Gluten-free – Page 6

Quinoa Salad with Pineapple Lime Chicken

Published on May 23, 2014June 6, 2014 by T.W.O.2 Comments

One more day closer to Memorial Day weekend and T.W.O. has one more recipe for you to make! It involves pineapple, mint, lime and honey – – – and no it’s not the drink of the day on the cruise ship. Sounds like it though, right? Anyone want a topper!? Well, we will let you decide after you try this recipe out!

Quinoa Salad with Pineapple Lime Chicken

Ingredients:
– 2 large limes, juiced
– 1 Tablespoon Fresh Mint, chopped
– 1 Tablespoon honey
– 2 skinless chicken breasts
– ½ cup uncooked quinoa
– 1 cup water
– 1 teaspoon coconut oil
– ½ sweet onion, sliced
– 4 pineapple rings
– ¼ cup cilantro, chopped
– ¼ cup fresh mint, chopped
– 2 Tablespoons coconut flakes
– ¼ cup pineapple juice
– ½ avocado
– Salt
– Pepper

Directions:

In a bowl, combine lime juice, mint and honey. Add the washed chicken breast and mix. Cover and place in the refrigerator for a minimum of 2 hours.
To make the quinoa: heat 1 teaspoon of coconut oil on medium-high heat in a medium pan. Toast the uncooked quinoa until slightly brown.
Pour the quinoa into a large pot filled with the water. Bring to a boil and then cover and turn down to low. The quinoa will be ready once all the water is absorbed, about 15 minutes.
While the quinoa is cooking, heat up the barbeque and cook the chicken about 5 minutes per side or until fully cooked. Remove from heat.
In a large bowl, mix the quinoa, mint, cilantro, mint, pineapple juice and coconut. Add salt and pepper to taste.
Place the onion rings and pineapple slices on the grill over medium-high heat for about 2 minutes each side. You want to char is a little.
For the assembly – place the quinoa on a plate, top with sliced chicken, a side of pineapple and onions covered with 2 slices of avocado and cilantro to garnish.

Happy Cooking!

Corn, Cilantro and Sriracha Turkey Burgers

Published on May 21, 2014June 6, 2014 by T.W.O.3 Comments

With Memorial Day weekend approaching us, we are ready to fire up the barbeque and start the kickoff to summer off right – what else than a spicy, fresh, dense turkey burger. It’s not your ordinary burger – it’s a protein packed lean patty. Bikini-worthy too!

Corn, Cilantro and Sriracha Turkey Burgers

Ingredients:
– 2 pounds lean ground turkey
–  1/2 cup fresh corn kernels
– 1/3 cup chopped cilantro
–  1/3 cup chopped fresh jalapeño
– 1/2 cup minced red onion 1
– 1/2 tablespoons sriracha
– 3 teaspoons garlic, chopped
– 1 teaspoon cumin
– 1 teaspoon coriander
– 1 3/4 teaspoons Krazy Salt
–  Freshly ground black pepper
For garnish:
– lettuce
– avocado
– tomatoes
– cheese (optional)
– Sriracha ketchup*
* Sriracha ketchup is simply mixing the two ingredients together. The more sriracha – the spicier it is!

Directions:
1. Preheat the grill to medium heat.
2. In a large bowl, combine the turkey, corn, cilantro, jalapeño, red onion, sriracha, garlic, cumin, corainer, salt and pepper
3. Take the mixture and form into four- five patties. Make sure the meat is evenly distributed so it cooks evenly.
4. Cook the turkey burgers for about 6-8 minutes per side or until done. If you want cheese, add to the top of the patty with 2 minutes remaining.
5. Remove from heat and place on toasted buns or lettuce for a carb-free choice.
6. Assemble your burger with all your favorite fixings!

Cheers to some great barbeque over Memorial Day Weekend!

Roasted Beet and Berry Burrata Kale Salad

Published on May 19, 2014June 6, 2014 by T.W.O.2 Comments

It’s been record breaking weather here in California and T.W.O. was in the mood for a light, delicious, refreshing salad. We combined fruit, vegetables and cheese to make this vegetarian meal. Bikini meal approved!!

Roasted Beet and Berry Burrata Kale Salad

Ingredients:
– 1 bunch lacinato kale
– 3 golden beets
– 1 Persian cucumber
– 1/2 cup raspberries
– 1 burrata ball
– Trader joes soy dressing

Directions:
1. Preheat oven to 400
2. Remove the leafy steams on the beets. Wash and clean the beets. Place on a foil lined cookie sheet. (Or place a piece of foil under each beat so the juices don’t get everywhere.
3. Cook for 1 hour, checking the beets every 20 minutes.
4. While the beets are cooking, wash and chop the kale. Place on individual plates.
5. Top with washed berries and sliced cucumbers. Evenly cut up the burrata and add to each salad.
6. Once the beats are done, remove and let cool for 2 minutes. Peel the skins off the beets using a knife. Thinly slice.
7. Add the sliced beets to the outside of the plate for presentation and top with the soy dressing or a dressing of your choice!

Happy Healthy Eating!

Zucchini Noodle Pasta with Artichoke Hearts and Burrata

Published on May 9, 2014June 6, 2014 by T.W.O.Leave a comment

Summer is just around the corner and we all are thinking about those bikinis and boardshorts. Cut the sugar and carbs? Run more? Well what ever you are doing to get beach-bod ready, be sure to try this recipe out. It is healthy, refreshing, light and satisfying.

Zucchini Noodle Pasta with Artichoke Hearts and Burrata

Ingredients:

– 2 large zucchini
– 1 cup marinated artichoke hearts
– 1 cup pasta sauce*
– 1 large round of burrata
* T.W.O. used Trader Joes Rustico Pomodoro Pasta Sauce

Instructions:

Using a julienne peeler, peel the zucchini lengthwise. Place in a bowl.
Heat up pasta sauce.
Slice artichoke hearts and add to bowl with the noodles.
Place noodles in artichoke hearts in bowls. Top with pasta sauce.
Separate the burrata into two slices and add to the top of the sauce. The heat of the sauce will melt the cheese a bit. (That’s a good thing!)

Bon Appetite!

Chinese Shrimp Salad

Published on May 5, 2014June 6, 2014 by twinswithoriginalityLeave a comment

Tired of chicken in your Chinese salad? T.W.O. was too! So we decided to add shrimp AND rice noodles to mix the tradition recipe up! This salad is so easy to make and is great for a summer time dinner – it’s so refreshing, hearty and will make you want seconds!

Chinese Shrimp Salad

Ingredients

1 lb Fresh tiger prawns, cleaned and deveined
1 Head of Napa cabbage
1 ½ cups of Julienne Carrots
2 Mandarin oranges, peeled
½ Green onions, chopped
½ cup Cilantro, chopped
2 cups of Snap Peas
2 cups of thin Rice Noodles
¼ cup of Lemon juice
4 Tablespoons of Sriracha sauce
¼ cup of Rice Vinegar
Garlic Powder
Salt and Pepper
Olive Oil

Dressing:

¼ cup Trader Joe’s Island Marinade
¼ cup Rice Vinegar
1 teaspoon Soy Sauce, reduced-sodium
Salt & Pepper

Instructions

In a bowl, marinade the prawns with lemon juice, salt, pepper, garlic powder and Sriracha sauce. Place in refrigerator for 30 minutes.
Cut up cabbage and add into a large bowl. Toss in carrots, oranges, green onions, and cilantro. Set aside.
Bring a pot of water to a bowl. Once it reaches to a boil, remove from heat and add your rice noodles. Cover and let sit for 10 minutes. Once the noodles are cooked, drain and add rice vinegar. Toss into salad.
For the dressing, mix all the ingredients together. Toss in with salad mixture.
Sauté shrimp in a skillet with olive oil. Cook shrimp over medium heat for about 5 minutes. Add in the snap peas and cook until shrimp is done.
Plate salad and top with shrimp.

Grilled Mediterranean Salad

Published on April 28, 2014June 6, 2014 by T.W.O.Leave a comment

Have you ever thought about grilling lettuce? Well you will after reading this recipe. It’s a great way to bring more flavors to your fresh salad without adding the calories or the ingredients. T.W.O. combined the grilled romaine with fresh vegetables and a homemade dressing. Check out the recipe below.

Grilled Mediterranean Salad

Ingredients:
– 2 heads organic romaine
– 1 ½ cup fresh tomatoes, diced
– 1 cup hearts of palm, sliced
– 4 persian cucumbers, sliced
– ¼ cup basil olive oil
– 2 Tablespoon fig balsamic
– 1 Tablespoon rice vinegar
– ¾ cup lemon juice
– Salt
– Pepper
– Olive oil (~ 1 teaspoon for drizzling)

Directions:

Cut the romaine heads in half, lengthwise. Leave the stem and core intact.
Drizzle the olive oil and salt and pepper on the halves.
For the dressing: combine the, basil olive oil, fig balsamic, rice vinegar, lemon juice, salt and pepper. Mix well and set aside.
On a heated barbeque, place the romaine halves on the grill over low-medium heat. Cook for 2-3 minutes per side. Make sure to watch the lettuce leaves – you don’t want them to start to burn.
Remove the lettuce and top with homemade dressing, tomatoes, cucumbers and hearts of palm. Add pepper as needed.

Happy Cooking!

Jalapeno Lime Hummus

Published on April 17, 2014June 6, 2014 by T.W.O.Leave a comment

Would you like some carrots with your hummus? That’s what you will be asking your guests after making this recipe!!!

Jalapeno Lime Hummus

Ingredients:
– 2 (15 oz) Can chickpeas, drained
– 4 Tablespoons Cilantro, chopped
– 4 Cloves of garlic, peeled
– 3 Tablespoon Jalapeno, chopped
– 1 Tablespoon Fresh lemon juice
– 2 Tablespoon Fresh lime juice
– Salt
– Pepper
– 2 Tablespoon Olive oil
– 2 Tablespoons Water
– Tapatio Hot Sauce (optional)

Directions:
1. Place chickpeas, cilantro, garlic, jalapeno, lemon juice, lime juice, salt and pepper in a food processor and blend until smooth.
2. While the bender is on, slowly pour Olive oil and water and continue processing until super creamy and smooth. Add tapatio if you want the hummus to be spicier.
3. Use as a dip, spread on a sandwich or eat by itself.

Happy Cooking!

Chicken Enchilada Quinoa Dish

Published on April 15, 2014June 6, 2014 by T.W.O.3 Comments

Tired of your average enchilada dish? Well this dish will definitely activate your taste buds and leave you feeling satisfied! This quinoa casserole is a great alternative to traditional enchiladas and is a crowd pleaser! It’s an easy mouthwatering recipe to make for any meal- including for a crowd!

Chicken Enchilada Quinoa Dish

Ingredients:
– 2 cups dry Quinoa, cook according to package directions
– 2 Chicken breasts, boneless & skinless, cubed
– 1 ½ cup Sweet Onion, chopped
– 1 Tablespoon Olive oil
– 1 ½ Tablespoon chili powder
– ½ Tablespoon garlic powder
– 2 cups Red Enchilada Sauce
– 1 cup Cheddar cheese, shredded
– 1 cup Mozzarella cheese, shredded
– ½ cup green onion, chopped
– Cilantro
– Avocado
– Hot Sauce
– Salt & Pepper

Directions:
1. Preheat oven to 375°F. Cook quinoa, fluff with a fork and toss with enchilada sauce in a large bowl. Set aside.
2. Heat oil in a sauté pan over medium to high heat. Sauté onion for 5-8 minutes or until brown and caramelized. Add chicken cubes and seasonings (chili powder, garlic powder, salt, pepper, hot sauce and some enchilada sauce). Cook chicken for about 8-10 minutes or until done. Make sure not to overcook the chicken.
3. Add chicken to quinoa and toss to combine. Mix in ½ cup of each kind of cheese to the quinoa and chicken. Place the quinoa into a 9×11 casserole dish. Top with cheeses. Bake uncovered for about 10 minutes or until cheese is melted.
4. Set the oven to broil and broil for 3-4 minutes or until cheese is slightly browned. Keep an eye on it so it doesn’t burn!
5. Plate the quinoa and top with fresh avocado (or you can make guacamole!), cilantro & green onion. Sour cream and salsa are also great too!

Mushroom & Basil Quinoa

Published on April 10, 2014June 6, 2014 by T.W.O.1 Comment

Need a fast and easy side dish – T.W.O. has you covered with this mushroom and basil quinoa recipe. It’s light, flavorful and fresh. If you are a mushroom lover, you will love this recipe!

Mushroom & Basil Quinoa

Ingredients:
– 2 cups chicken broth, low sodium
– 1 cup quinoa
– 1 shallot, chopped
– ¾ cup fresh basil, chopped
– 1/4 cup manchego, shaved
– 2 cups mushrooms, sliced
– 3 garlic cloves, diced
– 2 teaspoons garlic powder
– ¼ cup lemon juice
– Salt
– Pepper
– Olive Oil

Directions:

Bring 2 cups of water to a bowl. Add quinoa. Reduce heat to low and cover. Cook for 20 minutes.
While the quinoa is cooking, sauté mushrooms, cloves, shallot in olive oil. Add fresh salt and pepper. Cook for about 8-10 minutes.
When the quinoa is done, place in a bowl and mix mushrooms in. Add lemon juice, basil, manchego, salt and pepper to taste.
Plate and serve hot.

Happy Cooking!

Cauliflower Steaks

Published on April 4, 2014June 6, 2014 by T.W.O.Leave a comment

A steak that isn’t meat or doesn’t contain a lot of calories – is this even possible! Well T.W.O. makes is possible with cauliflower! Yes, that’s right we are making steaks with cauliflower! Grab your herbs and mushrooms and lets make this vegetarian dish!

Cauliflower Steaks

Ingredients:
– 1 head cauliflower
– 1 cup mushrooms, diced
– 6 Tablespoons basil olive oil
– 2 teaspoons red pepper (cayenne)
– 3 teaspoons oregano
– 3 teaspoons ground coriander
– 2 teaspoons garlic powder
– 6 Tablespoons balsamic vinegar
– Krazy Salt
– Pepper

Directions:

Preheat oven to 415°.

Cut the cauliflower in half. Remove the steam.
Take the halves and cut thick slices. You should get a total of 4-6 “steaks” depending on the size of your cauliflower.
In a pan, heat up 4 Tablespoons of olive oil over medium-high heat. Place the steaks in the pan and top with all the spices, salt, pepper and balsamic. (Make sure to save ½ the ingredients for each side) Brown each side for about 4 minutes each.
Remove from the pan and place on a foil-lined cookie sheet.
Cook in the oven for about 20-25 minutes.
While the steaks are cooking, sauté mushrooms in the pan with 2 Tablespoons of olive oil. The excess spices from the pan will be enough to spice up your mushrooms. Add salt and pepper to taste.
When the cauliflower is done, remove and plate. Top with sautéed mushrooms and greens.