10 Gluten Free Recipes That Will Make You Sing

Let’s face it. It’s hard to eat healthy when your food is bland.

And if you’re eating Gluten Free, it can be tough to find recipes that look appetizing, fill you up, and taste great – all at the same time.

That’s why we wanted to share these 10 delicious chef-inspired & nutritionist-approved gluten free recipe ideas that are simple to make – even if you’ve never cooked before.

Enjoy!

1. Wasabi Steak with Broccoli

gluten free recipe ideas wasabi steak factor 75

Grilled hanger steak sliced and served over sesame steamed broccoli with a duo of dipping sauces.

Prep Time: 30 minutes

Cook Time: 20 minutes

Serves: 2

Ingredients:

  • 2 cleaned hanger steaks (16 oz.)
  • 8 oz. broccoli
  • 2 avocados
  • 4 oz. vegetable stock
  • 2 tbsp wasabi powder
  • 2 tsp sea salt
  • 8 oz. turnips
  • 1 oz. rice wine vinegar
  • 1 oz. sesame oil
  • Pinch of black pepperD

Allergen(s):

N/A

Directions:

1.  Fill a pot with water and bring to a boil.
2.  Place frying pan on stove at high heat.
3.  Season steaks with 1/4 of the salt and pepper. Sear or grill steaks to medium rare.
4.  Trim broccoli to 1” florets, and blanch in boiling water until fork tender (about 45 seconds).
5.  Peel turnips and cut in 1/4″ cubes. Place in boiling water and cook until turnip is cooked all the way through and soft.
6.  Peel and pit avocados. Rough chop and place into bowl with wasabi powder, lime juice, ½ of the vegetable stock, and ½ of the remaining salt and pepper. Using the immersion blender, blend until smooth. Wash off immersion blender.
7.  In another bowl, add turnips, the remaining vegetable stock, the remaining salt and pepper, rice wine vinegar, and sesame oil. Puree until smooth.
8.  Hanger steak should be cut against the grain into thin slices.
9.  Sauces can be plated either on the side or on the dish. The broccoli will go down on the plate first, topped with sliced steak.

 

2. Lamb with Spaghetti Squash

spagetti-squash-spinich-lamb

Pasture raised lamb is browned and accented with fresh tomatoes, fennel, onions, zucchini, and our own house made masala spice.

Prep Time: 20 minutes

Cook Time: 45 minutes

Serves: 2

Ingredients:

  • 1 lb. lamb, ground
  • 12 oz. tomatoes, crushed
  • 10 oz. fennel, diced, bulbs only
  • 6 oz. onion
  • 6 oz. zucchini
  • 1 oz. parsley, chopped
  • 1 tsp sea salt
  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • 1 tsp thyme

Allergen(s):

N/A

Directions:

1.  Preheat oven to 400 degrees.
2.  Split spaghetti squash lengthwise and scoop out seeds. Rub with 1/4 of the olive oil. Sprinkle with 1/2 tsp of sea salt. Roast for a minimum 30 minutes, or until squash is soft all the way through. Set aside to cool.
3.  While the squash is roasting, place saucepan on medium-high heat, add ground lamb, and cook halfway. Add chopped fennel and onion, and cook until translucent.
4.  Add zucchini, all remaining spices, and crushed tomatoes. Simmer for 15 minutes until sauce is tightened, stirring often.
5.  While simmering, scoop spaghetti squash out from skin, toss with remaining olive oil and thyme, split evenly between 2 plates, leaving a hole in the middle.
6.  Plate lamb stew in hole in center of plate.

 

3. Spicy Meatballs

spicy-meatballs-factor-75

All grass fed beef meatballs have a spicy tomato sauce, flavored with tumeric, cumin, cinnamon, and clove.

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 2

Ingredients:

  • 1 lb. ground beef
  • 1 cage free egg
  • ½ oz. garlic, fresh and chopped
  • 1 tsp chilli powder
  • 2 tsp cinnamon
  • 1 tsp turmeric
  • 2 tsp cumin
  • ¼ tsp ground clove
  • 1 ½ tbsp sea salt
  • 24 oz. tomatoes, crushed
  • 6 oz onion, diced, small
  • 1 oz. jalapeno, minced
  • 1 tsp extra virgin olive oil
  • 6 oz. brussel sprouts
  • 2 oz. mushrooms, sliced
  • 2 oz. celery root, peeled and sliced thin
  • 1 tbsp organic clarified butter

Allergen(s):

Eggs, Milk

Directions:

1.  Preheat oven to 350 degrees.
2.  Mix beef, garlic, ½ of the cinnamon, ½ of the cumin, the chili powder, 1 tbsp sea salt, turmeric, and egg. Mix together well, then roll meatballs to 2 oz portions.
3.  Put on baking sheet and cook for 15 minutes, or until internal temperature of 165 degrees is reached.
4.  While meatballs are cooking, add olive oil, onion, jalapeño, and all remaining spices in sauce pot over medium heat. Cook until onion is translucent, then add crushed tomatoes.
5.  Bring up to a boil, then down to a simmer for 10 minutes.
6.  Fill a pot with water and bring to a boil. Blanch brussels sprouts until fork tender, then drain and allow to dry.
7.  Place frying pan on the stove with clarified butter over high heat. Add brussels sprouts, mushrooms, and celery root, stirring often, until mushrooms are cooked.
8.  When meatballs are finished, add to sauce. Plate 4 meatballs for serving, along with equal amounts of brussels sprouts side, on each plate.

 

4. Apple Stuffed Cashew Chicken

apple-stuffed-chicken-factor-75

Our favorite sweet potato mash is the perfect compliment for our new and improved stuffed chicken.

Prep Time: 20 minutes

Cook Time: 50 minutes

Serves: 2

Ingredients:

  • 2 chicken breasts
  • 4 oz. brussel sprouts
  • 4 oz. baby carrots
  • 1 sweet potato, large
  • 1 gala apple
  • 1 onion, small
  • 2 oz. cashews, chopped
  • 2 oz. orange juice
  • 1 tbsp currants, dried
  • 1 tbsp cranberries, dried
  • 1 tbsp cherries, dried
  • 1 tsp sage, chopped
  • ⅛ tsp nutmeg
  • Pinch of clove
  • 1 tbsp clarified butter
  • 1 tsp sea salt

Allergen(s):

Tree nuts, Milk

Directions:

1.  Preheat your oven to 350 degrees.
2.  Wash and pierce the skin of the sweet potato, then bake in the oven for 45 minutes or until soft throughout.
3.  Fill a saucepan with water and bring to a boil. Blanch the carrots and brussel sprouts until fork tender, then drain and let dry.
4.  Dice your onion and apple to small cubes, about 1/4″ each, then put sauce pot on a flame over medium high heat.
5.  Add ½ of your butter, then the onion and apple. Season with ½ of the salt and pepper, and all the remaining spices.
6.  While this is cooking, rough chop the cashews and dried fruit, then add to the pot. When it is all together, increase heat to high and cook until a fond begins to form on the bottom of the pot.
7.  Deglaze with the orange juice. Reduce heat to medium and allow to tighten until all juice is absorbed. Remove from the heat and allow to cool (this can be done up to two days ahead).
8.  Trim your chicken of all fat and sinew, then slice up the side creating a pocket for the stuffing. Once the stuffing is cool enough to handle, stuff chicken breast with 2 oz. of the apple/cashew mix. Season chicken with remaining salt and pepper.
9.  Using the frying pan over medium-high heat, melt remaining butter and sear chicken on each side for about 3 minutes, add the blanched vegetables to the pan, then move to the oven for 15-20 minutes.
10.  Take the temperature of the chicken at its thickest point. When it reads 165 degrees, they are done.
11.  Peel the skin from the sweet potato and mash, then place a ¼ cup in the center of your plate. Your chicken will go on top of this, surrounded by your roasted vegetables.

 

(NOTE: If you love eating Gluten Free but don’t always feel like cooking, you can enjoy all of these recipes without having to lift a finger using Factor 75. Our produce is organic, the meats are grass-fed and free-range and all of our meals are free from herbicides, pesticides, GMOs and antibiotics. Find out more here.)

Gluten_Free_600X250


5. Jerk Pork with Apple Hash

jerk-pork-factor-75

Thin sliced pork loin rubbed with a warming Jamaican style jerk spice, seared and then roasted to a perfect temperature and complimented with a sweet potato and apple hash.  Pepitas add some crunch to this dish that is also a great source of protein, iron, fiber, and vitamins A and C.

Prep Time: 20 minutes

Cook Time: 40 minutes

Serves: 6

Ingredients:

  • 2 lb. pork loin
  • 2 oz. jerk spice rub
  • 1 oz. clarified butter
  • 1 lb. sweet potato, steamed, ¼” dice
  • 10 oz. yellow onion, ¼” dice
  • 18 oz. gala apple, ¼” dice
  • 4 oz pecans, chopped
  • 2 ½ oz. kale, chopped
  • 2 tbsp fresh sage, chopped
  • 1 tsp ginger, ground
  • 1 tsp clove, ground
  • 1 tsp black pepper
  • 1 tbsp sea salt

Allergen(s):

Milk, tree nuts

Directions:

1.  Preheat the oven to 350, and a frying pan over a medium high heat.
2.  While the pan is heating up rub the jerk spice on the pork loin. Sear each side of the pork loin. When you finish with all sides of the loin place in the oven for 20 minutes.
3.  In another large sauté pan over medium high heat, add the clarified butter then the onion and apple. Season with half of the seasonings, cook until the onions are just translucent.
4.  Next add the chopped kale and steamed sweet potato, toss with the remainder of the spices, mix together until the kale has wilted through.
5.  Pull the pork out of the oven and place on a wire rack to rest for five minutes.
6.  When rested, slice the pork thin into five oz. portions, serve alongside the apple hash and enjoy.

 

6. Bacon-Wrapped Stuffed Chicken

bacon-wrapped-chicken-factor-75

Stuffed with coconut creamed spinach, then wrapped with bacon and baked to perfection. On the side steamed rutabaga and carrots are then slightly caramelized for maximum flavor. Paleo-friendly.

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 2

Ingredients:

  • 2 chicken breasts
  • 1 lb. spinach, wilted
  • 6 oz. coconut milk
  • 1 oz. shallots, minced
  • 1 tbsp olive oil
  • 4 strips bacon

Allergen(s):

Eggs

Directions:

1.  Preheat oven to 350 degrees.
2.  Chop your wilted spinach and place saucepan on medium-high heat.
3.  Add the olive oil, then the shallot, and fry until translucent.
4.  Next, toss in the wilted spinach and mix well with the shallot. Finish with the coconut milk and cook until the mixture is tight and all coconut milk is absorbed. Place to the side to cool.
5.  Lay out bacon on a sheet tray and cook for 5 minutes – bacon should be pliable, as we are going to wrap our chicken with it.
6.  Trim the chicken of all fat and sinew, then slice up the side, creating a pocket for the stuffing. Once the stuffing is cool, stuff into the pocket of the chicken and then wrap each piece of chicken with 2 slices of the bacon. Take care to start and finish on the bottom of the breast so it stays tight.
7.  Place in the oven and bake for 20 minutes or until an internal temperature of 165 degrees is reached in the thickest part of the breast.

 

7. Salmon with Lime Coconut Rice

salmon-coconut-rice-factor-75

Norwegian salmon is seared and placed over a Lime/Cauliflower Rice, made with coconut three ways.

Prep Time: 20 minutes

Cook Time:  35 minutes

Serves: 2

Ingredients:

  • 2 salmon fillets (6 oz. portions)
  • 1 small head cauliflower
  • 7 oz. coconut milk
  • 2 oz. coconut oil
  • 2 tbsp coconut, shredded
  • 1 tsp sea salt
  • 1 lime
  • ⅓ tsp black pepper
  • 1 grapefruit
  • 1 jicama
  • 1 pear
  • 1 tbsp cilantro, chopped

Allergen(s):

Tree nuts

Directions:

1.  Using the chef knife, cut cauliflower heads in half and separate florets from the stem. These should be trimmed to approximately 1″ pieces. The stem can be cut into slightly smaller pieces and used as well.
2.  Place in food processor in a single layer (this will take a couple of rounds), pulse – taking care not to overwork – until the cauliflower resembles a pebble-like texture. Reserve in a bowl while prepping the rest of the ingredients.
3.  Using the peeler, peel the lime from top to bottom, about 1/4 of the lime, julienne the zest thin.
4.  Pick the cilantro from the stem and rough chop, then reserve to the side.
5.  Supreme the grapefruit – this is done by cutting off the bottom and the top of the fruit with your chef knife, and running your knife from top to bottom, following the separation of the rind and the fruit. Using the paring knife, slice out the segments from the membrane.
6.  Place the frying pan on a medium flame to reheat, season your salmon with a pinch of salt and pepper on each side. When the pan is hot, add ½ the coconut oil and melt.
7.  Salmon should be cooked presentation side down first (this is the side with a solid pink color) and without moving it in order to create a good sear for 2-3 minutes. Flip the salmon, reduce the heat, and cook for another 2-3 minutes, or until desired temperature is reached (chef recommends a medium temperature).
8.  Place the saucepan on the burner with medium-high heat, then add remaining coconut oil.
9.  First into the oil goes the lime zest – stir vigorously so the pieces don’t stick together.
10.  After a minute, add the shredded coconut and toast slightly.
11.  After, in goes the cauliflower pebbles, and the remaining salt and pepper. Stir together.
12.  After everything is combined and tight, add your coconut milk and stir together. Reduce heat and let simmer until milk is absorbed.
13.  Remove your fish and set aside, off the heat.
14.  While the cauliflower is finishing, peel and julienne the pear and jicama (about ¼ of each). When the cauliflower is tender, mix in the cilantro and bring to the plate. Spoon into the center of the dish top with the salmon, grapefruit, pear and jicama.

 

8. Sloppy Joe

sloppy-joe-factor-75

Grass-fed ground beef is stewed with tomato, red and green bell peppers, and a special blend of spices.  Roasted acorn squash is served on the side.

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients:

  • 14 oz. grass-fed ground beef
  • 5 oz. red bell peppers, diced
  • 5 oz. yellow onion, diced
  • 1 tbsp garlic, minced
  • 2 tsp dark chili powder
  • 1 tbsp cumin, ground
  • 1 tsp parsley, dry
  • ½ tsp sea salt
  • 2 oz. tomato paste
  • 3 oz. water
  • 1 ½ oz. olive oil
  • ¼ tsp cayenne pepper, ground
  • 1 lb acorn squash, cleaned and cubed
  • 1 oz. apple cider vinegar
  • ¼ tsp thyme
  • Pinch of black pepper, ground
  • 12 oz. broccoli florets, steamed

Allergen(s):

N/A

Directions:

1.  Preheat oven to 350 degrees.
2.  In a large sauté pan over medium heat, add 1 tbsp of the olive oil and fry the garlic, onion, and diced red peppers. Add ½ the salt, all of the chili powder, and cumin.
3.  When this is just starting to get tender, add the ground beef, breaking up as you go, until it is cooked through.
4.  At this point, stir in the tomato paste until a fond forms on the bottom of the pan, then add the water to deglaze. Simmer for 20 minutes.
5.  While this is cooking, toss in the acorn squash with the remainder of the oil and salt, thyme, and the black pepper.
6.  Roast in the oven at 350 degrees for 20 minutes, or until tender. (this time will vary dependent on the ripeness of the squash).
7.  Serve 8 oz. of the sloppy joe alongside 3 oz. of the broccoli and 3 oz. of the squash.

 

9. Sunrise Omelet Cup

sunrise-omelet-cup-factor-75

Bring some sunshine into your mornings with thyme roasted tomatoes and sautéed spinach delicately cooked with cage free eggs.

Prep Time: 20 minutes
Cook Time: 15-20 minutes
Serves: 4

Ingredients:

  • 8 cage free eggs
  • 4 oz. spinach wilted, chopped
  • 4 oz. roasted tomatoes
  • ⅛ tsp sea salt
  • ⅛ tsp lemon juice
  • Pinch of black pepper
  • ¼ tsp coconut oil

Allergen(s):

Eggs, Coconut (tree nut)

Directions:

1.  Preheat oven to 350 degrees.
2.  Grease 4 compartments of the muffin tin with your coconut oil and set aside.
3.  Crack eggs into a cone strainer and whip through the strainer and into a bowl, either using a whisk or an immersion blender. Season your eggs with the salt, pepper and lemon juice, whisk together.
4.  Place 1 oz. of the chopped spinach, and 1 oz. of the roasted tomatoes in the greased compartment, then top with 4 oz. of the the scrambled eggs.
5.  Bake in a 250 degree oven for 15-20 minutes, or until the center is solid and cooked through. Pop out your omelet cups and serve with fresh fruit or side of your choice.

 

10. Bacon and Egg Scramble

bacon-egg-scramble-factor-75

Applewood smoked bacon is delicious, especially when folded into light and fluffy cage-free eggs. Sweet potato hash comes on the side for this reworking of your classic breakfast.

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients:

  • 8 cage free eggs
  • 1 tsp coconut oil
  • 3 oz. roasted red peppers, chopped
  • 8 oz. sweet potato, steamed, ¼” dice
  • 4 oz. yellow onion, ¼” dice
  • ½ tsp sea salt
  • ½ black pepper
  • 1 tbsp clarified butter

Allergen(s):

Egg, milk, tree nuts

Directions:

1.  Cook bacon on a baking sheet until crispy, then chop into ¼” pieces.
2.  Preheat two large sauté pans, in the first melt the butter then sauté the onion with the salt and pepper until translucent, finish with the sweet potato until they are slightly browned.
3.  In the second skillet, add melt the coconut oil. While this is melting scramble the eggs together, add the chopped bacon to the coconut oil, then scramble all together with the eggs.
4.  Split the potato hash and the eggs equally between four plates.

****

(NOTE: If you love eating Gluten Free but don’t always feel like cooking, you can enjoy all of these recipes without having to lift a finger using Factor 75. Our produce is organic, the meats are grass-fed and free-range and all of our meals are free from herbicides, pesticides, GMOs and antibiotics. Find out more here.)

Gluten_-_Free_600X300

Comments are closed.