Gluten Free Chip Chicken Tenders Courtesy of Beanfield’s Jalapeno Nacho Chips

 

A quick weeknight dinner that requires few ingredients is something we all look for! Create a salad to place the warm chicken tenders on and you will have a dinner in 30 minutes or less.

Ingredients for 2:

1 lb chicken tenders (I try to use organic and free range)

12 large Beanfield’s Jalapeno Nacho Chips

Oil to saute' the tenders

Aluminum foil for the tenders in the oven (for easy clean-up)

In an attempt to add flavor and texture to the chicken I purchased, I decided to coat the tenders with some spicy chips rather than gluten free panko breadcrumbs + spices. I took about 12 full sixed chips and put them in a food processor to pulse until I crumbled them into pieces small enough to coat the chicken tenders.

Instructions:

Place the tenders and chip crumbles in a bag. Toss the contents of the bag and press the coating on the chicken.

Remove from bag and saute' in a pan – turning sides

Preheat oven to 350

Place tenders in the oven on non-stick aluminum foil and cook for 30 minutes – turning once

Serve warm or store in an airtight container for use another time.

Gluten Free Brownies

EnjoyLife Brownies make moist and chewy gluten free brownies. They are great eaten warm from the oven and stay fresh for several days in an airtight container.

I added diced walnuts to the box mix to add extra texture.

Eat fresh from the oven, top with Nutella and fruit, or crumble and add texture and a chewy goodness to your favorite pudding mix (banana chia pudding shown).

The Chia Pudding + Brownie mixture was inspired by the EnjoyLife DirtCup Recipe found here.

Gluten Free Strawberry Muffins

My Love With Food Box was a delight to get in the mail. Strawberries are in season in California and I had so many delightful berries that I could not eat them before they went bad. I froze some for baking and smoothies in the future and baked with some of the berries. I added I cup of diced berries to the Enjoy Life Muffin Mix and added 1/2 cup of ground flaxseed meal. The muffins turned out moist and chewy.

For breakfast, I enjoyed the muffins plain as well as with some nut butter added to them. Pair them with fruit or yogurt for a satisfying breakfast. Eat them on the go as a mid-day snack.

Love With Food provides consumers with organic or all natural snacks AND. For each box purchased, it donates a meal to food banks. Take time to eat well to take care of yourself…AND help others in the process. I believe we all have a choice where to purchase and what to purchase; I try to reward companies that give back to the community. 

Enjoy the #Enjoy Life Gluten Free Muffin Mix so you can #eatfreely. The mix provides consumers with a satisfying and nutritious base muffin that is not overly sweet like many gluten free muffin options are. You can customize it if you wish. 

Gluten Free Barbecue Chicken Pizza

I decided to make a pizza with barbecue sauce rather than a traditional tomato based sauce. I layered the barbecue flavor by baking a chicken breast in the oven in barbecue sauce then cutting it and adding it to the pizza.

Understanding that food is first eaten with the eyes rather than the taste buds, I prepared a multi-colored presentation to make the food more enticing. I added gluten free barbecue sauce to the crust then added diced garlic and Maui onions and yellow bell pepper slices made on the mandolin.

I used Udi’s Gluten Free Pizza Crust for this recipe. The crust is thin and remains crispy from outer crust to center.

Base Ingredients:

1 chicken breast – sliced (I baked in gluten free barbecue sauce)

1/2 Yellow bell pepper

6 cloves of garlic

1/4 Maui onion

1/4 -1/2 cup gluten free barbecue sauce

1/2 – 1 cup Grated Parmesan or Mozzarella Cheese

Variations:

Add or substitute red or orange bell peppers

Substitute shallots or leeks for the Maui onion

Instructions:

1.     Precook the chicken breast

2.     Preheat oven to 450

3.     Use a mandolin to slice the onion and yellow bell pepper

4.     Dice the garlic

5.     Layer the crust with sauce, garlic, onion and pepper, chicken, and cheese

6.     Bake until the cheese melts and the edge of the crust begins to turn golden brown (about 15 minutes)

7.     Let rest for 5 minutes

8.     Cut and enjoy!

Gluten Free Pesto Pizza with Corn, Sausage, and Red Bell Peppers

Red and green go well together so I decided to pair red and green flavor profiles that go well together. On my pizza I used a pesto sauce as a base and layer kernels of corn, red bell pepper, sausage, and cheese on top for a beautiful presentation. Each bite provided many textures and layers of both sweet and spicy flavor.

The Udi’s Gluten Free Pizza Crust is crunchy and held its own even with the heavy layer of toppings. The crust was crispy from edge to center; it held the weight of the toppings well!

May of the ingredients in this pizza were already made. The pizza was a great way to use some leftovers (when there was not enough of each ingredient for a meal) and repurpose them into a satisfying and nutritious meal.

Base Ingredients:

·      Gluten Free Pizza Crust 

·      Red Bell Pepper

·      Corn

·      Pesto Sauce

·      Sausage

·      Cheese (parmesan or mozzarella)

Instructions:

·      Preheat oven to 450

·      Cut corn off cob and sauté in a pan with 1 tbsp butter (and salt and pepper to taste)

·      Pre-Cook gluten free sausage – cut the one sausage you will use for this pizza into small “quarter” size pieces.

·      Use a mandolin to slice red bell pepper into thin and even slices

·      Layer crust with pesto sauce – keep sauce away from the edge so it does not spill off in the cooking process. You will use about 1/2 cup of sauce for this recipe.

·      Layer the corn on top – about 1 cup cooked

·      Layer the sausage “coins”

·      Layer the red bell pepper slices

·      Add cheese – about 1 cup

·      Bake for 15-20 minutes – until cheese melts and edge of crust begins to turn golden

·      Let sit for 10 minutes

·      Cut and Enjoy!

Recipe Variations:

Substitute chicken for sausage

Substitute yellow or orange bell pepper for red

Add garlic and onion and omit corn

Send Me Gluten Free

Email healthyrecipevariations.gmail.com if you wish to be entered in the giveaway drawing for a JUNE Send Me Gluten Free Subscription box.

To order follow the link. Enter code BLOG20 for a 20% discount on any subscription length.

Simply 7 Hummus Chips

The May Send Me Gluten Free Box contained a bag of Simply 7 Hummus Chips Sea Salt variety. The chips were light and airy – reminded me of Bugles Corn Snacks I had as a child. I enjoyed the chips with a bowl of soup in the lunch I packed myself for lunch. The chips had a deep enough “center” they could be used with a dip like salsa, guacamole, or even a flavored hummus.

The chips were crunchy and airy with a subtle nuance of salty flavor. Check out the company’s website to see where they can be found near you.

I am offering a giveaway of a JUNE Send Me Gluten Free box. Just email healthyrecipevariations@gmail.com by May 15^th  if you are interested in being entered in the drawing. The winner will be notified by May 16^th.

If you wish to purchase a Send Me Gluten Free Subscription follow this link. Enter code BLOG20 … to get 20% off.

Cosmos Creations Caramel Apple Crisp

The May Send Me Gluten Free Subscription box included a sample of Cosmos Creations Caramel Apple Crisp. The puffed corm was light and airy and melted in your mouth. The sweet flavor and crunch is a treat after a nutritious sandwich and salad. Visit Cosmos Creations’ website to learn about their other products and purchase some (Store Locator) for yourself!

I am offering a giveaway of a JUNE Send Me Gluten Free box. Just email healthyrecipevariations@gmail.com by May 15^th  if you are interested in being entered in the drawing. The winner will be notified by May 16^th.

If you wish to purchase a Send Me Gluten Free Subscription, Follow this link.  Enter code BLOG20  to get 20% off.

SunButter Smoothie Chia Pudding

 

When looking for inspiration for recipes I am drawn to flavors, textures, and nutritional value (not necessarily in that order). As an art historian, I find that I like food where all the elements and principles are unified. This recipe unifies my love for chia pudding and SunButter smoothies. Adding the SunButter to the almond milk, chia seeds, and banana creates a thicker and creamier texture to the pudding more so than playing with the ratio of chia seeds to liquid. The pudding is a satisfying dessert, post workout snack, or breakfast.

Take the time to add chia seeds to your diet. They provide you with omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.  

Base Ingredients:

1 RIPE banana

1 Cup Chocolate Almond Milk

1 Cup Original Almond Milk

1/4 Cup SunButter (I used no sugar added)

Instructions:

Mash the bananas in the container in which you will chill the pudding

Add the chia, SunButter, and milk

Stir to combine (until all chia seeds come into contact with liquid and bananas and SunButter are spread through the mixture

Refrigerate still set (30 minutes to 1 hour)

Healthier Options:

·      Serve as is

·      Add diced banana slices or raspberries as a garnish

·      Add 1-2 TBSP sunflower seeds as a garnish

Dessert Options Garnish With…

·      Add 1 – 2 TBSP Gluten Free chocolate chips (dark or milk or combination)

·      Add 1-2 TBSP sunflower seeds

Quinoa Clusters ... Snacks by I Heart Keenwah

Quinoa is an ancient grain with a name that is difficult for many to pronounce. I love the versatility of the grain for use in sweet and savory dishes. It is a go-to pantry staple of mine for breakfast, lunch, dinner, and baking. I was introduced to I Heart Keenwah at the Gluten Free and Allergen Friendly Expo in Del Mar, California in February. The idea of quinoa snacks drew me to the table! The Quinoa Clusters are great as a mid day snack (I enjoy the crunch of the quinoa with the chew of dried fruit) or as a topping to Greek yogurt.

I am excited to have more Quinoa Clusters. They have a crunchy texture with a sweet undertone. I love to travel and lead an active lifestyle so the clusters will be a great snack on an airplane or road trip. They could be carried on a hike or bike ride to provide energy while on an adventure.

Check out the I Heart Keenwah website to see where they can be found in a store near you.

I have taken a picture of the clusters alone as well as on top of Greek Yogurt. I purchase PLAIN Greek yogurt and add flavor with fruit. When berries are not in season I purchase organic frozen fruit and use a medley in my yogurt. This bowl contains peaches and strawberries with Cashew Cranberry Quinoa Clusters.

SunButter and Banana Smoothie

SunButter Sunflower Butter and bananas combine to create a chocolaty flavor. SunButter, bananas, and chocolate combine to create a mild chocolate flavor that has a nutty undertone.

This smoothie is satisfying post-workout or as an on-the-go meal replacement (just add some gluten free protein powder).

This simple and satisfying snack can be made in less than five minutes and takes virtually no time to clean up!

Base Ingredients:

1 RIPE banana

8 Ounces of Almond Milk…chocolate or “original”

            OR 4 ounces each flavor

2 TBSP (heaping) SunButter (I used no sugar added)

Optional Ingredients:

1 scoop of gluten free protein powder if using as a meal replacement

Add an additional banana for thickness

Recipe Extension:

Make the smoothie …and 1.5 to 2 cups of smoothie mix + 1/3 Cup chia seeds for a SunButter/banana chia pudding…pictures to come soon!

Gluten Free Pasta Dinner With FRESH ZUCCHINI Noodles

I was given a great vegetable spiraling device by a co-worker. I love using it to make zucchini ribbons to add to a dish of pasta. The zucchini spirals can be the stand-alone noodles for this dish, or you can also add gluten free pasta along with the zucchini ribbons for a heartier meal.

This dish can be made with the ground meat of your choice, sausage of your choice, or a marinara sauce. Adding crushed red pepper would add some heat to the dish while adding some carrots to the sauce would add a sweeter flavor.

Sauce Base Ingredients:

1 LB ground meat

6 cloves of garlic depending on size

2 inches of a leek or 1/2 a medium onion or 2 shallots

2 to 3 cups of a homemade pasta sauce or jar or pasta sauce

Instructions:

Sautee the garlic, leek, and ground meat in a pan until the meat is nearly cooked through. Stirring as you do so that the meat does not form clumps.

Add sauce, stir, cover, and reduce heat to low.

Pasta:

1 zucchini (I used one about two inches in diameter and about 10 inches in length)

2 cups of gluten free pasta (I used elbows for this recipe)

Instructions:

Bring a quart of water to a boil and add gluten free noodles

Cook about 1/2 the recommended time then add the zucchini ribbons to the boiling water (about 2-3 minutes). 

Check the pasta 2-3 minutes shy of the suggested cooking time – check to see if they are “done” to your liking.

Remove, drain in a colander, and serve.

Serving Suggestion:

Top with roasted vegetable such as crookneck squash or bell pepper

Top with grated parmesan (imported from Italy if you can find it in your store)

Send Me Gluten Free - SUBSCRIBE NOW

From my Send Me Gluten Free Subscription Box I tried the Maple Biscotti-Style Grahams from Pie in the Sky Bakery. I enjoyed them after work (day) and before my workout and teaching yoga class. I added homemade peanut butter (made in my Vita Mix) to the biscotti to add protein to help me make it through my exercise. The crunchy biscotti and creamy peanut butter was a great pairing. I had a few slices of apple and a cup of green tea to complete my snack. 

Try out a box...you will be hooked on the samples and eager to play detective and find full sized versions in a store near you.

You can have a discount of any subscription length by using the code BLOG20. Email me if you have any questions healthyrecipevariations@gmail.com.

Send Me Gluten Free MAY BOX GIVEAWAY

My May box arrived this week from Send Me Gluten Free. I am excited to try the new products! Each box comes with a sample of several products and coupons for products out in the marketplace that I have not encountered. Look for future posts as I let you know about the products from this month’s box.

I am looking forward to trying the products in the box. Many of them are snacks that will be great in my school lunch or as a snack after school and before I teach fitness classes.

If you are interested in SEND ME GLUTEN FREE BOX IN JUNE…send me a private message or email me at healthyrecipevariations@gmail.com. . I’ll draw names from those that messaged me and pick a winner by May 15^th. If you win, I will email you and let you know. 

Chocolate Chia Pudding

 

I love homemade chia pudding for breakfast. I love bananas and Nutella. I found a way to combine both tastes into a dessert. My chia pudding involves only THREE ingredients…more can be added if you wish!

Base Ingredients:

1.5 Cups Chocolate Flavor Almond Milk

1/3 Cup Chia Seeds (organic if you can)

1 Large RIPE Banana or 2 small/medium

Instructions:

Mash the bananas in the container in which you will chill the pudding

Add the chia and chocolate almond milk

Stir to combine (until all chia seeds come into contact with liquid and bananas are spread through the mixture

Refrigerate still set – 30 minutes to 1 hour

Options:

Add more liquid for a runnier texture and less liquid for a thicker texture

Omit bananas if you do not like

Add crumbled cookies when serving for additional texture

Add coconut for additional texture

Use the milk you prefer (cow, camel, soy, etc)

For this recipe I experimented with garnishes:

I garnished with Enjoy Life Crunchy Chocolate Chip Cookies and a few extra slices of banana

I crushed two cookies and used them as a base and added the pudding on top 

The addition of the cookie added a nice crunch. 

 

SunButter Gluten Free Mini Cheesecakes

SunButter Sunflower butter is a great replacement for nut butters if you have a nut sensitivity. The other day my husband made a chocolate (almond) milk shake with bananas and sunflower butter. That inspired me to make this cheesecake. I used SunButter Sunflower Butter in this recipe. I was introduced to the product at the Gluten Free and Allergen Friendly Expo in February. You can visit the company’s website to see where to find it in your area. Target stores in my area carry SunButter.

I started with my mom’s mini cheesecake recipe and modified it to be gluten free. For the crust I used a package of gluten free crunchy chocolate chip cookies. I added sunflower seed butter to the batter as well as a garnish on top as I served the dessert. The sunflower butter added a subtle salty and caramel flavor to accompany the cheesecake and chocolate crust. The salt and sweet offset one another perfectly.

Crust Base Ingredients:

1 Cup crumbled cookie crumbs (I used gluten free crunchy chocolate chip cookies)

3-4 TBSP melted butter

Instructions:

Combine 3 TBSP melted butter with 1 cup of cookie crumbs

Add extra tbsp of melted butter if needed to moisten crumbs

Add to foil lined muffin tin (6) and press down to form a solid crust

Filling Base Ingredients:

8 OZ Cream Cheese

1/3 Cup sugar

1 Egg

1 TSP Vanilla Extract

1/4 Cup Sun Butter Sunflower Butter (No Sugar Added)

Instructions:

Preheat the oven to 375 degrees

Bring the egg and cream cheese to room temperature.

Cream the cream cheese in a stand up mixer then add the remaining ingredients until incorporated.

Add the filling on top of the crust and bake for 15 minutes or until set.

Garnish:

Add sunflower butter and fresh fruit on top at time of serving. Cut in half for a pretty presentation…perhaps sprinkle a few extra pieces of fruit on the plate as well.

Recipe Variations:

Use a different cookie as a base – perhaps shortbread

Sprinkle sunflower seeds on top for garnish

Add sunflower seeds to the crust to layer the flavor through each level

Use low fat cream cheese

Use a different variety of SunButter