Greek Salad Dressing

Being Gluten-Free definitely means that you are going to miss out on a lot of great meals that the world has to offer. On the bright side, you can become the king or queen of salads. There are endless options and combinations and as long as you are making your own dressing, you know it will be Gluten-Free.

I love how salty and wonderful Greek salad is. Any chance I get to put some olives and homemade feta cheese into, I'm all over it! Traditional Greek salad has no lettuce at all but I really enjoy more of an Americanized version of the salad. I toss this dressing in with romaine lettuce, cucumber, tomato, red onion, black olives and feta cheese.

And of course, it is Gluten-Free!

1 1/2 Tbsp Olive Oil
1 1/2 Tbsp Lemon Juice
1        Clove Garlic, crushed
1/2    tsp Lemon Pepper Seasoning
1/4    tsp Salt
1/4    tsp Dried Oregano
1/4    tsp Dried Basil

Blend together all of the ingredients in a jar, shaker or food processor. Crumble some feta into the dressing if you would like.

Spinach Salad with Orange Vinaigrette

This is a great salad that I found in an old Curves book that I picked up at a garage sale. Not only is it Gluten-Free but it is also very good for you!

No one can deny how good spinach really is for you. It is packed with vitamins and minerals. Many of us remember having the green slop on our plates during dinner but nowadays there are much nicer ways of serving it. It is also hard to ignore how much healthier it is for you in its raw form. Vegetables lose a lot of their nutritional value when you cook them. The heating process breaks down the vitamins and minerals in the food and they are gone before they get to your plate.

The recipe is simple and very quick to make. A great last minute salad.

Vinaigrette:

2 1/2 Tbsp Orange Juice
1       Tbsp Wine Vinegar
1 1/2 Tbsp Olive Oil
1/4     tsp ground black pepper
1/2     tsp salt

Combine all the ingredients in a shaker or jar and mix until well combined.

Salad:

2    cups fresh baby spinach
1/2 cup sliced baby mushrooms
1/2 cup thinly sliced red onion

Place the salad ingredients in a bowl. Mix with the vinaigrette and serve right away.


Try adding almonds, pecan, cranberries, raisins, bacon bits or any other topping you enjoy. There are endless ways to enjoy this salad.

Avocado Salad Dressing

So, now that I am on the hunt for salad dressing, I have come across a few more.

I absolutely love the taste of avocado and use it whenever possible. I would grow it if I could but I do not think my climate lends to good growing conditions. (Although I am going to look that up now :) )

Avocado is an amazing healing food and should be incorporated into your diet at least a couple times per week. When it is in season and at a good price, I eat as many as I can!




1 avocado, pitted and peeled
2 green onions, chopped
1 clove garlic, chopped or squished
1/2 tsp sea salt
1 lemon, juices
1/2 cup olive oil
pepper to taste

Put all but the olive oil in a food processor until smooth. Then add the olive oil while the processor is still running on low.
If you need to thin it out, add a little water. Pour over a salad of fresh greens and enjoy!

Garlic - This ingredient is a fantastic candida fighter but only when consumed raw. Not only does it help to kill off candida in your system, it helps to balance the natural flora of your digestive system. Dressings are a perfect way to get raw garlic into your system.

Green Onions - These have anti-fungal properties and help to kill off candida in your system. Green onions from the store that come with roots attached |(most do) can be used and regrown in your windowsill or garden. I have a post about this which you can see here.

Beerless Can Chicken

Okay, so we all know that we can't have beer. But there are other things that you can put in a can inside a chicken for flavoring. Any flavoring you like for chicken, can be put inside an empty can.


1 full chicken
1 empty beer or pop can
water to fill 1/2 the can
flavoring - 3 tbsp ghee OR
              - rosemary and thyme OR
              - lemon juice and rosemary OR
              - lime juice and chilis


Make sure to always season (salt and pepper) your chicken before cooking. I like to use some of the flavoring as a rub on the outside of the chicken as well.
Fill half the can up with water and then add the flavorings you like to the can. Put the can upright in the middle of an oven-safe pan. Put the chicken on top of the can standing the chicken upright as well. Bake in a 400F oven until the chicken is cooked through. You can also cook this on the BBQ if you'd prefer! Great for the summer!

This is a great dinner that you can have every night of the week if you wanted. The leftovers are great for lunch. Completely safe and candida-free.

Country Style Pork Ribs

I love any meal that can be made all in one pot! This recipe for Pork Ribs does exactly that! This can be made as directed on a stove or put in a slow cooker and left to cook all day.

1 1/2 tsp oil
1-2 lbs pork ribs
3/4 cup apple cider
1/8 tsp cinnamon
1/8 tsp cloves
1/4 lb onions, chopped
2    stalks celery, chopped
1/4 lb baby carrots, or full-sized carrots chopped
1/4 lb new potatoes

Heat the oil in a dutch oven and add the ribs to brown. Add the next 3 ingredients and cover to let simmer for 1 hour. Add the vegetables and simmer for another 45 minutes.


It really is that easy! I have had this one stored away in my recipe box for quite a while and use it all the time. Sometimes I change out a couple vegetables for other ones but it is delicious just as written.



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Gluten Free Stuffed Red Potatoes

This is a great appetizer or side dish to a meal that I found on Glutenfreeda.com last week. I love baby red potatoes so I was disappointed when I realized I only ever stuff the larger baking potatoes.

12 small red potatoes
1 head roasted garlic
handful of herbs - basil, thyme, rosemary, oregano
olive oil


To roast the garlic, cut off the top, rub in olive oil and some salt and pepper, wrap in tin foil and bake for about 35 minutes at 350F. I like to do a few at a time and jar the extra garlic.

Squeeze the garlic out into a bowl with the herbs. Use any or all of the herbs! Mash them together with the olive oil to make a paste.

Cut the potatoes in half and skim a little off the bottom so they stand up without tipping over. Use a spoon or melon baller to remove some of the potato to make room for the filling. Put them all on a baking sheet and fill them with the herb and garlic mixture.

Bake at 350F for 35 minutes or until the potato is soft all the way through. Serve hot or at room temperature. Enjoy!


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Ham with Pecan Glaze

One nice thing about not being able to have gluten is that you can have all the meat and vegetables that you can handle! I love ham when I allow myself the treat of having it. This is a delicious recipe that reminds me of dinner with my parents. I hope you enjoy this recipe as much as I do!


1/2 cup brown sugar
4 Tbsp honey
6 Tbsp unsalted butter
1/2 cup chopped pecans

4.5 lb cooked ham

Combine everything but the ham in a saucepan and cook together until the butter is melted.

Preheat oven to 275F. Place the ham in the center of the oven and bake for 10-15 minutes per pound or until the internal temperature is 140F.

About a half hour before the ham is done (for me about 115F) baste the ham with the pecan glaze. Continue to baste every 5 minutes until the ham is cooked.


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