Gluten Free High Performance Meals
Sweet Potato Chili
Total Time 45 minutes
INGREDIENTS
1 tablespoon olive oil
1/2 medium onion chopped
4 cloves garlic minced
1 pound ground beef
1 cup beef broth
1 (28 ounce) can fire-roasted diced tomatoes with juices
1/2 (12 oz) jar spaghetti sauce
1 (14 ounce) can red kidney beans drained
1 pound sweet potatoes peeled & diced, see note
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper optional
Salt & pepper to taste
Toppings (optional, to taste): cheddar cheese, cilantro, avocado, sour cream/Greek yogurt, scallions, etc.
INSTRUCTIONS
Add the oil to a soup pot and sauté the onion over medium-high heat for 5 minutes.
Add the garlic and ground turkey to the pot and cook, breaking the meat up with your spoon and stirring occasionally, for 5 minutes or until the turkey turns white on the outside.
Add the remaining ingredients except for salt & pepper. Give it a good stir.
Increase the heat and bring the chili to a boil. Once it's bubbling, reduce the heat to medium and cover the pot with the lid slightly open. Let it cook for 15-25 minutes or until the sweet potatoes have softened (depends how big you cut the pieces). I like to give it an occasional stir.
Season with salt & pepper if needed and serve with desired toppings.
Veggie GF Ramen
Ingredients:
2 tsp sesame oil
2 tablespoons grated or finely chopped ginger
1 1/2 tablespoons minced garlic
4 cups stock I used chicken, but vegetable would also work
3 1/2 cups water
1 1/4 lb skinless bone-in chicken thighs (you can sub boneless)
1/3 cup coconut aminos
2 rice noodle ramen noodle cakes ( I used Lotus Foods)
1-2 cups finely chopped baby bok choy greens or finely chopped baby kale
1-2 cups shredded carrots
Himalayan or sea salt
1/4 cup chopped scallions or chives for optional garnish
Fresh chili paste or sub sriracha
2 soft boiled or poached eggs for garnish ( I used an egg poacher!)
Instructions
In a large dutch oven or pot, sauté sesame oil over medium low heat. Stir in garlic and ginger and sauté for a minute until fragrant, being careful not to burn the garlic. Add in chicken, stock, carrots, water, and coconut aminos. Bring to a boil, then reduce heat and simmer for 45 minutes or until chicken is tender enough to fall off the bone.
Remove chicken and let cool. Skim the top of the broth to remove any fat. If you have super picky kids, you can strain out the ginger and garlic, but I leave it in!
Add ramen noodle cakes into the broil and turn heat back up. The noodles should cook in just a few minutes. As soon as the noodles are soft, remove them from the pot and use your yellow container or a 1/2 measuring cup to portion out into four bowls.
Next add the greens to the pot and stir until they wilt.
When your veggies are cooked, carefully remove the chicken from the bones (it should fall right off) and add it the pieces to the pot. Taste the broth and season with salt (I used 1/2 tsp) and more ginger, if you want - I love to add more, but I am crazy for ginger.
Scoop 1 3/4 cup of soup on top of each bowl of noodles and garnish with scallions, dash of fresh chili paste, and soft boiled eggs (if you want!)
Orange Chicken
Ingredients:
1 tbs orange zest
½ cup freshly squeezed orange juice, approximately 2 medium oranges
⅓ cup brown sugar
2 tbs white wine vinegar
3 tbs tamari
2 tsp sriracha
1 tsp garlic powder
2 tsp cornstarch, fully dissolved in 1 TB water
2 tsp olive or canola oil
1 ½ lbs boneless/skinless chicken thighs
¼ tsp salt
2 stalks scallions
Cooked rice for serving, suggest white rice to soak up flavor
1 bushel broccoli
optional: sesame seeds
Instructions
Prep the Sauce: In a bowl, whisk together the orange zest, orange juice, brown sugar, rice vinegar, soy sauce, Sriracha, ginger, garlic powder, and dissolved cornstarch. Whisk until there are no white streaks left from the cornstarch.
Cook Chicken: Towel dry the pieces of chicken, as it's important to remove excess moisture for even browning. Cut into bite-size pieces. In a large nonstick pan, heat oil over high heat until hot. Add chicken and kosher salt. Cook and stir until chicken is just cooked through, about 2 minutes. Transfer cooked chicken to a bowl and cover to keep warm.
Steam Broccoli: Place the broccoli florets in a steamer basket and set over a pot with 1-inch of water.Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
Heat Sauce: In now-empty pan, add the orange sauce mixture. Cook and stir over medium heat until thickened, 30 seconds. Return the cooked chicken back to pan, along with any accumulated juices. Toss to coat chicken.
Serve: Serve immediately over cooked rice. Sprinkle with scallions for garnish and extra Sriracha sauce on the side, if desired. Leftovers can be covered and refrigerated for several days.
Easy Salmon Curry
INGREDIENTS
Salmon:
1 1/2 lbs. salmon
1 tablespoon brown sugar
1 teaspoon curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt (more for a larger filet)
1–2 teaspoons olive oil
Coconut Curry Sauce:
1 tablespoon olive oil
2 cloves garlic (minced)
1 small knob of ginger (minced)
1 tablespoon of lemongrass paste
1 tablespoon brown sugar
1 tablespoon red curry paste
1 can coconut milk
2 tablespoons fish sauce or soy sauce
lots of lime juice and zest
3 cups fresh spinach, chopped
For serving:
cilantro, basil, mint, or other fresh herbs
rice
INSTRUCTIONS
Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
Make your rice: Cook rice according to package instructions.
Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes). See notes and FAQs for potential broiling issues and alternative methods.
Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce, lime juice, and lime zest to taste. Add spinach; stir into the sauce until wilted.
Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.