T Philosophy healthy gluten free easy recipes

T Philosophy healthy gluten free easy recipes have all been tested by a professional in the field and they are easy to make. There’s no need to buy expensive ingredients. You can get them all at your local grocery store.

T Philosophy healthy gluten free easy recipes comes in many shapes and sizes and are becoming more common as more people are diagnosed with gluten sensitivities. Gluten is a protein found in wheat, barley, and rye. This can be found in many processed foods, but it is especially common in breads, pasta, and baked goods. Gluten-free diets are typically focused on eliminating any foods that contain gluten, but there are many recipes that can be made to be gluten-free. These recipes include pancakes and muffins, pizza and pasta, and cookies and cakes.

There are recipes for breakfast, lunch, dinner, and dessert, so there is something for everyone!

T Philosophy healthy gluten free easy recipes

T philosophy Breakfast recipes	Blueberry	Pumpkin Muffins	Cinamon Rolls
T philosophy Lunch recipes	Quinoa Burrito Bowl	Grilled Cheese	Caprese Salad
T philosophy Dinner recipes	One Pot Pasta	Chicken Teriyaki	Shrimp and Rice

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RECIPES FOR BREAKFAST

Gluten free blueberry

To make gluten free blueberry, you will need:

-1 cup blueberries

• -1/4 cup gluten free flour
• -1/4 teaspoon baking powder
• -1/4 teaspoon baking soda
• -1/4 teaspoon salt
• -1/4 teaspoon cinnamon
• -1/4 teaspoon nutmeg
• -1/4 cup sugar
• -1/4 cup vegetable oil
• -1/4 cup milk

Instructions:

1. Preheat the oven to 375 degrees F.
2.  In a medium bowl, mix together gluten free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix together sugar, vegetable oil, and milk.
4. Add wet ingredients to dry ingredients and mix until well combined.
5. Gently fold in blueberries.
6. Pour batter into a greased or lined baking dish.
7.  Bake for 25-30 minutes or until a toothpick comes out clean.

Enjoy!

Pumpkin Muffins

Ingredients:

• 1 cup gluten free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• pinch of allspice
• pinch of cloves
• 1/2 cup sugar
• 1/4 cup olive oil
• 2 eggs
• 1/2 cup pumpkin puree
• 1/4 cup milk

Instructions:

1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners or grease with cooking spray.
2. In a medium bowl, whisk together gluten free flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.
3. In a large bowl, whisk together sugar, olive oil, eggs, pumpkin puree, and milk. Add the dry ingredients to the wet ingredients and mix until well combined.
4. Fill each muffin cup about 3/4 full. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
5. Let cool for a few minutes before serving.

Enjoy!

Cinnamon Rolls

Ingredients:

• 1 1/2 cups gluten free all-purpose flour
• 1/4 teaspoon xanthan gum
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon gluten free vanilla extract
• 1/4 cup raisins
• 1/4 cup chopped walnuts
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

Instructions:

• Preheat oven to 375 degrees F. Grease a 9-inch round baking pan with butter or cooking spray.
• In a medium bowl, whisk together gluten free flour, xanthan gum, baking powder, baking soda, and salt.
• In a large bowl, use an electric mixer to beat together room temperature butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, until well combined. Mix in milk and vanilla extract. Gradually mix in dry ingredients until well combined.

RECIPES FOR LUNCH

Grilled Cheese

Ingredients:

• -4 slices gluten free bread
• -1/2 cup shredded mozzarella cheese
• -1/4 cup grated Parmesan cheese
• -1/4 cup mayonnaise
• -1 teaspoon garlic powder
• -1/4 teaspoon onion powder
• -1/4 teaspoon black pepper
• -1/4 teaspoon paprika
• -1/4 teaspoon dried oregano
• -1/4 teaspoon dried basil
• -1/4 teaspoon dried thyme
• -1 tablespoon olive oil
• -1/4 cup tomato sauce
• -1/4 cup chopped green onions

Instructions:

1. Preheat a griddle or large skillet over medium-high heat.
2. Spread 1 tablespoon of butter on one side of each slice of bread.
3. Place the bread, butter-side down, on the preheated griddle or skillet.
4. Layer the cheese slices on top of the bread.
5. Allow the cheese to melt and the bread to become toasty and golden brown, about 2 minutes.
6. Carefully flip the bread over and toast the other side until golden brown, about 2 minutes.
7. Serve immediately with your favorite dipping sauce.

Quinoa Burrito Bowl

This gluten free Quinoa Burrito Bowl is incredibly easy to make! You will need:

• 1 cup cooked and cooled quinoa
• 1 large tomato, diced
• 1/2 cup cooked black beans
• 1/2 cup corn
• 1/4 cup finely chopped red onion
• 1 avocado, diced
• 1/2 lime, juiced
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine cooked quinoa, diced tomatoes, black beans, corn, red onion, and avocado.
2. Drizzle with lime juice, chili powder, cumin, and salt, and stir until all ingredients are coated.
3. Garnish with fresh cilantro before serving. Enjoy as is, or serve inside a warm tortilla wrap.

Caprese Salad

Ingredients:

• 4 cups chopped romaine lettuce
• 1 cup chopped tomatoes
• 1 cup sliced fresh mozzarella cheese
• 1/4 cup chopped fresh basil
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine the romaine, tomatoes, mozzarella, and basil.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve immediately.

RECIPES FOR DINNER

One Pot Pasta

Ingredients:

• 1 lb. gluten free pasta
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1/2 tsp. garlic powder
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook pasta according to package instructions.
2. Drain pasta and return to pot.
3. Add vegetable broth, diced tomatoes, oregano, basil, garlic powder, red pepper flakes, salt, and black pepper.
4. Stir to combine.
5. Serve pasta with Parmesan cheese and fresh parsley.

Chicken Teriyaki

• 1 pound chicken breast, cut into thin strips
• 1/4 cup gluten free soy sauce
• 1/4 cup honey
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 teaspoon grated ginger

Instructions

1. Preheat oven to 375 degrees F.
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, and garlic.
3. Place chicken in a large baking dish.
4. Pour soy sauce mixture over chicken and toss to coat.
5. Bake for 25 minutes, or until chicken is cooked through.
6. Serve with rice and steamed vegetables.

Shrimp and Rice

Ingredients:

• -1 cup white rice
• -1 cup water
• -1/2 teaspoon salt
• -1 tablespoon olive oil
• -1/2 onion, diced
• -1 red bell pepper, diced
• -1/2 teaspoon garlic powder
• -1/4 teaspoon cayenne pepper
• -1/4 teaspoon paprika
• -1/4 teaspoon salt
• -1/4 teaspoon black pepper
• -1/2 pound large shrimp, peeled and deveined

Instructions:

• Preheat oven to 350 degrees.
• In a large saucepan, heat olive oil over medium heat. Add onions and garlic and cook until softened, about 5 minutes.
• Stir in rice and cook for 2 minutes.
• Stir in shrimp and cook just until opaque, about 2 minutes.
• Stir in tomatoes, green onions, and parsley.
• Transfer to a baking dish and bake, covered, for 20 minutes.
• Remove from oven and let cool for 5 minutes before serving.

BONUS RECIPE

Quiche

Ingredients:

• 1 gluten free pie crust
• 1 cup shredded cheddar cheese
• 4 eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped green onions
• 1 cup cooked ham, diced

Instructions:

1. Preheat oven to 375 degrees.
2. Place gluten free pie crust in a 9-inch pie plate.
3. Sprinkle shredded cheddar cheese over the crust.
4. In a medium bowl, whisk together eggs, milk, salt, black pepper, garlic powder, onion powder, thyme, basil, oregano, and red pepper flakes.
5. Pour the egg mixture over the cheese.
6. Sprinkle chopped green onions over the top.
7. Add diced ham.
8. Bake for 45 minutes, or until the quiche is golden brown and set.
9. Serve warm.

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