YOU Magazine - November 2018 - 3 Gluten-Free Recipes the Whole Family Will Love
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Fred Gruber     Fred Gruber
Director / Principal / Broker
First Rate Financial Group
Phone: (800) 620-8802
License: NMLS #256707, CA-DRE 01455710
Corp. License: NMLS #1777223, CA-DRE 02075839
fred@fredgruber.com
www.FredGruber.com
First Rate Financial Group
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3 Gluten-Free Recipes the Whole Family Will Love

3 Gluten-Free Recipes the Whole Family Will Love

Whether you avoid gluten for health or weight loss reasons, your food must be delicious for your diet to be sustainable in the long run. Your chances for success will increase even more if you could get your whole family to enjoy your diet plan as well. Discover the following three gluten-free recipes that the whole family will love.


Breakfast

Sweet Potato Latkes Makes 12 latkes
  • 5 cups grated sweet potato
  • 2 eggs
  • 2 tablespoons minced onions
  • 1 teaspoon cinnamon
  • Salt and black pepper to taste
  • 1 tablespoon coconut oil, for frying
  • 12 fried eggs, for serving
Mix together sweet potato, eggs, onions, cinnamon, salt, and pepper in a large mixing bowl. Heat coconut oil in a skillet over medium heat. Spoon the mixture into a hot skillet, forming several pancakes the size of your palm. Cook for 3 to 5 minutes on both sides until golden brown. Top each latke with a fried egg.


Lunch or Dinner

Thai Marinated Skirt Steak
Makes 2 servings
  • 1 pound grass-fed skirt steak
  • 2 tablespoons olive oil
  • 1 Thai chile, thinly sliced
  • Salt to taste
  • 2 tablespoons avocado oil or grass-fed ghee
  • 1/2 cup fresh Italian flat-leaf parsley, chopped
  • Zest of 2 lemons
Marinate steak in olive oil, chile, and salt overnight. Pat the steak dry and season with salt to taste. Heat avocado oil or ghee in a skillet over medium-high heat. Sear steak 2 to 3 minutes per side and let it rest on a cutting board for 5 minutes before slicing. Mix parsley, lemon zest, and salt together. Sprinkle mixture over the steak and serve.


Dessert

Avocado Ice Cream
  • 2 small ripe avocados
  • 1 8.5-ounce can full-fat unsweetened coconut milk
  • 2 tablespoons MCT oil
  • Juice from 1/2 lemon
  • 1/4 cup loosely packed fresh basil leaves
  • 1/4 cup loosely packed fresh mint leaves
  • Pinch of salt
  • Optional: sweetener
Blend avocados, coconut milk, MCT oil, lemon juice, basil, mint leaves, salt, and desired sweetener (optional) in a food processor or blender. Transfer mixture to an ice cream maker and freeze following the manufacturer's instructions. If you don't have an ice cream maker, freeze the mixture in freezer-proof molds or ice cube trays.

Sources: Bulletproof Blog; Charlie Foundation for Ketogenic Therapies; Sarah Fragoso | Recipes, Life, Wellness


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