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Found 11 results

  1. Celiac.com 09/29/2018 - With berry season in full swing, this recipe will help you deliver a tasty, vibrant, refreshing salad in a heartbeat. Strawberries, raspberries, blueberries and blackberries frolic with baby spinach, almonds, avocado, cilantro, and goat cheese to deliver a super-fresh summertime salad. Ingredients: 9 oz baby spinach, torn 1 cup sliced strawberries, sliced 1 cup raspberries 1 cup blueberries 1 cup blackberries ½ cup sliced almonds, toasted ⅓ cup cilantro, lightly chopped 1 avocado, chopped 4 oz goat cheese, crumbled Directions: Place baby spinach on each plate, then top with berries, almonds, cilantro and chopped avocado. Crumble goat cheese on top then drizzle with balsamic vinegar and olive oil. Enjoy!
  2. If you're looking for an easy, savory meal that's sure to satisfy, then give this dish a try. It's a hearty treat that's just perfect for fall. Ingredients: 1 pound pound Polska kielbasa 2½ cups cannellini, or navy beans, rinsed and drained 2 cups chicken broth 3 cloves of garlic 2 teaspoons dried oregano ½ teaspoon onion powder 1 tablespoon olive oil 2 medium tomatoes, diced 5 cups baby spinach leaves 1 small head of cauliflower, cut into smaller chunks Freshly ground black pepper, as desired Directions: Cook the sausage in a cast iron skillet or non-stick pan on medium high. Sear the sausage well, then slice as desired. Put the beans in a medium bowl, add the cooked sausage, pan drippings, and put aside. Leave the oil from the sausages in the pan, and add the cauliflower. Place in an oven at 400F, and roast until tender, about 20 minutes. While the cauliflower roasts, put the chicken broth and garlic in a large pot. Bring to a simmer over medium-high heat. Add the oil, oregano, onion powder, sausage and beans from the skillet. Stir well and the tomatoes. Heat until beans are tender. Add spinach and cook just until the leaves are wilted. Stir well and serve. You can add the cauliflower to the pot as you wish, or serve in on the side. Also, you can bake the sausages if you like, just reserve the pan drippings and do everything else as per the recipe.
  3. I have had lupus fibromyalgia ibs or spastic colon since 1998. Now i had allergy testing labs on blood. Im allergic to gluten, almonds, oats, barley, cadida yeast, aspiragillys(molds), broccoli, cabbage, clams goats milk, kidney pinto navy and soybeans, pork, sesame, spinach and canola oil. I don't know what to eat now. I've always eaten say at olive garden or anything and had terrible stomach pains like labor. Then run to the bathroom. Or constipation i cant go for a week or so. I tried spark vitamin drink had gluten, soy powder allergic. Health bars larabars gluten. My weight can be 129 one week 120 next or go to 104 fast. Not sure what to do now. How can regain my life back? Could i have celiac not ibs? I have 3 other auto immune system diseases. Any food resources would be great and vitamins with no soy or gluten. Plus beverages. Ive had hives a month now from my almond butter gluten and vitamin drinks lol steroids and epi pen. Oh and high cholesterol. So everything i ate to lower that im allergic to. Plus a list of secondary allergy foods a mile long.
  4. Celiac.com 01/13/2015 - A great dip can be the foundation of a great potluck. A great dip can carry a room full of hungry snackers on its shoulders, at least until halftime, when the big guns come out. This easy recipe combines spinach and parmesan cheese with chopped artichoke hearts, some sour cream, a bit of mayo, and a dash of garlic to deliver a truly great dip that will hold down any game day potluck. Ingredients: 1½ cups Parmesan cheese 1 pound fresh chopped spinach, wilted 1 (14 ounce) can artichoke hearts, drained and chopped ½ cup sour cream ¼ cup cream cheese ¼ cup mayonnaise 2 teaspoons garlic, minced Directions: Heat oven to 350°F. Heat 1 teaspoon of oil in a medium skillet, and sauté the spinach until wilted. Strain away excess liquid. Mix together Parmesan cheese, spinach, and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Bake for 20-30 minutes. Serve with gluten-free crackers or toasted gluten-free bread.
  5. This recipe comes to us from Elysse Paige. 1 cup sour cream ½ teaspoon celery salt 1 cup mayonnaise or Miracle Whip (dip is sweeter with Miracle Whip) ½ teaspoon dill weed ¼ teaspoon onion salt ¼ cup chopped green onions 8 oz. can water chestnuts, drained and finely chopped 3 cups or (1 package 10 oz. box package) frozen chopped spinach, thawed and drained 3 tablespoons red bell pepper --optional In medium bowl, combine sour cream, mayonnaise and seasonings. Stir in onions, spinach, water chestnuts and red pepper. Cover, refrigerate several hours to allow flavors to blend. Serve with veggies, crackers, etc. Makes 3 ½ cups.
  6. This is a wonderful soup for a cold Winter's day, enjoy it with your favorite gluten-free crackers! Serves 4 Ingredients: 1 Tbsp. Earth Balance Vegan Buttery Spread 1 large sweet white onion, diced 2 cups fresh baby spinach 2 large zucchini, diced 2 tsp. fresh mint, finely chopped 1/3 tsp. orange zest 1/2 cup quinoa, cooked 4 cups green tea, brewed 1/4 tsp. sea salt 1/4 tsp. black pepper 1 ripe avocado, peeled, cored and diced 1/8 tsp. curry powder 1/8 tsp. dried lavender 12 macadamia nuts, crushed Directions: In a large saucepan over medium-high heat, melt butter. Add onion, spinach and zucchini; cook until onions are translucent, approximately 5 minutes. Add mint, orange zest and quinoa; cook for another minute. Add green tea; reduce heat to medium. Cover and cook for 20 minutes or until quinoa is tender. Add sea salt, pepper, avocado, curry powder and dried lavender. Add spinach and green tea mixture with macadamia nuts in a food processor. Puree until smooth; serve immediately. Enjoy!
  7. This recipe can be served on top gluten-free crackers, or with crudites or as a spread atop toast. Gluten-Free and Vegan Serves 6 Ingredients: 2 Tbsp. olive oil 1/4 cup white onion, sliced 2 cloves garlic, sliced 5 cups fresh spinach 2 Tbsp. nutritional yeast 3/4 cup pistachio nuts 1/6 tsp. sea salt Directions In a large skillet, heat oil, onions and garlic, cook for 2-3 minutes or until onions caramelize. Add spinach; cook for another 3 minutes or until spinach is wilted. Transfer spinach mixture to a food processor; add remaining ingredients. Pulse until smooth. Transfer to a serving bowl. Serve atop gluten-free crackers, with crudites or as a spread atop toast. Enjoy.
  8. This dish came together one night at an impromptu dinner party. Limited to the contents of my friend’s kitchen, I was forced to rely on a just few simple flavors, which really let the chicken speak for itself. The rosemary and lemon were an afterthought that added some depth. The sweet balsamic sauce is infused with the pan drippings and creates an unexpected and very subtle sweetness. Ingredients: 4 boneless, skinless chicken breasts 1 pound fresh spinach 2 shallots, finely diced 2 gloves garlic, chopped 4 sprigs fresh rosemary 4 slices fresh lemon 2 tablespoons olive oil 3 tablespoons balsamic vinegar Salt and pepper for seasoning Directions: Pierce each chicken breast several times with a fork and season with salt and pepper. In a large pan, heat olive oil over medium heat and cook shallots and garlic until fragrant, about 2 minutes. Add chicken and top with 1 sprig of rosemary and 1 lemon slice. Cover and cook 6-8 minutes per side, turning once. Remove cooked chicken to rest. Reduce heat to low and add 3 generous tablespoons balsamic vinegar to deglaze the pan. Allow sauce to thicken for 1-2 minutes and add spinach. Cook for another 1-2 minutes until wilted. Spoon remaining sauce over chicken before serving.
  9. This hearty salad is wonderful in the summer when tomatoes peak, but the cherry or grape varieties hold up pretty well year-round. Substituting some of the olive oil with flax oil is a sneaky way to enjoy the healthful benefits of flax. The dish comes together with ease and is a great to give leftover rice a little sophistication. A nice twist can be had by contrasting the sweet tomatoes with another ½ cup of sun dried tomatoes. This particular recipe serves 4-6 but is easily adaptable. Ingredients: 4 cups brown rice, cooked 4 cups fresh spinach, chopped 1½ cups cherry tomatoes, chopped 2 tablespoons scallions, minced 1 tablespoon fresh mint, chopped 3 teaspoons olive oil 2 tablespoons flax oil 2 teaspoons rice vinegar 2 teaspoons fresh lemon juice 1 teaspoon lemon zest Preparations: In a small bowl, combine flax oil, rice vinegar, lemon juice and set. Set aside. Heat olive oil in a large skillet and sauté scallions until softened but not browned. Add spinach and braise until slightly wilted. Add to a large bowl with rice. Stir in tomatoes. Fold in dressing and garnish with mint.
  10. This recipe comes to us from Emily in PA. Ingredients: 4 cups cooked rice OR scant 2 cups raw cooked in 3 cups water 10 ounces raw chopped spinach (you can use frozen chopped spinach - defrost & pat dry) ½ cup chopped onion 3 tablespoons butter 4 beaten eggs 1 cup milk 1 ¼ cup grated cheddar cheese 1 tablespoon chopped parsley ½ teaspoon salt Paprika sprinkled on top Directions: In a large frying pan sauté onions with salt in butter until soft or golden, as preferred. Add spinach and cook for 2 minutes covered. Combine all ingredients except paprika Grease cake pan or casserole. Spread out with spatula and sprinkle with paprika. Bake covered for 35 minutes at 350F. Variations: Add tuna or chicken breasts (previously cooked and cut up) or switch to mozzarella cheese.
  11. This recipe comes to us from Melonie Katz. (Note: this recipe would normally use 16 frozen Pepperidge Farms pastry sheets which DO CONTAIN GLUTEN, so you need to find a gluten-free alternative for this, or simply skip this step in the recipe). Ingredients: 8 skinless, boneless chicken breasts 1 teaspoon salt ½ teaspoon pepper 4 cups chopped fresh spinach (or 1 package frozen spinach, drained) 1 medium onion, chopped 2 tablespoons olive oil 4 ounces cream cheese (same as ½ block) ½ cup crumbled feta cheese ½ cup shredded cheddar cheese 1 egg yolk, slightly beaten 1 tablespoon gluten-free flour or gluten-free baking mix Directions: Beat the chicken breasts into thin cutlets and flatten. If chicken breasts are somewhat thick, use a good knife and cut the chicken breast in half, forming a pocket. Be careful not to cut the chicken breast in half. You will end up being able to open the chicken breast like opening a book... so youll end up with a very large, but thin chicken breast. Do this for each chicken breast & set aside. Sauté spinach & onion in oil until onions are tender & translucent. Remove from heat. Toss in all cheeses, egg, and gluten-free flour into pan and stir well. Put about an ice cream scoop size dollop of spinach/chicken/gluten-free flour mixture on each chicken breast and spread somewhat thin. Then roll each chicken breast into a roll that resembles a pastry roll. If you have a gluten-free pastry alternative, you will then wrap each chicken roll up in the gluten-free pastry, tucking the sides/ends under. Continue to wrap the remaining chicken breasts. Butter your casserole dish & line up the chicken roll ups in the pan, seam side down. Bake at 350F degrees for 40 minutes. These can be made a day or two ahead of time, then just pop in the oven before your guests arrive (If you skip the step with the pastry sheets, you can try securing the chicken roll ups with toothpicks, and then remove them prior to serving).
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