This month, we’re talking “gluten.” For some who are diagnosed with Celiac disease, gluten is a life-altering allergen. The elastic protein found in wheat, rye, and barley and grains like farro and in many store-bought sauces and dressings has become a focus for those who’ve adopted the gluten-free lifestyle for a variety of personal reasons. Whatever your choice, if you have put the kibosh on wheat, there are plenty of flavor-forward “G-free” recipes to be found. Here are a few of our favorites!
SNACK: Toasted Garlic-Parmesan Chickpeas
Fan of hummus? Then you will love toasted garbanzo beans. Chickpeas are packed with protein, fiber, and contain key vitamins and minerals known to benefit health.
- 2 (14.5 Oz.) Cans Chickpeas/Garbanzo Beans, Drained, Rinsed & Dried
- 2 Tbsp. Shredded Dry Parmesan
- 1 Garlic Clove, Minced
- 1/8 Tsp. Garlic Powder
- Salt & Pepper to Taste
DIRECTIONS: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Give the foil a light spritz of olive oil cooking spray and set aside. Toss the chickpeas and ingredients together in a large bowl until evenly-coated. Arrange them onto the baking sheet in a single layer and roll to coat with the olive oil. Place the sheet into the preheated oven and bake for 30-40 minutes (or, until the chickpeas are crisp!) Carefully remove the sheet from the oven and set aside to cool before serving.
SOUP: White Chicken Chili with Avocado
Soups are super-satisfying but many of them are made with wheat flour that thickens the broth. Chilis can often deliver the same punch of flavor without the gluten.
- 6 cups organic, low-sodium chicken broth
- 4 cups cooked shredded rotisserie or grilled free-range chicken (pre-cooked)
- 2 cans organic white beans, drained
- 2 cups salsa verde (store-bought or homemade)
- 2 tsp. ground cumin
- 1 diced avocado
- Optional toppings:, chopped cilantro, shredded cheese, chopped green onions, sour cream, gluten-free corn or quinoa tortilla chips
DIRECTIONS: On the stovetop in a soup pot or medium saucepan, add chicken broth, shredded chicken, beans, salsa and cumin and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings.
VEGGIES: Loaded Zucchini Nachos
Skip the chips! Add Tex Mex fixings to grilled zucchini strips and you’ve got a delicious tailgate recipe!
- Slice 4 zucchinis into 1/4 inch fillets – longways.
- Olive oil
- Grilled, shredded chicken (no breading allowed unless it’s gluten-free)
- Muenster cheese
- Optional Toppings: Shredded Lettuce, Diced Tomato, Refried beans or black beans, Sour Cream, Guacamole, Salsa or Pico de Gallo, Jalapeño Peppers (optional)
DIRECTIONS: To prepare the zucchini, mix the olive oil, salt and pepper in a small bowl. Coat all of the zucchini pieces in the mixture. Pre-heat your grill and place the seasoned zucchini slices on the grilling surface—you can use a stove-top griddle as well. Cook for 5-7 minutes on each side. The zucchini should be soft throughout when poked with a fork. Once zucchini is ready, top with shredded chicken, black beans and melt shredded or thinly sliced muenster cheese in the over for 5-7 minutes. Top with your “nacho” fixings and enjoy!
SWEET! FUDGY FLOURLESS BROWNIES
We love the rich chocolate decadence of these easy-to-make brownies! Like many dessert recipe favorites, these made flour-free—and potato starch is an easy G-free switch from often cross-contaminated cornstarch.
- 6 tbsp. unsalted butter
- ¾ c. granulated sugar
- 8 oz. semisweet gluten-free chocolate (chips or chopped)
- 2 organic eggs, room temperature
- 1 tsp. organic vanilla extract
- 1 tbsp. unsweetened gluten-free cocoa powder
- 3 tbsp. potato starch
- ¼ tsp. salt
DIRECTIONS: Preheat oven to 350 degrees F. Line an 8×8 metal square pan with foil, then lightly spray or butter, set aside. Over low heat in a small saucepan set, melt the butter, then add the sugar. Add the chopped chocolate and keep stirring until smooth. (Be careful not to overheat). Remove from the heat and add the eggs, one at a time, then the vanilla extract. Sift in the cocoa powder and potato starch into the saucepan, then add the salt. Stir together, then beat the batter vigorously for 1-2 minutes with a hand mixer on medium speed. When the batter is smooth and shiny, pour it into pan and bake for 22-30 minutes or until the brownies are set in the center. Remove from oven and let cool in the pan for 45 minutes before removing and slicing. Dried berries, crushed nuts or even a sprinkle of sea salt all make great additions to these brownies!