The month of January is always associated with new beginnings, new goals, and new year resolutions. Amongst those said goals eating better is always one of them (I know mine is)
From plant-based to keto, one food lifestyle choice sticks out amongst the rest: gluten-free. Gluten-free options are everywhere, from high-end restaurants to your neighborhood grocery store; maybe even your favorite bakery provides gluten-free options.
Now you’re probably thinking, “wait, don’t people eat gluten-free because they have an allergy?” And you are correct! It is estimated that 1 in 133 Americans have Celiac disease or gluten sensitivity. But many people choose a gluten-free lifestyle to cut down on processed grains that are popular in our diets.
In today’s blog, we have three gluten-free recipes that are easy to make and cost-effective.
If you have gluten sensitivity/Celiac or are just gluten-free curious, these recipes are for you!
Quinoa Bowls
Quinoa (pronounced KEEN-wah or ke-NO-ah) is considered a superfood due to its good source of protein, fiber, iron, copper, thiamin, and vitamin B6.
Quinoa bowls can be eaten hot or cold and are extremely easy to make.
Quinoa-your base
Ingredients
1 cup of Quinoa-white, red, tricolor- chef’s choice
1 ¾ cup water, vegetable stock, or chicken stock.
½ tsp Salt
This recipe should yield 4 servings
Directions
- Rinse your quinoa; we recommend using a fine mesh strainer
- Combine the quinoa and water/stock of your choice and salt in a medium pot.
- Bring to a boil, cover, reduce the heat, and simmer for 15 minutes.
- Remove from the heat and let it sit, covered for 5-10 minutes.
- Fluff with a fork, and your quinoa is ready.
The Add On’s
Now, here is the fun part. You can add anything you want to your bowl.
Mediterranean Bowl
1 cup cooked quinoa
½ cup canned chickpeas
¼ cup chopped cucumber
¼ cup cherry tomatoes halved
¼ cup chopped kalamata olives or black olives
¼ cup chopped parsley
Feta cheese to taste
Dressing of your choice, we recommend a Tahini dressing
For a protein of your choice, we recommend chicken breast.
Add all the ingredients into your bowl, top with the dressing of your choice, finish with some feta cheese and enjoy!
Southwest Bowl
1 cup cooked quinoa
½ cup canned black beans
¼ canned corn
¼ cup salsa of your choice
¼ of an avocado or guacamole
For a protein of your choice, we recommend steak or chicken
Cilantro to garnish
Add all the ingredients into your bowl and stir it together. Garnish with cilantro and enjoy!
Asian Bowl
1 cup cooked quinoa
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper chopped
½ cup shredded carrots
1 cup diced cucumber
Dressing
¼ cup of low-sodium tamari (gluten-free soy sauce). If not gluten-free, use regular low-sodium soy sauce.
1 tbl sesame oil
1 tbl rice wine vinegar
2 tsp chopped green onion
1 tbl sesame seeds
¼ tsp of ground ginger
1/8 tsp red pepper flakes or Gochugaru-optional
Salt and pepper to taste
Directions
- Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set it aside.
- In a small bowl, whisk together the tamari, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
- Pour the dressing over the quinoa salad and stir to combine.
- Serve chilled
Cauliflower Pizza
An easy pizza that still packs all the flavors of your favorite pizza chain but with no gluten and no guilt afterward. Also, it’s a great way to sneak more vegetables into your kids’ diet.
Ingredients for Crust
1 pound of store-bought cauliflower rice, frozen (thawed in the fridge overnight)
1 large egg, beaten
1/3 cup of grated Parmesan
1 teaspoon dried oregano
1/4 teaspoon salt
Directions
- Place your thawed cauliflower into a clean, thin dish towel or cheesecloth. Wrap up the cauliflower rice in the dish towel or cheesecloth.
- Twist up your towel/cloth, then squeeze all the excess moisture out over a large bowl, squeeze until all the moisture is out of the cauliflower.
- In a large clean bowl, mix up the squeezed-out rice, egg, cheese, and spices.
- Press the dough onto a baking sheet lined with parchment paper into a round crust; this recipe should yield a 10-inch crust. Keep the dough about ¼ inch thick.
- Bake for 30 to 35 minutes at 400ºF, until dry and golden. Use the parchment paper and or spatula to flip the crust over and bake again until the other side is nice and dry about 10 more minutes.
- Add your favorite pizza toppings to the crust, such as sauce, cheese, veggies, and meat, then return the pizza to the oven.
- Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.
Flourless Chocolate Cake
Death by chocolate, and we’re here for it! This cake is loved by those who must eat gluten-free and those who don’t.
Ingredients
Cake
1 cup semisweet chocolate chips or chopped chocolate. We recommend nothing higher than 76%
1/2 cup butter, salted or unsalted, baker’s choice
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 large eggs beaten, slightly
1/2 cup cocoa powder or dark cocoa powder
Chocolate Ganache
1 cup semisweet chocolate chips or chopped chocolate
1/2 cup heavy cream
Directions
1. Preheat oven to 375 degrees F.
2. Grease an 8-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Line your pan and spray it with nonstick cooking spray. Set aside.
3. Put the chocolate chips/ or chopped chocolate and butter in a large microwave-safe bowl and heat until the butter has melted and the chips are soft, about one minute. Stir until the chocolate has melted and the mixture is smooth. If you need to reheat, do it for 10 seconds at a time and stir.
4. Add the sugar, salt, and vanilla extract and combine.
5. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over-mix.
6. Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top.
7. Let the cake cool on a wire cooling rack for 10 minutes. Next, loosen the edges of the pan with a butter knife or offset spatula and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
8. While the cake is cooling, make the chocolate ganache. Place chopped chocolate/ chocolate chips in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer gently. Do not let it come to a rapid boil. Pour over the chocolate, then let it sit for 2-3 minutes to soften it gently.
9. With a metal spoon or small rubber spatula, slowly stir until thoroughly combined, and the chocolate has melted. The finer you chop the chocolate, the quicker it will melt with the cream.
10. Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. Of course, you can always put it in the refrigerator to speed up the process.
11. Cut the cake into slices and serve with powdered sugar, raspberries, or any berry you prefer. You can also serve it with vanilla ice cream or whipped cream
What have we learned?
Eating gluten-free is not only easy but delicious! We encourage you to check out more recipes online. Enjoy your next culinary adventure!
For more resources about Celiac Disease and gluten sensitivity, check out the Celiac Disease Foundation website.
Please note if you believe you may have Celiac disease or gluten sensitivity, please see your primary care doctor or allergist/immunologist.
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