Recipe: Trio of Gluten-Free Recipes

Going gluten-free has absolutely nothing to do with deprivation, as the three recipes below prove! In fact, research shows that a gluten-free diet lowers your inflammation and diabetes risk.1

For more information about why I recommend leaving out the gluten, read the Top 5 Reasons to Avoid Gluten. Then get a head start on your new diet with the three delicious recipes below. Hungry for more? Check out all our tasty, gluten-free meal ideas at


Quinoa Summer Salad

Quinoa Summer Salad

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September 1, 2016

This drool-worthy salad has all the fiber and complete protein of quinoa, plus refreshing, vitamin-loaded summer veggies and naturally detoxifying cilantro. It's deliciously savory and tangy and does double duty as a meatless main dish or healthy side.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4-6 servings


4 cups organic low-sodium chicken broth

1 1/2 cups uncooked red quinoa

1/4 cup olive oil

1/4 cup freshly squeezed lemon juice

1 red bell pepper, finely chopped

1/2 small red onion, finely chopped

1/2 English cucumber, cut into bite-size chunks

1/2 cup slivered almonds, chopped

1/2 cup finely chopped fresh cilantro

1/2 tsp sea salt (or to taste)

1/4 tsp freshly ground black pepper


1Put the quinoa and chicken broth in a medium saucepan and bring to boil. Cook for about 15 minutes or until quinoa is chewy and cooked through. Allow to cool.

2In a small bowl, whisk together the lemon juice and olive oil.

3In a large bowl, mix together the cooked and cooled quinoa, veggies, and almonds.

4Pour over the dressing, toss to combine, then season with salt and pepper. Enjoy as a meatless main dish or as a delicious side for grilled chicken or fish.

Original recipe from radio personality Nancy Newcomer, founder of “Back to the Kitchen: Healthy Living with Real Food”



Healthy Chicken and Vegetable Fried Rice

Healthy Chicken & Vegetable Fried Rice


September 1, 2016

Make your own tasty chicken fried rice with vegetables with plenty of lean protein, fiber, and healthy fats and none of the questionable ingredients in typical takeout.

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 2-4 servings


8 oz. precooked organic brown rice

2 tsp coconut oil

1/4 cup organic low-sodium chicken broth

1 red bell pepper, finely sliced lengthwise, then cut in half

1-2 thinly sliced scallions , white and green parts separated

1 clove garlic, minced

1 tbsp finely grated fresh ginger

1 1/2 cups steamed broccoli florets

1/4 slivered almonds

1 tbsp sesame seed oil

2 tbsp gluten-free tamari (in Asian foods aisle) or coconut aminos

1/2 cup cubed cooked organic free-range chicken breast


1In a large skillet, heat coconut oil on medium-high.

2Sauté bell pepper, white part of onions, ginger, and garlic in coconut oil until soft, about 2-3 minutes.

3Add rice, mix well, and cook for another 3 minutes without stirring. (This undisturbed cooking time allows the rice to get a delicious browned, crispy layer.)

4Add chicken broth, broccoli, almonds, sesame oil, tamari, and cubed chicken breast. Mix well and allow to heat through, about 1-2 minutes.

5Top with green parts of onions and serve immediately.

Adapted from original recipe by radio personality Nancy Newcomer, founder of “Back to the Kitchen: Healthy Living with Real Food”



Tangy Lime Shrimp & Avocado Wrap

Tangy Lime Shrimp & Avocado Wrap


September 1, 2016

This quick and tasty gluten-free shrimp wrap makes a wonderful lunch or light dinner. The zip of lime juice on the shrimp is balanced by creamy avocado. Use pre-cooked shrimp for an extra time-saving shortcut – just season with salt, pepper, olive oil, and lime before continuing recipe as directed.

  • Prep: 10 mins
  • Cook: 5 mins
  • Yields: 1 wrap


2 tsp olive oil

4 oz. shrimp

1/4 tsp sea salt, plus more to taste

1/8 tsp freshly ground black pepper, plus more to taste

2 tsp lime juice

1/2 small avocado, thinly sliced

1 brown rice tortilla

1 cup chopped Romaine lettuce

1/4 cup diced tomato


1Heat olive oil in small sauté pan over medium-high heat. Add shrimp to pan, and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until pink, about 1-2 minutes per side. Be sure not overcook!

2Turn off heat and add lime juice, then quickly toss shrimp to coat. The lime juice will bubble and thicken, creating a delicious tangy glaze on the shrimp.

3Heat brown rice tortilla according to directions, then layer on chopped lettuce and tomato and avocado slices. Top with cooked shrimp and drizzle with any juices from the pan.

4Season with additional salt and pepper to taste, then roll and serve. Recipe is easily doubled or more to serve a crowd.

Adapted from original recipe by radio personality Nancy Newcomer, founder of “Back to the Kitchen: Healthy Living with Real Food”


Make the healthiest, most delicious smoothie you'e ever tasted with JJ Virgin Protein Shakes!

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