gluten-free recipes

January 30, 2023

Chinese Tea-Infused Rice with Duck Breast

I love the trick of infusing rice or noodles with tea. It really amps up the nutrient value of any dish while adding a nice bit of flavor. Pu-erh tea is fermented, making it even healthier than regular green tea. Traditionally this dish is made with glutinous rice, but I changed it to brown rice for the health benefits. Feel free to use turkey or chicken breast in place of the duck breast. You can find Thai basil at Asian markets and some supermarkets. This comfort food meal pairs well with my California Hempseed Salad with Strawberries and Kale. Benefits: […]
January 14, 2023

Thai Shrimp & Pineapple Curry Bowl Perfect for Meal Prep

This curry is delicious over white or black rice. I use monk fruit sweetener to reduce the impact cane or beet sugar can have on your blood glucose levels. Monk fruit also has NO CALORIES, and it’s completely natural. You can use coconut sugar instead, but like cane sugar, it will impact your blood sugar and is caloric. Benefits: Pineapple contains bromelain, an enzyme that aids digestion by breaking down proteins. Coconut milk contains some medium-chain triglycerides (MCTs) which are broken down more easily by the body, as well as the anti-inflammatory, antimicrobial, antibacterial, and antiviral lauric acid. Serves 4 […]
January 9, 2023

Gluten-Free Pumpkin-Almond Bread

This good-for-everyone breakfast or treat bread, served at Hanson Mesa Bed & Breakfast in Hotchkiss, Colorado, can also be made into three 3×6-inch mini loaves for gifts; cook at 350 degrees for 35 minutes or until a toothpick comes out clean. You can substitute 1 teaspoon pumpkin-pie spice for the cinnamon, allspice, nutmeg and cardamom. Ingredients: 4 cups almond flour 3/4 cup natural cane sugar 1 tsp. baking soda 1/2 teaspoon salt 3 eggs 1/4 cup grapeseed oil 1 cup organic pumpkin puree 1/2 cup chopped pecans 3/4 tsp. ground cinnamon 1/4 tsp. ground allspice 1/4 tsp. ground nutmeg 1/8 […]
January 3, 2023

Vegetarian Stir-Fried Annatto Noodles

These colorful noodles, which are made with my Annatto Oil and Annatto Water, are as delicious as they are healthful. They can be served as a main course, appetizer, or side dish. I use cornstarch noodles, but you can use glass or rice noodles. You can substitute other varieties of mushroom, and almost any cabbage will work–Napa, savoy, bok choy, green, or even red. You can use store-bought vegetable broth instead of homemade. This is a gluten-free dish, so I use tamari sauce instead of soy sauce. Bragg Liquid Aminos provides even more flavor. BENEFITS: Annatto contains vitamin E for […]
December 4, 2022

Strawberry Almond Cake

This almond cake recipe works well with gluten-free flour. I prefer the taste and texture of Cup4Cup flour. I also use monk fruit sweetener, which works beautifully as a sugar substitute. I recommend buying a brand that has been blended with erythritol so that you can replace it 1:1 with white sugar, like Lakanto, which makes both a classic variety and a Golden variety that substitutes for brown sugar. It’s available on Amazon, in Walmart, or in health-food stores. This cake is delicious even without the whipped-cream topping. Benefits: Monk fruit sweetener is made from the juice of the monk […]
November 21, 2022

Three Gluten-Free Desserts for the Holidays

The holidays are a time where warmth and sweetness prevail. While someone living with a gluten allergy has many options for their main course, it’s a bit tougher to navigate desserts, which are usually a gluten mine field. Having a dietary restriction used to put a damper on the holiday cheer, but with the myriad of delicious gluten-free recipes available now, it’s no longer an issue. Can we get a “pa rum pum pum pum”? For those of you ready to ring in the gluten-free holidays without sacrificing your sweet tooth, here are three delectable gluten-free desserts to enjoy while […]
September 14, 2022

Veracruz Street Corn Bowl

Mexican street corn (maíz callejero) is roasted ears slathered with chile powder and mayonnaise. My version treats the corn with a lighter touch, calorically speaking, and includes black beans, brown rice, and the crunch of Romaine and jicama. Benefits: Black beans contain protein, tissue-repairing lysine, vitamin B-6 for producing energy, calcium for building strong bones, and collagen-building zinc. Corn provides zinc, eye-healthy lutein, and superoxide dismutase (SOD) an antioxidant and anti-inflammatory that fights free-radical damage in your cells. Brown rice is full of fiber for gut health as well as beneficial trace minerals. Serves 4 Ingredients 4 ears corn, shucked […]
August 30, 2022

India’s Lassi Gets a New Twist with Soursop

Soursop (Guanabana) Lassi From my first book, The Age GRACEFULLY Cookbook, here is an easy and delicious beverage featuring guanabana. Called, Soursop Lassi, it’s essentially a lassi drink from India made with yogurt and a pinch of salt. Mango lassi is very popular in Indian restaurants. I put a South American spin on the healthful drink by using guanabana in place of the mango. Guanabana provides antioxidants, immune-boosting vitamin C and riboflavin. Yogurt has beneficial probiotics that aid digestion and gut health. Learn more about the benefits of soursop here. You can find frozen guanabana pulp in Latin markets. Ingredients […]
August 15, 2022

Prune and Walnut Bars

Prunes and walnuts are both exceedingly high in antioxidant power. Both are listed by the U.S. Department of Agriculture on the ORAC (oxygen radical absorbance capacity) scale with over 10,000 units. Eating a ¼-cup serving of prunes, or about four prunes, provide you with 12% of the daily value for fiber, 32% of the daily value for vitamin K and 9% of the daily value for potassium. A hundred grams of prunes (about ½ cup) provides at least 9% of your daily needs for the B vitamins, niacin, riboflavin and vitamin B-6.  Walnuts have heart-healthy omega-3 fatty acids and detoxifying […]