3 Gluten-Free Recipes

My husband was recently diagnosed with a gluten allergy, so finding new recipes has been a bit challenging. Here are a few that are pretty tasty!

Grilled Lemon Herb Chicken with Roasted Vegetables

• 4 boneless, skinless chicken breasts
• 2 lemons (juiced)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon fresh rosemary (chopped)
• Salt and pepper to taste
• Assorted vegetables (such as bell peppers, zucchini, and cherry tomatoes)

Instructions:

• In a bowl, whisk together the lemon juice, olive oil, minced garlic, chopped thyme, chopped rosemary, salt, and pepper.
• Place the chicken breasts in a shallow dish and pour the marinade over them. Let them marinate in the refrigerator for at least 30 minutes.
• Preheat your grill to medium-high heat. Grill the chicken breasts for about 6-8 minutes per side, or until cooked through.
• While the chicken is grilling, toss the vegetables with olive oil, salt, and pepper. Roast them in the oven at 400°F (200°C) for about 15-20 minutes or until they are tender.
• Serve the grilled chicken with the roasted vegetables on the side

Quinoa Stuffed Bell Peppers

• 4 bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup black beans (rinsed and drained)
• 1 cup corn kernels
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Shredded cheese (optional)

Instructions:

• Preheat your oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
• In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and cook until the onion becomes translucent.
• Add the cooked quinoa, black beans, corn kernels, cumin, paprika, salt, and pepper to the skillet. Stir to combine and cook for a few minutes until heated through.
• Spoon the quinoa mixture into the bell peppers. If desired, sprinkle shredded cheese on top of each pepper.
• Bake the stuffed peppers in the preheated oven for 25-30 minutes or until the peppers are tender and the filling is heated

Thai Basil Beef Stir-Fry

• 1 pound beef sirloin (thinly sliced)
• 2 tablespoons gluten-free soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce (check for gluten-free variety)
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 4 cloves garlic (minced)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 onion (sliced)
• 1 cup fresh Thai basil leaves

Instructions:

• In a bowl, combine the gluten-free soy sauce, fish sauce, oyster sauce, and sugar. Stir until the sugar is dissolved.
• Heat the vegetable oil in a wok or large skillet over high heat. Add the minced garlic and stir-fry for about 30 seconds.
• Add the sliced beef to the wok and stir-fry for 2-3 minutes until it’s cooked to your desired level of doneness.
• Push the beef to one side of the wok and add the sliced bell peppers and onion. Stir-fry for 2-3 minutes until they are slightly softened.
• Pour the sauce mixture over the beef and vegetables. Stir to coat everything evenly.
• Remove the wok from heat and stir in the fresh Thai basil leaves until they are wilted.
• Serve the Thai basil beef stir-fry over steamed rice or cauliflower rice

Enjoy!!