Lemon Shrimp with Asparagus and Carrots with a Little Red Pepper

This is one of my favorite dishes. I serve it over brown rice or with a Mariposa baguette to soak up the yummy sauce.

• 1 lb of large shrimp. peeled, deveined, rinsed and patted dry. I buy mine from Costco. YOu can actually buy a bag of frozen shrimp in their seafood section (near the fresh seafood). It's good quality and allows you to have some on hand.
• 3/4 tsp Kosher salt
• 1 organic lemon
• 6 TBL, olive oil
• 4-6 garlic cloves sliced thinly
• one pound of asparagus, cut into about 2 inch pieces (Costco has the best price)
• 4-6 medium carrots, sliced (optional)
• 1/8-1/4 tsp of crushed red pepper
• 2/3 cup chicken broth
• 1/2 tsp cornstarch

sprinkle shrimp with 1/4 tsp salt and some ground pepper, let stand. Place asparagus into bowl and zest lemon onto the prepared asparagus (and carrots). Then add 1/2 tsp salt and red pepper to asparagus; set aside. Squeeze 1 TBL juice from lemon and set aside.

Heat 2 TBL olive oil into large stainless steel or All Clad skillet (not non-stick) over med-high flame. When oil is nice and hot, add shrimp and brown about 2 minutes and then flip shrimp over and brown second side (about 1-1/2 min). Set shrimp on a plate (it will be slightly undercooked) and set aside. Add remaining 4 TBL of olive oil to skillet. Reduce heat to medium and add garlic slices. Brown for about 30 seconds. Then add bowl of asparagus/carrots (with the seasonings already added) to the hot skillet. Brown for about 2-3 minutes. Add chicken broth and cover the skillet and cook until tender (about 1-2 min).

In a small dish, mix cornstarch with 1 TBL water. Add to skillet and then put shrimp back into skillet and add lemon juice. Salt and pepper to taste. Serve over cooked brown rice.

---

Teriyaki Salmon with Stir Fried Veggies

This GF teriyaki marinade does a wonderful job of covering up the strong fish taste of wild salmon which is less toxic than the Atlantic version and has higher levels of omega 3’s. This is really good dish. I serve it with brown rice or quinoa.

 

 

---

Apple Butternut Squash Soup

Apple Butternut Squash Sou with toasted pumpkin seeds and cilantro pesto

---

Italian Vegetable Stew

This has a thick tomato base with basil, oregano, garlic, carrots, onions, gr beans, corn, zucchini, cabbage (optional). Very hearty and full of flavor. You can add chicken, beef or beans for protein. I serve this over brown rice or quinoa.

---

Chicken Soup

Chicken Soup Base (organic chicken, carrots, celery, onions, parsley) and then you can add GF noodles or brown rice, as wanted. You can also slightly modify this dish by adding a couple table spoons of lemon and chopped spinach. I serve this version over brown rice and call it lemon chicken rice soup.

---

Lemon Chicken

Lemon Chicken with rice and peas (and carrots, if wanted). This dish cooks up like risotto.

---

Mexican Corn Chip Casserole

This is layered with gr beef, onions, tomatoes, refried beans, organic corn, CF cheese, crushed organic corn chips and any other additions you like such as guacamole, salsa, soy sour cream, etc. It’s very much like a casserole and can be eaten with a spoon/fork or dipped out with whole corn chips. I’ve also scooped it over chopped romaine and had a Mexican salad (just to get more veggies).

---

Hearty Beef Stew

Beef cooked slowly all day and then finished with onions, carrots, celery, potatoes and seasonings.

---

Country Chicken Stew

Chicken with carrots, onions, lima beans, corn, tomatoes, potatoes, sweet potatoes seasoned with chili powder and other spices. This freezes well.

---

Italian Marinara Sauce

This is a really simple but delicious homemade marinara sauce I use in my lasagna and on my GFCF pizza. I also serve it over chicken and GF pasta or rice. It’s really tasty.

---

Balsamic Marinated Chicken Breasts

This is the best chicken I’ve ever had. I marinate it and then grill it. It reheats well and can be eaten with pasta (with the marinara sauce) or cut up and served over a salad. Very yummy!

---

Italian Grilled Vegetables

I marinade and grill zucchini and squash, cherry tomatoes, (sometimes eggplant), sliced onion, and portabella mushrooms. You can eat this with a protein or it can also be served over GF pasta (I use Quinoa pasta but it is pricy). You can also pile the veggies on a good GF baguette (I prefer Mariposa’s) and have a grilled vegetable sandwich. Organic Corn Tomato Basil Soup – Very simple but very good. I eat it over brown rice for a complete meal. You can also add cubed chicken to add protein.

---

Organic Corn Tomato Basil Soup

Very simple but very good. I eat it over brown rice for a complete meal. You can also add cubed chicken to add protein.

---

Chicken Tenders (Gluten Free, Dairy Free, Egg Free, Soy Free)

These are so tasty, they’re hard to stop eating.

Ingredients

• Organic boneless, skinless chicken (I buy mine at Costco), cut into bite size pieces
• Egg or egg replacer for dipping (so far, we can tolerate duck or quail eggs so sometimes I use these, if I have them. Otherwise, I use EnerG egg replacer)
• Gluten Free flour blend (I use Bob's Red Mill GF blend for this recipe)
• Ground potato chips (I use organic, if possible)
• Paprika (1/2 -1 tsp), salt (1/2 - 1 tsp) and pepper (1/4 - 1/2 tsp) to mix into flour; you can also add garlic salt and chili pepper depending on your taste preferences. You will probably need to play around with the seasonings to find your preference.

Instructions:

• Preheat the oven to 350 degrees
• Blend GF flour with seasonings and put into shallow bowl
• Prepare egg mixture in shallow bowl
• Crush about one regular size bag of potato chips and put into shallow bowl
• Cut and season the chicken with salt and pepper.
• Dip chicken pieces into flour mixture
• Dip floured chicken into egg mixture
• Dip into crushed potato chips, cover as thoroughly as possible
• Place on baking sheet lined with parchment paper for easy clean up
• Bake for ten minutes and then turn over and bake another ten.

---

Mac n Cheese

• 1 Cup cooked rice elbow macaroni (we use Tinkyada brand)
• 1/ cup finely chopped onion (I use the food processor so it’s like mush. Otherwise my son will detect the onion chunks)
• 1 tablespoon Earth Balance (we use the soy free version – red label)
• 1 tablespoon tapioca or organic corn starch
• Dash of black pepper
• 1-1/4 cup unflavored rice milk (or other non-dairy milk)
• 2 cups shredded non-dairy cheddar cheese (I suggest Daiya brand)

Cook rice macaroni according instructions. In a separate saucepan, cook onion in margarine until tender. Stir in flour and pepper. Add rice milk, cook and stir until thickened and bubbly. Add cheese; stir until melted. Mix macaroni and cheese mixture thoroughly and transfer to one quart casserole dish. Bake uncovered at 350 degrees for about 20-25 minutes until bubbly.

---

Hearty Chicken Noodle Soup

This is one of my son’s favorites.

I slow cook this broth for 4-6 hours using organic chicken. I then add lots of vegetables to make it hearty like a stew. I cook the GF noodles separate so I can add brown rice to my bowl and have chicken rice soup. This freezes well and travels well in a thermos container.