The yummiest gluten free dinner recipes you ever did see.

Guess what we got for you! Recipes to more healthy and delicious recipes filled with gluten free goodness! These dinner recipes are made with all organic ingredients and are so yummy they will have your taste buds twerking all night long. Check out and follow foodfulthought.tumblr.com for more gluten free and organic meal ideas!

STUFFED BLISTERED POBLANO PEPPERS WITH AVOCADO CREMA

stuffed peppers with avocado creme

 

Ingredients:

2 Pablano Peppers

1/2 cup of sweet corn

1 Avocado

3 Scallions

1 Mango

Prep work:

 Cut the peppers in half, length wise and take out the seeds (make sure to wash your hands DIRECTLY afterwards! Also, if you prefer some heat you can choose to leave some seeds in)

 Cut 1 mango into ½ inch cubes

 Dice 1 avocado and 3 scallions

 Preheat the oven to 250 degrees

Directions:

Heat a pan with olive oil and place the peppers turning them every minute or so to get an even coating of oil

 After you begin to see a char on both sides of the pepper pop them in the oven until they get soft and a little brown (about 7 minutes)

 Meanwhile place ½ cup of sweet corn and mango’s in a pan until you get a nice roasted brown color on the corn

Place avocado, scallions, and plain Greek yogurt in a food processor and blend until smooth

Take peppers out of the oven stuff with the mango/corn salsa

Top with the avocado crema and enjoy!

STUFFED ACORN SQUASH

stuffed acorn squash recipe

Ingredients:

1 acorn squash

olive oil

salt

rosemary

whole grain mustard

balsamic vinegar

organic chicken apple sausage

1 oz goat cheese

raw kale

pine nuts

shaved parmesan

1 lemon

Prep Work:

Preheat oven to 350 degrees

Cut acorn squash in half width wise and spoon out seeds

Season with oil, salt, and dried rosemary and pop in the oven for about 30 minutes

 Take 2 Tbsp of whole grain mustard and 1 ½ Tbsp on balsamic vinegar and whisk until most of the mustard has dissolved

Directions:

Cook your favorite brand of organic chicken apple sausage in a skillet until browned

Cut sausage into pieces, add 1oz of crumbled goat cheese and toss with mustard/balsamic vinaigrette

 Let the sausage marinate and allow for the goat cheese to melt slightly

Take the squash out of the oven and spoon in the inside out slightly to make room for the stuffing (Don’t throw out the yummy squash goodness! Keep it and add it to your salad, pasta, or for a hash the next day!)

5. Add in the sausage and pair with a yummy salad for a complete dinner. I used some raw kale, pine nuts, shaved parmesan, and lemon juice for dressing! Enjoy!

PAN SEARED SEA SCALLOPS WITH SOBA NOODLES AND BABY BOK CHOY

scallops with soba noodles recipe

Disclaimer: While I am a firm believer in swapping out ingredients to make things healthier, sometimes there is just NO substitution unless you want to sacrifice flavor. (Which is something I am just not willing to do) SO with that being said I used butter for the scallops! But before any of you light your torches, I only used 1 pat of butter- GOOD butter, Irish butter from a farm that has grass fed cows! You can choose not to, but I am just saying it was worth every delicious calorie.

Ingredients:

1 bundle of soba noodles

sunflower oil

bok choy

olive oil

butter (the good kind!)

scallops

rice wine vinegar

sesame oil

sesame seeds

Directions:

 Bring 3 cups of water to a boil and add 1 bundle of soba noodles until thoroughly cooked and drain (About 5 minutes)

Add oil to a skillet (I like to use sunflower oil) and add bok choy until it turns a bright green color and wilts at the leaves slightly

Add ¾ Tbsp of olive oil and 1 pat of butter to a skillet and heat on high until the oil begins to smoke slightly

Add scallops evenly spaced throughout the pan and DO NOT TOUCH THEM

After about 2 minutes flip the scallop onto the other side- there should be a good amount of browning on the surface and the scallop should easily come off the pan. If it is still sticking that means its not done yet.

Cook it on its other side for another 2 minutes or until the scallops are opaque in the middle

Toss the soba noodles in a touch of sesame oil, rice wine vinegar, and a little salt & pepper

 Add scallops, baby bok choy, and sprinkle some sesame seeds on top. (I like to add a little chopped scallions for some extra zip) Enjoy!

ROASTED SALMON WITH BLOOD ORANGE, FENNEL AND SPRING ONION

roasted-salmon-recipe

Ingredients:

1 fennel bulb

one blood orange (or other citrus fruit)

5 spring onions

raw salmon

olive oil

Prep Work:

Preheat oven to 250 Degrees

Slice 1 fennel bulb, 5 spring onions, and one blood orange (feel free to add whichever citrus you like to the mix as well)

Directions:

Add mixture of fennel, blood orange, and spring onions to a roasting pan with salt and pepper

 Add raw salmon and top with about 1/3 a cup (per every pound of salmon) of really good quality olive oil

Season with salt and pepper and pop into the oven for about 40 minutes

Pair with some garlicky dill potatoes for a complete meal and enjoy!

HONEY LEMON CHICKEN WITH BLUE CHEESE POLENTA AND BROILED GARLIC

honey-lemon-chicken-recipe

Ingredients:

1 lemon

raw honey

dried rosemary

s/p

raw chicken breasst

garlic

olive oil

1 ounce of blue cheese

1 cup of polenta

Prep Work:

 Add juice from 1 lemon, 1 Tbsp of raw honey (I like wildflower because its milder), and 1 tsp of dried rosemary, and salt and pepper to taste in a bowl and whisk until the honey is dissolved

Take raw chicken breast and coat both sides with mixture

Slice fresh garlic bulb width wise removing the stem and revealing the very top of the flesh of the garlic and cover top of clove evenly with olive oil

 Turn toaster oven on broil with high heat and add garlic until browned and soft (about 30-35 minutes)

 Preheat oven to 400 degrees

Directions:
Add marinated chicken breast to skillet and brown both sides

 Place chicken in oven pan and place in oven until evenly cooked through (about 15-20 minutes)

 Make sure to immediately place skillet in hot water with soap and wash otherwise you’ll end up like me and be hunched over for an hour scraping the seasoning off your cast iron that took you years to accumulate

 In a sauce pan add about a cup polenta (if it’s precooked like mine mash it while it’s heating until its smooth)

Add about an ounce of blue cheese and stir together until the cheese melts in with the polenta

Plate the polenta and feel free to sprinkle some more cheese on there (you all know I did), add the chicken and the garlic and pour all the delicious honey lemony gravy on top and enjoy!

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