Results tagged “gluten-free” from The Sneaky Chef

Sneak Peek into my new book, Sneaky Blends

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In the past, my cookbooks and recipes have been centered around children with allergies and ways to get picky eaters to eat healthy with hidden veggie recipes. As you and I both know, getting the whole family to eat healthy and enjoy the same things is a challenge for us all. Moms sometimes feed the family what they know their family will eat, even at the expense of their own health. It is time for moms to consider themselves and their health as well as their family's.

I am very excited to introduce my newest cook book, Sneaky Blends. It is focused on moms and ways to eat heathy that are so delicious your family will enjoy them too. I call it my "undiet" becuase these recipes are so satisfying and sneakily nutritous you won't even know you are dieting. This book gives you all the tips and tools you need to get started, plus a Reboot plan to jump-start weight loss and detailed information on how to incorporate blends into not just the recipes in my book but your own favorite dishes, from soups to pastas to brownies.

If you are familiar with my other books, you have probably tried my orange base blend with sweet potatoes and carrots or maybe my white bean base blend with white beans or chick peas. Now you can kick these base blends up a notch and turn them into Detox Blends or Detox Shakes for a nutrious and delicious undiet that is sure to help you drop some of those unwanted pounds.

Here's a sneak peak into one of my favorite recipes from the new book coming out September 27th, 2016...Want more? You can pre-order your copy of Sneaky Blends cook book on Amazon today!

Crunchy Kale-Crust Pizza
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I'm always on the lookout for a pizza crust that isn't just a refined carb fest and this is one of the best I've ever had. It's incredibily good for you in and of itslef, not just a delivery system for the sauce and cheese. What's not to love?

Makes 4 Servings - Serving Size: 1 Pizza
Nutrition facts (per serving): 161 calories; 8 g fat; 277 mg sodium; 13 g carbs; 2 g fiber; 1 g sugar; 14 g protein

Ingredients:

  • 1 tablespoon tomato paste
  • 1/3 cup chopped fresh basil leaves
  • 1/2 cups eggs whites (about 3 eggs)
  • 1/4 teaspoon dried oregeno
  • 1 cup finely chopped baby kale
  • 1/4 cup White Bean Base Blend
  • 3 tablespoons grated parmesan cheese
  • 1/4 cup gluten free flour
  • Nonstick cooking spray
  • 3/4 cup of your favorite marinara or pizza sauce (Make-It-In-Minutes Marinara is another new recipe in Sneaky Blends)
  • 1 cup grated part-skim mozzarella
     

Directions:

In a medium bowl, whisk togehter the first 7 ingredients. Add the flour and mix well to combine. Mist an 8-inch skilet with the cooking spray and place over medium-high heat/ Add 1/4 cup batter and shake the pan to make the crust spread out. Cook for a few minutes until the bottom is crisp and browned, then flip and cook for another few minutes Repeat with the remaining batter, respraying the pan between batches (the batter makes 4 crusts).

Preheat the broiler. Place the crusts on a baking sheet and divide the sauce and mozzarella equally among them. Broil for a few minutes until the cheese is browned and bubbly.

*Check out my Sneaky Chef pasta sauces with hidden veggies for an easy and health go-to pizza sauce

Share you favorite healthy pizza variations with me in the comments!


Gluten Free Chicken Tenders Recipe

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Gluten-Free Chicken Tenders

My gluten-free friends and readers have two words to describe packaged GF chicken nuggets and tenders: mushy and weird! Since I have never had to eat this way myself, I decided to do a little taste-testing among the packaged GF chicken available in my markets. I have to admit, I couldn’t even finish a single nugget! They were, indeed, strange tasting and the texture was just plain off. Here is the sneaky version of a GF tender, proclaimed by my GF tasters as “crispy and delicious.”

Makes 4 Servings
 

Ingredients

  • 1 pound boneless, skinless chicken tenders (or boneless, skinless chicken breasts, cut into strips)
  • 1/2 teaspoon salt
  • 1/2 cup cornstarch
  • 2 large eggs
  • 1/4 cup Orange Puree (see Make-Ahead Orange Recipe)
  • 2 cups GF Better Breading (see below)
  • 1/2 cup grated Parmesan cheese
  • Olive oil for pan frying method
     

Directions

Season chicken tenders with salt. Place corn starch in a shallow dish or on a plate. Beat eggs with Orange Puree in shallow bowl and place next to the flour. In a third shallow dish or on a paper plate, combine the GF Better Breading with the Parmesan cheese.

Dredge each piece of chicken in the corn starch, shaking off excess, then the egg mixture, and then the GF Better Breading mixture. Press the breading evenly onto both sides of the chicken. Put on wax or parchment paper and store in the refrigerator for cooking tomorrow or proceed to cook immediately.

Pan-fry method:

Heat 2 tablespoons oil in a large skillet over moderately high heat until hot but not smoking. Add a few strips at a time, pan frying on one side until the crumbs look golden, about 2 to 3 minutes. Watch for burning, and turn down heat if necessary. With tongs, turn the pieces over and lightly brown the second side until golden, about 3 minutes. Reduce the heat to low and continue heating chicken until cooked through, about another 10 minutes. Blot cooked tenders on paper towels to remove excess oil.

Oven-bake method (not as brown and crisp, but quicker):

Preheat oven to 400 degrees. Place breaded tenders on a lightly sprayed cookie sheet and bake for 10 to 12 minutes. Turn chicken tenders over once with tongs, then return to oven for another 10 to 12 minutes until cooked through.
 

Gluten Free Better Breading

Ingredients

  • 1 cup almonds, slivered and blanched (optional; omit if allergic)
  • 1 1/2 cups rice krispies
  • 1/2 cup cornmeal
  • 2 tablespoons Parmesan cheese
  • Freshly ground pepper, to taste
     

Directions

Pulse the almonds in food processor. Don’t let the food processor run continually or you’ll end up with nut butter. Pour the ground almonds into a plastic bag, and then add the bread crumbs, wheat germ, and salt. Seal and refrigerate up to 2 weeks.

*Sneaky Tip: Whole wheat bread crumbs can be found in natural and organic food stores, but you can easily make your own by pulsing whole grain bread in a food processor to achieve fine crumbs. It’s that simple. Three slices of bread yield about one cup of fresh crumbs. They keep for weeks in a sealed bag in the freezer.


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