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Found 26 results

  1. Celiac.com 07/14/2018 - If you’re looking for a simple, nutritious and exciting alternative to standard spaghetti and tomato sauce, look no further than this delicious version that blends ripe plum tomatoes, garlic, olive oil, basil, and firm sliced ricotta to deliver a tasty, memorable dish. Ingredients: 12 ounces gluten-free spaghetti 5 or 6 ripe plum tomatoes ¼ cup extra virgin olive oil 2 cloves garlic, crushed ¾ teaspoons crushed red pepper ¼ cup chopped fresh basil 2 tablespoons chopped fresh parsley Kosher salt and black pepper ⅓ cup pecorino Romano cheese, grated ½ cup firm ricotta, shaved with peeler Directions: Finely chop all but one of the tomatoes; transfer to large bowl with olive oil and ¼ teaspoon salt. Cook spaghetti until al dente or desired firmness, and drain, reserving ¼ cup cooking water. Meanwhile, chop remaining tomato, and place in food processor along with garlic, red pepper, and ½ teaspoon salt; puree until smooth. Gently stir mixture into the bowl of chopped tomatoes. Add cooked spaghetti, basil and parsley to a large bowl. Toss in tomato mixture, adding some reserved pasta water, if needed. Spoon pasta into bowls and top with Romano cheese, as desired.
  2. Celiac.com 07/07/2018 - Summer means many things, but among them, summer means peaches and fresh salsa. This happy salsa blends roasted tomatoes, peaches, and onion with a dash of jalepeño pepper for a tasty refreshing summertime salsa treat. Ingredients: 2-3 8-ounce fresh peaches, pitted and peeled—about 2 cups 4-5 medium tomatoes—about 1½ cups ½ medium red onion, diced small 1 small or ½ large jalapeño or Serrano pepper, stemmed, seeded Small handful cilantro Juice of 2-3 fresh limes 1 teaspoon kosher salt, or more as needed Tortilla chips, for serving Note: Goes great with guacamole! Directions: In a cast iron skillet or pan, roast 8-10 tomatoes, jalapeño and onion. Add add peach chunks last, Roast tomatoes, pepper, onion, until blackened and soft. Roast peaches until browned, or even a bit charred. In a blender, combine about 1 cup of roasted tomatoes, peaches, red onion, pepper, cilantro, lime juice and salt, and purée until smooth. Adjust flavor with additional ingredients or salt, as needed. Serve with tortilla chips and guacamole, as desired.
  3. Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole. Ingredients: 3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions: Purée all ingredients together in a blender. Cover and refrigerate for at least 1 hour. Adjust seasoning with salt and pepper, as desired. Serve is a bowl with tortilla chips and guacamole.
  4. Celiac.com 06/04/2018 - Spring means fresh vegetables, and fresh vegetables mean soup. Minestrone soup is one of the great dishes of spring. There are many versions, and many of them are delicious. I tend to favor those with a lighter touch. This version makes a clear, light, delicious minestrone broth that is perfect for showing off your fresh garden vegetables. The gluten-free meatballs help take this soup to eleven. Ingredients: 3 ounces ground beef 3 ounces ground pork 5 cups chicken broth ½ cup fresh gluten-free breadcrumbs 6 tablespoons finely grated Parmesan, divided, plus more for garnish 1 large egg, whisked 4 garlic cloves, 2 minced, 2 sliced thin 2 tablespoons chopped fresh chives 2 tablespoons extra-virgin olive oil 1 teaspoon Italian dried seasoning 1 leek, white and pale-green parts only, cut into ¼-inch rounds 1 cup carrots, peeled and cut to ½-inch rounds 1 cup (packed) baby spinach Kosher salt, freshly ground pepper Directions: Mix chicken, beef, egg, gluten-free breadcrumbs,, Italian seasoning, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Form into meatballs ½-inch-diameter. Heat oil in a small pot over medium heat. Cook meatballs about 3 minutes, until golden brown. Move meatballs to a paper towel to drain away cooking oil. Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in carrots, add meatballs, and simmer until carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach wilts and Parmesan melts. Season with salt and pepper. Ladle soup into bowls. Garnish with grated Parmesan.
  5. hey guys I have been gluten free for almost a year now, looking at gluten free recipes they often contain a lot of weird ingredients that aren't easy to get. What are your favourite gluten free recipes for dinner or snacks?
  6. Celiac.com 08/19/2017 - One of my favorite taquerias serves some of the tastiest grilled scallions I've ever had. This recipe brings those winning flavors to the grill. Ingredients: 4 bunches scallions 3 tablespoons olive oil 1 teaspoon salt pinch of cayenne Directions: Trim scallions and toss with olive oil, salt and a pinch of cayenne Grill until charred and beginning to wilt, about 3-5 minutes. Splash with lime juice and a dash of olive oil. Serve with lime wedges.
  7. 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.
  8. Hi So at Christmas lots of family and friends got the cake mug shots you can buy now. My aunt can eat the gluten free ones you can buy but I can't. I can't eat gluten, dairy, potatoes, rice and tend to ignore grains as a whole. I stuck with healthy wholefoods, clean eating to get my health back. Recipe 1 : my favourite 2 mashed up bananas and 1 egg or for vegan option swap egg for a couple of table spoons of almond flour (add fillings: you can mix cocoa powder into mixture, add ginger, spices, chocolate chunks, Coconut , fruit etc). Mix into mug, heat in microwave for 2 minutes or until done. Super easy and delicious. Or Recipe 2 2 eggs and about 1/2-3/4 mug full of almond flour (Add fillings) pop in mug, heat in microwave for around 1 minute until done. ( also: you can make banana fritters by smothering the bananas in a mixture of almond flour and egg, fry in oil, coconut oil is good, serve with melted chocolate they are ace!) I was so happy, when I made this discovery in my own kitchen. Tend to experiment alot. Almond mug shot idea from me, had always found it difficult to find quick treats. Had always made almond flour for cakes which many people have done for years in general, then I thought to myself pop it in a mug. Cook's alot quicker than putting in an oven didn't want to feel left out from the cake mug trend. I hope people who find it difficult to find treats, find this a great idea to enjoy just as much as I do. Katie x
  9. Celiac.com 05/27/2015 - You can thank me for this later, after this delicious homemade mustard has dazzled your hot dogs, souped-up your sausages and generally brightened your culinary life. This recipe makes about 1 cup of mustard that will keep up to a year in your refrigerator. Ingredients: ½ cup mustard powder ½ cup mustard seeds ⅓-½ cup dry white wine ⅓ cup cider or white wine vinegar ¼ cup water 2 tablespoons honey, to taste 1 teaspoon ground turmeric ½ teaspoon salt a few teaspoons warm water, as needed 1 tablespoon prepared or fresh grated horseradish (to taste) Directions: Lightly grind the whole mustard seeds by hand with a mortar and pestle. You want them mostly whole, just a bit crushed. Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too. Pour in the vinegar and wine or water, then stir well. When everything is together, pour into a glass jar and store in the fridge. Wait at least 12 hours before using.
  10. Celiac.com 12/18/2014 - Clam chowder has always been one of Mica's favorite soups. This is Mica's newest gluten-free creation, and perfect for a cold winter day! Ingredients: ¼ cup gluten-free flour blend 2 cups chopped leeks ½ cup half and half 4 cups of clam juice 1 Tablespoon thyme 2 bay leaves 1 can of whole baby clams 2 cubed potatoes 2 slices bacon salt & pepper ½ cup diced celery tablespoon butter Directions: Dice the bacon, cube the potatoes, and chop the leeks and celery. Melt butter in pan and fry diced bacon for 10-15 minutes until it is lightly browned. Add celery and leeks to the bacon and continue cooking until soft. Add gluten-free flour blend, clam juice, salt & pepper, bay leaves and thyme, and stir well and allow to thicken for 10-15 minutes, then add the can of clams and continue to stir. Add potatoes and cook another 15-20 minutes until the potatoes are soft, then add half & half and stir. Let simmer for several more minutes and server.
  11. Hello everyone, So around Christmas time I love to have Onion Chutneys, pickles etc. So I was wondering if anyone had a Sweet onion chutney recipe, or a brand they think will be great Thanks in advance. Sophie xx
  12. Celiac.com 11/07/2014 - This gluten-free lemon cheesecake recipe is great to make for a dessert or special treat for your family and friends. It is one of my all time favorites! Ingredients: 2 cups almond meal 1/2 stick butter 19 oz. cream cheese 1 cup sugar 3 eggs 1 tablespoon vanilla 1 tablespoon lemon zest 1 tablespoon lemon juice Directions: Mix almond meal and room temperature butter with your and until it is evenly mixed. Use your hand to coat the bottom of a pan with the almond meal mixture until it is even, and then bake crust at 325F for 10 minutes, or until it is golden brown. Grate the skins of 2 lemons to make lemon zest. Add the cream cheese to a mixing bowl and mix until fluffy, then add the sugar, eggs, vanilla, lemon zest and lemon juice and continue to mix for 1 minute. Spoon the mixture into the pan with the crust until just below the top. Put the cake onto a cookie sheet that is covered with a layer of water and bake in the oven for 30 minutes at 350F. Chill and serve.
  13. I was wondering if anyone has a good recipe for making bread in a bread maker that is Gluten free, dairy free and soy free? Can i use yeast? does that not also have gluten in it? I have a bread maker and was looking to make my own bread. I am alittle scaried as I am getting sick with just about evrthing I eat. willing to give it a try. Till the dreadful pain and sickness appear than I am done. I have not had not breads, pasta or grains in over 1 to 2 months. I can live without it I guess. but would like to try. If you can help I would greatly appreciate it. Thank you in advance.
  14. This recipe is a classic that is perfect for a cold Winter's day. There is nothing like good old fashioned chicken noodle soup to warm up your day! Ingredients: 2 cups gluten-free flour, plus extra (I used Better Batter from the Gluten-free Mall) 3/4 tsp salt 3 eggs, plus 1 egg yolk 10 cups chicken stock (or a mixture of stock and broth) 1 tsp dried thyme 3 ribs celery sliced 3 carrots peeled and sliced 1 large onion chopped 1 dried bay leaf 1 bunch parsley 2 TB flat-leaf parsley (for garnish, optional) 1 3 to 3 1/2 lb. chicken (organic works best) Directions: 1. In a large pot, combine stock, celery, carrots, onions, bay leaf and chicken. Bring to a boil; reduce heat to medium and simmer for 1 hour to 1 hour and a half. Add parsley after 30 min. 2. Make the noodles: Mix eggs, egg yolk, salt and 1TB water. Place flour into a large bowl, make a well in the center, pour egg mixture into the well. Mix with a fork to form a stiff dough. Add a little more water if necessary. Then place dough on a lightly floured surface and knead until smooth (Dough will be stiff, but not too stiff to roll out). Divide dough into two portions. Roll each portion separately on a lightly-floured surface to 1/16" thickness and then cut into noodles 1/4" wide. 3. Put chicken on a plate to cool. Strain soup through a fine strainer into a large pot; put celery and carrots into a bowl. Discard remaining solids. Remove and discard chicken skin and bones. Cut chicken into pieces. 4. Bring liquid to a boil again. Shake excess flour off noodles and add to boiling liquid. Cook until tender, 10 to 15 min. Add chicken and reserved carrots and celery. Salt and pepper to taste. Garnish with flat-leaf parsley if desired.
  15. Hi there! Newbie to the forum. Does anyone know any good gluten free recipe apps? Have friends coming over after Christmas and we need some good Christmasy recipes which I can download. Love any that you've tried and feel worked for you.
  16. The first thing I really appreciated about this cookbook, besides the gorgeous photography, is the introductory section called “Ingredients Unveiled”. Different types of flour, sweeteners, and oils are described and the nutritional benefits of each are also included. I like a cookbook that teaches me about what I am putting into my body, rather than just providing me with a bunch of recipes. Of course there are plenty of great recipes for everything from dips to desserts and they are all easy to make, dairy-free, and kosher. This is a great cookbook for any gluten-free kitchen. For more information go to: www.GFbyvickypearl.com Review written by Patricia Seeley.
  17. This recipe comes to us from Kenneth Vaughan. In the bread makers container add: 3 large eggs 1 2/3 cup water 3 tablespoons corn oil 1 teaspoon vinegar In separate bowl: ¼ cup brown or white rice flour 1 cup tapioca flour 1 ½ cup corn flour ½ cup flaxseed flour (pardon the spelling use this to help with fiber content can sub ½ cup tapioca flour) ½ cup skim milk powder 3 tablespoons sugar 1 ½ teaspoons salt 2 ½ teaspoons xanthan gum Add dry contents to wet and mix. With your finger make depression and add 2 ¼ teaspoons gluten-free yeast. Set bread maker for whole wheat select light and press go.
  18. This is a fun recipe to make with kids – they can pop popcorn and watch it transform into flour before their eyes. No need to run to the store to get some fancy new kind of flour either: simply pop your favorite corn then grind it to a fine powder in your food processor or blender. Measure, then add to the recipe below for a neat twist on traditional bread recipes. In the unlikely event you have any bread leftover the next day, this recipe keeps nicely (especially the pre-mixed all purpose flour using Expandex) but also makes a divine French Toast! Gluten-Free Popcorn Bread (Bread Machine Recipe) Ingredients: 2 eggs ½ cup hot water + 2 tablespoon flaxseed meal (set aside to steep for 10- 15 minutes) 1 cup vanilla yogurt (dairy, soy, rice or coconut) 1 teaspoon apple cider vinegar 3 Tbs. olive oil 3 Tbs. light agave nectar or honey ½ teaspoon baking soda 2 teaspoons gluten-free baking powder 1 teaspoon sea salt 1 tablespoon rapid rise/bread machine yeast 2/3 cup dry milk or buttermilk powder 1 cup popcorn flour ½ cup brown rice flour 1 ¾ cup Jules Gluten Free All Purpose Flour* *(As always, I cannot predict the results of this recipe with any other flour, as I have only tried it with my recipe printed in my books, Nearly Normal Cooking for Gluten-Free Eating and The First Year: Celiac Disease and Living Gluten-Free, and on various media links from my website. A pre-mixed version of my gluten-free flour containing Expandex is available through my website.) Directions: Stir the eggs with a fork in a small cup to mix the yolks and whites together. Add flaxseed to hot water and set aside to steep. Gather all other ingredients and plug in the bread machine, inserting the pan and paddle attachment. Gluten-Free Popcorn BreadSift dry ingredients (except yeast) together in a large bowl and set aside. Add all liquid ingredients to the bread machine pan first. Add the dry ingredients next and make a well in the center for the yeast. Add the yeast last and set the machine to the gluten-free setting or a setting with only one rise cycle. During the knead cycle, periodically check to see that the dry ingredients have been fully integrated into the dough, scraping down the sides with a rubber spatula if necessary. If you want, add any toppings like sesame seeds, sea salt, poppy seeds, etc. at the conclusion of the knead cycle. Remove pan when the baking is completed and remove the bread to a cooling rack, slicing when fully cooled (if you can wait that long!).
  19. Stuffing is standard fare at just about every Thanksgiving or holiday meal that involves a bird. This recipe will help those with gluten-sensitivities to keep the stuffing right there on the plate next to the turkey. Served with mashed potatoes, gluten-free gravy, and maybe a little cranberry sauce, and you've got the makings of a great gluten-free holiday! Ingredients: 5-6 cups white, gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled 2 tablespoons olive oil 3 cups celery, chopped 2 shallots, minced 1 large or 2 medium yellow onions, chopped 1 tablespoon fresh thyme, minced 1 tablespoon fresh sage, minced 1-2 teaspoons fresh rosemary, minced 1-1½ cups gluten-free chicken broth ½ cup white wine 1 egg yolk 1 teaspoon salt ½ teaspoon pepper Bits of cooked sausage or bacon, diced chestnut, pecan, apple, cranberry, currant, or raisin (optional) *Make sure any sausage is gluten-free! Preparation: Sauté shallots, onion and celery in olive oil on medium-low heat until translucent. Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air. Add wine and continue cooking over medium heat until liquid is reduced by half. Remove from heat and allow to cool. Bring the chicken stock to boil on high heat. Note: If cooking stuffing inside turkey, add just 1 cup of chicken broth. Place the egg yolk in a large bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture. Make sure to blend a small amount of stock into the egg first to prevent scrambled eggs. Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly. Add the salt and pepper and mix. Place the stuffing mixture into a greased casserole dish and cook in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. Note: The stuffing is done when you can insert a toothpick into the stuffing and it comes out clean. Make sure you bake stuffing until the toothpick comes out clean. Serves about six to eight people. Scale recipe according to amount of stuffing required. Suggestion: Add finely diced cooked sausage or bacon bits to the sautéed vegetables, or toss in bits of diced chestnut, pecan, apple, cranberry, currant, or raisins.
  20. ½ cup dark brown sugar ¾ stick butter, softened, creamed 1 cup un-sulfured molasses 2 cups Gluten Free Flour Mix ½ teaspoon soda 1 ½ teaspoon ginger ½ teaspoon cinnamon Dash pumpkin pie spice mix (ginger, cinnamon, nutmeg, cloves) 1/3 cup buttermilk 1/3 cup milk 2% 1 egg Mix with a fork or whisk, might need tiny bit more milk, should be like a cake mix. Pour into loaf pan and bake at 350F for about one hour.
  21. This recipe comes to us from Ann Sokolowski. Grease a glass 9 x 13 Pyrex dish with solid shortening. Preheat oven to 300F. ½ cup long grain white rice ½ cup sugar 1 can evaporated milk, diluted to make one qt [must use evaporated milk] 1 cup raisins 1 teaspoon vanilla extract ¼ teaspoon salt Cinnamon to taste Place all ingredients except cinnamon in pan. Generously sprinkle top with cinnamon . At least once during the baking, stir cinnamon crust into the rice and sprinkle top again with cinnamon. Let bake until rice is tender, or approximately 1 ½ hours. Let cool and serve either warm or cold.
  22. Summer is here and it is time to fire up the grill for some serious barbecuing! Usually I make my own sauce, but lately the weather has been so beautiful that I just can't justify spending the time in the kitchen, so I thought I would give Daddy Sam's Original Recipe Gluten Free Bar-B-Que Sawce a try. When I sampled the sauce, it had just the right balance of tangy sweetness, just a hint smokiness followed with a kick of spice at the end. I was very pleased with the blend of flavors and it had such a beautiful consistency that I was eager to put it to the test. The sauce spread easily and clung beautifully to the meat. When it was time to eat, everyone dug in and I actually had to ask my kids to slow down! Daddy Sam's Original “Sawce” was so good that there were requests to have extra put on the table for the baked potatoes. My family and guests absolutely loved this sauce and in addition to the finger licking flavor, Daddy Sam's is also free from a number of other ingredients like MSG, dairy, soy, corn syrup and nuts as well as artificial flavors. Visit their site on the Web at: http://www.daddysams.com/glutenfreemall/ Note:Articles thatappearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formoreinformation about this seeour AdvertisingPage.
  23. Make the best holiday turkey ever with this turkey brine recipe. Any knowledgeable chef will tell you that brining is the key to roasting a moist, flavorful bird. Brining a turkey is easy. With a big clean bucket, a big stock pot, some broth, some herbs and some salt, and you've got the basics for a good brine. Some recipes add fruit juices or other exotic components, but this brine is simple, easy, and guaranteed to produce a tasty, juicy turkey that yields pan drippings that will make a delicious gravy. This brine will work for any type of poultry. This recipe makes two gallons, enough brine for a 12 to 20 pound turkey. Ingredients: 1 gallon vegetable broth 1 cup sea salt 6-7 fresh Juniper berries 1 small bunch fresh rosemary, or 1 tablespoon crushed dried rosemary 1 small bunch of fresh sage or 1 tablespoon dried sage 1 small bunch of fresh thyme or 1 tablespoon dried thyme 1 small bunch fresh savory or 1 tablespoon dried savory 1 gallon ice water Preparation: In a large stock pot, combine the vegetable broth, sea salt, juniper berries, rosemary, sage, thyme, and savory. Bring to a boil, and stir well to dissolve salt. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry the turkey, and remove the innards. Place the turkey, breast down, into the brine. Make sure to fill the bird's cavity. Place the bucket in the refrigerator overnight. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge. The Huffington Post offers an excellent Turkey Preparation Guide with handy turkey Dos and Dont's to help you roast the best possible turkey.
  24. This recipe comes to us from "CeliacMom2008" in the Gluten-Free Forum. Ingredients: 1 cup shredded mozzarella 1 cup shredded cheddar 2-3 medium tomatoes 2 medium green peppers 2-3 green onions * 7 oz. Kraft Seven Seas Green Goddess Dressing (always double check the ingredients). Directions: Chop the vegetables into fairly small pieces. Mix everything together. Serve with tortilla chips.
  25. Celiac.com 11/03/2008 - I've always had trouble getting my kids to eat salads, so when I first saw this recipe I immediately wondered if this would be the one that "does the trick," and convinces them that salads are not just good for you, but can also taste good too. What I liked best about this recipe was how simple it was to prepare. Most chicken salad recipes that I've made involve cooking—and fortunately this one uses Valley Fresh Canned Chicken (which is gluten-free, the ingredients are very basic: white chicken, water and sea salt)—so it is ready-to-eat directly from the can, and does not require any cooking. I tried out the canned chicken beforehand on a sandwich to make sure that I would like it. I simply drained it, then mixed it with gluten-free mayonnaise, diced pickles, onions and celery, and made a sandwich with gluten-free bread and found that is was very good—so I had high hopes for my "child-proof" salad. It took me about 15 minutes to make the recipe, and another 10 minutes to chill the finished salad before serving it, so the total preparation time on the recipe of 25 minutes is accurate. The finished salad looks fun, and the first thing my kids said when they saw it was "fruit salad...yummy!" My three-year-old daughter's reaction to her first bite was "mmmmm," so I was half way there. My seven-year-old son is harder to please than my daughter, but since he thought that it was fruit salad he was willing to try it...this alone was a victory. And his reaction—two thumbs up! So I finally "tricked" them into liking a salad—and I did it by using an excellent salad recipe that combines a range of healthy ingredients that include fresh fruits, vegetables, yogurt and Valley Fresh Canned Chicken. Oh, by the way, adults will like this recipe too! I would recommend this simple recipe to anyone who wants to eat a healthy salad (end even for those who are hard to please!). See the recipe and pictures below. Valley Fresh Gluten-Free Fruited Chicken Salad Serves: 4 Prep Time: 15 minutes Total Time: 25 minutes Ingredients Dressing: 1/4 cup plain yogurt 1 tablespoon orange juice 2 teaspoons honey 1 teaspoon poppy seeds 1/8 teaspoon ground ginger 1/8 teaspoon garlic powder, optional Salad: 1 (10 ounce) can Valley Fresh 100% Natural White Chicken, drained 1 peach, peeled and sliced 1/2 cup seedless green grapes, cut in half 1/2 cup seedless red grapes, cut in half Lettuce 1 ounce shredded reduced-fat Monterey Jack cheese Directions: Mix together yogurt, orange juice, honey, poppy seeds, ginger, and garlic powder. Add chicken and fruit. Toss gently to coat. Serve chilled on lettuce and garnish with cheese. Photo 1: Valley Fresh Canned Chicken Photo 2: The ingredients Photo 3: Prepped ingredients Photo 4: Mixed ingredients Photo 1: Finished salad