Low-Carb Recipe: Garden Veggie And Ginger Beef Stir Fry

Stir fries work great for a low-carb diet, as they generally include lots of veggies and protein, without any heavy simple carbs - plus they make a quick and easy weeknight dinner. This one includes plenty of fresh veggies, along with tender beef and spicy ginger. if you want it spicier, you can add a minced chili or some red pepper flakes. This is traditionally served with rice, but if you're really trying to cut carbs, you can serve over lightly sauteed Chinese cabbage instead.

Garden Veggie And Ginger Beef Stir Fry
(Serves 4.)

Image Courtesy of KEKO64 at FreeDigitalPhotos.net.

Ingredients:

1 tsp soy sauce
1/4 tsp garlic powder
1/2 tsp ground ginger
1/3 cup water
1/4 cup frying oil
8 oz lean grass-fed beef, sliced thin
1 cup carrot, cut into thin strips
1 bell pepper, sliced into thin strips
1 small onion, sliced into thin strips
2 cups broccoli, small florettes
8 oz fresh mushrooms, sliced
Cooked brown or wild rice, optional

Directions:

• In a small bowl, put the soy sauce, garlic powder, ground ginger, and water, and mix together; set aside.
• Heat 1/2 the oil in wok or large frying pan, when hot add beef and stir, cooking quickly; remove beef.
• Put remaining oil in wok and add the carrots, cook for 1 minute, stirring, then add the remaining vegetables and cook, stirring often, until vegetables soften slightly.
• Pour in the soy sauce mixture you made earlier, stir, reduce heat, and cook for another minute until hot and bubbly.
• Remove from heat, add beef back into the mixture, and stir.
• Serve over cooked brown rice or wild rice if desired.

Low-Carb Recipe: Tomato Mushroom Chicken Skillet

This simple but tasty recipe is great for those on a low-carb diet, as well as those who need to avoid gluten. Breading the chicken with almond flour eliminates grain from the meal, while still allowing the chicken to brown nicely. This one is easy to throw together, but has a lot of nice flavors along with healthy veggies (good carbs) and protein.

Tomato Mushroom Chicken Skillet
(Serves 4.)

Ingredients:

2 to 3 lb organic or naturally raised chicken parts
salt and pepper
1/4 cup almond flour
3 Tbsp light oil, for frying
1 can (28 oz size) diced tomatoes
8 oz fresh mushrooms, sliced
1 garlic clove, minced
1  medium onion, sliced thin wedges
1/2 cup sliced black olives
1/4 cup soy Sauce 

Directions:

• Season the chicken well with salt and pepper.
• Coat the chicken completely with almond flour.
• Heat the oil in large heavy skillet and fry chicken until well browned; remove to platter as it browns, then add more chicken.  Don't crowd skillet.
• When all chicken is browned and removed from skillet, add the tomatoes, mushrooms, garlic, onion, olives, and soy sauce, stirring to combine.
• Arrange chicken pieces over the top of the ingredients in skillet.
• Cover the skillet with lid or foil and seal.
• Turn heat down to low and simmer gently for 40 to 45 minutes or until veggies are tender and chicken is cooked through.
• Serve by scooping veggies onto plates and topping with chicken.
• May add mixed green salad to plate before adding hot veggies on top.

Gluten-Free Recipe: Potluck Party Cheese Ball

This can be a good gluten-free option to take to your next pot luck. You will just need to bring some gluten-free crackers to go with it, and make sure to check the mayo to make sure it is a gluten-free version. (Those made with olive oil may be, and the all-natural versions that contain only oil, vinegar, eggs, and spices are your best bet.)

Cheese balls are always a hit, and they are naturally tasty and gluten-free.

Potluck Party Cheese Ball

Ingredients:

8 oz finely shredded medium or sharp Cheddar cheese
1/4 cup finely minced onion
8 oz cream cheese, softened to room temperature
2 Tbsp real mayonnaise
2 Tbsp chopped chives
1 cup finely chopped nuts

Directions:

• Put all the ingredients (EXCEPT chopped nuts) in a large bowl and mix together well. Put the chopped nuts in a bowl.
• Form a ball with your hands, then roll the cheese ball around in the chopped nuts, pressing the nuts onto the cheese ball until it is well coated.
• Cover with plastic food wrap and chill until ready to serve.
• Serve with a small cheese knife alongside a bowl of sturdy gluten-free crackers.
• Will make enough for a small to medium potluck gathering - about 10 to 12 snack size servings.

Gluten-Free Recipe: Quinoa Mixed 4 Bean Salad

Here is a great dish to take to a pot-luck, whether or not you are on a gluten-free diet. It's packed with protein, fiber, and lots of zesty fresh flavors - so healthy, and so yummy!

Quinoa can be a life saver for those who have problems with gluten. It can be substituted for many grains, but it's also great in a simple, cold salad like this one. Try this one for your next pot luck, and wow your guests!

Quinoa Mixed 4 Bean Salad

Ingredients:

1 garlic clove, grated
1/2 cup apple cider vinegar
1/2 cup olive oil
1 tsp kosher salt
black pepper to taste
1 can (15 oz) kidney beans
1 can (15 oz) black beans
1 can (15 oz) cannellini beans
1 can (15 oz) garbanzo beans
1 small sweet red bell pepper, diced
1 small sweet red onion, diced
1 stalk celery, diced
1/4 cup chopped flat leaf parsley
6 cups cooked quinoa

Directions:

• In a large serving bowl, whisk together the garlic, vinegar, olive oil, salt, and black pepper until frothy.
• Drain and rinse all the beans well, then add to the bowl with the dressing; stir gently to combine.
• Add the remaining ingredients and stir gently until well blended.
• Serve chilled or at room temperature.
• Will serve 8 to 10 at a potluck setting.

Low-Carb Recipe: Chicken Capers Piccata

Chicken is a great choice for a low-carb diet; it's high in protein, tasty, and can be used in literally thousands of different dishes. Its firm but tender texture, and mild flavor means it goes well in everything from spicy Indian curry, to Mexican stew, to Italian casseroles. This delicious low-carb recipe is simple to make, and tastes absolutely divine.  To cut the carbs even more, use almond flour, but usually a couple of tablespoons of whole wheat is fine - unless you're gluten-sensitive. (Without the wheat flour, this also makes a great choice if you're trying to go gluten-free.)

Chicken Capers Piccata
(Serves 4-8.)

Ingredients:

Chicken piccata. (Photo credit: Wikipedia)

4 boneless, skinless chicken breasts, cut in half lengthwise so you have 8 thin cutlets
black pepper to taste
3 Tbsp whole-wheat or almond flour
3 Tbsp cooking oil
1/2 cup fresh lemon juice
1/2 cup chicken broth
1 Tbsp capers
2 Tbsp chopped fresh parsley
1 thinly sliced lemon for garnish (optional)

Directions:

• Season chicken to taste with black pepper.
• Put the flour in a plastic food bag, add the chicken cutlets, and shake to coat.
• Put a large skillet over medium-high heat, add the cooking oil, and when pan sizzles, add the cutlets, browning both sides (about 3 minutes each side or until nicely browned.)
• Remove chicken from skillet and set aside.
• In the same skillet over medium-high heat, add the lemon juice and broth, bring to a gentle boil, stirring to bring up the fried pieces from bottom of skillet; turn heat to low and add the capers; stir.
• Arrange the chicken evenly into the skillet and simmer for 5 minutes. Remove and sprinkle parsley over chicken.
• Serve by putting chicken on plate and pour sauce over chicken.
• Garnish with lemon slices if desired.
• You can serve 2 cutlets on each plate to feed 4 a full meal, or 1 cutlet on each plate to serve 8 a light lunch.
• May be served over a bed of mixed greens to stretch your low-carb meal.

Gluten-Free Recipe: Baking Powder Applesauce Biscuits

Baked goods like breads, muffins, and biscuits may seem hard to give up on a gluten-free diet, but there are plenty of tasty gluten-free alternatives that you can make at home, such as these applesauce biscuits, which are simple and easy to make, and the applesauce makes them extra tender with a hint of sweetness. Give these a try, and Happy Halloween!

Baking Powder Applesauce Biscuits - Gluten Free

Ingredients:

1 1/2 cups brown rice flour
1/2 cup tapioca flour
4 tsp baking powder
1/8 tsp salt
3 Tbsp extra-virgin coconut oil, melted
1 cup unsweetened applesauce

Directions:

• Set oven to preheat to 425 degrees.
• Put the dry ingredients in a big bowl and stir to blend.
• Drizzle oil over the top and cut in with a pastry blender or a couple forks. The texture should be 'pebbly.' Then stir in the applesauce gently.
• Drop dough by tablespoon on an ungreased baking sheet, patting into biscuit shape gently.
• Bake in preheated oven for 15 to 17 minutes or until lightly golden brown.
• Remove and serve with butter and jam while still nice and warm.

Gluten-Free Recipe: Mexican Quinoa

This tasty gluten-free dish is packed with healthy veggies and flavor, while quinoa provides both protein and fiber. If you want more protein, you could also add diced, cooked chicken, or cooked black beans.

Gluten-Free Recipe: Mexican Quinoa

Ingredients:

1 Tbsp cooking oil
1 large onion, diced
1 small green pepper, diced
2 ribs celery, diced
2 garlic clove, minced
1 cup uncooked quinoa
1 1/2 cup chicken or vegetable stock
1 can (15 oz) diced tomatoes
1 jalapeno or serrano chili, seeded and chopped
1/8 tsp red pepper flakes
2 Tbsp chopped fresh cilantro

Directions:

• Put large pot over medium heat, add oil, onion, green pepper, and celery. Cook until veggies are just tender.
• Add the garlic and cook for 1 more minute.
• Add the quinoa, stock, diced tomatoes, and chopped chili pepper, bring to a boil, reduce heat to low, cover pot and cook for 12 to 15 minutes, until the quinoa is tender and liquid is absorbed.
• Add the red pepper flakes and cilantro, stir, fluff with a fork, and serve hot.

Recipe: Gluten-Free Pizza Crust

Obviously on a gluten-free diet, you may think that pizza is one of the first things to go. But if pizza's a household favorite, don't despair! Although it may be known as the ultimate take-out food, it's actually not that hard to make pizza at home, and this version eliminates the gluten, so you can still enjoy all of your favorite toppings, on a gluten-free crust.

Gluten-Free Pizza Crust

Ingredients:

Pizza crust dough. (Photo credit: Wikipedia)

1 Tbsp quick-rising yeast
1 cup milk, warmed
2 tsp sugar or honey
2/3 cup white bean flour
1/3 cup tapioca flour
2 tsp xanthan gum
1/2 tsp salt
1 tsp Italian seasoning
1 Tbsp canola oil
rice flour or corn flour for dusting
gluten-free toppings as desired

Directions:

1. Preheat oven to 400 degrees. Grease a 12 inch pizza pan.
2. In bowl, combine yeast and sugar or honey, then add warm milk, stir gently, and let sit for 5 minutes.
3. In another bowl, put the white bean flour, tapioca flour, xanthan gum, salt, and Italian seasoning, then mix with a whisk or fork.
4. Pour in the milk/yeast to the dry ingredients, add the oil, then with an electric mixer on medium-low speed, mix until well blended. The dough will be slightly sticky and soft.
5. Remove dough to the pizza pan and sprinkle on top well with the rice flour or corn flour. Then, using your hands, gently spread the dough out to form a pizza crust shape, sprinkling with more flour as needed to keep the dough from sticking to your fingers. 
6. Bake pizza crust in preheated oven for 10 minutes. Remove and top with any gluten-free sauce and toppings you like, then put back in oven and bake for an additional 15 minutes or until toppings are cooked through and cheese is melted. Remove and allow to cool slightly, then slice and serve.

Recipe: Home-Made Gluten-Free Chicken Nuggets

Eating out is nice, and there are more and more gluten-free restaurants popping up every day, but sometimes it's nice to be able to make one of your fast-food favorites at home. Obviously one should not eat chicken nuggets every day, but if you want a healthier, homemade version that you can indulge in from time to time, you can't go wrong with this from-scratch gluten-free version - the kids will love them, and with these, you don't have to wonder what's really in them!

Chicken Nugget Knockoff - Gluten Free

Ingredients:

Chicken nuggets (Photo credit: Wikipedia)

3 large or 4 smaller chicken breasts, skin and bone removed
2 Tbsp white distilled vinegar
1 tsp garlic salt
1 cup milk
1 cup cornstarch
1/2 tsp paprika
salt and pepper to taste
peanut oil for frying

Directions:

• Cut chicken into 1 inch chunks, keeping them as uniform in size as possible so they fry up evenly.
• Put chicken pieces in a large glass bowl, add the vinegar and garlic salt and toss to coat evenly; cover with plastic food wrap and set aside for 15 minutes to marinate.
• Get out a heavy Dutch oven and fill it with enough peanut oil to have at least 3 inches in the pot; set aside.

Prepare the coating:

• Pour the milk into a shallow bowl. In another shallow bowl, mix together the cornstarch, paprika, salt, and pepper.
• Just before ready to fry, prepare the chicken:
• Dip chicken pieces first in milk, then in the cornstarch mixture and set on a rack, then continue until all pieces are coated.
• Put the Dutch oven with the oil in it over medium-high heat and heat the oil to 350 degrees. (It's best to check with a thermometer.)
• Carefully lower a few chicken nuggets at a time into the hot oil, making sure there is enough room to allow the nuggets to fry evenly - don't over crowd.
• Fry for about 5 minutes or until nicely browned all over, then remove with a slotted spoon to a paper towel covered rack to drain. Sprinkle with salt if needed while the nuggets are still warm.
• Continue frying the chicken nuggets until done, then serve warm with gluten-free dipping sauces as desired.  This is a good 'copy cat' recipe for chicken nuggets your kids would typically get out at a fast food place - only healthier, and without the "mystery" ingredients!

Recipe: Marshmallow Peanut Butter Popcorn - Gluten-Free

Introduce them to this one, and your kids will forget all about feeling "deprived" of gluten! This gluten-free snack makes a great dessert that will keep everyone happy on movie night, and you won't have to worry about whether there is any hidden gluten in it. Whip this one up as a special treat from time to to time, and no one will complain about missing their favorite candy or cupcakes!

Ooey Gooey Marshmallow Peanut Butter Popcorn - Gluten Free
(Serves 4-6.)

Popcorn (Photo credit: jayneandd)

Ingredients:

12 cups popped popcorn
1/2 cup butter
3/4 cup brown sugar
20 large marshmallows (gluten free)
1/4 cup peanut butter

Directions:

• Put the popped popcorn in a heat-resistant bowl; set aside.
• Put the butter, brown sugar, and marshmallows in a large pot over low heat and cook, stirring frequently, until marshmallows are melted. Add the peanut butter and continue stirring until the peanut butter dissolves - remove from heat.
• Pour the hot marshmallow mixture evenly over the popcorn, tossing several times to coat evenly.
• You can butter your hands and form popcorn into small balls for a simpler serving idea - the kids would love to help!

Recipe: Light Buckwheat Pancakes - Gluten-Free

Mmm, mmm, mmm...one thing that will make you forget all about the lack of gluten is buckwheat pancakes! A favorite of my mother's, you won't miss the wheat at all in these hearty, delicious pancakes - so good with real maple syrup and homemade butter - or blueberry or strawberry jam. Omit the sugar and add sliced bananas for an extra-healthy sweet breakfast treat!

Light Buckwheat Pancakes - Gluten Free

Ingredients:

Buckwheat pancakes (Photo credit: Foodicted)

1 cup buckwheat flour
1 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
1 egg, whisked
1 cup milk
2 Tbsp butter, melted

Directions:

1. Get out a large cast iron skillet or griddle and grease lightly with cooking or coconut oil.
2. Put all the dry ingredients in a large bowl and stir together until mixed well.
3. Add egg, whisking mixture as you add.
4. Add milk, whisking mixture as you add.
5. Add butter, whisking mixture as you add.
6. When all ingredients are blended, heat your griddle until a drop of water sizzles and disappears.
7. Pour about 1/4 cup portions of the pancake batter on griddle allowing room to spread, and cook until bubbles form on top. The bottom should be golden brown. 
8. Flip and cook just until the pancakes are golden brown on the bottom. 
9. Remove and continue until all pancakes are ready. 
10. Serve with your choice of toppings.

Recipes: Gluten Free Flour Mixes

Obviously one of the hardest things for many people about going on a gluten-free diet is giving up breads and pastas. But there are lots of good substitutes available for wheat flour now, so you don't have to go without all your favorite breads and desserts - just be sure you are using gluten-free flours instead.

Here are several gluten-free flour mixes you can make at home, to make sure you  know what's in your baked goods. Each also contains suggestions for use for each mix.

Just make some of these up ahead of time, and store in air-tight containers to use when baking or cooking breakfast items like pancakes and waffles.

Rice Soy Flour Mix
(Makes 1 cup.)

Ingredients:
1/2 cup brown rice flour
1/4 cup soy flour
1/4 cup tapioca flour

• Mix together and store in an airtight container until ready to use.
• Makes a good flour to use in pancake batter or for brownies.

Baking Flour Mix
(Makes 3 cups.)

Ingredients:
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum

• Mix together and store in an airtight container until ready to use.
• Makes a good flour to use in breads, rolls, and other baked goods.

Rice Potato Flour Mix
(Makes 12 cups.)

Ingredients:
8 cups rice flour
2 2/3 cups potato starch
1 1/3 cup tapioca flour

• Mix together and store in an airtight container until ready to use.

Lighten Up Rice Flour Mix
(Makes 12 1/4 cups.)

Ingredients:
4 cups rice flour
4 cups tapioca flour
4 cups cornstarch
1/4 cup potato flour

• Mix together and store in an airtight container until ready to use.
• Try this flour for foods where a lighter texture is called for.

Gluten-Free Recipe: Rice & Bean Chili Pie

This wholesome recipe is packed full of healthy fiber and great flavor! Who says cooking gluten-free has to be boring?  This one combines heart-healthy kidney beans with brown rice, cheese, and lots of spices for a new take on chili - and pie! :-)

Rice & Bean Chili Pie - Gluten Free

Ingredients:

1/2 Tbsp olive oil
1 cup chopped onion
1 tsp chili powder
1 tsp ground cumin
1/2 garlic powder
1/4 tsp salt
1 can (15 oz) kidney beans, drained
1 1/2 cups cooked brown rice
3/4 cup shredded Cheddar cheese
3/4 cup milk
2 beaten eggs

Directions:

• Preheat oven to 350 degrees. Lightly oil a 10 inch pie pan.
• Put the olive oil in a pot over medium heat. When hot, add the onion and stir, cooking until soft, then add the chili powder, cumin, garlic powder, and salt, stirring and cooking for 1 minute, just until fragrant.
• Add the beans and rice to the pot, stirring to combine well, then stir in the cheese, milk, and eggs, mixing well.
• Turn the mixture out into the prepared pie pan.
• Bake (uncovered) in preheated oven for 25 minutes, until the edges are slightly brown and the center has set up (not runny).
• Remove from oven and allow to rest for 15 minutes before slicing to serve.

Gluten-Free Recipe: Banana Nut Bread

Many people think that going gluten-free means giving up all their favorite breads and pastas, but that's just not true anymore. There are more and more gluten-free products becoming available all the time, and you can make your own tasty breads from scratch at home and make sure to avoid any hidden sources of gluten! A good example is this recipe for banana nut bread - full of whole, real foods like honey, eggs, nuts, and bananas, but without any gluten - it makes a great snack or breakfast for picky kids!

Banana Nut Bread - Gluten Free

Ingredients:

 (Photo credit: Wikipedia)

2 1/2 cups brown rice flour
1/4 tsp salt
3 tsp baking powder
1/2 cup butter
2/3 cup honey
2 eggs
1 1/2 cups smashed ripe bananas
1/2 cup chopped nuts

Directions:

• Preheat oven to 350 degrees and generously grease a 9x5 loaf pan.
• Put flour, salt, and baking powder in a sifter and sift into a large bowl.
• Put the butter and honey in a mixing bowl, and With an electric mixer cream until smooth, then add the eggs and beat until well blended.
• Add the bananas and dry ingredients slowly into the creamed mixture, stirring as you add, until blended. Add the nuts and stir until combined, then scrape the batter into the loaf pan.
• Bake in preheated oven for 55 to 60 minutes or until slightly browned around the edges and top springs back when touched.
• Remove and let cool slightly in loaf pan before turning out and slicing to serve.

Gluten-Free Recipe: Sweet Spiced Apple Lentil Casserole

This hearty gluten-free recipe is like curry in a casserole - flavored with apples, coconut, and spices, it brings an oriental twist to regular old lentils. It makes a great stick-to-your-ribs meal for a cold winter night!

Sweet Spiced Apple Lentil Casserole - Gluten Free
(Serves 4-6.)

Ingredients:

1 1/2 cups lentils, rinsed and drained
2 1/2 cups water
2 Tbsp cooking oil
3 cloves garlic, grated
1 stalk celery, diced
1 large onion, diced
1/2 tsp salt
1 cup shredded coconut, unsweetened
1/2 tsp cinnamon
1/2 tsp powdered ginger
1/2 tsp turmeric
2 large green apples, cored/diced

Directions:

1. Put lentils in a large pot with water, cover and simmer gently for 30 to 40 minutes or until tender.
2. Meanwhile, put oil in a heavy skillet, add all the remaining ingredients (except apples) and cook over low heat, stirring often, until vegetables are tender; about 15 minutes. Add the apples to the skillet, stir, and cook for 10 minutes more or until apples are softened slightly; remove skillet from heat.
3. When lentils are cooked and tender, add the lentils to the mixture, stir, then turn out into a large casserole dish.
4. Bake (uncovered) in 350 degree oven for 20 minutes or until mixture is bubbling hot.
5. Serve immediately. 

Gluten-Free Recipe: Bacon Parmesan Spaghetti Carbonara

With gluten appearing in so many foods, as we discussed on Monday, it can sometimes be hard to figure out what is safe to eat if you are gluten-sensitive or intolerant. Not to worry - we've got lots of tasty gluten-free recipes for you to try out! This week we're sharing a couple of hearty winter favorites, in a gluten-free version. Today's recipe is very simple, and delicious!

Bacon Parmesan Spaghetti Carbonara - Gluten Free
(Serves 4-6.)

Ingredients:

 (Photo credit: Wikipedia)

1 box (16 oz) gluten-free brown rice spaghetti
2 Tbsp olive oil
4 cloves garlic, minced
1 cup light cream or half & half
2 eggs, beaten
1 cup grated Parmesan
8 strips bacon, diced and fried crisp

Directions:

• Cook the spaghetti according to package directions; drain and set aside.
• In a large pot over medium heat, add the oil, and when hot add the garlic, stirring and cooking for just 1 minute.
• Turn burner down to low, then add the cooked spaghetti.
• Add the cream and bring to a low simmer.
• Slowly add the beaten eggs, stirring constantly until eggs set up and are cooked through.
• Add the Parmesan, stirring until melted slightly, then sprinkle the bacon pieces in, stir to combine. 
• Serve immediately.

Recipe: Chunky Quinoa Veggie Stew

Nothing says stew like a cold winter night, and if you're watching your carbs, or avoiding gluten, quinoa can be a great alternative in your comfort-food-seeking menu. This recipe combines a number of healthy vegetables into a hearty and tasty stew packed full of flavor and nutrition. This one can easily work for vegetarians or those looking for a meatless recipe - just substitute vegetable broth for the chicken broth. Enjoy!

Chunky Quinoa Veggie Stew
(Serves 6.)

Ingredients: 
1 finely chopped sweet onion
1 red bell pepper, cut in half-inch pieces
2 teaspoons extra virgin olive oil
1 tbsp paprika
2 tsp coriander
1 1/2 tsp cumin
6 cups homemade chicken broth or stock
1 pound red potatoes, cut into half-inch pieces
1 cup red or white quinoa, well-rinsed
Salt and pepper, to taste
5 cloves fresh garlic, minced
1 cup frozen or fresh corn kernels
2 fresh ripe tomatoes, chopped coarsely
1 cup frozen (or fresh) peas
1/2 cup fresh cilantro, minced
1 avocado, cut into half-inch pieces

Directions:

1. Combine bell pepper, oil, onion, and pinch of salt in a Dutch oven.
2. Cover and cook on medium-low heat until vegetables are soft, stirring occasionally, around eight to ten minutes. 
3. Stir in paprika, coriander, cumin, and garlic. 
4. Stir in potatoes and broth, then bring to a boil; reduce heat and simmer ten minutes.
5. Stir in quinoa and continue simmering for an additional eight minutes. 
6. Stir in corn and continue simmering until potatoes and quinoa are just tender, around five to seven minutes. 
7. Stir in tomatoes and peas and cook for an additional two minutes.
8. Remove from heat, then stir in cilantro and season with salt and pepper as desired. 
9. Garnish bowls of stew with avocado before serving.

Recipe: Cinnamon Nut Breakfast Quinoa

To start including quinoa in your diet, why not start off with quinoa to begin your day? This tasty and high-protein grain will give you a great boost of lasting energy to get through your morning and do the things you need to get done. When combined with healthy raw whole milk, fruit, and nuts, this is a healthy and delicious way to start the day off right!

Cinnamon Nut Breakfast Quinoa
(4 Servings)

Cooked red quinoa (Photo credit: Wikipedia)

Ingredients:
1 cup organic whole milk (preferably raw)
1 cup water
1/2 tsp cinnamon
1/3 cup chopped pecans, lightly roasted
4 tsp agave nectar, raw honey, or maple syrup
1 cup red quinoa, well-rinsed
2 cups fresh blackberries

Directions:

• In a medium saucepan, combine quinoa, water, and milk and bring to a boil over high heat.
• Reduce heat, cover, and simmer over medium heat for fifteen minutes, until most of the liquid is absorbed. 
• While the quinoa is cooking, roast the pecans in a dry skillet for three minutes on medium heat or in a toaster oven at 350 degrees F for about five or six minutes.
• Remove quinoa from heat and let stand covered for five minutes. 
• Stir in cinnamon and blackberries, then transfer to four bowls and top with roasted pecans. Drizzle one teaspoon of agave nectar, honey, or maple syrup over each serving.

Video - Gluten-Free Chicken Penne Alfredo

If you're looking for gluten-free recipes, here is a super easy and tasty one - you won't miss the gluten with this one! It's getting easier to find gluten-free pastas these days, which gives you more options. I love veggies, so I'd probably add some chopped red and/or green bell peppers to the saute just before the chicken, or perhaps steamed asparagus or broccoli as she suggested - that would be delish. 

Check it out, and see how easy it can be to make yummy gluten-free recipes at home:

Gluten Free Recipes - Penne Chicken Alfredo from Kimberly's Kitchen
Brought to you by www.TheGlutenSolution.com A delicious gluten free pasta entree with grilled chicken and a creamy alfredo sauce and fresh herbs. All ingredients can be found at your local grocery store. Quick & easy gluten free recipe that takes app...


Click here for the kitchen utensils you'll need to make this dish, and see these resources for some other tasty gluten-free recipes: