10 More Gluten Free Recipes – Week of November 5

We are still dredging through my archives to find recipes that are gluten free.  These lists help me when I’m menu planning plus remind me of what recipes I have on my blog.  When you have 900 plus blog posts on your blog, it’s a lot to remember what you have on the blog.

Maybe I should go back and label those blog posts as gluten free.

  1.  Skinner Shamrock Shake – There is a secret ingredient in this recipe that makes it skinnier.  What is it?  I’m not telling.  You just need to check out the recipe to find out.
    Skinnier Shamrock Shake
  2. Homemade “Shamrock” Shake – When March comes around, this is the most requested treat.
    homemade shamrock shake
  3. St. Patty’s Smoothie – Obviously these first 3 recipes are from March time.  This is not only Gluten Free, it also dairy free.
  4. Ham and Black Bean Soup – It’s beginning to look like soup season so this would be a great recipe to warm up to on a cold winter day.  It’s also dairy free.
  5. Key Lime Smoothie – This recipe can be easily adapted to be gluten free if you leave off the graham crackers or use gluten free graham crackers instead.  It’s also dairy free and nut free.
    Key Lime Smoothie
  6. Root Beer Barbecue Sauce – This tangy barbecue sauce is both gluten free and dairy free.
    root beer barbecue sauce
  7. Apple Jack Smoothie – This recipe is not only gluten free, it is also dairy free and Paleo.
    Apple Jack Smoothie
  8. Sausage and Sauerkraut – This is a slow cooker recipe.  Not only is it gluten free, it is also dairy free.
  9. BBQ Chicken Sandwiches – Use a gluten free bun or bread for the sandwiches.  This recipe is gluten free and dairy free.BBQ Chicken Sandwiches
  10. Beenie Weenies – Here is another slow cooker recipe.  This is a gluten free and dairy free recipe.

Happy eating,
Traci

Lemon Garlic Marinade (Gluten Free, Dairy Free, Paleo, Whole30)

When I went grocery shopping last Sunday, I got some boneless pork ribs.  I almost bought a bottle of lemon garlic marinade for the ribs but decided not to get it.

I decided to make my own lemon garlic marinade for the ribs instead of buying that bottle.

When I served dinner last night, Hubby was delighted with the ribs.  Since there were a couple left over, he claimed them as his own for our left over night.  So I think this marinade is a winner.

This marinade would be good on pork chops, boneless pork ribs, pork roast, or even chicken breast.

Bonus:  It’s Whole30 friendly.

Oh, and I finally figured out how to make my recipes printer friendly.  That’s been a big problem during the 7 years I’ve had this blog.

IMG_0722

Lemon Garlic Marinade

  • Difficulty: easy
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Ingredients

-1 lemon, zest and juiced

-1 clove of garlic, minced or 1 Tbsp. minced garlic

-2 Tbsp. extra virgin olive oil

-1 tsp. Salt

-1 tsp. Pepper

-2 tsp. oregano

Directions

  1. In a gallon sized ziploc bag, add the ingredients. Close the bag. Knead the bag until the ingredients are combined.
  2. Add either boneless ribs, pork chops, or chicken breast.
  3. Allow meat to marinade for 4 to 12 hours or freeze for up to 3 months.
  4. Preheat the oven to 425 degrees. Place meat in a baking dish.
  5. Cook the pork or chicken for 20 to 30 minutes.
  6. Once cooked, remove from the oven and allow to rest for 10 minutes before serving.
  7. Serve and enjoy!

The pork should be cooked to an internal temperature of 145 degrees and chicken should be cooked to an internal temperature of 165 degrees.

Happy eating,
Traci

Cranberry Almond Coconut Snack Mix (Gluten Free, Dairy Free)

I know there is some debate on whether Cheerios is really Gluten Free or not.  Since I have not been diagnosed with Celiac’s disease and only have a sensitivity to gluten, I decide that Cheerios are okay for me.

The Wee One loves this snack mix.  While it was cooling on the baking sheet, he would randomly walk into the kitchen, take a handful of the mix, pop the snack mix into his mouth, and then walk out.

I added some pumpkin seeds to my snack mix.  Yum!

Cranberry Almond Coconut Snack Mix

  • Servings: 12
  • Difficulty: easy
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Ingredients

-5 c. Cheerios

-3 c. Honey Nut Cheerios

-1 c. gluten free oats

-1 c. dried cranberries

-2 c. unsweetened shredded coconut

-2 c. raw almonds, chopped

-1/4 c. melted coconut oil

-1/4 c. honey

-1/2 tsp. cinnamon

-1/2 tsp. salt

-1 tsp. vanilla

Directions

 

  1. Spray crock with non stick spray.
  2. Place the both kinds of Cheerios, oats, cranberries, shredded coconut, and almonds into the crock.
  3. In another bowl, whisk together the honey, coconut oil, cinnamon, salt, and vanilla.
  4. Pour the honey mixture over the dried ingredients in the crock.
  5. Stir until everything is evenly coated.
  6. Before placing the lid on the crock, place a paper towel over the snack mix.  Cover, and then cook on low for 3 hours.  Stir every 45 minutes.
  7. When done cooking, pour the mixture on a paper towel or parchment paper lined baking sheet.
  8. Allow to cool for an hour before placing in an air tight container.

Happy eating,
Traci