recipe

Page
  • Focus On: Kefir

    WHAT IT IS: Kefir is a milk drink made with cow, sheep, or goat milk and fermented with kefir grains composed of lactic acid bacteria and yeast. You can also use soy, coconut, or the milk of some seeds and nuts. It is similar to yogurt with a creamy consistency and slightly sour taste.

  • Pecan-Crusted Chicken Tenders

    Weekly Recipe: 
    NonWeekly
    [title]
    The ultimate kid-friendly meal is now adult-friendly, and these tenders are sure to please the whole family.

    1 teaspoon cornstarch

    1 large egg

    2/3 cup finely chopped pecans

    2/3 cup gluten-free bread crumbs

    1 teaspoon salt

    ½ teaspoon dried oregano

    ½ teaspoon paprika

    ¼ teaspoon cayenne pepper

    ¼ teaspoon black pepper

    1 pound chicken tenders

    ½ cup olive oil

    Prepared honey mustard, for serving

    Combine cornstarch and egg in a shallow dish; set aside. Combine pecans, bread crumbs, salt, oregano, paprika, cayenne pepper, and black pepper in another shallow dish. Toss chicken tenders in egg mixture then in pecan mixture. Place tenders on a rack to sit while you heat the oil in a large skillet over medium-high heat. When skillet is hot, cook tenders for 3 minutes on each side, or until cooked through. Cook in 2 batches if necessary. Serve with a dipping sauce, such as honey mustard. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

  • Slim-Down Swap-Outs

    Cutting back on carbs but don’t want to give up your favorite foods? Try these tips for a fresh take on carb-heavy staples.

    >> Turn your taco shell into a lettuce wrap to cut carbs but keep the satisfying crunch.

    >> Use large Portobello mushrooms in place of hamburger buns for a fancy-looking meal packed with potassium.

  • Cook to Cut Cancer

    Before you top your salad with those raw diced tomatoes, you may want to consider first tossing them on the stove. Studies suggest that lycopene—an antioxidant compound that gives foods such as tomatoes, watermelon, and papaya their rosy hue—is more absorbable by the body after the food is heated.

    The Link Between Antioxidants, the Big “C,” and Other Diseases
    By Erica Tasto
  • Fried Green Beans

    Weekly Recipe: 
    NonWeekly
    [title]
    Sure to become your favorite side dish, using this light and crunchy batter is a great way to get the family to eat their veggies.

    ¾ cup buttermilk

    1 cup gluten-free all-purpose flour

    1 teaspoon garlic powder

    2 teaspoons salt

    ½ teaspoon black pepper

    4 cups oil

    ½ pound green beans, trimmed

    Combine buttermilk, flour, garlic powder, salt, and pepper in a medium bowl; whisk until smooth. Heat the oil in a large saucepan or Dutch oven to 375 degrees when measured with a candy thermometer. Dip the green beans, in batches, in the batter and fry in hot oil for 3 minutes or until golden brown. Spoon beans out of the oil with a slotted spoon and drain on paper towels. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

  • Chicken Lettuce Cups

    Weekly Recipe: 
    NonWeekly
    [title]
    Use a food processor to pulse, mince, and chop ingredients for this easy Chinese dinner.

    1 tablespoon canola oil

    2 cloves garlic, finely minced or pressed

    1 teaspoon minced ginger

    ½ cup small-dice carrot

    ½ cup small-dice celery heart

    ½ cup small-dice red bell pepper

    3 green onions, white and green parts, chopped

    1 (5-ounce) can water chestnuts, chopped

    1 ½ pounds ground chicken

    2 tablespoons chicken broth

    Salt

    6 tablespoons hoisin, soy, or Asian sauce

    1 tablespoon rice vinegar

    Freshly ground black pepper

    Butter or iceberg lettuce leaves

    Sriracha sauce (optional)

    Heat canola oil in a nonstick wok or skillet over medium heat. Add garlic and ginger and cook, stirring, for 30 seconds. Add carrot, celery, bell pepper, onions, and water chestnuts and cook 4 minutes, stirring often. Add ground chicken and broth and increase heat to high. Sprinkle with large pinch of salt. Cook about 4 minutes, until chicken is no longer pink and starts to brown, stirring often and breaking up chicken into crumbles with spatula. Add 3 tablespoons sauce; save the rest for serving. Stir in vinegar, reduce heat to low, and simmer for 3 minutes. Adjust salt and pepper to taste. Spoon about 2 tablespoons of the chicken mix into each lettuce leaf and top with leftover sauce. Source: Reprinted with permission from Allergy-Free and Easy Cooking by Cybele Pascal (Ten Speed Press, © 2012). Photo credit: Chugrad McAndrews.

    Serves 4

  • In Season: Mango

    Containing more than 20 different vitamins and minerals, this beauty fruit is full of skin-supporting nutrients to maintain your healthy glow as you enjoy the last days of summer.

  • Roasted Asparagus in Browned Butter

    Weekly Recipe: 
    NonWeekly
    [title]
    Bring out the best flavors of this veggie with browned butter and lemon.

    1 pound asparagus, trimmed

    1 tablespoon olive oil

    2 tablespoons butter

    ½ teaspoon salt

    ¼ teaspoon black pepper

    1 teaspoon fresh organic lemon zest

    Preheat oven to 450 degrees. Toss asparagus with olive oil on a rimmed baking sheet. Roast for 10 minutes, stirring once halfway through roasting. Meanwhile, heat the butter in a small skillet over medium heat until just browned, stirring occasionally. Remove from heat. Toss asparagus with the browned butter, salt, pepper, and lemon zest. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

  • Carrot, Avocado, and Turmeric Soup

    Weekly Recipe: 
    NonWeekly
    [title]
    A little spicy and a little sweet, this soup is easy to make and even better to enjoy.

    2 ½ cups fresh carrot juice

    1 Haas avocado, peeled and pitted

    ½ teaspoon ginger powder, or 1 teaspoon fresh grated ginger

    ½ tablespoon tamari

    ½ teaspoon ground turmeric

    1 tablespoon freshly squeezed lime juice

    ¼ cup pumpkin seeds

    Blend all ingredients except the pumpkin seeds in a blender or food processor until rich and creamy. Heat a skillet over medium heat and add pumpkin seeds and a sprinkle of salt. Toast seeds until they turn just golden, then quickly transfer them to a cool plate. Serve soup as-is and top with pumpkin seeds, or heat on stove to desired temperature. Source: Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014 Photo credit: Hannah Kaminsky.

    Serves 2

  • Roasted Chicken With Rosemary, Kalamata Olives, and Lemon

    Weekly Recipe: 
    NonWeekly
    [title]
    This dish looks fancy but is easy to make—to save time, use a mini chopper to mince garlic and rosemary.

    3 large bone-in, skin-on split chicken breasts, cut in half crosswise

    Salt and freshly ground pepper

    2 tablespoons olive oil

    1 tablespoon minced garlic

    1 tablespoon minced fresh rosemary

    1 lemon, cut into 8 wedges

    15 Kalamata olives, split and pitted (or 30 olive halves)

    2 tablespoons white wine

    Rice for serving (optional)

    Preheat oven to 450 degrees. Rinse chicken, pat dry, and season with salt and pepper. Heat olive oil in a large heavy casserole or Dutch oven over medium-high heat about 2 minutes, until oil starts to simmer. Cook the chicken, skin side down, for 5 to 6 minutes, until crispy and browned. Flip (be careful to keep skin attached to breast) and cook for 5 more minutes. Remove pan from heat. Sprinkle with garlic and rosemary. Add lemon wedges and olives, then drizzle with white wine. Bake 18 minutes, until cooked through. Serve with rice, spooning the sauce over both the rice and chicken. Source: Reprinted with permission from Allergy-Free and Easy Cooking by Cybele Pascal (Ten Speed Press, © 2012). Photo credit: Chugrad McAndrews

    Serves 6

Page