Shrimp is my quick and easy dinner protein, especially because I can use frozen, peeled and deveined shrimp in only 10 minutes. This sauce is sweet and tangy and sticks perfectly to the shrimp, making it just right for licking your fingers. I buy a 2 lb bag of frozen large shrimp when I find it on sale so that I always have some on hand. If you have time, make the sauce about 30 minutes before and let the shrimp marinate in the refrigerator allowing for a more robust flavor. I served the shrimp over vegetable infused quinoa with steamed seasonal vegetables.
Preparation Time: 12 minutes
Cooking Time: 6-8 minutes
1 lb of SHRIMP, peeled and deveined (I like tail-on) 1/2 cup MAPLE SYRUP 2 tablespoons of LEMON JUICE 2 tablespoons of GLUTEN FREE SOY SAUCE 2 teaspoons DIJON MUSTARD 1 teaspoons GINGERROOT, minced 1 tablespoons of extra virgin OLIVE OIL Dried PARSLEY Sides: Stovetop Quinoa (15-20 minutes) Frozen seasonal vegetables (6-7 minutes)
If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want to cook in a colander. Place the colander in a large bowl and run it under cold water until water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY before adding to marinade.
If you use shell on shrimp, which adds more flavor to the dish, it can get messy to eat. I prefer to remove the shells prior to cooking or purchase already shelled shrimp. But I do leave the tails on. It’s a personal choice.
DEVEIN the shrimp before cooking if you are taking the shell off
PREPARE QUINOA or RICE per package directions (15-20 minutes)
In a large bowl (big enough for the shrimp), WHISK together maple syrup, lemon juice, gingerroot, gluten-free soy sauce, and mustard
ADD the thawed shrimp and MIX well to cover
If you have the time, REFRIGERATE for 30 minutes
PREPARE VEGETABLES per package directions (~8 minutes)
HEAT olive oil in a large skillet over medium-high heat
ADD the marinated shrimp to the skillet, spreading the shrimp out evenly in the pan and add some leftover marinade as well to heat as additional sauce
COOK the shrimp for 2 minutes and then TURN them over and cook another 2 minutes (this is mostly to heat them if using precooked shrimp). COOK 3-4 minutes a side if using uncooked shrimp, until they turn a nice pink.
REMOVE from heat and SPRINKLE with dried parsley
SERVE over quinoa or rice with a side of seasonal vegetables, using extra sauce if you like
STORE in the refrigerator in an air-tight container for 2 days
I missed having a thick slice of homemade bread, like I used to before I was gluten-free, to go along with my warm bowl of butternut squash soup. So, I created this delicious gluten-free, dairy-free, paleo bread that brings together the nutty flavors of almond and coconut with just a hint of cinnamon spice and maple. The bread is so moist that you don’t even need additional spreads.
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Servings: 8 to 12 slices
1-1/3 cups ALMOND FLOUR 1/2 cup COCONUT FLOUR 1/4 cup FLAX SEED MEAL 1 teaspoon BAKING SODA 1/2 teaspoon SALT 5 EGGS 2 teaspoons LEMON JUICE 2 tablespoons MAPLE SYRUP 3 tablespoons VEGAN BUTTER (+1 tablespoon for topping), melted 1/2 teaspoon CINNAMON, ground (+1/2 teaspoon for topping)
PREHEAT oven to 350 degrees F
PREPARE a 9X5 loaf pan with parchment paper
In a large bowl, COMBINE almond flour, coconut flour, flax seed meal, baking soda, salt, and cinnamon. Mix well.
In a medium bowl, WHISK eggs
MIX maple syrup into eggs
WHISK melted butter into egg mixture. Stir well.
COMBINE the egg mixture with the dry mixture. STIR well, making sure that there are no lumps in the batter.
POUR the batter into the prepared loaf pan. Pat down the loaf so that the top is level for a nice looking crust
BAKE for 30 to 35 minutes until golden brown
While bread is baking, PREPARE topping
In a small bowl, MELT 1 teaspoon of butter
MIX 1/2 teaspoon of ground cinnamon into the butter
REMOVE the loaf from the oven when a toothpick inserted in loaf comes out clean
LIFT the loaf by the parchment and place on a plate to cool
BRUSH topping mixture over loaf while hot
SERVE warm or room temperature
STORE in the refrigerator in foil for 4 to 5 days or freeze for 3 months
A fast breakfast favorite around my house is French Toast. The great thing about my French Toast is that I use multigrain gluten-free bread which tends to be denser than traditional white or even whole wheat and is a weightier and more satisfying bite. Even the gluten-eaters in the family prefer it made this way.
Preparation time: 5 minutes
Cooking time: 6 minutes
6 slices multi-grain gluten-free BREAD, I use Canyon Bakehouse Ancient Grain 2 EGGS, beaten 2/3 cups MILK ALTERNATIVE, I use Unsweetened Cashaw Milk 1 teaspoon VANILLA EXTRACT Pinch SALT 2 tablespoons COOKING OIL, for frying 1/2 teaspoon CINNAMON, ground Serve with cut FRUIT, MAPLE SYRUP or HONEY
In a shallow dish, BEAT the eggs well
WHISK in the milk alternative, vanilla, and salt
HEAT the oil in a large frying pan on medium-high heat
Using a fork, DIP each slice of bread into the egg mixture, turning it over to make sure that each side is well coated. The longer the bread is in the egg mixture, the soggier it becomes, so don’t let it sit too long.
FRY the coated bread slices in the frying pan for 2-3 minutes until golden brown then FLIP and fry the other side
SPRINKLE cinnamon on each side of the bread while frying
REMOVE the French Toast and keep warm in a 200 degree F oven until ready to serve
SERVE with cut strawberries, blueberries or other fruit and top with honey or pure maple syrup.
If winter had a taste, this quick, easy, and delicious side dish would be it. Who can resist maple syrup, brown sugar, and spices? Don’t be afraid of the acorn squash’s rugged exterior. With a sharp knife and a cutting board, you will master this veggie in no time. Leave the skin on, it’s soft and edible when roasted.
Preparation time: 10 minutes
Cooking time: 30 minutes
2 ACORN SQUASH, cut in 1-inch slices 2 tablespoons VEGAN BUTTER, melted 1 tablespoon OLIVE OIL 1/4 cup pure MAPLE SYRUP 1/4 teaspoon CINNAMON, ground 1/8 teaspoon CLOVES, ground 1/2 teaspoon KOSHER SALT 1 tablespoons BROWN SUGAR, more to taste
PREHEAT oven to 400 degrees F
WASH squash and pat dry
With a sharp knife, SLICE 1/4 inch off the stem and base ends of the squash
SET the squash down on the flat sliced stem end and CUT the squash in half from top to bottom
Using a large spoon, REMOVE the seeds and pulp from each half and discard/compost.
Lay each piece on its flat side and CUT 1-inch slices
In a medium-size microwave-safe bowl, COMBINE the butter, maple syrup, oil, cinnamon, salt and cloves and heat for 30-45 seconds, until the butter melts. STIR well.
On a rimmed baking sheet, ARRANGE the slices in a single layer.
BRUSH the maple mixture over all the slices
TURN the slices with a fork and BRUSH the other side
SPRINKLE brown sugar on each slice
BAKE for 15 minutes and then flip each slice and bake another 15 minutes. You know they are done when they are well carmelized and tender.
STORE in an air-tight container in the refrigerator for 2-3 days