Thanks for stopping by The Salty Cooker.  My name is Danielle and I love to create delicious Gluten & Dairy Free meals.  Click any link in the menu above to see my latest recipes.

I’m a content creator, food enthusiast & Brand ambassador. You can connect with me on Instagram or Facebook by clicking the links below. Or click the envelope to contact me via email.

Danielle - The Salty Cooker

Roasted Veggie Coconut Curry with Quinoa.
Do you meal prep your lunches? I enjoy meal prepping lunch to make the week a little easier. Roasted veggies and a grain are my “go to’s”. They hold up well and heat up well. I’ve been using @8_trackfoods beans for over a year now. They are grown and canned in America and are non GMO. Here’s a great lunch or dinner idea. Really easy and super flavorful.

Ingredients for Veggies
1 head of cauliflower, chopped up
2 sweet potatoes, peeled and cubed (approx 3 cups)
1 leek, cleaned and chopped
1 tbsp walnut oil
1 tsp kosher salt and pinch of pepper

Preheat the oven to 400 degrees. Add the veggies to a baking sheet, drizzle walnut oil all over, then sprinkle the salt and pepper. Roast for 25 minutes or until fork tender.

*Serve with cooked quinoa.

Ingredients for Curry Sauce
1 can of chickpeas @8_trackfoods, drained and rinsed
14oz can coconut milk
1 tbsp curry powder
1 tsp kosher salt
1/2 lime juiced
1 tsp honey
1 tsp lemongrass
1 tsp minced garlic
1/2 tsp ground coriander
1/2 tsp turmeric

Mix all the ingredients together in a stock pot. Place over medium heat and whisk until well incorporated. Cook for 10 minutes. Pour the sauce over the roasted veggies and quinoa. Enjoy!

For more Gluten Free & Dairy Free Recipes follow me @thesaltycooker@gmail.com
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Miso Glazed Ahi Tuna Tacos with Nori Wrap. Here’s a fun change up to your normal taco Tuesday. A friend gave me the idea to use nori paper on tacos, I couldn’t wait to try it. It was super tasty.

Ingredients for Tuna
1lb yellow fin tuna
1 tbsp miso paste
1/4 cup gluten free soy sauce
1 tbsp everything bagel seasoning
1 tsp coconut oil

In a bowl mix the miso and soy sauce. Place the tuna in the bowl, cover and place in the fridge for 30 minutes. Remove the tuna and coat both sides with everything bagel seasoning. Add the coconut oil to a skillet and sear each side to your likeness. I prefer my tuna raw so I seared each side for 2 minutes. Remove from the pan and cube.

Ingredients for Avocado
2 avocados, pitted
1 lime juiced
pinch of salt
1 tsp wasabi paste (if you don't like spicy reduce to 1/4 tsp to still get the flavor)

In a bowl mix all of the ingredients together.

Ingredients for Slaw
1 cup purple cabbage, cut thin
1/2 cup jicama, cut thin
2 tbsp fresh cilantro, chopped
2 limes juiced
1 tsp honey
pinch of salt and pepper
1 tbsp rice vinegar

Mix all of the ingredients together and allow to sit for 10 minutes.

Ingredients for Spicy Mayo
1/4 cup of mayo
1 tsp sriracha
1/2 lime juiced
pinch of salt
1 tsp of honey

Mix all of the ingredients together in a bowl.

*You will need nori paper, I cut each paper into 4 squares. To assemble, spread some avocado on the paper (this will soften it some) add the slaw, tuna and top with a little spicy mayo. Enjoy!

For more Gluten Free Recipes follow me @thesaltycooker
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Fig Miso Glazed Chicken with Mushroom Leek Rice. Happy Mothers Day! Hope everyone had a wonderful weekend. Here is a recipe for a easy one pot dinner to help you through the week.

Ingredients for Rice
1 cup rice
2 3/4 cup chicken stock
8 oz mushrooms, sliced
2 large garlic cloves, minced
2 tsp fresh thyme
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 leek, cleaned and chopped

Preheat the oven to 350 degrees. Add all of the ingredients into an oven safe baking dish or cast iron skillet. Then follow the next recipe to complete the dish.

Ingredients for Chicken and Glaze
2 tbsp fig miso paste
1 tbsp manuka honey
pinch of salt
1 tbsp rice vinegar
2 tbsp olive oil
*1 whole chicken, cut up
*1 bunch of grapes

Mix all of the ingredients together in a bowl, place the chicken on top of the rice/liquid mixture. Then brush the glaze on the chicken, add the grapes on top. Cover and place in the oven for 20 minutes. Then remove the cover and bake for an additional 20 or until the rice is cooked and chicken temp reads 165. Enjoy!
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Orange Creamsicle Cupcakes. Today we are shooting some cooking videos. My husband said he would start to help me with me shoots so we can create more interactive videos. This should be interesting. I’m excited to see your reaction to this new style video. Well I better get back to work. Hope everyone has a fun Saturday.

These cupcakes are so light and fun for summertime. Completely dairy free & gluten free.

Ingredients for Cupcakes
2 1/2 cups of gluten free flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup sugar
2 eggs
1 orange zested and juiced
1 pkg orange jello mix, I used @simplydelishnatural
1 cup oat milk
1/2 cup coconut oil, melted

Preheat the oven to 350 degrees. Add the orange jello mix and oat milk to a bowl and mix on high for 3 minutes until dissolved. Then add the rest of the liquids, and sugar, mix well. Add all the dry ingredients and mix until just incorporated. Line cupcake pan, make 12 cupcakes. Add the mixture to each liner evenly. Bake for approx 12-16 minutes or until a toothpick comes out clean. Allow to cool completely.

Ingredients for Frosting
4 cups powdered sugar
1lb butter, I used a dairy free, room temp
20 drops of cream concentrate
15 drops of orange concentrate
2 tbsp oat milk
*optional food coloring

Add all of the ingredients together in a bowl and mix until light and fluffy. Pipe onto cooled cupcakes. Enjoy!

For more Gluten Free Recipes follow me @thesaltycooker
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Pesto Chicken Citrus Quinoa Salad. I am all about big salads for lunch. In FL it's like a million degrees right now so I lean towards eating a lot of fresh veggies and fruits during these summer months and I always add a protein of some kind. Pasolivo’s selection of olive oils and vinegars are perfect for making dressings and flavorful meals.

A family-owned and operated business, Pasolivo’s small batch, tree-to-table process produces the highest quality extra virgin olive oil available in addition to hand-blended flavored olive oils, olive oil-based bath and body products, and a curated collection of artisanal goods such as vinegars and jarred goods.

Ingredients for Baby Spinach Pesto
2 cups baby spinach
2 tbsp fresh basil
2 tbsp fresh parsley
1 tsp kosher salt
1/2 tsp black pepper
2 tsp minced garlic
1/2 cup pine nuts
1 orange, juiced
1/2 cup Tangerine Olive Oil @pasolivo

Add all of the ingredients to a blender and blend until smooth.

Preheat the oven to 375 degrees. Baste Chicken Breasts in pesto. Spray a baking sheet with nonstick spray and bake for approx 20-30 mins (depending on the size of the chicken breasts). Internal temp should read 165 degrees. Remove.

Ingredients for Dressing
1 Tbsp Tangerine Olive Oil @pasolivo
1 tsp honey
pinch of salt
2 Tbsp Sparkling Citrus Vinegar @pasolivo
1/2 orange, juiced

Mix together in a bowl. Assemble your salad.

Ingredients for Salad
Pesto Chicken, cubed
2 cups lettuce
1 tbsp pine nuts
1 orange, slices
1/2 cup sugar snap peas
1/8 cup fresh basil
1 cup cooked quinoa
1 cup microgreens
1 avocado, sliced

Enjoy!

You can purchase the citrus olive oil and citrus vinegar online at https://www.pasolivo.com/

For more Gluten Free & Dairy Free Recipes Follow me @thesaltycooker
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Pork Carnitas with Jicama Slaw. Happy Cinco De Mayo Everyone! Who is celebrating today by eating some yummy tacos? Pork Carnitas are one of my favorite tacos to make. Not only are they one of the easiest tacos dishes, the leftover pork can be made into tons of other dishes, including tostadas (one of our families faves).

The seasoning used in this dish is from @outside_table. Their taco seasoning is so flavorful and the main ingredient in this dish. Today they are offering 25% off, you can go to my stories and swipe up to be taken right to the taco seasoning page to receive your discount.

Ingredients for Pork
5lbs boneless pork butt
3 tbsp taco Tuesday seasoning
2 tsp kosher salt
1/2 cup orange juice
2 large onions, outside skin removed then sliced in half

Preheat the oven to 300 degrees. Place the onions in the bottom of a dutch oven. Dry off the pork butt, rub the salt and taco seasoning all over the pork butt and place the pork butt on top of the onions. Pour the orange juice on top of the pork butt, cover with a lid and place in the oven. Cook for 4-6 hrs or until the pork butt is fork tender. Allow the pork to rest for 30 mins minimum. Then cut the pork into approx 1" cubes.

In a skillet add 1/2 tbsp of vegetable oil and heat up over medium heat. Add the pork to the pan to get a little crispy. The pork is ready for the tacos.

Ingredients for Jicama Slaw
1 cup jicama, diced
1/4 cup fresh cilantro, chopped
1 tsp honey
1 tbsp rice vinegar
pinch of salt
1/2 tsp taco Tuesday seasoning from @outside_table

In a bowl add the honey, salt, taco Tuesday and rice vinegar. Mix well then toss in the jicama and cilantro. Serve on top of the tacos.

*Optional fresh lime, fresh cilantro, chopped onions and jalapeno

For more Gluten Free & Dairy Free Recipes Follow me @thesaltycooker
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Coconut Cream Pie. Do you guys remember when I had that epic baking fail trying to make a custard frosting and I had made coconut cream instead? I made a coconut cream pie with the cream and man was it good. Well by accident I gave away all of the pie away to friends and neighbors. I had saved one piece for me and somehow it got mixed in with the giveaway desserts. So I didn’t even get one piece! Well I had to remake it again to make sure the recipe was good (darn it) and it was! This time I didn’t give any away, lol!

Ingredients for FIlling
*Pie Shell your favorite (I love a gingersnap cookie crust, I used a standard gf crust for this pie)
14oz can coconut cream
14oz can coconut milk
4 egg yolks
1 cup sugar
4 tbsp cornstarch
1 cup coconut flakes
2 tsp vanilla extract
2 tbsp butter, I used a df
*Top with whipped cream, I used a df and toasted coconut

In a bowl mix together the coconut cream, coconut milk, egg yolks, sugar and cornstarch. Add to a pot and place over low heat. Continually whisk until thickened. Approx 5-10 minutes. Once thickened add the butter, coconut flakes and vanilla extract. Mix until smooth and pour into a cooked pie shell. Place in the fridge for 4 hours to cool and set up. Top with a dairy free whipped cream. Top with toasted coconut. Enjoy!

For more Gluten Free & Dairy Free Recipes follow me @thesaltycooker
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