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Helping people Make Healthier Choices about real-food choices for optimal heath.

Gluten-Free

Grilled Chicken with Barbeque Sauce

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When I was a kid, my mom always “par-boiled” the chicken before it went onto the charcoal-briquette fire on the grill. Of course, there was plenty of time to par boil considering it took FOREVER for the charcoal to be ready! When I became an adult, I skipped that step. I’m not sure why, but I did. Only recently, since I love chicken bone broth, did I start par-boiling again. I’ve learned it’s a necessary step that shouldn’t be skipped and keeps the chicken moist and tender. Be careful to not overcook!

Barbequed Chicken Recipe Renegade

If you don’t want to parboil, cook your chicken on the grill BEFORE adding the barbeque sauce. This is only necessary, because of the sugar in the sauce, which makes a mess on the grill. The longer the barbeque sauce is on the grill, the bigger the mess.

Grilled Chicken with Barbeque Sauce
 
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Grilled Chicken with Barbeque Sauce
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Ingredients
Instructions
  1. Par-boil chicken for 25 minutes.
  2. Prepare Barbeque Sauce.
  3. After 25 minutes, remove chicken from water.
  4. Place on grill.
  5. Baste on one side. Place basted side down and cook for 5 minutes. While that side is cooking, baste the other side.
  6. After the five minutes, flip and cook second side for 5 minutes.
  7. Keep basting and flipping until the internal temperature has reached 165°.

 

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Bok Choy Ginger Salad – Gluten Free

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This easy-to-make Bok Choy Ginger Salad is sweet and tangy with a slight bit of heat from the ginger and garlic!

Bok Choy Salad Recipe Renegade

Bok Choy Ginger Salad - Gluten Free
 
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This is a refreshing, sweet and spicy salad.
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Recipe type: Salad
Ingredients
  • 2 Baby Bok Choy or 1 Mature Bok Choy
  • 2 Tablespoons Bragg's Amino Acid
  • 1 Tablespoon Rice or Apple Cider Vinegar
  • 1 Pressed Garlic Clove (+/-)
  • 2 Teaspoons Freshly Grated Ginger (+/-)
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Muscovado
  • Garlic and Ginger can be reduced or more can be added depending on your personal preference.
Instructions
  1. Chop bok choy into bite-size pieces. Combine all ingredients and toss until bok choy is completely coated and sauce is well mixed. Let sit for about 20 minutes.

    *Please note this is also delicious warm. After mixing all ingredients, stir fry over medium heat for a couple minutes or just until warm.

 

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Brownies – Gluten-Free and Fudgy

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Soluble fiber is said to aid weight loss since it not only slows food from leaving the stomach, which keeps us feeling fuller, it also helps slow the rate at which sugar gets into the bloodstream.

Packed with Fiber

These delicious gluten-free Brownies have 23 grams of soluble fiber – almost a day’s requirement – in each serving! For an extra indulgent treat, try topping with my gluten-free chocolate sauce!

 

 

Gluten Free Fudgy Brownies.Make Healthier Choies

 

 

 

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Gluten-Free Fudgy Brownies
 
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Recipe type: Dessert
Serves: 9
Ingredients
Instructions
  1. Preheat oven to 350° F. (If using metal pan, preheat to 325°.)
  2. Drain and thoroughly rinse black beans. Let drain in strainer for about 5 minutes to remove water.
  3. Lightly grease an 8 x 8 glass baking dish with Coconut Oil.
  4. With knife blade in place, put first seven ingredients in food processor and process until smooth (about 1 minute).
  5. Add Pamela's Baking and Pancake Mix, Himalayan Salt and Muscovado/Demerara and process until smooth.
  6. Scrape sides and process for another 30 seconds.
  7. Pour into 8 x 8 greased baking dish and spread into corners.
  8. Bake for 25 minutes. Be careful not to overcook!
  9. Cool for 15 to 30 minutes before cutting.

Adding 1/2 Teaspoon Baking Powder and omitting additional egg yolk will give a more cake-like brownie.

 

 

 

 

 

 

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Chocolate Sauce – Gluten-Free

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Warm or cold, this gluten-free sauce goes with almost anything. Try it on top of our gluten-free brownie and ice cream for a delicious brownie sundae.

Chocolate Sauce Recipe Renegade

Gluten-Free Chocolate Sauce
 
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This is a delicious sauce made with real-food ingredients that goes especially well with a brownie and ice cream.
Author:
Recipe type: Dessert
Ingredients
  • 2 Cups Heavy Cream
  • ¼ Cup Butter - cut into 1 tablespoon segments
  • ½ Cup Cacao
  • ¼ Cup Maple Syrup
  • ½ Cup Muscovado
  • ⅛ teaspoon Himalayan salt
  • 1 Teaspoon Vanilla Extract
Instructions
  1. In a small pot on stovetop, heat heavy cream to just before a boil (about 180°). Remove from heat.
  2. Add cacao and mix until smooth.
  3. Add butter, salt, maple syrup, muscovado and return to burner.
  4. Cook, stirring constantly. Remove from heat when butter is melted.
  5. Stir in vanilla.
  6. This sauce is delicious and goes well with this Brownie.

 

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Sweet and Spicy Grilled Shrimp

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These delicious, grilled shrimp are always a big hit. Although sometimes hard to find, I use wild caught shrimp that do not have sodium tripolyphosphate added as a whitener/preservative. Wild caught fish are always a better choice than farmed fish.

Sweet and Spicy Grilled Shrimp Recipe Renegade

 

Sweet and Spicy Grilled Shrimp
 
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This is an easy grilling recipe that is sure to please!
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Ingredients
Instructions
  1. If using fresh shrimp, skip this step. Place frozen shrimp in a colander and place in bowl or pot; cover withcold water and allow to sit for about 10 minutes.
  2. While waiting for shrimp to thaw, make marinade by mixing remaining ingredients in a bowl or plastic bag.
  3. If shrimp are not yet thawed, replace water with fresh, cold water and let sit another 5 minutes.
  4. When shrimp are thawed, drain to remove water and add shrimp to marinade mixture.
  5. Marinade shrimp for 30 minutes. DO NOT allow shrimp to sit in this mixture for longer or the citric acid might cause shrimp to dry out.
  6. Tails may be removed or left on for cooking.
  7. Place on skewers or in grilling basket.
  8. Grill until inside has turned white and no longer clear, flipping every 2½ minutes for a total of approximately 5 minutes on each side. Please note - size of shrimp will affect cooking time. Be certain to cook shrimp until inside is no longer clear on inside. Do not overcook.
  9. OPTIONAL: Garnish with fresh mint.

Please note that brown sugar can be used instead of muscovado.

 

 

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Grilled Summer Squash (Zucchini and Straight Neck)

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Zucchini and Yellow Crook Neck or Straight Neck are not only fruits, all three are summer squashes. The supermarket tries to trick us into thinking that Zucchini isn’t summer squash by placing signs over the zucchini that say, “Zucchini” and “Summer Squash” over all the other  summer squash. If a squash is harvested in the summer, it’s a summer squash. If it’s harvested in the fall, it’s a winter squash. Plain and simple. This recipe is exceptionally quick and easy.

Summer Squash Recipe Renegade

Grilled Summer Squash (Zucchini and Crook Neck)
 
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This has to be one of the easiest grilling recipes - ever!
Author:
Serves: 8
Ingredients
  • 4 Small Summer Squash
  • 4 Tablespoons Butter
  • 3 Garlic Cloves
Instructions
  1. Melt butter over low heat.
  2. Press garlic and stir into melted butter.
  3. Wash and cut squash lengthwise.
  4. Baste squash with butter/garlic mixture cooking over medium heat on grill for approximately 8 - 10 minutes on each side.

 

 

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