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!






Gluten-Free Quinoa Stuffed Peppers

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

Gluten-Free Quinoa Stuffed Peppers


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 Open Face Burger Recipe with Chebe Breadstick Mix

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


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.**