Gluten free options. I am interested in any good recipes you had to share. Ashleigh

Dear Ashleigh,

Here is a selection of some of my favorite Gluten Free recipes of LOVE! ENJOY!!


Fresh Grilled Farmers’ Market Salsa

corn mix

Calories: 32     Total Fat: 8.8     Total Carbs: 6.3g     Dietary Fiber: 2.9g     Sugars: 2.2 Protein: 3.4g

  •  2 large ears of corn, husked
  • 1 t extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 1 can of tomatoes
  • 1/4 cup red onion, diced into 1/4-inch pieces
  • 1 can black beans, drained
  • 1/4 cup chopped cilantro

Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until golden all over and cooked, about 12 minutes. Let the corn cool and cut off the kernels. Discard the cobs. Mix the tomatoes, onions, drained black beans, cilantro, and roasted corn.  Serves 8.


Happy Diabetic Shrimp Scampi

UntitledCalories: 57     Total Fat: 5.73g     Total Carbs: 1.59g     Dietary Fiber: 0.45g     Sugars: 0.60g     Protein: 0.27g

  • 1 large tomato
  • 2 oz Feta cheese
  • 4-5 sprigs of fresh basil
  • 4 T virgin olive oil
  • 1 lb large fresh or cooked shrimp
  • 1 t olive oil
  • 1 clove of garlic, minced
  • 1/4 t freshly ground black pepper to taste

Wash and slice the tomatoes crosswise into 1/2-inch-thick slices. Arrange 4 slices on a large salad plate. Sprinkle the Feta cheese on top each tomato. Cut fresh basil leaves into strips and sprinkle it on top of the tomatoes. Heat the olive oil in a pan and add the garlic and the shrimp and cook until done. If you are using cooked shrimp it should take about 3 minutes. If you are using raw shrimp it should take about 5-6 minutes. Place the cooked shrimp on the tomatoes and drizzle the garlic and olive oil mixture over the cheese and shrimp. Add a dash of pepper and a squeeze of fresh lime. Serves 4.



Mediterranean Chicken Of Love


Calories: 196     Total Fat: 8g     Total Carbs: 19 mg     Dietary Fiber: 0.16g         Sugars: 0.05     Protein: 3g

  • 2 t extra virgin olive oil
  • ½ c diced peppers, both red and green
  • 1 red onion sliced
  • 4 large mushrooms, diced
  • 4-5 stalks of fresh asparagus
  • 2 cloves of garlic
  • 1 Roma tomato, diced
  • 10 pitted kalamata or black olives
  • 1 can of drained cannellini beans
  • 1 lb skinless, boneless cooked chicken breast halves, sliced
  • 1/4 c white wine
  • 1 T oregano
  • 1 t rosemary
  • 1 T chopped fresh basil
  • 1/8 cup chopped fresh parsley
  • Pepper to taste

Pre heat the oven to 425 degrees. Lay all the ingredients in a 9×12 casserole dish; be sure not to crowd them. Roast for 30 minutes, stirring them halfway. Add white wine, and simmer for about 5 minutes. Add oregano, rosemary, and basil, and roast for 2 to 3 more minutes. Season with pepper to taste, and serve. Serves 4.



Farmers’ Market Roasted Vegetable Soup


  • 2 carrots, diced
  • 4 mushrooms, diced
  • 1 peppers, diced
  • 1 large onion, diced
  • 1 can drained cannoli beans
  • 1 small butternut squash, peeled, seeded, and chopped
  • 3 garlic cloves
  • 2 t canola oil
  • 2 sprigs fresh thyme
  • 1 14oz no salt added can diced tomatoes
  • 32 oz no salt added vegetable stock
  • ½ tsp black pepper
  • 1½ c kale, shredded
  • ¼ c chopped parsley
  1. Preheat the oven to 425 degrees. Spread vegetables in a single layer on a sheet pan, drizzle on the oil, and mix with your hands to evenly distribute the oil. Roast for 30 minutes, stirring them halfway. Pour the tomatoes and thyme over the vegetables and roast another 15 minutes, just until the tomatoes and the vegetables have turned slightly golden brown. Remove thyme stems. Use a spatula to transfer the vegetable and tomato mixture into a large saucepan, then slowly add the stock. Season with pepper and simmer for 10 to 20 minutes, add the kale and simmer 5 minutes, until the kale has wilted. Add the parsley, stir to combine, and remove from heat. Serve warm.
  2. Serves 6
  3. Makes apx. 7 cups of soup.


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