Tag: gluten free

Potato Crust Pizza

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Ingredients:
2 cups peeled and grated (large holed grated) potatoes 
1/2 tsp salt 
Freshly ground pepper 
1/4 tsp garlic powder
1/4 tsp oregano 
1 tbsp Parmesan cheese 
1 egg, lightly beaten .

Toppings options include:
Marinara sauce
Pesto sauce 
Salsa
Grated mozzarella or cheddar
Goat cheese or feta 
Parmesan 
Sliced olives
Peppers 
Sundried tomatoes 
Mushrooms 
Etc etc etc

Directions:
Preheat oven to 450°F. 
Once potato is grated, place into kitchen towel and squeeze out all the liquid. 
Mix potato with remaining ingredients. 
Place a piece of parchment onto a large cookie sheet and spray with non stick cooking spray. 
Form 8 small crusts, flattening as much as possible. 
Alternatively, form into 1 large crust (approximately 9 inches) but it will not be quite as crispy. 
Spray with additional non stick spray. 
Bake for about 15 minutes, until edges are nice and crispy. 
Remove from oven and top with whatever you’d like. (You can make this a fun family activity)
Bake for an additional 10 minutes, until cheese is nicely melted.

Passover Cheese & Spinach Crepes

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Ingredients:
5 eggs 
2 tbsp milk
2 tbsp almond flour
1/2 cup each goat cheese, cottage cheese and grated cheddar cheese 
1/4 cup marinara sauce
120 grams frozen spinach, defrosted and liquid squeezed out 
1 tbsp basil
Freshly ground pepper 
Additional grated cheese to top

Directions:
Preheat oven to 350°F. 
Whisk together eggs, milk and almond flour until well incorporated. 
Grease pan with butter or oil. Heat over medium-high heat. Once warm, pour a small amount of egg mixture onto pan and swirl around to coat entire pan. Pour back any excess into the bowl of egg mixture. Once set, flip and cook for about 20 seconds on the other side. Remove from heat and continue with the next crepe. 
While crepes are cooking, mix together remaining ingredients. 
Divide cheese mixture in amongst crepes, placing in the center of each crepe. Fold up crepes by folding in both ends and then rolling up (see highlights if this is unclear). Place in an oven safe pan, sprinkle on some more grated cheese and bake uncovered for about 10 minutes until cheese is melted. Enjoy!

Yields 5-6 crepes

Passover Pancake Mix

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This pancake mix can be used for pancakes or in recipes calling for pancake mix. It is #glutenfree and my family enjoyed it more than my regular pancakes! .

Ingredients:
1 3/4 cup almond flour 
2 tbsp tapioca starch 
1/4 cup coconut flour 
1 tbsp baking powder
1/2 tsp salt
1 tbsp sugar

Directions:
To make pancakes, mix together the following and cook as you would normally cook pancakes:
1 cup pancake mix
1/2 cup milk (I’ve only tried with regular milk but likely dairy free options would work too)
2 eggs 
1 tsp vanilla 
1 tsp cinnamon
(This yields 8 small-medium sized pancakes)

Parsley Cumin Grilled Chicken

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Ingredients:
2 boneless skinless chicken breasts, cut into cutlets 
1 tbsp smoky paprika
1 tsp cumin
2 tbsp fresh parsley, chopped 
Zest 1 lemon
2-3 tbsp extra virgin olive oil 
Salt and pepper 
Oil to grill

Directions:
Mix together all ingredients for marinade and coat chicken. 
Allow to marinate for about an hour. 
Grill (on grill pan or on bbq) – turn when chicken is becoming more opaque and easily lifts from pan. Flip and grill for a few more minutes on the other side .

Zaatar Honey Sheet Pan Chicken

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Ingredients:
1 tbsp zaatar
1-2 cloves garlic
1 tbsp honey 
1 tbsp Dijon mustard
 1/4 cup extra virgin olive oil
Salt and pepper 
2 handfuls of baby carrots, washed and dried 
2 boneless, skinless chicken breasts, cut into strips
1/4 purple cabbage, shredded 
1 head fennel, sliced 

Directions:
Preheat oven to 400°F
Mix together zaatar, garlic, honey, Dijon, oil, salt and pepper. Spread baby carrots on a sheet pan. Pour approximately 1/3 of zaatar mixture onto carrots, coating them well. Roast for 20-25 minutes, until softening. Remove from oven and add chicken, fennel and cabbage to the tray. Coat with remaining oil mixture and mix everything well. Bake for an additional 15-20 minutes. Check chicken for doneness with meat thermometer.

Passover Banana Pancakes

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Ingredients:
2 bananas
4 eggs
1 cup almond flour
1 cup @pereggourmet quinoa flakes (if not Passover, you can use rolled oats)
1/2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp each baking powder and soda

Directions:
Blueberries or chocolate chips (or anything else you’d like) for toppings
Mix everything except toppings together in a blender.
Heat butter or coconut oil in frying pan. Spoon a dollop of mixture into heated oil and top each pancake with whatever topping you’d like. Flip once pancake stops bubbling on top.
For nut allergies, replace almond flour with 1 additional cup of quinoa flakes.
If you can’t get the quinoa flakes, just add an additional cup of almond flour.
I freeze these and just pop them in the microwave in the morning for my kids.

Sheet Pan Sausages and Cauliflower

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On 1 sheet pan, I placed sweet potato cubed small. I coated it with olive oil, smoked paprika, some sea salt and 1 clove of garlic. I put in the oven at 350° for about 20 minutes before adding my next sheet pan to the oven…
Next sheet pan – 3 or 4 slices sausages (i used @the_tofurky_company brand), baby carrots cut in half, cauliflower cut into small florets, 1 can of white beans drained (or chickpeas or lentils). Coat it all with the same as above – olive oil, smoked paprika, sea salt and 1 clove garlic.
Continue roasting for another 20 minutes or so.
To serve – my kids ate as is.
The adults ate it over a bed of quinoa, topped with freshly grated Parmesan (omit if vegan), tahini, zaatar and lots of fresh basil and parsley.

Blueberry Plum Crumble

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Filling:
4 cups mixed blueberries and sliced plums 
1/4 cup brown sugar 
Juice of 1/2 lime 
1 tsp cinnamon 
2 tbsp cornstarch .
Topping:
1 cup oats (can use gluten free)
1 cup almond flour 
1/2 cup brown sugar
1 tsp cinnamon 
1/4 cup melted coconut oil mixed with 1 tsp vanilla .
Preheat oven to 350°. Mix together all ingredients for filling and place in 9” pie pan. 
Mix together all topping ingredients and use it to top fruit filling. 
Bake for about 45 minutes, uncovered, until fruit mixture bubbles through and topping is nicely golden.

Healthy Chocolate Cranberry Coconut Bites

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I was given a variation of this recipe by @nodiet.dietitian – her recipe called for powdered peanut butter. Given that most of us are trying to avoid leaving our homes now, I figured I would adapt the recipe to be made with regular nut butter. I used chocolate, cranberries and coconut, but you can use whatever you’d like to mix in! What add-ins would you mix in if you were making these?

Ingredients:
2 ripe bananas, mashed 
1 cup nut butter 
1 egg
1 tsp vanilla 
1 tsp cinnamon 
1/4 tsp sea salt 
3 cups rolled oats 
1/3 cup dark chocolate chips
1/3 cup dried cranberries 
2 tbsp unsweetened desiccated coconut 
2 tbsp chia seeds

Directions:
Preheat oven to 350°F. 
Mix together, bananas, nut butter, egg, cinnamon, vanilla and salt. Next mix in oats and remaining ingredients. 
Drop large spoonfuls of mixture onto a parchment-lined baking sheet. Bake for 9-11 minutes. 
Enjoy!

Garlic Confit Chicken

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This recipe was inspired by a garlic confit made by @spinachnspice – you can absolutely enjoy the garlic as a dip, it’s fabulous! It also happens to be kosher for Passover!

Ingredients:
1 1/4 cup extra virgin olive oil 
2 cups peeled garlic cloves 
A few springs fresh rosemary 
1/2 tsp salt 
Freshly ground pepper 
1/2 tsp paprika 
6 bone-in chicken breasts

Directions:
Part 1 – make your confit:
Preheat oven to 350°F. 
In a pie dish (or dish of similar size), spread garlic, top with oil, some fresh rosemary sprigs, salt and pepper. The oil should just cover the garlic. 
Bake for 1 hour. Allow to cool and blend using an immersion blender. .

Part 2 – make the chicken:
Preheat oven to 375°F convection. 
Separate half the garlic mixture and spread all over chicken, including under the skin. Sprinkle on paprika and more fresh rosemary. Roast uncovered for 45-60 minutes (I always check with meat thermometer). .

The leftover garlic mixture used as a dip for the chicken. It can also be stored in the fridge and used as a fabulous dip. The excess oil can be used for cooking.