Gluten Free Dinner Ideas – My Gluten Free Cucina

Asian Inspired Pulled Chicken

Meal delivery services have become so commonplace these days, that you can order takeout from just about anywhere. Except when you have dietary restrictions- that is. There are no dedicated gluten free restaurants where I live, and I am not comfortable ordering over the phone where I cannot speak to staff face to face about their allergen protocols.

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So, to satisfy my craving for takeout, you will likely find me right here in the kitchen. Today I’m using my Dutch Oven to create this Asian Inspired Pulled Chicken, an absolutely amazing dish that rivals any restaurant! Served over fried rice, 100% gluten free.

ingredients:

2 boneless chicken breasts (about 1-¼ lbs.)
1/4 cup honey
1/4 cup tamari (gluten free soy sauce)
2 tbsp. gluten free Hoisin sauce
½ tbsp. mirin (rice wine)
½ tsp. sesame oil
2 garlic cloves, minced
1 bunch of scallions
1/4 tsp. powdered ginger
1 bunch of scallions
cooking spray
1 tsp. toasted sesame seeds
1 batch of Fried Rice (RECIPE) for serving

Preparation:

Mince the garlic and slice the scallions, reserving the green tops for garnish. Preheat the oven to 275º (no, that’s not a typo – 275º – we are cooking low and slow).

Coat a Dutch Oven with cooking spray and add the chicken breasts.

Whisk together the sauce ingredients, honey through powdered ginger.

Pour it over the chicken, cover and bake for 2-½ hours, turning halfway through.

While the chicken cooks, make the fried rice. I have a Basic Fried Rice recipe here that you can use with all your Asian inspired meals.

After 2-½ hours the chicken should be cooked through and very tender. Remove to a cutting board and shred it with 2 forks.

Return the chicken to the pot and stir well to coat with the remaining sauce. Keep warm while you finish the rice.

Spoon the chicken over the rice and garnish with the scallion greens and toasted sesame seeds.

Notes: ♪♫ No time to make fried rice? You can serve this over plain rice or with any sides you like!

Were you surprised to learn that soy sauce is not gluten free? I was! The soy is fermented in wheat, making it unsafe for those of us with Celiac disease. In this recipe I used San J brand gluten free Tamari in place of soy sauce. It is a great addition to any Asian inspired recipe and also great for marinades.

Originally posted 05/04/2020 Updated and rephotographed 10/11/2026

Gluten Free Lemon Garlic Chicken Pasta

This gorgeous Chicken Pasta dish is easy enough to throw together on a weeknight and pretty enough for company. The bright, fresh lemon flavor really makes it pop!

What ingredients will you need to make this picture-perfect meal gluten free? Just use your favorite gluten free pasta, the rest are common pantry items! For a casual family dinner, you can serve it right in the pan.

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Ingredients:

16 oz. boneless skinless chicken breast, cut into medallions
1 tsp. lemon pepper seasoning
3/4 tsp. garlic powder
2 tbsp. olive oil
3 garlic cloves, minced
1/2 cup gluten free chicken broth
1 lemon, use half for juice and slice remaining half
1/2 cup heavy cream
8 oz. gluten free pasta
1/3 cup grated Parmigiano Reggiano
3 cups baby spinach

Preparation:

Cut the chicken breast into medallions and sprinkle with lemon pepper seasoning and garlic powder. (Hint: for a shortcut, you can use chicken tenders!)

Cook the pasta for 2 minutes less than package directions. Drain and set aside.

Add the butter and olive oil to a nonstick deep skillet or sauté pan over low heat. Add the garlic and cook for 30 seconds.

Add the chicken medallions and cook 3 minutes per side. The chicken does not have to be cooked through at this point- it will finish cooking in the sauce. Transfer to a bowl and keep warm.

In the same pan, add the broth, lemon juice, and cream. Bring to a simmer then add in the cooked pasta and chicken.

Simmer for several more minutes, for the chicken and pasta to finish cooking.

Add the spinach and toss to wilt. Top with grated cheese.

Toss well and garnish with lemon slices. Serve it right in the pan for a casual meal or transfer to a pretty serving dish.

Notes ♪♫ I used Rummo gluten free fusilli pasta in this recipe. It has great texture and holds up well to cooking and reheating.

Gluten Free BBQ Chicken Pizza with Better Batter

When I was diagnosed with Celiac Disease in 2017, it was the beginning of a new chapter in my culinary life. I had always considered myself to be a decent home cook and baker, who knew how to work around different dietary restrictions.

Gluten was a whole other matter though, with its own unique challenges. In time I began to recreate all of my favorite recipes to be gluten free, one by one. I started this blog!

Pizza was one of “the last frontiers”! After so many attempts to make a gluten free pizza, I still felt that I was missing the real deal, like the pizza that I used to make back in the day. Then along came Better Batter, with their gluten free flour blends that changed everything.

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With Better Batter, you can make a gluten free pizza with the most amazing crust. Just the right balance of crisp and chewy. If you haven’t tried their flour blends yet, I hope this post will inspire you!

BBQ Chicken Pizza has always been my favorite, and my “go-to” recipe. It’s a crowd pleaser that both kids and adults love. The sweet and savory toppings compliment the crispy gluten free crust. It is the closest thing to the wheat pizza that I remember so fondly.

I used Better Batter Artisan Flour Blend in this recipe. Of course, you can make it with their Pizza Crust Mix or their Bread Flour, so many choices!

*** When you shop Better Batter, use my Promo Code MGFC30 at checkout for 30% off any non-sale item! ***

Ingredients:

Dough Ingredients:

350 g. Better Batter Artisan Flour Blend
1/2 tsp. salt
1 tbsp. active dry yeast
1-3/4 cups warm water
1 tbsp. sugar
2 tbsp. olive oil

Topping Ingredients:

12 oz. boneless chicken breast, cut into 1/4″ medallions
4 strips of gluten free bacon, cut into 3/4″ dice
1 medium sweet onion, sliced
1 dozen mushrooms, sliced
other veggies like broccoli, optional
olive oil
gluten free BBQ Sauce (I like Stubbs)
gluten free BBQ Seasoning
1-1/2 cups grated cheese

Preparation:

Combine warm water, yeast and sugar. Proof for 10 minutes.

Sift the flour and salt into the bowl of a stand mixer. Combine the yeast mixture, sifted flour and olive oil. Beat for 6-8 minutes.

Bring the dough together in the bowl, cover and refrigerate for one hour.

While the dough is resting, prepare the toppings. Heat a large nonstick skillet on medium low. First cook the bacon and drain on paper towels. Leave the bacon fat in the skillet.

Cook the onions in the bacon fat until browned and soft, adding more olive oil as needed. Drain the onions in a colander then transfer to a bowl.

Tip: Drain all of the toppings in a colander so your pizza dough won’t be soggy!

Next, add the mushrooms to the skillet with more olive oil and seasoning. Cook until they release their liquid, then drain in a colander and transfer to a bowl.

Finally, add the chicken medallions to the skillet with more olive oil and seasoning, turning to brown both sides. Drain the chicken and transfer to a bowl, then toss with 2 tbsp. BBQ Sauce.

Trim 2 sheets of parchment paper to fit your pizza stone. Place the pizza stone in the oven and preheat to 500º. Remove the proofed dough from the refrigerator, it will have doubled in size.

Divide the dough into 2 equal pieces, place each one on a sheet of the prepared parchment and roll each out into a 1/2″ thick circle. Proof for an additional 30 minutes while the oven preheats.

Brush each piece of dough with olive oil, sprinkle with seasoning then spread with 2-3 tbsp. of BBQ Sauce.

Divide the onions, mushrooms, chicken and bacon between the 2 pizzas. Top with grated cheese and drizzle with more BBQ Sauce.

Use a large spatula or pizza peel to slide one pizza (including the parchment) onto the heated pizza stone. After 5 minutes, carefully slide the spatula under the pizza and remove the parchment paper. Continue baking for an additional 12-13 minutes. When the first pizza is done, repeat with the second. There it is!

Two pizzas will generously feed 3-4 people. The crust is nice and crisp, even in the middle!

Notes ♪♫ This pizza crust was made with Better Batter Artisan Flour Blend which I absolutely love and recommend. Since writing this post, Better Batter has brought to market their new Bread Flour as well as a Pizza Mix. You’re going to want to try them all! Don’t forget to use my Promo Code MGFC30 for 30% off!

Originally published 04/09/2022 Updated 09/26/2026

Gluten Free Surf and Turf

Steak and Cake * Fine Dining on a Budget

A perfectly cooked steak, seared and basted with pan juices, topped with a delicate crab cake. Garnished with fresh lemon and chives, herbed compound butter melting over the top. What would you pay for a meal like this at a restaurant? $50-$100?

Now, what if I told you I made this at home, completely gluten free and for under $15 per serving?

Full disclosure, this is not a filet mignon. It’s a thick cut petite top sirloin that I got on sale- a package of 2 steaks for $15.50, which was half the price of the beef tenderloin. No, it is not as tender as filet mignon but it’s a good little steak with plenty of flavor.

And the crab cakes– they were made with crab from a can. Yes, they would be amazing with fresh or frozen crab meat, but remember, this was an economy meal. I made a batch in advance and reserved one especially for this dinner.

You can make this meal for one, two or more. One steak and one crab cake per person. Just imagine what a dinner party entrée this would make! What would be more surprising, that it was gluten free or that you put it all together on a budget?

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Ingredients per serving:

1 petite top sirloin steak, thick cut
2 tbsp. canola oil
1 tbsp. butter
Montreal steak seasoning
1 lemon
fresh chives for garnish
2 tbsp. compound butter (see notes)
1 crab cake (see recipe here)

Preparation:

Sprinkle both sides of the steak with Montreal Steak Seasoning. Preheat a heavy skillet for at least 10 minutes, you want the steak to sizzle when it hits the pan for a good sear. Just before adding the steak, coat the pan with 2 tbsp. canola oil and 1 tbsp. butter. Add the steak and cook for 4 minutes. To get that wonderful crust, do not move the steak around in the pan.

Next, turn the steak over and squeeze lemon juice and 1 tbsp. compound butter over the top. Cover and cook until the internal temperature reaches 145º (for medium). OR place it in a 350º oven, uncovered until the internal temperature reaches 145º.

To serve, top the steak with a crab cake. Garnish with chives, lemon wedges and the remaining 1 tbsp. compound butter.

What a meal! Yes, I do eat like a queen despite my dietary restrictions. 👸🏻 I hope that when I show you recipes like this one you realize that a gluten free diet does not mean food has to be boring or tasteless. In fact, I’m a bigger foodie now than I have ever been. It just takes a bit of imagination and determination. Try the recipe, you will not be disappointed!

Notes ♪♫ I used a Hexclad® skillet to cook my steak. It is a hybrid pan combining the best features of nonstick, cast iron and stainless steel. I’ve had mine for 3 years and it was worth the price tag.

Recipes for Crab Cakes and Compound Butter are linked here-

Gluten Free Steak and Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: © My Gluten Free Cucina
Category: Dinner
Method: Skillet
Diet: Gluten-Free

Print Recipe

Description

A perfectly cooked steak, seared and basted with pan juices, topped with a delicate crab cake. Garnished with fresh lemon and chives, herbed compound butter melting over the top.

Ingredients

Scale

1 petite top sirloin steak, thick cut
2 tbsp. canola oil
1 tbsp. butter
Montreal steak seasoning
1 lemon
fresh chives for garnish
2 tbsp. compound butter (see recipe link)
1 crab cake (see recipe link)

Instructions

Sprinkle both sides of the steak with Montreal Steak Seasoning. Preheat a heavy skillet for at least 10 minutes, you want the steak to sizzle when it hits the pan for a good sear.

Just before adding the steak, coat the pan with 2 tbsp. canola oil and 1 tbsp. butter. Add the steak and cook for 4 minutes. To get that wonderful crust, do not move the steak around in the pan.

Next, turn the steak over and squeeze lemon juice and compound butter over the top. Cover and cook until the internal temperature reaches 145º (for medium). OR place it in a 350º oven, uncovered until the internal temperature reaches 145º.

To serve, top the steak with a crab cake. Garnish with chives, lemon wedges and more compound butter.

Notes

♪ Recipes for Crab Cakes and Compound Butter are linked here-

Crab Cakes

Compound Butter

♪ I used a Hexclad® skillet to cook my steak. It is a hybrid pan combining the best features of nonstick, cast iron and stainless steel. I’ve had mine for 3 years and it was worth the price tag.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

Gluten Free Hibachi Style Chicken with Fried Rice

Never underestimate a woman and her skillet. This hibachi inspired dinner is SO good and has all the best flavors of a delicious meal at a hibachi restaurant without the big price tag, or the gluten!

No, you do NOT need a table sized hibachi grill in your kitchen to make this Japanese style meal at home (wouldn’t that be fun though?). A double burner griddle, large skillet or sauté pan will do the trick.

4 servings

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Ingredients:

12 oz. boneless chicken breast
4 cups mixed vegetables such as peas, carrots, onions, celery, mushrooms
olive oil
toasted sesame oil
4 tbsp. Tamari, divided
1/4 cup gluten free chicken broth
1/4 tsp. powdered ginger
1/4 tsp. garlic powder
1 tsp. cornstarch
1/2 tsp. toasted sesame seeds, for garnish
sliced scallions or chives, for garnish

For the rice

3/4 cup long grain white or brown rice
1-½ cups water
1/4 tsp. salt

For the egg

1 egg + 1 tbsp. water
cooking spray

Sake optional 😉

Preparation:

Cook the rice according to package directions, either stove top or in a rice cooker. You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate.

Next, prep your ingredients. Whisk together the chicken broth, garlic powder, ginger powder and cornstarch. Dice the chicken into 1″ cubes and toss with 1 tbsp. tamari and 1 tsp. sesame oil. Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish). Slice scallions or chives on the diagonal for garnish.

Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat. Scramble the egg, chop into small pieces and set aside.

Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan. Add the diced chicken and begin browning.

Turn to finish cooking through.

Transfer the chicken to a bowl and keep warm. Add the veggies to the same pan with 1 tsp. sesame oil and 1 tbsp. tamari.

When the veggies are crisp tender add back the chicken. Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.

Finally, add the cooked rice to the pan with the egg. Finish with 1 tbsp. tamari and 1 tsp. sesame oil and stir to heat through. Garnish with the toasted sesame seeds and sliced scallions or chives.

Notes ♪♫

♪ Sake is a traditional accompaniment to dining at a hibachi restaurant, but is it gluten free? For a full run down of which brands of Sake are gluten free please refer to this article from Beyond Celiac.

♫ If you are on a low sodium diet, consider substituting coconut aminos for the tamari in this recipe. A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt. A savory seasoning with a salty, umami flavor profile it contains far less sodium than gluten free soy sauce or tamari.

Originally posted 10/27/2022 Updated 08/17/2026

Easy Gluten Free Seafood Medley

Where are my seafood lovers? Today I’m going to show you the easiest dish that you can make in about 15 minutes! If you happen to be near a Whole Foods store, keep an eye out for their Seafood Medley available in the freezer section. It has shrimp, scallops, mussels and squid all in a 14 oz. package, no prep needed. Convenient and just enough for 2 servings.

I didn’t take step by step photos when I made this, because I honestly didn’t think I’d be sharing it with you, but it tasted so good and it was SO easy, that I thought I’d have to add it to the blog. I had leftover yellow rice from another meal, so this was extra quick.

Dinner for 2

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Ingredients:

3/4 cup long grain brown (or white) rice
1½ cups gluten free lower sodium chicken broth
1/4 tsp. turmeric
1/4 tsp. salt
1 tsp. butter
1 package (14 oz.) frozen seafood medley, defrosted
1 tbsp. butter
1 tbsp. olive oil
Old Bay® seasoning
1/4 cup white wine (not cooking wine!)
fresh chives/parsley for garnish

Preparation:

Cook the rice in the chicken broth, stirring in the turmeric, salt and butter. You can do this step ahead of time and refrigerate until ready.

Add 1 tbsp. each of butter and olive oil to a deep nonstick skillet or sauté pan. Add all of the seafood and sprinkle with Old Bay. Cook for 2 minutes then add the wine, stir and give the alcohol a minute to cook off.

Next add the cooked rice. It will absorb any liquid from the seafood and the wine. Stir until heated through, then garnish with fresh chives and/or parsley.

Notes ♪♫ I am a big seafood lover, and I tend to shop for it in the frozen section. I find it is often less expensive, and I love that I can get my favorites like salmon packaged in individual vacuum sealed portions.

Maple Dijon Chicken

This easy sheet-pan dinner comes together in just a few steps, and it is SO good you’ll want to add it to your dinner rotation. It’s a one-dish, healthy and complete meal perfect for any day of the week! And with only one pan, cleanup is a snap!

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Ingredients:

5-6 bone in chicken thighs
olive oil spray
salt and pepper
12 oz. package brussels sprouts, trimmed and halved
16 oz. sweet potato, peeled and cubed
4 tbsp. Dijon mustard
3 tbsp. real maple syrup
2 tbsp. tamari (gluten free soy sauce)
fresh thyme and chives
2 tbsp. chopped nuts (I used almonds and pecans)
2-3 tbsp. olive oil for drizzling

Preparation:

Line a large sheet pan with foil, and coat with olive oil spray. Remove the skin from the chicken thighs and arrange on the baking sheet. Spread the Brussels sprouts and sweet potato cubes in an even layer around the chicken. Season all with salt and pepper.

Whisk together the Dijon mustard, maple syrup (use REAL maple syrup) and tamari.

Spoon the mixture over the chicken and veggies, save a little to brush on near the end of cook time. Sprinkle fresh thyme leaves on the chicken and drizzle olive oil over everything.

Bake for 45-50 minutes at 425º. During the last 15 minutes of baking, baste the chicken with the remaining Dijon mixture and sprinkle nuts over the veggies. Remove from the oven and garnish with fresh thyme sprigs and chives. Bring it to the table just like that, no serving dishes needed!

Notes ♪♫ If you are new to gluten free, be aware that regular soy sauce is fermented in wheat, it is NOT gluten free. Always check labels on condiments and use Tamari or Coconut Aminos in recipes that call for soy sauce.

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Gluten Free Crab Cakes

Crab Cakes are a New England classic, and I have always loved them. Of course, they are now off limits (ah breadcrumbs!). For a while, I had been thinking about making a gluten free version at home, and when I finally put my mind to it, they turned out great!

Like many of my recipes, this one came about because I was missing an old restaurant favorite from before my Celiac diagnosis. When recreating a recipe, I always aim to get all of the flavor and consistency of the original. In fact, I consider it the biggest compliment when people say they can’t tell something I made is gluten free. But the real advantage of making something from scratch is that you control what goes into it.

My Gluten Free Crab Cakes are not stingy with the crab meat (restaurants take note!). Fresh crab is wonderful, but if like me you are not up for cooking and cleaning a live crab, try using frozen crab meat. It is a very good alternative and worth seeking out. Of course, you can use canned if that is what you have available. Look for Fancy Lump Crab and be sure to check the ingredient label.

If you prep them in advance and refrigerate, you can have this entrée on the table in minutes!

Yield: 5-6 crab cakes (plan for 1 each as an appetizer or 2 as a main course)

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Ingredients:

1 garlic clove, minced
1 tbsp. red bell pepper, minced
1 tsp. Canola oil
1 egg
3 tbsp. gluten free mayonnaise
1 tsp. gluten free Worcestershire sauce
1 tbsp. lemon juice
1/4 tsp. garlic powder
1/2 tsp. dried onion flakes
½ tsp. salt
1/8 tsp. red pepper flakes
1/4 cup mashed potato flakes
6 oz. Fancy Lump Crab meat (or use fresh, frozen or canned)
4 tbsp. gluten free seasoned breadcrumbs
1 tbsp. olive oil
1 tbsp. butter
Lemon slices, optional for serving
Fresh chives, optional for garnish

Preparation:

Chop the garlic and red bell pepper into fine mince. Sauté 2 minutes in 1 tsp. canola oil. Set aside and cool to room temperature.

Add the breadcrumbs to a shallow bowl. In a separate bowl, whisk the egg, mayonnaise, Worcestershire sauce, minced veggies, lemon juice and seasonings in a separate bowl. Add the potato flakes and whisk until smooth.

Fold in the crab meat and 2 tbsp. (half) of the breadcrumbs.

Using a ¼ cup measuring cup, scoop out the mixture to form 5-6 crab cakes. Handle them gently and they should hold together (they will be wet). Carefully roll each crab cake in the remaining breadcrumbs to coat. Arrange them on a baking sheet lined with parchment and refrigerate for 1 hour. This will help retain their shape and hold together while cooking.

Heat a non-stick griddle or large skillet over medium low with 1 tbsp. butter and 1 tbsp. olive oil.

Cook the crab cakes for 5 minutes per side. To get that golden crust, don’t move the crab cakes around until it’s time to flip them over. Transfer to a baking sheet and put them in a 350º oven for a few more minutes to finish, then lower the heat and keep warm until serving.

Friends, they were so delicious! The recipe is easy enough, wouldn’t you say? A lovely appetizer to begin a meal or serve as a main course. Go on and give it a try, surprise your special someone or treat yourself.

Notes ♪♫ Several of my readers have mentioned that Lea and Perrins Worcestershire Sauce is not gluten free in Canada, as it contains malt vinegar. (In the US, it is made with distilled white vinegar and is gluten free). Always check labels!

Originally published 5/26/19, Updated and rephotographed 6/16/26

Beef Guazzetto – Italian Beef Stew

Would you believe that an Italian dish like this one could be gluten free? You might be surprised to know, that other than the pasta, there was only one ingredient swap needed to make this meal completely Celiac safe!

It’s true! There are some recipes that require major modifications, but the vast majority will only need a swap of one or two ingredients to be gluten free. This Beef Guazzetto, or Italian Beef Stew is a great example.

An economical cut like beef chuck becomes melt in your mouth tender using this slow cooked, braising method. With today’s soaring food prices, it is a great way to stretch your grocery budget.

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Ingredients:

1 lb. stew beef (chuck), cut into cubes
1 cup gluten free beef broth
salt and pepper, to taste
2 tbsp. gluten free flour (you can use rice flour)
3 tbsp. olive oil, divided
1/2 sweet onion, minced
2 small carrots, minced or grated
2 small celery stalks, minced
2 garlic cloves, minced
3 tbsp. tomato paste
15 oz. can crushed tomatoes
1/2 cup red wine
2 bay leaves
1/2 tsp. basil
gluten free pasta
grated cheese, for serving
fresh Italian parsley, for garnish (optional)

Preparation:

If the prep sounds familiar, it’s because the steps are similar to making a Bolognese sauce. Let’s get started!

First, make a “soffritto” by pulsing the onion, carrot and celery in a food processor or electric chopper.

Dry the beef with paper towels, this helps with browning.

Place the beef cubes in a food safe plastic bag with 2 tbsp. rice flour and shake to coat.

Heat 1 tbsp. olive oil in a Dutch oven and begin browning the beef. Don’t crowd the pan, brown in batches if needed using an additional tbsp. of olive oil for each batch.

Leave those caramelized brown bits in the bottom of the pan, they are full of flavor! Set the beef aside and keep warm.

Add more olive oil to the pan with the onion, carrot, celery and garlic. Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.

Toast the tomato paste for a minute, then stir it into the vegetables. Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan. Reduce heat to a simmer and continue cooking until the wine is reduced by half.

Add the beef cubes back to the pan, with the bay leaves.

Stir in the beef broth and crushed tomatoes, cover and simmer on lowest heat for 2-½ hours.

Stir the sauce frequently to be sure it isn’t sticking to the bottom of the pan. A simmer mat is great for keeping sauces on a low simmer. As it cooks, you will see the stew gradually thickening.

After 2 hours, this is what it will look like. You will still have distinct chunks of beef, but some will partially break down and become one with the sauce. It is incredible!

A sauce like this deserves an extra special pasta. Check out these Gluten Free Paccheri Rigati – OMG what a find! I got them from La Piccola Rosa Culinary Classics and believe me they are fabulous. Check them out!

To plate, spoon cooked pasta into serving bowls and ladle the Beef Guazzetto over the top. Sprinkle with grated cheese and fresh Italian parsley if available.

Variations: For a splurge, substitute beef short ribs for the stew beef. At the end of cook time remove the bones and shred the meat. Or, for a lighter sauce, use veal stew meat with white wine and chicken broth.

Notes ♪♫ Beef Guazzetto, or Guazzetto di Manzo was adapted from an episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs! If you are thinking that you cannot enjoy your Italian favorites on the gluten free diet, think again. Or better yet, let me inspire you!

Originally posted 5/28/2022 Updated and rephotographed 5/16/2026

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Turkey, Quinoa & Sweet Potato Bowls

These dinner bowls have it all, they are packed with flavor, texture and fresh ingredients! Each component of this recipe was carefully chosen to create a colorful, balanced meal that will satisfy your hunger as well as your taste buds.

What’s in it?

This bowl has sweet potato, Brussels sprouts, turkey meatballs, and a rice-quinoa pilaf. For texture and crunch, I added bacon, nuts and seeds. Finished with a drizzle of gravy to bring it all together. Let’s take it one step at a time.

Make the Meatballs

¾ lb. ground turkey
1 egg
1/8 tsp. thyme
1/8 tsp. sage
1/4 tsp. salt
2 tbsp. potato flakes
2 tbsp. rolled oats
2 tbsp. gluten free breadcrumbs
1/4 tsp. maple sage seasoning

Combine all of the ingredients in a bowl and mix thoroughly with your hands or a potato masher. Line a sheet pan with foil and mist with cooking spray. Form 16 small meatballs and arrange in the pan with space in between. Broil 4-5 minutes per side.

Roast the veggies

16 oz. sweet potato, peeled and cut into chunks
12 oz. Brussels sprouts, halved
2 tbsp. light oil (light olive oil or canola)
2 strips bacon
salt and pepper, to taste
1 tbsp. chopped nuts (almonds/pecans)
1 tbsp. seeds (pumpkin/sunflower)

On a second sheet pan, spread the potatoes and Brussels sprouts in an even layer. Toss with oil and season with salt and pepper. Top the Brussels sprouts with bacon cut into 1″ pieces, 1 tbsp. nuts and 1 tbsp. seeds. Roast at 425º for 25 minutes.

Cook the rice/quinoa

1/3 cup rainbow quinoa
1/3 cup white rice
2/3 cup chicken broth
2/3 cup beef broth
2 tsp. butter
1/2 tsp. salt

Melt butter in a small saucepan. Add the rice and quinoa, stirring to coat. Add the broth and salt, bringing to a boil. Cover and simmer on low for 20 minutes.

Make the gravy

1/2 cup chicken broth
1/2 cup beef broth
1 tbsp. butter, softened
1 tbsp. arrowroot
1/4 tsp. onion powder
1/4 tsp. garlic powder

Stir the arrowroot and softened butter together to form a paste. In a small saucepan, combine the broth, onion powder and garlic powder. Bring to a boil then whisk in the butter mixture. Simmer 5 minutes to thicken.

Arrange your serving platter.

I set up my platter like this, to show off the different colors and textures. The gravy was served in a small gravy boat.

This took a little time to put together but it was definitely a hit. Leftovers were just as good the next day.

Notes ♪♫ Many supermarkets offer fresh veggies that have been prepped for cooking. I got sweet potato peeled and diced, and Brussels sprouts that were pre-washed and halved. Such a convenience, I just had to spread them out on a baking sheet and add my toppings!

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