Archive of ‘Dinner’ category

Seared Ahi with Ginger, Sesame, Soy Sauce {Gluten Free Recipe}

Making seared ahi is stupid easy. It’s so easy that it’s stupid restaurants make it seam like such a big deal. The hardest part is finding sushi grade tuna which you can find at Japanese markets or your local fish market. 1 lb serves 2-3 people.

Seared Ahi with Ginger, Sesame, Soy Sauce {Gluten Free Recipe}

Ingredients
1 lb. Sushi Grade Raw Tuna
Fresh Ground Pepper
Olive Oil

For the Citrus Sesame Sauce:
1/3 Cup Fresh Squeezed Orange Juice
1.5 Tbsp. Tamari Gluten Free Soy Sauce
1.5 Tbsp. Sesame Oil
1 Tbsp. Minced Ginger

Seared Ahi with Ginger, Sesame, Soy Sauce {Gluten Free Recipe}

To Make The Seared Ahi:
1. Heat pan coated with olive oil to medium heat.
2. Coat both sides of Ahi with a lot of fresh ground pepper. Don’t be shy.
3. Sear Ahi about 1-2 minutes per side.
4. I am no sushi chef as you can see in the photos, but i’ve been told to slice opposite the fish grain.

Seared Ahi with Ginger Citrus Sesame Soy Dipping Sauce {Gluten Free Recipe}

To Make The Sauce:
Combine orange juice, sesame oil, ginger, soy sauce in a bowl or dish.

That’s it, stupid easy like I said. I served mine with white rice and these awesome black sesame green beans.

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Shrimp Tacos with Sriracha Slaw {Gluten Free Recipe}

Dinner in about 20 minutes? Sign me up! This recipe is perfect for a quick weeknight meal.

Ingredients
1 lb Peeled and De-veined Raw Shrimp
2 Tbsp Olive Oil
1 Tbsp Chili Powder
2 Cups Classic Cole Slaw or 2 Cups Shredded Cabbage
3 Tbsp Mayonnaise or Greek Yogurt
4 Tbsp Sriracha
Juice of 1 Lime
Corn Tortillas

On the side:
Avocado
Limes
Tapatio
Cotija Cheese

Shrimp Tacos with SRiracha Slaw {Gluten Free Recipe}

Directions
1. Combine Chili Powder, Shrimp, and 1 Tbsp Olive Oil in a bowl

2. Heat 1 Tbsp oil in pan. Sauté shrimp on medium heat until fully cooked.

3. Mix the Mayo and Sriracha in a bowl and add coleslaw and juice from 1 lime. Stir until combined completely

4. Heat tortillas on stove or in toaster oven.

5. Place Sriracha slaw on tortillas and top with shrimp.

Serve with Limes, Avocado, Tapatio, and Cotija Cheese

Shrimp Tacos with Sriracha Slaw {Gluten Free Recipe}

Shrimp Tacos with Sriracha Slaw {Gluten Free Recipe}

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Fun With Buns {Gluten Free and Paleo Sliders Recipe}

Baby Bella Bacon Almond Butter Sliders {Gluten Free and Paleo Sliders Recipe}

With my new obsession of using portabella mushrooms for burger buns I happened to see Baby Bella Mushrooms at the grocery store the other day and instantly thought, now I can make sliders!!! That’s what she said, gluten free sliders. So I remembered an awesome bunless burger I had in Minneapolis a couple years ago which had peanut butter and bacon on it. At that time I was already 100% gluten free and the burger was AMAZING. I replaced peanut butter with almond butter to make mine paleo. So here is how I made my Baby Bella, Bacon, & Almond Butter Sliders.

Baby Bella Bacon Almond Butter Sliders {Gluten Free and Paleo Sliders Recipe}

Ingredients
1 lb ground beef
1 Tbsp crushed garlic
1 Tbsp fresh ground pepper
Bacon
Arugula
Almond Butter

Directions:
1. Cook bacon until crispy and set aside
2. While bacon is cooking, combine beef, garlic, and pepper and form patties. {I always like to use my KitchenAid Mixer to mix all the patty ingredients not only because it’s the super pretty raspberry one but also because it mixes the meat really well.}
3. Remove stems from mushrooms and wash.
4. BBQ patties and mushrooms approx 2 mins per side for medium well.
5. Assemble sliders. Place patty on mushroom. Add 1 Tbsp almond butter. Add small piece of bacon. Add a few pieces of arugula and top with 2nd mushroom.

Baby Bella Bacon Almond Butter Sliders{Gluten Free and Paleo Sliders Recipe}

Baby Bella Bacon Almond Butter Sliders {Gluten Free and Paleo Recipe}

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35 Minute Chipotle Chicken Soup {Gluten Free & Paleo Recipe}

35 minutes and dinner is done. I seriously love this recipe. The chipotle peppers add a smoky flavor I’ve never had in a chicken tortilla soup from any restaurant. Plus, it makes awesome leftovers so I don’t need to worry about lunch the next day. And, if I want to I freeze the leftovers for those busy nights I don’t have time to cook. For the gluten free version, the cheese in the bottom of the bowl melts quickly under the broth and is so good. This is a link to the original recipe I started with and have modified it to the recipe below to make gluten free and paleo versions, add the chipotle, and make it faster.

35 Minute Chipotle Chicken Soup {Gluten Free & Paleo Recipe}

Ingredients
3 Tbsp Olive Oil
1/2 Cup Chopped Onions
2 tsp Chopped Garlic
1 Poblano Pepper, Seeded & Chopped
1 Jalapeño Pepper, Chopped (Optional)
1 7oz. Can Chipotle Peppers, Chopped
1/2 tsp Salt
1.5 tsp Ground Cumin
1/2 tsp Ground Coriander
1 Tbsp Tomato Paste
64oz. Chicken Stock
1 14.5 oz. Can Diced Tomatoes In Juice
1 lb. Chicken Breast Strips

On the side:
Diced Avocado
Chopped Cilantro
Limes

For Gluten Free Add:
Tortilla Chips
Cubed Queso Fresco

Directions
1. In a large heavy pot, heat 2 Tbsp. of the oil on medium-high.
2. Add the diced onions, chopped garlic, chopped peppers, salt, coriander, and cumin and saute for 2 minutes until the onions are soft but not burned.
3. Add the tomato paste and cook for 1 minute.
4. Add the diced tomatoes and chicken stock and simmer for 20 minutes.
5. While the broth is simmering, cook the chicken breasts in a separate pan on medium heat with 1 Tbsp. olive oil until fully cooked. Shred chicken by hand after cooling or with 2 forks.
6. Add the chicken to the broth and simmer for 5 minutes.

For paleo, pour soup into bowls and top with cilantro and avocado plus lime juice.

For gluten free, place the cheese and tortilla chips in the bottom of your bowl, pour soup on top and add cilantro, avocado, and lime juice to the top.

35 Minute Chipotle Chicken Soup {Gluten Free & Paleo Recipe}

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Gluten Free Fried Chicken with Honey Mustard Sauce {Yes, Gluten Free Recipe}

Yes, gluten free and fried chicken can be in the same sentence. And, this recipe is amazing. Praise whoever came up with this traditional Japanese dish because it is so seriously delicious. Why is it that when you can’t have something it makes you want it even more? That is exactly why I started cooking. I love food. Plus, I really don’t like being told I can’t have something I want. I was tired of going out to eat and not being able to eat whatever I wanted anymore and was tired of getting sick after accidentally having small amounts of hidden gluten. So many things had gluten that I had no idea. This includes soy sauce, blue cheese, and anything fried in the same oil as other items that contain gluten. I always have to ask so many questions when I go to eat at unfamiliar places and often still get sick. So then I decided to start making things myself at home. I don’t have to ask questions. I can eat whatever I want. And, I can guarantee it’s gluten free. It has taken a lot of trial and error and learning what works and doesn’t work and I have gotten way better at modifying recipes.

So now for this AWESOME recipe. I know I say everything is delicious, awesome, yummy, and super easy. And it’s true! That’s just the way I like to cook. I really wanted fried chicken one day and had heard from my Japanese friends that one of my favorite Japanese foods, chicken karaage was almost gluten free. It was only the soy sauce that contained gluten. I love that my friends are always looking out for me giving me new tips on what I can eat. It’s awesome. So I read a bunch of recipes and below is the modified version of the one I liked the best. The original recipe I started with was pretty easy to modify to make it gluten free. I have to admit the first time I made this, I was terrified of frying anything. But I had to get over it because I really wanted fried chicken and couldn’t find a really good gluten free version anywhere. If you are terrified like I was, just follow the instructions and you will have no problems. Of course this recipe is super delicious, easy, and fast.

Ingredients:
2 lbs chicken thighs cut into bite sized pieces (about 1.5″ x 1.5″)
1 Tbsp Minced Ginger – I used the pre-minced ginger from a jar
6 Tbsp Tamari Gluten Free Soy Sauce
2 Tbsp Dry White Wine like Sauvignon Blanc or Pinot Grigio
1/2 Cup Corn Starch
Canola Oil For Frying – enough to fill your pan to cover the chicken pieces

For the Honey Mustard Sauce:
1/4 cup honey
1/4 cup mustard

Optional:
Japanese short grain rice on the side.

Fried Japanese Chicken Karaage with Honey Mustard Sauce- Gluten Free Recipe

Instructions:
1. Combine chicken, Ginger, Soy Sauce, and Wine in a bowl and mix well. Marinate for at least 10 minutes or up to 1 day in the fridge.
2. Heat the oil to 350 degrees fahrenheit. Do not skip this step. If the oil is not hot enough, your chicken will be a soggy mess. It’s happened to me before.
3. Add enough corn starch into the chicken to coat each piece.
4. Fry the chicken pieces a few at a time, rotating if needed, until completely golden brown just before burnt.
5. Place chicken on a wire rack to drain.
6. To make the honey mustard sauce, mix the honey and mustard together in a bowl.

Enjoy!

Fried Chicken Karaage with Honey Mustard Sauce- Gluten Free Recipe

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Easy Pasta {Gluten Free and Paleo Recipe}

I love love love a really good pasta dish, but I really hate gluten free noodles. They taste like cardboard to me and like they are trying too hard to be like regular wheat noodles when they are not. Every brand i’ve tried has been an epic fail. Last year I started using spaghetti squash which is a super delicious replacement for noodles for anyone eating gluten free. The only problem is spaghetti squash takes too long to make. Especially for a week night. So my new obsession is zucchini noodles. Don’t fret if you don’t have a spiral veggie device. You can just use a vegetable peeler to get basically the same thing. Zucchini noodles are delicious, better for you than gluten free noodles, and super fast to make. So this is my recipe for making your own gluten free and paleo pasta. This is a very modified version of this recipe which is also super delicious. But I can’t have noodles so this is how I make it:

Serves: 4
Time: 30 minutes

delicious gluten free pasta recipe

Here is what you need:
1lb. Spicy Chicken, Pork, or Turkey Sausage
1 Pckg Grape or Cherry Tomatoes
1 Tbsp Olive Oil
1 Tbsp Crushed Garlic
1 tsp Fresh Ground Pepper
1 tsp crushed red pepper
1 package fresh Arugula
4 Zucchinis

delicious gluten free pasta recipe

Here is how you make it:
1. Heat a large sauté pan to medium and sauté garlic and olive oil until aromatic but not burned.

2. Remove sausage from casing and add to the garlic and olive oil. Cook on medium all the way through. Use a potato masher to break up the sausage into smaller pieces.

3. While the sausage is cooking, peel the zucchinis with a vegetable peeler and throw skin away. Create zucchini spirals with a spiraling tool or use a vegetable slicer to create zucchini “noodles”.

4. Remove any excess fat from the meat.

5. Add the tomatoes to the meat and cook covered for 3-5 minutes until soft.

6. In a separate pan, Sauté zucchini noodles with olive oil, 1 tsp garlic, and 1 tsp crushed black pepper until cooked but still slightly crunchy.

7. You know the tomatoes are done when they crush with very little effort. Once they are done, use a potato masher or large spoon to crush up tomatoes, add crushed red pepper, and stir sauce all together.

To serve, place cooked zucchini in a bowl, cover with arugula, add sauce and mix to combine.

I hope you enjoy this super delicious spaghetti recipe!

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Delicious Gluten Free and Paleo Pasta

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Sriracha Honey Chicken Wings with Spicy Coconut Dipping Sauce {Gluten Free and Almost Paleo Recipe}

Uhhhhhmazing Sriracha Honey Chicken Wings - Gluten Free Recipe

Since when did they add so many nights of football? When I was a kid Sundays were football days. Then there was MNF. I learned what that meant when I was invited to a MNF happy hour. And now there is Thursday night too? When did Thursday night get added? Or, has it always been a football night not marketed properly? Is Thursday now TNF? Football season in my mind is a season for awesome food and these wings are no exception. This recipe is totally gluten free and oh so super close to being paleo. So if you aren’t being super strict paleo this recipe is for you. Of course it’s delicious.

Serves: 4
Total Cooking time: 1 hour 5 minutes
Total Hands On Time: 15 minutes

For the rub combine:
1 Tbsp Crushed Garlic
1 Tbsp Paprika
1/2 tsp Salt
1 Tbsp Cumin
1 Tbsp Coriander
1 Tbsp Honey
2 tsp Fresh Ground Pepper
1/2 Tbsp Ground Cinnamon

For the sauce combine:
1 Stick Melted Grass Fed Butter
2/3 Cup Sriracha
3 Tbsp Honey

You will also need:
Coconut Milk
15-20 Bone In Skin On Chicken Wings – duh

Uhhhhhmazing Sriracha Honey Chicken Wings - Gluten Free Recipe

Here are the super easy instructions.
1. Preheat the oven to 425 degrees.
2. Prepare chicken wings if needed and rub the chicken wings with the rub
3. Spray a lined baking sheet with olive oil.
4. Place the wings on the baking sheet and roast (remember what I said about roasting?) for 30 minutes.
5. Flip the wings and roast for another 20-25 minutes until the wings start to blacken slightly.
6. While the wings are roasting the 2nd time make the sauce.
7. Put wings in bowl and pour enough sauce in to coat the chicken. Stir until completely combined.
8. Mix remaining sauce with an equal part of coconut milk for dipping.

Enjoy!

Uhhhhhmazing Sriracha Honey Chicken Wings - Gluten Free Recipe

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BBQ Jamaican Jerk Chicken Recipe {Gluten Free and Paleo Recipe}

As I have gotten older I appreciate old friends more and more. Unfortunately I don’t get to see my dear friends as much as I wish. Tonight I was lucky enough to have an old friend in town stop by for dinner. Lucky for her I was making my all-time favorite BBQ recipe. It is so good to me that I could eat it every night. This chicken is so flavorful and moist. It is spicy but the spice doesn’t last very long and leaves a sweet and spicy aftertaste.

This is another perfect recipe to make in advance. Tonight there was a bulldog meetup at the beach. Talk about cuteness overload. There were bullies everywhere. My photos include a break to go meet up for the first time with one of my favorite bulldogs I follow on Instagram. The bulldogs have their own instagram account @bulldogbrigade if you want to follow them. Ridiculous I know. But thanks to this recipe I had dinner practically made before I left for the meet-up. I usually make it the night before on weeknights so dinner is super quick the next night. I’ve even left it marinating a couple of days and it was just as delicious. It’s also great to bring to friends houses, camping, or other BBQ’s. I found the original recipe here. The original recipe calls for bone in and skin on chicken which takes a lot longer and is trickier to BBQ. Especially if you are just learning to BBQ like me. I have modified mine to make it gluten free and to save time by using boneless skinless chicken thighs. It is extremely good with the original recipe but just takes longer.

Ingredients:
1 Package Boneless Skinless Chicken Thighs

Marinade:
2 Tbsp Crushed Garlic
3 Shallots
6 Scallions
4 Habanero Chiles, tops and seeds removed
1 Tbsp Thyme – Fresh or Dried
1/2 Cup Fresh Lime Juice (4-5 Limes)
2 Tbsp Tamari Gluten Free Soy Sauce (Raw Coconut Aminos for Paleo)
1 Tbsp Brown Sugar (Honey for Paleo)
2 tsp Allspice, ground
2 tsp fresh ground black pepper
1 tsp cinnamon, ground
1 tsp Nutmeg, ground
3 Tbsp Olive Oil
1/2 tsp salt

Instructions:
1. Combine all marinade ingredients in blender
2. Blend until smooth
3. Place chicken in bowl or plastic bag
4. Pour marinade over chicken
5. Marinate Chicken for 4-6 hours or overnight in refrigerator
6. BBQ on medium about 4 minutes per side until cooked all the way through.

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

I love recipes like this one that give me more time for friends and things like this. Maximus was so happy and loved going out for a swim.

The Best BBQ Jamaican Jerk Chicken Recipe - Gluten Free and Paleo

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The Secret To Sticking To Your Goals Plus Gluten Free Thai Skirt Steak Recipe

So many people “fall off the wagon”. Or, decided last minute to have a “cheat day” and regret it later. Or, are trying to go paleo and decide they can only be “80% paleo”. I’m sure you’ve heard them. They are what need to be called what they really are. EXCUSES. Don’t worry, we are all guilty of them. And that’s ok as long as you’ve reached your goals and are happy with your body. But it’s not ok when you are trying to get lean, eat clean, lose belly fat, be 100% paleo, or whatever your goals may be. The secret to consistency is good planning. This especially helps when you have a food allergy or intolerance to ensure you always have something to eat and aren’t running around hungry trying to find something healthy and get tempted to eat something you don’t really want because it’s convenient.

Here are my top 3 tips for staying consistent.

1. Plan – Plan your meals out by day and by meal including snacks before you go shopping.
2. Shop in Advance – Go shopping for multiple meals at a time so you know you have plenty of options and have all the ingredients you need.
3. Leftovers – Buy enough for each meal so you have leftovers for lunch or even dinner the next day.

If you do just these 3 things, you will stay on target, not be tempted, and will not have any excuses that prevent you from sticking to your goals. Last night I made this awesome gluten free thai skirt steak recipe. I skipped the marinating so it took about 20 minutes including less than 5 minutes of prep and made enough for 4 servings. It was delicious! So with the leftovers tonight, I made an awesome thai skirt steak salad. It was such a different meal that it didn’t even seem like the leftovers from last night. Super easy – only 30 minutes of time made 2 nights worth of delicious healthy dinners.

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BBQ Beef and Veggie Skewers {Gluten Free and Paleo Recipe}

Another super easy, fast, healthy, paleo and gluten free meal or appetizer.

Beef and Veggie Skewers Paleo and Gluten Free

Ingredients:

1 lb Beef Sirloin Cubed
Zucchini chopped
Mushrooms
1 tsp Crushed Garlic
1 Tbsp Sesame Oil
1 Tbsp Fresh Ground Pepper

Other optional fruits and veggies:
Sweet Bell Peppers (Red, Yellow, or Orange) cut into pieces
Grape or Cherry Tomatoes
Yellow Squash
Eggplant
Onions
Pineapple

1. Place beef in bowl and mix with garlic, sesame oil, and ground pepper
2. Alternate meat and veggies on skewers leaving room at both ends
3. BBQ on medium with lid closed for 3-5 minutes rotating to cook all sides

BBQ Beef and Veggie Skewers - Easy Gluten Free and Paleo Dinner

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