Coffee Rubbed Tri Tip has a fantastic bold flavor from the coffee but the meat is tender and delicous!  

Happy Tuesday!  Hope you have all recovered from the pre Halloween parties and are gearing up for the Halloween Parties!  We went to a Halloween party last weekend.  My husband and I went as a loofa and soap… we kept the party clean! lol!  It is a fun time to dress up and enjoy being a kid again!

Here is a recipe full of protein to counteract all of the candy being consumed this week!  We love the slight spice with the bold coffee flavor.  I like to sear it then turn the heat down a little to finish cooking it. 

​If you want to try other Tri Tip Recipes check out my Smoked Tri Tip with Chimichurri Sauce and My Medium Rare Tri Tip cooked in the Instant Pot or my Jamaica Tri Tip!


HERE’S WHAT YOU NEED TO MAKE THIS DELICIOUS COFFEE RUBBED TRI TIP:

1/2 cup coffee grounds
Two tsp garlic powder
2 tsp cumin
1 tsp chipotle pepper
One tsp paprika
1 tsp red pepper flakes
1/2 c coconut sugar or sweetener of your choice. (You can use Swerve for Keto)
S & P
Mix spices and sugar together.  
Rub all over the tri tip. 
 Let marinate overnight or a few hours.  
Grill on 400-450 to start until meat is seared.  
Turn down to 325-350 until a meat thermometer reaches 135-145 degrees or to your likeness of beef.  
Let meat rest a few minues then slice:)  
I made a big salad to go with it! 
 Enjoy!

​

Gluten Free Coffee Rubbed Tri Tip 

INGREDIENTS

• 1/2 Cup Coffee grounds
• 2 Tsp Garlic powder
• 2 Tsp Cumin
• 1 Tsp Chipotle pepper
• 1 Tsp Paprika
• 1 Tsp Red pepper flakes
• 1/2 Cup Coconut sugar or sweetener of your choice
• 1 Pinch S & P

INSTRUCTIONS 

• Mix spices and sugar together.  Rub all over the tri tip.  Let it marinate overnight or a few hours.  Grill on 400-450 to start until meat is seared.  Turn down to 325-350 until a meat thermometer reaches 135-145 degrees or to your likeness of beef.  Let meat rest a few minues then slice:)  Enjoy!

As Always,

Best Wishes for Gluten-Free Dishes!
​
XO,
​
Michelle

Gluten free crockpot BBQ meatballs are a super easy way to feed your family on a busy schedule.  I baked the meatballs and threw them in the crockpot with BBQ sauce on warm so they were ready to eat when we were!  Pair them with some rice made in your rice cooker, sweet potatoes or a big salad!  

IT’S OCTOBER!  Happy Saturday!!!  I can’t believe it is almost the end of October!!!  This month has flown by!  We are getting into the season of crazy schedules at the Bock House!  Both of our kids are in choir, so that means 2 choir concerts per season.  Plus Ballet, hockey (hubby), work parties and teenager birthdays in Nov… It is exhausting!  Come January we all just want to cuddle up with a book and not leave the couch for a few days!

Last night was a choir fundraiser dinner so I made the meatballs and the 3 of us with gluten issues in our family ate ahead of time, since we didn’t know what was going to be served or even safe!  You could make your own sauce if you want but my day was busy so I just used premade sauce.

I hope you enjoy them!

HERE’S WHAT YOU NEED TO MAKE THESE GLUTEN FREE CROCKPOT BBQ MEATBALLS:

​Gluten Free Meatballs:
2 lbs grass fed ground beef
1 yellow onion chopped
2 cloves of garlic chopped
2 tsp itallian seasoning
1 tsp cumin
1.  Mix all ingredients in a bowl.
2. Line baking pan with tin foil.
3. Form meatballs and place on baking pan.
4. Bake in 350 degree oven for 40-45 min or until the meatballs reach 165 degrees F.
5. Put meatballs in the crockpot. 
6.  Cover meatballs with sauce.  I used Bone Sucking Sauce but you could make your own as well.  
7. Turn crockpot to warm so they are ready when you are 
8. Enjoy!



​

IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE:

Gluten Free Pressure Cooker Ribs


Gluten Free Seared Lamb Chops


Gluten Free crockpot BBQ meatballs 

INGREDIENTS  

• 2 lbs ground beef
• 1 yellow onion chopped
• 2 cloves of garlic chopped
• 2 tsp Italian seasoning
• 1 tsp cumin
• 1 Jar Gluten Free BBQ sauce

INSTRUCTIONS 

• 1.  Mix all ingredients in a bowl except the BBQ sauce. 
• 2. Line baking pan with tin foil.
• 3. Form meatballs and place on baking pan.
• 4. Bake in 350 degree oven for 40-45 min or until the meatballs reach 165 degrees F.
• 5. Put meatballs in the crockpot. 
• 6.  Cover meatballs with sauce.  I used Bone Sucking Sauce but you could make your own as well. 
•  7. Turn crockpot to warm so they are ready when you are 

As Always,

Best Wishes for Gluten Free Dishes!
​
XO,
​
Michelle

Is it too early to start planning your gluten free Thanksgiving side dishes?  I know it is early for American’s to talk turkey, but the day is quickly approaching!  I am originally from Canada.  So- this past Monday was Canadian Thanksgiving!   Our family celebrated with some yummy dishes!  I hope you enjoy them as much as we did.  I made a traditional roasted turkey as well as a Spiral Ham.   YUMM!!!
Here are the some of the side items I made for our Gluten Free Thanksgiving!

GLUTEN FREE STUFFING:

We like a meaty stuffing.  I used a gluten free bread as my base.  I cut it in cubes and toasted it in the oven with a little olive oil.
3 loaves gluten free bread
1 lb pork sausage- cooked and crumbled.
One pkg baby portabella mushrooms- chopped as fine as you like them.
1 cup dried cranberries
One yellow onion chopped
1 clove of garlic chopped
Italian seasoning
Red pepper flakes to taste
Parmesan Cheese
1/2 bottle white wine
1/2 box chicken stock
Cube and toast bread.  Drizzle with olive oil and toast in oven.  Cook sausage.  Add other ingredients except wine and chicken stock.  Combine with bread.  Butter a deep baking dish and put ingredients into dish.  Pour wine and stock over bread.  Sprinkle with Parmesan Cheese.  Bake in oven for about 45 min.  Enjoy!

Gluten Free Stuffing
If you like a meaty stuffing you will like this recipe for gluten free stuffing. 


INGREDIENTS  

• 3 Loaves Gluten Free Bread
• 1 LB Pork Sausage- cooked and crumbled
• 1 Pkg Baby Portabella Mushrooms- chopped
• 1 Cup Dried Cranberries
• 1 Yellow Onion- chopped
• 1 Garlic clove- chopped
• 2 TSP Italian Seasoning
• 1 TSP Red Pepper Flakes- less if you don't like a little spice.
• 1 Cup Parmesan Cheese to sprinkle over the top- more if you want it really cheesy.
• 1 Pinch Salt and Pepper
• 1/2 Bottle White Wine- one you would drink
• 1/2 Box Chicken Stock or use homemade. 
• 1 Drizzle Olive Oil
• 1 Cup Butter- some for the baking dish some for on top.

INSTRUCTIONS 

• Cube the bread.  Drizzle with olive oil and toast in oven.  Cook the sausage.  Add other ingredients except wine, butter, parmesan and chicken stock.  Combine ingredients in a big bowl with bread once it has been toasted.  Butter a deep baking dish and put ingredients into dish.  Pour wine and stock over bread.  Sprinkle with Parmesan Cheese.Put squares of butter on top, spread out so every part gets a little. Bake in oven for about 45 min.  Enjoy!

Gluten Free Stuffing
 
IF YOU LIKE THESE RECIPES, YOU MIGHT ALSO LIKE:

Gluten Free Thanksgiving Casserole

Gluten Free Salmon and Sweet Potato Hash

BACON BRUSSEL SPROUTS:

Most people I know don’t like Brussel Sprouts.  However most people who eat these do like them!  They are salty and delicious! 
1 large bunch of brussel sprouts
A package bacon- chopped 
1 yellow onion- chopped 
1.  Wash and chop brussel sprouts.  
2.  Lay on baking sheet.  
3.  Add the chopped onion to the brussel sprouts. 
4.  Drizzle with olive oil and balsamic vinegar. Sprinkle with S & P.  I like to use my hands to make sure everything gets coated evenly. 
5. Bake in oven at 375 degrees until they get a little brown and crispy. 
6.  Enjoy!


Gluten Free Bacon Brussel Sprouts
If you think you don't like brussel sprouts, give them another try using this recipe! They are delicious!
 

INGREDIENTS  

• 1 Large Bunch of Brussel sprouts
• 1 Pkg Bacon- chopped
• 1 Yellow Onion chopped
• 1 Drizzle Olive Oil
• 1 Drizzle Balsamic Vinegar
• 1 Pinch Salt and Pepper

INSTRUCTIONS 

• 1.  Wash and chop brussel sprouts.  2. Lay them on baking sheet.  3. Add Chopped Onion.3. Drizzle with olive oil and balsamic vinegar, S & P.  I like to use my hands to get everything coated evenly. 4. Sprinkle the chopped bacon all over the top of the veggies. 5. Bake it in the oven at 375 degrees until they are brown and slightly crispy. 6. Enjoy!

CRANBERRY SAUCE:
I know some folks only eat cranberry sauce that is shaped like a cylinder, however my home-made sauce is super yummy!

Gluten Free Cranberry Sauce
This homemade gluten free cranberry sauce is delicious over turkey as well as in your mimosa! 
 
INGREDIENTS  

• 1 Pkg Fresh Cranberries
• 2-3 Cups Orange Juice
• 1 Cup Raw Sugar to start- you may need more depending on the tartness of the cranberries
• 1 Tsp Cinnamon
• 1 Tsp Cloves
• 1 Tsp Ginger
• 1/4 Tsp Cayenne Pepper

INSTRUCTIONS 

• 1. Boil cranberries in orange juice and sugar in a pot.  The cranberries will start to pop.  Stir constantly so it doesn't burn.  I like chunky sauce so I don't pop all of the cranberries.  Add spices and sugar. Stir. Taste and see if it needs more sugar. If it does,  add more and then cook a bit longer and repeat.  Once it is to the perfect sweetness cool and serve it in your favorite sauce dish!    You can also add a little of the cranberry sauce to the bottom of a champaign glass and then top with champaign for a yummy drink! 

 
GLUTEN FREE PUMPKIN PIE:

​I usually buy the Whole Foods premade gluten free pie crusts, however I didn’t have time to drive to Whole Foods.  So I tried to make the Bob’s Red Mill pie crust.  It worked out ok but it was a little labor intensive compared to just filling premade crusts lol!  For the Pie filling I followed the recipe on the can of Organic Pumpkin. 

Pie Filling:
1 can Organic Pumpkin
1 Can Organic Sweetened Condensed Milk
2 eggs
Pumpkin Pie Spice
Mix and pour into crust 
GF Pumpkin pie

 
I hope you enjoy these side items for a Gluten Free Thanksgiving!  Happy Thanksgiving to all of my Canadian Family and Friends! And my American Family and Friends too!  

As Always,

Best Wishes for Gluten Free Dishes,
​
XO,
​
Michelle

 My daughter rubbing the herbs and butter on the turkey.

Gluten free almond milk is really easy to make!  All you need is almonds, water and a blender! 

Happy Wednesday to you all!  I am counting the days until Fall Break arrives!  We are looking forward to spending time with friends and family!  I am hoping my random case of walking pneumonia is gone by then!  Wow!  Where did that come from?   However, I am on the mend!  

We are heading to the beautiful island of Kauai for fall break! Yay!!!  We look forward to grilling fresh caught fish and enjoying some Luau fun!  I will try to post some photos as we go!

Today, I made some home-made gluten free Almond milk.  I thought I would try it a few months ago and now my girls love it soooo much better than the store-bought stuff!  Also, I do not like that there is carrageenan in the store-bought stuff.   You can add vanilla bean if you like vanilla almond milk.

 I am also making some snacks for the plane and using the almond left overs to make Against All Grain’s Almond Cookies.    

There are 10 of us going to Hawaii so I thought we might need a snack on the 6.5 hour flight. 

Almond Milk:
​
1 cup organic raw almonds- soak 6 hours or overnight.  
Rinse well.
4 cups water Place all items in a blender and blend for about 30 seconds until almonds are blended.
​Strain through a cheesecloth and metal strainer to remove almond pieces Enjoy!!!

​

IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE:

Gluten Free Pumpkin Chia Puddin

Gluten Free Dalgona Coffee


As Always,

Best Wishes for Gluten-Free Dishes!

XO,
​
Michelle