Hot and Hip Healthy Gluten-Free Cooking: 75 Healthy Recipes to Spice Up Your Kitchen

Hot and Hip Healthy Gluten-Free Cooking: 75 Healthy Recipes to Spice Up Your Kitchen

Language: English

Pages: 184

ISBN: 1632202913

Format: PDF / Kindle (mobi) / ePub

Hot and Hip Healthy Gluten-Free Cooking: 75 Healthy Recipes to Spice Up Your Kitchen

Language: English

Pages: 184

ISBN: 1632202913

Format: PDF / Kindle (mobi) / ePub


75 Healthy Recipes to Spice Up Your Kitchen

Dozens of recipes that prove gluten-free doesn’t mean taste-free.

Just because you’ve gone gluten-free doesn’t mean you have to stop eating the foods you love—not even bread, pasta, and dessert! The Hot and Hip Gluten-Free Cookbook makes it easy to enjoy all the benefits of a gluten-free diet while indulging in home-cooked meals that are as delicious as they are easy to make. The Hot and Hip Gluten-Free Cookbook features a wide variety of wholesome and tempting recipes that will satisfy both your passion for good food and your gluten-free lifestyle:

Mesquite flour savory breakfast muffins
Grilled panini with buffalo mozzarella, roasted red peppers, and sundried tomatoes
Homemade ravioli with yam filling and sage butter
Ahi tuna kebabs over buckwheat noodles with miso sauce
Crusted chicken with fire-roasted tomato sauce
Pear and cranberry crisp
Chocolate biscotti with chipotle spice
And many more!

This book also includes a helpful guide to stocking your kitchen with gluten-free staples and substitutes, and sumptuous full-color photographs that will inspire your inner chef. The Hot and Hip Gluten-Free Cookbook is a no-nonsense guide to cooking great, healthy food for your gluten-free life.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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Harissa, and Feta Cheese Flatbread Bites with Manchego, Asian Pear, Prosciutto, and Balsamic Glaze Pistachio-Encrusted Shrimp with Black Mahogany Rice Quick Stuffed Mushrooms with Quinoa and Brown Rice, Dates, and Goat Cheese Curried Kabocha Smash Toasts Zucchini Roll-Up Appetizers with Smoked Paprika Hummus Makes about 5 roll-ups for each medium zucchini For this recipe you can use an outside grill, an inside electric grill, grill top, or even just cook the zucchini in a skillet. Either

Once all the shrimp are covered with pistachio, place in oven. Cook for about 7 minutes or until firm and opaque. For the Dressing (or dipping sauce): Warm rice vinegar in small saucepan over medium heat. Add coconut sugar and stir until dissolved. Add red chili flakes. Plating the Dish: Place about � cup of rice on each plate. Top with a shrimp. Drizzle some of the dressing over the top of the shrimp and rice. Garnish with minced red or yellow pepper or chopped cilantro. Quick Stuffed

in blueberries. Add a tad more liquid if it seems too stiff. It can be thick, but not too stiff. Heat up about 2–3 teaspoons of coconut oil in a skillet over medium heat. Spoon in the batter to make a pancake about 4 inches wide or less. Cook about 3–4 minutes per side and flip when the edges become brown. Serve immediately with a little honey or maple syrup. Savory Kañiwa Frittata with Yam and Goat Cheese Makes 4 servings If you have any leftover cooked grains, this is the perfect recipe to

with tinfoil. Bake covered with tinfoil for about 35–40 minutes. Then remove tinfoil and bake further for about 10–15 minutes, or until a knife inserted in the center comes out clean. Once done, allow to set about 10 minutes prior to cutting. Garnish with minced cilantro. Other options: Top with thin slices of fresh tomatoes before baking. Mexican-style Egg Cups with Gluten-free Spinach Petals Preheat oven to 400 degrees F. 8 eggs 2 teaspoons medium chili powder 1 teaspoon onion powder �

sliced Raw sunflower seeds Store-bought rotisserie chicken or Applegate Farms® all natural turkey or chicken lunch meat Prior to cooking the croutons, add the garlic to olive oil and allow to sit covered at room temperature for at least an hour or more. This will allow the olive oil to infuse with the peppery garlic. Believe me, it’s worth the wait if you can leave it for even three hours. In a large bowl, toss in the bread cubes and drizzle the olive oil over them, stirring occasionally to

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