As summer comes to an end, this fresh salad is a great way to capture the last of the sunny months. Citrus brings out the best in beets and compliments the sweet blueberries. The creamy dressing pairs nicely with other fruit as well, I like to make a little extra for my lunch or breakfast.
Ingredients:
1 pint blueberries
2-3 beets
½ cup plain yogurt
Juice from 1 orange, divided
¼ cup feta cheese
2 tablespoons olive oil
2 teaspoons fresh lemon juice
2 teaspoons fresh thyme, minced
Salt and pepper to taste
Directions:
Preheat oven to 400°F.
Remove the tops and roots of the beets and peel them. Cut beets into ½-inch chunks and spread out on a baking sheet. Toss with olive oil and thyme. Roast for 30-40 minutes, until tender.
Remove from the oven and...
Celiac.com 08/07/2014 - I’ve been interested in do-it-yourself frozen fruit pops lately, and this recipe has me really excited. If you love pineapple, and you love coconut, this recipe will deliver cool, delicious, summertime treats.
Ingredients:
Milk and flesh of 2 fresh, whole coconuts
⅓ cup canned coconut milk
⅓ cup sugar
1 whole small pineapple, peeled and cored
Kosher salt
Directions:
Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks
Open the fresh coconuts. Pour the liquid into a blender.
Scrape out the coconut flesh and add to blender.
Add canned coconut milk.
Blend well for about 30 seconds.
Add the coconut mixture to a medium saucepan.
...
This easy-to-make recipe combines tomatoes, black beans, corn and spices to deliver a sure to please salsa that makes a welcome addition to any game day potluck or friendly gathering.
Ingredients:
2 cans (14-1/2 ounces each) diced tomatoes
2 large tomatoes, chopped
1 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet onion, finely chopped
¼ cup lime juice
¼ cup fresh cilantro, minced
2 tablespoons cider vinegar
2 tablespoons gluten-free hot pepper sauce
1 garlic clove, minced
2 teaspoons ground cumin
2 teaspoons coriander seeds, crushed
1 teaspoon kosher salt
1 teaspoon coarsely ground pepper
1-2 jalapeño peppers, diced. optional
Directions:
Place an undrained can of tomatoes in a large bowl; drain the remaining can and ad...
Celiac.com 01/06/2015 - This recipe makes a tasty, festive multi-layer bean dip that will have your guests smiling and asking for more. The recipe is pretty flexible, so feel free to adjust ingredients to suit your tastes and desires.
Ingredients:
2½ cans refried beans
3 medium ripe avocados, peeled
½ cup of tomato salsa of choice
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 cup (8 ounces) gluten-free sour cream
2 tablespoons mayonnaise
2 tablespoons gluten-free taco seasoning (see recipe below)
1½ cups (6 ounces) shredded cheddar cheese
1 cup sliced black olives, drained
4 green onions, thinly sliced
1 large tomato, chopped w/ seeds removed
Tortilla chips
Directions:
Mix salsa into bean dip and spread over a large serving plate.
Combine the ...
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To make the quick gluten-free veggie dip you need:
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