Gluten Free Chicken, Broccoli and Asparagus Stir Fry

As your hippie chef you probably have guessed by now for me, stir fry is a staple in my culinary philosophy because of its speed of preparation and healthful cooking method. Always use organic ingredients if you can, and locally sourced food when possible. This stir fry is quite simple yet very tasty and full of nutrients. Gluten-free, heart-healthy and can be made vegan by replacing the chicken with firm tofu retaining the same cooking method.

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Gluten Free Chicken, Broccoli and Asparagus Stir Fry

Yield: 4 servings

Cook 1 cup of jasmine or basmati rice
4 boneless, skinless chicken thighs cut into bite sized pieces
1 head of broccoli cut into bite sized pieces
1 bunch of asparagus cut into bite sized pieces
½ large yellow onion julienne
1 large handfull of super greens
1-1/2 tablespoons cornstarch
1/3 cup Kikoman™ gluten-free teriyaki sauce
2 teaspoons coconunt oil
Salt and pepper to taste

Get the rice cooking, salt and pepper the chicken and dredge with cornstarch. Prepare the remaining vegetables. When rice is done, heat coconut oil in a wok or large sauté pan add chicken and brown adding a little teriyaki sauce while browning. Add remaining vegetables and teriyaki sauce and stir fry for three minutes. Portion rice and serve as pictured.

©2017 Aron Bradley


Gluten Free Spinach Pasta with Black Truffle Romano

The inspiration for this came from a taste of some delicious Romano cheese with black truffle I sampled while buying some olive oil and balsamic infusions on a recent trip to wine country. I found a wonderful fresh spinach pasta that was gluten-free that would let that distinctive cheese shine without overpowering its subtle flavor. The garlic, olive oil and pistachios compliment this melange to form a perfectly delightful yet simple recipe.

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GF Spinach Pasta with Black Truffle Romano

Yield: 2 servings

1-9 oz. package of fresh gluten-free spinach pasta
1 medium broccoli crown cut into bite sized pieces
2 tablespoons basil infused extra virgin olive oil
4 cloves of fresh garlic chopped fine
3 tablespoons shelled pistachios
1-2 ozs. black truffle Romano cheese shaved
Salt and cracked pepper to taste

Bring salted pasta water to a boil and drop in broccoli. Boil for 1-2 minutes then add fresh pasta. Cook 3-4 minutes or al dente. Drain and add olive oil, garlic pistachios and toss. Add truffle cheese, portion and serve.
SERVING SUGGESTION: Serve with a chilled Sauvignon Blanc

©2017 Aron Bradley

Gluten-Free Fudge Brownies

Gluten-free cooking and baking has become a whole lot easier for me with the aid of Cup for Cup™ AP Flour. This recipe is very easy and always makes superbly rich, decadent fudge brownies. Of course the walnuts are optional but included in the recipe for you to choose. Gluten-free and lower in sugar and fat than many traditional brownie recipes.

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Gluten-Free Fudge Brownies

Yield: 1-9×14 inch pan

2 sticks (1/2 Lb.) softened butter
4 eggs
1-1/2 cups sugar
1 cup brown sugar
1 tablespoon Madagascar bourbon vanilla
1 teaspoon salt
1-1/2 cups cocoa powder
1 cup of Cup for Cup™ gluten free flour
2 cups Enjoy Life™ mega chunks dairy-free chocolate
1 cup chopped walnuts

Prepare a 9×14 inch pan with coconut oil or parchment paper or both. With a mixer, cream first 6 ingredients till smooth. Add cocoa powder, GF flour, chocolate chunks and walnuts and mix another minute. Pour into pan and place in 325 degree oven 30-40 minutes till toothpick or knife comes out clean. Don’t overbake. Portion only when cool.

©2017 Aron Bradley

Broiled Swordfish Dinner

Fresh swordfish, if available in your area is simply divine.This very easy to prepare and delicious dinner is sure to please. All broilers are different so be careful not to overcook the steaks. You can char grill them if you prefer for a delightful slightly smoky taste. This recipe is: Gluten-free, heart healthy, diabetic friendly.

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img_2312 Broiled Swordfish Dinner

Yield: 2 servings

2 U.S. caught fresh Swordfish steaks
Kosher salt
Meyer lemon juice
Cracked black pepper
Season swordfish and broil high heat about 3 minutes each side (145° internal temp).
Prepare 1 cup Lundberg Jubilee® rice
5 sliced brown mushrooms
2 ¼ cups light chicken stock
1 teaspoon of fresh thyme
Mixed green salad mix (2 servings)
Italian dressing
Roasted almond and cashews
Shredded Manchego cheese on top

Get the rice pilaf cooking and season the swordfish. While broiler is heating, prepare salads on the serving plates. When pilaf is done, broil the swordfish. Serving suggestion: Meyer lemon wedges as pictured.

©2016 Aron Bradley

Gluten-Free Persimmon Pudding

It is persimmon season around here. This recipe is more of a dense cake and like a British style plumb pudding than like our American style of pudding. The addition of dried nectarines gives it a unique tang and chew and elevates the delicious persimmons in this recipe and it can be served warm or cold. This recipe is gluten-free.

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Gluten-Free Persimmon Pudding

Yield: 8-10 servings

Pulp from 3 very ripe persimmons
1 cup white sugar
½ cup brown sugar
¼ lb. butter
3 eggs

2 cups of Cup for Cup™ gluten-free flour
1 tsp. salt
1 teaspoon aluminum free baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
3/4 cup milk
4 oz. chopped dried nectarines
Whipped cream

Preheat oven to 350°. Beat eggs, butter sugars and persimmons 2 minutes (in a mixer). Mix GF flour, spices, leavening and salt and add to creamed pulp mixture. Add milk, chopped dried nectarines and mix batter another minute. Pour into greased baking pan and bake at 350° till a knife comes out clean (30-50 minutes).
Serve warm or chilled with whipped cream.

©2016 Aron Bradley

Gluten-Free Banana Pumpkin Bread

This makes 5 mini loaves and is super moist and yummy for a gluten-free recipe. I like the walnut and craisin variation. You will LOVE this easy recipe and and it may even become a holiday favorite! Gluten-free, low fat, heart healthy.

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Gluten-Free Banana Pumpkin Bread

Yield: 5 mini loaves

4 ripe bananas
1.5 cups sugar
Half of a 15 oz. can pumpkin puree
½ stick butter
2 cups of Cup for Cup™ wholesome gluten-free flour
1 tablespoon aluminum free baking powder
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
2/3 cup chopped walnuts
2/3 cup craisins (dried cranberries)

Preheat oven to 365°. Cream butter, sugar, bananas and pumpkin, add vanilla.
Whisk GF flour, spices and baking powder and add to the wet ingredients. Portion into mini loaf pans and bake till a knife comes out clean when inserted.

©2016 Aron Bradley

Polenta with Pesto and Vegetable Medley

This is another quick-to-fix dish that has lots of color, flavor and taste and great for a meatless Monday meal. I’m using the polenta tube that you can find pre-cooked in stores. Just heat and serve. The vegetable medley is an easy stir fry. This is vegetarian, gluten-free, low-fat, diabetic friendly and delicious!

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Polenta with Pesto and Vegetable Medley

Yield: 3-4 servings

1 tube pre-cooked polenta
6 tablespoons basil pesto
2 tablespoons Romano or Parmesan cheese
½ yellow onion julienne
1 large zucchini sliced
1 bunch broccolini
4 oz. multi colored carrots matchstick
8 oz. Crimini mushrooms sliced
5 cloves of garlic chopped
2 teaspoons olive oil
Salt and pepper to taste

Clean and slice mushrooms and prep the onion, garlic, zucchini, carrots (if not purchased as matchstick) and chop the broccolini. Sauté all in a wok with olive oil. Add salt and pepper to taste. Slice polenta into half inch slices and steam or microwave to heat. Spoon pesto and sprinkle with cheese as pictured. Serve.

©2016 Aron Bradley

Pesto Minestrone

This is a variation on the tomato based minestrone. I have an intolerance to nightshade family ingredients so this recipe is perfect for me and very satisfying. If you love pesto, this is sure to be on your favorites list. Gluten-free, diabetic friendly, low fat, lactose free (without the cheese), vegan and heart healthy.

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Pesto Minestrone

Yield: 10-12 servings

 8 cups water
1/2 lb. sliced baby carrots
5 ribs of celery diced
1 yellow onion diced
1 bunch Swiss chard chopped
1-10 oz. bag baby spinach
1 10 oz. bag of Italian green beans
1 white yam peeled and diced
1 zucchini diced
1 bunch fresh basil
1 cup basil pesto
1 cup of chardonnay or Chablis
2-15.5 oz. cans od garbanzo beans
1-15 oz. can of cannellini beans
1 ½ tablespoons salt
1 tablespoon Italian seasoning
1 tablespoon olive oil
5 cloves of garlic
Black pepper to taste

Sauté onions and garlic in olive oil at the bottom of a large soup or stock pot. Add wine and all the other ingredients and bring to a boil. Reduce heat and simmer for 1 hour.
Optional: serve with a spoonful of grated Romano cheese on top as pictured.
Portion and serve.

©2016 Aron Bradley

Chanterelle and Chicken Sausage Sauté

This one is so easy and delicious and full of possible variations because of the variety of chicken sausages now available. You may also vary the spinach with kale, baby bok choy, broccolini etc. This recipe is gluten-free and diabetic friendly.

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Chanterelle and Chicken Sausage Sauté

Yield: 3-4 servings


1 lb. Chanterelle Mushrooms
1 Lb. chicken sausage (your choice)
½ yellow onion julienne
1 handfull of baby spinach
5-6 basil leaves
2 teaspoons olive oil
Salt and pepper to taste

Clean Chanterelle mushrooms, slice sausages on a bias and prep the onion. Sauté onions sausage and mushrooms with olive oil adding the spinach and basil for the last minute of cooking time. Adjust seasoning and serve.

©2016 Aron Bradley

Duck Salad with Mango

We have the good fortune to have a local, humanely raised duck and rabbit vendor at our local farmer’s market. Summer is here and salads are so yummy this time of the year. after you cook the duck breast and chill it, this is a very fast and simple recipe to prepare. The cherry infused (or regular) balsamic vinegar is all you need for dressing and the angel hair slaw and Marcona almonds provide a wonderful crispness.Gluten-free, low fat, diabetic friendly and full of nutrients, this salad is sure to please.

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Duck Salad with Mango

Yield: 2 servings

Prepare duck breast ahead of time by roasting or pan searing with your favorite dry rub. Slice into thin strips

4 cups angel hair slaw
1 carrot shredded
½ a mango julienne
1 green onion julienne
½ cup Marcona almonds
Drizzle cherry infused or regular balsamic vinegar
Salt and pepper to taste

Combine slaw, carrot, onion and mango and portion onto two plates. Arrange sliced duck breast as pictured and add almonds. Drizzle balsamic vinegar and add salt and pepper to taste.

©2016 Aron Bradley