Ceviche is a favorite at our house!  Check out this super easy shrimp ceviche that's also gluten free!

​This easy shrimp ceviche is quick to make and is a fantastic appetizer or lunch! It has a yummy citrus flavor with a kick of spice to even things out! You won’t regret making this!

What Is Ceviche?

Ceviche is a delicious shrimp or fish and vegetable dish that originated in Peru! You can use raw fish or shrimp that is cured with citrus juice or cooked shrimp or fish like I did in this recipe. I decided to make this cooked shrimp ceviche for the pure ease and convenience of not having to take the time to cure the fish. lol

Here is the Wikipedia definition of Ceviche in case you wanted to know more. 

What Do I Put in Easy Shrimp Ceviche?

The best thing about ceviche is that you can add or remove ingredients based on your preference! Here’s what I used in my easy shrimp ceviche:

Shrimp- I like medium peeled and deveined with the tails removed. I always check them as I rinse the shrimp to make sure all the poo has been removed. If it hasn’t I remove it.
Lime Juice
Lemon Juice
Orange Juice
Roma Tomatoes
Red Onion
Cilantro
Jalapeno- Depending on the spice level of your jalapeño you can add more or less depending on your spice desire.
Cucumber- I remove the peel and seeds from the cucumber then chop it up. I find that a teaspoon slid down the cucumber seeds are the easiest way to remove them. 
Avocado

Directions:

First, we need to cook the shrimp, since this is a cooked shrimp ceviche.

Fill a pot with water and bring it to a boil. Have a bowl with ice water standing by to put the shrimp in once it’s cooked.

Put the shrimp in the boiling water until it turns pink- only about a minute- you don’t want to overcook it as it turns rubbery.

Once it turns pink, scoop it out with a slotted spoon and put it in the ice water to stop the cooking.

Drain the shrimp from the ice water and dry it off with a paper towel.

Chop the shrimp into small bite size pieces. Place into a glass bowl large enough to hold all of the ingredients.

Add the juices to the mix and stir to combine.

Chop up all remaining items and add to the bowl if you are serving immediately.

If you want to let the flavors marry do not add the avocado right away as it can turn brown. Add the avocado just before serving.

Serve immediately or put in the fridge for about an hour.

Serve it with tortilla chips, Cucumber Slices, Tostada, Mini peppers that have been cut in half with seeds removed to scoop it with or whatever your favorite scoopers are.

I also like to serve it with Hot sauce or Chili Lime Creamá in case you want it even spicier!

Enjoy!

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Pin Now So You Can Make Me Later!

Here’s The RECIPE:
Easy Shrimp Ceviche 

INGREDIENTS  

• 1 1/4 pounds Raw Pink Shrimp- peeled and deveined See cooking directions below
• 1/3 Cup Orange Juice
• 1/3 Cup Lime Juice
• 1/3 Cup Lemon Juice
• 1 Handful Cilantro- chopped
• 2 Roma tomatoes- chopped About 1 Cup
• 1 Small Red onion- chopped About 3/4 Cup
• 2-3 Jalapeno Peppers- peeled and seeded Depending on your spice level
• 1 Cucumber, peeled and seeded Chopped
• 1 Avocado Cubed
• 1 Pinch S & P
• Hot Sauce or Chili Lime Crema to add spice

INSTRUCTIONS 

• First, we need to cook the shrimp, since this is a cooked shrimp ceviche.
  
• Fill a pot with water and bring it to a boil. Have a bowl with ice water standing by to put the shrimp in once it’s cooked.
  
• Put the shrimp in the boiling water until it turns pink- only about a minute- you don’t want to overcook it as it turns rubbery.
  
• Once it turns pink, scoop it out with a slotted spoon and put it in the ice water to stop the cooking. 
  
• Drain the shrimp from the ice water and dry it off with a paper towel. 
  
• Chop the shrimp into small bite size pieces. Place into a glass bowl large enough to hold all of the ingredients.
  
•  Add the juices to the mix and stir to combine. 
  
• Chop up all remaining items and add to the bowl if you are serving immediately.
  
• If you want to let the flavors marry do not add the avocado right away as it can turn brown.
  
• Add the avocado just before serving. 
  
• Serve immediately or put in the fridge for about an hour. 
  
• Serve it with tortilla chips, Tostada, Mini peppers that have been cut in half with seeds removed to scoop it with or whatever your favorite scoopers are.
  
•  I also like to serve it with Hot sauce or Chili Lime Creamá in case you want it even spicier! Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

This gluten free pecan crusted tuna with mango salsa is so fantastically delicious!  You could serve it as an appetizer or as the main course! 

​I Know What You Should Be Making For Dinner Tonight!

Delicious Pecan-crusted Tuna with mango salsa! That’s what you should be having for dinner! It is so easy to make and is definitely a weeknight-to-date night meal.

If you don’t have tuna fillets on hand you could also substitute the fish with any light fish you like. Mahi Mahi would also be yummy!

You could make this meal go further by serving the pecan crusted tuna with mango salsa over some rice, cauliflower rice, a big salad, or with any veggie you like. Just seeing this photo makes me want to make this for dinner tonight. 

Here’s What You Will Need to Make This Tuna with Mango Salsa:

1 Ahi Tuna Steak per person- depending on the size of the fillet:)
2 Mangos that are ripe
1 Handful of Cilantro
1 Red Onion
2 Limes
Pecans
Salt and Pepper
First, you will need to toast the pecans in a pan until they are fragrant and set them aside. If you try to chop them when they are hot you could burn your fingers…. and that would slow you down from eating this delicious pecan crusted tuna with mango salsa.

Next Up Make the Mango Salsa- If you have never peeled a mango check this out https://www.youtube.com/watch?v=yE0NGXZ_HBs

I personally like the chef snack part of the video :)

The salsa is mangos, red onion, cilantro, lime juice, and SNP. Mix it all together and set it aside.
Once the pecans are cooled, chop them super fine so they will stick to the fish.
Take the fish out of the fridge and pat it dry with a paper towel.
Press the fish into the pecans and SNP. Coat it on all sides.
Fry the fish in a hot skillet until seared on each side- about 2-3 minutes depending on how rare you like your fish.
Let the fish rest for a few minutes so you don’t burn your fingers. Like I stated above this will slow you down from eating this delicious pecan crusted tuna with mango salsa. 
Slice the fish against the grain and layer it on a plate.
Spoon the mango salsa over the top.
Now the best part……enjoy eating it!

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Save This Now Make it Later

​Here’s A Video on How I Made This Tuna with Mango Salsa:​

​If You Like This RECIPE You Might Like:

Caribbean Chicken Lettuce Wraps

Crunchy Thai Cabbage Salad



Here’s The Recipe:

Pecan Crusted Tuna with Mango Salsa
​Fast and delicious healthy meal that goes from weeknight to date night.

 Print Recipe Pin Recipe


INGREDIENTS  

• 1 Tuna Fillet per person depending on size of fillet If you have more than 4 small steaks you will need to increase the rest of the ingredients.
• 1/2 Cup Pecans
• 1 Bunch Cilantro
• 2 Mangos
• 1 Red Onion
• 2 Limes
• 1 Pinch Salt and Pepper

INSTRUCTIONS 

• Toast the pecans in a pan on medium heat until fragrant. Stir occasionally so they don't burn. Set them aside.
• Prepare the mangos for the salsa. Remove skin and slice into cubes. There is a video in the post above that shows how to do this.
• Chop about 1/4-1/2 of the red onion into small cubes and put in a bowl.
• Wash and chop a big handful of cilantro and put it in the bowl. You can add more or less to your liking.
• Juice 2 limes and add them to your bowl. I only had to use one lime as mine was really juicy.
• Add a pinch of SNP.
• Mix Salsa to combine and set aside.
• Your pecans should be cooled now. Chop them finely so they will stick to the fish.
• On a plate add the chopped pecans and SNP.
• Pat the fish fillets with a paper towel to remove any moisture. Press the fillets into the pecans and coat all sides.
• Once all fillets are coated, turn a pan onto medium-high heat, once hot, sear the fish on both sides for about 2-3 minutes depending on how rare you like them.
• Let the fish rest for a few minutes. Then slice it against the grain and layer it on a plate.
• Spoon the mango salsa over the top and you are ready to EAT!
• Serve it with rice, cauliflower rice, a big salad, or any other vegetable you like.

Hope You Are Doing Well-Hoping everyone is doing well out there in the world! It’s crazy times with Covid and being asked to stay home! Stay Healthy and I hope you are all doing good.

Check out my Instagram page to see what we are up 

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle

If you serve this dish to guests they will think it’s super fancy but we can keep the secret that it’s really very easy! haha!

What is Puttanesca Anyway?

Puttanesca is the name of a tomato based sauce made in Italy. It has a colorful past in how it got its name.

One variation is that Puttanesca sauce was named after ladies of the evening and it was a quick meal they could throw together in between customers. Ladies of the evening were called Puttana. Hence Puttanesca.

Another idea behind the name was that it is a sauce containing leftovers and everything in the kitchen. AKA the whore of sauces.

I love the sauce and that you can add more or less of your favorite ingredients and customize it to your liking. So regardless of where the name came from it is still one of my favorites! You can serve the sauce over pasta, chicken, or fish. It is very versatile. Mahi Puttanesca is very flavorful without being overly fishy tasting.

What do I need to make this fancy sauce?  This is the best part and why you are going to fall in love with this sauce! You can throw together whatever ingredients you love and have on hand. Here is what went into my Puttanesca sauce:

One Jar of Marinara Sauce- I love Rao’s.
1 jar of capers- use however many you would like.
Kalamata Olives or any olive variety 
Chopped Yellow onion
Chopped Red onion
Artichoke Hearts- mine were in a jar
Tomatoes that are chopped
Minced Garlic
Salt and Pepper
And of course the Mahi Mahi.

I started out by placing 4 pieces of parchment paper on a baking sheet. Then fold the parchment paper into a rectangle and drizzle a little olive oil and put the fish on the paper.

​
SEE HOW I FOLDED THE PAPER HERE:

I baked it in the oven at 350 degrees for about 25 minutes.

The fish was cooked perfectly and was so YUMMY!

I served it over Quinoa and with a big salad!

You might also like to pair this with my delicious Mashed Cauliflower to keep it lower carb.

If you change the protein to chicken, you will need to add additional time for cooking. I would use a meat thermometer to make sure your chicken is cooked but it should take about 40 minutes.

​
PIN NOW! Make it later!

Here’s The Recipe Mahi Puttanesca
This recipe is easy to make and delicious to eat!

SERVINGS 4 people

INGREDIENTS  

• 4 Mahi Mahi Fillets
• 1 Jar of Marinara Sauce I use Rao's
• 1 tbsp Olive Oil
• 1 Jar of Capers
• 1 Jar of Kalamata Olives
• 1/4 Red Onion Chopped
• 1/4 Yellow Onion Chopped
• 1 Jar of Artichoke Hearts
• 1 tsp Minced Garlic
• 1 Tomato chopped
• 1 pinch S & P

INSTRUCTIONS 

• Tear a piece of parchment paper about a foot square. Repeat 4 times.
• Fold it into a rectangle. (There is a video in the post)
• Place the papers on a sheet pan.
• Drizzle a little olive oil on the paper where you are going to put the fish.
• Place 1 piece of Mahi in each paper.
• Add the rest of the ingredients to each fish packet. You can add more or less of any of them based on your favorites!
• Fold the paper to form a packet. See the video for any questions 
• Bake in a 350 degree oven for about 20-25 minutes. The fish should be flaky when it's done.
• Serve with a big salad or any of your favorite sides!

Hope you enjoy this recipe and make it often as we do!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

These easy gluten free tuna melts remind me of my Mom.   She would make these and I wanted to recreate them gluten free!

This easy tuna melt is a great idea for a quick meal. I love them when we are on the go and need something quick for lunch or dinner. Or if we are having a lazy movie day and don’t fell like cooking something fancy.

What are your quick meals for busy days or lazy days?I have an arsenal of quick meals in my back pocket for days just like this one. It is raining and cold here in usually sunny AZ. We have had more rainy days this winter/spring than I can remember in over 20 years of living here!

The clouds and cool weather make me want to snuggle up on the couch with a good book or a good movie. I wish it was the weekend so my hubby could be in that equation but it’s not so my furry friend will have to fill in. She loves to snuggle so is a great substitute!

Here are some other quick meals you might like if you like my easy tuna melt:

Thai Chicken Lettuce Wraps

BLT Sandwich Skewers

Honey Garlic Thighs made in the crockpot

Did You Grow Up Eating Tuna Melts?

​Easy tuna melts were my Mom’s OG recipe. OG (original gangster) makes me laugh especially when referred to my Mom since she wasn’t really a gangster at all! But she was an OG about cooking. I learned to cook a lot of things from my Mom and my love for feeding people and making homemade food definitely came from her. I can still remember her making homemade buns on cool days. They were so delicious!
​

​Now, I wouldn’t be able to eat any of the items pictured! Looking back I probably shouldn’t have been eating them then, but we didn’t know.

Melty open faced sandwiches were a favorite around our house. My Mom liked to buy salmon with the bones in it and it would crunch when you ate it…barf.. but I much preferred the tuna. No bones and the only crunch was from whatever you added to the tuna.

Here’s What I Put in Our Easy Tuna Melts:

To make this masterpiece of an easy meal, you will need the following ingredients:

Gluten free Break- I used Canyon Gluten Free Bakehouse
Mayo- I used Sir Kensington’s
Tuna- I used albacore from Costco- the wild caught stuff that is supposed to be better for fish and sustainability.
Celery
Red Pepper
Tomato
Green onions
Organic Sharp Cheddah- same as cheddar just better 

S & P or any other seasonings you like

1. Open and drain the tuna.
2. Chop up your veggies into small pieces. Add as many or little as you wish. My hubby wishes I wouldn’t add celery, but I still do.
3. Lay your bread on a baking sheet and butter if you wish.
4. Turn your oven on to broil after adjusting the racks to the right spot.
5. Add veggies, tuna and mayo to a bowl and mix. Season, mix, sample.
6. Spread over your bread.
7. Top with cheese.
8. Put in oven on broil for a few minutes until the cheese is bubbly and the bread is toasty on the edges. Don’t walk away because it will burn.
9. Enjoy!

Here’s The Printable Recipe:

Easy Tuna Melt
Gluten free tuna melts ready to eat in 10 minutes!  Yes, please!

INGREDIENTS  

• 6 slices Gluten Free bread
• 2 cans Albacore Tuna- drained
• 3/4 cup Mayo more or less to taste
• 1/2 red pepper chopped
• 2 green onions chopped
• 1 roma tomato chopped
• 1 stalk of celery chopped
• 1 pinch S & P
• 6 slices Cheddar Cheese

INSTRUCTIONS 

• Chop all of your veggies and put into a bowl.
• Lay your pieces of bread on a baking sheet.  Butter if you wish.
• Turn your oven on to broil and adjust the rack so it is near the top.
• Add drained tuna to the bowl of chopped veggies, mayo and seasonings.  Mix. 
• Taste to see if the right amount of mayo and seasoning.  Adjust if necessary.
• Top each piece of bread with tuna mixture.
• Add a piece of cheese to the top of that. 
• Broil in the oven for a few minutes until bubbly and toasted.  Do not burn. 
• Enjoy by itself or with soup or a salad. 

As Always,

Best Wishes for Gluten Free Dishes!

XO,

​Michelle

I had so much fun making this sheet pan salmon with delicious sauce today!  I was blessed to cook with my friend Terah Lake!  You can check out her fashion blog!  She’s so beautiful inside and out.  I just love her.  This salmon is so easy to make, you literally just throw it on a sheet pan lined with foil, so you don’t have to do dishes, and bake it.  The DELICIOUS sauce is fast and easily made in the blender!  If you have leftover sauce save it for your salad dressing.

I love salmon and veggies with yummy white wine, garlic, and lemon sauce.   It’s so light and delicious.  I am so ready for fall but meals like this have me hanging onto the last of summer.   I am thankful to live in Arizona, we have awesome weather when it’s not summer, but I miss cool crisp fall mornings just a little.  So this salmon dish is perfect if you are like me and teetering between wanting to give up summer for fall!  Our temperatures are in the mid to high 80’s this week so that is the motivation for the summer feels.
​
Here’s the Video of us making Sheet Pan Salmon:Watch my friend Terah and me make this recipe live!

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Sheet Pan Salmon with Delicious Sauce
One pan, ready to cook in 5 minutes! Dinner on the table in 30 min or less! Yummy!


INGREDIENTS  

• 4 Salmon Filets I cut mine in half because they were big. 
• 2 cloves Garlic
• 1/2 Cup Extra Virgin Olive Oil
• 1/2 Cup White Wine We used Pinot Grigio
• 11/2 Lemons juiced- more or less depending how juicy they are
• 1 pinch S&P
• 1 Cup Green beans
• 1 Cup Asparagus
• 1 Cup Snap Peas
• 1 Pkg Mini Potatoes Pre wash and par boil or microwave.

INSTRUCTIONS 

• Turn oven to 400 degrees
• Cover your sheet pan with foil to avoid washing dishes 
• Put all ingredients except the salmon and veggies into the blender. Blend to make the delicious sauce!
• Par boil or microwave the potatoes. Don’t forget to poke them with a knife so they don’t explode.
• Place veggies and salmon on the sheet pan. S & P
• Pour dressing over the salmon and veggies.
• Bake in the oven for 12 minutes. Then turn the broiler on for 2-4 minutes to crisp up the top.
• Enjoy!!!

As Always,

Best Wishes for Gluten Free Dishes!

XO,
​
Michelle

​

This is one of our favorite quick to make meals.  It is so creamy and tangy, just typing this makes me want to whip up a pot of it!  We first had this delicious soup with friends at a Thai restaurant 5 or 6 years ago.  We had never really had Thai food because the first time we tried it as a married couple, my husband got food poisoning and swore off Thai food.  Fast forward 15 years later and we got invited to dinner and tried it again!  I am so thankful we did try it because so many of the options in Thai cooking are gluten-free.

When I make Tom Kha Gai, we usually arm wrestle a little over who gets the leftovers.  I also love that you can change the protein you add to the soup based on what you have and or are in the mood for.  I always put chicken breast in the soup and that is how I have had it at restaurants too.  This time I added pink shrimp.  I have also added scallops or crab meat.  If you add scallops, be sure not to overcook them as they get rubbery.

Sometimes we like to pair this with Jasmine Rice or Cauliflower rice.

The History of Tom Kha Gai:Tom Kha Gai means Chicken Galangal soup according to Wikipedia. In Thailand, most tom kha gai recipes typically include coconut milk, galangal, kaffir lime leaves, lemongrass, Thai chili peppers, coriander (or dill weed), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice.


I hope you love this soup as much as we do.  You can adjust the spice by adding or subtracting the chili paste or by adding in fresh chopped Thai Chilies.  I usually make ours to a 2/5 heat level.  But we don’t love super spicy food so feel free to spice things up a bit!


Tom Kha Gai
One Pot Meal!
Creamy and delicious. Tangy and comforting Thai soup.

INGREDIENTS  

• 1 can Full fat coconut milk If you like it extra creamy, add 2 cans of coconut milk.
• 1 box Organic Chicken Stock
• 2 Chicken Breasts Shredded If you are in a hurry you can use rotisserie chicken
• 2 cups pink shrimp if you want to use shrimp
• 1 stalk Lemongrass cut in half to release the flavor. 
• 1 nub Ginger peeled and chopped to small pieces
• 1 pkg White mushrooms chopped
• 1 pkg Cremini mushrooms chopped
• 2 tsp fish sauce
• 1/2 cup lime juice
• 1 handfull basil leaves chopped
• 1 handfull Cilantro chopped
• 2 green onions chopped
• 1 TSP Chili Paste- more or less to taste.
• ​If you like it a little sweeter, add in 1 TBSP of sugar or a few drops of liquid Monkfruit sweetener.  

INSTRUCTIONS 

• In a large pot, add avocado or olive oil and saute the chicken. Cook until it’s reached a safe temperature and remove from pan. Shread.
• Add coconut milk, chicken stock, ginger, fish sauce, lime juice, chili paste, and lemon grass. Simmer.
• Add chicken to the liquid and continue to simmer. Add mushrooms. Continue to cook for about 5 minutes. Then skip to herbs if you aren’t adding shrimp or add shrimp and continue cooking.
• If you are adding shrimp add about 7 minutes before serving so they don’t get over cooked.
• Add cilantro, basil and green onions right before serving.
• Garnish with more cilantro, basil and green onions if you like.
• Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle

​

This low carb version of the classic Paella also gluten free!  It is just as flavorful and delicious without all of the carbs!

Gluten free Paella- low carb version is naturally gluten free and delicious!  Paella is traditionally made with rice, seafood, chicken and sausage in a delicious tomato sauce.  Saffron sets it apart and is floral.  This one pot meal cooks quickly and you can easily adjust the amounts of ingredients to feed 2 – 50 people.  You just need a bigger pan!

I love cooking Paella because it fills my house with a delicious aroma and that makes me happy!  I use cauliflower rice for this version to keep it low carb and keto, but you can add paella rice if you like.  It will take longer to cook and more liquid so prepare to adjust for that!

You can be adventurous with your ingredients.  I have seen paella with muscles, squid, octopus etc.  I keep this simple with shrimp, chorizo, and chicken because frankly, my family is a little cautious of squid, muscles, and octopus.  If I had my choice to eat it on my own, I would probably add some fun stuff!  I recently tried grilled octopus and loved it!  I expected it to be chewy but it was perfect! So I would love to put that in next time!  

Don’t be afraid to experiment with food and try new things! 
​
Paleo Paella
This beautiful seafood dish is fun to make and delicious to eat!
 
INGREDIENTS  

• 1 lb Large shrimp peeled and deveined
• 1 lb ground chorizo
• 2 raw chicken breasts cut into small pieces
• 1/4 cup Tomato Paste
• 1 can roasted tomatoes chopped
• 1 pinch saffron
• 1 head Cauliflower Rice You can buy the package already riced:)
• 1 whole lemon
• 1/2 cup chopped parsley
• 1/2 box Chicken Stock
• 1 drizzle cooking oil I use avacado
• 2 heads Garlic minced
• 1 whole Onion chopped
• 1 tsp Smoked Paprika
• 1 tsp Sweet Paprika
• 1 whole red pepper chopped
• 1/2 green pepper chopped

INSTRUCTIONS 

• Add chorizo to the pan and cook.
• Once choirzo is cooked, remove from pan. Add chicken in the grease from the chorizo to cook.
• Remove chicken once cooked. Add onion and pepper to the pan and saute until slightly soft. You might have to add a bit more oil to saute the veggies in.
• Add garlic and spices to pan.
• Add riced cauliflower and cook until just slightly tender. You don’t want mushy paella.
• Add chicken and chorizo back to the pan.
• Add tomato paste, tomatoes and some of the chicken stock. You don’t want it to be too runny so you will have to eyeball the amount of stock you add.
• Place shrimp into the liquid and cook with the lid on until the shrimp is pink. You want to arrange the shrimp in a pretty pattern and push it down into the liquid.
• Once the Paella is cooked it is time to sprinkle with parsley and drizzle the juice from the lemon over the top.
• Enjoy!

If you like this recipe you might also like:

Gluten Free Fish Tacos

Gluten Free Shrimp Ceviche

Gluten Free Honey Chipotle Shrimp


I hope you love this Gluten Free Paella as much as we do!

As Always,

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

This gluten free salmon chopped salad was inspired by the Stetson salad at Cowboy Ciao.  I totally copied this recipe and made it my own from ordering it there!  I used to love getting it made gluten free!  You can substitute any of the ingredients to make it your own! ​

Happy Thursday!  I hope your week is going well and your weekend will be even better!  I’m looking forward to the weekend!  This is my copycat of the Cowboy Ciao Stetson Salad.   I changed some of the ingredients to make it gluten free but it is just as delicious!  They use couscous which is not gluten free so I switched it up!  You could substitute the couscous for rice or quinoa if you still wanted to have a grain.  

HERE ARE SOME OTHER SUBSTITIUTION IDEAS:

You could add dehydrated corn for the crunch instead of or in addition to the dehydrated blueberries, if you like dehydrated corn. 
You could add in tomatoes, or roasted tomatoes.
I think roasted red peppers would also be delicious! 
Assiago Cheese would be a nice addition too!
Avocado would add in some delicious healthy fat! 
You could use other types of smoked fish.  I haven’t tried that yet, but smoked trout would also be yummy!
Fresh herbs like dill would be lovely to sprinkle over the top of the salmon.  
I like to serve it with a homemade dill ranch dressing which I think goes really well with the smoked slamon, but you can use any dressing you like too!
I hope you enjoy it!
This gluten free smoked salmon chopped salad is so quick to make and it is beautiful to serve.  I usually serve it in columns like the picture so people can leave out ingredients that they don’t like.  However, everyone in my house loves this salad!


If you are looking for more salad recommendations, check out my layered watermelon salad and this Easy Chicken Salad!

Smoked Salmon Chopped Salad
Delicious and beautiful!

SERVINGS 4 -6 people
INGREDIENTS  

• 1 large package smoked salmon
• 1 large bag arugula
• 1 large package dehydrated blueberries
• 1 package dried chickpeas- I like the spicy.
• 2 whole yellow squash
• 2 whole cucumbers
• 1 bunch green onions
• 1 cup dried pumpkin seeds
• 1 package pea sprouts

INSTRUCTIONS 

• Chop smoked salmon into bite sized pieces.
• Arrange each ingredient on a tray in rows for presentation.
• Serve with homemade rance dressing or any dressing you like!

I hope you love this copycat Cowboy Ciao Stetson salad as much as we do!
​
As Always,

Best Wishes for Gluten-Free Dishes!

XO,

Michelle

Gluten free baked orange tilapia is a protein packed flavorful meal that is easy to make and ready in less than 30 minutes!

Happy Wednesday!  I hope you have all are having a productive week!  I am working on year end- fun stuff!  It is supposed to be beautiful in AZ this weekend so I am hoping to enjoy some sun!  I can’t argue with 82 degrees in February!  I hope you all get to do something you truly enjoy this weekend!  We are enjoying having our company here from Saskatchewan.  They are here for another week of sunshine then my cousins come for a week!  It is fun to see family!  I made this Baked Orange Tilapia for dinner the other night.  I served it with brown rice and Balsamic roasted Broccoli.  It was delicious!  I hope you like it as much as we do!


Baked Orange Tilapia:

6-8 Tilapia fillets- I bought the ones that are sustainably raised from Whole Foods 
1 orange
Olive oil
S & P
1.  Spray glass baking dish with oil.
2.  Place Tilapia in pan.
3.  Sprinkle with S & P.
4.  Squeeze some of the orange juice out of the orange into a dish.  Wisk in a few TBSP of olive oil.
5.  Slice Orange and lay slices on fish.
6.  Drizzle Orange juice and oil over fish.
7.  Bake in 350 degree oven for about 30-40 min.  Fish will flake easily when cooked.
Enjoy!




 
Balsamic Roasted Broccoli:
1-2 heads broccoli (or you can buy the precut bag)
Balsamic Vinegar
Small drizzle of EVOO
S &P
1.  Put broccoli on a baking dish.  Sprinkle with balsamic and S & P.  Bake in oven at 350 until cooked and slightly brown.
Enjoy!!!






IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE THESE:

Baked Orange Salmon


Macadamia Nut Crusted Mahi Mahi


Gluten Free Clam Chowder


As Always,

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

Salmon sweet potato hash is a great way to use up left over salmon from the night before! ​

Hello!  I am preparing for Thanksgiving on Thursday!  I am hosting this year!  YAY!!!  I love entertaining and having family and friends over to our house!  

This year I am smoking a turkey as well as roasting one.  I am also making Bacon brussel sprouts, mashed potatoes, stuffing, pumpkin, and pecan pie as well as pumpkin cheesecake with a gingersnap crust!  Stay tuned for those recipes!  I am very excited about smoking a turkey as I have never done that before, however, I love to smoke Chicken so I am sure it is similar.

This morning I made my Gluten Free Salmon and Sweet Potato Hash with a poached egg for breakfast.  I had made my Orange Cedar Plank Salmon over the weekend so I wanted to add some protein to breakfast and use the leftover salmon.  I hope you enjoy it!

Salmon Sweet Potato Hash:

1 large Sweet Potato cooked and chopped
1 yellow onion chopped
8 oz salmon cooked and chopped
Garlic
Italian Herbs
Eggs cooked to the desired doneness in a poacher 


1.  Sautee Onion, Garlic, and Sweet potato in coconut oil until starting to get crispy.
2.  Add Salmon and herbs.  Continue to Sautee until warm.
3. Serve with poached egg:)




As Always,

Best Wishes for Gluten-Free Dishes!

XO,
​
Michelle