September 23, 2013

Gluten Free Taco Pie





1 gluten free pie crust - see recipe below
1 Lb ground sirloin, buffalo, or turkey (make sure turkey is gluten free)
2 tsp McCormick chili powder
1 tsp McCormick ground cumin
1/2 tsp McCormick ground oregano
1 15 oz can Organic S & W black beans - rinsed and drained
3/4 cup water
1 can diced black olives
1/2 cup Daisy low fat sour cream
1 cup reduced fat cheddar cheese
2 - 3  cups Romaine lettuce - shredded or chopped
1 tomato - diced

Gluten Free "Bisquick" Pie Crust:
2 Cups Gluten Free homemade bisquick
1 egg
2/3 cup water
1 Tb oil

Directions:
Preheat oven to 400 degrees.
Brown meat on medium heat until no longer pink and drain, if necessary.  Add water, chili powder, cumin, and oregano.  Stir to incorporate then turn heat up to medium high and lightly boil until the water is gone.
While meat mixture is cooking, mix pie crust ingredients together and press into an ungreased pie pan.
When water is boiled off the meat, turn heat down to low and add drained black beans. Stir well then spread meat mixture evenly over pie shell. Cook uncovered for 20-25 minutes. Remove from oven and serve topped with lettuce, tomato, sliced olives, sour cream, and cheese.

Pie Crust:
Mix all ingredients together in a bowl. Knead a few times in the bowl with your hands and press into pie pan.






September 11, 2013

Gluten Free Almond Parmesan Chicken Tenders






8 Chicken Tenders OR 4 boneless/skinless Chicken Breasts
1 cup ground Raw Almonds or Almond Meal (I grind them in a magic bullet-you can also use a blender)
1/2 tsp. Paprika
1/4 cup Grated Parmesan Cheese, optional

Preheat oven to 350 degrees. Lightly grease a cookie sheet.
Mix almond meal, paprika, and parmesan cheese together on a plate. Rinse a piece of chicken under cold water then roll in almond mixture. Place on prepared cookie sheet. Repeat with remaining chicken. Cook in oven 20 - 30 minutes for chicken tenders, 45 minutes for chicken breasts.

September 6, 2013

Gluten Free - Low Glycemic Apple Flax Muffins


    Ingredients:
  • 1 ½ cups organic flaxmeal
  • 1 Tb baking powder
  • 1 ½ Tb cinnamon
  • ½ teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon sea salt
  • 2/3 cup coconut sugar
  • 4 large eggs, beaten
  • ¼ cup unsweetened applesauce
  • 2 Tbs coconut oil
  • ¼ cup water
  • 1 Tablespoon vanilla
  • 1 medium apple, chopped fine or shredded
Directions:
Preheat oven to 350 F. Grease a muffin tin.

Place eggs in a bowl and beat. Add applesauce, vanilla, and water. Mix well.

Mix dry ingredients together in a separate bowl. Gently pour into wet ingredients. Mix only to moisten dry ingredients.

Let batter sit 10 minutes. Pour into greased muffin pan and bake for 15 - 20 minutes or until toothpick comes out clean. Remove muffins from pan and let cool on cooling rack. 
Yield 12 muffins 
Glycemic Load per muffin: 5