Search Results for sesame chicken

This Whole30 approved, paleo, vegan recipe is so delicious and easy to make. Add shredded/chopped chicken to this for extra protein and a filling meal.

Ingredients

4 C cole slaw mix (cabbage with shredded carrots)
1 C shredded red cabbage
1/2 red bell pepper, sliced thin
1/4 C slivered almonds
2 green onions, finely sliced
1 TBS sesame seeds (optional)

Asian Dressing

1/4 C coconut aminos
2 TBS rice vinegar
2 TBS extra virgin olive oil
1/2 TBS sesame oil
1 tsp minced garlic
1 tsp grated fresh ginger
3 large pitted dates

Instructions

For the salad, place all ingredients in a large bowl or serving dish and toss to combine.
For the dressing, combine all ingredients in a small blender or food processor. Blend until dates are completely ground and dressing is a slightly creamy texture.
Best when salad and dressing are combined just before eating.

Cooking Gluten Free Grains + Recipes

GREAT GRAINS

Whole grains are an excellent source of nutrition, as they contain essential enzymes, iron, dietary fiber, vitamin E, and B-complex vitamins. Because the body absorbs grains slowly, they provide sustained and high-quality energy.

Just because you're gluten free doesn't mean whole grains are off limits. Nutritionally, you want to try and add a whole grain to every meal to stay fuller longer.

With grains, as with any food, you’ll want to experiment and find what works for you.

One cup of dry grains yields 2-4 servings. Here are basic directions:

DIRECTIONS

Measure the grain, check for bugs or unwanted material, and rinse in cold water using a fine mesh strainer.
Optional: Soak grains for one to eight hours to soften and increase digestibility. Drain grains and discard the soaking water.
Add grains to recommended amount of water and bring to a boil.
A pinch of sea salt may be added to grains to help the cooking process, with the exception of kamut, amaranth, and spelt (salt interferes with their cooking time).
Reduce heat, cover, and simmer for the suggested amount of time, without stirring during the cooking process.
Chew well and enjoy every bite!

Buying grains in bulk is always more cost effective, however some varieties of rice and quinoa can be bought pre-made and flash frozen, which makes cooking so much easier.

I recommend a rice cooker if you plan to use grains in your diet. Rice can be tricky to make, but with a rice cooker you have perfectly cooked rice every time.

Amaranth

Amaranth is known to have a strong earthy, nutty flavor that cooks up similar to grits. It's high in essential amino acids and can be ground into flour, puffed into breakfast cereal or cooked as is.

Basic cooking method: 1 cup Amaranth, 3 cups water, 30 minutes cooking time.

Try Amaranth Breakfast Porridge (serves 4-6):

Combine 2 cups amaranth and 4 cups water in a pot and bring to a boil. Turn the heat down to low, cover and let it cook for 20-25 minutes. Stir in 1/2 teaspoon salt, then mix in chopped walnuts, chopped apple and a teaspoon of stevia or coconut sugar.

Teff

Teff is a powerhouse of nutrition, loaded with protein, iron and calcium. It has a slightly nutty flavor with a hint of sweet molasses and is great for use in cookies and baked goods.

Try GF Teff Brownies:

1/4 C ground flax seeds mixed with 1/2 C warm water

1 C coconut sugar

1/4 C avocado oil

1 tsp vanilla extract

1/2 tsp salt

1 C brown teff flour

1/2 C unsweetened cocoa powder

1/2 C chopped walnuts

Preheat the oven to 350 and grease a baking dish. Mix the first 5 ingredients in a bowl then slowly add in the next three. Mix well then pour into the baking dish and cook for 30 minutes. Let them cool before cutting and serving.

Quinoa

A very popular gluten free grain and very easy to make. It's high in protein, calcium, iron, fiber and vitamins. It has a slightly nutty flavor when eaten on its own, but it can also easily take on the flavors of whatever it is cooked with, like regular rice. Find it in the freezer section for even easier, faster cooking.

Basic cooking method: 1 cup quinoa, 2 cups water, 15-20 minutes cook time.

Try a Vegan Mexican Black Bean Quinoa Casserole:

1 C uncooked quinoa, rinsed and drained

1 packet GF taco seasoning mix

1 14oz can black beans, drained and rinsed

1 14oz can diced tomatoes

1 4oz can chopped green chiles

1 red bell pepper, diced

1/2 onion, diced

1 C vegan shredded cheese

1 C water

Preheat the oven to 375 and grease a baking dish. Combine all ingredients in a bowl and then pour into baking dish. Bake for 25 minutes. Can be stored for up to 3 days in the fridge.

Brown Rice

The most popular form of gluten free grain is brown rice. It is mildly nutty and chewy, and can be used for a number of different meals. Like quinoa, you can find brown rice in the frozen section, or, I recommend investing in a rice cooker for perfectly cooked rice every time.

Basic cooking method: 1 cup rice, 2 cups water, 45-60 minutes cooking time.

Make a quick burrito bowl with brown rice:

Combine cooked and shredded organic free range chicken breasts seasoned with taco seasoning with shredded lettuce, fresh pico de gallo, black olives, chopped bell peppers, vegan shredded cheese, sliced avocado and chopped green chiles over 1/2 cup cooked brown rice.

Wild Rice

Wild rice actually isn't a rice at all. It is a water-grass seed, and it is native to Canada and parts of the US, and a staple in the diet of Native Americans. It has an earthy, nutty and chewy texture, and goes really well in casseroles and soups.

Basic cooking method: 1 cup wild rice, 4 cups water, 60 minutes cook time.

Try this Vegan Wild Rice Soup (adapted from a recipe from Gimme Some Oven):

6 C vegetable broth

1 C uncooked wild rice

8 ounces sliced baby bella mushrooms

4 cloves garlic, minced

2 carrots, diced

2 ribs celery, sliced thin

1 large sweet potato, peeled and chopped

1 small onion, diced

1 bay leaf

2 TBS Old Bay seasoning

3 TBS plant-based butter

1/4 C gluten free flour

1.5 C unsweetened almond milk

2 handfuls of lacinato kale, ribs removed and chopped

Heat about 1 TBS oil in a pot and add onion and garlic. Cook for 2-3 minutes, then add stock, mushrooms, wild rice, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine and let it cook at a simmer for 45-60 minutes. Meanwhile, in a smaller saucepan, heat the plant based butter until it melts, then stir in GF flour, then whisk in almond milk. Stir until it thickens, then add it to the soup for the last 10 minutes of cooking, along with the kale. Serve immediately or store for 2-3 days in the fridge.

Jasmine Rice

Rice in any form is gluten free, such as jasmine rice. Any long or short grain rice like basmati is as well. Jasmine rice is very fragrant and goes well with Asian dishes.

Try a quick fried rice with day old jasmine rice:

In a pan, heat 1 TBS olive oil and add in any vegetables you prefer, such as mushrooms, peppers, onions, broccoli, etc. Add a small amount of water (about 1/4 cup) and cover to steam. Once steamed, remove any excess water and add in rice. Stir frequently, adding oil if needed, until rice is cooked again and getting slightly browned and crispy. The texture will be chewier. Season with 1 TBS coconut aminos, 1 tsp sesame oil and a sprinkle of sesame or hemp seeds.

Vegetable Fried Rice

Fried rice is one of my go-to dinner ideas when I really have no energy to cook but want something satisfying and healthy. Someone once asked me after a cooking class, "So what will you be making for dinner tonight?" and since I had just done a three hour cooking class, I knew my answer would be something simple, so I told her I was planning to make fried rice.

Her response was something along the lines of thinking it sounded too complicated and needed too many ingredients, which might be the case for others too.

So I am here to tell you that yes!, you can make fried rice easily, in about 15 minutes, with few ingredients and a few tricks to speed up the process.

How to Cook a Meal Without a Recipe

I like to think of using recipes as something you do when you're having guests over, or when you're feeling adventurous or for a special occasion. Other than that, recipes are pushed to the side, and that's when the real magic happens.

It's easy to get discouraged when you're first learning how to cook, seeing the long list of ingredients and the ample amount of directions. It makes most peoples eyes glaze over and then your confidence on making the meal goes right out the window!

Of course if you've never cooked a real meal before, you're probably thinking, "No no, I need a recipe, I need someone to tell me exactly what to do," but please, have a little faith in yourself!

Once you have learned the steps to creating a well stocked kitchen, the possibilities are absolutely endless!

First assess what kind of food mood are you in. Do you want something healthy and fresh like a salad? Do you want something comforting like a soup? Neither of those need a recipe, it's just about what you have on hand, and learning what goes well together.

Then, take a look at what you have on hand to work with.

Lets say for example you have a bunch of broccoli, a few carrots, an onion, some mushrooms, and a pepper in the fridge. Right off the top of my head, I'm thinking either a vegetable stir fry or a vegetable soup.

For the stir fry, try this combination from your pantry:

Coconut aminos + sesame oil + garlic + ginger + red pepper flakes + jasmine rice

Start by heating regular vegetable oil in a pan and then add sliced onion, minced garlic (1 clove) and ginger (1 TBS minced). Stir and cook until onions soften, then add broccoli florets, shredded carrots (or diced), mushrooms and sliced red pepper. Add in cooked cubed chicken if you'd like and cover to let the veggies steam on medium-low heat. Add in 1/3 cup coconut aminos, 1 tsp red pepper flakes and 2 tsp sesame oil. Stir to combine, then serve it all over jasmine rice.

For the soup, try this combination from you pantry:

1 32 ounce carton low sodium broth + 1 can cannelini beans + dried oregano + salt and pepper + minced garlic

Throw the vegetables and a little olive oil in the pot and let them cook on medium for a few minutes, then add the beans, broth and a pinch of the oregano, salt and pepper. Let that all simmer for a while and then you've got a nice comforting bowl of soup!

The more you practice and start to learn what flavors and foods go well together, the easier it is.

Have a half full jar of marinara sauce left in the fridge?

Try mixing in some chopped onion, carrot, celery and mushrooms to make a hearty vegetable sauce to put over zucchini noodles.

The key is to get creative and learn what you love. For me, I love anything served in a bowl, like a burrito or Buddha bowl. I'll take whatever leftover cooked veggies I have, a protein and a whole grain and put it all in a bowl for a satisfying meal.

Navigate the Grocery Store Like a Pro

Considering you’re walking into a store with thousands of products and so much advertising it could make your head spin, how do you know what the good versus the bad foods are?

The main goal is to avoid the middle of the store and only shop the outside walls, meaning the produce, meats and frozen section. The middle aisles can be useful to find essentials like spices, sweeteners, etc, but steer clear of the snack aisles.

PRODUCE

Fruits and vegetables are a no-brainer when it comes to eating well. The more, the better! It’s important to chose local, seasonal, organic produce as often as possible, and to eat a rainbow variety of fruits and vegetables to ensure you’re getting the full spectrum of vitamins and minerals.

Curious what produce is the freshest each season?

You’ll be amazed at the benefits they can bring you.

Deep greens help to purify the blood, strengthen your immune system and even help to ward of depression and anxiety – throw some spinach or kale in your smoothie!
Red fruits and veggies help support heart and brain function – berries, apples, beets and apples are perfect.
Orange fruits and veggies are full of beta-carotenes and vitamin C, which support eye health and immunity – clementines, carrots, papaya, etc.
Yellow fruits and veggies can improve circulation – bananas and yellow peppers.
White fruits and veggies reduce blood pressure and LDL cholesterol – turnips, cauliflower and coconut meat.
Blue and purple fruits and veggies are rich in antioxidants, which help prevent early signs of aging and heart disease – try adding purple cabbage into your salad for lunch.
Garlic, ginger and onions are known for their anti-bacterial and anti-viral benefits.
Load up on sweet veggies like squash, carrots, yams, sweet potatoes and onions – they can help ward off sweet cravings.

Protein

There is a big variety of proteins out there, and everyone is different in what they prefer.

If you’re buying animal proteins like chicken, turkey or beef, make sure to look for labels such as organic, free-range, cage free, grass fed and certified humane. Meat comes in three different grades in the US - Prime, Choice and Select. Prime is the best choice, because it has good marbling (which means more flavor) and is best to roast or grill. Choice has less marbling than prime, and then select is the lowest grade. Aim to look for prime or choice if possible.

If you’re looking for plant-based protein, opt for beans or soy-free seitan. Beans are a great source of protein and super cheap to make. I prefer to buy dried beans in bulk, but if you're in need of saving time, canned beans are of course a great option, just look for the low sodium or salt free ones. I also love to pick up meatless meatballs in the freezer section along with Amy's Kitchen Quarter Pounder Vegetable Burgers.

Seafood

There is always a lot of concern around seafood, mainly because of it’s mercury content and where it came from and the quality of the fish.

Avoid fish like tilapia, which is a strictly farm raised fish. Instead, choose something local. In New England, cod, haddock, halibut, striped bass, swordfish and shellfish are great options that are typically wild caught.

Non-Dairy Cheese, Milk and Yogurt

Be sure to check labels for ingredients and sugar content. Almond milk or any other non-dairy milks can sometimes be loaded with artificial ingredients depending on the brand. Make sure to choose the unsweetened versions and look for organic brands.

When buying non-dairy yogurt, look for plain almond milk or coconut milk yogurts with the least amount of sugar.

As for non-dairy cheese, look for almond based shredded cheese, and be sure to check labels to avoid any soy products.

Whole Grains

A “whole grain” is literally the whole grain. “Whole wheat” is different than “whole grain”. “Wheat” is different than “whole wheat”. Look for labels that say "gluten free" and “whole grain” and you’ll get the entire nutritional write-up of the actual grain, without any refinement or processing.

Here is a helpful list of gluten free grains.

Oils

As much as the word “fat” gets a bad rap, oils are essential for brain function and vitamin absorption. You can get these healthy fats from sources such as nuts, seeds, coconut and avocado, or from oils like olive and sesame.

Avoid products labeled hydrogenated or refined, or anything bleached (light olive oil for example). Buy oils marked cold pressed and unrefined for the best quality.

Oils with high smoke points, such as sesame, pure olive oil, avocado oil, vegetable and peanut oil are good for high-heat frying and stir-frying. Steer away from coconut oil if cooking at a high temperature.

Extra Virgin Olive Oil (different than pure olive oil) is a great oil to use in vinaigrettes and marinades. For garlic infused oil, skewer some peeled garlic on a stick and leave it in the bottle for beautifully infused oil.

Condiments

These are a great way to flavor your meals, but be careful what you’re buying. Ketchup for instance contains so much sugar and so little actual tomato, and the same goes for things like mustard and BBQ sauce…sugar, sugar, sugar.

A few to add to your list:

Primal Kitchen products - these are dairy, gluten and soy free marinades, dressings and sauces and they are delicious!
Apple cider vinegar – use for tangy, sour flavors
Spicy – grab a hot sauce or buffalo sauce
Nutty flavors – tahini, nut butters or sesame salt

Herbs & Spices

Herbs and spices are a great way to add flavor to your recipes, without any added sugars or sodium.

Herbs can easily be bought dried, however I recommend buying basil, chives, cilantro, dill and parsley fresh. This is because those herbs in particular lose most of their flavors as soon as they are dried, giving you a dull flavor. Rosemary and oregano are great dried.

As for spices, you can't go wrong with pure spices. Smoked or seasoned salts and peppers are wonderful.

Store them in a cool, dry place - they do expire but will last longer when stored properly.

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