Can I just tell you that for the past 30+ years of my life I have not been a meatball fan.
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, Dairy Free, Nut Free, Soy Free, Contains egg)
Adapted by jalene from Wholefoods.com
Makes 17 meatballs
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.
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.
Gluten Free Seasoned Beef Taco MeatMeat shown with optional tomatoes added.
(Gluten Free, Dairy Free, MSG Free)
Created by jalene
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.
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
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.
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
*Note from jalene:
Pressure Cooker Beef Stew
(Gluten Free, Dairy Free)
Adapted by jalene from a recipe off allrecipes.com
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.
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
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
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.
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
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.)
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