Honey Shrimp and Walnuts

OMG. I’m obsessed with this dish. It is so decadent and tastes even better than take-out. I’m still so excited that it is gluten free too!

1 lb bag of large deveined, peeled shrimp

6 TB sweetened condensed canned milk

3 TB honey

1 TB lemon juice

cornstarch for coating shrimp, maybe 1/2 – 1 cup

1 1/2 cups walnuts

1 tsp cinnamon

1/4 cup sugar

1/2 cup water

2 egg whites

vegetable oil for some light frying


Butterfly the shrimp and set in bowl with egg whites that have been whisked. Let shrimp sit for 15-20 minutes while you make the nuts and sauce.


Bring water to boil and add sugar. Simmer sugar water until it becomes thicker like a syrup like sauce. Add cinnamon and nuts and coat nuts well with sauce.  Take nuts out of saucer and let dry and harden on a cooling rack. Separate nuts if necessary. You don’t want to end up with a clump of nuts.

In a bowl add lemon juice, condensed milk, and honey and whisk. Set aside.


Take pieces of shrimp and coat in corn starch, letting excess egg white drip off beforehand.  Get that cornstarch into all the cracks and crevices so it will crisp up real nice. Heat oil in a large skillet and fry shrimp on all sides.


When shrimp is done cooking set individually on cooling rack so it keeps it’s crispiness.


When all the shrimp is done cooking toss in the sauce with the nuts and serve immediately.


We had fried rice with ours and it was tasty.



Seared Salmon with Quinoa, Amaranth & Millet Cakes

I have this delicious Quinoa mix from Costco that has Amaranth and Millet in it. Gluten free and so tasty with the nuttiness and texture. This time I am cooking it in a rice cooker to see how that works.  Either way it is twice the water to the amount of quinoa mix you want to cook. On the stove you bring it to a boil, then turn down the heat to a simmer, cover and cook for about 15 minutes. Remove from burner and fluff with a fork.

For the Salmon I will season it with salt, pepper, garlic and tarragon (my favorite seasoning combo for chicken and salmon). I usually use garlic powder but tonight I am using minced garlic just to give it a little more uummph.


Season up the salmon and put it onto a hot pan with olive oil (I used lemon olive oil and it gave it a real nice taste) and sear until brown. Flip it over until the other side is brown and it firms up a bit and then remove it from the heat and set it on a plate.


Cover with tin foil (aluminum, whatever) to keep the heat in and keep it juicy while the patties get going.

I originally wanted to make these quinoa patties with zucchini but I forgot to pick it up at the store and I am not making another trip. So, this round I’ve decided to use match stick carrots that I had in the fridge. Next time zucchini. Hmm, also I will be using Irish dubliner cheese instead of parmesan for the same reason, however, it has a nice salty flavor so I bet it will be delish!


I have a family of six so most people probably only need 1/2 the recipe. But, for the 6 of us large appetite peeps you will need 2 cups of quinoa mix, 2 eggs, 1/2 cup of match stick carrots, salt & pepper, garlic, 1 cup of grated cheese of your choice. This would probably be pretty good with goat cheese too! Yum. I’m a major fan of ALL cheese.  Saute chopped onion and carrots until tender. Mix with cooked quinoa mix, eggs, cheese and seasonings.

Make patties and place in an oiled hot pan.  Cook until brown on each side and top with a bit of sour cream.

I’ve decided to slice up some asparagus, mushrooms, and onion for a side dish. I cut the sweet onion thinly and the asparagus at a slant; chop up mushrooms too.

I put the asparagus in a bowl and cover with water and cook in microwave for 3 minutes so it is firm but tender. Drain. Saute up the onion and mushrooms and after you get a good carmelization on them throw the asparagus in and saute for a couple more minutes.


Plate all three items and enjoy!


The next morning I had leftovers and made a savory dish with a fried egg on top. YUM.


At lunch I made some more quinoa patties but with goat cheese and sundried tomatoes and had it with a salad. Make sure to use 2 eggs, I tried to use 1 at lunch and it just wasn’t enough to hold the patty together.


For sure one my favorites now.



Pad Thai with Chicken and Tofu

Yum. This was so good. I liked it better than anything I’ve ordered. It’s light and filling and chopped basil gives it a clean and refreshing taste.



Rice noodles

3 T Tamari (gluten-free soy sauce)

Thai peanut sauce to taste

2 chicken breasts

1/2 container of firm tofu

handful of Shredded carrots

1 cup of Coleslaw from coleslaw package

handful of Bean sprouts

3 T Brown sugar

handful of Fresh basil

Peanuts chopped

Lime slices

Rice noodles have to be soaked 30 minutes in cold water before you cook them. I didn’t know that until tonight.


Then boil for 5 minutes stirring constantly and rinse really well. I hear they have a tendency to stick together. I had them soak while I prepared the rest of the dish so I could then just rinse the noodles and mix with everything at the end.

Saute chicken in skillet with Tamari and brown sugar. After the chicken is cooked remove from pan and keep sauce in pan.


Cook tofu in same sauce. Chop up peanuts and slice limes, set aside. Chop up basil and set aside.

Add cooked noodles to pan with chicken and tofu. Pour peanut sauce on top and coat well.


Plate the pad thai and top with carrots,  lime wedge, peanuts, bean sprouts and basil.


Serve and enjoy.  Delish.


Mango Salsa Salmon & Quinoa with Mexican Squash


3 Salmon filets

1 Mango

2 Tomatoes

2 T Minced Garlic

Bunch of Fresh Basil

Few Sprigs of Tarragon

Olive Oil

Salt & Pepper


Mexican Squash

Cut up tomatoes, mango, basil, Tarragon and olive oil and balsamic vinegar (check for gluten-free). Stir up and set aside. I did not use onions or cilantro since I wanted it to be a sweet salsa.

Season salmon (chicken for the picky kids) with salt, pepper, tarragon, and garlic powder and BBQ on grill.


Cook up tricolor Quinoa (double the amount of water than Quinoa).


Sauté Mexican squash with olive oil. Top cooked salmon with mango salsa.


I inhaled this dish; it was so good that I had to make extra mango salsa to eat with chips later that night.



Chili – Quick & Easy

One of the easiest gluten-free meals I can whip up is Chili.  Who knew I was already making this gluten-free?  All you need is ground meat, tomato sauce, canned tomatoes, beans (kidney, black or both), cumin, chili powder, garlic powder.  Season to taste (I hardly ever measure anything) and brown the ground meat.


Add the tomato sauce, canned tomatoes and beans.



Stir, serve with sour cream and cheese.


I’m sure you could even bake up some corn bread to go with but I was feeling lazy today.