Cranberry, White Chocolate, Pecan Cookies

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Every year, my friend throws a holiday cookie party. This year, I decided to try these cranberry, white chocolate, pecan cookies. The results were a delicious must-share. Give them a try and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients:

  • 3/4 c. Unsalted Butter (softened to room temperature)
  • 3/4 c. Light Brown Sugar
  • 1/4 c. Granulated Sugar
  • 1 lrg. Egg
  • 2 tsp. Vanilla Extract
  • 2 c. Gluten-Free Flour (I used Bob’s Red Mill one-to-one)
  • 2 tsp. Cornstarch
  • 1/2 tsp. Salt
  • 1 c. .White Chocolate Chips
  • 1 c. Dried Craberries
  • 1 c. Pecans

Directions

  1. In a large mixing bowl, combine the butter, light brown sugar, and granulated sugar. Using a mixer, beat until smooth.
  2. Add the Egg and Vanilla Extract. Mix until fully combined.
  3. In a separate bowl, add the Gluten-Free Flour, Corn Starch, and Salt. Whisk until fully combined.
  4. Slowly add your dry ingredients (flour combination) to your batter, slowly mixing as you do, until fully combined.
  5. Add your Pecans, White Chocolate Chips, and Dried Cranberries to the batter. Mix until well combined.
  6. Cover your batter, and place in the refrigerator for a minimum of 1-hour.
  7. When ready to bake, preheat your oven to 350 degrees Fahrenheit.
  8. Line your baking trays with parchment paper.
  9. Scoop our dough, and roll into smooth balls using your hands.
  10. Place your dough balls onto your lined cooking sheet, leaving room for them to expand.
  11. Bake your cookies for about 15-18 minutes (until they have expanded and begin to lightly brown)
  12. Let cool, serve and enjoy!

Butternut Squash Soup With Bacon

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The absolute perfect fall soup! Give it a try and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients

  • 2 tbsp. Olive Oil
  • 1 lrg. Yellow Onion (chopped)
  • 1/2 tsp. Salt
  • 3 lbs. Butternut Squash (peeled, seeded, and cubed)
  • 1 1/2 tsp. Garlic (minced)
  • 1 tsp. Sage
  • 1/2 tsp. Rosemary
  • 1 tsp. Ginger
  • 3 1/2 c. Vegetable Broth
  • 1 pkg. Bacon (16 oz.)
  • Pepper (to taste)
  • Creme Fraiche (for topping)

Directions

  1. Cook the bacon according to the package.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the chopped onion and salt to the heated oil, and saute until soft and translucent.
  4. Add the squash to the pot. Stir occassionally, and cook until the squash softens (about 8-10 minutes).
  5. Add the garlic, sage, rosemary, and ginger to the squash. Cook for about 1 minute until fragrant.
  6. Add desired amount of pepper.
  7. Add the vegetable broth to the pot. Bring the broth to a boil, cover, and reduce the heat. Allow the mixture to simmer for 25 minutes.
  8. After 25 minutes, remove the mixture from the heat and let cool for a few minutes. Add the mixture to a blender (can also use an emulsion blender), and blend until smooth.
  9. If your mixture does not reach the desired smoothness, you can add additional broth.
  10. Crumble the bacon and add to the soup.
  11. Warm before serving.
  12. Top with creme fraiche if desired.
  13. Serve and enjoy!
TGFGG- Butternut Squash Soup In Progress
TGFGG Butternut Squash Soup with Bacon

Steak Fajitas

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I absolutely love steak fajitas! This dish is typically my go-to order when I go out for Mexican food, so I decided to make my own at-home version. Check out this recipe for my gluten-free steak fajitas and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients:

  • 1/3 c. Lime Juice
  • 5 tbsp. Olive Oil
  • 1/3 c. Water
  • 1 tbsp. Garlic (minced)
  • 2 tsp. Cumin
  • 1 tsp. Kosher Salt
  • 1 tsp. Paprika
  • 1/2 tsp. Ground Black Pepper
  • 1/3 c. Cilantro (chopped)
  • 2 Skirt Steaks (about 1.5 lbs total)
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Large Onion

Directions:

  1. Make your marinade: Combine the lime juice, olive oil, water, garlic, cumin, salt, paprika, black pepper, and cilantro into a large Ziploc bag.
  2. Add the steaks to the bag, seal, and shake so that the steaks are fully covered.
  3. Place the sealed bag in the refrigerator, and let the steaks marinate for a minimum of 30 minutes.
  4. Slice your bell peppers and onion.
  5. Add olive oil to a cast iron pan (can substitute a frying pan) and let heat.
  6. Saute your peppers and onions until the onions become translucent and the peppers soften. Remove from the pan and set aside.
  7. When ready to cook your steaks, add oil to your pan, and heat.
  8. Add your steaks, and cook to desired ”done-ness”.
  9. Remove your steak and let rest for a few minutes. While your steak is resting, you can add your peppers and onions back into the pan to warm if they’re cold
  10. Once your steak has rested (a few minutes). Slice your steak into strips. Top with peppers and onions.
  11. Serve and enjoy!
The Gluten-Free Gal’s Guide Steak Fajitas

Garlic Cilantro Lime Shrimp

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I absolutely love these shrimp! They are super versatile and can be served in so many ways. One of my favorites is to take a tortilla, add guacamole, arugula, and tomatoes, and top with the shrimp. Give this recipe a try and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients

  • 1 lb. Shrimp
  • 3 tbsp. Cilantro (chopped)
  • 1 tbsp. Garlic (minced)
  • 1 lime (juiced)
  • 1 tbsp. Olive Oil

Directions

  1. Peel, clean, and devein the shrimp
  2. In a large bag, add the chopped cilantro, minced garlic, lime juice, and olive oil
  3. Add the shrimp to the bag, seal well, and shake so that the shrimp are fully coated
  4. Place the bag of shrimp in the marinade in the refrigerator for a minimum of 30 minutes (you can marinade the shrimp for a lot longer if you have the time)
  5. When ready to cook, heat a frying pan over medium heat
  6. Add the shrimp to your warmed frying pan and cook until the shrimp have turned fully white (about 5-7 minutes)
  7. Let cool, serve, and enjoy!
The Gluten-Free Gal’s Guide Garlic Cilantro Lime Shrimp
The Gluten-Free Gal’s Guide Garlic Cilantro Lime Shrimp

Sweet Potato Hash

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This is one of my favorite brunch meals to make. I like to change it up by adding different things like bacon or breakfast sausage and egg. I usually top with poached eggs, but you can add your favorite egg on top or no egg at all, whatever you prefer. It may take a little bit of time time to cook, but it’s super easy, hearty, and delicious! Give it a try and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients:

  • 1 Medium-Large Sweet Potato
  • 1/2 Medium White Onion
  • 1/2 Medium Red Bell Pepper
  • 2 tbsp. Olive Oil
  • 1/4 tsp. Salt
  • 1/2 tsp. Paprika
  • Ground Black Pepper (to taste)

Directions:

  1. Preheat the oven to 400 degrees Fahrenheit
  2. Cut the sweet potato into cubes
  3. Dice the onion
  4. Cut the red pepper into small pieces
  5. Combine the sweet potato, onion, bell pepper, olive oil, salt, paprika, and ground pepper into a mixing bowl. Stir so that everything is combined and coated evenly.
  6. Line a baking tray with parchment paper
  7. Spread the mixture onto the baking tray so that there is a single layer
  8. Bake on a middle rack for 40 minutes
  9. Top with your favorite egg, sausage, bacon etc. (consider adding the raw bacon or sausage onto the tray after the mixture has been in the oven for 20 minutes to combine the flavors)
The Gluten-Free Gal’s Guide Sweet Potato Hash
The Gluten-Free Gal’s Guide Sweet Potato Hash With Poached Eggs

Pecorino Romano Bacon Brussels Bites

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I made this recipe for a holiday cookie party. The appetizer went over so well, I was asked to bring the same thing a few weeks later for my group’s annual Chrismukkah party. I wrote this recipe without quantities since it’s really up to you to determine how much you’re making and what you’ll need as a result. I hope you love this recipe as much as my friends and I did. Give it a try and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients:

  • Brussels Sprouts
  • Olive Oil
  • Pecorino Romano Cheese (grated)
  • Bacon
  • Toothpicks

Directions:

  1. Preheat oven to 400 degrees Fahrenheit
  2. Prep the Brussels Sprouts: Cut off the stems, slice in half (long ways), remove the outer dark leaves.
  3. Dip the flat side of the Brussels sprouts in Olive Oil
  4. Dip the olive oil side of the Brussels sprouts in the grated Pecorino Romano cheese
  5. Line a baking tray with parchment paper
  6. Place a single layer of Brussels sprouts on the baking tray with the cheese side up
  7. Bake the Brussels sprouts for 20 minutes
  8. While the Brussels sprouts are baking, cut your bacon into pieces (about the size of your Brussels sprouts)
  9. Soak your toothpicks in water (this keeps them from burning when you put them in the oven)
  10. After 20 minutes of baking, remove the Brussels sprouts from the oven.
  11. Place a piece of bacon on the cheese side of the Brussels sprout and insert a toothpick to keep in place.
  12. Place the Brussels sprouts back in the oven for 25 minutes (until bacon becomes crispy)
  13. Remove the Brussels sprouts and place on paper towel to dry the bottoms of the sprouts/collect the bacon grease.
  14. Serve with Primal Kitchen Ranch Dressing & Marinade
  15. Enjoy!
Pecorino Romano Bacon Brussels Bites

Prosciutto, Arugula, and Fresh Mozzarella Pizza

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Disclaimer: I cannot take credit for this recipe. This combination is one of my favorites at a local pizza place, so I decided to recreate it using a BFree gluten free pizza crust. This is not a traditional recipe with measurements. Simply use the ingredients in your preferred quantity and enjoy!

-The Gluten-Free Gal’s Guide

Ingredients:

  • BFree Stone Baked Pizza Crust
  • Arugula
  • Fresh Mozzarella (I prefer the small to medium sized balls for this pizza)
  • Proscuitto
  • Olive Oil
  • Garlic (minced)
  • Balsamic Glaze

Directions:

  1. Preheat your oven to 430 degrees Fahrenheit.
  2. Lightly coat your BFree pizza crust with olive oil.
  3. Spread your preferred amount of minced garlic over your pizza crust.
  4. Sprinkle a small amount of fresh mozzarella over your crust.
  5. Bake your pizza crust for 10-11 minutes.
  6. Remove your pizza from the oven.
  7. Top your pizza with arugula, prosciutto, and the remaining fresh mozzarella.
  8. Place your pizza back in the oven for 3-5 minutes, until the cheese reaches the desired “meltiness”. Make sure you pay attention to the arugula so it does not wilt too much in the heat.
  9. Remove your pizza from the oven.
  10. Let the pizza cool for a few minutes. Drizzle with balsamic glaze.
  11. Let cool to desired temperature, cut, serve, and enjoy!

Cilantro Avocado Pesto

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This gluten free and dairy free pesto variation works great as a sauce or a marinade for any protein of your choosing. My favorite way to eat it is with shrimp over a pasta. Give it a try and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients:

  • 1/2 c. Pine Nuts
  • 1/2. Medium Avocado
  • 1/2 c. Fresh Cilantro
  • 1 tsp. Minced Garlic
  • 1/4 c. Oil (olive and avocado work great!)
  • Salt
  • Pepper

Directions:

  1. Add the pine nuts and cilantro to the blender. Pulse a few times to get a coarse chop.
  2. Add the avocado, garlic, and oil to the blender. Blend until fully combined and the desired texture is achieved.
  3. Add salt and pepper to taste.
  4. Serve and enjoy!
Cilantro Avocado Pesto with shrimp and Cassava Spaghetti.

Mediterranean Cod

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Ingredients:

  • 1 lb. Cod Filets
  • 2 tbsp. Garlic (minced)
  • 1 medium Onion (diced)
  • 1 large Red Bell Pepper (sliced)
  • 14 oz. canned Diced Tomatoes 
  • 2 c. Cherry Tomatoes
  • ½ c. Black Olives (pitted)
  • ½ tbsp. Red Wine Vinegar
  • ½ tsp. Paprika 
  • 1 tsp. Oregano (dried)
  • Olive Oil (enough to coat your pans/skillets)
  • Salt
  • Pepper

Directions:

  1. Add olive oil to a frying pan or skillet and place over medium heat.  
  2. Make sure your cod filets are dry, salt and pepper both sides of the cod.  
  3. Add the seasoned cod to your pan/skillet and cook for 2-3 minutes per side, until cooked though.  
  4. Remove the cod from the oil, place on a plate, and set aside while you make the sauce. 
  5. In a clean medium frying pan, coat the bottom of the frying pan with olive oil and place over medium heat.  
  6. Add the garlic to the oil and allow to cook for about a minute. 
  7. Add the onions and peppers to the olive oil and allow to cook until the onions become translucent and the peppers soften (about 5-6 minutes)
  8. Add the red wine vinegar and stir so that it’s fully mixed.  Allow to cook for about a minute.  
  9. Add the diced tomatoes, paprika, oregano, cherry tomatoes, and olives.  Stir so that everything is combined and mixed well.  
  10. Allow the sauce to simmer for about 10 minutes.  
  11. Add the cod into the sauce, and allow to cook for an additional 5-6 minutes.  
  12. Serve and enjoy!
Mediterranean Cod

Italian Vegetable Chicken

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Ingredients:

  • 4 Chicken Breasts
  • 1 Medium Onion (sliced)
  • 1 Medium Bell Pepper (sliced) 
  • 2 Medium Zucchinins (diced) 
  • 1 container (about 8oz.) Mushrooms (sliced) 
  • 1 tbsp. Garlic (minced) 
  • 1 tbsp. Dried Oregano
  • 1 can (14.5 oz.) Diced Tomatoes
  • 1 c. Chicken Broth
  • Olive Oil (enough to coat your pan(s))
  • Salt
  • Pepper

Directions:

  1. Season your chicken with salt and pepper.  
  2. Add olive oil to a large frying pan, and cook your chicken. 
  3. While the chicken is cooking, make your sauce.   
  4. Prep your vegetables- slice the onions, bell pepper, and mushrooms, and dice the zucchini. 
  5. Add olive oil and garlic to a large frying pan and heat over medium flame.  Add the onions, and cook for about 3 minutes until they begin to turn translucent.  
  6. Add the peppers to the onions and cook for about 5 minutes until the onions are fully translucent and the peppers are soft.  
  7. Add the mushrooms and zucchini.  Cook for about 5 minutes.  
  8. Add the oregano, stir so that it’s fully mixed, and let cook for a minute.  
  9. Add the diced tomatoes and chicken broth.  Allow to simmer until the chicken is done cooking. 
  10. Add the chicken to a deep dish, and top with the sauce. 
  11. Serve and enjoy!
Italian Vegetable Chicken