If you are like me, you LOVE Asian food.
Here are five delicious gluten-free Asian entrees to add to your cooking repertoire.
Who doesn’t love a quick easy version of one of your take-out favorites?!
I know not all of the ingredients below are traditionally what is found in beef & broccoli but it tastes pretty darn good.
There are a bunch of other beef & broccoli recipes out there on the web, and I really wanted to make something simple yet flavorful. Hope you give it a shot and enjoy it! Read More!
These meatballs are very similar to the filing of a dumpling or wonton without the wrapper.
My family really enjoys them. They are gluten-free and dairy-free and can easily be made paleo.
I recently brought these Asian chicken meatballs over sesame noodles to a party. It was a big hit!
For a paleo version, serve them over Read More!
Many of us are looking to kick off this year on a healthy note by eating more veggies and just eating better in general.
This Asian Lettuce Wrap recipe covers both of those bases. Lettuce, protein of your choice, and veggies.
Not to mention the fact that it’s super delicious! Read More!
A very long time ago, I took a Chinese cooking class. I still remember what I learned about making wontons, including stirring in one direction and then the other. This helps to bind the meat so it stays together.
I promised some Facebook fans that I would post this recipe so I’d better get on with it. I would highly suggest looking at the photos taken by Crysty of Garden of Gluten-Free. That was my starting point.
I would have taken more pics but my hands were messy. After they were cooked, my kids basically devoured about half of them, including the extra meat which I had used to make into mini meatballs. I ate mine with San-J gluten-free low-sodium tamari soy sauce with a few drops of chili oil. Yes, I was in heaven! Read More!
I grabbed some of the veggies (cabbage, mushrooms and scallions) from the salad bar for easy prep and used cooked green beans from the fridge along with shredded carrots. When I cook, I usually prep as I go to save time but forgot that the flat snap peas take some time to take off the string in the center. Note to self: prep the veggies first!. Once you start cooking, it all comes together very quickly.
The meat is delicious on its own so you can use this part of the recipe to make Asian beef anytime. The orange rind is added at the end so it can even be omitted it you want something less “orange-y.” We served this over brown rice. Read More!