Gluten-free Chicken Noodle Soup!

It is cold season at the Taylor house.  My poor daughter has been hacking for a couple weeks now.  I decided it was time to make some garlic infused chicken noodle soup.  Kept it pretty simple by just using what I had in the house.

2 qts Costcos Chicken stock

4 cups chopped carrots

3 cloves minced garlic

2 tsp oregano

3 medium chicken breasts

1 box of quinoa shell noodles from Ancient Harvest.

(if I would have had it in the house I would have added onion and celery)

We use Costco’s GF chicken stock quite a bit in our cooking.  I started off by pouring 2qts into our crock pot then added the carrots, garlic and oregano.  Set it to high and let it cook for 5 hrs.  Then with about an hour left I cooked the chicken breasts, chopped them up and tossed it in the mix.  When we were ready to eat I boiled the noodles and then tossed them into the pot and we were ready to eat!  Feel free to add other spices to add more flavor.  I like some cayenne pepper in mine too but that gets to spicy for my kids and my wife’s body reacts to it.  Good luck to kicking that cold’s ass!



So did you plant beets and now you don’t know what to do with them?  If you are like me you ate beets as a kid and were not too impressed.  Well get ready to be impressed and have a taste bud party in your mouth!  (That’s right, picture the lights go down, disco ball drop and the dj starts pounding the bass and this all takes place in your mouth!)

Here is what you do!

1. Wash and peel your beets

2.  Put in a microwave safe bowl and put water in it to where it covers half of the beets.

3.  Microwave for a min or two until they are just a little bit tender.

4.  Cut them to preferred thickness, I did about 1/4 to 1/2 inch.

5. Toss in bowl with Olive Oil, salt and pepper.

6.  Place on BBQ on medium heat.

7.  Cook until you get some black kisses on them.

Prepare your mouth for the party!

They are so good and the kids loved them too!

Stubbs: Delicous Gluten Free BBQ Sauce!

It is BBQ season!  (Except for in the PNW it has been raining and cold.)  But I BBQ in the dead of winter so it is always BBQ season at my house.  Sometimes I don’t want to take the time to make a BBQ sauce from scratch and sometimes it is just cheaper to buy it, especially when it is on sale.  Here is a line that I have found that is Gluten-free and delicious!  Stubbs!  (Reminds me of Billy Madison every time I hear it.)  I have found it at a lot of local grocery stores.  Go pick some up, it is great!

Gluten Free Carne Asada

We love Mexican food!  We find it is one of the easier types of foods to create gluten-free.  My wife mad some bad ass Carne Asada and I had to share the recipe.

Pick up 1.5 #’s of flank or skirt steak from your local butcher or grocery store.

Mix the following ingredients together for a marinade:

1/2 Cup of cilantro minced

1/4 cup red wine vinegar

1 tbs kosher salt

1 tbs black pepper

1/4 cup fresh lime juce

1/4 cup olive oil

1 tsp sugar

Cover your steak in this marinade and let sit overnight.

Cook on your bbq for 3 – 5 min on each side (or however you like your steak)  I love mine juicy!  This will cook fast so keep a close eye on it.

This is seriously so good and really easy to prepare.  Now you can serve with corn tortillas, fresh salsa, guacamole, black beans, rice and you got yourself an awesome meal!

Here is the photo of it marinading.  (I was focused on grilling it and then eating it that I forgot to take a cooked photo!)

Gluten-free Fish Taco’s

We love Mexican food!  I could eat it for breakfast, lunch and dinner.  We have found that Mexican food is one of the easiest to prepare gluten and dairy-free for our family.  My wife and I have made variations of fish tacos for dinner.  Take some Ahi tuna (we normally get at Trader Joes out of convience) marinate overnight in fresh squeezed lime, olive oil and other herbs or spices that sound delicious.  Get some corn tortillas (read the ingredients, some companies throw a bunch of other crap in there, who wants to eat crap?)  Trader Joe’s has some awesome corn tortillas.  Prepare your taco fixings ahead of time, that way when you take your fish off the grill you are ready to eat!  We keep it pretty simple, lime wedges, red cabbage, cilantro and salsa.  We have also put arugula with them in the past as well which is pretty bitchin’.  We bbq the ahi, (keep a close eye on fish, it cooks faster than you think) and then towards the end we throw the tortillas on the bbq as well.  It warms the tortillas, softens them and adds a little of that bbq flavor.  Throw it on the table while the fish is hot and moist and you have your self a kickn’ mexican fiesta!  Add some silver tequilla and tonic with a lime (gold tequila tends to have gluten in it from caramel color) and you and your wife might find your self expecting another kid.  Enjoy!