Category: Entrees

If you are avoiding corn, I also have a corn-free recipe for a "polenta" of amaranth and millet that you can put under this shrimp sauce, instead. This recipe has the corn version, however.

Technically muffins are a bread item, but these are basically breakfast--bacon & eggs with a new twist! Pretty simple to prepare, and you need to allow some time for the bacon to cook partway as well as the oven to get up to temperature.

This is so simple and easy to make that when I was a vegetarian, I would almost live on these. I had a garden with tomatoes and bell peppers, and that was half the filling right there! Shown here is a "black rice" tortilla, so it looks much darker than normal (it also has brie cheese in it instead of cheddar). The best size tortilla is one that will fit comfortably in your frying pan.

This can be made with more rice, and more ingredients inside--this is the most simple incarnation of this meal. I love to sauté shrimp in butter to also add to this roll, and strips of cucumber and/or carrots would be nice, also. I used to make these at work all the time, because they are really quick to make, and I would just start the rice beforehand.

If you have access to thai basil, this is a wonderful Asian dish that is pretty quick and relatively easy to prepare, being basically a stir fry. I eat it just as it is, but you can also serve it over rice and it will go twice as far (though of course, if it is over rice, it will no longer be grain-free). shown here with shrimp, this is a simple recipe to convert to vegan, as well.

I was craving fried chicken lately, and decided to try a breading technique I do to make eggplant parmesan, but using almond flour instead of gluten-free breadcrumbs. These certainly did turn out very well! Not quite as crispy as regular fried, though, and not flakey, but very, very tasty! They are pan-fried, not deep-fried.

This is a great way to use leftover chicken, and it’s grain-free! I usually do some baked chicken legs with potatoes, and whatever we can't eat the first time, goes into this recipe, including the stock & fat from baking the chicken.

This is a somewhat easier version than the traditional. It more resembles small omelettes than a pancake, achieving the same “layered” effect. It’s another great way to use some chicken leftovers, but you won’t need a lot of meat—it’s the broth that’s more important, to make the sauce. I started out with a cast iron skillet, but decided that a non-stick copper pan is easier! Traditionally these are made in a wok, however. The meat can be omitted for a vegetarian version. Two egg fu young are usually enough for us (unless we’re really hungry), so this is good for three people or two very hungry people.

This is one of my husband's favorite breakfasts, and while it takes a little longer than scrambled eggs, these are pretty quick and easy to make. (While our chickens have big yolks, I think this picture is actually of duck eggs!)