I hear from people on gluten-free and other restricted diets that they get stuck in a rut making the same dishes over and over. Fortunately it doesn’t take too much effort to add delicious and interesting flavors to your meals. So here are a few versatile, easy recipes for sauces that will add pizzazz to the same old!
Coconut Lime Ginger Sauce
To canned 1 cup coconut milk add grated (use a microplane) fresh ginger and lime zest. Add some salt and a hint of sweetener and you have a 5 minute sauce or marinade that is great for seafood and chicken. Or pour some into cooked quinoa or rice, add some mango and you have a beautiful side dish. This sauce will get better with time so I usually mix it up a day or two ahead of time.
Slow Roasted Tomato & Garlic Sauce
cut 8 roma tomatoes in half and scoop out the cores. Roast on a sheet pan cut side down in a 300˚ oven for 1 hour. Add some whole garlic cloves for the last 30 minutes. Toss with some olive oil, a pinch or 2 of salt and fresh chopped basil. Add to pasta and shrimp, or use as a topping for chicken or fish.
Over a low flame, gently simmer 2 cups balsamic vinegar with a smashed garlic clove and 2 teaspoons of your favorite sweetener. You can throw in a sprig of thyme or any herb for some extra flavor. Simmer until it is reduced by ½. Remove the garlic and herbs. This glaze is wonderful on roasted vegetables or with any protein.
Into a food processor add: a big fistful of parsley, ¼ cup pistachios, zest of 1 orange, 2 tbsp. orange juice, 1 garlic clove, 1 tsp. agave and a couple of pinches of salt. Process until the mixture is finely minced. Then drizzle in ¾ cup light olive oil and process another few seconds. This pesto adds great flavor to pasta, quinoa, rice, fish, chicken, and beef. Add a tablespoon to hummus or yogurt for a dip or sandwich spread . . . the possibilities are endless.
Creamy Mint Sauce
Mix ½ c yogurt, ¼ cup mayo 3 tbsp. lemon juice, a cup of chopped mint and a couple of pinches of salt. Great on fish, fish tacos, chicken or with any spicy dish.
Now that you have these recipes, don’t be afraid to change them up a bit. You can use different herbs and nuts for the pesto, use basil instead of mint for the creamy mint sauce, add some crushed lemon grass to the coconut sauce, or add some colorful, roasted mini sweet peppers to the tomato-garlic sauce. Add the pesto to yogurt for a creamy sauce or add some oil and vinegar to make a salad dressing. Remember don’t get too stuck to the recipes – be creative and enjoy!
About Chef Janet:
When food allergies led me to become gluten-free more than 10 years ago, I was faced with limited and sometimes unappetizing gluten-free options. More recently, the number of gluten-free products has expanded to the point of confusion! If you live gluten-free, you have probably experienced the same reality. I was inspired to become a chef, and studied Culinary Arts at Le Cordon Bleu College. I apply my culinary knowledge to creating gluten-free dishes that rival your all your favorites and will satisfy even the fussiest eaters.
I’m a Certified Culinarian with the American Culinary Federation and am ServSafe® Certified with the National Restaurant Association. I have a Master’s Degree in Education from UCLA and more than 20 years as a teacher and trainer. I combine my skills as a teacher and chef to design customized gluten-free recipes and menus and then teach you to prepare them for your family and friends.