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Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

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Lunch

Black Bean Mango Salad Stuffed Avocados

July 22, 2014 by angelaskitchen Leave a Comment

Black Bean Mango Salad Stuffed Avocados1

Rich and creamy, avocados are packed with protein, which helps keep your energy up and hunger at bay. While it is true this fruit is higher in fat, it is the beneficial monounsaturated kind that helps increase the “good” HCL cholesterol and helps you feel satiated long after being eaten.

This colorful black bean salad delights the eyes as well as taste buds. Serve as a nourishing lunch or an after work out snack. Black Bean Mango Salad Stuffed Avocados are a delicious way to eat a variety of summer vegetables and truly “eat the rainbow.”

Published on Snap Fitness a month ago with servings figured for 4.

Edit: I’m linking this up to the February 18, 2015 Gluten-Free Wednesdays at Gluten Free Homemaker. Check out what others have shared! 

Black Bean Mango Salad Stuffed Avocados

Print Recipe Pin Recipe
Course lunch, main, Salad, side, Snack, vegan, vegetarian
Servings 6

Ingredients
  

  • 4 1/2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 tablespoon lime juice
  • 1 1/2 garlic clove minced
  • 2 1/4 cups canned black beans drained and rinsed well (about 1 1/2 - 15 oz. cans)
  • 2 1/4 cups diced fresh mango
  • 1 1/2 cups cherry tomatoes cut into quarters
  • 1 1/2 orange bell pepper seeded and diced
  • 1 1/8 cup minced fresh cilantro
  • 1/2 cup red onion diced
  • 6 ripe avocados one per serving

Instructions
 

  • In a small bowl whisk together olive oil, red wine vinegar, lime juice and minced garlic. Season with salt and pepper to taste.
  • In another bowl combine black beans, mango, tomatoes, orange pepper, cilantro, and onion. Drizzle with olive oil mixture and toss salad until everything is evenly coated. Serve immediately or cover and chill until ready to serve.
  • To serve: Cut avocados in half. Remove pit. Place avocado halves (2 halves per serving) cut side up onto four plates. Scoop one forth of the black bean mango salad per serving onto avocado halves, allowing remainder to be served on the side.

Screen Shot 2014-08-10 at 8.26.12 PM

Filed Under: Avocados, Corn Free, Dairy Free, Egg Free, Fish Free, GFCF, Gluten Free, Peanut Free, Pork Free, Recipe, Shellfish Free, Soy Free, Tree Nut Free, Vegetarian & Vegan, Veggies Tagged With: avocado, black beans, Corn Free, Egg Free, Fish Free, Lunch, main dish, mango, Peanut Free, Pork Free, salad, side, Snack, Soy Free, tree nut free seafood free, Vegan, Vegetarian

Black Bean Mango Salad Stuffed Avocados at the Snap Fitness Blog today!

June 21, 2014 by angelaskitchen Leave a Comment

SnapSMBlog - black Bean Mango Salad Stuffed Avocados

Need a fun lunch or an after work out snack that is sure to please? Make this satisfying Black Bean Mango Salad Stuffed Avocado dish. You can make the salad component ahead of time, them spit and pit and fill the avocado just before eating. Delish!

See the recipe at the Snap Fitness blog.

Filed Under: Dairy Free, GFCF, Gluten Free, Snap Fitness, Veggies Tagged With: avocado, black bean, Dairy Free, Gluten Free, healthy, Lunch, main dish, mango, salad, side

Balsamic & Sun Dried Tomato Burgers with Caramelized Onions – Gluten Freezer Friday

January 3, 2014 by angelaskitchen Leave a Comment

Screen Shot 2014-01-02 at 9.24.03 PM

These burgers pack in the flavor!  Tangy sun dried tomatoes, balsamic vinegar and caramelized onions combine in a burger your family will rave about.  I found the original …

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Filed Under: Beef & Bison, Dairy Free, For the Freezer, Freezer Food Friday, GFCF, Gluten Free, Gluten Free-zer Friday, OAMC, Recipe Tagged With: beef, Corn Free, Dairy Free, Dinner, Egg Free, Fish Free, Freezer cooking, GFCF, Gluten Free, grilling, Lunch, OAMC, Peanut Free, Pork Free, Recipe, Shellfish Free, Soy Free, Tree Nut Free

Menu Plan Monday – November 18, 2013

November 18, 2013 by angelaskitchen 7 Comments

Do you realize it is only 1 1/2 weeks until Thanksgiving?  Where did the year go?  Yikes!  But it is okay, we don’t have to panic.  I have a handy Thanksgiving guide I’ll be following for our meal and to make the prep easier for me.  I, for one, do not like to feel all harried on a holiday.  I like to be able to relax and enjoy my family.  That is where my guide comes in.  It contains the recipes and steps I use for a delicious gluten free dairy free Thanksgiving, with a check list, time table, and a grocery list.  I hope it helps make your holiday a relaxing and delicious one!

Screen Shot 2013-11-15 at 6.48.01 PM

I’ll be hosting the Gluten Free Menu Swap this week.  Woo-hoo!  The theme is Thanksgiving Menus.  I can’t wait to see what everyone is going to be cooking up for the big day.  I love me some sweet potatoes…  Mmmm…   And pie.  Lots and lots of pie (the day after Thanksgiving is known as “Pie for Breakfast Day” in our house.)  Anyway, the easiest way to show you what we make for our big gluten free dairy free Thanksgiving is to give you the handy Thanksgiving guide that I put together.  It has the recipes we use for our feast.  Other Thanksgiving friendly deliciousness are Green Been Casserole (two ways) with Crispy Onions/Faux French’s, Veggie Tortilla Pinwheels (yummy appetizer), Celery Mashed Potatoes, Perfect Mashed Potatoes, Roasted Rosemary Potatoes, Sweet Potato Puree with Bananas and “Buttered” Pecans, Apple Cranberry Squash, Spicy Thai Pumpkin Soup, and Apple Pie.  My oldest daughter has been in charge of making the pumpkin pie since she was 7 years old and always bakes Impossible Pumpkin Pie to make our tummies happy.  Yum!  What are your family’s “Just Gotta Have It” dishes for Thanksgiving?

For some AMAZING desserts for the holiday season check out the Supergrain Dessert E-Book from Attune Foods.

SupergrainDessertEbook_cover

Freezer cooking this week:  I’ll be starting my Thanksgiving pre-prep this week by making stuffing bread from my Thanksgiving guide and gluten free pie crust.   This Friday I will also be starting my annual bake-a-thon for Thanksgiving and Christmas by baking up a double batch of Ginger Snaps.  I’ll be packaging 1/4 of the cookies for Thanksgiving, a 1/4 for Christmas and (after putting a few in the cookie jar) the rest will be stored in the freezer for gift giving.  Cookies freeze really well, up to three months if packaged properly, so I like to take care of them ahead of time.

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The week’s breakfast options:  Apple Cider Muffins or Carrot Cake Pancakes, fried or scrambled eggs (I like a bit of sautéed kale and garlic in mine), and various fruits.
The week’s lunch options:  Nut or seed butter sandwiches (on banana bread or gluten free Amish Friendship Bread), Salmon & Sweet Potato Cakes, hard boiled eggs, various fruit, and veggie sticks.
Gluten Free Dairy Free Silver Dollar Pear PancakesGluten Free Dairy Free Ground Turkey and Veggie Tortilla CasseroleCassoulet, Slow Cooker

 

Printable grocery list for this week’s dinners.

 

 

 

Monday:  Silver Dollar Pear Pancakes, Homemade Turkey Sausage with fruit salad

For the freezer:  Make two loaves of stuffing bread from Thanksgiving guide.  Freeze one for left over turkey sandwiches on the Friday after Thanksgiving and one for stuffing.

 

Tuesday:   Ground Turkey & Veggie Tortilla Casserole (from the freezer) with a romaine salad topped with cherry tomato, roasted peppers and Dairy Free Ranch Dressing

 

Wednesday:  Cassoulet, steamed green beans and gluten free biscuits

For the freezer:  Make gluten free pie crust.   Shape into disks and freeze for when I make pies next week.

 

Thursday:  Orange Marmalade Chicken and a mixed greens salad with Poppy Seed Dressing

 

Friday:  Ultimate Beef Stroganoff (from the freezer), a spinach salad topped with pecans, pears and Basic Viniagrette.  For dessert, I’ll make a double batch of double batch of Ginger Snaps, some for dessert, the rest to freeze.

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What is everyone else serving up this week?

Kimberlee from The Peaceful Mom is cooking up Easy Chicken Stir-Fry with rice and Tropical Fruit Salad, Crock Pot Chili, Chili Cheese Fries (with leftover chili) with raw veggies and ranch dressing, Ham and Bean Soup, Pan Fried Pork Chops with steamed broccoli and mashed potatoes, Black Bean Burritos with Cilantro Lime Rice, and BBQ Pork with baked beans and Broccoli Slaw Salad. For breakfast she has a tasty looking Veggie Breakfast Scramble on the menu, and for lunch, Italian Chicken Salad. Yummy!

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Heather from Celiac Family has a whole bunch of awesome Thanksgiving inspiration to share, from the 2010 Thanksgiving Favorites to her Pinterest boards of yummy Thanksgiving worthy dishes.  Head to her site for the links.  So delicious!  I can’t wait to browse.  🙂  For dinner this week she is dishing up Hamburgers with Sweet Potato Fries and Steamed Broccoli, Roasted Chicken with Red Potato and Green Bean Salad, Mexican Chicken Pizza (swoon!), Teriyaki Chicken Tenders with Sautéed Broccolini, and Baked Salmon with a Balsamic Glaze with Yellow Rice and Acorn Squash.  Wow!

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Lori from Gluten Free Week has Fajita Bowls, Chicken and Bok Choi Stir Fry, Chicken and Black Bean Tostada, Salmon and Broccoli and Cranberry Sauce, Red Beans and Rice, Chicken Tikka Masala and Dal on her menu this week.  Go tasty!
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Elisabeth from the Girl Who Couldn’t Eat Anything has a wonderful sounding menu of Breakfast for dinner (scrambled eggs with veggies), Corn Chowder with coconut bacon, Sweet & Sour Stir Fry (with shrimp instead of chicken), Broccoli & Rice from Happy Herbivore, and Smoothie & popcorn night.  Mmmmm!!!!
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Amanda at Gluten Free Detroit Metro has a delicious sounding Thanksgiving planned with Oven Roasted Turkey, Pennsylvania Dutch Potato Filling (GF Bread & Stock), Garlic & Lemon Green Beans, Candied Yams, Cranberry Relish, am amazing looking Pumpkin Roll and Apple Tarts.  For dinner this week she’ll be serving Chicken Chili, Cilantro Lime Shrimp over pasta, Cranberry & Orange Pancakes and Bacon, Meatless Chickpea Taco’s, and Cranberry Beef Roast over Mashed Potatoes.  
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This is being shared at Menu Plan Monday at Organized Junkie.

Filed Under: Autumn Menu Plan, Dairy Free, For the Freezer, GFCF, Gluten Free, Holiday, OAMC, Thanksgiving Tagged With: breakfast, Dairy Free, Dairy Free Menu Plan, Dinner, Freezer cooking, GFCF, GFCF Menu Plan, Gluten Free, Gluten Free Dairy Free Menu Plan, Gluten Free Menu Plan, Lunch, Menu Plan, OAMC

Blast from the Past – Taco Pizza

November 1, 2011 by angelaskitchen Leave a Comment

Here is a photo I found on my computer of the Taco Pizza from May 2008.  We really enjoy serving this with a salad or cut up veggies served with dairy free ranch dressing.  You can also use the taco pizza toppings on gluten free French Bread recipe instead of crust to make French bread pizzas for a fun lunch.  Yum!

 

I am linking this up to Amy’s blog Simply Sugar and Gluten Free for Slightly Indulgent Tuesday.  Go check out all the deliciousness over there!

 

Filed Under: Breads, Dairy Free, GFCF, Gluten Free Tagged With: beef, Dairy Free, Dinner, Egg Free, Lunch

Blast from the Past – French Dip in the Slow Cooker

October 26, 2011 by angelaskitchen Leave a Comment

Here is a photo of the yummy French Dip for the Slow Cooker from October 2007.  I have two different French dip recipes on the site, but this is the one I make the most often.   We really enjoy serving this with a salad and Roasted Rosemary Potatoes made with regular potatoes, sweet potatoes or a mix.  The French Bread recipe you can find here.

Filed Under: Dairy Free, GFCF, Gluten Free, Slow Cooker Tagged With: beef, Corn Free, Dairy Free, Dinner, Egg Free, Fish Free, GFCF, Gluten Free, Lunch, Peanut Free, Pork Free, Shellfish Free, slow cooker, Soy Free, Tree Nut Free

Make you own… Fruit on the bottom yogurt (dairy free!)

August 3, 2011 by angelaskitchen 10 Comments

This is one of the easiest “make your own” and one that will save you a TON of cha-ching.  Y’all know how much dairy free yogurt costs, right?  Forget about it!  Make you own (handy tutorial here for making coconut yogurt without a yogurt maker) and make some yummy yogurt for home and to go.

I make all of my yogurt plain (well, sometimes I make it unsweetened with some vanilla in it).  Plain sets better and doesn’t mess with the culture, especially for non-dairy when it is already sometimes a bit delicate.  Plus with plain yogurt, I can use it in so many more things.  I love it, BUT somehow 8-year-olds aren’t always hip to the plain yogurt.  That is where the fruit on the bottom comes in.

To make my own fruit-on-the-bottom yogurt, …

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Filed Under: Dairy Free, Desserts & Treats, Dips and Sauces, GFCF, Gluten Free, Recipe Tagged With: breakfast, Dairy Free, GFCF, Gluten Free, Lunch, Recipe, Snack

Apple, Veggie & Sausage Quiche, Gluten Free Dairy Free

December 17, 2010 by angelaskitchen 6 Comments

Apple, Veggie & Sausage Quiche, gluten free dairy free

Quiche is a dish that can be made with so many different flavor combinations and still be delicious.  It is also an easy, economical meal to be used as breakfast, lunch or a dinner.  You can bake up a full-sized quiche, like I did here, or  bake mini-quiches in muffin tins. I pre-make and freeze the muffin-sized quiches for an easy grab-n-go, high-protein breakfast for my kiddos to snag as they stumble to the bus in the morning.

I hope you enjoy this as much as we do. I’ll make and take a pic of the muffins sized ones soon, so you can see how they turn out. 🙂

 

Gluten Free Dairy Free Apple & Veggie Sausage Quiche

adapted by Angela Litzinger at test.angelaskitchen.com from Shelby @ kartme.com
Print Recipe Pin Recipe
Course Breakfast, dairy free, eggs, gfcf, gluten free, main, sausage
Servings 6

Ingredients
  

  • 1 large potato or sweet potato or a mix grated (I like using half of each kind of potato)
  • 2 shallots or one medium sweet onions shredded divided
  • 1 egg separated into white and yolk
  • 1/2 pound sausage of choice pork, turkey, etc. I like using homemade turkey sausage.
  • 1 large cooking apple peeled and shredded
  • 1/2 cup roasted bell peppers diced
  • 3/4 cup lightly packed finely chopped greens of choice spinach, kale, chard, etc.
  • 1 tablespoon maple syrup
  • 1/2 cup shredded gluten and dairy free cheese substitute optional
  • 4 large eggs beaten
  • 1/4 cup plain unsweetened dairy free milk substitute of choice
  • salt to taste
  • pepper to taste

Instructions
 

  • Heat oven to 400 degrees F. Combine potato, egg white and half of shallots. Press mixture into an oiled pie pan. Bake for about 15 minutes, until edges are brown.
  • Heat a skillet over medium heat. Cook sausage. Add apple and remaining shallots, cooking until apples are tender but not falling apart. Add maple syrup and toss with sausage and apple mixture. Place sausage mixture on potato crust and spread out evenly. Sprinkle cheese substitute, if using over filling. Sprinkle on greens. You can also mix greens in with sausage filling, if you prefer.
  • Beat eggs and egg yolk with salt and pepper to taste. Carefully pour eggs over filling. Bake until eggs are set, about 25 minutes.
  • Freezing Directions: Allow to cool. Wrap well in freezer safe wrap, label and freeze.
  • To serve: Thaw and heat through.

Filed Under: Dairy Free, Eggs, For the Freezer, Freezer Food Friday, GFCF, Gluten Free, Gluten Free-zer Friday, OAMC, Pork, Recipe Tagged With: breakfast, Corn Free, Dairy Free, Dinner, fish, Freezer cooking, GFCF, Gluten Free, Lunch, main dish, OAMC, Peanut Free, pork, Recipe, Shellfish Free, Soy Free, Tree Nut Free

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