Dairy Free – Starters

Fresh Cucumber and Tomato Salsa with Baked Corn Chips

2 cucumbers, peeled, deseeded and diced
2 large tomatoes, deseeded and diced
1 hot pepper, deseeded and minced
1 small red onion, peeled and minced
1 garlic clove, peeled and minced
Juice of 1 lime
2 tbsp. cilantro, minced
¼ tsp. Sea salt
Corn tortillas
olive oil

Preheat oven to 375º. In a bowl combine cucumbers, tomatoes, pepper, onion, garlic, lime juice, cilantro and salt. Cut tortilla into bite-sized triangles. Drizzle with olive oil and a pinch of sea salt. Bake 10 minutes, or until crispy.

Baba Ganouj

2 large eggplants
olive oil
2 tbsp. toasted sesame tahini
Juice of 1 lemon
1 garlic clove, peeled and diced
1/8 tsp. sea salt
1/2 tsp. ground black pepper
1 tbsp. parsley, chopped
Dash of cayenne pepper

Preheat oven to 400.  Lightly coat eggplant with olive oil.  Place in oven with the cut side down.  Cook 35-40 minutes or until eggplant is soft and shriveled.  In a food processor combine sesame tahini, lemon juice, chopped parsley, garlic, sea salt, black pepper and a dash of cayenne.  Add eggplant and pulse until ingredients are mixed.

Fire-Roasted Red Pepper

4 red bell peppers
Brown paper bag
1/2 cup extra virgin olive oil
2 garlic cloves, peeled and chopped
1/2 tsp. sea salt

Place each red pepper directly on the burner or grill.  Cook on high heat, and turn a few times until the entire pepper is black.  Put peppers into a paper bag for 1-2 hours.  Remove the black skins and rinse pepper under water until clean.  Dry with paper towels.  Slice the pepper open and deseed.  Cut into strips.  In a glass gar, combine olive oil, sea salt and garlic.  Add peppers into the jar.  Cool in the refrigerator.  Can be stored for up to 3 weeks.

Enjoy Gluten Free recipes

Find more recipes in Foods that Help Win the Battle Against Fibromyalgia

Take The Eat to Beat Fibromyalgia Challenge!


Both comments and pings are currently closed.

Comments are closed.