You read about her struggles with wheat on FitPerez.com. Now, singer and actress Laura Bell Bundy and her friend, Stephanie Chapman, shares some special gluten free recipes for you that are no only good for you but they're also good.
“Achin, Shakin and Bakin Gluten Free” By Laura Bell Bundy and Stephanie Chapman
Steph’s Rec’ps #1
Hi! Laura Bell and I are here to help you eat well! Here are some simple gluten free “meals ideas” (recipes would imply you can’t make changes without messing these up; you can!). I make for my gluten-intolerant husband, LBB’s producer. My sweetie discovered his gluten intolerance with the help of Dr. Google and a farewell bagel on a flight from Nashville to NY. Goodbye gluten and hello rosy cheeks, more energy and better health all around! I’m not a chef but I am trained by my mother in the art of “inventing food” when there is none. Not being able to use traditional pastas/flours got a lot easier after the first few months. Don’t be afraid to experiment!
Hambacos (make them just to say the name; it’s Hamburger+Tacos and a great answer to the nasty GF bun dilemma)
1 1b. ground beef (grass fed is best, sorry wallet)
1 tablespoon cumin (use McCormick spices. McCormick has a great policy of listing gluten as an ingredient if it’s there)
1 tablespoon granulated garlic
Salt and Pepper
100% Corn tortillas (the best have few ingredients—lime, corn, salt. If you are corn intolerant like LBB use Food for Life’s Brown Rice Tortillas or Sprouted Whole Grain tortillas)
Organic cheddar cheese slices or your favorite soy cheese
Shredded romaine lettuce
Lime/Yogurt Crema (see recipe below)
Combine the juice of one lime with a small container of plain Greek yogurt. Mix in a teaspoon of Chipotle spice powder (in the spice section, again I like McCormick’s) and a bit of salt to taste. Make this as spicy as you like!
1. Combine ground beef, cumin, granulated garlic, and a pinch each of salt and pepper plus one beaten egg in a small bowl. Form meat mixture into discs a little larger than a silver dollar. Making these burgers mini-sized ensures you will be able to fit two nicely into a corn tortilla. You could form skinny rolls but then they’d have to be called Hambacodogs and that’s just wrong. Grill burgers over medium heat until well done (no longer pink in center). These tiny burgers don’t take long to cook and the egg keeps the meat very moist so serve them safe and well done!
2. Meanwhile, soften a stack of tortillas in the microwave for 1 minute under a moist paper towel. If you’re using brown rice tortillas I suggest cutting them in half as they are quite large.
3. To build a delicious Hambaco simply place two mini-burgers into a corn tortilla, add toppings and fold like a taco. Yum! Wash it down with a Redbridge GF beer and a lime slice.
Chicken to Impress Your Friends and Intimidate Your Enemies
(Plus the salad to go with it)
Gluten-free does not mean boring or non-gourmet; especially if you’re cooking something from scratch like this simple chicken. You will need:
One whole chicken with the spine removed (it’s not fun to do so ask if the butcher can do it for you). I just locate the spine from the tailpiece and use heavy-duty kitchen shears to remove it. Then, flatten the bird by pressing firmly on it with both hands until you have a flat chicken with two equal halves (also called “Spatchcocking” this would be a fun one to Google or YouTube). Oh, and tuck his little wings under so they don’t burn.
2 cups fresh squeezed orange juice + the zest of said oranges
1 cup olive oil
5 cloves garlic smashed to smithereens (a great tip is to just use the side of the olive oil bottle to give the cloves a good whack)
A good pinch of salt
A good pinch of fresh ground pepper
1. Combine marinade ingredients in a shallow dish and add flattened chicken. Marinate for one hour in the refrigerator turning over at the halfway point. Be sure to save the marinade to use as a basting liquid later on (see step 3)
2. Meanwhile heat your grill to about 400 degrees. You will want to start the chicken skin-side up. I like to cook the chicken low and slow knowing that I can always crisp up the skin at the end. Cook for approximately ½ hour per side. Since chickens and grills vary I recommend a meat thermometer thrust into the meatiest part of the thigh (miss the bone) to get a temp of 170 for doneness. The legs should also become very loose by the time your chicken is done, (are we still even talking about cooking?) and the juices should run clear, not pink.
3. While your chicken cooks take reserved marinade and add 3 tablespoons of honey. Bring this mixture to a boil on the stove or grill top for at least three minutes (to kill any potential bacteria from the raw chicken) and then baste the chicken as it cooks. The sugar from the honey will caramelize on the skin.
4. When you are certain your bird is cooked crisp and juicy then let it rest for 10 minutes before cutting into pieces. Serves 4.
The Salad That Goes With It (good title)
You will need:
3 medium sized sweet potatoes, peeled
3 large carrots, peeled
2 beets, peeled
2 onions peeled
salt and pepper
1 tablespoon cumin
3 cups arugula
Approximately ½ cup goat cheese, crumbled
the juice of one orange
¼ cup olive oil
2 tablespoons honey
1. Cut sweet potatoes, carrots, beets and onions into same-sized chunks (about 1 inch). Combine in a roasting pan with a good drizzle of olive oil. Sprinkle with salt and pepper and a tablespoon of cumin. Roast in a 425 oven for 45 minutes to 1 hour, turning vegetables occasionally. You could also roast the vegetables inside your grill if you have room. Just cook in a sheet pan with the grill lid closed. Veggies are done you can pierce them easily with a fork.
2. Meanwhile in a big salad bowl combine orange juice, olive oil and honey to make a dressing. Add arugula, warm veggies and goat cheese and toss.
This salad is so good and hearty it could be a main dish for your vegetarian friends. Just add a side of quinoa.