Gluten Free Sausages & BBQ

Some great BBQ options for the gluten free. Al Fresco makes a range of all natural chicken products – fully cooked sausages, raw sausages, chicken patties, “hot dogs”, and even meatballs. All of their products are gluten free, and they also contain 70% less fat and 35% less sodium than traditional pork products.

I  especially like the fully cooked products because they’re so easy 🙂

al fresco products

You’ll see in my last post (below) I used the Spicy Jalapeno Chicken Sausage in a cauliflower rice recipe, and it was delish. Pretty spicy, but in a good way.


Cauliflower Rice and Spicy Sausage

cauliflower rice

Ingredients:  (Serves 4)

– 1/2 large head of cauliflower (chop into small chunks and then put into food processor, or blender)
– 4 Al Fresco Spicy Jalapeno Chicken Sausages, sliced into disks
– 1 can stewed tomatoes, drained
– 1 large zucchini, sliced in half lengthwise and then chopped in 1/4 inch slices
– 1/4 cup chopped onion
– 6 scallions, finely chopped
– 1 tsp chopped garlic


– SautĂ© zucchini, sausage and onion for 3-5 minutes (keep lid on)
– Add stewed tomatoes,  scallions, and garlic,  sautĂ© for 2-3 more minutes (no lid)
– Add cauliflower, stir together for 1-2 minutes to heat the cauliflower up  (keep lid on)
– Salt and pepper to taste
– (Video recap)

Sushi Burger

sushi burger
I’ve been drooling over all the Instagram entries for FamFitFood’s #BurgerChallenge, and decided to come up with an extreme burger of my own. Tuesday’s challenge is “all about the bun”… very fitting for a gluten free recipe, don’t you think? I give you, my sushi inspired “bun-less” burger. It’s a salmon burger topped with spicy mayo, asian slaw, avocado, pickled ginger, and tamari soy sauce. I finished it up by wrapping it all together in two rice paper wraps.

sushi burger

Not going to lie, I completely made this up and did not know if I would be able to post it… but it came out AWESOME!  And now I wish I took more pictures…

sushi burger


(makes 2 burgers)

– 1 filet of salmon, minced (I used wild sockeye salmon from whole foods – its much better for you than the farmed salmon!)
– 10 scallions (1/2 a bundle)
– 1 small cucumber, julienned
– 1 large carrot, julienned
– 2 tbs rice vinegar
– 2 egg yolks
SECRET INGREDIENT: 1/4 cup potato buds
– 1/4  red onion,  minced
– Rice wraps (2 per burger.. You can buy this in most asian markets and Whole Foods, its the same stuff that spring rolls are wrapped with)
– 1/2 avocado, sliced thin
– 1 tsp sesame seeds
– Pickled ginger and tamari/gluten free soy sauce (however much you want, on the side)


Mix Salmon, potato buds, scallions, 2 egg yolks and half of your minced red onion together. Form into patties.
Use cooking spray or butter on a hot frying pan to sautee your burger… about 6 minutes on each side with a lid on.

Mix carrots, cucumbers, red onion, scallions and sesame seeds with rice vinegar, let sit for a few minutes while you do the other things.

Spicy Mayo:
I mix mayo with Sriracha… so easy! For those with soy allergies – I like canola mayonnaise by Spectrum.

Rice Wrap: 
Fill a large dish or pan with warm water. Keeping two wraps together, submerge them in the water and let sit for 30 seconds or until the wrap no longer feels stiff. Remove from the water immediately and let excess water drip off before placing on your dish.

Place cooked burger on rice wrap, top with spicy mayo, slaw, and  sliced avocado. To wrap it all up pull one side of you wrap up across the burger, take the newly formed corner and pull that across the top of your burger, repeat until you’re finished.

Smoothie Prep

So I recently got a NutriBullet – and I love it! I’ve been making all sorts of smoothies and “ice cream” with bananas, avocados, grapefruit, kale, etc. It’s very easy to use and clean, and what saves me a ton of time in the morning is chopping up everything in advance and keeping it in the freezer. These two steps get me out the door on time in the morning.

1. Chop up bananas and keep them in ziploc bags in the freezer.

2. Put soy milk/coconut milk/almond milk/green tea/coffee in ice cubs trays, once they’re frozen pop them out and keep them in ziploc bags too.

You can also keep kale and spinach in freezer bags for green smoothies.

bananas smoothie prep

Gluten free ice cream cones

gluten free ice cream cone

Edward & Sons Gluten free ice cream cones – I’ve tried the sugar cones and they taste just like the real thing!

The ice cream here is Green Tea by So Delicious. I was a bit skeptical of the flavor, but it tasted pretty good. Kind of a mild coconut flavor… but they are dairy free, soy free, gluten free and kosher. So they pretty much cover all their bases.

I really like the pomegranate chip  and the vanilla. The vanilla has a mild coconut flavor. Check out their other flavors.

So Delicious also makes almond based products which are pretty good, including a dairy free yogurt.

coco-ice-pomegranate-chip coco-ice-vanilla-bean

Buffalo Chicken Stuffed Avocado How can something this easy, healthy and gluten free be so delicious? I don’t know, but here it is.



-chicken breast
-gorgonzola cheese/ or blue cheese
-red onion
-hot sauce (I use Frank’s Red Hot, Original) – or if you want to go all out, they have a sauce specifically for wings which is definitely less healthy but is also really awesome)


-chop chicken into small 2cm chunks (pulled chicken would also go well)
-sauté chicken with hot sauce (I use franks red hot) (takes 5 mins)

in the meantime:

-chop celery and tomato and red onion (slice red onion super thin/mince)
-slice avocado in half, lengthwise. Hold both sides in each hand, and twist halves in opposite directions to remove one side from pit. Leave avocado in skin, but slice crisscross marks across to make it easy to scoop out later
-when your chicken is cooked turn off the heat and pour chopped items and crumbled cheese into sauté pan and mix around quickly (not even a minute!). Just do this so the cheese begins to melt a bit and all ingredients blend together.
-salt and pepper if you like
-pour mixture on top of your pit-less avocado & enjoy!

If I owned a spork, I think that would be the best utensil to eat this with.

ingredients ingredients

Gluten Free Dairy Free Ice Cream

So I’ve seen this recipe all over Pinterest but my old school blender was not up to par. My awesome parents recently gave me a nutribullet for my birthday and now I am a blending left and right. This was one of my first tries – gluten free, dairy free ice cream made with just two ingredients: Frozen Bananas and  Peanut butter. Such an easy alternative for those who have a dairy allergy, and just a healthy alternative for those who don’t. More importantly it actually has the consistency of ice cream!



Combine frozen bananas and a scoop of peanut butter in the blender. Blend. Seriously, that’s it!


If you’re organized: Cut your banana into small chunks before you freeze it.
Some recipes suggest cutting up the bananas before you freeze it, so you throw it in the blender later in easy to blend chunks. If you are going to use frozen bananas all the time this might work really well for you – especially if you don’t always use a full banana.

If you’re not so organized: freeze and defrost in the microwave later. Personally, I remember to toss my bananas in the freezer when they’re turning brown on my counter and the freezer is their last chance at ever being eaten… A couple days later when im ready to use them, I just pop them in the microwave for 15-30 seconds so they are soft enough to pull the peel off, but they’re still frozen inside.

Nutribullet , peanut butter and frozen bananas