Diced {100% Gluten-Free Meal Kit Delivery}

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Looking to try a meal delivery service, but need it to be 100% gluten-free? We FINALLY have an answer…Diced.

Diced was created by Tinsley Meloy’s who was diagnosed in 2008 with Celia Disease.  She, like myself and many others out there had to learn to how cook and survive in a whole new world; the gluten-free world. Diced was created out of her desire to create a successful, gluten-free lifestyle to make the gluten-free world easier to navigate and tastier to eat.

Diced is based out of Brooklyn, NY and everything is prepared in a 100% gluten-free facility so there is no need to worry about cross-contamination! Amen! Seriously, knowing that was a huge thing for me as I have noticed recently that I’ve been getting ill after even the smallest amount of cross-contamination.

Here is how it works: Visit MyDiced.com and check out their Weekly and Core menu options. Choose your meal(s) –> trust me you’ll want to order more than one! Then click the checkout button when you are ready to purchase. Meals are delivered next day (Monday-Friday)!

Tinsley and the awesome team over at Diced kindly provided us with three meals (of our choice) to sample. I can’t even begin to express how excited I was to try this service. We’ve talked about trying other services in the past however none were 100% gluten-free and didn’t want to risk it. Bryan and I went through the list and picked the Takeout Style Chicken and Broccoli with Rice, Quinoa Chili, and Salmon Nicoise Salad. Bryan doesn’t normally eat cooked fish (he’s much more of a sushi guy, so the last one was really for me), however he loved it! All of the meals were beyond easy to make…they come with recipe cards with pictures for you to follow. Everything is pre-measured out and neatly packaged. These meals are perfect for those that are in need for a quick and easy dinner on busy nights. I normally plan out a weekly menu, so this took some of the guess work out of it for me. I will 100% be purchasing meals from Diced again.

Tinsley and team is offering Creative Cooking Gluten Free readers a special discount…use DICED<3sCCGF at checkout to receiving 25% off your order!!

Be sure to check Diced out on social media as well: Facebook, Twitter, Instagram And don’t forget to check out my posts and reviews on Instagram too! Use #getdiced

I tried my best to take pictures of each of the meals, but completely spaced for the quinoa chili and just inhaled it before any pictures were taken; sorry about that! Below are images from the other two meals we chose though!

*A coupon code for free meals was provided by Diced – all comments and opinions are 100% my own.

 

Asian Inspired Green Beans

When living in China a few years ago I feel even more in love with Chinese food (and Asian food in general).  I love the flavors, ingredients, smells and verity of cooking styles.  I had some of the best food I’ve ever tasted in Changping District.  Spicy cucumbers, Kung Pao Chicken, fresh made wonton soup and fresh soy milk (nice and warm) every morning.  One ingredient that I feel in love with was sesame oil.  It is one of those ingredients that just even smelling it makes me smile.

The other night when I was making Bryan some Sweet and Spicy Chicken I decided we need a vegetable to go along with it.  Our choices were broccoli or green beans and we opted for the green beans this time.  (I think both green beans and broccoli go well with Asian dishes).  Instead of just plain steamed green beans I wanted to spice things up a bit and came up with the following recipe (which I have since tested – as you can see from the photo above).

Asian Inspired Green Beans

1 pound green beans – ends trimmed

1/2 tsp sesame oil

1/4 tsp red pepper flakes

1 tsp water

1/8-1/4 tsp honey

salt to taste

Steam green beans and drain – reserve one teaspoon of the hot water.  In a sauté pan add water, sesame oil and red pepper flakes over medium/high heat.  Add green beans and sauté for five-seven minutes (feel free to add more sesame oil or red pepper flakes to your taste).  Remove from heat and drizzle with honey.  Stir until green beans are coated well.

You can add any other vegetables you make like – mushrooms, shelled edamame etc.  As you can see in the above photo I added mushrooms and served them over some read quinoa…a great light and refreshing vegetarian and gluten-free side dish or lunch.

Also check out: P.F. Chang’s Shanghai Cucumber

Quinoa Muffins

Quinoa Muffins
(Makes 12 Muffins)

1 cup quinoa rinsed
¼ cup vegetable oil, such as safflower, plus more for pan
1 ½ cups all-purpose gluten free flour (spooned and leveled), plus more for the pan
½ cup almond flour
¾ teaspoon of xanthan gum
¾ cup packed dark-brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ crasins
½ chopped nuts
¾ cup whole milk (I use soy milk)
1 large egg
1 teaspoon pure vanilla extract

~ Preheat oven to 350°F
~ In medium saucepan, bring quinoa and 1 cup water to boil. Reduce to a simmer, cover and cook until water has been absorbed and quinoa is tender, 11 to 10 minutes.
~ Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess.
~In a medium bowl, whisk together flours, sugar, baking powder, xanthan gum, salt, crasins, nuts and 2 cups cooked quinoa (reserve any leftover quinoa for another use)
~In a small bowl, whisk together oil, milk, egg and vanilla. Add milk mixture to flour mixture and stir just until combined; divide batter amount prepared muffin cups.
~Bake until a toothpick inserted in center of a muffin comes out clean, 25-30 minutes.
~Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
~Store in an airtight container up to 5 days

Adapted from Martha Stewart: Everyday Food Jan/Feb 2008 pg. 142