Diced {100% Gluten-Free Meal Kit Delivery}


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.


Spicy Thai Coconut Soup with Shrimp and Chicken

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I just completed my winter term of school and about to begin my spring term which also happens to be my last term of academics before graduating! I can’t believe that in 78 days (yes I am counting) I will walk across the stage at graduation and receive my degree in Culinary Nutrition from Johnson & Wales University. This is a dream come true. All of the hard work, sacrifices, and dedication during these last three years will be worth that moment. This is a day I never thought I would see, especially at the age of 32! Even though this journey has been difficult and I have missed out on many things, I know it is all worth it. Without the support of my family and friends I know I wouldn’t be here and to them, I am truly thankful.

In my last post I mentioned that I have been MIA from here for a while because I have been applying to Dietetic Internship programs. This is a pretty competitive process and I have given my all in these applications and the three years leading up to them. I will be notified on April 6th if I have been selected or not. Until then, it is a waiting game that is completely out of my control. I am hoping for the best and if selected I will give this program my all. If I am not selected, I will continue to work hard and apply again next year.

Thank you all for your support, encouragement, and for being faithful followers and readers of Creative Cooking Gluten Free over these last six years. Thank you for understanding that I am only one person and cannot post daily on here. Between school, work, homework, and volunteering, I just do not always have the time. I hope to be better about it this term however, and provide you all with some new delicious gluten-free and allergy-friendly recipes.

Below is a recipe I created this past term at school – it is originally designed for an athlete on a heavy training day so I had to adjust the amounts to work for everyone. Please feel free to adjust the spice level to your liking and you can always switch out the shrimp and chicken for more veggies if you prefer.

Spicy Thai Coconut Soup with Shrimp and Chicken

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Amount                                   Ingredient

  • 1 pound                                     Shrimp, large, cleaned, deveined, shells removed and set aside
  • 6 cups                                       Stock, seafood, chicken, or vegetable
  • 1 pound                                     Chicken breast, boneless, skinless
  • 1/3 cup                                      Mushrooms, crimini, shitake, etc., sliced
  • 1/4 cup                                     Carrots, julienned
  • 1/4 cup                                     Zucchini, julienned
  • 2 cans                                      Coconut Milk, full fat
  • 1/2 cup                                     Rice, White or Basmati, uncooked
  • 2 inches                                   Ginger, cut in half
  • 3 cloves                                    Garlic, smashed
  • 2 small                                     Lime, juice and zest (save one lime for garnish)
  • 6  medium                                Thai Chili Peppers, cut 3-4 in half (for less spice remove seeds)
  • 2-3 tablespoons                        Cilantro, chopped or torn
  • 2 tablespoons                           Scallions, sliced on a diagonal
  • 2 teaspoons                             Salt, Kosher (more to taste if needed)
  • 2 tablespoons                          Oil of your choice (Olive, Canola, etc.)

Method of Preparation:

  1.  Gather all ingredients and equipment.
  2.  Clean, devein shrimp, and save shells. Set aside cleaned shrimp
  3.  Slice chicken breast into thin strips and set aside.
  4.  Clean mushrooms, and slice thin and set aside.
  5.  Wash carrots and zucchini, julienne, and set aside.
  6.  In a high sided sauté pan heat oil over medium heat.
  7.  Add shrimp shells and cook for five minutes.
  8. Add in ginger, garlic, lime, and Thai chili pepper(s) and cook for an additional 2 minutes.
  9. Add stock and simmer for 15 minutes over low heat.
  10. Strain stock and discard any solids.
  11. Return stock to pan and bring to a boil.
  12. Add mushrooms, carrots, and zucchini and cook for one minute, remove and set aside
  13. Add rice, cover pan and cook for 15 minutes or until tender.
  14. Stir in coconut milk and mix until incorporated and all solids have dissolved.
  15. Turn heat to medium low, add in chicken, and shrimp. Cook for 3-5 minutes or until proteins are cooked throughout.
  16. Return the vegetables to the pan and stir well.
  17. Check for seasoning and adjust if needed.
  18. Serve in a bowl with a slice of lime fresh Thai chili pepper(s), and chopped cilantro.
  19. Hold at 135° or warmer.

Spring Rolls

Vegetarian Spring Rolls

Last month I graduated with my degree in culinary arts from Johnson & Wales University and also started my bachelors degree in culinary nutrition with a concentration in clinical dietetics. This degree is more heavily focused in academics with a handful of culinary labs. The first one is Vegetarian Cuisine. At the beginning of the term we were given recipes for each week and everyone was assigned a different item…starch, veg, dessert, entrée, etc. However to change things up a bit our Chef said that we can use these recipes as guides (which in my opinion that is what recipes are for), and then create something from there. Which, I think is a great idea because this encourages us as students to be more creative and produce something that we have created. Instead of looking at the recipes I look at what I am assigned and go from there. I want to be able to create recipes that I can share with all of you so I haven’t been using the recipes that were provided to us. So far I have made a curry mango smoothie (this was on the legumes week – I was assigned beverage), these delicious vegetarian spring rolls (grains week – I was assigned vegetables), and this past week I made a sweet potato and pine nut risotto (fruits and nut week – I was assigned starch). These other recipes will be posted soon.

These spring rolls are pretty easy to make. You can always buy pre-cut vegetables to save you some time and you can use which ever vegetables that you like. I wanted to include as many colors as I could with what we had in the kitchen that week. I call it…eating the rainbow! The spring rolls are made with purple sticky rice instead of the traditional rice noodles. As I said I was given vegetables on grains week and we were provided with so many wonderful options of grains, but I really wanted to stick with something gluten-free so I could enjoy them as well. Plus, this purple stick rice has a beautiful color and texture to it. If you can’t find this rice you can always use the rice noodles, brown rice, forbidden black rice, etc. Be creative and keep it colorful (a great way to get your kiddos or picky eaters to eat their veggies). This is also a great recipe to make with your kids, its hands on, gets them to learn about the different vegetables out there and try new things.

Vegetarian Spring Rolls

A spring roll, loaded with an assortment of vegetables served with a sweet spicy dipping sauce.

Yield: 8 Rolls      Serving Size:  2 Rolls     Number of Servings: 4

Spring Rolls

Purple Sticky rice, cooked and cooled                  1 ½ cups

Summer squash, julienne                                       1 ounce

Asparagus, julienne                                                1 ounce

Carrot, julienne                                                       1 ½ ounce

Bell pepper, red, julienne                                        1 ½ ounce

Red cabbage, julienne                                             1 ½ ounce

Water, warm                                                             6 cups

Rice Paper wrappers                                                8 sheets

Dipping Sauce

Gluten-Free Soy Sauce, Tamari  (San-J)                  ¼ cup

Ginger, freshly grated                                               2 tsp

Garlic, freshly grated                                                1 tsp

Agave or Honey                                                        1 Tbs

Crushed Red Pepper Flakes                                       ¼ tsp

Method of Preparation:

1.    Gather all ingredients and equipment.
2.    Cook rice according to package and set aside to cool.
3.    Wash all vegetables, peel carrot, and wash again.
4.    Julienne all vegetables and set aside in small bowls.
5.    In a large bowl, add the warm water.
6.    Soak each sheet of rice paper in the water until it becomes pliable, about 30-45 seconds.
7.    Remove rice paper wrapper from water, and gently squeeze off any additional water.
8.    Lay rice paper wrapper flat on a large cutting board or damp tea towel.
9.    In the center of the wrapper add 3 tablespoons of rice, and equal portions of squash, asparagus, carrot, bell pepper, and red cabbage.

10. Fold down the top end of the wrapper over the center tightly, fold in each of the sides over the center (should look similar to an envelope), and roll up tightly. Set aside and repeat with the seven remaining wrappers and remaining rice and vegetables.

11. To prepare the dipping sauce combine the soy sauce (tamari), ginger, garlic, agave or honey, and crushed red pepper flakes in a small bowl.

12. Stir well to combine and serve along-side the spring rolls.

13. To serve, cut each roll on a bias and serve alongside the dipping sauce.