Category Archives: Mexican

Perfect Gluten Free Guacamole

After spending a summer in Mexico, I fell in love with fresh, homemade guacamole. After trying many different variations, this recipe has become our family’s favorite.

Start to Finish: 10 min
Serves: 6

Ingredients
2 ripe avocados
1/2 red onion, chopped
2 Tbs fresh cilantro, finely chopped
1-2 jalapenos, chopped (optional)
1 Tbs of fresh lime or lemon juice
1/2 ripe tomato, seeds and pulp  removed, chopped
1/2 tsp course salt
1 bag corn tortilla chips

Directions
1. Cut avocados in half. Remove seed. Scoop out avocado from peel and put in mixing bowl. Mash avocado with fork.
2. Add chopped onion, cilantro, lime or lemon, salt and mix together. Keep tomatoes separate until ready to serve. Add salt to taste.
3. Drizzle with olive oil if desired and serve with tortilla chips. Serve immediately or cover surface with plastic wrap and chill up to 2 hours.

Feel free to adjust the amount of ingredients. Start with this recipe and adjust according to your taste.

Gluten Free BBQ Chicken Pizza
This meal is one of my favorites, and has always been a real crowd pleaser.

Flavorful Gluten Free Mexican Bean Salad
This gluten free recipe makes a great side dish to share  or a fulfilling, healthy lunch.

Gluten Free Stuffed Pepper Poppers

Prep Time: 20 min
Start to Finish: 50 min
Serves 6

Have a busy day tomorrow? No worries, this gluten free meal can be prepared the night before; simply cover and refrigerate to bake the next day.

Ingredients
4 medium bell peppers
1 lb ground beef
1 small onion, chopped
2 cups marinara sauce
1 3/4 cup water
1 tsp oregano
1 tsp thyme
1/2 tsp garlic salt
2 cups instant brown rice, uncooked
1 jalapeno (optional), chopped
feta cheese (optional)

Directions
1. Preheat oven to 375°. Coat a 13x19x2in glass baking dish with cooking spray; set aside.
2. Halve each pepper lengthwise, from the stem to the base. Remove the seeds and cut off the stems.
3. In a heavy skillet, cook the ground beef over medium-high heat until nicely browned and the liquid has evaporated, about 5 min.
4. While the meat is cooking, in a separate pan bring water to a boil. Add rice, simmer for 1o min, covered. Stir in 1 cup marinara sauce, the cooked rice, onion, oregano, thyme, and garlic salt.
4. Spoon mixture into peppers. Spoon any leftover mixture around the peppers. Drizzle remaining 1 cup marinara sauce over peppers.
5. Bake, covered, for 30 min. Sprinkle with cheese. Enjoy!

Please feel free to use any type of bell pepper you prefer. I usually purchase the pepper that is in season and cost less. To spice up your Stuffed Pepper Poppers add a splash of your favorite hot sauce. Enjoy!

Gluten Free Taco Pasta Toss
Check out this Rachael Ray recipe with a gluten free twist.

Supreme Gluten Free Chicken Fajitas
These phenomenal chicken fajitas include onion, peppers, zucchini and more.