Gluten-Free Recipes

Southwest Sweet Potato Salad with Avocado Dressing

Southwest Salad

Salad:

  • 4 sweet potatoes
  • 2 Tbs olive oil
  • 2 heaping teaspoons cumin & chili powder
  • salt & pepper to taste
  • 2 (14 oz) cans black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 2 heads of romaine lettuce, chopped
  • tortilla corn chips

Dressing:

  • 1 avocado
  • 1/2 cup Greek yogurt
  • 1 cup water
  • 1 cup cilantro leaves (or more)
  • 2 small cloves garlic
  • 1 tsp salt
  • a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweat potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are just barely roasty brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! 🙂

recipe from Pinch of Yum

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Spicy Garlic Lime Chicken

  • 1 1/2 t salt
  • 1/2 t black pepper
  • 1/2 t garlic powder
  • 1/2 t dried thyme
  • 1/2 t dried parsley
  • 1/2 t cayenne pepper
  • 1/4 t onion powder
  • 1/8 t cayenne pepper
  • 1/8 t paprika
  • 2 T butter
  • 2 T olive oil
  • 2 3/4 pounds chicken breasts
  • 1 T garlic powder
  • juice of one lime

In a small bowl mix together the spices (through paprika). Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large skillet over medium heat. Saute chicken until golden brown, about six minutes on each side.

Mix 1 T garlic powder with lime juice and sprinkle it over chicken. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Serve with brown rice.

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Sweet Chicken Chilli

  • 2 T olive oil
  • 2 pounds ground chicken
  • 1 sweet onion, chopped
  • 2 garlic cloves, minced
  • 1/4 C finely chopped green pepper
  • 4 cans (15 oz.) diced tomatoes
  • 2 cans (15 oz.) cannellini beans, drained and rinsed
  • 2 cans (15 oz.) kidney beans, drained and rinsed
  • 6 T yellow mustard
  • 4 T chili powder
  • 2 T cumin
  • 2 t salt (use 1 T if using organic beans)

Heat oil in large pan.  Cook chicken, adding next three ingredients halfway through.  Drain after chicken is thoroughly cooked.  Return to pan and add the remaining ingredients.  Cover and simmer for 45 minutes, or add all ingredients to the slow cooker on low for the afternoon.

Excellent with tortilla chips and sour cream.  (The original recipe called for ground turkey.)

www.cozi.com

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Sweet Potato Burrito Bowl {one skillet}

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1 pound (heaping 2 cups chopped) sweet potatoes
3 Tbs olive oil, separated
1 red bell pepper (or color of choice)
1 cup white rice (Jasmine)
1 can diced tomatoes
2 cans black beans, drain & rinsed
1 cup frozen corn
3 cloves minced garlic
1 tsp cumin
1/2 tsp chili powder
2 cup vegetable or chicken broth
2 Tbs lime or lemon juice (optional)
Optional Toppings: tortilla chips,shredded cheddar cheese, sour cream, salsa, chopped cilantro, chopped tomato, avocado or guacamole

Instructions:

  1. Peel the sweet potato and chop into small pieces.
  2. In a large skillet over medium heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don’t like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes.
  3. Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
  4. Cook, stirring constantly for 2-3 minutes at medium heat.
  5. Add in the diced tomatoes, black beans, corn, minced garlic, cumin, chili powder, and vegetable or chicken broth (add peppers if not been added already). Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
  6. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
  7. Remove the lid and stir in the lime juice. Serve with optional toppings & enjoy!

Recipe from Chelsea’s Messy Apron

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Sweet Potato Granola

6 cups rolled oats
1 1/2 cups chopped pecans
1 cup chopped almonds
1/2 cup sunflower seeds
1/3 cup sucanat (or brown sugar)
1 Tbs cinnamon
1/2 tsp salt
1/2 cup coconut oil, melted
2/3 cup honey (sub maple syrup or agave for vegan)
1 cup sweet potato puree

Mix the oats, nuts, seeds, sucanat, cinnamon, and salt together. In a saucepan over medium low heat, warm the coconut oil, honey and sweet potato puree and whisk. Pour over the dry ingredients and mix well. Spread the mixture evenly on two baking sheets lined with parchment paper. Bake at 340 degrees for 20-24 minutes or until the granola is beginning to brown. (I baked mine for 24 minutes, stirring every 8 minutes.) Once the granola is completely cooled, store in an airtight container.

Adapted from www.minimalistbaker.com

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Teriyaki Chicken

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This is a family favorite!

Teriyaki Chicken

  • 2 lbs chicken breasts, chopped
  • 1 lb frozen crinkle cut carrots
  • 1 lb frozen peas
  • 2 cups teriyaki sauce (recipe below)
  • 4 cups cooked rice

Cook the chicken in a large skillet with a few tablespoons of olive oil. Drain the greese. Return chicken to the skillet and add the frozen vegetables and teriyaki sauce. Cook over medium-high heat until carrots are mostly warmed. Stir in the rice and continue cooking until warmed and ready to serve.

Adapted from Wine & Glue

Teriyaki Sauce (recipe makes about 2 cups)

  • 1/4 c + 2 Tbs soy sauce
  • 1 1/2 cups water
  • 1/2 tsp ground ginger
  • heaping 1/4 tsp garlic powder
  • 1/2 cup sucanat (or brown sugar)
  • 3 Tbs honey
  • 3 Tbs corn starch or arrowroot flour
  • 1/4 c + 2 Tbs cold water

Mix all but the cornstarch and cold water in a sauce pan and begin heating over medium-high heat. In a separate bowl, mix the cornstarch and cold water until dissolved. (The mixture in the sauce pan should be warm by now, but not bubbling yet.) Stir the cornstarch mixture to the heated sauce. Continue cooking, stirring frequently, until the sauce thickens to desired thickness (this will take several minutes).

Adapted from Food.com

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Tex-Mex Slow Cooker Chicken

  • 2 1/2 pounds boneless, skinless chicken breasts
  • 2 packets taco seasoning mix (or double recipe of my “Homemade Taco Seasoning Mix”)
  • 1 can (15 oz) organic corn, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 can (15 oz) red beans, rinsed and drained
  • 1 can (10 oz) Ro-tel diced tomatoes and green chilies

Place chicken in bottom of slow cooker.  Sprinkle one packet of seasoning mix onto chicken.  Drain beans and mix with corn. Place over chicken. Pour Ro-tel over beans.  Top with the other packet of seasoning.  Cook on low 6-8 hours.  Stir, shredding chicken as you mix.  Serve on tortillas with salsa, guacamole, sour cream, whatever.

adapted from www.cozi.com

Bev’s Notes:  Add 1 can (15 oz) diced tomatoes if serving over cornbread. Leftovers are dry. We add diced tomatoes and chicken broth to make a soup. Enjoy!

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Tortilla Soup

This was a big hit!

Ingredients:

  • 1 1/2 lbs cooked diced chicken (about 4 cups)
  • 1 (10 oz) can Ro-tel diced tomatoes and green chilies
  • 1 large onion, chopped
  • 2 (16 oz) cans diced tomatoes
  • 1 (16 oz) can tomato sauce
  • 4 cups chicken broth
  • 2 cups water
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt

Top with: chopped fresh cilantro, tortilla chips, and grated Cheddar cheese

Directions:

Combine all the ingredients in a large soup pot. Simmer for about 30 minutes. Sprinkle cilantro, tortilla chips, and cheese over each serving.

Or, place all ingredients in a slow cooker on low for the afternoon.

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Vegan Lentil Chili

  • 6 stalks celery, diced
  • 1 onion, diced
  • 2 (14 oz) cans diced tomatoes
  • 64 oz vegetable broth
  • 2 cups lentils, rinsed and drained
  • 4 cloves garlic, minced
  • 4 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 2 bays leaves
  • 6 cups torn kale or spinach

Place all ingredients except bay leaves and kale in a crock pot. Stir. Place the bay leaves on top. Cook on low for 4-5 hours. Remove the bays leaves and stir in the kale. Cook on low for 1 hour. Serve.

Adapted from www.ohsheglows.com

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Vegetarian Chickpea Sandwiches

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Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!

Ingredients:

  • 1 (15 oz) can of chickpeas, drained and rinsed
  • 1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
  • 1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
  • salt and pepper to taste
  • 1/4 cup finely chopped cucumber
  • 1/4 cup diced tomato
  • 2 Tbs finely chopped celery

Directions:

In a small bowl, mash the chickpeas with a fork until partly pasty.

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Blend in the liquids (whatever combination you want).

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Add the rest of the ingredients. Adjust the seasonings to taste. I garnish with extra chili powder.

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Excellent on pita chips or in pitas (or gluten free creacker) with lettuce or avocado, but any bread will do! You can be creative with this recipe, but I love this combination! 🙂

From Blog of Joy

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