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Quick Vietnamese soup loaded with chicken, herbs, and spices! Delicious! I love pho! This is a hug in a bowl! It has all the good things: a multilayered broth, protein, herbs, spices, heat...and a lot of flavor! You could either spend hours making the broth, or you could do what I do: I buy it at the store! Yes...it comes already made so you don't have to do the hard part! Don't you love that? So...you have a great broth made with star anise, ginger, kelp, cinnamon, cloves and all those wonderful spices from South East Asia. It is packed with vitamin D and iodine. And, you can add whatever you want to it: shallots, mushrooms, tofu, seafood, pork, beef... The options are limitless! Let's make it! Prep time: less than 10 minutes Cooking Time: less than 10 minutes Serves: 2 to 4 people Add whatever you want to it to make it your own! I use regular rice noodles as well as red rice noodles. INGREDIENTS 1 32 FL Oz (1 QT) of Ocean's Halo Pho Broth 1 1.4 oz (40g) box of Ocean's Halo Organic Rice Noodles 1 pound of chicken breast (deboned, skinned, and cut into thin slices) 1 jalapeño pepper (cut into small slices) 1 cup of fresh cilantro (chopped) 1 small red onion (julienned) 1 bunch of fresh Thai Basil 2 limes (cut into wedges) 1 cup of bean sprouts 1 cup of green onions (cut into small pieces) Chili paste (optional) Sriracha sauce (optional) METHOD Step 1: Prepping the chicken, herbs and vegetables Slice the chicken thinly. You want it to cook fast. Slice, julienne, cut into wedges, or chop the cilantro, Thai basil, lime, onion, and green onions. Set aside along with the bean sprouts. Step 2: Cooking the noodles Follow the package instructions to make the noodles Step 3: Broth and Chicken Prepare the broth as instructed in the packaging. Once it is brought to a boil, add the chicken and cook for 1 to 2 minutes. If finely sliced, they chicken will cooked fast. Once cooked, remove the chicken. Step 4: Serving the Pho Add the noodles to a bowl. Pour some of the broth over the noodles. Top with the chicken and whatever you want to add. Squeeze a lime wedge into it and dig in!!! Enjoy! Printable PDF recipe below: #pho #phoga #glutenfree #glutenfreelife #joeandtheglutenfreelife #recipes #healthyliving #oceanshalo #sriracha #heatlhyeating #foodblog #blogging #blogger #celiac #celiacs #coeliac #coeliacs #glutenfreeblogger

Grilled, baked or fried this easy-to-make Moroccan treat is delicious! Prep time: 30 minutes Cooking Time: Depends on how you prepare them Serves: 4 to 6 people These are bundles of joy and flavor! So easy to make too! You can grill, fry, or bake them. Either way they are just delicious! "Kefta" or "Kofta" is a traditional Moroccan staple. It is beef or lamb that has been formed into a ball, cylinder, or patty and then grilled or baked. It is served with a grain (rice or couscous) or vegetable (potatoes or salads)... and a yogurt sauce. I like serving Kefta with Labneh (recipe here), rice and a side of spicy olives. Let's make it! INGREDIENTS 2 pound of ground beef 1 large onion (chopped) 4 garlic cloves (peeled and minced) 3 teaspoons of cumin seeds 1 teaspoon of ground cumin 1/2 teaspoon of cinnamon (optional) 1/2 cup of fresh cilantro (chopped finely) 1 teaspoon of smoke paprika 1 1/2 teaspoons of crushed pepper flakes Salt and pepper 4 cups of Vegetable oil (if frying the Kefta) 1/4 cup of any gluten free flour of your choice (if frying the Kefta) Metal or wood skewers if grilling (optional) METHOD Step 1: Making the Kefta In a large mixing bowl add the meat, onions, garlic, cumin seeds, ground cumin, cinnamon (optional), cilantro, pepper flakes, paprika, 1 tablespoon of salt, and 1/2 tablespoon of pepper. Add the gluten free flour is planning to fry the Kefta. Mix well. Scoop desired amount into your hand and form into a ball, cylinder, or patty (See picture below). Repeat until all the meat is utilized. Place the Kefta on a baking dish lined with parchment paper and let it rest in the refrigerator for 20 minutes. Step 1: Cooking the Kefta Frying the Kefta in oil: Heat the oil In a large frying pan over medium high heat. When the oil is hot, gently add one Kefta at the time. Do not overcrowd. Frying time will vary depending on the size of the Kefta but at least fry them for 5 minutes. Remove from oil and place them on a plate lined up with a paper napkin to drain excess oil. Frying in the Kefta in an Air Fryer: This method will take the longest because it depends on how many Kefta can you fit in the air fryer at one time. Set the Air Fryer to 400 degrees F and for 20 minutes. Check halfway to see how well it is cooked. Baking the Kefta in the Oven: Set the oven to 375 degrees F. Place the Kefta on a baking dish lined with parchment paper. Bake for 20 to 25 minutes. Grilling the Kefta: Follow the instructions on you gas, electric or charcoal grill. Grease the grill to avoid the kefta from sticking to it. Use skewers if desired. Grill for 20 to 25 minutes. Printable PDF Recipe below:

Juicy, tasty, delicious, and easy to make Caribbean grilled chicken with lemon, herbs, and garlic. Ever been to the Caribbean? If you have you will remember seeing vendor stalls at the beach providing delicious grilled chicken to tourists and locals alike. The chicken had a beautiful char on it and tasted divine: lemon, herbs, garlic....yum! Probably it was served with some side salad, plantains, and rice. But I bet you found it to be heaven on a plate, right? Whether you have or not been to the Caribbean, and want to experience this wonderful beach treat... you are in luck! I will show you how to make this easy, tasty, juicy, and plain delicious Caribbean grilled treat! Let's make it! Prep time: less than 10 minutes Marinating time: at least 2 hours Cooking time: 25 to 30 minutes Use a ziploc bag to marinate the chicken in. It will make it so much easier when time comes to flip the chicken and will ensure it is saturated with the marinade. INGREDIENTS 5 pounds of chicken leg quarters (about 6 pieces) 3 lemons 15 to 20 garlic cloves (peeled) 1 teaspoon of garlic powder 2 tablespoons of fresh thyme 1 tablespoon fresh oregano 1 tablespoon of fresh rosemary 1 teaspoon of smoked paprika 2 teaspoons of sea salt 1 teaspoon of black pepper 1/4 cup of olive Oil METHOD Step 1: Prep the chicken Wash the chicken with cold water and pat dry with a paper towel. Using a sharp knife cut two or three small incisions on each leg quarter and insert a garlic clove into each cut. Place chicken into a non-reactive dish or ziploc bag. Step 2: Marinate the chicken In a non-reactive bowl add the juice of the lemons. Do not discard the lemons. Mince the remaining garlic. Add the oregano, thyme, rosemary, minced garlic, garlic powder, paprika, salt, pepper, and olive oil. Mix well. Pour the marinate over the chicken and add the squeezed lemons. Cover and refrigerate for at least 2 hours. Turn the chicken every hour. The longer the chicken marinates the better the flavor. Step 3: Grill the chicken Set the temperature of you grill to 350 degrees F. If you are using charcoal, follow the instructions set in the package. Make sure you have greased the grill to avoid the chicken from sticking to it. Remove chicken from fridge. Discard the lemons. Do not discard the marinade. Set aside. You will use it to baste the chicken while grilling. Place the chicken skin down first. Let it cook for about 5 minutes before you turn it. Cook for 5 minutes on each side and continue to turn until it is ready (about 25 to 30 minutes). Using a brush, frequently baste the chicken with the reserved marinade set aside earlier. Make sure you use all the marinade while grilling the chicken. This will ensure a beautiful crispy exterior and deeper flavor. Serve and enjoy!!! Printable PDF Recipe below #glutenfree #glutenfreelife #joeandtheglutenfreelife #grilledchicken #grilling #recipes #glutenfreerecipes #chickenrecipes #foodblog #healthycooking #celiac #coeliac

Healthy, delicious and easy to make chicken skewers (kabobs) marinated in yogurt and spices. Simple. Easy. No fuss and lots of flavor. Marinate the chicken for a couple of hours and then throw on the grill! You could add tomatoes, mushrooms, peppers, or any other vegetable that will hold when grilled. I like simplicity when it comes to grilling so I just did onions and chicken on this one. but you can make this recipe your own... I encourage that! Remember, the longer you marinate the chicken, the deeper the flavor! Let's make it! Prep time: 10 minutes Marinate: 2 hours Cooking time: 10 minutes Serves 4 to 6 people You can make your own Za'atar by combining equal parts if dried oregano, sumac, thyme, marjoram, and sesame seeds, and processing the mix in a blender. For oven roasting, just cook for 20 minutes at 450 degrees F INGREDIENTS 3 pounds of boneless chicken breasts ( cut into 1 inch cubes) 5 cloves of garlic (peeled and minced) 1/2 tablespoon of red pepper flakes or diced red chili peppers 3 tablespoons of greek yogurt 1 tablespoon of Sea Salt 1 teaspoon of za'atar (see below) 1 teaspoon of cayenne pepper 1 teaspoon of sumac or paprika Juice of 1 lemon 2 lemons (quartered) 1 large red onion or Spanish onion Metal or wood skewers Za'atar: 1 tablespoon each of dried oregano, sumac, thyme power, marjoram, and sesame seeds Method Step 1: Marinate the Chicken In a non reactive pan, mix the garlic, Za'atar, red pepper flakes or red chili peppers, cayenne pepper, Sumac or paprika, sea salt, thyme, juice of a lemon, and yogurt. Add the cubed chicken breast and mix well. Cover, and refrigerate for at least 2 hours. Step 2: Grill the Chicken If using a gas or electric grill, set the temperature of you grill to 350 degrees F. If you are using charcoal, follow the instructions set in the package. Do not forget to grease the grill to avoid the chicken from sticking to it. Remove the top outer layers of the onion. Cut into quarters and the divide those quarters into halves. Set aside. Remove the chicken from the fridge. Insert one piece of onion into the skewer, followed by a piece of chicken. Repeat until you have achieved the size of the skewer you want. Cap with another piece of onion. When the grill is ready, place the skewers onto the grill and cook for 2 minutes on each side. Make sure you rotate the skewer to ensure the chicken is cook evenly. They will cook fast so keep and eye on them. Serve with lemon wedges. Enjoy!!! Printable PDF recipe below: #joeandtheglutenfreelife #glutenfreelife #glutenfree #chicken #chickenrecipes #grill #grilledchicken

Vanilla ice cream topped with a delicious Bananas Foster sauce, fresh bananas, and berries. Deliciousness in a plate! This is one of those sinful pleasures of life! The fusion of two favorite desserts into one: Bananas Foster and Ice Cream Sundae! So good! The perfect dessert for adults! The Bananas Foster topping is made with fresh bananas, vanilla cream, butter, vanilla, brown sugar... and banana liquor! You can add chocolate and caramel sauces to it. You can add whipped cream. You can add more liquor if you wish to. Make this. This is not your kids' Sundae! Let’s make it! Prep time: 10 minutes Cooking time: 10 minutes Serves 4 to 6 people I'll be honest...this is not a dessert for the faint of heart or those counting calories! It is something I make once or twice a year because it is special and decadent. And I never regret it! INGREDIENTS 4 to 6 bananas 1/2 cup of brown sugar 1/3 cup of unsalted butter 1 teaspoon of vanilla 1/3 cup of De Kuyper Crème de Banana or Rum ground cinnamon fresh strawberries and blueberries vanilla ice cream Caramel Sauce (optional) Chocolate Sauce (optional) Whipped Cream (optional) METHOD Step 1: Making the Bananas Foster sauce In a frying pan over medium heat, melt the butter with brown sugar. Stir frequently until well incorporated. Add the vanilla. Cook until it begins to bubble up. Slice 3 bananas and add them to the butter/sugar mixture. Cook until bananas become soft and mushy. Slowly add the Creme de Banana. You can do a little flambé showcase if you are doing this while entertaining guests. Bring temperature to low and add 1/4 cup of ice cream. Allow it to melt then slowly mix it all together. Set aside. Step 2: Making the sundae Place a scoop, or two, of ice cream in a bowl. Pour some of the sauce on top of the ice cream. Top with fresh bananas, berries, chocolate sauce (optional), caramel sauce (optional), and whipped cream (optional). Sprinkle some cinnamon over it. Enjoy! Printable PDF recipe below: #glutenfreelife #glutenfree #joeandtheglutenfreelife #bananasfoster

Sweet and savory easy to make Hawaiian style BBQ chicken packed with tropical flavors from the islands. Huli means “turn” in Hawaiian. It refers to the way the chicken is traditionally prepared by turning it while grilled. It is delicious... and above all: simple. Tender. Juicy. Delicious. It is so good! Marinate the chicken for a couple of hours...or days... and then toss on the grill. Perfect for those Summer outings or gatherings! Let’s make it! Prep time: 10 minutes Marinate: from 8 hours to 4 days Cooking time: 30 minutes I recommend using a grill to cook the chicken. If a grill is not available you can pan-sear the chicken and then bake it at 450 degrees F for 20 minutes. Broil for 5 minutes afterwards for a crispier skin. INGREDIENTS 5 pounds of chicken leg quarters 1 cup of ketchup 3/4 cup of Tamari Reduced Sodium Gluten Free Soy Sauce 1/4 cup of Kikkoman Gluten Free Teriyaki Sauce 1/4 cup of Apple Cider Vinegar 1/4 cup of honey 1/3 cup of brown sugar 2 teaspoons of ginger powder 1 teaspoon of cayenne pepper 2 teaspoons of garlic powder 2 teaspoons of sea salt the juice of two lemons Method Step 1: Prepare the marinade In a large non-reactive container mix the ketchup, soy sauce, teriyaki sauce, apple cider vinegar, brown sugar, ginger powder, cayenne pepper, garlic powder, sea salt, and the lemon juice. Whisk until incorporated. It should look like a semi thick sauce. Step 2: Marinade the chicken Place the chicken in a large ziploc bag or non-reactive container. Pour 3/4 of the marinade over the chicken. Reserve 1/4 of it for later. Refrigerate for at last 8 hours. The longer you let the chicken marinate the deeper the flavor. Step 3: Grill the chicken Set the temperature of you grill to 350 degrees F. If you are using charcoal, follow the instructions set in the package. Make sure you have greased the grill to avoid the chicken from sticking to it. Remove chicken from fridge and discard the marinade. Place the chicken skin down first. Let it cook for about 5 minutes before you "huli" or turn it. Cook for 5 minutes on each side and continue to turn until it is ready (about 25 minutes). Using a brush, frequently baste the chicken with the reserved marinade set aside earlier. This will ensure a nice dark color. Serve and enjoy!!! Printable PDF with recipe below. #glutenfreelife #joenadtheglutenfreelife #glutenfree #tamari #kikkoman #hulihulichicken

Gluten Free Pasta with fresh tomatoes, herbs, garlic, and Parmesan Cheese. Looking for a quick meal? This Italian traditional dish is the way to go. Pasta Pomodoro is just a simple pasta with tomatoes and herbs. That's all. Simplicity at its best! Let's make it! Prep time: less than 5 minutes Cooking time: less than 20 minutes Serves 4 people Comforting and traditional. Nothing fancy about this dish. Yet... it delivers every time! Feel free to use any gluten free pasta available to you. INGREDIENTS 20 grape tomatoes (halved) 3 cloves of garlic (peeled and minced) 1 tablespoons of fresh oregano (chopped) 2 tablespoons of fresh basil (chopped) 1 teaspoon of fresh thyme 1/4 cup or parmesan cheese (optional) 1/4 cup of white wine 2 tablespoons of unsalted butter 2 tablespoons of olive oil Salt & pepper to taste Fresh parsley for garnish 1 teaspoon of crushed red pepper flakes 1 12 oz. package of Heartland Gluten Free Spaghetti Method Prepare the gluten free pasta as instructed in the packaging. In a frying pan at medium heat, add the oil, garlic, and tomatoes. Add a pinch of salt and sauté until tomatoes begin to break down and the garlic becomes aromatic (about 5 minutes). Add the butter, thyme, oregano, red pepper flakes, and white wine. Bring to a boil. Remove from heat and taste for salt and pepper. Adjust as necessary. Drain the pasta and plate it. Drizzle with olive oil. Carefully transfer the tomato sauce over the pasta. Garnish with basil, parmesan and fresh parsley. Enjoy!!! Printable PDF with recipe below. #joenadtheglutenfreelife #glutenfreelife #glutenfreepasta #pastapomodoro #glutenfree #glutenfreerecipes

A healthy Mediterranean salad loaded with protein and...it is delicious! Prep time: 10 minutes Cooking time: 0 Serves 6 to 8 people Lacto-Vegetarian Fresh mint, onion, garlic, lemon zest, fresh feta, chickpeas, and black beans create such a refreshing and nourishing treat! Balela is packed with antioxidants, minerals, vitamin, protein and fiber... all those required nutrients to sustain a health lifestyle. It is on of those salads that are so easy to make. It develops a deeper flavor as it rests in refrigerator. The sweetness of the tomatoes, the spicy notes from the jalapeño and onions, the refreshing mint...all come together in a healthy yet satisfying salad. Let’s make it! INGREDIENTS 1 15 oz. can of Bush’s Black Beans (drained and rinsed) 1 16 oz. can of Bush’s Chickpeas (drained and rinsed) 0.5 oz. of fresh mint (chopped) 1/4 cup of fresh parsley (chopped) 1 medium yellow onion (chopped) 2 cloves of garlic (peeled and minced) 15 grape tomatoes (halved) 2 lemons ( juice of) 1/4 cup of Apple Cider Vinegar 1/4 cup of olive oil the zest of 1 lemon 1 jalapeño (seeded and chopped) Salt & pepper rose taste 1 cup of feta cubes (optional) Method In a non-reactive bowl add the rinsed chickpeas, black beans, onions, garlic, parsley, mint, lemon zest, jalapeño, and tomatoes. Using a wooden spoon, mix gently. Add the lemon juice, olive oil, salt & pepper to taste, and vinegar. Toss gently. Plate and garnish with the feta cheese. Enjoy!!! Printable PDF with recipe below.

Blackened Garlic shrimp on top of grits loaded with cheeses. Decadent, spicy and creamy. This quick and easy-to-make shrimp and grits will satisfy all! Creamy, spicy, and just pure comforting...having Shrimp & Grits is a southern thing and it makes people feel at home. Simple yet deep flavors. The European, African and American influences come together to create a dish like no other. But I could be partial... I love foods that are a direct result of cultural fusion. Everyone has a recipe for it but not all are successful at it. Once you find a recipe that work...you make it over and over! Dinner time and I was rummaging through the things in the fridge and pantry. Wanted something fast delicious, satisfying, and without fuss. Found the shrimp and immediately thought of my friend Carla, who had recently posted she had tried shrimp and grits for the first time. I set my mind to create an easy yet delicious recipe she would love... and within 20 minutes, I was happily eating a nice plate of Blackened Garlic Shrimp & Cheesy Grits. Let’s make it!!! Prep time: About 5 minutes Cooking time: Less than 15 minutes Serves 2 to 4 people INGREDIENTS Comforting and traditional. Nothing fancy about this dish. Yet... it delivers every time! INGREDIENTS 6 to 8 jumbo shrimps (peeled and deveined) 3/4 cup of Quaker Easy-5 Minute Instant Grits 1 1/5 cup of Swanson GF Chicken Broth or Vegetable Stock for vegetarian option 1 1/5 cup of water 1/2 teaspoon of sea salt 1/2 teaspoon of garlic powder 3 garlic cloves (peeled and minced) 1/2 cup of sharp cheddar cheese (grated) 1/4 cup of parmesan cheese (grated) 4 tablespoons of unsalted butter 1 tablespoon of olive oil 2 tablespoons of parsley (chopped) 1/8 teaspoon each of sea salt, black pepper, cayenne pepper, garlic powder, onion powder 1/8 teaspoon of smoked paprika Method In a glass bowl combine the shrimp and 1/8 teaspoon each of the following: sea salt, black pepper, cayenne pepper, garlic powder, onion powder and 1/2 teaspoon of smoked paprika. Mix well and set aside. In a large pot, at medium-high neat, bring water and broth or stock to a boil. Add grits, 1/2 teaspoon of sea salt and 1/2 teaspoon of garlic powder. Stir well and reduce heat to low. Stir frequently until all water is absorbed. Add the 1 tablespoon of butter and the cheeses. Stir well until the cheese has melted and fully integrated into the grits. Grits will change color to match the cheese. Cover and keep it warm at low heat. In a large frying pan, at medium heat, melt the butter with the garlic. Cook until garlic becomes fragrant. Add the olive oil and allow it to heat up for 1 minute. Add the shrimp and 1 tablespoon of parsley and 1/8 teaspoon of paprika. Stir frequently. Sauté until shrimp turns color (between 3 and 5 minutes). Plate by adding your desired amount of grits to the bottom of a plate. Top with the grits and the drippings from the pan. Garnish with the remaining parsley. Enjoy!!! Printable PDF with recipe below: #glutenfree #shrimpandgrits #glutenfreelife #recipes #glutenfreerecipes #homecook #shrimp

Fish tacos taken to the next level! Fresh ingredients make these ceviche tacos the best you'll ever have! Pesco-Vegetarian, low in fat, carbs, and calories while packing lots of protein and flavor! I'll show you step-by-step how to make these delicious tacos. Come check them out!!! Japan has Sushi. Hawaii has poke. Latin America has "Ceviche": cold white fish with onions, avocado, tomatoes, and herbs that has been marinated in salt, pepper, lemon and lime juices. It is so good! No cooking required! The acidity from the limes, lemons and vinegar “cooks” the fish and renders it ready for consumption. This takes me back to the beaches of the Caribbean! The warmth of the sun.... the cooling ocean breeze... a good Piña Colada....and freshly made ceviche tacos. What could be better you ask? Two different salsas to serve these tacos with!!! Grilled Corn Pico de Gallo here. Mango Strawberry Salsa here. Let's make it! Prep time: About 2 hours and 10 minutes. Cooking time: 0 Serves 8 to 10 people Best of eaten within 48 hours of preparation You could use tilapia, cod, halibut, bass, corvina, or snapper for ceviche. Use one, the combination of two... or all! Make sure you only use a non-reactive mixing bowl and utensils when mixing this dish. INGREDIENTS 1 1/2 pounds of white fish 1 medium yellow or red onion (chopped) 2 roma tomatoes (cubbed) 5 limes 5 lemons 1 avocado 1/4 cup of fresh cilantro (chopped) 1 jalapeño (seeded and chopped) 1/4 cup of White Wine vinegar 1/4 cup of vegetable oil or olive oil Salt and pepper to taste fresh cilantro for garnish corn tortillas Method (See pictures below) Cut the fish into bite-size pieces. Place fish into a non-reactive bowl and add the cilantro and tomatoes Using gloves, cut the jalapeño in half. With a small spoon, remove and discard the seeds from the jalapeño. Add the jalapeño to the bowl. Add onions. Using a small sharp knife, cut the avocado in half from top to bottom and back to the top. Slowly twist each half in opposite directions to separate them from the pit. Once you can separate the halves, carefully use a sharp knife to stab the pit sideways. Slowly twist the pit back and forth with the knife until it becomes loose. Remove the pit. You are ready to cut the avocado into small pieces. See pictures below to learn how to work with an avocado. Add salt, pepper, the juice of both limes and lemon, white vinegar, and oil. Using a wooden spoon or plastic spatula, mix the ingredients gently. Cover and refrigerate for at least 2 hours. Gently stir again before serving. To serve, make sure you scoop out the amount of Ceviche you want, drain the excess liquid and plate it on toasted corn tortillas and a side of Grilled Corn Pico de Gallo and Mango Strawberry Salsa. Garnish with fresh cilantro. Enjoy!!! Printable PDF recipe below. Step 1: Cut fish into bite-size pieces. Step 2: Place in a non-reactive bowl and add the cilantro. Step 3: Add the tomatoes. Step 4: Cut jalapeño in half. Step 5: Remove and discard the seeds. Step 6: Chop the jalapeño in small pieces and add to the bowl. Step 7: Add the onions. Step 8: Make a long cut in the avocado. Step 9: Make sure the cut is from to to bottom and back to the top of the avocado. Step 10: Twist halves in opposite directions to separate from the pit. Follow the instructions on how to remove the pit. Chop avocado into small bite-sizes pieces. Step 11: Add avocado to the bowl. Step 12: Add the juice of the lemons and limes Step 13: Salt and pepper to taste. Step 14: Using a non-reactive utensil, mix gently. Step 15: Add the White Wine Vinegar. Step 16: Add the oil. Step 17: Gently mix again, cover, and refrigerate for at least 2 hours. Serve with Grilled Corn Pico and Mango Strawberries Salsa. Enjoy!!! #glutenfreerecipe #glutenfree #glutenfreecook #homecook #celiac #glutenfreelife #glutenfreerecipes #recipes #simgluten #singluten #glutenfrei #ceviche #tacos #fishtacos

Feta cheese, greek yogurt, Za'atar, and olive oil are all combined to create a tangy yet refreshing Middle Eastern dip. This refreshing dip is healthy, easy to make, goes well with veggies, and... it is truly flavorful! Instead of getting some store-bought dip loaded with preservatives and chemicals, try this traditional Lebanese dip and let it become a favorite for healthy snacks or at parties! Labneh is the perfect mate for Falafel and Palestinian Chicken Wings. Let's make it! Prep time: 10 minutes to 48 hours Cooking time: 0 Serves 10 to 15 people You will need a piece of cheesecloth to strain the yogurt unless you are able to buy it already strained. INGREDIENTS 32 oz. of plain Greek yogurt 6 oz. feta crumbles (drained) 1 tablespoon of Za'atar Olive oil 2 cloves of garlic (peeled and minced) the grind of 1 lemon 1 teaspoon of salt Homemade Za'atar 1 tablespoon of dried oregano, 1 tablespoon of sumac 1 tablespoon of thyme 1 tablespoon of marjoram 1 tablespoon of sesame seeds Process all together in the blender Method Step 1: Strain the Yogurt Mix the yogurt and the salt. Place the cheesecloth in a colander suspended above a bowl. Add the yogurt. Fold the cheesecloth over the yogurt and squeeze hard. You will see a lot of liquid will drain from it. Discard the excess liquid and set yogurt aside in a mixing bowl. For a thicker drained yogurt: once you place it in the cheesecloth, let it rest covered and suspended in colander over a bowl in the refrigerator for 48 hours, then remove from the refrigerator, drain and discard the excess liquid, place yogurt on a plate, and let it dry out for about 6 hours. Step 2: Making the Labneh Place drained yogurt in a non-reactive mixing bowl. Add the crumbled feta cheese, garlic, salt to taste, and the lemon grind. Mix well. Transfer dip to a serving dish. Sprinkle a generous amount of olive oil over the dish and garnish with the Za'atar. Serve and enjoy!!! Printable PDF with recipe below. #labneh #glutenfreerecipe #glutenfree #glutenfreecook #homecook #celiac #glutenfreelife #glutenfreerecipes #recipes #simgluten #singluten #glutenfrei #dips #lebanesecooking

The ultimate Irish Casserole! Made with layers of savory meat, vegetables, herbs, and potatoes, this is a must at any family dinner! Shepherd's Pie, the ultimate Irish casserole! It is so simple yet full of wonderful flavors! It has meat and potatoes...it has vegetables and herbs...and it is creamy and buttery. What is not to like about it, right? This brings me back to my childhood. Mom used to make it a lot and it was always so good! I love making Shepherd's Pie because it versatile and a crowd pleaser. You can use whatever protein you want ( pork, lamb, beef, buffalo, turkey, or chicken) or a plant-based protein to ensure it is 100% vegetarian. And guess what? Kids love it as well! To them, Shepherd’s Pie is the best of sloppy Joe’s and mashed potatoes combined into one dish. Let's make it! Prep time: less than 10 minutes Cooking time: about 45 minutes Serves 8 to 10 people Lamb is traditionally used for this dish but you can use beef, pork, turkey or chicken. To make this dish vegetarian, substitute the meat for you favorite plant-based meat substitute. INGREDIENTS 2 pounds of ground beef chuck (80%/20%) 5 to 7 large golden potatoes (peeled and cubbed) 1 large yellow onion (chopped) 4 cloves of garlic (peeled and minced) 4 tablespoons of Lea & Perrins Gluten Free Worcestershire sauce 2 carrots (peeled and chopped) 1 15.20 Oz. can of whole kernel sweet corn (drained) 1/4 cup of sweet peas (fresh or frozen) 1 cup of ketchup 2 teaspoons of tomato paste salt and pepper to taste 1 cup of cream or milk 1/2 cup of unsalted butter 2 whole eggs 1/8 teaspoon of nutmeg or allspice 2 tablespoons of fresh thyme 2 tablespoons of fresh parsley (chopped) 1 bay leaf Method In a large pot, add the potatoes and a generous pinch of salt. Cover with cold water. Set the temperature to high heat and cook the potatoes until soft to the touch (about 15 minutes). Once soft, drain and set aside. Set the temperature to medium-high and add 2 tablespoons of oil to the pot. Cook the onions, with pinch of salt, until translucent. Add the garlic, tomato paste, bay leaf. Cook until garlic becomes fragrant. Add the beef, Worcestershire sauce, carrots, and 1 tablespoon of thyme and parsley each. Cook for about 10 minutes stirring frequently. Add the ketchup, nutmeg, a pinch of salt and 1/2 tablespoon of pepper. Stir well. cook for another 5 minutes. Add the corn and sweet peas. Taste for salt and pepper. Adjust if necessary. Remove from heat and drain excess fat. Set aside. Preheat oven to 400 degrees F. In a large mixing bowl mash the potatoes with the cream and butter. Add salt to taste and the rest of the thyme. Incorporate the eggs and mix well. In a large baking dish, add all the meat evenly (figure 1). Scoop in the mash potatoes (figure 2) and smooth out (figure 3). Place the baking dish in a baking tray lined with aluminum foil. Place oven and bake for 25 minutes. Once baked, removed from oven and let it rest for 10 minutes before serving. Enjoy!!! Printable PDF with recipe below. #shepherdspie #irishcooking #glutenfreerecipe #glutenfree #glutenfreecook #homecook #celiac #glutenfreelife #glutenfreerecipes #recipes #simgluten #singluten #glutenfrei