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Recommended gluten free and/or smoothy recipe sources?


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#1 TEO

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Posted 04 June 2013 - 02:01 PM

Looking for both some good smoothy/juicing recipes as well as gluten free (as well as soy and nut free) recipe sources.



#2 jnjn

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Posted 04 June 2013 - 03:47 PM

i noticed a couple recipes on the main page of this site that might fit your dietary needs...

 

http://ohsheglows.co...hies-beverages/

 

are you able to consume greek yogurt?  you could always use the plain no/low fat variety as a protein base for any fruit/veg smoothie



#3 Feck

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Posted 04 June 2013 - 03:48 PM

i found a bunch, most of these seem to be nut free too

 

http://www.yummly.co...-free-smoothies



#4 jnjn

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Posted 04 June 2013 - 03:52 PM

um, yea...after reading through one recipe that claims to be nut free actually uses almond milk soooooo.... :lol:

 

maybe you can replace these nut & soy "milks" with coconut milk?



#5 TEO

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Posted 04 June 2013 - 03:58 PM

Greek yogurt is a go.  Almond milk, bad.  Although not allergic to coconut I do not like the taste.  Perhaps rice milk would be a suitable substitute?



#6 TEO

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Posted 04 June 2013 - 04:04 PM

Note: bananas and avocados are out as well.



#7 TEO

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Posted 04 June 2013 - 04:04 PM

i found a bunch, most of these seem to be nut free too

 

http://www.yummly.co...-free-smoothies

 

 

Have you tried any of these?  Some look rather appealing.



#8 jnjn

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Posted 04 June 2013 - 04:11 PM

right, i do remember that avocados are a no. 

rice milk should work...not sure if it has much in the way of protein, fiber, vitamins.  maybe stick with the greek yogurt (if you're looking for protein & calcium source)



#9 TEO

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Posted 04 June 2013 - 04:12 PM

Thank you for the pro-tips!



#10 jnjn

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Posted 04 June 2013 - 04:17 PM

anytime, ms. teo! :winkkiss:

good luck finding something yummy



#11 Feck

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Posted 04 June 2013 - 05:46 PM

Have you tried any of these?  Some look rather appealing.

 

no , i only make some basic ones in the office, depending on what the farmers market has on my way into work.

typically frozen ripe fruit + yougurt, maybe some jam / preserves and a mini moo or 2 if it's too thick

strawberries now; blueberries, raspberries later,

 

i have no medical food resrtictions that i know of - got lucky on that one.



#12 TEO

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Posted 04 June 2013 - 06:25 PM

Thank you!



#13 Erinisme

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Posted 04 June 2013 - 08:08 PM

are you allergic to hemp?  I find that I like that 'milk' the best :)

 

As for gluten free...let's talk! I have a ton of recipes!

 

you can make a lot of 'regular' recipes gluten free, but replacing the pasta they use w the tikiyanda or bionature...or ancient harvest in them :)

 

what are you looking for main dishes, side dishes?

 

 

Spiral Meat Loaf

1 Cup Water 

2 Cup Kale (washed,stemmed, chopped) 

2 Cup Spinach, chopped 

1 1/4 llb. buffalo or grass fed beef 

1/2 Cup finely minced Onions 

1 Large Garlic clove minced 

1/2 tsp Sea Salt

20 grinds black pepper

1 tsp minced fresh Rosemary

1/2 Cup crumbled bread (Udi's Gluten Free bread is awesome!)

1 TB dijon mustard

1/2 tsp maple syrup or honey

 

Preheat oven to 350° In medium skillet with lid, bring water to boil. Add chopped kale and cook for 3 minutes. Add chopped spinach and continue to cook until greens have wilted, about 2 minutes. Remove greens from water, drain & cool slightly. Drink liquid for minerals & vitamins. When greens have cooled enough to handle, squeeze out any excess moisture. Set aside.

Place meat, onion, garlic, salt, pepper, rosemary, and crumbled bread in medium sized bowl. Mix well with your hands. Press mixture into a flattened 12x10 inch rectangle, about 1/2 inch thick, on a cookie sheet, clean countertop or parchment paper. 

Distribute the cooked greens evenly over the meat rectangle. Roll up, starting with the 10 inch side, into a jelly roll shape. Place into shallow baking dish.

In a small bowl, combine mustard and sweetener. Spread this mixture on top of the meatloaf. Place in oven and bake for 45 minutes, or until cooked through. Let cool for 5 minutes before slicing into 3/4 inch-thick pieces. 



#14 Erinisme

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Posted 04 June 2013 - 08:09 PM

Three Cheese Mac 'n' Cheese

 

makes 10 servings

 

1 head cauliflower (about 2 lbs) cut into small florets

1.5 tbs olive oil

.25 tsp salt

8 ounces reduced fat sharp cheddar (I think I used regular)

.75 grated gruyere

1/3 c finely chopped parsley

.5 c 2%milk 

10 oz whole wheat pasta cooked drained (use gluten free pasta)

2 lg egg yolks

.25 tsp crushed red pepper

1/3 c Asiago or Parmesan

 

Heat oven to 400

Toss Cauliflower with oil and salt

roast on cookie sheet until lightly browned (I like them a little darker) about 25-35 min

reduce temp to 350

toss cheeses (except asiago) parsley, mac and most of the cauliflower, transfer to 9x13 baking dish 

whisk milk, yolks and pepper together and pour over pasta/cheesey goodness

sprinkle remaining cauliflower and asiago on top

bake for 35-40 minutes

 

NOM NOM NOM

 


#15 Erinisme

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Posted 04 June 2013 - 08:09 PM

Herb Roasted Onion

Ingredients

 

2 red onions 

1 yellow onion 

2 tablespoons freshly squeezed lemon juice 

1 teaspoon Dijon mustard 

1 teaspoon minced garlic 

1/2 tablespoon minced fresh thyme leaves 

3/4 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

1/4 cup good olive oil 

1/2 tablespoon minced fresh parsley leaves 

Directions

Preheat the oven to 400 degrees F.

 

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

 

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

 

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature. 

 


#16 Erinisme

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Posted 04 June 2013 - 08:10 PM

Spicy Chipotle Turkey Burgers

 

 

Ingredients

 

* 1 pound ground turkey

* 1/2 cup finely chopped onion

* 2 tablespoons chopped fresh cilantro

* 1 chipotle chile in adobo sauce, finely chopped

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

* 1 teaspoon seasoned salt

* 1/4 teaspoon black pepper

* 4 slices mozzarella cheese

* 4 hamburger buns, split and toasted(again I suggest Udi's)



#17 TEO

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Posted 04 June 2013 - 08:12 PM

Nice, looking for all types of tasty dishes.

 

That herb roasted onion looks spectacular!



#18 Erinisme

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Posted 04 June 2013 - 08:13 PM

Quinoa and black bean stuffed peppers

4 large bell peppers
2 cups cooked quinoa
1 cup black beans
½ cup salsa
½ cup corn (fresh or thawed frozen from freezer)
Sautéed veggies of your choice (zucchini, onion, mushrooms, carrots, broccoli)
Shredded cheese
Cumin, salt and pepper to taste

1. Cook quinoa. Saute your favorite chopped fresh veggies in olive oil with fresh mince garlic. Add salt, pepper and cumin to taste. Rinse black beans and set aside.

2. Cut peppers in half, lengthwise. Try to leave the stem intact so the filling doesn’t fall out and remove inside and seeds. In a large bowl, mix quinoa, salsa, black beans, corn and sautéed veggies. Taste, and add more salsa if you like.

3. Stuff peppers with quinoa/black bean mix. Place stuffed peppers in a glass baking pan with a ½ inch to 1 inch of water in the bottom, and cover with foil. Bake at 375 for 30 minutes. Remove foil and bake for another 10 minutes to brown/melt the cheese.

#19 Erinisme

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Posted 04 June 2013 - 08:13 PM

They are amazing!



#20 Erinisme

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Posted 04 June 2013 - 08:24 PM

Cilantro, Bean, and Cheddar Tostada
By Dynelle Mackey   |  Website
  • 4Servings
  • 20Minutes
  • Stars
Introduction

 

It's like a superior form of nachos.

 

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Tostados
Ingredients
  •  
    8 small soft or hard corn tortilla
  •  
    1 can refried beans
  •  
    2 cups shredded cheddar cheese
  •  
    2 medium tomatoes, chopped
  •  
    2 avocados, chopped
  •  
    2 tbs chopped cilantro
  •  
    1 lime, sliced into wedges
  •  
    1 tsp vegetable oil
  •  
    pepper to taste
  •  
    salt to taste
Directions
  1. Preheat oven to 375 degrees F.  Grease 2 baking sheets with vegetable oil. Place tortillas on baking sheet. Spread refried beans on each tortilla. Sprinkle each with cheese, tomato, avocado, cilantro, salt and pepper. 
  2. Place in oven for 10-15 minutes until cheese melts and toppings start to brown.  Remove from oven and squeeze with lime.  Serve. 

Just ditch the Avo part of it :)



#21 crazytigerrabbitman

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Posted 11 August 2013 - 11:45 PM

Awesome!! :bouncey: