Gluten Free Entrees Recipes

Simple Summer Skillet

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

1 pound asparagus spears, cut into 1″ pieces
3 cups greens (preferably kale, spinach or mustard greens)
2 cups baby potatoes, halved (any color variety)
1 cup broccoli florets, finely chopped
1 tablespoon coconut oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder

Combine ingredients in a large skillet over medium heat. Pan roast vegetables for about 10-15 minutes or until cooked through and slightly crispy, stirring occasionally.

Optional add-ins: sausage, ground beef or bison, and/or sauerkraut.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Gluten Free Coconut Curry Turkey Meatballs

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

1 pound ground turkey or beef
3 tablespoons almond flour
3 tablespoons coconut flour
1 egg
2 tablespoons coconut oil
2 garlic cloves, minced
1 onion, finely chopped
2 cups coconut milk*
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh cilantro, chopped

In a large bowl, combine ground turkey, almond flour, coconut flour and egg. Mix until well blended and form into 1″ meatballs.

Place meatballs on a lightly oiled baking sheet. Bake at 375° F for about 20 minutes or until cooked through.

Meanwhile, heat coconut oil in a large skillet. Add garlic and onions and sauté until soft. Add in coconut milk, curry, salt and pepper. Cook over low-medium heat for about 10 minutes. Add meatballs to curry sauce and top with cilantro.

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

Chettinad Goat Curry

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

1/2 cup shredded coconut
2 pounds goat meat, cut into small pieces
1 medium chopped onion
2 medium tomatoes, finely chopped
5-6 green chilis, slit vertically
1 tablespoon ginger garlic paste
10-12 curry leaves
1 tablespoon coconut oil
1-2 bay leaves
1 small cinnamon stick
10-12 cloves
1 teaspoon fennel seeds
1 teaspoon turmeric powder
1 handful chopped cilantro
salt to taste

Spices:

2 teaspoons red chili powder
2 tablespoons coriander seeds
1 cinnamon stick
2 teaspoons fennel seeds
10-12 black pepper corns
2 black cardamom
1 teaspoon cumin seeds

Wash goat meat pieces 3-4 times with water. Drain the water and keep meat aside.

Dry roast all the spices, except chili powder, on medium high heat till fragrant. It takes about 2 minutes. Grind the roasted spices with grated coconut using a cup of water to make a smooth paste.
Add a tablespoon of coconut oil in pressure cooker and once it is heated, fry bay leaves, cinnamon stick, cloves and a teaspoon of fennel seeds on medium high heat for 2 minutes. Add in chopped onions, slit green chilies and curry leaves. Saute till onion is nicely browned. Add ginger garlic paste and fry for few more seconds. Now add chopped tomatoes and cook until soft, stirring occasionally for 4-5 minutes on medium high heat. Add salt and turmeric powder. Add goat meat and mix well.

Cover the pressure cooker and cook for about 15 minutes. Let the pressure cooker release all the pressure before opening. Now add the prepared coconut paste. Mix and allow to simmer on medium heat for 10 minutes. Add fresh cilantro, mix and simmer for 2 minutes.

Remove from heat and serve with roti, naan or rice.

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Indian Coconut Rice Pulao

photo by recipe author

Servings: 2
Preparation Time: 30 minutes

1 cup Basmati rice, or any long grain rice
2 cups coconut milk*
1 bay leaf
2 cloves
2 green cardamom pods
4 black peppercorns
1/2 teaspoon cumin seeds
1/2 knob ginger, finely grated or chopped
1.5 tablespoons olive oil or coconut oil
salt to taste
1 medium size carrot, peeled and finely chopped
1/4 cup fresh peas
1 tablespoon sliced cashews
1/2 tablespoon shredded coconut

Homemade Fresh Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Wash and clean the basmati rice 2-3 times in filtered water then soak for 30 minutes.

Prepare coconut milk, set aside.

Drain the soaked rice and add it to a rice cooker with the prepared coconut milk. (You can also use a pressure cooker or pot on the stovetop to cook the rice.)

In a small pan, add olive oil or coconut oil. When the oil is hot, add bay leaf, cardamom pods, cloves, black peppercorns, and sauté on low heat until it releases the aroma.

Add the cumin seeds. When the seeds stop to sizzle, add the grated or chopped ginger and sauté for 2 minutes. Now add the chopped carrots and green peas. Sauté on medium heat for 3-4 minutes and then add this into the rice cooker.

Add water as required for the rice to cook. Cover the cooker with the lid and cook until done.

Meanwhile, in a small pan, add 2 teaspoons olive oil or coconut oil. Sauté the cashews and the shredded coconut for 2 minutes on low heat. Add this to the cooked rice. Combine well.

Serve coconut rice pulao with curry or green chutney.

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Gluten Free Meatball Casserole

Gluten-Free Meatball Casserole

photo by recipe author

Servings: 4
Preparation Time: 40 minutes

1 pound ground beef, bison or turkey
1/2 teaspoon fennel seeds
1/4 teaspoon ground coriander
1/4 teaspoon basil
1/4 teaspoon oregano
1 tablespoon coconut oil
1 spaghetti squash, cooked and strands removed
2 cups collard greens
1 cup spinach
8 ounces ricotta cheese
1 onion, sliced
1 garlic clove, minced
2 roma tomatoes, thinly sliced
1 cup shredded cheese (or dairy-free), optional
1 cup pasta sauce

In a large bowl, combine ground beef, fennel, coriander, basil and oregano. Mix and form into 1-2″ meat balls. Place meatballs in a large skillet with about 1 tablespoon coconut oil. Cook on each side for about 8-10 minutes or until cooked through.

Place spaghetti squash strands in a greased 9×9 baking dish. Mix in collard greens, spinach, ricotta cheese, onions and garlic. Top mixture with meatballs. Top meatballs with tomato slices and shredded cheese. Pour over pasta sauce.

Bake at 350° F for about 30 minutes.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

Red Wine Grass-fed Bison Roast

photo by recipe author

Servings: 6
Preparation Time: 4 hours

1 tablespoon coconut oil
1 large bison roast
1 onion, thinly sliced
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Italian seasoning
1/2 cup water
1 cup red wine

In a slow cooker, add coconut oil and spread over bottom and sides of cooker. Add in bison roast, onion and garlic. Sprinkle over salt, pepper and Italian seasoning. Pour water and red wine over roast. Cook on high for 4 hours or low for 8 hours. Gently shred roast with a fork and toss in red wine sauce mixture.

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Honey Mustard Chicken and Veggies

photo by recipe author

Preparation Time: 1 hour 15 minutes
Servings: 3

6 pastured chicken thighs
8-10 large carrots
1 head broccoli
1 1/2 tablespoons mustard
2 tablespoons Tropical Traditions Raw Honey, softened
1 tablespoon fermented soy sauce
2 tablespoons apple sauce
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons Himalayan pink salt
1 tablespoon Vital Choice Grassfed Beef Gelatin
1 1/2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
1 clove organic garlic, pressed
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon ground turmeric
1/4 cup boiling water

Preheat oven to 350° F.

In a large dutch oven place chicken breasts, carrots, and broccoli. In a small bowl combine all remaining ingredients except hot water. Whisk to combine and then add hot water, stirring again, a smooth consistency is desired. Pour sauce over chicken and vegetables. Cover with lid and bake for 50-60 minutes. Remove lid, sprinkle with additional black pepper and turmeric is desired, and broil for 5 minutes.

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