Gluten-Free Thai Chicken Wings

Gluten-Free Thai Chicken Wings
Prep Time
45 minutes
Number of Servings
8 to 10 as an appetizer
Ingredients
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 one-inch piece of fresh ginger, finely grated
  • 1 tsp salt
  • [q:1/2] tsp black pepper
  • 3 lbs chicken wings (whole wings, drumettes, or a combination of the two)
  • [q:1/3] cup sunflower seed butter
  • Juice and zest of 2 limes (finely grate the zest)
  • 1 Tbsp honey
  • 1 to 2 Tbsp chili garlic sauce
  • 2 tsp fish sauce
  • 1 tsp toasted sesame seeds
Directions
  1. Preheat oven to 425°. In a large mixing bowl, whisk together oil, garlic, ginger, salt, and pepper. Add chicken wings and toss to coat. Arrange wings on a rimmed baking sheet in a single layer. Bake for 30 minutes.
  2. While wings are baking, combine sunflower seed butter, lime juice and zest, honey, chili garlic sauce, and fish sauce in a small sauce pan. Heat over medium heat and cook until mixture is smooth and combined.
  3. After wings have cooked for 30 minutes, drain off any juices from the pan. Brush half of sauce on wings, bake for 10 minutes, flip wings, and brush with remaining sauce. Cook for another 10 minutes. Sprinkle with sesame seeds and serve.

Monkfish Phở

Monkfish Phở
Number of Servings
Serves 6
Ingredients
  • 1 medium yellow onion, cut in half through the root
  • [q:1/2] tsp crushed red chili flakes 
  • 1 tsp fennel seeds 
  • 2 garlic cloves, smashed
  • 1 cinnamon stick 
  • 2 star anise pods
  • 1 inch fresh ginger piece, peeled and smashed
  • 8 cups dashi or vegetable broth 
  • 1 Tbsp soy sauce
  • 2 Tbsp grapeseed or canola oil
  • 2 monkfish fillets, alternatively use sea bass
  • 1 tsp Chinese 5 spice 
  • Sea salt, to taste
  • Fresh cracked black pepper, to taste
  • 8 oz thin rice noodles 
  • Small handful fresh coriander 
  • Small handful fresh mint leaves 
  • 1 bunch spring onions, white part and some green, thinly sliced
  • Handful roasted pistachios, coarsely chopped
Directions
  1. Heat a large, dry nonstick sauté pan over medium high heat. Cook the onion, cut side down, until lightly charred, about 5 minutes, and transfer to a plate.
  2. Add crushed red chili flakes, fennel seeds, garlic, cinnamon stick, and star anise to the pan and cook, while stirring, until fragrant, 30 to 60 seconds. Be careful not to burn. 
  3. Quickly transfer to a large saucepan and add onion, ginger, and broth. Bring to boil. Reduce heat, add soy sauce, and simmer until the broth is flavorful, about 5 minutes.
  4. Meanwhile, heat oil in sauté pan over medium high heat. Season fish with 5 spice, salt, and pepper, and sear until golden brown and cooked through, about 3 to 4 minutes per side. Transfer to a cutting board and allow to rest 5 minutes before thinly slicing.
  5. Cook noodles according to directions and divide among serving bowls. Add sliced fish, strain the broth, and ladle into bowls. Garnish pho with coriander, mint, spring onions, and pistachios. Serve immediately with lime wedges.
Nutrition Info
Made with low-sodium vegetable broth and grapeseed oil: 280 Calories, 10 g Protein, 7 mg Cholesterol, 38 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 3 g Fiber, 10 g Total fat (1 g sat), 407 mg Sodium, [nut:2] Vitamin B6, Vitamin K, Phosphorus, [nut:1] Vitamin B1 (thiamine), Vitamin B12, Vitamin E, Iron, Magnesium

Raw "No Fish" Sushi

Raw "No Fish" Sushi
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients

  • Cauliflower "Rice"

    • 3 cups cauliflower
    • 2 handfuls of soaked pecans
    • 4 Tbsp ground sesame seeds
    • 1 Tbsp ginger, minced
    • Juice of [q:1/2] lemon
    • 1 tbsp apple cider vinegar 

  • Vegetarian Sushi

    • 2 sheets of Nori
    • [q:1/4] cucumber, julienned
    • [q:1/2] red pepper, julienned
    • 2 green onions, julienned
    • [q:1/2] cup pea or alfalfa sprouts
Directions

  • Cauliflower Rice

    1. Throw all ingredients into a food processor and pulse until it resembles rice.

  • Vegetarian Sushi

    1. Cover [q:1/2] of the nori sheet with rice and [q:1/4] of the sheet with sprouts.
    2. Lay your julienned vegetables over the other [q:1/2] of the rice layer.
    3. Tightly roll using your hands, or a sushi mat, and use a bit of water to seal nori in place.
    4. Let sit for a few minutes before cutting roll into 6 or 8 pieces. 6. Use tamari sauce (healthier than soy sauce) to dip your sushi!
Nutrition Info
Made with alfalfa sprouts: 258 Calories, 6 g Protein, 0 mg Cholesterol, 13 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 6 g Fiber, 23 g Total fat (2 g sat), 29 mg Sodium, [nut:5] Vitamin C, [nut:2] Vitamin B1 (thiamine), Vitamin B6, Vitamin K, Magnesium, Phosphorus, Zinc, [nut:1] Vitamin B2 (riboflavin), Calcium, Folate, Iron, Potassium

Salmon Laksa Curry

Salmon Laksa Curry
Prep Time
30 minutes
Number of Servings
4
Ingredients
  • 1 Tbsp olive oil
  • 1 onion, thinly sliced
  • 3 Tbsp laksa paste* 
  • [q:3/4] c plus 2 Tbsp coconut milk
  • [q:3 3/4] c low-sodium vegetable stock, hot
  • 7 oz baby corn cobs, halved lengthwise
  • Salt and freshly ground black pepper
  • 1 lb 5 oz piece skinless salmon fillet, cut into [q:1/2]-inch slices
  • 4 c baby spinach, washed
  • 9 oz medium rice noodles
  • 2 scallions, sliced diagonally 
  • 2 Tbsp chopped fresh cilantro, and 1 lime, cut into wedges, to garnish
Directions
  1. Heat oil in a wok or large skillet. Add onion and stir-fry over medium heat for 10 minutes, stirring, until golden. Add laksa paste and fry, stirring, for 2 minutes longer.
  2. Add coconut milk, stock, and corn and season with salt and pepper. Bring to a boil, reduce heat, and simmer for 5 minutes.
  3. Add salmon slices and spinach, stirring to immerse them in the liquid. Cook for 4 minutes until fish is opaque all the way through and flakes easily.
  4. Meanwhile, put noodles into a large heatproof bowl, cover with boiling water, and soak for 30 seconds, or according to package directions. Drain well and then stir
  5. them into the curry. 
  6. Pour curry into four warm serving bowls and garnish with scallions, cilantro, and lime wedges. Serve immediately.

Vegetarian Pad Thai

Vegetarian Pad Thai
Prep Time
25 minutes
Number of Servings
4
Ingredients
  • [q:1/4] cup gluten-free tamari sauce
  • [q:1/4] cup apple cider vinegar
  • 1 Tbsp brown sugar
  • 1 Tbsp peanut or almond butter
  • 2 tsp oil, divided
  • 2 eggs, beaten
  • 12 oz extra-firm tofu, cubed
  • 3 cloves garlic, minced
  • 4 scallions, chopped (separate white and green parts)
  • 1 Tbsp gluten-free chili sauce
  • 4 cups mung bean sprouts
  • [q:1/4] cup bamboo shoots
  • 2 limes, cut in wedges
Directions
  1. Whisk together tamari, vinegar, sugar, and peanut butter until smooth. Set aside.
  2. Add 1 teaspoon of the oil to a skillet set over medium heat. Add beaten eggs and stir-fry until eggs are scrambled and cooked through.
  3. Add remaining teaspoon of oil to skillet with eggs. Add tofu, garlic, white parts of scallions, and chili sauce. Stir-fry mixture for 2 to 3 minutes. 
  4. Add bean sprouts and stir-fry until wilted. Add bamboo shoots and stir in peanut sauce.
  5. Garnish with green parts of scallions and lime wedges. 
Nutrition Info
214 Calories, 15 g Protein, 20 g Carbohydrates, 4 g Fiber, 11 g Total fat (2 g sat, 3 g mono, 4 g poly), 580 mg Sodium, [nutrition:3] Vitamin C, [nutrition:2] Manganese.

Spicy Tofu with Vegetables

Spicy Tofu with Vegetables
Prep Time
25 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp vegetable oil, divided
  • 12 oz firm tofu, patted dry, cut in [q:1/2]-inch cubes
  • 3 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 carrot, cut in matchstick pieces
  • [q:1/2] red bell pepper, seeded and cut in thin strips
  • 1 c sliced asparagus or green beans, cut in 1-inch pieces
  • 2 Tbsp soy sauce
  • 2 Tbsp lime juice
  • [q:2 1/2] tsp fresh red chilies, chopped
  • 2 tsp granulated sugar
  • [q:1/2] tsp black pepper
Directions
  1. Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
  2. Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
  3. Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
  4. Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
  5. Return tofu to wok. Cook for 1 minute, or until combined and heated through.
Nutrition Info
Per serving: 260 Calories, 16 g Protein, 14 g Carbohydrates, 4 g Fiber, 18 g Total fat (3 g sat, 9 g mono, 6 g poly), 295 mg Sodium, [nutrition:2] Vitamin C, Calcium, Manganese.

Crispy Cucumber Salad

Crispy Cucumber Salad
Prep Time
10 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp lime juice or rice vinegar
  • 1 Tbsp fish sauce
  • 2 tsp granulated sugar
  • 1 large English cucumber, thinly sliced
  • 2 shallots, thinly sliced
  • [q:1 1/2] tsp fresh red chilies, chopped
  • 2 Tbsp roasted peanuts, chopped
  • 2 Tbsp fresh mint leaves
  • 2 Tbsp fresh cilantro leaves
Directions
  1. In a large bowl, whisk together lime juice, 2 tablespoons of water, fish sauce, and sugar until sugar dissolves.
  2. Add cucumber, shallots, and chilies. Toss together and let stand 30 minutes.
  3. Sprinkle with peanuts, mint, and cilantro.
Nutrition Info
55 Calories, 2 g Protein, 8 g Carbohydrates, 1 g Fiber, 2 g Total fat (1 g mono, 1 g poly), 350 mg Sodium

Thai Coconut Black Rice Pudding

Thai Coconut Black Rice Pudding
Number of Servings
5 cups
Ingredients
  • [q:1 1/4] c Lundberg Family Farms Black Pearl Rice
  • [q:2 1/2] c water
  • [q:1/4] c orange juice
  • 1 Tbsp orange zest
  • 1 can full-fat coconut milk
  • [q:1/4] c sugar
  • Seasonal fresh fruit
Directions
  1. Put the water, orange juice, zest, and Lundberg Black Pearl Rice into a sauce pan and bring to a boil.
  2. Reduce heat to a simmer and cook covered for 45 minutes (or until water is absorbed).
  3. Stir in the coconut milk and sugar and simmer for approximately 15 additional minutes, uncovered.  
  4. Serve hot or cold.
  5. Top with diced seasonal fruit
Nutrition Info
(Per 1 cup of pudding) Calories: 360; Total Fat: 18g; Saturated Fat: 15g; Cholesterol: 0mg; Sodium: 20mg; Total Carbohydrates: 48g; Fiber: 5g; Sugar: 12g

Warm Soba Salad

Warm Soba Salad
Prep Time
15 minutes, plus 10 minutes Cook Time
Number of Servings
Serves 4
Ingredients
  • 1 bunch kale, leaves slivered and ribs removed
  • 1 Tbsp sesame oil
  • pinch of salt
  • 2 cups Brussels sprouts, thinly sliced
  • 2 cloves garlic, minced
  • 1 Tbsp rice vinegar
  • 1 tsp low-sodium soy sauce
  • 2 Tbsp sesame seeds, toasted
  • [q:1/4] tsp red pepper flakes
  • 4 oz soba noodles, cooked
  • 4 green onions, sliced
Directions
  1. Rub the chiffonade kale with 1 teaspoon of the sesame oil and a pinch of salt. Add sprouts and toss to combine.
  2. Whisk together garlic, vinegar, remaining sesame oil and soy sauce. Pour over the greens.
  3. Toss noodles with greens, pepper flakes, sesame seeds and green onions.
Nutrition Info
196 Calories, 8 g Protein, 0 mg Cholesterol, 30 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 5 g Fiber, 7 g Total fat (1 g sat), 351 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Calcium, Folate, Phosphorus, [nutrition:1] Vitamin B3 (niacin), Iron, Magnesium, Potassium, Zinc

Roasted Vegetables with Miso-Lime Dressing

Roasted Vegetables with Miso-Lime Dressing
Prep Time
10 minutes, plus 30 minutes cook time
Number of Servings
Serves 4
Ingredients
  • 8 oz Brussels sprouts, trimmed and halved
  • 1 medium sweet potato, peeled and cubed
  • 1 medium head of cauliflower, chopped
  • 1 Tbsp vegetable oil
  • [q:1/4] tsp salt
  • 2 Tbsp lime juice
  • [q:1 1/2] tsp yellow miso paste
  • 2 Tbsp walnut oil
  • Black pepper to taste
Directions
  1. Preheat oven to 400°F. Arrange Brussels sprouts, sweet potato and cauliflower on separate baking sheets. Toss with oil and salt to coat.
  2. Bake, turning every 10 to 15 minutes, until browned and soft, 15 to 30 minutes.
  3. Whisk together the lime juice, miso paste and walnut oil.
  4. Toss the vegetables together with dressing to coat. Season with pepper to taste and serve warm.
Nutrition Info
182 Calories, 5 g Protein, 20 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 6 g Fiber, 11 g Total fat (1 g sat), 298 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin A, Folate, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Magnesium, Phosphorus, Potassium
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