I could eat avocado every day, not even kidding.
Avocados on sandwiches, in salads, on top of black bean burgers… you name it. This silly looking fruit contains lots of heart healthy fats and makes a delicious, creamy addition to almost any recipe.
You can even make fries out of them! Yep, you heard that right. FRIES.
Crunchy on the outside, creamy on the inside. Paired with a tangy (+ slightly spicy!) cilantro-lime dipping sauce and you’ve got a game winning combination.
Ingredients (yields about 16 fries):
- 2 large avocados
- 4 slices of lightly toasted Rudi’s Gluten-Free Multigrain bread (or any other type of gluten-free bread!)
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 2 eggs
- 1/2 cup of coconut oil (for frying)
- 8oz cup of plain greek yogurt
- juice from one lime
- 1/3 cup of cilantro
- 1 tsp garlic salt
- 1/2 small jalapeno (can add more depending on spice preference)
Preparation (avocado fries):
- Heat coconut oil on medium in a deep pan while preparing the fries.
- Process Rudi’s bread into fine crumbs in either a high-powered blender or food processor.
- Slice avocados in half lengthwise and cut into 1-1 1/2 inch thick strips.
- Combine bread crumbs, cumin and garlic salt in a medium sized bowl.
- In a separate bowl, whisk eggs until yolks and whites are combined.
- Dip avocado slices in the egg mixture and then immediately coat in the bread crumbs.
- Fry avocados for about 45 seconds on each side, or until golden brown.
- Remove from pan, place on a paper towel and let excess oil drain off.
To make the sauce, combine the Greek yogurt, lime juice, jalapeno, cilantro and salt into a blender or food processor and blend until smooth.
The sauce is more of an art than a science, so feel free to add more jalapeno or even another type of pepper if you’re feeling crazy!
Avocado fries should be eaten right away for best tasting results, but will keep in the fridge for about 3-4 days. I will warn you though, they aren’t as crispy on days 2-4!
Marissa is the active lifestyle blogger behind Barefoot Colorado, a blog documenting her adventures in CrossFit, running and exploring the Rocky Mountains.
Super Bowl Sunday is right around the corner, and lets face it, we know the snacks are just as important as the big game. Need a tasty treat that is not only easy to make, but is also healthy and something the whole family – including the kids – will love? Don’t worry we have you covered for this year’s gathering! Try making this scrumptious snack using our Rudi’s Gluten-Free Stuffing (if you have it on hand) or our Rudi’s Gluten-Free Bread:
- 1 lbs. of zucchini (pick decent sizes to cut into strips)
- 3/4 c. white rice flour
- 2 eggs
- 1 ½ c. bread crumbs (For this recipe, we used Original gluten-free bread)
- 1 tsp. salt
- 1 tsp. pepper
- Preheat oven to 400 degrees
- Place wire rack on cookie sheet lined with foil. Lightly cover rack with non-stick cooking spray.
- Chop zucchini into strips at desired length and width.
- Prepare the breadcrumbs. For this, place about half the bag of stuffing (or 3-4 pieces of lightly toasted or hardened Rudi’s bread) into a food processor along with the salt and pepper. Blend until it becomes a small crumb consistency.
- Place rice flour, eggs and crumbs into 3 separate bowls for dipping.
- Dip zucchini strips into the rice flour first, egg second and crumbs last. Once coated, place on wire rack. Continue this process until all zucchini strips have been coated.
- Bake for 25-30 minutes until golden brown. Enjoy!
We served our fries with Annie’s Organic Cowgirl Ranch, which is also gluten-free, but feel free to serve with your own dipping sauce preference!
Dear Loyal Rudi’s Shoppers,
We recently released our newest product, Gluten-Free Savory Herb Stuffing, just in time for the holiday season! We are very pleased to learn that our stuffing is receiving more attention than we anticipated and we are very thankful to you, our fans for creating an incredible buzz around our products!
As a result, our stuffing is flying off the shelves at an accelerated rate and we are trying to keep those of you who have yet to get your hands on it the best “Where to Buy” information.
Here is the list of major retailers (note: some nationwide retailers only carry our gluten-free stuffing at the specified regional locations) that we have sent our stuffing to:
- Costco (Colorado Only)
- Whole Foods (Ask Your Local WFM Manager)
- Earth Fare
- Lowes Foods
- Vitamin Cottage
- Winn Dixie
- Russ’s Market
- Untied Market
- Strack and Van Til
- Price Chopper
- Cub Foods
- Roundy’s Reasors
Rudi’s Gluten-Free Stuffing will also be available in a select number of locally-owned natural food stores and we recommend asking your local natural food store manager if Rudi’s Gluten-Free Savory Herb Stuffing is available.
If you still cannot locate our gluten-free stuffing in your area, do not worry: we captured our baker’s secret stuffing recipe!:
12 servings of Homemade Gluten-Free Stuffing with Rudi’s Gluten-Free Bread Recipe!
- 16 slices of Rudi’s Gluten-Free Bread (About 8 cups) = Roughly 1 loaf of Rudi’s GF Multigrain and 1 loaf of Rudi’s Original Bread
- 2.5 cups vegetable stock or broth
- ½ tablespoon kosher salt,
- ½ teaspoon fresh sage
- ½ teaspoon fresh thyme
- ½ teaspoon fresh parsley
- ½ teaspoon fresh rosemary
- ¼ teaspoon freshly ground black pepper
- Preheat oven to 400 °F and cube the bread
- Spread the diced bread on a baking sheet and bake for 10 minutes or until lightly golden. Give the pan a shake midway through so the cubes brown evenly. Remove pan and let the bread cool.
- Transfer the toasted bread, chopped herbs to a large bowl. (If you want to add celery or onions, do now)
- Now, drizzle a bit of the stock over the bread cubes and gently mix. Repeat until all the bread is moistened but not soggy.
- Oil a baking dish, transfer the dressing to the dish and bake for 25-30 minutes or until the top is crispy. Serve warm.
- 1 package Rudi’s Savory Herb Gluten-Free Stuffing
- 1/2 lb ground Italian sausage
- 1/2 bell pepper, diced
- 1 small carrot, diced
- 1/4 cup onion,diced
- 1/2 cup mushrooms, diced
- 1/2 cup mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- Fry sausage in a frying pan until cooked thoroughly and crumbled. Set aside.
- Saute carrots for three minutes in olive oil on med to high heat. Add green pepper and continue for another three minutes. Add mushroom and onion and continue for two more minutes. Set aside.
- Prepare stuffing as instructed. Once complete, add all the fried ingredients to stuffing, mixing with a fork to maintain fluffiness. Place in a casserole dish and top with mozzarella cheese. Sprinkle grated Parmesan cheese on top. Bake covered in a 350 degree oven for 15 minutes.
About A Nut in A Nutshell: I started blogging to fill my time when my baby went to college, and yes, I’m the mom of two kids in their early to mid-twenties, gasp! Fortunately, I was quite young when I started having kids, so I’ve got all kinds of life and goofiness left in me even though they’re gone. My roots are in the Midwest, but I moved to coastal North Carolina about two years ago. After college, I was working in the Travel & Tourism industry and loved it, but gave it up to stay home and raise my two kids. No regrets, of course! I love spending my time in the kitchen creating and tweaking recipes and trying out new kitchen tools and methods of preparation. When I’m not making something myself, I most definitely enjoy dining out and traveling. Experiencing new adventures is one of my greatest joys in life! And I’m so happy that through blogging and social media, I’ve been able to share my passion for lifestyle, food, travel, tech, entertainment and style with you!
- 12 oz. Rudi’s Savory Herb Gluten-Free Stuffing
- 1 Cup celery, chopped
- 1/2 Cup onion, chopped
- 1 egg
- 3/4 stick butter or margarine
- 3/4 tsp. poultry seasoning
- 1/4 tsp. sage
- 1/8 tsp. pepper
- 1/4 tsp. salt
- Chicken broth
- 1/2 medium apple
- Sautee onions and celery in butter until soft
- Beat egg into 1/2 cup of the chicken broth
- Mix above together and add seasonings, Rudi’s Savory Herb Gluten-Free Stuffing, and salt and pepper. Add enough extra broth (approximately 1 ½ cup) until well moistened.
- Pour into a buttered pan/casserole dish and bake at 350 degrees until the top is golden brown and crunchy; approximately 35-45 minutes.
Laura Hanley, known as G-Free Laura, has been gluten-free since 2009 and reviews products,restaurants, and writes aboutgluten-free experiences on her blog, www.gfreelaura.com.Laura’s passion for spreading g-free love has led her to become a Guest Blogger for the National Foundation for Celiac Awareness, writing bi-weekly reviews on the Gluten-Free Hot Products Blog. Visit Laura on Facebook, Twitter, Pinterest, Linkedin, and Google +
- 1 package Rudi’s Gluten-Free Savory Herb Stuffing
- 2 cups gluten-free chicken broth
- 1 stick (1/2 cup) butter
- ½ cup chopped celery
- ½ cup chopped onion
- 1 teaspoon poultry seasoning
- 8 oz. mild sausage, crumbled & cooked
- Preheat oven to 350 degrees.
- Melt butter and cook onion and celery over medium heat until translucent. Stir in poultry seasoning. Mix well. Stir in cooked sausage crumbles.
- Heat chicken broth to boiling, remove from heat and stir in stuffing mix and sausage, celery and onion mix. Cover and let sit for 5 minutes.
- Transfer to oven-safe dish, cover and bake for 30 minutes*.
*Stuffing can be stuffed into a turkey as opposed to baking alone in a dish.
About Gluten-Free is Life:
“I am a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After my celiac diagnosis in 2006, I have made it my mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from “made from scratch” homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, I share my experiences and pass along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. I feel that I am a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans.
As I have journeyed down the road of racing over the past 3 years, I have tried many products that I know love and have tried equally as many that didn’t work for me. In addition to sharing my journey down the road of gluten-free living, I am also sharing my journey as I train for my upcoming races. This may include gluten-free fueling, race gear, shoes and more.
While this blog is my baby, I also write for the Examiner, Celiac-Disease.com, and Gluten Freely. Please feel free to ask any questions that you may have. I am happy to help.”