Struggling

I recently found that the Jenno-O brand of polish sausages are gluten free. Not expensive and very quick to fix.

I don't know if you can have white wine but you could probably do a broth of some sort would change the flavor but would be tasty. Just get a cheap white fish.
White fish in tomato wine sauce
Ingrediants:
1.25 lbs of white fish ( you can use code, tilapia, orange roughy etc you want a mild white fish)
1 (14 oz) can of diced tomatoes
¾ cup diced green onions
2 (16 g) cans of sliced black olives
1 small to medium zucchini
1 small to medium yellow summer squash
1 tsp extra virgin olive oil
1 pinch of thyme
¼ teaspoon of black pepper
1 pinch of rosemary
2 tablespoons fresh basil
1 cup white wine

Directions:
1. Heat olive oil in medium skillet over medium heat and stir in chopped green onions. Cook until tender 3-8 mins
2. Mix white wine, tomatoes, olives, zucchini and summer squash in bring to a boil.
3. Stir in basil, thyme, rosemary and black pepper. Place fish on top of mixture.
4. Simmer for 15-20 minutes until fish flakes. If you need to flip fish.

Servings 4 calories 264

Cooks Note: I sprinkled mine with feta cheese. This is a wonderful fresh spring dinner. You can add rice to it also for a full dinner. This goes well with a dinner salad too.

Dijon Tarragon Vinnegrette
1 lemon juiced usually 1/8 to ¼ cup of juice
4-5 cloves of garlic
3 tsp extra virgin olive oil
¾ cup water
¼ teaspoon of pepper
1 teaspooon of tarragon dried
3 teaspoons of Dijon mustard

Directions:
1. Juice lemon and place in container.
2. Add crushed garlic, olive oil, water, pepper, tarragon, and mustard. Wisk together cover and place in fridge to allow flavors to combine.
3. Mix well before serving

Servings 8 2 tablespoon servings Calories 24

Cooks Note: This goes well for most salads but particularly well with bbq steak, gorgonzola cheese and avocado.


This is a home made dressing I make. though I don't know if mustard is gluten free.

Garbanzo Bean Tuna Salad

1 can of garbanzo beans (rinsed)
1 can of light tuna in water drained
½ cup green onions chopped
1 cup celery chopped
1 medium-large avocado diced
8 tablespoons rice wine vinegar
10 sugar snap peas diced
1 cup of radish slices
1 cup of carrots chopped
¼ teaspoon wasabi powder

Directions:

1. Combine vegetables with tuna and beans.
2. Mix Vinegar and wasabi powder in separate bowl
3. Drizzle over tuna mixture and mix well

Servings 3 at 301 calories

Cooks Note: This is a great summer treat. You can leave the wasabi out if you are sensitive to the spice but it does add a lot of flavor.


I am just going to load you up on some of my favorite recipes. This one you can leave whatever you want out and add whatever you want.

I use Pacific Natural food broths which are gluten free.

Morrocan Chickpea Lentil Soup

Ingredients
2 tablespoons butter
1 medium onion
2 large stalks celery
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon of black pepper
1 cup dried brown lentils
4 cups low sodium broth (chicken or vegetable)
3 cups water
1 (15 oz)can of crushed tomatoes
1 (15oz) can of chickpeas drained and rinsed
1/3 cup cilantro (fresh)

Directions:
1. In a large pot, melt butter over medium low heat. Add the onion and celery cook, stirring occasionally until vegetables start to soften approximately 10 minutes. Stir in ginger, turmeric, cinnamon, salt, pepper and lentils.
2. Add the water, broth, and tomatoes to pot. Bring to a boil over medium high heat. Reduce the heat and simmer partially covered, stiring occationally until lentils are tender approximately 25 to 30 minutes.
3. Add chickpeas and simmer for 5 minutes.
4. Add Cilantro stir and serve.
Serves 4 at about 256 calories

Cook’s note: The recipe had additional options. One of the things I thought was good was to add an extra protein to make it hardier. They suggest leftover lamb but as I don’t usually have that laying around chicken would work with the flavors. Another thing that I know I will do is add shredded cabbage to the recipe. The recommended amount is 2 cups. The other thing that they suggested is substituting saffron for turmeric. Another substitution you can do is olive oil for the butter. One thing I really liked about this recipe was that it was very fresh and great for the warming up of spring. It is not a heavy soup at all.