Gluten Free Recipes, Health, Diet, Symptoms, Nutrition | GlutenFreeWorks.com

You’re in for a nutritious treat with this delightful dish. With or without the sauce, each forkful delivers crunch with tender, flaky fish. This dish is rich in selenium and protein with magnesium, calcium, zinc, potassium, vitamin D and omega-3 fatty acids for strength, vitality and a bright outlook.

Ingredients

For each serving:

• 1 mild white fish fillet, fresh or thawed (haddock, tilapia, mahi mahi, flounder)
• 1/3 cup Brazil nuts, chopped
• 1 tablespoon gluten-free corn flakes, crushed
• 1 tablespoon milk substitute
• 1 tablespoon olive oil
• Sprinkle salt and black pepper

Equipment

Baking dish.

Process

Preheat oven to 350 degrees F.

Combine nuts, corn flakes, salt and pepper on a flat plate to form a mound of crumbs.  On a separate plate, add milk substitute, and then dip fish in milk to cover the surface. Remove fish and roll in crumbs to thickly cover.

Spread oil on baking dish where fish will set, then add covered fillet(s).  Bake 20 minutes.  Fish should flake when pulled with a fork.  Serve with our Pineapple Raisin Sauce.

Nice with a green vegetable like kale and cooked rice or risotto like our Brazil Nut Risotto recipe.

Beef liver is the best source of copper, as well as, protein, iron, potassium, selenium and vitamin A. This recipe will help you appreciate the sweet flavor and smooth texture of health-giving liver, organic, of course.

Ingredients

• 1 pound organic beef liver
• 1 large mild onion
• 1 tablespoon oil
• ½ cup fine rice flour
• ¼ teaspoon salt
• ½ teaspoon black pepper

Equipment

Large heavy skillet.

Process

Rinse liver under cold water.  Carefully remove any large white veins by cutting or pulling them away from the liver.  Dredge liver pieces in rice flour then salt and pepper.  Set aside.  Heat pan over low medium flame then add oil.  In a minute, arrange liver in skillet.  Saute one side until golden.  Turn over and add onions.  Saute liver and onions untill golden.  Onions should be soft and translucent, about 5 minutes.  Be careful not to overcook since this will make the liver tough. 

To make sauce, remove liver to heated platter.  Mix 2 tablespoons cornstarch or rice flour to 2 cups water and add to the skillet with onions. Bring mixture to boil.  Turn down heat and cook 2 minutes to thicken.  Pour over liver.  Serves 4.

If you’ve never tried chicken liver, here is a dish that is nutritious, fast, and flavorful. Enjoy this excellent source of vitamin A, vitamin B12, iron, riboflavin, niacin (vitamin B3), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), copper, selenium, and protein once a month to keep healthy.

Ingredients

• I pound container of natural/ organic chicken livers; rinsed well in cold water to remove bitterness
• ½ cup rice flour or corn flour (masa harina)
• 2 tablespoons olive oil or canola oil salt & black pepper
•  ½ medium onion, thin sliced
• 1 cup water
• 1 teaspoon lemon juice or vinegar (apple cider or rice)
• 2 tablespoons rice starch or corn starch

Process

Cut liver lobes in half, then dredge in flour of choice.  Heat skillet to medium, then add oil and livers.  Sautee until golden, about 5 minutes. Sprinkle salt & pepper. Turn over and add onions.  Sautee everything till golden, about 5 minutes. Remove cooked livers to a heated platter.

To make gravy, add lemon juice or vinegar to water then stir in starch.  Add to pan, scraping up brown bits for flavor. Cook until thickened, about 3 minutes. Adjust salt & pepper.

Serves 4.