Archive of ‘Dairy Free’ category

Easy Ceviche

Easy Ceviche Recipe - Gluten Free and Paleo Appetizer

Ceviche to me equals party food. It doesn’t matter if it is a party or not. I am always super happy when I eat it so I like to make it for dinner too. It’s extremely easy to make this recipe and a great appetizer to bring for potlucks. It’s guaranteed to be a crowd pleaser as long as your party peeps like things spicy. If not, just reduce the chiles or de-seed the chiles to reduce the spice level. This can be served paleo with plantain chips, vegetables, endive, or lettuce cups. Or, serve with tortilla chips or tostadas for gluten free.

Ingredients:
1 lb. Frozen Peeled and De-Veigned Shrimp
Bowl of Ice Water
1/3 Red Onion, Diced
Juice of 6 Limes
1 Tbsp. Kosher Salt for Ceviche and 1 Tbsp. Kosher Salt for Cooking Shrimp
1/4 Cup Cilantro, Chopped
1 Cucumber, Peeled and Diced
2 Serrano Chiles, Diced
4 Roma Tomatoes, Diced
2-3 Avocados, Diced
Plantain chips, vegetables, endive, lettuce cups, tortilla chips or tostadas

Instructions:
1. De-frost shrimp in a bowl of luke warm water
2. Bring a pot of water to boil
3. Add 1 Tbsp Kosher salt to boiling water
4. Prepare bowl of ice water
5. Add shrimp to boiling water and remove from heat as soon as shrimp turns pink and is cooked all the way through
5. Place cooked shrimp immediately in ice water to stop the cooking
6. Dice cooked shrimp and combine in a bowl with 1/3 Diced Red Onion, Juice of 6 Limes, 1 Tbsp. Kosher salt, 1/4 Cup Chopped Cilantro, 1 Peeled and Diced Cucumber, 2 Diced Serrano Chiles, 4 Diced Roma Tomatoes, 2-3 Diced Avocados

Serves 6

Enjoy!

Easy Ceviche Recipe - Gluten Free and Paleo Appetizer

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Ginger Ponzu BBQ Chicken Skewers

Dinner really can’t get any easier than these ginger ponzu bbq chicken skewers. Ponzu sauce is a citrus sauce used in a lot of Japanese recipes. It’s made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon. If you find it on a menu, most restaurants use the version of ponzu that contains soy sauce so be sure to confirm with the restaurant if it is or isn’t gluten free. My version of ponzu sauce is much simpler. I usually just combine citrus and soy sauce to make it quick and easy.

Ginger Ponzu BBQ Chicken

Ingredients
1 lb. Chicken Thighs Cut Into Cubes
1/8 Cup Tamari Gluten Free Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Ginger
Juice of 1 Orange
Optional – Sriracha Sauce on the side

Instructions
1. Combine all of the ingredients except the sriracha in a bowl and place in fridge for about 30 minutes to marinate.
2. Place chicken on skewers and discard remaining marinade.
3. BBQ on direct medium for 5-6 minutes per side or until fully cooked. To prevent sticking, do not flip too early. To make sure each piece of chicken gets fully cooked, make sure to place the pieces of chicken loosely on the skewers.

Ginger Ponzu BBQ Chicken Skewers

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Peach Pistachio Summer Guacamole Appetizer

I don’t think these photos do this peach pistachio summer guacamole appetizer justice. It is SO good with the sweet, ripe peaches and the crunchiness of the pistachios. Antonio’s rating of this recipe is bomb dot com and he can be a very harsh critic when it comes to food. I first had guacamole with fruit at Taco Maria at the OC Mix, my favorite shopping and dining center in Costa Mesa. This is not Taco Maria’s guacamole recipe and it doesn’t even begin to give you the full Taco Maria experience so you should definitely check them out. Their food is amazing.

I made a similar recipe for guacamole last fall using pomegranates and it was a huge hit. Now that pomegranates are not in season anymore I decided to try other fruits. This recipe can also be made with pineapple, mangoes, nectarines, or plums.

Summer Peach Guacamole Paleo Gluten Free

Ingredients:
2 Large Avocados
1 Tbsp Chopped Garlic
1 tsp Salt
2 Tbsp Cilantro
2 Jalapeño Peppers De- Seeded and Chopped (Reduce or eliminate to reduce spice)
Juice of 1 Lime
Pistachios, shells removed
1 White or Yellow *Peach, Peeled and Diced – make sure it’s a ripe peach
Taro Chips, Plantain Chips, Sliced Cucumbers, Bell Peppers, Carrots, or Celery

*Note: This recipe can also be made with pineapple, mangoes, nectarines, or plums.

Summer Peach Guacamole Paleo Gluten Free

Instructions:
1. Cut avocados in half and remove seeds.
2. Mash avocado in a bowl.
3. Add juice of 1 lime, 1 Tbsp chopped garlic, 1 tsp salt, 2 Tbsp Cilantro, 1-2 chopped Jalapeños, and stir.
4. Top with pistachios and peach.
5. For paleo serve with Taro Chips, Plantain Chips, Sliced Cucumbers, Bell Peppers, Carrots, or Celery

Peach Pistachio Summer Guacamole

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Easy BBQ Baby Back Ribs Recipe

These foil wrapped BBQ Baby Back Ribs are starting to become a Sunday night tradition. They are so moist, delicious, and super easy. You really can’t mess them up.

Most BBQ sauces are gluten free, however, some are not. Thankfully many brands are now labeling their sauces when they are gluten free. If the sauce is not labeled gluten free or is homemade there are several ingredients which may contain gluten. Look for ingredients like hydrolyzed vegetable protein (HVP) also called hydrolyzed wheat protein which is a flavoring agent. Also look for worcestershire sauce, natural flavors, and natural sweeteners which may contain gluten.

Easy BBQ Baby Back Ribs Recipe

This is how I modified the recipe and instructions to make them even easier.

Ingredients:
1 Rack of Baby Back Ribs (about 13 ribs) cut in half, membrane removed
1 Cup Gluten Free BBQ Sauce

For the rub:
1/2 TBSP Kosher Salt
2 tsp Paprika
2 tsp Crushed Fresh Garlic
2 tsp Dried Thyme
½ tsp Fresh Ground Black Pepper

Directions:
1. Preheat grill to 400 degrees
2. Mix the rub ingredients and spread evenly across ribs.
3. Double wrap each half rack of ribs in foil.
4. Place ribs on grill for 1 hour flipping once after 30 minutes.
5. Remove ribs and let sit for 10 minutes wrapped in foil.
6. Remove foil and place ribs directly on grill.
7. Grill for 10-12 minutes turning and basting with the BBQ sauce.

Easy BBQ Babyback Ribs Recipe 5

Easy BBQ Babyback Ribs Recipe 4

Easy BBQ Babyback Ribs Recipe 3

Easy BBQ Babyback Ribs Recipe 2

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Avocado Citrus Salad

Avocado Citrus Salad

This avocado citrus salad is fun to make and is a salad you definitely want to eat. So many salads are boring and not appealing but people eat them because they feel like they have to have some vegetables. Salads for me are an opportunity to be creative, have fun, and come up with great flavor combinations that surprise the taste buds. This recipe is a summer variation of my Beet Citrus salad I like to make in the fall. I love the combination of sesame oil with the citrus. It is so refreshing and light plus super easy. A perfect addition for BBQ meals. Summer is definitely my favorite season for cooking. I can’t get enough BBQing and sitting outside to eat when the sun doesn’t set until 8pm. The best part of all is the cleanup because BBQing doesn’t make a big mess in the kitchen.

So many store bought salad dressings contain hidden gluten. It’s best to select brands that are certified gluten free. Also, beware of some vinegars that are based on gluten grains. Blue cheese dressings can potentially contain gluten and cause reactions for some people with gluten sensitivities. I prefer to make my own dressings at home because they are fresh, I know what’s in them, and I can make whatever I feel like having that day.

Here is how you make the delicious salad.

Cut and combine the following:
1 Pink Grapefruit
2 Oranges
1 Avocado
Pistachios (Optional)

For the dressing combine:
1/8 Cup Olive Oil
1/2 Tbsp Sesame Oil
1/2 Tbsp Tamari Gluten Free Soy Sauce
1/2 Tbsp Chopped Ginger (I use the pre-made one found in the herb section of the grocery store)

Just pour the dressing over the citrus and avocado right before serving.

Avocado Citrus Salad

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Pina Colada Popsicle Recipe for Zoku

Pina Colada Popsicles Paleo Gluten Free Refined Sugar Free Dairy Free

This is another easy, gluten free, paleo, dairy free, refined sugar free popsicle recipe. I love pineapple especially combined with coconut because the flavor combination makes me feel like I am on vacation on a tropical island somewhere. These Pina Colada popsicles are definitely a party in your mouth even though this recipe doesn’t have alcohol in it.

Pineapples are highly perishable and can be stored at room temperature for one or two days. Once cut, store in an airtight container in the fridge. They can be intimidating if you’ve never cut one before. Here is a great how to video that shows how easy it is to cut a fresh pineapple. Basically you cut off the top, cut the skin off, and then cut the fruit from the inner core. It is much easier and faster plus cheaper than buying the pre- cut. If you still don’t want to try it there’s always the option to use frozen or fresh pre-cut pineapple.

I recommend the Zoku Quick Pop Maker because you can make instant popsicles, but this recipe will also work with traditional overnight popsicle molds.

Combine the following completely in a blender:

1.5 Cups Chopped Fresh Pineapple
1/2 Can Coconut Milk
1/8 Cup Honey

Zoku Time: 8 minutes in freezer
Makes 6 Zoku Pops

Pina Colada Popsicles Gluten Free Paleo Refined Sugar Free for Zoku

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Mango Popsicle Recipe for Zoku

It’s no secret that I love the Zoku Quick Pop Maker. It’s seriously an amazing way to make quick refined sugar free and dairy free desserts. The best part is you don’t need to wait overnight for the popsicles to be ready. Now that it’s starting to get warm I am using it so much more. And, this is my favorite recipe I have made so far. Maybe it’s cravings for the Mango Margarita I can’t have right now? They were delicious and super easy plus so fast thanks to the Zoku.

Mango Popsicles Gluten Free Paleo

Combine the following completely in a blender:
1/2 Fruit of 1 Mango
1 Cup Unsweetened Almond Milk
1/4 cup Honey

Zoku Time: 8 Minutes
Makes 4 Zoku Pops

Mano Popsicles Gluten Free Paleo 2

Mango Popsicles Paleo Gluten Free

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Mint Chocolate Chip Popsicle Recipe for Zoku {Gluten Free, Dairy Free, Refined Sugar Free, Paleo}

This is by far my favorite popsicle recipe for my Zoku Quick Pop Maker and for some reason I always seem to like to make it around Christmas time. There is something about the holidays that makes me crave peppermint. These are delicious and super healthy plus a way better alternative to any sugar filled popsicle. And with the Zoku, you can have dessert ready in minutes.

Ingredients
1 Can Coconut Milk
1/3 Cup Fresh Mint
1/3 Cup Honey {agave nectar for vegan}
1 tsp Peppermint Extract (or add more mint instead)
Dark Chocolate – look for chocolate that contains 70% or higher Cacao

Mint Chocolate Chip Popsicles {paleo, gluten free, dairy free, vegan}

Instructions:
1. Mix everything except the Chocolate in a blender completely until smooth. The Blendtec or Vitamix blenders are perfect for something like this because they emulsify the mint leaves and you don’t see any small pieces of mint when it’s done blending.
2. Microwave chocolate in a measuring cup in increments of 20 seconds until melted. Or, chop chocolate chips into pieces and pour it into the zoku with the popsicle mix.
3. Drizzle chocolate on top of the popsicles as soon as they come out of the Zoku.

Zoku Time 8-10 Minutes in Freezer

Enjoy!

MInt Chocolate Chip Popsicle Recipe for Zoku {Gluten Free, Dairy Free, Refined Sugar Free, Paleo}

Mint Chocolate Chip Popsicle Recipe For Zoku {Gluten Free, Dairy Free, Refined Sugar Free, Paleo}

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Sriracha Cashew Chicken {Gluten Free Recipe}

The near closure of the local Sriracha factory in Irwindale terrified all of Los Angeles a couple weeks ago. The rumor mill was buzzing with “Did you hear the Sriracha factory might close?” and “The chiles are burning people’s eyes.” I personally had thoughts the first day the news broke of buying my local grocery store’s entire supply on my lunch break. What would Angelenos do without our beloved favorite brand of Sriracha? I’ve tried other brands and will never do that again. I think I wouldn’t be able to go to my favorite Long Beach Pho spots, Cyclo Noodles and Pho Hung Phat. And no more post workout runs to Pho Tasty in Cerritos. I would be crying over my Pho reminiscing about the missing perfectly mixed in Sriracha. Thankfully the closure was avoided and we can all go back to our normal routines and Pho lunches and make dishes like this delicious Sriracha Cashew Chicken, a under 30 minute meal. These would be great as lettuce wraps too. Next time I will swap the brown sugar for honey and see if it tastes as good.

Sriracha Cashew Chicken {Gluten Free Recipe}

Ingredients
1 lb Chicken breast, cut into cubes
2 Tbsp White Wine or Vodka
2 Tbsp Tamari Gluten Free Soy Sauce
2 Tbsp Sesame Oil
2 Tbsp Corn Starch
2 Tbsp Water
1/4 Cup Sriracha
1 tsp Distilled White Vinegar
2 tsp Brown Sugar
1 Tbsp Chopped Garlic
1 8oz. Can Water Chestnuts Diced
4 oz. Raw Unsalted Cashews
Green Onions Chopped for Garnish

Instructions
1. Make the marinade by combining:
1 Tbsp cornstarch/water, mix together
1 Tbsp White Wine or Vodka
1 Tbsp Tamari Gluten Free Soy Sauce
1 Tbsp Sesame Oil

2. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 10-30 minutes.

3. Make the sauce in a small bowl by combining:
1 Tbsp cornstarch/water, mix together
1 Tbsp White Wine or Vodka
1 Tbsp Tamari Gluten Free Soy Sauce
1 Tbsp Sesame Oil
1/4 Cup Sriracha
1 tsp Distilled White Vinegar
2 tsp Brown Sugar
Mix together and add 1 Tbsp Garlic, Chopped Water Chestnuts and Cashews.

4. Sauté chicken in a large skillet until completely cooked

5. Add sauce and sauté for 1-2 more minutes until heated all the way through

Serve over rice and garnish with green onions.

Sriracha Cashew Chicken {Gluten Free Recipe}

This recipe is inspired by this recipe.

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Pumpkin Pie Popsicles For Zoku {Gluten Free & Paleo Recipe}

Until I lived in Japan I used to think the only time you ate pumpkin was in pumpkin pie. It was my favorite dessert. And that only happened once a year for Thanksgiving. In college I studied for 1 year in Tokyo and lived with a really amazing host family. My Japanese host mother would use pumpkin throughout the fall and winter and taught me that pumpkin can be prepared so many different and delicious ways. I love pumpkin even more! If it weren’t so hard to cut I would probably eat it every day. Since becoming gluten free I miss pumpkin pie even though there are some great ways to make it gluten free. This is a quick and easy pumpkin pie fix you can make any day of the week.

Ingredients
1 13.66 oz. Can Coconut Milk
2.5 Tbsp Pumpkin Pie Spice
1/3 Can Pumpkin
1/4 Cup of Honey

Pumpkin Pie Popsicle Recipe for zoku.jpg

Directions
1. Blend all ingredients until completely smooth.
2. Zoku Time : 15 minutes in freezer

Pumpkin Pie Popsicles for zoku

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