Spicy Zucchini & Red Cabbage Fried Rice

Homemade fried rice is one of my favorite dishes. In fact, this Spicy Zucchini & Red Cabbage Fried Rice is the fourth fried rice recipe found here on the blog. It’s super simple and super healthy which makes a great alternative to the take out staple. Get into the recipe below.

Spicy Zucchini Red Cabbage Fried Rice


  • 2 cups cooked brown rice
    2 cup shredded read cabbage
    3 stalks scallions, diced
  • 1 small white onion, sliced thin
    1 large zucchini, diced
    3 tablespoons gluten free soy sauce
    2 tablespoons red vinegar
    2 eggs, optional
    1 cup broccoli florets
  • 1 cup vegetable stock
    2 tablespoons red pepper flakes
    olive oil to coat pan
    To taste: onion powder, salt, black pepper, garlic powder


1. Triple rinse brown rice and prepare according to package instructions. Set aide
2. Coat medium cast iron skillet or wok with olive oil and add minced garlic, scallions, and cabbage, to pan and brown for 5 minutes on medium heat.
3. Add zucchini and sauté additional 2 minutes. Add red vinegar, red pepper flakes, soy sauce and seasoning to taste.
4. Toss in rice and sauté , slowly adding in vegetable stock
5. Just before removing from heat crack eggs and add to pan. Mix in eggs until fried and tossed within the rice.
6. Turn off heat cover skillet allow rice to sit covered for an additional 5 minutes before serving.

Serves: 4

P.S Preparing your brown rice in advance not only saves prep time but actually makes the fried rice better.

Photo credit: Farm Fresh Feasts

Gluten Free Menu Plan: December 4-10, 2016

After a year hiatus, Gluten Free Menu Plans are back on theglutenfreechefblog. Menu plans are a feature to help you plan your week in gluten free breakfast and dinners. Curated from recipes featured here and from my favorite food bloggers our menu plan’s feature an eclectic mix that can cater to all audiences including recipes that are vegan, dairy free, plant based, and of course gluten free. Be sure to comment if you make one of the recipes featured here over the course of the week.

Peanut Butter Coconut Granola w/ Almond Milk and Banana

Eggs in a Pepper (Recipe & Photo by OMG Gluten Free Blog)


Baked Apple Pie Smoothie

Chocolate Banana Apple Smoothie
Pumpkin Spice Pancakes w/Almond Milk

For more gluten free menu planning ideas visit Lynn’s Kitchen AdventuresFor paleo, gluten free, & dairy free recipes visit Minimalist BakerFor recipes that combine whole foods with Weight Watcher’s savvy visit Everyday MavenFor lunch ideas visit Oh My VeggiesFor lunch box and super kid friendly recipe ideas visit I’m A CeliacYOUR THOUGHTS?

Heart Sweet Potato Cabbage Soup (VEGAN)

Simple Turkey Meatballs

Hearty Sweet Potato Cabbage Soup (VEGAN)
Creamy Pumpkin Soup

Honey Balsamic Tofu Stir Fry (Vegan)

Dessert of the Week: Salted Cinnamon Sugar Caramel Apple Blondies

Gluten free restaurant review: Opa! Authentic Greek Koozina

Since returning to Rochester, I have been on a roller coaster of activity. Between balancing the precarious act of living with fibromyalgia+cfs, re-acclimating myself to living with four other people, and building this blog (and my fibro blog) I have had little time for much else. Last weekend, I devoted one day to bond with my best friend. Both of us made a vow to actually get out and try the amazing cuisine that our city has to offer since we agree that Rochester is a melting pot of culture and cuisine and now that I have left and returned; I can appreciate that more than I did before.

Living gluten zero means that the search for awesome restaurants that meet my various dietary needs is all the more challenging. But when have I ever backed down from a challenge? My friend suggested that our first stop be the relatively new Greek restaurant Opa! I eagerly perused the online menu (analyzing it like a PhD research assistant) to see if it was gluten zero friendly. Greek cuisine is certainly not my area of expertise, and I wasn’t expecting to find much that I would be able to eat. Upon arriving to the restaurant, I was surprised to find that the menu was beautifully labeled with (v) and (G) on several selections; a detail that I had overlooked during my online research. It is always nice to find restaurants that consider vegans and the gluten intolerant when creating their menus and going the extra mile to actually label these on the menu is even better.

The staff was friendly and very accommodating and the restaurant is spacious with plenty of booth and open seating. After being seated and ordering our drinks we received the expansive menu; that includes a plethora of salads, pizza, pannis, a fish fry, seafood dishes, and much much more. The waitress was very friendly and patient as my friend deliberated (and deliberated some more) over his selection.

After much deliberation (nearly 30 minutes to be exact) I chose the SPANAKORIZO which is meat free dish of sauteed spinach, rice, onions and tomatoes topped with a lemon dill broth. I subbed the rice with lemon pepper potatoes and added a side Greek salad. LB (my friend) chose the MOUSSAKA which is basically the Greek version of lasagna with beef, layered eggplant, zucchini, goat cheese, and potatoes. The food is prepared to order; meaning that it is fresh but takes time. We were in no rush and the extra time allowed us to catch up.

Once our food arrived and my Greek salad was retrieved which the waitress initially forgot, we were down to business. My dish was well seasoned with more than enough lemon and pepper. I would have preferred more spinach over potatoes but overall the dish was good. My friend enjoyed his Moussaka and meticulously inspected and savored every bite.

Since gluten zero desserts are a true anomaly; I didn’t even bother to ask to see the dessert menu. My friend however, is a dessert aficionado and as usual requested the dessert menu. I am not sure if authentic Greek cuisine excludes major desserts; but the selections at Opa! are very few. We opted to head over to Dairy Queen instead where I treated myself to a small Vanilla Dish and my friend got the Brownie Sundae.

Opa! gave us a decent Greek experience and even though I would have like to see more gluten zero and vegan selections; the dish that I selected was satisfying and I am not against returning. More importantly, I am happy that I was able to get out of the house and engage in a “normal” weekend activity, catch up with a friend, soak up the sun, and eat outside my typical fare.

Rating 3.5/5

Photo courtes of Closet Cooking (Spanakorizo)

Photo courtesy of Food Network (Moussaka)

Recipes for free: Veggie taco salad

Taco Salad  Veggie Taco Salad

1 12 ounce can pinto beans washed, and drained

1 can whole kernal corn, washed and drained

1 medium tomato, diced

3 stalks green onion diced

1/4 cup organic salsa

1/2 avocado, skinned and diced

1 teaspoon crushed red pepper

1 tablespoon olive oil

1 tablespoon apple cider vinegar

jalapeno pepper rings, to taste

dash of brown sugar

To taste: cracked black pepper, salt, onion powder, garlic powder

1/4 cup shredded extra sharp cheddar (optional)


  1. In a medium bowl toss beans, corn, tomatoes, green onion, and avocado with apple cider vinegar and olive oil.
  2. Add in crushed red pepper, brown sugar and jalapeno.
  3. Plate salad and top with salsa, extra green onion, and cheddar. Serve with tortilla chips.

Recipes for free: Barbecue tofu sandwich


Barbecue Tofu Sandwich

When I lived in East Nashville Mitchell deli made this awesome Asian Tofu Sandwich. I missed it, so I decided to make my own version. The tofu is pan-fried and topped with sauteed onions and fresh veggies. I used my A+mazing homemade Multi-Grain bread but your favorite store bought gluten free bread will do as well.


1 package extra firm tofu, drained (cut 3 2 inch thick slices, lengthwise)

1/2 small onion, sliced

3 tablespoons olive oil

1/2 cup spring mix

1/4 English cucumber, sliced thin

6-10 banana pepper rings

1/2 small tomato sliced thing

2 slices gluten free bread

To taste: salt, pepper, onion powder, garlic powder

3-4 tablespoons barbecue sauce, be sure to ensure it is gluten free

slice of provolone cheese (optional)

1 serving kettle chips or baby carrots


  1. Heat olive oil and onions over medium heat, 5-7 minutes or until onions are browned. Set onions aside.
  2. Add tofu to skillet searing 3-4 minutes on both sides. Set aside.
  3. Toast bread and layer with barbecue sauce then tofu. Top with sauteed onions and fresh veggies.
  4. Plate sandwich and serve with kettle chips or baby carrots

Recipes for free: Curry cabbage stirfry

This Curry Cabbage Stirfry is the perfect vegan gluten free alternative to The Traditional Corn Beefed and Cabbage often used to celebrate St. Patty’s day. The curry and spice give it a an extra kick,

Curry Cabbage Stirfry


  • ½ head of green cabbage washed, rinsed and chopped (medium to large size pieces are ok)
  • 1 small onion chopped
  • 2 tablespoons minced garlic (buy minced garlic in a jar)
  • ¼ tablespoons olive oil
  • 2 table spoons apple cider vinegar
  • 3 tablespoons curry powder
  • 2 tablespoons sea salt
  • 1 cup water
  • ¼ cup brown sugar
  • Additional salt, cracked black pepper, and curry powder to taste


  1. In a large cast iron skillet heat olive oil over medium heat and add curry powder to hot oil.
  2. Add onions and garlic to skillet and sautee until tender slowly adding ¼ cup of the water.
  3. When onions and garlic are browned and tender; add in chopped cabbage and an additional ½ cup of water.
  4. Continue to sautee cabbage on medium heat while adding apple cider vinegar, cracked black pepper, salt and more curry powder to taste.