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.
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
Mmmmm, pumpkin on demand! Make this cookie dough, toss it in the fridge and just like the Cookie Dough recipe, get a fresh cookie fix in just minutes with little fuss! This recipe is dairy free too! Perfect for fall, and quite possibly as a quick breakfast treat that goes well with tea, a latte or just a regular cup-o-joe. Continue Reading
Have you ever tried a kohlrabi? It’s that sputnik-looking vegetable that shows up at many a farmer’s market these days. I tried one for the first time a few years ago and really liked the taste and texture – much like a mild form of cabbage – so I figured it’s one of those under-utilized vegetables making a comeback. Apparently they are not a “new” thing. When I mentioned kohlrabi to my dad the other day, he told me when he was a kid, they grew these in their victory garden after WW2. He said they ate them raw, like biting into an apple raw. He also said he hasn’t had one since he was a kid. The skin is a bit tough, so I peel then grill them. Next time I see my dad, I may just make this to see if it gives some good memories of his childhood! Continue Reading
Cool off on a hot day with a yummy frozen treat and put a little more watermelon into your life with this super easy to make, dairy free recipe that uses a little maple syrup as the sweetener.. These pops have a subtle hint of those Jolly Rancher Stix that have been around for decades…as a kid, my brother and I used to ride our bikes to the gas station, get the watermelon and green apple flavors, then peel back the plastic as we ate them, trying to keep from getting sticky hands, but that didn’t really work all that well…
Sausage, peppers and onions are a match made in heaven. Not only are they the focal point of my Gluten Free Sausage and Pepper Lasagna, but are super-easy to prepare as meatballs! They are fantastic atop a bed of sautéed peppers, onions and zucchini spirals. Or if you have a yummy gluten free roll, they make for a great sandwich. So full of flavor, sauce and cheese are optional! Continue Reading
Yes, it’s true. I have a thing for Sriracha. It’s been by my side in the kitchen for the last few weeks. Here it makes an appearance with butter and shrimp. Quick, easy and delicious as an appetizer or toss it into your favorite gluten free noodles (or zucchini noodles) for an awesome dinner. Something tells me you may fall in love with it too. Continue Reading