Ingredients:

• 1/4 cup sliced crimini mushrooms
• 1/4 cup chopped onions
• Balsamic vinegar
• 2 slices of Swiss cheese
• Butter
• Salt
• Pepper
• 2 slices of Rudi’s Gluten-Free Multigrain Bread

Directions:

1. In a medium pan, sauté the mushrooms with the onions and some balsamic vinegar, butter, salt and pepper.
2. Once the mushrooms and onions are cooked, line the slices of bread with the Swiss cheese and place the mushroom/onion mixture in the middle.
3. Re-butter the previous used pan and place the sandwich in the middle. Cook until the cheese is melted and the bread is golden brown.

 

Prep time: 10 mins
Cook time: 20 mins
Serves: 2-3

Ingredients:

• 1 cup quinoa
• 1 cup gluten-free vegetable (or chicken) stock
• 1 cup water
• 1 red pepper, diced
• 2 scallions, finely sliced
• 1 tsp. cilantro, minced
• Salt and pepper to taste

Lime vinaigrette

• ½ lime, juiced
• 3 oz. extra virgin olive oil
• ¼ tsp. ginger, minced
• ¼ tsp. cilantro, minced
• Salt and pepper to taste

Directions:

1. Place water and stock in saucepan and bring to a boil.
2. Add the quinoa, return to boil, reduce heat to simmering, cover and let cook for about 15 minutes (or until liquid is absorbed).
3. While quinoa is cooking, put all vinaigrette ingredients in a container with a lid and shake vigorously to emulsify, taste and adjust seasoning, as needed.
4. Remove quinoa from the heat and spread out gently (you don’t want to mash the grains) on a parchment-lined baking tray to allow to cool for about 5 minutes.
5. Add the red pepper, scallions and cilantro and toss with 1-2 Tbsp. of the vinaigrette at a time, tasting as you add to be sure it is not over-dressed. You will not use all of the vinaigrette.
6. Adjust seasoning with salt and pepper. Serve at room temperature. Enjoy!

Ingredients:

• 1 slice Rudi’s Gluten-Free Original Bread
• 2 Tbsp. peanut butter
• 1/4 apple, thinly sliced
• Honey

Directions:

1. Take a slice of bread from the freezer and pop it in the toaster.
2. Once heated and warm, spread on peanut butter. Then layer with the thinly sliced apples and a light drizzle of honey.

Ingredients:

• 1 Rudi’s Gluten-Free Spinach Tortilla
• 1/2 apple
• 3 Tbsp. of gluten-free tzatziki sauce
• 1 1/2 cups of arugula
• Sprinkle of feta cheese

Directions:

1. Slice the apple into thin chips.
2. Then add apples into a bowl with the arugula and feta.
3. Warm the Gluten-Free Spinach Tortilla in a paper towel in the microwave for 20 seconds to make it easier to work with. Once heated, spread tzatziki sauce over one side of the tortilla and pile the mixture on top.
4. Wrap with care and enjoy.

You can use more or less of everything depending on your taste preferences!

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.

Courtesy of Allergic Living and Chef Simon Clarke

Serves 4-6.

Ingredients

Salad

• 4 cups cooked brown rice
• 1 can each, Borlotti, pinto and Cannellini beans*, drained and rinsed OR 1½ cups cooked dry beans (Pre-soak according to package directions.)
• 1 cup shiitake mushrooms, sliced
• 1 red pepper, diced
• 1 cup celery, diced
• 1 clove garlic, minced
• 1 cup cucumber, diced
• 1 apple, diced

*Note: It’s fine to substitute other beans of your liking. Beans come in a wide variety of healthy choices.

Dressing

• 1 cup olive oil
• 1 ⁄ 2 cup white wine vinegar
• 1 Tablespoon brown sugar
• 1 teaspoon Dijon mustard
• 2 medium tomatoes, seeds and skin removed
• 1 jalapeño pepper, halved, seeds removed
• 1 Tablespoon fresh oregano
• 2 green onions, roughly chopped
• 2 garlic cloves
• 1 teaspoon salt
• I teaspoon pepper

Directions

1. Combine all salad ingredients.
2. For dressing, place all ingredients into a blender. Blend on high for 30-40 seconds.
3. Pour dressing over salad, toss.

This salad can be made up to an hour in advance.

Serves 4

Ingredients:

Pockets

• 1 cup Rudi’s Gluten-Free bread crumbs (approx. 3 slices of bread)
• 1 cup tapioca starch
• 1/2 cup potato starch
• 1 tsp. dried rosemary (optional)
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/4 cup olive oil
• 1 3/4 cups filtered water

Filling

• 2 – 5oz. canned chicken
• 1 medium carrot
• 1 stalk of celery
• 1/3 cup chopped sweet onion
• 1/3 cup frozen peas
• pinch of dried thyme
• pinch of dried parsley
• pinch of ground turmeric (for color)
• salt & pepper to taste

Directions:

Pocket process

1. Preheat a flat-top, non-stick griddle to 350 degrees.

2. In a medium bowl, combine Rudi’s crumbs, tapioca starch, potato starch, and all dried spices. Mix with a spoon. Add olive oil and water and stir thoroughly until well mixed and all clumps have been broken. The batter will be very watery. Pour a heaping 3/4 cup of batter onto griddle like you are making a pancake. You may have to take your spoon to spread to form circle. Cook for 30-45 seconds and flip. Then, cook for 10 minutes until very crispy and browned.

*Note: you are only cooking one side thoroughly because the cooked side will be on the inside of the pouch and the par-cooked side will be the outside of the pocket. By leaving the outside of the pouch uncooked, this allows you to clamp the edges together to form the pouch. Once baked, the outside cooks through.

3. Remove pocket shell from griddle to cooling rack and repeat until you’ve made 4 round pockets, about 7″ wide each.

*Note: Place fully cooked, crispy side down on cooling rack. If you place the uncooked side down, it will stick to the rack.

Filling process

1. Heat saucepan over medium heat, then add carrots, celery, onion, salt and pepper to taste and saute vegetables together until softened or al dente.

*Note: You will want to use a lid to speed up the cooking process and add small amounts of water while cooking to keep the vegetables from sticking.

2. Once vegetables are softened, add both cans of chicken with its juices and the thyme, parsley and ground turmeric. Continue cooking on medium heat for 3 minutes. Turn off heat, add peas and mix well.

Pocket Assembly

1. Cover 2 cookie sheets with parchment paper.

2. Preheat oven to 375 degrees.

3. Place pockets, uncooked side down on parchment paper, then divide the chicken filling among the four pockets. Fold one side of pocket over to resemble a half moon, then take a fork and press firmly around edges to bind the pocket. Don’t be afraid to be firm when pressing. Repeat on all pockets.

4. Bake for 25 minutes, then transfer to cooling racks for 5 minutes before cutting open and eating. Enjoy!

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

[This recipe was a runner-up in Rudi’s Unbelievably Good Gluten-Free Recipe Contest. Stay tuned for a new episode of NFCA’s Alternative Appetites cooking videos, featuring the winning recipe from this contest!]

Time to Prepare:30 mins
Servings:1

Ingredients:

• 2 slices Rudy’s Original Gluten-Free bread
• 1 fresh red tomato, 1/8″ thick slices
• 2 oz. fresh mozzarella cheese, sliced 1/8″ thick
• Butter
• Pesto (see below)

Directions:

1. Butter one side of Rudy’s Original Gluten-Free bread. Place buttered side down in flat frying pan or skillet. Spread pesto on the face-up side of the bread.

2. Place tomato slices in a single layer on top of pesto. Place mozzarella slices on top of tomato slices.

3. Butter one side of remaining Rudy’s Original Gluten-Free bread, and place on top of cheese, buttered side up.

4. Turn on stove to medium. Grill until first side is nicely browned, then carefully flip to grill second side. The second side will take about half as long as the first to reach grilled perfection.

Make Your Own Pesto

Ingredients:

• 2 cups (packed) fresh basil leaves, washed and spun dry
• 1/3 cup pine nuts, lightly toasted
• 2 cloves garlic, minced
• 2/3 cup freshly grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• ½ tsp salt
• ¼ tsp finely ground black pepper

Directions:

1. Lightly toast pine nuts over medium heat in an ungreased pan until they are just a little fragrant and start to show some color. Set aside to cool.

2. Take the washed and dried basil leaves and place in a food processor, removing any thick or woody stems. Pulse the processor until leaves are roughly chopped. Add nuts (you can use walnuts if pine nuts are unavailable or too expensive), minced garlic, and the cheese. Pulse again to chop and distribute.

3. While the food processor is on a low, constant setting, drizzle in the olive oil. Process until smooth. Pesto should not be soupy.

4. Pulse in the salt and pepper. Refrigerate any unused pesto.

*For more family friendly meal ideas, visit Rudi’s Gluten-Free Recipe Box on beyondceliac.org.

Serves 4

Ingredients:

• 2 cups black beans, cooked and mashed
• 2 scallions, chopped
• 1 cup brown rice, cooked
• 1 ripe avocado, peeled, pitted and mashed
• 1 cup fresh raspberries
• 1/6 tsp. sea salt
• ¼ tsp. freshly ground white pepper
• 2 Tbsp. olive oil
• 4 Rudi’s Gluten-Free Hamburger buns
• 2 cups fresh baby spinach
• ½ cup fresh arugula
• 1 red bell pepper, sliced
• ½ cup Greek plain yogurt
• 1 tsp. Dijon mustard

Directions:

1. In a large bowl, combine black beans, scallions, brown rice, avocado, raspberries, sea salt and pepper; mix well. Using hands, form into 4 patties.

2. Heat oil in a large skillet over medium heat. Add patties; cook for 5-6 minutes per side or until golden brown.

3. Serve with Rudi’s Gluten-Free Hamburger buns, baby spinach, arugula and red bell peppers. Top with a dollop of Greek plain yogurt and Dijon mustard.

4. Enjoy!

* Rudi’s Unbelievably Gluten-Free Recipe Contest ends May 20. Check out the competition, then submit your recipe for the chance to fly to Boulder, CO, and star in your own Alternative Appetites cooking video! Visit the contest page



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