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Gluten Free Entrees Recipes

Sautéed Vegetables with Beef

  • 1 lb. organic lean beef, sliced into thin strips
  • 4 tablespoon Virgin Coconut Oil
  • 1/2 c green onions, cut into 1-inch pieces
  • 2 tablespoon soy sauce (organic, traditionally fermented)
  • 1 teaspoon ginger root, thinly sliced
  • 2 tablespoon sherry, or dry wine, or gourmet vinegar
  • Pinch of whole sugar
  • 1/2 cup beef broth
  • 1 cup mushrooms, sliced
  • 1 cup bean sprout
  • 1 medium carrot, thinly sliced
  • 1 cup green beans cut in 1 inch pieces
  • Himalayan salt to taste

Procedure:

  • Heat Virgin coconut oil in a wok or pan.  Fry beef until browned. Remove and drain.
  • Stir-fry ginger and onion in 2 tablespoons of Virgin coconut oil for 1 minute.
  • Add beef broth and stir.
  • Simmer for 2 minutes. Season with soy sauce, sherry and stevia leaf.
  • Add green beans, mushrooms, carrots, and bean sprouts, stirring constantly until crisp. Add salt to taste.
  • Serve it while still hot.

Optional: Serve on a bed of alfalfa sprouts

4-6 servings

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Veggie Scramble

 

1. In a small pan, melt the coconut oil. Add the zucchini and onions and sauté until tender.

2. Next, add the cherry tomatoes, stir and sauté for 2 minutes.

3. While the vegetables are sautéing, beat the eggs with milk in a small bowl. Add salt and pepper to taste.

4. Pour eggs into the pan and scramble lightly.

Serves 1-2.

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Fried Fish Steaks

 

Season fish with lemon and salt. Set aside. Thinly slice onions and seeded bell pepper. Peel, seed and slice tomatoes. Cook onions in olive oil until translucent. Add green pepper and cook 3 minutes. Add tomatoes to pan and cook a few more minutes. Place fish in pan, top with the Virgin Palm oil, cover the pan and cook until fish is almost cooked through. Add chopped herbs and red pepper and cook uncovered over high heat to evaporate some of the liquid. Just before serving add the coconut cream concentrate and bring almost to a boil. Before serving, sprinkle the lemon juice over the top and add more freshly chopped cilantro, if desired. Serve immediately.

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Garlic-Parmesan Halibut

 

  • 1 to 1 1/2 pounds halibut, cut into 4 pieces
  • 1/4 cup fresh lemon juice
  • Lemon pepper to taste
  • Himalayan salt to taste

TOPPING

1. On each side of the fish steak, make 3 diagonal cuts 2 inches long and 1/2 inch deep. Place the halibut in a large, shallow dish and pour the lemon juice over it; marinate for 30 minutes at room temperature.

2. Preheat oven to 450 degrees F.

3. Place the fish on a broiling pan and sprinkle with lemon juice from the marinade along with black pepper. Bake the fish for 15 minutes, or until it is opaque in the middle.

4. While the halibut is baking, combine the mayonnaise, Parmesan cheese, lemon juice, green onions, garlic, mustard, and hot sauce or cayenne in a small bowl and mix well.

5. Remove halibut from the oven and then turn the oven to broil.

6. Sprinkle salt, as desired, over the fish and then spread some of the topping over each fillet. Broil the fish for about 1 minute, or until the topping is golden brown.

Serves 4-6.

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Coconut-Cajun Shrimp

Coconut Cajun Shrimp recipe photo
Coconut Cajun Shrimp
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This quick, easy and delicious recipe can be served as an appetizer, over rice as an entree, or even on a salad!

Servings: 2 to 4
Preparation Time: 10 minutes

Lay shrimp in a single layer on a plate. Generously sprinkle 1 teaspoon of the seasoning over the shrimp. Flip over to other side and season with the rest of the seasoning. Lightly sprinkle with salt if you used a salt free seasoning. Add cayenne pepper if you want a spicier shrimp.

Heat 1/4 inch coconut oil in frying pan. Fry shrimp in medium to high heat until you start to see the edges turn white, approximately 2 minutes.

Flip and cook other side, approximately 1 to 1 1/2 minutes. Do not overcook.

Recipe submitted by Rebekah, Wellington, FL

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Mexican Style Pepper Chicken

Mexican Style Pepper Chicken recipe photo
Mexican Style Pepper Chicken
Photo by recipe author

Servings: 4
Preparation time: 12 minutes

  • 2-3 tablespoons organic coconut oil
  • 3-4 organic frozen chicken breasts
  • 1/2 -1 cup whole frozen peppers (jalapenos, green chili, Anaheim or banana peppers)
  • 1-2 cups whole frozen small garden tomatoes (cherry, Roma, yellow pear or other tomatoes)
  • 1/2 large onion, cut into chunks
  • Sea salt, pepper and other seasonings to taste
  • Grated organic mozzarella cheese or queso fresco (optional)
  • Tortillas (optional)

Melt coconut oil in a large skillet on medium heat. Add frozen chicken. Cover chicken with vegetables and seasoning, if desired. Spread peppers, tomatoes and onions evenly.

When chicken is done on one side (approximately 20-30 min), turn breast pieces over. Cook another 20-30 minutes until thoroughly done. Vegetables will be very soft.

Serve Mexican style with toasted tortillas. Top with grated cheese, if desired.

Recipe submitted by Dakotah, Winfield, KS

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Flourless Coconut Pancakes (Gluten Free)

Gluten Free Flourless Coconut Pancakes recipe photo
Gluten Free Flourless Coconut Pancakes
with lemon curd and berries
Photo by Recipe Author

Preparation time: 5 minutes
Servings: 8 medium sized pancakes

1. Combine the eggs, cream, butter, sugar, and salt in a medium sized bowl.

2. In a separate bowl, mix the baking powder and ground coconut.

3. Add the dry ingredients to the wet and mix gently until completely incorporated.

4. Heat a heavy bottom skillet over medium heat and melt a bit of butter or coconut oil.

5. Spoon batter into skillet, making one or two at a time. Take care to not let pancakes run into each other. Let cook until edges start to frill and brown, then flip gently once and let cook for another minute on other side.

6. Remove to serving dish and enjoy immediately as you would traditional pancakes.

Note: Leftover pancakes will keep in the fridge if covered with plastic wrap but will lose quite a bit of their “fluffiness.” Definitely better if consumed right away.

*To grind coconut simply place in a strong blender and blend until powdery and fine.

Recipe submitted by Alejandra, New York, NY

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Gluten-Free Coconut Flour Berry Crepes

Gluten-free Coconut Flour Berry Crepes recipe photo
Gluten-free Coconut Flour Berry Crepes
Photo by recipe author

These berry crepes make a healthy breakfast, brunch or dessert. They are super yummy…and good for you too!

Servings: 6
Preparation time: 12 minutes

  • 2 eggs
  • 2 tablespoons coconut oil, melted
  • Stevia liquid drops, to taste (I use about 10 drops)
  • 1/4 teaspoon vanilla extract (can substitute almond extract)
  • 1/8 teaspoon salt
  • 2 tablespoons coconut flour, sifted
  • small pinch of nutmeg
  • pinch of cinnamon
  • 1/3 cup whole milk (can substitute regular coconut milk*)
  • 1-1/2 cups blueberries (or other berries)
  • Whipped cream

In a medium bowl with a wire whisk, beat together the eggs, oil, stevia, vanilla, and salt. Mix in sifted coconut flour, nutmeg and cinnamon; stir in milk.

Heat an 8-inch skillet over medium heat. When hot, melt a tiny pat of butter, coconut oil or palm shortening in the pan. Pour 1/8 cup of batter in the skillet and swirl around in pan until a thin layer of batter covers the bottom. The crepe should be about 6-inches in diameter.

Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. Flip the crepe and cook the other side for 1-2 minutes more, or until done.

Fill the crepes with the berries, top with a little whipped cream (see recipe below), and if you wish a light dusting of coconut flour.

Makes about 6 crepes.

Homemade Whipped Cream

  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla
  • Liquid stevia or sugar

In a medium bowl (stainless-steel is preferable), whip heavy cream until stiff peaks are just about to form. (You can do this by hand with a wire whisk, or with an electric mixer; just make sure the beater and bowl are clean and cold for best results.) Beat in vanilla and sweetener until peaks form. Do not over-beat or the cream will become lumpy (and you will actually have butter).

* For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.

Recipe submitted by Shannon, Fort Worth, TX

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