Gluten-Free Recipes

Gluten-Free Recipes: Mango Pineapple Habanero Chutney 2 tbsp olive oil 1 large onion, minced, 4″ – piece of fresh ginger roots, peeled and minced, 1 1/2 cups chopped habanero minced or to taste, 1/2 large red bell peppers, diced, 1/2 large yellow bell pepper, diced, 1 large pineapple, peeled, reserve any juice, 1/2 cup pure cane sugar, packed, 1 1/2 tbsp. organic curry powder, and finely chopped 1 1/2 clove minced garlic 1/2 cup apple cider vinegar.

In a large sauce pan, heat oil over medium heat. Add onion, Habanero peppers. Stir to combine. Reduce heat to low, cover, and cook until onions have softened, about 15 to 20 minutes, stirring occasionally. Do not brown onions.

Remove the lid, increase the heat to medium, and stir in the ginger, red bell pepper and yellow bell pepper. Cook the vegetables, stirring continuously, for 2 to 3 minutes. Add pineapple and any juice, pure cane sugar, curry powder and vinegar, and stir to combine. Simmer 30 minutes, stirring frequently. Remove from heat and allow chutney to cool completely. Store in airtight containers in the refrigerator.

Crisp, Baked Parmesan Zucchini sticks

Baked Parmesan Zucchini – Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!


4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves


Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown.

Serve immediately, garnished with parsley, if desired.

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easy baked garlic parmesan chicken wings

Baked Parmesan Garlic Wings with Yogurt Dipping Sauce

Tasty, finger-lickin’ baked parmesan garlic chicken wings recipe!


1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings
2 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt (like Lawry’s)

Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.

Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.

In a separate bowl, mix together the yogurt dressing
When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the yogurt dressing.

Yogurt Dipping Sauce:
2 cups low-fat plain yogurt (preferably Greek-style)
1/2 english cucumber (halved lengthwise, seeded, and grated)
1/4 cup chopped cilantro (freshly)
1/2 lime
freshly ground pepper
coarse salt

Combine yogurt, cucumbers, cilantro, and lime juice in a medium bowl; season with salt and pepper.

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Gluten-Free Recipes

Dark Chocolate Covered Kiwifruit

Dark Chocolate Covered Kiwifruit

If you like kiwifruit and chocolate, you’ll be a big fan of these tasty treats. Choose …Dipping chocolate (dark, milk or white – vary according to your taste).

Kiwifruit – peeled and cut in 1 inch thick rounds, with a popsicle stick in each round. Freeze on a tray in the freezer.

1 cup Chopped dark chocolate and 1/2 cup Coconut oil – melted over a double boiler, then cooled to room temp.

Dip each Kiwi-pop into the chocolate mixture (it will immediately turn crispy) and place on a tray to refreeze or pass around right now.

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Spiral Chef News: Cabbage and cabbage juice for stomach pain

Cabbage and cabbage juice for stomach pain

(The following are news items and opinions. This is not medical advice.)

I suffered from duodenal ulcer, acid reflux and esophagusitis. When I heard about cabbage I instantly started taking raw cabbage rather than its juice. The first morning while I was feeling burning in my esophagus, I ate raw cabbage, and within ten minutes I was pain free.

I eat cabbage every day now and have had no recurrence of pain. Cabbage has no side effect at all and its efficacy is superior to anything else. Cabbage heals ulcers, it makes you feel fresh and healthier, and to be honest my skin has a strange glow I can’t explain. My weight loss has been awesome. I eat cabbage 3 to 4 times a day! I put few slices in my meals, put a large chunk in my mouth instead of a burger or junk! I drink the juice, and sometimes blend it in my drinking water! Cabbage is my best friend! However, do not cook the cabbage or mix it with soup, warm water or else as it may kill Vitamin U or the anti-ulcer factor.

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Sweet Potato Noodles with Red Peppers

Roasted Red Pepper “Cream” Sauce

  • Makes about 3 cups


  • 8 medium size sweet potatoes
  • 2 cups of steamed sweet potato chunks
  • 1 cup coconut milk (non-dairy milk of choice)
  • 2 teaspoon dried basil
  • 2 cloves garlic, minced
  • 1 roasted red pepper
  • 1 tablespoon of crushed red peppers
  • 1 teaspoon of kosher salt


  • Throw all ingredients into a blender until smooth and creamy. Adjust seasonings to taste.
  1. While your roasted red peppers are steaming away for the sauce! Start spiralizing noodles out of 8 medium sized raw sweet potatoes, using a Spiral Chef spiralizer or you could also use a vegetable peeler to make fettucinni-like noodles.
  2. This gives you time to add sweet potato noodles to a medium size-bowl to determining your portion sizes.
  3. Next add in the sweet potato noodles, and cook just long enough for them to get slightly tender.
  4. Immediately add the cream sauce, and well coat the noodles.
  5. For 1 minute– steam the noodles and heats everything thoroughly
  6. Serve immediately.
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Cucumber Noodles and Spicy Thai Peanut Sauce


  • 2 medium size cucumbers
  • 2 small bunches bok choy

Thai Peanut Sauce:

  • 1/2 cup organic peanut butter crunchy
  • 1 (8-ounce) can coconut milk
  • 2 tablespoon minced ginger
  • 1/2 cup of Agave Nectar or Organic raw coconut sugar (to taste)
  • 1/2 cup fresh lime juice
  • 1 garlic cloves, pressed
  • 2 tablespoons of Kosher salt
  • 1/3 cup Coconut Aminos (A healthy potential alternative to soy sauce)
  • 4 tablespoons of Siracha, or 1/2 tablespoon chili oil (+ more for extra heat!)

Spicy Thai Peanut Sauce Directions:

  1. In your blender, mix the peanut butter, coconut milk, minced ginger, pressed garlic, agave nectar or raw coconut sugar, lime juice, kosher salt, coconut aminos, to taste, siracha or chili oil, to taste together until the texture is nice smooth and well blended.
  2. Chill in refrigerator while you prepare the cucumber noodles.
  3. Chop bok choy into thin slivers, chop cilantro and peanuts for garnish
  4. Run the cucumbers through a Spiral Chef spiralizer  (or julienne them if you prefer!)
  5. Squeeze out as much liquid out of the cucumber noodles as possible, and combine with bok choy in your large bowl
  6. Add your spicy peanut sauce, to the cucumber noodles and bok choy (add water to the sauce if needed)
  7. Serve immediately garnished with cilantro and chopped peanuts


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Sweet and Spicy Zucchini Noodles


  • 4 large zucchini’s
  • 1 cup cherry tomatoes
  • 1/2 clove garlic, minced
  • 1/2 cup feta cheese
  • 2 large handfuls organic arugula
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons of crushed red peppers
  • 3 tablespoons of agave or coconut nectar, to taste
  • 1 orange, juiced
  • 1 teaspoon garlic, minced
  • Kosher Salt
  • Freshly ground black pepper, to taste


  1. Place the zucchini’s into the Spiral Chef spiralizer. Repeat step with the remaining zucchini.
  2. Put your zucchini noodles a large bowl, add all the tomatoes, arugula and feta cheese.

Dressing Ingredients:

  1. In a separate bowl, combine the remaining ingredients to make the dressing.
  2. Using a wire whisk, mix the dressing until your ingredients are mixed well.
  3. Pour over the top of your zucchini noodles.
  4. Serve immediately.
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Spiral Chef – Rainbow Zoodles


  • 4 large orange carrots
  • 4 large maroon carrots
  • 2 zucchini
  • 2 small or medium parsnip
  • 2 red or green apples, chopped or sliced
  • 1 ginger root, minced
  • 1/2 cup raisins
  • 1 tablespoons apple cider vinegar
  • 4 tablespoons agave sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon kosher salt
  • 2 tablespoons fresh ground pepper


  1. Spiralize the vegetables with your Spiral Chef and the apples use another shredding tool/cheese grater.
  2. Add the minced ginger 1/4 teaspoon at a time. (to taste.)
  3. Combine everything in a medium bowl, and toss with raisins
  4. Mix together vinegar, agave sugar, coconut oil and season with kosher salt and freshly ground pepper. (to taste.)
  5. Pour dressing over salad and toss to coat well.  Chill for about 20 minutes, and serve.


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Bacon-Cilantro Zucchini Pasta


  • 4 large zucchini
  • 2 tsp Kosher Salt (to salt the zucchini)
  • 1/3 cup bacon grease (crispy bits make it even better)
  • 1 1/2 cup chopped fresh cilantro
  • 1 medium sized ginger root, minced
  1. Spiral Chef your zucchini to create long strips of zucchini. Toss in the Kosher salt in a colander and let sit in the sink for 30 minutes.
  2. Next you will rinse the zucchini, thoroughly (make sure it’s not salty). Drain on a tea towel or paper towels to get rid of as much moisture as possible.
  3. Heat bacon grease or butter in an over-sized frying pan over medium-high heat.
  4. Sauté zucchini noodles, stirring frequently for about 4-5 minutes in a very hot pan.
  5. Toss in your cilantro and ginger (if using) and cook another 2 minutes, stirring a few times. (Adding ginger gives it a special flavor and zest.)
  6. Serve!
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Habanero and Cilantro Zucchini Pasta


  • 1 lb. of Spiral Chef™ -Made Zucchini Pasta
  • 1/2 cup of Extra-Virgin Olive Oil
  • 3 cloves garlic, chopped or minced
  • 2 Habanero,  minced
  • 2 cups of fresh cilantro, chopped
  • 2 Limes or lemons
  • 1/3 cup of orange juice
  • 1 tablespoon of kosher salt


In a large bowl, mix 4 tablespoons of the minced habanero, 2 cups of fresh cilantro, chopped, 1/3 cup fresh orange juice, 1/4 cup of fresh lime juice, and 3 tablespoon extra-virgin olive oil. 1 tablespoon of kosher salt.

Mix gently. Add another habanero to taste, if desired. Slowly pour the sauce over hot or cold, over the 1 lb. of Spiral Chef™ -Made Zucchini Pasta. Mix gently and serve.

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