Pear and Turkey Salad

To make a good salad add 3 yummy toppings to some lettuce: fruit, cheese, and nuts. Add some chopped meat for a high protein and filling meal salad.

Layer 1: 1 head Bibb lettuce, torn
Layer 2: 2 chopped pears
Layer 3: 1 Cup sunflower seeds
Layer 4: 1 Cup shredded mozzarella cheese
Layer 5: 2 Cups chopped turkey

I like Applegate Farms smoked deli turkey for this.

Dress with the juice of 2 fresh lemons, olive oil, salt, and pepper.


Eggplant Goat Cheese Gratin

Eggplant Parmesan is one of those dishes that I really miss being gluten-free. Here is a fabulous way to get your fix without the wheat. The goat cheese is soft and creamy, so you get all the ooey-gooeyness of being in restaurant. Plus, you don’t need a deep-frier for this one!

GBD = Golden Brown Delicious!

1 egg plant sliced, salted and drained
2 roma tomatoes, sliced
4 oz goat cheese
3 TB tomato sauce or strained tomatoes
3 oz shredded mozzarella
1 tsp oregano
2 tsp Italian seasoning blend
1/3 Cup rice flour
evoo for pan frying

Slice the eggplant into disks about 1/4 inch thick. Sprinkle it liberally with sea salt and let sit in a colander in the sink for about 10 minutes. Salting and draining eggplant improves the texture and helps the breading to cook up crisper.

Mix rice flour and Italian seasoning in a pie plate. Dredge eggplant slices to coat well. Fry in hot oil until crisp. Drain on separate plate.

Frying Eggplant

In the bottom of a casserole pan, spread the tomato sauce. This will keep the veggies from sticking. Layer fried egg plant, crumbled goat cheese, tomato slices, oregano, and mozzarella cheese.

Layers 1 & 2

Layers 1 thru 4

Bake at 400 degrees F for about 30 minutes, until cheeses are melted and tomato is well roasted. Serve with polenta, gluten-free pasta, or risotto.

Served over Pesto Pasta

Skillet Lasagna

Ditch the Hamburger Helper and eat REAL food. It’s okay to cheat and use a jar of organic marinara since there are so many yummy ones on the market now. This is a quick meal that’s perfect for hungry families.

1 Cup diced red onion
1 lb ground beef
8 oz mushrooms, sliced
2 TB Italian seasoning (salt free)
13 oz can spinach drained OR frozen spinach
1 jar marinara sauce (26 oz)
1/2 Cup Parmesan Cheese, grated
1/2 Cup mozzarella cheese

1 lb cork screw or penne pasta cooked al dente and drained (Tinkyada makes a fab, firm gluten-free pasta)


In your largest skillet or chef’s pan, brown ground beef and drain. Add onion, mushrooms, and dry seasoning. Saute until onions are soft, about 4 minutes. Add spinach and marinara. Heat to bubbling, about 7 minutes, to let flavors combine. Toss in pasta and mozzarella until fully incorporated. Simmer 3 more minutes to season pasta. Topp with paremsan and serve.

Great with a green salad or a fresh fruit dessert.

Sub mushrooms or veggie crumble for a hearty vegetarian meal!

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