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Gluten Free Entrees Recipes

Honey Ginger Salmon


Honey Ginger Salmon Recipe Photo

Honey Ginger Salmon (photo by recipe author)

Servings: 4 servings
Preparation Time: 30 minutes

In a small bowl, combine honey, orange juice, coconut water, balsamic vinegar, ginger and cilantro. In a large skillet (or other preferred cooking method), heat coconut oil over medium heat.

Place salmon filets in skillet and sprinkle both sides with a little salt and pepper. Pour honey ginger mixture over salmon and continue to sear until both sides of the fish are starting to brown. I usually cook mine about 6 minutes per side, depending on how thick the salmon is.

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Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil


Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil

Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil (photo by recipe author)

I made a smoothie one day, and the next time I decided to make it, I had the awesome idea to throw it in the ice cream maker and make it into breakfast ice cream!! It’s delicious both ways, and so packed with protein and raw yumminess, but as ice cream: WOW. You have to eat this magic!

This tastes like a chocolate peanut butter milkshake. Just off the hook! BUT, if you want to create something the children will be amazed by, throw it in the ice cream machine according to the machine’s directions. Voila: ice cream for breakfast!! And, it’s healthy!!

Servings: 6
Preparation Time: 30-35 minutes

  • 1/2 cup peanut butter (more or less to taste)
  • 1/4-1/2 cup raw cacao or cocoa powder
  • 5-6 dates
  • 3 tablespoons hemp hearts or hemp protein powder
  • coconut milk, as needed
  • 2-3 tablespoons flax seeds
  • 1/4 teaspoon spirulina
  • 3 tablespoons coconut oil
  • Frozen and/or raw very-ripe bananas

Blend all ingredients except frozen bananas and blend to liquefy. Add more coconut milk as needed. Process until everything is one color with no spots. Add frozen bananas and enough milk until desired consistency is reached.

Pour into ice cream maker and freeze pre machine’s directions.

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Chicken Fried Rice


Gluten Free Coconut Banana Pancakes Recipe photo

Chicken Fried Rice (photo by recipe author)

Servings: 12
Preparation Time: 1 hour

  • 2 pounds chicken breasts
  • ¼ cup coconut oil
  • 2 cups diced onion (or 2 small/ 1 large onion)
  • Himalayan Salt, to taste
  • 3 cups dried rice, pre-cooked according to package directions
  • 12-16 cloves garlic, pressed
  • 8 free range eggs
  • 1-2 tablespoons organic fermented soy sauce – to taste
  • 2 teaspoons toasted sesame oil
  • Freshly grated ginger (to taste)
  • 40 oz frozen mixed vegetables of choice
  • Black Pepper, to taste
  • Chopped green onions (optional)
  • Drained baby corn (optional)
  • Black or white sesame seeds, to taste (optional)

1. Cut up your chicken into small cubes (½ to 1 inch pieces).

2. In an 8 quart enamel cast iron pot (or wok), add your coconut oil, onions and chicken. Sprinkle with a layer of salt. Cook on medium-high heat until the chicken is thoroughly cooked. Add the garlic and ginger as the chicken is cooking. Note: If your onions are fresh (not frozen), then cook those down for about 4 minutes first, then add chicken.

3. Add frozen vegetables. Sprinkle a little salt over the surface again. Cook on medium-high heat until the vegetables are warmed through, about 10 minutes, sometimes covering the pot with its lid. While the veggies are cooking, crack all of your eggs into a bowl.

4. Push the pot contents to one side as best you can. Add the eggs to the emptier side and let them cook, scraping the cooked portions from the bottom. Season with a little salt and pepper as they cook. They will likely take about 5-10 minutes to completely cook. Once the eggs cook completely, incorporate them into the chicken and veggies.

5. Add your cooked rice, soy sauce and sesame oil. Stir to completely combine. Done!

6. Portion out your servings and top with chopped green onions and sesame seeds, if desired. Left-overs reheat beautifully on the stovetop. Just add a little water to the bottom of the pan.

Quick tips:

Recipe can easily be cut in ½ or quartered for desired servings.

You can omit chicken breasts on nights when you 1. don’t have any or 2. need a quicker meal.

I buy my organic onions in bulk. I dice many pounds all at once in a month and freeze them for quick access and faster cooking times.

Tamara from Spring, TX just won $50 for this recipe and photo! Submit yours here.

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Gluten Free Coconut Banana Pancakes


Gluten Free Coconut Banana Pancakes Recipe photo

Gluten Free Coconut Banana Pancakes (photo by recipe author)

Servings: 4-5
Preparation Time: 5-10 minutes

1. In a large bowl whisk together the eggs, maple syrup, coconut milk/water, coconut oil, coconut flour and baking soda until well mixed.

2. In a small bowl mash the banana then add to the rest of the mixture.

3. Add 2 tablespoons of mixture to a lightly oiled pan (coconut oil). Slightly flatten with spoon. Let it cook on low/medium heat for 2 minutes then flip. Mash the second side down to flatten the pancake. You want both sides slightly brown.

4. Top with butter, coconut oil, syrup, and fruit as desired.

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

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Egg and Sausage Muffins

 

Egg and Sausage Muffins Recipe photo

Egg and Sausage Muffins (photo by recipe author)

Servings: 12
Preparation Time: 25 minutes

  • 1/2 lb ground beef
  • 1/2 lb healthy chorizo or other sausage (or all ground beef)
  • 1 onion, chopped
  • 1 orange pepper, chopped
  • 1/2 cup finely chopped mushrooms
  • 2 cups fresh spinach, torn in to smaller pieces
  • 6 eggs
  • Pinch salt
  • 1/2 teaspoon aluminum-free baking powder
  • 6 tablespoons coconut flour

Preheat oven to 400º F.

Brown ground beef and sausage together in skillet. Add onion and pepper. When meat is almost browned, add mushrooms and spinach. Allow mixture to cool.

Beat eggs with salt and baking powder. Beat in coconut flour on low speed until it is all blended.

Add beef mixture, stir well.

Lightly oil muffin tins with coconut oil. Scoop mixture directly in the wells.

Bake for 10-15 minutes, until cooked through.

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Coconut Chicken Strips with Blackberry Mango Sauce


Coconut Chicken Strips with Blackberry Mango Sauce (photo by recipe author)

Servings: 4-6
Preparation Time: 30 minutes

Sauce:

  • 1/4 cup blackberries
  • 3/4 cup mango, diced
  • 1 small jalapeno, seeded and diced
  • 1 teaspoon organic fermented soy sauce
  • 1 teaspoon tapioca starch

In a bowl, combine milk and lemon juice. Add chicken strips into milk mixture and let sit for a few minutes.

In a separate bowl, combine remaining ingredients and mix well. Gently coat each chicken strip in dry mixture and place in a skillet to fry or on a greased baking sheet. Pan fry in olive or coconut oil or bake at 400 °F for about 20 minutes (turning halfway through) or until chicken is cooked through.

While chicken is baking, place sauce ingredients in a small blender. Blend until smooth and pour into a saucepan. Bring mixture to boil, stirring constantly and cook for about 10 minutes. Remove from heat and let sit for a few minutes before serving with chicken strips.

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Coconut Chicken Stroganoff


Coconut Chicken Stroganoff Recipe photo

Coconut Chicken Stroganoff (photo by recipe author)

Servings: 4 – 6
Preparation Time: 20 minutes

  • 2 tablespoons coconut oil
  • 1 pound chicken, chopped into bite sized pieces
  • 2 cups chicken broth
  • 2 chicken bouillon cubes
  • 8 oz cream cheese
  • 1/4 cup coconut flour

Cook chicken in coconut oil in skillet.

While chicken is cooking, place all remaining ingredients in a blender and blend just until smooth. Pour into a saucepan on medium heat and bring to a boil. Add cooked chicken to broth, salt to taste. Serve over rice or pasta.

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Gluten Free Tropical BBQ Pizza


Gluten Free Tropical BBQ Pizza Recipe photo

Gluten Free Tropical BBQ Pizza (photo by recipe author)

Servings: 8
Preparation Time: 20 minutes

Almond Flour Pizza Crust with Coconut Oil:

Our Tropical Toppings:

  • 1/2 cup BBQ sauce (I used a sweet & spicy Chipotle BBQ) – divided portions
  • 1 1/2 cups diced roasted chicken
  • 2 cups shredded mozzarella
  • 8 ounces chopped pineapple
  • 1/4 cup shredded coconut
  • 1/2 purple onion – finely diced or sliced
  • Handful of chopped cilantro, stems removed

Mix crust ingredients together to form a dough. Will look just a bit sticky at this point. That is expected. Just let it rest in the bowl for 10 minutes.

Preheat the oven to 350 degrees ºF.

Tear off two pieces of parchment paper just larger than your pizza pan or stone. Cut one piece to the round shape and size of the pan or stone and make that the bottom piece. Place dough between the two pieces of parchment paper and roll it until desired thickness. You might find it more of a pressing out with the rolling pin rather than rolling, but just roll it out to the size of the bottom parchment piece. I made mine in a 15? round pan which produces a thin crust that is plenty sturdy to handle lots of toppings.

Remove the top paper and discard. Trim the edges into a nice round crust, like you might a pie crust edge then transfer the crust, leaving it on the bottom paper, to a pizza pan.

Bake for 10-15 minutes until middle is firm, just barely beginning to hint at browning, before the crust is too crispy because it will cook more after topping added. Don’t overcook at this point.

Take out of the oven and top with your desired pizza toppings. We used these:

Add a very thin layer of your BBQ sauce, using a spatula makes this easier to spread and get it evenly to the crust edge. Then add the cheese – ours is 2 cups of good quality mozzarella. Next, mix the remaining BBQ sauce with your deboned and cubed roasted chicken. Then cover the top evenly with the BBQ chicken. Sprinkle with the shredded coconut, the drained pineapple bits, and the finely diced purple onion.

Put the pizza back in the oven for about 10-15 minutes – until hot and the cheese is beginning to brown and bubbling.

Top the cooked pizza with the fresh chopped cilantro and serve!

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