Category:

Gluten Free Quinoa & Veggie Meatballs

4/8/2014

Can I just tell you that for the past 30+ years of my life I have not been a meatball fan.

Ever.

For some reason they never appealed to me. They were just these giant balls of meat that never tasted good enough to try again. And anytime I think of meatballs I can't help but think of this scene from the Wedding Singer:

But all that changed one day after I decided to go out on a limb and try these Quinoa Meatballs from WholeFoods.com. With a little adaption they were gluten free friendly... and delicious! I used a cookie scooper to make them into perfect uniform balls and they cooked up in the same amount of time it takes to boil my gluten free spaghetti noodles!

The Quinoa and Veggies make them super healthy and help your little meat lovers get some other nutrients in other than meat. Audrey would eat a dozen of these if I let her! Hope you enjoy them too!

Gluten Free Quinoa & Veggie Meatballs

(Gluten Free, Dairy Free, Nut Free, Soy Free, Contains egg)
Adapted by jalene from Wholefoods.com

Makes 17 meatballs
Ingredients:

1/2 lb hamburger meat (I used 80/20)
1/4 + 2 Tbsp cooked Quinoa
1/8 cup grated carrot
1/8 cup grated zucchini
1 Tbsp gluten free ketchup
1/2 Tbsp minced garlic
1 Tbsp dried onion flakes (or 1/8 cup finely diced onion)
1/2 Tbsp gluten free soy sauce
1/4 tsp ground pepper
1/4 tsp sea salt
1/8 tsp dried oregano
1/8 tsp dried thyme
1 egg, beaten

Directions:

Preheat your oven to 450 degrees F and line a cookie sheet with parchment or some heat-proof liner.
Combine all of the ingredients in a large bowl and mix well.
Using a cookie scooper, place the mounds onto your prepared cookie sheet spacing at least 2 inches apart.

4. Bake for 15 minutes. Allow them to cool for a minute then carefully remove the "oozed" edge for the meatball and then serve!

Store leftovers tightly covered in the refrigerator for up to 3 days.

0 Comments

Gluten Free Seasoned Beef Taco Meat

7/1/2013

0 Comments

This next recipe is a staple, my friends, at our house. We nearly have it at least 2x a month. (Which is big-because we rarely repeat the same meal that often. My husband is always joking with me "Do you think we can ever have (such n such) again?!" Like it's been years since we've had it... The price he has to pay for me creating new recipes...

I'm sure you're thinking, not another taco recipe but what really sets this one apart is my GF DF Taco Seasoning! It's great! I usually make it in large batches. It's so easy to make and can sit on the shelf for up to a year.

Enjoy!

Gluten Free Seasoned Beef Taco Meat

Meat shown with optional tomatoes added.

(Gluten Free, Dairy Free, MSG Free)
Created by jalene

Ingredients:

1 lb ground beef (we use organic)
1 & 1/2 Tbsp (or to taste) my GF DF Taco Seasoning
Optional: 1-2 diced & drained fresh Roma tomatoes

Directions:

In a pan over medium heat brown the meat. Drain excess fat if necessary. Stir in the taco seasoning, turn the heat to low, cover and simmer for 5-10 minutes. (Optional: Add in the diced tomatoes the last 5 minutes of simmering.) Serve warm in Gluten Free taco shells or over corn chips. Store leftovers, covered, in the fridge.

Goes great with these taco fixings: avocado, salsa, cheese or shredded carrot (that's what my daughter uses as cheese), my dairy free ranch dressing, lettuce, hot sauce, etc.

You can find these GF Taco Shells in most grocery stores.

Looking for a Gluten Fre taco shell? Ortega now makes one that you can find in most grocery stores. (Only note: Don't be fooled by the 25% larger sign though on the package...when we opened ours, we were a little confused what they were talking about. They're the same size as other taco shells so just expect that when you open them.) They have a great flavor though and are made from 100% whole kernel corn.

0 Comments

Delicious 2 Bean Chili

6/26/2013

2 Comments

It's Summer time and I usually don't make a lot of soups but the baby in my belly was craving me some Chili! The only trouble is my husband is not too keen on the kidney bean (which is classic in the dish normally).

So, I subbed in his other 2 favorite beans, added my own touches, and then found out I was out of tomato juice so I improvised a little more... The result: AWESOMENESS. Such a great tasting chili and super easy to make. You can do it all in one pot and it cooks up pretty quick. It's also freezable so you can have it quick another time. Perfect.

Hope you enjoy it!

Delicious 2 Bean Chili

(Gluten Free, Dairy Free,
Created by jalene

Ingredients:

1 (6 oz) can of tomato paste + enough water to make 32 oz total
1 lb raw ground beef
1 onion, diced small
1 large clove of garlic, minced
1 green pepper, diced small
2 Tbsp chili powder
1/2 tsp ground cumin
2 tsp sea salt
1/4 to 1/2 tsp pepper
1 can (or 1 & 1/2 cups) black beans, rinsed & drained
1 can (or 1 & 1/2 cups) great northern beans, rinsed and drained
1 can or (14 oz fresh) diced tomatoes with their juices
3/4 cup frozen corn (optional) (We recommend using organic, non-gmo corn!)

Directions:

In a blender add the tomato paste and water to equal 32 oz total. Blend until well combined. Set aside.
In a large pot over medium high heat add the beef, onion, and green pepper. Cook until meat is browned. Add the chili powder, cumin, salt, and pepper. Saute for 1 minute.
Pour in the tomato paste & water mixture. Add beans and heat the soup until nice and hot. Stir in the corn (if using).

Also goes great with corn chips, avocado, or cheese (if able to have).

To freeze, cool the soup completely and place into ziplock freezer bags. Then simply consume within 3 months. If you're keeping this in the fridge instead, consume within 3 days.

PSSST...Of course, you can sub out any of the beans for ones of your choice but the black beans and great northern beans go really well in this combination.

2 Comments

Gluten Free Beef Stroganoff

3/8/2013

1 Comment

I can't even remember the last time I had Beef Stroganoff...until now! I think the last time was seriously before I was married and before I was off wheat. I think it was even a hamburger helper! Sheesh. Needless to say, I've been long overdue for a really good Stroganoff!

There's been a lot of obstacles in the way...
1. The beef in stroganoff is always so chewy (and if I have to work to chew my meat, I mentally freak myself out...weird I know) so the meat HAD to be tender.
2. I'd have to make it both Gluten and Dairy Free so Audrey could eat it too
3. I couldn't use any canned cream of whatever soups because of their MSG and gluten content.
4. I could never find Gluten Free egg noodles!
5. I wanted a good recipe, made from scratch with real ingredients!

So, hence the absence of this lovely dish from my diet.

The stew meat in this recipe turns out so tender and juicy- you will be amazed! My husband sure was! ;) This is for sure one of his new favorites.

Gluten Free Beef Stroganoff (*in the Pressure Cooker)

I served mine with my Gluten Free Biscuits and Green Beans

(Gluten Free, Can be Dairy Free)
Created by jalene

Serves 4-6 adults
Ingredients:

1 & 1/2 lb stew meat (if you like more sauce to meat ratio, use only 1 lb)
2 cups fresh mushrooms, sliced (optional, I left out)
1 onion, diced
2 large garlic cloves, minced
1/4 cup butter (use Earth Balance or Olive oil to make it Dairy Free)
1 & 1/2 cup gluten free beef broth
1/2 tsp sea salt
1 tsp gluten free Worcestershire Sauce (I found mine at Walmart)
2 Tbsp cornstarch
1 & 1/2 cups sour cream (use Vegan Sour Cream to make it Dairy Free)
3 cups cooked Gluten Free noodles (I used GF lasagna noodles and broke them up into 1 inch strips)

Directions:

(My pressure cooker has the option to simmer so if yours does not, use a skillet over a stove top.) Using the simmer feature on your pressure cooker, add your butter (or alternative), onions, and garlic.
Cut the stew meat across grain into about 1 & 1/2 by 1/2 inch strips. (TIP: Slightly frozen meat is easier to cut if you have the option.) Add the meat to the Pressure Cooker, seal it and High Pressure cook for 20 minutes, quick release.
Open the pressure cooker and pour in 1 cup of the broth, Worcestershire sauce, and salt. Pressure Cook on High for 10 minutes more, quick release.
Mix together the remaining 1/2 cup broth and 2 Tbsp of cornstarch. Add to the meat mixture. Bring to a boil for 1 minute. Remove from heat and stir in the sour cream. Serve warm over noodles.

I served my Stroganoff with my Gluten Free Biscuits

*Note from jalene:

I used my good ol' Cuisinart Pressure Cooker for this meal to get the meat super tender. It made my stew meat softer & juicier than tender sirloin steak!

You can also adapt this recipe to the stove top if you don't have a pressure cooker. If you want a nice tender meat, choose beef sirloin steak instead of stew meat.

I have not tried this in the crockpot but I'm sure it could be adapted for it as well. If you figure it out be sure to share the details!

1 Comment

Pressure Cooker Beef Stew

1/4/2013

0 Comments

I swear my electric pressure cooker is one of my best friends in the kitchen. I love it so much because it can do hours of cooking within minutes! This thing is like the microwave version of the crock pot (without the harmful rays of course). If you haven't ever tried one, it's well worth the purchase. Especially if you need to make meals super fast and you're like me and can't think 8-10 hours ahead to put it into the crockpot...

(Remember, I don't get paid for ANY of the opinions on my website so this is honest to true-ness how I really feel!)

Now, I know not all of you may have a pressure cooker so there's some suggestions at the bottom if you want to try this out in the crockpot. The key is to get your stew meat nice and tender so it almost melts in your mouth. Sound tasty? It is. :)

Pressure Cooker Beef Stew

(Gluten Free, Dairy Free)
Adapted by jalene from a recipe off allrecipes.com

Ingredients:

1 lb cubed stew meat
1 onion, diced
5 cups gluten free beef broth
2 tsp sea salt
1/8 tsp fresh ground pepper
1/2 tsp oregano (optional)
1/2 tsp majoram (optional)
2 & 1/2 cups carrots, peeled and diced
2 & 1/2 cups potatoes, peeled and diced

(PS- you can add in celery too if you prefer or any other tasty veggie. Simply make sure they all equal to 5 cups. So for example I've done 2 cups carrots, 2 cups potatoes, and 2 cups celery before.)

Directions:

In your pressure cooker add the meat, onion, broth, salt, pepper, oregano & majoram (if using). Seal the lid and cook for 25 minutes on High Pressure, with a quick release at the end. If you're using frozen stew meat you will have to increase this time or thaw your meat before.
Add your potatoes and carrots, seal the lid and cook for 11 minutes on High Pressure, with a quick release. Remove from heat and serve.

Store any leftovers covered in the fridge or you can also FREEZE this soup in ziplock bags for later use!

Don't have a pressure cooker?
You can cook this in your crockpot!

Simply add the meat, onions, spices, and gluten free beef broth to your crockpot and cook on low for 7 hours. Add the carrots and potatoes and continue cooking for another 1-2 hours or until the veggies are tender to your liking. NOTE: You may or may not need to add more liquid as it cooks so adjust it accordingly.

0 Comments

Chuck Pot Roast

12/26/2012

1 Comment

Hope all of you had a wonderful Christmas! We sure did! I know this time of year it's easy to start snacking and overeating on foods you wouldn't normally... By now perhaps you're a little ready for some wholesome food. This is a great recipe my husband and I developed. It uses a cheaper part of the cow and we simply cook it longer to produce a nice juicy, pull-a-part meat. We typically serve this with a salad and it makes an amazing meal.

Chuck Pot Roast in the Crockpot

(Gluten & Dairy Free)
Created by jalene & her husband Dr. Nielsen

Ingredients:

4 lb chuck roast (we used organic)
sea salt
1 cup water
6+ carrots, peeled and cut into 3rds (we used organic)
5+ small potatoes, peeled and cut in 1/2 (we used organic)

Directions:

In a large crockpot low add the chuck roast. Sprinkle the outside of the roast with sea salt (liberally). Cook for about 12 hours (on low).
After 12 hours, add the carrots and potatoes and continue cooking for 4 hours or until tender.

1 Comment

Stuffed Zucchini

10/8/2012

0 Comments

I owe this great idea of a recipe to my brother-in-law, Jared. He served this to us at a family function a while back and I logged it away as a GREAT way to use up HUGE zucchinis. You know, the kind of zucchinis you forget to pick and suddenly they are bigger than a small child! The kind you leave on your neighbor's doorstep and then run. I'm just kidding. We haven't done that...yet. ;) But now here's another way to use them up! It only takes a couple of simple ingredients, a little bit of prep, and then you let the oven do the rest of the work. (Those are the best kind of meals ever don't you think!)

Gluten Free Stuffed Zucchini

(Gluten Free, Dairy Free, and free of mostly all the other allergens too)
Adapted by jalene from a recipe by Jared Nielsen

Ingredients:

1 large zucchini
1 can gluten free stewed italian tomatoes
1 cup gluten free spaghetti sauce
8 oz hamburger meat (you can also sub in elk burger)
1/2 cup white rice, uncooked

Directions:

Preheat the oven to 400. In a large bowl, combine the can of stewed tomatoes, tomato sauce, rice, and hamburger. Set aside.

2. Take a large zucchini, wash it, and cut the ends off.

3. Cut the zucchini into 3-4 sections.

4. Then cut those sections in half and scoop out the seeds.

5. Arrange your zucchini in a large 9x13 pan or on a cookie sheet.

6. Scoop the tomato filling into the zucchinis until it is all used. (It's ok to overflow them or just put the extra in the pan.)

7. Tightly foil the top of the pan and throw it into the oven. Bake for 40-45 minutes or until the rice and zucchini are tender.

Serve warm, refrigerate leftovers and consume within 3 days.

Trick from jalene:

I found that my rice cooks faster when I stuff them and then flip them UPSIDE DOWN in the pan just before baking. (So the stuffing is in the pan and the zucchini is covering it like a bowl.) Then To serve, you just scoop the ingredients and zucchini right side up.

If you want to sub brown rice in this recipe I suggest precooking the rice first because brown rice needs more time and moisture to cook properly.

0 Comments

Easy do it yourself gluten and dairy free Sloppy Joes

4/20/2012

1 Comment

Before we begin...there's something you should know. I have a hard time keeping things totally normal when I make food. I'm always experimenting and throwing in things to make it healthier. So this next recipe is one that could be made normal or tweeked a little bit like I have done (*see note). Either way, it's a tasty Gluten-Free, Dairy-Free version of a classic.

Don't have a gluten free bun? Try my recipe out! You can make it from start to finish in under an hour!

Gluten-Free, Dairy-Free Sloppy Joe's
Created by jalene

Ingredients:

1/2 lb organic ground beef
1 onion, chopped
1/4 cup chopped green bell pepper (optional)
2 cloves garlic, minced
3/4 cup organic gluten-free ketchup (**see note)
1 tsp organic gluten-free mustard (**see note)
1 Tbsp brown sugar
1/4 cup quinoa (trust me here)
salt and pepper to taste
GF & DF buns

Directions:

In a large skillet, brown the beef, onion, garlic, and green pepper. Drain off liquids.
Stir in the mustard, ketchup, brown sugar, salt and pepper and simmer on ve for 30 minutes.
Meanwhile, in a small saucepan bring 1/2 cup of water to a boil. Add quinoa and cover. Turn heat to lowest setting and cook for 15 minutes.
Add quinoa to meat mixture and stir well. Serve sloppy joe warm.

Note from jalene:

Okay, if the quinoa is freaking you out you can simply leave it out and just double the meat to 1 lb. (We just try to eat less meat in our house and more grains so this meal is a great way to sneak in some without affecting the taste too much at all.)

**Note:
The ketchup and mustard I would recommend are these by Organicville. Here is some information about their company and production:

Organicville’s condiments are USDA certified organic, gluten free, dairy free, vegan, and contain no added sugar" (website: 10 May 2011). "All our products are gluten free. We are not a gluten free facility. However, when we make our products, no other products are made that day on the line. We are very strict with cross contamination and have excellent general manufacturing processes. In addition, we have excellent ingredient separation and certification. All our products except for the relish are certified gluten free by GFCO.org, in addition we test all our products for gluten less than 10ppm."

1 Comment

Gluten Free Quinoa & Veggie Meatballs

Gluten Free Quinoa & Veggie Meatballs

Gluten Free Seasoned Beef Taco Meat

Gluten Free Seasoned Beef Taco Meat

Delicious 2 Bean Chili

Delicious 2 Bean Chili

Gluten Free Beef Stroganoff

Gluten Free Beef Stroganoff (*in the Pressure Cooker)

*Note from jalene:

Pressure Cooker Beef Stew

Pressure Cooker Beef Stew

Don't have a pressure cooker?
You can cook this in your crockpot!

Chuck Pot Roast

Chuck Pot Roast in the Crockpot

Stuffed Zucchini

Gluten Free Stuffed Zucchini

Trick from jalene:

Easy do it yourself gluten and dairy free Sloppy Joes

Note from jalene:

jalene

Wanna know when we post new recipes?

Recipe Categories:

Search our Website:

Archives

Home

GF Foods

GF Recipes

GF Help

& MORE

Gluten Free Seasoned Beef Taco Meat

Delicious 2 Bean Chili

Gluten Free Beef Stroganoff (*in the Pressure Cooker)

*Note from jalene:

Pressure Cooker Beef Stew

Don't have a pressure cooker? You can cook this in your crockpot!

Chuck Pot Roast in the Crockpot

Gluten Free Stuffed Zucchini

Trick from jalene:

Note from jalene:

jalene

Wanna know when we post new recipes? ​

Recipe Categories:

Search our Website:

Archives

& MORE

Don't have a pressure cooker?
You can cook this in your crockpot!

Wanna know when we post new recipes?