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Category Archives: Meals

Ideas and recipes for gluten-free lunches and dinners.

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!

Gluten-Free Tourtière (Quebec meat pie)

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Gluten-Free Tourtière (Quebec meat pie)

Tourtière reminds me of home in Quebec. My sister used to make huge batches of tourtière around the Holidays and would always give a few frozen pies to family members. It was a nice gesture, tasty too. So what is tourtière? Well, it’s a simple meat pie: ground beef and pork, onions, garlic, seasonings, inside a yummy flaky crust. Here’s what you need.

And here it is, the traditional Quebec meat pie.


  • 1 lb ground pork
  • 0.5 lb ground beef
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon dry sage
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 cup water
  • Gluten free double pie crust

Preheat the oven to 400F.

This is a pretty quick and easy meal. Combine all the ingredients (well minus the pie crust…) in a saucepan and bring to a boil. Then, reduce heat and let simmer until the meat is cooked: about 10 minutes.

If some meat pieces are too big and stuck together, break them apart before filling the pie.

It’s possible that not all the water evaporates, so just use a strainer when you put the filling in the pie, to drain the excess moisture.

Cover with the second half of the pie and carefully seal the edges. I recommend brushing egg wash on top to make it nice and golden.

Before putting the pie in the oven, pierce a few holes in the crust to allow for steam to vent during baking. You can be artistic and make it look real pretty!

See? Egg wash makes a crust perfectly golden.

Bake the pie for about 30 minutes. Let stand 10 minutes before serving. This is a great dish to serve with a beautiful green salad.

In Quebec, a lot of people eat their tourtière with… ketchup! I love the combination. My mother does not. It’s a matter of taste of course, so feel free to experiment.

Enjoy this easy traditional dish!

Shrimp Spring Rolls

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Shrimp Spring Rolls

I found shrimp on sale at the store and I was really excited. I wasn’t too sure what to make with them, but I’ve made a few asian inspired meals lately so I thought spring rolls sounded like a nice challenge. Rice paper can be a little tricky to work with, but other than that, this is a very simple meal. No cooking. Well unless you buy raw shrimp, but mine were already cooked. Here’s what you’ll need:

The peanut butter dipping sauce really enhances all the delicious, fresh flavors of the spring roll.

Ingredients for the spring rolls

  • 1 lb cooked shrimp
  • 2 ounces cellophane noodles
  • 1/2 cup Napa cabbage, thinly sliced
  • 1/3 cup carrots, grated
  • 1 green apple, thinly sliced
  • 1/2 cup cucumber, thinly sliced
  • Pinch of salt
  • 1 teaspoon lime juice
  • 16 mint leaves
  • 16 cilantro leaves
  • 16 rice paper sheets

The red pepper flakes add a little bite!

Ingredients for the dipping sauce

  • 1/2 cup peanut butter
  • 2 Tablespoon grated fresh ginger
  • 3 Tablespoon substitute soy sauce
  • 3 Tablespoon rice vinegar
  • 1/4 cup hot water
  • Red pepper flakes, to taste

Make the dipping sauce ahead of time and keep it in the fridge until the spring rolls are ready to serve. It’s pretty easy, just add all the ingredients to a bowl, then add hot water and mix well. Words of advice: fresh ginger doesn’t last very long and you can’t really buy just a little of it, so I keep mine in the freezer in an airtight bag and grate it frozen whenever I need it. Also, choose your peanut butter carefully. I like mine to have only one ingredient: peanuts. No oil, especially not hydrogenated. It has a very strong taste and makes the sauce taste even better. When you add the red pepper flakes, make sure to taste the sauce, so you have the desired amount of heat. I used almost half a teaspoon.

Plate the veggies, herbs and apple so they are all easily accessible.

Now, prep all your veggies and fruits. Thinly slice the cabbage and cucumber, grate the carrots (I used 1 carrot to get about 1/3 cup, maybe a little more), get whole mint and cilantro leaves from the bunch. For the apple, after it’s been sliced, put a little lime juice on it to keep its nice color and add a pinch of salt for taste. Apples and salt may sound a little weird, but I find it brings out really good flavors.

Cook the cellophane noodles (also called bean thread noodles). Place them in a bowl and cover them with boiling water. Let them sit for 10-15 minutes and they’ll be ready to use.

Place the shrimp in another bowl. If they are big, cut them in half, lengthwise. If they are small like mine were, just use them as is.

Now, it’s time to put the spring rolls together. Get a deep dish and fill it with hot water from the tap (not boiling, just hot). Immerse one sheet of rice paper in the water and after a little less than a minute, it should become very soft and malleable. Carefully place it on a clean work surface and get some of the extra water out with paper towel. When you take the rice paper sheet out of the water, put a new one in, so you can work faster. You may have to add more hot water once or twice during the process.

Be careful when you take the rice paper out of the water, it is very thin and fragile.

Now, it’s time to actually make some delicious spring rolls. Place your filling on the rice paper sheet, about 1/3 of the way in. I used 4 small shrimps, 4 slices of apple, 2 slices of Napa cabbage, 2 slices of cucumber, 3 shreds of carrot and about a Tablespoon of cellophane noodles per spring roll. Obviously, you can adjust this to your liking. Also, don’t forget 1 mint and 1 cilantro leaf. If you want big bites of flavor, you can keep them whole, but I prefer when it is a little bit more subtle; fresh mint is very fragrant. But not a problem, I just chopped my herbs.

And there! You’re all done. Don’t forget to serve it with the peanut butter dipping sauce. I can’t wait to make these again. It’s such a fresh and healthy meal, full of delicious flavors.

Pork meatball soup: the Thai way

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Pork meatball soup: the Thai way

If you like spicy food, this is a recipe you have to try. It’s gluten-free, easy to prepare, it’s super tasty and it will light you on fire! Some of the ingredients may be a little hard to find, but if there are asian grocery stores or markets in your area, it won’t be a problem. This recipe makes 4 big portions.


So very spicy and yummy!

Ingredients for the meatballs

  • 1 lb ground pork
  • 2 Tablespoon fish sauce
  • 1 Tablespoon chili sauce
  • 2 Tablespoon minced garlic
  • 2 teaspoon black pepper
  • 2 teaspoon white rice flour

Ingredients for the soup

  • 8 cups chicken broth
  • 2 Tablespoon minced garlic
  • 2 cups sliced Napa cabbage
  • 4 spring onions, thinly sliced
  • A bunch of cilantro, chopped (about 3/4 cup)
  • 3 Vietnamese green peppers
  • 1 teaspoon black pepper
  • 1/4 cup fish sauce
  • 4 ounces cellophane noodles

Smelly, but tasty!

The meatballs should be made 3 or 4 hours ahead of time so they have time to soak in all the flavors from the marinade. If you’ve never worked with fish sauce before, I’m warning you now: it stinks. It’s basically fermented anchovies, so the smell is overwhelming. Don’t worry though, it tastes great!

Mix all the ingredients together and form small bite sized meatballs. Cover with plastic wrap and let sit in the fridge.

After a few hours, it’s time to make the soup. First, prep all the vegetables. Mince the garlic, slice the Napa cabbage and green onions and chop the cilantro. Put aside in a bowl.

The cilantro gives such a nice flavor to this soup.

Vietnamese green peppers are pretty small, but they really pack a punch. When chopping them, I suggest getting rid of the seeds if you want the soup to be a little milder. Also, note that they are usually sold in large quantities; you can freeze the ones you don’t use.

Pour the chicken broth in a large saucepan and bring to a boil. Add the meatballs, vegetables and pepper (basically everything except the fish sauce and cellophane noodles).

When the meatballs are cooked, they will float. That’s when the soup is done. It’s pretty quick, I’d say no more than 20 minutes.

When the soup is ready, add the fish sauce to it before serving. Note that fish sauce is extrememly salty so there is no need to season the soup with salt.

If you were able to find cellophane noodles, they’re very easy to cook. Just put them in a large deep dish (like a lasagna pan) and pour boiling water over them, enough to cover. Soak them for 15 minutes and they will be ready. Just place small portions in a bowl, pour soup over it and serve.

Last time I made this recipe, I wasn’t able to find cellophane noodles. I used very thin rice noodles instead. I just added them directly to the soup’s saucepan and cooked them with the meatballs for about 5 minutes.

Either way will be delicious! Enjoy the heat!

Beef pot pie, easy and delicious

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Beef pot pie, easy and delicious

I love pies. I really do! And trust me, when you add meat and gravy to a pie, it takes it to a whole new level. I’ve made beef pot pies a few times now, but the one I made just a few days ago was top-notch. I think I found the perfect ratio of meat to gravy to potatoes, for my taste. I found inspiration looking at this recipe, which I gluten-freed and tweaked the quantities a little bit. Here is my version:

Hmmm! Look at the yummy gravy at the bottom!


  • 0.75 lb sirloin steak
  • Salt and pepper to taste
  • 1 Tablespoon butter
  • 15 ounces beef broth
  • 2 carrots
  • 2 medium potatoes
  • 1 cup canned green peas
  • 3 Tablespoon tapioca starch
  • 1/3 cup water
  • Gluten free double pie crust

This recipe is very easy, but the meat needs to simmer for about two hours, so plan your time accordingly.

The meat doesn't have to be perfectly cubed, small bite pieces work great.

The meat doesn’t have to be perfectly cubed, small bite pieces work great.

First, prep the meat. Tenderize it and generously season it on both sides with salt and pepper. Then, cut it in small-sized cubes.

Check the meat frequently to make sure all the water doesn't evaporate.

Check the meat frequently to make sure all the water doesn’t evaporate.

Get a saucepan out, melt butter over medium heat and brown the pieces of meat on all sides. Pour water in the saucepan, enough to cover the meat, bring to a boil, cover, reduce heat and let simmer for about two hours. Keep an eye on the saucepan to make sure not all the water evaporates, and pour a little more in if necessary.

After an hour and a half or so, get the carrots and potatoes out and cube them. Boil them for 20 minutes; until they are tender, but not mashed. When the meat, carrots and potatoes are done, it’s time to preheat the oven, to 350F and also, to start on the gravy.

Pour the beef broth (and also any leftover liquid from simmering the meat) in a saucepan and bring to a boil. Dissolve the tapioca starch in 1/3 cup water and add to the beef broth, stirring constantly.

Add any extra seasonings you would like for flavor: I love pepper and salt. Bring to a simmer and reduce heat. Cook for 5 minutes.

What’s not to love?

In a large mixing bowl, mix the carrots, potatoes, meat and peas. When the gravy is ready, pour about half of it in and mix well.

Line a pie shell with a bottom pie crust and pour the mixture inside. Pour the remaining gravy on top. It’s important to not overfill the pie, so depending on the size of the carrots and potatoes you used, you may need to pour less in. Cover with the top pie crust and brush it with egg wash to make sure it comes out nice and golden.

Bake in the oven for 25 minutes and let it cool 5 minutes before serving. Enjoy the best gluten-free dinner ever!

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