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Gluten Free Recipes

Whether you need to avoid gluten or like to eat gluten free by choice, these delicious recipes won't disappoint. They provide some variety in your lunch and dinner repertoire! Try them out and let us know what you think!


Coconut-Crusted Shrimp with Pineapple-Chili Sauce


Ingredients

1 lb(s) peeled and deveined large shrimp, tails removed

1 cup unsweetened shredded coconut

Zest and juice of 1 lime

Kosher salt and freshly ground black pepper

2 large egg whites

¼ cup chopped fresh cilantro

¼ tsp red pepper flakes

1 small clove garlic

½ small fresh pineapple, peeled, cored and roughly chopped


Directions


1. Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.

2. Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.

3. Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.


TIP: Soak Skewers for 30 minutes if wood or bamboo.


To view the original recipe, click here.

Ranch Buffalo Chicken Meatballs with Zucchini Noodles and Cauliflower Alfredo Sauce

Ingredients


Zucchini Noodles

8 large zucchinis

Salt


Cauliflower Sauce

3 cups water

3 cups vegetable broth

5 cups cauliflower, cut into bite-sized pieces

1 Tbsp olive oil

1 ½ Tbsp garlic, minced

½ cup onion, roughly chopped

½ tsp salt

Pepper

2 Tbsp 2% milk


Meatballs

1 lb(s) ground chicken

½ cup mozzarella cheese, grated

¼ cup green onion, diced, plus additional for garnish

1 tsp salt

1 ½ tsp garlic, minced

¼ cup + 2 Tbsp rolled, old-fashioned oatmeal, gluten-free if needed

1 Tbsp ranch dressing powder mix

1 pinch pepper

1 large egg white

Buffalo chicken sauce


Directions


Zucchini Noodles

1. Preheat your oven to 400ºF and spray a baking sheet with cooking spray. Set aside,

2. Use a 5 or 7 mm julienne blade on a mandolin and slice zucchini lengthwise to make long noodles.

3. Toss the zucchini noodles with a sprinkle of salt, and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they strain.


Cauliflower Sauce

1. Combine the water and vegetable broth in a large pot and bring to a boil. Once boiling, add in the cauliflower and cover. Boil until the cauliflower are tender, about 6-7 minutes. Remove from heat and cover to keep warm. Do not drain!


Meatballs

1. In a large bowl, mix together the ground chicken, cheese, 1/4 cup green onion, 1 tsp salt, 1 1/2 tsp garlic, oatmeal, Ranch powder, pepper and egg white. Stir until evenly mixed.

2. Roll the meat into balls (I like using a small 1 1/2 Tbsp cookie scoop) and place onto the prepared baking sheet. Place into the oven and bake for 10-15 minutes, depending on how big your meatballs are.

3. Heat the 1 Tbsp of Olive olive in a medium pan and cook the garlic and onion until lightly golden brown. Add the cooked garlic and onion into a large food processor or blender.

4. Using a slotted spoon transfer the cauliflower into the blender and add in the salt, pinch of pepper and the milk. Blend and then add in 3-4 more Tablespoons of the cooking liquid until the sauce reaches desired consistency.

5. Squeeze out the excess water from the zucchini noodles and divide between plates. Top with cauliflower sauce, meatballs and drizzle with buffalo sauce and extra green onions, if desired.

6. DEVOUR.


To view the original recipe, click here.


Gluten-Free Pork Schnitzel

Photo Credit: Anna Olson

Ingredients

600 g pork tenderloin

½ cup cornstarch

2 eggs

2 cup fresh gluten-free breadcrumbs*

salt and pepper

butter and vegetable oil, for cooking

lemon wedges, for serving


Directions


1. Cut the pork tenderloin into 8 pieces. Place each portion, one at a time, into a re-sealable bag and flatten using the flat side of a meat tenderizer or even the bottom of a pot.

2. Measure the cornstarch onto a plate and whisk the eggs lightly in a separate bowl. Place the breadcrumbs onto another plate and season lightly, stirring to mix.

3. Melt a bit of butter along with the oil in a large sauté pan over medium-high heat. Dip each pork tender portion in the cornstarch, shaking off any excess, and then dip this into the egg, followed by a complete coating of the breadcrumbs. Place the schnitzels into the hot pan (you may have to cook them in batches) and cook for about 4 minutes on each side. Serve the schnitzel with wedges of lemon on the side.

4. * To make gluten-free breadcrumbs, pulse stale (2-3 day old) gluten-free bread in a food processor until they are of a fine crumb. Any remaining breadcrumbs can be frozen for later use.


To view the original recipe, click here.


Gluten-Free Eggplant Parmesan

Ingredients

2 Tbsp olive oil

1 Tbsp tomato paste

Kosher salt

1 (28-oz) can whole tomatoes, crushed well by hand

1 cup torn fresh basil leaves

2 ¼ cups almond flour

2 large eggs

2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 lbs)

Freshly ground black pepper

1 cup shredded part-skim mozzarella

¼ cup grated Parmesan

2 Tbsp fresh parsley leaves, chopped


Directions

1. Position 2 oven racks in the center and upper third of the oven, and preheat to 425ºF. Line 2 rimmed baking sheets with parchment.

2. Cook the oil, tomato paste, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the oil turns yellow, about 2 minutes. Add the tomatoes. Rinse the can with about 1 1/2 cups water, and add the tomato water and basil to the skillet. Bring to a simmer, and cook until the sauce thickens, about 20 minutes.

3. Meanwhile, put the almond flour in a medium bowl. Whisk the eggs and 3 tablespoons water in another medium bowl until frothy.

4. Lay out the eggplant on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant in the egg, press into the almond flour to coat, then place on the prepared baking sheets. Bake until the eggplant is tender and the crust is golden brown, 30 to 35 minutes. Rotate the baking sheets if the top one is browning too quickly.

5. Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 cup of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Broil until the cheese is melted and browned, about 1 minute. Sprinkle the parsley over the top, and serve immediately, while the cheese is still warm.


To view the original recipe, click here.

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