Chicken Breast with Gluten-Free Mushroom Sauce!

Dear Readers,

For the past week, I’ve been taking care of my step-dad who is a diagnosed celiac. My mom usually prepares his food, however my mom is on a lovely vacation in Asia with her friends – thus, I’m the one taking care of the cooking at home. As I had talked about before, my dad is a celiac which inspired this gluten-free recipe.

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Let’s get cooking!

Ingredients: 

-6 chicken breasts

-Olive oil

-2 tablespoon of butter

-Salt & pepper

-454 grams mushrooms

-5 cloves of minced garlic

-2 tablespoon glutinous rice flour

-1 cup chicken broth (no additional salt)

-Oregano (garnish)

NOTE: Campbell’s Chicken Broth contains barley yeast extract****

Normally my mom cooks using this and my step-dad manages to tolerate it. However, depending on the severity of your celiac you might take a note of that. As a replacement, use any chicken broth or stock with a legit gluten free label such as the brand “Kitchen Basics”.

Please read

Campbell’s Broth Ingredients

Thank you to Bronte Bowerman for catching this!

 

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BEGIN: 

1.) Season chicken breasts with salt and pepper. Do both sides.

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2.) In a non-stick pan, heat olive oil and start frying your chicken breasts. You want to create a nice sear and cook the chicken thoroughly. Cook the chicken breasts for 20-25 minutes until a beautiful sear has been achieved. Temperature of the chicken must reach 160-165 degrees Celsius to ensure it has been cooked well.

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3.) Remove chicken off the pan once it has been cooked. Clean the pan to prepare for the mushroom sauce.

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4.) Melt butter, then add mushrooms to cook.

5.) While the mushrooms are cooking, mince the garlics. Then add the garlics into the pan.

6.) Sauté together for 3-4 minutes.

7.) Add flour and stir.

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8.) Add 1 cup of chicken broth into the pan. Let it simmer and stir until the sauce thickens. Simmer for 5 minutes. NOTE: Please check the ingredients of your chicken broth. Campbell’s contains barley yeast extract. As mentioned above, my step-dad doesn’t react too negatively with this product. This is just a warning to those who are hypersensitive to gluten. 

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9.) Place the chicken back into the pan with the sauce. OR plate the chicken and pour the sauce on top. Garnish with oregano and SERVE!

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10.) EAT UP!!!

I hope you all enjoy this delicious recipe!!! I highly recommend eating this with rice! OR on its own, if you’re on a diet 🙂

With love,

Mary Dezleigh Teodosio

Gluten-Free Banana Bread (Using Coconut Oil & Maple Syrup)

August 12, 2017

Dear Readers,

This recipe was inspired by the ripe bananas sitting on our island countertops… just kidding! On a serious note, this recipe is my honest attempt at finding the perfect mix of healthy yet delicious banana bread. Typically, most banana breads are made with wheat flour, unsalted butter and brown sugar. In this recipe, I changed things up to be a little bit healthier and because of my step-dad’s celiac disease it also needed to be gluten-free. I used rice flour, coconut oil, and maple syrup instead of the other ingredients I previously mentioned. Meaning, this recipe is 100% gluten-free and a little bit more guilt-free than most!

FACT: glutinous rice flour DOES NOT HAVE GLUTEN. Read more: “Is glutinous rice flour gluten free?”

Ingredients:

-2 1/2 cups white glutinous rice flour

-1/2 teaspoon baking soda

-1 1/2 teaspoon baking powder

-1/2 teaspoon salt

-1/2 teaspoon cinnamon

-2 eggs, beaten

-5 ripe bananas, mashed

-1/4 cup maple syrup

-1 teaspoon vanilla extract

-1/4 cup melted coconut oil

-1/2 cup chocolate chips (OPTIONAL)

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BEGIN:

1.) Preheat oven at 350 degrees Fahrenheit

2.) Combine all dry ingredients in a large bowl. Mix together, rice flour, baking soda, baking powder, salt and cinnamon

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3.) Mash bananas

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4.) Beat eggs

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5.) Combine mashed bananas, beaten eggs, melted coconut oil, maple syrup and vanilla extract in a separate bowl

6.) Combine wet and dry ingredients together

7.) Add chocolate chips

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8.) Pour batter into into a pan

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9.) Bake for 1 hour

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10.) After baking, let it cool for 30 mins and enjoy! 🙂

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With love,

Mary Dezleigh Teodosio.

Chicken Curry with Tomato Sauce and Cranberries – GLUTEN-FREE!

May 19, 2017

Dear Readers,

Here’s a quick and easy dinner recipe!!! This chicken curry recipe is gluten-free and nutritious. My family follows a gluten-free diet because my step-dad is a diagnosed celiac. Due to this diagnosis, my step-dad is entailed to follow a strict gluten-free diet.

What is gluten?

“Gluten is a protein found in wheat, barley, rye, and other grains” (WebMD, 2017, source). Learn more at: WebMD

Since my dad is a celiac, our pantry had been gluten-free for the most part and my family also eats gluten-free food. This recipe is inspired by him because this curry recipe is gluten-free, which is also incredibly healthy for the heart and low on calories!

INGREDIENTS:

-3 teaspoons canola oil

-2 kg (net weight) skinless chicken breasts

-3 tablespoons curry powder

-2 teaspoons butter

-1 small onion

-1 tablespoon yellow mustard seeds

-1/4 cardamon seeds

-1 15 ounce can tomato sauce

-1 1/2 cups reduced sodium chicken broth

-1 1/3 cups sweetened dried cranberries

-1 cup frozen cranberries

-1 tablespoon minced ginger

-salt

-cilantro (for garnish)

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BEGIN:

1.) Heat oil, then cook chicken in medium heat for 8 minutes until it begins to brown. Add 1 teaspoon of curry as well, and mix the spice thoroughly.

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2.) After 8 minutes, transfer chicken into a bowl for the meantime.

3.) In the same pot that the chicken was quickly cooked in, add butter, onion and mustard seeds. Cook until onions turn brown and the seeds begin to pop. Should take roughly around 4-5 minutes of cooking in medium heat.

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4.) Return the chicken and all the juices accumulated into the same pot. Stir all the onions, mustard seeds, and chicken together. Then add the remaining curry powder. Cook together for 5 minutes or so.

5.) Add cardamon seeds. Let it cook for another 5 minutes.

6.) While waiting, thaw the frozen cranberries in the microwave for a minute or so.

7.) Stir in the tomatoes, broth, dried cranberries and thawed cranberries, ginger, and salt. Bring everything to a boil, then reduce heat to a simmer and let it cook for 15-20 minutes. Remember to stir occasionally.

8.) Serve garnished with cilantro.

9.) ENJOY 🙂

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Truthfully, this recipe is incredibly delicious and super easy!!! This recipe can also feed 5 to 6 people in one sitting OR it can be stored in the fridge for 2-3 days after cooking.

With love,

Mary Dezleigh Teodosio.