Gluten-Free Sweet Potato Fries Recipe by Jennifer Fugo

Gluten Free Sweet Potato Fries
Gluten Free Sweet Potato Fries

Gluten-Free Sweet Potato Fries

Jennifer Fugo, CHC
Enjoying the roasted savory sweetness that makes up sweet potato fries isn’t a very difficult task to handle. I love them for any meal of the day and even the occasional snack!  Sweet potatoes are downright awesome for you and they can complement almost any meal perfectly.
Plus sweet potato fries are naturally gluten-free and better for you than traditional white potato fries.  As a result, they are perfect for a healthy, low-sugar, gluten-free and even paleo diet.  This recipe is one of many that’s approved for clients that do my Gluten-Free Sugar Cleanse.What makes my recipe different from others out there is that I use a variety of spicing combos.  I’ll share with you my five favorite options and each has no more  than 5 ingredients.  Make sure that the spices you choose are gluten-free (Frontier Natural Spices are always gluten-free) and have fun!
There are two tricks to cooking fries in your oven.  The first is to cut your ‘fries’ to about the same size.  Small fries will cook way too fast (and then burn) while the larger, beefy looking fries will stay soggy.  Do your best to keep them relatively the same.The second trick is to lay all the fries out in one layer.  Don’t pile them or they won’t cook correctly.Here’s the ‘thing’ with spicing… there’s no magic bullet for amounts of how much to use.  I like to make sure that everything is evenly coated with both oil and the spices.  I don’t worry so much about the salt because you can always add more salt to taste once they’re done baking.  Plus no sweet potato is ever the same size, so the amount of fries you’ll get will vary.  That’s why I’ll generally do about 1 tbsp of extra virgin olive oil (or coconut oil, if you can tolerate it) and then add a nice light coating of spice.  Combine them well.  If the fries aren’t evenly coated with oil, they’ll dry out and burn.  So add a bit more to the bowl and stir if needed.

Remember… you can always add more, but it’s difficult to take back too much spice.  I don’t say this to scare you off if you’re someone who needs an exact roadmap to follow for cooking, however even with an exact amount, you could still find the flavor overpowering.  That’s why I’ve taken photos (see above and click to enlarge the tray image) and you can get a sense from looking at them how yours should look!

Spicing Options

White Pepper & Sea Salt

Chili Powder & Sea Salt

Dried Rosemary & Sea Salt

Garlic powder, Black Pepper & Sea Salt

Smoked Paprika & Sea Salt

Gluten-Free Sweet Potato Fries

Sweet potato(s), peeled & cut into 3″ long sticks
Extra Virgin Olive Oil or Coconut Oil
Spices (pick from list above)

Pre-heat oven to 375 F.  Cover at least 1 baking sheet with foil (if you need more, then cover them as well since piling fries will not get you the results you’re hoping for).

Add your cut sweet potato fries into a mixing bowl.  Start by adding about 1 tbsp of oil.  Sprinkle a few pinches of salt and add a light, but even sprinkle of your spices of choice.  Combine well making sure that the sweet potatoes are coated (they will dry out if you don’t). If you feel that you want more spice, add a bit more and mix again.  Repeat this until everything is lightly coated to your desire.  (See my photo above for how much my fries were spiced before going in the oven)

Bake for 20 to 25 minutes and then flip fries over.  Bake for another 10 to 15 minutes until fries are nicely browned or are the consistency you like.  Keep in mind that you won’t get that crisp “out of the fryer” feel that regular processed white potato fries get.

Enjoy immediately!

Also, you can save them in the fridge, but they will be more soggy at that point if you don’t mind.

About Jennifer:

Jennifer Fugo is the founder of Gluten Free School, a website dedicated to teaching gluten-sensitive individuals commonsense, simple and powerful steps to get healthy.  She’s a certified Health Coach named a “Gluten Free Guru” by Philadelphia Magazine who co-hosts the popular “Gluten-Free Sugar Cleanse” that teaches gluten-free folks how to kick their sugar addiction, regain control of their diet and feel awesome again.

Jennifer is sought after speaker and expert for news contributions who has been featured on Yahoo! News, eHow, CNN, and Philadelphia Magazine.

Gluten and Dairy Free Ice Cream Sandwich Recipe Guest Post

Well, I’m off to Hilton Head on vacation and have some wonderful guest posts lined up for you this week while I’m gone. The first comes from Tiffany Hinton with her fabulous gluten and dairy free ice cream sandwiches!
Enjoy!

Gluten and Dairy Free Ice Cream Sandwich Recipe Guest Post

Tiffany Hinton bio 
Tiffany Hinton is a Super Mom, Business Owner, Best Selling Author, and Gluten-free lifestyle expert!  Tiffany started writing several years ago, while going through treatments for infertility. Tiffany learned in 2009 she was gluten intolerant along with being lactose intolerant, turning her life up side down. Not know where to start and pre-made gluten-free items being too pricey. She started to experiment and explore cooking and baking; still wanting family favors to eat. With research and practice Tiffany can now turn any desirable recipe into gluten and dairy free, without sacrificing the taste.

Do you remember those hot summer days as a child where an ice cream sandwich brought the taste of chocolate and cold ice cream in an easy to hold treat… This was the first time my girls got to experience this wonderful memory from my childhood. As a Mom with 2 little girls who have gluten allergies and one who can not have dairy, it is always an adventure.

Do you remember those hot summer days as a child where an ice cream sandwich brought the taste of chocolate and cold ice cream in an easy to hold treat…
This was the first time my girls got to experience this wonderful memory from my childhood. As a Mom with 2 little girls who have gluten allergies and one who can not have dairy, it is always an adventure.

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Nummy, Nummy and Franki’s new word tasty!  The repeated request for chocolate and I knew these were a huge hit.
To make your own you will need the Brownie Bite Recipe from Gluten Free Mom Certified and the Dairy Free Ice Cream from Summer Thyme.  (both are fabulous cookbooks of mine)
Here is a link to the Ice Cream Recipe
and a short video with instructions

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 Chick-fil-a Style Chicken Nuggets

Gluten-Free Chick-fil-a Style Nuggets
Gluten-Free Chick-fil-a Style Nuggets

Oh yeah, we went there! I scoured the internet for a few recipes to make Chick-fil-a nuggets and then turned them into my own gluten free delight! Finally that gluten-free flour from Trader Joe’s came in handy. I used to love Chick-fil-a. Every time we went there, I got the same thing – a light lemonade, an 8 piece chicken nugget and a waffle fry. But all that changed after my celiac diagnosis.

Now if you make this recipe, don’t come at me swinging because it doesn’t exactly taste like Chick-fil-a. Sorry, that isn’t going to happen (especially gluten-free). But we did manage to make a comparable one that tasted great and left me wanting more. This also isn’t the healthiest recipe but I’m sure it’s better cooked in your own home, in a controlled environment rather than in a restaurant with who knows what in your food.

If you are interested in Chick-fil-a’s actual gluten-free items – you can find it here.

Gluten-Free Chick-fil-a Style Chicken Nuggets

Ingredients:
3 Free Range Chicken Breasts
3/4 cup of dill pickle juice
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of garlic salt
2 Eggs
1 cup of lactose free milk
1 cup of Gluten Free Flour
1/2 cup of Peanut oil
How to cook:
1.Clean chicken and cut chicken into small cubes.
2.Marinate:  combine pickle juice, milk and eggs.  Shake in some salt and pepper or substitute.
Place cubed chicken into marinate and refrigerate for 2-4 hours.
3. Add flour, salt and pepper, garlic salt into plastic bag.  Put cube chicken into bag.  Shake until chicken is covered.  If small bag, you can do this multiple times.
4. Heat peanut oil in frying pan, on medium to medium high.  Wait until oil is hot, and place layer a chicken in the pan.  Heat 3 to 4 minutes on each side.  The longer on each side the crisper the nuggets.
5. Place finished nuggets on paper towel to soak up excess oil.
6. Salt and pepper to taste.

 

Gluten-Free Quinoa Stuffed Peppers

Gluten-Free Quinoa Stuffed Peppers
Gluten-Free Quinoa Stuffed Peppers

Gluten-Free Quinoa Stuffed Peppers

Ingredients:

1lb of grass-fed ground beef
1 cup uncooked tricolor quinoa
3 oz Fontina cheese cubed
2 cups of fresh spinach
3 large peppers
1 oz Asiago and Fontina shredded cheese
1/4 cup of Parmesan cheese
2 tablespoons of coconut oil

How to make it:

  1. Preheat oven to 375 degrees
  2. Start the Quinoa – it should take about 15-20 minutes to cook depending on what brand you buy
  3. Wash and clean out the peppers to make a big empty pepper cup.
  4. Brown the beef with the coconut oil in a skillet. Once it’s almost done, add the spinach in and cover for about 3-4 minutes until the spinach has wilted into the meat. You might want to stir it in so it’s not just sitting on top.
  5. When the quinoa is done, add the Fontina cheese and the beef mix. Get everything melted and into a nice consistency.
  6. Use a casserole or meatloaf dish to put the peppers in. Fill them up with the mixture and put in the oven for about 17 minutes (we like our peppers a little crispy but if you want them soft, you should leave them in longer).
  7. Take them out at the timer and add the shredded cheese on the top of them along with the Parmesan cheese. We are a cheesy household so you can put as much or as little as you would like on the top.
  8. Bake for another 4-5 minutes so the cheese can melt. Take them out and let cool for about 10 minutes.
  9. Enjoy!

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.**

 

Gluten-Free Quinoa Recipe – Cheesy Crab Patties

gluten-free cheesy quinoa crab patties
gluten-free cheesy quinoa crab patties
I used to eat quinoa a lot before I even had celiac disease because it had more protein than other carbs, which I need more when I’m strength training. Now I get to experiment with this nutty flavored ingredient to find new and fun gluten-free foods to eat since I’m getting bored with the usual. Most of my recipes will be 10 ingredients or less because that’s just how I work. Simple. Easy. So check out my new  gluten-free quinoa recipe!
Gluten-Free Quinoa Recipe – Cheesy Crab Patties:
Cook plain quinoa in water for 15 minutes (2 cups cooked) –
You can also cook it in broth but be careful it is gluten-free broth!
mixed in:
3/4 shredded cheddar cheese – (we use non hormone, organic cheese)
1/2 cup ricotta cheese
1 carrot grated (regular size carrot)
3 organic eggs
1/4 cup of gluten-free flour (we used Trader Joe’s)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
Aaron and I decided to try it both with salmon and crab. We divided up the batter into 2 bowls.
In one bowl we added 1 can of lump crab, drained – approximately 1 cup
In another bowl we added 1 can of salmon, drained – approximately 1 cup
Both were cooked the exact same way….
Cooked in grass-fed butter on low heat, one heaping spoon molded in egg-shaped and flatten out like pancake, both sides until crisp. Once they were done, we took them out and put them on paper towels to absorb the extra butter from the pan.
Topped with sour cream or ketchup
I topped mine with lactose free sour cream and preferred the crab cakes.
Aaron topped his with ketchup (gross) and enjoyed the salmon ones better.

 

Easy Gluten Free Stir Fry Recipe with Wild Shrimp

Gluten Free Shrimp Stir Fry
Gluten Free Shrimp Stir Fry

I know, I know – I’m not the best food photographer yet! But I’m getting lessons and making steps to have fancy pictures soon I promise! I got the cute dishes and accents to make Pinterest worthy photos of all my new and fun creations.

Let’s get right down too it! I’ve been trying to come up with meals out of ingredients that we already have in our house. I made Gluten Free Stir Fry that was fabulous! What I love about stir fry is that you can really use any meat and veggies with it and it can taste delicious. This just happens to be what we had in our house at the time.

Here’s what I did…

Gluten Free Shrimp Stir Fry

1/2-1 Pound of uncooked Wild Shrimp

3 cups of cooked brown rice

2 cups of spinach

2 cups of broccoli pulled into small bite pieces

1 cup of frozen edamame

1 cup of chopped mushrooms

1 tablespoon of garlic salt

1 tablespoon of onion powder

1 tablespoon of chopped garlic

4 tablespoons of olive oil

Gluten Free Soy Sauce – I use San-J

1. Start cooking your brown rice – you want the shrimp and rice to be done around the same time.

2. Thaw and peel the shrimp. Cut into bit size pieces and cook in a skillet with 2 tablespoons of olive oil and the garlic. The uncooked shrimp tastes a million times better than the already cooked and frozen shrimp. When it turns white and pink – it’s done.

3. Place the spinach, broccoli, edamame, mushrooms, 2 tablespoons of olive oil, garlic salt and onion powder in a deep skillet with medium heat covered until the spinach begins to wilt. You can obviously try any veggies to your liking in this dish because it’s so versatile!

4. Take 1/4 cup of soy sauce and mix all of the vegetables together with the shrimp. Let simmer for about 3-5 minutes.

5. When the mixture looks blended add another 1/4 cup of soy sauce and the 3 cups of rice to the mixture. Use a large spoon to really mix the ingredients together.

6. Serve with your favorite gluten-free wontons or egg rolls. We love the Feel Good Foods brand! Non greasy and yummy!