Gluten Free Sausage and Wild Rice Recipe

Gluten Free Sausage and Wild Rice Recipe
Gluten Free Sausage and Wild Rice Recipe

Gluten Free Sausage and Wild Rice Recipe

Last night I made a random gluten-free version of a jambalaya with a few things we had in our kitchen and it turned out very clean and tasty! Who knew whole foods could taste this good and be this easy?

Ingredients:

1 cup Wild Rice
3 Trader Joe’s Jalapeno Chicken Sausage (yup they are gluten-free!)
1 cup Mushrooms
3 cloves Garlic
6  total of small red, yellow & orange Sweet Peppers
4 tablespoons grass-fed Butter
2 tablespoons of Olive Oil
2 cups Spinach
1 can Cannellini Beans

 

How to make:

  1. Make 1 cup (dry) wild rice. I mixed it with water but you can also mix with gluten-free broth to add some additional taste.  It takes about 45 minutes to cook so make sure you get in on the stove in advance.
  2. About 30 minutes after you put on the rice – Grab a sauté pan and put 4 tablespoons of butter, 3 cloves of fresh garlic, 2 cups of fresh spinach, 6 small sweet peppers chopped into bit size pieces, 1 can of navy beans, 1 cup of mushrooms and 3 sausages cut up into bite size pieces. Mix them all together really well and throw the lid on it for about 10 minutes.
  3. When the rice is done, make sure all the liquid is drained and mix the rice in the sauté pan. Be sure to mix all the ingredients in very well. I threw in a little bit of garlic salt to add some extra flavor.
  4. Perfect for lunch leftovers! Enjoy
Trader Joe’s Spicy Chicken Sausage
Trader Joe’s Spicy Chicken Sausage

Garlic and Rosemary Salmon with Broccolini

Salmon and Broccolini
Salmon and Broccolini

I’ve been itching to do some new things with our coconut oil because it is so incredibly versatile, so I decided to do some (what I’m calling) infusions.

The other day, I took a cup of coconut oil and melted it in a soup pan on the stove. Then I added 2 tablespoons of rosemary and ground up some fresh garlic, like 3 or 4 cloves and mixed it in also. Then I let it sit on the stove for about 10 minutes while I stirred everyone once in a while. You have to keep the heat on very low or it will burn on the bottom of the pan. It doesn’t take much to melt the coconut oil.

It smells amazing cooking! I took it out and put it into a container with a lid, placing it in the refrigerator. The contents will bubble and separate a little. Make sure you put it in something that will withstand the heat. I melted a container with one batch and had to throw it away.

We decided to make salmon and I got it out of the fridge to try it. Here is what it looks like –

Garlic and Rosemary Infused Coconut Oil
Garlic and Rosemary Infused Coconut Oil

We baked the salmon in tin foil on 400 degrees for about 20-25 minutes (depending on how big your piece is). I put some on top of the salmon before we wrapped it up and put it in the oven. Then I threw the broccolini on the stove to saute about 10 minutes before the salmon finished. I added the coconut oil infusion to this as well. It was fabulous. It filled the entire dish with heart healthy oils and mouth-watering seasoning.

This was the easiest gluten-free meal we have ever made in our house. I’m not typically a fish person but I cleaned my plate on this one!

Broccolini
Broccolini

 

 

 

 

Gluten Free Recipe: Lasagna Stuffed Flank Steak

Lasagna Stuffed Flank Steak – Gluten Free
Lasagna Stuffed Flank Steak – Gluten Free

Now this is a delightful gluten free recipe I can stand behind. The title is a little misleading because there are no noodles in this version of lasagna, just meat and the fillings!

I’m getting pretty good at stuffing meat with things and the flank steak is really easy to roll and stuff. Now that I have the hang of cutting the meat and getting it to open like a book, I can pretty much stuff it with anything! For the next few weeks, I will be focused on eating clean and getting lean so I want some items that are low or no carbs to help me hit my goal. For dinners, I rotate a small amount of carbs one night like sweet potatoes with another night of no carbs like this recipe here. The carb dinners are saved for the days I work really hard at the gym.

Ingredients:

1.5 pounds of grass fed flank steak

3/4-1 cup of ricotta cheese – we used organic (shown below)

2 cups of spinach

1/2 cup of thinly sliced peppers (shown below)

3/4 cup of frozen, shelled edamame

1/4 cup of artichokes from a jar marinated (we used Trader Joe’s)

1 tablespoon of chopped garlic

1 tablespoon of onion powder

2 cups of gluten free marinara sauce (shown below)

Olive Oil and Parmasean Cheese

1. Pre-heat the oven to 425 degrees.

2. Put 2 tablespoons of olive oil, the garlic, onion powder, spinach, peppers and edamame in a skillet to sautee

3. While this is cooking, get the flank steak out and cut open. You want to be sure not to cut it all the way through, you want it to open up like a book, as you can see in the top and bottom pictures. Cut the twine into pieces so you can get it tied all the way around and you will need 3 or 4 pieces.

4. Brush the meat with olive oil and add any other seasonings you might want to add. Italian seasonings would be a nice addition to this recipe. Put the ricotta cheese down leaving a nice edge around the meat. You don’t want it to spill out all over when you try to roll it.

5. Mix the spinach mixture with 1 cup of marinara sauce and then lay that on top of the ricotta cheese.

6.. Have the twine ready to slide under the meat when you roll it. It’s a good idea if you pick it up a bit and try to almost fold it over instead of rolling because it will smush the ingredients and push them forward instead of rolling. Tie it all up and cut off the extra twine at the top.

7.  I brushed a little more of the olive oil on the meat to prevent it from drying out.

8.  Bake for 25-30 minutes depending on how you like your meat.

9. We heated the extra sauce and put it on top of the meat when cut along with a little parmesan cheese.

I never finish my meal like this! It was that good. I would make this every week (actually I might;)

 

Gluten Free Open Face Burger Recipe with Chebe Breadstick Mix

open-face-cheesy-cheeseburger-300x199
Gluten Free Open Face Burger

I love Chebe. I mean it, I really love Chebe products. It has become a staple in our house when we are craving pizza, bread sticks, cheese balls or whatever other doughy need we might have one night. Imagine my delight when I came home from a long day at the gym to find Aaron made these little treats for dinner!

I know its a lot of carbs but sometimes you just need a little carby indulgence after a long day of work.

So, you want to try to make these for dinner?

Here’s what you are going to need for my Gluten Free Open Face Burger

Ingredients:

1lb of Grass Fed Beef

1 Egg

3/4 Cup of gluten free bread crumbs (we use Tall Papa’s)

2 tablespoons of coconut oil

2 tablespoons of olive oil

3 minced garlic cloves

1 Box of Chebe Breadstick Mix

1-2 cups of marinara sauce

4 slices of cheese (we used mozzarella)

How to assemble!

1. Follow Chebe directions on box to get the dough ready and then flatten into round pods. Heat oven to 350 degrees and bake for 10 minutes. You want them to be about the same size as the burger patties. So however large your burgers are, that’s the size of the bread bottom. Brush the dough with some coconut oil before baking and putting on a nonstick pan in the oven.

2. Mix the ground grassfed beef, egg, breadcrumbs into a bowl. Shape into 4 patties and cook on low heat with coconut oil in a skillet or other frying pan on the stove. Cook to your desired temperature.

3. You want the burgers and the bread to be done at the same time!

4. Take the roll out of the oven – top with the burger patty, slice of cheese to your liking  (we used mozzarella) and some red sauce on top. Cook for about 5 minutes to melt the cheese and heat up the marinara sauce.

5. Take out and enjoy!

Gluten Free Open Face Burger
Gluten Free Open Face Burger

**I am not sponsored, paid or given product by Chebe. I genuinely love their products. They are the greatest thing we’ve found since going gluten free.**