Gluten-Free Treats of the Week

Going gluten-free at McLean Derm hasn't been so hard with some of the amazing treats we've been enjoying. Here are two of our favorites recipes we wanted to share. It's the perfect dinner and dessert combo!

Greek Chili

What you'll need:

1 lb of ground turkey
1 teaspoon of olive oil
1 large onion
2 cloves minced garlic 
1 teaspoon dried oregano 
1/2 teaspoon dried thyme
2 bay leaves
1/4 teaspoon black pepper
1 can(15 ounces) Italian style stewed tomatoes 
1 can (15 ounces) Diced tomatoes
1 can (15 ounces) artichoke hearts, course chop artichokes
1 can (19 ounces) chick peas drained and rinsed
1 can (2 1/4 ounces) Sliced black olives, drained
Crumble feta cheese to taste

How to prepare: 

1.  Heat olive oil, dice onion, mince garlic and saute in dutch over or crock pot

2.  Add turkey and brown thoroughly.

3. Add spices. Add vegetables. 

4. Heat thoroughly over low heat and serve. 

5. Add crumbled feta to taste (this is our favorite part :))

6. ENJOY 

  

Nutella Cheesecake Chocolate Cookie Cups

What you'll need:

 Chocolate Cookie Cups 

3/4 cup butter, room temperature
1 cup sugar
1 egg
1 tsp vanilla extract
1 1/4 cups Buckwheat flour
1/2 cup cocoa
1 tsp baking soda
2 tsp cornstarch

Nutella Cheesecake 
10 oz cream cheese, room temperature

2 cups powdered sugar

1 tsp vanilla extract

3/4 cup Nutella 

(We used Homemade Nutella) 

Raspberries, for garnish, optional

How to prepare: 

1. Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees. 

 2. Cream butter and sugar together for 5-7 minutes, until light and fluffy. 

 3. Add the egg and vanilla and beat until well combined. 

 4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick. 

 5. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape. 

 6. Bake for 10-12 minutes. 

 7. Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. The centers should fall a bit while cooling, but if the centers aren't cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.

 8. Once cookie have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, vanilla and Nutella together until smooth.

 9. Pipe or scoop cheesecake filling into cookie cups.

 10. Top with raspberry, if desired.

 11. ENJOY