IIFYM "If It Fit Your Macros"

Posts tagged ‘Gluten Free’

Quinoa Tabbouleh

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Traditional tabbouleh is one of my favorite salads, but by replacing bulgar wheat with quinoa it provides more protein, amino acids and is an excellent source of iron and is also low carb and gluten-free.

Quinoa is one of my absolute favorite grains, it has a toasted nutty flavor and slightly chewy texture that makes it great on its own or in a salad.

Ingredients:
1 1/2 cup quinoa (cooked)
2 cups chopped fresh flat-leaf parsley
2 cups chopped English cucumber
1 cup chopped green onions
fresh mint leaves, thinly sliced
2 tomato, seeded and chopped

1/2 cup sliced black olives
1/2 cup sliced green olives
1 carrot, julienne 

Dressing:
1/3 cup lemon juice
1/4 cup extra-virgin olive oil
1/2 tsp salt
1/2 tsp pepper

Preparation:
Rinse quinoa under cold running water. In saucepan, bring 1-1/2 cups water to boil; add quinoa and return to boil. Reduce heat, cover and simmer until no liquid remains, 15 minutes.

Remove from heat; fluff with fork. Transfer to bowl; let cool. Add parsley, cucumber, green onions, mint and tomato.

Dressing: Whisk together lemon juice, oil, salt and pepper; pour over quinoa mixture and toss to coat.
Serve at room temperature or cover and refrigerate for 1 hour.  This salad is even better the next day, once the flavors have had a chance to mingle.

 (Makes 8 cups.)

Feel free to top it with feta cheese!

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Gluten Free Nut Free Ice Cream Cake Recipe

Here’s a gluten free and nut free ice cream cake recipe.  Last weekend we celebrated our daughters 14th birthday and she had a party with a few of her closest friends but two of her friends had food allergies, one girl is gluten free & another girl is nut free.  So after trying to come up with many alternatives I decided that at an ice cream cake was a good solution. 

imageIngredients:
C
hapman’s ice cream gluten free & nut free ice cream
PC chocolate fudge sauce
Magic shell

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Parchment lined spring form pan.
Spread chocolate ice cream on the bottom and place in freezer.

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Spread chocolate fudge sauce and place in freezer.
Once frozen spread mint chocolate chip ice cream over fudge and place in freezer.

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Spread more chocolate sauce  mint ice cream and freeze until frozen.

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Spread more chocolate sauce over mint ice cream and freeze until frozen.

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Cover with more chocolate ice cream and freeze.

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Drizzle with Magic Shell chocolate sauce

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Add a few candles and Voila!!!  Gluten Free & Nut Free Birthday cake.

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Here’s a look at it on the inside, needless to say it was a big hit.  
I’m definitely going to make this again.

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