You learn the most interesting stuff at Gluten Free Expos. I was honored to do some food demos at an expo in Columbus, Ohio recently, and met several people who asked me if I had a good pierogi recipe. That’s what I adore about meeting up with people at expos – especially the regional flare that comes with it. So, you can thank the folks in Ohio for the inspiration for this recipe. And of course, these are not only super-easy to make, but they also have a DAIRY FREE option too! As I post this recipe, I’m also posting my “recap” of the Columbus expo you can read here. I try to make it a point to keep up with the direction of our gluten free population, and in turn, create the stuff we all miss the most! Continue Reading
Remember these? It’s basically a Twinkie basking in the glory of raspberry and coconut (you can omit the raspberry and coconut and just make it a GF Twinkie). It made my family soooo happy, one sent a me text when I was traveling the other day to tell me how enjoyable dessert time had been. The iconic shape comes from a Twinkie Pan – yes, they do exist and of course you can buy it online, but you can also make them in the form of a cupcake, if you can’t wait of the delivery of the pan. Please note: these do not have the average 45 day shelf life of a regular Twinkie. In our house, we are lucky they last 45 minutes! Continue Reading
In a breakfast rut? Start your day with some yummy granola – with milk or toss it on top of some fruit and yogurt. In this GRAIN FREE recipe, lemon is the star and takes this granola on a departure from your standard, almost too familiar, cinnamon-type granola. It makes for a great snack, and a topping for ice cream too! Continue Reading
Welcome to ravioli #4 in the ravioli-making series. This one can be made dairy free! And here’s a NEWS FLASH! I just changed up the prep to make it SO MUCH FASTER AND EASIER. You see, I roll dough fairly often, and in some cases it is that activity alone that becomes the dealbreaker in time and/or motivation to make a recipe like this. We all have our days when we just can’t get the desire to cook and need to break through it to have something really satisfying. Let me set the expectation for you – this really isn’t a big deal to do once you get started (just make sure you have all of the ingredients ready to go, or that frustration will just grow)! Continue Reading
You know how the story goes…if someone had told me 10 years ago that rutabagas would be one of my favorite vegetables…. Fact is, I never ate a rutabaga until just a few years ago, when I was looking for more variety in my tiny, limited gluten free world. Perhaps that’s one of the plusses to being GF: Getting the nerve up to expand to foods I never knew much about. They have a texture similar to a potato and are sweeter and milder than it’s cousin, the turnip. With a quick comparison to potatoes, they appear to be better for you! Rutabega vs. Potato – 1 cup serving: ( calories 51 vs. 136) and carbohydrates (11.6 grams vs. 31.4 grams) so if calories and carbs are on your watch list, these may be a great substitute! Considering they have potassium and vitamin C too, you may want to put them on your shopping list. Continue Reading
Brussel sprouts have come a long way in the last few years, from an obscure vegetable that wrinkled faces at the dinner table to a much welcomed side dish. I remember as a kid, the only way they were ever prepared was boiled, and if you were lucky, it had some butter on it to make it more palatable. If only my mom knew about roasting vegetables! What is so great about roasted veggies is the convenience of just tossing some veggies with oil, salt and pepper and letting them do their thing in the oven while you muss and fuss with the other parts of the meal. Bacon (of course) amps this up, but the addition of a few crumbles of blue cheese and a drizzle of honey can make this the favorite item on your plate. The other night, we tossed a few scoops of this onto our salads and made a meal out of it. Welcome back, Brussel sprouts! Continue Reading
It is officially soup season at our home. It was a dreary, rainy day and the one of the only ways to end it on a good note is to fill my belly with some warm soup. I’ve had a butternut squash sitting on my counter for the last week or so, and this seemed like the perfect occasion to use it. What I like best about this recipe? It’s savory, not sweet like other squash soups. But, more importantly, it’s easy – ready in about 45 minutes without the need to constantly mess with it. Pair it with a salad and you have a fantastically satisfying meal. Vegetarian? No problem! Omit the bacon and use a veggie bouillon cube. Like it spicier? Add more Sriracha to suit your taste. Continue Reading
Looking for a decadent, gluten/grain/dairy free dessert? Look no further! Lots of molten and lava cake recipes have been popping up all over the place lately, so I can’t take credit for the concept, but I did create my own version only because I was in a chocolate mood, and a handful of chocolate chips just wasn’t cutting it.
These cakes are so easy to make – just a few minutes of prep time, pop them in the refrigerator while you eat dinner, then bake them for about 10 minutes at the most and voila! You’ll have an elegant dessert! Store a few unbaked ones in the freezer in the event you want a fantastic chocolate fix some night but don’t want to put in all the effort to make them from scratch (just be sure to thaw prior to baking). And, you can make them in different sizes, just be sure to adjust the baking time (the smaller the cake, the shorter the time). Continue Reading
Do you ever walk by an item in the grocery store that brings back a flood of memories – one that you thought you could no longer enjoy ever again? That happened to me the other day when numerous displays of these awesome snowball cakes (in a Halloween orange) were right by the register, just begging for a compulsive purchase. Being the gluten free maven I am, it was easy to pass by, however, I couldn’t resist the inspiration to make it at home…without any gluten, gums, grains or dairy!
Say goodbye to boring gluten free snacks. This one tastes JUST LIKE PEPPERONI PIZZA – without that strange aftertaste of your average, processed and packaged GF snack. Snack mixes are the perfect way to use up day-old gluten free bread that is just a bit to dry to enjoy as a sandwich. Don’t have any bread but still want to make this pretty quick? Make the Fast Focaccia (yeast free) or Hamburger Buns (dairy free), cut it in cubes and you’re ready to go! The seasoning is dairy, egg and nut free, so if you need to follow any additional protocols, choose your favorite GF bread for that need and make this a tasty addition to your snacks. Continue Reading