 Cedar plank salmon is delicious cooked on the BBQ and added on top of a salad or your choice of sides! Other sides I like to serve it with are cauliflower rice, roasted potatoes and butterey green beans. You could use it is a Salmon Nicoise salad too! Today started out as a beautiful sunshiny day here in AZ, but the clouds have now moved in and it looks like rain is on the way! My bestie came over this morning to lay out and enjoy the pool before it gets too cold to use it! October is approaching and for us Arizonans the water is cold by the end of the month. I wanted to make us a healthy lunch that was easy to prepare and grill while we were by the pool. I made us a green salad with cucumber and peppers as well as Quinoa to go with the Cedar Plank Salmon. HERE’S HOW TO MAKE CEDAR PLANK SALMON: You will need, 1 wild caught fillet of Salmon S & P 1/2 c Balsamic vinegar 1/2 c white wine 1/2 c olive oil 2 tsp Italian seasoning 1. Slice fillet into serving size pieces. 2. Mix marinade in a pan. 3. Place fish in marinade. Let soak 30 min or longer. 4. Heat BBQ to around 350 degrees. I use the two outside burners and shut off the middle one. I soak my cedar plank for at least 4 hours ahead of grilling. 5. Place salmon on cedar plank. Place in indirect flame on grill. 6. BBQ until fish is firm. About 25-30 min. 7. Serve with Salad and Quinoa Enjoy!!! Cedar Plank Salmon
This Cedar Plank Salmon is easy to BBQ as long as you don't start the plank on fire lol. INGREDIENTS
INSTRUCTIONS
I hope you love this recipe! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle
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 Happy Wednesday! It is Hump Day!! (Said in my mind like the cammel on the t.v. commercial) Today is one of those days that I run here and there until 9 p.m. and then fall into bed! I don’t allow our famiy too many days like this a week. It is too much to many days in a row, but one day a week I can handle it. I wanted to share with you a meal that is easy to make on a crazy day. I made it in a dutch oven, but it could be made in the Instant Pot or crockpot. It will be just as delicious! I served the Wine Braised Beef Short Ribs over brown rice with mushrooms cooked into them. Easy to throw all items in a rice cooker and it will be magically ready when you are! HERE’S THE RECIPE: Wine Braised Beef Short Ribs: 6 Beef Short Ribs 1 bottle red wine. I used a cabernet. 1 yellow onion- chopped 4 large stalks of celery- chopped 4 carrots- chopped 3 garlic cloves- chopped 3 tsp italian seasoning Fresh parsley S & P 1 jar spicy tomato sauce- I used organic and gluten free 6 cups beef broth 1. In pan add a few tbsp olive oil or coconut oil. Sautee veggies until soft. 2. Deglaze the pan with bottle of wine. Cook until it has reduced in 1/2. 3. In a frying pan heat a few tbsp of oil until very hot. 4. Sprinkle beef with S&P. Sear meat in frying pan until brown on sides. 5. Add beef sock, tomato sauce and seasonings to veggies and wine. 6. Dunk beef into wine and allow to cook for 1 hour in the oven at 400 or in crockpot all day. 7. You can remove meat from the bones before serving over the rice or serve with the bone in. The meat just falls off of the bone Sprinkle with fresh Parsley just before serving. 8 Enjoy!!    IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
Instant Pot Gluten Free Beef Short Ribs Gluten Free Cheesy Polenta Gluten Free Wine Braised Beef Short Ribs This recipe looks impressive to serve but it's easy to make and so delicious! INGREDIENTS
INSTRUCTIONS
I hope you love this recipe as much as we do! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle  Happy Sunday! It is the last day of the weekend! Where did the days go? I am always amazed at how fast Saturday and Sunday go by! I made this delicious Gluten Free Chicken Cacciatore last night! We had friends over for dinner and this is the meal that they requested! I love the creaminess of the sauce and how the chicken just falls apart! I hope you love it too! GLUTEN FREE CHICKEN CACCIATORE: INGREDIENTS: 12 Boneless Skinless Chicken Thighs 3 Boneless Skinless Chicken Breasts- cut into smaller pieces (about the same size as the thighs) 1 cup Gluten Free Flour- I used Glutino (It is non GMO) 1 Bottle White Wine 2 Cups Chicken Stock 1 Yellow Onion 1 Red Pepper A Jar of Capers 3 Cans Diced Tomatoes 3 Cloves Garlic A handful Fresh Basil 2 TBSP Italian Seasoning S & P HERE’S HOW TO MAKE IT: 1. Heat some coconut or olive oil in a Deep Pan. 2. Mix flour, Italian Seasoning and S&P together on a plate. 3. Dredge Chicken in flour mixture until all covered. 4. Brown Chicken pieces in oil. Set aside on paper towel lined plate. Work in batches as to not over crowd the pan. 5. Add garlic, onion and pepper to pan. Cook until soft. 6. Add 3/4 bottle of white wine. Reduce wine by 1/2. 7. Add Chicken stock, cans of tomatoes and jar of drained capers. 8. Dunk chicken pieces back in the sauce. Try to cover all pieces. 9. Simmer with the lid closed for about 45 minutes to an hour to finish cooking the chicken. Stir occasionally so it won’t burn. Add Fresh Basil that is thinly chopped to garnish. 10. Enjoy! Serve this deliciousness over pasta, potatoes or just have it on it’s own. I served this with gluten free penne noodles and salad!   IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE:
Gluten Free Chicken Bacon Mac Mac Gluten Free Jalapeno Chicken Cordon Bleu Gluten Free Chicken Cacciatore Full of flavor and so delicous! Pairs well with pasta, or potatoes and wine! INGREDIENTS
I hope you try this recipe and you love it! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle  Gluten free macadamia nut crusted mahi mahi is one of our favorite fish dishes to eat. It is pretty easty to make too which is a blessing! It is almost the weekend! Yay! I like to reflect on my week and look at how many of my goals I accomplished this week. Today, I am feeling pretty good about the week considering Monday was out of the game! I am looking forward to spending time with the fam on the weekend! We have lots of busy stuff scheduled but I always enjoy any moments we can have! Usually our together time is at the table eating a meal. Most days we are blessed to have two meals together! Our oldest daughter is wanting to get a job- soon! She doesn’t understand why that makes me slightly sad…. less time for her at home… I know this is a natural progression towards adulthood, but I don’t have to like it! I am sure if you have teenagers you can relate. GLUTEN FREE MACADAMIA CRUSTED MAHI MAHI Todays Recipe is Gluten Free Macadamia Crusted Mahi Mahi. I chopped up peppers and onions and pan cooked them to go along side as well as a baked sweet potato. I hope you enjoy it! Macadamia Nut Crusted Mahi Mahi: 4 Mahi Mahi Fillets 1/2 cup macadamia nuts. I used a hand chopper and made them into a fine meal. 1/4 cup coconut flour An egg- beaten in a shallow bowl 1 tsp garlic powder 1 tsp dried parsley or italian seasoning S & P 1. Dry Mahi fillets with a paper towel to remove any excess moisture. 2. Mix macadamia nuts, coconut flour and seasonings together on a plate. 3. Heat skillet with a little coconut oil. 4. Dip Mahi in egg and then roll in flour mixture. 5. Fry Mahi in coconut oil until brown on all sides. Fish will be flaky when it is done. 6. Enjoy HAVE YOU EVER SEEN A MAHI MAHI? I personally think they are super cool-looking fish! We follow several catamaran sailing channels on YOUTUBE and they have caught them before. Here’s what they look like if you are interested. Here are some other fish recipes you might like: Fish Tacos Pecan Crusted Ahi with Mango Salsa   Gluten Free Macadamia Nut Crusted Mahi Mahi
Delicious mild flavored Mahi Mahi crusted with Macadamia Nuts..YUM! INGREDIENTS
I hope you liked this recipe! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle  Happy Sunday! I hope you are all enjoying a relaxing day with your friends and family! We just got together with our family for lunch! I love seeing our nephews They are so CUTE!! Ok, I might be biased but they are stinking CUTE! After lunch, my Sister in Law and Brother in Law came to our house and took some photos for my blog! They are photographers…. check them out here. I am so excited to see how they turned out! Hopefully, no one will be able to tell how sick I felt as I took them! I am sitting here writing this as I have belly pain! Gluten struck at lunch! I started to feel sick before we got in the car to come home and now I look like I am 8 months preggers. UGH! I know that eating at other places is scary when you have Celiac. Even though I am always cautious about eating at other people’s houses I thought at a family member’s house I’d be safe… not so much! They didn’t do it on purpose! I would never think that at all! If I had to guess I bet they just overlooked an ingredient! I wanted to share with you a recipe I have been craving for breakfast! It makes me think of fall! I don’t make it often as I don’t eat a lot of grain anymore, but it is a yummy fall treat! I hope you enjoy it! Original Post was written 09/15/2014 and updated 1/24/22. WHAT INGREDIENTS DO I NEED TO MAKE GLUTEN FREE APPLE CINNAMON OATMEAL? 2 cups gluten free oats- I use purity protocol oats only. 4 cups water 2 TBSP Cinnamon 2 Granny Smith Apples- peeled and chopped HOW TO MAKE GLUTEN FREE APPLE CINNAMON OATMEAL: Saute Apples and Cinnamon in a small amount of coconut oil to soften apples. Add Oats and Water and cook until soft (about 15-20 min) When all ingredients are soft it is ready to eat!  IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE:
Gluten Free Pumpkin Spice Granola PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES (Gluten Free) Gluten Free Eggs Florentine HERE’S THE RECIPE: Gluten Free Apple Cinnamon Oatmeal A perfect fall breakfast recipe! Filling and delicious! All the flavors of Fall! INGREDIENTS
I hope you love this delicious breakfast as much as we do! As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle Gluten-free honey mustard chicken is a super simple and delicious meal! I like to make a bigger batch of it so we have leftovers. You can pair it with a big green salad, rice, noodles or any kind of potatoes.  Original Post was written 09/12/2014 and updated 1/24/22. WHAT DO I NEED TO MAKE HONEY MUSTARD CHICKEN? 8 Chicken thighs or 4 Chicken breasts – I used boneless and skinless 1/4 cup local honey 2 tsp mustard powder- If you don’t have the mustard powder you can just use yellow mustard but increase to 1/4 cup (just make sure the label says gluten-free) 1 tsp garlic powder 1/2 tsp ground ginger HERE’S HOW TO MAKE THIS GLUTEN FREE HONEY MUSTARD CHICKEN: Arrange chicken pieces in greased baking dish. (I used a little coconut oil) S&P Chicken. Mix other ingredients together. It is easier to mix honey if you warm it slightly first:) Spread mixture over chicken. Bake in the oven at 350 degrees for about 30-40 min, or until cooked. Enjoy!!  This is one of my family’s favorite dishes! I think they love the sweetness of the honey and tang from the mustard. The pan sauce that occurs with this recipe is delicious drizzled over any potatoes or rice. You can even make this ahead in the baking dish and keep it in the fridge all day and bake it right before dinner time. I have also made it in the crockpot and it was fantastic as well. I like to put all of the ingredients in the crockpot in the morning and cook it on low all day. The delicious smell in the house, while it is cooking, makes me drool waiting for dinner time! Haha! INGREDIENTS
HERE ARE SOME OTHER RECIPES YOU MIGHT LIKE:
GLUTEN FREE MEDITERRANEAN CHICKEN SALAD HONEY GARLIC CHICKEN IN THE CROCKPOT! (Gluten Free) GLUTEN FREE TUSCAN CHICKEN I hope you love this recipe. As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle Chicken Meatball and Zoodle soup is so easy to make and perfect for cool rainy weather! Or if you are feeling under the weather. There is just something so comforting to eat a warm bowl of chicken noodle soup. This is gluten-free and keto since we are using the zoodles.  Original Post was written 09/09/2014 and updated 1/24/22. WHAT ARE ZOODLES? Zoodles are noodles made from zucchini! They are easy to make and cook really fast in hot broth. I think they make a fantastic substitute for noodles! I use a spiralizer to make my zoodles. You can order it from Amazon. The one I use has lots of different shaped blades to make different kinds of “noodles” I love that it stores inside itself too. Easy for storage. Here is the link to my Spiralizer. If you order from my link, I will receive a small commission from Amazon. Thank you for your support! Here are my policies and disclosures. WHAT ARE THE INGREDIENTS FOR CHICKEN MEATBALL AND ZOODLE SOUP? You will need the following ingredients to make this yummy comforting soup: 2 lbs ground chicken 1/2 yellow onion chopped 1 clove of garlic chopped 1 handful of chopped parsley 2 tsp cumin 1/2 red pepper chopped 4 zucchini peeled and spiraled S & P 2 boxes of chicken stock or you can use homemade. HERE’S HOW TO MAKE THIS CHICKEN MEATBALL AND ZOODLE SOUP: 1. Chop all vegetables 2. Place chopped veggies (minus a few parsley leaves to put in the broth) and cumin in a bowl. Mix in ground chicken. 3. Heat some olive oil in a pot. Make mini meatballs and cook in olive oil until brown on all sides. 4. Add chicken broth and parsley. Bring to a simmer. 5. Peel and spiralize zucchini. 6. Allow meatballs to simmer for about 15-20 min to cook and absorb the juice. 7. add zucchini noodles and cook for 3-5 minutes. 8. Enjoy IF YOU LIKE THIS SOUP RECIPE YOU MIGHT ALSO LIKE THESE: GLUTEN FREE AVGOLEMONO SOUP PRESSURE COOKER BROCCOLI CHEDDAR SOUP (Gluten Free) GLUTEN FREE BEER CHEESE SOUP INGREDIENTS
I hope you love this chicken meatball and zoodle soup recipe!
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle Eggs Florentine is a quick and easy breakfast option that is delicious and gluten-free! I love to make mine with eggs, spinach, garlic, onion, and feta. It reminds me a little bit of the filling of spanakopita but with eggs which is so delicious!  Original Post was written 09/08/2014 and updated 1/24/22. It is Raining here like CRAZY! It’s beautiful outside but scary to drive! I made it to the gym and back with little problems but other parts of the valley have motorists stranded in standing water! Some schools are closed and people are being advised to just stay home! It reminds me of the first big snowstorm of the year growing up. It is always crazy here when we get a lot of rain because we just don’t have the drainage on our streets for it. People drive into large amounts of water and get stuck or washed away. I am sure there will be someone in need of a helicopter rescue from driving into a flooded area… I hope everyone stays safe out there today! I’m going to stay home and make soup for supper… Stay tuned for that recipe:) Since we had a weekend of eating carbs I decided to make a healthy protein-packed breakfast to start off our week on the right track! It is fast to make so a perfect breakfast on a work or school day! HERE’S HOW I MADE THESE DELICIOUS EGGS FLORENTINE: 1. Mince 1 garlic clove. 2. Chop 1/2 yellow onion. 3. Saute garlic and onion in a pan with coconut oil. 4. Chop fresh spinach (about 2 handfuls) and add to garlic and onion. 5. Beat 8 eggs and add 1 TBSP water. 6. Once Spinach is soft add eggs and cook until scrambled. 7. Sprinkle with Feta Cheese. 8. Season with Salt and Pepper. 9. Enjoy!! IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE: BREAKFAST FRITTATA (Gluten Free) Gluten Free Deviled Eggs N Bacon Gluten Free Breakfast Egg Roll Ups Here's The Recipe: INGREDIENTS
I hope you enjoy this quick and easy breakfast of Eggs Florentine!
As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle Jamaican Jerk Tri-tip is a delicious and easy meal to make! I like to cook it on the grill but you can also cook it in the oven or in a smoker! You can also use any kind of meat you would like with this gluten-free Jamaican jerk seasoning. Some of our favorites are chicken, pork, shrimp, and fish! But today, we are going to focus on the gluten-free Jamaican Jerk Tri-tip!  Original Post was written 09/05/2013 and updated 1/24/22. WHAT IS JAMAICAN JERK SEASONING? This is what I found from Wikipedia: Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. Historians believe that jerking originated with the Amerindians in Jamaica from the Arawak and Taíno tribes who intermingled with the Maroons. The smoky taste of jerked meat is achieved using various cooking methods, including modern wood-burning ovens. The meat is normally chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers. Jerk cooking is popular in Caribbean and West Indian diaspora communities throughout North America and Western Europe. WHAT INGREDIENTS DO I NEED TO MAKE JAMAICAN JERK SEASONING?JERK SEASONING: ginger mustard seeds allspice onion powder garlic powder smoked paprika thyme fennel seed pepper cloves red pepper flakes cayenne- more or less to desired heat. HOW DO I COOK THE JAMAICAN JERK TRI TIP ON THE GRILL? Place all ingredients in a bowl and mix together. I use about a teaspoon of each ingredient depending on how much meat I am going to be using it on. I save the extra seasoning in a baggie for next time if there is leftover seasoning. Mix all ingredients and rub on all surfaces of the meat. Let meat rest at room temp for 15 min before grilling. Sear the meat on a higher temperature grill to create a nice crust. This usually takes about 6 minutes per side. I watch it carefully to avoid burning it. Turn down the temp and cook your tri-tip until medium to medium rare(or however done you like your meat). This is usually about 8-10 minutes per side on the lower temperature. I check it with a meat thermometer to make sure I don’t overcook it. (135 is medium-rare) Let it rest for about 10 minutes before slicing against the grain of the meat. Serve immediately.  HOW DO I COOK THE TRI-TIP IN THE OVEN? Follow the above directions to make the seasoning and rub it on the tri-tip. To cook your tri-tip in the oven, use a large, oven-safe pan that your tri-tip will fit into. Put the pan on the stove with a drizzle of olive oil inside. Sear the tri-tip on both sides to give it a nice crust. Take the pan off of the heat and put it into a 350-degree oven. Cook it until a meat thermometer reaches the desired doneness. 130 degrees is medium-rare. The tri-tip will cook on average at 10 minutes per pound. HOW DO I SMOKE THE GLUTEN-FREE JAMAICAN JERK TRI-TIP? Follow the above instructions on how to make the seasoning and rub it on the tri-tip. Turn your smoker on to 225 degrees F. Smoke the tri-tip until it hits an internal temperature of 135 degrees for medium-rare. Generally, it takes about 30 minutes per pound. A 2-pound tri-tip would need to smoke for about an hour. I love the extra smokey flavor cooking it this way adds. Now I’m drooling! IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE: Gluten Free Coffee Rubbed Tri Tip– an alternative way to make your tri-tip. Smoked Tri Tip with Chimichurri Sauce– another way to make your tri-tip. Easy Gluten Free Shrimp Ceviche– an appetizer to pair with your food. Here's the recipe: INGREDIENTS
I hope you love this gluten-free Jamaican Jerk tri-tip recipe!
As Always, Best Wishes for gluten-free dishes! XO, Michelle Gluten free apple crisp is one of my favorite desserts! I love the crispy topping and sweet apples underneath! Top this delicious treat with vanilla ice cream and boom it’s fantastic!  Original Post was written 09/04/2014 and updated 1/24/22. WHY I ONLY USE PURITY PROTOCOL GLUTEN FREE OATS: I choose to only use purity protocol gluten-free oats because I think they are the safest oats for a person with Celiac Disease. They are farmed on only gluten-free equipment which helps reduce the risk of cross-contamination while harvesting. You can see the list of purity protocol oats on the Gluten Free Watchdog site. I grew up in a family that mostly had farmers in it. I have been around during harvest and seen the risk of cross-contaminating oats when you also farm wheat, barley, or rye. This is why I mostly use Montana Gluten Free Oats. They are purity protocol and farmed close to where my hubby and I grew up! There are other companies that are also awesome at farming following the purity protocol as well. WHY I LOVE GLUTEN FREE APPLE CRISP SO MUCH! This recipe always reminds me of my Mom. She loved apple crisp! This recipe is based on her recipe, only converted to gluten-free! She was an awesome lady! I wish you could all have known her! I think that is where I get my love for cooking and planning.. yup I’m a planner!  FOR THIS RECIPE YOU WILL NEED THE FOLLOWING INGREDIENTS: 8 apples skin removed and chopped 1/4 cup honey 2 cups almond flour 1 1/2 cups coconut flour 2 cups gf oats 1/2 cup coconut sugar 2 tbsp pumpkin pie spice 1 1/2 cups melted grass-fed butter HOW DO I MAKE THIS RECIPE? 1. Remove skin and core. Chop apples. 2. Place apples in a greased baking dish. 3. Add warmed honey and 1 tbsp of the pumpkin pie spice to apples and mix. Make apples flat on the bottom of the pan. 4. In a bowl mix almond flour, oats, coconut flour, sugar, and remaining pumpkin pie spice. 5. Melt butter and pour into flour mixture. Blend with a spoon or fingers until moist. 6. Top Crumb mixture on top of apples. 7. Bake in a 350-degree oven for 45 min or until the top is browned.  IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE: Delicious Apple Nachos– an apple-tizing apple appetizer. GLUTEN FREE CARAMEL APPLE MARTINI– an apple-tizing drink Gluten Free Apple Cinnamon Oatmeal– an apple-tizing alternative breakfast option. Here's the recipe: INGREDIENTS
I hope you like one of my family’s favorite fall desserts! Feel free to top it with vanilla ice cream or whipped cream! Both are delicious! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle |
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