gluten free Archives - Page 6 of 30

Mango Jerk Chicken + How to Cook Rice on the Grill

May 22, 2017 By Becky 31 Comments

This post is sponsored by Cost Plus World Market.

Marinated Jerk Chicken + How to Cook Rice on the Grill

This mango jerk chicken is extra delicious thanks to mango juice in the marinade, and the whole meal is super simple because the rice is cooked on the grill, too!

While it technically won’t be summer for another month, it’s already felt like summer here in Chattanooga for several weeks. Ben and I got the grill set up at our new place, and I’m eager to cook as many meals as possible entirely outside. It’s so much easier to keep the kitchen clean and cool when you make your whole meal on the grill! For this dinner, we’re marinating chicken breasts in jerk seasoning and a generous glug of mango juice, and pairing them with rice cooked on the grill and then mixed with fresh mango, cilantro, and peas.

I always have so much fun shopping at Cost Plus World Market Hamilton Place–since there are so many gourmet food items, beautiful linens, kitchen essentials, and tableware all in one spot, it is pretty hard to get me out of there once I walk in. And of course, they have everything you need for grilling. They’re also often sampling something delicious to sip or nibble on while you shop. Thanks to the samples, I got to make sure this mango juice was super tasty before I bought it! You can find your local Cost Plus World Market store here.

Eggs in Purgatory with Sausage and Kale

May 18, 2017 By Becky 30 Comments

This post is sponsored by Uncle Steve’s Italian Specialties.

Eggs in purgatory with sausage and kale is a hearty and delicious breakfast that’s Whole30 compliant and perfect if you like to start the day with a little heat.

How do you feel about a little spice in the morning? Personally, I’m a big fan. A spicy breakfast helps me wake up, kick starts my day, and makes me feel ready for anything. So as soon as I got my hands on a jar of Uncle Steve’s Organic Arabbiata, I started dreaming about pairing it with eggs for an Italian power breakfast.

I was so excited to discover Uncle Steve’s sauces because they’re made with organic Italian tomatoes and short list of other clean ingredients: organic onions, garlic, basil, and spices plus sea salt. There’s no sugar anywhere in sight! If you’ve ever done a Whole30, you know how frustrating it can be to peruse labels in the grocery store aisle and find that most prepared sauces and stocks have cane sugar or other off-plan ingredients. Uncle Steve’s sauces are all vegan, gluten free, and paleo with no added sugar, so there’s no need to worry.

Strawberry Prosecco Lemonade

May 8, 2017 By Becky 26 Comments

If you love a light and refreshing spring cocktail, this strawberry prosecco lemonade is for you!

It’s strawberry season! In case you couldn’t tell from my Instagram profile, I’m pretty excited about it. I’ve been picking strawberries at my CSA work share each week, throwing sliced ones onto salads, blending them up into smoothies, snacking on them plain, and making them into this strawberry prosecco lemonade.

I’m going to be sipping on this all spring and summer–it’s so refreshing and flavorful. VOVETI prosecco is made from 100% prosecco grapes and has a tempered acidity, but it’s not to sweet. In other words, it’s a perfect match for sweet strawberries and tart lemons. VOVETI has hints of pear, green apple, melon, and peach, which is another reason it goes so seamlessly with the fruity flavors of this drink. And of course, with the popping corks and fizzy bubbles, drinking prosecco always feels like a celebration.

Mango Curd Ice Cream

May 2, 2017 By Becky 34 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This mango curd ice cream is rich and refreshing at the same time, and perfect for taking advantage of peak mango season!

Have you spotted any champagne mangos (also known as ataulfo or honey) in stores recently? They’re my absolute favorite. They’re the smaller, golden-colored mangos, and I find their flavor sweeter and cleaner than their larger, red-skinned counterparts. (I didn’t take a picture of the whole mangos this time, but you can see what they look like in the photos for my stuffed avocados with shrimp and mango.) Their flesh is also less fibrous than other mangos, which makes them an ideal choice for whipping up a smooth curd that will eventually become mango curd ice cream.

Making mango curd is easy, and it’s a wonderful addition to my relatively large collection of fruit curds. I start by pureeing mango chunks to yield the golden nectar you see below (an immersion blender makes cleanup super quick). The mango puree goes into a saucepan with raw sugar, a few egg yolks, a couple spoonfuls of lime juice, a splash of vanilla, and a pinch of salt. Next, I whisk it over medium heat until it’s cooked and thickened a bit. Since the mango puree is so thick to begin with, the change isn’t as dramatic as with other curds, so I like to use a thermometer to keep track. When the temperature is between 150 and 155°F, it’s done. If you don’t have a thermometer, watch for plenty of steam rising from the edges of the pan, but don’t let it actually start to bubble.

Carnitas con huevo

April 24, 2017 By Becky 40 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Try carnitas con huevo–crispy slow-cooked pork with fried eggs–for a hearty and irresistible paleo breakfast. There’s avocado crema involved, too!

I’m sorry for the silence here last week! I hadn’t planned on taking a week off from sharing recipes, but suddenly Easter and several deadlines for freelance work and a few other things snuck up on me. I’m back, though, with one of my favorite breakfasts of all time: carnitas con huevo (slow-cooked, crispy pork with an egg on top) with avocado crema.

If you’ve by any chance been reading since I started this site in 2013, you may recognize this recipe as one I posted back then during my first attempt at a Whole30. It was long overdue for a reshoot, though. Just for fun, I’ve included one of the original photos below right before the recipe card. I’m constantly working on improving my food photography and styling, but looking back on photos from a few years ago makes me feel really good about how far I’ve come already.

Gluten-Free Strawberry Buckle

April 12, 2017 By Becky 46 Comments

This gluten-free strawberry buckle is easy to whip up and a great way to showcase spring berries for Easter or any occasion. Thanks to Bob’s Red Mill for sponsoring this post!

Crisp, crumble, cobbler, buckle, brown betty, pandowdy, grunt, and slump…it’s easy to get mixed up with all the delicious fruit-based desserts out there! I did a bit of research, and discovered that a buckle is a cake made with berries in which the batter buckles up around the fruit, making the surface bumpy.

While sometimes buckles call for the fruit to be mixed into the batter, this one is made with the strawberry slices on top for a more elegant presentation. Leave the slices of each strawberry grouped together when you cut them so you can fan them out on top of the batter.

This buckle is another super easy recipe made with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. (In case you missed it, last month I shared easy gluten-free vanilla cupcakes made with this flour blend that are also perfect for Easter!)

This gluten-free flour blend is my go-to for converting recipes that are not gluten free. Every time I’ve tried using this in place of all-purpose flour, it has worked perfectly! The taste and texture are spot on, so no one will miss a thing.

Grain-free Crepes with Apricot Preserves

April 10, 2017 By Becky 26 Comments

Grain-free Crepes with Apricot Preserves | acalculatedwhisk.com

These grain-free crepes with apricot preserves are the perfect easy but special breakfast for Mother’s Day or any occasion. This post is sponsored by Bonne Maman.

It’s been a while since I’ve posted a breakfast recipe, but I’m making up for it today by sharing these super simple grain-free crepes filled with Bonne Maman apricot preserves. The batter is easy to whip up by hand in just one bowl, and the apricot preserves provide the ideal balance of sweet and tart flavors for the filling. I like to serve these with a sprinkling of powdered sugar, a dollop of whipped cream, and fresh berries, but the crepes and preserves are also great on their own! This is a great recipe to make for a Mother’s Day breakfast in bed or any other special occasion.

Grain-free Crepes with Apricot Preserves | acalculatedwhisk.com

Bonne Maman preserves are my go-to for filling these crepes and any other time I need fruit preserves–they’re great for adding a hint of sweetness to savory recipes, too! All of Bonne Maman’s products are made with wholesome pantry ingredients and homestyle recipes that have stood the test of time. Their apricot preserves pack even more of a flavor punch than fresh apricots, thanks in part to the brown sugar and lemon juice that are added to the recipe. They’re also gluten free and Non-GMO Project verified. And right now, you can enter Bonne Maman’s sweepstakes to win a 12-piece Le Creuset cookware set, free preserves, and more!

Paleo Pork Scaloppine with Caper Butter Sauce

April 3, 2017 By Becky 49 Comments

This paleo pork scaloppine with caper butter sauce is like chicken piccata, but better. It comes together in half an hour so you can enjoy it on busy weeknights!

Monday has reared its ugly head once again. If you’ve got a case of the blues, I have just the thing for you: paleo pork scaloppine. In a mere half an hour, you’ll get to work out your aggression pounding pork chops thin, hear the satisfying sizzle of the meat hitting the pan, pour an irresistible caper butter sauce over a platter of golden brown cutlets, and then dig in. I know I couldn’t ask for a better form of Monday therapy!

To make the breading for this paleo version of pork scaloppine as close as possible to the real thing, we’re using Otto’s Cassava Flour (that’s an affiliate link–I love their product and accept no substitutes!). It’s the best one-to-one replacement for wheat flour that I’ve found, and while I used to have to order it online, this past weekend I spotted it at the Chattanooga Whole Foods! To celebrate, I whipped up a big batch of this paleo pork scaloppine.

Vietnamese Beef Lettuce Wraps

March 27, 2017 By Becky 10 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

These quick Vietnamese beef lettuce wraps are my new go-to light dinner for spring. They’re gluten free, dairy free, paleo friendly, and easy to put together.

I am a huge fan of Vietnamese food. When Ben and I lived in Boston, our neighborhood had a lot of Vietnamese families and businesses. There was a great little supermarket within walking distance where I could pick up everything from fish sauce to rice paper wraps to long stalks of fresh lemongrass. One of our favorite restaurants, Pho Hoa, was just blocks away. I usually ordered the house special vermicelli plate. It had pretty much everything: grilled pork, shrimp on sugarcane, meatballs, grilled scallions, pickled carrots, chopped peanuts, and even a sliced spring roll all on top of vermicelli. It also came with rice paper wraps and a bowl of hot water so you could make your own fresh rolls.

These fast and easy Vietnamese lettuce wraps are loosely based on the flavors of that dish. Instead of vermicelli and rice paper wraps, we’re using fresh leaves of lettuce with a little jasmine rice inside to soak up the saucy beef. You could definitely use rice noodles or cauliflower rice instead if you prefer! The beef is quickly cooked with a little garlic and a sauce that combines tamari (or coconut aminos), fish sauce, honey, and sambal oelek. The result is an umami-packed flavor with just the right balance of sweet, salt, spice, and funk.

Paleo Potato Hummus with Crudités

March 20, 2017 By Becky 42 Comments

This paleo potato hummus is smooth, flavorful, and ideal for spring get-togethers. No one will guess it’s made with potatoes! This post is sponsored by Potatoes USA.

If you’re looking for a paleo alternative to traditional hummus, I have a treat for you today! This legume-free hummus comes together in just half an hour and is made with Yukon Gold potatoes. The flavor and texture are so similar to regular hummus, though, that no one will be the wiser. Alongside a platter of vibrant crudités, this super-smooth hummus is sure to be a hit at your next party.

I made this paleo potato hummus for a family gathering a couple of weeks ago and told everyone that it was hummus with a bit of a twist. It was quickly devoured, and no one guessed that potatoes were involved. As someone who doesn’t feel well after eating legumes like chickpeas, I’m thrilled to have discovered this crowd-pleasing, bean-free version of hummus. With olive oil drizzled on top and a sprinkle of paprika, it’s the perfect counterpart to a spread of spring’s freshest veggies.

Easy Gluten-free Vanilla Cupcakes

March 15, 2017 By Becky 65 Comments

When you need a simple but scrumptious spring dessert, look no further than these easy gluten-free vanilla cupcakes! Thank you to my friends at Bob’s Red Mill for sponsoring this post. Their gluten free 1-to-1 baking flour makes this recipe a snap!

It’s snowed twice in Chattanooga in the past three days, but I’m channeling spring with the blush tones of these easy gluten-free vanilla cupcakes. Now that we’ve sprung forward, the warm weather can’t be far behind, right?

Whether or not you’re buried under piles of snow this week, now is a great time to whip up a batch of these babies. They’re easy as can be and made with pantry staples, and are going to be on repeat around here for Easter, Mother’s Day, my birthday (hint HINT), and any old day that needs a sweet ending.

I use Gluten Free 1-to-1 Baking Flour from Bob’s Red Mill for these cupcakes. Bob’s Red Mill’s flours have always been my go-to. I usually bake with a mix of their super finely ground almond flour and tapioca flour, but this flour blend has won me over recently because it’s so convenient. You only need to measure one kind of flour, and it works as a cup-for-cup replacement for wheat flour in all sorts of recipes.

Bob’s has also recently come out with a paleo flour blend that I can’t wait to try in this recipe. And if you don’t follow a gluten-free diet, you can just use their regular flour here!

For these easy gluten-free vanilla cupcakes, I took an old family recipe for “little one-egg cakes” and made just a couple of substitutions: Gluten Free 1-to-1 Baking Flour instead of regular flour and butter instead of shortening. Boom! Easy and delicious vanilla cupcakes. No one will know that these are gluten free!

Grain-free Lemon Cake with Whipped Cream Frosting

March 13, 2017 By Becky 39 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This grain-free lemon cake with whipped cream frosting is made for Easter dinner, spring birthdays, or any other special occasion. It’s super lemony thanks to lemon zest, juice, curd, and extract!

It’s the roughest Monday of the year, but I brought cake to ease the pain! If springing forward has taken some of the pep out of your step, this grain-free lemon cake will put it right back in.

When my future sister-in-law asked for a lemon cake to celebrate her birthday, I was excited. A few months ago for a styled wedding shoot, my friend Lindsey and I made a lemon layer cake with blood orange curd and blood oranges on top. I’d been wanting to try something similar with a lemon curd filling, and this was the perfect opportunity. For this cake, I adapted my lemon olive oil Bundt cake recipe to create two round layers. (Before you can even ask, no, you can’t taste the olive oil! It’s just a super healthy, easy to work with fat for baking that creates a wonderfully tender crumb.)

I used homemade lemon curd for the filling, and then frosted and decorated the cake with stabilized whipped cream. The result is a festive, richly lemon-flavored cake with tart curd and pillowy clouds of cream. It’s so good, and was a huge hit with my entire family, including my three young future nieces. I can’t wait to make it again next month for Easter!

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