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Gluten-Free Goddess Recipes: Gluten-Free Blueberry Muffins by Gordon Ramsay

Gluten-Free Blueberry Muffins with Almond Flour

A simple recipe for a summer morning. Blanched almond flour and blueberries make the perfect little gluten-free bite for breakfast or brunch. The recipe here is vegan- but if you prefer using eggs, Babycakes, beaten eggs will work very well in this favorite recipe (use fresh free range eggs in place of the egg replacer).

Stay cool this weekend, everyone- 

Karina xox

Recipe for gluten-free blueberry muffins made with almond flour

Gluten-Free Blueberry Muffin Recipe with Almond Flour

Originally published July 2010.

I used Bob’s Red Mill Almond Flour in this new muffin recipe. Finely ground blanched almonds create a delicate, soft gluten-free flour that is light and subtly sweet.


Preheat the oven to 375ºF. Line a 12-muffin tin with paper liners.


Whisk together:

1 1/3 cups blanched almond flour aka almond meal
1 cup sorghum flour or certified GF oat flour
1/2 cup tapioca starch or potato starch (not potato flour)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon xanthan gum
2 teaspoons Bourbon vanilla extract

Beat in:

1 1/3 cups organic light brown sugar
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy
1/2 cup warm water, more as needed, up to 3/4 cup
1 teaspoon fresh lemon juice

Beat the batter until it is smooth, like a slightly thickened cake batter. I found this batter a bit thinner than I’m used to (I haven’t baked with almond flour in several years).

Add in:

1 pint fresh blueberries, washed and patted dry

Stir gently and briefly.

Baking instructions:

Plop the blueberry muffin batter into the twelve lined cups. You’ll probably have some xtra- for a baker’s dozen. We made tiny mini-muffins with our extra better. Too cute.

Bake in the center of a preheated oven for 23 to 25 minutes, until golden and firm to the touch. A wooden pick inserted into the center should emerge clean.

Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don’t cool them in the hot pan- they’ll get soggy).

If by some chance, Babycakes, your muffins are soggy or slightly underdone– due to unforeseen oven temperature variations– place them back into the warm oven directly on the center rack for five minutes or so.

These are simply divine warm from the oven. 

Enjoy every bite.

Wrap and freeze cooled muffins for future breakfast treats.

Makes a baker’s dozen.

Recipe Source:

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Karina’s notes:

If you prefer using eggs in your gluten-free baking, I recommend using two to three organic free-range eggs in this recipe.

Almond blueberry muffins on a plate

The Best Beef Tri Tip – This Tip is Tops by Gordon Ramsay

I received a food wish for roast beef recently, which can be
done with many different cuts, but I ended up deciding on the always amazing
beef tri tip, since it’s affordable, flavorful, and using this low-temp roasting
technique, nearly fool-proof. Above and beyond the great results, this is also
one of the easiest approaches out there.

No marinating, no searing, no nothing; just rub on some salt
and spices, and pop it into the oven until it reaches the doneness you want. Of
course, you can sear it before roasting, or do a reverse-sear afterward, but
even without those optional steps, you’re going to be enjoying a lovely plate
of roast beef.

Since we’re using such a low temperature, there isn’t going
to be much carry-over heat, so be sure that you reach your target temperature
before pulling it out. I went with 128 F., thinking it would climb up to
135-ish, but it never went over 130. That worked for me, since I love
medium-rare meat, but if you want something a little more done, maybe pull at
135. Either way, be sure to wrap it, and let it rest for 20 minutes before
cutting into some of the juiciest beef you’ve ever had.

This is one of those “professional” cuts of beef that are popular
in restaurants, and barbecue joints, but not so much for the home cook. It
might be a regional thing, as they are a little more common in California, but
I really just think it’s a matter of folks not knowing what a great, and easy
cut of beef this is. So, with apologies to all the people that wanted to keep
this a secret, I’ll close by saying I really do hope you give this a try soon.

Ingredients for 6 generous servings:

2 1/2 to 3 pound beef tri tip

For the rub:

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon smoked paprika

1 teaspoon garlic powder

1/4 teaspoon cayenne

1 teaspoon dried rosemary

1 tablespoon freshly minced fresh rosemary

– Optional ingredient suggestion: 1/2 cup beef or chicken
broth to mix into the salty, but delicious pan drippings.

– Roast at 225 F. for about 1 1/2 to 2 hours, or until it
reaches 130 F. for medium-rare.

CHICKEN BLT SALAD – Butter with a Side of Bread by Gordon Ramsay

Grilled Chicken BLT Salad is an easy summer salad recipe filled with grilled marinated chicken, bacon, tomatoes, cheese and butter lettuce. Topped with a creamy pesto ranch dressing that’s easy and flavorful, this salad is a huge hit!

the best marinated chicken on butterhead lettuce


























Chicken BLT Salad with avocados and a creamy Pesto Ranch Dressing is one of my favorite summer recipes.  It can be made with just a few minutes of prep for the marinade and then grilled and put together in under 30 minutes.  Bonus, it doesn’t heat up your kitchen!

This grilled chicken BLT salad is also a great family dinner recipe.  It’s easily customizable.  If you have picky eaters at your house, it’s still going to taste amazing if it’s missing a couple of salad toppings.

easy summer BLT salad recipe

How to make Creamy Pesto Ranch

To make creamy Pesto Ranch you’ll need 1 cup mayo, 1 cup buttermilk, 1 packet Hidden Valley Ranch Dressing Mix, and 1/2 cup Pesto, prepared.

In a blender, combine the mayo, buttermilk, ranch dressing packet, the pesto. Pulse the blender a few times to mix all the ingredients.

How do you keep chicken moist on the grill?

There are a few things to keep in mind when trying to get really tender, juicy, grilled chicken breasts:

  • Tenderize the chicken breast.
  • Marinate the meat.
  • Don’t over cook the chicken! When it reaches 165º F, it’s done.

how to tenderize chicken. best way to grill chicken. This Grilled Chicken Salad Recipe with Pesto Ranch Dressing is a quick and easy grilled chicken salad recipe.  It includes a simple grilled chicken marinade recipe that makes the most tender and juicy grilled chicken and a delicious pesto ranch dressing everyone will love.  

How do you tenderize chicken? 

Tenderizing your chicken makes a big difference. It’s really easy to do and only takes a couple of minutes.

One way is to place the chicken between two sheets of parchment paper and whack it on the thickest part of the chicken breast with a rolling pin or mason jar.

Another way is to put it in a gallon Ziplock bag and use the flat side of a meat tenderizer.

Only hit the thickest part of the meat to help even it out. The chicken will cook a lot more evenly if the meat is the same thickness all the way through.

Make sure you don’t over-pound your meat. A few good whacks will do the trick.

how to grill chicken

How do you marinate chicken? 

To marinate chicken, you need to need a rub. The rub I use to make Grilled Chicken BLT Salad is just oil, lemon juice, and a couple seasonings.

I use avocado oil because it has a high smoking point and doesn’t add a lot of flavors.

Good marinates call for some kind of acidic element, like lemon juice. White vinegar also works well. The acidity helps breaks down the muscle fibers and tenderizes the chicken as it cooks.

The seasoning and spices (I like to use Italian seasoning) just add that good flavor without adding the calories.

The easiest way to apply the rub to the chicken is to just combine everything and the chicken in a gallon Ziplock bag, and roll it around.

Let the chicken sit in the fridge and marinade for 2-24 hours. 24 hours is ideal, but 4 hours works too. The marinate will give the chicken so much flavor and it makes the most tender and juicy grilled chicken!

grilled chicken on a BLT salad with a side of creamy pesto ranch dressing


























Ingredients in this delicious Chicken BLT Salad Recipe:

  • Chicken Marinade: Oil, lemon juice, seasoning
  • Avocados: You can use these sliced or in chunks.  Be sure to cut up your avocados right before you serve them they are fresh and don’t brown.
  • Tomatoes: You can use your favorite tomato here.  I used some halved cherry tomatoes but a large tomato, cut into chunks would work great too.
  • Bacon: Cut into 1/2″ chunks and cook until golden brown. Pre-cooked bacon bits work great for this recipe too. Just put them on a paper plate and microwave for 1 minute.
  • String Cheese: Or 1.5 oz of your favorite kind of cheese.
  • Lettuce: Romain lettuce, butter lettuce–use your favorite variety of lettuce!
  • Pesto Ranch Dressing: This is hardly a recipe but still worth sharing.  We love this dressing on everything and even just a dip for fresh veggies.  To make the pesto ranch dressing, use a 3/1 ratio.  (1/3 cup pesto to  2/3 cup ranch dressing)  Just mix it up and wa-lah! An incredible ranch dressing variation!

grilled chicken with bacon lettuce and tomato salad

























How to Make Chicken BLT Salad

This is how to make Chicken BLT Salad:

To start, tenderize your chicken breast in a Ziplock bag. Then add the marinade (oil, lemon juice, seasonings) to the Ziploc bag. Roll it around to mix. Refrigerate for 4-24 hours.

After the chicken breasts have marinated, put them on the grill on medium-high heat (350ºF). Wait 6-7 minutes and flip them. Keep cooking them until they reach an internal temperature of 165ºF.

When the chicken has cooled, slice it either into strips, or bite size pieces.

Combine the chicken with tomatoes, avocado, bacon, cheese, and lettuce.

In a blender, mix the buttermilk, mayo, pesto and ranch packet together to make the dressing. Drizzle that over your salad, and there you go! You’ve got yourself a tasty, healthy salad!

grilled chicken on a BLT salad with a side of creamy pesto ranch dressing

Chicken BLT Salad

Grilled Chicken BLT Salad is an easy summer salad recipe filled with grilled marinated chicken, bacon, tomatoes, cheese and butter lettuce. Topped with a creamy pesto ranch dressing that’s easy and flavorful, this salad is a huge hit! 

Print Pin Rate

Course: chicken, Grilling, Salad

Cuisine: American

Keyword: BLT, chicken salad, green salad

Prep Time: 5 minutes

Cook Time: 25 minutes

Marinade time: 4 hours

Total Time: 4 hours 30 minutes

Servings: 8 people

Calories: 321kcal

Author: Jill


Easy Chicken Marinade

  • 3-4 large Chicken Breasts Plan on 4-6 oz of chicken breasts per person
  • 1 large Lemon Juice or 2T vinegar
  • 3 Tablespoons oil Avocado oil, Canola Oil, or Olive OIl
  • 1 package Good Seasonings Italian Dressing Spice Mix You can find this in the salad dressing isle by the ranch packets

Ingredients for Bacon, Lettuce and Tomato Salad

  • 1/2 lb Bacon
  • 8 regular String Cheese Sticks
  • 1.5 cups Cherry Tomatoes, halved

    or just a large tomato cut into 1/2 ” chunks works great.

  • 1 large Avocado Cut into 1/2″ chunks
  • 10-12 cups Chopped Lettuce


The Best Chicken Marinade

  • Tenderize your chicken. Put the chicken between two sheets of plastic wrap and use a rolling pin, mason jar, or the flat side of a meat tenderizer to pound the thickest part of the chicken breast. Pound until it about 3/4″ thick, similar to the rest of the chicken breast. (This should only take a few good whacks.)

  • Add the cooking oil and juice the lemon into the Ziplock bag. Add the Good Seasonings Italian packet and seal the ziplock bag. Roll the bag around gently to mix all the ingredients together.

  • Let the chicken marinate in the fridge for 2-24 hours. (If you can let the chicken marinate for up to 24 hours, that’s ideal. The marinate will give the chicken so much flavor and it makes the most tender and juicy grilled chicken.)

  • Grill the chicken. Use a digital thermometer to ensure the chicken breast is done.  When the chicken is done, the internal temp of the chicken should be 165 degrees, place it on a platter with foil over it for 5 minutes to redistribute the juices and to keep the chicken warm and juicy. Slice the chicken into bite-sized strips.

Preparing Ingredients for the Grilled Chicken BLT Salad

  • Wash and cut the lettuce and slice cherry tomatoes in half. Cut the avocado into bite-sized pieces. Cube cheese sticks into bite-sized pieces and wash the lettuce. Cut the lettuce into bite-sized pieces.
  • To prepare the bacon, cut the bacon strips in to 1/2″ pieces. Sauté in a pan until all the bacon bits are golden brown and just a little crispy. If you are using pre-cooked bacon bits (the ones from Costco are the best) Just put a paper towel on a paper plate and add the bacon bits. Microwave for 1-2 minutes or until the bacon bits are barely crispy.

  • Assemble the salad by adding the Lettuce, tomatoes, sting cheese, bacon, and avocado. Add the sliced grilled chicken and drizzle with the prepared Creamy Pesto Ranch Dressing. Enjoy!


Calories: 321kcal | Carbohydrates: 6g | Protein: 23g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 303mg | Potassium: 698mg | Fiber: 3g | Sugar: 2g | Vitamin A: 106.5% | Vitamin C: 16.6% | Calcium: 3.1% | Iron: 7.5%

Grilled Chicken BLT Salad is an easy summer salad recipe filled with grilled marinated chicken, bacon, tomatoes, cheese and butter lettuce. Topped with a creamy pesto ranch dressing that's easy and flavorful, this salad is a huge hit!  #BLT #chicken #salad #ranch #recipe from Butter With a Side of Bread

Chicken BLT Salad is the best summer salad recipe. You don’t even need to heat up your kitchen.  It’s made with grilled chicken, with the best chicken marinade, bacon, and tomatoes on a bed of lettuce.  It also comes with a creamy pesto ranch dressing.  This is going to be a favorite grilled chicken summer salad recipe!