Gluten & Dairy Free Recipes

The surprise is the fresh taste of ginger!

Ingredients:

• 2 scoops vanilla advanced protein powder or vanilla ultra-meal powder
• 1/2 cup frozen blueberries
• 2 teaspoons fresh ginger, finely chopped or grated
• 2 cups organic kale or spinach
• 1 cup unsweetened coconut milk
• 1 tablespoon chia seeds
• 4-5 ice cubes

Use a small piece of ginger, and use the back of a spoon to peel.  Grate or finely chop the flesh.  In a blender, blend together all the ingredients until smooth.

Ingredients:

• 5 eggs
• 1/3 cup coconut oil, melted
• 1/3 cup maple syrup
• 1/3 cup lemon juice
• Zest of one lemon
• 1/2 cup plus 1 tablespoon coconut flour
• 1/4 cup tapioca starch
• 1/2 teaspoon baking soda
• Pinch of salt

  For the Glaze-

• 1/3 cup coconut butter
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice

 Preheat the oven to 350 degrees.  Grease a 7.5” by 3.5” loaf pan.  Whisk the eggs, coconut oil, maple syrup, lemon juice and lemon zest.  Add coconut flour, tapioca starch, baking soda and salt.  Mix well.  Transfer to the prepared loaf pan.  Bake for approximately 40 minutes.  Remove from pan and cool completely.  Mix ingredients for glaze and spread on cooled cake.

Ingredients:

• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 2 teaspoons chopped fresh marjoram
• 1 teaspoon chopped fresh mint
• 2 garlic cloves, minced
• 1-1/2 teaspoons grated lemon zest
• 1/2 teaspoon freshly ground black pepper
• 1-1/2 pounds grass-fed lean boneless leg of lamb, trimmed, cut into 1-inch cubes
• 1/2 teaspoon sea salt

Combine the mustard, oil, marjoram, mint, garlic, zest, and pepper in a large bowl; stir in the lamb and toss thoroughly.  Refrigerate at least 30 minutes or up to 4 hours.  Prepare the grill for direct medium heat.  Thread the lamb onto each of four (12-inch) skewers.  Place kabobs onto grill directly over heat and cook, turning occasionally, until cooked through, about 7-8 minutes.  Serves 4.

Healthy fat in coconut milk makes this a no-guilt dessert!

Ingredients:

• 4 oz can organic coconut milk (heavy or light)
• 4 cage free organic eggs
• ½ cup organic coconut sugar
• 1 cup organic unsweetened coconut flakes
• 3 tsp gluten-free vanilla extract
• ½ cup potato starch
• ¼ cup tapioca flour
• ½ tsp baking soda
• 4 tbsp organic butter

Blend all ingredients in mixer for two minutes. Pour into greased 10” pie plate. Bake at 350 degrees for 45 minutes, or until set.

Ingredients:

• 2 cups water
• 1/4 cup lemon thyme leaves, roughly chopped
• 1/4 cup mint leaves, roughly chopped
• Juice and zest of one medium lemon
• 1 tablespoon agave

Place a parchment paper-lined jelly roll pan in freezer for 30-60 minutes.  Bring water to boil in a small saucepan.  Remove pan from heat and add thyme, mint, and lemon zest.  Cover and let steep 30 minutes.  Strain the liquid into a bowl (discard herbs and zest) and add agave and lemon juice, stirring to combine.  Pour mixture into chilled pan and cover with plastic wrap.  Freeze overnight, and when ready to serve, scrape into bowls with a fork and serve immediately.  Garnish with extra mint leaves.

Ingredients:

• 4 cups fresh raspberries
• 1-1/2 cups So Delicious Dairy Free Cultured Coconut Milk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 4 mint sprigs

Preheat broiler.  Divide raspberries between four ramekins.  In a bowl, blend cultured coconut milk, vanilla, cinnamon and nutmeg.  Spoon yogurt mixture over the raspberries.  Broil about 2 minutes until lightly browned.  Remove from oven and let cool slightly.  Garnish each with a sprig of mint.

Great to keep on hand for a quick lunch with veggies and nitrate-free deli meat!

 Ingredients:

• 1 (15-ounce) can organic, no-salt-added garbanzo beans, drained and rinsed
• 1 garlic clove
• 3 tablespoons organic tahini paste
• 1 bottled roasted red peppers, drained and patted dry
• 2 tablespoons lemon juice
• 2 teaspoon grated lemon zest
• 1/4 teaspoon Tabasco
• 1/4 teaspoon tamari sauce
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

 Combine the beans, garlic, tahini paste, roasted red pepper, lemon juice, zest, hot pepper sauce and tamari sauce in the bowl of a food processor; puree.  Stir in the olive oil, salt and pepper.  Transfer to a bowl to serve with crudité.

Ingredients:

• 1-1/2 pounds large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon fresh lime juice
• 1/4 teaspoon ground coriander
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon grated lime zest
• 1 tablespoon chopped fresh cilantro
• 1 lime quartered

Preheat a grill pan over medium-high heat or prepare outdoor grill at medium-high heat.  Toss the shrimp with the olive oil, lime juice, coriander, sea salt and pepper; let stand for 5 minutes.  Add the shrimp to the grill pan or outdoor grill and cook until marked and cooked through, 3 to 4 minutes per side.  Transfer to a bowl and toss with the lime zest and cilantro.  Serve with lime quarters.  Makes 4 servings.

Ingredients:

• 2 scoops vanilla advanced protein powder
• 1-1/2 cups unsweetened coconut milk
• 1 cup frozen organic unsweetened strawberries
• 1 to 2 tablespoons chia seeds
• 1/2 teaspoon vanilla extract

Combine the protein powder, coconut milk, strawberries, chia seeds, and vanilla extract in a blender.  Mix on high until smooth.  Thin with additional cold water if desired.

The use of organic ingredients is recommended

Make the salsa first to allow the flavors to combine and bloom.

SALSA  Serves 4 (1-1/2 cups salsa)

Ingredients:

• 1 avocado, cut into 1/4-inch dice
• 1 plum tomato, seeded and cut into 1/4-inch dice
• 1/2 medium red bell pepper, cut into 1/4-inch dice
• 1 small jalapeño pepper, finely chopped
• 3 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh basil
• 1 tablespoon lime juice
• 1/4 teaspoon sea salt

BURGERS

• 1 pound grass-fed lean ground beef or organic ground turkey
• 2 slices cooked nitrate-free bacon, coarsely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 4 organic Boston or romaine lettuce leaves

Combine the avocado, tomato, bell pepper, jalapeño pepper, onion, basil, lime juice and salt in a medium bowl.  Set aside.  Prepare the grill for direct high heat.  Gently combine the beef, bacon, cumin, onion powder, paprika, salt, and pepper in a medium bowl.  Working the mixture as little as possible, form it into four 1/2-inch thick patties.  Make a small indentation in the center of each patty with your thumb.  (This prevents patties from “puffing” up on the grill.)  Place the burgers on the grill and cook with the lid closed, 4 minutes per side (for medium doneness).  Remove from the grill; place each burger on a lettuce leaf and top with the salsa.

Great alternative to beef!

Ingredients:

• 3 lbs organic ground turkey
• 2 cups gluten-free Rice Chex, finely crushed
• 2 tsp Herbamare or sea salt
• 1 tsp ground pepper
• 2 tsp chili powder
• 2 tsp garlic powder
• 2 tsp paprika
• 1 organic cage free egg, beaten

Mix Rice Chex crumbs with spices. Combine meat with the egg and then with the Rice Chex mixture and place in a greased meatloaf pan. Bake at 375 degrees for one hour or when browned on the top.

Delicious way to reach your vegetable daily requirement!

Ingredients:

• 3 tbsp avocado oil, or olive oil
• 1 large onion, cut in wedges
• 3 heads of broccoli, cut into florets
• 3 medium zucchini, cut into ½ inch slices
• 1 medium bell pepper, cut into strips
• 1 ½ cup mushrooms, sliced
• 2 tbsp chopped ginger
• 3 tsp Herbamare or sea salt
• 2 tsp ground pepper
• 2 tsp garlic powder

Heat oil in wok over high heat. Add onions and stir-fry until golden and softened. Add remaining vegetables and stir-fry 4-5 minutes, depending on crispness desired. Season and stir through and remove from heat.

This lovely green medley of vegetables looks and tastes like a celebration of summer!

Ingredients:

• 2 tablespoons avocado oil
• 4 garlic cloves, minced
• 1 medium zucchini, about 8 ounces, cut into 1/2-inch cubes
• 2 celery ribs, cut into 1/2-inch thick slices
• 8 ounces snap peas, trimmed
• 4 ounces snow peas, trimmed
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper

Heat the oil in a large nonstick skillet over medium-high.  Add the garlic and cook, stirring, until just starting to brown slightly, 45 seconds.  Stir in the zucchini and celery and cook until starting to soften, about 2 minutes.  Add the sugar snaps and cook until bright green, 1 minute.  Stir in the snow peas and cook 1 minute longer.  Remove from the heat, and season with the salt and pepper.  Makes 4 servings.