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Gluten Free Salads & Side Dishes Recipes

Grain Free Coconut Onion Rings

Grain_Free_Coconut_Onion_Rings
Grain Free Coconut Onion Rings
photo by recipe author

Servings: 4
Preparation Time:  15 minutes

Preheat the oven to 375 degrees ºF. Separate the onion slices into rings, saving the smaller, internal rounds for another use.

Place the coconut cream concentrate, eggs, water, salt, and smoked paprika in the blender and blend until smooth. Pour the batter in a shallow dish. Spread the flaked coconut in another shallow dish.

Oil a cookie sheet with coconut oil. Dip each onion ring into the coconut butter mixture to lightly coat, and then into the flaked coconut. Place in a single layer on the cookie sheet. When all of the onion rings are coated, bake for 15-20 minutes, or until the coconut is lightly browned. Sprinkle on additional salt, if desired. Serve hot.

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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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Spicy Carrot Ginger Soup

Spicy_Carrot_Ginger_Soup
Spicy Carrot Ginger Soup
photo by recipe author

 

Servings: 6 – 8 servings
Preparation Time: 20 – 30 minutes

Mix together all the spices and salt. Set aside.

In a large heavy bottomed pot saute the carrots, celery, garlic, and ginger in coconut oil until slightly tender.

Add spice mixture, stirring quickly to coat the sauteed ingredients.

Stir in the honey – vinegar combo.

Remove the pot from its burner and take approximately 1 cup of the diced carrots from the mixture and set aside.

Pour the water into the pot, mixing thoroughly.

Blend the above mixture in a processor until smooth.

Return the blended soup to the pot and stir in the diced carrots.

Reheat and add more salt, if necessary.

Yummy, especially when sprinkled with coconut!

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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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Maple Glazed Carrots with Coconut Oil

Maple Glazed Carrots with Coconut Oil Photo

Maple Glazed Carrots with Coconut Oil photo by recipe author

 

Servings: 4-6
Preparation Time 30 minutes

Cook carrots in a skillet with just enough water to cover them. Add dried rosemary and mix well. Bring to a boil over medium heat and simmer until the water has evaporated and the carrots are soft.

Stir in the coconut oil, maple syrup, salt and pepper and cook for another 2-3 minutes over low heat.

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Coconut Lemon Rice

Coconut Lemon Rice Photo

Coconut Lemon Rice photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

  • 1/2 cup basmati rice
  • 1/2 bunch scallions, washed
  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon slivered ginger
  • 1 cup coconut milk*
  • Juice of half a lemon
  • 1 teaspoon Himalayan pink salt

Wash and drain rice. Set aside.

Chop the white bulbs of the scallions. Keep the green part aside.

Heat a tablespoon of coconut oil in a pot / saucepan. When the oil is hot, add cumin seeds and turn the heat to low. Add ginger and the chopped scallion bulbs and sauté until the scallion browns slightly. To this add the washed rice and sauté for a minute. Finally add coconut milk, lemon juice and the salt. Bring to a boil, reduce heat and simmer covered for 15 minutes. While the rice is cooking, chop the green part of the scallions.

After 15 minutes, turn off the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff rice with a fork.

Serve the coconut rice in a plate garnished with the chopped scallion greens.

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

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Moroccan Breakfast Hash


Moroccan Breakfast Hash Recipe Photo

Moroccan Breakfast Hash (photo by recipe author)

Servings: 4
Preparation Time: 25 minutes

In a large skillet, sauté potatoes in oil. Sprinkle garlic and seasonings over potatoes and stir until combined. Sauté for about 15 minutes over low-medium heat or until potatoes are cooked through. The smaller the potato pieces, the faster the dish will cook.

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Coconut Quinoa Pilaf


Coconut Quinoa Pilaf Recipe Photo

Coconut Quinoa Pilaf (photo by recipe author)

Servings: 3
Preparation Time: 30-45 minutes

  • 1/2 cup uncooked quinoa
  • 2 tablespoons virgin coconut oil, divided
  • 3 tablespoons organic shredded coconut
  • 3/4 cup broth or water
  • 1/4 cup coconut milk made from coconut milk concentrate*
  • salt, to taste
  • 1/2 teaspoon organic cumin seeds
  • 1/3 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1/2 cup diced organic red bell pepper
  • 1/4 teaspoon organic turmeric powder
  • 1/2 teaspoon organic curry powder (optional)
  • 1 cup finely chopped organic spinach
  • 2 tablespoons toasted cashews
  • 1 tablespoons raisins

Rinse quinoa thoroughly in a fine mesh strainer. Let the water from the quinoa drain well.

Heat a tablespoon of coconut oil in a pot. Add quinoa and toast it for 1-2 minutes until it looks a bit dry. Add shredded coconut and stir well. To this add broth or water, coconut milk and 1/2 teaspoon salt. Bring to a boil, reduce heat and simmer covered for 15 minutes. After 15 minutes, turn of the heat. Let it stand covered for 5 more minutes. Remove the lid and fluff quinoa with a fork. Keep aside.

In a separate pan, heat remaining coconut oil. Add the cumin seeds. When the cumin seeds start popping, add the chopped onions and garlic. Sauté until onion looks translucent. Then add the diced red bell pepper, turmeric powder, curry powder and salt. Stir well. Cover and cook till the bell pepper is cooked. Add spinach. Stir and cook until the spinach looks wilted. Turn of the heat. To this add the cooked quinoa, cashews and raisins. Mix well and serve hot.

*Mix 1-4 teaspoons coconut cream concentrate per 1 cup water. Adjust to taste.

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