Gluten-Free Menu Recipes (Special)

Recipe: Gluten-Free Pancakes with Fresh Berries

Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4

Ingredients:

1 cup gluten-free flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
Fresh berries for topping (strawberries, blueberries, raspberries)

Directions:

_In a bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
_In another bowl, beat the egg and mix it with buttermilk, melted butter, and vanilla extract.
_Combine the wet and dry ingredients and stir until just combined.
_Heat a non-stick skillet over medium-high heat and grease it lightly.
_Pour 1/4 cup of the pancake batter onto the skillet for each pancake.
_Cook until bubbles form on the surface, then flip and cook the other side until golden.
_Serve the gluten-free pancakes with a generous topping of fresh berries.

Nutrition Facts:

Calories: 250
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 50mg
Sodium: 350mg
Total Carbohydrates: 42g
Dietary Fiber: 3g
Sugar: 7g
Protein: 6g

Recipe: Scrambled Eggs with Spinach and Feta

Preparation Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves: 2

Ingredients:

4 large eggs
1 cup fresh spinach, chopped
1/2 cup feta cheese, crumbled
Salt and pepper to taste
2 tablespoons olive oil

Directions:

_In a bowl, whisk the eggs and season with salt and pepper.
_Heat olive oil in a pan over medium heat.
_Add the chopped spinach and sauté until wilted.
_Pour the whisked eggs into the pan with the spinach.
_Cook and continuously stir until the eggs are set.
_Sprinkle feta cheese on top and cook for another minute until it starts to melt.
_Serve hot and enjoy your Scrambled Eggs with Spinach and Feta!

Nutrition Facts:

Calories: 330
Total Fat: 27g
Saturated Fat: 9g
Cholesterol: 393mg
Sodium: 430mg
Total Carbohydrates: 3g
Dietary Fiber: 1g
Sugar: 2g
Protein: 18g

Recipe: Oatmeal with Sliced Bananas and Honey

Preparation Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves: 1

Ingredients:

1/2 cup old-fashioned oats
1 cup water
1 ripe banana, sliced
1 tablespoon honey
A pinch of salt
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon vanilla extract (optional)

Directions:

_In a small saucepan, bring water to a boil.
_Stir in the old-fashioned oats and a pinch of salt.
_Reduce the heat to low and simmer for about 5 minutes, or until the oats are creamy and have absorbed most of the water. If desired, add a splash of milk or non-dairy milk for extra creaminess.
_If using, stir in ground cinnamon and vanilla extract for added flavor.
_Remove the oatmeal from heat and transfer it to a serving bowl.
_Top the oatmeal with sliced bananas.
_Drizzle honey over the bananas for sweetness.
_You can add a sprinkle of additional cinnamon or a few extra banana slices for garnish, if desired.
_Serve your Oatmeal with Sliced Bananas and Honey as a warm and comforting breakfast.

Nutrition Facts (per serving):

Calories: 300
Total Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 100mg
Total Carbohydrates: 70g
Dietary Fiber: 8g
Sugar: 28g
Protein: 6g

Recipe: Smoothie Bowl with Mixed Fruits and Chia Seeds

Preparation Time: 10 minutes
Total Time: 10 minutes
Serves: 1

Ingredients:

1 cup mixed frozen fruits (strawberries, blueberries, mango, etc.)
1 ripe banana
1/2 cup Greek yogurt
1 tablespoon honey
1 tablespoon chia seeds
1/4 cup granola
Fresh berries and sliced banana for topping
Drizzle of honey for garnish (optional)

Directions:

_In a blender, combine the mixed frozen fruits, ripe banana, Greek yogurt, honey, and chia seeds.
_Blend until you have a thick and creamy smoothie mixture.
_Pour the smoothie into a bowl.
_Top the smoothie bowl with granola for added crunch.
_Add fresh berries and sliced banana for a burst of color and freshness.
_If desired, drizzle a little extra honey over the top for sweetness and presentation.
_Serve your Smoothie Bowl with Mixed Fruits and Chia Seeds for a refreshing and nutritious breakfast.

Nutrition Facts (per serving):

Calories: 400
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 5mg
Sodium: 70mg
Total Carbohydrates: 73g
Dietary Fiber: 11g
Sugar: 40g
Protein: 13g

Recipe: Rice Cake with Almond Butter and Blueberries

Preparation Time: 5 minutes
Total Time: 5 minutes
Serves: 1

Ingredients:

2 rice cakes
2 tablespoons almond butter
1/2 cup fresh blueberries
Honey for drizzling (optional)

Directions:

_Spread almond butter evenly on the rice cakes.
_Top with fresh blueberries.
_Optionally, drizzle with honey for extra sweetness.
_Serve as a quick and nutritious snack or breakfast.

Nutrition Facts:

Calories: 250
Total Fat: 12g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 100mg
Total Carbohydrates: 30g
Dietary Fiber: 5g
Sugar: 9g
Protein: 7g

Recipe: Avocado and Smoked Salmon on Rice Cakes

Preparation Time: 10 minutes
Total Time: 10 minutes
Serves: 2

Ingredients:

4 rice cakes
1 ripe avocado, peeled and sliced
4 oz smoked salmon
1/4 red onion, thinly sliced
2 tablespoons capers
Fresh dill for garnish
Lemon wedges for serving

Directions:

_Place the rice cakes on a clean surface.
_Arrange avocado slices on each rice cake.
_Top with smoked salmon, red onion slices, and capers.
_Garnish with fresh dill.
_Serve with lemon wedges for a refreshing squeeze of citrus.

Nutrition Facts:

Calories: 250
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 600mg
Total Carbohydrates: 24g
Dietary Fiber: 6g
Sugar: 1g
Protein: 15g

Recipe: Veggie Omelette with Salsa

Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 2

Ingredients:

4 large eggs
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced onion
1/4 cup diced tomatoes
1/4 cup shredded cheddar cheese
2 tablespoons olive oil
Salt and pepper to taste
Salsa for topping

Directions:

_In a bowl, whisk the eggs and season with salt and pepper.
_Heat olive oil in a non-stick skillet over medium heat.
_Add diced red and green bell peppers, diced onion, and diced tomatoes to the skillet. Sauté for a few minutes until the vegetables are tender.
_Pour the whisked eggs over the sautéed vegetables and cook until set, lifting the edges to let the uncooked eggs flow underneath.
_Sprinkle shredded cheddar cheese on one half of the omelette and fold the other half over the cheese.
_Cook for another minute until the cheese melts.
_Serve the veggie omelette with a dollop of salsa on top.

Nutrition Facts:

Calories: 280
Total Fat: 20g
Saturated Fat: 6g
Cholesterol: 370mg
Sodium: 500mg
Total Carbohydrates: 8g
Dietary Fiber: 2g
Sugar: 4g
Protein: 16g

Recipe: Gluten-Free Waffles with Whipped Cream

Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

1 cup gluten-free waffle mix
1 cup water
2 tablespoons vegetable oil
1 large egg
Fresh berries for topping (strawberries, blueberries, raspberries)
Whipped cream for garnish
Maple syrup for drizzling

Directions:

_Preheat your waffle iron according to the manufacturer's instructions.
_In a bowl, whisk together gluten-free waffle mix, water, vegetable oil, and the egg until the batter is smooth.
_Pour the batter onto the preheated waffle iron and cook until golden and crisp.
_Serve the gluten-free waffles topped with fresh berries, a dollop of whipped cream, and a drizzle of maple syrup.

Nutrition Facts:

Calories: 300
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 60mg
Sodium: 450mg
Total Carbohydrates: 45g
Dietary Fiber: 2g
Sugar: 7g
Protein: 6g

Recipe: Chia Seed Pudding with Kiwi and Coconut

Preparation Time: 5 minutes
Chilling Time: 4 hours (or overnight)
Total Time: 4 hours 5 minutes
Serves: 2

Ingredients:

1/4 cup chia seeds
1 cup coconut milk
1 tablespoon honey
1/2 teaspoon vanilla extract
2 kiwis, peeled and sliced
Shredded coconut for garnish (optional)

Directions:

_In a bowl, combine chia seeds, coconut milk, honey, and vanilla extract. Stir well.
_Cover the bowl and refrigerate for at least 4 hours or overnight. Stir occasionally during the first hour to prevent clumping.
_Once the chia pudding has thickened, divide it into serving glasses.
_Top with sliced kiwis and shredded coconut.
_Serve your chia seed pudding chilled.

Nutrition Facts:

Calories: 300
Total Fat: 17g
Saturated Fat: 13g
Cholesterol: 0mg
Sodium: 20mg
Total Carbohydrates: 34g
Dietary Fiber: 12g
Sugar: 15g
Protein: 5g

Recipe: Breakfast Tacos with Corn Tortillas

Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

8 small corn tortillas
6 large eggs
1/2 cup black beans, drained and rinsed
1/2 cup diced tomatoes
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
1/2 cup shredded cheddar cheese
1 avocado, sliced
1/4 cup salsa
Salt and pepper to taste
Olive oil for cooking

Directions:

_Heat the corn tortillas in a dry skillet or microwave until warm and pliable.
_In a bowl, beat the eggs and season with salt and pepper.
_Heat a skillet over medium heat, add a little olive oil, and scramble the eggs until just set.
_Build your breakfast tacos by placing scrambled eggs, black beans, diced tomatoes, diced red onion, chopped cilantro, shredded cheddar cheese, avocado slices, and salsa onto each tortilla.
_Serve your breakfast tacos warm and enjoy!

Nutrition Facts:

Calories: 350
Total Fat: 18g
Saturated Fat: 6g
Cholesterol: 240mg
Sodium: 500mg
Total Carbohydrates: 28g
Dietary Fiber: 7g
Sugar: 3g
Protein: 18g

Recipe: Frittata with Tomatoes and Fresh Basil

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

8 large eggs
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Olive oil for cooking

Directions:

_Preheat your oven's broiler.
_In a bowl, beat the eggs and season with salt and pepper.
_Heat an ovenproof skillet over medium heat, add some olive oil, and pour in the beaten eggs.
_Cook without stirring for about 5 minutes until the edges are set.
_Sprinkle cherry tomatoes, fresh basil, mozzarella cheese, and grated Parmesan cheese evenly over the eggs.
_Place the skillet under the broiler for about 3-5 minutes until the frittata is set and the top is golden.
_Slice the frittata and serve it hot.

Nutrition Facts:

Calories: 220
Total Fat: 15g
Saturated Fat: 6g
Cholesterol: 320mg
Sodium: 400mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Sugar: 2g
Protein: 15g

Recipe: Quinoa Porridge with Apples and Cinnamon

Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

1 cup quinoa
2 cups almond milk (or your choice of milk)
2 apples, peeled, cored, and chopped
1/4 cup chopped almonds
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of salt

Directions:

_Rinse quinoa thoroughly in a fine-mesh strainer.
_In a saucepan, combine quinoa, almond milk, chopped apples, chopped almonds, honey, ground cinnamon, vanilla extract, and a pinch of salt.
_Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until quinoa is cooked and the apples are tender.
_Stir occasionally to prevent sticking.
_Serve warm, drizzled with additional honey if desired.

Nutrition Facts:

Calories: 300
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 100mg
Total Carbohydrates: 55g
Dietary Fiber: 7g
Sugar: 22g
Protein: 8g

Recipe: Cottage Cheese with Pineapple Chunks

Preparation Time: 5 minutes
Total Time: 5 minutes
Serves: 4

Ingredients:

2 cups cottage cheese
2 cups pineapple chunks (fresh or canned in juice)
1/4 cup shredded coconut (optional)
Honey for drizzling (optional)

Directions:

_In a serving bowl, combine cottage cheese and pineapple chunks.
_Optionally, top with shredded coconut and drizzle with honey for added sweetness.
_Serve chilled.

Nutrition Facts:

Calories: 200
Total Fat: 3g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 400mg
Total Carbohydrates: 30g
Dietary Fiber: 2g
Sugar: 25g
Protein: 15g

Recipe: Sweet Potato Hash with Bell Peppers

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

2 large sweet potatoes, peeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions:

_In a large skillet, heat the olive oil over medium heat.
_Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally until they begin to soften and turn golden.
_Add the diced bell peppers and onion, and continue to cook for another 10 minutes until all the vegetables are tender and slightly caramelized.
_Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for an additional 2 minutes.
_Season with salt and pepper to taste.
_Optionally, garnish with fresh parsley before serving.

Nutrition Facts:

Calories: 200
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 400mg
Total Carbohydrates: 35g
Dietary Fiber: 7g
Sugar: 8g
Protein: 4g

Recipe: Gluten-Free Chicken Salad

Preparation Time: 15 minutes
Total Time: 15 minutes
Serves: 4

Ingredients:

2 cups cooked and shredded gluten-free rotisserie chicken
1/2 cup gluten-free mayonnaise
1/4 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup grapes, halved
1/4 cup sliced almonds
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon Dijon mustard
Salt and pepper to taste
Lettuce leaves for serving
Gluten-free crackers or bread (optional)

Directions:

_In a large bowl, combine the shredded gluten-free rotisserie chicken, gluten-free mayonnaise, chopped celery, and finely chopped red onion.
_Gently fold in the halved grapes and sliced almonds for added texture and flavor.
_Stir in the fresh dill, fresh parsley, and Dijon mustard for a burst of freshness and tanginess.
_Season with salt and pepper to taste. Adjust the seasonings according to your preference.
_Serve your Gluten-Free Chicken Salad on a bed of lettuce leaves.
_You can also enjoy it as a sandwich by spooning it between two slices of gluten-free bread or with gluten-free crackers.

Nutrition Facts (per serving):

Calories: 350
Total Fat: 25g
Saturated Fat: 4g
Cholesterol: 50mg
Sodium: 350mg
Total Carbohydrates: 12g
Dietary Fiber: 3g
Sugar: 7g
Protein: 20g

Recipe: Quinoa Salad

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

1 cup quinoa
2 cups water
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup feta cheese, crumbled
1/4 cup Kalamata olives, pitted and sliced
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Salt and pepper to taste

Directions:

_Rinse the quinoa in a fine-mesh strainer.
_In a saucepan, combine quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is cooked.
_Fluff the quinoa with a fork and let it cool to room temperature.
_In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, chopped red onion, fresh parsley, fresh mint, crumbled feta cheese, and sliced Kalamata olives.
_In a small bowl, whisk together extra-virgin olive oil, lemon juice, salt, and pepper to create the dressing.
_Drizzle the dressing over the salad and toss to combine.
_Serve your refreshing quinoa salad chilled.

Nutrition Facts:

Calories: 300
Total Fat: 15g
Saturated Fat: 4g
Cholesterol: 10mg
Sodium: 300mg
Total Carbohydrates: 35g
Dietary Fiber: 5g
Sugar: 3g
Protein: 9g

Recipe: Grilled Salmon with Lemon and Dill

Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 2

Ingredients:

2 salmon fillets
2 tablespoons olive oil
1 lemon, sliced
2 sprigs fresh dill
Salt and pepper to taste

Directions:

_Preheat your grill to medium-high heat.
_Brush both sides of the salmon fillets with olive oil and season with salt and pepper.
_Place lemon slices and fresh dill on top of each salmon fillet.
_Grill the salmon for about 4-5 minutes per side or until it flakes easily with a fork.
_Serve your grilled salmon with a squeeze of lemon.

Nutrition Facts:

Calories: 350
Total Fat: 20g
Saturated Fat: 3g
Cholesterol: 100mg
Sodium: 300mg
Total Carbohydrates: 4g
Dietary Fiber: 2g
Sugar: 1g
Protein: 40g

Recipe: Veggie Omelette

Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 2

Ingredients:

4 large eggs
1/4 cup diced bell peppers (any color)
1/4 cup diced tomatoes
1/4 cup diced red onion
1/4 cup sliced mushrooms
1/4 cup spinach leaves
1/4 cup shredded cheddar cheese
2 tablespoons olive oil
Salt and pepper to taste

Directions:

_In a bowl, beat the eggs and season with salt and pepper.
_Heat olive oil in a skillet over medium heat.
_Add the diced bell peppers, tomatoes, red onion, mushrooms, and spinach to the skillet. Sauté for a few minutes until they soften.
_Pour the beaten eggs over the sautéed vegetables and cook until the edges start to set.
_Sprinkle shredded cheddar cheese evenly over one half of the omelette.
_Carefully fold the other half of the omelette over the cheese.
_Cook for another minute or until the cheese is melted.
_Serve your veggie omelette hot.

Nutrition Facts:

Calories: 300
Total Fat: 20g
Saturated Fat: 6g
Cholesterol: 320mg
Sodium: 350mg
Total Carbohydrates: 10g
Dietary Fiber: 2g
Sugar: 3g
Protein: 20g

Recipe: Tuna Salad Lettuce Wraps

Preparation Time: 15 minutes
Total Time: 15 minutes
Serves: 2

Ingredients:

1 can (6 oz) tuna, drained
1/4 cup mayonnaise
1/4 cup diced celery
1/4 cup diced red onion
1/4 cup diced pickles
Salt and pepper to taste
4 large lettuce leaves (such as iceberg or butter lettuce)

Directions:

_In a bowl, combine the drained tuna, mayonnaise, diced celery, diced red onion, and diced pickles. Mix well.
_Season with salt and pepper to taste.
_Place a scoop of the tuna salad mixture onto each lettuce leaf.
_Wrap the lettuce around the filling to create lettuce wraps.
_Serve your tuna salad lettuce wraps as a light and refreshing meal.

Nutrition Facts:

Calories: 250
Total Fat: 20g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 450mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Sugar: 3g
Protein: 12g

Recipe: Baked Sweet Potato with Chickpea Salad

Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 4

Ingredients:

4 medium sweet potatoes
1 can (15 ounces) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste

Directions:

_Preheat your oven to 400°F (200°C).
_Wash and scrub the sweet potatoes. Prick them several times with a fork.
_Place the sweet potatoes on a baking sheet and bake for about 45 minutes or until they are tender.
_While the sweet potatoes are baking, prepare the chickpea salad. In a large bowl, combine the chickpeas, halved cherry tomatoes, finely chopped red onion, and fresh parsley.
_In a separate small bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, salt, and pepper.
_Pour the dressing over the chickpea salad and toss to coat all the ingredients.
_When the sweet potatoes are done, remove them from the oven and let them cool slightly.
_Cut a slit in the top of each sweet potato and gently fluff the insides with a fork.
_Spoon the chickpea salad into the sweet potatoes.
_Serve your Baked Sweet Potato with Chickpea Salad as a healthy and satisfying meal.

Nutrition Facts (per serving):

Calories: 300
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 250mg
Total Carbohydrates: 50g
Dietary Fiber: 12g
Sugar: 10g
Protein: 9g

Recipe: Gluten-Free Stir-Fry

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

2 cups cooked gluten-free rice (white or brown)
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons gluten-free soy sauce
2 tablespoons gluten-free oyster sauce
1 tablespoon vegetable oil
2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
Salt and pepper to taste
Sliced green onions for garnish (optional)

Directions:

_In a small bowl, mix together gluten-free soy sauce and gluten-free oyster sauce. Set aside.
_Heat vegetable oil in a large skillet or wok over medium-high heat.
_Add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
_Add the chicken pieces to the skillet and cook until they are no longer pink in the center.
_Stir in the mixed vegetables and continue to stir-fry for a few minutes until they are tender-crisp.
_Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.
_Cook for an additional 2-3 minutes to heat the sauce thoroughly.
_Season with salt and pepper to taste.
_Serve your Gluten-Free Stir-Fry over cooked rice.
_Garnish with sliced green onions if desired.

Nutrition Facts (per serving):

Calories: 350
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 60mg
Sodium: 500mg
Total Carbohydrates: 45g
Dietary Fiber: 4g
Sugar: 4g
Protein: 28g

Recipe: Avocado and Smoked Salmon Salad

Preparation Time: 10 minutes
Total Time: 10 minutes
Serves: 2

Ingredients:

1 ripe avocado, sliced
4 ounces smoked salmon, thinly sliced
2 cups mixed salad greens (lettuce, arugula, or spinach)
1/2 red onion, thinly sliced
1/4 cup cherry tomatoes, halved
2 tablespoons capers
1 tablespoon fresh dill, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Directions:

_In a large salad bowl, arrange the mixed salad greens as the base.
_Place the sliced avocado, smoked salmon, thinly sliced red onion, and cherry tomatoes on top of the salad greens.
_Sprinkle capers and fresh dill over the salad.
_In a small bowl, whisk together extra-virgin olive oil, lemon juice, salt, and pepper.
_Drizzle the dressing over the salad.
_Gently toss the salad to coat all the ingredients and evenly distribute the dressing.
_Serve your Avocado and Smoked Salmon Salad as a fresh and delicious appetizer or light meal.

Nutrition Facts (per serving):

Calories: 350
Total Fat: 26g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 700mg
Total Carbohydrates: 15g
Dietary Fiber: 7g
Sugar: 4g
Protein: 15g

Recipe: Lentil and Vegetable Soup

Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 6

Ingredients:

1 cup green or brown lentils
6 cups vegetable broth
2 carrots, diced
2 celery stalks, diced
1 onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

Directions:

_In a large pot, heat olive oil over medium heat.
_Add chopped onions, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables begin to soften.
_Stir in cumin, paprika, dried thyme, salt, and pepper.
_Add lentils and vegetable broth to the pot. Bring to a boil.
_Reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils are tender.
_Serve your lentil and vegetable soup hot, garnished with fresh parsley.

Nutrition Facts:

Calories: 250
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 750mg
Total Carbohydrates: 35g
Dietary Fiber: 12g
Sugar: 4g
Protein: 12g

Recipe: Roasted Chicken with Quinoa

Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 4

Ingredients:

4 boneless, skinless chicken breasts
1 cup quinoa
2 cups chicken broth
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish

Directions:

_Preheat your oven to 375°F (190°C).
_In a large oven-safe skillet, heat olive oil over medium-high heat.
_Season the chicken breasts with dried thyme, dried rosemary, garlic powder, salt, and pepper.
_Add the seasoned chicken breasts to the skillet and sear for 2-3 minutes on each side until golden brown.
_Remove the chicken from the skillet and set it aside.
_Rinse the quinoa under cold water, then drain.
_In the same skillet, add quinoa and chicken broth. Bring to a boil.
_Place the seared chicken breasts on top of the quinoa.
_Cover the skillet and transfer it to the preheated oven.
_Bake for 25-30 minutes or until the chicken is cooked through, and the quinoa is tender.
_Garnish with fresh parsley before serving.

Nutrition Facts:

Calories: 350
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 80mg
Sodium: 700mg
Total Carbohydrates: 35g
Dietary Fiber: 4g
Sugar: 1g
Protein: 30g

Recipe: Gluten-Free Caprese Salad

Preparation Time: 10 minutes
Total Time: 10 minutes
Serves: 4

Ingredients:

4 ripe tomatoes, sliced
8 oz fresh mozzarella cheese, sliced
1/4 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

Directions:

_Arrange the sliced tomatoes and fresh mozzarella cheese on a serving platter, alternating them.
_Tuck fresh basil leaves in between the tomato and mozzarella slices.
_Drizzle extra-virgin olive oil and balsamic vinegar over the salad.
_Season with salt and pepper to taste.
_Serve your gluten-free Caprese salad as a light and refreshing appetizer or side dish.

Nutrition Facts:

Calories: 250
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 350mg
Total Carbohydrates: 5g
Dietary Fiber: 2g
Sugar: 3g
Protein: 15g

Recipe: Quinoa-Stuffed Bell Peppers

Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 4

Ingredients:

4 large bell peppers, any color
1 cup quinoa
2 cups water
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup diced tomatoes
1/2 cup diced red onion
1/2 cup shredded cheddar cheese
2 teaspoons chili powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish

Directions:

_Preheat your oven to 350°F (175°C).
_Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
_In a saucepan, combine quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is cooked.
_In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, diced red onion, shredded cheddar cheese, chili powder, cumin, salt, and pepper.
_Stuff each bell pepper with the quinoa mixture.
_Place the stuffed peppers in a baking dish.
_Cover the dish with foil and bake for 30-35 minutes or until the peppers are tender.
_Garnish with fresh cilantro before serving.

Nutrition Facts:

Calories: 400
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 600mg
Total Carbohydrates: 60g
Dietary Fiber: 10g
Sugar: 10g
Protein: 15g

Recipe: Greek Salad with Grilled Chicken

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
1 large cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/2 cup red onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil

Directions:

_Preheat your grill to medium-high heat.
_Brush the chicken breasts with olive oil and season with dried oregano, salt, and pepper.
_Grill the chicken for about 6-8 minutes per side or until it's cooked through and has grill marks. _Let it rest for a few minutes, then slice it.
_In a large bowl, combine the diced cucumber, cherry tomatoes, Kalamata olives, thinly sliced red onion, crumbled feta cheese, and chopped fresh parsley.
_In a small bowl, whisk together red wine vinegar and extra-virgin olive oil to create the dressing.
_Drizzle the dressing over the salad and toss to combine.
_Top the salad with the grilled chicken slices.

Nutrition Facts:

Calories: 350
Total Fat: 20g
Saturated Fat: 6g
Cholesterol: 80mg
Sodium: 450mg
Total Carbohydrates: 15g
Dietary Fiber: 4g
Sugar: 5g
Protein: 30g

Recipe: Gluten-Free Hummus and Veggie Platter

Preparation Time: 15 minutes
Total Time: 15 minutes
Serves: 4

Ingredients:

1 cup hummus
2 large carrots, cut into sticks
2 cucumbers, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup cherry tomatoes
1 cup sugar snap peas
1/2 cup black olives
1/2 cup green olives
1/4 cup fresh parsley, chopped

Directions:

_Arrange the hummus in the center of a serving platter.
_Surround the hummus with carrot sticks, cucumber slices, red and yellow bell pepper slices, cherry tomatoes, sugar snap peas, black olives, and green olives.
_Sprinkle fresh parsley over the hummus for garnish.
_Serve your gluten-free hummus and veggie platter as a healthy and colorful appetizer.

Nutrition Facts:

Calories: 250
Total Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 500mg
Total Carbohydrates: 25g
Dietary Fiber: 10g
Sugar: 5g
Protein: 8g

Recipe: Grilled Lemon Herb Chicken

Preparation Time: 10 minutes
Marinating Time: 30 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Serves: 2

Ingredients:

2 boneless, skinless chicken breasts
2 tablespoons olive oil
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Lemon slices for garnish

Directions:

_In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
_Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them.
_Seal the bag or cover the dish and refrigerate for at least 30 minutes.
_Preheat the grill to medium-high heat.
_Remove the chicken from the marinade and grill for about 6-8 minutes per side or until fully cooked.
_Garnish with lemon slices.
_Serve and enjoy your Grilled Lemon Herb Chicken!

Nutrition Facts:

Calories: 250
Total Fat: 10g
Saturated Fat: 2g
Cholesterol: 80mg
Sodium: 300mg
Total Carbohydrates: 2g
Dietary Fiber: 1g
Sugar: 0g
Protein: 35g

Recipe: Baked Salmon with Dill Sauce

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 2

Ingredients:

2 salmon fillets (6-8 ounces each)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 lemon, sliced
Salt and pepper to taste

For the Dill Sauce:

1/2 cup Greek yogurt
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice
Salt and pepper to taste

Directions:

_Preheat your oven to 375°F (190°C).
_Place the salmon fillets on a baking sheet lined with parchment paper.
_In a small bowl, combine olive oil, minced garlic, and fresh dill.
_Brush the olive oil mixture over the salmon fillets.
_Season the salmon with salt and pepper to taste.
_Lay lemon slices over the salmon fillets.
_Bake in the preheated oven for about 20 minutes or until the salmon is cooked through and flakes easily with a fork.

For the Dill Sauce:

_In a separate bowl, mix Greek yogurt, fresh dill, lemon juice, salt, and pepper to create the dill sauce.
_Serve the baked salmon with a dollop of dill sauce on top.

Nutrition Facts (per serving):

Calories: 350
Total Fat: 18g
Saturated Fat: 3g
Cholesterol: 80mg
Sodium: 250mg
Total Carbohydrates: 3g
Dietary Fiber: 1g
Sugar: 1g
Protein: 40g

Recipe: Gluten-Free Spaghetti with Meatballs

Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 4

Ingredients:

For the Meatballs:
1 pound ground beef or ground turkey
1/2 cup gluten-free breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper to taste
For the Tomato Sauce:
1 can (28 oz) crushed tomatoes
1/4 cup chopped onions
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
For the Pasta:
8 oz gluten-free spaghetti

Directions:

Meatballs:

_In a large bowl, combine ground beef or turkey, gluten-free breadcrumbs, grated Parmesan cheese, chopped fresh parsley, egg, minced garlic, dried oregano, salt, and pepper. Mix until well combined.

_Shape the mixture into meatballs, about 1 inch in diameter.

_Heat a skillet over medium-high heat. Cook the meatballs until browned on all sides and cooked through, about 10-12 minutes.
Tomato Sauce:

4. In a separate saucepan, heat olive oil over medium heat. Add chopped onions and cook until they become translucent.

Stir in minced garlic, crushed tomatoes, dried basil, dried oregano, salt, and pepper. Simmer for 10-15 minutes.

Pasta:

6. Cook gluten-free spaghetti according to the package instructions, then drain.

Assembly:

7. Serve the cooked spaghetti topped with tomato sauce and meatballs. Garnish with fresh parsley and grated Parmesan cheese.

Nutrition Facts:

Calories: 450
Total Fat: 15g
Saturated Fat: 6g
Cholesterol: 120mg
Sodium: 500mg
Total Carbohydrates: 50g
Dietary Fiber: 6g
Sugar: 8g
Protein: 30g

Recipe: Garlic Shrimp and Quinoa

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2

Ingredients:

1 cup quinoa
2 cups water
8 ounces large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to your preferred spice level)
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Directions:

_Rinse the quinoa under cold water and drain.
_In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.

_While the quinoa is cooking, heat olive oil in a large skillet over medium heat.

_Add minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.

_Add the peeled and deveined shrimp to the skillet and cook for 3-4 minutes on each side until they turn pink and opaque.

_Squeeze lemon juice over the cooked shrimp.

_Season with salt and pepper to taste.

_Serve the garlic shrimp over cooked quinoa, garnished with chopped fresh parsley.

Nutrition Facts (per serving):

Calories: 400
Total Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 180mg
Sodium: 220mg
Total Carbohydrates: 54g
Dietary Fiber: 6g
Sugar: 1g
Protein: 24g

Recipe: Lemon Herb Baked Cod

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

4 cod fillets
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Lemon slices for garnish
Fresh parsley for garnish

Directions:

_Preheat your oven to 375°F (190°C).
_In a small bowl, mix olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.
_Place the cod fillets on a baking dish lined with parchment paper.
_Drizzle the olive oil and lemon mixture over the fillets.
_Place a slice of lemon on top of each fillet.
_Bake in the preheated oven for 15-20 minutes or until the cod is opaque and flakes easily with a fork.
_Garnish with fresh parsley before serving.

Nutrition Facts:

Calories: 250
Total Fat: 10g
Saturated Fat: 1g
Cholesterol: 60mg
Sodium: 400mg
Total Carbohydrates: 2g
Dietary Fiber: 1g
Sugar: 0g
Protein: 40g

Recipe: Gluten-Free BBQ Pulled Pork

Preparation Time: 15 minutes
Cook Time: 6-8 hours (slow cooker)
Total Time: 6-8 hours
Serves: 6

Ingredients:

2 pounds pork shoulder or pork butt
1 cup gluten-free barbecue sauce
1/2 cup gluten-free chicken broth
1/4 cup brown sugar
1/4 cup apple cider vinegar
1 onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
Gluten-free hamburger buns for serving

Directions:

_In a bowl, combine barbecue sauce, chicken broth, brown sugar, apple cider vinegar, chopped onion, minced garlic, paprika, chili powder, cayenne pepper, salt, and pepper.
_Place the pork shoulder or pork butt in a slow cooker and pour the sauce mixture over it.
_Cover and cook on low for 6-8 hours until the pork is tender and easily shreds.
_Shred the pork using two forks within the slow cooker to soak up the flavorful sauce.
_Serve your gluten-free BBQ pulled pork on gluten-free hamburger buns.

Nutrition Facts:

Calories: 350
Total Fat: 18g
Saturated Fat: 6g
Cholesterol: 120mg
Sodium: 600mg
Total Carbohydrates: 20g
Dietary Fiber: 2g
Sugar: 15g
Protein: 25g

Recipe: Spicy Chickpea and Vegetable Stir-Fry

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

2 cups cooked chickpeas (canned or cooked from dry)
2 tablespoons vegetable oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup broccoli florets
1 cup snap peas, trimmed
1 small red onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1 tablespoon sriracha sauce (adjust to your preferred spice level)
1 tablespoon honey
1 tablespoon rice vinegar
2 tablespoons sesame seeds (for garnish)
Cooked rice or quinoa for serving

Directions:

_In a small bowl, whisk together soy sauce, sriracha sauce, honey, and rice vinegar to create the sauce. Set aside.
_Heat vegetable oil in a large skillet or wok over high heat.
_Add minced garlic and minced ginger. Sauté for about 30 seconds until fragrant.
_Add the sliced red bell pepper, yellow bell pepper, broccoli florets, snap peas, and red onion to the skillet. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
_Add the cooked chickpeas to the skillet and pour the prepared sauce over the vegetables and chickpeas.
_Stir to coat everything evenly and cook for an additional 2-3 minutes.
_Serve the Spicy Chickpea and Vegetable Stir-Fry over cooked rice or quinoa.
_Garnish with sesame seeds.

Nutrition Facts (per serving):

Calories: 350
Total Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 800mg
Total Carbohydrates: 56g
Dietary Fiber: 12g
Sugar: 15g
Protein: 14g

Recipe: Baked Lemon Herb Tilapia

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

4 tilapia fillets
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Lemon slices for garnish
Fresh basil for garnish

Directions:

_Preheat your oven to 375°F (190°C).
_In a small bowl, mix olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, and pepper.
_Place the tilapia fillets on a baking dish lined with parchment paper.
_Drizzle the olive oil and lemon mixture over the fillets.
_Place a slice of lemon on top of each fillet.
_Bake in the preheated oven for 12-15 minutes or until the tilapia is cooked through and flakes easily with a fork.
_Garnish with fresh basil before serving.

Nutrition Facts:

Calories: 200
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 45mg
Sodium: 300mg
Total Carbohydrates: 2g
Dietary Fiber: 1g
Sugar: 0g
Protein: 30g

Recipe: Gluten-Free Beef Stew

Preparation Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours and 15 minutes
Serves: 6

Ingredients:

1.5 pounds stewing beef, cut into chunks
2 tablespoons gluten-free all-purpose flour
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 carrots, sliced
4 potatoes, peeled and diced
2 cups gluten-free beef broth
1 cup red wine (optional)
2 teaspoons dried thyme
2 teaspoons dried rosemary
Salt and pepper to taste
Fresh parsley for garnish

Directions:

_In a large bowl, coat the beef chunks with gluten-free all-purpose flour.
_In a large pot, heat the olive oil over medium-high heat. Add the floured beef and brown on all sides.
_Add chopped onion and minced garlic to the pot. Sauté for a few minutes until the onion is softened.
_Pour in the beef broth and red wine, if using. Bring to a boil.
_Add the sliced carrots and diced potatoes to the pot.
_Season with dried thyme, dried rosemary, salt, and pepper.
_Reduce the heat to low, cover, and simmer for about 2 hours or until the beef is tender.
_Garnish with fresh parsley before serving.

Nutrition Facts:

Calories: 400
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 80mg
Sodium: 600mg
Total Carbohydrates: 30g
Dietary Fiber: 5g
Sugar: 6g
Protein: 35g

Recipe: Honey Mustard Glazed Chicken

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons olive oil
1 tablespoon soy sauce
2 cloves garlic, minced
Salt and pepper to taste
Fresh thyme for garnish

Directions:

_Preheat your oven to 375°F (190°C).
_In a bowl, whisk together honey, Dijon mustard, whole-grain mustard, olive oil, soy sauce, minced garlic, salt, and pepper.
_Place the chicken breasts in a baking dish lined with parchment paper.
_Pour the honey mustard glaze over the chicken.
_Bake in the preheated oven for 15-20 minutes or until the chicken is cooked through and the glaze is caramelized.
_Garnish with fresh thyme before serving.

Nutrition Facts:

Calories: 300
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 90mg
Sodium: 500mg
Total Carbohydrates: 20g
Dietary Fiber: 1g
Sugar: 18g
Protein: 35g

Recipe: Caprese Stuffed Avocado

Preparation Time: 15 minutes
Total Time: 15 minutes
Serves: 2

Ingredients:

2 ripe avocados
1 cup cherry tomatoes, halved
1/2 cup fresh mozzarella balls
1/4 cup fresh basil leaves, torn
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper to taste

Directions:

_Cut the avocados in half and remove the pits.
_In a bowl, combine cherry tomatoes, fresh mozzarella balls, and torn basil leaves.
_Drizzle balsamic vinegar and extra-virgin olive oil over the tomato, mozzarella, and basil mixture. Toss to coat.
_Season the mixture with salt and pepper to taste.
_Scoop out a bit of the flesh from each avocado half to create a hollow space for the filling.
_Fill each avocado half with the Caprese mixture.
_Serve your Caprese Stuffed Avocado as a refreshing and healthy appetizer or side dish.

Nutrition Facts:

Calories: 300
Total Fat: 25g
Saturated Fat: 6g
Cholesterol: 20mg
Sodium: 200mg
Total Carbohydrates: 15g
Dietary Fiber: 9g
Sugar: 3g
Protein: 8g

Recipe: Gluten-Free Teriyaki Chicken

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup gluten-free teriyaki sauce
2 tablespoons gluten-free soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons cornstarch
2 tablespoons water
Cooked white or brown rice for serving
Sliced green onions for garnish
Sesame seeds for garnish

Directions:

_In a bowl, whisk together gluten-free teriyaki sauce, gluten-free soy sauce, brown sugar, minced garlic, and minced ginger.
_In a separate small bowl, mix cornstarch and water to create a slurry.
_Heat a large skillet over medium-high heat. Add the chicken breasts and cook until browned and _cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.
_Pour the teriyaki sauce mixture into the skillet and bring it to a simmer.
_Stir in the cornstarch slurry and cook until the sauce thickens.
_Slice the cooked chicken into strips and return it to the skillet, coating it with the teriyaki sauce.
_Serve your Gluten-Free Teriyaki Chicken over cooked rice, garnished with sliced green onions and sesame seeds.

Nutrition Facts:

Calories: 400
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 90mg
Sodium: 800mg
Total Carbohydrates: 45g
Dietary Fiber: 2g
Sugar: 20g
Protein: 35g

Recipe: Thai Basil Beef Stir-Fry

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Ingredients:
1 pound flank steak, thinly sliced
2 tablespoons vegetable oil
4 cloves garlic, minced
2 red chili peppers, thinly sliced
1 onion, chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup fresh basil leaves
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
Cooked jasmine rice for serving
Lime wedges for garnish

Directions:

_In a bowl, whisk together fish sauce, soy sauce, oyster sauce, and sugar. Set aside.
_Heat vegetable oil in a large wok or skillet over high heat.
_Add minced garlic and sliced chili peppers. Stir-fry for about 30 seconds until fragrant.
_Add the thinly sliced flank steak and stir-fry until it's browned and cooked to your desired level of doneness.
_Remove the steak from the pan and set it aside.
_In the same pan, add chopped onion, sliced red bell pepper, and sliced green bell pepper. Stir-fry for a few minutes until the vegetables are slightly softened.
_Return the cooked steak to the pan and pour the sauce mixture over it.
_Stir-fry for a couple of minutes until everything is well-coated and heated through.
_Remove the pan from the heat and stir in fresh basil leaves.

Nutrition Facts:

Calories: 350
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 60mg
Sodium: 900mg
Total Carbohydrates: 20g
Dietary Fiber: 4g
Sugar: 7g
Protein: 35g

Recipe: Quinoa-Stuffed Bell Peppers

Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 4

Ingredients:

4 large bell peppers, any color
1 cup quinoa, rinsed and drained
2 cups vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels
1 cup diced tomatoes
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup shredded cheddar cheese
Fresh cilantro for garnish
Salsa for serving

Directions:

_Preheat your oven to 350°F (175°C).
_Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
_In a large saucepan, bring the vegetable broth to a boil. Stir in quinoa, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
_In a large bowl, combine cooked quinoa, black beans, corn kernels, diced tomatoes, chili powder, cumin, salt, and pepper.
_Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
_Sprinkle shredded cheddar cheese on top of each stuffed pepper.
_Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
_Garnish with fresh cilantro and serve with salsa on the side.

Nutrition Facts:

Calories: 400
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 700mg
Total Carbohydrates: 60g
Dietary Fiber: 10g
Sugar: 10g
Protein: 15g

Recipe: Gluten-Free Sweet and Sour Shrimp

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

1 pound large shrimp, peeled and deveined
1/2 cup gluten-free all-purpose flour
2 tablespoons vegetable oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup pineapple chunks
1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 tablespoon gluten-free soy sauce
1 teaspoon ginger, minced
1 teaspoon garlic, minced
Salt and pepper to taste
Cooked white or brown rice for serving

Directions:

_Place the peeled and deveined shrimp in a large bowl, and coat them with gluten-free all-purpose flour.
_Heat vegetable oil in a large skillet over medium-high heat.
_Add the coated shrimp and cook until they are golden brown and cooked through, about 2-3 minutes per side.
_Remove the shrimp from the skillet and set them aside.
_In the same skillet, add chopped red and green bell peppers. Sauté for a few minutes until they are slightly softened.
_Add pineapple chunks to the skillet and stir.
_In a separate bowl, mix ketchup, apple cider vinegar, brown sugar, gluten-free soy sauce, minced ginger, minced garlic, salt, and pepper.
_Pour the sauce over the peppers and pineapple in the skillet.
_Add the cooked shrimp back to the skillet and stir to coat everything with the sweet and sour sauce.
_Simmer for a few minutes until the sauce thickens.
_Serve your Gluten-Free Sweet and Sour Shrimp over cooked rice.

Nutrition Facts:

Calories: 350
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 150mg
Sodium: 800mg
Total Carbohydrates: 50g
Dietary Fiber: 3g
Sugar: 30g
Protein: 20g