Fathers Day Gluten Free Grilling

Happy Fathers Day to all those loving fathers out there!  For a lot of us, summer is a time for grilling.  In recent years, I’ve become more concerned about my ingestion of carcinogens and conscious of the disproportionate amount of meat I consume.  Lately, I’ve been seeking a way to take my ratio of meat to vegetable consumption from 4-to-1 and switch it to 1-to-4.  One habit that has helped is eating vegan breakfasts and lunches.  Today, inspired by the grill and motivated by a heavy conscience, I thought it would be awesome to go vegetarian on my electric barbecue.

The meal…

Vegan Mashed Potatoes


  • 5-6 medium potatoes, peeled and cubed into 1 inch pieces
  • 1 1/4 Tbsp Olive oil and/or dairy free Smart Balance or other substitute
  • 1/2 – 3/4 cup vegetable broth
  • Garlic powder or finely chopped garlic
  • Onion powder
  • Salt and pepper


  1. Boil water with tap salt
  2. Add potatoes and let boil until tender
  3. Strain and leave in strainer while adding oil to the warm pot
  4. Heat garlic, onion powder, salt and pepper in oil on medium heat until fragrant
  5. Stir in potatoes then add vegetable broth
  6. Smash and add more broth, as needed, for desired consistency
  7. Add ground pepper and more salt to taste
  8. Serve and enjoy!

Have a safe, healthy and fun Father’s Day!

Comment below to give everyone more ideas for this or other recipes for gluten free, allergy free and FPIES families.

Barbecue Portobello Mushroom with Sauteed Spinach

Portobello mushrooms are so versatile and delicious.  The ingredient also lends itself nicely to low effort, fast meals.  This recipe combines sauteed onions and garlic with grilled, marinated portobellos.


  • 3 Tbsp balsamic vinegar
  • 1 Tbsp extra vergin olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp ground or finely chopped rosemary


  • 2-3 Portobello mushrooms
  • 3–4 medium onions
  • 2-3 cloves garlic, finely chopped
  • 12 oz Fresh Spinach (washed and dried), rough chop, if desired
  • Salt & pepper


  • Slice onions
  • Heat 1 1/2 tbsp olive oil in large skillet over medium heat
  • Add sliced onion then spinkle with salt and pepper and stir
  • Reduce heat to med low and add garlic.Stir every 3-4 minutes for about 20-25 minutes until very tender.  Once very tender and slightly brown, reduce heat to very low and stir periodically until ready to add spinach.
  • While onion is cooking, combine marinade ingredients in a large container that will fit two or 3 portobello mushrooms and that can be tightly sealed
  • Seal container and shake marinade vigorously
  • Add 2 or 3 portobellos, seal container, then gently shake and flip a number of times in order to coat all portobellos.
  • Heat grill to high heat (I use a George Foreman grill, but if using a charcoal or gas grill then you may wish to lower heat and place on tinfoil).  Reserve marinade for onion and spinach.
  • Let marinate for about 10-15 minutes
  • Set mushrooms on grill and leave covered for about 5 minutes. Flip and cook another 3-4 minutes, then serve.
  • Back to sauteed onion…turn heat to med/high and add washed, dried spinach.  Stir to incorporate with oil and onion.  Add oil if necessary.
  • After most of the spinach has wilted, stir in marinade from mushroom.  Only let cook another minute or two, then put into a serving bowl to cool.  Try to stop the spinach from cooking as soon as possible in order to keep lively bright green color.
  • Serve spinach next to or over mushrooms and enjoy!

This accompanies well with mashed potatoes, corn on the cob, or other grilled vegetables – especially grilled tomatoes.  Yum!

Comment below!  Let us know what you think or share suggestions.

Gluten Free BBQ Pizza

It’s summer, and it’s the day before Father’s Day, so the barbecue is certainly getting a lot of use the next few months.  Today, I wasn’t feeling so well having just recovered from spending all day in bed yesterday due to what I suspect was food poisoning.  That’s why I needed to do something relatively lite, low fat and low cal but still hit the barbecue.  Having a couple of kids in the house and far too much mozzarella, I thought why not try barbecuing a gluten free pizza.  By just slicing some polenta, it seemed like no effort at all.

Please note, I performed this recipe on a George Foreman outdoor grill.  It’s become one of my favorite ways to cook since I’ve had it.  If cooking with a traditional charcoal grill or gas grill, I recommend setting tin foil or another implement over the grates to prevent the polenta from possibly falling through.


  • 1 brick or tube of pre-made polenta
  • 3/4 tbsp olive oil
  • Pizza sauce
  • Shredded mozzarella
  • Goya Adoba


  1. Heat grill to high
  2. Oil a baking pan then sprinkel with Goya Adoba
  3. Slice polenta to 1/3 inch thickness
  4. Arrange slices on the oiled, seasoned baking dish
  5. Now, arrange polenta slices on grill
  6. Cover grill and let sear for about 8-10 minutes, until nice grill marks appear on underside
  7. Flip and let sear on other side for about 3-4 minutes, covered
  8. Dollop each slice with pizza sauce and sprinkle with cheese
  9. Cover and let cheese melt for about 3 minutes
  10. Serve and enjoy!

Of course, you can accompany this with any vegetable, but why not grill that too. Grilled squash, asparagus, carrots, etc., would be great.  Just marinate any vegetable in some olive oil, salt and seasonings, then slice to desired thickness and let it grill.

Sound good?  Please let everyone know what you think or if you have some cool allergy free pizza ideas by commenting below.



Fourth of July Perfect Ribeye Steaks

We started our Fourth of July off right with steak and eggs*, in addition to gluten-free muffins and almojabana‘s.  Since our local grocery store has recently been acquired, we benefit from the ridiculous sales as they discount all their vegetables and specialty (gluten free) items to replace their SKU’s with those of the new grocery store.  So, we picked up steaks for a fraction of the usual cost.

So, after many years, I seem to have found the trick to pan frying the perfect steak every time.  It’s a combination of seasoning and temperature – more so the temperature.  I had always thought that I needed to heat the pan to high, at least setting 8, or so on our electric stove.  Recently, I’ve been reading the instructions for the pans and pots we’ve bought.  I noticed that a lot of them indicate that you should not use them with heat higher than medium, or level 5.  This was the case for a couple of non-stick pots made of aluminum.  So, I decided to apply this rule to the stainless steel pans that I use.  It turns out that medium, level 5, is as high as I ever need to cook with.

*As you know, this is generally an egg-free house, so the grown-up that ate these had two days of suffering for this special treat, but swears it was worth it.  The egg pan and egg plate were also treated to a near hazmat level of cleaning.

Recipe:  Perfect Ribeye Steaks

* Ingredients

  • Two large cut, boneless or bone-in ribeye steaks (1 to 1 1/2 inches, but if yours are thinner then shorten cooking time)
  • Salt
  • Other seasoning (I get the most compliments on garlic, onion, and pepper – sometimes thyme and crushed rosemary)

TIP:  Make sure your seasoning is very fresh.  There’s a huge flavor difference, for example, if your powdered garlic is a couple of months old versus a year old. 

Suggestion:  We’ve been experimenting with making and freezing our own garlic paste.  Instead of using garlic powder, I’ve been spreading garlic paste on both sides of the steaks before placing into the pan.  It’s been working out quite well.

* Steps

  • Let steaks get nearer to room temp, seasoned with salt on both sides – usually takes 5-10 minutes depending on how cold they were stored.
  • Heat medium or large frying pan to medium heat
  • Season steaks with remaining seasoning
  • Place steaks on skillet so they don’t touch each other or the sides of the pan
  • Place spatter screen over skillet
  • Let cook 6-7 minutes on one side without turning, turning head down slightly to level 4 after about 3 minutes
  • Turn and cook other side 6-7 minutes, also with heat on level 4
  • Remove steaks from pan and set on serving platter, let sit 10 minutes before cutting
  • Of course, you can throw a whole, large sliced onion and mushrooms on top of the pan to clean up the pan juices and have some sauteed veggies to accompany your steaks

With great steaks and allergy free side dishes like quinoa with parsley and cilantro, we’re gearing up for a great Fourth of July feast fit for all the restricted diets in our family, including celiac and FPIES with various food triggers.

Gluten Free Chicken Enchiladas


Recipe: Gluten Free Chicken Enchiladas

Summary: Of course it’s easy to make enchiladas gluten free just by using corn tortillas instead of wheat. Also, be sure that if you don’t make your own homemade gluten free enchilada sauce that whatever you buy does not contain wheat flour as a thickened in the ingredients. This recipe is also DAIRY FREE and serves a low amine diet. This recipe assumes you are cooking the chicken from scratch, as opposed to using the crock pot shredded chick recipe I posted previously. My recommendation, though, is to cook the crock pot shredded chicken overnight or all day then use to make the enchiladas following the recipe below.


  1. 1 to 1 1/2 lbs chicken (use chicken breast, ground chicken ground turkey or other meat; I like to use my shredded chicken)
  2. Pinch of salt and pepper
  3. 1 clove minced garlic
  4. 1 small diced onion or onion powder
  5. 1 1/2 tbsp olive oil (evoo)
  6. 2/3 cup homemade enchilada sauce
  7. 8-10 corn tortillas
  8. 1/2 to 1 cup shredded Cheese. I suggest mozzarella
  9. 1 or 2 sliced avocados
  10. 1/2 cup chopped cilantro
  11. 1/2 cup chopped parsley


  1. If using whole chicken breast then first follow my simple sauteed chicken breast recipe then slice chicken and go to the enchilada sauce step below.
  2. Heat 1 1/2 tbsp olive oil on medium high heat in large skillet
  3. Add ground chicken, diced onion and seasoning
  4. Stir frequently until chicken cooked through
  5. In the meantime, make enchilada sauce following either the green or red enchilada sauce recipe below
  6. After chicken cooked through remove from heat and stir in enchilada sauce
  7. Stir in chopped cilantro and parsley
  8. Heat corn tortillas (up to six at a time) stacked on a plate wrapped with damp cloth or paper towel
  9. Serve on platters with sliced avocado to your family can build their own enchilada


Speed Tips

* Use shredded chicken – less cooking time
* Use green enchilada sauce – no cooking required
* Don’t heat tortillas – use fresh ones that don’t need refrigerating


* Add cheese, if you can, to the chicken
* Bake it! Heat oven to 375. Put a thin layer of enchilada sauce on the bottom of a large baking dish. Wrap enchiladas and arrange in baking dish so they are snug. Top with more enchilada sauce. If you can have cheese, top with a savory shredded cheese or a Mexican mix.
* Add a couple of minced green onions to enchilada sauce

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet tags: Gluten free

Number of servings (yield): 6

Gluten Free Enchilada Sauce Recipes

Green Enchilada Sauce

  1. In blender, combine 2 green tomatillos chopped, 1/2 cup parsley, 1/2 cup cilantro, 1 tbsp fresh lime juice, 1-2 cloves crushed garlic, and a pinch of salt
  2. Blend on medium setting until smooth

Red Enchilada Sauce

  1. Saute one medium onion diced in oliveoil over medium heat
  2. Turn head to low once onion is translucent
  3. Stir in 1-2 tbsp gluten free flour such as rice, garbanzo bean, etc.
  4. Add 1 cup crushed tomatoes, seeded
  5. Stir in 1 tsp of Chili powder, 1/2 tsp garlic powder, dash of thyme and a pinch of salt
  6. If too thick then add splash of vinegar or water
  7. Simmer for 10 minutes stirring occasionally
  8. Add more salt to taste

Recipe by EverydayiCook.com.

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