Celiac.com 07/18/2017 - It's summertime and the grilling is easy. Lamb chops make a tasty, high protein, low fat alternative to standard steak or burger fare. This recipe is easy to make, and guaranteed to taste delicious.

Ingredients:

• 6 lamb chops, about 1-inch thick
• 2 large garlic cloves, crushed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• sea salt
• ground black pepper

Directions:
Use a mortar and pestle to pulverize garlic, rosemary, thyme, pepper and salt, adding olive oil little by little, until it becomes a paste.

Rub the paste on both sides of the lamb chops and place in the refrigerator for an hour to marinate.

When chops are done marinating, put them on a plate on the counter for about 30 minutes, until they are at room temperature.

Heat grill to high heat until almost smoking, add the chops and sear for about 2 minutes.

Flip the chops over and cook for another 3 minutes for medium-rare and 3½ minutes for medium.

Serve with your favorite sides.

Celiac.com 06/24/2017 - This easy to make recipe marries the flavors of blood orange, soy sauce, ginger and garlic with chicken to deliver a tasty gluten-free entrée. The result is a delicious Asian-style pork chop in which the juice of the marinade blends with juice from blood oranges to make a delicious sauce.

Ingredients:

• 4 pork chops, bone-in
• 4-5 crushed garlic cloves
• 2-inch thumb of fresh ginger, sliced thin
• 1 teaspoon black pepper
• ¾ cup gluten-free soy sauce
• 1 cup fresh blood orange juice
• 1 tablespoon lard or bacon fat
• 3 tablespoons potato starch, for dredging chops
• ½ cup cream

Directions:
First, in a gallon Ziplock bag add the garlic, ginger, pepper, gluten-free soy sauce and orange juice.

Taste the marinade, and adjust the salt as needed by adding more orange juice.

Add pork chops and place in refrigerator for 3-8 hours.

Remove the marinated chops, and dry with paper towels.

Dredge chops lightly with potato starch.

Reserve marinade to make sauce later.

Heat large stainless steel or cast iron skillet on medium high.

Add butter or lard and brown the pork chops 2-4 minutes on each side, depending on thickness.

Remove pork chops to a plate.

Add marinade back into the skillet and bring to boil.

Boil down for about 5 minutes on medium boil.

Turn off heat and let it cool a little before adding the cream.

If you are using regular full-fat cream, you can add when the sauce is still boiling.

Serve with rice and our favorite vegetables.

Celiac.com 06/20/2017 - Anyone looking for a quick, and tasty dinner entree will likely love this recipe. Just grab some chicken breast halves, some fresh mushrooms, a can of artichokes, and a few other ingredients, and bang, you have the makings of a solid gluten-free meal.

Ingredients:

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
• 1 cup sliced fresh mushrooms
• 1 cup white wine
• 1/2 cup capers
• potato starch for dredging chicken
• salt and pepper

Directions:
Season chicken with salt and pepper, and dust both sides with potato starch.

Heat butter in a large skillet over medium heat, until it sizzles.

Add chicken and sauté for 2-3 minutes on each side, until browned, but not cooked through.

Remove chicken from skillet, and set aside.

Add garlic and cook about a minute, until fragrant.

Add artichoke hearts and mushrooms to the skillet, and sauté mushrooms until brown and tender.

Return chicken to skillet, and add artichoke liquid and wine.

Simmer on low heat for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.

Stir in capers, and simmer for another 5 minutes.

Remove from heat, and serve over rice or gluten-free pasta.

Celiac.com 06/10/2017 - Grilling season is nearly upon us once again, and once again, the call of cooking outside begins to beckon.

While there's no dearth of good things to throw on the grill, this recipe for grilled garlic prawns with black pepper is a great place to start.

Ingredients:

• 1 pound large prawns, peeled, deveined
• 2 teaspoons paprika, plus more for garnish
• 3 garlic cloves, minced
• 1 tablespoon coarsely ground pepper
• 1 tablespoon fresh lime juice
• 2 tablespoons vegetable oil, plus more for grill
• Kosher salt
• Lime wedges and paprika as garnish

Preparation:
Whisk paprika, garlic, pepper, lime juice, and 2 tablespoons oil in a large bowl.

Add prawns and toss until well-coated.

Add salt and mix a bit more.

Skewer 5-6 shrimp at a time onto double skewers, until all shrimp are ready to grill.

Prepare a grill for medium-high heat; clean grates well, then oil the grill lightly.

Grill prawns, turning once, until cooked through and lightly charred, about 2-3 minutes each side.

Serve with lime wedges and paprika.

Celiac.com 05/17/2017 - Want a great gluten-free entree that's tasty and easy to make? Made with ingredients you likely have laying around in your kitchen, these honey-glazed garlic pork chops are just the thing. Toss them on the grill, baste, and you've got the makings of a solid meal.

Ingredients:
6 pork chops
½ cup ketchup
3 tablespoons honey
3 tablespoons gluten-free soy sauce
3 cloves garlic, crushed

Directions:
Lightly oil the grill grate, and heat to medium high.

In a medium mixing bowl, blend the ketchup, honey, soy sauce, and garlic.

Place the chops on the hot grill, and lightly sear them on both sides.

Lightly brush glaze onto each side of the chops as they cook.

Grill until no longer pink in the center, about 6-8 minutes per side.

Serve with your favorite sides.

Celiac.com 05/06/2017 - Want a great gluten-free dinner idea that's tasty and ridiculously easy to make? This recipe for honey-glazed garlic chicken is just what you've been looking for. Just toss the chicken into the slow-cooker, blend the ingredients, pour over the chicken, and turn it on. Come back later, and dinner is ready to go. Serve over rice or gluten-free pasta, and add your favorite side for a delicious dinner.

Ingredients:

• 6 skinless, boneless chicken thighs
• ½ cup ketchup
• ½ cup gluten-free soy sauce
• 3 tablespoons honey
• 3 cloves garlic, minced
• 1 teaspoon dried basil

Directions:
Arrange chicken thighs in the slow cooker.

Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl.

Pour over the chicken.

Cook on low for 6 hours.

Serve with rice, or your favorite gluten-free pasta.

Celiac.com 02/25/2017 - Here's a great recipe for game day or for grill day. These sweet and spicy chicken wings will hit the spot. Various kinds of pepper dance with honey and garlic to deliver this surefire hit.

Ingredients:

• 5 pounds chicken wings, wingtips removed
• 1 tablespoon freshly ground black pepper
• 2 teaspoons ground lemon pepper
• 1 teaspoon cayenne pepper
• 2 tablespoon sweet paprika
• 1 teaspoon onion powder
• 4 medium cloves garlic, smashed to a paste with a little salt
• 3 tablespoons olive oil
• ½ cup honey, room temperature
• kosher salt 

Directions:
Lay the chicken wings out on a baking sheet and season well with salt and pepper, then transfer to a large mixing bowl.

Add all ingredients, except honey and stir until mixed.

Add honey and stir until mixed and evenly coated.

Let sit for 1 hour at room temperature, or cover and refrigerate for up to overnight.

Heat the oven to 375F.

Spread the wings evenly in a large roasting pan or baking sheet.

Roast, uncovered, until they are nicely browned and crisp, about 1 hour.

Turn as needed.

Serve.

Celiac.com 02/19/2017 - I've been playing around in my kitchen and found a really interesting paleo side dish (or even a main!) can be created with kelp noodles. I know you're probably thinking: "Kelp? What?" But hear me out on this one. There's much more to kelp than just being huge plants that grow in the ocean!

This impressive super food packs a nutritious punch with its high amounts of iodine, potassium, magnesium, calcium and iron, as well as vitamins, antioxidants, phytonutrients, amino acids, omega-3 fats and fiber. Wow! Not only do my gluten-free and paleo pals get to enjoy noodles, but on top of that you'll be nourishing your body in one of the most delicious ways I know of. And for my raw foodie friends, you'll be happy to know that these noodles are 100% raw.

I enjoy these kelp noodles with a nut cheeze sauce that is full of flavor and love to pair them up with scallops or shrimp. A delicious and complete meal! Believe me, your non-gluten-free friends will be impressed with this creation as well as your kiddos. Try it out and let me know how it goes!

Ingredients:

• 1 package Sea Tangle Kelp Noodles
• ½ cup nut cheeze (see below)
• â…› cup olive oil
• 1 teaspoon fresh rosemary, minced
• ¼ teaspoon Celtic sea salt
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon Coconut Aminos
• 3 tablespoons nutritional yeast
• ½ teaspoon black pepper
• Nut Cheeze Recipe Ingredients:
• 2 cups cashews (I soaked mine overnight) NOTE: I have used pignoli nuts in the past but that really makes this cheeze sauce pricey.
• 1 teaspoon fresh rosemary, de-stemmed and finely minced
• 3 tablespoons lemon juice, freshly squeezed
• 1 teaspoon Celtic sea salt
• 1 ½ cups water

Equipment: VitaMix blender, Excalibur dehydrator

Directions

1. Prepare Sea Tangle Kelp Noodles according to package instructions.
2. Combine with the rest of the ingredients, including the Nut Cheeze (below).
3. Nut Cheeze Instructions
4. Blend all ingredients together into a thick cream.
5. Add more water, little by little, as needed.
6. Time to serve!
7. Enjoy!

Notes

The noodles can easily be made in a low-temperature oven as well as a dehydrator. So, do not be concerned with that.

They will last for 3 days (longer if you reheat in an oven or microwave and have no raw concerns).

Celiac.com 02/16/2017 - One of my favorite ways to do eggs Benedict without the bread is to serve it atop hash browns. It's gluten-free, and always a hit. Combine that with this easy trick for hollandaise and you're in business.

Ingredients:

• 2 large potatoes, shredded, rinsed and dried
• 1 tablespoon vegetable oil
• 2 tablespoon cider vinegar
• 1 egg
• 3 egg yolks
• 2 tablespoons lemon juice
• ½ cup butter, plus 1 tablespoon, melted
• 2 slices ham or Canadian bacon
• chives, minced for garnish
• Fresh ground black pepper
• kosher salt
• pinch of paprika

Directions:
Cut potatoes into hash browns.

Rinse, dry, and form into small pancakes.

Heat oil in frying pan to medium heat, and cook until crispy and set aside in a warm oven.

Bring large pot of water to boil and add vinegar.

Reduce heat so water is at gentle simmer.

Crack egg into small bowl and carefully pour it into simmering water.

Poach egg for 3 minutes and remove with slotted spoon.

Melt butter for hollandaise.

Make hollandaise by adding 3 egg yolks and lemon juice to blender.

Pulse to combine.

Set blender to low and add lemon juices, then slowly blend in the freshly melted butter.

Continue to blend until sauce turns thick and foamy.

Add pinch of cayenne and season with salt and pepper.

If sauce is too thick, add warm water 1 teaspoon at a time to thin it out.

Fry back bacon on medium high heat for 2 to 3 minutes per side until just brown.

Place hash browns on a plate.

Place bacon on hash browns, then top with poached egg, and drizzle with hollandaise.

Garnish with salt, pepper, a pinch of paprika, and chopped chives, and serve.

Celiac.com 02/14/2017 - This recipe for Valentine's Day Surf and Turf is the culinary embodiment of love, and a great way to please both the meat eater and the seafood lover. A good surf and turf can please even the most divergent eaters. Not only is it Valentine's Day coming up, it still lobster season. That means there will be plenty of fresh lobsters on offer at your favorite seafood markets. Here's an easy way to please both the meat eater and the seafood lover and look good doing it.

Ingredients:

• 8 ounces lobster tail, cleaned and chopped
• 2 (8 ounce) filet mignon steaks
• 4 teaspoons kosher salt
• 4 teaspoons fresh cracked pepper
• 8 tablespoons unsalted butter, softened (1 stick, divided)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon lemon zest

Directions:
Coat filets with salt and pepper and set aside for 20 minutes until room temperature.

Mix together ½ stick softened butter with minced garlic, chopped herbs and lemon zest. Form into a log and refrigerate.

Generously season the filets with salt and pepper, approximately 1 teaspoon of salt per side.

Heat oven to 400 degrees.

Heat the remainder ½ stick butter and the vegetable oil in a cast iron skillet to a high temperature.

Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust forms.

Keep spooning the residual butter in the pan on top of the meat while the steaks are searing.

Once both sides are seared, carefully place the entire skillet with steak in the center of the hot oven for about 6-8 minutes, depending upon thickness.

In the last minute of cooking, place a slice of compound butter on top of the steaks.

Remove done steaks to a plate to rest 5 minutes or so.

Using the same pan, stir in chopped lobster meat, and a bit of the compound butter, and cook 2-3 minutes until lobster turns white.

Place cooked lobster under hot broiler until the lobster begins to brown. Remove

Spoon cooked chopped lobster meat over cooked filets.

Heat the remaining ¼ cup of butter in a small saucepan over medium-high heat until melted and aromatic.

Spoon the butter over the lobster and steaks, and serve hot.

If your Valentine likes beef, then these juicy steaks with amazing vermouth mushrooms are sure to be a huge hit. Juicy filet mignon and vermouth mushrooms make a great Valentine's Day treat.

Ingredients:

• 1 teaspoon avocado oil
• 2 1½ inch-thick filet mignon steaks, 6 to 8 ounces each
• 4 cups sliced mixed mushrooms, wild, brown and/or white
• 1 large shallot, minced
• ½ teaspoon chopped fresh thyme
• ¼ cup sweet white vermouth
• ¾ cup beef broth
• ½ teaspoon corn starch
• ½ teaspoons each kosher salt
• freshly ground pepper
• 2 teaspoons extra-virgin olive oil
• 2 sliced scallions, white and green parts separated
• ½ stick butter
• ¼ teaspoon salt
• ½ teaspoons chopped fresh tarragon

Directions:
Generously season the filets with salt and pepper, approximately 1 teaspoon of salt per side.

Heat oven to 400F.

Heat the ½ stick butter and the vegetable oil in a cast iron skillet to a high temperature.

Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust forms.

Keep spooning the residual butter in the pan on top of the meat while the steaks are searing.

Once both sides are seared, carefully place the entire skillet with steak in the center of the hot oven for about 6-8 minutes, depending upon thickness.

In the last minute of cooking, place a slice of compound butter on top of the steaks.

Remove done steaks to a plate to rest 5 minutes or so.

Place skillet over medium-high heat.

Add shallot and thyme to the skillet, and cook, stirring until the shallot is browned, about 30 seconds.

Add vermouth and let simmer until almost reduced by one half.

Stir the cornstarch into the broth and add to the skillet.

Bring to a simmer and stir until slightly thickened and reduced to about ½ cup.

Remove from the heat.

Meanwhile, heat olive oil in a large skillet over medium-high heat.

Add scallion whites, mushrooms and salt, and cook, stirring occasionally until the mushrooms are browning and the juices evaporate, 6 to 8 minutes.

Stir in scallion greens and tarragon and remove from the heat.

Serve steaks with the vermouth sauce and mushrooms.

Celiac.com 01/17/2017 - Rich, juicy, earthy beets pair beautifully with silky sweet potatoes in this simple, satisfying dish that is perfect for the fall table.

Ingredients:

• 3 medium red beets, peeled and cut into chunks
• 3 medium golden beets, peeled and cut into chunks 
• 2½ tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon sugar
• 3 medium sweet potatoes, cut into chunks
• 1 large sweet onion, chopped
• lemon juice, for serving, as desired

Directions:
Heat oven to 400F (200C).

In a bowl, toss the beet chunks with ½ tablespoon olive oil until coated.

Spread in a single layer on a baking sheet.

Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag.

Place the sweet potatoes and onion in the bag.

Seal bag, and shake to coat vegetables with the oil mixture.

Bake beets 15 minutes.

Place sweet potato mixture on the baking sheet, with the beets.

Keep baking another 45 minutes or so, stirring halfway through, until all vegetables are tender.