Tag Archives: gluten-free

Basil Pasta

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This is a great “pesto” substitute if you don’t eat dairy.

The lemon gives the pasta a little “zing” that you’d typically get from the Parmesan cheese in regular pesto.

We skip the pine nuts, too, because I had a really bad experience many years ago where I lost my sense of taste for an entire week after eating some “bad” pine nuts!

Sure, you could add a different nut to make it more like pesto, but we enjoy it just fine like this.

Basil Pasta Recipe

Serves 4 (as an entree) – – or serves 6 as a side dish

INGREDIENTS: 

2 cups fresh basil leaves, packed VERY tightly
1/2 cup extra virgin olive oil
1/2 tsp unrefined salt
1/2 TBSP fresh lemon juice
2 tsp raw honey
3 medium cloves garlic

16 ounces pasta of your choice (we prefer Trader Joe’s gluten-free rice pasta as shown below)

DIRECTIONS:

Toss everything (except the pasta) into a food processor or blender, and process until combined (stopping to scrape the sides a few times as needed).

Makes 3/4 cup – 1 cup of sauce. This sauce freezes well for later use, too, so feel free to make extra while you’ve got your blender dirty! 🙂

Meanwhile, cook the pasta according to package directions; and drain/rinse.

I like to cook the Basil Sauce a bit before tossing it with the pasta. So, while the pasta is in the strainer, add the sauce to the empty pasta pan. Cook for a few minutes over medium heat. Then, add the pasta and toss to combine.

Enjoy! And be sure to check out our RECIPES PAGE for more delicious recipes!!!!

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Cilantro-Lime Shrimp

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Confession…

I’m not a big shrimp fan – – mostly because of the texture. 

(Actually, I’m not really into seafood, in general, if I’m being totally honest. It’s just so “fishy,” ya know?!)

So the fact that I enjoy this dish, really says something about its appeal. LOL!  

Plus, “score” for Chad because he likes shrimp…but I never cook it because, as I mentioned…not a fan. 

Well, we made this dish last week …and we’re making it again this week, so I guess I’m officially on the “shrimp train” now. (Luckily for Chad! Ha!)

If you like lime and cilantro (and cumin), you’ve got to try this dish! If you like shrimp, that probably helps, too. But, apparently, that’s not necessary! Hee, hee! 

Cilantro-Lime Shrimp Recipe 

Serves 4 

INGREDIENTS:

3 TBSP olive oil
1 large onion, diced
3 cloves garlic, minced
3/4 tsp dried oregano
3/8 tsp ground cumin
2 Roma tomatoes, chopped
juice of 1 1/2 limes
1 lb wild-caught, raw shrimp (peeled, deveined and tails removed)
½ tsp salt

Black pepper, to taste
3 TBSP freshly chopped cilantro

DIRECTIONS:

Prepare rice (if using).

Meanwhile, heat the oil in a skillet over medium-high heat.

Add the onion. Cook, stirring occasionally until the onion becomes translucent, about 6 minutes.

Add oregano, cumin and garlic, and saute 1 more minute.

Add the tomatoes. Cook, stirring occasionally until the tomatoes are softened.

Add the shrimp, lime juice, sea salt and black pepper. Cook until the shrimp are just opaque. 

Serve over rice (or riced cauliflower).

Garnish with freshly chopped cilantro. Yum!

Enjoy! And be sure to check out our RECIPES PAGE for more delicious recipes!!!!

Almond Flour Blondies

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I. am. speechless.

No, seriously. I really don’t even know how to begin to describe to you how delish these are! OMG!!!

Just…just…just…be prepared to be ashamed of how many you’re gonna eat.

And don’t say I didn’t warn ya.

Buahahaha!

Did I mention they are just the right balance of crispy-on-the-outside-and-gooey-in-the-middle???? Just checkin’.

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our FREE e-book, â€œEating Additive-Free“! It’s stuffed with 150+ more tasty recipes and a complete additive-free grocery shopping guide!!)

Almond Flour Blondies Recipe

Makes 12 bars

INGREDIENTS:

  • 1/4 cup coconut oil
  • 1/2 cup almond butter
  • 1 egg
  • 1/2 cup sugar
  • 2 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup almond flour
  • 1/2 cup semi-sweet chocolate chips, divided

(Check out our FREE Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.)

DIRECTIONS:

  1. Preheat oven to 350 degrees, and line a 9″ x 9″ baking pan with parchment paper.
  2. If your coconut oil isn’t melted, melt the oil in a medium bowl. Add the almond butter, and melt together a bit longer if needed.
  3. Stir in the egg.
  4. Mix in the sugar.
  5. Add the vanilla, baking soda and salt. Stir to combine.
  6. Stir in the almond flour.
  7. Add 1/4 cup of the chocolate chips and stir to combine.
  8. Spread the mixture in the parchment-lined pan, and press the batter around to fill the pan evenly (a small piece of parchment paper works great for this).
  9. Sprinkle the other 1/4 cup chocolate chips around evenly on top. Then press them into the batter.
  10. Bake for 20 minutes until golden brown.
  11. Cut into 12 squares. Enjoy warm or cooled.

Enjoy the chewy deliciousness! And be sure to check out our RECIPES PAGE for more great recipes!!!!

Homemade BBQ Sauce

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bbq sauce

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, â€œEating Additive-Free“! It’s stuffed with 160 more tasty natural recipes and a shopping guide to help you select the most additive-free ingredients at the grocery store!! Your satisfaction is guaranteed…or your money back!)

Homemade BBQ Sauce

Makes about 2 cups

INGREDIENTS:

1 cup homemade ketchup (or a clean store-bought variety like Annie’s Naturals brand)
1/2 cup apple cider vinegar
1 cup sugar or brown sugar
1/2 cup finely chopped onion or 2 TBSP dried onion flakes
1-2 TBSP hot sauce (optional) – look for a brand that contains only “peppers, vinegar, & salt”

DIRECTIONS:

Combine all ingredients in a medium saucepan. Bring to a boil for 2 minutes, stirring frequently. Reduce the heat to medium-low, and simmer uncovered for about 45 minutes, until thickened. If you enjoy this recipe, be sure to check out our RECIPES PAGE, too, for more natural deliciousness!