Gluten Free Recipes (Most Popular)
An amazingly simple gluten free chocolate chip cookies!!!
Reds, greens and yellows make a lovely end of summer salad - I add star fruit (which is not listed as an item to be found)..
This is a paleo/primal friendly recipe. You can use Almond Milk or Coconut Milk. I like the flavor of the coconut milk.
Replaces the eggs with apple sauce, the bread crumbs with oatmeal, and adds vegetables.
1) use 12 inch, flat-bladed metal skewers. Flat blades keep the food from spinning when you turn the kebab over.
2) Marinate beforehand with your favorite marinade, or baste while cooking. When you log the food, log the marinade (or basting sauce) separately.
3) Cook over medium heat. Medium-low works just as well but takes a couple of minutes longer. Do not cook higher than medium heat or you'll char the vegetables, and that char is bad for you (PAHs and acrylamide are not marinade ingredients).
4) If you use whole chickens for your breast meat, use the remainder as a soup base.
5) If you have extra vegetables, grill them. Sprinkle on a little garlic powder and Italian seasoning before grilling and serve as a side dish.
While not the healthiest food on the planet, these burgers are much healthier than the 85% lean cheeseburgers you get at McDonald's... and taste a lot better, too.
This recipe was so easy to make. I got this from an allergy cookbook (since they tend to have healthier recipes) and love it! It is listed as being free of dairy products, wheat, yeast, corn, sugar, eggs, soy, nuts, nightshades, and gluten. I put 3 servings, but that is if you want this soup as a main course... if you're having it as an appetizer then the calories would be less.
A whole healthy food version of a tiramisu. Egg yolks can be removed if you want a lighter version and the cottage cheese can be fat free as well. Refined sugar free as well as gluten free.
Delicious, healthy, and low-carb/gluten-free, this can be made for breakfast, lunch, or dinner. Easy to prepare, too!
This is just my own dressing mix for my salads. It makes 21 tablespoons. I generally use about 2 tablespoons per 1 cup of salad.