Today, I want to introduce you to Living Luxe Gluten Free, a company dedicated to creating recipes that are gluten and lactose free. Michelle Lee, the recipe creator, recently released a cookbook and shared it with Mary Lee Kitchen. The cover is beautiful. The photos inside, mesmerizing. I was so excited to get into the kitchen and try one of the recipes. Michelle’s recipes are heavily influenced by her time she spent in Spain. The spices and aroma of each dish filled my kitchen and I could easily imagine myself at a Spanish restaurant or Farmer’s Market.
Her cookbook is a true love story. She fell in love with a boy who loved to eat. They would explore restaurants, find fantastic ingredients to cook with, and create recipes that hit all the senses.
A few years after they got married, Michelle’s husband developed sensitivities to gluten, lactose, and nuts. Their shared activity of going to restaurants came to a halt as Michelle desperately tried to figure out how to cook for her husband. It didn’t take long for her to modify recipes with her impressive cooking skills and create meals that were suitable for her husband’s diet.
Living Luxe Gluten Free was born shortly after Michelle realized that she had a knack for understanding food allergies, creating recipes, and food photography. Her life changed drastically because of her husband’s dietary restrictions. And the love that they have for each other comes through in her recipes. It’s truly an enchanting story.As I embarked on recreating some of the recipes, I remembered Michelle’s story. It helped me connect to the ingredients and with each step in the directions. Deciding which recipe to share with you was difficult because they were all delicious.
The cookbook is written in a way that is easy to understand, helpful hints, and even a gluten free, lactose free safe list for Trader Joe’s.I decided to share the recipe for Iberian Salmon Pasta, a recipe clearly inspired by her time spent in Spain.
The recipe was simple to follow and did not take much time. One thing to note, cook the pasta before you begin cooking the meat. I used wild caught salmon that had been frozen, but unfortunately I could not find chorizo that did not have corn in it. Instead, I found a spicy chicken sausage that was similar to chorizo.Michelle also suggests that you squeeze a lemon wedge as the final touch to the recipe, I actually used a whole lemon on my plate because I like the taste. This meal is truly a romantic dish that has some spice, great taste, and will leave you filled. If you like this recipe, then make sure to get her cookbook here.
- 2 tbsp. pimienton dulce (sweet paprika)
- 1 tsp. cumin
- 1 tsp. ground black pepper
- ½ tsp. salt
- ¼ tsp. chili powder (optional)
- 2 tbsp. extra virgin olive oil
- 1 red bell pepper
- 3-4 garlic cloves, minced
- ¼ C chorizo, about ½ link, cut into chunks
- 1 lb. frozen, wild-caught salmon, thawed and cut into 1-inch chunks with skins and any gray meat removed
- 1 lb dry gluten-free spaghetti, prepared according to package instructions
- Lactose-free Swiss cheese, grated
- 1 lemon, sliced into wedges
- In a small bowl, combine paprika, cumin, pepper, salt, and chili powder, if using. Set aside.
- Heat olive oil in a skillet over medium-low heat. Add red pepper, garlic, and chorizo to skillet. Increase heat to medium and sauté until chorizo is slightly hardened and beginning to brown around the edges, about 2 minutes.
- Add salmon to skillet and continue sautéing over medium heat until salmon is almost cooked through, about 5 minutes. Add spices to skillet and continue sautéing until salmon is coated in seasoning and thoroughly cooked.
- Serve salmon and chorizo mixture atop spaghetti. Top with cheese, free-squeezed lemon, a drizzle of olive oil, and a sprinkling of paprika and black pepper.
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