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
When was the last time you enjoyed a soft, warm breadstick from Olive Garden? That’s what I thought. When a friend asked my daughter on a scale from 1 to 10 where these rated, my daughter rated it a 9. When asked why not a 10, she exclaimed, “Because they are not unlimited!” The “hardest” part of making these are learning how to set up the form for the pan (easy to follow instructions are below), but do it once, and it won’t be a big deal anymore. 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
One of the interesting (yet frustrating) aspects of being GF is the seemingly infinite number of flours to choose from. With the exception of rice flour, I eliminated many possibilities when I gave up grains. I’ve tried just about all of the flours out there and quickly determined my favorites. Hazelnut is a flavor that people either love to hate, and some of that can be contributed to hazelnut overload of the last decade (before the everything vanilla phase and the current pumpkin spice craze) . Hazelnut flour is quite different. And in this recipe, it has such an interesting flavor and texture – almost elegant – and when paired with the creamy frosting you’ll eat every bite on your plate. I can’t quite put my finger on it, but it is reminiscent of something from my childhood, most likely my years in New Jersey. Regardless, it is something I look forward to making around the holidays! Continue Reading
It’s been a butternut squash kind of few weeks. I made my Gluten Free Butternut Squash Ravioli the other day, and because there was plenty of butternut squash filling left over, I had to do something with it. When it is piping hot, the filling is yummy enough to replace mashed potatoes, but instead, we made a pizza and topped it with cheese, caramelized onions and peppers. Paleo or dairy free? Just omit the cheese (still delicious) or use your favorite dairy free substitute. Use your favorite gluten free pizza crust, or choose from several in the recipe index.
It’s time. Time to bring some ravioli back into your gluten free world! Very easy to make, incredibly delicious, and just a little bit of effort will pay off in a pretty big way – it can provide several meals for you. This recipe makes a dozen ravioli, but since they are very filling, 3 or 4 raviolis are perfect as one serving. If you like it, consider doubling the recipe and make 2 dozen – they have to be frozen before cooking, so it’s a really easy way to have a quick and elegant meal some evening when you don’t feel like cooking all that much. Dairy free? No problem! You can substitute nutritional yeast for the cheese, or omit the cheese altogether and it’ll still taste fantastic. The brown butter sauce is optional, and can be made with ghee for our paleo friends. Hungry for more gluten free ravioli? Check out my recipes for Sausage & Pepper and Beef & Portobello ravioli flavors. Pure love.