Gluten is a protein found in wheat, oats and barley. This protein acts as a “glue” for foods that contain it. Gluten-free foods are a trending topic in today’s food world. However, these days people who give up gluten don’t necessarily have a biological aversion to this common protein. For those who actually live with gluten intolerance or Celiac’s disease, cooking foods they’ve loved their whole lives can be more challenging than most people might imagine. These delicious recipes don’t compromise on taste, and help lessen the cost of living gluten-free.
Grilled Balsamic Vegetables with Blackened Tilapia
2 large zucchini, sliced
2 large squash, sliced
½ purple onion, sliced
15 asparagus stalks, halfed
1 cup grape tomatoes
4 large tilapia filets
Blackened fish seasoning
Salt and pepper to season
1. Combine sliced vegetables in large bowl and lightly coat with olive oil, salt and pepper. Set aside.
2. Dust filets evenly with blackened fish seasoning.
3. Place a layer of aluminum foil on grill to protect vegetables from falling through. Spread an even layer of vegetables on the foil, stirring occasionally. Cook vegetables until they are somewhat blackened; remove from grill and drizzle them lightly with balsamic vinegar.
4. Grill fish filets for 5 – 8 minutes per side, or until cooked completely through. Place atop a bed of brown rice for a filling meal.
1 box gluten-free spaghetti
1 jar basil marinara sauce
1 purple onion, sliced
6 cups raw spinach
2 tablespoons healthy butter substitute
Salt, pepper, and olive oil to season
1. In large pot, bring 10 cups of water to a boil. Season water with salt and olive oil. Add pasta and cook for 8 – 10 minutes, or until tender. Drain and set aside.
2. In medium saucepan, melt butter and add sliced onion to sauté. Add spinach gradually and allow it to wilt. Season spinach and onions with salt and pepper to taste while cooking. Once all spinach is wilted, add marinara sauce to pan. Stir frequently.
3. Add pasta to sauce, top with crushed red pepper and parmesan cheese. Serve it up and enjoy!
1 package gluten- free ladyfingers
1 1/2 cup gluten-free mascarpone cheese
1 cup heavy cream
1 teaspoon vanilla
1/2 cup sugar
2 cups espresso or strong coffee, chilled
½ cup semi-sweet chocolate chips, chopped
1. Using an electronic hand-mixer, blend the heavy cream and vanilla until it forms stiff peaks.
2. In another bowl, using a rubber scraper, combine mascarpone with the sugar and blend well. Add the whipped cream, using the rubber scraper, until it is well blended.
3. Dip one side of the ladyfingers carefully into the chilled coffee. Place into an 8”× 8” baking dish, and line the bottom with the cookies. Top with half of the cream mixture, sprinkle with the semi-sweet chocolate chips and repeat for 3 layers. Cover and chill in the fridge for at least 2 hours. Garnish with fresh fruit.