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Gluten Free Day 2 – Avocado Stuffed Cherry Tomatoes

For the 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe a day. These are perfect as an appetizer, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!).  Enjoy!

Ingredients:

  1.  30 large cherry tomatoes

Day 2 - Avocado Stuffed Tomatoes

  1.  1 large ripe avocado

  2.  ½ tsp. Curry powder

  3.  ½ tsp. Grated onion

  4.  2 tbsp. Lemon juice

  5.  ½ tsp. Chili powder

  6.  salt and pepper


Directions:

  1.  Cut thin slices off the top of all the cherry tomatoes. Scoop out all the tomato pulp and juices with a  small spoon.

  2. In a medium sized bowl mash up the avocado and all the spices until smooth. Salt and pepper to taste.

  3.  Fill the cherry tomatoes with avocado mix generously, and top with the thin slice of tomato. (from step one)

Gluten Free Day 1 – Chewy Ginger Cookies

For the next 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe each day. These are perfect appetizers, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!).  Enjoy!

Chewy Ginger Cookies (Gluten, Sugar, and Egg-Free)

Ingredients

  1. 2 cups = 480 ml almond flour

  2. 3 tablespoons erythritol crystals

  3. 1 tablespoon ground organic ginger

  4. 40 drops vanilla stevia

  5. 4 oz = 115 g cream cheese

Directions

  1. Preheat the oven to 250 °F or slightly lower (100 °C).

  2. In a large bowl, mix the almond flour, erythritol and ginger.

  3. Add the vanilla stevia drop by drop, so that the drops are well apart from each other.

  4. Add the cream cheese, mix and knead until smooth.

  5. Divide the dough in 4 – 5 pieces. Take one piece at a time for handling. You can keep the rest of the dough in the fridge.

  6. Place the piece of dough on a baking sheet lined with parchment paper and place another parchment paper on the dough.

  7. Roll out the dough until it is approximately 1/5 inch (0.5 cm) thick, remove the topmost parchment paper and cut out cookies using your preferred cookie cutter.

  8. Transfer the cookies with a spatula or cheese slicer to a baking sheet lined with parchment paper and bake for some 30 minutes, or until golden brown but not too brown.

  9. Let cool completely on the parchment paper.

  10. Glaze with low carb lemon glaze if you like.

Lemon Glaze

Ingredients

  1. 1/2 cup = 120 ml powdered erythritol

  2. 1 tablespoon egg white powder

  3. 1 – 2 tablespoons freshly squeezed organic lemon juice

  4. 10 drops liquid stevia

Directions

  1. In a small bowl, combine the powdered erythritol, egg white powder, 1 tablespoon lemon juice and the stevia and stir until smooth.

  2. Add more lemon juice drop by drop if you prefer thinner consistency.

  3. Apply the glaze on completely cooled cookies with a spoon or a tip of a knife.

  4. Place the cookies on a plate or cooling rack and let the glaze dry and harden for several hours, preferably overnight. The glazed cookies shouldn’t touch each other.

  5. Store the possible leftover glaze in an airtight container in the fridge. Use within a couple of days. Remember: the fresher, the better.

Award Winning Turkey Chili

Ingredients

  1. 1 cup dried pinto beans

  2. ½ cup dried black beans

  3. ½ cup dried red kidney beans

  4. 6 (14.5 ounce)cans diced tomatoes

  5. 2 (14.5 ounce) cans chicken broth

  6. 2 large onions (1 chopped, 1 quartered)

  7. 4 large cloves garlic

  8. 3 celery stalks, cut into thirds

  9. 1-2 hot peppers to taste – such as jalapeno, Serrano, or habanero

  10. 1 green pepper, chopped

  11. 1 red pepper, chopped

  12. 1 yellow pepper, chopped

  13. 1 tablespoon semi-sweet chocolate chips

  14. 2 tablespoons olive oil + 1 tablespoon

  15. 1¼ teaspoons cumin

  16. 1 tablespoon paprika

  17. 2 teaspoons ancho chili powder

  18. 1 teaspoon granulated garlic

  19. 1 tablespoon kosher salt

  20. ½ tablespoon cracked black pepper

  21. 1 pound (99% lean) ground turkey, browned and cooked

Instructions

  1. Cook all dried beans together according to package directions. Set aside.

  2. In a large Dutch oven, pour cans of tomatoes and chicken broth and turn heat on low.

  3. In a food processor fitted with a metal blade – add garlic, celery, hot peppers, and the quartered onion. Add about a ladle full of some of the juice from the pot and process on high until smooth. Place into the pot with the chicken broth and tomato mixture. Next, add green pepper, red pepper, yellow pepper, chocolate chips, 2 tablespoons of the olive oil, cumin, paprika, ancho chili powder, granulated garlic, salt, and pepper. Simmer for 3-4 hours. Add in the beans during the last hour or so of cooking time.

  4. In a large pan, heat the remaining 1 tablespoon of olive oil on medium-high heat. Add ground turkey and fully cook. Stir turkey into the pot of chili right before serving.

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