This recipe tastes a whole lot like the frozen ravioli I used to eat as a kid, which is exactly what I was going for. Many people who have issues with gluten also have issues with certain types of dairy. Personally, I tolerate greek yogurt, mozzarella (it’s low FODMAP) and parmesan cheese, which was the basis for the filling in these ravioli. One of my favorite things about my gluten free ravioli recipes is the sheer convenience of it all. It takes about 30 minutes or so to make a dozen ravioli (even faster with a Tortilla Press) then you just toss them in the freezer. With 3 or 4 ravioli in a serving (these guys are pretty filling), you’ll get 3 or 4 individual meals out of it. Just perfect for those days when you just don’t want to put a lot of effort into something – which is common in my household – not bad for under an hour’s worth of work! For more flavors, check out other ravioli flavors in the recipe index.
They bend, but they don’t break! Sounds a lot like my gluten free life – it’s had it’s moments, but it’ll never break me! Especially when I make something you can’t tell is GF…like these awesome spinach wraps. If you miss wraps that are full of flavor and have a lovely, chewy texture, you are in the right place! Invest about 30 minutes or so and you’ll be able to make several wraps that you can freeze for a quick and satisfying meal another day. Fill them with your favorite meats, cheeses, veggies, salad (that’s a chicken salad in the photo). Or, make a breakfast burrito. Fan of roasted red peppers? Check out the Gluten Free Wraps – Roasted Red Pepper & Garlic flavor too!
I lost sleep over this one, for no other reason than I couldn’t wait to get started to see if what my little old brain was thinking would actually have some reality attached to it. Living GF for so long, I really have learned to keep my expectations low when it comes to sandwiches and anything that has to do with bread. Now that the weather is getting warmer, the thought of wraps appealed to me, but I didn’t want one that was dry or full of ingredients to keep it shelf stable. And the ones I would be interested in buying are so dang expensive. Continue Reading
So let’s just get this out of the way…I am terrible at decorating cakes, cookies, etc, so my apologies for the photo. BUT, you’ve got to admit, the colors are pretty awesome for something that’s not out of a laboratory. With all the fake and artificial ingredient-laden foods out there, it’s nice to come across something natural that’s also visually appealing and delicious. Now, I am talking frosting hear, so don’t confuse natural with healthy…just sayin.’ The basic frosting recipe is quick and pretty much fool-proof. It starts with a base frosting (which is white) but also gives you options on how to make those fun colors – and chances are, you already have the stuff you need to make it happen!
For a great sugar cookie cutout recipe, consider using the Minty Shamrock Shake recipe, minus the mint extract and parsley as a really good (and naturally sweetened) vehicle for this frosting! Continue Reading
When I was a kid, one of the best things about this time of year was getting a cool and minty shamrock shake at McDonalds. I no longer visit fast food joints for my obvious GF reasons, but still wanted a little taste of my past. These frosting-filled sandwich cookies are simple to make, the cookie dough is sweetened with only maple syrup and applesauce, and the green coloring is actually NATURAL, and made from something you likely have in your pantry. Of course you can use food coloring if you desire, but for people who are avoiding artificial coloring, this may be quite the treat! Continue Reading
Do you grow tired or reading labels on seemingly simple products? So many food I look at don’t say GF on them, but don’t have any gluten ingredients listed. It’s that “natural flavor” or “spices” that make me put something back. Pizza sauce is one such product, so I’ll take 20 minutes out of my day make my own, store it in a squeeze bottle and put it in the fridge. Continue Reading
Fast and gluten free don’t always go together very well. So many people I meet complain about having to make everything from scratch, and I don’t know about you, but processed gluten free foods seem to often disappoint on flavors, textures and nutrition, not to mention my wallet. Every time I create a new recipe, I always take time and ease of preparation into account.
This tomato bisque is ready in under 30 minutes, and the dairy free option is just as good, if not better than using straight up cow’s milk. Toss some toasted croutons on top, or serve with a grilled cheese sandwich…can you say comfort food? It makes enough to serve two people a cup of soup, but let’s be honest, I finished the whole thing myself for lunch. Feeling satisfied… Continue Reading
Elegant and easy appetizer needed? Mushrooms, tarragon and bacon take center stage in this delicious toast that can be served warm or cold. Warm your favorite cheese on top of a crispy toast (omit if you’re dairy free – still delicious) and you’ve got something really special. Thinking of the “optional” option with the fish sauce? Unless you have an allergy, consider getting to know this stuff. Used sparingly, you won’t get a fish smell or taste, just a little umami in many different dishes! Continue Reading
Not so long ago, two family members decided to go vegetarian – for no other reason than they said they didn’t care for the taste and texture of meat anymore. For some meat, I can’t totally disagree with them. For me, the more different we get with our particular protocols and preferences, the more we have to cook (separate meals), the less we get to eat together (because preparation gets out of sync), or both. So, to dine together, I’ve been playing around with some different stuff that satisfies my gluten free needs and others’ vegetarian needs. Mushrooms do a great job of absorbing flavors and have a great texture, so this just seemed like a good project to work on. Continue Reading
If you’ve ever eaten at a Brazilian steakhouse, you know what I’m talking about. Those beautiful, delicious balls of cheesy bread they keep bringing to you throughout your meal. And because they are gluten free, they can end up being the highlight of any meal. If you search the internet for Brazilian Cheese Bread or Pan de Queijo, you’ll find dozens of recipes on how to make these – with milk and cheese. I was working on one of my own versions, and got sidetracked when I was curious if they can be made dairy free as well. For dairy free, these exceeded my expectations. The recipe doesn’t make a whole bunch of them…only 6, but that gives you a chance to try them and if you like them, you may need to double or triple the recipe if you have others to feed. Continue Reading