Recipes – Alive Culinary Coaching – Lakeland, FL – Kay – Turn your dietary challenges into culinary delights. You too can be gluten free and loving it!

Shrimp Scampi (Gluten Free & Lactose Free)

1-2 lbs peeled deveined shrimp (frozen or fresh)
Juice from 1-2 lemons (How lemony do YOU like it?)
1 c dry white wine
1 can baby artichoke hearts, halved
2 tablespoons capers or as much as you like. Make it your own!
Grape tomatoes, handful or two.
1 shallot minced
5 tablespoons good oil (expeller pressed grapeseed or avocado)
1 tablespoon butter or butter substitute (I use Organic Earth Balance)
2 cloves of garlic minced
2 teaspoons dried Italian Seasoning
Salt & pepper

Seasoning Option #2: Replace minced garlic and Italian Seasoning with1 heaping tablespoon of Wildtree’s Garlic Galore & 1tsp Wildtree’s Adobo Seasoning (Organic seasoning).
+Place into a gallon zippie: Shrimp, juice from 1 lemon, 2 tablespoons oil, minced shallot, minced garlic, Italian seasoning, salt and pepper. Close bag. Place in the fridge to marinate for at least 2 hours.
Remove shrimp from the fridge. Gather the remainder of your ingredients. Pour 3 tablespoons of oil into a skillet. Heat on medium high heat until ripples form. Add your shrimp. Gently turn and stir until they just start to turn light pink. Remove from the skillet. Add white wine and lemon juice. Add one at a time: tomatoes, artichoke hearts, capers. If you prefer a little more sauce add more white wine and/or a ¼ c unsalted chicken stock. Heat through. Add shrimp back in to continue cooking for a 2-3 minutes.
Pour over prepared pasta. Toss and serve! Happy Eating!

Marvelous Gluten Free Mediterranean Chicken By Kay Kasser

 Prep time: 10 minutes

2-3 pounds boneless skinless chicken (I use a combo of breasts and thighs for taste and texture)

2 tablespoons capers (Gluten Free)

GF Kalamata Olives to taste (I prefer 18 or so.  Just eyeball it. You know what you like)

1 red onion halved and sliced

Grape tomatoes (I love tomatoes so I use approx. 1 c. You decide.  Make it just the way you like it)

1 can quartered artichoke hearts (frozen works great as well), Gluten Free

2 lemons juiced

¼ c dry white wine OR red wine vinegar

1 c unsalted Gluten Free chicken stock or bone broth (I prefer Kitchen Basics or Imagine brands)

1 whole roasted red pepper sliced (from the jar is easiest Lindsay’s is GF)

1 tsp granulated garlic or 2-3 cloves of fresh crushed

Salt to taste

Seasoning Option 1:  2 tbs. Wildtree Opa! Greek Seasoning Blend GF Organic (Makes it deliciously simple)

Seasoning Option 2:  1 heaping tsp. dried oregano leaves, 1 heaping tsp dried rosemary, 1 tsp dried parsley, pepper to taste.

Fresh herbs also work beautifully in this dish.

Instructions:

In a mixing bowl stir together all ingredients EXCEPT the chicken and the artichoke hearts. Set aside and let the herbs rehydrate and the flavors all come together.   

Place the chicken into your slowcooker.  Pour your seasoning mixture over the chicken.  Move everything around so that the ingredients are evenly distributed throughout the pot.  Cook on high for 4 hours or low for 6.  Cook until chicken shreds easily.  Add artichoke hearts a few minutes before serving, just to warm them in the sauce.  ENJOY!

This dish freezes beautifully. Let the uneaten portion cool.  Store it in lunch and dinner sized containers.  Freeze so that you can  have this deliciousness on your plate in minutes!

Happy Eating!

Kay

 

Deliciously Simple Fluffy Gluten Free Pancakes

Deliciously Simple Fluffy Gluten Free Pancakes

by Kay Kasser

 

2 tbs of melted coconut oil (we use Dr Bonner’s)

1 egg

¾ cup lactose free whole milk

2 tbs fresh lemon juice

2 tbs finely ground organic coconut palm sugar*

1 cup of gluten free all-purpose flour (we use Bob’s Red Mill Gluten Free All-Purpose Flour)

1 tsp gluten free baking powder (we use Clabber Girl)

½ tsp baking soda

¼ tsp allspice or nutmeg or cinnamon

A scant ½ tsp of salt

1 tsp vanilla extract

Additional coconut oil or lactose free butter for the skillet

 

*Grinding the coconut palm sugar in a small food processer to a finer consistency, helps it to be more easily incorporated into the batter.

 

Instructions:

Gently stir lemon juice into the milk to create lactose free buttermilk, set aside for 5 minutes. In a bowl, stir together sugar, baking powder, baking soda, salt and allspice. Pour “buttermilk” into a medium size bowl, add egg, vanilla, melted coconut oil and whisk together. Slowly add dry mixture into the milk mixture, whisking until smooth. Heat a lightly oiled griddle or frying pan, over medium heat. Scoop the batter onto the griddle using a ¼ cup measuring cup for each pancake. Makes 10-12, light, fluffy, gluten free, crazy delicious, pancakes.  Happy Eating!

Kay & Melissa’s Salad

This is the wonderful salad that you saw us add to the Chicken and Yellow Rice recipe in our Youtube video.

This is a simple recipe that you can really make your very own!

Let’s start with:

Fresh diced tomatoes

Diced red or sweet onion

Fresh squeezed lemon juice

Diced – chopped garlic

Capers

Salt & Pepper

Chopped cilantro if you like

Add as much of each as you like. Trust your instincts to make it your way. Enjoy!

 

Scrumptious Stewed Chicken Five Minute Gluten Free Meal Hack

(Visit our Alive Culinary Coaching YouTube Channel to see just how effortless this is)

Simply select this YouTube Link

Select this link to order Rancher Steak Rub

 

2 -3 lbs chicken

½ c dry white wine, reduced

1 ½ c unsalted chicken stock (gluten free, natural with no junk added)

1 lemon, juiced

3 c large chunked veggies (leftover carrots, celery, peppers and onions)

2 tablespoons of a good healthy oil (avocado, grapeseed, olive, coconut)

3 – 4 cloves of garlic, smashed

Salt and pepper to taste

 

Seasoning Options: (If you do not have Wildtree’s Rancher Steak Rub)

For a Latin flare: Cumin, Oregano, Chili Powder

For a more traditional flavor: More lemon juice or lemon pepper and a ½ tsp of rosemary

For flavors similar to Rancher Steak Rub: 1/8 tsp allspice, ¼ tsp cinnamon  ½ tsp. ground ginger, a clove or 2 to be removed after cooking

 

Simply place all of your ingredients into a slow cooker AKA Crockpot. Give them a stir.  Cover and let ‘er go!  Cook on high for 4-5 hours or low for 6-8, until chicken easily shreds.

This chicken will melt in your mouth!     Eat some now then place the remaining chicken in a variety of freezer safe containers.  This chicken freezes beautifully and is perfect for a quick dinner when you are just cannot decide,    “What’s for dinner?”

Serving Options:

Great for:

Chicken Pot Pie,                Chicken and Yellow Rice,                               Chicken Salad,

Chicken Sandwiches,      Chicken Enchiladas,                         Main Dish            or as a protein to top your salad

Gluten Free Buttermilk Drop Biscuits

Alive Culinary Coaching Gluten Free, Lactose Free Conversions:

Buttermilk: Lactaid plus 1 tablespoon of lemon juice 

All Purpose Flour: Bob’s Red Mill GF All Purpose Flour

Butter: Melted Coconut Oil or Earth Balance Buttery Spread

Easy Buttermilk Drop Biscuits

Flaky, tender biscuits with a crispy, buttery outer crust and made in less than 20 minutes.
Author: Melissa Stadler, Modern Honey
Recipe type: Breakfast
Serves: 8-12
Ingredients
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Sugar
  • 1 cup Buttermilk
  • ½ cup Salted Butter, melted (plus 3 Tablespoons for brushing on top)
Instructions
  1. Heat oven to 450 degrees.
  2. Line baking sheet with parchment paper or silpat liner.
  3. In large bowl, stir together flour, baking powder, baking soda, salt and sugar.
  4. In small bowl, combine buttermilk and melted butter. Small clumps will begin to appear.
  5. Add the buttermilk mixture to dry ingredients and stir until combined.
  6. Using two spoons or ¼ cup measuring cup, scoop biscuit dough and drop onto the prepared baking sheet. Shape and smooth out biscuit dough with hands. Repeat.
  7. Bake 11-13 minutes, or until tops are golden brown.
  8. Brush the biscuit tops with remaining 3 Tablespoons of melted butter.
  9. Serve with butter and jam.

Rotisserie Chicken and Mashed Cauliflower

1 rotisserie chicken (Publix is Gluten Free)
1-2 bags of cauliflower rice fresh or frozen
1 unsalted gf chicken stock (Kitchen Basics)
Green veggie of your choice
Prepare the cauliflower according to bag directions (I use chicken stock in place of water). Drain and pour into a deep bowl.

Add a tablespoon or 2 of mayo or sour cream, or butter and your favorite seasoning (garlic or Wildtree Rancher Steak Rub are my favorites. Even horseradish) plus salt and pepper to taste.

Mix it all together with a hand mixer. Add a little chicken stock at a time to achieve the texture you prefer. Dinner will be ready to serve in 10 minutes. You can also pour the chicken stock into a sauce pan before you start any of your prep. Heat it over medium heat to allow it to reduce while everything else is cooking. Season it with garlic salt and pepper. Drizzle over your mashed cauliflower and chicken for another delicious layer of flavor.

Chicken & Veggie Stir Fry

1 rotisserie chicken- shredded

1-2 bags of veggies for stir fry (produce section of Publix)
1 bottle of San-J: Low Sodium Tamari (pure soy sauce) or Teriyaki Sauce or if you are avoiding soy, coconut amino acids are a perfect substitute (Publix)
Options: grape tomatoes, mushrooms, onion, sliced peppers

Place 2 tablespoons of good oil such as olive, avocado or coconut into a large skillet or wok.
Heat over medium high heat.

Add bags of veggies. Stir and fry until they are just about as tender as you like them.

Add your shredded chicken and the amount of sauce that you prefer. Toss until everything is coated and heated through. (2-3 minutes) Serve alone or with a GF Rice.

I hope this takes a little stress out of your day. Happy Eating!
#Aliveculinarycoaching, #Wildtree, #glutenfree, #dairyfree,#deliciouslysimple, #Publix

Fast & Deliciously Simple, Gluten Free Chicken & Yellow Rice by Kay Kasser

By Kay Kasser          See our YouTube video

This Gluten Free Chicken and Yellow Rice recipe is easy half or to double.  When you do, trust your instincts on the onions, peppers and garlic. Eyeball them, you know how much or how little you prefer.

1 green or yellow or red bell pepper or a combo, small diced

1 onion, small diced

2 healthy pinches of saffron, crushed

Unsalted chicken stock. Replaces the water in your rice package directions.

(I use Kitchen Basics)

2 c of rice Basmati works best. Prepare according to package directions

1-2 bay leaves

2 limes or lemons (your choice)

Seasoning Option 1:

1 tablespoon Wildtree Adobo Seasoning  and Wildtree Chipotle Lime Rub OR Fajita Seasoning

Salt to taste

Seasoning Option 2:

2-3 cloves of garlic, smashed or diced your choice or 2 tsps. granulated garlic (NOT garlic salt)

1 heaping teaspoon ground or dried oregano

1 heaping teaspoon cumin

2 teaspoons chili powder

1 teaspoon paprika

Juice of 1 lime or lemon

Salt and pepper to taste

Cooked Chicken (Rotisserie, Baked, Stewed), As much or as little as you prefer

Pour chicken stock into a large pot.  Bring to a low boil.  Add saffron and reduce to a low simmer while you prepare your vegetables (about 10 minutes).   Then add Seasoning Option 1 or 2, veggies and chicken.  Bring back to a boil.  Add rice and cook according to package directions.  Fluff, top with a little fresh squeezed lime juice and serve.

 

Look for our recipe to create the salad that is on top of the Chicken Yellow Rice. We call it Kay & Melissa Salad

Canary Chicken

This has long been my daughter’s favorite dish.  Not sure how it got its name.  It is as beautiful as it is delicious.  The perfect go to dish for entertaining.

6-8 boneless skinless chicken breast

1 can whole black olive

4 lemons, 2 sliced, 2 juiced

2 onions, sliced

4 cloves of garlic, diced

2 yellow bell peppers sliced in wide strips

2 green bell peppers      “      “    “        “

2 containers of clean sliced mushrooms of your choice

(Portobello, button, cremini…)

5 Roma tomatoes, quartered

½  c dry white wine (NOT sweet), pour into a saucepan, cook on medium high heat for 5 minutes to allow the alcohol to evaporate (alcohol actually evaporates in 20-30 seconds at 172 F. the above is just an added precaution if you are concerned about alcohol content)

Salt and pepper to taste

Preheat oven: 375 degrees. Place all ingredients in a large roasting pan.  Cover tightly with foil.  Cook for 40-50 minutes or until chicken easily pulls apart. If dairy is not a concern for you, stir in 1 heaping tablespoon of butter before serving.

Serve with my Deliciously Simple GF Yellow Rice.