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Recipe: Spicy Thai Gluten-Free Peanut Chicken Stir-Fry

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

I was in the mood for comfort food last night. I wasn’t feeling well and it was chilly outside, so I began to browse my pantry for something that screamed “comfort”.  I found a bag of stone ground grits from Trader Joe’s that I purchased a while back and had been meaning to make.  What is more comforting than a creamy bowl of grits?

The instructions on the back of the package say to cook the grits with milk, but I wanted to use some Thai peanut sauce for the chicken and vegetables I was cooking, so I thought that coconut milk would be a better option.  The combination ended up being one of my favorites!

This entire meal took less than 30 minutes to make.  I used a rotisserie chicken (Meijer Lemon-Herb is gluten-free), but any chicken breast will do.

IMG_1215Spicy Thai Peanut Chicken Stir-Fry

  • Chopped vegetables – I used carrots, snow peas, mushrooms and spinach
  • 3-4 ounces per serving of chopped chicken breast
  • 2 TBSP San-J Thai spicy peanut sauce

1.  Saute vegetables in a small amount of olive oil or cooking spray.  Don’t worry about seasoning them with salt or pepper, the sauce has plenty of seasoning.

2.  Add in chicken to warm and San-J sauce.  Cook on low for a couple of minutes to warm through.

3.  Serve over coconut grits (recipe below).

*Ingredients are for one, but can be multiplied for as many as you like

Creamy Coconut Grits

  • 1 can lite coconut milk (I used Trader Joe’s)
  • Water (enough so that when combined with 1 can of coconut milk the liquid equals 2 cups)
  • 1/2 cup Trader Joe’s stone ground grits
  • dash of sea salt
  • fresh ground pepper

1.  Heat 1 1/2 cups of the 2 cups of liquid  and dash of sea salt to boiling.

2.  Slowly stir in grits and return to boiling.

3.  Reduce heat to low, cover & stir occasionally for 15 – 20 minutes.

4.  Add remaining liquid and stir until all liquid is absorbed – roughly 5-10 minutes.

5.  Serve!

*Makes 3-4 servings of grits.

Notes: Use leftover grits for breakfast with hot cinnamon apples & a dash of maple syrup!  In addition to being gluten-free, this recipe is also dairy-free!

I can definitely see making this a staple in our house!  The creamy grits were the perfect compliment to the spicy stir-fry!

Recipe: Gluten-Free Sweet Potato Pizza

Last Updated on by the Celiac-Disease.com Staff 2 Comments

I know the title sounds odd. Who puts sweet potatoes on pizza? The girl trying to get rid of the leftovers in her refrigerator, that is who!  The pizza I made last night on a whim was one of the best I have had in a long time!

Lately, I have been using Udi’s gluten-free pizza crusts.  Though they don’t have to be kept in the freezer, it is best to do so if you won’t be using them in a couple of days.  I always try to keep some on hand for nights when nothing else sounds good or I need to make dinner in a hurry.

As I made room in our refrigerator yesterday for the food we are preparing for a cookout this weekend, I noted the items that needed to be tossed or eaten as soon as possible.  On the list were 1/2 of a sweet potato leftover from the other night, mushrooms, a jar of marinara sauce, and some feta cheese.  The sweet potato pizza was born.

IMG_1124Sweet Potato Pizza (serves 1-2)

  • 1 Udi’s gluten-free pizza crust
  • 1/4 – 1/2 cup marinara or pizza sauce
  • Sauteed mushrooms
  • 1/2 – 1 baked sweet potato
  • 1/4 cup shredded mozzarella
  • 1/8 cup crumbled feta cheese

1.  Preheat oven according to the directions on the pizza crust package.

2.  Assemble pizza and bake 10 – 12 minutes, or longer to lightly brown crust and melt the cheese.

3.  Slice and enjoy!

When creating off-the-wall pizzas, sometimes you get a combination that is just so-so, and sometimes you hit a home run.  This, my friends, was a home run!  I can’t believe how well the flavors complemented each other!  I can definitely see making this again in the near future.

What is the oddest combination of toppings you have put on a pizza?

Recipe: Gluten-Free Spinach Protein Wrap

Last Updated on by the Celiac-Disease.com Staff 4 Comments

Egg whites are a great source of naturally gluten-free protein and make a great staple for breakfast or lunch. They are great for those who are vegetarian or trying to cut back on their meat intake. I used to make an egg white & spinach frittata for breakfast every day, but I fell out of the habit. The other day I was craving an egg white wrap and it ended up being one of the best I have made!

This lunch took me less than 15 minutes to put together & was very satisfying.  I paired my wrap with carrot sticks and Blue Diamond rice chips.

Spinach Protein Wrap

IMG_0733*20+ grams of protein

  • 3 egg whites
  • 1/4 cup feta cheese
  • spinach
  • Brown rice tortilla (La Tortilla Factory Teff or homemade)
  • Sea salt & pepper

Directions:

  1. Heat the pan on the stove & spray it with cooking spray.
  2. Cook egg whites until white/solid.  Flip & add feta cheese.
  3. Sprinkle with salt & pepper to taste.
  4. Heat the tortilla for 30 seconds in the microwave.  Place cooked egg white & handful or 2 of spinach on top & roll up.

Enjoy!

**If you are cooking for more than one person, just double the ingredients for 2 servings, triple for 3 servings, etc.

If you are interested in making the tortillas from scratch, here are a few recipes:

After having been on a gluten-free diet for over 6 years now, I really should try to make my own tortillas.  Perhaps I see a new goal in my future!

Recipe: Pancakes with Cinnamon Raisin Apples

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Our weather in Columbus has been unseasonably warm so far this winter; no complaints from me. January 2, 2012, was a rude awakening – blustery snow!  Not a ton of snow, but enough to make me realize that perhaps we aren’t going to get lucky & skip right to spring.  With such a cold morning, I instantly began to think of a warm, comforting breakfast.  Hannah wanted pancakes, so I agreed and decided to make a warm topping to go along with our pancakes.

IMG_0240I whipped up some pancakes using the Simply Organic Pancake & Waffle mix that we received last week to review. The recipe called for 1 cup of mix, 1 egg, and 2/3 cup of milk (I used Silk Pure Almond), and made 6 small pancakes.  While the pancakes were cooking in the pan, I prepared the cooked cinnamon raisin apples.

 

Cinnamon Raisin Apple Pancake Topping (makes enough to top 2 pancakes – can be doubled to serve more)

  • 1 apple
  • 1 TBSP raisins
  • Cinnamon

1.  Chop apple and sprinkle with cinnamon.  Cover with a paper towel & place in the microwave for 1-2 minutes.

2.  Stir and place back in the microwave for another 1-2 minutes.

3.  Add raisins & stir.

To complete the dish, top 2 pancakes with cinnamon apples & drizzle with 100% maple syrup.IMG_0245

This breakfast really hit the spot on such a chilly morning! The cooked apples didn’t need any added sweetener because of the drizzle of maple syrup that I added before eating. The pancakes were a little thicker than I prefer, but I am sure that could easily be fixed by my adding a little more almond milk. The pancakes had a wonderful flavor & great texture. The ingredients in the mix are:

Organic brown rice flour, organic potato starch, organic yellow corn flour, organic cane sugar, baking soda, organic guar gum, sea salt, monocalcium phosphate.

The mix can be purchased for $4.99/box on the Simply Organic website or in some local health food stores.

Recipe: Holiday Rice Bowl

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

With the holiday season in full swing, most of us will be indulging in meals, treats & drinks that we may pass up under normal circumstances. Some studies claim that most people gain between 5 and 10 pounds during the holiday season.  This article from the NIH says it is actually closer to only one pound, but that one pound is more likely to stay around & contribute to obesity issues down the road.

Whatever the actual amount is, there is no doubt that most of us take in many more calories than we need during this time of year.

So what can you do to avoid the extra weight gain this time of the year?

  • Take advantage of being gluten-free and stick with naturally gluten-free foods at parties – fruits, veggies, salad, lean meats & cheeses.  There has never been a more perfect excuse to pass up the dessert table!
  • Don’t skip meals.  It is tempting to skip meals to save room for the “big spread” later in the day.  Going to a party hungry is never a good idea.  Eating normal meals will keep your body fueled & nourished and you will be less likely to binge on party food.  Additionally, by eating beforehand, you avoid being left with little to choose from that is safe to eat (gluten-free).
  • Continue your exercise program.  Even if you are traveling or have guests, there is no reason you can’t continue to exercise.  There are many workouts available online via Workouts on Demand, yogadownload.com or Gaiamtv.com.
  • Walk after meals. Gather friends & family & do a walking tour of holiday lights.

It is all about balance.  Indulge & don’t deprive yourself of treats.  Don’t regret the choices you made.  Just make sure to balance it all out with lots of healthy meals and exercise in between.  Here are some healthy meal ideas:

  • Dinner salads – include protein & lots of vegetables for protein & fiber.
  • Rice bowls – use brown rice and lean protein for staying power.
  • Breakfast – makes sure to include plenty of protein & fiber – eggs, gluten-free oatmeal, nut butter and fresh fruit.

Here is one of my favorite ways to eat a rice bowl.  I love the colors, which happen to be perfect for this time of the year.

 

IMG_0092Holiday Rice Bowl

  • 1 cup cooked Lundberg japonica rice (I cook my rice in Trader Joe’s lite coconut milk for added flavor)
  • 1/2 cup garbanzo beans
  • 1-2 cups fresh spinach sauteed in a touch of olive oil
  • 1/2 cup sliced beets (canned are fine, but roasted are the best!)
  • 1-2 TBSP goat cheese
  • Sea salt & pepper

1.  Heat pan with a touch of olive oil to cook spinach.  Once heated, cook spinach over medium –medium-high heat until it begins to wilt.

2.  Add rice, garbanzo beans & beets.  Season with sea salt & pepper.

3.  Place mixture in bowl & top with goat cheese.  Enjoy!

***Feel free to play around with ingredients & seasonings.  Sometimes I will add soy sauce (La Choy is gluten-free) or Thai sweet chile sauce for a kick.