Gluten Free: The Complete Guide With 50+ Recipes: Gluten Free For Beginners (Gluten, Gluten Free, Gluten Free Cookbook, Gluten Free Recipe, Gluten Free Diet, Clean Eating, Gluten Free Paleo) by Steve Rowland Read Free Book Online Page B
Authors: Steve Rowland
sliced
1 bunch of kale, remove the stems and break the leaves into pieces
1 cup of ricotta cheese
2 tablespoons of balsamic vinegar
3 tablespoons of olive oil
Seasoning to taste
DIRECTIONS:
Preheat the oven to 180C degrees.
Place the sweet potatoes on a baking tray.
Rub olive oil all over the sweet potatoes to help them cook and not stick to the baking tray.
Bake the sweet potatoes for 45 minutes to 1 hour, until they are soft inside.
In a large frying pan, on a medium to high heat, add in a tablespoon of olive oil and fry the garlic until golden, transfer to a paper towel and let it drain.
Add the kale to the frying pan and season with salt and pepper, cook tossing them frequently until they are tender, around 5 minutes.
Stir in the vinegar and season with salt and pepper.
Open each of the sweet potatoes, season with salt and pepper.
Top the sweet potatoes with the kale and then top with the ricotta cheese.
AVOCADO WITH A BLACK BEAN SALSA
YIELD: 2 SERVINGS
INGREDIENTS:
1 large avocado, pitted
3 lime wedges
2 tomatoes, chopped into cubes
1 red onion, peeled and diced
4 tablespoons of black beans, drained
Salt and Pepper to taste
1 tablespoon of olive oil
DIRECTIONS:
Season the avocado halves with salt and squeeze with the limes.
In a separate bowl, combine the tomatoes, onions, black beans and olive oil and season with salt and pepper.
Top this mixture onto the halved avocados.
Serve.
RICE NOODLES WITH A BROCCOLI AND ALMOND PESTO
YIELD: 4 SERVINGS
INGREDIENTS:
1 head of broccoli, broken up
8 tablespoons of toasted almonds, sliced
1/2 a cup of fresh basil leaves
2 garlic cloves, crushed
2 tablespoons of lemon juice
1 packet of rice noodles
4 tablespoons of olive oil
Salt and pepper to taste
DIRECTIONS:
Cook the rice noodles according to the packet instructions, drain and set aside.
Steam the broccoli florets until they are just tender and let them cool down slightly.
Roughly chop up about 1 cup of the broccoli and set aside.
In a blender, blend the remaining broccoli, almonds, basil, garlic and the lemon juice.
Add in the olive oil to the pesto mix and season with salt and pepper.
Toss the broccoli pieces together with the rice noodles.
Gently stir through your pesto mix and season with salt and pepper .
Serve.
10 Delicious Gluten Free Dinner Recipes
ORANGE AND HONEY SEA BASS WITH LENTILS
YIELD: 2 SERVINGS
INGREDIENTS:
2 large sea bass fillets
250g or lentils, cooked
100g of watercress
Juice and Zest of 1 orange
2 tablespoons of honey
2 tablespoons of olive oil
2 tablespoons of wholegrain mustard
A bunch of fresh parsley, chopped
A bunch of fresh dill, chopped
DIRECTIONS:
Preheat the oven to 180C degrees.
Line a baking tray with foil and place the sea bass, skin side down, on the foil.
In a separate bowl, combine the orange zest, mustard, honey and olive oil. Season well with salt and pepper.
Drizzle this mixture over the sea bass and pull the sides of the foil up to make a parcel.
Place in the preheated oven and bake for 15 minutes.
Warm the lentils and mix with the orange juice and a tablespoon of olive oil, add in the watercress, fresh herbs and season.
Divide the lentils between two plates and top each plate with the cooked sea bass, drizzle over the juices that are left from roasting the sea bass.
Serve immediately.
SHERRY CHICKEN WITH ALMONDS AND DATES
YIELD: 4 SERVINGS
INGREDIENTS:
8 chicken legs
2 onions, roughly chopped
12 garlic cloves, left whole in the skin
250ml of sherry
Juice and Zest of 1 lemon
60g of whole blanched almonds, roughly chopped
10 soft dates, chopped
1 teaspoon of ground cumin
3 tablespoons of olive oil
DIRECTIONS:
Preheat the oven to 200C degrees.
In a large frying pan, over a medium to high heat, heat the olive oil.
Season the chicken drumsticks and brown in the frying pan until golden brown on all sides.
Place the browned chicken pieces in a large baking dish and set aside.
Add another
1 bunch of kale, remove the stems and break the leaves into pieces
1 cup of ricotta cheese
2 tablespoons of balsamic vinegar
3 tablespoons of olive oil
Seasoning to taste
DIRECTIONS:
Preheat the oven to 180C degrees.
Place the sweet potatoes on a baking tray.
Rub olive oil all over the sweet potatoes to help them cook and not stick to the baking tray.
Bake the sweet potatoes for 45 minutes to 1 hour, until they are soft inside.
In a large frying pan, on a medium to high heat, add in a tablespoon of olive oil and fry the garlic until golden, transfer to a paper towel and let it drain.
Add the kale to the frying pan and season with salt and pepper, cook tossing them frequently until they are tender, around 5 minutes.
Stir in the vinegar and season with salt and pepper.
Open each of the sweet potatoes, season with salt and pepper.
Top the sweet potatoes with the kale and then top with the ricotta cheese.
AVOCADO WITH A BLACK BEAN SALSA
YIELD: 2 SERVINGS
INGREDIENTS:
1 large avocado, pitted
3 lime wedges
2 tomatoes, chopped into cubes
1 red onion, peeled and diced
4 tablespoons of black beans, drained
Salt and Pepper to taste
1 tablespoon of olive oil
DIRECTIONS:
Season the avocado halves with salt and squeeze with the limes.
In a separate bowl, combine the tomatoes, onions, black beans and olive oil and season with salt and pepper.
Top this mixture onto the halved avocados.
Serve.
RICE NOODLES WITH A BROCCOLI AND ALMOND PESTO
YIELD: 4 SERVINGS
INGREDIENTS:
1 head of broccoli, broken up
8 tablespoons of toasted almonds, sliced
1/2 a cup of fresh basil leaves
2 garlic cloves, crushed
2 tablespoons of lemon juice
1 packet of rice noodles
4 tablespoons of olive oil
Salt and pepper to taste
DIRECTIONS:
Cook the rice noodles according to the packet instructions, drain and set aside.
Steam the broccoli florets until they are just tender and let them cool down slightly.
Roughly chop up about 1 cup of the broccoli and set aside.
In a blender, blend the remaining broccoli, almonds, basil, garlic and the lemon juice.
Add in the olive oil to the pesto mix and season with salt and pepper.
Toss the broccoli pieces together with the rice noodles.
Gently stir through your pesto mix and season with salt and pepper .
Serve.
10 Delicious Gluten Free Dinner Recipes
ORANGE AND HONEY SEA BASS WITH LENTILS
YIELD: 2 SERVINGS
INGREDIENTS:
2 large sea bass fillets
250g or lentils, cooked
100g of watercress
Juice and Zest of 1 orange
2 tablespoons of honey
2 tablespoons of olive oil
2 tablespoons of wholegrain mustard
A bunch of fresh parsley, chopped
A bunch of fresh dill, chopped
DIRECTIONS:
Preheat the oven to 180C degrees.
Line a baking tray with foil and place the sea bass, skin side down, on the foil.
In a separate bowl, combine the orange zest, mustard, honey and olive oil. Season well with salt and pepper.
Drizzle this mixture over the sea bass and pull the sides of the foil up to make a parcel.
Place in the preheated oven and bake for 15 minutes.
Warm the lentils and mix with the orange juice and a tablespoon of olive oil, add in the watercress, fresh herbs and season.
Divide the lentils between two plates and top each plate with the cooked sea bass, drizzle over the juices that are left from roasting the sea bass.
Serve immediately.
SHERRY CHICKEN WITH ALMONDS AND DATES
YIELD: 4 SERVINGS
INGREDIENTS:
8 chicken legs
2 onions, roughly chopped
12 garlic cloves, left whole in the skin
250ml of sherry
Juice and Zest of 1 lemon
60g of whole blanched almonds, roughly chopped
10 soft dates, chopped
1 teaspoon of ground cumin
3 tablespoons of olive oil
DIRECTIONS:
Preheat the oven to 200C degrees.
In a large frying pan, over a medium to high heat, heat the olive oil.
Season the chicken drumsticks and brown in the frying pan until golden brown on all sides.
Place the browned chicken pieces in a large baking dish and set aside.
Add another
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