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Glutenfreeguaranteed.com

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My apologies for the lack of posts. I am working on a new and exciting blog upgrade that I will be sharing soon! Stay tuned :)

Dark Chocolate Drizzled Pomegranates

I love fruit. I love chocolate. I love fruit covered in chocolate. :)

Ingredients:
1 pomegranate
1 cup dark chocolate (I used Ghirardelli dark chocolate melting wafers)
















Instructions: 
Slice the pomegranate into quarters and soak in water for 5 minutes
Break into pieces until the seeds separate from the skin and rind
Remove seeds from water and dry completely (I had to blot with paper towel multiple times)
Let seeds dry 1 hour on paper towel
Melt chocolate in microwave for 30 seconds. If not completely melted, microwave and then stir for 15 second intervals until chocolate is fully melted
Drizzle a small amount of chocolate onto wax paper (about a quarter size)
Sprinkle pomegranate seeds on top on chocolate (right away)
Drizzle with more chocolate and add another layer of seeds (this will create one cluster)
Repeat until all chocolate and seeds have run out

Makes about 10 clusters... Enjoy!

Sweet Potato Hash and Eggs

I recently got my spiral slicer (Amazon has a great one for under $30!) and this was the first recipe I wanted to try. I'm sure many gluten free people can relate to me when I say... I hate when bread is served with breakfast, and if potatoes aren't served with my eggs...I am not a happy camper. Hence why I love this dish so much. Lots of tasty sweet potatoes :)

Ingredients:
2 tablespoons butter or ghee
1 medium sweet potato
3 large eggs
1/4 cup shredded sharp cheddar cheese
Salt and pepper to taste














Instructions: 
Spiralize your sweet potato (of if you don't have a spiral slicer, you can use the large holes on a cheese grater)
Heat butter/ghee in a skillet that is oven safe (on medium) and add sweet potato, stirring frequently for about 6 minutes
Set oven to broil
Spread sweet potato evenly in pan, and create 3 small pockets for the eggs
Crack eggs into pockets and cook for 3 minutes
Sprinkle with cheese and then place in broiler for a couple minutes, until eggs are cooked to however you prefer them
Add salt and pepper to taste

Makes 1-2 servings... Enjoy!

Quinoa and Spinach Stuffed Tomatoes

I've tried out a bunch of stuffed pepper recipes... and came across the concept of a stuffed tomato and had to try it out! The tomato gets a bit sweet when it is cooked, which is a great combo with the quinoa. A must try! :)

Ingredients: 
8 medium ripe tomatoes
1 cup uncooked quinoa
2 cups water
1 teaspoon fresh parsley
1 tablespoon olive oil
1 bag (about 6 cups) fresh spinach
3 cloves garlic, minced
1/4 cup parmesan cheese
Salt and pepper to taste











Instructions: 
Preheat oven to 350 degrees
Slice off 1/4 inch of the stem end of each tomato
Hollow out the tomatoes (I used and a knife and spoon and this worked just fine!)
Sprinkle salt in the tomatoes and place on baking pan and set aside
Cook quinoa with water in sauce pan (usually takes about 15 minutes on medium heat)
Heat oil in a separate frying pan and add spinach and a pinch of salt and pepper and cook until wilted
Mix in garlic and parsley to spinach and cook for one more minute, then remove from heat
Add cooked quinoa to the spinach mixture and mix
Add a pinch of salt and pepper to taste
Add quinoa spinach mixture to each tomato until filled to the top
Cover each tomato with foil and bake for 20 minutes
Remove foil and sprinkle tops with cheese
Bake for 5 more minutes, until cheese is melted.

Makes 8 tomatoes... Enjoy!

Mini Cauliflower Pizzas

I have to admit, there has been a TON of hype around cauliflower pizza crust and I had always been scared to try it. I have NO IDEA why... because I tried it out tonight and it was a huge success!!

Ingredients:
1/2 head cauliflower (about 2 cups shredded)
1 egg
1 1/2 cup mozzarella cheese
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/2 cup pizza sauce
1 tomato sliced into 6 rounds











Instructions: 
Shred cauliflower into crumbles using food processor
Cook cauliflower in the microwave for 4 minutes and let cool for 5 minutes
Preheat oven to 450 degrees
Add egg, 1 cup cheese, garlic powder and oregano to cauliflower and mix
Lightly grease baking sheet and roll cauliflower mix into 6 balls
Pat each ball into a thin circle about 4 inches wide
Bake in oven 15 minutes
Remove crust from the oven and heat the broiler
Add pizza sauce, 1/2 cups cheese, tomatoes and basil to each mini pizza
Broil pizzas about 5 minutes until cheese is melted

Makes 6 mini pizzas... Enjoy!

Zucchini Boats

This is the perfect dish to make when you are craving veggies! These boats are actually really filling and you feel great after eating them. I also think it would be great to pair this with a side of tomato sauce :)



Ingredients: 
3 medium zucchini, cut in half lengthways
1/2 cup parmesan cheese
1 tablespoon minced thyme
1 tablespoon minced rosemary
1 teaspoon garlic
1 roma tomato
1 tablespoon olive oil
Salt and pepper to taste











Instructions: 
Preheat oven to 350 degrees
Lightly brush both sides of the zucchini with olive oil and place on baking sheet
Sprinkle the cheese and herbs over the zucchini
Chop tomato and add 3-4 slices to each boat
Add a pinch of salt and pepper
Bake for 15 minutes

Makes 6 boats... Enjoy!

Avocado Egg Bake

Breakfast is by far my favorite meal, and I am always up for trying a new breakfast recipe. This one was a lot easier to make than I thought, and I felt great after eating it! Perfect for a Saturday or Sunday morning with a large cup of coffee :)

Ingredients: 
1 ripe avocado
2 eggs
2 slices turkey bacon
Salt and pepper to taste















Instructions:
Preheat oven to 425 degrees
Cut avocado in half and remove the pit
Scoop out about 1 tablespoon from each half of the avocado (so the egg can fit)
Place avocado on baking sheet
Crack one egg into each avocado half
Bake for 15-20 minutes, until the egg white set
While eggs are baking, place turkey bacon in frying pan and cook until crispy and crumble into small pieces
Remove avocado eggs from over and sprinkle with turkey bacon, salt and pepper to taste

Makes 2 servings.. Enjoy!

Dark Chocolate Dipped Clementines with Sea Salt

This is SUCH a simple recipe, yet healthy and delicious. I now find myself making them at least once a week for a tasty dessert that won't leave me feeling gross.  I've also heard of sprinkling a spice, like cayenne pepper, on top instead of the sea salt for a spicy flavor. I haven't tried it yet because I love the sea salt so much!


Ingredients: 
Half cup dark chocolate melting wavers
3 clementines
2 teaspoons sea salt

Instructions:
Peel clementines and divide into individual pieces
Melt dark chocolate in microwave for 30 seconds, stir, and if not melted completely put back in microwave for 10 seconds
Dip about half of each clementine slice in the melted chocolate and set on wax paper
Sprinkle a tiny bit of sea salt on each clementine slice (over melted chocolate)--- when I was doing this it was challenging to have the sea salt stick if the chocolate was already dry, so many sure you are sprinkling the sea salt no more than 30 seconds after you dip the slice in the chocolate

Makes 25-30 slices.... Enjoy

!

Risotto Minanese

Whenever I'm craving something with a little more substance, risotto is my go-to. My favorite risotto I've ever made is asparagus risotto, although my spring vegetable risotto with poached eggs is a close second. I came across this recipe and wasn't too sure because it didn't contain a main vegetable. I'm so glad I gave it a try because it turned out really good! You think the cheese would give it a yellow/orange color, but it is actually the saffron threads (this was obviously my first time cooking with them...).

Ingredients: 
3 cups reduced sodium chicken broth
1 teaspoon saffron threads
3 tablespoons butter
3/4 cup chopped yellow onion
3 gloves garlic (minced)
1 cup (dry) arborio rice
1/4 cup parmesan cheese
1/4 cup romano cheese
1/4 cup dry white wine










Instructions:
Heat chicken broth and saffron threads in low heat in a pan
In a large pot, heat 1 1/2 tablespoons butter
Once melted add garlic and onion---cook for 2 minutes on medium heat
Stir in rice and mix well
Add dry white wine
Add chicken broth with saffron threads one cup and a time--- when broth is absorbed, add another cup until the broth runs out
Remove from heat and add the remaining butter and both cheeses

Makes 3-4 servings... Enjoy!

Spaghetti Squash Mac and Cheese Broccoli Bake

One of the dishes I always crave is mac and cheese. Its so painful when I see other people eating this amazing comfort food, so I decided to try out a gluten free, healthier version of this (using squash and adding broccoli) to try and satisfy my craving. This dish definitely hit the spot, plus I had leftovers for 2 days!

Ingredients:
2 small spaghetti squash
1 tablespoon butter
1 tablespoon olive oil
1/2 small minced yellow onion
2 tablespoon corn starch
3 cups broccoli
8 ounces reduced fat sharp cheddar cheese
1/4 cup parmesan cheese
2 cups reduced fat milk
1 cup reduced sodium chicken broth
Salt and Pepper, to taste







Instructions:
Preheat the oven to 375 degrees
Cut each squash lengthways and discard the seeds
Bake squash about 45 minutes until you can run a fork through the squash and it is stringy
Place squash in a bowl and set aside

Heat butter and oil in a pan, add in onions and cook for 3-4 minutes
Turn to medium heat and add in corn starch, cook for another 2-4 minutes
Add in chicken broth and milk and raise heat to high, bring sauce to a boil
Season with salt and pepper
Once the sauce starts to thicken, remove from heat and add in the reduced fat sharp cheddar cheese
After cheese is melted, add in squash and broccoli
After mixing, pour into a baking dish
Sprinkle with parmesan cheese and bake for another 15 minutes

Makes about 6 cups...Enjoy!

Zucchini Chips

Ingredients:
2 medium zucchinis
3 tablespoons olive oil
Salt to taste















Instructions:
Preheat oven to 250 degrees
Slice zucchini into thin circular slices, some use a mandolin but I didn't have one so I just cut them about half a pea size thick)
Place zucchini slices on a paper towel and place another paper towel over them and press down to try and get some of the liquid out
Place zucchini on a lightly greased baking sheet (make sure they are not overlapping)
Brush olive oil over the slices of zucchini
Sprinkle a very small amount salt over the zucchini
Bake about an hour and a half until the chips are crispy

Makes 60-70 chips... Enjoy!

Prosciutto Wrapped Asparagus

Ingredients:
12 asparagus spears (I prefer thinner asparagus, but they were out of season and the only ones at the store are thick)
6 slices of prosciutto
1 tablespoon butter














Instructions:
Wash asparagus and cut off 2-3 cm of the ends
Cut each slice of prosciutto in half (lengthways, should have 12 strips)
Wrap each asparagus spear in a prosciutto strip (I found it most effective to wrap at a 45 degree angle so the prosciutto stays on while frying)
Heat butter in a frying pan until sizzling hot
Place wrapped asparagus spears in pan (be careful...if the butter spatters it is really hot!)
Cook for 2 minutes on each side

Makes 12 asparagus spears...Enjoy!

Brown Sugar Spiced Baked Chicken

Ingredients: 
3 chicken breasts
1/2 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/4 teaspoon garlic powder
2 tablespoons light brown sugar










Instructions: 
Preheat oven to 425 degrees
Create the rub by mixing paprika, cumin, salt, pepper, oregano, garlic powder and brown sugar in a bowl
Place chicken breast on a baking sheet and coat the top of each breast thoroughly with the sugar and spice rub

Bake for 20-25 minutes until cooked through

Makes 2-3 servings...Enjoy!

Spicy Buffalo Cauliflower

Ingredients:
1 head cauliflower

Batter:
Dash of franks buffalo sauce
1/2 cup white rice flour
1/2 cup water
Dash of salt and pepper

Sauce:
1/4 cup franks buffalo sauce
1/4 cup canola oil
Dash of salt and pepper






Instructions:
Preheat oven to 450 degrees
For the batter, mix dash of buffalo sauce, water, rice flour, and a dash of salt and pepper in a bowl
Cut the cauliflower into bite size pieces, about one inch by one inch
Toss the cauliflower in the bowl containing the batter until all of the cauliflower is coated
Place on greased baking sheet and bake 20 minutes
To create the sauce mixture, mix together the hot sauce, canola oil and a dash of salt and pepper in a new bowl
After the cauliflower has baked for 20 minutes, brush the sauce over the cauliflower and bake for an additional 5-8 minutes.

Enjoy!

Bio

I have been gluten free since 2011 and made it one of my New Years resolutions in 2014 to cook at least one new gluten free meal/week! I live in San Francisco, CA and have found it more challenging that you would think to find quality gluten free meals out at restaurants. So I started to explore gluten free cooking and have had many ups and downs along the way. All of my cooking photos are posted on my @glutenfreeguaranteed instagram account the day the recipe is made, and should be up on my blog within a couple days after that!