Gluten-free Super Bowl food
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Dietitian & personal chef Diane Henderiks’ gluten-free favorites
Lime in de Coconut Cocktail:
Ingredients:
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1 shot Bacardi rum
2 ounces Vita Coco pure coconut water
2 ounces Dole pineapple juice
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1 teaspoon fresh lime juice or 1 packet TrueLime
Ice
Preparation:
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Fill shaker with ice
Add remaining ingredients.
Shake and strain into martini glass.
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Garnish with orange wedge, lime wedge and pineapple chunk
Enjoy!
Fiery Turkey & Quinoa Meatballs with Feta Dip
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Ingredients:
1 pound ground turkey
2 cups cooked quinoa
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2 teaspoons celery seed
2 teaspoons dried basil
3 tablespoons GF hot sauce – like Frank’s Red Hot
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1/4 cup freshly grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
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1/4 cup GF hot sauce
Preparation:
Preheat oven to 350 degrees.
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Combine all ingredients together in bowl.
Roll into 1 1/2 inch balls
Line baking sheets with parchment paper and layer balls in even layer.
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Bake for 15 minutes or until cooked.
Toss with remaining hot sauce and serve with Feta Dip.
Enjoy!
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Makes about 60 meatballs
Serving size: 4-6 meatballs and 1 tablespoon dip
Diane Henderiks’ GF Grilled Chicken, Bacon & Blue Cheese Wrap
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Ingredients:
12 ounces grilled chicken breasts; thinly sliced
1 package Dole Bacon and Blue Chopped Salad Kit
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1 GF wrap – like Toufayan brand
Preparation:
Combine all salad ingredients in a bowl.
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Line 4 wraps on countertop.
Divide salad over each wrap.
Divide chicken breast on top of each salad.
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Roll up each wrap and slice in half.
Enjoy!
Serves 4
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Preheat oven to 350 degrees.
Chocolate, Peanut Butter & Banana Nut Bites
Ingredients:
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2 cups dark or semi-sweet chocolate pieces
2 tablespoons natural peanut butter
1 mashed banana
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1/4 cup chopped pecans
1/2 cup GF crisp rice cereal
1/2 cup shredded, unsweetened coconut
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Preparation:
Line a small rimmed vessel (about 6”X4”) with non-stick foil.
Bring water in base of double boiler to a boil. Place chocolate in top pot, heat and stir with wooden spoon until melted and smooth, about 5 minutes.
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Add peanut butter and stir until combined.
Stir mashed bananas, pecans, cereal and 1/4 cup coconut into chocolate with a rubber spatula, scrape mixture onto foil and spread into even layer about 1/4 inch thick.
Sprinkle top with shredded coconut and pat down gently with flat hand.
Refrigerate until set, about 20 minutes.
Remove foil from bark and place top side up on a cutting board. Place point of sharp knife into bark and break into 1 inch pieces. (pieces will be irregular shapes but that’s ok!)
Enjoy!
Makes about 30 bites
NOTE: Lasts up to 2 weeks in fridge in airtight container and freezes great!