If going gluten free was your resolution for the new year and you’re thinking of
ditching it for one day, (Valentine’s day) hold on, here’s a whole menu
that’s gluten free and delicious.
And something even better, two of the dishes are not only gluten-free, but
dairy-free as well.

Recipe No. 1-
Coffee-Rubbed Rib-Eye Steak!
If beef is on the menu, you may want to try this recipe. It’s a
gluten-free and dairy-free coffee-rubbed rib eye that has red wine in it,
and it (the wine) elevates this piece of beef
to a restaurant-worthy centerpiece.
Ingredients:
1 tsp. of instant coffee granules
1/2 tsp. of ground ancho chile pepper
1/4 tsp. dried oregano
1/4 tsp. of garlic powder
1 (1 lb.) bone-in rib eye steak, about 1″ thick
1/4 cup of low-sodium beef broth
1/4 cup of red wine
To make:
In a small bowl, mix coffee granules, ancho chile, oregano,
garlic powder and 1/4 tsp. of salt; rub all over both sides of the steak.
Coat large nonstick skillet with cooking spray; heat over medium heat.
Add steak; cook about 5 minutes per side for medium-rare, turning once.
Transfer to plate. Add broth and wine to skillet; cook until reduced by half,
5 to 8 mins. Pour over steak and slice.
Calories per 3 slices: 335
Here are 2 variations for this steak:
* Make it savory– Replace the instant coffee with 2 tsp. of ground cumin
* More decadent–Swirl 1Tbs. of butter into sauce once reduced
Health Benefits:
If you feel guilty about eating this type of beef with the red wine
sauce, don’t, rib-eye steaks fire up fat burning. Steak is packed with conjugated
linoleic acid (CLA)-a compound that stimulates the breakdown of stored fat
for energy.

Recipe No. 2-
Caramelized Onion Loaded Baked Potatoes!
You may want to prepare the onions and baked potatoes a day (or two)
in advance, then microwave to reheat.
2 slices of bacon
1 onion, thinly sliced
2 medium-sized baking potatoes
1/4 cup of milk, warmed
2 Tbs. of butter, melted
1/4 cup of sour cream+ 1 or 2 Tbs.
1 Tbs. of chopped fresh chives (no fresh, use dried)
To make:
In nonstick skillet over medium-heat, cook bacon until crisp-
6 to 8 mins. drain. Discard all but 1 Tbs. of the drippings
from skillet; add onion. Cook until starting to brown, 8 to 10 mins.
stirring. Reduce heat to medium-low; add 1/4 cup of water.
Cook until caramelized, 20 min. stirring and adding water 2 Tbs.
at a time as liquid evaporates.
Reserve 2 Tbs. onions; chop remaining. Chop bacon. Split potatoes
lengthwise. Scoop out flesh into bowl, leaving 1/4″ thick shell.
Add milk and butter; mash. Stir in sour cream, onions, 1/4 tsp. salt,
1/8 tsp. pepper and half of bacon; spoon into potato shells.
Microwave in 15 sec, intervals until hot. Top with additional
sour cream, bacon, reserved onions and chives.
Calories per potato: 475
Health Benefits:
Baked (or boiled potatoes) with the skin, are a great food
for those battling high blood pressure. The skin contains potassium,
a mineral that ushers sodium out of our systems.

Recipe No. 3-
Bacon-Roasted Brussels Sprouts!
A small bit of balsamic vinegar balances the richness of the bacon
and it’s also gluten-free and dairy-free.
Ingredients:
2 slices of bacon
1 package of Brussels sprouts
1/2 cup of red onions , thinly sliced
1/4 tsp. of fennel seeds, crushed
1 tsp. of white balsamic vinegar
To make:
Heat oven to 375*F. In a large nonstick skillet over medium heat, cook
bacon until browned and crisp, 7 to 8 mins. Drain on paper towels.
Reserve 1 Tbs. bacon drippings. When cool enough to handle, break
bacon into small pieces.
Coat small rimmed baking sheet with cooking spray. Trim and halve
Brussels sprouts lengthwise. In a large bowl, combine sprouts and onion
with reserved bacon dripping, fennel seeds, 1/4 tsp. of salt and 1/8 tsp.
of black pepper; toss to coat. Spread sprout mixture in single layer over
baking sheet. Roast about 35 mins. until sprouts are tender and lightly
browned, stirring halfway through cooking time. Transfer to serving bowl.
Drizzle with white balsamic vinegar; toss to coat. Top with bacon pieces.
Calories per serving: 170
Health Benefits:
Brussels sprouts are one of the top foods to lower estrogen levels
in both men and women and if there’s too much fat around your
thighs and hips (an indication of too much estrogen) this vegetable
will help remove it (the fat).

Recipe No. 4-
Layered Strawberries & Cream Parfaits!
You may want a thick slice of chocolate cake to finish up this holiday
meal, but you may want to go easy and lower the calorie count and
eat this dessert made with cranberry gelatin, juicy berries and creamy
topping that tastes as good as it looks, plus it’s gluten-free.
Ingredients:
1 1/4 tsp. of unflavored gelatin
1 1/4 cups of cranberry juice cocktail
2 Tbs. of sugar
2 tsps. of vanilla extract
2/3 cup of strawberries, (frozen or fresh) sliced
3/4 cup of frozen whipped topping, thawed
To make:
In microwave-safe bowl, mix gelatin and 1/4 cup of
cranberry juice; let stand 3 mins. Microwave in 15 sec.
intervals until gelatin dissolves. In second bowl, mix remaining
juice, sugar and extract; stir in gelatin mixture. Transfer 3/4
cup to bowl. Cover; chill 2 hrs. When just starting to set, stir
in berries; divide among 2 glasses. Tilt glasses to 45 degree angle;
place in loaf pan. Chill 3 hours.
Meanwhile, stir whipped topping into remaining gelatin mixture.
Cover; refrigerate until ready to assemble, whisking if mixture starts
to separate.
Spoon topping mixture over berry gelatin. Cover; chill until set, 1 hour.
Garnish with whipped topping, berries and mint leaf, (if desired).
Calories per glass: 250
Health Benefits:
Fresh or frozen strawberries protect your heart, increase good cholesterol
(HDL), lower blood pressure and guard against certain cancers.

Sources:
* UCLA Research Dept.
* University of Illinois, Research Dept.
* Journal- Cell Metabolism
* Journal- Appetite
* Taste of Home, Magazine
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