The Watson Family GLUTEN FREE Recipe Book

Ingredients:

• 2 cups water
• 1 cup rice
• 3 Tbs olive oil
• 2 cloves garlic, minced (1 tsp)
• 1 tsp grated lemon zest
• 1 Tbs lime juice
• salt to taste
• 2 cups finely chopped fresh cilantro
• 2 cups baby spinach, finely chopped
• 3 scallions, finely chopped
• salt to taste

Yield: 2 (2 1/4 cup) servings

Ingredients:

• 1 1/2 cups pineapple juice
• 1 banana, peeled
• 2 cups spinach
• 1 scoop protein powder
• 2 cups ice cubes

• 1 lb. chicken tenderloins
• 1 medium onion, cut in thin wedges
• 3 Tbsp. olive oil
• 1 Tbsp. snipped fresh rosemary, crushed
• 3/4 tsp. coarsely ground black pepper
• 1/2 tsp. salt
• 1/4 cup cranberry or pomegranate juice
• 2 Tbsp. red wine vinegar
• 2 (6 oz.) pkgs. baby spinach leaves
• 1/4 cup sliced pitted kalamata olives
• 1/4 cup pine nuts or slivered almonds, toasted

1. Heat electric grill or grill pan over medium heat.  In a bowl combine chicken and onions.  Tos with 2 Tbsp. of the olive oil, rosemary and 1/4 tsp. each of pepper and salt.  Grill chicken and onions on grill rack or in grill pan for 10 min., or until chicken is no longer pink (170* F), and onions are tender, turning once.
2. Meanwhile, for dressing, in a saucepan combine juice; vinegar; and remaining olive oil, pepper, and salt.  Bring juice mixture just to boiling; remove from heat.  Place spinach, olives, pine nuts (or almonds), chicken, and onions in an extra-large salad bowl; toss to combine.  Pour warm dressing over salad mixture.  Toss lightly.  Cover salad with a large plate for 1-2 minutes or just until spinach is wilted.  Remove plate.  Serve immediately.

• calories:  211
• fat: 12 g.
• saturated: 2 g.
• cholesterol: 44 mg.
• sodium: 342 mg.
• carbohydrates: 7 g.
• fiber: 2 g.
• protein: 21 g.