Gluten Free Recipes
Return to see more Gluten Free Recipes. We will continue to add more to this page.
Christine has been Gluten Free since 2004, and Wheat Free since 1999. David has been Gluten Free since 2010. They have found that an important factor in their health and wellbeing has been related to nutrition and mindful eating. Often we cook healthy, organic food that is also Gluten Free, Dairy Free, and Soy Free. Many people struggle with making changes to their diet and how to cook differently. We decided to share some of our favorite recipes and tips for thriving while eating Gluten Free.
"Let food be thy medicine, and let medicine be thy food." -Hippocrates
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Staple Foods
in our Kitchen:
Red Quinoa (Keen-wah)
Brown Rice
Hummus
Beans
Spinach
Mixed Greens
Celery
Carrots
Peppers
Cabbage
Zuchini
Mushrooms
Onions
Sweet Potatoes
Avocados
Apples
Lemons
Frozen Blueberries
Frozen Cranberries
Organic Cage Free eggs
Organic Ground Turkey
Organic Chicken Breasts
Salmon & Mahi Mahi
Coconut Milk
Goat Cheese
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Olive Oil
Grapeseed Oil
Sesame Oil
Balsalmic Vinegar
Apple Cider Vinegar
Rice Vinegar
Sea Salt
Ground Pepper
Cayenne Pepper
Sweet Yellow Curry
Cumin
Cinnamon
Agave Nectar
Honey
Red Curry Paste
Green Curry Paste
Tomatillo Salsa
Chipotle Salsa
Almonds
Walnuts
Hazelnuts
Pecans
Rice and Nut crackers
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.JPG "Hanalei Farmer's Market")
.JPG "Fruit at Hanalei Market")
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Time Saver:
Every couple days we make a large batch of quinoa and store it in a covered glass container in the fridge. This way we can toss it in a salad or soup, or have it ready to use for dinner. A great quick snack is quinoa with hummus and sesame oil.
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OUR FAVORITE RECIPES:
Breakfast Omelette
Add Grapeseed oil to the frying pan. Saute onions, peppers, zuchini, mushrooms. Add 3 eggs beaten to the pan with veggies. Add a dash of sea salt, pepper and Cayenne pepper. Cook on Medium Low add a handful of spinach and crumble goat cheese. When the egg is mostly cooked, fold over in half. Add a tablespoon of water to the side of pan and cover. Turn off heat and let it steam for a minute. Serve with Green Tomatillo salsa. Serves two.
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Lemon Sage Roasted Chicken with Leeks
1 leek chopped in 1/2 inch strips, 2 organic chicken breasts, 4-5 peeled garlic cloves, 1 lemon sliced round, Fresh Sage roughly cut. Place leek, garlic and sage in bottom glass pan that has grapeseed oil. Dust chicken breasts with sea salt, pepper and cumin and place on top of the leeks. Cover chicken breasts with lemon slices. Cover with foil and bake in oven at 350 for 40 minutes. Cook red quinoa (like rice: 2 cups of water to 1 cup of quinoa). Serve Chicken with quinoa, and pour remaining juices over quinoa. Eat with a salad on the side, dressed with olive oil and lemon.
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