Carla's Gluten Free Recipe Box Newsletter

February 25, 2016

 

Dear reader,

Whether you're eating healthy, desire to lose weight, or are tired of plain or boring veggies, I have over 70 Gluten Free Vegetable Recipes on my site waiting to be made. I've included a few of my favorites as well as the newest recipes for you in this newsletter. I'm sure you'll find something to inspire you to add more veggies to your diet.

Members have immediate access to these recipes. If you're not yet a member, read the bottom of this email to gain access today.

 

Happy and healthy gluten-free cooking!

 ~Carla

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Gluten Free Roasted and Breaded Cauliflower

They say that cauliflower is the new kale for 2016. I don't know about that, but I do know that it is the perfect substitute for high carb starches like rice and potatoes. This roasted cauliflower dish is the low-carb replacement for high-carb gluten-free breaded cauliflower. It's not full of starch but provides the same flavor and texture. Make the Parmesan variation if desired.

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Gluten Free Stuffed Zucchini Boats

hile you can serve single stuffed zucchini boats as an appetizer, you can also serve them as a main dish. However, my favorite way to utilize stuffed zucchini boats is to serve them along with some pasta and marinara sauce. Because marinara sauce is meatless, you have the meat and veggies covered with this stuffed sensation! It's so easy to make. Be sure to read the Tips sections for a variation.

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Image: Gluten Free Spinach and Herb Roulade

Italians make frittatas from vegetables and eggs on the stovetop or baked. Sometimes they even add cheese. I decided to turn a frittata into a roulade. This gluen free spinach roulade makes a beautiful presentation and tastes amazing. Enjoy!

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Raw Pesto Carrot and Parsnip Pasta

Whether you spell this dish by its rightful spelling, fettuccine, or by the imaginative way the author has chosen, fettuccini, as this is not truly a fettuccine, this is the healthiest pasta and most elegant vegetable you'll ever make or eat! Raw pasta may look like the real thing, and even taste a bit like it, but the health benefits far outweighs them all. Author, Douglas McNish, Eat Raw, Eat Well, has outdone himself on many lovely raw recipes. Stay tuned in for my review on his cookbook (raw, vegan and gluten free recipes), and definitely check out one of his other gluten free vegan and raw recipes: Raw Vegan Gluten Free Cashew Cheesecake.

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Gluten Free Caramelized Brussels Sprouts with Bacon

Caramelized brussels sprouts with bacon is the ideal way to serve brussels sprouts. If you don't usually enjoy them, I believe you'll be pleasantly surprised. The bacon not only adds flavor but when braised in a heavy skillet, that also add pleasantly of flavor. These are an elegant vegetable to serve to guests.

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Image: Baked Spinach and Cheese Casserole with Eggs

While the photo of this baked spinach and cheese casserole appears to only contain spinach and cheese, the addition of eggs add protein and the cream provides a velvety texture only imaginable. This makes a wonderful dip for soft bread sticks, focaccia, and more.

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Gluten Free Hash Browns and Zucchini

In an effort to add more vegetables to my diet, I am finding more and more ways of either hiding them or adding them to standard recipes. Homemade hash browns do not take much longer to cook than the frozen kind. The only extra work is in peeling them. However, they don't turn out as crispy as frozen do. I just shred my potatoes, zucchini and onion through the food processor and it's prepped in no time!

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 Also, check out the Potato-Free Zucchini Hash Browns Recipe.

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Spicy Indian Green Beans

I have served my Chicken Korma Recipe a number of times, but usually accompanied it with plain vegetables. Recently, I decided to spice those up a little. You control the spice level. Using 1/8 teaspoon provides an ever so light amount heat. While 1/4 teaspoon is perfect for us. You may prefer 1/2 teaspoon. Enjoy this flavorful Indian green beans recipe with your favorite Indian food.

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Image: Cauliflower au Gratin

Cauliflower au gratin is a great way to get that same rich, cheesy texture with a vegetable instead of potatoes. It reduces some of the carbs, as well. Though the calories in this dish are pretty high as it uses tons of cheese and cream. However, it makes a great dish for guests. Everything in moderation, right? This dish is a bit more saucier than au gratin potatoes as it does not take cauliflower as long to bake as potatoes. However extra sauce is not a bad thing at all. I'm hoping you will enjoy this cauliflower au gratin dish just as much potatoes. It's so much easier because you don't have to peel potatoes!

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Honey Ginger Glazed Carrots

Are you tired of the same old vegetables? I sure am! When I created this recipe for ginger glazed carrots my first intention was to avoid granulated sugar. Before I knew it, I added ginger, but was sure if I was going to remove it or not after cooking. I didn't remove the ginger slices and it added a bit of kick to my meal. I loved it! I'll leave it up to you if you leave them in or not. Enjoy!

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Gluten Free Breaded Zucchini Rounds

Learn how to make these gluten free breaded zucchini rounds crispy in the oven or on the stovetop. Either way, they turn out delicious and crispy. For a lower-fat version choose the oven method and use egg whites instead of oil. These are also a wonderful way to get kids to eat zucchini, at least it was with mine, when they were young.

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Zucchini Pasta with Gluten Free Garlic Sauce

I have been making an effort to reduce the carbohydrates in my diet. I purchased a Spiral Vegetable Slicer and my first experiment was making zucchini ribbons. Using zucchini pasta instead of high carb rice or corn pasta saves a tremendous amount of carbohydrates. One medium zucchini contains only 6g carbs and 2g fiber. My favorite gluten free brown rice pasta contains 43g carbs and 2g fiber per 1/2 cup of uncooked pasta. If you enjoy zucchini, you will love this dish. I used creamy garlic sauce, but you can use marinara, meat sauce, or pesto. Enjoy!

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