I first learned about Galeos Dressings from social media and was intrigued by their slogan “one taste and you’re hooked for life”. Upon further investigation, I discovered a line of miso based salad dressings available in a variety of flavors. The company currently offers 6 flavor variations: Miso & Chia Seed Sesame Seed , Miso Caesar , Miso Dijonnaise, Miso Ginger & Wasabi , Miso & Chia Seed Creamy Ranch, and Miso Spicy Southwest. All of the products are both MSG and Gluten-Free. Additionally, all products are advertised as being multi-use serving as dressings, marinades, and dips.

Unfortunately, Galeos is not available in any of my local grocery stores, but they do offer online ordering through both their website and Amazon. Upon reviewing the product’s website, and communicating my order directly with the company, I was surprised with how quickly my dressings arrived. To start, I tried three varieties, the Miso & Chia Sesame Seed, Miso Ginger & Wasabi, and Miso Spicy Southwest. I was excited to try my new dressings, but was not immediately ready to cook with them, or eat enough salad to give each of them a fair taste. I decided to cut up some vegetables, and used Galeos as a dip, giving each of the three varieties I received a try. I was really impressed with the flavors of each dressing. The Sesame & Chia Seed is sweet, while the Ginger & Wasabi has a strong wasabi flavor that is just right without being overpowering. The Miso Spicy Southwest was exactly as advertised, spicy. I definitely felt the heat in this dressing, but the flavor was good. I typically don’t love spicy things, so while I likely won’t continue to use this flavor as a dip or on salads, I will definitely be incorporating it into future recipes that will balance some of the heat.

After sampling the dressings, I started brainstorming uses, and developed three recipes (found below) which really highlight the versatility of the products.

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GIVEAWAY ALERT: 

We have partnered with Galeos to give away free sample pouches of dressing to 30 of our followers.  To enter, click on the following link and complete the necessary shipping information: https://glutenfreegalsguide.com/galeos/

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Miso & Chia Seed Sesame Seed

“Baked Sesame Chicken with Brown Rice”

(Serves 2)

Ingredients:

• 2 Boneless Chicken Breasts
• 1 c. Gluten-Free Flour (I used Bob Redmill’s 1 to 1)
• 2 Eggs
• 1/2 c. Galeos Miso & Chia Seed Sesame Seed Dressing
• 1/4 c. Sesame Seeds
• 2 c. Brown Rice
• Nonstick Cooking Spray

Directions:

1. Preheat oven to 350 degrees Fahrenheit
2. Cut the chicken into 1 inch chunks.
3. Add Gluten-Free Flour to a ziplock bag.
4. Add the chicken to the bag with the flour, seal the bag, and shake the bag until the chicken is fully coated in flour.
5. Crack the eggs into a bowl and whisk together.
6. Remove the chicken from the bag and dip in the egg so that each chicken chunk is fully coated.
7. Place the chicken back into the flour bag, seal, and shake until the chicken is once again fully coated with gluten-free flour.
8. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
9. Space the chicken out evenly on the cooking sheet, place in the oven, and cook for 18-20 minutes.  (You can check the chicken by cutting one of the chicken pieces in half and making sure the chicken is white on the inside).
10. While the chicken is baking, cook the brown rice according to the instructions on the packaging.
11. Once the chicken is done, place a frying pan over a medium heat, and add the Galeos Miso & Chia Seed Sesame Seed Dressing.  Warm the dressing for about a minute, then add the chicken.
12. Stir the chicken around so that it is fully coated in the “sauce”, and add the sesame seeds.  Stir the chicken so that it is fully coated in the sauce and seeds, then plate with the the brown rice.
13. Serve and enjoy!

 

Miso Ginger & Wasabi

“Ginger and Wasabi Seared Tuna”

(Serves 1)

Ingredients:

• 1/3 lb. Tuna Steak
• 1/4 c. Galeos Miso Ginger & Wasabi Dressing
• 1 c. Arugula
• Olive Oil (enough to coat the bottom of your pan)
• Salt
• Pepper

Directions:

1. Salt and pepper both sides of the tuna steak to preference.
2. Add the Galeos Miso Ginger & Wasabi Dressing to a ziploc bag.
3. Add the tuna steak to the bag.
4. Shake the bag so that the tuna steak is fully coated.
5. Place the tuna steak in the bag in the refrigerator for at least 30 minutes to marinate.
6. When ready to cook, add the oil to your frying pan, and let heat over a medium-high flame.
7. Once the pan is hot, add the tuna steak to the pan, and allow to cook for about 2 minutes and 30 seconds (or until it browns slightly) on each side.
8. Wash and plate the arugula.
9. Remove the cooked tuna steak from the pan, plate over the arugula, and dress with additional Galeos Miso Ginger & Wasabi Dressing.
10. Serve and enjoy!

 

Miso Spicy Southwest

“Open Face Southwest Shrimp Quesadilla”

(Serves 1)

Ingredients:

• 6 Medium Shrimp
• 1/4 c. Galeos Miso Spicy Southwest Dressing
• 1 Gluten-Free Tortilla (I used Mission Gluten-Free Tortillas)
• 1 1/2 heaping tsp. Onion (finely Chopped)
• 2 heaping tbsp. Green Bell Pepper (cut into thin 1/4 inch strips)
• 2 heaping tbsp. Avocado (cut into 1/4-1/2 inch cubes)
• 1/4 c. Monterey Jack Cheese (shredded)
• 1 tsp. Cilantro (finely chopped)
• Olive Oil (enough to coat your frying pan)
• Nonstick Cooking Spray

Directions:

1. Clean and prep the shrimp.
2. Cut the shrimp into pieces (I evenly split each shrimp into 3 pieces)
3. Add the Galeos Miso Spicy Southwest Dressing into a Ziploc bag.
4. Add the shrimp into the bag with the dressing, and shake so that the shrimp are fully coated in dressing.
5. Set the bag with the dressing and shrimp in the refrigerator, and let marinate for at least 30 minutes.
6. Chop the onion, pepper, and avocado.
7. Add the olive oil to a frying pan, and heat over medium heat.
8. Once the frying pan and oil are hot, add the onions and peppers.
9. Sauté the onions and peppers for a few minutes until the peppers soften and the onions turn translucent.  Remove the onions and peppers from the flame and set aside.
10. Once the shrimp have marinated, add olive oil to a frying pan and heat over a medium-high flame.
11. Once the oil and frying pan are hot, add the shrimp, stir occasionally, and cook for about 4 minutes, until the shrimp are pink.  Remove the shrimp from the flame and set aside.
12. Spray a clean frying pan with nonstick cooking spray, and lay a tortilla across the pan.  Evenly spread the onion and pepper mixture, avocado, and shrimp.
13. Sprinkle the cheese ontop of the tortilla and top with cilantro.  Heat the frying pan over medium heat until the cheese melts.
14. Remove the quesadilla from the flame.
15. Serve and enjoy!

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GIVEAWAY ALERT: 

We have partnered with Galeos to give away free sample pouches of dressing to 30 of our followers.  To enter, click on the following link and complete the necessary shipping information: https://glutenfreegalsguide.com/galeos/

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Galeos Website: https://www.galeoscafe.com

This may seem like an obvious statement, but going gluten-free has completely changed the way I eat.  Yes, I’ve cut out and replaced my favorite breads, pastas, cakes, and cookies, but I’ve also found myself looking to replace other foods that weren’t previously staples in my diet.  One of these foods in chicken nuggets. 

Chicken nuggets used to be a special treat food.  Yet, knowing I can’t eat them has left a small void in my life.  I have tried a few brands, and been heavily disappointed with the consistency of the breading, or the low quality or artificial taste of the chicken.  After spotting Ian’s Gluten Free Chicken Nuggets in the frozen food section of my local Target, I decided to give them a try.  

The box I purchased was a family pack, and came with 7 servings (1 serving is 5 chicken nuggets).  The packaging proudly boasts a product containing no wheat, gluten, milk, casein, eggs, peanuts, tree nuts, or soy, making them not just gluten-free, but also very allergy friendly.  In terms of cooking, they were easy to prepare.  I followed the instructions on the box preheating my oven to 400 degrees Fahrenheit, placing the chicken nuggets on a baking sheet, and baking for 14 minutes.  I did line my baking sheet with foil, and spray with my normal nonstick cooking spray.

 

What came out of the oven was perfectly cooked chicken nuggets.  Once they cooled enough to eat, I dug in.  The outside breading was crisp, and not soggy like some of the other brands I’ve tried.  There was definitely a corn flavor to the breading, but it paired well with the chicken.  The best part was the chicken inside.  The chicken was real white meat chicken.  There were actual chunks of chicken in the nuggets, and not the processed mush I’ve found in many other products.  

While chicken nuggets may not have been a staple in my diet before going gluten-free, Ian’s Gluten Free Chicken Nuggets are now a staple in my freezer.  

 

For more product information, check out the company’s website: http://iansnaturalfoods.com/products/gluten-free-chicken-nuggets-family-pack/

Target can be a very dangerous place.  I usually go in for one specific item, and wind up spending hours browsing the aisles, leaving with a full cart of things I never knew I “needed”.  On a recent trip, I once again found myself aimlessly browsing the aisles, when something caught my attention.  The end of one of the grocery aisle had a large sign saying “gluten-free” and right in the middle of the frozen food case I saw something I’ve been looking for for almost a decade, gluten-free ravioli.

After years of searching, I’ve found some really good gluten-free pastas.  However, I still hadn’t found a ravioli I liked.  This Udi’s version is a single skillet meal complete with sauce.  Upon opening the package, I found several frozen large raviolis and cubes of frozen tomato sauce (see the picture below).  The preparation was super simple.  Place a nonstick skillet over medium heat, add the contents of the bag, and cook covered, stirring occassionally.  After 10 minutes, I had a complete, easy to make, and delicious gluten-free meal.

I was concerned the dish would be soggy, but it wasn’t.  The pasta maintained the desired firmness, and the three cheese filling was great.  The sauce provided a nice light coating, and the sweet tomato flavor balanced perfectly with the cheese filling.  The bag contains two servings, but I only ate one during my first tasting.  The remaining ravioli stored well in the fridge, and microwaved nicely when I ate the second portion the next day.

Udi’s has four different options in their skillet meal category: Three Cheese Ravioli, Ziti & Meatballs, Chicken Parm Penne, and Chicken Penne Alfredo. I plan on keeping a bag of ravioli in my freezer for when I need a quick meal, and will be trying the other meals soon.

Udi’s Website: https://udisglutenfree.com/