Author: glutenfreegerblie

In need of a one pot gluten free/dairy free dinner recipe that also works great for meal prep for lunches throughout the week?  Wanting to throw everything in a crockpot and call it a day?  This recipe is your answer!  In addition, pungent spices and herbs make this dish extremely anti-inflammatory and great for fighting off colds and any winter sickness that seems to be hanging on.  Sub cauliflower rice for the rice/quinoa blend and this dish is Whole 30 and Ketogenic diet friendly as well!

 

What you need:

• 2 large raw organic chicken breasts
• 3/4 cup canned lite coconut milk
• 2-3 T minced garlic
• 1 T fresh grated ginger root
• 1 T curry powder
• 1/2 T turmeric
• 1/2 T paprika
• 1 tsp salt (add more to taste)
• pinch of cayenne
• 1/2 cup chicken broth
• 1 small yellow onion
• 1 organic green bell pepper
• 1 large organic carrot (peeled)
• 1 medium organic zucchini
• 1 head of organic broccoli
• Generous handful of snow peas or green beans
• 1 cup organic brown rice or quinoa (I like a mix of both)
• chopped fresh cilantro-to garnish

How you do it:

1. Chop raw chicken into bite sized pieces and layer into the bottom of a large crockpot
2. Mix in a bowl: coconut milk and all spices; pour over chicken and then add chicken broth; stir to combine
3. Dice onion and chop pepper, carrot, zucchini and broccoli into bite-sized pieces
4. Add onion ONLY to crockpot with the chicken/sauce mixture
5. Cover crockpot and set on high for ~1 hour
6. Add all other veggies, stir and turn down to low; let cook another 2-3 hours (can keep on high for shorter cooking time instead)
7. While crockpot is working away, rinse and drain the rice/quinoa and cook per instructions on bag
8. Serve curry over rice and top with fresh cilantro; serve immediately

I love a seasonal take on my favorite go-to recipes.  I often like to make my own pesto throughout the year however this recipe brings a touch of spring into my basic vegan pesto recipe.  Peas and arugula add beautiful natural coloring as well as a peppery/lemony kick to this recipe.  Thanks to one of my favorite blogger friends @Lexiborr for the recipe inspo here!

 

What you need:

• ½ cup thawed organic frozen peas (can use fresh)

• 1 good handful of fresh organic arugula (roughly just over a cup)

• 2.5 T raw organic walnuts

• 2 cloves garlic

• Juice of ½ lemon

• 3-4 T olive oil (may need more or less depending on texture preference)

• Salt and pepper

 

How you do it:

1. Throw all ingredients into a food processor or Vitamix and blend on high
2. Add olive oil as needed until reaching desired consistency (I like mine on the thicker side but some like thinner)
3. Add salt and pepper to taste

Tip:

• Stores well in a glass jar in the fridge for up to a week
• I like to toss zucchini noodles (pictured) or lentil pasta in this sauce and add a plethora of extra veggies; this stores well for lunches throughout the week and can even be eaten cold
• Leftovers? Use as a sauce on avocado toast or add a few tablespoons with a can a chickpeas to a food processor for a flavor packed take on homemade hummus!

 

For those of you who hate dirtying a lot of dishes this meal is for you!  This recipe primarily involves using one cookie sheet as pictured above to do all of the roasting of your veggies and fish.  You can utilize a quick frozen or pre-made brown rice to make your life even easier if you want to forgo making the gluten free pilaf recipe below. 

This dish screams anti-inflammatory thanks to a potent dose of omega 3 fatty acids from the salmon and plant based polyphenols and antioxidants in the colorful veggies.  Sesame oil also contains an antioxidant called sesamin  Shoot for a rainbow of colors here-get creative by mixing and matching whatever veggies you have in the fridge!

 

Makes roughly 2-3 servings

What you need:

• 1 lb raw wild salmon fillets
• 2 cloves garlic
• 1/3 cup tamari
• 3 T toasted sesame oil
• Avocado oil
• ½ large head of purple cabbage
• 2 large carrots
• 4 oz of shitake mushrooms (roughly 1 cup raw)
• 1.5 bell peppers (~1 cup chopped)
• 2 handfuls of raw spinach
• 1/4 cup organic brown rice
• ¼ cup organic quinoa (rinsed)
• 1 tsp coconut oil

How you do it:

1. Preheat the oven to 400°
2. Line a baking sheet with parchment or silicone baking mats and lightly oil with avocado oil
3. In a small bowl mix the sesame oil, tamari and minced garlic
4. Place salmon fillets on baking sheet and brush with the sauce mixture; save remaining sauce and set aside
5. Peel carrots and chop all veggies (except spinach) into bite-sized pieces (as pictured above); you can use a variety of veggies here (ie snow peas, broccoli, cauliflower, etc; this is a great meal for using up those extra veggies you have in the fridge!)
6. Spread out veggies on the same baking sheet as the salmon
7. Drizzle the remaining sauce over the veggies and toss to distribute
8. Place pan of salmon and veggies in the oven and bake for 15-20 minutes until salmon is flaky
9. While the salmon/veg are baking: rinse quinoa and add to brown rice in a large pot with 1 cup of water and 1 tsp coconut oil
10. Bring to a boil and then simmer on low until tender (~35-40 minutes)
11. Once cooked; layer rice in the bottom of a shallow bowl, top with a handful of raw spinach, cooked roasted veggies and salmon; serve immediately