Gluten Free – Entrees

Flourless Chicken Pancakes

flourlessHere is a really simple, easy to make, and deliciously healthy recipe that’s one of my all time favorites. The best thing is it is gluten free, contains lean healthy protein, and brain building nutrients and is sure to stimulate your immune system and your neurotransmitters, plus it will provide you with energy. Enjoy!





  • 1 chicken breast precooked (season as desired while boiling)
  • 3 eggs
  • Mixed herbs of your choice

Using a food processor, blend ingredients together until completely smooth. Mixture will look just like thick pancake batter.

Use ¼ cup of the mixture and cook in hot greased skillet like a pancake. Batter may need to be spread out a bit so that it is not too thick.

These pancakes cook much faster than nut flour pancakes. Watch them closely. Makes 4-5 pancakes.

Serving Ideas: Add a side salad of your choice

Herbed Mayo

1 organic egg + 1 egg yolk
1 tsp. prepared mustard
1 tbsp. lemon juice
1/4 tsp. salt
2-3 tbsp. parsley, chopped
3/4 cup vegetable oil (safflower, olive)

Eggs must be at room temperature.  Put eggs, mustard, lemon juice, sea salt and parsley into a food processor and puree on high speed.  Slowly add vegetable oil a little bit at a time while the processor is on high.  Continue until all the oil is gone and the mayo is thick and creamy.  Store in a jar – can keep in the fridge for 2 weeks

Duck Medallions with Orange Maple Glaze

1 pound naturally raised Duck breast
Sea salt
Black pepper
1 cup orange juice
1 tbsp. maple syrup
1/2 tbsp. mirin
2 tbsp. shoyu

Preheat oven to 400 degrees.  Season duck with salt and pepper.  Heat ovenproof pan on high heat and place duck breast, skin side down.  Reduce heat to medium/high and cook until skin is browned, or about 7 minutes.  Discard all but 2-3 tbsp. of the duck fat from the pan.  Turn duck over and transfer the ovenproof pan to the oven.  Roast 5-7 minutes for medium rare.  Let duck rest before cutting.  While duck is resting bring orange juice, maple syrup, mirin, shoyu and zest, plus 1/4 cup of the duck juice from the pan to a boil.  Cook until reduced by half.  Slice duck breast into 1/4 inch medallions.  Lay 3-4 medallions on top of Celery Root Puree (see above recipe) and drizzle with Orange Maple Glaze.

Scrambled Egg Omelet

1 tbsp. olive oil
1 leek, sliced thin
2-3 cremini mushrooms, sliced thin
2 leaves of spinach, kale, swiss chard or collard, finely chopped
4 organic eggs, beaten
2 tbsp. water
1 ounce. grated raw milk cheddar cheese
Sea salt
Black pepper

Sauté leek and mushroom in olive oil until soft.  Add 2 tbsp. water and the finely chopped spinach.  Cook on a high heat for 2 minutes.  Remove vegetables from the skillet and set aside.  Put a little more olive oil or organic butter into the pan and add the beaten eggs.  Cook on a low flame and roll the pan around allowing the egg to spread out inside the skillet.  Return the vegetables to the pan and top with grated cheddar cheese.  Add sea salt and black pepper.  Cook for 2-3 minutes and fold the egg over the vegetables and continue cooking for 1-2 minutes.

Super Salmon Chowder

5 cups water
1 red potato, diced small
1 cup fresh or frozen corn kernels
1 onion, peeled and diced
1/2 tbsp. vegetable seasoning or sea salt seasoning
6-9 ounces wild salmon, cut into chunks
1 bunch chives, minced

Bring water, potato, corn, onion, and seasoning to a boil.  Cover and cook on medium heat for 10 minutes.  Remove half the vegetables and puree in a blender or food processor.  Add pureed vegetables back to soup and add the fish too.  Cover and cook on medium heat for 7-10 minutes.  Garnish with chives.

Halibut Stew

8 ounces of halibut or other white meat fish like cod, scrod, etc.
1 red potato, diced
1 onion, peeled and diced
1 rutabaga, diced
1/2 celeriac root, peeled and diced
1 carrot, diced
1/2 tbsp. herbed sea salt
6 cups water

Bring all ingredients to a boil.  Cover, lower heat and simmer for 15-20 minutes.

Peanutty Fried Rice

2 tbsp. peanut oil
1 onion, peeled and diced
2 garlic cloves, peeled and minced
3-4 button mushrooms, sliced thin
1 stalk broccoli, florets
1/4 cup green peas
1/2 tsp. sea salt
2 eggs, beaten
1 cup cooked long grain brown rice
1 tbsp. toasted sesame oil
2-3 tbsp. shoyu
1 tbsp. mirin (optional)
1/4 cup water
2 scallions, minced

In 1 tbsp. peanut oil sauté onion, garlic, mushrooms, broccoli and green peas for 3-5 minutes.  Add sea salt.  Remove vegetables from the pan.  Add 2nd tbsp. peanut oil and scramble the eggs.  Add the cooked vegetables with the cooked rice back into the pan.  Season with toasted sesame oil, shoyu and water.  Cook for 3-5 minutes.  Garnish with scallions.

Shrimp with Spicy Garlic Sauce

1/4 cup water
1 red onion, sliced thin
1 bunch broccoli, florets and stems (cut stems into thin rounds)
1 carrot, thin diagonals
1/2 pound wild shrimp, peeled

Add water and red onion to frying pan and cook for 1-2 minutes.  Add broccoli stems and carrot and cook for 2 minutes.  Add broccoli florets, shrimp, and cover and steam for 2-3 minutes.  Mix ingredients for Spicy Garlic Sauce and add to the pan. Cover and cook on medium heat for 5 minutes.

Spicy Garlic Sauce
2-3 garlic cloves, peeled and minced
1 cup water
1/3 cup toasted sesame oil
1 tbsp. hot pepper sesame oil
2 tbsp. maple syrup
3 tbsp. shoyu
1 tsp. hot pepper flakes
1 tbsp. kuzu root starch or arrowroot (+3 tbsp. water)

Mix all ingredients except kuzu and cook on medium heat for 3 minutes.  Dilute kuzu in water and slowly add to the pan. The sauce will begin to thicken.  Cook for 3-5 minutes or until kuzu becomes clear.

Old Fashioned Chicken Soup

5 cups of chicken stock (or water)
1 onion, peeled and diced
1/2 celeriac root, diced
2 carrots, cut into thin rounds
1 small red potato, diced
Organic, free range chicken pieces with bones (wings, drumsticks)
2 tsp. herbed sea salt
1/4 cup parsley
2 garlic cloves, peeled and minced

Bring water, onion, celeriac root, potato, carrots, chicken pieces and herbed sea salt to a boil.  Reduce flame, cover and simmer for 35 minutes.  Add parsley and garlic and continue cooking for 3-5 minutes.

Stuffed Squash with Turkey

2 squash, seeds removed and quartered (can use other squash)
1 tbsp. olive oil
1 garlic clove, peeled and minced
1 onion, peeled and diced
2-3 celery sticks, diced
1/2 cup quinoa (whole grain)
1 cup water or vegetable stock
2-3 tsp. lima herbed salt or other herbed salt
1/4 cup raisins
2 links organic, free range turkey sausage

Pre heat oven to 375.  Lightly oil a baking pan, place squash in and cover.  Bake 40 minutes or until squash is soft.  Add olive oil to a frying pan and sauté garlic and onion for 2-3 minutes.  Add celery and cook 3-5 minutes or until vegetables are wilted.  Add quinoa, water, raisins, turkey and seasoning.  Bring to a boil, cover and cook for 15 minutes.  Spoon into baked squash and serve.

Teriyaki Salmon

1 pound wild salmon
1/3 cup shoyu
1 tbsp. maple syrup
2 tbsp. apple cider vinegar
2 garlic cloves, peeled and minced
1 tbsp. ginger, peeled and minced
1/3 cup water
2-3 scallions, minced

Preheat oven to 375.  Put salmon into a baking pan or casserole dish.  Mix shoyu, maple syrup, vinegar, garlic, ginger and water, and pour over salmon.  Bake for 25-35 minutes (depending on thickness of salmon).  Garnish with minced scallions.  Serves four.

One Pot Winter Stew with Wild Salmon

6 cups of water
1 inch ginger, peeled and cut into matchsticks
1 red onion, peeled and cut into large chunks
2 carrots, cut on thick diagonals
½ cup winter squash, diced
3-4 pieces of dried lotus root, soaked
4-5 shitake mushrooms, sliced thin
6-7 ounces wild salmon
1 cup broccoli florets and stem, sliced into thin rounds
2-3 kales leaves cut into bite sized pieces
4 tbsp. white miso or chick pea miso
2 cups leftover grain (brown rice, etc.)
1 bunch of watercress

Bring water, ginger, onion, carrots, squash, lotus root and shitake mushrooms to a boil. Reduce flame, cover and simmer for 5-7 minutes. Add salmon (or other fish) and cook for 5 minutes. Add broccoli stems and broccoli and cook for 2-3 minutes. Add kale for 2-3 minutes. Dilute miso in a small amount of water and add to the soup. Add leftover grain or noodles and continue cooking for 2-3 minutes. Ladle into large bowls and garnish with fresh watercress.

Buffalo Chili

2 tbsp. olive oil
1 onion, peeled and diced
½ pound of ground buffalo meat
1½ tsp. cumin
1 tsp. sea salt
¼ tsp. black pepper
3 celery stalks, diced
2 garlic cloves, peeled and minced
1 red pepper, deseeded and diced
1 can pinto beans, rinsed
1 can Muir Glen Organic Tomatoes with Green Chiles
Blue cheese, crumbled

Sauté onion in olive oil for 2-3 minutes.  Add small pieces of ground buffalo meat to the pan and cook 1-2 minutes.  Add cumin, sea salt, black pepper, celery, garlic, red pepper, pinto beans and tomatoes.  Bring to a boil, cover and reduce flame to medium/low for 25 minutes.  Garnish with crumbled blue cheese.

Yield: 4 Servings
Prep time: 10 minutes
Cook time: 30 minutes

Lamb  Kabobs

1/2 cup olive oil
Juice of 2 lemons
2 garlic cloves, peeled and minced
1/4 cup mint leaves, chopped
2 tbsp. fresh rosemary
2 tbsp. fresh thyme
1/4 tsp. sea salt
1 pound boneless leg of lamb, cut into 1/2 inch cubes (can substitute other meat or extra firm tofu)
1 pint cherry tomatoes
2 cucumbers, peeled and cut into 1/2 inch rounds
24 pearl onions, peeled
12 crimini mushrooms, cut in half
12 metal skewers (if using wood, soak the skewers for 30 minutes)
Sea salt and black pepper

In a large mixing bowl combine olive oil , lemon juice, garlic, mint, rosemary, thyme and sea salt.  Clean and chop lamb into 1/2 inch cubes.  Add lamb (or other meat or tofu) toss and coat evenly.  Marinate in the refrigerator 4-6 hours or overnight.  On each skewer put mushroom, onion, meat, tomato, cucumber and repeat.  Season with salt and pepper.  Grill 3-5 minutes on each side, or bake in the oven at 375 for 5 minutes on each side.  Serve with a dollop of Parsley Mint Pesto.

Parsley/Mint Pesto
1/2 cup mint
1/2 cup parsley
1/3 cup extra virgin olive oil
2 tbsp. white wine vinegar
1/4 tsp. sea salt

Combine all ingredients in a food processor or blender.  Season to taste.

Sassy Shrimp Salsa

1 pound shrimp, peeled
2-3 celery stalks, diced
1 apple, cored and diced
2 shallots, peeled and diced
2 tbsp. fresh cilantro, minced
1/4 cup extra virgin olive oil
Juice of 1 lemon
2 tsp. honey
1 tsp. ginger juice (grate ginger and squeeze pulp)
1/8 tsp. sea salt
Mesclun greens

Steam shrimp for 3-5 minutes.  Let cool and dice.  In a mixing bowl, combine diced shrimp, celery, apple, shallots, and cilantro.  Whisk olive oil, lemon juice, honey, ginger and sea salt.  Pour dressing over shrimp and marinate 45 minutes or overnight.  Place mesclun greens on a plate and top with 1/2 cup shrimp salsa.  Serves 4-6.

Savory Turkey Chili

1 cup pinto beans, soaked overnight
3 cups water
2 inches kombu sea vegetable
1 tbsp. olive oil
1 onion, peeled and diced
2 garlic cloves, peeled and minced
1/2 pound ground turkey meat (pastured)
1 red pepper, deseeded and diced
1 poblano pepper, deseeded and diced
1 tomato, chopped into chunks
2 tsp. fresh thyme
1 tbsp. fresh savory
1 1/2 tsp. sea salt
Cooked brown rice
Raw milk cheddar cheese (optional)

Soak beans overnight.  Discard the soaking water and cook beans in 3 cups fresh water.  Bring beans to a boil and skim off foam.  Add kombu, cover and lower to simmer for 1 1/2 hours.  Add 1 tsp. sea salt and continue cooking for 1/2 hour.  In a large frying pan, sauté onion and garlic in olive oil for 2-3 minutes.  Add ground turkey, breaking up into small pieces, and cook 3-4 minutes.  Add red pepper, poblano pepper, tomato, thyme, savory, remaining 1/2 tsp. of sea salt and cooked beans.  Cover and cook on medium heat for 1/2 hour.  Ladle turkey chili over cooked brown rice.  Garnish with cheddar cheese.

Stewed Chicken (or tofu) With Garlic and Tomatoes

12-16 ounces skinless chicken parts (or tofu)
1/4 cup olive oil
Juice of 1 lemon
Sea salt and black pepper
1 onion, peeled and cut into thick wedges
4-5 garlic cloves, diced
2-3 large tomatoes, chopped
5-6 olives, sliced thin
1 tsp. dried oregano or 1 tbsp. fresh oregano

Combine olive oil and lemon juice and marinate chicken for 1-2 hours or overnight inside the refrigerator.  Heat a skillet and sauté chicken (or tofu) with marinade for 4-5 minutes.  Add onion, garlic scape, tomatoes, olives and oregano.  Cover and cook 20-25 minutes on medium heat.  Yields 4 servings.

Black Cod with Sweet Miso

/4 cup mirin
1/3 cup water
2 tbsp. maple syrup
3 tbsp. sweet white miso
11/2 pounds Alaskan Black Cod fillets

Preheat oven to 400º.  Combine mirin, water, maple syrup and miso.  Place cod in a baking dish and slather with miso dressing.  Marinate 30-35 minutes at room temperature.  Cover and bake in the oven 7-8 minutes.  Remove cover and continue baking 5-7 minutes.  Serves four.

Black Eyed Peas with Chroizo

1½ cups Black Eyed Peas, soaked overnight (or two 15oz cans, rinsed)
3 cups water
2 bay leaves
1½ tbsp. olive oil
2 onions, peeled and diced
5 garlic cloves, peeled and minced
1 tbsp. fresh oregano (1 tsp. dried oregano)
2 cups chicken stock (or water)
3-4 oz chorizo, diced
1½ tsp. sea salt
Fresh black pepper
1 tbsp. fresh parsley, minced

Discard soaking water from black eyed peas.  Add 3 cups fresh water and bring peas to a boil.  Skim and discard foam that rises to the top.  Add bay leaves, cover and simmer on low flame one hour. Add 1 tsp. sea salt and continue cooking 15-20 minutes or until beans soften. In a deep frying pan sauté onion and garlic 2-3 minutes.  Add cooked beans and bay leaves, chicken stock, oregano and chorizo.  Season the dish with remaining sea salt (1/2 tsp.) and black pepper. Adjust to taste.  Cover and cook on medium/low heat 15 minutes.  Garnish with fresh parsley.

Grass Fed Beef (or tofu) with Vegetables

16 ounces grass fed steak (or extra firm tofu) cut into thin strips
1/3 cup Mirin
2 tbsp. shoyu
1 tsp. maple syrup
Corn meal
2 tbsp. sesame oil
1 onion, peeled and sliced into thin crescents
1 inch ginger, peeled and minced
1 bunch broccoli, florets and stem
1/2 cup purple cabbage, cut into thick strips
1/3 cup water

Cut steak (or tofu) into thin strips and place into a mixing bowl.  Combine mirin, shoyu and maple syrup and marinate 35-40 minutes.  Remove steak from the marinade and coat with corn meal. Save the marinade.  Add 1 tbsp. oil into a frying pan.  On medium/high heat cook steak one minute on each side. Remove from the pan and set aside.  If using tofu cook until lightly browned on each side. Add remaining oil into the pan and sauté onion and ginger for 1-2 minutes.  Add broccoli stems and florets, and cabbage and cook 3-4 minutes.  Return cooked beef (or tofu) back into the pan, with the leftover marinade, and cook on medium high heat for 2-3 minutes.

Winter Crockpot and Lamb Stew

1 tbsp. butter
2 onions, peeled and quartered
3 garlic cloves, peeled and chopped
2 carrots, chopped into 2-3 inch pieces
1 parsnip, chopped into 2-3 inch pieces
1 potato, chopped into 1-2 inch cubes
2 collard green leaves, chopped into bite-sized pieces
1 tsp. sea salt
1/8 tsp. freshly ground black pepper
Dash of cardamom
Dash of cinnamon
1 tbsp. fresh rosemary
2 cups water or stock
½ cup red wine
8 oz. pastured lamb stew meat

Lay ingredients into a crockpot starting with butter at the bottom, onions, garlic, carrot, parsnip, potato, collard greens, sea salt, black pepper, cardamom, cinnamon, fresh rosemary, water, red wine and stew meat on top.  Cook in crockpot on high setting for 4-5 hours or on a low setting 8-10 hours.  Garnish with sprig of fresh parsley.


Stuffed Acorn Squash with Wild Rice and Herbed Turkey Gravy

2 acorn squash, halved and deseeded
olive oil
1 onion, peeled and diced
1/2 cup celery root, peeled and diced
1 apple, cored and diced
1/4 cup dried cranberries
1/2 tbsp. fresh sage, minced
1 cup wild rice blend (wehani, red rice, black rice, long grain, wild, etc.), soaked overnight
2 cups stock or water
1 tsp. sea salt
12 oz. cooked turkey, diced (dark meat, white meat)

Preheat oven to 375.  Lightly oil halved acorn squash and place flesh side down in a baking pan.  Cover and cook 35-45 minutes or until soft. While squash is baking, sauté onion in a frying pan until translucent.  Add diced celery root, apple, cranberries, and sage.  Add wild rice blend (discard the rice soaking water) and stock, and bring to a boil.  Add sea salt, cover and reduce flame to simmer for 50-55 minutes.  After rice cooks, fold in pre-cooked turkey pieces.  Fill squash with wild rice mixture and tops with 2-3 tablespoons herbed turkey gravy.

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