GF PENNE w/ SALSA CRUDA

INGREDIENTS:

1-1/2 lb. Roma tomatoes, cored,              1/2 lb. mozzarella, cubed
     seeded and chopped                         1/4 c. pine nuts, lightly toasted
1/2 c. fresh basil, roughly chopped            salt & pepper to taste
1/3 c. olive oil                                       1 pkg. GF penne pasta
2 Tb. balsamic vinegar                            1/2 c. thinly sliced prosciutto,
4-6 garlic cloves, minced                               chopped
1/2 tsp. crushed red pepper flakes

DIRECTIONS:  In a large bowl, combine tomatoes, basil, olive oil, balsamic vinegar, garlic and red pepper flakes.  Stir well and let stand at room temperature for 15 minutes.  Stir in mozzarella and let stand for 10 minutes more.  Prepare pasta according to package.  Add to the sauce.  Add prosciutto and pine nuts.  Toss to combine.  Season with salt and pepper to taste.  Serve warm or room temperature.

LETTUCE WRAPS FOR 2

SPICY CHICKEN LETTUCE WRAPS

Ingredients:

For the marinade:  Combine 2 Tb. Wheat-free Tamari, 2 Tb. Sriracha hot sauce, 2 tsp. honey, 1/2 tsp. garlic powder, 1/4 tsp each salt and white pepper.

2 boneless, skinless chicken thighs, rinse and pat dry

1/2 c. chopped red onion

1/2 c. thinly sliced sweet peppers

1/2 c. sliced sugar snap pea pods

1 c. chopped baby bella mushrooms

2 Tb. coconut oil

Green leafy lettuce leaves

Directions:

Chop the chicken into bite-size pieces.  Place the chicken and marinade in a large zip-lock bag and marinate for at least 4 hours.  Heat oil in a saute' pan over medium heat.  Add all the veggies and cook for 3 minutes, stirring occasionally.  Turn the heat up to med-hi heat.  Add chicken and cook, stirring occasionally, for about 4 min. or until chicken is just cooked through.  Remove from heat and tranfer to a bowl.  Let cool for about 3-5 minutes.  Lay lettuce leaves on plates and place a scoop of the chicken mixture on each leaf.  Enjoy!

COCONUT CRAB FRIED RICE

INGREDIENTS:
3 Tb. coconut spread
1 egg
1/2 small onion, chopped fine
4 large garlic cloves, minced
1/2 lg. red bell pepper, chopped
3/4 c. sugar snap pea pods, cut in thirds
1/2 c. fresh crab meat, shredded
1/4 c. lightly toasted, shredded coconut
4 c. cooked jasmine rice
2 Tb. GF soy sauce
1 tsp. Sriracha chili sauce
2 tsp. fish sauce
1 tsp. chili sesame oil

DIRECTIONS:  Mix the sauce by combining the GF soy sauce, chili sauce, fish sauce and chili sesame oil.  Set aside.  Scramble the egg and cook in 1 Tb. coconut spread over low heat.  Chop up finely and set aside.  In a large pan or wok, heat remaining 2 Tb. coconut spread over med-hi heat.  Add onion, garlic, bell pepper and pea pods.  Cook until onion is translucent, about 5-6 minutes.  Add crabmeat, egg and toasted coconut.  Mix thoroughly.  Add rice and prepared sauce.  Mix together and cook until heated through, about 3 minutes more.  Serve!