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Tag Archives: Gluten Free

Tofu Fried Rice

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Whenever I have leftover rice, I like to make Japanese style fried rice. I am also on a tofu kick right now, so for some added protein I decided to try some tofu in my usual recipe. Because fried rice has scrambled egg in it, the tofu kind of blended with the eggs due to their similar textures.

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Tofu Fried Rice

  • 1/2 package medium -firm tofu
  • 1 package frozen vegetables (peas and carrots are the best but really any vegetables are good)
  • garlic powder
  • pepper
  • seasoning salt
  • Cooked Rice (2 cups should do the trick)
  • Gluten Free soy sauce (I use La Choy)
  • 4 eggs
  • 3 tbs. butter
In a wok or large pan, scramble the eggs and set aside. Chop the tofu in small pieces and cook on high in soy sauce. Set aside. Put all of the rice in the wok and add butter. Season with garlic pepper, pepper, and seasoning salt. Fry until rice gets crispy in some spots and then add vegetables and enough soy sauce to cover all of the rice. Continue to fry the rice on high and then add eggs and tofu and let simmer. Easy peasy and delicious to boot.
~Glutenless Goddess 

Learning to love Tofu

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I like tofu, I really do, but my husband could definitely do without in his diet. I had mentioned in an earlier post that we are trying to do some more meatless meals to broaden our food horizons and be a little healthier. I thought I could use some tofu for a meatless meal, and better yet, I was going to camouflage it so my husband would never even know the difference. Needless to say, he could still tell it was not chicken, BUT he actually admitted that it tasted good enough to finish dinner. Victory for tofu.

Some of you have probably heard of tofu before but are wondering what the heck it really is. Tofu is coagulated soy milk (bean curd) pressed into a block. Yeah, I know, that definition doesn’t do much for my cause, but seriously, it isn’t as bad as it sounds. Tofu is high in protein and, according to the FDA, has been proven to reduce the risk of heart disease if integrated into a diet AND is gluten and dairy free. I’m a fan.

For this tofu adventure, I made a safe meal: Spicy Stir Fry

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  • 1/2 of a tofu package (medium firm)
  • 1/4 c chicken or vegetable broth
  • Stir fry veggies (I did a frozen pack, but fresh is even better)
          You can really use whatever you like, I put pea pods, squash, carrots, red peppers, and lima beans 
  • GF soy sauce (La Choy is GF and I am sure there are others)
  • Sweet chili sauce ( out of laziness I bought some from Trader Joe’s because it is yummy and GF but you can make your own…email me for a recipe if you want)
Cut 1/2 the package of tofu into small chunks, but it in a pan or wok on medium-high and add the broth. This will make it really flavorful and help disguise its tofuness for those, like my husband, who don’t like it. Notice that I didn’t add any oil or butter; it fries fine without it and is much healthier this way. cook it, flipping often, until the broth is pretty much soaked up and the tofu starts getting brown on the sides.
Add the vegetables in the pan or wok and turn the heat down to medium. Let the veggies get soft and soak up the leftover broth and add some soy sauce (you can cover it for 5 minutes or so to let it all soften). Once soft, dumb in the sweet chili sauce and let it simmer for a couple of minutes.
Serve over rice and see if your family ever even notices that it’s not chicken.
~Glutenless Goddess  

Buttermilk Pancakes

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Anyone who knows me well, knows that though I love almost all food, one food is my kryptonite: Pancakes.

I love them! I love them with syrup; I love them with Peanut Butter; I love them topped with fruit; I even love them just bettered and rolled up like a tortilla. Is it an addiction? Probably, but so what… everyone is allowed one weakness, right?

Before celiacs disease, I love Trader Joe’s buttermilk pancakes. I have been craving them lately, so I decided to satisfy that craving and make my own.

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This recipe is for 1-2 people. Multiply as necessary.

Buttermilk Pancakes

  • 1 cup all-purpose GF flour ( I use Augason Farms “Featherlite Flour” because I like the incredibly smooth texture it has)
  • 1 tablespoon white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 3 tablespoons milk (using pumpkin spice soy milk or other flavored varieties gives the pancakes a seasonal twist during the holidays)
  • 1 eggs
  • 1 1/2 tablespoon  butter, melted
Mix it all together, cook on griddle or stove top with a little bit of oil or Crisco, and top with your favorite syrup and some fresh fruit (strawberries are my favorite). Delicious for breakfast, lunch, dinner, or all of the above 🙂 .
~Glutenless Goddess

Turkeyloaf

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I love cooking with ground turkey. It is better for you that ground beef, it cooks the same, it soaks up more flavor, and it is less greasy. I usually hate meatloaf, but I had seen parts of this recipe in a magazine and thought it sounded really good. Luckily, it was.
It is an interesting form of meatloaf because it is full of delicious vegetables and the hint of salsa is great. Here it is (recipe under slideshow):

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TurkeyLoaf

  • 1/2 pound ground turkey
  • 1 eggn or egg substitute
  • 1/4 cup salsa
  • 1/8 cup chopped red bell pepper
  • 1/8 cup chopped yellow bell pepper
  • 1/4 cup chopped onion
  • 1/4 cup dry bread crumbs ( I used Food for Life brown rice bread. If you refrigerate yours — which you should— the texture of it allows you to throw it right in a blender or food processor without drying to get the small crumbs)
  • lemon pepper to taste
  • mozzarella cheese for the top if you want

Preheat oven to 350 degrees F. If you like you peppers small, you can use a food processor, just be sure to drain excess juices so the meatloaf will actually cook. Mix everything together in a large bowl (except cheese if you choose to use it). Bake in the preheated oven for 30 minutes. Add cheese on top and leave in over until melted (2 minutes or so). Serve with salad.

~Glutenless Goddess

Cafe Rio Salad!

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So, I am a little late with my Cinco de Mayo recipe…but better late then never, right?

Anyone from Utah or Idaho probably recognizes the name Cafe Rio. It is one of my favorite places for a Mexican salad, so for Cinco de Mayo I thought I would try and replicate it. I Got the recipes from Your Home Based Mom, Perry’s Plate, and  Favorite Family Recipes and I think they got it right on!

Mexican food tends to be naturally gluten free (with the exception of flour tortillas of course, so it is one of my favorite types of food. Seriously, if you ever see a Cafe Rio, stopping for their salad is a MUST.

Enjoy these recipes from my fellow bloggers (and add some homemade guacamole to make it perfect):

Cilantro Salad Dressing 

  • 1 pkg. Hidden Valley Ranch Dressing (dry mix)
  • 1 cup buttermilk
  • 1/2- 1/3 bunch of cilantro, chopped
  • 1/2 – 1 small jalapeno (remove seed)
  • 1 cup mayo
  • 1 tsp. lime juice
  • 1-2 tomatillos (remove outer papery skin)
  • 1 garlic clove

Blend all ingredients in blender and chill.

Green Chile Rice (Serves 6)

  • 1 cup rice
  • 2 cups chicken broth
  • 4 oz. green chiles
  • 1 sm. onion, diced
  • 1/3 cup fresh cilantro
  • 1 tsp. oregano
  • 1/2 tsp. salt
  • 1-2 tsp. cumin
  • 3 green onions

I cook mine all together in the rice cooker…a little messy in the pan to clean up, but soo easy. I also use a food processor for all of the greens.

Cafe Rio Chicken

  • 3 lbs boneless, skinless chicken breasts
  • 1 1/2 c Italian dressing
  • 1T minced garlic
  • 1 T chili powder
  • juice from one lime
  • 1/4 c fresh cilantro, chopped

Place chicken in a 4-6 qt. slow cooker. Pour dressing over top and sprinkle with chili powder and garlic. Cover and cook on low for 7-8 hours or on high for 3-4.
Remove chicken from pot, shred with a couple of forks, then put it back in the pot. Cover and cook an additional 30 minutes. Add lime juice and cilantro.

Black Beans

  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 can black beans, rinsed and drained
  • 1 1/3 c. tomato juice
  • 1 1/2 tsp. salt
  • 2 Tbsp. fresh chopped cilantro


In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Serve everything over lettuce and ENJOY!

~Glutenless Goddess

Chicken Alfredo with Veggies

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I love pasta, and I am not patient enough to make it (yet…someday I will try) but I have found a pasta that I absolutely LOVE! It doesn’t taste like your every day boring pasta, and it doesn’t have the same strong brown rice flavor that most GF pastas I’ve tried has. It has a slight hint of veggie freshness but almost not even strong enough to notice and it is the same texture as an other pasta. This pasta: Quinoa Garden Pagodas. Last night, I made a 15 minute meal with:

  • Quinoa pasta
  • Bertolli alfredo sauce
  • pre-cut frozen veggie packet (all natural no preservatives or seasonings)
  • spicy spaghetti seasoning
  • chicken

I use the frozen veggies when I am short on time, because they are cut, easy and taste pretty good if they haven’t been in the freezer too long. I just heat them on medium high in a skillet with anout 2 tbs oil and sprinkle the spicy spaghetti seasoning on top for flavor, and then put the lid on and let them simmer why my noodles boil.

In a separate pan, I let the chicken boil in some water, chicken broth, and some more spaghetti seasoning until it cooks all the way through.

After the noodles are done boiling, I drain them in a calender and use their pan for the sauce. Just dump it in, turn the heat up, mix in some spaghetti seasoning, and once it’s warm everything else will be done and you are ready to eat.

I love this meal because it tastes good, it is fast, and other than the alfredo sauce, it is fairly healthy. If you have a little more time you can make your own alfredo sauce pretty easy and it is a little more on the healthy side. (I will put up a recipe for that another day)

Enjoy!

~Glutenless Goddess

Meatless Meal Day: Bean Tacos

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Personally, I feel like we eat way too much meat. I am working on cutting down my family’s meat intake by having meatless meal days.

Making sure to get enough protein is still very important, so I am planning on using beans more liberally and other super protein foods.

My first meatless Meal Day is Bean Tacos and Guacamole. I call these Bean tacos my “whatever is in the cupboard” tacos, because I literally went through the cupboard and threw in whatever I had. DON’T JUDGE THE PICTURES (I haven’t unpacked my camera).

Bean Filling:

  • 3 cans of whatever beans you have in the cupboard. (I used kidney, black eyed peas, and black beans)
  • I can of corn
  • about 1/2 cup apple cider vinegar
  • 1 tbs or more (to taste) of chili powder
  • dash of slat and pepper
  • 1/4 cup chopped fresh cilantro
  • 3 tbs lime juice
  • 1 tbs garlic powder

Mix all of the ingredients together and set aside (best if chilled).

Guacamole:

  • 1 avacado
  • 1 tbs garlic powder
  • 1 tbs lime juice
  • 1/4 cup of your favorite salsa

Mix all of the ingredients together and mash the avacado. Also best if chilled.

Serve on corn tortillas (I prefer yellow corn) with mozeralla cheese for a light summer lunch or dinner that is fresh, healthy, and protein packed.