3 of my Favorite GF/DF Recipes
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Summer Ceviche
Ingredients:
1 ½ lb. fish (mahi mahi, snapper, halibut) use frozen to prevent possible parasite contamination unless you are getting it right off the boat!
2 cups fresh citrus juice (lime, lemon, orange – I like mostly lime with a little lemon or orange) – enough to just cover the fish
1 small red onion, minced
1 jalapeno, minced
1/2 cup Fresh Cilantro, finely chopped
1/3 cup Fresh Mint, finely chopped
Salt/pepper to taste
Other additions could include: carrot, tomato, red bell pepper, garlic, shallot, olive oil, other herbs.
Directions:
1. Chop fish into ½ inch pieces (using partially frozen fish makes it easier to chop). Place in a glass or stainless bowl. Add citrus juice and toss until evenly coated. Cover and refrigerate for 1-4 hours, until fish is opaque and “cooked” through.
2. Drain off and discard excess citrus juice. Add all other ingredients and toss well.
3. Season with salt and pepper to taste. Be creative with your ceviche. There is no wrong way to do it. When we were in Peru they added sweet potato and corn!
Classic Gazpacho
Ingredients:
2-3 lbs. ripe red tomatoes, cored and rough chopped
1 small cucumber (1/2 lb), peeled and rough chopped
1 small sweet yellow onion (1/2 lb.), rough chopped
1 medium red bell pepper, cored, seeded and rough chopped
1 jalapeno, remove seeds if you do not like it spicy
1/4 cup fresh basil leaves
2 garlic cloves
1/4 cup extra-virgin olive oil
2 Tbsp. orange champagne vinegar
3/4 tsp. kosher salt
freshly ground black pepper
avocado for garnish
Directions:
Rough chop your vegetables into 1” chunks and place into the bowl of your blender. You may have to do this in 2 batches
Add jalapeno, basil, garlic, olive oil, vinegar, salt & pepper and blend starting at low speed and gradually increase to high , blending until mostly smooth. I prefer my gazpacho somewhat chunky, but feel free to blend it more or less chunky than in the picture.
Place soup in a glass container and chill for at least 2 hours so that all the flavors can come together and the soup will be cold.
Taste the soup once cold and add salt/pepper as needed
Serve with a drizzle of good olive oil and some chopped avocado
Pesto Pasta with Oven Roasted Tomatoes
Ingredients:
1 lb. of your favorite pasta ( I like Barilla GF rotini)
1 cup dairy free pesto
2 pints organic cherry tomatoes
2 Tbsp. balsamic vinegar
2 Tbsp. avocado oil
1 14 oz. can artichoke hearts, quartered (frozen are perfect here as well)
1/4 cup pine nuts, toasted
Kosher salt & pepper
Ingredients:
Preheat oven to 400 degrees.
Place tomatoes onto rimmed sheet pan and toss with balsamic vinegar, avocado oil, kosher salt and pepper.
Roast for 20-30 minutes, until most liquid from the tomatoes has evaporated.
While tomatoes are roasting, cook pasta according to package directions to al dente and drain.
Toss pasta with pesto, artichoke hearts, and pine nuts. Taste and adjust seasoning.
When tomatoes are finished roasting, add tomatoes and toss gently, being careful not to break up the tomatoes too much.
Sprinkle with dairy free parmesan and serve.