gluten free blogs

5

Roasted Sweet Potatoes 

There are one million and one ways to make roasted sweet potatoes. They are one of the most versatile vegetables and can be dressed up in many ways ranging from savory to sweet. Here is just one way that I like to prepare these for meal prep. 

Ingredients 

2 large sweet potatoes, peeled and diced 

Seasoning blend: 1 tsp kosher salt, 1 tsp black pepper, ½ tbsp lemon granules, 1 tsp cinnamon, ½ tsp freshly ground nutmeg, 1 tsp ancho chili powder, 1 ½ tsp Herbs de Provence, ½ tsp smoked paprika. 

Olive oil 

Directions 

Preheat your oven to 400 degrees Fahrenheit. 

On a baking sheet lined with parchment paper, arrange your sweet potatoes into a single layer. 

Drizzle a layer of olive oil over the potatoes and then sprinkle over the seasoning blend (you may or may not use all of it – if you don’t, save the rest from chicken, it’s incredible). 

Using your hands, toss the potatoes so that they are evenly coated. 

Roast in the oven until the insides are tender when pierced with a toothpick.

NOTE: For meal prep, I tend to “under roast” my potatoes because I do not want them to become too soft after reheating for a meal. 

Divide into meal prep containers after the potatoes have cooled. 

Enjoy! 

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I decided to go ahead and assemble links to all of my tutorials in one place so it will be easier to find them.


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[I have Celiac Disease, which means that I have a severe gluten allergy (so I can’t have anything with wheat or barley in it) and minor allergies to corn and rice. Because of this, ALL of my recipes are grain-free, and most of them are paleo-friendly.]

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Obviously, I’ll keep adding new posts to this list as I make them. I do take requests, so if there’s something I haven’t done yet that you want me to do, let me know

10

Indian Meatballs with Sweet Coconut Curry Sauce 

Flavorful. Amazing. Incredible. Whole30 Compliant! These are spicy, so this is your warning. There was no holding back, but the coconut curry sauce provides the perfect balance. Served with spiraled sweet potato noodles, and this is the perfect meal prep!

Ingredients for Meatballs 

½ lb ground round (or ground beef)

1 egg 

4 cloves garlic, minced 

¼ large yellow onion, minced 

2 large tbsp cilantro, minced 

Seasoning blend: 1 tsp kosher salt, 1 tsp ground black pepper, 1 tsp turmeric, 1 tsp garam masala, ½ tsp fennel seeds, ½ tsp Indian red pepper, ½ tsp tandoori masala, ½ tsp cumin, and ½ tsp cinnamon. 

Ingredients for Coconut Curry Sauce 

¼ large red onion, minced 

3 cloves garlic, minced 

1 tsp tomato paste 

1 tsp curry powder

7 oz tomato sauce 

1 can (14 oz) full fat coconut milk 

1 tbsp cilantro, minced 

½ tbsp arrowroot starch/powder or tapioca powder 

1 ½ tbsp date syrup (softened [pitted] dates pureed with water), more if necessary

Salt and pepper to taste 

Parsley and cilantro for garnish 

Olive oil

Other Ingredients 

Sweet potato noodles 

Directions for Meatballs 

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper and spray with a small bit of nonstick spray. 

In a large bowl, combine all ingredients and mix thoroughly. 

Using a small ice cream scoop or a large tablespoon, form balls – this mixture should make 6-8 meatballs. 

Once the meatballs have formed, place them into the oven and let them bake or 15-18 minutes or until the internal temperature reads 150 degrees Fahrenheit. 

Directions for Sauce 

In a large, deep pan or pot, heat a few tbsp of olive oil over medium heat. 

Add in the onion and the garlic and cook until the onion becomes translucent.

Once the onion has cooked, add in the tomato sauce and the coconut milk. Stir to incorporate. 

Bring the mixture to a simmer and add in the tomato paste and date syrup. 

Toss in the cilantro. 

Reduce the heat and let cook. 

Stir and add in the arrowroot starch to thicken.

Once the meatballs are finished in the oven, place them into the sauce and allow to finish cooking for another 5-7 minutes. 

Taste the sauce and adjust the seasonings and sweetness accordingly. 

Once the meatballs are fully cooked and the sauce has thickened enough to coat the back of a wooden spoon, remove from the heat.

NOTE: sweet potato noodles are best when blanched. Do not eat them raw. 

Garnish and serve. 

Enjoy! 

7

Spicy Chicken & Sweet Potato Bowl

protein packed and freaking delicious. 

Ingredients 

2 lbs chicken breast, cut into chunks 

2 medium sweet potatoes, peeled and cut into chunks 

Seasoning blend: granulated onion, granulated garlic, ground ginger, Hawaiian lava salt, Mexican oregano, cumin, sweet paprika, black pepper, crushed red pepper, and chili powder. 

Bowl ingredients of your choice. I used purple cabbage, sweet peppers, Roma tomatoes, avocados, cilantro, lime, and Whole30 compliant taco sauce or salsa of your choice. 

Safflower or coconut oil for cooking. 

Directions 

Par-cook your potatoes for about 5 minutes in the microwave until they are fork tender. When ready, crisp in a pan with a small amount of oil. Use some of your seasoning blend to season the potatoes. 

Heat oil over medium heat. Once hot enough, cook chicken chunks and season liberally.  As a matter of preference, you can cook the chicken in the sauce or just add it at the end. 

Once potatoes and chicken are both done, assemble bowl however you’d like.

Enjoy! 

Vegan Peanut Butter Pretzel Balls

My family and I woke up to snow, rain, and windy weather Saturday morning.  Other than having to plow out of this fall snow storm, I didn’t mind being stuck in the house the whole day.  Actually, I welcomed it!  I am not going to go out and run errands, or anything for that matter that involves driving. Bad weather means I can spend extra time in my kitchen making treats for us to enjoy.

Since the weather outside was freightful, and my kitchen so delightful, I made these scrumptious peanut butter pretzel balls.  

Ingredients:

1 ¾ organic pretzels (gluten-free)
1 cup organic peanut butter (or any other nut butter that you prefer)
3 T organic coconut oil, melted
1 ¾ cups organic confectioners sugar
3 cups organic vegan 85% cacao chocolate chips

Method:

Line a large baking sheet with unbleached parchment paper, set-aside.

Crush pretzels into small pieces, and set-aside. You can do this by placing pretzels in a small sandwich bag and lightly hitting them with the back of a spoon.

In a medium bowl, mix together the peanut butter and melted coconut oil.  Add sugar, stir to combine.  Mix in the pretzels pieces.

Using a small melon baller scoop up mixture and place on the lined baking sheet.  Place cookie sheet in the freezer for 20 minutes.

In the meantime, melt the chocolate in a small heat proof bowl that is placed on top of a small saucepan that has a little water.  Stir chips until completely melted.
Remove bowl and place on a kitchen towel.

Remove peanut butter balls from the freezer and dip into the melted chocolate.   Allow excess chocolate to drip off.

Place the balls back on the lined baking sheet and let harden at room temperature.  Drizzle any remaining chocolate over the top of each peanut butter ball.

*recipe adapted from Gluten Free Living magazine.

SWEET POTATO PANCAKES 🥞
100 ml almond milk (a little less than ½ cup)
100g sweet potato (a little less than ½ cup)
¼ cup gluten free oat flour
1 tbsp quinoa flour
1 tbsp almond flour
1 tbsp coconut flour
1 tbsp chia flour
1 tsp baking powder

In a high speed blender, blend all the ingredients into a thick batter. Over low heat, pour a small thin amount of batter onto a lightly oiled pan. Let cook on one side for about ten minutes, turn and then let cook on the other side for another ten minutes.

•Because these pancakes don’t contain the basic building blocks of baking (eggs, milk, butter, gluten containing flour etc.) they aren’t going to cook like a traditional pancake. Cooking on a low temperature and making the pancakes thin will also help to prevent from cooking the outside too fast while leaving the inside raw.

•A super easy way to make these flours without having to buy them is to just use your nutribullet to mill the whole ingredient (quinoa, almonds etc.) into flour.

2

Crispy, Juicy Chicken Thighs – Meal Prep 

A quick recipe for your meal prep needs 

Ingredients 

Boneless, skinless chicken thighs 

Seasoning blend – 1 tsp of each: kosher salt, black pepper, lemon granules, dried oregano, granulated onion, granulated garlic, smoked paprika, and ancho chili powder 

Freshly minced parsley or cilantro 

Olive oil

Lemon juice  

Directions 

Using the seasoning blend, fresh herbs, and lemon juice, and olive oil, create a marinade for the chicken thighs and let marinate for about 2 hours in the fridge, removing 30 minutes prior to grilling. 

Preheat your oven to 375 degrees Fahrenheit and heat a cast iron pan over medium high heat. 

Sear the chicken thighs on each side to develop a crispy skin and finish in the oven until the internal temperature reaches 165 degrees Fahrenheit. 

Slice and portion for meal prep. 

Enjoy! 

8

Sweet Potato Spaghetti & Meatballs 

can be made vegan or vegetarian without the meatballs 

Ingredients for Meatballs 

1 lb ground turkey 

3 cloves grated garlic

¼ minced yellow onion

1 egg (completely optional) 

Seasoning blend - 1 tsp sweet paprika, 1 tsp granulated onion, 12 tsp ground ginger, 1 tsp ground rosemary, 1 tsp kosher salt, 1 tsp black pepper, and a pinch red pepper flakes

Ingredients for Tomato Sauce 

14 oz crushed tomatoes 

¼ minced yellow onion

1 tbsp Italian seasoning 

Kosher salt and pepper to taste

Few tbsp of olive oil

Parsley or cilantro for garnish 

Spiralized sweet potatoes

Directions 

In a large bowl, combine all of the ingredients for the meatballs together and form into large meatballs – should form 8 large balls or about 12 smaller ones 

Heat a few tbsp of olive oil in a large, deep skillet or cast iron pan. 

When the oil has come to temperature, place the meatballs into the pan and brown on all sides 

Add in the crushed tomatoes and onions and season. 

Submerged the meatballs in the sauce and let simmer for 5-10 minutes, covered with a lid 

Remove the lid, push the meatballs to one side of the pan and add in the spiralized sweet potato – warming it by tossing in the sauce 

Plate, garnish, and serve

Enjoy! 

Binge distraction one: Playing with this watercolor set from a cruise, like… 5 years ago? I’ve never used tube water colors, so I don’t know if this set sucks, is just too old, or if I just don’t like watercolors much, hahaha. I experimented a bunch with water and ended up covering the entire table with water… yay for painting outside! It’s a gorgeous and hot day today, so I pulled out this little table down to our uncovered deck so I could sit in the sun. My dog was chilling with me as well! 

He did eventually get too hot and went inside, but came out to check on me every once in a while. 

Now I’m sitting on the covered portion of the deck. Thank you SO MUCH to everyone for their support. Being able to post and be held accountable is really the only thing stopping me right now. I don’t want to have to say that I gave in. I am thinking of heating up 2 of my gluten free corn dogs for a late lunch and I think that will at least satisfy the “fried foods” craving, even though I just cook them in the oven. I might also take a nap. I’m going to see Spring Awakening tonight with my brother and I’m super excited because I’ve never actually seen it on stage. I will update again before I go to sleep. Thanks to everyone for just being here! 

7

Sweet & Smoky Shrimp and Sweet Corn Fritters w/ Sweet Chili Adobo Crema

Quite literally one of the best things I have ever made. No exaggeration.

Ingredients for Fritters 

1 lb raw medium (31-40 count) shrimp (peeled, deveined, tail off), separated into 1/3 and 2/3 portions 

1 ½ cup sweet corn (I prefer frozen, but fresh is excellent here as well)

Seasoning blend: 1 tsp of each: lemon granules, kosher salt, black pepper, smoked paprika, hot paprika, Harissa spice, sweet paprika, granulated onion, granulated onion 

¼ cup of minced parsley 

Olive oil 

Vegetable oil for frying

Lemons, for serving 

Ingredients for Dipping Sauce 

1 cup sour cream 

4 tbsp sweet chili sauce 

1-2 chipotle peppers, diced 

1 tbsp adobo sauce 

½ tsp kosher salt

¼ tsp black pepper 

Minced parsley

Lemon juice (at your discretion) 

Directions for Assembling Fritters 

Using a food processor or a blender, make a paste from the 2/3 portion of shrimp. To do this, add the shrimp to the machine and begin pulsing with a small amount of olive oil. Continue doing this until the paste is smooth with just a few lumps of shrimp remaining. 

Cut the 1/3 portion of shrimp into medium bite-sized chunks. 

In a large bowl, combine the shrimp paste and the chopped shrimp, the corn (you may or may not use all of this – I used about ¾ cup of the corn) and seasonings. 

Mix well with a spatula or your hands. 

Using a ¼ cup measure, scoop out portions of the mixture and lay them on a parchment lined baking sheet, flattening them into disks with the palm of your hand. 

You should be able to make 6-8 fritters. 

Place the fritters into the freezer to chill for 20-30 minutes (or overnight in the refrigerator). If you were to fry them right away, they would fall apart. 

While the fritters are setting, you may now make the dipping sauce (see directions below). 

Directions For Dipping Sauce 

In a large bowl, combine all ingredients and adjust the seasoning and ingredients according to your preference. 

Directions For Frying Fritters 

Heat about 1 - 1 ½ inch of oil over medium heat until it is 360 degrees. 

Once the fritters have set, batch fry them, about 3 or 4 at at time in the oil for 2-3 minutes a side, until the shrimp is cooked. 

Place the cooked fritters onto a paper towel lined plate to absorb the excess oil. 

Once all of the fritters have cooked, sprinkle them with a small pinch of sea salt, squeeze with lemon juice, and serve! 

Enjoy!