Ingredients:

• Rudi’s Gluten-Free Fiesta Tortillas
• Olive oil
• Sea salt

Directions:

1. Preheat oven to 400 degrees

2. Cut each tortilla into 8 slices and place on a cookie sheet. Paint just a little bit of olive oil onto each of the “chips” and sprinkle with a little bit of sea salt.

3. Place in the oven for 5 minutes or until crisp. Remove them from the oven, let them cool and serve with salsa and guacamole.

Serves 4
Total Time:4-6 hours (1 hour if serving hot)

Ingredients:

• 3 large golden beets
• 1 tablespoon of extra virgin olive oil (coconut oil would work as well)
• 1 small onion, minced
• 1 clove garlic, minced
• 3 cups of gluten-free vegetable broth
• 1/2 cup almond milk
• 1/2 teaspoon turmeric
• sea salt and course ground pepper, to taste

Directions:

1. Preheat the oven to 375 degrees.

2. Scrub then halve your beets and drizzle a 2 teaspoons of olive oil and sprinkle sea salt and pepper on top. With your hands massage them until they are coated evenly with the olive oil. Roast them for about 45 minutes to an hour. Allow them to cool them and then you can peel off the outer layer or their skin; if the beets are thoroughly clean peeling off the skin is optional and leaving them on will create a deeper flavor.

3. In a blender combine the cooled beets with a cup of vegetable broth. Blend until smooth. I chose not to add my garlic and onion in at this point, because I wanted my final product to have some texture. If you’d like your soup to be extra smooth, add your onions and garlic in with your beets and puree.

4. In a large saute pan, heat the left over teaspoon of olive oil on low and add in the onions and garlic. Cook through for a few minutes, then add the remaining 2 cups of vegetable broth, the beet puree, almond milk and turmeric. Stir together well and allow to simmer for a few moments. This soup works well hot, but the flavors really develop as it cools. Allow to cool and then refrigerate to chill for a few hours.

Optional: Serve with a dollop of Greek yogurt and fresh scallions.

Ingredients:

• 1 Rudi’s Plain Gluten-Free Tortilla
• 2 Tbsp. peanut butter or your favorite nut butter
• 1 Banana

Directions:

1. Spread peanut butter onto tortilla, leaving room around the sides and at the top of the tortilla.
2. Slice banana and place slices on top of peanut butter, again leaving room around the top and sides.
3. Starting from the bottom, roll the tortilla up, tucking in the sides as you go.
4. Slice down the middle

Variations: Add fresh apple slices, a drizzle of honey or your favorite fruit spread.

For more family friendly gluten-free recipes, see Rudi’s Gluten-Free Recipe Box.

Ingredients:

• 1 grapefruit, peeled and cut into small chunks
• 12 ounces cooked large shrimp, peeled and deveined
• 1/3 cup fresh mint leaves, coarsely chopped
• 1/3 cup fresh cilantro leaves, coarsely chopped
• 2 tablespoons sugar
• 1 tablespoon Thai Kitchen Spicy Thai Chili Sauce or to taste
• 4 lettuce leaves

Directions:

1. Mix grapefruit, shrimp, mint, cilantro, sugar and chili sauce in large bowl.
2. Place a lettuce leaf on each plate. Divide salad evenly among each plate. Serve immediately.

Ingredients:

• 1 (14-ounce) can kidney beans, rinsed and drained, divided
• 1 (14-ounce) can chickpeas, rinsed and drained, divided
• 2 avocados, peeled, pitted and diced
• 1/2 cup finely chopped red onion
• 1/2 cup slivered almonds, roasted (roasting instructions)
• 1/4 cup olive oil
• 3 tablespoons sour cream or non-dairy alternative
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Hot sauce to taste

Directions:

1. Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky.
2. Combine the rest of the ingredients with the bean mixture above until well mixed
3. Serve with Blue Diamond Nut Thins or Baked Nut Chips.

For more gluten-free recipes, see: Blue Diamond Recipe Box

Serves 4 as a side dish.

Ingredients:

• 1 (14.5 ounce) can artichokes
• 1 ½ cup grape tomatoes
• 1 tablespoon capers, rinsed
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1 ½ tablespoon lemon juice
• 1 tablespoon white wine vinegar
• ¼ cup low fat plain yogurt
• ½ cup chopped basil
• 3 tablespoon extra virgin olive oil
• fresh ground salt and pepper to taste
• 2 tablespoons fresh chopped parsley

Directions:

1. Place artichokes, tomatoes, and capers in a bowl & set aside.

2. Fit a food processor with a steel blade. Put garlic, dijon, lemon juice, white wine vinegar, and yogurt into food processor. Pulse until mixed. Add basil and process until you have a green sauce.

3. Slowly add oil through the top of the processor with the food processor running until it’s incorporated.

4. Taste dressing and adjust flavor with salt and pepper.

5. Pour dressing over the artichokes and tomatoes and toss. Sprinkle with parsley. Cover and refrigerate for at least an hour before serving.

6. You can make this the night before you serve it. Sitting overnight intensifies the flavors.

Ingredients:

• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 2 tablespoons Thai Kitchen Green Curry Paste or Thai Kitchen Red Curry Paste
• 2 teaspoons minced garlic
• 1 can (13.66 ounces) Thai Kitchen Coconut Milk
• 2 tablespoons fresh lime juice
• 2 pounds mussels, scrubbed and beards removed
• 2 tablespoons chopped fresh Thai basil (or any fresh basil)

Directions:

1. Heat oil in large saucepan on medium heat. Add green onions, curry paste and garlic; cook and stir 1 minute. Stir in coconut milk and lime juice. Bring to boil.

2. Stir in mussels. Cover and cook 5 minutes. Add basil; cook 3 minutes longer or until mussels open. (Discard any mussels that do not open.)

3. To serve, ladle mussels and broth into soup bowls. Serve immediately.

Win a Gluten-Free Pasta Party, courtesy of The Hain Celestial Group, Inc!

Learn how to enter: DeBoles Gluten-Free Pasta Party

Ingredients:

• 6-10 slices of Rudi’s Gluten-Free Original Bread (depending on the number of guests)
• Olive oil
• Herbs
• Garlic
• Any leftover fixings you have in your refrigerator: Cheese, Herbs, Olives, Hummus, Greens, Tomatoes and Avocados are all good ideas!

Directions:

1. Preheat oven to 400 F.
2. Cut each slice of bread into 4-6 squares.
3. Mince garlic and finely dice herbs.
4. Place squares on cookie sheet and lightly drizzle olive oil over the bread.
5. Sprinkle garlic and diced herbs on top.
6. Place in oven for 7-14 minutes (cooking times vary with oven) being sure to check every so often as to not burn the crostini’s
7. While the crostini’s are cooking pull out a serving platter and the leftover fixings and request your guests to slice and cut toppings and place on platter
8. Pull Crostini’s out and place on a plate and let your guest’s create and indulge in a Rudific creation!

Prep time:10 minutes

Ingredients: