Glamour & Green's Gluten Free Blog

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Have a Gluten Free Cinco De Mayo Party May 3, 2011

Scrap Cinco de Mayo and get ideas and resources for your partyHow are you spending your Cinco De Mayo this year? I am hosting a fiesta at my house this holiday! I’m always excited to eat Mexican food (really now, who doesn’t love Mexican food?!!), but Cinco De Mayo is the perfect excuse to chow down on tacos, burritos, fajitas, nachos… and Margaritas!

This is one holiday that is easy to make Gluten FREE. See my Complete article here – How are you spending your Cinco De Mayo this year? Try these Digital Kits to scrap your Party!

Also, here are some other resources that might be helpful:

Article 1: Cinco de mayo Resources ~ Part 1

Article 2: Cinco de mayo Resources ~ Part 2

After you have made your Gluten-Free Cinco de Mayo party – don’t forget to scrap it to save all the memories!

Below are some digital scrapbooking supplies to get you started!

Have a great Party!!!


Get Cinco de Mayo Digital Scrapbooking Supplies

The Fiesta Party Scrapbooking Kit 1 is a digital scrapbooking kit full of celebrations and set for family gatherings! It’s time to party with the Fiesta The Fiesta Party Scrapbooking Kit 1Party Scrapbooking Kit! Mix and match bold colored papers with festive supplies for the perfect celebration! The digital Papers in this kit are 12×12″ size which are perfect for the large traditional scrapbooking sized pages and projects. Kit includes digital papers, Fiesta themed embellishments and WordArt! Use this kit for scrapping Cinco de Mayo celebrations or festive themed parties!

With this Fiesta Party Scrapbooking Kit 1 you can make wonderful Large Traditional Sized Digital Scrapbooking Pages. Also use the digital supplies to make gifts such as Calendars, Aprons, Puzzles, Greeting Cards and much More! This digital scrap kit is a wonderful way to create digital scrapbooking projects that are party or celebration orientated!

Join the Party with the Fiesta Party Scrapbooking Kit 2! Scrap all the the Fiesta Party Scrapbooking Kit 2celebration with this  digital scrapbooking kit which is full of fun and celebration Fiesta-themed scrap supplies! This kit is perfect for lots of family gatherings, and parties! Mix and match bold colored papers with festive supplies for the perfect celebration! The digital Papers in this kit are 11×8.5″ size which are perfect for the calendar scrapbooking sized pages and projects, and great size for home printing projects as well as sending out to professional printers to make great gifts. It is time to party with the Fiesta Party Scrapbooking Kit 2! Use the piñata, candy and coin embellishments for birthday parties, Cinco de Mayo and other festive parties! This scrap kit is also fun to use when you have friends over for Mexican food or for other family gatherings! Kit includes digital papers, Fiesta themed embellishments and WordArt!

The Fiesta Party Scrapbooking Kit 3 is a digital scrapbooking kit full of party The Fiesta Party Scrapbooking Kit 3fun for family gatherings! It’s time to party with the Fiesta Party Scrapbooking Kit and scrap it too, with this great kit! Mix and match bold colored papers with festive supplies for the perfect celebration! The digital Papers in this kit are 8.5×11″ size which are perfect for the home print scrapbooking sized pages, or digital albums, journaling, recipe books, and other projects. This scrap kit includes digital papers, a digital recipe card and other Fiesta-themed embellishments and WordArt! Use this kit for scrapping Cinco de Mayo celebrations or festive themed parties, or use to scrap a recipe book, photo album or journal!


Training to make your Cinco de Mayo Party very Special!

It is nice to have a special and personal invitation. They are very easy to make especially if you have the training and invitation templates!

But training on how to make an invitation for your mom's tea party How to Make Invitations, ‘Thank You’ Cards, and Note Cards in PSE 8 training is the best way to learn how to make your own personalized cards- for any occasion!  Creating customized cards is a great way to make a card with a lot of personality and meaning… not to mention, it can save you a whole lot of money too! Store-bought cards are so expensive! Why not easily make your own and include all the photos, information, and messages that you really want it to have- all at the same time!

It is so fun to see your name printed out sitting by a lovely place card! It is so easy to make your own place cards!

Make Place Cards trainingIf you don’t know how to do that then check out this training – How to Make Place Cards (and More) using Photoshop Elements. This Training is a fabulous way to learn how to make your own place cards for dinner or tea parties, food information cards, gift cards for presents, and so much more!

Bonus: Digital Scrapbooking Supplies, Custom Brushes, and a Photoshop Place Card Template are all included in this training too!

Training to Make Digital Recipe and Photo Albums

Make Digital Albums It is so easy to make your Digital Scrapbooking Pages into a digital album in Photoshop Elements – if you would like to know how then see this training –How to Make a PDF Scrapbooking Album using Photoshop Elements 8! This training will show you all about the basics of making a digital scrapbooking albums that you can email, print or view on a computer. This tutorial will show you how to make just one PDF scrap page, or take multiple digital scrapbooking pages and combine them into an album that is in the PDF format using Photoshop Elements!


Don’t wait learn Digital Scrapbooking Today:

Save your family memories with Digital Scrapbooking!

Buy the whole Getting Started Series for Photoshop Elements 9 on a handy CD! Get the whole Getting Started Series for Photoshop Elements 9 on a handy CD!

The Getting Started Series in Digital Scrapbooking using Photoshop Elements 9 is the ultimate training! CD-set includes: tutorial videos, training guides for ALL Lessons (1-6) and lots of freebies too!

Start learning today! Get the downloadable lessons right now – you can get each of the Getting Started Lessons in downloadable versions now!

Need Photoshop Training?

No problem! Check out the Getting Started Series for Photoshop Users!The Getting Started Series in Digital Scrapbooking using Adobe  Photoshop CS5 (or CS4) CD Training

“The Getting Started Series in Digital Scrapbooking using Adobe Photoshop CS5 (or CS4) CD Training ” is the ULTIMATE digital scrapbooking training for beginners!

All Getting Started in Digital Scrapbooking Lessons 1 – 6 come on a CD perfect to begin learning Digital Scrapbooking using Photoshop!

Or check out ALL the downloadable lessons here


3 Ingredient Gluten-Free Pie Crust August 18, 2010

gluten-free_pie_crust_thumb I found a recipe for cheesecake that sounded soooo good the other day. I thought I could modify it to be gluten free… that is until I got stuck when it came to making the cheesecake crust. Store-bought and gramcracker crusts are obviously out of the question.

But as fate would have it, I stumbled upon Sarah Lukemire’s 3 Ingredient Gluten-Free Pie Crust Recipe from …and problem solved! With only three ingredients (now that’s my kind of recipe!!), there’s no way you can go wrong! 

And check back for my modified GF cheesecake recipe tomorrow. Yay!

  • 1 1/4 Cup almond meal (or very finely ground almonds, unblanched)
  • 1/3 Cup butter 
  • 3 Tablespoons sugar  
  • *Use organic ingredients whenever possible to make a yummier, better-for-you version of this recipe

  • Directions:
    Preheat oven to 350F.
  • Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed.

    Spread into an 8″ round pie pan, pushing into corners and on edges.

    Bake for 10 minutes or until slightly browned.

  • -Glamour & Green Gluten-Free

    Ps. Keep this recipe on hand for Thanksgiving, Christmas, and other holidays when pumpkin, cherry, or apple pie is a must-have!


    Gluten-Free Mini Pineapple Cakes August 17, 2010


    House Number 0065175F1 I love having tea parties. I am obsessed with gourmet teas, Victorian teaware, and yummy desserts (gluten-free, of course). I love getting a few of my best girlfriends together for afternoon tea at my house to talk, drink, and eat… It’s the best!

    I found a fabulous recipe for Pineapple Mini Cakes by Giada De Laurentiis and I have translated below to be gluten-free. It would make an excellent & adorable dessert to serve alongside your favorite tea the next time you want to invite your best friends over for tea time. Enjoy!

    • 1 (3 1/2-pound) pineapple, peeled, cored and cut into 1-inch pieces* see Cook’s Note
    • 2 tablespoons pineapple juice plus 2/3 cup
    • 1/2 cup packed light brown sugar
    • 2 tablespoons unsalted butter, at room temperature
    • 3 egg whites
    • 2/3 cup water
    • 2/3 cup vegetable oil
    • 1 1/2 teaspoons almond extract
    • 1 (18.25-ounce) box gluten free white cake mix

    *Use organic ingredients whenever possible for a yummier, better-for-you version of this recipe. 🙂

    • Special Equipment: 6-cup mini Bundt pan


    Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 325 degrees F. Butter and flour a mini Bundt pan (use all-purpose gluten-free flour to dust your pan).

    For the Cakes: Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch nonstick skillet, combine the chopped pineapple, 2 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally. Cook until the liquid evaporates and the mixture begins to brown, about 10 to 15 minutes. Spoon the pineapple mixture into the prepared pan.

    In a large mixing bowl, combine the egg whites, water, vegetable oil, almond extract, GF cake mix, and 2/3 cup pineapple juice. Using an electric hand mixer, beat the mixture on medium speed for 2 minutes. Pour the batter over the cooked pineapple. Bake for 28 to 30 minutes until the cakes begin to pull away from the sides of the pan and the tops are golden. Allow the cakes to cool for 15 minutes. Place a piece of parchment paper on top of the cakes. Put a baking sheet, upside-down, on top of the parchment paper. Flip both pans over and allow the cakes to cool completely while still in the Bundt pan, about 1 hour. Unmold the cakes and place on individual serving plates.

    Cook’s Note: This recipe will also work using 1 (20-ounce) can crushed pineapple in 100 percent pineapple juice, drained and juice reserved.

    -Glamour & Green Gluten-Free


    Gluten-Free Pork Chops with Peach Barbecue Sauce August 13, 2010

    Pork Chops with Peach BBQ Sauce_Photo by Eating Well Try this yummy gluten-free recipe from Eating the next time you are in the mood for pork!
    • 1/4 cup plus 1/2 teaspoon kosher salt, divided
    • 1/4 cup firmly packed brown sugar
    • 2 cups boiling water
    • 3 cups ice cubes
    • 4 bone-in, center-cut pork chops, 1/2-3/4 inch thick (1 3/4-2 pounds), trimmed
    • 2 ripe but firm peaches, pitted and quartered, or 3 cups frozen sliced peaches
    • 1 medium tomato, quartered and seeded
    • 2 tablespoons cider vinegar
    • 1 tablespoon canola oil
    • 1/2 cup chopped onion, preferably Vidalia
    • 2 teaspoons finely chopped fresh ginger
    • 2 tablespoons honey
    • 1/4 teaspoon freshly ground pepper, plus more to taste
    *Use organic ingredients whenever possible for a yummier, better-for-you version of this dish!
    1. Place 1/4 cup salt and brown sugar in a medium heatproof bowl. Pour in boiling water and stir to dissolve. Add ice cubes and stir to cool. Add pork chops, cover and refrigerate for at least 30 minutes or up to 4 hours.
    2. Puree peaches, tomato and vinegar in a food processor until smooth.
    3. About 30 minutes before you’re ready to cook the pork chops, heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add ginger and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the peach puree, the remaining 1/2 teaspoon salt, honey and pepper to taste. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until reduced by about half, 20 to 25 minutes. Reserve 1/4 cup of the sauce for basting the chops; keep the remaining sauce warm in the saucepan until ready to serve.
    4. Preheat grill to medium.
    5. Remove the pork chops from the brine (discard brine), rinse well, and thoroughly dry with paper towels. Season the chops with 1/4 teaspoon pepper and brush both sides with some of the reserved sauce.
    6. Grill the pork chops, turning once, until an instant-read thermometer inserted into the center registers 145°F, 2 to 4 minutes per side. Transfer to a plate, tent with foil and let rest for 5 minutes. Serve with the warm peach barbecue sauce on the side.
    Tips & Notes
    • Make Ahead Tip: Brine the pork chops (Step 1) for up to 4 hours. Refrigerate the peach barbecue sauce (Step 3) for up to 5 days.

    -Glamour & Green Gluten-Free


    Gluten-Free Dinner- Rice August 9, 2010

    House Number 0065855F1 I often like to make rice as my starch for dinner. Since regular (gluteness) bread is out of the question, rice serves as a good replacement. It’s inexpensive, filling, and a good side choice to pretty much any meat dish.

    But I’ll admit it, rice is kind of boring. That’s why I was super excited to find this super tasty rice dish that turns an ordinary side into a full-on fabulous gluten-free main meal. Try it tonight!

    Nonna Luna’s Rice


    • 1 stick (4 ounces) unsalted butter, divided, at room temperature
    • 2 cups parboiled long-grain rice
    • 3 1/2 cups chicken stock
    • 2 teaspoons kosher salt
    • 1 clove garlic, minced
    • 2 pounds small shrimp, peeled and deveined
    • 1/2 cup lemon juice (about 2 lemons)
    • 1 tablespoon hot sauce
    • 1 cup whipping cream
    • Freshly ground black pepper


    In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.

    In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.

    Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.


    Chocolate Gooey Butter Gluten-Free Cookies August 6, 2010

    Chocolate Gooey Butter Gluten Free Cookies I woke up this morning with a huge craving for chocolate. Yes, I always like & am in the mood for chocolate, but this morning was different. I would not be OK unless I stuffed my face with something super rich & chocolate-y. But I also wanted to try something new. Regular ol’ GF chocolate cake or brownies just didn’t seem good enough.

    But then I found Paula Dean’s Chocolate Gooey Butter Cookie Recipe and translated it below to be gluten-free. It’s awesome & totally hit the spot. Give it a try, my chocoholic friends:

    Chocolate Gooey Butter Cookies

    Servings: Makes 2 dozen

    • 1 brick (8 ounces) cream cheese , room temperature
    • 1 stick butter , room temperature
    • 1 egg
    • 1 tsp. gluten-free vanilla extract
    • 1 box (18 ounces) moist gluten-free chocolate cake mix
    • Confectioner’s sugar for dusting

    *Use organic ingredients whenever possible for a yummier, better-for-you version of this recipe.


    Preheat oven to 350°. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the GF vanilla extract. Beat in the GF cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon-size balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired. Then keep cookies in the fridge until ready to serve!

    Tip: I served this amazing little treats with Mighty Leaf’s Vanilla Bean hot tea… incredible!!!

    -Glamour & Green Gluten-Free

    Ps. Sorry it’s taken me so long to write. With a big move and a new baby (he’s awesome!), it’s been busy to say the least! But, not to worry, I’m baaaaaaack and have plenty of new & fabulous finds to come…


    Host a Gluten-Free Tea Party this Mother’s Day May 6, 2010

    Host a Gluten Free Tea Part this Mothers Day There’s nothing better than a tea party. I’m obsessed with high-quality teas, and I’m always in the mood for a sweet, gluten-free treat. Hosting a tea party for that special mom is a great way to show her how much you love and care about her without breaking the bank (Mother’s Day just right around the corner!). Plan an “afternoon date” to enjoy gluten-free tea and dessert with mom and just have fun talking & being girls!

    Here are some gluten-free tea-time tips for this Mother’s Day:

    • Make a special Mother’s Day Afternoon Tea Invitation: Take Digital Scrapbooks and More’s “Making Cards Training” to learn how you can personalize your very own party invitation! Including photos of you & mom, special notes inside, and details on the time and place for Mother’s Day tea will make your invitation much more than a regular card, but a Mother’s Day keepsake that she’ll treasure!


    Note: Digital Scrapbooks and More also has training that can help you make place cards (decorate a beautiful table with tea accessories and include two personalized place cards with your names on it) and design your very own gluten-free tea-time menu!

    • Serve high-quality tea: If you haven’t tried Mighty Leaf tea, you have no clue how incredible tea can be! Mighty Leaf only uses the finest of herbs in biodegradable silken tea bags (that are hand-sewn closed). This is tea at it’s finest. Brew a pot of this gourmet tea and pamper a well-deserving mom. Flavors that go well for a special girls-only tea date? The oh-so delicious Vanilla Bean and Chocolate Mint Truffle. Mom will be in heaven! Digital Scrapbooks and More also mentions a special discount on Mighty Leaf tea! Read this blog for more info on saving money and giving this fabulous tea a taste!


    • Bake a delicious gluten-free dessert: You don’t have to spend a million bucks to make mom smile. Take your time in making the little details count, and you’ll surely impress mom and make her feel loved. Bake a delicious gluten-free cake that you can splurge on over Mother’s Day tea. Try this Gluten-Free Banana Pound Cake for a tasty treat!



    Happy Tea Time & Happy (Early) Mother’s Day!

    -Glamour & Green Gluten-Free


    Scrumptious Gluten-Free Banana Pound Cake April 29, 2010

    I made the most fabulous gluten-free dessert yesterday… A gluten-free banana pound cake!!! It was ridiculously good and so incredibly moist my husband had a really hard time believing it was gluten-free! Truly, this is one of the best gluten-free desserts I’ve ever made.

    Try this super-fabulous treat the next time your in the mood for a delicious treat. It also makes a great tea-time dessert! Invite a few friends, bust out the tea pot, and serve this yummy cake warm or cold.

    Lee’s Gluten-Free Banana Pound Cake

    Note: I slightly modified the recipe below. For the original recipe, click on the link above.



    3/4 cups white rice flour (120g)
    1/4 cup sorghum flour (30 g)
    1/4 cup potato starch (48g)
    1/4 cup tapioca flour (30g)
    1 (3.4 oz) box Jell-O Instant Banana Cream Pudding and Pie Filling
    1 tsp baking powder
    1/2 tsp Vanilla Extract
    1/4 tsp xanthan gum
    2/3 cups Bakers Sugar (extra fine granulated)
    1/3 cup brown sugar
    1 medium banana (3.8 oz)
    1/4 cup butter, room temperature
    2 oz Philadelphia Cream Cheese, softened
    2 eggs
    2 tsp banana extract
    1/2 cup 2% milk

    Frosting (optional)
    1 cup powdered sugar
    1 Tbs butter , softened
    1 Tbs whole milk or half and half
    1 tsp banana extract

    *You may even want to add chopped pecans on top! 🙂



    1. Pre-heat oven to 350°F.
    2. Stir together all Dry Ingredients in a bag or lidded container. Shake to completely mix.
    3. In a large mixing bowl, combine the wet ingredients(except milk)until completely blended. Gradually add Dry Ingredients, beating at low speed until well mixed (about 2 minutes). Add milk gradually to the mixing bowl, stir until mixed. Beat for 2 minutes on medium speed.
    4. Pour batter into greased 4-cup Bundt or 6-inch tube pan. Bake for 80 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; invert cake pan onto a plate or cake dish. Tap bottom lightly to loosen cake from pan.
    5. Place all frosting ingredients in a small mixing bowl, blend with a hand mixer until smooth. Optionally drizzle with frosting. Refrigerate any leftover frosting in a covered container.

    SO YUMMY!!!! 🙂

    -Glamour & Green Gluten-Free

    PS. More tomorrow about hosting a gluten-free tea party for Mother’s Day!



    Have a Mexican-Inspired Fiesta: Gluten-Free Chicken Quesadillas April 13, 2010

    Chicken Quesadillas Recipe from MyRecipes_com and Photo By Oxmoor House You don’t have to wait until Cinco De Mayo to start your spring fiestas!

    On a beautiful sunny day this spring, make it a Mexican-food night and indulge in this ridiculously yummy gluten-free chicken quesadilla dinner with an upgraded, shi-shi version of regular ol’ salsa and guacamole dip!

    Trust me, this isn’t your average, everyday quesadilla! You’ll love this recipe! It’s great for dinners outside on the patio and impressive when serving to family and friends during little dinner get-togethers! 🙂

    Chicken Quesadillas with Fruit Salsa and Avocado Cream from


    Note: I have modified the original recipe  to a gluten-free version below for my gluten-free foodies! 🙂


    • Gluten-free/ all-natural cooking spray or oil
    • 1 1/3  cups  shredded carrot
    • 1  cup  thinly sliced green onions
    • 1  cup  (4 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
    • 8-10 corn tortillas
    • 2  cups  chopped ready-to-eat roasted skinned, boned chicken breasts (this recipe is great for using your left-over cooked chicken!)
    • 1/2  cup  fresh cilantro leaves


    Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; sauté 5 minutes or until tender. Sprinkle 2 tablespoons shredded cheese over each of the tortillas, and divide carrot mixture evenly over tortillas. Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla.

    Place skillet coated with cooking spray over medium heat until hot. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned and crispy. Repeat with the remaining quesadillas. Plate and top each quesadilla with 2/3 cup Fruit Salsa and about 3 tablespoons Avocado Cream.

    Fruit Salsa


    • 2  cups  coarsely chopped peeled ripe papaya or mango (about 1 large)
    • 1 1/2  cups  coarsely chopped peeled kiwifruit (about 3 kiwifruit)
    • 3/4  cup  fresh or frozen corn kernels (about 1 ear)
    • 1/2  cup  chopped red onion
    • 1/2  cup  minced fresh cilantro
    • 3  tablespoons  fresh lime juice
    • 1  tablespoon  minced seeded jalapeño pepper
    • 1/4  teaspoon salt


    Combine all ingredients in a small bowl; cover and chill.

    Avocado Cream



    • 1  peeled medium avocado, pitted and cut into chunks
    • 1/2  cup  fat-free sour cream
    • 2  tablespoons  fresh lime juice
    • 2  tablespoons  minced fresh cilantro


    Place first 3 ingredients in a blender; process until smooth. Spoon pureed mixture into a small bowl; stir in cilantro. Cover and chill.


    Happy Fiesta-ing! 🙂

    -Glamour & Green Gluten-Free


    Fry Up Some Gluten-Free Stir-Fry For Dinner April 6, 2010

    Gluten Free Ginger Chicken and Veggie StirFry As I’ve mentioned before, I’m pregnant with my first child (yay!!!) so I am avoiding seafood. I miss my shrimp and salmon dinners desperately, but luckily have found some awesome chicken dinner dishes that keep things interesting, flavorful, and of course, gluten-free.

    Try this super-tasty Ginger Chicken & Veggie Stir-Fry recipe from sometime this week:


    · 1-1/4 cup sliced zucchini (1 medium)

    · 1/2 cup sliced carrot (1 medium)

    · 1/2 cup sliced onion (1 medium)

    · 1 small red sweet pepper cut into strips (3/4 cup)

    · 2-1/2 cups shredded green cabbage (about half of a small cabbage head)

    · 1 tablespoon cooking oil or peanut oil

    · 12 ounces skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces

    · 1/2 cup stir-fry sauce (see my recipe for this below)

    · 1/2 teaspoon ground ginger

    · 3 to 4 cups hot cooked jasmine or brown rice

    · 3/4 cup chopped cocktail peanuts or cashews

    *Use organic ingredients when you can to make a tastier, better-for-you version of this dish!

    I forgot the carrots when I tried this recipe for myself (as you can see in the photo), but I wish I hadn’t! They’d make an excellent addition to this dish- taste-wise and visually too!


    1. In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, and cabbage in hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from the skillet. Repeat with remaining vegetables; remove from the skillet.

    2. If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add stir-fry sauce and ginger to center of the wok. Cook and stir until bubbly. Return the vegetables to the skillet. Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated through. Serve over rice. Sprinkle servings with chopped peanuts. Makes 6 servings.

    Gluten-Free Stir-Fry Sauce

    1/4 c. brown sugar
    2 lg. cloves garlic, minced
    1/2 tsp. chili powder
    1/2 c. gluten-free soy sauce
    1/4 c. cider vinegar
    2 c. gluten-free chicken or beef broth
    1/2 c. water

    Combine first 3 ingredients. Add soy sauce and vinegar. Shake until blended. Add broth and water. Shake. Store in refrigerator for up to 2 weeks. May be frozen.

    Ps. Buy and use chopsticks with this dish for a little extra fun! 🙂

    -Glamour & Green Gluten-Free