Category Archives: Gluten-Free Recipes

Watermelon Smoothie

4 cups watermelon (chopped and seeded)
1/4 cup plain greek yogurt (substitute with a banana to make dairy free)
1/4 cup pineapple juice (can substitute with other juices or just ice)

Place ingredients in blender and blend until smooth and creamy.
Pour into tall glass.


Fruit Smoothie

1 cup frozen Blueberries
1 cup filtered water
1 teaspoon 100% organic, raw Peruvian maca powder
2 tablespoons ground flax-seed
1 cup plain greek yogurt (instead of water)
1 teaspoon Xylitol (optional)
ice (optional)

Blend all the ingredients together in a blender. If it’s too thick add some more filtered water until you get it the way you like it. Pour into a glass and enjoy!

NOTE: You can replace the blueberries with other fruit like cherries, raspberries, strawberries, peaches, pears, melon, pineapple or bananas…or you can add more than one fruit to your smoothie. The choices are endless.


Blueberry/Banana Pancakes

1 cup almond flour (blanched or unblanched)
1 cup fresh or frozen blueberries
1 banana (cut up)
2 eggs
1/4 cup filtered water
1 tablespoon virgin unrefined coconut oil
1/4 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon gluten-free baking powder
1 tablespoon Xylitol
1 scoop unflavored Brown Rice Protein Powder (optional)

Mix ingredients together. Add more filtered water to get to desired consistency, if needed.

Add a scoop of coconut oil in pan on medium heat. Let oil liquidize. Add some pancake batter to heated pan. Flip them when the edges are brown on the underside.

After all the pancakes are made…instead of butter, spread coconut oil on the pancakes, then pour your favorite pure maple syrup on top and enjoy!


Nut Smoothie

Put all the ingredients in a blender and blend until the consistency is the way you like it. Pour into a glass and enjoy!

NOTE: Use the flax seeds in up to two shakes a day, no more.

Recipe from the book Ultrametabolism

Salmon Salad

1 can of wild salmon
1/2 red onion, peeled and diced small
1/4 cup parsley, minced
1/3 cup olive oil
1 tbsp. Dijon mustard
1 tsp. raw honey
2 tbsp. apple cider vinegar
Sea salt and pepper to taste
Mesclun Greens
Gluten-Free bread

Drain salmon and put into mixing bowl. Combine with diced red onion and parsley. Whisk olive oil, mustard, honey, apple cider vinegar and sea salt and pepper to taste. Mix dressing with salmon salad and spread on gluten-free bread. A favorite bread is Udi’s.

Yields two servings.

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Posted by on March 15, 2011 in Gluten-Free Recipes


Chicken Salad Sandwich

10-12 ounces cooked chicken, diced
2 celery sticks, diced
1/4 cup cilantro, minced
1/3 cup dried cranberries
1 apple, deseeded and diced
1/4 cup extra virgin olive oil
2 tbsp. apple cider vinegar
2 tbsp. canola mayonnaise
1/2 tsp. sea salt
Black pepper to taste
Gluten-Free bread

Combine cooked chicken, celery, cilantro, cranberries, and apple in a mixing bowl. Whisk olive oil, apple cider vinegar, mayonnaise and sea salt. Pour dressing onto chicken salad and mix. Season with fresh black pepper and more sea salt if needed. Put chicken salad on bread and enjoy.

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Posted by on March 15, 2011 in Gluten-Free Recipes


Herbed Mayonnaise

1 organic egg + 1 egg yolk
1 tsp. prepared mustard
1 tbsp. lemon juice
1/4 tsp. salt
2-3 tbsp. parsley, chopped
3/4 cup extra virgin olive oil

Eggs must be at room temperature. Put eggs, mustard, lemon juice, sea salt and parsley into a food processor and puree on high speed. Slowly add vegetable oil a little bit at a time while the processor is on high. Continue until all the oil is gone and the mayo is thick and creamy. Store in a glass jar – can keep in the fridge for 2 weeks.

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Posted by on March 15, 2011 in Gluten-Free Recipes

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