Gluten-free meals have become more popular now than ever. A lot of people are turning to gluten-free diets, including children. If you are one of those who prefer gluten-free meals, then you’ll love these five recipes.
Chocolate Pudding: I’m not a fan of chocolate. To be frank, I REALLY don’t like it. But I can stomach chocolate pudding without feeling the urge to go wash out my mouth. Here’s the recipe for chocolate pudding:
2/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon kosher salt
3 cups whole milk
4 large egg yolks
1/2 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
1/2 teaspoon unsweetened cocoa powder
Combine sugar, cornstarch, and salt in a medium pan. Add 1/3 cup of milk to the mix, stirring it, as you do that, add the eggs yolk into the mix and add the remaining amount of milk. Cook over medium-low heat, stirring it constantly for 12-15 minutes. Make sure it doesn’t boil because then it won’t taste right. Add the vanilla and the chocolate into the mix, continuing to stir it. Make sure the chocolate is completely melted. After that is complete, remove from the stove and pour into a bowl. Sit it in the fridge to chill for 2 hours or 2 days. After it’s chilled, sprinkle the powder over it and enjoy!
Coconut Ginger Rice: Coconut rice is very popular in my household. It’s creamy and delicious. Here’s what you’ll need for this recipe.
2 1/2 cups Progresso reduced-sodium chicken broth (from 32-oz carton)
2/3 cup reduced-fat (lite) coconut milk (not cream of coconut)
1 tablespoon grated ginger root
1/2 teaspoon salt
1 1/3 cups uncooked regular long-grain rice
1 teaspoon grated lime peel
3 medium green onions, chopped (3 tablespoons)
3 tablespoons flaked coconut, toasted
Heat the broth, coconut milk, and ginger root, and salt to a boil, in a sauce pan over medium-high heat. Stir in the rice, reduce the heat and let it simmer for a good 15 minutes. Add the lime peels (I use lemon peels) and the onions. Fluff the rice, lime peels, and onion until it’s formed. After it’s all done, let sit for a few minutes to cool a little and enjoy!
Scrambled Eggs: Before I even knew I was pregnant, I had an undying love and craving for eggs. I would eat them every single day, twice a day, for about two months (Yes, I didn’t know I was pregnant for 2 1/2 months). Here’s the recipe I used to make.
3/4 teaspoon salt
3 tablespoons water
1/4 cup butter or margarine
1 cup refrigerated diced potatoes with onions or frozen hash brown potatoes
1 small zucchini, chopped (1 cup)
1 medium tomato, seeded and chopped (3/4 cup)
Mix the eggs, water, and salt together in a bowl (you can leave out the salt if you want). Melt the butter (or you can use cooking spray) in a cooking pan on medium heat. Cook the potato, zucchini, and tomato’s in the butter, stirring it constantly until hot. Now pour the egg mixture over the veggies, after the mixture begins to set, gently lift cooked portions with so that thin, uncooked portion can flow to bottom, make sure not to stir it! Cook this for about 3-5 minutes, or to however you like them, remove from pan and dig in! You won’t be disappointed with this recipe.
Chicken Nuggets: For those of you who have kids, this recipe just might come in handy. I have a younger brother, and we would always make this for him, because it was really all he would want to eat at one point in his life. For this recipe, you’ll need:
3 cups Corn Chex cereal
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
3 tablespoons butter or margarine, melted
1 tablespoon milk
1 lb boneless skinless chicken breasts, cut into 1×1-inch pieces
Preheat oven to 350F and line cookie sheet with foil. Crush the cereal. In a medium bowl, mix together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture(you might want to have gloves on for that part), then roll in cereal mixture, and then place them on the cookie sheet. Bake for 9 minutes, turn the nuggets over, bake for about 8 minutes or until coating is light golden brown and chicken is no longer pink in center. And then you have your own and healthy chicken nuggets!
There are a lot of gluten-free recipes out there, and I know a good bit because, while growing up, my mother gave me and my brother gluten-free meals. And now, I give them to my son. Hopefully you enjoy these healthy and gluten-free recipes as much as I do.