Lemon Butter Scallops, Gluten-Free Naturally

Naturally Gluten-Free Meals

LEMON BUTTER SCALLOPS

Serves 4 people

INGREDIENTS

2 Tbls Coconut Oil, or Olive Oil

1 ½ Lbs Scallops

Pink Sea Salt & White Pepper, to taste

Lemon Butter Sauce

2 Tbls Butter or Ghee

2 Cloves Garlic, minced

1 Lemon, juiced

2 Tbls Fresh Parsley, chopped

DIRECTIONS

Rinse scallops under cold water and remove the tiny muscle on the side. Thoroughly pat the scallops dry and season with salt and pepper. In a small bowl mix orange juice, zest, lemon juice, ginger and butter and set aside.

Heat coconut oil in a large skillet over medium-high heat until hot. Place scallops in the pan in a single layer, leaving about an inch of space between each one and working in batches if necessary. The first scallop should sizzle on contact with the pan; if not, wait a few seconds for the pan to get hot before adding the rest. Cook scallops until golden brown on the bottom, about 2 minutes, and then flip using tongs. If the scallop doesn’t release easily, give it a few extra seconds in the pan. Cook the scallops until both sides are seared golden brown and sides are fully opaque, about 2-3 minutes more. The scallops should feel firm but tender.  Remove the scallops to a shallow serving bowl and set aside.

Reduce the heat to medium and add the butter and garlic and cook, stirring frequently, until fragrant, about 1 minute.  Stir in lemon juice, season with salt and pepper if desired and bring to a quick simmer. Then drizzle the warm sauce over the scallops and garnish with parsley. Serve immediately. 

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

My Story, Naturally Gluten-Free

My Story

When it comes to understanding and acknowledging Celiac Disease and Non Celiac Gluten Sensitivity it’s other Countries; Argentina, Australia & New Zealand, Canada, European Union, Ireland, Italy, United Kingdom, who are miles ahead of us here in the United States. And the only reason the US has come so far is because we’ve been learning to stand up for ourselves.

I was diagnosed with Wheat allergies 30+ years ago. This was all back in the dark ages, 1980s & 90s, during a time when the FDA was doing their best to shut down Alternative Medicine and unconventional therapies. Until my diagnosis I’d never heard of a Health Food Store, or even an Alternative Health Practitioner. They stayed hidden in the shadows; you needed a personal reference to find one. But I was desperate for an answer.

Unknown to me at the time, what I had was Dermatitis Herpetiformis on my hands/arms/ legs/feet and I was miserable, and of course no-one else knew what it was either. After 3 Dermatologists, 2 Primary Care Doctors, weeks of testing and great expense, I still had no answer. It FINALLY took a Naturopathic MD to figure it out and I was diagnosed with Wheat Allergies and referred to visit a Health Food Store.

When I asked about wheat-free alternatives at the store I was given a bag of Ener-G Wheat-Free Bread. That was it! That was my one and only choice. There was nothing else that they could offer me; no pizzas, no cookies, no crackers, no mixes, no safe labeling, no support groups, no nothing but a bag of Ener-G Wheat-Free Bread.

Doctors in the US still know very little about Celiac. They get only ONE hour of training on it in Medical School because there is still no Pharmaceutical 'cure' for Celiac and therefore not worth their understanding. And if your Doctor received their medical license more than 10 years ago chances are good they didn’t even get that one-hour training.

Many of us tend to remain quiet about our Disease. We don't want to be noticed, we don't want to create a scene, and we don't want to become a burden, so we hide. We refuse to stand up for ourselves, to speak out, to teach...and in doing so we don't pave the way for others to follow. We did not choose this disease...for some reason it chose us, and for that reason we need to continue to be seen and heard.

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 Cake, Gluten-Free Naturally

 

CHOCOLATE CAKE

Naturally Gluten-Free

Serves 16

 
INGREDIENTS
 
3 Cups GF Cup4Cup Flour, any brand
3 Cups Sugar
1 ½ Cups Unsweetened Cocoa Powder
1 Tbls Baking Soda
1 ½ Tsp Baking Powder
1 ½ Tsp Salt
4 Large Eggs
1 ½ Cups DF Buttermilk
2 Tbls Apple Cider Vinegar mixed with DF Milk
1 ½ Cups Warm Coffee
½ Cup Vegetable Oil
2 Tsp Vanilla
 
Chocolate Goat Cheese Buttercream
 
1 ½ Cups DF Butter, softened
8 Oz Goat Cheese, softened
1 ½ Cups Unsweetened Cocoa Powder
3 Tsp Vanilla Extract
7-8 Cups Powdered Sugar
¼ Cup DF Milk, as needed
 
INSTRUCTIONS
Preheat oven to 350
3 9-inch cake pans, greased and dusted with GF flour
 
In a small bowl whisk together 2 tablespoons of apple cider vinegar and almond or soy milk to create 1 ½ cups of DF buttermilk. Set aside and let stand 5 minutes.
 
In a stand mixer bowl sift together GF flour, sugar, cocoa, baking soda, baking powder, and salt and set to low speed until combined.  Add eggs, buttermilk, warm coffee, oil, and vanilla. Beat on a medium speed until smooth. Turn mixer to high for a few minutes and then turn beater off and allow the batter to rest while preparing the cake pans.
 
Divide batter among the three pans. Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
 
Chocolate Goat Cheese Buttercream Frosting
In a large bowl, beat together DF butter and goat cheese until fluffy. Add in cocoa powder and vanilla extract and beat until combined. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Asian Deviled Eggs, Vintage Recipe

Naturally Gluten-Free Appetizers

ASIAN DEVILED EGGS

Vintage Recipe

INGREDIENTS

6 Hard-Boiled Eggs, peeled & halved

2 Scallions

1 7oz Can Crabmeat, drained

½ Tsp Dry Mustard

2 Tsp GF Soy Sauce

½ Tsp Sesame Oil

1 Tsp Lemon Juice

½ Cup Sour Cream

¼ Tsp Paprika

 

DIRECTIONS

 

Chop scallions very fine, mix together with dry mustard, soy sauce, oil, lemon juice, and sour cream.  Peel and rinse eggs, slice in half and remove hardened yolk. Place the yolks into a small bowl, and arrange the empty halves on a serving plate.  Mash yolks with fork and blend with crabmeat, add sour cream mixture.  Stuff halved eggs with filling, sprinkle with paprika and refrigerate until served.

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

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

Meringue Sundae, Gluten-Free Naturally

Naturally Gluten-Free Desserts

MERINGUE SUNDAE W/BERRY PEPPER SAUCE

Meringue Cookies

INGREDIENTS

3 Large Egg Whites, room temperature

1 Tsp Vanilla Extract

1/4 Tsp Cream Of Tartar

2/3 Cup Sugar

Dash of Salt

INSTRUCTIONS

Preheat the oven to 250ºF

Line 2 baking sheets with parchment paper.

Place the egg whites in the bowl of a stand mixer and add the vanilla extract, cream of tartar and salt.  Slowly increase mixer speed to high and beat until foamy. Begin adding in the sugar, very slowly. Keep beating the mixture until it forms very stiff, glossy peaks, 7-10 minutes. When you pull the beater out you’ll see very defined, stiff peaks.

Pipe or drop by the teaspoon onto the parchment paper baking sheets.  Bake in the preheated oven for 35 minutes, then turn the oven off, not opening the oven door, and let the cookies sit for at least an hour, or overnight. Store the cookies in an airtight container.

Berry Pepper Sauce

1/2 Cup Strawberries, frozen

1/2 Cup Raspberries, frozen

3 Tbsp Dark Brown Sugar

1/2 Tsp Pepper

3 Tbsp Chambord Liqueur (Optional)

Salt to taste

Meringue Cookies

Vanilla Ice Cream

Extra-Virgin Olive Oil, Flaky Sea Salt, and Basil Leaves (for serving)

In a small pot over medium heat cook strawberries, raspberries, brown sugar, pepper, salt, and liqueur if using, stirring occasionally, until sauce is thickened, about 8 minutes. Let cool to room temperature before using.

Arrange cookies and ice cream in a shallow bowl, then spoon berry sauce over, and top with oil, sea salt, and basil.

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

Irish Shepherd's Pie, Gluten-Free Naturally

Naturally Gluten-Free Foods

IRISH SHEPHERD'S PIE

Serves 4 people

INGREDIENTS

Topping

6 small to medium Red Potatoes, peeled and diced

Sea Salt & Pepper, to taste

A drizzle of Extra Virgin Olive Oil, to taste

Filling

1 lb ground Lamb

2 large Leeks, cleaned, sliced

4 cloves of Garlic, chopped

3 Carrots, trimmed & sliced

1 cup Baby Peas

1 14-oz can Fire Roasted Tomatoes, with juice

1/2 cup Red Wine

2 tbls Balsamic Vinegar

1 tsp Sugar

1 tsp dried Thyme

2 tsp dried Basil

1 tsp dried Rosemary

1 tbl Fresh Parsley, chopped

1/2 tsp Cinnamon

Sea Salt & Pepper, to taste

INSTRUCTIONS

Preheat the oven to 350ºF

Place the potatoes in a pot of fresh salted water and bring to a boil. Cook until tender.

Saute the ground lamb in a large hot skillet till lightly browned; pour off the fat if there is any; return the skillet to the stove. Add a dash of olive oil. Toss in the leeks and garlic; stir and cook until the leeks are soft.

Add in the carrots; stir and cook for a couple of minutes till tender-crisp. Add in the baby peas and tomatoes. Stir in the red wine, balsamic vinegar, sugar, herbs and cinnamon and season to taste with salt and pepper. Remove from heat.

Back to the potatoes:

Drain the potatoes and season with salt and pepper. Drizzle with a little extra virgin olive oil and stir to smash slightly soften the edges a bit.

Layer the filling in a casserole or baking dish and top with the potatoes.

Bake in the center of a preheated oven until bubbling and hot- about 25 to 30 minutes.

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

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