Tropical Rice Salad

Makes : 4 to 6 servings | Salads/Sides Dairy Free , Vegan , Vegetarian

For those who prefer their grains processed and pulverized (think white bread), the mandate to “eat more whole grains” leaves many home cooks at a loss. But incorporating these foods into your daily routine can actually be quite simple — and fun. One of the easiest ways to introduce whole grains (grasses and seeds, too) into your repertoire: salads. Gluten-free salads made from rice, quinoa, buckwheat, wild rice, millet or even lentils and beans prove successful not only as side dishes but often as light main courses as well. In the case of this colorful rice […]

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Roasted Broccoli with Grated Parmesan

Makes : 2 to 4 servings | Salads/Sides Vegetarian

No matter what I’m serving for dinner, I always try to include at least one or two different vegetables with the meal. My kids aren’t huge vegetable eaters, but lately they’re increasingly willing to take a stab at something new, especially if it’s sitting right in front of them. Oftentimes I’ll set the vegetables out while I’m finishing up the rest of the meal, hoping the kids are hungry enough to just start nibbling at the green stuff. Sneaky, huh? Unless I’m making an entrée that’s incredibly simple, I tend to prepare vegetables in a […]

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Teff Waffles

Makes : 4 servings | Breakfast/Brunch

This week marks the one year anniversary of my blog, Notes from a Gluten-Free Kitchen. I never really envisioned myself as a blogger, but the experience of keeping this rather public cooking journal has been both a satisfying and challenging part of my year. I’ve loved having the opportunity to meet so many new friends, both “virtually” and at cooking events. I also appreciate the accountability that has come along with it. Working on new recipes and posts each week keeps me on my toes! Perhaps most importantly, though, the passage of time has taught […]

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Tandoori-Style Chicken

Makes : 4 servings | Main Dishes

Indian food ranks high on my list of favorite cuisines, especially given that so many of the dishes (minus the bread) are naturally gluten free. My son and I often get our fix at one of the local lunch buffets, but my daughter declares Indian food universally “too spicy”. Since many Indian dishes can be quite healthy as well as gluten free, I wanted to find a way to incorporate a few kid-friendly meals into my rotation at home. My daughter already loves chicken, so that seemed like a good starting place. The marinade comes […]

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Roasted Fingerling Potatoes with Greek Flavors

Makes : 4 to 6 servings | Salads/Sides Vegetarian

When I looked at the calendar on Monday to see what the week had in store for me, I realized I’m actually in the midst of a very special occasion. It was exactly five years ago this week that I went gluten free! Five years since I made what seemed like a drastic change to my diet in exchange for a drastic–and wholly beneficial–change in my health. And knowing what I know now–that the foods I choose to eat can either make me sick or they can make me healthy, I would never turn back. […]

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Shrimp and Asparagus Stir-Fry

Makes : 4 servings | Main Dishes Dairy Free

I’m packing my bags for the Gluten & Allergen Free Expo in Chicago, where I’ll be doing a demo featuring gluten-free Asian cooking. (This is the first time I’m traveling with knives. Can’t wait to see how that turns out!) When I teach these types of classes, I generally have two goals in mind: teaching people how to make the foods they really miss (pot stickers) and convincing the audience that cooking Asian food at home is actually fun. I know it can seem intimidating, but if you keep a few pantry staples on-hand (wheat-free […]

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