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Gluten Free Condiments/Dressings/Sauces Recipes

Zesty Chicken and Veggies

zesty-chicken-broccoli
Zesty Chicken and Veggies
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 2 chicken breasts, cut into chunks
  • 1 tablespoon coconut oil
  • 8 ounces mushrooms, diced
  • 2 cups broccoli florets
  • 1 teaspoon minced garlic
  • 1 cup cherry tomatoes, cut in half
  • 2 cups spinach, chopped
  • 3 tablespoons Italian dressing
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

In a large skillet, saute chicken in coconut oil for about 10 minutes, turning once. Add mushrooms, broccoli, garlic, tomatoes and spinach. Drizzle dressing over everything and sprinkle salt and pepper over mixture. Cook on medium heat for about 15 minutes or until chicken is completely cooked through. 

Great served with brown rice, and a fresh green salad.

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Asian Pesto Sauce

Asian_Pesto_Sauce
Asian Pesto Sauce
photo by recipe author

Servings: 4 to 6

Preparation Time: Under 10 minutes

  • handful of cleaned mint, about 1/2 cup leaves
  • handful of cleaned cilantro, about 1/2 cup leaves
  • handful of cleaned basil, about 1/2 cup leaves
  • 1 tablespoon coconut water vinegar, use two tablespoons if not using atchara
  • 2 tablespoons atchara, optional
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 cloves garlic
  • zest and juice of one lime
  • quarter size of ginger cleaned and finely chopped, or 1/8 teaspoon powdered ginger
  • 1 seeded hot pepper, optional
  • 2 tablespoons raw honey
  • 1/2 teaspoon salt
  • dash of hot sauce, optional

Clean herbs and place in blender. Add remaining ingredients and puree. Adjust seasoning for spice if needed.

This sauce is great as a dip for grilled meats or veggies, or mixed with mayonnaise for a sandwich spread.

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Spring Asparagus with Homemade Garlic Aioli

Spring_Asparagus_with_Homemade_Garlic_Aioli
Spring Asparagus with Homemade Garlic Aioli
photo by recipe author

 

Servings: 2
Preparation Time: 10 minutes

Asparagus:

Aioli:

Asparagus:

Place 1 tablespoon gold label coconut oil in a small pan over medium heat. Add asparagus and 1 teaspoon salt, gently stirring until asparagus is lightly sautéed and softened.

Aioli:

Add egg yolk, garlic cloves, salt, lemon juice, and mustard to a blender (or food processor.) Blend until well combined. Keep your blender going at medium speed as you begin to add olive oil and coconut oil in, a few drops at a time. After you have put about 15-20 drops of oil into the blender, begin adding the oil in a small, steady stream. Add the tablespoon of whey (or pickle juice) and mix briefly. Serve warm or chilled.

Note: Leftover aioli will keep in a sealed jar in the refrigerator for up to a week. It’s delicious on sandwiches, fish, as a dip for vegetables, or over rice.

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Fennel and Sprout Stir Fry

Fennel_and_Sprout_Stir_Fry
Fennel & Sprout Stir Fry
photo by recipe author

Servings: 4
Preparation Time:  25 minutes

In a large skillet, melt coconut oil. Add in remaining ingredients and saute over medium-high heat for about 10-15 minutes. The veggies need to be somewhat soft but also have a crispy, roasted texture.

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Sweet Potato Wedges with Coconut Oil

Sweet_Potato_Wedges_with_Coconut_Oil
Sweet Potato Wedges with Coconut Oil
photo by recipe author

Servings: 4
Preparation Time:  40 minutes

Recipe Directions: Pre-heat oven to 400 degrees ºF.

Combine sweet potatoes, coconut oil, curry powder, cumin powder, paprika and salt in a large bowl. Toss until the sweet potatoes are evenly coated in the spice mixture.

Place potatoes on a baking tray and bake for 15 minutes.  Remove from the oven and give the potatoes a flip.  Put them back into the oven for another 15-20 minutes or until the potatoes are golden brown on the outside. Serve with dipping sauce.

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Coconut Cilantro Chutney


Coconut Cilantro Chutney Recipe Photo

Coconut Cilantro Chutney (photo by recipe author)

Servings: 1/4 cup
Preparation Time: 10 minutes

  • 3 tablespoons unsweetened shredded coconut
  • 1/3 cup fresh organic cilantro chopped (weighed approximately 0.80 oz)
  • 1/8 teaspoon Himalayan pink salt
  • 1 green Thai chili pepper
  • 1/4 teaspoon chopped ginger
  • 1 teaspoon organic cumin seeds
  • 1/4 cup water
  • 1 teaspoon lemon juice

Pulse all of the ingredients in a food processor, except water and lemon juice. Add water as necessary to get the desired consistency. Pulse again. Remove in a serving bowl. Finally add the lemon juice over chutney and mix well.

Serve fresh. Can be enjoyed with tortilla chips or used like pesto in a sandwich. This chutney can be stored in an airtight container for up to a week in the refrigerator.

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Garden Pea and Chive Cashew Coconut Pesto

Garden Pea and Chive Cashew Coconut Pesto Recipe photo
Garden Pea and Chive Cashew Coconut Pesto
photo by recipe author

Servings: makes approximately 10 oz.
Preparation Time: 10 minutes

  • 1/4 pound snap or snow peas in shell
  • 1/2 cup raw cashew pieces
  • 1 ounce parmesan cheese cut in chunks
  • 1 small bunch of chives
  • 1 tablespoon
    coconut oil
  • 1 1/2 tablespoons
    olive oil
  • 1/8 teaspoon salt

Bring 1 cup of salted water to boil in a small saucepan. Add peas. Bring back to boil and turn off heat. Let them sit in the hot water for a few minutes before draining.

Add the cashews and parmesan to a food processor and process until coarsely ground. With a scissors, cut the chives into 1 inch pieces into the processing bowl. Now add the peas, coconut oil, olive oil and salt. Process until smooth, scraping down sides of bowl as needed.

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Coconut Cream Lilikoi Butter

Coconut Cream Lilikoi Butter Recipe photo
Coconut Cream Lilikoi Butter
photo by recipe author

Servings: 1.5 cups
Preparation Time: 60-70 minutes

Simmer the lilikoi in a small saucepan at the lowest heat setting until it is reduced by one-third to one-half (about 45-60 minutes). Turn off the burner.

Stir in the coconut cream concentrate until dissolved. If the CCC is solidified, dip a metal 1/4 cup measure into hot water and then scoop. Add raw honey and mix.

Pour into sterilized half-pint jars. Refrigerate one jar to eat right away. Can the rest for later using the water bath method or freeze it.

Best served at room temperature as the coconut cream will solidify in the fridge.

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