Red Cabbage Recipe – German Cabbage Recipe – How To make Rotkohl

Prep: 10 mins – Cook: 75 mins – Total: 85 mins

Ingredients

  • 2 Tablespoons butter
  • 1 yellow onion chopped
  • 1 large Granny Smith apple peeled and chopped
  • 1 head red cabbage sliced very thin
  • 3 Tablespoons red wine vinegar
  • 1 cup apple cider or apple juice
  • 1 Tablespoon granulated sugar
  • 1 bay leaf
  • 2 whole cloves
  • 2 juniper berries
  • 1/2 teaspoon salt

Instructions

  1. Melt butter in large dutch oven over medium-high heat. Add the chopped onion and apples and saute for 7-10 minutes until soft.
  2. Add the cabbage to the onions and apples, and cook 5 minutes, stirring frequently.
  3. Add the red wine vinegar, apple cider, sugar, bay leaf, cloves, juniper berries, and salt. Bring the liquids to a boil, then cover and reduce heat to a simmer.
  4. Simmer for 1 hour until cabbage is soft but not mushy. Serve warm or cold.

This delicious recipe and photos were created by HouseOfNashEats.com, we simply shared it. Please check them out for more great ideas!

Gluten Free Soft Pretzel Recipe – Gluten Free Pretzel Recipe – How To Make Gluten Free Soft Pretzels

Prep: 50 mins – Cook: 25 mins – Total: 75 mins

Ingredients

  • 1 c. warm water
  • 2 1/4 tsp. dry active yeast
  • 1/2 tsp. coconut sugar (or use granulated sugar)
  • 1 Tbsp. pysllium husk powder + 3 Tbsp. warm water, sit for 1 minute to thicken
  • 3 1/4 c. Cara’s All-Purpose flour blend
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 2 Tbsp. olive oil
  • 1 Tbsp. maple syrup

WATER BATH:

  • 6–8 c. water
  • 1/4 c. baking soda
  • 2 Tbsp. maple syrup

LIGHTLY COAT WITH:

  • olive oil
  • coarse salt

Instructions

  1. Allow the yeast and sugar to froth in the warm water for 10 minutes.
  2. Whisk the flour, baking powder, and salt together until well-combined. Take out about 1 c. of the flour and keep nearby in a measuring cup nearby. Add the yeast mix, oil, maple syrup, and thickened psyllium into the bowl with flour and stir until dough becomes scrappy. Start adding the other half of the flour, 1/4 c. at a time until mixed in and a dough starts to form. Start kneading the dough with your hands for a couple of minutes in the bowl at this time to get it smooth. The dough should be moist but not sticky.
  3. Divide the dough into six, even and smooth balls.
  4. Roll each ball out with your hands on a lined flat surface until you have a long 14″ snake-like dough piece. For the bunny shape, cut off 2″ of the dough and set aside. For regular soft pretzel shapes, keep at 14″. Follow the tutorials in the post for how to shape your pretzels. For the bunny, take the remainder 2″ piece, roll it up and fill in the gap for the tail.
  5. Place on a baking sheet, cover and allow to gently rise for 30 minutes in a non-drafty spot in your kitchen.
  6. Preheat your oven to 400 degrees.
  7. Bring your water to a boil in a large pot. Add the baking soda (slowly, it will start to cause your water to rise) and maple syrup.
  8. Gently place each pretzel in one-by-one with the guidance of a large spatula that will guide each one into the water. Allow to boil for 1 minute on each side, very gently turning over on the other side. Be careful, if done too quickly your pretzels can fall apart.
  9. Place on a baking sheet (with your spatula), lightly coating the tops with olive oil and sprinkling with coarse sea salt immediately. Repeat for each one.
  10. Bake for 22-25 minutes, turning the baking sheet around after the half-way point of cooking. Bake until a beautiful brown exterior forms. Allow to cool fully on the baking sheet before enjoying.

This delicious recipe and photos were created by ForkAndBeans.com, we simply shared it. Check them out for more great ideas!

Gluten Free Cheeseburger Pie Recipe – Cheeseburger Pie Recipe – How To Make Gluten Free Cheeseburger Pie

Prep: 15 mins – Total: 45 mins

Ingredients

  • 1lb lean (at least 80%) ground beef
  • 1 medium onion, chopped
  • 1/2teaspoon salt
  • 1/8teaspoon pepper
  • 1cup shredded Cheddar cheese (4 oz)
  • 1/2cup Bisquick™ Gluten Free mix
  • 1 cup milk
  • 3 eggs

Directions

  1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.
  2. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
  3. Bake 25 to 30 minutes or until knife inserted in center comes out clean.

This recipe and photos were created by BettyCrocker.com, we simply shared it. Check them out for more great ideas.

Gluten Free Meatloaf Recipe – Meatloaf Recipe – How To Make Gluten Free Meatloaf

Time: 20 mins – Total: 100 mins

Ingredients

Meatloaf

  • 1 1/2lb lean (at least 80%) ground beef 
  • 1/2cup crushed gluten free cracker crumbs 
  • 2tablespoons milk 
  • 2tablespoons gluten free ketchup 
  • 1tablespoon gluten free Dijon mustard 
  • 1teaspoon dried sage leaves 
  • 1/2teaspoon salt 
  • 1/4teaspoon pepper 
  • 1small onion, finely chopped (1/3 cup) 
  • 1egg 

Glaze

  • 1/2cup gluten free ketchup
  • 1teaspoon gluten free Dijon mustard
  • 1tablespoon packed brown sugar

Directions

  1. Heat oven to 350°F. In large bowl, combine all meatloaf ingredients. Spread mixture in ungreased 8×4- or 9×5-inch loaf pan.
  2. In small bowl, combine all glaze ingredients. Spread over meatloaf.
  3. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer inserted in center of loaf reads 160°F. Drain. Let stand 5 minutes before slicing.

This delicious gluten free meatloaf recipe was created by BettyCrocker.com, we simply shared it. Check them out for more great ideas!

Sweet Potato Chicken Poppers Recipe – Paleo Sweet Potato Recipe – How To Make Chicken Poppers

Total: 40 mins

INGREDIENTS

  • 1 lb ground chicken (uncooked)
  • 2 cups uncooked sweet potato, finely grated (I used a wide cheese grater like this or you can use your food processor)
  • 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
  • 2 tbsp coconut flour (I recommend this brand )
  • 2–3 sprigs green onion, chopped fine
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • Optional: 1 tsp paprika or chili powder (not AIP but adds a kick!)

INSTRUCTIONS

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
  2. Combine all of the ingredients in a large mixing bowl and thoroughly mix.
  3. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
  4. Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
  5. Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!

This delicious recipe and photos were created by UnboundWellness.com, we simply shared it. Please check them out for more great ideas!

Gluten Free Taquitos Recipe – How To Make Taquitos – Paleo Taquitos Recipe

Total Time: 35 mins

INGREDIENTS

  • 3/4 lb ground beef
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 cup tomato sauce (sub nomato sauce for AIP)
  • 1 cup spinach
  • 8 grain-free tortillas (I use Siete Almond flour tortillas, use cassava for AIP)
  • 1/2 cup shredded mozzarella cheese (sub this for dairy-free)
  • 1 tbsp parsley, chopped

INSTRUCTIONS

  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Using a large skillet, brown and crumble the ground beef and season with salt and pepper.
  3. Once the ground beef is cooked, pour in the tomato sauce, and spinach. Stir until the sauce if bubbling and the spinach is wilted. Set aside.
  4. Heat the tortillas for about 10-15 seconds to make them more pliable. Spoon 2 large spoonfuls of the ground beef mixture into a tortilla along with cheese. Roll into a tight taquito and transfer to the baking sheet. Repeat with all of the tortillas.
  5. Bake the taquitos in the preheated oven for 20 minutes or until crisp.
  6. Remove from the oven and serve topped with parsley with tomato sauce on the side for dipping.

This delicious recipe and photos were created by UnboundWellness.com, we simply shared it. Please check them out for more great ideas!

Avocado Cucumber Tuna Salad Boats – Gluten Free Tuna Salad Recipe – How To Make Tuna Salad Boats

Total Time: 15 mins

INGREDIENTS

  • 1 can of tuna
  • 1 avocado, diced
  • 1/4 red onion, diced
  • 2 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp lemon juice
  • 1 cucumber
  • 1 tbsp green onion, sliced

INSTRUCTIONS

  1. Prepare the tuna salad by combining the tuna, avocado, red onion, garlic powder, lemon juice, salt, and pepper. Stir together to fully break up the tuna and mash the avocado. Set aside.
  2. Wash the cucumber well, slice off the ends, and slice it in half vertically. Scoop out the inside of the cucumber until the cucumber is fully hollowed out.
  3. Spoon the tuna salad into the cucumber boats and top with green onion. Serve fresh!

This delicious recipe and photos were created by UnboundWellness.com, we simply shared it! Please check them out for more great ideas!

Teriyaki Chicken Meatball Recipe – Gluten Free Meatball Recipe – Chicken Meatball Recipe

Total Time: 50 mins

INGREDIENTS

For the meatballs

  • 1 lb ground chicken
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp coconut flour
  • 1 tbsp coconut oil
  • 2 tbsp green onion, chopped

For the vegetables 

  • 1 tbsp coconut oil
  • 2 1/2 cup cauliflower rice (pre-riced or using a food processor)
  • 2 cups broccoli florets
  • 1/2 tsp sea salt, divided
  • 2 tsp coconut aminos

For the sauce

  • 1/2 cup coconut aminos
  • 2 tsp honey (omit for Whole30)
  • 2 tbsp fresh orange juice
  • 1 tsp arrowroot starch
  • 1/2 tsp sea salt
  • 1/4 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

INSTRUCTIONS

For the meatballs 

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
  2. Combine all of the meatball ingredients in a large mixing bowl (reserving the green onion), and mix well. Roll the mixture into meatballs (you should have about 15-18) and place on the baking sheet.
  3. Bake in the oven for 20-25 minutes or until the internal temperature of the meatballs reaches 165 F.
  4. Once cooked, remove the meatballs from the oven and allow to cool slightly.
  5. Toss the meatballs in the teriyaki sauce (see below) until evenly coated (reserving about 2 tbsp for the vegetables and serving on the side).

For the vegetables 

  1. Melt 1 tbsp coconut oil in a large, deep frying pan on medium heat. Saute the cauliflower rice with salt and coconut amino for 8-10 minutes or until cooked through and lightly crisped. Set aside.
  2. Using the same pan, bring about 1/4 inch of water to a simmer in the pan. Lightly salt the water and add the broccoli to the pan and cover with a lid to steam the broccoli for 8-10 minutes or until the broccoli is tender. Remove any excess water and set the broccoli aside.

For the sauce

  1. Combine all of the ingredients (reserving the arrowroot) in a small saucepan and set on the stove on medium heat. Whisk in the arrowroot simmer on low for 3-4 minutes until the sauce thickens. Set the sauce aside.

To assemble the meal prep bowls

  1. Use 3-4 glass containers to layer in the cauliflower rice, broccoli, and about 4-6 meatballs per container. Top the vegetables with the remainder of the sauce, or serve the sauce on the side, and add the chopped green onion on top of the meatballs. Store in the fridge for about 3 days and enjoy for lunch or dinner!

This delicious recipe and photos were created by UnboundWellness.com, we simply shared it. Check them out for more great ideas!

Lamb Chops with Tzatziki Sauce – Gluten Free Recipe

Ingredients

  • 1 cucumber, peeled, halved, and seeded
  • 1 cup Greek-style yogurt (we like Fage)
  • Juice of 1 lemon
  • 2 Tbsp olive oil
  • 2 cloves garlic, finely minced
  • 2 tsp minced fresh dill
  • Salt and black pepper to taste
  • 4 loin or shoulder lamb chops (about 4 oz each)

Directions

  1. Preheat a grill.
  2. Grate the cucumber with a cheese grater, then use your (clean!) hands to wring out all the excess water.
  3. Combine the cucumber with the yogurt, lemon juice, half the olive oil, garlic, dill, and a good pinch of salt and pepper.
  4. Set the tzatziki aside.
  5. Rub the lamb with the remaining olive oil, then season all over with salt and pepper.
  6. Grill, turning once, until a meat thermometer inserted into the deepest part of a chop reads 135°F, 10 to 12 minutes, depending on the thickness of the cut.
  7. Serve with the tzatziki.

This delicious recipe and photos were created by EatThisNotThat.com, we simply shared it! Check them out for more great ideas!

Chili Blanco Recipe – Gluten Free

Prep: 55 mins – Total: 55 mins

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 2 medium onions, coarsely chopped (1 cup)
  • 4 cloves garlic, finely chopped
  • 3 teaspoons ground cumin
  • 1/2 to 1 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
  • 1 can (15 to 16 oz) great northern beans, drained, rinsed
  • 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
  • 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 2 tablespoons chopped fresh cilantro

Directions

  1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
  2. Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
  3. Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

This delicious recipe and photos were created by BettyCrocker.com, we simply shared it.