Hi,
My name is Brenda AKA: NaturesFairy from YouTube. I went on a Gluten Free Diet February 2012.
I'll be posting my Gluten Free Recipes, Videos and Product Reviews.
Thank you for visiting my blog.
This is a very simple side dish that is naturally Gluten Free and Low Carb. You can also make this as a main dish as well.
In a Nonstick Skillet add:
EVOO
Sliced Carrot
Chopped Onion
Chopped Red and Green Peppers
Saute until almost done
Add Minced Garlic to Taste
Shred 1/2 of Green Cabbage or any other type of Cabbage (Use a whole cabbage if you want more serving)
Add to the Onion and Pepper mixture and sautee until tender crisp.
Zoodles with Tomato and Pesto Sauce Spiralize 2 Medium Zucchinis that have been washed and dried. Link to my video on How to Make Zoodles: https://youtu.be/liuoS-WdBGQ In a skillet add: EVOO 1 Pint Grape Tomatoes cut in half Salt and Pepper to taste Cook on Medium/High heat until soft and start to brown up a bit. Add Minced Garlic to taste and cook 1 minute. Add the Zoodles and season with Salt and Pepper Toss around 2-3 minutes. Add Pesto to taste and cook 1 minute. Serve with Parmigiano Reggiano and Pecorino Romano Cheese
ENJOY!!
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Spaghetti Cabbage with Meat Sauce and Bacon ~ Gluten Free and Low Carb
This is a quick dinner to make on a busy night. My whole family enjoys it.
In a Dutch Oven Add and Cook 1# Ground Beef or any other Ground Meat of your choice Chopped Onion Chopped Green Pepper Sliced Mushrooms Salt and Pepper When almost done add Garlic to taste and cook 1-2 minutes longer Drain the Fat Add spices to taste Cayenne Pepper Ground Cumin Smoked Paprika
Cook for 1-2 Minutes Deglaze with ½ Cup Red Wine. Cook off the Wine
While the Meat and Vegetables are cooking Fry up 1# Bacon Drain on a Paper Towel and Crumble Save the Bacon Fat
To Prepare the Cabbage Remove the outside leaves Cut into ¼'s and remove the core Slice/Shred ½ of a Whole Cabbage if it is big or a whole Small Cabbage pull the pieces apart,, if there are any big piece cut them up
Heat up about half of the Bacon Fat (Use enough so it doesn't stick to the pan but not to much that its floating in Bacon Fat) Add the Cabbage to the Bacon Fat. Using Tongues toss the Cabbage around. If it starts to stick or dry out add a little more Bacon Fat. Cook until golden brown and caramelized, approximately 8 Minutes. Do not over cook the cabbage. You do not want it mushy.
Place some Cabbage on your dinner plate Top with the Meat sauce Sprinkle on some crumbled Bacon Serve with some Sour Cream
Use as much or as little chicken as you need 5 Boneless Skinless Chicken Breast Clean off any excess skin, dry with a paper towel Place one piece of Chicken at a time in a Zipper Bag Use a meat mallet to pound out evenly. 1/2” thick
To make the bread crumb topping (Make more or less depending on how much Chicken your using) Mix together in a bowl with a fork 2 Cups of Almond Meal ¾ Cups Parmesan Cheese Spices to taste Garlic Powder Onion Powder Crushed Black Pepper Italian Seasoning Basil Parsley
In another both whisk 2 Eggs
Dip one piece of chicken at a time into the Eggs, Let the excess drip off Dip into the Almond Meal Mixture, pressing to make sure it sticks on both sides.
Heat a skillet up to Medium High Add 1/4” Extra Virgin Olive Oil Place two pieces of breaded Chicken into the oil. Do not over crowd the pan Fry until golden brown.. about 2-3 Minutes. Turn and brown another 2-3 minutes Remove the Chicken from the pan and place on a wire rack over a cookie sheet. This will keep them from getting soggy while browning up the remaining Chicken. Add more Oil to the Pan if needed. After all the Chicken has been browned place on Cookie sheet sprayed with Extra Virgin Olive Oil Spray Top with some Tomato Sauce Sprinkle with some Parmesan Cheese Sprinkle with 1 cup Shredded Mozzarella Cheese Bake in a preheated 400* oven for 15 Minutes Remove from the oven and top the Chicken with 1 Cup more of Shredded Mozzarella Bake another 5 minutes or until done. Use a digital thermometer inserted side ways into the chicken. When it reaches an internal temperature of 165* the Chicken is done. You dont want to over cook the Chicken, otherwise it will be dry.
Homemade Sauce In a dutch oven or large sauce pan add a little Extra Virgin Olive Oil Add 1 Medium Chopped Onion Cook until transparent, the last minute add fresh Garlic to taste and cook 1 Minute. Add ½ of a 6 oz. Can Tomato Paste (Remove the rest of the tomato paste and place in a little sandwich baggy and freeze to use for another recipe) Mix the Tomato Paste with the Onion and Garlic and cook for 2-3 minutes Deglaze with ½ cup Red Wine, cook off most of the Wine. Add: 28 oz Can of Crushed Tomatoes 14 oz Can of Petite Diced Tomatoes Spices to taste: Italian Seasoning Basil Oregano Parsley Simmer for 15 minutes, adjust any seasoning. Simmer a total of 1 hour 15 minutes or until thickened. If it gets to thick add a little water. You want a thick sauce.
This sauce can be used for Chicken Parmesan Pizza Brown up some ground Beef, Chicken or Turkey and simmer in the sauce Add some Cooked Sausages and simmer in the Sauce This sauce freezes beautifully.
Serve the Chicken Parmesan with Zoodles. Pour some sauce over the Zoodles and Sprinkle on some Parmigiano Reggiano cheese
I recently bought a Spiralizer and have had so much fun making Zoodles. They are a great Low Carb and Gluten Free replacement for Pasta.
Follow the Manufacters direction to make the Zoodles.
Towel dry the Zoodles.
Heat up a large Skillet and add some EVOO.
Add the Zoodles and toss around for about 3 minutes.
Adding any spices or herbs to accompany your dinner.
Do not over cook the Zoodles otherwise they will get mushy.
I served my Zoodles with a Homemade Sauce and Sausages.
Link for my Homemade Sauce and Sausages:
https://youtu.be/nKGhZWstU50
Cauliflower rice is a great low carb replacement for regular rice.
For more recipes and tidbits please join me on my Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes
Cauliflower Rice
1 Head of Cauliflower (more or less depending on how much you need) Remove the leaves and any blemishes. Wash and dry. Cut the Cauliflower in half, remove the core Cut into florets.
Place the bottom blade into a food processor Fill about 1/3 with the Cauliflower Do not over crowd Pulse on and off until the Cauliflower resembles rice If you over process it will turn to a puree Remove each batch to a pan and continue with the rest of the Cauliflower
You can freeze the Cauliflower Rice at this point. Place into a ziplock bag removing the air. Defrost the rice before using.
To cook the Cauliflower Rice I sauteed it in a large Skillet Melt about 2 TBL Butter or any Oil of your choice Add the Cauliflower Rice Season with: Salt, Pepper and Garlic Powder to taste Add Parsley for color.
Cook the Cauliflower for about 8 minutes, turning it every 30 seconds or so until desired consistency. You want the Cauliflower Rice to have a bit of a bite to it. If it is sticking to your pan add a little bit of water.
Use this Cauliflower rice as a Low Carb replacement for white rice. This also makes a wonderful Fried Rice.
