Monday, June 15, 2026

Lemon Fish Dinner

Naturally Gluten-Free Meals
LEMON FISH DINNER
W/Tomato & Corn Salad
Serves 2-3 people

INGREDIENTS
3/4 Lb Red Potatoes, sliced
1 Tbs Olive Oil, divided
1/2 Bunch Asparagus, trimmed
1 Lb White Fish Fillet
1 Lemon, thinly sliced
Pink Sea Salt & White Pepper to taste

INSTRUCTIONS
Preheat oven to 425.
Toss potatoes with half the oil and season generously with salt & pepper. Spray baking dish with cooking spray and place potatoes in dish and bake for 30 mins. 

While potatoes are cooking, spray a baking sheet with cooking spray. Place asparagus and fish on baking sheet and top with lemon slices. Drizzle with remaining olive oil and season with salt and pepper. Bake with potatoes for final 15 mins or until fish flakes easily with a fork. Serve fish and veggies with baked lemon slices.

Tomato & Corn Salad

1 Tomato, chopped
1 1/2 Tbs Olive Oil
1/2 Tbs Red Wine Vinegar
1 Garlic Clove, minced
2 1/4 Tsp Fresh Lemon Juice
5 Oz Frozen/Fresh Corn
2 Scallions, chopped
Pink Sea Salt & White Pepper to taste

In a small bowl whisk together 1 tbs of the oil, vinegar, & lemon juice and season with salt & pepper, then toss in the tomato and let sit for 10 mins or longer. Heat remaining oil in small skillet, add corn, scallions and garlic and cook for 5 minutes. Mix with tomato & serve.

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Wednesday, June 10, 2026

Bean Chilaquiles w/Avocado

Naturally Gluten-Free Meals
Bean Chilaquiles w/Avocado
Serves 2-3 people

INGREDIENTS
1 tbs Olive Oil
6 Corn Tortillas, cut into triangles
1 Cup Salsa, mild or medium
8 Oz Pinto Beans, drained & rinsed
3 eggs
1 avocado, peeled & chopped

INSTRUCTIONS
Heat oil in large skillet over med/high heat. Add tortilla triangles to skillet and toss until browned and crisp. Remove from pan and set aside. In same pan, add salsa and beans and stir. Once mixture comes to a simmer, create 3-small wells with the back of a spoon around the perimeter of the pan and crack eggs into wells. Cover and cook 7-9 mins until eggs are set but still runny. Remove from heat, arrange crisp tortillas around the outside edge, top eggs with avocado, and serve while still warm. Optional toppings can include; cheese, sour cream, cilantro or hot sauce.

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Friday, June 5, 2026

Chicken Biryani

Naturally Gluten-Free Meals
CHICKEN BIRYANI
Serves 2-3 people

INGREDIENTS
1 Tbs Olive/Coconut Oil
1/2 Large Onion, diced
3/4 Lb Boneless Chicken Breast, cubed
1 Tbs Lemon Juice
1 Tsp Garam Masala
1/2 Tsp Chili Powder
1/2 Tsp Salt
1 Garlic Clove, minced
1/2 Tbs Ginger, grated
1 Cup Basmati Rice, dry
1 1/2 Cups Chicken Broth
2 Tbs Fresh Cilantro, chopped

INSTRUCTIONS
Heat oil in large saucepan over medium heat and add onion, sauté until softened. In a medium bowl, toss chicken with lemon juice, garam masala, chili powder and salt. Add seasoned chicken, garlic, and ginger to skillet and cook until fragrant, approximately 2-3 minutes. Add rice and stock to the pan and turn heat to high. Once stock comes to a boil, cover, turn heat to low, and simmer for 20 minutes until rice is tender. Serve topped with cilantro.

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Monday, June 1, 2026

Gluten-Free Emergency Kit

 
Gluten-Free Emergency Disaster Kit
Hurricane season is approaching. And while this isn’t exactly a travel tip…it is about being forced to live outside your comfort zone for a bit. What will you do if an emergency hits and you have to live without decent food, water and the other comforts of home? It always amazes me, when you ask if someone is prepared, the common response is they’ll stock up with a few extra cans of tuna and some granola bars. These people are lucky… they’ve obviously never had to miss more than a single meal due to an emergency. Oh no! My phone is broken… bring out the granola bars!
 
When you consider that the average disaster/emergency could be about 1-2 weeks without a proper stove or refrigerator what are you going to do? Truthfully, I never even thought about it myself… until one year when I actually had to use those Hurricane Shutters, I had installed on my home. That’s when I realized my family would be able to find food if they were desperate… but what about me? Was I willing to eat unsafe foods simply to survive? And would I survive if I did that? One day = 3 meals, 1 week = 21 meals, 2 weeks = 42 meals…and I’m not even willing to voluntarily do the gluten challenge to get properly diagnosed with Celiac Disease.
 
So, I decided to pack an emergency `bucket' to store in the closet just in case. Home Depot sells those bright orange "Homer" buckets with tops that seal up tight. They're brightly colored so you can find them regardless of your home's damage. And once the tops are tapped into place, they're pretty waterproof too.
 
Just fill the bucket with your emergency gear... including Gluten-Free food... and seal it up. Stow the bucket somewhere that's easily accessible. They have handles that make them easy to carry... but be careful not to make it too heavy. If you need it, you'll be functioning under less-than optimal conditions and you'll want to be able to handle it yourself. And don't forget to put it where you can actually find it. I keep mine stored inside the house in an interior walk-in closet that might actually become my shelter in the event of a Tornado. I also store blankets, jackets & sweaters there as well. During Hurricane Season I’ll probably stash water in there too.
 
Once it's closed its water tight…so you'll want food that has a long shelf life…something you won't have to worry about for a few years. I spent quite a bit of time researching online for Gluten-Free Emergency foods and found a couple sites. They have many Gluten-Free choices and you can purchase things in smaller airtight pouches, and the shelf life is five to twenty years.
 
I decided not to include anything that might have a shorter shelf life. I could always pack those things separately a little more last minute if needed. Protein Bars, Energy Bars, Vitamin/Mineral Supplements, Dried Fruit and Nuts ... these are all things I keep well stocked during the Season, but continue to use rather than waste storing them beyond their freshness dates. Even if you do need to open the bucket to remove any outdated 'goodies' and replace them with fresh, don't worry - you can get a new top at Home Depot to reseal the bucket.
 
And don't forget to store your sunscreen (the strongest you can find), some chap stick and of course bug spray!! Here in Florida these are just about as indispensable as the Gluten-Free food is.
If you get evacuated to an Emergency Shelter, take the bucket with you. You’ll find beds and clean linens and hundreds of people without a clue about eating Gluten-Free. So, take care of yourself and bring everything you’ll need with you. That way you can still eat safe and the only thing you’ll need to have is water to prepare your own food.

I packed my bucket for about $150.00 – a 1-week supply of Gluten-Free Food along with Antiseptic, Band-Aids, Batteries, Bug Spray, Flashlight, Freezer Bags, Garbage Bags, Gluten-Free Dehydrated Food, Hand Sanitizer, Knife/Fork/Spoon, Pens/Paper, Playing Cards, Pocket Games, Scissors, Soap, Stick Matches, Sun Block, Toilet Paper, Water, Work Gloves. I’m honestly hoping that I’ve wasted my money… I don’t ever really want to need to use what’s been packed inside that bucket.

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Double Chocolate Macaroons

Naturally Gluten-Free Cookies 
DOUBLE CHOCOLATE MACAROONS
Makes about 24 Cookies


INGREDIENTS
2 1⁄4 cups Shredded, Unsweetened Coconut
2⁄3 cup Sugar
1⁄4 cup Cocoa Powder
2 tsp Vanilla
1⁄4 tsp Salt
2 Eggs
1⁄2 cup Semisweet Chocolate Chips

INSTRUCTIONS
Heat oven to 325°
Line 2 baking sheets with parchment paper 

In a medium saucepan, quickly whisk eggs to combine. Add coconut, sugar, cocoa powder, vanilla, and salt, and cook over medium-low heat; stirring frequently, until slightly thickened and sticky, 5–6 minutes. Transfer mixture to a bowl and let cool, uncovered, for 20 minutes; stir in chocolate chips and allow cooling to room temperature.

Using a cookie scoop or tablespoon portion and roll mixture into balls and place 1" apart on the baking sheets. Bake for 20 minutes, rotating the pans halfway through, until macaroons are just set. Be careful not to over-bake as cookies will firm up as they cool. Transfer to a wire rack to cool and store in an airtight container.

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Saturday, May 30, 2026

Honey-Lime Chicken

Naturally Gluten-Free Meals
MEXICAN HONEY-LIME CHICKEN & VEGGIES
Serves 4-5 people

INGREDIENTS
1 Lb Sweet Potatoes, peeled and cut into 1/2-inch pieces
3 Tbsp Olive Oil, divided
1/2 Cup Red Onion, chopped
3 Cloves Garlic, minced
1 14.5 Oz Can Black Beans, drained and rinsed
1 ½ Cups Frozen Corn
2 Tsp Ancho Chili Powder, divided
2 Tsp Ground Cumin, divided
1/8 Tsp Cayenne Pepper
Salt & Pepper to taste

1 Lb Chicken, cut up

3 Tbsp Fresh Lime Juice
2 Tbsp Honey
1 Cup Cherry Tomatoes, halved
1 Avocado, diced
1/3 Cup Cilantro, chopped
2/3 Cup Queso Fresco Cheese, crumbled, optional

INSTRUCTIONS
Heat 2 Tbsp oil a 12-inch non-stick skillet over medium heat. Add sweet potatoes, sauté 3 minutes. Cover and let cook until nearly softened, stirring occasionally, about 8-10 minutes. Add in onion and garlic and sauté (uncovered), 1 minute. Add in black beans, corn, 1 tsp chili powder, 1 tsp cumin, cayenne pepper and season with salt and pepper to taste. Let cook, stirring frequently, until corn is heated through and potatoes are soft, about 2 minutes longer. Transfer to a large bowl.

Chicken
Heat remaining 1 Tbsp oil in same skillet over medium-high heat and add chicken. Season the chicken with remaining 1 tsp chili powder, 1 tsp cumin and salt and pepper. Cook, turning occasionally until chicken is cooked through and begins to brown slightly.

In a small bowl whisk together lime juice and honey. Return sweet potato mixture to skillet once chicken is cooked through, along with tomatoes and avocado. Add honey lime mixture and cilantro and toss to coat. Serve immediately over brown rice if desired and sprinkle with Queso Fresco if desired.

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Monday, May 25, 2026

Bang Bang Shrimp


Naturally Gluten-Free Appetizers
BANG BANG SHRIMP
Serves 4 People

INGREDIENTS
½ Cup Mayonnaise
¼ Cup Thai Sweet Chili Sauce
¼ Tsp Sriracha, optional
1 lb Shrimp, shelled and deveined
½ Cup Buttermilk or Goatsmilk
¾ Cup Cornstarch
Oil for Frying

INSTRUCTIONS

In a large bowl whisk the mayonnaise, Thai sweet chili sauce and Sriracha (if using) and set aside.

In a deep frying pan add 2-3 inches of oil and begin to heat to 375 degrees.

In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp. Remove the shrimp from the buttermilk and let excess liquid drain off. Coat the shrimp in cornstarch and set aside to rest.

To test if the oil is ready dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then it’s hot enough for frying. Fry the shrimp until lightly brown, 1-2 minutes on each side. Don’t overcrowd the pan, and remove the shrimp once done to a paper towel to drain.

Once all the shrimp are fried add them to the sauce and quickly toss to coat evenly and serve immediately.

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Wednesday, May 20, 2026

Lemon Curd W/Berries

Naturally Gluten-Free Desserts
LEMON CURD W/BERRIES
Serves 8 people

INGREDIENTS
2 Tbls Lemon Zest, finely grated
1 Cup Lemon Juice
3/4 Cup Sugar
6 Large Eggs
Pinch of Kosher Salt
1/2 Cup Butter

 2 Cups Mixed Berries
2 Tbls Sugar

PREPARATION
In a small bowl whisk together the juice, zest, sugar and salt and set within reach.
In a large nonreactive saucepan over medium heat, vigorously whisk the eggs until smooth. Whisking constantly, gradually pour the bowl of ingredients into egg mixture. Cook over medium heat, whisking constantly, until lemon curd begins to bubble gently, is opaque and thick enough to hold the marks of the whisk.

Turn the heat to low and begin whisking in the butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.

Transfer lemon curd to a large bowl and cover tightly. Toss berries and remaining sugar in another large bowl. The Lemon Curd can be enjoyed warm or chill until cold, then spoon curd into bowls and top with berries.

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Friday, May 15, 2026

Dairy-Free Fudge

Naturally Gluten-Free Desserts
Dairy-Free Fudge
Makes 5-6 pounds

INGREDIENTS
5 Cups Sugar
½ Cup DF Butter
10-Oz Coconut Cream
1 16-Oz Tub Marshmallow Fluff
1 Tsp Salt 

1 ½ Tsp Vanilla
2 12-Oz Bags of DF Chocolate Chips
1 Cup Walnuts, optional

INSTRUCTIONS
2 9-inch baking pans, greased
Fill a small dish with ice water and set aside

In large stockpot layer the first 5 ingredients, sugar, butter, coconut cream, fluff, and salt. Turn the heat to low and stir until blended and melted. Increase the heat to medium and bring to a full-rolling boil, careful not to mistake escaping air bubbles for boiling.  Boil slowly, stirring constantly, 3½-5 minutes to the soft ball stage.

After the first 3½ minutes, dribble a few drops of the mixture into the ice water. Allow cooling, about 10 seconds; then try to roll it into small ball with your fingertips. If unsuccessful cook for another 30 seconds and try again. Generally cooking time will not exceed 5 minutes.

Turn off the heat and remove the pot, stir in the vanilla and chocolate pieces until melted and add nuts if using them. Turn into the greased pans and cool to room temperature. Cut into 1-inch pieces and arrange on serving plate or place in a storage container.

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Sunday, May 10, 2026

Broiled Salmon w/Mushy Peas

Naturally Gluten-Free Meals
Broiled Salmon w/Mushy Peas
Serves 2-3 people

INGREDIENTS
1 Lb Salmon Fillets, skin removed
1 Lemon, sliced
Sea Salt & Pepper to taste


INSTRUCTIONS
Preheat broiler to high and adjust oven rack to the center of the oven. Line baking sheet with parchment paper and sprinkle with olive oil.

Generously salt & pepper salmon, place on baking sheet and top with sliced lemon. Broil fish until cooked through and flesh flakes easily with a fork. For a bit more “rare” in the middle about 9-10 minutes, more well-done, broil for 13-14 minutes.

Mushy Peas
8 Oz Frozen Peas, slightly thawed
1 Tbs Olive Oil
1 Tbs Fresh Cilantro, chopped
1 Tbs Fresh Mint, chopped
1/2 Tsp Ground Coriander
2 Tbs White Wine
Pinch Wasabi (optional)

Put peas in a food processor or blender and chop, or mash with fork. Heat oil in skillet on med heat, add peas, cilantro, mint, ground coriander, & wine, add wasabi (if using). Heat carefully, stirring until peas are hot through and turn bright green. Remove from heat. Make a bed of mushy peas on the serving platter and place broiled salmon directly on top.

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