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Celebrate Gluten Free

 

Lemon Chia Fresca  (Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian)

Recipe courtesy of Bob’s Red Mill Natural Foods, www.bobsredmill.com

10 minutes prep time + overnight soak time              Serves 4

What You Need:

  • 1 Tbsp chia seed
  • 1/2 c water
  • Juice of 1 lemon
  • 1/2 c sugar*
  • 32 oz club soda
  • Lemon wedges, to garnish

Directions:

  1. Combine chia seed and water in a bowl. Refrigerate overnight.
  2. Combine lemon juice and sugar in a saucepan and heat just until granules dissolve. Remove from heat and let cool completely.
  3. Fill 4 tall glasses with ice. Divide chia seed and lemon syrup evenly between glasses. Top with club soda. Garnish with lemon wedges.

*You can substitute agave nectar or honey for the sugar.

 

Gluten-Free Chili Lime Shrimp Pasta Salad    (Dairy Free, Gluten Free, Nut Free)

Recipe courtesy of Carol Kicinski, http://simplygluten-free.com

25 minutes prep time              Serves 4 to 6

What You Need:

  • 8 oz gluten-free pasta
  • 1/4 c fresh lime juice (from 2 to 3 limes)
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 Tbsp honey
  • 1/4 c olive oil
  • Gluten-free non-stick cooking spray
  • 12 oz large shrimp, peeled and deveined
  • 3 c baby spinach leaves
  • 2 c cooked black beans (or use 1 15-oz can black beans, drained and rinsed)
  • 1/2 c red onion (from 1/2 a small red onion), diced
  • 1 tomato, seeded and diced
  • Fresh cilantro and limes for garnish, optional

Directions:

  1. Cook pasta in salted water according to package directions. Drain and rinse with hot water.
  2. Combine lime juice, garlic, chili powder, salt, pepper, honey, and olive oil in a small glass jar. Shake to combine.
  3. Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. Add shrimp to pan and cook for about 1 minute per side or until shrimp just start to turn pink.
  4. Stir in spinach, black beans, onion, and lime dressing. Add pasta, toss to coat well, and heat for another minute or two or until spinach has wilted.
  5. Stir in tomato. Garnish with fresh cilantro leaves and serve with wedges of fresh lime if desired. To eat warm, serve immediately. To serve cold, cover and refrigerate for at least 4 hours. (Can be made a day ahead.)

 

Gluten-free Nut-free Thai Chicken Wings  (Dairy Free, Gluten Free, Nut Free)

Recipe courtesy of Carol Kicinski, http://simplygluten-free.com

45 minutes prep time              Serves 8 to 10 as an appetizer

What You Need:

  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 one-inch piece of fresh ginger, finely grated
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 lbs chicken wings (whole wings, drumettes, or a combination of the two)
  • 1/3 c sunflower seed butter
  • Juice and zest of 2 limes (finely grate the zest)
  • 1 Tbsp honey
  • 1 to 2 Tbsp chili garlic sauce
  • 2 tsp fish sauce
  • 1 tsp toasted sesame seeds

Directions:

  1. Preheat oven to 425°. In a large mixing bowl, whisk together oil, garlic, ginger, salt, and pepper. Add chicken wings and toss to coat. Arrange wings on a rimmed baking sheet in a single layer. Bake for 30 minutes.
  2. While wings are baking, combine sunflower seed butter, lime juice and zest, honey, chili garlic sauce, and fish sauce in a small sauce pan. Heat over medium heat and cook until mixture is smooth and combined.
  3. After wings have cooked for 30 minutes, drain off any juices from the pan. Brush half of sauce on wings, bake for 10 minutes, flip wings, and brush with remaining sauce. Cook for another 10 minutes. Sprinkle with sesame seeds and serve.

 

 

 

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