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Almond Crusted Tilapia

I’m still trying to eat fish once a week and come up with new ways to prepare it. I saw a recipe on Angela’s blog (Healing My Body Through My Tummy) for almond crusted tilapia. It sounded easy, healthy and good! So I made a version of it last night. I used Angela’s recipe more for the concept than the full recipe. I used ground crispy almonds and sunflower seeds. And I used homemade mayo instead of olive oil. Turned out great!!! Justin and I loved it. Rebecca…you just never know. Some nights she devours fish, some nights she won’t touch it. Doesn’t mean she doesn’t like the recipe. This was so easy to make. And a very healthy dinner. I will defintely make it again and play around with what kinds of nuts/seeds I use. I’ll post the recipe the way I made it. Check out Angela’s blog for the original version.

Almond Crusted Tilapia

2 tilapia filets
1/4 cup homemade mayo
1/4 cup ground crispy almonds and sunflower seeds (or whatever kind of nut/seed you like)
salt to taste

Heat oven to 425. Grind/pulse nuts/seeds in food processor until they resemble bread crumbs. Place a small amount of mayo in glass baking dish. Rub it on the bottom to grease. Place tilapia filets in pan. Spread remaining mayo on filets. Season with salt. Press nut/seed crumbs into mayo. Bake for 15 – 20 min.

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

Quick And Easy Scotcheroos {Gluten, Dairy, Egg and Nut Free!}

 

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

I grew up eating scotcheroos.

My mom still makes them all the time. She brings them to the neighbors, brings them for fellowship at church, etc.

But I haven’t made them or had one in years, though. Why? They are filled with not-so-good stuff. The main 3 things…Rice Krispies, corn syrup and regular peanut butter (hydrogenated oils and GMO nuts.

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

A Fresh Look.

I like to update classic recipes using real ingredients. So I gave these scotcheroos a makeover.

I use plain puffed brown rice, cane sugar, honey and sunbutter in the base. Then I simply melt allergen free chocolate chips for the topping.

Even with three kids trying to help these took about ten minutes from start to finish. There is no baking required. Just a few minutes at the stove. The mix and pour.

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

And, yes, they got a huge two thumbs up from everyone! Be forewarned…one batch may not be enough.

Scotcheroos also make a great party treat because they are free of gluten, corn, eggs, dairy, nuts and soy!

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

Kids In The Kitchen.

This may be one of our new favorite treats. And pretty soon my kids can make it without my help since they are learning to cook through the Kids Cook Real Food ecourse. My five and eight year olds can cook at the stove. Even my two year old can measure and pour quite well.

Ready for a special dessert with no allergens and very little effort? I’ve got you covered!
These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

 
Quick And Easy Scotcheroos
Serves 16
A simple allergy friendly bar that requires no baking.
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Ingredients
  1. 1/2 cup organic cane sugar or sucanat
  2. 1/2 cup honey
  3. 1/2 cup plain sunbutter
  4. 3 cups organic puffed brown rice
  5. 1/2 tsp, vanilla (optional)
  6. 1 1/2 cup chocolate chips
Instructions
  1. Mix sugar and honey in a large saucepan. Heat and boil until sugars are dissolved (about 2 minutes).
  2. Remove from heat. Stir in su butter, rice and vanilla.
  3. Spread in a greased 9" square pan.
  4. Melt the chocolate chips in a double boiler until smooth. Poor over rice mixture. Let cool completely before cutting (in the refrigerator works best).
Just Take A Bite https://justtakeabite.com/

 

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

Beef, Bean and Cheese Burritos

Now that we’re getting down to the last few weeks of pregnancy here I’m starting to make freezer meals. Last night I made a big batch of burritos. We had a few for dinner, and I froze a bunch. These are so simple it’s hardly a recipe. I got the “recipe” from Heavenly Homemakers. I combined her beef burritos and her bean burritos into one and modified it slightly. I used whole wheat tortillas, but you could easily use corn to make these gluten free. So simple and so good!! We all loved them. These will be great to have on hand. You can take out as many as you need at a time and bake them. It is also a great prep ahead meal if you are going to be busy around dinner time. It was a nice treat to just stick dinner in the oven a bit before dinner without having to do any work. These work well when you have to bring someone else a meal too. So versatile. With 1 lb. of meat and some beans I made 17 small burritos and 2 large. After rolling a few I found that it works better to fold in the sides as you roll so that no filling comes out. Use whatever toppings you like. We had salsa, sour cream and avocado. Yum!

Beef, Bean and Cheese Burritos

1 lb. ground beef, venison or turkey
sea salt to taste (I used taco seasoning)
1-2 cups beans (I used pinto and black…soaked and cooked ahead of time)
1 1/2 cups shredded cheese (I used mild white cheddar)
1 cup salsa (I used a 15 oz. can of diced tomatoes)
15-20 whole wheat or corn tortillas

Brown meat in a large pan. Season to taste. **Remove from heat and stir in salsa and shredded cheese. Spoon 2-3 tablespoons onto a tortilla and wrap.

**I poured the seasoned meat in a bowl. Then mixed in the beans and tomatoes. I put a couple Tbsp. of the filling onto each tortilla and sprinkled the cheese on top. Then rolled, folding in sides.

To cook fresh: Place in a baking dish. Bake immediately or cover and store in the refrigerator until ready to bake. Bake at 350 for 20 minutes.
To Freeze: Lay burritos barely touching in a 9×13 freezer safe dish (lined w/ wax paper if you want to remove them easily and store them in a freezer bag). If you are freezing more than one layer of burritos, place wax paper or parchment paper between the layers to prevent them from sticking together.
To Re-Heat: Place burritos on a baking sheet. If burritos are thawed, warm in the oven for about 15 minutes until heated through and through. If burritos are frozen, leave them in the oven for about 30 minutes. They might get a little crispy on the outside, but yum!

Avocado Cheddar Omelet

Last night I made our usual Friday night breakfast for dinner. I made something new and simple. I’ve wanted to try it for a few weeks, but it just didn’t fit into our menu. I saw a recipe similar to this on a blog a while back, which gave me the idea, but I don’t remember where now 😛  So I didn’t actually use a recipe. And it’s not really much of a recipe. But I still thought I’d share since we thought it was good. Eggs and avocado always go well in my opinion. If you can make an omelet, you can make this. It wasn’t my best execution of an omelet ever (as the picture shows), but it still tasted great 🙂  That’s what counts.

Avocado Cheddar Omelet

3 eggs
1/4 cup milk
1/2 cup shredded cheddar
1/4 avocado, diced
salt and pepper to taste
butter for cooking

Whisk eggs, milk and seasoning. Heat small skillet over low heat. Melt butter in pan. Add egg mixture. Let cook until mostly set. Add cheese and avocado to half of the eggs. Fold omelet in half. Let cook a few more minutes, until fully set.

Tartar Sauce

So this is hardly a recipe. But I don’t know that I’ve ever really mentioned it. I didn’t even take a good picture last night since I wasn’t planning to post this. But just so everyone knows how easy it is to make tartar sauce (instead of wasting money and eating garbage) here is my recipe. I’ve never actually measured anything. I just mix to our liking. And I love that I can just make as much or as little as we need for a meal instead of having a jar of tartar sauce sit in the fridge forever and go bad since we don’t use it that often. Check out that beautiful color…nice and yellow from fresh egg yolks 🙂

Tartar Sauce

1/4 cup mayonnaise (preferabley homemade)
2 – 4 tsp. sweet pickle relish (this could be homemade too. I have yet to try it. For now I buy organic.)

Mix and enjoy 🙂

Homemade Fish Sticks

In my quest to eat fish every week I’m having to come up with new ways to cook it. This week I decided to try fish sticks. I haven’t had them in years. And I don’t ever intend to eat them out of a box again (shudder…have you ever read the ingredient list in those?). I didn’t really have a recipe. And I debated about a couple ways to make them. I decided to just do a typical breading/frying method. And they turned out awesome!!! Far better than any fish sticks I’ve ever had. And so healthy. We all liked them. And some homemade tartar sauce (using homemade mayo) to dip them in made them that much better. I just used flour and egg for the breading. And palm shortening for frying. So simple and so good. Can’t wait for leftovers today 🙂  I used cod. I’m sure just about any kind of basic white fish would do. And yet another food that would work well to make a huge batch and freeze a bunch to have on hand. May have to do that before May 🙂  Love it.

Grain free version

Edited 3/15/11 – I made a batch last night using almond flour instead of wheat flour to make them grain/gluten free. Still taste awesome!!! A combo of almond flour and coconut flour is about the best…the coconut flour really gets a good coating. And I used a basic white fish. Worked just as well as the cod.


Homemade Fish Sticks

Cod filets (or any other mild white fish)
Whole wheat flour or almond flour/coconut flour (gluten/grain free if using almond flour and/or coconut flour)
Seasoning to taste (I just used sea salt)
Palm shortening (or another healthy oil for frying – coconut, EVOO, lard)
Egg

Place flour and seasoning in one bowl and beaten egg(s) in another. Cut fish into chunks or strips. Dip fish in flour, then egg, then again in flour. Place on plate.

When all of the fish is breaded heat oil in large skillet (I used my cast iron skillet). Heat over medium heat. Cook fish sticks in oil about 7 min. on each side.

Tater Tots

I also made tater tots for dinner last night. It’s a recipe I saw recently on Heavenly Homemakers. I grew up eating tater tots a lot. But I haven’t had one in many many years. And this sounded like a fun finger food to go with our chicken nuggets. These are pretty simple to make. And they turned out quite well. We all liked them (I tried to be good and only had 2…since I’m avoiding potatoes…but I at least had to taste them). This was the first time I used palm shortening for frying. That worked really well! Gives a great flavor. I’ll have to do that more often. My potatoes didn’t really shred in the food processor. It was mostly mush. But it still worked just fine. Next time I’ll try to cook the potatoes sooner so that I can refrigerate them for a while before shredding. I made a pretty big batch. We ate some with dinner, and I froze the rest. I’ll be serving some for dinner tonight. I’ll see how it goes to bake them in the oven after being frozen. Overall a great recipe. And yet another healthy convenience food to have on hand. I love that my daughter has never had a chicken nugget or tater tot out of a box. She doesn’t even know they exist 🙂  If it comes from the freezer…it’s still homemade. And you can serve them with fermented ketchup to make them even healthier!

 

Homemade Tater Tots

3-4 medium russett potatoes (I used our red skin potatoes from our garden)
Oil of choice (Palm Shortening or Expeller Pressed Coconut Oil)
Sea Salt

First, scrub and bake your potatoes. Allow the potatoes to cool. Peel the potatoes.

Chop the peeled and cooled potatoes and throw them in a food processor to shred finely. I’d recommend using the “pulse” setting if you have one.

Next, heat some oil in a skillet (medium heat). You just need enough oil to barely cover the bottom of the skillet.

Use a small cookie scoop and pack in the shredded potatoes to make a nice firm ball. (If you don’t really pack it in, the potatoes will just fall apart when you place the ball in the skillet.) Gently set the ball into the skillet. Allow it to cook thoroughly on one side before carefully turning it over. Press the ball down slightly when you turn it. Each side takes about 3-4 minutes to cook.

Remove tater tots once they look nice and crispy and golden brown. Sprinkle with desired amount of sea salt.

Serve right away or cool and freeze on baking pan.

Crispy Hazel Nuts

In addition to macadamia nuts I soaked/dried some hazel nuts. I’m not sure I’ve ever even had a hazel nut. But I wanted to try it. Same process. And another yummy snack 🙂  I’m having fun experimenting with different nuts (since I LOVE nuts). Maybe next I’ll try Brazil. I hear those are quite healthy too.

Crispy Hazel Nuts

4 cups of raw nuts
1 Tbsp. unrefined sea salt
filtered water

Mix nuts with salt and water and leave in a warm place for at least 7 hours or overnight (I generally soak them for 24 hours.). Drain. Spread nuts on baking pan. Place in oven on lowest setting (150 degrees) for 12 to 24 hours (or in a dehydrator), stirring once in a while, until completely dry and crisp. Store in an airtight container. The nuts will keep longer in the refrigerator or freezer.

Crispy Macadamia Nuts

This week I tried soaking a couple new kinds of nuts. One was macadamia. After doing my post on nuts and reading about how healthy they are I wanted to try some right away. I don’t think I’ve eaten one in years. Boy are they good! I only did a small batch to try them out. I’ll have to stock up on more for sure. Same process as most nuts. Soak with water and salt. Dry.

Crispy Macadamia Nuts

4 cups raw macadamia nuts
1 Tbsp. unrefined sea salt
filtered water

Mix nuts with salt and water and leave in a warm place for at least 7 hours or overnight (I generally soak them for 24 hours.). Drain. Spread nuts on baking pan. Place in oven on lowest setting (150 degrees) for 12 to 24 hours (or in a dehydrator), stirring once in a while, until completely dry and crisp. The macadamia nuts absorb a lot of water. It took over 24 hours to get mine completely dry. Store in an airtight container in the refrigerator or freezer. Macadamia nuts don’t last long at room temp.

Grain Free Muesli

I recently made muesli for the first time. And it was really good! But my tummy doesn’t handle oats very well. So I can’t eat that. Then I came across this recipe on Gluten Free Diva for a grain free version of muesli. I tried it this morning. Awesome!! It’s basically the same ingredients I use for my grain free granola, except you don’t add fat/sugar and bake it. So it’s super easy to make. Only takes a few minutes. Plus this uses fresh fruit. You can add whatever you like to this recipe…as long as it’s not grains 🙂  And you can make a big batch to have on hand and just add fresh fruit when you eat it. It will freeze very well. This is a great option for quick breakfasts, summer breakfasts (when you don’t want anything hot) or if you’re a long time cereal lover (like me:) but don’t want to eat that junk anymore. This was the closest thing I’ve had to a bowl of cereal in a LONG time (I think I might be going on a year now!). What a treat! And I don’t have to worry about it killing my stomach. Love it. I didn’t actually measure anything. I just added what looked good. Adjust to your taste. I’ll post the original recipe (for 1 serving) with some of my adjustments in ().

Grain Free Muesli

3 strips of dried banana AND/OR 3 – 6 chopped dates (I used prunes)
one small handful dark raisins (I used golden raisins)
7 raw almonds, chopped (I used a combo of crispy almonds, crispy pecans and crispy walnuts)
7 raw pecan halves, chopped
handful raw sunflower seeds (not roasted or salted) (I used crispy pumpkin seeds)
1 – 2 tablespoons grated unsweeted coconut
one chopped apple (I gave Justin some apple chunks in his. I left them out of mine.)
about 6 – 8 blackberries or the berry of your choice (I used strawberries. Blueberries would be very good…great option in the summer.)

Mix all ingredients (except fresh fruit). Store in a closed container (freeze for long term storage or keep at room temp for shorter term). When ready to serve mix in fresh fruit. Top with milk or stir into yogurt.