Try this really yummy shrimp recipe using Cajun Choice seasoning. It is so good for dinner, for appetizers or just on a salad for a light lunch! Try also with yummy veggies.

Ingredients:

1 Cajun shrimp seasoning packet

Approximately 24 precooked medium sized shrimp

1/3-1/2 butter stick

1/3-1/2 lemon juiced

Directions:

Put all shrimp in a pan on a low-medium heat (if your shrimp are frozen be sure to run room temperature water over them before you cook them to be sure they are defrosted)

Add whole packet of Cajun Choice Shrimp seasoning evenly on top of the shrimp.

Cut butter into small pieces and add directly into pan.

Once butter is all melted stir shrimp, seasoning and butter all together.

Add lemon to mixture.

Stir some more to make sure lemon is all over shrimp.

Cook for about 2 more min and serve.

Serves 2 as a main course or 4 as an appetizer.

Miranda Jade

www.GlutenFreeHelp.Info

k.m.

Now that you’re gluten-free, you don’t have to say goodbye to your favorite recipes. If you have tons of family recipes that have been handed down to you, this can be very good news!

The conversion process is simple: just use gluten-free flour blend (which you can make yourself using my gluten-free flour blend recipe—or buy it prepackaged) one-for-one. This applies to cookies, pancakes, and muffins.

Does your recipe require cake flour? You can make your own by combining 1 ¼ cups of your gluten-free flour blend with ¼ cup of tapioca starch or flour or ¼ cup of corn starch.

The one-for-one substitution doesn’t apply to all recipes, though, such as with Danish sweet rolls and yeast breads.

Miranda Jade
www.GlutenFreeHelp.info

b.a.

I like bacon, and I like candy, so I gave this recipe a try, and boy, was it delicious! Kids will love this gluten-free treat, for sure.

INGREDIENTS

1 lb. bacon

Brown sugar

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Slice bacon into 1-in.strips and coat with brown sugar.

3. Bake at 350 degrees on a broiler pan for approx. 15 mins., turning once.

4. Cool and store in an airtight container.

Miranda Jade

www.GlutenFreeHelp.info

INGREDIENTS

2 tbsp black peppercorns

2 tbsp cardamom seeds

2 tbsp coriander seeds

2 tbsp cumin seeds

1 tsp whole cloves

1 tsp grated nutmeg

2 tsp cinnamon

DIRECTIONS

1. Obtain a heavy-bottomed frying pan or skillet to dry-fry the spices.

2. Put the peppercorns, cardamom seeds, coriander seeds, cumin seeds, cinnamon pieces and whole cloves into the pan over a medium heat. If you use a higher heat than this, you’ll prematurely cook the spices, which leaves the insides of them undercooked.

3. Toast the spices, stirring occasionally until they have become several shades darker. They will also give off a sweet, smoky smell when they are cooked properly, usually about 10 minutes.

4. Transfer the mixture to a mortar & pestle, spice mill, or grinder. Grind to powder.

5. Add grated nutmeg and mix together well.

6. Use mixture immediately or store in an airtight container in a cool place for up to 3 months.

Once you’ve made it yourself, trust me, you’ll never go back to store-bought!

Miranda Jade

www.GlutenFreeHelp.info

The gluten-free version of this classic topping is easy and delicious. Top your favorite desserts with it for a new, scrumptious twist!

INGREDIENTS

½ c firmly packed brown sugar

½ c quick-cooking GF oats

1/3 c GF flour mix

6 tbsp butter, melted

DIRECTIONS

1. In a small bowl, combine brown sugar, oats, and flour.

2. Stir in melted butter.

Tina Turbin

www.GlutenFreeHelp.info

INGREDIENTS

2 c Better Batter Gluten Free Flour

1 tsp salt

1/3 c sugar (sugar may be added to taste)

4 eggs

1.5 c milk, milk substitute, or water

poppy seeds, to taste

1 egg-white

DIRECTIONS

1. Preheat oven to 425 degrees. Grease 1 or two cookie sheets or muffin top tins.

2. In an electric mixer, beat the flour, salt, 4 eggs, sugar and milk or water on high speed for 7-10 minutes. This should produce a batter with the consistency of soft butter-cream icing.

3. Working quickly, spoon this mixture by ½-cup portions onto prepared cookie sheets or muffin top tins. Wet hands and gently smooth and flatten mounds to a width of 3-4 inches and a depth of 1/4 to 1/2 inch.

(Note: If you desire a soft edge to the bun, as with store-bought buns, use a cookie sheet and place mounds so that they touch slightly when flattened. For a crisper crust on all surfaces of the bun, use a muffin top tin or do not allow buns to touch on cookie sheet.)

4. Mix together 1 egg white with a little water and the poppy seeds until well-combined. (I like a heavy amount of poppy seeds.) Brush mixture onto the dough.

5. If desired spray with cooking spray – this will improve the finished appearance and texture of the cooked bun.

6. Place in hot oven and bake 15-20 minutes or until golden brown and puffed.

7. Allow to cool completely before slicing.

Tina Turbin

www.GlutenFreeHelp.info

Experimenting in the kitchen one day with spirulina, I discovered some amazing cookies that are also good for you. These raw cookies are gluten-free and grain-free.

INGREDIENTS:

1 c sunflower seeds, soaked 5-10 hrs

3 tbsp macadamia nut butter

3 ½ tbsp date paste

1 tsp powdered vanilla bean

¼ tsp salt

DIRECTIONS:

 1. Place in greased liner in dehydrator and make about 1/6-inch thick.

2. Dehydrate 10 hrs at 105 degrees. Turn over cookies. Dehydrate another 5 hrs or to desired texture.

3. Store in an airtight container in the fridge.

4. Place by heaping tbsp on a greased cookie sheet and flatten slightly so they’re somewhat evenly thick.

5. Bake for 8 mins, turn around in the oven, and bake 1-2 more mins.

6. Let cool only 5 mins then remove.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

I’m pleased to say that my popular Gluten-Free “No Pudge” Brownies in a Cup recipe has made it into the latest Vancouver Chapter Canadian Celiac Association’s Newsletter! My “No Pudge” brownies are one of my favorite quick gluten-free desserts. These babies are low-fat and don’t even taste gluten-free. The best part? They take just a minute to make in the microwave!

The CCA is a fantastic organization—what an honor to have my recipe featured by them.

Hungry for some delicious brownies? Check out my “No Pudge” Brownies in a Cup recipe here:

http://glutenfreehelp.info/20-minute-recipes/no-pudge-brownies-in-a-cup-2-points-weight-watchers/

Tina Turbin
www.GlutenFreeHelp.info

INGREDIENTS

Chicken breast halves

1 c VEGENAISE mayonnaise

1 tbsp paprika

¼ tbsp cayenne

2 tsp olive oil

DIRECTIONS

1. Char-grill chicken breast halves quickly and then bake in 350-degree oven for about 30-40 mins.

2. Chop chicken up into fine or large pieces, according to preference.

3. In a bowl, mix 1 c mayonnaise, 1 tbsp paprika, ¼ tbsp (or to taste) cayenne pepper, and 2 tsp olive oil.

4. Mix up and save extra for another meal.

5. Add mayo to create your desired consistency.

6. Serve on GF toast or as a salad.

Tina Turbin

www.GlutenFreeHelp.info