Gluten Free Sweet Potato and Black Bean Tacos

You know when you just need something fresh, fast and delicious? 

You've found it!

Gluten Free Roasted Sweet Potato and Black Bean Tacos.

A new favorite around here.

These tacos are fresh, fast and delicious!

They are also a whole food dinner, nothing processed.

Also, gluten-free, dairy-free, soy-free, no added sugar, vegetarian and vegan.

So this is a meal that will keep all your guests happy and even please the pickiest eater.

Gluten Free Roasted Sweet Potato and Black Bean Tacos

2 yams (I know that it's titled sweet potato, but the yams are so much better!), peel and cut into small cubes

1 T. olive oil

1/2 t. salt

1/8 t. chili flakes 

2 T. lime juice

2 cups (about 1/4) shredded cabbage, green or purple, or both!

1/4 cup diced onion

2 T. chopped cilantro

1/4 cup lime juice

1/2 t. salt

1 t. olive oil

1/4 cup chopped onion

1 t. ground cumin

1 -15 oz can black beans, drained and rinsed

2 T. lime juice

Corn tortillas

Cubed avocado

To make the sweet potatoes:

Preheat oven to 400.

Place cubed yams in resealable bag. 

Mix together olive oil, salt, chili flakes, lime juice.  Pour over the top of the yams.

Shake the bag to coat the yams.  

Drizzle a cookie sheet with olive oil and rotate pan to make a light layer of oil.  Pour the yams out on top of the oil and spread out to a single layer.  

Roast for 40 minutes, tossing the yams about halfway through.  Cook until the yams are toasty, golden brown.

While the yams are in the oven, place cabbage, onion, and cilantro in a medium bowl.  Add lime juice and salt.  Toss to coat.  Set aside.  The cabbage will soften while the potatoes finish cooking.

Next, heat olive oil in a medium sauce pan.  Add onions and cook until transluscent.  Add ground cumin and stir until you can smell it.  Add beans and lime juice.  Cook until heated through.  

Heat up corn tortillas in a frying pan until bendy.  About a minute per side.

To assemble tacos:

Place roasted yams in a corn tortilla.  Top with beans and cabbage mixture.  Sprinkle on avocado chunks.  Roll up and enjoy!

Gluten Free Black Bean and Lentil Soup

Is it still cold where you live?

Here too.

I just had to whip up a pot of 

Black Bean and Lentil Soup.

Yes, it sounds healthy and looks healthy because it is.

Leave off the sour cream and you have a thick, filling vegan dinner.  The black beans and lentils are good sources of protein and fiber-rich carbs.  The body will absorb these nutrients slowly, keeping energy and hunger levels on an even keel, meaning you will eat less and have not experience the spike in energy followed by that unwanted drop.  

Besides all the health benefits, it's really tasty.  

I got both my husband and 3 year old to eat and then ask for seconds.

Yep, it's that good.

Gluten Free Black Bean and Lentil Soup

1/2 large onion

1/2 T. olive oil

2 minced garlic cloves

1/2 t. chili powder

1/2 t. cumin

1/4 t. paprika

2 cups vegetable broth or water

1 T. ketchup 

1/2 cup uncooked lentils

1 can black beans, drained and rinsed

1/4 t. salt

2 T. lime juice

1/4 t. pepper

Sour cream

Avocado

Cilantro

Chop the onion and saute in olive oil in a soup pot on medium heat until soft.  Add garlic, chili powder, cumin, paprika, saute 1 min.

Add 2 cups of broth or water and ketchup, bring to a boil.  

Add lentils; cook until tender, about 25 minutes.  

Partially mash 1 cup of black beans.  Add to soup as well as the other whole beans.

Add salt, lime juice, and pepper.

Cook 5 minutes.

Garnish with sour cream, avocado, and cilantro.

Serve with GF bread, crackers, or tortillas.

Gluten Free Brown Rice and Lentils

Brown rice, lentils, veggies...doesn't get much healthier than that.
But don't think that because this might be labeled as "health" food that its not good.
Because trust me, this is a casserole that is full of flavor, easy to make, and dirt cheap.

Gluten Free Brown Rice and Lentils

This recipe has been made quite a few times around our house.  

Lentils are named as a belly-flatting food, because they fill you up, not out.

Gotta love that.

The best part...

it changes every time you make it depending on what veggies you have laying around.

We've tried many different combos, some we like some we don't.

Good veggies to add in are:

- corn

- peas

- red pepper

- green pepper

- onion

- green onion

- asparagus

Veggies not to add in:

- zucchini

- squash

- mushrooms

(They just get too mushy)

Not only can you add anything to casserole you there's also many different ways you can serve it.

You can serve it like a casserole, with a green salad on the side, use as a sandwich filling or my personal favorite, as taco filling with a dollop of sour cream.

Enjoy!

Gluten Free Brown Rice and Lentils

2 cups chicken or vegetable broth

1/2 cup dry lentils

1/3 cup brown rice

1/2 cup chopped onion

1 1/2 cups mixture of your favorite veggies, chopped 

(peppers, corn, peas, etc...see list above)

1 t. Italian seasoning

1/4 t. garlic powder

1 cup cheddar cheese

Sour cream

Preheat oven to 300 degrees.

Mix all ingredients together except cheese and sour cream in a baking dish.

Cover with a lid or foil and bake for 1 hour 15 minutes, or until rice is tender.

Remove foil, add cheese and bake for another 15 minutes.

Serve with sour cream.

Make tacos and wrap in corn tortillas,

or make a sandwich with GF bread, 

or just serve beside a green salad.

Gluten Free Lentil Tacos

Starting off the New Year on a healthy foot?

This recipe is for you!

Lentil Tacos

The first time I made these delicious tacos we had this conversation at the dinner table:

 husband says "these tacos taste a little different, did you use hamburger?  They are good, just different".

"Haha," I said, "it's lentils!"

Lentils are a great food to add your diet.  

They are rich in iron and high in protein.  And the best part, low in calories and dirt-cheap.

They are a great meat replacement and are actually a staple in vegetarian cooking.

The issue that I was having when first experimenting with lentils is I couldn't find a good recipe that didn't taste "weird", "earthy" (not in a good way earthy, like granola, in an earthly way like dirt.), or ended up looking like someone threw-up all over dinner.

Sounds appetizing right.

Then I stumbled upon this recipe on Pinterest.

It sounded pretty good.  I decided to give them another try.

And I'm so glad I did.

The original method is to not mash/puree the lentils and then cook out the liquid.  I ran the lentils through the food processor to make them appear more and have the same texture as ground beef.  

And here's a time saving tip:

Instead of cooking the tortillas one at a time over the stove I placed 6 corn tortillas on a baking sheet.  I then sprinkled shredded cheddar cheese over the top and baked at 350 for about 10-15 minutes, until the cheese was melted and the edges looked crisp.  Not only delish but super fast too.

Or you can just cook the tortillas one at a time and sprinkle the cheese on with the rest of the toppings.

Gluten Free Lentil Tacos

2/3 cup chopped onion

1 clove minced garlic

1 t. oil

2/3 cup lentils

2 t. chili powder

1 1/4 t. cumin

3/4 t. oregano

1 2/3 cup chicken broth (or vegetable broth or water)

2/3 cup salsa

Corn tortillas

Shredded Lettuce

Chopped Tomato

Shredded Cheddar Cheese

Cubed Avocado or guacamole

Sour Cream

Saute the onion and garlic in the oil in a pot.  When tender add the spices, lentils and chicken broth.  Boil about 25 minutes or until lentils are tender. 

Put lentil mixture in the food processor or blender.  Add the salsa and blend together.  

Place mixture back into pot and simmer until the liquid is evaporated, stirring occasionally.

Serve with tortillas and desired toppings.

Gluten Free Black Bean Tacos

In need of a last minute, healthy dinner?

Here's the answer:

Gluten Free Black Bean Tacos!

And they are good.

With the black beans, cabbage, lime vinegarette, avocado, and bite of feta, you will absolutely not miss the meat.  This is a great meatless meal.

Inside the corn tortilla there's partially mashed black beans, which are full of fiber and protein, help regulate blood sugar, lower cholesterol, and contain vitamin B6/folate and iron which are very helpful to women of child-bearing age or those who are anemic.

And then there's the cabbage, which is a good source of vitamins C and E, and also has calcium, magnesium, potassium, and fiber.

Don't forget the avocado, a good source of monounsaturated fat, which helps lower cholesterol, and there's potassium, which is also heart healthy. 

Now, don't you just feel healthier?

The best part is, this doesn't taste like a "health" meal.  

You're going to love it.

Gluten Free Black Bean Tacos

1 15-oz can black beans, drained

1/4 cup fresh salsa (you know, the refrigerated kind found by the cheese)

1 t. cumin

2 t. olive oil

1 T. fresh lime juice

Zest of 1 lime

2 cups shredded green cabbage

2 green onions, chopped

Corn Tortillas

Crumbled Feta Cheese

Diced Avocado

Bottled hot sauce, your favorite

Place beans, salsa, and cumin in a small pan.  Simmer until warmed through.  Partially mash.

Whisk together olive oil, lime juice, and zest in a medium bowl.  Add in the cabbage and green onions.  Toss to coat.  

Warm corn tortillas in a pan until bend-y or cook in olive oil for 1 minute per side, or until crisp.

Fill tortillas with black beans, cabbage, feta cheese and avocado.  Drizzle with hot sauce if desired.

Quinoa: Round Two...

Success!

For how long have we been hearing all about quinoa and how delicious and nutritious and gluten free and protein-y and wonderful and if you want to be healthy you must drink gallons of water and eat lots of quinoa??

For awhile now.

Well about a year ago, I tried it. 

Everyone and every source said to just substitute the quinoa for brown rice.

I made this great "quinoa" pilaf.

It was a disaster.

It was mushy, salty, pretty much one of the worst things I had ever put in my mouth.

The thought of making it again was too much for me and the quinoa got put on the back shelf.

We just moved and my handsome eye-doctor husband has yet to start his job and we are not eligible for student loans any more (hence not being students anymore...perks right!) I am determined to "waste not, want not" and use up the little food storage that we have.

Back to quinoa.

I read up on quinoa and quinoa cooking basics over on the Gluten-Free Goddess.

I thank her for my quinoa success.

So if you are struggling with the grain, or just need a new way to make it here's what we had for dinner last night:

Gluten Free Quinoa Stir Fry

Cook 1 cup of quinoa with 2 cups of water or gluten free chicken broth in your rice cooker.

Chop up your favorite in season veggies.  I used:

1/4 onion

1 green pepper

1 summer squash

3 mushrooms

1/2 bunch of asparagus

I stir-fryed (more like sauteed) the veggies in Zesty Italian salad dressing.  It can not be Fat Free, it must be the regular.  The FF has corn syrup instead of oil so it doesn't sautee the veggies.

When veggies are cooked, remove from heat.  Add quinoa to the pan and stir fry for about 20 or so seconds.  Then add 1 T. balsamic vinegar, dried basil, dried oregano, salt and pepper to taste.  

Add back in the veggies, mix well and serve.

The flavor is delicious.

And so is the aroma that your kitchen will have.

Sorry there aren't exact measurements, this is sorta a made up recipe.

I think the seasonings and vinegar would be a great way to flavor the quinoa to stand alone as a side dish.  

A great summer dinner, enjoy!

Gluten Free Vegetarian Tostada

Ohhh, I'm too tired to cook...
Well, then it's time for
Vegetarian Tostadas

This is one of those meals that comes together really fast.  And even faster the second or third time you make them!

We like to eat these on Sundays after church when we are starving and muuuust eat, or die.  Ok, that was dramatic, but these do come in handy for when there's a little time to prepare.
The rice and beans freeze and reheat really nicely.  So I would suggest to make the rice before hand, when you have some time and store in the freezer.  Then when you are ready just reheat and you are good to go.  We can't eat an entire can of refried beans yet, but I know that when our little family gets a bigger we will be able to.  So I just freeze the remainder for the next time.

I love the black bean refried beans.  Never been much of a fan of the regular pinto.  These will change your life.  Well, at least your bean life.

I'm not giving exact measurements because it's up to you what you would like to have and how much you like on your tostada.

Gluten Free Vegetarian Tostada

Corn tortillas

Grated Cheddar Cheese

Canned Black Bean Refried Beans

Double recipe of gluten free Mexican Rice

Chopped tomato

Chopped red onion

Shredded lettuce

Sour Cream

Salsa

Preheat oven to 350.  Spray one side of corn tortilla.  Bake for several minutes or until starting to brown. Flip tortilla over and sprinkle on cheese.  Bake until cheese is melted and crisp.

Meanwhile heat beans in a small saucepan. 

Remove tortilla and layer with beans, rice, tomato, onion, lettuce, sour cream and salsa.

Freeze extra beans and rice.  Just reheat next time you are ready to use!

Gluten Free Pasta Salad

This recipe screams summertime!

Not only is this a really easy pasta salad recipe it's for a single or double serving. 

Other pasta salad recipes I have call for an entire box of pasta and makes so much, most of it gets thrown out or gets taken to a potluck.

Here is a recipe that is a cinch to make.  It tastes better if you make it and let the flavors blend overnight.

Gluten Free Pasta Salad

(2 servings)

4 oz gluten free pasta

1 1/2 cups cooked broccoli florets

3 green onions, sliced

2 T. olive oil

1 Roma tomato, chopped

1 t. fresh basil, or 1/4 t. dried basil

1/2 t. garlic powder

1 oz. Parmesan cheese, grated

Cook the pasta according to package directions.  Drain.

Combine the pasta, broccoli, green onions, olive oil, tomatoes, basil and garlic powder.  Mix well.

Sprinkle with cheese and toss.  Chill before serving.

Also try:

Gluten Free Berry Chicken Salad

Gluten Free Spicy Chinese Noodles

At first I didn't think that I would like this recipe.

My husband just completed P90X, and not only is he looking smokin', we've tried some new healthy recipes along the way.

This is one of them.

I made these noodles for his lunch, expecting him to be totally grossed out, peanut butter and noodles really?? but he loved it and said I needed to make some for myself. 

So I did.

And I love them.

Give the peanut butter noodles a chance....

Gluten Free Spicy Chinese Noodles

(This is one portion, feel free to double/triple/quadruple whatever you need)

2 oz Gluten Free pasta

2 T chunky peanut butter

1 1/2 T. gluten free soy sauce

1 1/2 T. rice vinegar

1 t. honey

dash of cayenne pepper

1 T. green onions, finely chopped

Cook the pasta according to package directions.  Drain and place noodles back in sauce pan.

Meanwhile, in a small bowl combine peanut butter, soy sauce, vinegar, honey and cayenne.

Pour over pasta and heat until peanut butter is melted and combined.  If the pasta is too dry, add a little chicken broth or water to thin sauce.

Garnish with green onions.

Also try:

Gluten Free Mac and Cheese

or

Gluten Free Pesto with Noodles 

Gluten Free Black and White Bean Chili

I know that mostly everywhere now (unless you live above the Arctic Circle) it might be past chili season, but you know there are the "June Gloom" days that just beg to have a big bowl of chili for dinner.

What's perfect to go with your Gluten free chili?

Gluten Free Cornbread.

Try it out, you'll love it.

Back to the chili.  

It's a thicker chili with mild heat.

And it's pretty healthy as well, 200 calories per cup, with 15 g of protein.

You can't beat that.

Enjoy!

Gluten Free Black and White Bean Chili

1 t. canola oil

1/2- 1 cup onion, diced (depends on how much onion you want)

2 cups chicken broth

6 oz tomato paste

4 ounce canned chopped green chilies

1 t. cumin

16 oz can black beans, drained and rinsed

16 oz can navy or white beans, drained and rinsed

In a large soup pot, heat the oil over medium-high heat.  Add the onions and cook for 5 minutes.

Add the broth, tomato paste, chilies, cumin, and beans.  Bring to a boil.

Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.

Also try:

Gluten Free Southwestern Soup

Red Pepper Soup

Aren't they lovely?

(I'm talking about my cookie sheet, haha, just kidding)

Red peppers, so beautiful and so delicious.

And so pricey.

So save this recipe for when red peppers are on sale, a special occasion, or if you feel like you can splurge.

I did. For Valentine's Day we had this wonderful Red Pepper Soup.

To roast the peppers follow these directions from allrecipes.com. The most important step is letting them sit for 20 minutes in the sealed container to steam. The skins came right off, no problem.

Red Pepper Soup

1 cup chicken broth or 1/2 c. apple juice + 1 c. chicken broth (it should be white wine, but I didn't have any, the apple juice will add a sweeter flavor)

1/2 onion, finely chopped

3 roasted red peppers

1 cup celery, chopped

1/2 T. garlic, minced

1 plum tomato, chopped

2 T. tomato paste (not sauce, paste)

1 cup chicken broth

1 T. dried thyme

1/8 t. pepper

1/8 t. ground cumin

salt to taste

Heat chicken broth (or apple juice) in a large heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook for 2 more minutes, adding more chicken broth if necessary. (I didn't need to)

Add tomato, tomato paste, and broth; cover and bring to a boil. Reduce heat and simmer for 25 minutes.

Puree soup in a food processor or blender in batches. Return to the pan, add seasonings and heat through.

Makes about 6 cups.

This soup also freezes really well.

Enjoy!

Gluten Free Mac & Cheese

This recipe can also be called
Gluten Free Homemade, Healthy Mac 'n Cheese.





Yes, you read that right.
A macaroni and cheese dish, that can I say
gasp!
low-fat.
And it's really quick to make.

I got the recipe from Aubrey over at Delicioso.

My two year old said she "loooves" this "mac&cheeeeese." (Really long emphsis on the eeese sound).
  And with the carrot, onion and real cheese, I don't feel bad letting her eat as much as she wants.

The sauce goes along way. For the 3 of us, I usually only make half the recipe. 
 Or, make the whole batch and freeze the remainder.  It heats up nicely for a quick lunch.

You can add an extra carrot without changing the texture and you must, must use arborio rice. The creamy properties of arborio rice (the kind used in risottos) is what makes this sauce so creamy without the addition of cream or butter.

Gluten Free Mac 'n Cheese

1/4 c. red onion, chopped

1 medium carrot, peeled and chopped

1/4 cup arborio rice

4 cups chicken broth

1 cup cheddar cheese, grated

6 cups cooked GF macaroni noodles (or your favorite type)

Salt to taste

Place onion, carrot, rice, and chicken broth in a large saucepan and bring to a boil. Boil until vegetables and rice are tender, about 20 mins. When done, cool slightly and pour into a blender with cheese. Puree until smooth. Add salt to taste. Pour over cooked macaroni.

Grilled Vegetable Sandwiches

These sandwiches are so good! I used Udi bread and I was very happy with the outcome.

This recipe is easy and makes enough for about 4 sandwiches. They come together really fast and is a nice way to not have to stand over a stove all day. I think the basil-lemon mayo gives the veggies a great flavor and the leftovers will taste great with any sandwich.

I served with Squash Soup, my favorite soup of all time.

Enjoy!

Grilled Vegetable Sandwiches

1 red pepper

1/2 med. red onion

1 zucchini

1 T. olive oil

1/4 t. salt

1/4 t. pepper

3 T. mayonnaise

1/2 T. minced fresh basil

1/2 T. lemon juice

1 garlic clove, minced

Sliced Cheddar cheese

Toasted bread

Cut the red pepper into strips; cut onions and zucchini into 1/2 inch slices. Brush vegetables with olive oil; sprinkle with salt and pepper. Grill vegetables covered over medium heat or 4-5 mins on each side or until crisp-tender. Cool.

Combine the mayo, basil, lemon juice, and garlic; spread over toasted bread. Layer with cheese and grilled vegetables.

Tomato 'n' Corn Risotto

This is really good, especially with the fresh corn "off-the cob". It's a lot of work for the side dish that it's suppose to be, so I add in about 3/4 c-1c cooked shredded chicken. A great dish for the main course or a side!

Tomato 'n' Corn Risotto

2 1/2 cups water

2 cups milk

1/2 large onion, finely chopped

2 garlic cloves, minced

2 T. butter

3/4 cup uncooked arborio rice

1 1/3 cups fresh corn, cut off the cob. (About 4 ears)

1 medium roma tomato, seeded and chopped

1/2 cup grated parmesan cheese

1/2 cup fresh basil leaves, thinly sliced

1/2 t. salt

1/4 t. pepper

In a large sauce pan, heat the water, and milk. Keep warm.

In a large skillet, saute onion and garlic in butter until tender. Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed.

Add remaining water mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through.

Add cooked chicken for a main dish or serve as a side.

Oatmeal Pancakes

A fast and easy breakfast.

I used craisins, instead of raisins and it was so good!

Oatmeal Pancakes

2 cups GF oats

2 cups buttermilk

2 eggs

2 T. canola oil

1/2 cup GF mix

1/2 t. xanthan gum

2 T. sugar

1 t. baking powder

1 t. baking soda

1 t. ground cinnamon

1/4 t. salt

1/2 cup raisins or craisins

In a small bowl, combine oats and buttermilk; let stand for 5 min. Stir in eggs and oil; set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir in the wet ingredients just until moistened; add raisins.

Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.

Tropical Fusion Salad with Spicy Tortilla Strips

This is fresh and easy, perfect for a summer meal.

It was my first time ever using papaya. When choosing the fruit, look for a papaya that will give slightly under pressure (like an avocado) and is yellowish color. Clean out the seeds, they supposed taste like pepper, I made my husband try one, haha.

Tropical Fusion Salad with Spicy Tortilla Strips

2 cups cubed papaya

1 can black beans, rinsed and drained

1 ripe avocado, cubed

1 cup frozen corn, thawed

1/2 cup raisins or craisins

1 serrano pepper, seeded and chopped

1/4 cup minced fresh cilantro

1/4 cup orange juice

2 T. lime juice

1/2 T. cider vinegar

2 garlic cloves, minced

2 t. chili powder, divided

1/4 t. sugar

1/4 t. salt

2 corn tortillas, cut into 1/4 inch strips

In a large bowl, combine the papaya, beans, avocado, corn, raisins, pepper, cilantro, orange juice, lime juice, vinegar, garlic, 1/2 t. chili powder, sugar and salt.

Place tortilla strips on baking sheet. Spray with cooking spray and sprinkle with the remaining chili powder. Bake at 350 for 8-10 minutes or until crisp. Serve with the salad.

Three Cheese Pesto Pizza

Wow, for a pizza, pesto and cheese lover this was a dream come true!

The picture does not do it justice.

I think next time I make it, I'm going to roast the onion and pepper first, we shall see...

Three-Cheese Pesto Pizza

1/2 cup finely chopped red onion

1/2 cup finely chopped sweet red pepper

1 GF pizza crust (look under the 'pizza' label for my fav. GF crust)

1/2 cup prepared pesto (homemade or store bought)

1 cup crumbled feta cheese

1 cup shredded mozzarella cheese

1 cup shredded parmesan cheese

1 medium tomato, sliced into rounds

Make crust according to package or recipe directions. Spread pesto to within 1/2 in of edges. Layer with 2/3rds cheese mixture, onion and peppers, and then sprinkle on most of the cheese. Spread tomato rounds over the top. Sprinkle with remaining cheese. Bake until cheese is melted. (If following my GF pizza directions, bake 15-20 more minutes or until crust is done).

Enjoy!

Pasta Primavera

This recipe looked so simple and I love asparagus so I had to try it!

It whips up fast and is a nice meatless meal.

Use rigitoni noodles so the sauce doesn't slide off!

Pasta Primavera

1 1/2 cups GF pasta (or like we do at our house, 3/4 cup GF, other 3/4 cup whole wheat noodles, cooked in separate pots.)

1 lb fresh asparagus

3 medium carrots, cut into strips

2 t. canola oil

1/2 roma tomato, cut into sliced

1 garlic clove, minced

1/2 cup grated parmesan cheese

1/2 cup heavy whipping cream

1/4 t. pepper

Cook pasta according to package directions. In a large skillet, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Stir in cheese, cream and pepper.

Drain pasta, cover with sauce.

Fried Rice

I love fried rice.

I've been working on this recipe for a little bit, there are no exact measurements (I know, I hate these type of recipes too, but I promise it's good!) you just have to dump and stir to your liking.

This is also a great way to use up left over white or brown rice.

Fried Rice

Heat up a few teaspoons of canola oil in a pan. Add 1 1/2-2 cups cooked white or brown rice (or a mixture) when oil is hot. Cook for a few minutes. Sprinkle with GF soy sauce.

I like to add frozen mixed veggies (my fav. are the Fantastic Foursome from Trader Joes). You could also use any mixture of frozen corn, peas, or whatever you have in your freezer. (This is another great way to use odd-and-ends frozen veggies).

When the veggies are cooked, about 2-3 minutes, I create a small space in the middle of the pan and add 1 or 2 eggs (depends on how hungry we are and how many people this is going to feed) into the space. Sprinkle with a little salt and soy sauce. Scramble the egg and add into the rice.

I then sprinkle the whole mixture with a little salt to taste, the soy sauce is salty so sometimes this is unnecessary, pepper and a little sugar. The sugar is the secret ingredient.

Like mentioned before, this is all to your liking but that's how I like fried rice.

Serve with any of your favorite Chinese dishes.

Pesto

All I can say is, YUM.

I love, love, love pesto.

One of my favorite places to eat is Noodles and Co. Weird, I know, of a celiac person to make such a claim, but you can get rice noodles in place of any of the dishes they serve.

{Not all the sauces are GF, make sure you ask...I know the pesto and penne rosa are safe, but not the Mac&Cheese.}

Try this pesto, it's so good. I tried to replicate Noodles, and I think it came pretty close. Next time I make it I'm going to use 1/2 of the sauce on a pizza, yum!

Pesto

1/2 cup olive oil (must be olive)

1/2 cup grated parmesan cheese

3 medium cloves of garlic

2 cups fresh basil leaves

3 T. pine nuts

Place all ingredients in blender, except salt/pepper and cream. Process until smooth.

Add salt and pepper to taste. Add cream or whole milk 1 t. at a time until it's the consistency that you would like. Serve sauce immediately on GF noodles (I like the curly kind to hold the sauce). Makes 1 cup.

I like to saute mushrooms and roma tomatoes in olive oil to add to the pasta and top with more grated parmesan cheese. Enjoy!