Gluten Free Burgers and iwon organics

You can count on me for creative and healthy ways to eat gluten free. When I make a burger with meat, I tend to use lean ground turkey more often than not. Here and there I use ground chicken in place of the turkey as red meat is not something appreciated in my household. Salmon burgers and veggie burgers are common in our home.

One reason I like using ground turkey is due to the fact that it adapts to the flavor profile you use so that each time you make a burger you can have a unique experience...you will not tire of it!

For this recipe I used:

• 1 package of lean ground turkey
• iwon organics protein chips in RANCH flavor 
• 1 tbsp of pepper
• 1/4 vegetable bouillon cube (Herb Ox makes a gluten free variety)
• 1-2 tbsp oil for sauteeing

Instructions:

• In a bowl, crumble the gluten free chips and combine with the ground turkey and pepper.
• Create a 4-6 patties with the meat (uniform in size so they cook evenly) 
• Add olive oil to a pan so the patties do not stick (they are not as greasy as red meat patties so need some oil)
• Cook on medium heat and flip when the patties are firm enough to flip (when you gently nudge them with a spatula they cleanly lift from the pan)
• Cook on the second side for 5 -7 minutes
• Add 1/4 bouillon cube and 1/4 cup of water to the pan, turn down heat to low, and cover. This adds moisture to the burgers.
• When the moisture is absorbed the burgers are ready.

Serve:

• Add a slice of lettuce (green of your choice) or roasted vegetable and a gluten free bun 
• Optional...add hummus to the bun to add complexity to the flavor profile. You can always add gluten free ranch dressing or a condiment of your choice. 

Variation:

• Add a slice of cheese to the patty after you turn off the heat and are toasting a gluten free bun to make a cheeseburger
• Add different binders to change the flavor profile...the sriracha and bbq flavors by iwon organics work well when you use sriracha and bbq as condiments when serving.

Kashi Teff Crackers

When I started to eat a gluten free diet there were not many highly nutritious options in the marketplace. Fortunately, the number of healthy options has increased over the years! One way to eat gluten free is to use as few packaged foods as possible. When I do eat prepared foods, it is important to me that the product is nutritious and that the company believes in sustainable practices. Kashi products are ones I loved prior to having to be gluten free. I am excited to see they are continuing to add to their gluten free options!

The new crackers by Kashi use one of the Grains of Discovery, Teff. This ancient grain is high in fiber and a good source of calcium. The crackers are light and crispy. They are flavorful...it is a challenge to only eat a few!

The Lemon Chickpea Chili flavor tastes like a falafel and accompanies hummus well.
The Tomato Lentil Berbere is a great spicy side to a sandwich or salad.
The Red Sea Salt variety goes well with salsa.

Enjoy these new Gluten Free crackers made with good-for-you ingredients. 

Gluten Free Honey Coconut Shrimp

I decided to take advantage of the beautiful bok choy I saw at the store and planned a meal around it. I love to eat fresh foods and often get my meal inspiration from what I find the freshest at the store when I go shopping!

The recipe is simple and does not require slaving in the kitchen on a hot summer day! You can customize it to fit what is freshest for you when you go shopping. Lettuce cups can be substituted for bok choy or a bed of rice can be used instead!

Ingredients to serve two:

• 12 shrimp medium or large
• 4 cups of vegetables of choice
• I used 2 baby bok choy, organic red skinned potatoes, onions, garlic, and red cabbage
• I reserved the upper leaves of the bok choy to be the boats in which I served the shrimp. Lettuce cups or rice can be used instead.
• 1/4 Cup Gluten Free Panko Bread Crumbs
• 1/4 Cup coconut flakes
• Coconut oil for cooking
• Pepper and Salt (to taste)
• OPTION .... crushed red pepper to spice up vegetable side dish

Instructions:
The prep time is simple...5-10 minutes total!
I had some cooked shrimp (shell off) in the freezer. I defrosted the shrimp enough to remove the tails and drizzled honey over them. I left the protein in the refrigerator all day so it was ready at the end of the day when I would need it to prepare dinner.

The active cooking time is 10-15 minutes...almost as easy as the prep time!

• To coat the shrimp I made a mix of of Gluten Free Panko Bread Crumbs with No Sugar Added Coconut Flakes. I added the shrimp to the mix and covered completely. I sauteed the shrimp in a pan greased with coconut oil. After the shrimp were cooked, I added the left over coating to the pan to crisp and add to the dish.
• To accompany the shrimp I diced and sauteed the vegetables in coconut oil and cooked until el dente.

To serve ...
Place shrimp on a bed of bok choy leaves and add the vegetables to the plate to accompany the protein. The shrimp can be in the center or on the side of the plate. MAKE IT VISIBLY APPEALING as we eat with our eyes first!

Mini SunButter Muffins...Mini Ingredient List...Minimal Effort

I saw a recipe for flourless muffins and tried them but they turned out very much like my banana pancakes. I modified the recipe to create a mini-muffin that has substance, a limited ingredient list, and can be prepared in 15 minutes or less!

I started with:

• 2 very ripe bananas
• 2 flax seed eggs (1 TBSP ground flax seed + 3 tbsp water per egg)
• 1 cup of nut butter/soy/seed butter of your choice
• 1/4 cup almond or oat flour
• 6-10 diced dates (depending on size). I get my dates from Futterman Farms.

Directions:

• In your blender or Vitamix start by preparing the flax eggs. Let rest for 5 minutes or so until the consistency becomes egg like. 
• Preheat oven to 400 Degrees
• Add remaining ingredients to the blender and pulse to combine
• Bake for about 7-10 minutes

HINT: Use mini-muffin tins for faster cooking...
Spray muffin tin with COCONUT OIL or OLIVE OIL and add the batter till full
Add diced dates to the center
Makes about 24 mini-muffins 

Brown Rice Stir-ins

I make eating healthy a priority despite my busy schedule. To make this a possibility, it requires planning and a bit of creativity.

I often make a few cups of QUINOA on the weekend for stir-ins during the week. This provides me with the opportunity to saute' vegetables and add some quinoa and/or spices to the mix. The creates a different dish each time! If the flavor profile and textures are varied, your taste buds will be satisfied. Adding variety also ensures you get the nutrients you need in your diet. Eating the same thing day-in and day-out does not provide balance.

Pasta and rice can also be used for STIR-IN dishes. Many gluten free pastas are made with beans so they provide protein like the quinoa does; thus allowing one to have a vegetarian meal if they so choose. Rice is a grain but not one that provides protein; that needs to be added into the dish.

This week I made a few brown rice stir-ins using a variety of flavors, proteins, and vegetables. This is a great QUICK-FIX meal if the protein and rice are done in advance.

Base Recipe:

• 2 cups vegetables
• 1 cup brown rice
• 1 cup protein
• Low-Sodium Vegetable Stock (if needed for vegetable preparation)
• (flavor of your choice)

Instructions:

• Cut vegetables into small pieces
• Sautee with flavoring of choice
• Dice/Chop protein into bite size pieces and add to vegetable mixture
• Add rice and stir to combine. 

Stir-Ins Pictured (in order they appear):

• Sun Dried Tomatoes, Farmer's Market Corn, Maui Onions, and Gluten Free Chicken-Apple Sausage
• Cauliflower Greens, Maui Onions, Garlic, Butter Beans (re-hydrated) and Thai Spice Peanut Sauce
• Sweet Potato, Maui Onion, Zucchini, Shrimp (Satueed with Chili Powder)

Salad Variations

I have been enjoying the greens from my garden and try to find creative ways to make each salad a bit different.

I try to make meals LOOK GOOD since we eat with our eyes first. If it looks visually appealing, there is a greater chance we will enjoy the taste!

There are so many toppings that one can add to a side salad to make it a satisfying addition to a meal. I look to add multiple textures and tastes. I enjoy adding nuts, seeds, and dried fruits to salads. Periodically I will add some fresh fruit, roasted vegetable, or cheese. (The additions are also endless when you begin discussing entree salads).

I love the iwonorganics PROTEIN Chips and decided to add some to my salad for extra crunch and protein. They added great flavor, texture, and visual appeal.

Next time you make a salad...add some iwonorganics chips...in the flavor of you choice. They can be purchased on Amazon nationwide. If you are in Southern California like I am, they can be found at

Bristol Farms, Cardiff Seaside Market, Frazier Farms in Oceanside, Erewhon, Mrs Winstons, and Rainbow Acres.

1-2-3 Banana Breakfast Bars

I have made variations of this recipe for years. It is a great grab-and-go breakfast treat that can be modified by adding ingredients 4-5-6...

The BASE Recipe is:
3 ripe bananas
2 cups gluten free oats
1 cup apple sauce or chia jam

Additions include:
Ground flax seeds
Dried fruit
Diced nuts
Coconut
Seeds
Nut/Seed/Soy Butter
Cinnamon/Almond/Vanilla/Coconut flavoring

Instructions:

• Preheat the oven to 350
• In a stand-up mixer, mash the bananas then add the apple sauce or chia jam. Once wet ingredients are combined, add the dry one cup at a time. 
• Bake 15-20 minutes in foil lined muffin cups (fun to vary the sizes you make), molds like the heart I used today (I sprayed with coconut oil for easy removal and clean up), or a parchment lined cookie sheet (about fist size).

For Valentine's Day and TODAY for Mother's Day I baked them in a heart shaped mold.

What is shown here is the base recipe using RASPBERRY CHIA JAM

SERVING SUGGESTION: Add some Nut/Seed/Soy butter for a heart warming, comfort food, treat ... peanut butter and jelly deconstructed!