Gluten-Free Quick Meals 101: What to cook when you don't feel like cooking

Let's be honest... life is just BUSY. Our current lifestyle and culture thrive on busy-ness and often once we've gotten home from work or school or it's the end of the day for homeschooling or stay-at-home moms & dads... we're just tired. We don't want to cook (okay, make that CARRIE does not want to cook.) Maybe you don't feel quite the same way, but you also have times when you just don't have much energy or you feel frustrated or burned out with the gluten-free diet. Well here you go. Over 100 super fast and easy gluten-free recipes just for you.  With the help of some dear friends I've put together a go-to list with recipes that you can mix and match just for you. You have weeks and weeks worth of meals here. Need a meal plan? Pick five from the list and you're ready to go. Vegan meals, vegetarian meals, meat & potatoes meals, kid-friendly meals... whatever your dietary restrictions are there's probably at least 20 meals you can choose from on this list.

Many, MANY thanks to Clara Ogren and Cheryl Harris for offering their recipes, ideas, and insight. Also many thanks to Pema, Michelle, Kathleen, and Brooke, friends from the GLG facebook page, for offering their favorite quick recipes as well! 


Gluten-Free Quick Meals 101: Over 100 super easy gluten-free meal ideas for when you don't feel like cooking!
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1. Bacon and eggs. You can make each super fast in the microwave or traditionally on the stove! -- GLG

2. Scrambled eggs served over gluten-free toast or sauteed spinach. -- GLG

3. Microwaved baked potatoes with microwaved steamed broccoli and cheese. -- GLG

4. Baked beans served on top of microwaved baked potatoes. -- GLG

5. Tuna salad served on top of microwaved baked potatoes. -- GLG

6. Microwaved sweet potatoes served with heated ham slices and green beans. -- GLG

7. Deli rotisserie chicken with microwaved sweet potatoes and steamed green beans or asparagus. -- GLG

8. Gluten-free spaghetti noodles, cooked according to package directions and mixed with cooked garden peas, chopped carrots, butter, and parmesan cheese. -- GLG

9. Chicken salad made from leftover deli rotisserie chicken served on gluten-free crackers or toast. -- GLG

10. Fried eggs served on top of sauteed kale, onions, and mushrooms. -- GLG

Bonus Recipe: Iris' Chickpea Tomato Sauce

11. "Leftover" omelettes -- omelettes filled with whatever veggies & meat leftovers you have in the fridge. -- GLG

12. Canned chili served over microwaved baked potatoes with shredded cheese, onions, and sour cream. -- GLG

13. Gluten-free pasta, cooked according to package directions and mixed with canned spaghetti or marinara sauce, and a bag of mixed vegetables. -- GLG

14. Cooked chicken breasts, diced and mixed with jarred pesto sauce, served over cooked brown rice. -- GLG

15. Cooked chicken breasts, diced and mixed with jarred salsa, served over cooked brown rice or tortilla chips. -- GLG

16. Cooked chicken breasts, diced and mixed with cooked garden peas and cooked, diced carrots, and cooked brown rice or quinoa. Add 1 cup hot gluten-free chicken broth over each serving for a quick and hearty. -- GLG

17. Corn tortilla quesadilla with black beans, cheddar, and sliced avocado. -- GLG

18. Corn tortilla pizzas with pizza sauce, pepperoni, and cheese. -- GLG

19. Cooked gluten-free pasta mixed with scrambled eggs, and finely chopped sautéed kale, and sliced cherry tomatoes. -- GLG

20. Quick Peanut butter or almond butter satay sauce over gluten-free pasta: mix together a few tablespoons of almond butter or peanut butter, gluten-free soy sauce or coconut aminos, fish sauce, rice wine vinegar, and a little sugar. Heat in a saucepan until pour-able and serve over cooked pasta with chopped peanuts or cashews. -- GLG

Bonus Recipe: Claire's Asparagus Salad with Strawberries

21. Sautéed zucchini with onions, olive oil, and ½ pound of high quality ground-beef. Need carbs? Serve over cooked gluten-free pasta or cooked brown rice. -- GLG

22. Quick tuna melt – Mix up a drained can of tuna with a few tablespoons of mayonnaise and a little mustard. Place on toasted gluten-free bread and top with baby spinach. Add cheese on top and place under broiler for 2-3 minutes or microwave for 30 seconds – 1 minute until cheese is melted. -- GLG

23. Cooked gluten-free fusilli pasta with garlic, parmesan cheese, and butter. -- GLG

24. Crudites with dressing: Chop a carrot, a green pepper, and celery stalk into sticks and dip in your favorite gluten-free dressing. For protein add a cheese stick or rolled up slices of ham or turkey. -- GLG

25. Snack dinner: serve ham, turkey, and cheese slices with gluten-free crackers. -- GLG

26. Stock up on canned Progresso Soups (lentil, manhattan clam chowder, split pea with ham, chicken corn chowder, hearty black bean, potato broccoli and cheese, new England clam chowder, creamy mushrooms, southwestern style chicken, southwestern style chicken chowder, chicken rice with vegetables. -- GLG

27. Gluten-free veggie burgers such as Sunshine burgers served open-faced on gluten-free toast or as a sandwich on gluten-free buns. -- GLG

28. Quick stir-fry: saute 2 sliced chicken breasts with 1-2 bags of frozen vegetables. Serve over 90 second  cooked brown rice. -- GLG

29. Store-bought or homemade hummus with cut-up fresh veggies or gluten-free crackers. -- GLG

30. Keep it old school: a gluten-free peanut butter or almond butter and jelly sandwich, with a sliced apple, and a cheese stick. -- GLG

Bonus Recipe: Sara's Bruchetta Pasta Toss

31. Saute two sliced zucchinis with a chopped sweet onion and 1/2 pound of ground beef or sliced flank steak. Serve over fresh baby spinach or cooked brown rice. -- GLG

32. Brown 1/2 pound ground beef with cooked black beans, 1/2 diced sweet onion. Season with gluten-free taco seasoning and serve over a fresh salad with cheese and sour cream. -- GLG

33. Use browned ground beef mixture in idea #32 and fold into omelets or a gluten-free brown rice tortilla. -- GLG

34. Add 1 pound browned ground beef 1 diced sweet onion, 2 cups cooked sweet corn to a casserole dish. Top with prepared or leftover mashed potatoes. Dot with butter and bake at 350 for 1 hour. Serve with a salad. -- GLG

35. Make fresh or frozen ground turkey burgers and serve over a salad or baby spinach. Make a large batch of individual burgers ahead of time and freeze them. -- GLG

36. Gluten-free pancakes using Homemade master mix or GF Bisquick with gluten-free sausage. -- GLG

37. Mix 3 cups cooked gluten-free pasta with 1 jar of spaghetti or marinara sauce and 1 pound browned ground beef. Sprinkle with Parmesan cheese and bake for 35 minutes at 350 degrees. -- GLG

38. Gluten-free french toast with scrambled eggs and sliced apples. -- GLG

39. Make a large batch of gluten-free meatballs and freeze them. Reheat meatballs over cooked brown rice, quinoa, or mashed potatoes. Serve with spaghetti sauce or pesto sauce. -- GLG

40. Brown 1 pound of ground beef and add a few mashed garlic cloves, 2 bags of frozen broccoli and serve over gluten-free toast or cooked brown rice. -- GLG

Bonus Recipe: Quick Chicken & Broccoli Skillet Meal

41. Prepare 12 ounces of gluten-free penne pasta and add a drained & rinsed can of white beans, 1 package of fresh baby spinach, and 2-3 tablespoons of butter and Parmesan cheese or a homemade non-dairy cheese sauce. -- GLG

42. Toast 2 slices of gluten-free bread. Add pizza sauce, pepperoni, mushrooms, chopped green pepper, and cheese. Toast again under the broiler until cheese is melted. -- GLG

43. Easy 3 bean salad: mix together 3 different types of canned beans that have each been drained & rinsed. Add 1/2 diced green pepper and 1/2 a diced sweet onion. Pour a little Italian salad dressing over the bean mixture. Refrigerate and enjoy for a quick and easy cold meal. -- GLG

44. Veggie quesadillas: fill corn tortillas with chopped zucchini, black beans, mushrooms, cooked spinach and a little cheese. cook on griddle until cheese is melted through. -- GLG

45. Quick mexican salad: drain and rinse 1 can of sweet corn kernels and 1 can of black beans. Quarter 20 cherry tomatoes, mix all together and serve. -- GLG

46. Lunch lettuce wraps: place large leaves of iceberg lettuce on a place and fill with sandwich ham or turkey, cheese if desired, mayonnaise, mustard, sliced tomatoes, sliced cucumbers, etc... wrap and eat! -- GLG

47. Refried beans spread on a corn tortilla and heated for 30 seconds in the microwave. Add chopped turkey or ham and top with cheese or Daiya cheese substitute. -- Clara O.

48. 90 second curry - heat up a 90 second microwavable curry (available in the Indian or International section of your grocery store) and serve over 90 second microwavable brown rice. Serve. -- Clara O.

49. Frozen vegetables (the 'steamable' kind in the freezer) heated according to directions and served over gluten-free pasta or cooked brown rice. Place cooked chicken or sliced ham or turkey over the vegetables. -- GLG

50. Boiled eggs, sliced and served on gluten-free crackers with salt and pepper. -- Clara O.

Bonus Recipe: Grilled Chili-Lime Tilapia with Peach Salsa

51. Protein wrap: place sliced boiled eggs, cheese, salt & pepper on slices of turkey or ham. Wrap and eat. -- Clara O.

52. Smoked oysters on gluten-free crackers with mustard. -- Clara O.

53. Quick egg salad: dice up boiled eggs and mix with mayonnaise, mustard, salt, pepper, and relish. Serve on gluten-free crackers or toast. -- Clara O.

54. Peanut butter or almond butter on sliced apples or bananas. -- Clara O.

55. Peanut butter or almond butter spread in a gluten-free wrap with banana slices and raisins. -- Clara O.

56. Hummus spread on lunch meat with sliced cucumbers and rolled up as a wrap. -- Clara O.

57. Gluten-free pepperoni slices and cheese slices on gluten-free crackers -- Clara O.

58. Pre-cooked, peeled & diced sweet potatoes served sprinkled with goat cheese and roast beef slices. -- GLG

59. "Sick soup" - 2 cups heated gluten-free chicken broth with 4-5 tablespoons potato flakes stirred in. Very easy to digest and very comforting. -- GLG

60. Gluten-free penne pasta, cooked and tossed with a few tablespoons of olive oil, garden peas, cooked and crumbled bacon, and chopped sun-dried tomatoes. -- GLG

Bonus Recipe: Shirley's Meatloaf in Minutes

61. Pre-cooked, diced butternut squash, toasted walnuts, dried cranberries. Tossed together and drizzled slightly with honey mustard dressing. -- GLG

62. Canned pinto beans, heated and served with chopped onions and either gluten-free cornbread, or simple gluten-free toast. -- GLG

63. Cooked/rotisserie chicken, add a little mayo/mustard/relish for a chicken salad. Serve on crackers or in lettuce wrap, or on top of salad. -- Clara O.

64. Cucumber boats: cucumber cut in half and middle scooped out, filled with lunchmeat, mayo, etc. -- Clara O.

65. Open-faced, Super quick "Manwiches" - Mix 1 pound browned ground beef, with 1/2 chopped onion, 3/4 cup gluten-free ketchup, 2 tablespoons brown sugar, 1 tablespoons mustard, and 2 teaspoons Worchestershire sauce. Mix all together and spoon ground beef mixture over gluten-free toast. For an instant melt, add a slice of cheese and place under the broiler for 2 minutes and serve with a salad or green beans. -- GLG

66. Coconut or almond milk yogurt with granola, sliced/diced nuts and dried fruit. -- Clara O.

67. Chef salad—romaine lettuce, arugula or spinach, carrots, tomato, cucumber, peppers, etc. with leftover meat, cheese, a hardboiled egg, nuts or beans, with olive oil and vinegar dressing. - Cheryl Harris

68. Salsa soup-heat a can of salsa, a can of black or pinto beans, a 2 C thawed corn & add in some broth (Herb ox®, Imagine® and Pacific® ). Serve w/ cheese (optional) &/or plain tortilla chips. -- Cheryl Harris

69. Bean and Tuna salad—Drained can of chickpeas, a drained can tuna fish, 1 C cherry tomatoes, 1/4 C feta (optional), 2 TBSP olive oil, 2 T balsamic vinegar or lemon juice. Sprinkle w/garlic salt &pepper. -- Cheryl Harris

70. Baby Greens Salad with Garbanzo Beans: 3 C baby green mix w/herbs, sliced avocado, ¾ C garbanzo beans, 1 C tomatoes, 2 TBSP pecans & Parmesan (optional). Mix w/1 TBSP balsamic vinegar/ lemon juice &1 TBSP of olive oil right before eating. - Cheryl Harris

Bonus Recipe: Kat's Chicken with Artichokes

71. Corn tortilla or lettuce leaf wrap with tuna, hummus, avocado, roasted veggies, cold cuts or cheese (Boar’s Head® meats and cheeses) lettuce, tomato, pickles, condiments, etc. -- Cheryl Harris

72. Arugula salad: 2 cups arugula or spinach, ½ can salmon, ½ avocado, ½ chopped green apple & a few walnuts. Squeeze lemon on top right before eating. (keep the remaining halves for tomorrow) -- Cheryl Harris

73. Quick Black Bean Salad: Can of black beans, 2 ears raw sliced or 1 C thawed corn, 1 C tomatoes, ¼ C cilantro, a pinch of cumin and lime juice on top. -- Cheryl Harris

74. Hummus salad: hummus with romaine, tomato, cucumber, red peppers or onion. -- Cheryl Harris

75. Quinoa & beans: rinse 1 C quinoa, cook w/ 2 1/4 C broth (Imagine®, Pacific®, Herb Ox®), add in 2 tsp of chili powder & 2 C black beans & 2 C chopped tomatoes. Serve w/lime. (several portions) -- Cheryl Harris

76. Baked salmon: put salmon on parchment paper on a cookie sheet, sprinkle with salt & pepper, & herbs (rosemary, thyme, tarragon, etc.) or slices of lemon. Drizzle w/ olive oil, bake for 12-15 minutes at 425°. Serve w/ steamed veggies. -- Cheryl Harris

77. Grill chicken, fish or shrimp and peppers, onions, zucchini, eggplant, yellow squash, mushrooms, etc. (many stores sell veggies pre-skewered) -- Cheryl Harris

78. Grill or broil steaks and serve with a baked plain or sweet potato. -- Cheryl Harris

79. Flounder, sole, red snapper: bake 4 filets with ¼ tsp of Old Bay® seasoning, ½ tsp garlic salt, squeeze of lemon, a drizzle of oil, & a pound of frozen veggies at 375° for 25-30 minutes. -- Cheryl Harris

80. Brown 1lb ground turkey/lean beef & drain, or use 2 cans kidney beans. Add a can of tomatoes, 1 TBSP oregano & 2 C thawed corn. Simmer until done (about 15 min) & serve w/ brown rice. -- Cheryl Harris

Bonus Recipe: Rebekah's Samon Croquettes

81. Sauté ¼ C minced garlic w/ 2T olive oil for 1 min & add 1 C of white wine, simmer 2 min. Add 1.5 C cooked shrimp & 3 C thawed chopped broccoli, carrots, peppers, etc. & heat until warm. Sprinkle w/Parmesan cheese & black pepper, serve w/ quinoa, GF pasta or rice noodles if desired. -- Cheryl Harris

82. Baked trout with almonds: Sprinkle 4 trout fillets w/salt &pepper. Drizzle with 2 T oil&1 T lemon juice. Sprinkle w/ ½ cup sliced almonds. Bake at 400° for 20 min &serve w/seasonal veggie. -- Cheryl Harris

83. Hot dog (bunless, with a gf bun, or lettuce wrap) with plain potato chips. (Hebrew National®, Applegate Farms®). -- Cheryl Harris

84. Pour a large jar of tomato sauce over chicken pieces and cook at 350° for 35 minutes or until done. Serve with veggies and gluten-free pasta. -- Cheryl Harris

85. Steamed crabs (check seasonings) with corn on the cob. -- Cheryl Harris

86. Cannellini beans, tuna in olive oil (optional), drained canned diced tomatoes, a few Kalamata olives and a few fresh basil leaves. -- Cheryl Harris

87. Fajitas—Sauté 1 chopped onion & 1 sliced red pepper with 2 TBSP of oil. Add package of precooked chicken (Perdue’s Short Cuts®) &Mc Cormick’s® fajita seasoning. Serve w/corn tortillas. -- Cheryl Harris

88. Prepare 3 cups instant wild rice. Add in 1 lb precooked chicken, a chopped apple, 2 chopped celery stalks, 1/2 cup of pecans, 1 Tbsp of honey Dijon mustard, 1/4 cup oil and 3 T of balsamic vinegar or lemon juice. Mix. -- Cheryl Harris

89. Cuban Beans & Rice: Sauté 1 chopped onion in 1T oil. In 2 min, add chopped pepper, 2T minced garlic & ½ tsp chili powder. Cook 2 min, add in 15 oz diced tomatoes w/ juice & simmer 15 min. Add 3 C beans & heat until warm. Serve over brown rice, add seasonings & cilantro to taste. -- Cheryl Harris

90. Sauté garlic until golden. Add tofu, cooked shrimp or chicken and thawed mixed vegetables, &warm. Add several tablespoons of soy sauce &serve over rice/rice noodles (San-J /La Choy®). -- Cheryl Harris

Bonus Recipe: Anna's Bacon & Egg Baked Chard

91. Brown 2 GF cooked sausages (Applegate®, Trader Joe’s®). Add 2 C chopped green/red pepper &cook 2 min. Add 2 C corn, 1 C tomatoes, 3 C of cooked rice & 1 T Cajun seasoning. -- Cheryl Harris

92. Make rice noodles according to package.  Add broccoli halfway through cooking or 2-3 minutes before the end, drain, and add a can of baby corn.  Pour peanut sauce on top* (Thai Kitchen® sauces). -- Cheryl Harris

93. Pan-seared haddock or other white fish (like tilapia) with lemon pepper seasoning and drizzled store-bought reduced balsamic vinegar. Serve with steamed veggies (like Steamables) with potato chips on the side. -- Kathleen Duquette

94. Quick crust-less quiche: Mix 10 eggs, little milk, salt, pepper, and thyme together. Pour into a large heated-cast iron skillet. Top with cheese, chopped leftover veggies (whatever you want to use). Bake at 375 degrees for 15-20 minutes. Favorite toppings on this are: chopped cherry tomatoes, green onions,  and feta cheese. Serve with fruit smoothies or a salad. -- Brooke Ruzek

95.  Butter Chicken: Cube 2 large boneless skinless chicken breasts, put in a large ziplock baggie with a little rice flour and a pinch of salt. Shake around. Melt butter or butter substitute in a large skillet. Saute or stir-fry chicken and serve over rice with vegetables or a salad. Super fast, easy, and yummy. -- Michelle Soruco

96. Add 1-2 cubed and cooked chicken breasts to 1 can of Progresso Creamy Mushroom soup and add 1-2 packages of steamed broccoli. Cook over medium heat for 15-20 minutes and serve over 90-second cooked brown rice. -- GLG

97. Serve poached eggs over gently wilted spinach or argula with a side of crispy bacon and gluten-free toast or hashbrowns. -- GLG

98. Cook a box of gluten-free macaroni and cheese as make as directed. Mix in browned ground beef, peas & carrots, or green beans & chopped ham for a quick homemade "Hamburger Helper" type meal. -- GLG

99. Chocolate Protein Smoothie: 1 cup  COLD coconut milk, 1 frozen banana, 1 tablespoon almond butter, 1 scoop gluten-free chocolate protein powder or 1 tablespoons cocoa powder. Pour into a blender and blend until smooth and enjoy! -- Pema Sony-la

100. Almond Banana Smoothie: 1 cup almond milk, 1 ripe banana (preferably frozen), 2-3 drops liquid stevia (if needed), 2 drops almond extracts, sprinkle of cinnamon, handful of ice-cubes. Optional: spoonful of ground flax, protein powder, or chia seeds. Pour all into a blender and blend until very smoothe. Serve and enjoy! - Clara O.

101.  When all else fails, or just because you want too: Dinner at a restaurant with a GF menu (Uno’s®, Outback®, Bonefish®, PF Chang’s®, etc.) -- Cheryl Harris

Bonus Recipe: Alta's Egg, Zucchini, Red Pepper, and Spinach Wrap

{Gluten Free One Pot Meals} Quick Broccoli & Beef

Some weeks are better than others for following meal plans. This week? Not so much.

We had chicken pot pie (which was awesome, but I really didn't need the carbs! I'm very excited to know I can make it in the crock pot though! Very cool!), but I just wasn't feeling it for the apples & pork chops on Tuesday. I think I need to give up on pork chops... I've never been a huge fan even though I continue to try them different ways.

So twice this week we've had what you see in the picture above... basically steamed broccoli with either ground beef or ground turkey with different seasonings. That's it. Last night we added an Uncle Ben's Ready Rice. This is my gluten free, veggie version of "hamburger helper" -- minus the noodles. It's healthy, cheap, (nice to my blood sugar), and seriously easy.

Quick Broccoli & Beef
completely NOT a recipe! :-P
made about once a week in the gingerlemongirl kitchen... jealous aren't you? ;-P

• 1 lb. ground beef, ground turkey, or ground chicken (or leftover hamburgers, turkey burgers, etc...) 
• 1-2 tablespoons of butter or olive oil
• 24 oz. fresh broccoli -or- frozen broccoli steamers (my favorite!)
• Seasonings of your choice... this week we've been loving this cajun seasoning (thanks Heather!), onion flakes, garlic powder, freshly ground pepper, etc... 
• Optional:  2 cups cooked brown rice -OR- Uncle Ben's Ready Rice (PLAIN brown rice) 

How to throw this together: 
Brown ground beef in a heavy bottomed skillet -- our cast iron skillet is what we always use for this... gives the meat a great "crust."  Add seasonings. Steam broccoli in the microwave according to the package directions or by these directions for fresh cut broccoli. Add broccoli and butter or olive oil to the ground beef.  If you're using the brown rice, heat it up according to package directions and add to the ground beef as well. Mix it all up. Serve in cereal bowls... it's yummy... and easy... and husband friendly (although he prefers the ground beef version...)... There ya go... your own homemade gluten free veggie hamburger helper! We get about 5 servings from this large batch of beef & broccoli goodness!

Stop laughing... it's really good! :-)

For more ideas on how to use frozen broccoli check out The Kitchn's frozen broccoli roundup!

To put this meal over the top.. make this dairy free cheezy sauce and pour it all over each serving!

Then go listen to this song.. and pretend you are at the beach.. it's that time of year! :-) Or better yet listen to this song while you're making quick beef & broccoli in the rice cooker while you're AT the beach...

Ocracoke is calling my name again... must go soon!

{Gluten Free One Pot Meals} Clara's White Bean Florentine Pasta Recipe

Photo courtesy of Sisters Running the Kitchen

It's time for another one pot meal! For my husband and I, one pot meals often save the day! Crockpot meals, casseroles, skillet dinners -- one pot meals can be not only a time-saver, but a money-saver as well!

My friend Clara (of Six Food Intolerance Living fame) is ALWAYS coming up with amazing one pot meals she creates for dinner. I love how she can take simple pantry staples and create a classic and beautiful Italian inspired meal.

A few weeks ago Clara shared this recipe with me. She needed to come up with a last minute meal one night so she decided to throw together some of her favorite white beans/cannellini beans with spinach and pasta. She told me that even her incredibly picky husband loved the flavors & textures of this meal and had seconds!

For an incredible roundup of super easy, all gluten free, mostly one-pot meals, please check out this series, "30 Days: Gluten Free Quick & Easy Meals" that I featured on GingerLemonGirl last summer!


Clara’s White Bean Florentine Pasta
Free of gluten, dairy/casein, soy, and corn (if using corn-free pasta)
Created by Clara Ogren-Rubalcaba, shared with permission
Printer friendly recipe.

2 cups (16 oz.) dry gluten free pasta (penne, linguini, spiral, etc..)
2 tbsp. olive oil, halved
1/2 onion, finely chopped
2 cloves garlic, minced
1-2 cups baby bella (or button) mushrooms, sliced
1 tablespoon Italian seasoning
1/4 teaspoon - 1/2 teaspoon dried red pepper flakes
1 (15 oz.) can of cannellini/northern beans (drained & rinsed)
1 (15 oz.) can petite diced tomatoes (drained)
1 (7 oz.) bag of fresh baby spinach
Toasted pine nuts, for garnish

Directions:
Cook gluten free pasta according to package directions until “al dente.” Drain pasta, rinse with cold water & stir 1 tbsp. of olive oil over pasta. Set pasta aside.
Add remaining 1 tbsp. olive oil in a large heavy-bottomed or cast iron skillet. Saute chopped onion in hot oil until translucent & soft. Add minced garlic, sliced mushrooms, and seasonings and continue to saute for an additional 2-3 minutes until mushrooms are soft. Add diced tomatoes and fresh baby spinach. Continue to stir & saute for 3-4 minutes until vegetables are heated through. Lastly, add in cannellini beans & cooked gluten free pasta and cook an additional 3-5 minutes until pasta is heated through. Serve immediately. Makes 4-5 servings.

This Week's Menu with A Pantry Casserole Recipe Template

A few reasons I previously "stopped" posting our gluten free menus: 1) they can be boring & repetitive... do you really want to know how often we eat tuna salad? and 2) I often forgot to plan...

I've realized in the past few weeks that even though our menu can be a bit boring, and even if I don't follow it completely... it's SO much easier to eat healthily when I take a few hours to plan out our meals. 

After my weekly coaching session with Cheryl of Harris Whole Health today, I'm going to focus more this week on eating less refined/baked carbs and being more mindful of eating healthy complex carbohydrates at meals. I think the hardest part of letting go of more baked goods is simply that I love to bake. It's an outlet for me, and even though I may only do it once or twice a week at the most it's a stress reliever that's important to me. And while I'm not completely restricted from eating gluten free baked goods... I know it's tempting when they are around the house, even if they are in the freezer. So if I'm able to bake this week, I may attempt something with almond flour, so it would be much lower on the glycemic index.

Breakfasts This Week:

• Boiled Eggs, Amy Green's 7 Grain Breakfast Cereal, Chocolate Hemp Shakes, Berry Hemp Shakes, Eco-Planet gluten free instant hot cereal

Lunch This Week: 

• Most days: planned leftovers from dinner and/or cucumber tomato salad . If dinner leftovers don't work out: peanut butter & jelly sandwich on Udi's bread with a sliced apple and carrot sticks. Make sure not to eat gluten free baked goods on days that you have a sandwich for lunch!

 Dinners this Week: 

• Sunday -  Simple Roast Chicken + green beans with almonds + cheddar mashed potatoes
• Monday - Homemade Ground Turkey Tacos served with quick "Spanish" rice + steamed broccoli
• Tuesday - Baked Potatoes topped with homemade ground turkey chili + simple romaine salad
• Wednesday - Chicken Stirfry using a bag of frozen stir fry vegetables served over brown rice
• Thursday - Pantry Chicken Casserole -- see recipe below
• Friday - Pizza Night! Trying a pizza from "Against the Grain"

Sunday Night Pre- Meal Preparations:

• Make homemade ground turkey chili and pre-bake baked potatoes for a quick dinner on Tuesday. 
• Boil eggs & shell them. Make the 7 grain cereal in the rice cooker for the upcoming week. 
• Shred lettuce & dice tomatoes for ground turkey tacos. 
• Make ground turkey taco filling, so it only needs to be reheated on Monday night. 
• Make simple cucumber, tomato, radish & olive salad for last minute lunches and/or to serve with dinners that need an additional quick veggie. 
• Remove chicken from freezer and place in fridge to defrost for Wednesday night's stir fry. 

My canned goods "pantry." We use a lot of canned goods, especially in the fall and winter and on "lean" grocery weeks. Having a well-stocked pantry is essential when you need quick meals. I often use the canned fruit for last minute green smoothies. I use canned vegetables & beans with several meals during the week -- I'd buy more frozen vegetables but we have a tiny freezer! I love having soy free, dolphin safe tuna (most brands have broth made from soy protein) in the pantry for tuna salad and tuna melts. Peanut butter & almond butter for sandwiches and to spread on apple slices, etc... Knowing I have a pantry full of vegetables, beans, fruits, gluten free pasta, and gluten free grains means I can whip together a casserole pretty quickly during the week. I'm not sure I've ever made the same casserole twice though, much to the disappointment of my husband! This is generally how I create weeknight pantry casseroles:

Quick Gluten Free Pantry Casserole Recipe Template

Here's an easy way to construct a pantry casserole or hot pot depending on which region of the country you are from. We make a meal like this at least once a week. Have fun and use what you have on hand. It may not always be the prettiest meal, but it will always be healthy & filling. 

Printer-friendly Recipe

1. 1-2 cups cooked, chopped protein (chicken, beans, ground beef or turkey, tofu, pork, etc..)
2. 1-2 cups cooked starch (gluten free pasta, rice, brown rice, potatoes, sweet potatoes, wild rice, millet, quinoa, aramanth, etc..)
3. 3 cups your favorite vegetables, either pre-cooked, frozen, canned (and drained), or raw (chopped into bite size pieces) = (zucchini/yellow squash, mushrooms, green or red peppers, broccoli, cauliflower, tomatoes, green beans, kale, spinach, carrots, garden peas, asparagus, etc...)
4. 2-3 cups liquid (chicken broth, plain tomato sauce, spaghetti sauce, salsa, beef broth, vegetable broth, homemade gluten free "cream soup", etc..)
5. Seasonings & Spices: use what you like with the flavor you like... here's are two great guides for different international flavors:  Cooking Light World Cuisine Spice Guide & Cooking With Us - Cultural Spice Guide
6. Toppings (optional - I usually don't add a topping -- but for company and presentation it's nice!) -- blanched almond flour is awesome and looks & tastes like parmesan cheese when sprinkled evenly over casserole, bread crumbs or crushed corn tortillas, sliced almonds, shredded cheese if you're a dairy person, etc...

Directions:

Super fast casserole: Preheat oven to 350 degrees. To make this uber fast, simply toss all ingredients but the topping in a large bowl and mix together. Pour casserole mixture into a greased 9x13 casserole dish -or- 2 quart baking dish. Sprinkle on toppings if desired. Bake for 30 minutes until casserole is heated through. 

Layered casserole: Preheat oven to 350 degrees. Grease casserole dish. Add ingredients in layers and sprinkle your seasonings on each layer (layer of protein, layer of starch, layer of vegetables etc). Pour liquid of choice over casserole. Add toppings if desired.  Bake for 30 minutes or until casserole is heated through. 

Allow to cool for about 10 minutes before serving!

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Other great gluten free menus this week can be found at Celiac Family who is hosting this week's gluten free menu swap! 

An amazing roundup of menus of ALL kinds can be found at OrgJunkie.com

{Gluten Free One Pot Meals} Quick Chicken & Broccoli Skillet Recipe

Cute & super cheap "diner-style" wide flat bowls we found!!

Love this quick, one pot skillet meal Michael & I came up with tonight. It literally took us less than 20 minutes to make dinner, that included all the prep work & cooking!

After my health assessment at the gym yesterday I knew I needed to be more serious about cutting back on added fat and sodium. Even though we've really cut back from portion sizes, salt, and types of fat we use... I know I'm still adding too much to meals inadvertently.

So dinner tonight has no added salt. Feel free to add some if you'd like. It also has very little fat, but TONS of flavor. I've been using Kitchen Basic's gluten free unsalted chicken broth for months! I love using it in soups and stews, but it's also nice as a light sauce in one pot dishes like this!

As with most of the one pot meals I'll be sharing, this recipe is just an outline. Feel free to play. Use flavors or seasonings that suit your family's tastes and health needs. I used Mrs. Dash's salt free Caribbean Citrus for the meal tonight. I thought it added a really zesty & fun flavor to the dish. Next time I might even add a splash of pineapple juice to the broth to compliment the seasoning!

The meal cooked in about 15 minutes. I decided to just make it a one pot meal so there would be less dishes to wash and really... it's just so much easier to store the leftovers!

Quick & Easy Tip: For the cooked brown rice in this recipe I used Bird's Eye Steamfresh brown rice in a microwavable bag.  Another great option is Uncle Ben's Ready Rice, it's already cooked and just takes 90 seconds in the microwave to heat up (and it's completely gluten free whole grain brown rice!) If want to make pre-cooked brown rice for this week, this is a great way to do it: Brown Rice Bowls, from the 30 Days GF Quick & Easy Meals series.

Quick Chicken & Broccoli One Pot Skillet Meal
-a recipe template by Carrie Forbes of Gingerlemongirl.com -
free of gluten, dairy/casein and soy

Ingredients:
1 lb. boneless chicken breasts or skinless chicken thighs (breasts are healthier, but I only had thighs in the freezer)
1 tablespoon olive oil or non-stick cooking spray
3-4 cups fresh (or frozen) broccoli florets
1 cup sliced mushrooms (fresh or canned - just make sure to rinse canned thoroughly, to remove excess salt)
1 small onion, finely chopped (-OR- If you're in a hurry just use 2-3 tablespoons of dried onion flakes)
1-2 tablespoons sweet rice flour
1 1/2 - 2 cups unsalted chicken broth
2 cups cooked brown rice
freshly ground pepper
2-3 teaspoons garlic powder (we love garlic!! Also of course you can just use fresh garlic)
2-3 teaspoons Mrs. Dash's salt free Caribbean Citrus seasoning (or your favorite flavor!)
*Optional: 1 tablespoon chopped roasted red peppers -or- pimientos to sprinkle on each serving

Directions:
Cut the chicken into bite size pieces, the smaller the pieces the faster they will cook in the skillet meal! Add olive oil or non-stick cooking spray to your large skillet and heat until it sizzles. Add chicken to hot skillet and cook for about 4 minutes on each side until it's browned and cooked through. Add broccoli, mushrooms, and onions to the skillet and stir. Sprinkle sweet rice flour over all ingredients in the pan and slowly pour in 1 1/2 - 2 cups of unsalted chicken broth over the vegetables and chicken. Add remaining seasonings and stir. Cover dish and cook for 5-10 additional minutes until the sauce thickens slightly (and it will continue to thicken when it's cool) and is simmering! Makes 4-6 (about 1 cup) servings.

Enjoy!!

{Gluten Free One Pot Meals} Ground Turkey & Quinoa Skillet Meal Recipe

Okay, I know this isn't the most appetizing meal you've ever seen. And the lighting in my kitchen at 8:30pm in the winter kinda stinks... but the one pot meal? Very good, very quick, and even husband friendly!

I'm starting a new series this week entitled, "Gluten Free One Pot Meals." I think I deserve a sticker for originality.

So the concept isn't anything new. But whether you work full time, commute an hour to work, stay home with your kids, dinner time can often be tough to figure out.

Last summer we addressed this issue with Gluten Free Quick & Easy Meals. A number of wonderful gluten free bloggers helped me out by sharing their favorite quick and easy meals.

This time I'm hoping to post a "One Pot Meal" once a week. I don't plan on having a time frame for this series. One pot, easy meals are needed year round.  "One pot" can meal anything from my dutch oven, to the pizza pan, to the frying pan, to a wok, etc...

This week's one pot meal uses my favorite large skillet. It's a 12" non-stick pan I received when Michael & I got married. It's still one of my favorite pans. These recipes will not be meals that are set in stone. Make them with the ingredients you have on hand. If you don't have any quinoa, or if it scares you, or if you have picky eaters... then use brown rice -or- gf pasta -or- gf bread cubes -or- cooked potatoes. Go crazy and try your own variations!

Ground Turkey, Vegetable & Quinoa Skillet Meal
- a gluten free recipe template by Carrie @ Gingerlemongirl.com -
free of gluten, dairy/casein, soy, and eggs

1 lb. ground turkey (or ground beef, or ground pork, etc...)
1 med. sweet onion, finely chopped 3 cloves garlic, finely minced
2 cups fresh spinach, roughly chopped
2 cups fresh button mushrooms (or baby bella mushrooms) stems removed, and sliced
3 carrots, sliced thinly diagonally
1 cup uncooked quinoa, that's been rinsed with fresh water (or 3 cups cooked quinoa, rice, diced potatoes, etc...)
Olive oil

Directions: In your skillet add 2 cups water and the dry quinoa. Bring the water to a simmer and cook covered for 10-12 minutes until quinoa is fluffy and very little water remains. (A great tutorial on cooking quinoa). Remove the cooked quinoa from the pan, place in a bowl & set aside. Add 1-2 tablespoons of olive oil to the pan. Brown ground turkey. Add onions, and cook for 5-10 minutes until the onions are translucent. Add the garlic to the pan and cook for 2-3 minutes. Add remaining vegetables and cook for about 10 - 15 minutes until they are soft. Stir the cooked quinoa into the mixture. (Alternatively, you could served the cooked vegetables & meat mixture over individual servings of quinoa.) Now, if you're not feeling up to a highly flavored meal you could eat the meal as is. But if you want some flavor variations for your one pot meal, here are some ideas you could use:

For an Asian Inspired Meal: 

• 1-2 tbsp. soy sauce (or soy sauce sub)
• a splash of sesame oil
• a few shakes of roasted sesame seeds
• a splash of rice vinegar
• a splash of fish sauce

For an Italian Inspired Meal:

• Add 1/2 cup of diced tomatoes to the skillet 5 minutes before serving
• 1 teaspoon dried basil (or 3 tablespoons julienned fresh basil)
• 1-2 teaspoons dried oregano
• splash a bit of extra virgin olive oil on each serving, right before eating!

For a Mexican Inspired Meal:

• Add 1/2 cup of your favorite salsa to the skillet 5 minutes before serving
• Add 1/4 cup freshly chopped cilantro
• Serve with diced avocado or avocado slices
• 1-2 tsp. chili powder
• 1-2 tsp. cumin
• 1 tsp. adobo seasoning

What flavorings/seasonings/add in's would you use? 

What types of skillet/one pot meals would you like to see featured? 

Menu Plan Monday - Thanksgiving 2010

Menu Plan Mondays! Here's something I haven't posted in ages.... when I first started my blog, I used to try to post my gluten free menus once a week. To be honest after a while it felt monotonous. We eat very simply during the work week and generally our meals are anything but memorable.

But I also know the value of planning meals and at least knowing what can be made easily and quickly. So here's to a Menu Plan Monday. This will probably not be a weekly feature but I'd love to see your menus too! Leave a comment, shout out your menu on the Gingerlemongirl Facebook page, send me an email. I'd love to hear from you!

What are you making this week? 

• Monday: 20 Minute "Turkey" Chili -- except I'll just be using ground beef from the freezer and if I have time I'll make "mock" gluten free cornbread to go with the chili. 

• Tuesday: Roasted chicken sandwiches on Udi's bread with a tomato & romaine salad. (I buy chicken from a local farm and it's usually in the form of basically a turkey breast, but it's chicken, so I roast the whole thing, and then use the chicken breast either by itself, or slice it for sandwiches, soups, salad, etc...)  -- I told you we were boring!

• Wednesday: RTFN -- Raid the Fridge Night. We're leaving bright & early on Thursday morning to see our family for Thanksgiving. So Wednesday night will be raiding the fridge to try to get rid of any leftovers that could spoil while we're gone. 

• Thursday: THANKSGIVING!!!! I have leftover gluten free dressing and gravy to take with me to eat at Thanksgiving, along with all the traditional favorites: mashed potatoes, sweet potatoes, green beans, TURKEY, pumpkin pie! I will either be making Karina's pumpkin pie to take with us, or I'll make a traditional Libby's pumpkin pie with (my all-time favorite) Bette Hagman Pie Crust. The Libby's pumpkin pie tastes GREAT made with almond milk to make it casein free. I use original unsweetened almond milk and it's thick and creamy and works great as a milk replacement!

• Friday: Visiting with more family & friends, so we'll probably eat out. My favorite meal out of late (again boring) is steamed rice with steamed veggies from any Chinese or Japanese restaurant. 

• Saturday: A meal as un-Thanksgiving as possible: Gluten Free Spaghetti with Homemade Bolognese Sauce. To pretend it's healthy we'll make a salad and green beans to go along with it! 

• Sunday: Another Thanksgiving meal with Michael's family. Most likely I'll make my own food (maybe lots of cooked veggies -- butterbeans seem to be calling my name this time of year!) and bring it along to prevent cross-contamination. 

What are you making gluten free this Thanksgiving? Share your menu!

And if you need help planning a super simple & easy Thanksgiving meal, check out this little post that details my first gluten free Thanksgiving! 

Or if you'd like to see a few of my favorite gluten free holiday recipes, check out this list from 2009. 

Have a lovely holiday folks! Remember, as much as this holiday is about the food... Don't stress about it. Enjoy your friends & family and Give Thanks!! 

Carrie

Gluten Free Beans Galore Recipe

When I graduated from college (good heavens 10 years ago... yeesh!) I rented an upstairs room from Mrs. Betty B. The first meal Betty made for me was Beans Galore.  I remember moving my stuff into Betty's house, a bit nervous, not sure what the future held. I didn't have a job yet, wasn't sure where life was taking me (do you ever stop wondering that?)... but I knew it was a good decision to become Mrs. Betty's roommate after tasting that wonderful bowl of Beans Galore.

No matter what you may think when you graduate from college, you're still a kid. There's a lot of growing up to be done. In that sense, Betty will always be kind of like a 2nd mom to me. She was nurturing, she cooked many meals, she put up with my dating and first job frustrations... she was and still is a great friend.  She still cooks us meals and Betty's home is still a peaceful haven to me.

I'm beyond blessed to have met Betty and still have her in my life. For another awesome recipe from Betty, check out this gluten free french bread casserole!

This recipe is an old favorite. It's one of the few recipes with beans that Michael will actually ask for. He'll eat 3rd helpings. It's sweet and savory and nothing but simple. You can simmer it all day in a crockpot or you can make it on the stove and have it on the table in 30 minutes. This dish might also be known to you as glorified baked beans, chuckwagon beans, or just simply as "baked beans" depending on how your family makes it.

Every time we eat this meal it reminds me of Betty's simple & loving hospitality. Make a big pot and generously share a bowl with your friends and neighbors. Laugh, smile, and let them know how much you appreciate them!

Mrs. Betty's Beans Galore
created by Betty B., shared by Carrie @ gingerlemongirl.com
free of gluten, dairy/casein, soy, and corn
Printer-friendly recipe


1/2 pound bacon (optional - I only use if it I have it -- last night I didn't have it!)
1 pound ground beef
1 medium onion, chopped
1/3 cup brown sugar (I only use 1-2 tablespoons)
1/4 cup white sugar (we leave this out)
1/4 cup ketchup
1/4 cup of your favorite gluten free barbecue sauce
1 teaspoon dry mustard
2 tablespoons molasses
1/2 teaspoon chili powder
1/2 teaspoon ground pepper
1 teaspoon salt
2 (15 oz.) cans pork & beans (I just use a 28 oz. can of baked beans)
1 (15 oz.) can lima beans
1 (15 oz.) can light red kidney beans (I use northern beans)

Stovetop Directions:
Fry bacon in a large dutch oven. Drain off grease, crumble bacon and set aside. Brown ground beef until it's cooked through and there is no pink showing. Add chopped onions and saute until soft -or- translucent. Add remaining ingredients to dutch oven. Cook beans galore over medium heat for about 15-20 minutes until completely heated through and simmering. You may need to stir often to prevent the beans from burning on the bottom. Serve hot with a nice green salad and gluten free french bread. (Of if you're like us, just eat a small bowl... it'll do ya for a few hours! This is a delicious and filling sweet & sour chili!)

Slow Cooker Directions:
Fry bacon in a large pan. Drain off grease, crumble bacon and set aside. Brown ground beef until it's cooked through and there is no pink showing. Add chopped onions and saute until soft -or- translucent. Add crumbled bacon, browned ground beef & onions, and all other ingredients to the slow cooker. Cook on high for 4 hours, or on low for 8 hours. Allow to cool a bit before eating.

Carrie's Notes:

• To watch the sugar content in this recipe  (the original has a LOT!) I don't add any white sugar, and I only add about 2 tablespoons of brown sugar. We use low sugar ketchup and low sugar barbecue sauce...so our version is not super sweet... if you make this using Betty's recipe, be prepared for a SUPER sweet and sour treat!! 
• To cut the salt content of this recipe, I rinse and drain both the lima beans and the northern beans/red beans. I don't drain the can of baked beans, since it's flavoring is in the sauce. If you rinse & drain your beans you may need a little bit more liquid, so add a can or so or warm water to make the texture like a thick stew/chili. 
• Optional Bacon: If you know me, you know I'm not going to skip the bacon if I don't have too! But this recipe is still absolutely delicious without the bacon. I didn't have any on hand tonight and it still turned out just fine!

October: Unprocessed - A Gluten Free Food Challenge!

"Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with readily available, whole-food ingredients." -- October Unprocessed website.

How often do you eat whole, real foods? Foods that don't come in a box, bag, can, or plastic wrapper?

If you read this blog, my guess is that you eat unprocessed whole foods on a somewhat regular basis. I like to cook after all.

I'm joining in with my blog friend Heidi, author of Adventures of a Gluten Free Mom  and FB friend Diane Bramos to challenge people to have at least one unprocessed meal a day.

I realize eating NO processed foods for an entire month could be slightly unrealistic. I'm not always great about making sure we have a homemade gluten free meal for dinner. I work full time, as does my husband. We have busy schedules... so this challenge is for me as well.

I'll be blogging about this process and the meals we make for the next 30 days.

I challenge you to join us.

One homemade meal a day with real ingredients for 30 days. Are you in? 

If you would like to join in with a guest post or a recipe to me try, please leave me a comment and let me know or send me an email! 

Here are a few recipes... or "food for thought" ideas in joining this challenge: 

Black Bean and Butternut Squash Chili

Homemade gluten free chicken noodle soup with homemade gluten free noodles

Homemade slow cooked bolognese sauce for pasta -- recipe coming soon!

Homemade fruit smoothies: bananas, strawberries, blueberries, stevia, and water. Blend and enjoy!

Lower glycemic homemade chicken pot pie.

Gluten Free Sardine Salad -- by Valerie of City|Life|Eats

Today's guest post is from Valerie at City|Life|Eats, a wonderful gluten fee & casein free blog. Valerie is sharing a recipe for sardine salad which I'm really excited about because I'm actually a fan of sardines... and you should be too as they are so incredibly healthy for you!

I am so excited to be guest blogging for Carrie here at Ginger Lemon Girl.  My name is Valerie and I blog at City|Life|Eats about mindful living, allergy-friendly eats and city life.  I first discovered GLG last year, when I began to explore whether I had food intolerances (which my research had indicated might be the common denominator between several ongoing health issues I was dealing with) and was looking for tasty food-intolerance-friendly recipes to complement the new diet protocol my ND had put me on. I am so grateful for Carrie's upbeat tone, wonderful recipes, and how she is always introducing us to other great bloggers.  Through Carrie, I discovered Meghan Telpner, for example, which came in particularly handy when part of my dietary restrictions included switching to a lower-glycemic way of eating.

Fast-forward 15 months later, and I feel better than I ever have as an adult.  While I continue to work with my both my doctor and ND towards even better health, blogs like GLG have been a huge part of this adventure and provided with me with a sense of community.  I eat completely gluten-free and dairy-free (as gluten and dairy are my main two trigger foods) but I also avoid many other foods for various reasons, and generally eat a plant-based diet with the occasional addition of wild-caught fish or lean grass-fed meats.  I had been blogging for a couple of years about mindful living, green beauty, city life and yummy eats, so adjusted my blog to reflect my gluten-free, dairy-free recipes and I focused my food-related posts to be "food intolerance friendly."

Since Carrie recently wrote about the challenges of cooking fish, I wanted to share with you one of my favorite fool-proof approaches to eating fish: canned sardines.  They are sustainable, do not require cooking, and are inexpensive.  While I enjoy a nice piece of fresh wild-caught salmon, whether grilled or broiled, I do love the convenience of canned sardines. And yes, I agree, sardines can taste fishy.  

Today's recipe removes the fishiness out of the equation and adds lots of terrific fresh flavors and vegetables.  If you are trying to upgrade from a basic tuna and mayo sandwich, I hope you consider trying this sardine salad.  The avocado lends it delicious creaminess, making mayo unnecessary, and the lime juice is a perfect foil to the fishiness of sardines.  This sardine salad is delicious on gluten-free bread or crackers, but I also really enjoy it by scooping it with celery or carrot sticks.

Sardine Salad (Gluten-Free, Dairy-Free, Egg-Free, Soy-Free)
Serves 1-2

• 1 can boneless, skinless sardines, drained
• 1/2 cup diced carrots
• 1/4 cup diced celery
• 2 tablespoons chopped scallions
• 2 tablespoons sundried tomatoes, finely chopped
• 2 tablespoons chopped parsley or cilantro or basil (use what you have on hand)
• Juice of two limes, separated
• 1 jalapeño chili, with stem, seeds and ribs removed, finely chopped
• Pinch of sea salt
• 1 avocado, pitted, peeled and diced

Place sardines, carrots, celery, scallions, sundried tomatoes, herb of your choosing, jalapeño (if using), juice of one lime and salt in a bowl.  Mix bowl, breaking up the sardines into flakes.  Add avocado and taste to adjust seasoning. I usually add about half the juice of the second lime, but it is really up to you. If you are not serving immediately, you can make the recipe up to the addition of the avocado and have the salad sit for a couple of hours and even overnight in the refrigerator. Add the avocado immediately before serving.
Note: just as with any tuna fish salad recipe, feel free to swap ingredients or adjust ratios – if you like celery better, add more celery.  Swap diced red onion for the scallions. Add hot sauce.  Whatever makes you happy.

If you want to bring this salad to work for lunch: When I make this salad to bring to work, I add all the ingredients up to the avocado and only use the juice of one lime.  Then I bring this little kit you see in the picture immediately above, where I pack the sardine salad in one container and my celery and carrots in another, along with an avocado and a lime.  When I am ready to eat the salad at work, I cut the avocado and add it to the salad along with some freshly squeezed lime juice.  It makes for a delicious fresh-tasting lunch that transports you away from the office.


Valerie blogs City|Life|Eats about mindful living, allergy-friendly eats and city life.  In addition to cooking always gluten-free and dairy-free (and often vegan) recipes, Valerie loves exploring farmers’ markets, practicing yoga, and spending time with her husband and loved ones.  You can also find Valerie on Twitter @citylifeeats and Facebook.

Grilled Chili-Lime Tilapia with Peach Salsa

I can't tell you how many times I've ruined a good piece of fish. Absolutely ruined it. Either didn't cook it long enough or burned it to a crisp.

I'm excited to say I finally got it right! The tilapia we ate for dinner one night this week was turned out beautiful and truly tasty! Flaky and moist on the inside. Crisp and full of flavor on the outside. I think fish might begin to make a regular appearance on our dinner table.

At first I wasn't sure how to fix this fish (I did not want to ruin ANOTHER dinner!), so I googled for a few ideas. I was looking for a recipe that would be fast, have few ingredients, and would be super easy for the beginner fish chef that I am.

This recipe really fits that description! It is so easy and has such great results! You simply coat the fish in a dry rub made of three ingredients. Let the flavors come together for about 30 minutes in the fridge and grill it for about 6 minutes. Easy peasy.

If you are intimidated by the thought of cooking fish, please give this super easy recipe a try. I used frozen tilapia that I thawed partially in the microwave for 6 minutes on defrost and then allowed the fish to sit on the counter for about 20 minutes. Worked just fine. No fishy flavor at all. It tasted fresh & delicious and the chili is not overpowering. Michael, who has never been a fan of fish, ate the entire piece and said, "You know honey, I really didn't think I was going to like this... but it's great!"

Personally, I loved the addition of peach salsa on the fish to give a tiny bit of sweetness to cut the heat of the chili. If you're not a fan of peach salsa, use what you like... heck, Michael would probably eat it with ketchup!

Grilled Chili-Lime Tilapia with Peach Salsa
Adapted from a recipe on Foodnetwork.com
Free of gluten, dairy/casein, and soy
Printer-friendly recipe

1 lb. fresh tilapia (2 filets)
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon salt (optional)
2 tablespoons olive oil
1 tablespoon lime juice
3 tablespoons gluten free peach salsa

Directions:
Rinse & pat dry the tilapia and set on a large plate. In a small bowl stir together the dry rub: chili powder, garlic powder, and salt. Rub the spice mix over the fish until they are fully coated. Cover plate of fish with plastic wrap and refrigerate for 30 minutes to allow the spices to meld. Heat grill pan 10 minutes before cooking. Get the grill pan very hot (a droplet of water should sizzle immediately). Brush olive oil on the spice-rubbed fish and place onto the grill. Cook 3-4 minutes on each side until the fish is fork tender & gently flakes. Plate grilled fish and sprinkle each serving with lime juice. Add 1 1/2 tablespoons of salsa on top of each filet and serve with fresh spinach or steamed broccoli!

Enjoy!