Tag Archives: gluten free

Savory Cornmeal Muffins

July 22, 2011Gluten-Free/Wheat-Free, Multi-Grain/Whole Grains, Salad/Side, Vegetarian (lacto-ovo)baked goods, baking, bread, cheddar, corn, flavor, flavorful, food recipes, gluten free, healthy, muffin, multi-grain, recipes, savory, wheat free, whole grainchefmichelle

Savory Cornmeal Muffins

Serve up some of these savory, multi-grain muffins to add a touch of country flair to your next meal. No one at the table would ever guess they were multigrain and gluten-free! The flaxseed adds an extra burst of heart-healthy fiber in to each muffin.

You can vary this recipe too: For a spicy flavor kick, fold in 1 finely minced red fresno chili, 1/2 tablespoon minced fresh thyme and 1 tablespoon minced fresh chives into mixture (add just before scooping batter into muffin cups).

corn muffins, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, multigrain, vegetarian — cornmeal muffins

INGREDIENTS
1 cup Milk, skim
3/4 cup Cornmeal
1/3 cup Potato starch flour
1/4 cup Sorghum flour
1/4 cup Tapioca flour
1/4 cup Flaxseed, golden, ground
2 tb Sugar, granulated
1 tb Baking powder
1/2 tsp Sea salt
1/4 tsp Xanthan gum
1 large Egg
2 tb Vegetable oil
1/2 cup Apple sauce
1/3 cup sharp cheddar cheese, fresh grated
pan spray

PREPARATION
Preheat oven to 350 degrees.

Combine milk and cornmeal in a small mixing bowl. Let sit for 5 minutes.

In medium mixing bowl combine potato starch, sorghum, and tapioca flours with flaxseed, sugar baking powder, salt and Xanthan gum. Make a well in the center of the dry mix.

Into the cornmeal mixture blend in the egg, oil and applesauce.

Pour cornmeal mixture into well of dry mixture. Stir until the dry ingredients are moistened.

Lightly spray muffin pan with nonstick spray. Scoop 1/4 cup of batter into each muffin cup. Sprinkle the grated cheddar cheese on top of muffins.

Bake muffins for 15 minutes. Serve warm.

Makes 16 small muffins.

Summer Pesto

July 13, 2011Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Multi-Veggie, Vegetarian (lacto-ovo)delicious, fast food, flavor, food recipes, gluten free, healthy, raw food, sauce, tasty, vegetarian, wheat freechefmichelle

Summer Pesto

This pesto is great tossed with grilled veggies and pasta. Use it as a savory spread on sandwiches too.

INGREDIENTS

3 cups Basil leaves, fresh

2 cups Cilantro, fresh

1/4 cup Walnuts, raw, shelled

1/8 cup Parmesan Cheese, fresh*

2 cloves Garlic

1/3 cup Olive oil

PREPARATION

In a food processor, add the basil, cilantro, walnuts, Parmesan, and garlic and process until smooth. While blender is still running, slowly add in the oil.

*Note: Many pre-grated, processed cheeses contain added gluten. Use fresh cheese if you are trying to cook gluten-free. Fresh always tastes better too!

Pineapple and Mango Salsa

June 11, 2011Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Multi-Fruit, Raw Food, Salad/Side, Vegan, Vegetarian (lacto-ovo)a6e7e8cde1cab806c023, dairy free, delicious, diet, fast food, flavor, flavorful, food recipes, fruit, gluten free, green, low calorie, low fat, lunch, multi-fruit, nutrition, nutritious, orange, peppers, raw food, recipe, red, side dish, vegetarian, wheat free, yellowchefmichelle

Pineapple and Mango Salsa

This salsa is a great accompaniment to grilled foods, including chicken, fish and tofu. Grilled bananas taste great with it too.

INGREDIENTS:
1 cup       Pineapple, diced
1 cup       Cherry tomatoes, quartered
1 cup       Mango, diced
1/3 cup    Bell pepper, orange, diced
2 medium Scallions, thinly sliced
1/8 cup    Cilantro, chopped
juice of 1 lime
1 teaspoon Tamari, gluten-free, low-sodium
1 medium   Jalapeno chile, minced

PREPARATION:
Put all ingredients into a medium sized bowl and toss to combine. Refrigerate for at least an hour to let flavors blend.

Makes 3.5 cups

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, counseling, healthcare, gluten free, multi fruit, rainbow, salsa, seafood — Pictured: Grilled Mahi Mahi & Banana with Pineapple Mango Salsa, Sweet Mash, Rice

Easy Blueberry Sauce

March 26, 2011Breakfast, Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Raw Food, Vegan, Vegetarian (lacto-ovo)blueberry, breakfast, dairy free, delicious, fast food, flavor, food recipes, fruit, gluten free, healthy, low fat, maple, nutritious, tasty, vegan, vegetarian, wheat freechefmichelle

Easy Blueberry Sauce

A delicious sauce to top your pancakes, waffles and even ice cream.

INGREDIENTS

1.5 cups Blueberries, fresh (or frozen & thawed)

2 tb Maple syrup

1/2 tb Lemon juice

PREPARATION

Combine ingredients into a food processor and blend until smooth. Serve with Fluffy Multi-Grain Pancakes. Great on ice cream too.

Makes 10 servings

4-3-2-1 Scallop Cheviche

February 13, 2011Appetizer, Dairy-Free, Gluten-Free/Wheat-Free, Multi-Fruit, Multi-Veggie, Raw Food, Salad/Sideappetizer, dairy free, delicious, diet, entree, flavor, flavorful, food recipes, fruit, gluten free, low fat, lunch, multi-fruit, multi-veggie, nutrition, nutritious, orange, peppers, raw food, scallops, tasty, vegetable, vegetables, wheat freechefmichelle

4-3-2-1 Scallop Cheviche

Simple to make – Pretty to look at – Delightful to eat!

INGREDIENTS:

4 Lemons, juiced

3 Oranges, juiced

2 Limes, juiced

1 Blood Orange, peeled, sliced into thin wedges*

1.5 pounds Scallops, cleaned, sliced into thin, round discs

1/2 cup Yellow Pepper, diced

1/2 cup Orange pepper, diced

1/2 cup Red onion, diced

1/2 cup Cilantro, chopped

1/2 tsp Salt

1/4 tsp White pepper

3 small Chilies, seeded, chopped

1 small chili, chopped (seeds left in)

PREPARATION:

In a large, non-reactive bowl, gently toss ingredients to mix. Cover and refrigerate for 2-4 hours. Serve cold over a bed of greens.

For a spicier Cheviche, leave in more seeds from the chilies

Serves 6-10

*If blood oranges are unavailable, you can substitute with a regular orange or a tangelo

Tomatoes Concassee

December 30, 2010Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Soup, Vegan, Vegetarian (lacto-ovo)balanced diet, delicious, flavor, flavorful, food recipes, gluten free, healthy, nutritious, sauce, tomato, vegetarian, wheat freechefmichelle

Concassee Tomatoes are easy to make, and are great to use in soups, stews and sauces.

INGREDIENTS:

Tomatoes

PREPARATION:

Cut an “X” on the bottom of each tomato.

Bring a pot of water to a boil. Drop tomatoes into boiling water for about 20 seconds. Remove tomatoes from boiling water using a slotted spoon, then place tomatoes into a bowl of ice water to stop the cooking process. Remove tomatoes from ice water; peel away skins with a paring knife. Cut peeled tomatoes in half and squeeze out the seeds and juice.

Chop tomatoes to desired size.

Healthy in the Kitchen

Every Meal is Opportunity to Nourish your Body