These low carb and gluten free stuffed peppers are super easy to make and delicious! They have lower carbs than the regular rice filled ones to keep it keto! When I woke up this morning it was only 68 degrees outside! My first thought was yay fall is coming! I wanted to make something delicious and comforting for my family to eat. This was the perfect choice. When I was little I didn’t really like peppers and I only ate the inside lol! I was the same with cabbage rolls too! Hehe! I made this version of stuffed peppers keto but you can modify the recipe to add in rice if you are eating carbs, or omit the cheese and use no sugar added tomato sauce if you are eating Whole 30 or Paleo or Keto. I hope you love these as much as my family did! Delicious Stuffed Peppers The perfect comfort food that isn’t heavy with carbs! SERVINGS 6 peppers INGREDIENTS
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If you like this stuffed peppers recipe you might also like these ones too:
Inside out egg rolls Seared Scallops Mediterranean Chicken Salad I hope you are enjoying the weather wherever you live! I’m trying to soak in every moment of cool weather before we turn super hot again in the summers here in AZ! I definitely don’t like turning on my oven in the summer because it’s just way too hot! As Always, Best Wishes for Gluten Free Dishes! XO, Michelle
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I always joke that this is my 17 layer salad instead of a 7 layer salad because there are so many yummy ingredients that I want to add to it! The best part is it is totally customizable to your liking! This gluten-free 17 layer salad is my take on the seven-layer salad or in my case the however many layer salad you want to make today salad! Haha!
If you live in Arizona or watch the news you know that it is HOT here! I don’t feel like turning on the oven inside and I don’t really want to melt going outside to grill. This is the season of salad and crock pot meals! This salad is my take on a 7 layer salad, which never ends up being 7 layers when I make it!I start out with good intentions of not putting everything in the layered summer salad but the kitchen sink but I usually end up with a 10ish layer salad. You can add and subtract any of the items I have in my salad and add in your own favorites! This salad changes layers based on what I am in the mood for but I always keep the top 2 layers the same.. mayo and cheese Who doesn’t love a salad topped with mayo and cheese? I also love making this Caprese Salad and My Cowboy Ciao Copycat Salad when it's hot out! Here’s How I make this gluten free summer layered salad: I like to clean and chop all of my veggies while my bacon in cooking in the oven. That way everything is ready to assemble. Once the bacon is cooked nice and crispy, let it cool on a papertowel lined plate. Chop it into bite sized pieces. I usually buy premade hard boiled eggs. If you want to boil your own ahead of time that is fantastic. Remove the shells and slice them into rounds. Now it’s time to make the salad. I like to use a glass bowl so you can see all of the layers. First put down the lettuce. Then add the other ingredients ending with the eggs then the bacon then the mayo then the cheese. That way the lettuce doesn’t get soggy! 17 Layer Salad Crisp and delicious layered salad. Perfect for hot days and keeps well in the fridge for leftovers! INGREDIENTS
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I hope you have fun making and eating this layered salad as much as I do! As Aways, Best Wishes for Gluten-Free Dishes! XO, Michelle Cauliflower pizza crust is one of my favorite ways to make a pizza crust- but now it’s even more delicious in the air fryer! I USED THE AIRFRYER TO MAKE WHAT?
When I bought my air fryer my family wasn’t sure what I was thinking. However after having it for a few months and trying new recipes in it, I think they love it as much as I do. I made this air fryer cauliflower pizza crust in a flash! The crust turned out crispy and I wish I could give you a bite of it because it was yummy! Caprese pizza made with cauliflower pizza crust cooked in my air fryer. You could add any toppings you want to this pizza crust. I cooked the crust in the air fryer before adding any of the toppings. I put it back in the air fryer for jus a few minutes so the fresh mozzarella would be a little bit melty. Who doesn’t love melty cheese? To make it Caprese, I added tomatoes, basil and fresh mozzarella to the crust. For extra zing I had a little leftover pesto that I used as a base on the crust instead of tomato sauce. Be inventive and see what delicious combinations you can come up with! Some of our favorite toppings are: buffalo chicken, BBQ chicken, meat varieties, veggie (except my oldest daughter), tomato and cheese, you get the idea… If you wanted to make cheese bread you could use this recipe and top the pizza crust with cheese and serve it with marinara. It is delicious that way as well! I purchased the Simple Chef air fryer from Amazon. It is currently unavailable but I am sure any of them with good reviews would be great! I got the bigger capacity one because there are 4 people in my family. HERE’S THE RECIPE FOR CAULIFLOWER PIZZA CRUST! Air Fryer Cauliflower Pizza Crust This grain free pizza crust turns out nice and crispy in the air fryer. Add your favorite toppings to make it what ever kind of pizza your heart desires. SERVINGS 3 people INGREDIENTS
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IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE: Cauliflower Pizza Crust Easy Mashed Cauliflower Chipotle Cilantro Lime Cauliflower Rice As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle Gluten-Free cabbage roll soup reminds me of growing up in Canada. My family always had cabbage rolls at every holiday! DID YOU KNOW I GREW UP IN CANADA?
I Grew up in Canada with a Polish Great Grandma! She loved to cook has influenced a lot of my comfort foods. Pierogies and Cabbage rolls were a part of ever holiday dinner. When I made this soup it reminded me of the pierogi eating contests we had as a kid, sitting at a big table with my family. I am working on perfecting my gluten free pierogi dough, so hopefully in the near future I will have a recipe for that. My Grandma is from Icelandic decent so she made delicious foods from there. I am planning on making a gluten free Vinatarta for Christmas this year. Sadly, not many of my family members like prunes but I one of my friends does so I will share the cake with her. MEMORIES: It has been 10 years ago today that my Mom passed away. I was wanting some comfort food but didn’t want to blow the clean eating trend I have going. My Mom was as great cook. She was an inspiration in the kitchen and many other areas of my life. I miss her and wish I would have gotten more time to spend with her. I am trying to eat Paleo/Keto to get ready for the holidays so I am not sad that my pants don’t fit. LOL. I recently had to go off of my thyroid medicine after finding out that it had gluten in it. I had been taking it a long time. So, I have been dealing with the sluggish everything so decided to make food my medicine and cut out all food that was not helping my thyroid. GLUTEN FREE CABBAGE ROLL SOUP: So, I decided to make a cabbage roll soup using cauliflower rice instead of white rice to save the carb count. Everyone in my family loved it! It will definitely be a new staple in the recipe rotation for the winter. I used my multi cooker to make it one pan and easy. You can cook the meat on the stove if you do not have a multi cooker. It would also work perfectly in an Instant Pot or Pressure Cooker! I hope this soup brings you warmth and is comforting. I am enjoying eating it remembering all of the fun memories of holidays or times in the kitchen with my Mom as well as my Grandmas. Here are some of my other favorite recipes from my family: Gluten Free Vinarterta Instant Pot Sweet and Sour Ribs Cabbage Roll Soup: Amazingly comforting soup. It is low carb and packed with the delicious flavors of cabbage rolls. PREP TIME 20 mins COOK TIME 4 hrs TOTAL TIME 4 hrs 20 mins COURSE Soup SERVINGS 6 people INGREDIENTS
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As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle This gluten-free cauliflower pizza crust is a lower-carb option when making gluten-free pizza! It’s easy to make at home! GLUTEN FREE CAULIFLOWER PIZZA CRUST:
Happy Summer to you all! We are enjoying the summer and are sad to say that school starts in 3 weeks from today For now we are going to enjoy the last days of not having to wake up to an alarm clock and wear our pj’s around the house until 9 a.m.! I have been posting photos of food that I have been making this summer and will be working hard at getting the recipes up on the website. The beautiful thing about this cauliflower pizza crust is that you can top it to make any kind of pizza you like or even cheesy garlic bread! I made it when our friends were over for dinner and they said they would try it but didn’t really like cauliflower. I didn’t say much other than I hope you like it, knowing that I have heard that before and knew they would love it! We have topped it with parmesan and artichoke and cut it small as an appetizer, I have used alfredo sauce and chicken and made pizza that way, BBQ sauce and chicken for BBQ chicken pizza… the possibilities are endless! This time I used tomato sauce and pepperoni- simple and delicious! The other nice thing about this is that it is low carb! I know not everyone can handle the cheese but if you can you are in for a real treat! If you don’t want to buy riced cauliflower from the store you can easily make your own at home. I like to remove the florettes from the head of the cauliflower. Put them in my food processor or blender. Whirl it a few times until they are the size of rice and voila you are done! For this recipe, you will have to cook it first before adding it in Cauliflower Pizza Crust Top with any of your favorite toppings! It is delicious and easy to make! COURSE Lunch, Dinner, Appetizers INGREDIENTS
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IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE: Gluten Free Airfryer Cauliflower Pizza Crust Cauliflower Cilantro Lime Rice Easy Mashed Cauliflower As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle CAPRESE SALAD- THE PERFECT SALAD FOR ANY SEASON! Caprese Salad is so yummy and it reminds me of our visit to Italy this last summer! My hubby and I ate this salad almost every day with a bottle of dry rose! Such wonderful memories! Ok- back to reality…not vacation mode…less rose! This salad pairs well with any meat. I made grilled steak with it. I have also made it with chicken and fish. It is wonderful as a stand-alone meal for a light lunch or dinner or as an appetizer. So versatile! It literally takes 10 minutes to throw together this wonderfully colorful salad! There is no excuse not to eat your veggies with this beautiful addition!
WHAT DO I NEED TO MAKE THIS SALAD: You can assemble it in a few different ways. If you want to make it into a chopped Caprese, you will use small tomatoes and small mozzarella balls or chop up the larger mozzarella. The large stacked version: Roma tomatoes, buffalo or fresh mozzarella, fresh basil, S & P, Balsamic vinegar, and olive oil. The small chopped salad version: Cherry tomatoes, pearl buffalo mozzarella or chop the fresh mozzarella into small pieces. Fresh Basil, Balsamic vinegar, Olive oil, and S&P. You can add some chopped red onion if you like, however, traditionally it doesn’t have it. HOW DO I ASSEMBLE THIS DELICIOUSNESS? I like to chop my Roma tomatoes in medium-sized slices from the stem end back. I remove the little indent where the stem is. Lay the tomato slices out on your cutting board and sprinkle with salt and pepper (S&P) Layer the tomatoes with a slice of mozzarella cheese and top with a fresh basil leaf. I love the smell of fresh basil! When it is time to eat the salad, drizzle it with a little olive oil and balsamic vinegar. So yummy! My mouth is starting to water thinking about it! If I am making the chopped Caprese salad, I cut the cherry tomatoes in half. I try to get mozzarella pears that are about the same size as the tomatoes so it’s easy to fit a little bit of both in your mouth at the same time. Chop the basil leaves into thin strips and sprinkle over the tomatoes and mozzarella. When you are ready to eat it, sprinkle with Salt and Pepper and drizzle it with olive oil and balsamic vinegar. IF YOU LIKE THIS CAPRESE SALAD YOU MIGHT ALSO ENJOY THESE RECIPES: Shredded Brussel Sprout Salad Healthy Harvest Salad 17 Layer Salad HERE’S THE RECIPE: Caprese Salad Hope you enjoy this wonderful light salad! INGREDIENTS
As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle Gluten free Beer Cheese Soup has been hard to find in restaurants, so I decided to make my own version! The first time I made this was for guy’s night at our house. It was a hit! The original recipe was posted on January 8th, 2016 and it has been updated on 1/26/22 to include step-by-step instructions, text changes, and video! It has been so rainy and cold here in Phoenix I have been wondering if the ark was going to appear! I have been craving a nice warm comforting soup during this cold weather. I had never had Beer Cheese Soup before. My husband loves it so he requested for me to modify the recipe to make it gluten free! His family is originally from Wisconsin so I wanted to make sure to use yummy Sharp Cheddar from Wisconsin. At least we have the Gluten Free Beer Cheese Soup to keep us warm and fed! I hope you enjoy the recipe! HERE’S WHAT YOU’LL NEED TO MAKE THIS GLUTEN FREE BEER CHEESE SOUP: Chicken broth Butter Olive Oil Celery Yellow Onion Garlic cloves Gluten Free Beer- I used Holidaily but you could also use any of your favorite 100% Gluten Free Beers. Half and Half or Heavy Cream Shredded Sharp Wisconsin Cheddar Gluten Free Flour Bacon Gluten free croutons or toasted Gluten Free Bread Salt and Pepper A big pot to put it all in HERE ARE THE STEPS TO MAKE IT: Cook the bacon in the oven on a foil lined baking sheet. When it’s crispy, set it aside. Add butter and oil to a large pot over medium heat. Sautee the veggies in the large pot until they are soft. Add gluten free flour to the veggies to make a roux. Cook for a minute before you add in the beer. Add the beer, 1/2 at a time. Whisk it all together. Add in broth, half and half, and whisk to combine. Add in cheese and stir so it doesn’t burn. Serve it with gluten free croutons and crispy bacon on top. Enjoy! IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE THESE: Gluten Free Hash Brown Soup Stuffed Jalapenos- Gluten Free Healthier Gluten Free Mac N Cheese PIN ME NOW MAKE ME LATER! Gluten Free Beer Cheese Soup
This delicous creamy beer cheese soup is comforting and warm. Be sure to use your favorite 100% Gluten Free Beer! INGREDIENTS
As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle Crab stuffed mushrooms are easy to make and perfect for dinner or as an appetizer! Or if you are like my husband, for breakfast with eggs..like a benedict! Can’t say I don’t join him! CRAB STUFFED MUSHROOMS:
These were the BOMB!!! I thought I would have an extra one for my lunch the following day but NO- The Family ate them all! I can’t say that I blame them as these were delicious! My oldest daughter does not like mushrooms so she just ate the filling cold with chips. She said it was delicious that way too. You can also make it as a dip for crackers or chips if you don’t cook it in the oven. It is more like a crab salad. If you don’t like mushrooms I have baked the filling in a glass pan and served it as a hot dip. You can also top chicken breasts with it and bake them together that way! I would prebake the chicken a little before adding the crab mix to the top so it doesn’t get over done. HERE’S WHAT YOU NEED TO MAKE THIS RECIPE: You will need the following: lump crab meat A package of cream cheese Mayo Garlic Powder Parsley- fresh is better Yellow onion Hot sauce Shredded Cheddar Cheese Portobello Mushrooms Proscuitto I always rinse my crab when it comes in a jar or can and pick through it to make sure there are no shell pieces. Mix all of the ingredients together except the mushrooms and proscuito. Scoop the crab mix into the mushrooms, after they are washed and the inside is scooped out. Bake them in the oven. Top with crispy proscuitto. Enjoy! If you like these crab stuffed mushrooms, you might also like this Crab Stuffed Lobster or Crab Cakes! Crab Stuffed Mushrooms These crab stuffed mushrooms are the bomb! Delicious! INGREDIENTS
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
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 These gluten free nachos are the perfect thing for a Super Bowl Party! I used ground Buffalo meat but you can use whatever kind of ground meat you like! I used Veggie Chips instead of corn chips but you can substitute whatever kind of chips you like. I’ve also made these nachos using Inka Plantain chips…yumm! I like the spicy chili ones. Sorry, I am not a huge football fan although, I know many of you are. I like going to Super Bowl parties to hang out with family and friends, eat and watch the commercials! It will be a fun time!
I hope you enjoy the nachos! Feel free to add or subtract ingredients to make them how you like them! GLUTEN FREE NACHOS: 1 lb ground buffalo or ground beef A yellow onion- diced 2 tsp chili powder 2 tsp garlic powder 1 tsp smoked paprika A tsp sweet paprika 1 tsp Italian seasoning S & P Shredded sharp cheddar to taste- If dairy doesn’t bother your belly! 1 can drained and rinsed black beans. A handful of diced green onions for garnish. 1/2 cup chopped tomato. A dollop of sour cream. Your favorite Salsa to dip them in. I used my cast iron skillet to make these nachos. Add 1 tsp coconut oil to your pan. Add chopped onion. Cook until soft. Add ground buffalo and seasonings. Cook until the buffalo is cooked through. Add black beans. Combine. Turn off the heat and add chips and cheese. Stir to coat chips in meat. Add additional cheese to the top if you like it really cheesy as we do! Put in the oven on broil for a few minutes to melt the cheese. That bubbly cheese deliciousness is almost ready to eat! Add your other toppings! Enjoy! IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE THESE: Gluten Free Philly Cheesesteak Stuffed Potatoes Gluten Free Beer Cheese Soup As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle |
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