Tag: GlutenFree

Cajun Turkey Casserole (Low Carb + Gluten-Free) by Gordon Ramsay

a table set with cajun turkey casserole in a dish and on a plte

Low carb turkey casserole, made with cauliflower rice, green beans, and cheddar cheese can be on the table in under 45 minutes. It’s the PERFECT way to use up your leftover turkey from Thanksgiving, but you can easily make it any time of year. 

a table set with cajun turkey casserole in a dish and on a plte

Leftover turkey casserole

I’m not usually a big casserole person, but I recently made a few classic casseroles for one of my freelance clients and I finally understand the appeal. They’re cozy as can be, super easy to make, reheat well (perfect to prep for lunches!), and can even be made ahead and frozen for later. I’m officially a casserole convert. 

This leftover turkey casserole is seriously so good. Have you ever finished a really good dinner and immediately started looking forward to having leftovers for lunch the next day? This recipe gives you that feeling. 

Leftover turkey casserole is a classic after Thanksgiving for obvious reasons. But, unfortunately, most turkey casserole recipes are pretty bland and have a muddy flavor from things like canned cream of mushroom soup. 

This low carb turkey casserole doesn’t have any of that. Instead, I spiced things up with cajun seasoning and jalapeno pepper. I also added red bell pepper and green beans to keep things tasting fresh and vibrant. Swapping cooked rice for cauliflower rice also keeps things light and fresh – and low carb!

ingredients to make leftover turkey casserole with cajun seasoning

Ingredients in Cajun Turkey Casserole

  • Cooked turkey. Leftover Thanksgiving turkey is ideal, but I grabbed a package of roast turkey breast from Trader Joes that was perfect in this recipe. Just be sure not to use deli meat turkey. You could also use a rotisserie chicken or sautee turkey tenderloin. 
  • Green Beans. I prefer to use fresh green beans in this recipe, but frozen beans are also ok. If you use fresh beans, be sure to trim the ends! 
  • Red Bell Pepper. I know red peppers cost a little more than green peppers, but they have a sweeter flavor than green peppers. They also add a pop of color that this leftover turkey casserole really needs. 
  • Jalapeno Pepper. Jalapeno pepper adds a little extra spice to this casserole. Add more or less, depending on how spicy you want your casserole to be. 1 small jalapeno is a good starting place. 
  • Cajun seasoning. Cajun seasoning is what gives this casserole it’s flavor, so you don’t want to skimp here. Store-bought cajun seasoning can be hard to find, so here’s my cajun seasoning recipe. 
  • Cauliflower Rice. Cauliflower rice keeps this casserole low carb, and means it’s easier to make since you don’t have to mess with boiling rice! I love cauliflower rice, but in this recipe, you can barely notice the cauliflower flavor with all of the other ingredients. 
  • Sharp White Cheddar. I strongly prefer to grate my own cheese. It melts better than pre-shredded cheese and has better flavor.
  • Eggs. Eggs help bind everything together. Be sure to take the pan off the stove before you add the eggs – you don’t want them to scramble!

two plates of leftover turkey casserole on a grey slate background

More leftover turkey ideas

A big pot of soup and a leftover turkey casserole or two should easily take care of any leftover Thanksgiving turkey you have. But if you have more, or if you’re looking for some other ideas, I also suggest:

a blue dish filled with low carb turkey casserole

Cajun Turkey Casserole

Cajun Turkey Casserole

Yield: 6

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Low carb turkey casserole, made with cauliflower rice, green beans, and cheddar cheese can be on the table in under 45 minutes. It’s the PERFECT way to use up your leftover turkey from Thanksgiving, but you can easily make it any time of year. 


  • 1 Tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 jalapeno, minced
  • 12 ounces green beans, trimmed
  • ½ to 1 Tablespoon Cajun seasoning
  • 2 ounces cream cheese
  • 16 ounces cauliflower rice
  • 2 cups cooked turkey, diced (can also use cooked chicken)
  • 6 ounces shredded white cheddar, divided
  • 2 eggs, beaten
  • Parsley, for garnish


    1. Heat your oven to 350F. Spray a 9×11-inch casserole pan with cooking spray.
    2. Heat the oil in a large pan over medium heat. Add the bell pepper, onion, garlic, and jalapeno; cook 3-4 minutes, until beginning to soften.
    3. Stir in the green beans and Cajun seasoning; cook 1-2 minutes.  Stir in the cream cheese until melted.
    4. Remove from heat and stir in the cauliflower rice, turkey, and all but ½ cup cheese. Stir in the eggs.
    5. Pour into the prepared casserole pan. Top with remaining cheese.
    6. Bake for 30 minutes, until the cheese is bubbly and light golden brown. Remove from the oven and let rest 10 minutes. Sprinkle with parsley.


Add more or less jalapeno and Cajun seasoning depending on how spicy you want your casserole. I use one medium jalapeno and a full Tablespoon of seasoning for a casserole with a pretty good kick to it.

Nutrition Information

Yield 6 Serving Size 1
Amount Per ServingCalories 332 Total Fat 20g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 9g Cholesterol 149mg Carbohydrates 14g Net Carbohydrates 10g Fiber 4g Sugar 6g Sugar Alcohols 0g Protein 25g

Gluten-Free Goddess Recipes: Best Gluten-Free Pumpkin Muffins by Gordon Ramsay

Gluten-Free Goddess Recipes: Best Gluten-Free Pumpkin Muffins

Delicious pumpkin muffins baked with gluten free flours

Favorite Companion

We found canned organic pumpkin on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can’t get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I’m talking about. It’s not overt. Or blatant. It’s not over the top. It is subtle. Secure.

Pumpkin doesn’t demand to be admired.

Because it doesn’t have to prove itself.

It’s not a bully flavor that crushes gentler flavors in its wake. It doesn’t bark and claw to be Top Dog 24/7. It doesn’t have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with.

Pumpkin goes with the flow.

It likes vanilla.

And it likes chocolate.

You could say, it’s bi-flavorful.

Which happens to be a quality I admire. Even embody and embrace. Because life is brimming with diversity. Life is rich and complicated, sticky and glorious. And for every preference I may think I cherish, there are sure to be a dazzling array of alternative preferences twinkling beyond my peripheral vision like so many bokeh jewels.



Gluten-free pumpkin muffins

Karina’s Gluten-Free Pumpkin Muffin Recipe

Recipe published October 2010 by Karina Allrich.

These moist and tender beauties sport coconut flour, and a lovely pecan crunch. If you don’t care for nuts in your pumpkin muffins, use chopped or dried cranberries, golden raisins, or even chocolate chips. Be happy. Choose your favorite add-ins.

In a large mixing bowl, whisk together:

1 cup sorghum flour or GF oat flour

1/3 cup organic coconut flour

1/2 cup almond flour

1/2 cup tapioca starch or potato starch

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon xanthan gum

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

Add in:

1 and 1/3 cups packed organic light brown sugar

1 cup pumpkin puree (canned pumpkin is fine)

1/3 cup light olive oil

2 free range organic eggs, beaten, or Ener-G Egg Replacer whisked with 1/4 cup warm water for vegan

1 tablespoon bourbon vanilla extract

1/4 teaspoon lemon juice

1/2 cup vanilla almond milk or coconut milk

Beat the batter to incorporate the ingredients. If it needs a little more liquid, add up to 1/4 cup almond or coconut milk until it is a smooth consistency.

Stir in by hand:

1/2 cup roughly chopped pecans or walnuts (or raisins, or chocolate chips, as you prefer)


Preheat oven to 350ºF. Line a 12-muffin tin with paper cupcake liners.

Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.

Add a pecan half to each muffin top, if you like.

Bake in a preheated oven till domed and golden- roughly 22 to 25 minutes. The muffins should feel firm yet springy to a light touch. If a wooden pick inserted into the center emerges clean- these babies are done.

Cool on a wire rack. Remove the muffins from the pan after five minutes, and allow them to continue cooling on a wire rack. This helps keep their bottoms from getting soggy.

Wrap and freeze leftover muffins in freezer bags for easy on-the-go treats.

Cook time: 23 min

Yield: One dozen muffins

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

For substitutions, please see my guide to baking with substitutions here.

Edible Chocolate Chip Cookie Dough (Vegan & Gluten-Free) — The Skinny Fork by Gordon Ramsay

Edible Chocolate Chip Cookie Dough (Vegan & Gluten-Free) — The Skinny Fork

Who else sneaks bites of raw cookie dough all the while knowing that you shouldn’t do it? I know that I sure do despite my greatest efforts not to. I’ve made raw edible cookie dough in the past, and it was pretty damn delicious. But, I thought I would take it a step further and make a gluten-free version of it!

Yep, that’s right. This edible cookie dough is not only egg-free, vegan, and vegetarian, but it’s also gluten-free AND dairy-free. Covering all the major bases here while also getting to indulge in some cookie dough. Sounds like a win-win situation, right?

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