Honey Lime Chicken, Gluten-Free Naturally

 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.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Basic BBQ Sauce, Gluten-Free Naturally

Naturally Gluten-Free Sauces

Basic BBQ Sauce

Makes 4 cups

INGREDIENTS

 

16 Oz Tomato Sauce

4 Tbls Worcestershire Sauce

¾ Cup Chicken Broth

1 Onion, diced

3 Tbls Brown Sugar

3 Cloves Garlic, minced

1 Tbls Lemon Juice

1 Tbls Dry Mustard

Pinch Salt

1 Tbls Cayenne (Optional)

 

DIRECTIONS

 

Combine all of the ingredients in a medium saucepan. Heat to a boil and reduce the heat and simmer. Continue cooking, stirring occasionally for about 45 minutes, until the sauce has thickened. Store the sauce in a covered glass container and keep refrigerated to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

Florida FB Group:  https://www.facebook.com/groups/GlutenFreeforLife

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Chocolate Banana Cookies, Gluten-Free Naturally

Naturally gluten-Free Cookies

Chocolate Banana Cookies

Makes 24 cookies

INGREDIENTS

¾ Cup Sugar

¾ Cup Cocoa Powder, unsweetened

¼ Cup Potato Starch or Tapioca Starch

1 Tsp Cinnamon

1/8 Tsp Salt

¼ Cup Coconut Oil

1 Ripe Banana, well-mashed

1 Large Egg

2 Tsps Vanilla Extract

1/3 Cup Chocolate Chips, dark or bittersweet

½ Cup Powdered Sugar, (optional)

DIRECTIONS

Preheat the oven to 350 F

Line 2 large rimmed baking sheets with parchment paper

In a large bowl, whisk together the sugar, cocoa powder, potato starch, cinnamon, and salt. Add the oil, mashed banana, egg, and vanilla, and mix well. Fold in the chocolate chips.

For drop cookies: Using a small cookie scoop or teaspoon drop the cookie batter on the prepared baking sheets. Bake in the preheated oven for 12 to 14 minutes. Remove from the oven and allow the cookies to cool on their sheets for a few minutes before transferring to cooling racks.

For crinkle cookies: Chill the batter in the freezer for 15 minutes. Place the confectioner's, or granulated sugar in a shallow bowl. Drop a teaspoon of batter into the sugar. Use a second spoon to gently roll the batter in the sugar, and then transfer the sugared cookie to the prepared baking sheet. Repeat with the remaining batter. Bake in the preheated oven for 14 to 16 minutes. Remove from the oven and allow the cookies to cool on their sheets for a few minutes before transferring to cooling racks.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Chicken Wings, Vintage Recipe

Naturally Gluten-Free Appetizers

CHICKEN WINGS

Vintage Recipe

 

INGREDIENTS

1 Jar Apricot Jam

1 Jar Thousand Island Dressing

1 Pkg Onion Soup Mix (recipe below)

2 Lb. Chicken Wings

 

DIRECTIONS

Preheat oven 350F

9x13 baking dish

 

Blend first three ingredients together.  Arrange chicken wings in baking dish and pour sauce over wings. Mix the wings so that all are evenly covered in sauce and bake in oven for 30 minutes. Remove the wings from the oven and mix the wings again making certain to spread them out evenly. Return to the oven for an additional 30 minutes.

 

GF Onion Soup Mix

Makes 1 package

 

INGREDIENTS

 

¼ Cup Dried Onion Flakes

2 Tbls GF Beef Bouillon Granules

½ Tsp Onion Powder

¼ Tsp Parsley Flakes

⅛ Tsp Celery Seed

⅛ Tsp Paprika

⅛ Tsp Ground Black Pepper

1 Tsp Cornstarch

 

DIRECTIONS

 

In a small bowl mix everything together.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

Florida FB Group:  https://www.facebook.com/groups/GlutenFreeforLife

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Gluten-Free food you CAN enjoy

 Naturally Gluten-Free

Gluten-Free food you CAN enjoy!!

This is a list of ‘beginner’ foods, things that are good for the body, pretty easy to digest and a great place to start. Use your common sense. If something makes you sick, don’t eat it. If you have a hard time digesting food try soups and soft cooked foods at first. Remember the goal is to give your intestines a break…not create more work. There is nothing processed - if it comes in a can or box just put it back on the shelf. Do most of your shopping around the outer edges of the grocery store. Fresh or frozen is great…but make certain there are no ‘added’ ingredients. If you’re drinking juices…add an equal amount of filtered water. Stay away from the sugar…that’s a simple rule many of us should follow. If you like your coffee or tea, just remember to make it a bit weaker for a while.

Allspice

Almond butter

Almond milk

Almond oil

Almonds

Anchovies

Apple Cider

Apples

Apricots

Artichokes

Asiago cheese

Asparagus

Aspartame

Avocadoes

Avocado oil

Bacon

Baking soda

Bananas

Bay Leaf

Basil

Beef

Beets

Berries

Black beans

Black radish

Blue cheese

Bok Choy

Bourbon

Brazil nuts

Brick cheese

Brie cheese

Broccoli

Brussell sprout

Butter

Cabbage

Camembert

Canola oil

Cantaloupe

Capers

Carrots

Cashews

Cauliflower

Celery Root

Celery

Chard

Cheddar

Cherries

Chestnuts

Cilantro

Cinnamon

Club soda

Coconut

Coconut milk

Coconut oil

Coffee

Collard greens

Colby cheese

Corn oil

Courgette

Cranberry

Cucumbers

Custard apple

Dates

Cottage Cheese

Echinacea

Edam cheese

Eggplant

Eggs

Filberts

Figs

Fish

Flax seed oil

Fowl

Garlic

Gelatin

Ghee

Gin

Ginger

Gorgonzola

Gouda cheese

Grape juice

Grapefruit

Grapes

Grapeseed oil

Green tea

Gruyere

Ham

Haricot beans

Havarti cheese

Hazelnuts

Honey

Jalapenos

Kale

Kidney beans

Kimchi

Kiwi fruit

Kumquats

Lamb

Leek

Lecithin

Lemons

Lentils

Lettuce

Lima beans

Limburger

Limes

Macadamia

Macadamia oil

Manchego Cheese

Mangoes

Mead

Meats

Melon

Monterey Jack

Muenster

Mushrooms

Mustard

Navy beans

Nectarines

Nutmeg

Olive oil

Olives

Onions

Orange juice

Oranges

Oregano

Papayas

Paprika

Parmesan

Parsley

Passion Fruit

Peaches

Peanut butter

Peanut Oil

Peanuts

Pears

Peas

Pecans

Peppermint tea

Peppers

Persimmons

Pickles (dill)

Pine nuts

Pineapple

Pistachio nuts

Plums

Pork

Pork Rinds

Poultry

Provolone

Prunes

Pumpkin

Raisins

Rhubarb

Romano

Roquefort

Rosemary

Rutabaga

Saccharine

Safflower oil

Sage

Salt

Sashimi

Saurkraut

Scotch whisky

Sesame oil

Shellfish

Spearmint Tea

Spices

Spinach

Split peas

Squash

Stilton cheese

String beans

Sunflower oil

Swede

Swiss cheese

Tabasco sauce

Tangerines

Tarragon

Tea

Thyme

Tomato juice

Tomatoes

Vanillin

Vinegar

Vodka

Walnuts

Walnut oil

Wasabi

Water chestnut

Watercress

Watermelon

Wine

Yoghurt

Zucchini

 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Nut Sponge Roulade, Gluten-Free Naturally

Naturally Gluten-Free Desserts

Nut Sponge Roulade

Makes 10 to 12 servings

INGREDIENTS

Cake

1 Cup Hazelnuts, finely ground

1 ¼ Cups Pecans, finely ground

9 Large Eggs, separated

1 Cup Sugar Brown, packed

1 ½ Tsps Baking Powder

1 Dash Salt

1 Tsp Vanilla Extract

Filling

1 ½ Cups Heavy Cream

3 Tbls Cocoa Powder, unsweetened

1/3 Cup Sugar, superfine

3 Tbls Simple Syrup

Frosting

12 Ozs Cream Cheese, softened

6 Ozs Unsalted Butter, softened

1 ½ Cups Confectioners' Sugar

1 Tsp Vanilla Extract

Garnish: Chocolate Shavings

DIRECTIONS

Heat oven to 350 F

Line a jellyroll pan parchment paper

In a mixing bowl, beat the egg yolks with the brown sugar until thick and fluffy. Fold in nut meals, baking powder, salt and the vanilla. In a separate bowl whip the egg whites until stiff and fold them into the sponge batter. Spoon into the prepared pan and spread evenly. Bake for 15 to 20 minutes or until edges turn light brown and a toothpick tests clean in the middle. Be careful to not overbake.

While cake is baking, spread a clean, lint-free tea towel on a counter and dust it with confectioners' sugar. When cake is finished baking, remove it from the oven and immediately flip it over onto the prepared towel. Remove the pan and carefully peel off the parchment paper.

Starting at one of the short ends, roll the cake up into the towel—yes, you want the towel to be rolled up inside. Allow the cake to cool completely. This will help train the cake to roll up nicely later once it’s filled.

Filling

In a clean bowl, whip the cream until thick. Add the sifted cocoa, superfine sugar and simple syrup and continue to beat until stiff peaks form.

To assemble the roulade; unroll the cooled cake and use a spatula to spread the cream evenly over the cake. Roll your cake at the same short end you started with before. Then keep rolling the cake up into a spiral, DO NOT roll the towel this time. Refrigerate until ready to frost.

Frosting

In a medium bowl, beat the cream cheese and butter until it is perfectly smooth. Add the confectioners' sugar and mix at low speed until fully incorporated. Add the vanilla and slowly increase the speed to high and whip until perfectly smooth, creamy and light.  Ice the entire roulade with the cream cheese frosting and decorate with shaved chocolate, if desired.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com