The Gluten Free Institute
4985 East Meadows Drive - Park City, Utah 84098                           

For the LOVE of FOOD! Welcome to the GoGlutenFreeGracefully all food issue. When prepared in combination, this menu makes for a great dinner party, family feast or Mother's Day celebration. Made separately, each of these items are nutritious and delicious enough to stand on their own as the focus of your next meal. All of these specially created delicacies are fast to prepare and will serve four. Eat well, be well...and love your food!




Salt and Pepper Shrimp with Orange Tamari Dipping Sauce





 Red Cabbage and Granny Smith Apple Slaw with Toasted Sesame Seeds  



Main Course


Molasses and Dijon Glazed Pork Chops with Coconut Lemongrass Brown Rice





Grapefruit in a Warm Ginger Agave Sauce over Vanilla Ice Cream




Looks Good! Now Let's Get Cooking...




Salt and Pepper Shrimp with Orange Tamari Dipping Sauce
Shrimp:                                                         Dipping Sauce:
10oz raw shrimp, peeled and deveined             1/4c orange juice
1 T canola oil                                                  1T tamari sauce
1 jalapeno, seeded and finely diced                  1 1/2T sesame oil
2 T rice flour                                                   1 tsp sugar
1/4 tsp sea salt                                               1T minced green onions
1/2 tsp fresh ground black pepper                    Whisk all ingredients.
1/2 tsp Chinese 5-Spice Powder

In medium bowl, combine rice flour, salt, pepper and 5-spice. Add shrimp and toss to coat. Heat oil in nonstick pan over med-high heat. Add shrimp and cook 3-4 minutes. Add jalapeno and cook 1-2 minutes more.


Red Cabbage/Granny Smith Slaw with Toasted Sesame    Seeds

1 medium head red cabbage

3 medium granny smith apples, peeled

1/4c white wine vinegar

2T toasted sesame oil

1/4 tsp each salt, ginger powder, agave nectar(or honey)

3T toasted sesame seeds


In food processor, finely shred red cabbage, then the peeled apples. Place in a large mixing bowl and stir to combine. Whisk together vinegar, oil and spices in small bowl and add to cabbage/apple mixture. Mix well.
If you are not using already toasted sesame seeds, then heat sesame seeds in nonstick pan over medium heat in a single layer. Consistently shake pan while cooking until the seeds turn golden brown and become fragrant, usually 2-3 minutes. Add to slaw. Mix and serve. Can be made 6-8 hours in advance.  




Molasses and Dijon Glazed Pork Chops with Coconut Lemongrass Brown Rice 

1T olive oil

4 thin cut boneless pork chops

2 shallots, finely chopped

1 jalapeno pepper, seeded and finely chopped

2 cloves garlic, finely chopped

1/4c molasses

1/4c cider vinegar

2T Dijon mustard

1T tamari  


In large pan, heat oil on med-high heat. Cook chops 1 1/2 minutes per side. Transfer to dish and cover to keep warm. Add shallot, jalapeno and garlic. Cook 2-3 minutes. Add molasses, vinegar, mustard and soy sauce. Bring to simmer, then reduce heat to maintain consistent simmer. Allow to thicken 2-4 minutes. Return pork and juices to pan and coat with sauce. Leave to heat 1-2 minutes and serve.  


1c brown rice, rinsed in cold water and drained

3 1/2 c water

1T coconut or canola oil 

3 medium carrots, peeled and well shredded in food processor

1/2 tsp salt

1/2 tsp dried lemongrass(Spice Hunter makes a great version)

juice of 1 large lime

1/2c coconut milk


Bring water to boil. Add rice and stir once. Cook at a rolling simmer uncovered for 40 minutes. In the meantime, whisk together lime juice, salt and lemongrass in small bowl. Set aside. Remove rice from heat after 40 minutes and strain additional water. Let sit covered for 5 minutes. Turn heat back on to medium heat, and place pan with rice onto stovetop. Add oil to rice and stir. Add carrots to rice and combine. Stir in lime mixture and let heat until warm, about 4 minutes. Add coconut milk and stir consistently for 3-4 more minutes.  





Grapefruit in a Warm Ginger Agave Sauce over Vanilla Ice Cream


2 medium ruby red grapefruit, peeled and sliced, all white fiber removed

3T dark agave nectar

1/4c water

1/4 tsp powdered ginger

4 servings of vanilla ice cream, Rice Dream, Soy Dream or SoDelicious Vanilla Coconut Ice 'Cream' 


Peel grapefruits by hand, like you would an orange, trying best to remove most of outer fiber layer. Carefully, separate each into slices. Then, carefully remove the last outer separation of skin. Fruit slices may break in half, but that's alright. In a small bowl, whisk together agave, water and ginger. Set aside. Scoop ice cream into bowls and have ready to serve. Heat nonstick pan to med/high and spray with a light coating of cooking spray. When pan is to temperature, place grapefruit slices in single layer in pan. Heat for 1 minute, then turn with tongs to heat on other side 1 minute. Pour agave sauce over fruit. Wait 5 seconds and remove from heat. Distribute warm fruit over ice cream with tongs, then
return pan to heat and stir for another 10 seconds. Remove from heat and distribute sauce over top.  



 is committed to creating awareness on issues surrounding gluten sensitivities. My information is designed not just for the affected individual, but also for their friends, family and co-workers in helping to understand this disease. Celiac's only cure is a dietary modification, and with proper modification health and wellness can be attained.  Please feel free to share my specially designed newsletter.




Jill Molchan
Go Gluten Free Gracefully

Featured Chef
Yours truly, Jill Anne Molchan. Hoping that your kitchen delights and satisfies your guests and family, with every delicious creation! For the love of FOOD...

You can be rest assured that I create and share healthy foods that never skimp on flavor.

All of my recipes are gluten-free and are easily made dairy free.

If you receive this recipe in my newsletter, chances are you've scored it before it even hits my website!

I cook, I eat, I breathe and I move. Repeat cycle and smile.

Life's too short to be on a diet. However, life's too short to eat the wrong foods and feel sluggish and bloated.

Food is fuel for your brain, muscles, organs, joints and bones. Keep it simple, keep it fresh, but make it nutritionally dense and worthy of your fork.

Isn't it a HOOT to impress your dinner guests, who think "gluten-free" means "taste-free" with a knock-your-socks-off meal!

Fresh fruit desserts help to add the necessary enzymes that help to digest food. Grapefruit is among the most powerful.

Try this for your dinner party: print out this newsletter and set it at each place setting, so your guests can be charmed by being invited to 'your restaurant'. They can then take it home with them and you can spend more time chatting, versus describing every last detail of the fabulous meal you created.

OR! BETTER YET! Forward this newsletter to 3 of your friends and create your own dinner party. Make everyone in charge of a specific course, with the host/hostess taking charge of the main course. Talk about a flavor collaboration!!

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Jill is a Gluten Free Lifestyle Specialist, Certified Nutrition and Wellness Consultant, Personal Fitness Specialist,
Gluten Free Foodie and owner of GoGlutneFreeGracefully