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      Recipes

      Strawberry Daiquiri Popsicles

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      What dessert just screams summertime? POPSICLES! Transport yourself to the beaches of Maui each lick of these Strawberry Daiquiri popsicles. All you need if four ingredients to make this sweet and tart treat! Naturally gluten free and dairy free, with no alcohol included so everyone can enjoy.

      Popsicles are a nostalgic treat that takes me right back to my childhood. The ones I would get from the ice cream truck, or at the corner store down our street, typically were chemically dyed. No thank you. Now you can make your very own, that you can feel great about eating! Put everything together the night before to enjoy the next day. Easy-peasy!

      If you aren’t doing so already, you are going to fall in love with how easy popsicles are to make. We got our popsicle mold online for under $10, like this one. After you make this recipe, you should try our Nectarine Popsicles. And for our 21+ year olds, this alcoholic Moscow Mule popsicle by our dear friend Pamela sounds deeelish!

      Scroll down for full recipe and watch our recipe video here.

      Strawberry Daiquiri Popsicles

      Makes 6 popsicles

      2 cups strawberries (fresh or frozen)
      4 limes, freshly juiced
      2 tablespoons coconut sugar (optional)
      6-8 oz. coconut water (we used Harmless Harvest coconut water)
      Popsicle mold
      *Rum option

      Method to Make Popsicles:

      • Place all ingredients into a blender and mix until desired consistency.
      • Pour mixture into a popsicle mold.
      • **Freeze over night.
      • To help popsicles out of the mold, run under warm water for a few seconds and then enjoy!

      Notes:

      *If you want to add rum, use less coconut water and do not add more than 9 teaspoons to the mixture, as the popsicles will not freeze.
      **Popsicles need at leaast 3 hours to freeze, but I prefer over night to ensure they are fully frozen.

      Gluten Free Cherry Muffins

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      Gluten Free Cherry Muffins. Life IS a bowl of sweet, tart, crunchy, and deliciously nutritious cherries!  There’s something wonderful about cherry season! And what better way to celebrate the season by baking these irresistible Gluten Free Cherry Muffins. Cherries are the first stone fruits to hit our farmers’ markets. We dream of all the wonderful treats we can make with these golden gems. And when we aren’t eating them by the handful or adding them to our Cherry Garcia smoothie, we bake with them! Cherries are wonderful made into jam or baked into pies, galettes, breads, cookies, and muffins.

      Cherries are a super food, packed with healthy antioxidants and phytonutrients that help strengthen our immune system! They are also loaded with fiber. Do make sure you buy organic cherries tho as they are heavily sprayed with chemical pesticides early in their season. Check out more information about the incredible health benefits of cherries HERE

      Here’s an easy fun gadget we love for pitting cherries. You know how Pegs loves her gadgets!  Click here to purchase your very own cherry pitter!

      Not into cherries and the messiness? Try our strawberry muffins. Or perhaps not a muffin lover? Try our cherry Galette or make an entire cherry pie! Totally yum! The best topping we found was actually a Greek style sheep lemon yogurt at our Farmers Market~ what a great combination and was super satisfying!

      We hope you enjoy these wonderful oh so tasty Gluten Free Cherry Muffins! Because, Life IS a bowl of cherries that should be enjoyed!

      Gluten Free Cherry Muffins

      Ingredients for Gluten Free Cherry Muffins

      Makes 8 large or 12 medium muffins

      1 stick butter or alternative butter

      1/3 Cup + 1Tbsp. organic coconut sugar or brown sugar

      1 egg

      ½ tsp. vanilla extract

      1/4 tsp. lemon extract (optional)

      1 Cup halved cherries

      1 Cup cherries, pitted, cooked down with 1 Tbsp. coconut sugar.  Mashed= 1/3 C

      1 C gluten free flour

      ¼ C coconut flour

      Pinch of sea salt

      1 tsp baking powder

      ¼ C lemon sheep yogurt (or another variety of lemon Greek yogurt)

      Coconut oil for greasing muffin tins

      Equipment:

      Muffin tin

      Cherry pitter

       

      Method for Gluten Free Cherry Muffins

      Part 1 Mashed cherries and juice…

      In a small saucepan, add the cherries and 1 Tbsp. coconut sugar.

      Bring to a boil and immediately turn down heat.

      Let simmer covered for 5 -7 minutes until cherries are soft and can be mashed.

      Strain the cherries from the juice and set aside. Reserve ¼ -1/3 C. juice and add into batter.

      Mash the cherries and set aside.

      To skip this, use 1/3  cup cherry preserves.

      Part 2 Making the muffins

      • Pre-heat oven to 350 degrees.
      • Add all the dry ingredients into a bowl. Stir to mix them. Set aside.
      • Cream butter and coconut sugar.
      • Add 1 egg
      • Add the mashed cherries,( or 1/3 C cherry preserves), vanilla and lemon extracts. Mix well.
      • Begin alternating small amounts of the flour mixture then the yogurt.
      • End with the yogurt.
      • Stir in the remaining halved pitted cherries.
      • Grease muffin tins with coconut oil
      • Fill each muffin tin 2/3rds full .
      • Bake for 18-20 minutes checking at 15 minutes depending on the accuracy of your oven temperature.
      • Make cherry glaze if using. Method follows.
      • Once the muffins are done cooking immediately drizzle the glaze over them.
      • Let cool before removing from tins.
      • Serve warm or at room temperature with goat or grass-fed butter or top with lemon sheep yogurt. OH YUM!

      Part 3 Making the Cherry Glaze for your Gluten Free Cherry Muffins

      • 6 Tbsp. powdered sugar
      • 1/4 C cherry juice ( reserved from mashed cherries)

      Whisk both ingredients together until smooth. Drizzle over hot muffins. Cool completely.

       

      Gluten Free Smoked Salmon Sandwich

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      Who likes to go camping? We sure do!! This Gluten Free Smoked Salmon Sandwich is an easy recipe you can make while camping or at home. Using our favorite gluten free bread (that doesn’t require refrigeration), gluten free smoked salmon (a great source of protein the lasts a long time on the road) some hearty veggies, leafy greens, and sauces ~ we have created a gourmet sandwich you can eat anywhere!

      A few weeks ago my boyfriend, Leif, and I camped in the Grand Canyon. We got permits and off-roaded to Toroweap Overlook at the Northern Rim. I filmed this quick recipe video during our three days there. I grew up camping. Pegs and Papa Curry are avid campers and would take my three sisters and almost every summer while we were growing up.

      Traveling with six people is not cheap! Camping is an inexpensive vacation. Campsites are extremely cheap and if you don’t have the gear, most likely there is someone you can borrow some from. Not only does camping get you outside in nature, it is the best way to disconnect and recharge your soul. Nowadays, Leif and I love to go camping in our van named Sandy. You can follow along on our adventures at @SandyTheAdventureVan on Instagram.

      If you don’t enjoy camping, that’s ok! You can still enjoy this recipe at your house, by the pool, picnicking, or at work. If you do enjoy camping, we’ve got you covered! Camp cooking can be challenging, especially if you are gluten free; but not if you are prepared! I have added some of my tips to make cooking while camping easy into the video. And next week, I will be sharing a vlog with even more camp cooking tools.

      We hope you enjoy this Gluten Free Smoked Salmon recipe ~ wherever that may be! And if you would be interested in more camping related recipes, tips, and tools PLEASE COMMENT here or on Curry Girl’s Instagram & Facebook.

      Scroll down for the full recipe + watch the recipe video here!

      Gluten Free Smoked Salmon Sandwich

      2 pieces gluten free bread (we prefer Canyon Gluten Free Bakehouse, Udi’s, Bread SRSLY, and Happy Campers)
      3-4 oz. gluten free smoked salmon (make sure it is gluten free, most smoked salmon used soy sauce. If you cannot find any, you can always use canned wild salmon)
      4-5 slices Persian or hothouse cucumber
      2-3 slices Radish (we used breakfast radish)
      1 tablespoon tzatziki or mayonnaise
      1 tablespoon spicy brown or Dijon mustard
      1 tablespoon pesto sauce
      ½ small avocado, sliced and then mashed
      Small handful of heirloom cherry tomatoes, halved
      Handful of arugula mixed with slivered radicchio

      Method to Make Gluten Free Smoked Salmon Sandwich

      – Prepare all ingredients. If you are a vegetarian, you can easily leave out the smoked salmon or add one to two tablespoons of your favorite hummus instead. If you are dairy free, you can omit the tzatziki and pesto (it will still taste delicious) or find dairy free options!
      – On the two slices of bread, spread the sauces and avocado. I prefer to mash the avocado on one slice and then top with mustard. And then on the other slice I add the tzatziki then pesto on top of it. I forgot to add the avocado in the recipe video, and it still came out delicious ☺
      – Next I layer the radish, cucumber and tomato slices on top of the sauce.
      – Last I put the piece of smoked salmon on one slice and the arugula mix on the other.
      – Place on loaded sliced of bread on top of the other, cut the sandwich in half, and enjoy!

      me at the Toroweap Overlook ~ Grand Canyon Northern Rim.

      Sandy the Adventure van with Leif inside.

      Toroweap Overlook ~ Grand Canyon Northern Rim

      Creamy Mint Smoothie

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      Keeping it “simple” with this Creamy Mint smoothie recipe. We love adding herbs into our recipes, especially smoothies. Mint is a cooling flavor that pairs perfectly with warmer weather. It is a nutritious alternative to get your greens first thing in the morning.

      There are many varieties of mint as well as health benefits. Mint is great for digestion; it helps reduce inflammation as well as soothes nausea. To read more about the benefits of mint, read Dr. Mercola’s article.

      Mint isn’t the only beneficial ingredient in this smoothie! The cream from the coconut and flax seeds are great brain food as well as fiber. Chlorophyll oxygenates the blood. Maca is great for libido, female organs, and energy! We also love topping this smoothie with raw cacao nibs for extra fiber and antioxidants. I mean, who doesn’t love mint chocolate chip?!

      If you are interested in more smoothie recipe using herbs, check out our Peach Basil, Berry Watercress, and Detox Green smoothie. Another yummy recipe is Minty Melon smoothie by our good friend Alyssa of Simply Quinoa.

      Enjoy waking up to this breakfast or as your afternoon pick me up. You are going to savor ever sip!

      Keep scrolling for the full recipe. And make sure you watch our recipe video for even more commentary about this recipe!

      Creamy Mint Smoothie

      Handful of mint leaves
      1 cup almond milk
      1 cup coconut water
      2 tablespoons coconut manna, butter, or cream
      1 tablespoons flax seeds, freshly ground
      2 Medjool dates, pitted
      ½ teaspoon cinnamon
      1 teaspoon maca powder
      Vanilla protein powder
      1 serving ChlorOxygen chlorophyll drops
      Pinch of Celtic sea salt
      Handful of ice (optional)
      1-2 tablespoons cacao nibs for topping (optional)

      Method to Make Smoothie

      • Rinse and remove mint leaves from stems.
      • Place all ingredients except for cacao nibs into blender (we love our Vitamix).
      • Blend on high for 1-2 minutes until nice and creamy.
      • Top with sprig of mint and cacao nibs. Enjoy immediately!

      Grain Free Blueberry Pie

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      Grain Free Blueberry Pie

      Grain Free Blueberry Pie is one of those treats that you can feel 100% good about eating.  So much goodness that you could eat it for breakfast! It’s deliciously low in sugar, gluten free, dairy free, vegan, and paleo.

      We even made mini Grain Free Blueberry Pies in muffin tins! It’s versatile in that you can choose what ever filling is in season. Spring and summer stone fruits such as cherries, apricots, plums, peaches, and nectarines are all great choices for the pie filling. Other times of the year, fill it with apples or lemon custard or chocolate mousse or pudding. We par cooked the fruit as the Grain Free Pie Crust takes half the time to cook than our regular Gluten Free Pie Crust.

      Another bonus to our Grain Free Blueberry Pie is we omitted adding highly refined sugar and use a small amount of coconut palm sugar, thus making it a “reduced sugar” pie. There are many conflicting answers to the question whether coconut sugar is better for you or equal to regular white or brown sugar. What it boils down to is sugar is something we need to pay attention to. Too much is not good. Whether it is honey, coconut sugar, maple syrup they are all  sugar and we need to be mindful about how much we eat in a day.  We found good information in this article about the benefits of coconut sugar  verses regular sugar. If you are curious to learn more about the benefits of coconut sugar click this link.

      Scroll down for the full recipe and and watch our video here.

      Grain Free Blueberry Pie Ingredients

       (Gluten Free, Dairy Free, Paleo & Vegan)

      1 Grain Free Pie Crust (Double the recipe for lattice, cut outs or a top crust)

      Ingredients for Berry Pie Filling:

      3 Cups fresh blueberries (or raspberries, blackberries, or pitted cherries)

      ¼ C coconut palm sugar

      ¼ tsp. lemon extract

      1 tsp. arrowroot

      Method for Making Berry Pie Filling

      • In a medium sauce pan add the berries, coconut sugar and arrowroot.
      • Bring berry mixture to a boil.
      • Reduce to simmer and cook down for 5 minutes, stirring occasionally.
      • Remove from heat, and stir in lemon extract. Set aside.
      • Roll out or press the pie dough into the pie plate or muffin tins.
      • Save some of the pie dough for the topping.
      • Pour the berry mixture over the pie dough.
      • Roll out or flatten the pie dough to make a lattice design over the top of the pie. You can also crumble the remaining pie crust over the pie, or use cookie cut outs to top pie as well.
      • NOTE: for the lattice, I used a frosting spreader to pick up the lattice and place over the top. I found this helped to minimize breaking the lattice. See photo below.
      • Sprinkle top of pies with a cinnamon and coconut sugar mixture.
      • Bake pie for 30-4o minutes until pie crust looks nice and brown and the berries are bubbling.
      • Remove pie, and let cool on a baking rack.
      • Serve pie with homemade almond yogurt, or coconut yogurt, coconut whipped cream or vanilla flavored coconut ice cream.

      Method for Making Mini Berry Pies

      • Press the cut out pie crust into each individual cup.
      • Divide the berry mixture up evenly to have enough filling for each cup.
      • Crumble the remaining pie dough over the berry filling or cut hearts or other designs for the top of each mini pie.
      • Sprinkle top of pies with a cinnamon and coconut sugar mixture.
      • Bake for 20-30 minutes until crust is brown and berries are bubbling.
      • Remove mini pies from oven and let completely cool and rest for an hour before removing from the muffin tins.
      • We used a knife to gently run it around the inside of the muffin tin and gently lift the mini pie out.

      Cook down berries with arrowroot and cinnamon.

      how the berries will look once they have cooked down

      If making mini pies, first measure how many berries you will need.

      If making mini pies: use cookie cutters or a round cup to cut out the shapes you like.

      Lattice top strips.

      Individual tart pan

      Easy Grain Free Pie Crust

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      Easy Grain Free Pie Crust that’s deliciously gluten free, vegan, dairy free, and Paleo. Perfect for all us pie lovers!

      In an effort to eat less sugar and highly processed foods, we wanted to create a grain free pie crust, because we LOVE pie! Who knew it would turn out this delicious and simple to make! It’s moist enough to roll out, press it, shape it, even make lattice decorations with the dough. It’s so easy to work with as is our regular gluten free pie crust. The only difference is there isn’t any highly processed grain flours in this recipe. Another added bonus is that it’s actually a “better for you” guilt- free crust that you feel good about eating~ even for breakfast! Yup. Breakfast pie anyone? Minimal sugar and maximum benefit. We topped our blueberry pie this morning with fresh made almond milk yogurt and wow was it a treat! Because of the small amount of coconut sugar, it’s even Clean. Can you tell how excited we are. It’s that good and good for you.

      Fill this Easy Grain Free Pie Crust with your favorite fruit or filling and bake it like you would any pie, however it takes half the time to cook. Be on the look out for our new pie filling we’ve got for you.  Here are some of our favorite pie fillings to tantalize your sweet taste buds~ Chocolate pie, Lemon pie, coconut cream, strawberries. What a wonderful treat to feel good about eating and sharing this Grain Free Pie Crust filled with so many options for your family and friends. We can’t wait to hear what you think. Comment below and let us know what fillings you’ll use to create your amazingly delicious grain free pie.

      Curious about using guar gum and or xanthan gum in your gluten free baking? Click HERE to learn more from our friends at Bob’s Red Mill.

      Scroll down for our full recipe and watch our video here.

       

      Easy Grain Free Pie Crust (Gluten Free, Vegan, Dairy Free, Paleo)

      Makes one 9” pie crust or tart with leftover for decorating (lattice, shapes or crumble toppings)

      Easy to double and make top and bottom pie crust.

      Fills 8+ muffin tins or baking cups

       

      Ingredients for 1 Grain Free Pie Crust:

      ¾ C almond meal or hazelnut meal

      ¼ C coconut flour

      1 Tbsp. coconut sugar

      2 Tbsp. fresh ground flax seeds

      ¼ tsp guar gum or xanthan gum (for binding and added fiber)

      ¼- ½ tsp. cinnamon

      ¼ tsp. sea salt

      ½ C coconut spread or  alternative butter, cold

      1-2 Tbsp. iced orange juice or water ( start with 1 Tbsp.)

      Coconut and or Cassava flour for rolling out pie crust

      Option: add ¼ tsp vanilla powder

      Also needed is a rolling pin, a matt to roll out your dough, and an 8-9″ pie plate

      Method for making Grain Free Pie Crust

      • Mix all dry ingredients together in a food processor or in a bowl using a fork to blend.
      • Pulsing the food processor, add small chunks of the coconut spread at a time, not all at once.
      • Continue pulsing on and off.
      • Once it begins to look like “peas” or dough crumbles, slowly add the iced orange juice or water 1 Tbsp. at a time.
      • The dough will collect and form into a nice ball. DO NOT OVER MIX. ONLY PULSE.
      • Wrap dough ball in parchment paper and then place in a plastic sip lock bag.
      • Refrigerate for 30 minutes or overnight.
      • Remove pie crust from the refrigerator and place the ball of dough onto a Silpat, ( as seen in our recipe video), or a well-floured board.
      • If rolling the dough out, make sure both your rolling pin and your board is well floured.
      • You can also partially roll out the dough and then press the dough into the pie plate or muffin tins. Either way works well.
      • Fill your pie crust with berries or other fillings.
      • Bake in a preheated 350 degree oven for 30-35 minutes.
      • Let cool completely before cutting, even refrigerate.
      • Refrigerate after serving.

      all dry ingredients

      Pulse dough in food processor until a dough ball forms

      Dough ball

      If dough cracks, its moist, so push back together.

      lattice strips

      muffin tin cut outs

      muffin pies

      Gluten Free CBD Chai Spiced Balls

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      We’ve done it! We finally created a recipe using cannabidiol (CBD) oil! Gluten Free CBD Chai Spiced Balls. Perfect for a morning snack, afternoon boost, or nighttime treat. Cannabidiol is non-psychoactive medicinal part of cannabis. CBD has been used to help treat many diseases, and has numerous benefits for our bodies!

      Our dear friends, and medical practitioners who have been using CBD for a long time, did their due diligence and found the highest quality medicinal oil. After weeks of trying it for ourselves, we can honestly share our love for it. CBD oil helped Megs PMS symptoms and anxious feelings. If you are skeptical, read one of the numerous articles, like this one from Dr. Axe, about studies that have proven the benefits of CBD oil.

      This recipe can be tailored to your needs. You can easily measure your specific oil’s recommended serving size into these bites. Or you can make your own cannabidiol butter and substitute 2 tablespoons of it in this recipe. We also have listed instructions if you do not wish to use CBD oil. If you are looking for more information about cooking with cannabis, read this.

      Scroll down for full recipe and watch our video here.

      Gluten Free CBD Chai-Spiced Balls

      makes 18 balls

      10 dates, pitted
      1 cup pecans
      1 cup hazelnuts
      ½ cup hazelnut flour
      1 thumb of fresh ginger, peeled
      1 teaspoon Ceylon cinnamon
      ¼ teaspoon black pepper
      ¼ teaspoon pumpkin pie spice or cardamom
      1 whole clove
      2 tablespoons cannabidiol (CBD) oil (make sure to read your label for serving recommendations)
      1 tablespoon nut milk
      ½ cup of coconut shreds with dash of cinnamon for coating

      Method to Make CBD Chai Spiced Balls

      – Blend/pulse dates first and then remove.
      – Add nuts into emptied food processor and blend on high for a few seconds.
      – Once nuts are in granules, add seasonings and nut flour and blend on high again for a few seconds.
      – Lastly, add the blended date paste into food processor with all the remaining ingredients and pulse until doughy consistency. If you wish to make these balls without CBD oil, use 2 tablespoons of melted coconut oil instead.
      – Using a tablespoon, scoop out mixture and form into a ball with your hands. Roll ball in coconut coating after if desired.
      – Places balls in refrigerator for at least 30 minutes to harden or eat as is. These will last for a few weeks in the refrigerator.

      Simple Homemade Guacamole

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      Simple Homemade Guacamole is easy to make and taste delicious! Who else LOVES chips and guac?! We sure do!! Corn is naturally gluten free and with the beneficial fats of avocado, this is a pair made in heaven.

      Guacamole is our love language. Creamy avocados and tangy lime with crunchy salty chips feeds our souls. We love dipping with Late July restaurant style chips, Garden of Eatin blue corn chips, Siete grain free tortilla chips, and even topped on a slice of gluten free bread! Make it with our crispy tacos, red enchiladas, green enchiladas, burrito bowl, and fish fajitas.

      This recipe has been simplified to the minimum ingredients so you are free to make it your own. Add jalapeno, tomatoes, cream, whatever your heart desires. Truly, the sky is the limit. I mean, you can even use apple and tequila! If you don’t have limes you can substitute with lemons or a tablespoon of apple cider vinegar.

      Keep scrolling for the full recipe. Watch our recipe video to learn more substitutions and additions.

      Simple Homemade Guacamole

      3 soft avocados, save one pit
      1 lime, juiced with pulp
      ¼ cup red onion, diced
      ¼ cup fresh cilantro, diced
      ½ teaspoon garlic powder
      ½ teaspoon Curry Girl’s Six Seasonings (or any other Mexican spice blend)
      ½ teaspoon Celtic sea salt
      Additions: small jalapeno seeded and diced, hatch chilies, green onions/scallions, sour cream, majestic garlic spread for a dairy free “cream” alternative, tomatoes, salsa, and hot sauce.

      Method to Make Simple Guacamole:

      – Half avocados. Cut into each avocado half making cubes and then scoop out into bowl.
      – Add remaining ingredients and mix together with a potato masher. Or you can blend with a fork, making however chunky or smooth you prefer!
      – Place one avocado pit into the bowl when finished mixing together. We have found this helps keep the guacamole from turning brown.
      – Enjoy immediately with chips, salads, or with your meals, on toast, the possibilities are endless!

      Just in time for Cinco de Mayo!

      Crispy Gluten Free Tacos

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      Taco Tuesday’s have been a staple dinner at the Curry house for 3 decades!  These Crispy Gluten Free Tacos have evolved since we were first diagnosed almost 12 years ago.  Our only choice back then were corn tortillas. Today there is a new generation of gluten free taco shells and tortilla’s at the super markets! We are grateful for the many new choices: non-gmo corn tortillas, spinach and brown rice, almond, coconut,  cassava chia grain free tortillas all found on the shelves of your local grocer or on-line. What we love is the transformation to better tasting and better for you tortillas!

      This Gluten Free Crispy Taco recipe is a family favorite! There are so many ways to create other meals from this quick to prepare flavorful taco meat. The taco meat also works great in: quesadillas, Mexican burrito bowl, taco salads, taco pie, topped over nachos and more! AND for all our Vegan friends, you can use this meat alternative  that works great with our recipe! If you’re up for making a versatile, great tasting, easy homemade tortilla recipe from scratch, try our chickpea crepes that work well for tacos, or Jovial’s traditional homemade tortilla recipe! Lots of choices~ even for our dairy free and Paleo friends.

      Tortilla’s are not just for tacos. Tortillas are great for lunch wraps with fresh vegetables or meats. Tortillas also make pizza crusts! Lots of creative ways to use your tortillas! If you have a fun way you use them, and we haven’t mentioned it, please share with us in the comments below.

      We hear from many of you that when you cook your gluten free tortillas they break…And we know that IS frustrating. So Megs and I decided to show you how to warm your tortillas in our latest video.  We demonstrate how to make the perfect gluten free tortilla so they won’t break! Check it out below and keep scrolling down for the full Gluten Free Crispy Taco recipe and all the variations just for your tastebuds and dietary preference.

      Crispy Gluten Free Taco Ingredients

      1¼ lb. Ground chicken, turkey, beef or Beyond Meat crumbles (we prefer dark chicken meat, so moist and flavorful!)

      ½ – ¾ C. Organic Ketchup

      2 tsp. Curry Girl’s Six Seasonings (blend of Mexican Oregano, garlic, cilantro, saffron, and salt)

      ½-1 tsp. Garlic powder

      ½-1 tsp.  Ground Chili pepper or pepper flakes (optional)

      2 TBL Coconut Oil or olive oil

      Salt and pepper to taste, but taste first!

      1/4 water if needed to thin. (optional)

      Ready made organic corn tortilla shells or fresh corn or  gluten free flour tortillas Rudi’s, Siete Grain Free Tortillas , Sonoma tortillas, Follow Your Heart.

      Cheese: Mexican blend, Daiya DF or Kite Hill soft almond DF cheese

      Shredded lettuce, diced tomatoes or salsa, guacamole.

      Favorite taco side dish is our Zucchini Corn hash.

      Method for Making Gluten Free Crispy Tacos

      • Heat pan on medium heat. Add oil.
      • Cook ground chicken or warm meat alternative. Use a fork to crumble the meat as it browns. The coconut oil gives the meat a deliciously sweet taste.
      • Add the seasonings. Then add the ketchup.
      • Simmer for 10- 15 min. on low heat. Make sure it stays nice & moist. Add 1/4 C water to thin or more ketchup to taste.
      • Ready made taco shells: Warm your taco meat in the ready made shells for 3-5 minutes in a pre-heated 350 degree oven.
      • Lightly warm soft tortillas in a pan, on a griddle or in the oven.
      • Fill the soft taco with taco meat or vegetables.
      • To make crispy: heat your pan and add 1 Tbsp. of oil. place the filled taco ( meat and cheese) in the heated skillet.
      • Let brown for 1 minute, then carefully flip the taco. Let cook another minute.
      • Add shredded lettuce, onions, salsa and guacamole.
      • Serve with salad topped sprinkled with toasted pepitas/pumpkin seeds.

      Smiley tacos! Tacos with ketchup and without. Great either way!

       

      Crispy Blue corn tacos

       

      Swiss Chard Hummus

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      Swiss Chard Hummus ~  REALLY. I was at a family dinner recently when my nephew, who loves to cook, was raving to me about this unbelievable Swiss Chard Stem Hummus recipe he found on Food52 from Tara Duggan. He and my niece couldn’t believe how good it was. I was like, bring it on, because we all love hummus and eat it daily. We are all about eliminating food waste, and found this to be a great way to use all parts of the vegetable.  “The stems are loaded with vitamins, fiber, and nutrients, because the stem is what is rooted in the soil.” Eat the stems and tops of your veggies, they’re loaded with nutrients.

      I was also intrigued that there was more to hummus than beans.  Lately I’ve been feeling a bit gassy from all the garbanzos and hummus I’ve been eating. Even garbanzo bean flour caused bloating! Then after making this beautiful swiss chard stemmed hummus, I was over the moon by it’s delicate taste and smooth texture. IT was a challenge to stop eating it, and my mind raced with ideas for more variations.  I could use beet stems next time!

      Often I think how Mother Nature rocks with the beautiful colors of rainbow chard! I bought 2 big bunches at our farmers market. It truly took no time make. The longest part was cutting up the stems and boiling them for 20 minutes until they were tender. The recipe calls for 1 pound of Swiss chard. And since I’m not such of a measurer with recipes, I went a little rogue and added a little more than 2 cups of stems.  The slight pink hue was beautiful! What I found interesting is that after boiling the stems the red color faded. Once the hummus was made, magically minutes later, it turned pink!  It’s was so cool.

      For those who are not fans of Swiss chard, or have an allergy to tahini, check out Curry Girls avocado cilantro hummus! Hummus is a great plant based protein because of the wonderful benefit from garbanzo beans.  Adding fresh herbs, greens and beneficial fat like avocado is an added bonus making this snack or condiment a winner to eat anytime of the day. Get creative and please share what you think below in the comments. We’d love to hear from you!

      What I loved most about this recipe, besides how tasty, quick and easy it was to prepare, I didn’t get bloated! It was yummy with raw or blanched veggies and chips! I think this is a genuine winner of a recipe! Check out our latest recipe video below to make this Swiss chard stem hummus.  Keep on scrolling down for the full recipe.

      Swiss Chard Hummus

      About 2 Cups swiss chard stems, rough chopped (I used rainbow and red stems; can also use beet stems)
      2  garlic cloves
      1/4 Cup tahini (we love this brand)
      1/4 Cup olive oil
      2 Tbsp. fresh squeezed lemon juice
      1/2 Tsp. Celtic Sea Salt
      1 Tbsp. freshly chopped chives for garnishing

      Method for Making Swiss Chard Hummus

      1. Clean stems and rough chop.
      2. Place in a pot of boiling water and simmer until fork tender. About 20 minutes.
      3. In a mini food prep, add the garlic and pulse.
      4. Add the boiled chard and pulse until smooth
      5. Add all the remaining ingredients and pulse until smooth.
      6. Garnish with chives and enjoy with veggies or chips.
      7. Store hummus in refrigerator for 1 week.

      Variation: Add fresh herbs: 1 Tbsp. chives, parsley, thyme, basil, etc. Add avocado. Add jalapeno pepper to taste.

      Hummus is great as an appetizer dip with vegetables, crackers or chips, as a spread on sandwiches, or topping for salads.

      Swiss chard stems

      After a little the hummus changed from beige to pink!