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This no fuss one-pot and easy-to-make rice based New Orleans' favorite packs a lot of flavor and it is truly satisfying! Perfect for any family dinner! Jambalaya originated in New Orleans' French Quarter when necessity, the mother of all inventions, demanded a substitute for the traditional Spanish Paella. The lack of saffron made possible the birth of this iconic dish. Saffron was substituted with tomatoes and cajun seasonings and Jambalaya was born. Jambalaya is mushy, spicy, loaded with cajun seasonings and proteins...and overall, just perfect for any time you want to spoil yourself. Let's make it! Prep time: less than 10 minutes Cooking time: about 30 minutes Serves 8 to 10 people Pork, andouille sausage, seafood, or chicken are all good choices for protein for this iconic dish. Add one protein or a combination of many. Make this dish yours! INGREDIENTS 6 teaspoons of Joe's Cajun Spice Blend 2 pounds of chicken breast (cut into small strips) 1 pound of Raw Shrimp (peeled and deveined) 3 stalks of celery (chopped) 1 large green bell pepper (seeded and chopped) 1 large yellow onion (chopped) 6 cloves of garlic (minced) 1 jalapeño (seeded and minced) 1 bay leaf 1 14.5 oz. can of Red Gold Petite Diced Tomatoes (drained) 3 cups of uncooked rice 3 cups of Swanson Chicken Broth 3 cups of water Salt and pepper to taste Vegetable or Olive Oil Green onions (optional) Method Season the chicken with 2 teaspoon of the cajun spice blend. In a large cast iron pot, over medium-high heat, add 4 tablespoons of oil. Add the chicken and cook until brown on both sides. Remove chicken and set aside. Add 4 more tablespoons of oil to the pot. Add the celery, onions, bell peppers, and 1 teaspoon of the cajun spice blend. until the are soft. Cook until the vegetables are soft. Stir frequently. Stir in the chicken, garlic and jalapeño. Cook for 1 minute. Add the uncooked rice and mix all well. Stir in 2 teaspoons of the cajun spice blend, the diced tomatoes, chicken broth and bay leaf. Add the water. Bring to a boil, reduce heat to simmer. Season the shrimp with the remaining cajun spice blend and add to the pot. Cover and let it cook until all the liquid is absorbed or the rice in tender (about 25 to 30 minutes). Remove the bay leaf. Serve, garnish with chopped parsley or greens onions. Enjoy!!! Printable PDF with recipe below. #jambalaya #chickenJambalaya #glutenfreerecipe #glutenfree #glutenfreecook #homecook #celiac #glutenfreelife #glutenfreerecipes #recipes #simgluten #singluten #glutenfrei #theglutenfreelife #joeandtheglutenfreelife #cajuncooking #cajunrecipes #soyfree #dairyfree

Spicy, sweet, tangy...and delicious! This easy-to-make salsa will be a favorite of yours in no time! Perfect for fish tacos! Tropical flavors are combined to create a refreshing salsa that will become a favorite on Taco Tuesday! It is so easy to make and trust me...you can't go wrong with it! I was hungry and was making tacos, Chicken Street Tacos to be precise. And, as I was I looking in the fridge, I noticed I had fruits, onions, cilantro, limes, lemons, and all the great stuff to make a salsa. So... one thing led to another, and this wonderful salsa came to life! I swear...necessity is the mother of all inventions! lol It pairs well with white fish. I know because I made a great fish taco to go with it. But that's another recipe for another day, right? lol Prep time: less than 10 minutes Cooking time: 0 Serves 8 to 10 people You can use any stone fruit you want for this salsa. The sky is the limit! INGREDIENTS 2 mangos (peeled, pitted and cubed) 2 pears (cut into small cubes) 5 strawberries (chopped) 1 jalapeño (chopped) 1 medium yellow or red onion (chopped) 1/4 cup of cilantro (chopped) 1 teaspoon of black pepper Salt and pepper to taste Juice of two lemons juice of 1 lime 4 tablespoons of white wine vinegar Method Place all the ingredients into a non-reactive bowl. Mix well Serve and enjoy!!! #salsa #mangosalsa #glutenfree #glutenfreelife #theglutenfreelife #joeandtheglutenfreelife #glutenfreerecipes #glutenfreerecipe #dips #soyfree #dairyfree

Delicious easy-to-make Palestinian chicken wings marinated in yogurt, herbs, and spices! Ever had or heard of spicy chicken wings from Palestine? Well.. they do exist and are amazing! These easy-to-make spicy Palestinian chicken wings are infused in amazing Middle Eastern flavors! Za'atr, Sumac, garlic, thyme, and red chili flakes combined together, create a mouth watering party snack that will leave your guests asking for more! The recipe came to me via my dear friend, Janette, whose sister-in-law is a Palestinian-British cookbook author based in the United Kingdom and had published in her book "Palestine on A Plate". So...thank you, Joudie Kalla, for the recipe! I'll be honest...I might have changed the list of ingredients just a little bit. From the moment I saw the recipe I knew I needed it to make these for myself. I did and fell in love with them! The complex flavors is like not other chicken wings I've eaten before. The Za'atar (a Middle Eastern spice blend of dried oregano, sumac, thyme, marjoram, and sesame seeds) and Sumac both give deep flavorful herbal and floral notes. Prep time: about 2 hours Cooking time: 25 to 30 minutes Serves 6 to 10 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. INGREDIENTS 10 to 12 chicken wings 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 1 teaspoon of cayenne pepper 1 teaspoon of sumac or paprika Juice of 1 lemon 2 lemons (quartered) 1 tablespoon of fresh thyme 1 tablespoon of fresh parsley (chopped) Method 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 chicken wings, mix well, cover, and refrigerate for at least 2 hours. Preheat over to 425 degrees F. In a baking tray, lined up with parchment paper or greased aluminum foil, place the wings. Add the quartered lemons. Bake for 25 minutes. Serve with the roasted lemons and garnish with parsley. Enjoy!!! Printable PDF with recipe below. #chickenwings #jawaneh #glutenfree #theglutenfreelife #joeandtheglutenfreelife #glutenfreerecipes #recipes #chicken #soyfree

Add a wonderful addition to any Mexican dish you make! Perfect for Taco Night or any social gathering you host! This recipe is simple, sweet, savory, spicy... and makes a big impression. Prep time: 10 minutes Cooking time: 0 Serves 4 to 6 people Simple yet satisfying! INGREDIENTS 2 corn on the cob (husk removed and cleaned) 1 roma tomato (chopped) 1 small yellow onion (chopped) 1/4 cup of fresh cilantro sea salt & pepper to taste 1 lemon 1 lime 1 jalapeño pepper (seeded and diced) 1/4 cup of white wine vinegar 1/4 cup of vegetable oil or olive oil Method Place the corn over an open fire or on a grill pan. Roast on each side until grill marks appear on the corn. Remove from heat and let it cool down. Using a knife, remove the kennels from the corn. Place on a non reactive bowl. Add the chopped onions, jalapeño pepper, cilantro, salt, pepper, juice of the lemon and lime, vinegar, and oil. Mix well. Refrigerate or serve immediately. Enjoy with your favorite Chicken Street Tacos!!! #tacos #picodegallo #salsa #glutenfree #glutenfreelife #joeandtheglutenfreelife #theglutenfreelife #glutenfreerecipes #recipes #soyfree #dairyfree

Do "Taco Tuesday" in style! This easy to make traditional chicken street tacos with grilled corn pico de gallo is a no brainer for dinner! Who doesn't like tacos? I know I do!!! They are fun, handheld, and just so good! This simple street chicken taco recipe is topped with an outstanding homemade grilled corn pico de gallo. Yum! I like simple street tacos. They are made with few fresh ingredients and taste just amazing! These are bound to become a favorite for Taco Tuesday. Prep time: 20 minutes Cooking time: from 8 to 15 minutes Serves 4 to 6 people You could grill or bake the chicken, if preferable. Also, you could use tofu to make this 100% vegetarian INGREDIENTS 2 pounds of chicken breast (skinless and cut into strips) 1/2 tablespoon of garlic powder 1/2 tablespoon of onion powder 1/2 teaspoon of ground cumin 1/4 teaspoon of paprika 1 teaspoon of chili powder 1 teaspoon of black pepper 1.5 teaspoon of sea salt 1/4 teaspoon of Mexican oregano (optional) 2 lemons olive oil or vegetable oil fresh cilantro (chopped) Corn Tortillas Queso Fresco (optional) Grilled Corn Pico de Gallo 2 corn on the cob (husk removed and cleaned) 1 roma tomato (chopped) 1 small yellow onion (chopped) 1/4 cup of fresh cilantro sea salt & pepper to taste 1 lemon 1 lime 1 jalapeño pepper (seeded and diced) 1/4 cup of white wine vinegar 1/4 cup of vegetable oil or olive oil Method Step 1: Marinate the Chicken Place the chicken in a non reactive bowl or ziplock bag. Add the garlic powder, onion powder, ground cumin, paprika, chili powder, salt and pepper, the juice of 1 lemon, oregano (optional), and 4 tablespoons of oil. Mix well. Refrigerate from at least 30 minutes. Step 2: Make the Grilled Corn Pico de Gallo Place the corn over an open fire or on a grill pan. Roast on each side until grill marks appear on the corn. Remove from heat and let it cool down. Using a knife, remove the kennels from the corn. Place on a non reactive bowl. Add the chopped onions, jalapeño pepper, cilantro, salt, pepper, juice of the lemon and lime, vinegar, and oil. Mix well. Refrigerate or serve immediately. Step 3: Cook the Chicken Heat 2 tablespoons of oil in a cast iron pan over medium high heat. Cook for about 5 to 8 minutes and then squeeze a lemon over it. Set aside. If you are using a grill, just grill the chicken until fully cooked. Squeeze a lemon over the chicken when done. Set aside. If using an oven, place the individual chicken strips on a baking sheet lineup with aluminum foil and bake for 15 minutes at 325 degrees F. Squeeze a lemon over the chicken when done. Set aside. Step 4: Taco Time! On a pan or grill, heat up the corn tortillas until they start bubbling. Once war, place them in a tortilla container or on a clean kitchen towel on a plate. Cover to keep war until serving time. Place a tortilla on a place. Add the chicken, followed by the grilled corn pico de gallo. Top with Queso Fresco (optional) and fresh cilantro. Enjoy!!! Printable PDF recipe below: #tacos #streettacos #chickentacos #glutenfree #glutenfreelife #theglutenfreelife #joeandtheglutenfreelife #salsa #dips #recipes #glutenfreerecipes #tacotuesday #soyfree #dairyfree

Easy to make and refreshing! This salad is a must-try and a crowd pleaser! The combination of mixed berries, mandarin oranges, Queso Fresco, D'Anjuo pears and the lemon-honey vinaigrette is tastebuds-blowing! A beautiful and refreshing salad made with baby greens, pears, mandarin oranges, strawberries, blueberries, onions, Queso Fresco, and a delicious homemade honey-lemon vinaigrette! It is so good, guys! The juxtaposition of the sweetness of the pear and berries, the tanginess of the mandarin oranges, the earthy tones from the baby greens, the creaminess from the Queso, and the bite from the onions...pure heaven! There are times that I truly surprise myself with some of my creations. This is one of those times. Let's make it! Prep time: less than 10 minutes Cooking time: 0 Serves up 8 people You could substitute the Queso Fresco for Feta. It will add a more pungent and tangy texture to the salad. INGREDIENTS 1 6 oz. bag of baby greens 1 D'Anjuo or Concord pear (julienned) 1 15 oz. can of Dole Mandarin Oranges in light syrup 1 small yellow onion (julienned) 1/4 cup of sliced strawberries 1/4 cup of blueberries 1/4 cup of Queso Fresco (crumbled) 2 lemons 1/4 cup of Olive oil 1/4 Cup of Honey 6 tablespoons of Red Wine Vinegar 1 teaspoon of sea salt 1 teaspoon of black pepper Method Step 1: Making the Salad Drain the Mandarin Oranges and set the syrup aside. Slice the pear, julienne the slices and soak them in the Mandarin Oranges light syrup. Squeeze the juice of a lemon. Doing so will stop them from 'browning". In a bowl add the baby greens, julienned onions, mandarin oranges, and drained julienned pears. Add the blueberries, strawberries, and queso fresco. Toss gently. Place tossed salad in a serving dish and serve. Step 2: Making the Dressing In a small bowl mix honey and the juice of the remaining lemon. Whisk until incorporated. Slowly incorporate the olive oil. Add the Red Wine vinegar, salt and pepper. Whisk well. Allow people to pour the dressing by the tablespoon on their salad individually. This will ensure everyone gets as much as they want and the salad will not be soggy. Enjoy!!!! Printable PDF recipe below: #glutenfreelife #theglutenfreelife #joeandtheglutenfreelife #glutenfree #glutenfreesalad #glutenfreerecipes #recipes #salads #summersalads #soyfree #vegetarian #glutenfreevegetarian

Learn how to make this traditional New Orleans' favorite packed with chicken, andouille and Tasso! Chicken Gumbo...yum!!! This dish takes me back to New Orleans, y'all! So comforting and delicious. It's the French Quarter on a bowl! Gumbo is king. So good and spicy. The culmination of integrating the creole, Cajun, French, Spanish, and African cuisines together... yum! I learned how to make Gumbo in Louisiana, back in 1997, during my first visit to the “Big Easy”. Once I tried it, I knew I was hooked on it for life. I tried multiple Gumbo recipes throughout the years until I came up with my own. It is spicy. The Tasso (blackened smoked ham) and andouille together give this multicultural culinary creation a jolt! I know...I know...traditional gumbo is made with okra. However, not everyone likes okra or handling it. FYI: I do! LOL Prep time: less than 10 minutes Cooking time: 1 hour Serves 4 to 6 people Add as much Andouille and Tasso as you like. It will make the Gumbo spicier and give it a smoky flavor. If you want to add seafood to the gumbo: go for it!!! INGREDIENTS 1/3 cup of vegetable oil 1/3 cup of Pillsbury Gluten Free All Purpose Flour Blend 1 large yellow onion (chopped) 1 large green bell pepper (chopped) 3 stalks of celery (chopped) 6 cloves of garlic (minced) 4 tablespoons of vegetable oil 4 cups of Swanson unsalted Gluten Free Chicken Stock 2 pounds of chicken breast (cut into small pieces) 1 pound of smoked Andouille Sausage (cubbed) 1/2 pound of Tasso (chopped into small pieces) 1 bay leaf pinch of salt pinch of pepper 1 teaspoon of cayenne pepper green onions (chopped) Parsley (chopped) Method Step 1: Chicken and Andouille In a large saucepan or dutch oven, over medium heat, add the 4 tablespoons of vegetable oil. Season the chicken with salt and pepper. Cook the chicken until brown on both sides. Add andouille sausage and cook for 3 minutes. Remove both and set aside. Step 2: Making the Roux Add the oil and flour to the saucepan or dutch oven. Stir constantly until it becomes a dark caramel color (about 10 minutes). Do not walk away or get distracted. If the roux burns you will have to start all over again... and your house will smell funky for a couple of days! Step 3: Making the Gumbo Add the bell pepper, onion, garlic, and celery. Cook for 5 minutes. Stir constantly. Slowly add the chicken stock while stirring constantly. Add the Tasso, chicken, and andouille sausage. Add half of the parsley, bay leaf, a pinch of salt, a pinch of pepper, and the cayenne pepper. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes. After 40 minutes, taste for salt and adjust if needed. Serve over white rice, garnish with green onions and parsley...and enjoy!!! Printable PDF recipe below: #glutenfree #glutenfreelife #theglutenfreelife #joeantheglutenfreelife #glutenfreerecipe #glutenfreerecipes #glutenfreegumbo #gumbo #glutenfreechickengumbo #soyfree #dairyfree #cajuncooking #cajunfood #cajunrecipes

A gluten free, vegan, vegetarian, fat free, dairy-free, soy-free, low-carb Middle Eastern treat packed with protein, herbs, and spices. Falafel, one of the best treats from the Middle East: simple, flavorful, healthy, and satisfying. You can find it from Morocco all the way into the Levant Region and beyond. Each region has a different way to prepare Falafel: some use fava beans while others use chickpeas. I like the chickpeas only recipe. I have had falafel from Morocco, Egypt, Israel and Lebanon. I took two of my favorite falafel recipes and merged them into one: Israeli and Lebanese. Then added my own personal touch to them. Traditional flavors have been updated with a modern twist. By doing this, I created a falafel with spicy, herbal, refreshing and sweet notes. You could prep the falafel the day before and let them develop a deeper flavor overnight or make them right away! Did I mentioned this recipe calls for baking the falafel instead of frying it? It is so much healthy that way and keeps this recipe fat-free. What is the flavor profile? Savory, spicy, herbaceous, with garlic and anion notes. What ingredients will I need to make Falafel? Chickpeas, garlic, onions, cilantro, mint, parsley, cumin seeds, gluten free flour, and spices. Can I make substitutions? I honestly would not recommend making any substitutions to this recipe. Maybe just the gluten free flour. The rest is pretty traditional for falafel. Can I use canned chickpeas? No. You will never produce a good falafel using canned products. Can I fry the falafel? Yes. By doing so you will be adding fat into the recipe. What else will I need to make falafel? Patience, a large mixing bowl, a food processor, and a wooden spoon. How long in advance can I make the falafel? You can make the falafel 3 days in advance and keep it refrigerated until you need it. The flavors will become stronger. What do I serve falafel with? You can serve it with either Labneh or Tzatziki. Let's make it! Prep time: from 12 to 18 hours. Cooking time: 45 minutes Serves up to 12 people Do not used canned Chickpeas for this recipe. It will not work. You will need a food processor to blend some of the ingredients together. INGREDIENTS 1 pound of chickpeas (garbanzo beans) 1 large Spanish onion (quartered) 4 cloves of garlic (peeled) 2 bundles of fresh parsley 2 bundles of fresh cilantro 0.4 oz. of fresh mint 2 tablespoons of cumin seeds 1/4 cup of green raisins or dried cranberries (optional) 1/3 cup of Pillsbury Gluten Free All Purpose Flour Blend 1/4 teaspoon of cayenne pepper 1 1/2 to 2 tablespoons of sea salt 1/2 tablespoon of black pepper 1/4 tablespoon of smoked paprika 12 cups of water Method Clean and soak the chickpea in 12 cups of water for at least 8 hours. After 8 hours have lapsed, drain the water and set chickpeas aside. Remove the stems from the cilantro and parsley. Set aside. In a food processor add the chickpeas and the cumin seeds. Pulse until it forms a coarse mixture. Do not purée. You want a pliable coarse texture and not mashed chickpeas. Transfer from food processor to a large mixing bowl. Add onions, garlic, mint, cilantro, parsley, 1 tablespoon of salt and the black pepper to the food processor and purée. You will now have a green mixture. Add that to the chickpeas. To the chickpeas, add the paprika, cayenne pepper, and raisins. Using your hands, incorporate everything together. Mix well. Taste for salt and adjust. Add the gluten free flour and mix well again until it all green. Now...you have two choices, (a) you could cover the mixture and let it rest for at least 4 hours in the refrigerator or (b) proceed with the rest of the cooking process. Set the oven to 425 degrees F. Line a baking tray with parchment paper. Use a large spoon to scoop some of the chickpeas mixture into you hand. Roll like you would do when making a meatball while applying light pressure to ensure the chickpeas mixture bonds together. Place falafel ball on baking tray. Repeat until all the chickpeas mixture has been utilized. Bake for 30 minutes. After 30 minutes, pick one and cut it in half. You will be able to tell if it is raw or not by the interior of the falafel. If it is still raw, bake for another 10 to 15 minutes. Serve with Labneh or Tzatziki. Enjoy!!! Printable PDF recipe below: #glutenfree #glutenfreelife #theglutenfreelife #Joeandtheglutenfreelife #glutenfreerecipe #glutenfreerecipes #glutenfreefalafel #falafel #soyfree #dairyfree #fatfree #vegetarian #vegan #recipes #recipe #falafelrecipe

An easy to make delicious white sauce lasagne with turkey, ricotta, mozzarella, and spices. Prep time: less than 10 minutes Cooking time: 55 minutes Serves 4 to 6 people I love lasagne! Every time I make one I end up eating it for days! This particular recipe is very simple. Loaded with layers of cheese and a delicious white cream, it just hits the right spot! It really doesn't required a lot of effort and it is ready under an hour. Kids seem to love it and to be honest...I don't see why they wouldn't! The oven ready lasagne noddles are perfect! All you have to do is layer the lasagne and pop it in the over. No pre-cooking necessary! You can either use ground chicken or turkey for this recipe. And, if you want to make it without meat at all, you can just add spinach and zucchini and have a delicious vegetarian lasagne! INGREDIENTS 1 1/2 pound of ground turkey or chicken 4 garlic cloves (peeled and minced) 1 small yellow onion (chopped) 15 oz. of Ricotta Cheese 1/2 cup of shredded mozzarella 16 oz. of heavy cream 1 tablespoon of Thyme 1/2 teaspoon of smoked paprika 1/2 teaspoon of garlic powder 1 teaspoon of crushed red peppers flakes (optional) 1 teaspoon of black pepper 1 dash of nutmeg 1 tablespoon of chopped parsley 1/4 cup of grated Parmesan 1 9 oz. package of Heartland Gluten Free Oven Ready Lasagne Extra Virgin Olive Oil Method Preheat the oven to 350° F / 170° C. Add 2 tablespoons of olive oil to a skillet over medium high heat. Add the chopped onion and a pinch of salt. Cook until onions are translucent. Add the garlic and cook until fragrant. Add the turkey and cook for 5 minutes. Add the thyme, crushed red peppers, and black pepper. Cook for another 5 minutes. Remove from heat, transfer the turkey to a large mixing bowl and add the Ricotta Cheese. Mix well. Adjust the salt and set aside. To make the white sauce, add the cream, paprika, garlic powder, nutmeg and parsley in another mixing bowl. Whisk well and set aside. Grease well a baking dish either with butter or with olive oil. Ladle some of the sauce on the bottom of the baking dish. Add a first layer of oven ready lasagne noodles followed by the turkey mixture and some of the mozzarella cheese. Ladle some of the sauce on top of the turkey mixture. Add another layer of lasagne noddles, turkey mixture, mozzarella, and sauce. Repeat until you have used all noddles. Top with the remaining sauce. Cover with aluminum foil and place in the oven. If you fear the lasagne sauce might spill during the baking process, just place the baking dish on a baking tray lined up with foil. Cook in the oven for 40 minutes. After 35 minutes, remove the aluminum foil, add the Parmesano cheese. Turn the oven to low broil and place the uncovered lasagne back in the over under the broiler. Let it cook for another 5 minutes or until the top layer of the lasagne achieves a golden crust. Remove lasagne from oven. Let it rest for 10 to 15 minutes and dig in! Enjoy!!! Printable PDF recipe below: #glutenfree #glutenfreelife #celiac #celiacs #coeliac #coeliacs #joeandtheglutenfreelife #lasagna #lasagne #glutenfreelasagne

A traditional homemade Italian spicy tomato sauce for all your pasta dishes! A tavola! This spicy tomato sauce is simple and quick. Minimal amount of ingredients create a very tasty and comforting sauce that goes well with any pasta dish that requires a red sauce. Fra Diavolo means "brother devil" in Italian. It is a a reference to how spicy this sauce can be. You can choose the level of spiciness by reducing or increasing the amount of red pepper flakes you use. Some recipes call for a teaspoon of sugar. Others for 1/2 cup of red wine. You can experiment and see which one you like best. Let's make it! Prep time: 5 minutes Cooking time: less than 20 minutes INGREDIENTS 3 tablespoons of olive oil 1 large Spanish onion (chopped) 5 cloves of garlic (minced) 14.5 oz canned tomatoes (crushed) 1 cup tomato sauce 1 teaspoon of oregano 1.5 teaspoon of sea salt 2 teaspoons of crushed red pepper flakes 1/2 cup of dry red wine (pinot noir) 1 tablespoon of unsalted butter. Fresh Basil 1 teaspoon of sugar (optional) Method In a large saucepan, over medium high heat, add the olive oil and chopped onion. Add salt to the onions and cook until translucent. Add garlic and cook until it becomes fragrant. Add the crushed tomatoes, tomato sauce, red wine, pepper flakes and oregano. When the sauce begins to bubble, reduce heat to low and cover. Add the basil. Allow to simmer for 10 minutes. Add unsalted butter and sugar (optional). Taste and adjust salt if needed. Serve over or with you favorite pasta dish. Enjoy!!! Printable PDF Recipe below: #glutenfree #glutenfreelife #joeandtheglutenfreelife #glutenfreeblogger #celiac #coeliac #celiacs #coeliacs

Quick gluten free pasta with garlic, olive oil, lemon, cheese, and fresh parsley. Quick and easy to make. I was hungry one afternoon and needed a quick fix for lunch. Looking in the pantry I found gluten free spaghetti, garlic, lemons, parmesan cheese, and red pepper flakes. Then it hit me: Pasta Aglio Olio! In less than 20 minutes I was devouring a whole plate of pasta with tangy and spicy notes...and lots of garlic! Give it a try...kids love it! Prep time: 5 minutes Cooking time: less than 15 minutes Serves 4 people INGREDIENTS You could add shrimp or grilled chicken to this recipe if you wish. Also, you don't have to use spaghetti. You can use any pasta you have at hand. 12 oz. of Heartland Gluten Free Spaghetti 6 garlic cloves ( peeled and finely sliced) Juice of 2 lemons 1/2 teaspoon of red pepper flakes Salt and pepper to taste Olive oil 1/4 cut of pulp free grated parmesan, romano, or asiago cheese. 1/4 teaspoon of White Mexican Vanilla (or vanilla extract) fresh parsley (chopped) Method Prepare the pasta as instructed on the package. When ready, drain and set aside. Do not rinse! While the pasta cooks, heat 2 tablespoons of olive oil at medium low heat in a skillet. Add the garlic and the rep pepper flakes to the oil and cook until garlic becomes really fragrant. Slowly add the pasta and using tongs, mix well. Add the juice of the lemons, salt and pepper to taste. Sauté for 15 seconds and plate pasta on a serving plate. Garnish with cheese and parsley. Serve and enjoy!!! #glutenfree #homecook #glutenfreerecipes #joeandtheglutenfreelife #goodeating #glutenfreecooking #glutenfreepasta #pasta #glutenfreepastaaglioolio #pastaaglioolio

A delicious yet simple treat for breakfast or any time of the day! What a wonderful way to start your day! These easy to make French toasts are a hit with kids and kids at heart! Who says celiacs have to give up life’s sweet pleasures? I know I haven’t! Fresh berries and whipped cream add the final touch of decadence. Once you have these, you’ll be making them for years to come! Prep time: 5 minutes Cooking time: less than 10 minutes Serves 4 people INGREDIENTS Try adding some Banana Liquor for a more adult decadent breakfast. You could make the batter the night before and let it rest in the fridge overnight for a more deep flavor. 16 Slices of Schär Gluten Free Multigrain Bread (or any gluten free bread available to you) 5 whole eggs 1 1/4 cup of heavy whipping cream 2 tablespoons of Zulka's Morena Pure Sugar Cane (or refined sugar) 1/4 teaspoon of White Mexican Vanilla (or vanilla extract) 2 dashes of nutmeg 2 tablespoons of powdered sugar Fresh Berries 2 tablespoons of Banana Liquor (optional) Chocolate Syrup (optional) 4 tablespoons of unsalted butter Maple Syrup of your choice Method In a large bowl mix 1/4 cup of the cream and powder sugar. Whisk until you can turn the bowl upside down and the cream doesn't move. Slowly add the banana liquor (optional) and whisk gently. In a glass bowl mix the cream, eggs, sugar cane, nutmeg, and vanilla. Whisk well. Set aside. in a non-stick skillet melt 2 tablespoons of butter at medium high heat. Dip each slice of bread for 15 seconds in the batter. Make sure you flip the bread after 15 seconds. Allow the bread to soak the batter. Cook bread in butter until a nice crust forms. Remove from heat and set aside. Stack up the french toast as you wish and add a generous amount of whipped cream in between slices. Drizzle some of the maple syrup without saturating the toasts. Garnish with berries, powder sugar and chocolate syrup (optional). Serve and enjoy!!! #glutenfree #homecook #glutenfreerecipes #joeandtheglutenfreelife #goodeating #glutenfreecooking #glutenfreebreakfast #breakfast #glutenfreefrenchtoast #frenchtoast