30 Days Gluten Free Quick & Easy Meals: Day 24 - Diane's Mexican Pizza

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Diane Eblin author of the newly published ebook, The Gluten Free Diner Cookbook , and the blog: "The W.H.O.L.E. Gang."

Day 24 - Diane's Mexican Pizza

There is nothing our family likes more than pizza. Living gluten and dairy free has not slowed us down. It has however made me a lot more creative and we are eating amazing pizzas now, not just cheese and pepperoni.

Now that its summer and the farmer’s markets are full of amazing fresh produce, I am having even more fun with my food. Our family loves to eat many different ethnic cuisines, but I think our two favorites are Mexican and Italian. So I thought, why not combine both. On a recent trip to the farmers market I gathered some jalapeno peppers, red onion and tomatoes. That is how it all started, my Mexican Pizza. I also had tomatillos and mushrooms hanging out in the refrigerator. Why not put them all together?

I really loved how the sweetness of the tomatillos played with the spiciness of the chipotle and jalapenos. It was a party in my mouth and I can’t wait to have it again.

The great thing about this pizza and any pizza is you can literally clean out the refrigerator and prep this pizza in the time it takes for the oven to warm up.

So keep this in mind as you create your pizza, use what ingredients you like and have on hand. That’s the key to fun, fresh new pizza ideas. The fastest pizza I ever made was a Za’atar Pizza and the thickest most stuffed pizza was my Spinach and Artichoke Dip Pizza.

Diane’s Mexican Pizza
vegetarian, gluten free, dairy free, soy free
Makes 8 slices unless you cut them really small, then you get 16.

Ingredients:
Your favorite pizza crust or mix. (I used Chebe all purpose mix.)
1 package of sliced mushrooms (sliced and whole costs the same)
½ red onion diced
4-6 tomatillos sliced, depending on size and pizza size
2-4 jalapenos seeded and sliced
1 large tomato diced
Daiya Cheese- cheddar and mozzarella (gluten, dairy, and soy free)
2 tsp butter (Earth Balance dairy, gluten and soy free)
Garlic powder
Olive oil
Adobo (I use Penzeys which contains-garlic, onion, Tellicherry black pepper, Mexican oregano, cumin and cayenne red pepper.)
Cilantro- dried or handful of fresh chopped
Chipotle chili powder
Ancho chili powder
Large crystal sea salt
Fresh cracked black pepper

Directions:

1. Pre-heat your oven
2. While the oven is heating up dice your onion and toss it and the mushrooms into a large skillet with the butter and a little splash of olive oil on medium to medium high.
3. While that is cooking mix your pizza dough, roll it out and put it onto your pan. Prick the surface with a fork so it don’t get one of those large bubbles. Give that skillet a little toss.
4. Slice your tomatillos, chop your tomato and seed and slice your jalapeno. I like to use one large cutting board for it all. It goes much faster that way. Give that skillet one more toss, sprinkle with a little sea salt and pepper and turn off.
5. Assemble your pizza!
6. Sprinkle the dough with some olive oil and then use the back of a spoon or your fingers (best kitchen tool) to spread it around. Sprinkle the dough with garlic powder making sure to get it all the way to the edges. Don’t use too much or it will be too over powering. Also sprinkle the dough with the Adobo, but not to the edges.
7. Add your sliced tomatillos and chopped tomatoes around the pizza. Now sprinkle with the cheeses. I don’t like a lot of cheese on my pizza and with Daiya I would not use as much as I would have it were regular dairy cheese. Remember, you can always add more the next time or even after you’ve tasted it just pop it back into the oven.
8. Now distribute the mushroom onion mixture and sliced jalapeno peppers. Sprinkle with the ancho and cilantro. The last thing I add are the chipotle and sea salt all the way to the edges. I really like to have a good seasoning on the edges of my pizza.
9. Bake according to your dough directions and enjoy!

Don’t be afraid to swap out ingredients when making this pizza. The whole idea is to make it fresh, fast and simple. If you want to add meat or seafood to this a little chorizo would be great, chicken or even shrimp would make great toppings. I also love to take leftovers from the grill to use on my pizza.

About Diane

Diane is the author of The Gluten-Free Diner cookbook just released in e-book format. It contains 48 diner inspired recipes complete with photos, index, notes area and a menu on how to combine the recipes into meals. She also authors the blog The W.H.O.L.E. Gang. Her blog and cookbook focus on eating gluten and dairy free but never sacrificing taste. Her motto Good Food No Matter What!™ runs through everything she creates. “I love to cook and I love getting others excited about it too. Let’s get into the kitchen, have fun and create great food with real ingredients.”

Diane also held the very successful event, 30 Days to a Food Revolution which was inspired by Jamie Oliver’s Food Revolution. It was very well received and even re-tweeted by Jamie himself. On a weekly basis she organizes a blog carnival called Friday Foodie Fix. Each week there is a different Secret Ingredient. Everyone then shares their recipes that contain that ingredient. Stop by and share yours.

**********

Stay tuned for Day 25 of 30 Days Gluten Free Quick & Easy Meals. Tomorrow will feature another fabulous recipe from Brooke "Ness" author of Gluten Free... Who? Me?

30 Days Gluten Free Quick & Tasty Meals: Day 23 - Shirley's Meatloaf in Minutes

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Shirley Braden, author of the blog, gfe--gluten free easily.

Day 23 - Shirley's Tasty Meatloaf in Mere Minutes.

Meat loaf is a somewhat old-fashioned, comfort food that may not get made often because it’s traditionally baked in the oven for an hour or more. However, if you use a microwave oven, meat loaf can be ready in a fraction of the time. My meat loaf is usually ready in about 12 to 14 minutes.

This method is a timesaver any time of the year, but it’s also a “heat saver” during the summer months. Many comfort food dishes require operating the oven, but I’m not particularly keen on making them when the air conditioner is running and the electric meter is doing its whirling dervish imitation. This meat loaf is quick and tasty and pleases even non-meat loaf lovers.



Shirley's Tasty Meat Loaf (Microwave Version)

1 lb. ground venison, lean ground beef, or ground turkey
1 egg, slightly beaten
¾ cup gluten-free bread crumbs, almond flour, etc. (see notes below)
1/3 cup milk (dairy or non-dairy; may be optional--see notes below)
1/3 cup gluten-free ketchup
½ cup finely chopped onion
1 tsp salt (optional, I’d add if using ground turkey)

Topping:
1/3 cup gluten-free ketchup
1 ½ tsp dry mustard
¼ cup brown sugar (or Demerara or coconut sugar)

Directions:

1. Lightly grease pan.
2. Mix ground meat, egg, bread crumbs, milk, ketchup, and onion. Press into microwave-safe loaf pan, making an indentation in the center.
3. Mix topping ingredients and pour over loaf.
4. Microwave on HIGH setting for 12 minutes.
5. Check doneness at center of loaf at 12-minute point. If not done, continue cooking at 1-minute intervals, checking each time. There should be no pink remaining in the middle, but it may look slightly soft. The middle will continue cooking/setting up for a few minutes after removing from the microwave. Therefore, I like to serve slices from the end first.
6. Serve with equally quick sides like salad and/or steamed veggies.
   

Shirley’s Notes:

• Please do not omit the topping; it comes from a Southern Living recipe and really makes this meat loaf special.
• If you don’t use a lean meat, there may be too much fat, some of which you can drain off. (Be careful not to drain off too much because the meat loaf will need some for moisture, plus it’s not all fat, it’s also liquid from other ingredients.)
• Bread crumbs (or another “filler” ingredient) definitely make for a tastier meat loaf, but they are not really necessary. The egg, ground meat, fat content, and milk (if used) all allow binding and add enough flavor.
• Truthfully, I make this meat loaf slightly different each time. For example, when I use almond flour, I add no milk at all, as the liquid is not really needed. However, I do use milk when I include bread crumbs; the liquid is needed in that case.
• Leftovers make terrific sandwiches; you can even fill corn tortillas with slices or chunks of leftover meat loaf, adding cheese, and more.
  

Enjoy!
Shirley
Not just gf, but gfe!

About Shirley:
Shirley is the author/owner of the blog, gfe–gluten free easily. She was diagnosed as gluten intolerant in June 2003 after a lifetime of health issues caused by gluten. She’s been gluten free ever since and is now happy and healthy. She leads the King George Gluten Intolerance and Celiac Group, which she formed in 2004. She also serves on the council of a local GIG group and edits its newsletter, and is a founding member of a local health initiative. She’s a relentless advocate for celiac and gluten intolerance education, always speaking at health fairs and other public forums.

**********

Stay tuned tomorrow for Day 24 of 30 Days Quick & Easy Meals! Dianne from The WHOLE Gang will be sharing one of her newest favorite quick & easy recipes!

30 Days Gluten Free Quick & Easy Meals: Day 22 - April's Chicken Ravelli

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by April Marlow, a fellow North Carolinian (yay April!) and author of the blog, Gluten Hates Me.

Day 22 - April's Chicken Ravelli

I am a born and raised Southerner, and most of my recipes over at Gluten Hates Me reflect my roots. But in September, I’m marrying the man of my dreams and his roots are Italian. He has been amazing since my Celiac diagnosis, and is always game for a trying out new recipes. So since he’s such a sweetie, I’ve been trying to expand my cooking into Italian…without expanding my waist line!

Chicken Ravelli was a quick and easy gluten free meal born out of my experimentation with Italian flavors. Enjoy!



April's Chicken Ravelli with a side of Balsamic Roasted Broccoli
Originally posted at Gluten Hates Me

2 Boneless Skinless Chicken Breasts
One can diced tomatoes with Italian Herbs (I used Del Monte)
¼ cup chopped red onion
One small container feta cheese
½ tbsp. 0live oil
1 bunch fresh broccoli
Lite balsamic viniagrette

Directions:
In a small bowl, mix together the tomatoes, feta, chopped red onion, and olive oil. Salt and pepper to taste. You’ll want to make the “salsa” ahead of time, so that the flavors have time to meld. You could even make it the day before!

After cleaning your chicken, lightly season with salt and pepper. Spray a frying pan with cooking spray and heat to medium. Add chicken and cook through. Set aside.

Set your oven to broil. Clean your broccoli, and cut in to florets. Toss the florets in a light balsamic vinaigrette and spread on a cookie sheet. Cook the broccoli in the oven until it begins to darken, about 10 minutes.

To plate, spoon the Italian salsa over the chicken and serve with the broccoli on the side! Quick, easy, and delicious!

About Marlow

I'm April (Soon to Be) Ravelli, but in the blog world I'm known by my maiden name: Marlow. In June of 2008, I was diagnosed with Celiac Disease. After a final meal with an entire baguette, I went gluten free and never looked back! I started glutenhatesme.com at first to cope with the stress of my new lifestyle, but once I discovered the amazing online community of readers and bloggers I was hooked! I live in Durham, NC with my fiancé Parrish and my fur-baby Max. When not experimenting in the kitchen, I can be found working for a local non-profit that is working to eradicate poverty by supporting artisans in developing countries.

***********

Stay tuned tomorrow, Day 23 of 30 Days Gluten Free Quick & Easy Meals as Shirley from Gluten Free Easily shares an amazingly simple & delicious gluten free dinner!

30 Days Gluten Free Quick & Easy Meals: Day 21 - Heather's Baked Salmon with Fresh Dill

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Heather author of the blog, Celiac Family.


Day 21 - Heather's Baked Salmon with Fresh Dill


I’ve really been enjoying the Quick & Easy recipes that have been posted thus far. I’m glad to see that I’m not the only one always looking for quick and easy, yet tasty meals to prepare. Sometimes I do like to spend more time in the kitchen creating special meals, but most often I don't have enough time for that. We all have busy lives, so quick and easy is the way we usually cook.

For this meal, there is very little preparation or cook time, and very few ingredients. Yet, I think the flavor of the salmon and dill is all you need to make this a satisfying meal. It’s a healthy, gluten-free, dairy-free, sugar-free meal that I think is great during the summer.



Baked Salmon with Dill

4 (6 oz.) Salmon fillets (with or without skin)
Olive oil, 1-2 tsp per fillet
Dill, a few fresh sprigs for each fillet

Directions:

1. Preheat the oven to 400 degrees F.
2. Prepare the salmon, if necessary. If frozen, thaw it quickly in a cold-water bath. Rinse and pat dry.
3. Lightly spray a baking dish with oil. (If you are using fillets with the skin on: Line the pan with aluminum foil, but don’t bother spraying. Place the salmon on the foil with the skin side down. After cooking, the salmon skin will be stuck to the foil, and the salmon meat will easily lift off from the skin with a spatula.)
4. Drizzle or brush the olive oil over the salmon fillets, and top each fillet with fresh sprigs of dill.
5. Cover the pan with foil and bake at 400 degrees F for 12-16 min, or until the salmon flakes easily with a fork.
   

Heather's Additional Notes:

• To be consistent and cook the salmon evenly, try to purchase fillets that are about the same size and thickness.

• I served the meal with brown basmati rice and steamed asparagus.

• I steam the asparagus for about the same amount of time while the salmon is baking.

• Check out Carrie’s tip about making brown basmati rice, so you don’t have to wait for it to finish cooking.

• You can use dried dill instead of fresh, if necessary. Just sprinkle about ½ tsp of dill on each fillet.

• For additional flavor, drizzle a lemon-butter-dill sauce on top of the cooked fillets. For four 6 oz. fillets, I melt 2 TBSP of butter (or non-dairy alternative) with about 3 TBSP lemon juice and 2 TBSP of fresh dill finely chopped. Tastes great on rice and vegetables, too.

***************

About Heather
Heather is a wife, mom, and gluten free food blogger. She began blogging about gluten free resources after her son was diagnosed with celiac disease. Her husband also carries the celiac gene and after eating gluten free they realized the whole family felt better on a wheat free/gluten free diet. You can read Heather's articles & recipes at her wonderful blog, The Celiac Family.


***********

Stay tuned tomorrow for Day 22 of 30 Days Quick & Easy Meals! April from Gluten Hates Me will be sharing one of her favorite chicken recipes!

30 Days Gluten Free Quick & Easy Meals: Day 20 - Carrie's Turkey Kielbasa with Sauerkraut

Welcome to 30 Days Gluten Free Quick & Easy Meals!

I can't believe we are 20 days into this wonderful series on super fast & delicious gluten free meals!

Thank you so much for joining me & all the other amazing gluten free food bloggers who have participated the last 20 days! Please stay tuned throughout the last ten days of this 30 Day challenge! Along with more incredibly yummy recipes & tips from fellow bloggers, there will also be a fun giveaway once the 30 days is over!

Day 20 - Carrie's Turkey Kielbasa & Homemade Sauerkraut.

During summers when I was growing up, my sister & I often had the chance to spend a few weeks with "Nan," our grandmother. One of the first recipes I featured on this blog was Nan's Skillet Dinner, another family favorite and definitely a 20 minute meal. Nan also taught my dad how to make his basic & easy pancakes, a super easy gluten free weeknight meal!

Nan knows all about simple & easy meals and today's recipe is a meal she often made for my sister & I.

This meal is SO easy, and literally takes less than 20 minutes to prepare. I love using sauerkraut because it's a very healthy way to incorporate cabbage into your diet. Sauerkraut can be an acquired taste, but after this meal, it's even on my husband's list of favorite dinners!

You can buy prepared sauerkraut at any grocery store. It's available in jars, canned, and even fresh in bags either in the produce section or the fresh meat section.

At home though, we make our own. Making homemade sauerkraut takes a little bit of time initially, but it's SO easy. It takes as little as 3 days to "cure" and then it's ready to eat and of course be used instantly for dinner! For instructions on how to make your own sauerkraut, visit Meghan's blog for a great tutorial video.



Another thing I love about this meal is that is contains so few ingredients. And really, like most of the recipes that have been shared the past 20 days, this is only a cooking technique. Use ingredients that you have on hand. Don't have a green pepper? Add a red pepper or tomatoes. Add shredded carrots for more color and yumminess! Don't have sauerkraut? Shred some fresh red or purple cabbage and use that instead.

Real cooking, especially EASY cooking is simply learning to creatively use the ingredients you have available!



Carrie's Turkey Kielbasa with Homemade Sauerkraut
Free of gluten, casein, and soy
Makes 4 servings

1 (14 oz.) package turkey kielbasa, sliced into 1/4" thick pieces
1 green pepper, diced
1 tablespoon olive oil
2 - 3 cups prepared sauerkraut
1-2 teaspoons freshly ground pepper
2 cups cooked brown rice -or- jasmine rice (1/2 cup per serving)

Directions:
In a non-stick -or- seasoned cast iron skillet saute green peppers in olive oil for 2-3 minutes until they are bright green. Add cut kielbasa pieces and saute on medium-high heat for 4-5 minutes. Add sauerkraut and freshly ground pepper. Saute with kielbasa for an additional 10-12 minutes until heated through. Serve with cooked rice & fresh fruit or a salad.

* I put the rice on the stove (cooked according to package directions) right before I start sauteeing the green peppers. The rice will be fully cooked & super fluffy by the time the kielbasa & sauerkraut has been heated through.

For more information about me & this blog, please check out my "About Carrie" page!

*********

Stay tuned for Day 21 in 30 Days Gluten Free Quick & Easy Meals. Tomorrow will feature a beautiful recipe from Heather, author of TheCeliacFamily. Also check out Healther's post with a listing of all the Gluten Free Q&E recipes so far!!

30 Days Gluten Free Quick & Easy Meals: Day 19 - Michelle's Fried Rice

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Michelle Doyle author of the blog, Domesticity Nouveau.

Day 19 - Michelle's Basic Fried Rice

How many times do you look in the fridge and declare “There is nothing to eat?” all the while knowing full well that there is, it just isn't appetizing. Rather, it just isn't appetizing in its current form. The quick meal that our home always turns to is Fried Rice.

Plain rice is a constant staple to be found in our ice-box. On its own, it will fill the hole and stop the grumbling, but it yearns to be something greater. It dreams of being as tasty as it was the day of its creation when it was smothered in a scrumptious sauce. It longs to become a taste filled expression of culinary art. It pines for adoration from gastronomic brilliance. It covets the cravings we express for pizza. It aches to become….

Okay, okay, I know it is just plain rice, but like us all, it holds so many possibilities to become something magnificent! Although fried rice is commonly thought of as a Chinese dish, it is more a cooking technique that easily lends itself to other cuisines.

The key to good fried rice is day old, very cold rice. I make big batches of brown rice every week, so it is always available and I freeze potions so it is ready anytime we need it. Another key to successful fried rice is an extremely hot pan. For this reason, do not use a non-stick pan, since Teflon will release toxins at high heat.

Here are the basics and three different versions to get you thinking about how to use what is in your pantry:

Fried Rice Basics
for 2 servings :

1 1/2 cup cooked rice, any variety
2-3 Tbsp oil
1 1/2 cup veggies
2 eggs, scrambled
1/2 cup protein, diced
1-2 tbsp aromatics
Salt & pepper to taste
Garnish

Rice – day old, cold rice of any kind
Oil – Vegetable oil, bacon grease, schmaltz, coconut oil, olive oil
Protein – Egg, seafood, poultry, pork, tofu, beans, bacon
Veggies – carrots, celery, green beans, peas, a bag of whatever is frozen in the freezer
Aromatics – soy sauce, roasted Szechwan salt and pepper, herbs, spices, garlic, sesame oil, citrus zest or juice, Caribbean seasoning, Greek seasoning, Bragg’s liquid Aminos
Garnish – green onions, feta cheese, seeds, nuts, fresh herbs, fruit


The basic technique:
Have all ingredients prepped and at the ready.

1. Heat a large frying pan or wok over high heat. Add a bit of oil and fry eggs; remove from pan and set to the side.
2. Add a bit more oil and stir-fry vegetables (and protein if uncooked) until crisp tender.
3. If needed, add a bit more oil and bring to high temperature. Add cold rice and stir-fry until hot.
4. Add aromatics, protein (pre-cooked) and eggs, tossing to distribute evenly.
5. Transfer to serving dish, garnish and serve with a smile.


Chinese Fried Rice

1 1/2 cup rice
2-3 tbsp oil
1 1/2 cup carrots and peas
2 eggs
1/2 cup diced pork or chicken or shrimp
1-2 tbsp gluten-free, low sodium soy sauce or Bragg’s to taste
1/4 tsp roasted Szechwan salt and pepper (optional)
Garnish with sliced green onions

Greek Fried Rice

1 1/2 cups rice
3 tbsp olive oil
2 eggs
1 1/2 cups green beans, diced carrots, sweet peppers & onions
1 large handful of spinach torn into smaller pieces
1/2 cup chicken
Aromatics:
2 tsp Greek seasoning
-or-
2 cloves garlic, crushed
1/2 tsp lemon zest
1 Tbsp fresh oregano, or 1 tsp dried
1/2 Tbsp fresh thyme, or 1/2 tsp dried
1 tsp fresh dill, or 1/4 tsp dried
Garnish Options:
Kalamata olives
Feta
Fresh ground pepper
Fresh chopped mint

Add spinach and aromatics just prior to adding rice.


Tropical Fried Rice

1 1/2 cups rice
3 tbsp coconut oil
2 eggs
1/2 cup diced sweet pepper
1/2 cup diced ham
Aromatics:
1 Tbsp grated fresh ginger
1/2 tsp orange zest
1-2 Tbsp gluten-free, low sodium soy sauce or Bragg’s to taste
Garnish Options:
1 small can of crushed pineapple, drained or 1/2 cup diced mango
Chopped macadamia nuts or cashews
3 green onions, thinly sliced
Salt to taste

Add ginger just prior to adding rice.

***********

About Michelle:

Michelle Doyle is the author of Domesticity Nouveau, a blog dedicated to living the frugal, gluten-free life that would make a grandma proud by utilizing the wisdom from generations of women and the blessings of modern appliances. In 2009 her world of food changed, and she is so happy that it did! While most people would consider the diagnosis of Celiac Disease a curse, it has been one of the biggest blessings in her life. Michelle has always been one to declare the importance of eating REAL, unprocessed foods. A determination to eat well following a gluten free diet, along with eating whole foods has given Michelle a determination of spirit she has never known before. Domesticity Nouveau is the result of that passion.

*********

Stay tuned tomorrow for Day 20 of 30 Days Gluten Free Quick & Easy Meals! I'll be sharing one of my favorite meals using homemade sauerkraut!

30 Days Gluten Free Quick & Easy Meals: Day 18 - Amy's Summer Chickpea Salad

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Amy Green author of the blog, Simply Sugar & Gluten Free.

Day 18 - Amy's Summer Chickpea Salad

One of the things I love most about summer is the produce – the flavors are incredible! The other bonus is that with garden-fresh flavors, little effort is needed to create a great meal. You just need a little Grocery Shopping Savvy. More on that in a little bit…

I’ll be honest – I’ve been burning the candle at both ends so I didn’t have lots of time to think about pulling together the perfect dish for this guest post. I find that happening more often than not lately, which creates a test-kitchen environment for creating quick & delicious meals.

My husband snuck into the refrigerator before dinner and tried some of this dish. With the door open, fork in hand, he said, “Honey, this bean salad is so fresh! It’s perfect.”

And it literally took less than ten minutes.

Grocery Shopping Savvy
There are a few things I always keep on hand so we can have an impromptu meal in no time flat. Canned beans, lemons, parsley, tomatoes, capers, a good, fruity extra virgin olive oil, and lettuce of some sort are all on the list – which just happen to make up the bulk of this salad.

Generally, I cook beans from scratch. The extras go into glass mason jars with their cooking liquid and are frozen until I need them. Frozen beans aren’t much good for an unplanned meal, so I always keep canned beans on hand. Canellini and garbanzo beans are my favorites for salads, so those get stored in the refrigerator along so they’re cold when I need them.

Change it Up
This dish is meat free – you could add chicken or tuna and it would be fantastic. Don’t have any garbanzo beans on hand? Use cannellini beans or navy beans instead. Don’t have zucchini? Use cucumbers or shredded carrots.

Serve this light summer salad as is, on a bed of lettuce, or with corn chips.



Amy's Summer Chickpea Salad
serves 2 as a main course, 4 as a side

1 (14.5 ounce) can of garbanzo beans, drained, not rinsed
1 medium zucchini
1 medium tomato
2 tablespoons chopped, fresh parsley
1 tablespoon capers, chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh squeezed lemon juice
10 drops liquid stevia
kosher salt, to taste
fresh ground black pepper, to taste

Optional for serving:
Tortilla chips
Spinach or lettuce

Directions:
Put garbanzo beans in a medium bowl. Slice zucchini in half, then cut each half lengthwise into four strips. Slice thinly and add to bowl. Cut tomato in half and then in quarters. Remove seeds and cut into strips, then into small pieces. Add to bowl along with parsley and capers. Mix well.

In a small bowl, whisk together olive oil, lemon juice, and stevia. Taste and add more stevia if needed. It shouldn’t be overly sweet – just sweet enough to balance the acid of the lemon juice. Drizzle over chickpea salad and toss. Season to taste with salt and pepper. For best flavor, cover and chill for two hours or more.

***********

About Amy:
Amy Green, M.Ed., authors Simply Sugar & Gluten-Free, a blog about eating well, eliminating refined sugars and wheat, and maintaining a healthy weight. She has been living free from refined sugars and wheat since 2004 and, as a result, is maintaining a 60+ pound weight loss. Over the years she’s learned that eating healthier doesn’t equal deprivation. A former elementary teacher and small business owner, Amy is currently a full time culinary arts student, soon-to-be-published cookbook author, freelance writer, and does recipe development. She lives with her husband and four dogs in Dallas, TX where she teaches local sugar-free, gluten-free cooking classes.

********

Stay tuned for Day 19 of 30 Days Gluten Free Quick & Easy Meals. Tomorrow will feature a simple & delicious recipe by Michelle Doyle of Domesticity Nouveau.

30 Days Gluten Free Quick & Easy Meals: Day 17 - Sarah's Stuffed Peppers

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Sarah Graham author of the blog, GlutenGirlinAustin.

Day 17 - Sarah's Stuffed Peppers

June has not been my favorite month so far. I lost a pet last week, and the emptiness that remains can’t be filled with gluten free goodies. I try to remember that each day with him was a gift, and I am thankful for every one. But I haven’t eaten much the last few weeks. Food does not comfort me in times of stress or sadness; I have to just force myself to eat.

Yet here I am needing to guest blog for Ginger Lemon Girl’s 30 days of Gluten Free Quick & Easy Meals, so I’m going to use this post as a way to renew both my body and my spirit. While the food can nourish me, writing heals me.

Life isn’t always this dramatic, but it is almost always frenetic. There are days, (hopefully less often than not) where the kids are sick, the dogs are sick, and you are sick. Where your hair is on fire and you’re burning daylight just trying to get everything done. Those are the days it’s hard to remember to exhale, no less prepare a meal. Yet if you have others counting on you, you have to do it all.

These quick & easy meals we have all been sharing can be our lifeline on those days. When your sanity is being tested, in whatever way that may be, take a recipe from this blog series and spend a few minutes not only cooking but breathing, savoring, living.

We all know that as much as we want, some days we just cannot stop and smell the roses, but maybe we can just take a couple of moments to stop and smell what we’re cooking.

Thank you for letting me be a part of this blog, Carrie! I adapted this recipe from Jessica Meyer’s vast expanse of recipes some of which are posted on her blog ATX Gluten Free.


MEXICAN SPICED STUFFED BELL PEPPERS
Originally posted at GlutenGirlinAustin. Reprinted with permission from the author.
Yields 6 servings

6 red or yellow bell peppers (we all preferred yellow)
2 avocados, sliced
1 lb. ground turkey
2 cloves garlic, minced
1/2 red onion, minced
1 jalapeno, minced
1 can corn, drained
1/4 cup gluten free chicken stock (I always use Pacific organic low sodium)
1 1/2 tablespoons ground cumin
3/4 tablespoon paprika
1/2 teaspoon of chili powder (optional)
Tiny pinch cinnamon
Olive oil
Salt (don’t be shy – this brings out the flavor in the turkey)
Pepper
2 cups shredded cheddar cheese (optional)

Directions:
1. Heat oil over medium in large skillet. Add onion & garlic & sauté until aromatic.
2. Add turkey & all seasonings and brown turkey in skillet. Test the flavors now because the spices need to go in before the corn or they can clump to the kernels.
3. Once halfway browned, add in corn and ¼ cup chicken stock. Simmer for 5-10 minutes or until liquid is reduced.


4. While simmering, slice off the tops of the bell peppers and hollow out the inside. Roast peppers at 400 degrees for about 15 minutes if you want to soften them slightly. Or you can leave them raw if you’d like them extra crunchy.
5. Once turkey mixture is fully cooked, scoop it into the bell peppers, top with shredded cheese and sliced avocado and serve.

Side dish options: I served mine with organic refried black beans. I would also add a starch in there, like some simple lime & cilantro rice, but I did not have any on hand.

**********

About Sarah:
I’ve been gluten free for about five years now. After growing up as a picky eater, I’ve reformed into a total foodie. Since seeing Food Inc this past winter, I’ve discovered a true passion for the local & organic food movement. I recently began volunteering with a local organic food delivery company helping them plan events. My blog can be about anything food & health related and often about how to eat out gluten free in Austin. I believe gluten sensitive people can still enjoy dining out if they just know how to order. Say hello to me at www.glutengirlinaustin.blogspot.com.

*********

Stay tuned tomorrow for Day 18 of 30 Days Gluten Free Quick & Easy Meals. Amy Green of Simply Sugar & Gluten Free will share one of her favorite recipes for an easy summer salad!

30 Days Gluten Free Quick & Easy Meals: Day 16 - Anna's Bacon & Egg Chard

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Anna Helm author of the blogs Sweet by Half, and London Foodie in NY.

Day 16 - Anna's Bacon and Egg Baked Chard

I’m not a diagnosed celiac. What I have is an under-active thyroid and when I found out that gluten can interfere with thyroid functioning I decided it was worth trying to avoid, if not totally then at least mostly.

I admit I wasn’t overly excited at the thought of avoiding gluten but what I’ve found is that I now eat better and more naturally than I ever did before. I was never a big fan of eating out of a box/jar or can anyway and now I am even less so. I avoid processed foods because of hidden sources of gluten as well as hidden sugars and chemicals that I don’t want to put in my body.

Cooking gluten-free, you have to find substitutions- like instead using flour to thicken I use lentils or eggplant which have the same effect and have added bonus of adding more nutrition and fiber. Blogs like Ginger Lemon Girl are a great source for new ideas and inspiration so there’s no reason to get bored or stuck in a rut!

I’ve even started baking some gluten-free recipes on my site SweetByHalf, which I always thought would be nearly impossible to do. Not every recipe is gluten-free (but easily could be) but they are all low in sugar and use more natural and healthy ingredients.

For 30 days of Gluten Free Quick & Easy Meals, I’m giving you my recipe for bacon & egg baked chard. It’s my idea of comfort food. Crispy bacon, delicious chard greens, onions softened in olive oil, mixed and baked with an egg on top. If you want to make the recipe even quicker you can skip the oven part and poach the egg. This could not be easier to make. Just be sure to buy good quality bacon from your butchers where you know it won’t have fillers.



Anna's Bacon & Egg Baked Chard

This is my idea of comfort food. Buy the best pasture-raised eggs you can- this is the kind of dish where you will want to splurge on your eggs.

Serves 1 as a main course

2 thickly cut pieces free-range smoked bacon, sliced into small pieces
1 small onion, finely sliced
5 chard stalks, stems finely sliced, leaves cut into ribbons 1 cm wide
1 red birds eye chilli, finely sliced (optional)
1 garlic clove, finely sliced
salt & pepper
1 large free range or pasture raised egg
good olive oil


Directions:
• Heat the oven to 190C/375F/Gas 5. Grease a small baking dish (6 x 3 inches)In a large nonstick frying pan over a medium heat, cook the bacon for about 2 minutes, or until the fat begins to release. Add the sliced onion and sliced chard stems to the pan and cook for about 8 minutes, or until the onion is completely soft and browning. During the last 2 minutes, add the garlic and chilli and if you need to add a drop of oil if the pan looks dry.

• Add the ribbons of chard leaves and stir everything together for 1 minute. Season with a little salt and pepper. Fill your baking dish and then make a small, shallow indent in the middle of the chard. Crack the egg into this space and then bake in the oven for 15 minutes or until the egg white is set but not rock hard. Try not to overcook or you will have a hard yolk!

***********

About Anna:

Anna is a British food stylist and writer living in Brooklyn. When she’s not getting paid to work, she’s testing and photographing recipes for her two blogs London Foodie In New York and Sweet by Half , marathon training and throwing dinner parties.


************

Stay tuned for Day 17 of 30 Days Gluten Free Quick & Easy Meals. Tomorrow guest blogger Sarah Graham from GlutenGirlinAustin will be sharing one of her favorite super fast gluten free recipes.

30 Days Gluten Free Quick & Easy Meals: Day 15 - Alta's Egg, Zucchini, Red Pepper and Spinach Wrap

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Alta Mantsch author of the blog, Tasty Eats at Home.

Day 15 - Alta's Egg, Zucchini, Red Pepper and Spinach Wrap

Whenever I have spare time, I love spending it in the kitchen. I love to experiment, create, and bake - it clears my mind, soothes my soul, and improves my mood. It is therapy for me. However, in the real world, we don't have hours to spend in the kitchen every day.

Full-time jobs, school, soccer practices and games, errands, homework, chores, and other tasks fill our days to the limit. These are days when a lot of people reach for the nearest take-out menu, visit the drive-thru, or grab a frozen meal to microwave. But when you must follow a gluten-free diet, or are striving to live a healthier lifestyle, these are not great options. You need great food, fast!

Eggs are a go-to protein for when I am looking to make a quick meal. They're great any time of day, and they cook in a matter of minutes. Add some fresh vegetables, and in no time, you have a balanced, filling, healthy meal.

This wrap recipe is barely a recipe - it was more of a throw-together meal I made the other night in between a hair appointment and a soccer game. You can substitute any vegetables you have on hand, of course. You don't have to even include eggs, if you can't tolerate them - some leftover beans, tofu, or cooked chicken would work well here too. Don't have a tortilla lying around? Steam some brown rice while you saute vegetables, and top the rice with the egg and veggie mixture.

Really, anything goes with this dish - it's all about fast, easy, healthy, and tasty here. Let go of the "must follow the recipe exactly" mindset, and allow yourself to experiment. Sometimes the tastiest meals are born out of creativity!




Alta's Egg, Zucchini, Red Pepper and Spinach Wrap
Serves 2.

1-2 T olive oil
1/2 red onion, sliced
2-3 small zucchini, sliced
1/2 red bell pepper, sliced
1 c spinach leaves
2 eggs, beaten
A few dashes gluten-free soy sauce or Coconut Secret's Liquid Aminos for soy-free (I use San-J wheat-free tamari)
Salt and pepper to taste
2 brown rice tortillas (I use Food For Life tortillas)

Heat olive oil in a frying pan over medium heat. Add onion, zucchini and bell pepper and sauté, stirring occasionally, for about 5 minutes or until onion is tender. Add spinach and sauté for an additional 30 seconds or until spinach wilts. Remove from pan and set aside. Add additional oil if necessary to the pan and lower the heat to medium-low. Add the eggs and scramble, stirring, until just set. Add the vegetables back to the eggs and season with soy sauce or liquid aminos, salt and pepper.
Warm tortillas in the microwave for a few seconds or until pliable. Fill with egg and vegetable mixture and wrap.

About Alta:
Alta Mantsch started Tasty Eats At Home simply as a way to share recipes with family and friends. But after dealing with worsening health issues, and understanding the ill effects gluten caused on her other family members (her father, sister, and brother were all gluten-intolerant), in June 2009 she decided to remove gluten from her diet in an effort to find wellness once again. Recently she started eating dairy-free as well. Soon after, she was on the road to healing, and now focuses her efforts at Tasty Eats At Home on sharing nourishing, delicious gluten-free food that will bring your heart joy and that the family will actually EAT!

**********

Stay tuned for Day 16 of 30 Days Gluten Free Quick & Easy Meals. Tomorrow will feature a recipe from Anna of London Foodie in NY.

30 Days Gluten Free Quick & Easy Meals: Day 14 - Ashlie's Blackened Catfish with Sauteed Greens

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Ashlie Delshad author of the blog, "The Delshad Duo."

Day 14 - Ashlie's Blackened Catfish with Sweet Sauteed Greens.


I am so very pleased to be participating in Carrie’s 30 days of Gluten Free Quick and Easy Meals. I have long been a devotee of Ginger Lemon Girl, and it feels wonderful to give something back to a blog that helped me out so much during my transition to a gluten free diet.

Now for the recipe of the day!

Blackened Catfish with Sweet Sautéed Greens

This is a dish my husband and I enjoy often. We find that the sweet sautéed greens provide a perfect counterbalance to the spicy fish. We like ours fairly spicy, but if you like less heat simply omit or tone down the amount of cayenne pepper you include in your blackened seasoning. You can also serve this with a side of leftover gluten free grains (I would recommend brown basmati rice) for a more filling meal.

On a side note: Catfish is often looked down upon as a dirty bottom-feeder, but US farm raised catfish is environmentally sustainable, healthy, tasty, and affordable. The thin fillets also cook very quickly, making catfish a perfect speedy dinner option. But, if you aren’t a fan of catfish other thin fillets of white fish can be used instead.

For the fish:
1 Large (6-8oz) fish fillet for each person
1 1/2 to 2 teaspoons of Blackened Seasoning per fillet (see recipe below)
Olive Oil

Blackened Seasoning (enough for 3-4 servings):
¼ teaspoon Cayenne Pepper (more if you want it hot hot hot)
1 teaspoon Oregano
½ teaspoon Thyme
1 teaspoon Paprika
½ teaspoon Chili Powder
½ teaspoon Turmeric
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Black Pepper
½ teaspoon Salt

Directions:
Wash the fish thoroughly, pat dry with paper towel. Drizzle the fillets lightly with olive oil; make sure they are all lightly coated. Sprinkle approximately 1 teaspoon of seasoning on each side of the filets and rub it in gently. Put the fillets in a single layer in a baking dish. Cook in an oven preheated to 500 degrees for 5 minutes. Reduce the heat to 300 degrees and cook an additional 10-15 minutes until the fillets are firm and flake easily.

Carrie's Notes: I love making homemade seasonings! It's not only economical and environmentally friendly (no extra packaging to throw away), you KNOW it's gluten free and safe to eat! To make this a super quick meal, make the seasoning ahead of time, keep it in an airtight container in your pantry and it will be instantly ready for your fish during the weeknight hustle and bustle!

While the fish is baking prepare the sweet sautéed greens:
2 large handfuls of greens per person (Swiss chard, collards and spinach are all good options), cut into 1 inch strips
½ Large Sweet Onion (such as Vidalia) per person, sliced into half-moons
1 Large Garlic Clove per person, minced
1 Tablespoon of Raisins per person (optional)
Olive Oil
Salt and Pepper to taste

Directions:
Heat a large sauté pan over medium heat. Add enough olive oil to lightly coat the pan. Add the onions to the pan and sauté until they are translucent and starting to brown slightly. Add the greens to the pan and sauté a few minutes until they are starting to wilt. Add the garlic and raisins (if using) and sauté another 2-3 minutes until the greens are very tender. Season with salt and pepper to taste.

About Ashlie:
I live in West Lafayette, Indiana with my husband Alfred. Although the kitchen is my favorite place to be, I spend most of my time working as a graduate student, instructor and researcher in the Political Science department at Purdue University.
In order to keep my cranky belly calm I follow a gluten-free, dairy-free, sugar-free, caffeine-free, alcohol-free, high fiber, bean-iful and veggie-riffic diet. Please visit Ashlie's blog, The Delshad Duo.

********

Stay tuned for Day 15 of 30 Days Gluten Free Quick & Easy Meals. Tomorrow will feature a super quick & delicious recipe from Alta Mantsch, author of Tasty Eats at Home.

30 Days Gluten Free Quick & Easy Meals: Day 13 - Kat's Slow Cooker Chicken with Artichokes

Welcome to 30 Days Gluten Free Quick & Tasty Meals!

Today's post is written by Kat Garson author of the blog, Kat's SCD Food Blog.

Day 13 - Kat's Slow Cooker Chicken with Artichokes.


This is the one meal that has followed me through every dietary change. I used to eat it with pasta, then with rice and now with zucchini noodles. I think I have figured out how to prepare this at least 4 different ways: baking, pan stir-frying, braising, and now the slow-cooker.

I love the simplicity of making this in the slow-cooker and the wonderful nutritious broth you get as a bonus. This is a meal I make pretty often and always on work days so I don't have to spend an hour when I get home preparing dinner.

Kat's Slow-cooker Chicken with Artichokes

Serves 4

The Chicken:
1 whole chicken
1 small onion
1 large carrot

The Artichokes:
2 tbsp butter
1 can artichoke hearts
1/8 cup water
juice of 1 lemon or about 4tbsp
2 tbsp honey
3 cloves garlic, minced
a few sprigs of thyme, or 1/2 tsp thyme spice
1/2 tsp sea salt & pepper

Parmesan cheese (optional)

Directions:
First thing in the morning, chop onion and carrot and place in a slow-cooker. Place chicken on top, breast side up, and pour enough water in to come half way up the chicken. Cook on low all day.

About 15 minutes before dinner prepare the sauce. Drain the artichoke hearts and cut them into halves or quarters. Melt butter in a pan over medium heat on the stove. Add artichoke hearts, water, lemon juice, honey, garlic, thyme, salt and pepper. Simmer for 5 minutes.

While the sauce is simmering, use two forks to pull chicken meat out of the slow-cooker onto plates. Spoon the sauce over the chicken. Grate Parmesan cheese over each plate (optional). Serve.

The broth and any meat leftover in the slow-cooker can be used for soup for lunch the next day. Extra broth can be strained through a sieve and stored in ice cube trays or jars in the freezer.

Carrie's Notes:
Using a slow cooker or crock pot is such a wonderful way to make a quick and easy meal! It often takes less than 20 minutes to add all the ingredients to the slow cooker and walk away! A few hours later, all you have to do is serve dinner. Easy, fast, usually a quick clean up and super healthy! A great blog resource for fast & easy gluten free slow cooker meals is Stephanie's blog, "A Year of Slow Cooking." Her "Make it Fast, Cook it Slow" cookbook is also a great gluten free buy!

**********

About Kat:

I have been following the SCD diet since January 2008 for self-diagnosed Celiac disease. As part of the diet I don't eat grains, sugar, or potatoes and prepare all my food from scratch. I believe that food plays a huge role in achieving health and want to share my experiences in restoring my own health through change in diet. The recipes I share follow the SCD and GAPS diet protocols, but can be enjoyed by anyone who wants to eat Real Food. Please visit Kat's blog for more of her recipes and articles.

*********

Stay tuned for Day 14 of 30 Days Gluten Free Quick & Tasty Meals. Ashlie from "The Delshad Duo" will be sharing one of her favorite fast gluten free recipes!

30 Days Gluten Free Quick & Easy Meals: Day 12 - Jean's Soft Polenta

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Dr. Jean Layton ,author of the blog, "Gluten Free Doctor Recipes."

Day 12- Jean's Soft Polenta with Sausages, spinach and peppers seasoned with Kalamata olives and Fennel seed/

"Slam of the car door, the whoosh as the child collapses into the seat. Famished, ready to eat the cat if it stands still long enough. Or maybe even if it doesn't. Sudden Death time. Food better be on the table quickly."

Haven't we all had days like this. When your body is so in want of food that the idea of taking even an hour to make dinner is just too long.

What is your go-to food for these times? Do you have a repertoire of 7 or so meals that can be on the table in 20 minutes or less?

I do, simply because this isn't an anomaly, this need for food quickly is the norm 'round our house.

With two working parents and two typical pre-teens, our evenings are packed with music lessons, sports events, late patients and such.

So when we finally pull in the driveway, we want food, fast.

Thank goodness my mother impressed upon me the benefits of a well stocked pantry. Maybe it was her Depression era upbringing that made her always keep enough food around the house. Maybe it was because with a family of 8, shopping was truly a chore. So if you did it in large quantities, you could shop once a week instead of daily.

Or maybe my mom wanted to be able to put a good meal on the table anytime she wanted.

I've got to admit that my pantry is vastly different than my mom’s. Gone are the canned vegetables, soups and fruits, replaced with glass jars of tomatoes for sauce. Did anyone else grow up on Spatini sauce?

Gone are the packaged foods, the instant potato flakes, the Mapleine to make syrup. Do they still make Mapeline? (yup, they do!)

My pantry more closely resembles what I image my grandmother's pantry would have looked like.

Large bags of flours and grains, homemade jams and jellies, bags of nuts and frozen vegetables in the freezer with a smattering of canned foods. Sardines, tuna, and beans are the predominant ones.

And then there are the foods that neither my mother nor my grandmother would have stocked like kalamata olives, gluten free pastas, capers, balsamic vinegar, extra virgin olive oil and polenta.

These all form the basis of my fast, healthy weeknight meals.

Here is how I do it.


Jean's Soft Polenta with Sausages, spinach and peppers seasoned with Kalamata olives and Fennel seed/
Article originally published at Dr. Jean's blog, "Gluten Free Doctor Recipes."
Reprinted with permission from Dr. Jean Layton.

Printable Recipe

Gather:

• 1 package of Italian sausage links- I use either Hempler’s or Isnerio’s. (When these brands are cooked, there is very little fat in the pan. They are both brands that treat the pig well. No nitrates!)
• 1-2 green or red sweet peppers - organic! (This is important, check here. if you aren’t sure why.)
• 1 large onion

Slice the peppers and onions into ¼ slices.

• 1 bunch organic spinach or one bag of organic frozen chopped spinach.
• ¼ cup of pitted Kalamata olives (optional)
• ½ teaspoon fennel seeds (optional)
  

Soft Polenta

• 1 cup polenta
• 3/4 teaspoon salt
• 3 cups boiling water
• Parmesan Cheese- optional
  

Sauteed Sausage, peppers and onions with Kalamata olives

In a large heavy frying pan put one sausage per person or heck the whole package. If frozen ( I always buy multiple packages on sale and freeze them), cover half way with boiling water. So while that is cooking away, I start the:

Soft Polenta - the easy low stir way
For 4 large servings

Directions:

• Put on 3 cups of water to boil. I use my electric kettle since it boils in about a minute.
• Take a large heavy weight pot and get it hot on the stove. On my electric range, I set it at about a 6.
• Add 2-3 tablespoons of butter or extra virgin olive oil.
• Let that get hot, I even let the butter brown occasionally. Just don’t get it to the smoking point, cause that will make it bitter.
• Add one cup of polenta and stir to coat well.
• Let it cook for a minute to adsorb all the fat, this will keep it from sticking together later.
• Pour in the boiling water and salt, stir well.
• Turn the heat down to just barely on. Since I have an electric range, the cooktop retains lots of heat and will continue to cook easily. If you have gas stove, just turn it down to the same flame you would use for scrambled eggs.
• Put a lid on it, this will keep your stove clean.
• Turn the sausage so the other side gets a bit browned too. The water should have cooked off by now.
• Using kitchen shears cut the sausages into bite sized chunks.
• Let them continue to cook.
• Give your polenta a stir. Even if it has clumped up a bit, the stirring will loosen it right back up.
• Prep your veggies.
• Wash and slice into ¼ inch slices your peppers and onions. I always stock organic sweet peppers in my fridge.
• If you are using fresh spinach, wash it too and cut it into slices. Otherwise just open the bag.
• The sausage should be nicely browned by now, and the bottom of the pot looks very dark. That is ok! It makes the sauce so much nicer in flavor.
• Toss in those vegetables starting with the onions and peppers. Let them get nice and hot. Then add the spinach, olives and fennel seeds. Feel free to add some ground pepper if you like. Hold off on the salt till you taste it at the table. Those Kalamata olives can be quite salty.
• Cover the pan and turn it to low.
• Give the polenta another stir.
• Check the veggies to see that the spinach has wilted. If the pan has few juices, add a bit of water or red wine to enhance it.
• Serve by scooping a healthy portion of the polenta into a bowl and topping with the sausage and vegetable mixture. Sprinkle with the parmesan if desired.
  

Enjoy!

*********



About Jean:
From her website: "Dr. Jean is a Washington state licensed naturopathic physician who has been practicing in Bellingham since 2004. Her varied background and education includes training at the National College of Naturopathic Medicine in Portland, Oregon as well as time spent as a New York City chef. Dr. Jean specializes in the diagnosis and treatment of gluten intolerance and celiac disease. To better involve this population, she proudly serves on the board of the Bellingham Gluten Intolerance Group and facilitates the Healthy Gluten-Free Kids Support Group." Dr. Jean also blogs at "Gluten Free Doctor Recipes."

**********

Stay tuned for Day 13 of 30 Days Gluten Free Quick & Easy Meals. Tomorrow Kat from Kat's SCD Food Blog, will share one of her favorite slow cooker meals! Yes! Quick & easy with your slow cooker!

Wilson, NC Gluten Free MeetUp Group - 1st Meeting June 26th!!

Click here to check out
The Wilson Gluten Free Meetup Group!

If you live in the Wilson/Greenville/Goldsboro area of Eastern North Carolina I would like to invite you to join the Wilson Gluten Free MeetUp Group!

We are having our first meeting on Saturday June 26th at the Wilson County Public Library.

Please sign up as a member on the group homepage!

We will have light refreshments (gluten free of course!) and we'll learn about gluten free resources available in the Eastern NC area.

• Need to know where to eat gluten free in Eastern NC?
• Want to learn more about gluten free cooking & baking classes in Eastern NC?
• Would you like free cooking & baking tips?
• Gluten free grocery shopping tips?
• Tips for cooking EASY gluten free meals?
  
• Free gluten free recipes?

Then PLEASE join us for our first Wilson Gluten Free Meetup Group Meeting!

Again, it will be:

• Date: Saturday June 26th
• Time: 3pm - 5pm
• Where: Wilson County Public Library, Conference Room
  

For more details please contact me, join our group, and join us on Saturday June 26th!!

30 Days Gluten Free Quick & Easy Meals: Day 11 - Deanna's Chicken & Broccoli Curry

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Deanna,author of the blog, The Mommy Bowl.

Day 11 - Deanna's Chicken & Broccoli Curry

First of all, let me say thank you to Carrie, the fabulous Ginger Lemon Girl, for this opportunity to do my first ever guest blog post!

I love the idea of 30 days of quick and easy gluten-free recipes. As a full-time working mom of an active seven year old, I’m always looking for quick, easy, and nutritious meals.

In our house, most of our quick and easy meals are of the “make it in the time it takes to cook a pot of rice” variety. That means we have a million variations on stir-fries and curries, and they all take somewhere in the neighborhood of 20 minutes, start to finish. Well, that is if you’re handy with a knife, and have a stash of seasonings. We are particularly fond of curry pastes, and this is a simple recipe that highlights the lovely complex nature of red curry.



Deanna's Chicken and Broccoli Curry
1 T. vegetable oil
1 small onion, chopped
1 T. red curry paste (Thai Kitchen makes gluten free, vegan curry pastes)
1 large garlic clove, minced
1 boneless, skinless chicken breast, sliced thinly across the grain (or ½ lb tofu or one package of tempeh)
1 can coconut milk
½ t. salt
1 head of broccoli, cut into bite-size pieces
1 T. minced cilantro
juice of 1 lime

Directions:
In a medium skillet, heat the oil over medium heat. Sauté the onions until soft (about 5 minutes). Add the curry paste and garlic and cook for 30 seconds. Add the coconut milk, salt, and chicken. Turn the heat down to medium-low and simmer for about 2 minutes. Add the broccoli and continue to simmer until the chicken is cooked through and the broccoli is crisp-tender (about another 5 minutes). Turn off the heat. Stir in the cilantro and lime juice. Serve over rice with additional lime and cilantro for garnish, if desired.

***********

About Deanna:

I live in Madison, Wisconsin with my son and husband and a cat named mouse. In addition to hanging out in the kitchen, I work for the University of Wisconsin Extension pounding out code on a computer, pretend to be a triathlete, and encourage women to get out and get active as a team leader of the Madison LUNA Chix cycling team. I’ve been gluten-free for 6 months, and am loving (almost) every minute of it.

********

Stay tuned tomorrow for Day 12 of 30 Days Gluten Free Quick & Easy Meals. Dr. Jean Layton, the Gluten Free Doctor, will be sharing one of her favorite quick recipes.