Viewing entries tagged
gluten free

Jumpin' Jambalaya

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Jumpin' Jambalaya

Here in Ithaca, winter is upon us in full force.  And nothing warms up the chilly days like a bowl of Jambalaya, a favorite meal of Grainful's President, Jan Pajerski.  Hearty, spicy and soulful, this traditional Creole dish hails from the warmer climes of Louisiana, with both French and Spanish roots. Considered by some to be the cousin of paella, Jambalaya typically consists of 3 main parts: meat + veggies + rice (not to mention a medley of herbs & spices and a whole lotta love).  For our own Grainful riff on this dish, we toss out the rice and substitute – you got it – OATS!

Check out the video and recipe below, or head to your local grocery store's freezer section and pick up our mouthwatering, ready-to-serve Andouille Sausage & Oats entrée.

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Recipe: Healthy Thai Noodle Soup

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Recipe: Healthy Thai Noodle Soup

When I'm home sick, all I want is some hot soup.  Ready in 15 minutes, this Thai Noodle Soup is the perfect meal to nurse you back to health!

You can always play around and add any fresh or frozen veggies that you have on hand.  The more nutrients, the quicker you'll get back to feeling your best.

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Chef Sacco's Riced Cauliflower Recipe

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Chef Sacco's Riced Cauliflower Recipe

Having a gluten allergy has forced me to become creative in the kitchen, especially when it comes to side dishes. Although rice is easy to prepare and gluten-free, it lacks significant nutritional benefits.

Cauliflower on the other hand is low in fat and carbohydrates and high in dietary fiber, folate, water and vitamin C - making it a great alternative to traditional starchy sides, just like steel cut oats!

Below is my basic riced cauliflower recipe and a few tasty variations.  As always, I encourage you to experiment with new flavors and share your ideas with us!

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Unstuffed Pepper

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Unstuffed Pepper

Growing up, Stuffed Peppers were one of my favorite meals that my mom would make.  The only problem was that I would only eat the delicious insides and leave the soggy outer pepper to the side.

When I began cooking for myself (and became gluten-free), I played around with my mom's classic Stuffed Pepper recipe and created my own version—Unstuffed Pepper made with steel cut oats.  

Chock-full of red and green bell peppers, ground turkey meat and steel cut oats, this dish is the perfect blend of hearty and savory and has just the right amount of spice.  I hope that you enjoy!

Happy cooking,
Chef Sacco

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