Tag Archives: GLUTEN-FREE

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Gluten Free Fried Chicken

SweatTheStyle_CattyBoomBatty_GlutenFreeFriedChicken-2Lets face it, when we hear the words fried chicken we instantly think of our cheat meal quota being filled for the week. Lucky for us the taste of authentic fried chicken is no longer out of reach for those who want to avoid gluten. Creating the perfect blend of crispy yet tender fried chicken is a another one of Chef Catty Boom Batty’s specialties. Marinating the chicken in buttermilk is one of the secrets to making this Southern-style fried chicken so tender and juicy. Paired with a simple salad topped with homemade dressing this is a treat for anyone craving a healthier version of an american classic.

Fried Gluten Free Chicken Strips
Serves 3
Ingredients:
1 Boneless Skinless Chicken Breast or Chicken Tenders
2 c Gluten Free Flour
2 c Buttermilk
2 T Smoked Paprika
2 T Granulated Garlic
2 T Granulated Onion
2 t Cayenne Pepper
Vegetable oil for frying
4 t + 1 pinch Kosher Salt

Directions:
If using chicken breasts, cut into 1inch strips. In a medium sized bowl add 1T smoked paprika, 1T granulated garlic, 1T granulated onion, 1t of cayenne pepper, 2t of kosher salt and the buttermilk, together then marinate the chicken in the buttermilk for at least 2 hours or overnight.
In a small electric fryer, add vegetable oil just about 2/3 the way up from the basket. Heat at 375 degrees fahrenheit.
In a shallow pan add the flour and the remaining seasoning. Dredge the buttermilk chicken into the flour and dust off any excess flour. Then add the chicken into the fryer and cook for about 5 minutes or until golden brown. Drain onto a paper towel and season with a pinch of salt.

Market Lettuce with Buttermilk Dressing, Cucumber and Avocado
Serves 3
1 head of Butter Lettuce or Market Lettuce
1/4 Medium Diced Cucumber
1 ea Avocado Sliced
1/4 c Buttermilk Dressing
2 T Italian Parsley Leaves
1 T Dill Leaves
1 t Kosher Salt
1/2 Lemon

Buttermilk Dressing
Makes about 1 cup
1/2 c Organic Mayo
1/4 c Creme Fraiche or Sour Cream
1/4 c Buttermilk
1 T Finely Chopped Dill
1 t Granulated Garlic
1 t Granulated Onion
1 T Lemon Juice
2 t minced Shallots
2 t Kosher Salt

Directions for Buttermilk Dressing:
In a medium size mixing bowl, add the shallots and macerate with the lemon juice. Then add the remaining ingredients and whisk together.

Directions for Salad:
In a large mixing bowl, add the cleaned lettuce leaves, cucumber, buttermilk dressing, dill, parsley, salt and lemon juice. Mix together well and then place on a plate and garnish with the sliced avocado.

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Homemade Gluten-Free Mac & Cheese

SweatTheStyle_GlutenFreeMacAndCheese_IngredientsEveryone loves some good old fashion Mac & Cheese even though it’s not the healthiest or lightest of meals. This Sweat The Style approved dish is made from scratch and has substituted all the gluten ingredients with alternatives. There is nothing wrong with splurging on delicious and heavy food once in a while as long as it’s made from organic whole ingredients and made from scratch, so you know exactly what’s in there. We only live once so let’s enjoy good food in the best way possible.
Ingredients:
¼ C  Shredded Light Mozzarella Cheese
¼ C  Shredded Light Cheddar Cheese
¼ C Grated Pecorino or Grana Padano Cheese
1/4 C Rice Flour or Gluten Free Flour
3 C Organic Skim Milk or Reduced Fat
3 T Unsalted Butter
3 C Cooked Gluten Free Macaroni Pasta
1 C Rice Cake Crumbs or Toasted Gluten Free Breadcrumbs
1 T Extra Virgin Olive Oil
Salt and Pepper

SweatTheStyle_GluttenFreeMacAndCheese Directions:
Preheat oven to 400°F
In a medium stock pot melt the butter over medium heat and whisk in the flour; continue to whisk the roux until there is a nutty scent. Gradually add the milk and continue to whisk. Bring the sauce to a low boil and continue to whisk until thickened. Turn off the heat and add the cheese, stir in the cooked macaroni. Season with salt and pepper to taste.
In a small mixing bowl, add the breadcrumbs and coat with Extra Virgin Olive Oil. Add the Mac & Cheese mixture into a baking dish and cover with breadcrumbs.
Bake in the oven for about 20-25 minutes or until crumbs are toasty and the center of the dish is bubbly and hot.

Recipe x Catty Boom Batty

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Gluten-Free Zucchini Walnut Bread

SweatTheStyle_Zucchini Bread_ingredients The all-star gluten-free seed in this recipe is buckwheat (buckwheat is a seed!) and is loaded with anti-inflammatory vitamins and minerals, easily digestible proteins and fiber for a healthy heart and intestines. The addition of the zucchini boosts your daily recommended intake of vegetables while the walnuts and flax provide a nutty crunch while bursting with omega-3 fatty acids necessary for healthy skin and brain. Going gluten-free doesn’t always mean compromising taste. This bread is a prime example! Top with your favorites like almond butter, mashed avocado or coconut oil and prepare to be deliciously amazed.
SweatTheStyle_ZucchiniBreadIngredents:
Buckwheat flour: 2 cups
Baking powder: 2 tsp
Baking soda: ½ tsp
Eggs: 2 Whole, free range
Zucchini: 1 ¼ cup, grated
Almond milk: 1 cup
Flaxseeds: ½ cup
Walnuts: ½ cup, crushed
Black pepper: 1 tsp
Himalayan pink salt: 1 ½ tsp
Mixed dried mixed herbs: 1 tsp
Sesame seeds, poppy seeds (topping)

Instructions:
Preheat oven to 350*C. In a mixing bowl, combine flour, powder, soda, pepper and salt. In a separate bowl, combine eggs, almond milk and zucchini. Beat well. Combine wet ingredients with dry ingredients. Fold in the walnuts and flaxseeds. Pour mixture into a bread pan and top with sesame seeds and poppy seeds. Bake for 40 minutes. Cool bread on a cooling rack for 30 minutes before serving.

By: Beata Rydyger BSc RHN, She Lives Clean

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All American Apple Slices

SweatTheStyle_AmericanAppleSlices_1A vegan gluten free version of an All American Apple Pie a la mode.
Ingredients:
Apples: 8 Cored and chopped
Cinnamon: 1 Tbsp
Lemon: 1/2 Juiced
Honey: 2 Tbsp

Instructions:
Preheat oven to 375 degrees. Toss the chopped apples with the cinnamon, lemon juice, and honey and place in an oven proof dish. Bake apples, stirring occasionally, for around 30 minutes until soft and juicy. Serve for dessert with coconut ice cream and garnish with walnuts.

 

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Breakfast Of Champions

SweatTheStyle_GlutenFreeOatmeal_FoodIngredients:
Gluten-Free Oatmeal: 1 Package of Bakery On Main Blueberry Scone
Goji Berries: 2 Tbsp
Chia Seeds: 1 Tbsp
Dried Blueberries: 2 Tbsp
Strawberries: Chopped, 1/4 Cup

Instructions:
Empty package of Bakery On Main Gluten-Free Oatmeal into a bowl.
Add 1/2 – 2/3 of boiling water.
Stir in Chia Seeds, dried blueberries, goji berries, and top with strawberries.
So easy there ain’t no award for that.

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Breakfast Blueberry Muffins

SweatTheStyle_GlutenFreeMuffin_Food1 Ingredients:
Almond Flour: 2 Cups
Maple Sugar: 1/4 Cup
Baking Soda: 1/2 Tsp
Sea Salt: 1/4 Tsp
Eggs: 2, Beaten
Extra-Virgin Olive Oil: 2 Tbs
Honey: 2 Tbs
Vanilla Extract: 1/2 Tsp
Almond Extract: 1/2 Tsp
Blueberries: 1/2 Cup, Frozen

Instructions:
Preheat oven to 375 F. Prepare a 24 cup mini muffin tin by generously oiling each muffin cup, or line each cup with 2 paper liners to make it easier to remove.

Put the almond flour, maple sugar, baking soda, and salt in a large bowl. Toss with your fingers until completely combined and the mixture is lump free. Put the eggs in a separate bowl. Slowly add the oil and honey while whisking constantly. Add the vanilla and almond extract and whisk until well combined. Pour into the almond flour mixture and fold in with a rubber spatula. Gently fold in the blueberries. Spoon the batter into prepared muffin cups, dividing it evenly among them; the batter should come almost to the top of each cup.

Put the muffin tin on a baking sheet and bake for about 15 minutes until the tops are golden brown and a toothpick comes out clean when inserted in the center. Let cool in the pan on a wire rack. If you didn’t use paper liners, gently run a knife or small offset spatula around the edges of the muffins to help release them.

Makes 24 mini muffins.

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SPEEDY GLUTEN-FREE PASTA

Gluten Free Spinach Pasta
I recently found RP’s Pasta Company’s gluten-free pasta in the refrigerator of the pasta section at Whole Foods.  It has the same al-dente consistency as artisan pasta but it’s made out of brown rice. Now there’s no reason to wait for a special occasion to go in on a nice serving of pasta!

Ingredients:
Olive Oil: To Taste
Basil: A Bunch Chopped
Onion: 3 Tablespoons Thinly Chopped
Garlic: 3 Cloves
Cherry Tomatoes: 1 Pint
Parmesan: 1/4 Cup Grated or To Taste
Pasta: 1 Package Cooked

Instructions:
Coat a non-stick pan with olive oil over medium heat and toss garlic cloves to flavour oil.
Throw in onions and tomatoes and turn the heat down and let simmer with a lid over the pan for about 12 minutes.
Once the liquid from the tomatoes fill the pan mix in the chopped basil and let simmer again for 3 or 4 more minutes or once the tomatoes have burst or deflated.
Mix in cooked pasta and parmesan and then drizzle a little more olive oil to taste.
Place on plate, garnish with left over chopped basil and serve.

Buy Ingredient Vibes:

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