what I cook and eat in a week! easy gluten free recipes

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Brothy rice recipe (I omitted the chilies and made plain jasmine rice with broth) https://www.tiktok.com/@food_bylucy/video/7556875692584029458?is_from_webapp=1&sender_device=pc&web_id=7476311534328022559
Turkey chili recipe: https://www.ambitiouskitchen.com/seriously-the-best-healthy-turkey-chili/
Cornbread recipe: https://vanillaandbean.com/gluten-free-cornbread/

Green Goddess Tuna Salad:
– 2 cans of tuna
– 2 stalks of celery, chopped
– 2 stalks green onion, chopped
– Handful of parsley, chives, and dill
– 2 garlic cloves
– Juice of one lemon
– 2 Tbsp mayo or vegan mayo

Blend garlic, herbs, mayo, lemon juice, with mayo in food processor to make dressing. Combine with tuna, celery and green onion. Salt and pepper to taste, add more lemon if needed, etc.

Honeyed, spiced chicken tagine:
– 1 tablespoon olive oil
– 1 medium onion, thinly sliced
– 2 cloves garlic
– 4 large chicken thighs (boneless or bone in)
– ½ tsp ground ginger (or fresh)
– 1 tsp ground cinnamon
– 2 Tbsp honey
– 2 Tbsp lime juice
– 1 Tbsp red wine vinegar
– 1 cup chicken stock

Cut the chicken into bite size pieces. Heat oil in pot, add chicken until browned but not cooked through. Remove from pot and add onion. Cook for 5 min or until translucent. Stir in the spices and cook for one minute. Mix together the honey, lime juice, vinegar and stock, pour over the chicken. Season well, cover and cook very gently for 1¼ – 1½ hours. (or faster on higher heat if you’re in a hurry) When the chicken is cooked, remove the lid and increase heat to reduce excess liquid. Serve with rice. Garnish with slivered almonds and golden raisins.

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