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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

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Gluten Free Weekly Meals (What I Ate Last Week) #20

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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!

Hey Everyone! It’s been a while since I did one of these posts. I have some new, cool gluten free dinner links to share with you, but my breakfasts are just going to be links today. See, now that it is fall and the days are getting shorter I am eating breakfast when it is dark. My pitch black breakfast photos just haven’t been blog worthy, or even Instagram worthy. Just click the links for pictures of each of the breakfasts!

Honestly, breakfasts have been pretty boring lately. I make baked oatmeal the night before (either this recipe or this one), add the oats in the morning and then bake it. Sometimes we have bacon and eggs. When I’m really tired and haven’t planned breakfast has been cereal or gluten free granola. Weekend breakfasts have been more exciting things like Banana Pancakes.

One interesting breakfast we had this week was this Sweet Potato Hash with Avocado Sauce from Cookin Canuk. My sister in law sent me the recipe a couple weeks ago, and I happened to have a half of a ziploc bag of black beans sitting in the refrigerator needing to be used. This seemed like a great use! I made a half recipe of the hash. It was filling. On it’s own it had a mild flavor, so the avocado sauce was a welcome addition. I think I added more than the 1 T suggested per serving. Oh well! The breakfast was good, but more work than I usually put into even weekend breakfast so I won’t be making it on a regular basis, but will definitely keep the recipe tucked away for the future!

Onto the dinners (which inevitably become lunches, too).
 

When fall hit and winter squash prices came down about 20 cents a pound one of the first things I made was this Butternut Squash Chipotle Chili from Cookie + Kate. It was the first recipe ever I’d made from her blog, and I was so pleased. Flavorful, filling, not overly spicy, this was a great chili recipe. What I especially loved about this was that it was so weeknight friendly. A bit of prep work was involved but then there was an inactive hour while the chili cooked. This will definitely be made again soon!

Butternut-Squash-Chipotle-Chile-WIALW20

Another fall-ish meal was this Thai Sweet Potato & Carrot Soup from the Wanderlust Kitchen. Now, get this: Steve hates creamy soups. When I spooned out his totally smooth soup into his bowl he was asking me if I had happened to save any before I pureed it with my immersion blender. Well, he tried it, and loved it. He ate three bowls! We went shopping at Target and Kohls, and he had more for snack when we got home. Yay for a winning creamy soup! If you’re wondering, like I was, this doesn’t taste like carrots. It’s sweet, with a bit of spicy fromt he red curry paste. We added lime juice to our bowls and didn’t notice a difference in flavor, but enjoyed both peanuts and cilantro for garnish.

Sweet-Potato-Carrot-Thai-Soup-WIALW20

Then there was the carrot noodles and meatballs that I loved (technically called Carrot Ginger Meatballs), from Plaid and Paleo. I actually saw this recipe via The Paleo Partridge on Instagram and it looked so good. I made the meatballs and carrot noodle exactly as written in the recipe, but added a szechuan sauce. I just felt like meatballs needed a sauce! Well yum. These were really good with the sauce but had tons of flavor ever without the sauce!! I’m not usually a big fan of carrots, but these meatballs and noodles were so good I was chowing down!

Ginger-Carrot-Meatballs-WIALW20

The other week, when it was still in the 80s (as opposed the the 70s we are having this week) I was grilling and made Basil Lime Chicken. I cannot tell you how long I had this recipe pinned before making it! Probably at least two years. Well, I have tons of basil in the garden and need to use some up, and figured it was finally time to try this. The only change I made to the recipe was adding less oil to the marinade (which I do with almost all marinades) and grilling the chicken as kebabs. It was so so. I mean, good food, but not out of this world good. I guess some recipes just have to be that way (or the great ones wouldn’t seem so great). I made roasted broccoli and grilled zucchini to go with the kebabs.

Chicken-Skewers-Pesto-Roasted-Broccoli-WIALW20

Finally, to end on a silly note, here is a picture I took from dinner a few nights ago. The quiche I made ended up soggy, but I won the game of Agricola!

Quiche-Agricola-WIALW20

 

Happy Labor Day!

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I’m interrupting my regular blog programming to wish you all a Happy Labor Day!

I’m most likely going to be kicking back at the beach today, enjoying my first day of paid vacation with my new job! Yay yay!

If you’re looking for some gluten free cook out recipes, check out this grilling recipe round up I posted earlier this summer.

Grilling Recipes

If you’re going for a more lazy holiday here are some super easy recipes to get your cooking fix without much effort:

Vanilla Chocolate Chip Yogurt Pops

Vanilla-Chocolate-Chip-Yogurt-Pops-Front

Best Ever Kettle Corn

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Black Bean Quesadillas with Spicy Yogurt Sauce

2013-12-07 16.01.35

Banana Chocolate Chip Smoothie

Banana-Chocolate-Chip-Smoothie-Tall

Happy Labor Day everyone!

Enjoy your day off and the 4 day work week!

 

 

Gluten Free Weekly Meals (What I Ate Last Week) #6

Posted on
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 all my 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!

 

Monday

Monday mornings are not always fun, which is why I like to start the week with Baked Cookie Oatmeal. No picture today, but you can head over to my post with pictures and the recipe. This is a healthy oatmeal breakfast that tastes like a chocolate chip cookie!

Dinner was Butternut Squash Noodles with Kale, Chicken and a Brown Butter Sauce. It’s hard to give an accurate report of this dinner, because I definitely overcooked the butternut squash noodles. I didn’t turn the oven timer on, and go figure, I left the noodles in too long. It was only a few minutes extra, but they were a little too mushy. All the flavors in the meal worked well, though. The original recipe from Snixy Kitchen does not call for chicken, but I added it for protein. Somehow, in the commotion of overcooking the squash I forgot a picture.

Tuesday
I was running quite low on breakfast ingredients, so I came up with grits and sausage for breakfast. A couple months ago I had a great bowls of grits at a restaurant and have honestly been craving some ever since then. I just followed the grits directions on my package of cornmeal, but left out the butter. For a more filling breakfast, I heated up some andouille sasauge (I use all Al Fresco natural, fully cooked chicken sausage). The breakfast was good, but not great. I had to add a good amount of cheese to the grits for flavor, and it just wasn’t as enjoyable as other breakfasts, knowing I was eating all those calories and fat.

Gluten-Free-Grits-and-Sausage-WIALW6

On Tuesday I really had a craving for split pea soup (despite it being nearly 100¬į F), so I made a batch to serve as my lunches for the week. I used this recipe, from Mel’s Kitchen Cafe. I cut down on the butter a bit, by using just plain curry powder as the topping. It was still delicious!

Split-Pea-Soup-Gluten-Free

Dinner was Sesame Chicken and Green Beans from How Sweet It Is. I’ve made this meal multiple times, and it always turns out well. It’s simple, tasty without being overly strong, and easily adaptable for a gluten free diet. Just replace the flour with an all purpose GF flour blend. I’ve used Bob’s Red Mill GF All Purpose Flour with no problems here. Serve this with some rice and you have a nutritious 30 minute meal!

After dinner we made some cookies. These amazing no bake cookies from Half Baked Harvest are super, super, super good. Very easy to make GF – just use GF pretzels and graham crackers!

No-Bake-Cookies-WIALW6

Wednesday
On Wednesday I made Banana Sweetened Oatmeal for breakfast. Steve had his usual toppings, peanut butter and chocolate chips. I did something a little more creative. On Tuesday night, I put two chai tea bags in 1 cup of almond milk and let it sit in the refrigerator overnight. In the morning I cooked my oatmeal in the chai-infused milk, then topped it with almond butter. Not my favorite oatmeal, but a fun variation! I really think this would be a great tasting oatmeal with a good chai tea – unfortunately, the kind I had is not so awesome. I was just trying to use up the tea bags!

Chai-Oatmeal-with-Almond-Butter-WIALW6

Lunch was my split pea soup. Still too hot for soup, still delicious!

Dinner was a bit experimental. I wanted to do something with nachos and sweet potatoes. I added some seasoning to sweet potato noodles and black beans, threw them in a skillet with some onions, cheese, avocado, and green onions, and broiled until the cheese melted. It looked yummy, and the flavor was good, but the texture was a little off. I think I used too much sweet potato, proportionally. I’m still convinced this sweet potato/nacho combination will be good, it just needs a little more work before I post the recipe.

Sweet-Potato-Nachos-Gluten-Free-WIALW6

Thursday
For breakfast I made Sweet Potato Hash from the Kitchn. Another favorite recipe of ours, I can’t recommend this highly enough. It’s easily gluten free and has plenty of substance to keep you full all morning. It’s easily customizable, too – choose a sausage flavor/heat level that you like!

Sweet-Potato-Hash-WIALW6

Lunch was more split pea soup.

Dinner was sushi! I threw it together kind of quickly and packed it in some to go containers. We ate in the church lobby eating our sushi, and a whole bunch of people came up and jealously looked at the sushi we were eating. Steve was glad to point out it was homemade. This one older woman started telling me that I needed a rice cooker and I was like “yeah, seriously, I know”.

Sushi-to-go-WIALW6

Friday

Steve left for work early on Friday. I got up a little later than he did, and treated myself to whatever I wanted for breakfast! That particular day it was pancakes with peanut butter. I used made the two ingredients pancakes (1 banana, 2 eggs), plus some seasoning for flavor, and added a tablespoon of natural, crunchy peanut butter (that I had gotten on clearance)! So good. Perfect breakfast. It was healthy, and just the right amount of sweetness for the morning. Recipe coming soon!

Two-Ingredient-Pancakes-WIALW6

Lunch was, you guessed it, more split pea soup!

For dinner I made some fish with a rice & carrot stir fry. The tilapia was simple – I just seasoned with “Sunny Paris” seasoning from Penzeys (my new favorite store) and baked it. The rice & carrot stir fry is a favorite of ours. Its lightly flavored, and is a great grain + veggie side. Recipe will be up Wednesday ūüôā

Tilapia-Carrot-Noodle-Rice-WIALW6
Saturday

Breakfast was Hazelnut Crepes. This was one of the first recipe I posted on this blog, and I was so happy to be able to easily find it. No more searching through my giant recipe binder. We sprinkled some cinnamon sugar on the crepes (just a tiny bit). After making and eating all of the crepes I remembered why I usually make a double batch. If you want to try making these crepes, the recipe is on the blog, as well as this crepe making step by step guide.

Hazelnut-Crepes-Gluten-Free-WIALW6

Breakfast was late, so lunch was basically snack. Pretzels and hummus. That has been my downfall lately. It’s just such a good combination and I can eat wayyy too much.

For dinner I grilled some chicken + beef on skewers. I made zucchini noodles, and this Thai peanut sauce from Kalyn’s Kitchen to go with it. I was worried that my pairing of the sauce + zucchini wouldn’t be good, but it was! By the way, I love all of the recipes (that I have tried) on Kalyn’s Kitchen. I have several I go back to over and over again (like the Sichuan Green Beans, and the Egg Crust Breakfast Pizza, which I sometimes make for lunch). Many, many of her recipes are gluten free! Plus, they are healthy!

Chicken-Zucchini-Noodles-Peanut-Sauce

Sunday

I was up early on Sunday, so I pre-made a batch of Baked Cookie Oatmeal for my breakfast. I made a serving for Steve, too, and he told me after breakfast that he could eat this oatmeal 3 times a week, the Sweet Potato Hash (from Thursday) 3 times a week, and cereal the last day. Those recipes are all good, but I would get bored quickly, I think!

I made a tuna melt for lunch and it ended kind of badly. Half burned, and about half of the tuna fell out. It reminded me why Steve is the tuna melt maker in the house!

Dinner was an Tandori marinated chicken (used more Penzey’s seasoning for the marinade), with homemade naan bread and green beans. Sure, chicken and green beans are good, but anytime I make this naan bread it always steals the show. It takes a bit of time, but it’s always worth it in the end. Fresh, soft, gluten free bread!

That’s the end of the week! See you next week for another gluten free meal post!

Favorites Recipes of 2013

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It’s the last day of 2013!

Tastefully Gluten Free was a new, exciting project for me this year! It was last year around this time of year that I first thought of starting a food blog. To be honest, some days it is tons of fun and other days I’m still struggling to figure out how this whole blogging thing works!

In the months that this blog has been live I have been so pleasantly surprised at the number of people who have read this blog! I am so honored that you are trying my recipes and enjoying them! It just makes me feel warm and fuzzy inside to know that I may be helping so people navigate being gluten free and bringing them tasty food in the process.

Here’s a list of this blog’s top 10 most viewed recipes from this year. Then, I’ve listed my personal top 5 from the year.

Top 10 Recipes of 2013

#1: Family Favorite Mashed Potatoes

Family Favorite Mashed Potatoes

#2: Chicken, Broccoli & Quinoa Casserole

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#3: Spiced Sweet Potato Muffins

Spiced Sweet Potato Muffins

#4: Green Beans Almondine

Green Beans Almondine

#5: GF Sausage Stuffing

GF Sausage Stuffing

#6: Chicken & Asparagus Stir Fry

Chicken & Asparagus Stir Fry

#7: Loaded Mashed Potato Cakes

Loaded Mashed Potato Cakes

#8: Mint Chocolate Chip Meringues

Mint Chocolate Chip Meringues

#9: Pumpkin Oatmeal

Pumpkin Oatmeal

#10: Mashed Cauliflower

Mashed Cauliflower 1

Kristin’s Favorites from 2013

#1: PGF Naan Bread

PGF Naan Bread

#2: Grilled Pesto Ranch Chicken

Grilled Pesto Ranch Chicken

#3: Bangers & Mash Casserole

Bangers & Mash Casserole

#4: Chickpea Chocolate Chip Cookies

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#5: Lemony Quinoa & Spinach

Lemony Quinoa & Spinach

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