My fitness guru, ShaunT (Insanity guy), posted this recipe for Stuffed Bell Peppers on his Facebook page. It’s gluten-free, low in carbs, and absolutely delicious! I think I made it 3 times in a two-week period. 🙂
Since I’m not a big fan of bell peppers (they give me heartburn), I used giant beefsteak tomatoes instead. Worked perfectly! As for the kids? They loved it too, especially topped with cheese. Family fit dinner (or lunch) at its best!
1 lb of ground lean turkey
Franks red hot sauce (optional)
1/4 onion, minced
lemon pepper and black pepper to taste
3 large bell peppers (or 6 beefsteak tomatoes), washed
1 cup of chicken broth
1/4 cup tomato sauce
1-1/2 cups of cooked brown rice or quinoa
Olive oil spray
grated cheese (optional)
Preheat oven to 400˚F.
Sauté onions and hot sauce in a pan with olive oil. Add ground turkey.
Season with lemon pepper and black pepper. Keep browning until the meat is completely cooked.
Add the tomato sauce and 1/2 cup of chicken broth. Mix and simmer on low for 5 minutes.
Stir in the cooked rice/quinoa with the meat.
Cut the bell peppers in half, lengthwise, and remove all seeds. (If using tomatoes, cut the tops of the tomatoes and scoop out the flesh and seeds and save for a salad or for later use.)
Place bell peppers/tomatoes in a baking dish.
Spoon the meat mixture into each bell pepper/tomato. Fill as much as you can.
Pour the rest of the chicken broth on the bottom of the baking dish.
Optional: Put a little grated cheese over each bell pepper/tomato.
Cover tight with aluminum foil and bake for about 35 minutes.
A few months ago, I went to an upscale deli and had this beautiful quinoa salad that was so delicious and flavorful. I didn’t know how to reciprocate it since I didn’t know all the ingredients used. But I decided to get creative and try to achieve something close. I call it Cheesy Quinoa Salad because, well, there’s cheese in it. Maybe I should have come up with a different name but, hey, my kids will eat anything that starts with “cheesy.”
This makes for a great gluten-free, vegetarian side dish with dinner or you can eat it by itself for lunch. Filling and tasty!
1 cup quinoa
1/2 to 1 cup of grilled asparagus, zucchini, steamed spinach (or whatever cooked veggies you may have)
1/2 cup of grated Parmesan cheese (Not the dry pre-grated that comes in a can but the one that comes fresh in a resealable bag or plastic tub. But you can really use any kind of cheese you prefer: Mozzarella, Cheddar, Swiss, Monterey Jack, etc.)
10-12 cherry tomatoes, halved
salt & pepper to taste
Cook your quinoa following the directions on the package. I cooked mine in my rice cooker using 1 cup of quinoa to 2 cups of water.
While that is cooking, grill or steam your vegetables, then rough chop them in to big bite size pieces. I like to see and bite into my veggies.
After the quinoa is cooked, mix in a couple tablespoons of olive oil, the juice from the lemon, and salt & pepper. (You can add red pepper flakes if you want more heat!)
Let the quinoa cool for about an hour, then add the Parmesan cheese.
Add the tomatoes and stir.
Add more olive oil, lemon juice, and salt & pepper depending on your taste.
It was one of those busy days when I went to the grocery store and the smell of Indian food was wafting in the air from the restaurant next door. Mmmmm! Smells good but I didn’t have time for carry out and the kids weren’t going to eat Indian food with me. So I went home to see if I could find anything in my fridge. I put together this a simple, yet flavorful low-carb, gluten-free dish Easy Curry Shrimp to satisfy my craving. Delicious! Perfect for lunch or dinner.
2 tsp curry powder
1 tsp butter
1 tbsp olive oil (or water)
1 tsp. chopped garlic
1/2 pound of shrimp or prawns
sliced carrots and zucchini (or any vegetable you have on hand)
salt & pepper
In a sauce pan, sauté curry powder in butter for a minute to get the best flavor.
Add olive oil/water, then sauté garlic and onions for a couple minutes.
Add shrimp, carrots and zucchini until shrimp is cooked.
I posted this photo of Ginger-Sesame Beef on my personal Facebook page and everyone wanted the recipe. I thought I had this on my Guilt-Free Goodies blog because it’s low-carb and gluten-free, but I guess I didn’t. So here it is…
two pound of sliced beef (or chicken or pork)
1/4 cup of soy sauce
1/2 an onion, diced
1 ginger, peeled and sliced
1 package of sliced mushrooms
1 package of firm or extra firm tofu, cubed
1 bag of bean sprouts
1 stalk of green onions, cut in 2-inch strips
1/4 cup of sesame oil
Sauté onions and ginger in olive oil. Then add thinly sliced beef.
Season with salt, pepper and soy sauce.
When meat is cooked, add tofu and mushrooms. Simmer for about 5 min.
Add bean sprouts and green onions. Then drizzle about 1/4 cup of sesame oil over everything and cook until sprouts are tender to your liking.
Eat as is for a low-carb meal, or top over brown rice or quinoa. I like eating this with a side of steamed broccoli, too. Yum, yum!
This Cowboy Chili was inspired by Heather Eats Almond Butter’s Cowboy Quinoa. It’s wintertime and I wanted to make something warm, hearty and filling for dinner (or even for lunch). Totally hits the spot!
Quinoa — I made my quinoa in my rice cooker and added a tablespoon of taco seasoning to give it a little flavor.
1 lb. of ground meat (turkey, beef, chicken, pork… your choice)
1/2 packet (or more) of taco seasoning depending on how spicy you’d like it.
half an onion, chopped
1 tsp. garlic, chopped
2 tbsp of olive oil
salt / pepper as needed
1 can of beans (white, kidney, pinto, black, your choice)
half a bag of spinach
Optional toppings: diced avocado, sour cream, and queso fresco or any kind of cheese you prefer.
In a sauce pan, sauté garlic and onions in olive oil.
Brown the meat and add taco seasoning, salt and pepper to taste.
Once the meat is cooked, add the beans (liquid too), and stir until beans are heated.
Toss in your spinach and cover until cooked.
In a bowl, scoop in some quinoa, then the chili. Top with diced avocado, sour cream and cheese.
I love pound cake and it’s summertime and I felt like having something citrusy. So I thought I’d give this Lime Pound Cake from Spunky Coconut’s site a try. (I made a few alterations.) It’s gluten-free and has no refined sugar, but it is HEAVY! Talk about a POUND cake. This is something you’d have to share with a group or bring to a party because a small sliver of a slice is enough for a serving.
1. Puree in a blender for about 5 minutes or until completely smooth:
1/2 cup lime juice (about 4-5 limes)
1/2 cup agave nectar
1/2 cup raw cashew pieces
2. Pour into a mixing bowl, then add:
1/2 tsp vanilla-flavored liquid stevia
4 room temp eggs
1/3 cup coconut milk
1/4 cup coconut oil (or grapeseed oil, ghee or butter)
1/4 cup quinoa flour
2/3 cup coconut flour
1 tsp baking soda
3. Mix with electric mixer for about one minute.
4. Scoop batter into greased and floured bundt pan.
5. Bake at 325 degrees for about 35 minutes.
6. Let the cake cool for about fifteen minutes, then go around all the edges with a butter knife before transferring to a plate or rack.
(For cupcakes: Bake in paper cups, nearly full, for about 22 minutes.)
Puree in a blender:
1/2 cup coconut milk
1/4 cup agave nectar
1/4 cup coconut flour
1/4 tsp lime zest
10 drops vanilla-flavored liquid stevia
juice from 1 lime
(Add more coconut milk as needed to thin for glaze. Add more coconut flour as needed to thicken for frosting.)
Food for the Gods is a traditional Filipino walnut and date bar that is typically made and given as gifts during Christmas. Kind of similar to fruitcake but these treats actually get eaten. 🙂 I know it’s no where near Christmas (in fact it’s almost Easter) but I finally found time to make it gluten-free and guilt-free so I can enjoy eating this decadent treat like the rest of my family. Usually this is baked in a jelly roll pan then cut into little bars and wrapped individually in colored cellophane. But, I’m too lazy to do that! Instead I baked them in a mini muffin pan. Same great taste!
This recipe makes a big batch of 36 (or more) mini muffins. I gave a dozen to my mom and she couldn’t tell that they have been “washed of its guilt” with my magic wand. 🙂
1 cup quinoa flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup pitted dates, chopped
1 cup walnuts, chopped
1 cup unsalted butter, melted
1 cup coconut palm sugar
1/2 cup Stevia in the Raw
1 tablespoon agave nectar
1/2 teaspoon vanilla extract
Preheat oven to 350°F and place rack in the upper middle position. Line a 9″ x 13″ rectangular pan or jelly roll pan with parchment paper and set aside. Or line a mini-muffin pan with paper cups.
In a small bowl, sift flour, salt and baking powder. Put half of this mixture in another bowl and dredge the chopped dates in there.
Combine melted butter, coconut palm sugar, Stevia, eggs and vanilla extract in a large bowl. Mix until batter is uniform.
Add agave nectar and mix.
Fold remaining flour mixture into the batter using a rubber spatula.
Then fold in the dredged dates and walnuts.
Pour the batter to the prepared pan and spread evenly. Or fill muffin liners 2/3 high. Bake in the oven for 35-40 minutes when using a 9”x13” pan. Or 15 minutes if using a jelly roll pan or mini muffin tin. It should be done when you poke a toothpick through the middle and it comes out clean. The center would still be wet.