Mix until smooth.

Combine spinach, butternut squash, apples, feta cheese, and almonds.  Drizzle balsamic dressing on top and enjoy!

Romano Rice and Beans

Romano Rice and Beans

My mother-in-law gave me this recipe years ago.Easy to prepare and inexpensive, this dish greets our table on a regular basis. I usually do not have fresh parsley on hand and to substitute I sprinkle the dish with dried parsley. I hope you enjoy this dish as much as we do!

 

Romano Rice and Beans

2 cloves of garlic – minced
1 large onion – chopped
2-3 carrots – chopped
1 green pepper – chopped
1 stalk celery – chopped
1 Tbsp. olive oil
2/3 cup fresh parsley
2-3 tsp. dried basil
1 tsp. oregano leaves
3 large tomatoes – diced
1 can (or 2 cups) kidney beans
5 cups cooked wild/brown rice
Parmesan cheese – grated
Salt and pepper to taste

Drizzle oil into a large skillet.  On medium heat – combine garlic, onion, carrots, pepper, and celery.  Cook until tender.  Add parsley, basil, oregano, tomatoes, salt, pepper, and kidney beans.  Heat through.  Add brown rice and parmesan cheese.  Stir until cheese is melted.  Serve with additional cheese – if desired.

 

Omit cheese if vegan or on a dairy-free diet.

Gluten-Free Garlic Chicken Pizza

Gluten-Free Garlic Chicken Pizza

I did it.

I made gluten-free pizza and lived to tell the tale.  Skip the take-out, this pizza will rock your world.

To make your own gluten-free garlic chicken pizza, assemble the following ingredients:

  • 1/2 cup of diced tomatoes
  • 1/4 cup green onions
  • 1-2 cups all-natural cheddar cheese
  • 1 bottle of sugar-free marina sauce (about 2 cups)
  • 1 recipe of garlic chicken
  • sore bought gluten-free crust

Preheat oven to 450 degrees.  If necessary, roll out your dough onto an oiled surface.  Begin dressing your crust with a layer of marina sauce.  Sprinkle cheese, chicken, onions, and tomatoes onto the marinara sauce.  Bake the pizza until the crust is slightly browned and the cheese is bubbly.

 

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