gluten-free

The Scramblog

Costa Rican Black Beans and Rice

Costa Ricans eat a version of this dish, called Gallo Pinto (which translates as spotted rooster) with nearly every meal, but it’s especially typical to eat it for breakfast! It’s great comfort food for any season - the curry and lime give it a Caribbean flare (Costa Rica borders the Caribbean sea). For even more Caribbean flavor, cook the rice in half water and half coconut milk. Watch Jessica make it on Facebook Live!Costa Rican Black Beans and RicePrep + Cook Time: 25 minutes 1 cup white rice, or use quick-cooking brown rice2 Tbsp. extra virgin olive oil 1 green bell pepper, finely diced1 yellow onion, finely diced1 1/2 tsp. minced garlic, (about 3 cloves)1 tsp. ground cumin 1/2 tsp. curry powder 15 oz. reduced-sodium canned black beans, with their liquid2 Tbsp. Worcestershire sauce ( for a vegetarian and gluten-free alternative, use 6 drops hot sauce and 1/4 tsp. sugar per each Tbsp. Worcestershire sauce), or use Salsa Lizano, if...

Peanut Butter Surprise Cookies

The challenge from The Recipe Redux this month was to create a recipe with a “new” or new-to-you ingredient. I decided to push that definition a bit (yes, I cheated) and come up with a recipe that is composed of familiar ingredients but in an unexpected way. I can imagine you thinking, “how on earth are peanut butter cookies new or different?” Because these cookies include an ingredient you will not be expecting… chickpeas. These cookies are so good, people. So. Good. They are chewy and soft and super flavorful. Plus they are PACKED with protein from the chickpeas and peanut butter, so I would feel good about offering them for snacks or even breakfast, and who doesn’t want cookies for breakfast?!

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Peanut Butter Surprise CookiesPrep + Cook Time: 30 minutes, Makes 9 Servings, Serving Size: 2 cookies15 oz. canned chickpeas (garbanzo beans), drained and...

Tender Fish and Tomato Curry

This curry is the epitome of a simple comfort food dish: a few quality ingredients, warm and soothing flavors, and ready in 30 minutes! Serve it over rice or with naan. Watch Jessica make it on Facebook Live!Tender Fish and Tomato CurryPrep + Cook: 30 Minutes, Makes 4 servings 1 Tbsp. extra virgin olive oil 1 yellow onion, halved top to bottom and thinly sliced2 stalks celery, thinly sliced1 tsp. curry powder 15 oz. fire-roasted diced tomatoes, with their liquid1 lb. catfish or other thick white fish fillet, cut into 1-inch chunks1/4 tsp. salt, or to taste1/4 tsp. black pepper, or to taste
In a Dutch oven or deep skillet, heat the oil over medium to medium-high heat.  Add the onions and celery and sauté them, stirring often, until they are tender, about 7 minutes. Stir in the curry powder for about 30 seconds, and then add the tomatoes. When it starts to bubble gently, stir in the fish and keep it at a simmer for about 7 minutes until the...

Spanish Oven Omelet with Diced Potatoes

Spanish tortillas - or oven omelets - make a delicious breakfast, brunch or dinner. They can be served warm, cold or in between (in Spain they cut them into small wedges and eat them cold!). Though the recipe calls for goat or feta cheese, you can use any hard or soft cheese that you like. Watch Jessica make it on Facebook Live.Spanish Oven Omelet with Diced PotatoesPrep + Cook Time: 30 Minutes, Makes 4 servings 3/4 lb. Yukon Gold or russet potato, peeled and diced2 - 3 Tbsp. extra virgin olive oil 1 yellow onion, finely chopped1/2 cup chopped ham or smoked turkey, sundried tomatoes, or sliced mushrooms(optional)1/2 - 1 tsp. fresh or dried rosemary 1/2 tsp. salt 1/4 tsp. black pepper 5 eggs 1/4 cup nonfat milk (or use any variety) 3 Tbsp. goat or feta cheese, crumbled
In a medium-sized, microwave-safe bowl, sprinkle the potatoes with about 1 Tbsp. water, cover them lightly, and microwave them on high heat for 3 - 5 minutes until they are...

Healthy Snacks for Any Craving

You have gotten the homecooked dinner thing down (hopefully The Scramble is helping you in that department. If not, check out our two-week free trial to see how much easier getting dinner on the table can be), but what about snacks? For me, finding healthy snack foods that will satisfy my family and don’t require a lot of prep on my part, has been one of the biggest challenges. Because, let’s be honest, all those beautiful snack platters on Instagram and Pinterest are inspiring, but who has time to put one of those together every day? Not me! Over the years I have figured out some tricks that have helped me to avoid potato chips, cheese curls, yogurt tubes, and Kind Bars (although we still do enjoy those from time to time!), while still satisfying everyone’s cravings for salty, sweet, creamy, and/or crunchy without spending too much time in the kitchen. Here are some ideas for you, organized by craving type.Healthy Snacks for Any CravingCrunchyApples Rice...

Beef and Broccoli Teriyaki

Scramble recipe tester Debbie Firestone said this dish got “rave reviews” from her whole family, and her 9-year-old daughter asked if they could have it again soon. This doesn’t even need a side dish because it’s a complete meal with protein, veggies, and grains. Another perk? This dish is easy to make vegetarian by using tofu or mushrooms (see below). Watch Jessica make this on Facebook Live!Beef and Broccoli TeriyakiPrep + Cook Time: 20 minutes, Makes 4 servings 1 1/2 cups white or quick-cooking brown rice 1 Tbsp. sesame oil 1 lb. boneless beef steak such as top round or top sirloin, sliced into thin strips, or use extra-firm tofu, drained and sliced, or 8 oz. portobello mushrooms, sliced1 lb. broccoli, trimmed and cut into spears2 carrots, (about 1 cup)3/4 cup reduced-sodium teriyaki sauce (use wheat/gluten-free, if needed), (store-bought or make your own – see directions below)4 scallions, sliced (about 1/4 cup)
Prepare the...

Creamy Cauliflower Soup with Pomegranates and Peanuts

This month’s challenge from The Recipe Redux was to share a fun spin on soup. For a while, I thought about offering up a curried soup or a whimsical soup bowl or bread bowl, but then I realized that this was a great opportunity to share one of the suggestions I make in workshops all the time: pureed vegetable soups with fun toppings are a winning option for parents of picky eaters. When my younger son was in the depths of his super picky phase, I had all but given up hope that there would ever be a time when he ate vegetables other than the occasional raw carrot. Then, one day, I made a pureed vegetable soup and served it with saltines. I showed him how you can crush the crackers into the soup and then scoop them out. And, like magic, he was hooked! I think he ate two bowls of soup that night as I sat (in shock) watching him shovel (and he was pretending to be a backhoe at the time) the soup and saltines into his mouth. From there we were off and running, topping soups with...

Potato and Prosciutto (or Mushroom) Scramble

This one-skillet meal will bring your breakfast-for-dinner game to a whole new level! Scramble recipe tester Leanne Guido said, “This recipe was delicious and perfect for a chilly night.” Watch Jessica make Potato and Prosciutto (or Mushroom) Scramble on Facebook Live!Potato and Prosciutto (or Mushroom) ScramblePrep + Cook Time: 25 Minutes, Makes 4 Servings 2 Tbsp. extra virgin olive oil 1 russet (baking) potato, peeled and finely diced3 - 4 oz. prosciutto, chopped, or use mushrooms8 eggs, beaten1/4 tsp. salt, or to taste1/8 tsp. black pepper, or to taste
In a 10-inch nonstick skillet or a heavy skillet coated with nonstick cooking spray, heat the oil over medium to medium-high heat. Add the potatoes (and mushrooms if you are using them) and cook, stirring occasionally, until their outsides start to turn golden brown, about 5 minutes. Add the prosciutto and cook it with the potatoes, stirring occasionally, until it starts to get crispy,...

Chipotle Beef, Black Bean, and Sweet Potato Stew

This recipe was a finalist for the National Beef Cook-Off. The trick here is to microwave the potato before adding it to the stew to make the meal preparation go much faster. The addition of chipotle peppers gives the stew an enticing smoky flavor. Watch Jessica make it on Facebook Live.Chipotle Beef, Black Bean, and Sweet Potato StewPrep + Cook Time: 25 minutes, Makes 6 servings 1 medium sweet potato, peeled3/4 - 1 lb. 95% lean ground beef, turkey, or meatless crumble 1 yellow onion, chopped28 - 30 oz. reduced-sodium canned black beans, drained and rinsed28 oz. crushed tomatoes 1 - 2 chipotle pepper in adobo sauce, with some of the sauce, minced1/4 cup fresh cilantro, chopped1 - 2 lime, 2 Tbsp. juice plus 6 wedges
Pierce the sweet potato with a fork. Microwave it on top of a paper towel on high for 4 – 6 minutes until it is tender. Let it cool slightly and cut it into 1/2–inch cubes. Meanwhile, in a heavy stockpot, brown the beef...

Vegetarian Sopa Poblano with Avocados

This recipe is a kid-friendly favorite! Between mixing in the avocado and cheese toppings and dipping bread or tortilla chips in the broth, there are so many fun ways to interact with the meal. If you want a more traditional version, sauté 1/2 lb. of diced pork before adding the other ingredients. For a more Southwestern version, stir in cooked shredded chicken and/or tortilla strips. Watch Jessica make it on Facebook Live!Vegetarian Sopa Poblano with AvocadosPrep + Cook Time: 30 Minutes, Makes 6 Servings 1 Tbsp. canola or vegetable oil 1 yellow onion, finely chopped1 tsp. minced garlic, (about 2 cloves)1 zucchini, finely chopped (about 2 cups)1 1/2 cups frozen corn kernels, thawed15 oz. canned pinto beans, with their liquid, or drain the liquid and replace with 1/2 cup of water, chicken or vegetable broth4 oz. canned diced green chilies, with their liquid1/2 tsp. ground cumin 6 cups reduced-sodium chicken or vegetable broth 5 1/2 oz....