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Lemon Garlic Chicken and Zucchini Noodles

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This recipe is the sixth in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!

Zucchini-Noodles-with-Lemon-Garlic-Chicken-Spinach-GF-healthy-dinner

This recipe is a concatenation of a few recipes from other food blogs. The ingredient inspiration comes from this Inspiralized dish and the flavors come from this chicken and rice recipe on MidEats. I love the combination of the two. The flavors are light and fresh – a perfect pairing for the veggies. I know it isn’t exactly (or even close to) zucchini season, but even in the winter I still enjoy cooking and eating this dinner.

If you are new to spiralizing and/or making zucchini noodles see my post here about making zucchini noodles. I go through a couple extra steps to get zucchini noodles with a great texture. It takes a little longer because you have to let the “noodles” sit and drain for a little while, but I promise the results are worth it. Plus, this is still a quick meal, even with the extra steps. You’re looking at about 30-40 minutes, with only about half of that time actually being active cooking.

In terms of healthfulness, it’s hard to beat this dinner! Lean chicken, protein packed spinach, and a few zucchinis. I top mine with a few feta cheese crumbles, but that hardly ruins a healthy meal. I can’t give any guarantees or promises that this is a kid friendly meal, but I can say that both adults in this household love eating this!

Zucchini-Noodles-with-Lemon-Garlic-Chicken-Spinach-Healthy-Gluten-Free-Weeknight-Dinner

Lemon Garlic Chicken and Zucchini Noodles

Ingredients

  • 3 zucchinis
  • 1 lb. boneless skinless chicken breast
  • 2 T + 2 t olive oil, divided
  • 3 T lemon juice (or juice from 1 lemon)
  • 3 garlic cloves, minced
  • 1 t dried oregano
  • 1 t cumin
  • 4 large hand fulls spinach
  • feta cheese for topping, optional

Directions

  1. Spiralize each of the zucchinis. Place the zucchini noodles in a stainer in the sink. Sprinkle with salt. Let sit for about 30 minutes.
  2. While the zucchini is soaking, cut the chicken into bite sized pieces. Add 2 T olive oil, lemon juice, garlic, oregano, and cumin. Stir to coat chicken. Put in the refrigerator to marinate for 15 minutes (up to overnight).
  3. After at least 15 minutes, heat a large skillet over medium high heat. Add the chicken + marinade to the skillet. Cook, stirring every few minutes, until the chicken is done and all the juices are absorbed, about 10 minutes. While the chicken is cooking use a thin towel or cheesecloth to wring out the excess liquid from the zucchini noodles (more detail on this step can be found in this post).
  4. Remove the chicken from the skillet to a plate. Add the remaining 2 t of olive oil to the skillet.Give the oil a minute or two to warm, then add the zucchini noodles to the skillet. Stir constantly for about 2 minutes, to let the noodles heat up.
  5. Add the chicken and the spinach to the skillet. Keep on the heat just long enough for the spinach to wilt.
  6. Top with feta cheese crumbles before serving, if desired.

Serve this with

  • NOTE: This skillet can be a stand alone meal. As is, the recipe is grain free and paleo. Personally, I feel lousy without whole grains in my diet, so I usually include a quinoa side dish with this meal. Feel free to serve the skillet on it’s own if that works for you!
  • Quinoa Pilaf
  • Lemon Risotto
  • Coming soon . . . quinoa patties.
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Dilled Chicken and Asparagus

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This recipe is the second in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!

I found this recipe on Taste of Home about a year ago, and I’m so happy that I did! Originally a recipe to feed two people I thought it would be a great dinner for Steve and I. Of course, we ate the entire skillet-full because it was so good.

Dilled-Chicken-And-Asparagus-Gluten-Free-Healthy-30-Minute-Dinner

Yes, this is an (almost) one pan meal. You cook the rice on it’s own, and add it to the skillet with the chicken and asparagus once it’s cooked. So, you will dirty two pans, yes. But, you don’t need to be attending to both at once since the rice just simmers covered. Of course, this would be even easier with a rice cooker!

My first modification to this recipe was to increase the amount of asparagus. In my mind a few spears apiece just wasn’t enough vegetable content for a full meal. I switch up whether I use brown rice or white rice, but I always use Better Than Bouillon instead of a bouillon cube. Those have so much salt!

I love that there is nothing fake or artificial in the sauce, but it still provides so much flavor. Chicken + Asparagus + Rice sounds a bit cliche and boring, and like it has the potential for that healthy-food-cardboard taste. The sauce and bouillon do away with any potential bland-ness.

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Best of all though, this dinner will be ready, start to finish, in 30 minutes. That’s why it is one of my top favorites for healthy weeknight dinners. Enjoy!

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Dilled Chicken and Asparagus

Recipe source: Taste of House. This version serves 4.

Ingredients

  • 1 c rice (use white rice to have this ready within 30 minutes. If you use brown, plan for extra cooking time).
  • 2 c water
  • 2 t Better Than Bouillon Chicken Base (or other type of bouillon)
  • 4 t freshly minced parsley (dried works, too)
  • 2 T lemon juice
  • 1 T olive oil
  • 1 T dill weed
  • 2 t garlic powder
  • 1 bunch asparagus, cut into 2-3 inch pieces (amounts vary by the bunch, mine are between 8 and 12 oz).
  • 1 lb. boneless, skinless chicken breasts, cut into bite sized pieces

Cooking Direction

  1. Add the rice, water, and bouillon to a saucepan. Bring to a boil. Reduce heat, cover, and let simmer for about 15 minutes, or until the rice is done (longer for brown rice).
  2. In a small mixing bowl combine the parsley, lemon juice, olive oil, dill weed, and garlic powder.
  3. Fill a large-ish skillet with about an inch of water and bring to a boil. Once boiling, add the asparagus. Cover, and let cook for 2-3 minutes. Immediately drain the asparagus and set aside.
  4. In the same skillet, add the chicken and cook at a medium high heat until the chicken is cooked through, about 3 -5 minute per side (I usually cut a piece in half to see if it’s done. Pink inside? cook more. White and opaque? ready to eat!). Let the chicken sit in the pan for another couple of minutes, burner still on, to get the golden brown crisp on the outside.
  5. Add the asparagus, rice, and sauce mixture to the skillet and stir until sauce is evenly distributed.

Gluten Free Weekly Meals (What I Ate Last Week) #22

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Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of my favorite gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

Breakfasts

First up this week is Toasted Coconut Baked Oatmeal. Whenever I have some extra coconut milk after not quite using a whole can in a recipe this is what I make! On this particular morning I topped my oatmeal with a few chocolate chips, which was a fun extra!

Gluten-Free-Coconut-Baked-Oatmeal-WIALW22

I also made The Oatmeal Artist’s Baked Pumpkin Oatmeal this week, twice actually, and was very happy with it! One time I baked in some chocolate chips and the other time I didn’t. I thoroughly enjoyed it both ways!

Baked-Pumpkin-Oatmeal-WIALW22

Lunches

As usually, lunches were strictly dinner leftovers. I always make more than I need at dinnertime so I don’t have to do more than grab a leftover container filled with my lunch the next day.

Dinners

Cauliflower Crust Pizza! I’d made one of these before and it tasted good but the crust was mush and had to be eaten with a fork. After reading through a whole bunch of different cauliflower crust recipes it seemed like the winning combination was grated, roasted, and drained cauliflower mixed with egg and cheese. I baked my crust for about 15 minutes on the first side, which was a bit too long, and then about 5 minutes on the second side. I put on my toppings – garlic and oil, mozzarella, black olives – and then cooked until the cheese melted. It was a bit more work than I had hoped, but the pizza was delicious. I will definitely make this again!

Cauliflower-Pizza-Crust-Gluten-Free-WIALW22

Speaking of cauliflower, I also made this Cauliflower Poppers Skillet recipe from iFoodReal for dinner this week. Can you tell cauliflower had been on sale at the grocery store? I served the cauliflower over some zucchini noodles, and had quinoa patties on the side for a whole grain. The quinoa patties and zucchini noodles are favorites here, so I knew we would enjoy those. I was a bit nervous about serving cauliflower as the main dish, but once we smelled it cooking we were both sold! The onion and garlic are so fragrant and flavorful. I ate the leftovers for a snack that night!

Cauliflower-Poppers-Zucchini-Noodles-Quinoa-Patties

Off the subject of cauliflower, I did make one of all time favorite dinners, Buffalo Chicken Spaghetti Squash. You’ve heard me go on about this before if you’ve read this blog before, I’m sure! It is so delicious, yet still manages to be healthy. The recipe makes lots so that you have plenty of leftovers!

Buffalo-Chicken-Spaghetti-Squash-Close

I tried a new stir-fryish recipe this week, from Minimalist Baker. I intended to make this peanut tofu exactly as written in the recipe, but I got sick, my meal plan got shifted, and I ended up preparing it on a day when I wasn’t going to be home for an hour and a half before dinner to drain tofu. So, I just dry fried it in a skillet, then added the sauce. The peanut sauce was a wonderful combination of flavors, and not too sweet like others I have tried. The kale made a great addition. I used regular white rice instead of cauliflower rice because it was just easier.

Peanut-Tofu-Kale-Rice-WIALW22

If you’ve made it this far down the post, congratulations! These weekly meal posts get long! Before I sign off I just want to share that I’ll be a little bit off my regular posting schedule this week. Instead of Monday/Thursday I have three new posts this week, so check back on Wednesday and Friday this week! Or, just subscribe to the blog for email updates, and you wont have to worry about checking back for new recipes 🙂

 

 

 

Gluten Free Weekly Meals (What I Ate Last Week) #21

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Welcome to this week’s post of Gluten Free Weekly Meals! Every week, I take photos of the gluten free recipes I make from all over the web and then share my thoughts. Throughout the week you can find pictures of what I’ve been eating on my Instagram (tastefullygf) and Twitter (@tastefullygf). Each Monday I post a list of my favorite gluten free meals from the last week. You’ll see my photos of the food, a link to the recipe, and any modifications I made. To see previous “Gluten Free Weekly Meals” posts, just use the search bar on the right side of the page. You can also find these recipes on my Pinterest boards. I hope these posts provide you with some gluten free cooking inspiration!

Breakfasts

I did a much better job photographing my breakfasts this week! First up is what is turning into my busy day breakfast. I found that on those days where I hardly have a chance to eat more than three bites of lunch this keeps me fueled until I do finally have a chance to eat another real meal. I love the Udi’s Gluten Free MultiGrain bread. The texture is great when I toast in the my toaster oven and it tastes great with some mashed avocado on top. Along with some eggs, I eat this breakfast with a few hand fulls of GF Granola I found at Aldi.

Gluten-Free-Eggs-Toast-WIALW21

I tried a new oatmeal recipe this weekend via Oh She Glows. This chocolatey oatmeal has a not so secret ingredient: sweet potato! I had an extra half of a sweet potato so I thought it was the perfect time to try out my new oatmeal recipe find. The texture of the oatmeal was not the same as usual oats so the first few bites were a bit of a surprise. The only change I would make to this recipe would be adding the cocoa powder sooner, before the liquid was boiling, so it wouldn’t clump.

Sweet-Potato-Oatmeal-WIALW21

This is a very simple, non-recipe breakfast. It’s kind of my go to breakfast and lunch when there is seriously no food in the house. Scramble egg + corn tortilla with toppings. This was Steve’s plate – if you remember from my last post I don’t really like bacon! We use pretty normal toppings for these egg breakfast wraps – cheese, hot sauce, etc.

Gluten-Free-Breakfast-Wraps-WIALW21

Dinners

I made a bunch of new things this week for the blog – one being Bacon Cheeseburger Macaroni. I said to Steve “this is our unhealthy thing for the week”, but it really wasn’t all that bad on the unhealthy chart. I used lean ground turkey and turkey bacon, brown rice pasta, tomato sauce, and a few spices for the bulk of the dish. Yes, there is cheese, a good amount of cheese, but every once a while I enjoy something cheesy! This is a one pot 30 minute dinner. Some nights you just need that, cheesy or not.

Bacon-Cheeseburger-Macaroni-Gluten-Free-WIALW-21

My other recipe for the blog this week was Taco Chili made in the crockpot. I don’t have nearly enough slow cooker recipes and this is one to add to the arsenal. The taco flavor comes from some homemade taco seasoning + taco sauce. This is one of the very few bottled, processed items I continue to buy at the grocery store. Add some of whatever heat level you like. I served this with Cilantro Lime Rice for a really flavorful combination.

Taco-Chili-Gluten-Free-WIALW21

Then there was hummus crusted chicken with zucchini noodles. The hummus crusted chicken came from a recipe on Gimme Some Oven. Instead of baking over top of summer squash I served the chicken with zucchini noodles. Try it with the garlic zucchini noodles from this recipe for a great combination!

Hummus-Crusted-Chicken-Zucchini-Noodles-WIALW21

Lastly was soup night! It was a cold, rainy weekend and I was in the mood for soup. This Green Lentil Soup with Curried Brown Butter is a favorite of mine. I love how filling this soup is, thanks to the lentils, and then wonderfully unexpected flavor from the curry powder!

Green-Lentil-Soup-WIALW21

Grain Free Chicken Parmesan with Garlic Zucchini Noodles

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A 30 minute, easy, healthy spin on chicken parmesan.

Grain-Free-Chicken-Parmesan-Zucchini-Noodles-Over

A few months ago I posted this Grain Free Crispy Chicken. Many of the recipes I post are planned and thought out before I even test them, but this one was created somewhat accidentally! I was so thrilled with the moist, juicy chicken, crispy coating, and super easy preparation that I was brimming with all sorts of recipes ideas using the delicious chicken. Chicken Parmesan was one of those ideas!

Grain-Free-Chicken-Parmesan-Zucchini-Noodles-Front

It took a few months, but I finally tried out this Chicken Parmesan and couldn’t have been happier with the results. It was so easy! I baked the chicken, then topped it with sauce and cheese and cooked it for just a few minutes more until the cheese was melted. The outside stayed crispy, which I was so happy about. Crispy chicken + smooth sauce and melty cheese is a perfect texture combination.

The real star of this meal, though, is the zucchini noodles. Garlic zucchini noodles. It is really amazing how a few cloves of garlic totally changes the the taste of zucchini noodles. I added a bit of crushed red pepper flakes, too, for a kick. Yum, yum, yum! I’m telling you, even without any chicken parmesan these noodles are amazing. Easily one of my favorite ways to eat zucchini, if not vegetables all together.

Grain-Free-Chicken-Parmesan-Garlic-Zucchini-Noodles

And, although the garlic zucchini noodles are so good on their own, when you have some with a bite of crispy, cheesy, saucy chicken parmesan it is out of this world!

My directions for zucchini noodles are a bit more involved then other spiralized vegetable recipes. I have a whole post about zucchini noodles you can read here, but let me give you the cliff notes version: Spiralize the zucchini, let the noddles sit for 20 – 30 minutes, then drain them. It’s not a lot more hands on time and the difference in consistency and quality is gigantic. If you’ve made zucchini noodles before and found a bunch of water left on your plate, or had soggy noodles, these steps will take care of that.

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As for the chicken parmesan part of the dish, it couldn’t be simpler! Just two ingredients in the crispy coating and some bake time in the oven. This is definitely going to be a recipe I make over and over! We both enjoyed it so much, it made great leftovers, and it is filling and nutritious! I hope this is enjoyed in your family as much as it is in mine!

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Grain Free Chicken Parmesan with Garlic Zucchini Noodles

For a whole post on making perfect, un-soggy, zucchini noodles click here.

Ingredients (makes 4 servings)
  • 4 boneless, skinless chicken breasts, trimmed
  • 1/2 c almond meal
  • 1/2 cup grated parmesan cheese
  • 4 zucchinis
  • 5 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes (optional)
  • 2 tsp olive oil
  • cooking spray
  • 1/2 c tomato sauce, plus extra for serving (I used plain, canned tomato sauce, but you could use any tomato/pasta sauce you enjoy)
  • 1/4 c mozzarella cheese, shredded
Directions
  1. Preheat the oven to 375° F.
  2. Cut off (and discard) both ends of the zucchini, then make your zucchini noodles using either a spiralizer, julienne peeler, or other vegetable noodle maker.
  3. Put all the noodles into a strainer, sprinkle with salt, and let sit in the sink for about 30 minutes.
  4. While the zucchini noodles are sitting, combine the almond meal and parmesan cheese in a shallow bowl.
  5. Spray each piece of chicken with cooking spray, then lay it in the bowl with the almond meal and parmesan mixture. Press each side of the chicken down, to get the coating to stick. Place the coated chicken on a baking sheet lined with aluminum foil. Repeat with the remaining pieces of chicken.
  6. Press any extra parmesan coating that is in the bowl onto the tops of the chicken pieces.
  7. Bake for 20 – 30 minutes. Thinner pieces of chicken may need less time to cook through than a thick chicken breast. When the chicken is done the outside will be golden and crispy, and the internal temperature should reach 165° F.
  8. When the chicken has about 5 minutes or so left of cooking, drain your zucchini noodles. Wrap a handful of noodles in either a paper towel, cheese cloth, or thin towel. Squeeze the noodles through the towel to get out any extra liquid (there will be lots). Repeat with all of the noodles
  9. Back to the chicken: Remove the chicken from the oven. Top each piece of chicken with 2 Tbs of tomato sauce and 1 Tbs of cheese. Place back in the oven for 5 minutes, approximately, or until the cheese is melted.
  10. Back to the noodles: heat the olive oil in a large nonstick skillet over medium heat. When the oil is warm add the garlic. Stir frequently for 1 – 2 minutes, and then add the zucchini noodles and the crushed red pepper flakes (if adding). Stir for another minute or two, until all zucchini noodles are coated with oil and heated to desired temperature.
  11. To serve, place a serving of zucchini noodles on each plate, and top with 1 piece of the chicken parmesan. Top with extra tomato sauce, if desired.

This post is linked to the Gluten Free Wednesdays Carnival! Check it out at Gluten Free Homemaker, Gluten Free Easily, and Lynn’s Kitchen Adventures!

Gluten Free Weekly Meals (What I Ate Last Week) #5

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Happy Monday, everyone! I feel kind of silly saying “happy” about a Monday, because that is just so often NOT the emotion anyone feels about a Monday. It’s sunny, not a billion degrees outside, I’m back to exercising after taking a yoga-only rest week, and the technician is here to fix our broken a/c. It’s feeling like a happy Monday to me!

Monday is usually the day I do meal planning for the week. So, today, I’ll plan and grocery shop for this coming week, but post about everything I ate last week. It’s just a food filled day for me! Well, I must say, we are some reeeaaallly good food last week. I mean, really good. Not only tasty, but healthy. It’s going to be hard to top! Enjoy these ideas and recipes, and hopefully I’ll have some ideas that are just as good for the coming week.

Monday

Monday was Memorial Day! We left home very shortly after waking up to go play ultimate frisbee. I ate some oatmeal in the car and had some granola bars in hand for snack. What a good workout the frisbee was! We had 5 players on each team (luckily, I wasn’t the only girl), and basically ran for two and a half hours. I got home starving, and ate a little bit of everything that was left in the refrigerator.

For dinner I made grilled pizza. You gotta grill something on Memorial Day, and pizza is always a special treat. I spent a good deal of time working on my gluten free pizza dough recipe, and it’s great for grilling! Although that recipe is geared towards baking the pizza on a stone, if you are familiar with the pizza grilling technique I’m sure you’ll have no problem adapting it! On this particular night I made a simple pizza with mozzarella, turkey pepperoni, and basil.

Gluten-Free-Grilled-Pizza

Tuesday

This is a little embarrassing, but I can’t remember what I had for breakfast on Tuesday! I think it was oatmeal. I mean, it must have been oatmeal, since that is my go-to breakfast. But it’s not listed in my meal plan notes and I don’t have a picture of it. I know I ate breakfast, I just have no clue what it was.

For dinner I made this Spicy Zucchini Fritatta. I’ve made this once before, and I just love this recipe. Easy. Tasty. Quick. Healthy. We sat down at the table to eat and I said “mmmmmm veggies”.  I’m still learning to eat all the vegetables I need to, and this is a great way to get in a whole bunch in one meal!

Spicy-Zucchini-Fritatta-Gluten-Free

 Wednesday

For breakfast on Wednesday I attempted a new recipe. These Cauliflower Quinoa Cakes with Eggs sounded like a great way to get some veggies and protein into my breakfast! As you can see from the picture, my cakes totally fell apart. I did cut the amount of cheese in half, and that certainly could have been the reason the recipe didn’t quite work. Luckily, with food, appearance isn’t everything. I added a bit of salt to my quinoa and eggs and it still made a nutritious breakfast.

Qunioa-Cauliflower-Eggs-Gluten-Free

I had leftover fritatta from Tuesday’s dinner for lunch. Usually I hate repeats and eating the same thing two days in a row, but the flavor + the “this is good for you” totally won me over.

Dinner was Chipotle Chicken Avocado Burgers, sweet potato fries, and corn. We had an issue with the grill, and then a scheduling issue, and didn’t end up eating until like 9pm. And by then it was way too dark to take a decent picture. I’ve made these burgers before though, and have the recipe waiting to be posted this week, so I snagged one of those photos. Check back later this week (probably Wednesday) for the recipe!

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Thursday

I had banana oatmeal for breakfast and this time I know it! I actually had an epic oatmeal fail. It looks so yummy in the picture, and in my mind it was the best oatmeal I’ve ever came up with, but in actuality it was too sweet! I didn’t finish the bowl! I’ve been trying to eat more in the mornings to fill myself up, and I thought almond butter + chocolate chips would be a great way to make my breakfast more calorie heavy. I forgot it would make it more sweetness heavy, too. I think this would have worked much better if I’d just topped the oatmeal with a few less chocolate chips. So, try these banana oatmeal topping at your own risk!

Banana-Sweetened-Oatmeal-with-Almond-Butter-Chocolate-Chips-Gluten-Free

I had the last bit of the zucchini fritatta for lunch, and was seriously starving when it came time for dinner. Luckily, I had something hearty planned, this beef stroganoff. I followed the directions almost exactly, just leaving out the mushrooms, mostly, because no one here likes them. The potato noodles were great and added a “fun” element to the dinner. I also made some steamed green beans to go along with the stroganoff.

Gluten-Free-Beef-Stroganoff

Friday

Breakfast on Friday was hashbrowns with baked eggs. I shared this recipe in a previous post, and have been adapting it to suit my cooking style, portion sizes, etc. I’ve been using a combination of sweet potato and regular potato. I cut the potatoes ahead of time, so the work in the morning is minimal. Believe it or not, this recipe is not difficult. It’s a bit of work for a busy morning, but I find it has less hands on time than even a batch of pancakes!

Baked-Eggs-with-Hashbrown-Crust

I posted a picture of a smoothie on Instagram on Friday. I have smoothies A LOT. I try not to make a smoothie a meal, actually (contrary to the food trend), but in a pinch it’s a great option. This one was banana chocolate! It’s like dessert in the middle of the day. No recipe here, I just kinda of throw stuff in the blender. It usually works!

Banana-Chocolate-Smoothie
Dinner on Friday was spaghetti squash! I am a bit obsessed with spaghetti squash right now. I get so excited when I know spaghetti squash is coming up on the menu. This was the second time I made Baked Spaghetti Squash with Sriracha and Turkey. This is spicy! I used the full amount of sriracha, but definitely second what the original poster says about omitting the hot sauce if you’re not a fan of spice! If you are a big fan of hot and spicy food then you will LOVE this! I am a spicy food lover, so this is a favorite meal of mine.

Spaghetti-Squash-Turkey-Sriracha-Gluten-Free

Saturday

On Saturday I made these coconut flour pancakes. According to Steve, who knows what real pancakes should taste like, these were the closest GF version yet! Wahoo! Looking at the ingredient list (3 bananas and 6 eggs!) I made a half batch, which yielded 14  3-4 inch pancakes. Luckily, we ate these at 10:30am, so lunch was soon! When you try these just go ahead and make a full batch. You can always save the leftovers, if there are any!

Coconut-Flour-Pancakes-Gluten-Free

For lunch on Saturday I combined two leftovers for some sweet potatoes and spicy pasta sauce. No pics, though 😦
Dinner was Zucchini Noodles with Chicken, Spinach, and Feta. I loosely used this recipe from Inspiralized, but I didn’t really measure anything (that’s where the loosely following the recipe comes in). I also marinated the chicken before cooking, which added a ton of flavor. The zucchini noodles were perfectly al dente and soaked up a lot of the flavoring from the chicken. The feta was just such a perfect flavor enhancer, too!

Zucchini-Noodles-Spinach-Chicken-Feta-Gluten-Free

Sunday

For breakfast I reheated the rest of the quinoa/cauliflower I’d made earlier in the week and cooked a few over easy eggs to go with it. Steve topped his with feta this time and said it was really good!

The rest of the day was leftovers and no pictures. Opps!

So that’s brings me to the end of the week! Lots of good recipes, so give them a try! Happy Cooking!

 

Gluten Free Weekly Meal (What I Ate Last Week) #3

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Happy Monday Everyone!

On Monday’s I share what I’ve been eating for the past week. My photos, review, and links to the recipes are all here! Just scroll through the post. This will be a quick one – it’s already 8pm and I have more to do this evening! Remember to follow me on Twitter (@tastefullygf) and Instagram (tastefullygf) for gluten free food photos and ideas all week long!

 

Monday

I started off the week with a hearty breakfast of hash browns, eggs, and bacon. The bacon was actually for my husband, not for me, and it was turkey bacon. I use the Simply Potatoes hash browns, which saves some time in the kitchen each morning.

Eggs-Hashbrowns-Bacon-Gluten-Free-Breakfast
For dinner we had Spaghetti Squash Pizza Casserole from Tessa the Domestic Diva. I don’t think that’s actually what the original recipe is called. I didn’t make a lot of modifications to this recipe. I used ground turkey instead of ground beef simply because that was on sale, and plain old turkey pepperoni, because that’s what I keep around. FYI: turkey pepperoni makes a great GF snack! In the end, this casserole was super, duper delicious. It was a bit of work, yes, but so worth while in the end. I almost always let Steve have first pick of the leftovers (we always make extra food so we can have leftovers for lunch), but I requested all of the leftovers of this casserole! It’s that good! (Sorry the picture sucks – I thought I had an even semi-decent one, but I don’t)

Spaghetti-Squash-Pizza-Casserole

Tuesday

On Tuesday morning I made our favorite “Baked Oatmeal“. I finally posted my version, after talking about it for a few weeks, so you can now find the recipe. I actually changed mine up a little bit and made a coconut version. It was nice and light and airy, perfect for a hot day.

Gluten-Free-Coconut-Baked-Oatmeal
Dinner was more homemade sushi. I mostly make philadelphia rolls with smoked salmon. I got a bag of real sushi rice at the Asian store and what a difference it makes. Probably no surprise since it is called sushi rice, after all.

Wednesday

For breakfast we had sweet potato hash with eggs. It’s a modification of this recipe from The Kitchn. I cooked the sweet potatoes on the stovetop to cut down on heat from the oven while the AC was on. I left out the sausage; the kind I like wasn’t on sale and my freezer stash was depleted.

Eggs-with-Sweet-Potato-Hash

Strangely enough, dinner was more sweet potatoes, and this time with sausage (see I’d planned to use that last pack of chicken sausage for this dinner, so I couldn’t use it for breakfast). This Sweet Potato, Sausage, and Kale Bake from Pinch of Yum is really good! This was my second time making it, and I cut the cheese sauce down to 2/3 of what the recipe calls for since there was too much the first time. I love the flavors in this dinner. They are all perfectly complimented, even all of the different textures!

Sausage-Sweet-Potato-Kale-Bake
Thursday

Breakfast on Thursday was variations of banana based stovetop oatmeal. Steve had his usual crunchy PB and chocolate chips and I had chocolate oatmeal with mint chips. It was good, and I really love this close up picture.

Chocolate-Oatmeal-Mint-Chips-Gluten-Free

For dinner we had leftovers. There were somehow a whole lot of leftovers in the refrigerator, even after eating them for lunch every day (hence the lack of pictures/descriptions of lunch food). I really don’t like when leftover become dinner, but sometimes it just has to happen.

Friday

Okay, so have you heard of those two ingredient pancakes? Banana + egg? I made those. I added some cinnamon and vanilla. The pancakes were pretty soft and squishy, but omg they tasted like french toast! AND, for just over 200 calories I got a pretty big stack of pancakes. I was full until lunch! Definitely a winner breakfast. Just google “two ingredient pancakes” and a million recipes will pop up. Then, pick one and try it!

Banana-French-Toast-Pancakes

Friday’s dinner was Cashew Chicken. I found the recipe on Rasa Malaysia. It had some unusual directions (like marinating the chicken in baking powder) but I fought my instincts to do what I wanted to do and followed the directions. I’m glad I did. This chicken totally tasted fried, and guys, I used probably 1 Tbsp of oil in the whole recipe. Oh, and I tripled the recipe. We are active people who eat a good amount of food, and stir fry is always a favorite. I really enjoyed learning more about stir frying from this recipe. I did add some chili garlic paste to my portion for some heat, but that was the only ingredient modification.

Cashew-Chicken-Gluten-Free

Saturday

I kinda of go into this calming zen state when making pancakes, so I like to make pancakes on Saturday mornings. This past Saturday it was Lemon Poppy Seed Pancakes. You might look at the picture and wonder why there are not only little black poppy seeds, but also little green bits. Well, I’ve discovered the shredded zucchini adds a TON of body to GF pancakes without a lot of weird flavor, and is way healthier and cheaper than adding a bunch more GF flour. I’m not sure if my pics were good enough for a full post for this recipe – we’ll see.

Gluten-Free-Lemon-Poppy-Seed-Pancakes

We went to a small BBQ on Saturday, so I got a night off from cooking. Everything on the grill was GF, so I grabbed a burger before the hamburger buns even came out and I was safe. It’s always a nice relief when eating out works out well.

Sunday

Breakfast was more of the sweet potato hash and eggs from Saturday.

We had a big lunch/dinner of hamburgers and corn on the cob, which I totally forgot to take a picture of. I was hungry! The recipe was from a grilling cookbook I got out of the library. The burgers were mildly seasoned and served with caramelized onions. Oh, so good! It’s Monday night as I write this, and the leftovers are already gone!

 

Tune in next Monday for another week of gluten free meals!

Loaded Mashed Potato Cakes

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Give your leftover Thanksgiving mashed potatoes a new twist with these potato cakes. They taste so good you may just be wishing you had ended up with more leftover mashed potatoes!

Does anyone else out there hate leftovers? I love making and eating good food, but there’s something about eating a reheated version the next day for lunch that I don’t enjoy. Some things are just best fresh and are never as good leftover. For me, part of my hatred of leftovers is eating the same thing two or more days in a row. It seems so boring.

When there are leftovers, and lots of them, I try to jazz them up. It turns out that you can turn almost anything into a quesadilla. Or top a pizza with it.

Today’s leftover recipe is just in time for Thanksgiving leftovers. I’ve noticed that, at least in our family, there are always Thanksgiving leftovers. And not just an extra plate or so, there is like a weeks worth of Thanksgiving food. As much as I love mashed potatoes I have no interest in eating them, with the same turkey and the same stuffing, for a week straight. Especially after the gravy has run out.

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Enter these potato cakes. Rather than being flavored by butter and gravy these little potato patties have green onions, cheese, and maybe even some bacon bits added in. Cook ’em up for a few minutes in a frying pan and you have quick snack, side, or even lunch. And don’t forget the ranch dressing for dipping!

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Loaded Mashed Potato Cakes

Ingredients
  • 2 c mashed potatoes
  • 1 egg
  • 1/4 all purpose GF flour (a rice flour or nut flour would work here, too)
  • 1/2 c green onions
  • 1/2 c shredded cheddar cheese
  • 1/4 c cooked, chopped bacon, or bacon bits
Directions
  1. In a medium bowl stir all of the ingredients together.
  2. Form patties out of the mixture, about the size of the palm of your hand. You will end up with about 10 patties.
  3. Heat a skillet over medium heat. When the skillet it hot, spray with cooking spray and then place 4 or 5 patties in the pan(however many will fit in your pan still leaving you room to flip them).
  4. Cook about 3 minutes, or until the underside is golden brown. To check done-ness, just pick up one of the patties with a spatula and peek underneath. Cook for another few minutes on the second side. Remove this first batch of potato cakes from the pan and cook in batches until all have been cooked.
  5. Serve hot or cold with ranch dressing for dipping.
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