Conscious Eats


Currently showing posts tagged gluten free

  • Ragu Bolognese

    Once I started eating meat again I fell in love with ragu bolognese. I kept meaning to try and make my own and finally gave it a try the other night. I wasn't expecting it to be but it was a huge hit! Here's the recipe:


    • 1 lb ground beef
    • 1 large carrot
    • 2 celery ribs
    • 5 cloves garlic
    • 1/2 tsp red wine vinegar
    • 3 tb veggie stock
    • 14 oz can fire roasted diced tomatoes
    • salt
    • pepper
    • red chili flakes
    • 4 tb olive oil
    • GF Fusilli 


    Prepare your fusilli (or pasta you prefer) according to the packaging.

    Roughly chop the carrot, celery and garlic and put in a food processor until finely minced. In a large saucepan heat 3 tb olive oil over medium-high heat and add carrot, celery and garlic mix. Saute for around 6 min. Add the remaining 1 tb olive oil to the pan along with the ground beef and sauté together, breaking up the meat for 5-6 min. Add the diced tomatoes, stock, some salt and pepper and a couple pinches of red chili flakes. Simmer for 12 min. Add the red wine vinegar. Add your pasta to the pan and stir to mix together.

  • Sausage and Broccoli Rabe (or Kale!) Gluten Free Pasta

    Every Sunday night we have pasta. It started out just because we were craving it but now it’s become a weekly event that friends come to and something we all look forward to. Since it’s a weekly tradition I can’t just make the same pasta dish every time so I’ve come up with a few fun ways to change it up! My personal favorite is this sausage and broccoli rabe rigatoni:

    Pick up a pound of italian sausage out of its casing (something like andoullie will work well too). If you can’t find broccoli rabe, broccolini will do or kale. Mince up a few garlic cloves and sauté in 3 tablespoons of olive oil for about a minute. Chop up your broccoli rabe and add it along with the sausage to the pan. Sauté everything together for about 10 minutes or until the sausage is cooked all the way through and nicely browned. Be sure to break up the sausage as you go. Add a bit of sea salt and pepper. Set aside.

    Prepare your pasta according to the packaging. For this recipe I like to use rigatoni but any kind will do. For Gluten Free the best pasta on the market is BioNature.

    Once your pasta is done and drained, add it to your sausage mix. Mix it together well and season with more salt and pepper if needed. At this stage I often like to add about 1 tbsp of Earth Balance. If you’re okay with real butter you can sub that instead.

    This is one of my favorite pasta night dishes and it’s so simple to make.

    Enjoy! xo

  • Gluten Free & Dairy Free Fried Chicken Sandwiches

     No longer are the days when you have to look at a fried chicken sandwich and dry your tears with the menu you crumpled up because you were so distraught you couldn't have it. (oh wait, you've never done that? Yea, me neither...;)) These GF and DF fried chicken sandwiches are simple to make and make you everyone's new best friend.

    What you need:

    for the sauce:


    can of jalepenos

    for the chicken

    4 pounded chicken cutlets

    2 cups gluten free flour (Cup4Cup Gluten Free Flour or Bob's Red Mill 1 for 1)


    1 egg

    unsweetened rice or almond milk

    hot sauce

    also needed

    dill pickles, thinly sliced into chips

    gluten free buns

    Sauce: dice up about 5 or 6 jalepenos and then add to 1/2 cup of veganiase. Add 1/4 tsp of the juice from the jar (if you like spicy), then mix it all together.

    Chicken: Using kitchen/meat scissors (or a sharp knife) cut the chicken into strips. (Note: you can season the chicken with a dry brine if you'd like beforehand. Just combine the chicken strips with some salt, garlic powder and a pinch of cayenne in a bowl, cover and refrigerate for at least an hour). In a bowl combine a cup of the milk, the egg, and a couple dashes of hot sauce and whisk together.  Have a plate ready with 2 cups of the gluten free flour mixed with a teaspoon or two of salt. 

    Heat a large skillet over high heat and add about 1/2 an inch of canola oil to the pan. Get the oil to about 375 degrees. Dredge each piece of chicken in the egg mixture and then roll around in the flour to get it coated. Add it to the pan and repeat with each strip. Fry it in the pan about 3 min for the first side and 2 for the second. The time will vary depending on the size of the strip. It's best to use a meat thermometer to be sure all your strips are 165 degrees or higher.

    To assemble:

    Do a light toasting of the buns. Spread your veganaise mixture onto one side (or both!) of the bun and then add some of the pickle chips. Add the chicken strips (1 or 2 usually does the trick) and your sandwich is ready to go! Serve with a side of hot sauce!