With just ONE ingredient, I don’t consider this a recipe as much as a money-saving tip. The first time I heard of Ghee, I had no idea what it was. It was merely mentioned in a few recipes on some Paleo websites. So what is it exactly? Ghee is a common ingredient in Indian cooking – it’s just butter that has the dairy solids removed. It also goes by drawn butter, clarified butter (think lobster), or in our home, affectionally called “butter juice.” For many dairy-free folks, it is a potentially good and tasty option. I say potentially because if you’re really dairy-sensitive, trace amounts of proteins, like casein, could remain. Many Paleo folks use it and apparently have no issues. It’s just really nice to have a sub for coconut oil. The first time I used ghee it was in the form of a store-bought jar (rather expensive), so I dug around on the internet and found some make-your-own recipes which are super simple, and are a fraction of the cost of the store bought stuff. Continue Reading
Getting tired of the same old gluten free cereal or eggs for breakfast? These little gems are ready in about a half hour. It makes six mini cakes (I like two per serving), so I make them one morning and have breakfast for the next three mornings. Convenience is a beautiful thing. These have very little sugar, and the banana in the batter keeps them moist (even the following days), but doesn’t have a banana flavor to them. They remind me of a store-bought, individually wrapped coffee cake from my pre-gluten free days. Continue Reading
Mmmmmm….Get ready to enjoy that sort-of-greasy-but-crispy crust that you may recall from the hut. Pizza is probably the food I miss the most as a gluten free person. That’s probably why I have several styles on this website. For whatever reason, the old school pan pizza came to mind today and I figured I’d give it a try for tonight’s dinner. I love it when something is successful the first time around! I call this a kind-of-personal pizza, because in reality, it serves two people (and half this pie pretty much falls in line with low FODMAP). Or you can keep it to yourself and enjoy two separate meals.
Do you ever have this happen to you? You’re watching TV and restaurant commercial comes on and displays all kinds of stuff you used to love to eat but no longer can? That happened the other day, when I saw some kind of shrimp, coated in a spicy sauce and I realized I haven’t enjoyed that kind of dish in a long time. Ah, the power of advertising. Instead of running to a restaurant and trying to communicate my gluten free needs, cross contamination concerns and all, I headed into the kitchen and this recipe was born (with no gluten concerns anywhere). This is the chicken version, and I’ll be trying it with shrimp in the near future. Now, if you’re grain free, omit the rice and figure out where you stand on rice vinegar. In my recent low FODMAP journey, I’ve added a little rice back into my life with good success, but corn and quinoa are out. So that’s my grain free stance as of right now. Continue Reading
I’m a summer girl at heart, but soup is one of my favorite aspects of winter. I was getting a little bored with chicken and beef-based soups, so I tossed this together last night, not expecting it to be something I was going to share, but had to take a photo and post today because it turned out to be incredibly tasty and super easy to make! I’ve been doing a low FODMAP thing lately. Many of my recent recipes are aligned with making that philosophy fun and tasty, so I’m adding a category to this site for “Low FODMAP Friendly”, in case that is something you have interest in as well. Continue Reading