Wednesday Wellness - Zucchini & Corn (Gluten Free)

(Yield: 4 side servings)
kernels from two ears of sweet corn (or 1 1/2 c. corn kernels, if using canned or frozen)
2 medium zucchini, cut into half moons
feta cheese
1. First stand the ear of corn upright and hold it with one hand. Then use a sharp serrated knife to cut the kernels from the cob. Start from the top and cut straight down to the bottom. Rotate the ear and repeat. Be careful not to cut so far in that you cut part of the cob off too.
2. Slice the zucchini lengthwise and then slice each section so that you have little half-moons of zucchini. If your zucchini is on the large side, you can cut it into fourths before you slice it.
3. Sauté the zucchini and corn in a skillet over medium-low to medium heat. Add a little water to the skillet if needed. The corn and zucchini will give off their own water so you won’t need much. Season to tasted with salt and pepper. Cook until you can easily stick a fork through the zucchini; 10 – 15 minutes maybe? I forgot to watch the clock =) Top with feta cheese and serve.

Wednesday Wellness - Gluten Free Chex Krispies

Rice Chex Krispies

1 stick butter
1 package (10 oz.) miniature marshmallows*
6 cups Rice Chex

Directions:
1. Melt the butter in a large skillet over medium low heat.
2. Add the marshmallows and stir frequently until they have melted.
3. Add the Rice Chex and stir until all of the Chex are throughly coated.
4. Spread the Rice Chex mixture into a greased
9 x 13 casserole dish and set aside to cool.
5. To serve, cut into squares or just let everybody grab a handful.
*make sure the marshmallows are gluten free

Wednesday Wellness - Gluten Free Sweet & Salty Popcorn

Photo by Jonah G.S.Sweet & Salty Popcorn
(makes a really big bowl)
2/3 c. popcorn
2 Tbsp. oil (for popping)
4 Tbsp. butter, melted
1 tsp. salt
2 Tbsp. confectioner’s sugar
 
Pop the popcorn according to the package directions.  We add the oil and popcorn kernels to a large stockpot over medium heat.  Remember to put the lid on and do use a clear lid if possible (it just makes it more fun). Take the pot off of the heat when the popping starts to slow down. It will continue to pop after you take it of of the heat.
While you’re waiting on the popcorn, melt the butter and dissolve the sugar into it. Do make sure that your confectioner’s sugar it gluten free.  Confectioner’s sugar has corn starch mixed in with it and not all cornstarch is gluten free due to cross-contact issues. If you’re not sure, I think that brown sugar would make a great substitute. Honey or agave nectar might also work. You can always experiment by making a small batch of popcorn and testing the altered recipe before the big day.  Also, if you are dairy or casein free, you can substitute whatever “butter” you use.
Once you have your popcorn and syrup ready, drizzle half of the syrup over the popcorn and mix well. Repeat with the remaining syrup and then serve while hot.

Wednesday Wellness - Gluten Free Pineapple Mango Salsa

(makes 2 1/3 cups)
2 mangos, diced
20 oz. can crushed pineapple, drained
2 jalepeno peppers, minced
1/2 c. cilantro, minced
juice of 1/4 lemon
1/4 tsp. salt
1/4 tsp. cumin
1/8 tsp. white pepper

Add all ingredients to a blender, and pulse on the lowest setting until the salsa is a consistency that you like. So easy!