Tag Archives: gluten free
11/11/14

Pumpkin Butter Mochi

pumpkin butter mochi

After my pumpkin-season rant last week, I’m suuuper excited to share some good news: I found the queen of pumpkin recipes. As in, the end-all-be-all, look no further-type recipe: Pumpkin Butter Mochi. It’s deliciously pumpkin.  With a twist. 

pumpkin butter mochi

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1/7/14

Chocolate Coconut Cookies {Vegan + Gluten-Free}

Chocolate Coconut Cookies {Vegan + Gluten Free}

Do you ever wonder what happens to all the food showcased on this blog? I absolutely hate to waste, but I’ve gotten in the habit of offloading many of my recipes – particularly bite-sized desserts, which have a habit of disappearing far too quickly. This recipe for Gluten Free + Vegan Chocolate Coconut Cookies was no exception, and I was happy to bring a tupperware o’ treats to share with my colleagues. Not only because Mondays are hard, and cookies make it better, but also because these cookies are simply delicious. If I do say so myself.

And speaking of saying so… so did my manager’s manager’s manager (the director of my whole department!), who promptly shouted across the office: “YUM! You’ll always have a job here, Marisa!”

SO I thought I’d get it down in writing. *wink* Continue reading

9/15/13

Corn & Crab Salad {+ a Simple & Crisp Giveaway!}

Crab and Corn Salad

Despite what it may look like, I don’t cook every day. Sometimes dinner involves raiding the fridge for delicacies like… cereal and milk. Chips and guacamole. And my all time favorite: cheese and crackers. It’s also one of the things I miss most now that my grocery shopping habits have changed, thanks to Sam being banned from eating gluten and dairy. I suppose I could buy these items for myself, but it just feels mean. I’m trying to be supportive.

With all of these food allergies and dinner upheavals, I was grateful to be connected to the folks at Simple & Crisp; a Seattle-based company that’s making a beautifully packaged ‘cracker’ made exclusively of dried fruit. That’s right – an organic, gluten free and vegan cracker that’s low cal, to boot. It doesn’t solve my brie craving, but it certainly helps solve the wheat dilema.

Corn and Crab Salad

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8/14/13

Quinoa + Lime Salad

quinoa lime salad

Quinoa Salad has totally been our go to dish this summer. Because it’s easy, healthy and full of flavor. And, it’s also gluten-free and dairy-free – which matters to us now that Sam has a bunch of (super lame) dietary restrictions.

Growing up in Hawaii, we ate rice every day – sometimes with every meal. I’m still loyal to my rice dishes, and it took me a while to embrace quinoa. I found that the trick is to use the grain in new dishes, rather than trying to sub it in to be healthier with my favorite recipes. This Quinoa and Lime Salad is a perfect example. This recipe simply wouldn’t be as good with rice. And it wouldn’t be as filling, either; quinoa is a protein powerhouse.

Quinoa Lime Salad

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8/13/13

Creamy Avocado Pesto Linguini with Shrimp

Creamy Avocado Pesto Linguini with Shrimp

Do any of you remember that time I thought my hubby was gluten intolerant?  I kinda freaked out and tried to, um, take care of all the gluten-loaded items in our house. His tests later came back negative, but fast forward 2 years and we’re back there. Again. But to make it even more interesting, he’s basically been told he can’t eat gluten or dairy. What? I know. When he came home from his most recent doctor’s appointment, I literally asked him if his doctor understood that he is married to a FOOD BLOGGER. Hello?!

Anyway, we’ve cleaned out the cupboards and I’m working on building up my collection of gluten-free-dairy-free recipes. So far things have been… well, a little hit and miss to be honest. But here’s one of the winners: Creamy Avocado Pesto Linguini with Shrimp. You guys. This is really good. Of course we used brown rice pasta to keep this dish gluten free, but if you’re more normal than us, please feel free to use real pasta.

Creamy Avocado Pesto Linguini with Shrimp

Creamy Avocado Pesto Linguini with Shrimp

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5/12/13

Chicken Salad in an Avocado Bowl

chicken salad in an avocado bowl

My paternal grandmother was an artist and an amazing cook. One of my favorite things she served was chicken salad. But, this was no ordinary chicken salad. She made it with a ton of goodies mixed in – like fruit, veggies and nuts. She’d serve it with a green salad as well as different types of bread and crackers. It was a perfect family style meal because there was something for everyone. Even at a young age, I remember thinking that I would make this dish when I was grown up.

chicken saladchicken salad in an avocado bowl

I’m not sure if I’m a grown up or not yet, but I love re-creating her chicken salad recipe. I often modify it depending on what’s in our fridge and cabinets. And, like my grandma, I enjoy experimenting with different ways to serve the salad.

Currently I’ve been neglecting the bread completely and instead scoop the chicken salad into an avocado. Although I’m a total carb-o-holic, I don’t miss the bread at all in this dish. There is so much going on – different textures and flavors – but it’s protein-packed and therefore super filling at the same time. A win, win, in my book.

chicken salad in an avocado bowl

Next time you have leftover chicken at dinner, whip up some chicken salad in an avocado bowl. Wrap it up and tomorrow’s lunch is all set, and guaranteed to be soggy-free (is there anything worse than soggy sandwich bread? Ugh.) Tested and approved in our household.

chicken salad in an avocado

 

Chicken Salad in an Avocado Bowl
Serves 4

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Ingredients
1 cooked chicken breast (or use canned chicken or tuna)
1 celery stock, diced
1/2 diced apple
1/4 cup diced dried apricots
1/2 cup slivered almonds
1/4 cup diced red onion
2 T diced green onion
1/4 cup mayonaise
Salt + pepper
2 ripe avocados

Instructions
Cube chicken breast into small pieces, and toss in a bowl along with celery, apple, dried apricots, almonds, and red and green onion. Mix in the mayo until covered evenly, and add salt and pepper to taste.
Cut both avocados in half length wise and remove pit. Line avocado halves on a plate and use an ice cream scoop to spoon a large scoop of chicken salad onto each avocado half. Serve cold.

Margaritas in the Rain http://margaritasintherain.com/

 

4/15/13

Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette

 
Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette
 
You know what’s awesome? Hearty meals that are disguised as salads. Like this one, one of my current favorite “salads”: Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette.

Take it from me… lettuce is so last year. This dish, err, salad, is packed with protein-rich red quinoa, meyer lemon zest, kale that’s cooked until slightly softened, garbanzo beans, citrus slices, and pomegranate seeds for crunch.

And holy cow, it’s good. And pretty too, right?

Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette
Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette

The quinoa will leave you full for hours – and the mix of savory, sweet and tangy ingredients will leave your tastebuds feeling truly satisfied. Seriously. In fact, I originally made this dish as a side salad – but quickly learned it’s much more of an entree.

 Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette
 
 
Citrus, Quinoa and Kale Salad with Meyer Lemon Vinaigrette
Yields 2

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For the salad
2 cups water
Juice and zest of 1 Meyer lemon
Course salt
1 cup red quinoa
1 T olive oil
1 shallots, sliced into strips
1 large bunch black kale
1 T apple cider vinegar
Zest of 2 Meyer Lemons
3 tangelos (or another orange variety), peeled and separate slices
Seeds of 1 pomegranate (or 1 8-oz package)
1 15 oz can garbanzo beans

For the dressing
Zest of 2 Meyer lemons
2 T honey
1/4 cup olive oil
2 T tangelo juice
4 T apple cider vinegar
2 T veggie or chicken stock
Salt and pepper

Instructions
Bring 2 cups of water to a boil. Add salt, and zest and juice of 1 lemon. Add quinoa and cook according to package directions. Wash kale and pull leaves off the tough center stem. Slice into small ribbons. Meanwhile, heat olive oil in a large skillet and add shallots. Saute for about 3 minutes until just softened. Add kale and stir for about 2 minutes, until kale starts to wilt. Add 1 T apple cider vinegar and lemon zest, and cook for another minute. Then remove pan from the heat. Let cool slightly, and stack in large salad bowl with quinoa, garbanzo beans, tangelo slices and pomegranate seeds.
For dressing, whisk together lemon zest, honey, olive oil, lemon juice, tangelo juice, vinegar, stock, salt and pepper. Toss into salad and enjoy immediately.

Margaritas in the Rain http://margaritasintherain.com/

 

3/30/13

Whole Roasted Chicken with Spring Veggies

Roasted Chicken

There are obviously a million and one ways to roast a chicken. It’s not a seasonal dish, by any means. Try adding your own favorite herbs and vegetables. You really can’t go wrong.

And the roasted vegetables? Oh my goodness. I’ve already told you how I feel about caramelizing veggies on high heat. They turn into candy. And all it takes is a quick toss in olive oil and sea salt. Honestly guys, try this at home, if it’s not already on your recipe repertoire.

Roasted Chicken and Veggies

Roasted Chicken and Veggies

Roasted Chicken and Veggies

Roasted Chicken and Veggies

Whole Roasted Chicken and Spring Vegetables
Serves 4

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Ingredients
1 roasting chicken, 5-7 pounds
2 large parsnips, cut into french fry shaped chunks
3 carrots, sliced at an angle
1 lb potatoes
Several springs of fresh rosemary
2 T olive oil
Sea salt and pepper

Instructions
Preheat oven to 450. Rinse and pat chicken, and rub with course salt, pepper and herbs. Roast for 30 minutes. Then reduce the heat to 400 and roast for 15 minutes. In the meantime, toss the veggies and potatoes in olive oil and salt. Place in second roasting pan and roast both chicken and veggies for 40-45 minutes or until chicken registers 165 on a meat thermometer. Let chicken sit for few minutes before carving.

Margaritas in the Rain http://margaritasintherain.com/

3/19/13

Apple Butter Thumbprint Cookies (Gluten Free AND Vegan!)

I think I may be the only person in Portland without dietary restrictions. I swear, everyone here is either vegetarian or flexitarian or gluten intolerant… it’s like an episode of Portlandia. But real life.

I recently made dessert for a get-together where I knew there would be vegan and gluten-free eaters. Now, I make tons of recipes that are gluten free. Or vegan. But not both – and I figured out why when I was trying to decide what to bring to the party. It’s hard to find a good recipe that follows both restrictions! Luckily I found a yummy-looking thumbprint cookie recipe after some intense google searching, and put my own twist on it – including adding the homemade apple butter that I can’t get enough of.

And seriously, you wouldn’t have known these treats were vegan or gluten free! They were a huge hit, and I can’t wait to make them again with different jam and butter flavors.

Gluten Free Vegan Apple Butter Thumbprint Cookies
Gluten Free Vegan Apple Butter Thumbprint Cookies
Gluten Free Vegan Apple Butter Thumbprint Cookies
Gluten Free + Vegan Apple Butter Thumbprint Cookies

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Ingredients
2 1/2 cups Arrowhead Gluten-free all purpose baking mix
1 1/2 tsp baking powder
1/2 tsp course salt
1 cup vegetable shortening
1 1/2 cups light brown sugar
1 T vanilla extract
1 T agave nectar
2 T Bob’s Redmill egg replacer mixed with 6 T warm water until frothy (should be equivalent of 2 eggs)
3-5 T vanilla almond milk (can replace with soy or whatever you have on hand)
About 1 cup of apple butter for filling

Instructions
Whisk together flour, baking soda and salt. Beat in shortening, sugar, vanilla, agave and egg replacer. Add in almond milk as needed to make dough smooth. Cover dough and let chill for 1 hour. In the meantime, line a baking sheet with parchment paper and preheat oven to 350F. Once dough is chilled, roll small balls of dough (approx 1 heaping T) and place on parchment paper-lined baking sheets. Gently press down on the ball with your thumb to form an indent, and dollop your apple butter – or jam of any kind – into the indent. Bake for 20-23 minutes until cookies are golden. Cool on a wire rack.

Margaritas in the Rain http://margaritasintherain.com/

Recipe adapted from the Gluten-Free Goddess’ Thumbprint Cookies with Buckwheat Flour and Brown Sugar.

3/14/13

Southwestern Brown Rice Bowl

Southwestern Brown Rice Bowl

There are about 500 food carts in Portland. No exaggeration. But it’s easy to spot the really good ones by watching the lines at lunch. One of my favorite carts makes killer rice bowls – but needless to say, there is always a line. And who has time to wait around?

Southwestern Brown Rice Bowl
 
Southwestern Brown Rice Bowl

A few years back when Sam was in grad school and we were on budget mode, we got in the habit of attempting to duplicate our favorite recipes. This southwestern brown rice bowl was an evolution of this that we honestly make about once a week. It just doesn’t get old.

Southwestern Brown Rice Bowl

Let’s review the talking points: 

No wait. 

Quick to make. 

Inexpensive. 

Healthy. 

And so tasty! 

Bookmark it already.

Southwestern Brown Rice Bowl
Southwestern Brown Rice Bowl
Serves 1

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Ingredients
3/4 cup cooked brown rice rice
1/2 cup cooked black beans
1 T shredded sharp cheddar cheese
1 T salsa
1 T roughly chopped cilantro
1/4 avocado, sliced
1 T sour cream
1 tsp pine nuts

Instructions
Once ingredients are prepped, fill bowl in order of ingredients outlined above. Feel free to adjust proportions and/or ingredients according to your likings. Serve with hot sauce, limes and tortilla chips.

Margaritas in the Rain http://margaritasintherain.com/