"Salade de Flagstaff"

This is my take on a Salad Nicoise which I used to love to eat but now that I don't eat potatoes, green beans and only farm fresh eggs (have a mild allergy)it went by the wayside as but a nice memory. Actually what brought that salad to mind was a dressing I used to make for a salad Nicoise which was a wine vinegar, dill and dry mustard combination which I unfortunately can't remember. I actually dreampt about this recipe and in my dream going "Aha!" the whole time as I created how I would substitute those parts. I woke up and had to make it! I am so happy I did because I love it! One of my best recipes yet! I hope you enjoy! Here's to happy tastefully gluten free dreams! ~Jan

Salade de Flagstaff
Ingredients:
2 cans white albacore tuna	My “Mt. Elden Vinaigrette”:
1 head lettuce (green leaf, romaine or spring mix)	2/3 cup extra virgin olive oil
1 lg cucumber 2/3 thinly sliced 1/3 diced small	¼ cup rice vinegar
1 cup quinoa	1 tsp lemon juice
1 tsp salt	1 Tbs. balsamic vinegar
½ tsp pepper	2 tsp. honey
1 minced garlic clove	½ tsp. dill weed
2 Tbs. extra virgin olive oil	½ tsp dry mustard
2 Tbs. lemon juice	½ tsp tarragon
2 cup fresh Italian parsley	½ tsp basil
1 small tomato diced small	1 tsp. minced garlic
	1 tsp. shallots
1 tsp. apple cider vinegar	½ tsp. Hungarian paprika
1 tsp. honey
Green olives(optional garnish)
Instructions:
Start by cooking the quinoa according to the package directions.
While the quinoa is cooking put all the vinaigrette ingredients in a blender and blend well. Set aside but do not refrigerate.
When quinoa is done cooking transfer to a bowl and let cool a little.
Take the thinly sliced cucumber and put in a small bowl. Sprinkle the apple cider vinegar and honey over them and mix up lightly with hands then set aside
In a large bowl mix together the chopped cucumber , salt, pepper, minced garlic, extra virgin olive oil, lemon juice, Italian parsley and tomato add the quinoa and stir gently to combine.
Open and drain cans of tuna. Empty into a side bowl leaving as many chunks as possible.
To serve: Place lettuce on a plate like it’s a bed.  On one end lay out some tuna on the other end scoop on some quinoa Tabbouleh and down the middle lay in the sliced pickled cucumber adding a couple green olives. Drizzle over the whole salad long ways my vinaigrette.

Triple Olive Chicken

Hi again! Like I said recipes are coming! Here's another super delicious one! For the love of olives you gotta try this one! Here's to happy cooking and happy eating always tastefully gluten free!, ~Jan

Triple Olive Chicken
Ingredients:
4 boneless skinless chicken breasts halved
2 Tbs. extra virgin olive oil
1 medium Vidalia onion sliced
2 minced garlic cloves
1 15 oz. can crushed tomatoes
15 or so pitted Castelvetrano green olives sliced
15 or so pitted black olives sliced
15 or so pitted Kalamata olives sliced
Shred the peel of 1 lemon (about 2 Tbs.)
1 tsp dried oregano
Fresh Italian parsley leaves (about 3 Tbs. worth)
1 tsp. salt
¼ tsp pepper
Instructions:
In a large skillet heat the oil on medium heat.  Sprinkle the salt and pepper over the chicken and brown the chicken on both sides flipping once. (about 5 maybe 7 minutes) once browned remove chicken and set aside.
Keeping the skillet on medium heat cook the onion for about 8 minutes stirring occasionally until tender. Then add the garlic and cook for another minute or two. Then stir in tomatoes, olives, oregano and lemon peel. Place chicken back in the skillet on tomato olive mixture and simmer covered for 15 minutes ( or until breasts have no pinkness in center)
Serve the chicken on a plate and cover with the tomato olive mixture garnishing top with Italian parsley
This is good just by itself but also good over rice linguini noodles.

"Ground Turkey Stuffed Peppers"

Hello! Hello! Back again with some recipes. The one I'm sharing today is my version of stuffed bell peppers which are "Ground Turkey Stuffed Peppers" I was needing to venture out from my norm to reinvent what was once my norm only have it be in compliance with my diet and have it taste even better than I remember. I remember years ago having stuffed bell peppers and I ate them because I like bell peppers but I didn't do a dance or anything. Well I'm not telling you my new creation made me boogie down or anything like that but I really liked the change up of its flavor from what I traditionally used to have. (that would be the cinnamon and cumin I think) Anyway, I think you'll like them too! Here's to happy cooking and happy eating! Tastefully gluten free!.... ~ Jan

Ground Turkey Stuffed Peppers
Ingredients:
1 ½ lb ground turkey
3 cups marinara
4 large bell peppers
1 ½ cups cooked white rice
1 tsp salt
½ tsp black pepper
¼ tsp cinnamon
½ tsp cumin
¼ tsp crushed red pepper flakes (optional)
1 tsp paprika
3 Tbs. chopped Italian parsley
1 large egg
Instructions:
Preheat oven to 350*
Halve the bell peppers lengthwise removing the cores and ribs and set aside.
In a large bowl combine the rice, salt, spices and parsley add ½ cup of the marinara then the turkey and the egg. Use your hands and mix thoroughly.
Put the remaining sauce in a 9x13 baking pan. Evenly stuff the pepper halves and arrange in the baking pan facing up nestled on the sauce. Cover the pan with foil and bake 50 minutes uncover and bake another 10 to 15 or until sauce starts to bubble. Ladle a little of the pan sauce on the peppers when serving.

Hi everyone! Here is the recipe for the Cauliflower pizza crust....always tastefully gluten free and then some ~ Jan

Cauliflower Pizza Crust
Ingredients:
1 head cauliflower (2cups grated/riced)
2 Eggs
3 Tbs. coconut oil/or extra virgin olive oil
1 Tbs. Oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp basil
½ tsp salt
3 Tbs arrowroot starch
Instructions:
Preheat oven to 400*
Cook the riced cauliflower in a microwave safe bowl for 4 minutes then let cool for about 5 minutes. Pour the cauliflower in a cloth lined bowl and then squeeze as hard as you can to get rid of the moisture. Then mix all the ingredients together best done with your hands
Line a pan with parchment paper and spray olive oil on it
Spread out dough batter for one large pizza or two smaller rounds
Cook 25 to 30 minutes

Another great dinner tonight! As much as I enjoy creating new recipes which I post here this is an old recipe from my recipe book, "Green Chile Chicken Burritos" I make a bunch. Some to eat now some to freeze for later. Always a favorite and easy to make. Recipe found in my recipe book download.   jansrecipebook.com

"Chicken Caesar Salad"

Hi again! I told you I was going to add some of my recently created or should I say recreated recipes soon so here you go! Claiming this one as one of my new favorites! I used to eat these salads all the time a long time ago but having Parmesan cheese in the dressing or on the salad nixed them from my life when I became dairy free. I didn't think I could get it to taste that great without the cheese! Well, I'm happy to admit I was wrong! This salad is every bit as delicious having "no" cheese! Its these revelations that inspire me to keep creating my recreations as well as inventing new creations for this crazy diet of mine. I'm very thankful that the people in my life, one in particular,(he knows who he is) loves most of my recipes, shares in their satisfying flavors and appreciates my efforts towards excellence! I'm happy to add this recipe to my ever evolving lifestyle of good food and even happier to share it with all of you! Tastefully gluten free and then some, Jan

Chicken Caesar Salad
Ingredients:
Boneless skinless chicken breasts 1 to 2 lbs. worth	CROUTONS:
1 or 2 heads romaine lettuce	6 slices rice bread cut into cubes
	2 tsp fresh minced garlic
DRESSING:	½ cup extra virgin olive oil
1 Tbsp Dijon mustard
1 Tbsp apple cider vinegar
6 cloves garlic
½ tsp sea salt
½ tsp course black pepper
2 Tbsp Canola mayonnaise
½ cup extra virgin olive oil
2 Tbsp lemon juice
1 tsp anchovy paste
Instructions:
Use whatever marinade you like for chicken(I like to use a little lime or lemon juice with garlic and extra virgin olive oil with salt and pepper) or just lightly salt and pepper both sides of chicken breasts and grill until a nice grilled char shows and the meat is fully cooked. Cut into 1 inch pieces cover and set aside
Put all dressing ingredients into a blender and blend until fluffy and well blended…put in a jar and set aside
For the croutons, simmer the oil and garlic until garlic starts to brown then take off heat.
Preheat oven to 375* Put the cubed bread on a cookie sheet and drizzle 1/3 of the garlic/oil on cubed bread and bake for 5 minutes then toss them around a little and drizzle more of the garlic/oil on them and bake another 5 minutes then remaining garlic/oil for another 5 minutes until golden brown then remove to a bowl until salad time
Cut up the romaine lettuce and put in a large salad bowl. Pour on the dressing to desired amount and toss. Put coated lettuce on a plate topped with the chicken and then the croutons. Add whatever else you’d like to add like cucumber, tomatoes or olives.

"Blueberry Powerhouse Muffins"

Hi everyone! Here to share with you my "Blueberry Powerhouse Muffins" recipe. Why 'Powerhouse'? Well they are not only gluten free, soy free and dairy free they are high in protein! What else? They taste absolutely delicious in a lemony blueberry melt in your mouth sort of way! (I'm describing as I actually eat one!) I must mention that the paper liner in your muffin pan is essential for these muffins because they are so delicate they need the paper support to remove from pan. Also if you try to shortcut the recipe with just adding more lemon juice you'll miss out on the better flavor with having the lemon extract added with the lemon juice.(I know 'cause I tried that once) I hope you enjoy these as much as I do...great for a little popper before your work out too! Here's to happy cooking and happy eating! Tastefully gluten free and then some, Jan

" Blueberry Powerhouse Muffins"
Ingredients:
2 Tbs. flax meal	½ cup agave syrup
6 Tbs. water	1/3 cup coconut oil
1 tsp. apple cider vinegar	3 Tbs. lemon juice
1 cup almond milk	2 tsp. lemon extract
1 ½ cups brown rice flour	1 tsp. pure vanilla
2 scoops gluten/dairy free protein powder	1 ¼ cup blueberries
2 tsp. baking soda
½ tsp. salt
Instructions:
Preheat oven to 350*
Put flax meal and water in a small bowl and set aside
In another small bowl whisk together apple cider vinegar, agave, vanilla and almond milk and set aside.
In a large bowl combine flour, protein, baking powder and salt then mix in the coconut oil and lemon juice.
Then mix in the flax mixture as well as the almond milk mixture.
Fold in the blueberries then fill paper lined cupcake pans (makes 15 muffins)
Bake for 25 minutes