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Category Archives: Meals

Ideas and recipes for gluten-free lunches and dinners.

Gluten-free Tuna Casserole

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Gluten-free Tuna Casserole

I remember making tuna casserole before going gluten-free, using canned cream of mushroom soup. It was pretty easy and delicious. However, the ingredients in canned cream of mushroom soup are a complete turn off: soybean oil, wheat flour, MSG, etc. So I found a recipe for tuna casserole from scratch and went about gluten-freeing it and here it is:

All the rich creamy taste and none of the guilt!

All the rich creamy taste and none of the guilt!


  • 6 Tablespoon of butter, divided
  • 1 small onion, finely diced
  • 1 stalk celery, finely chopped
  • 1 clove of garlic, minced
  • 8 ounces of mushrooms, sliced
  • 1/4 cup potato starch
  • 1 cup milk
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 15 ounces canned tuna
  • 1 cup frozen peas, thawed
  • 1 cup shredded cheddar cheese
  • 16 ounces gluten-free pasta (I use brown rice pasta)

Preheat oven to 375F and grease a medium baking dish. Set aside.

Bring a large pot of water to boil (I add a little salt and olive oil to my water). Add the gluten-free pasta and cook according to the manufacturer’s instructions.

In a large skillet over medium heat, melt 2 Tablespoon of butter and add the onions. Cook until translucent, then add the celery, garlic and mushrooms. Cook until the mushrooms are golden, about 10 minutes. Set aside.

Potato starch subbed in for flour beautifully in this roux based sauce.

Potato starch subbed in for wheat flour beautifully in this roux based sauce.

The base of the creamy sauce is a roux. Melt 4 Tablespoon of butter in a medium saucepan and whisk in the potato starch until smooth.

Combine the milk and heavy cream in a measuring cup and gradually add to the roux, while whisking the entire time. Continue to cook for 5 minutes until thickened and the mixture is creamy and smooth. Season with salt and pepper. Set aside.

This is coming together nicely!

This is coming together nicely!

In a large mixing bowl, stir in together the tuna, peas, mushroom mixture and roux-based sauce. Set aside.

When the pasta is ready, drain and add to the tuna mixture. Gently stir. Pour in the greased baking dish and add cheddar cheese on top.

Bake 25 minutes in the preheated oven. Let cool 10 minutes and serve!

Gluten-free Beef Stroganoff

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Gluten-free Beef Stroganoff

You might think that making gluten-free beef stroganoff only involves replacing the noodles, but be careful: most recipes call for flour to thicken the sauce. Don’t worry, it’s easily replaceable with tapioca starch. I had never made this dish before, so I used this popular recipe as a guide. Here is my gluten-free variation:

A simple dish to add to my gluten-free arsenal.

A simple dish to add to your gluten-free arsenal.


  • 1 1/2 pound beef sirloin (or chuck roast)
  • 8 ounces mushroom, sliced
  • 2 medium onions, diced
  • 1 garlic clove, minced
  • 1/4 cup butter (half a stick)
  • 1 1/2 cup beef broth*
  • 1/2 teaspoon salt
  • 1 teaspoon fish sauce
  • 1/4 cup tapioca starch
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 16 ounces gluten-free pasta *
  • Fresh parsley for garnish

* I put an asterisk next to these ingredients because what you choose determines how healthy this dish will be. I used Medford Farms all natural beef stock. Make sure you read the ingredients, because beef stock is not always gluten-free. For my pasta, I chose Tinkyada brown rice spirals.

The first step is to cut the beef into thin strips, across the grain, about half an inch thick. Set aside.

Over medium heat, sautee the onions, garlic and mushrooms in butter, stirring often. Cook until the mushrooms are golden brown and caramelized. Remove from skillet and set aside.



In the same skillet, cook the beef until brown. Measure one cup of beef broth, add salt and fish sauce to it, and add to the skillet. Heat to boiling, then reduce heat and cover for 15 minutes while it simmers.

Mix in the remaining beef broth with the tapioca starch. Add to the beef. Then, add the onion and mushroom mixture in the same skillet and heat to boiling, stirring constantly. Boil for one minute and reduce heat.

Mix the heavy cream and sour cream and add to the skillet. Stir until hot and serve over rice pasta (cook them according to manufacturer’s instructions). Add fresh parsley to taste, for garnish. I found this dish was not as good reheated then fresh out of the kitchen, so plan accordingly!

Honey Walnut Shrimp

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Honey Walnut Shrimp

Within days of discovering this recipe, I had to try it for myself. I love shrimp, I love honey, I love walnuts. Plus, it’s all naturally gluten-free! I subbed in a couple of ingredients though; I don’t like using mayonnaise as it is filled with polyunsaturated fats. Here’s what I did:


Never cooked shrimp before? Not a problem! This recipe is very simple!

Never cooked shrimp before? Not a problem! This recipe is very simple!

Ingredients for the shrimp:

  • 1 pound raw shrimp (peeled and deveined)
  • 1 egg white
  • 1/2 teaspoon salt
  • 1/2 cup tapioca starch
  • 1/4 cup potato starch
  • Red palm oil (for frying)

Ingredients for the dressing:

  • 1 Tablespoon condensed milk
  • 1 Tablespoon honey
  • 2 teaspoon lemon juice
  • 5 Tablespoon plain greek yogurt
You can make candied walnuts for a quick snack, too!

You can make candied walnuts for a quick snack, too!

Ingredients for the candied walnuts:

  • 1 cup walnut halves
  • 1/2 cup water
  • 1/2 cup sugar

Once the shrimp are cleaned, peeled and deveined, pat them dry with paper towel. In a large bowl or plastic container, beat the egg white (very briefly: no peaks, just bubbles). Add salt and mix the shrimp in. Let marinate 30 minutes.

Making candied walnuts is very simple. In a small saucepan, boil the water. Add sugar and stir until fully dissolved and slightly thickened. Add the walnut halves and lower the heat to medium. Stir until the mixture is caramel colored. Set it to dry on a sheet of parchment paper (try to leave space between the walnuts so they don’t stick).

Red palm oil is the healthiest for deep frying.

Red palm oil is the healthiest for deep frying.

For the dressing, mix all the ingredients together in a small bowl and set aside in the fridge until ready to serve.

When the shrimp have marinated long enough, remove them to a new bowl but leave the extra egg white and liquid behind. Coat them in the potato/tapioca starch mixtures.

Almost there!

Almost there!

In small batches, fry in a deep fryer at 375F for around 3 minutes, until they are perfectly golden.

Let the extra oil drain on a paper towel. Once dry, put the shrimp in a large mixing bowl and add half the dressing. Toss. Add the candied walnuts and more dressing, to taste.

I served mine with steamed brocoli and rice pilaf. It was delicious!

Gluten-free Salmon Croquettes

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Gluten-free Salmon Croquettes

This delicious seafood entrée is my first new recipe in a long time. I am just getting back on my feet after extensive ankle surgery, and I wanted to make a meal with very little prep time, without sacrificing taste. Salmon croquettes turned out to be the perfect dish. They’re not only gluten-free, they are completely grain-free and all the ingredients are easy to find and inexpensive.

Fried to perfection!

Fried to perfection!


  • 1 15 oz can salmon
  • 2 medium-sized potatoes
  • 1 stalk of celery, diced
  • 1 onion, diced
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoon parsley
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Red palm oil for frying

First, peel, boil and mash the potatoes (do not add butter or milk). Refrigerate for at least an hour. This is the key to a perfect texture; the mashed potatoes need to be cold.

Open the can of salmon and drain most of the liquid (keep the bones!) In a large bowl, gently mix in all the ingredients with a fork. Shape the mixture into small croquettes. Note that you can make them larger if you want to use them as patties instead.

Deep fry in red palm oil (or another good oil you have access to) at 370F for 2-3 minutes. I was able to fry about 6 at a time and had a total of 20 croquettes.

I look forward to making this dish again, especially because I only had to be on my feet 10 minutes!

Gluten-free Crab Rangoons

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Gluten-free Crab Rangoons

Whenever I went out for Chinese food, crab rangoons were my favorite treat. I’m not going to lie, I’ve been missing this particular appetizer a lot. But, when I found rice paper in my pantry,  it occurred to me that I might be able to use it to make my own crab rangoons. And guess what, it works. And here’s how! (this recipe makes 20-25)

Rice paper at its best!

Ingredients for the crab rangoons

  • 8 oz soft cream cheese
  • 12 oz cooked crab meat
  • 1 Tablespoon powdered sugar*
  • 1 Tablespoon green onions
  • 1 teaspoon minced garlic
  • 20-25 sheets of rice paper
  • Red palm oil for frying

*Use powdered sugar with tapioca starch instead of corn starch like the 365 Organic brand sold at Whole Foods.

Ingredients for the sweet and sour sauce

  • 5 oz pineapple juice
  • 2 Tablespoon tomato paste
  • 3 Tablespoon brown sugar
  • 2 Tablespoon rice vinegar
  • 1 1/2 Tablespoon tapioca starch
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fish sauce
  • 1/4 teaspoon mustard seeds
  • 1/2 teaspoon ground ginger

The sauce is very easy to prepare. Just mix all the ingredients together in a saucepan and cook over medium heat until thickened (about 4-5 minutes). Keep it refrigerated in an air tight container until ready to serve.

And now for the crab rangoons. First, mix the filling in a large bowl (cream cheese to minced garlic, on the list). The next few steps go quickly, so make sure you have oil ready for frying. I use red palm oil at 370F.

Take a sheet of rice paper and let it soak in a bath of hot (not boiling) water for 30 seconds. Take it out and remove excess water. Put about a Tablespoon of the crab mixture in the middle of the rice paper.

This will not get folded like a normal crab rangoon. Rice paper is very thin and it’s important that it’s not ever single folded, or it won’t hold the mixture. So, roll the rice paper into a cylinder with the crab mixture in the middle, fold one end over and one end under. That way, it’s folded the thickest way possible.

Fry about 5-7 minutes, but only a few rangoons at a time so they don’t stick. Scoop out and serve with sweet and sour sauce. It tastes pretty close to the crab rangoons we all love. Enjoy your treat!

Miso Salad

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Miso Salad

I went out to eat at California Pizza Kitchen last week and I had their miso salad. It’s true that I’m extremely opposed to eating soy, but miso is fermented, therefemore not harmful. Plus, I’d never had miso before and I was curious. It turns out, it’s one of the most delicious flavors I’ve ever tasted. When I came home, I looked online for CPK’s miso salad recipe, I tweaked it to suit me, and here it is!

This is my new favorite meal.

Ingredients for the salad

  • 1/2 large Napa cabbage, shredded
  • 1/2 large red cabbage, shredded
  • 1 cucumber, julienned
  • 3 carrots, shredded
  • 1 daikon, shredded
  • 2 cups sweet snap peas, diced
  • 1 bunch cilantro, chopped
  • 2 avocadoes, diced
  • 1/2 pound cooked shrimp
  • 1/2 pound cooked crab meat

Ingredients for the dressing

  • 3 Tablespoon yellow miso paste
  • 1 Tablespoon honey
  • 1/3 cup rice vinegar
  • 1/2 cup olive oil
  • Salt, pepper, crushed red pepper to taste

Putting this salad together is extremely easy and requires no cooking, so it’s perfect for one of those hot summer nights. Mix all the vegetables together in a large bowl.

For the dressing, mix all the ingredients in a food processor. Adjust seasonings to your liking. I kept the dressing in an air tight container in the fridge and used it when I needed it. Nobody likes a soggy salad.

Add shrimp, crab and dressing to the miso salad. Enjoy a delicious meal!

Spicy Black Bean Soup

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Spicy Black Bean Soup

My friend Eric, the king of soups, came up with an amazing recipe recently, which I tried last weekend and I have to share it… it’s too delicious to keep for myself. It’s a black bean soup, with delicious flavors such as lime, cilantro, jalapenos and spicy sausage. All the ingredients are gluten free and inexpensive, it’s easy to make and only takes about one hour.


  • 1lb hot Italian sausage, diced *
  • 1lb bacon, diced
  • Black pepper, to taste
  • 1 onion, diced
  • 2 jalapenos, diced
  • 4 cloves garlic, minced
  • 1 Tablespoon sugar
  • 1 teaspoon rice vinegar
  • 2 15 oz can diced tomatoes
  • 2 15oz can chicken broth
  • 2 15oz can garbanzo beans, drained
  • 4 15oz can black beans, drained
  • 1 Tablespoon fish sauce
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon chili powder
  • 1 bunch cilantro, chopped
  • 1/2 cup lime juice
  • Cheddar cheese, to taste (garnish)
  • Sour cream, to taste (garnish)
  • Green onions, to taste (garnish)

*Note: Choose the hot Italian sausage carefully. Make sure to read the ingredients to avoid gluten, soy and corn syrup.

Make sure to stir often so the flavors mix!

The first step is to dice the bacon and sausage. A nice little tip is to freeze the bacon about an hour before you dice it, so it’s easier to work with.

Brown the sausage in a large pan. After a few minutes, add the bacon. Once it starts turning clear, add black pepper, to taste. When the bacon starts to brown on the edges, add the onion. Cook until translucent. Add the jalapenos and cook about 4 minutes for flavor. Then add the garlic and cook another minute.

In a large pot (mine is 8 quartz), mix together all the canned ingredients (broth, beans, tomatoes). Add the spicy sausage mixture, sugar, rice vinegar, fish sauce, crushed red pepper and chili powder. Bring to a boil, reduce heat and let simmer for 30 minutes. Stir often.

Wash the bunch of cilantro and coarsely chop it. Add it to the soup, mix well and let simmer another 15 minutes.

Add lime juice and let simmer another 5 minutes.

It’s ready! Serve with cheddar cheese, sour cream and green onions. Enjoy this spicy, tangy, crunchy and delicious soup.

Gluten-free Sandwich Wraps

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Gluten-free Sandwich Wraps

I miss sandwiches. I can still have them of course; I do make gluten-free bread from time to time. But what if I don’t have time to make bread and I crave a delicious turkey melt? Well, there is a very easy and tasty alternative: sandwich wraps. It is a very versatile recipe; you can use wraps for sandwiches, quesadillas, fajitas etc. Here’s what you need (it yields 4 large wraps, so adjust quantities to your needs):

Easy lunch!


  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 1/2 cup brown rice flour
  • 1/2 cup chickpea flour
  • 1/4 cup millet flour
  • 2 Tbsp melted butter
  • 1 egg
  • 1 cup water

Mix all the dry ingredients together.

Stir in the melted butter and egg. Slowly add water and mix well. Make sure there is no lump and that the mixture is smooth.

10 minute sandwich alternative!

Next, just cook them like you would pancakes. Put about a teaspoon of butter in a large pan on medium heat, add a quarter of the mixture and cook until it doesn’t stick. Flip it and cook the other side.

And that’s it. For my sandwich wraps, I used: cheddar cheese, bacon, ham, lettuce, tomatoes and sour cream. I rolled them up and cut them in cute little bite size. How will you eat them?

Roasted Chicken

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Roasted Chicken

I’ve never been a huge fan of chicken; it feels too… dry and bland to me. But there is one thing I have always enjoyed about chicken… and it’s skin! It’s tasty and crispy when done right. I found a roasted chicken recipe that I really enjoy and here is my version. It’s actually very simple, already gluten-free and it looks very fancy!

This is my kind of meal. Not a lot of work and fantastic results!



  • 1 whole chicken (3lbs or so)
  • 1 stick butter
  • salt and pepper to taste
  • 1 large onion
  • 5 garlic cloves
  • 3 carrots
  • 3 potatoes
  • 2 sweet potatoes
  • Bunch of fresh cilantro
  • 1 small red onion
  • 2 Tablespoon lime juice

Preheat the oven to 400F.

The first step is to slice the potatoes, sweet potatoes, onion and carrots and put them in a large mixing bowl (the garlic too, but I don’t slice it; it tastes way sweeter whole!) I like to keep it simple, so I only season with salt and pepper. Mix 3 Tablespoon of melted butter with the vegetables and place them on a roasting pan lined with aluminum foil.

Now, to prepare the chicken. First, I hear it’s a good idea to thoroughly wash it. It’s important to dry it very well though, so that the skin becomes crispy, not soggy. When that’s done, take 2 Tablespoon of soft butter and rub it on the chicken. Cover everything in butter! That’s what makes it nice and crispy. Then, season the skin generously with salt and pepper and place the chicken on top of the vegetables in the roasting pan.

For the stuffing, dice a small red onion and stuff in the inside cavity. Add the cilantro bunch and the lime juice. And you’re almost done!

Bake in the preheated oven for about an hour. Actually, the standard for roasted chicken seems to be: 45 minutes, plus an additional 7 minutes per pound of chicken.

You should have 3 Tablespoon of butter left. Check the oven regularly and baste the chicken with the leftover melted butter every 15 minute or so. I promise, it’s worth it.

After one hour, or a little longer if you want the skin to be extra golden and crispy, take the chicken out of the oven and let it cool for 10 minutes before carving and serving. Enjoy your meal! (I knew butter made everything better!)

Spicy Chicken Wings

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Spicy Chicken Wings

It’s been a while since I’ve posted any new recipes, but with the Superbowl next weekend, I figured it would be a good time to try out some nice finger food recipes. And let’s be honest… is there anything better than good old simple spicy chicken wings? Not for me! I found a great recipe, gluten-freed it and changed a few things to suit my taste. Here is my version:

It makes a great dinner with a side salad or a delicious appetizer on its own.


  • Around 12 chicken wings
  • 1/2 cup white rice flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 3 Tablespoon butter
  • 1/2 cup Sirracha sauce
  • 1 Tablespoon Tabasco sauce

This recipe is extremely simple but it does take 2 hours from start to finish, so plan ahead!

The secret to delicious crispy chicken wings is to make sure the skin is dry. If it’s not, the wings will be soggy. So the first step is to dry the wings with paper towel. Don’t skip it!

When that’s done, grab a plastic container and quickly mix the white rice flour and seasonings. Put a few wings in the container, seal it, and shake it around. It’s an easy way to coat all your wings evenly.

Then, line a baking sheet with aluminum foil and spread good oil (or melted butter) on the bottom, to make sure it doesn’t stick. Place the wings on it and refrigerate an hour.

The spicier, the better!

Preheat oven to 400F.

Now, make the sauce. It’s really simple. Just mix together the melted butter, sirracha and tabasco sauce. You can add more or less of either, depending on your taste. I like my wings really spicy! Next, just dip the wings in the sauce and put them back on the baking sheet.

Bake for 45 minutes total. I flip the wings around 25 minutes in, to make sure they bake evenly.

And there you have it. Spicy, crispy, finger licking good – and gluten-free – chicken wings! It only really takes 15 minutes of prep time! The only drawback to this recipe is that chicken wings tend to be pricy. My solution: if you catch them on sale, freeze a bunch for later!

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