Vetting restaurants for their gluten free capabilities can help qualify and disqualify some restaurants, and in many instances, can provide an enjoyable dining experience.
I used to love eating out. The mere mention of going out for a meal, allowing me to take a break from cooking and clean up instantly resulted in me ushering the family into the car as we discussed where to go. Since my celiac disease diagnosis in 2009, the excitement is gone and I simply don’t eat out much because Continue Reading
While grocery shopping the other day, my husband walked by the asparagus and said, “Remember that ham and asparagus thing you used to make?” Years ago, I used to make a pasta dish with ham, asparagus and cheese. It was a family favorite, but when I had to go gluten free, it dropped off the radar of the regularly scheduled menu options. One of my favorite things to do now is to recreate those old memories and make them gluten free. So, I bought the asparagus and created this pizza. After just the first bite, I got two thumbs up from my husband. You can use ham or Canadian bacon, and it can be made dairy free too! Just use the dairy free alternatives included in the recipe. Continue Reading
Hello, fried food. I missed you.
So, I made these the other day for friends and family – basically, it’s one of those “I can’t tell it’s gluten free” recipes. It’s yet another great use for almond pulp – the byproduct of the Make Your Own Almond Milk recipe. You can substitute almond flour as well, but almond pulp is my go-to in this recipe. Almond milk is simple to make and the only ingredients are almonds, water and a little salt – no additives or preservatives, plus you get to make awesome stuff like this from the left over pulp.
Need to be dairy free as well? Use Nutritional Yeast in place of the cheese. Continue Reading
Giving up gluten meant giving up breaded stuff for a while until I was able to find a palatable replacement for breadcrumbs. Although store bought varieties are available, like many things gluten free, they have ingredients, additives or gums that are no longer on the list of stuff I eat. These “crumbs” are grain free and can be dairy free (and paleo) by substituting the cheese for Nutritional Yeast. This recipe uses almond pulp (the by-product Make Your Own Almond Milk) but almond flour can be substituted in its place.
Many people who are avoiding gluten have also chosen to avoid dairy. I switched over to almond milk a few years ago and really haven’t missed a beat with cereal, hot cocoa, etc. Although I love the convenience of buying almond milk at the store, I dislike the number of additives, preservatives, gums and flavors that go into these products. In a pinch, I’ll buy a carton of almond milk, but I much prefer to make my own. As long as you plan a little time and have the right stuff, you can quickly make your own. I first learned about making almond milk from Elana’s pantry, but I keep it plain, where she adds a little vanilla. Regardless, a by-product of almond milk is the pulp. Don’t toss it out! See the recipe to prepare this pulp for use in other recipes. More pulp recipes will be posted as they are created! Search the almond pulp tag below for additional recipes.
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…
We did a Kid’s Cookie Dough Class the other day at Benefit Your Life gluten free bakery and had a blast! Awesome kids + awesome parents = awesome cookie dough! Chocolate Chip was by far the most popular flavor choice, but Snickerdoodle and just plain sugar cookies also headed out the door to several young cooks’ homes. It’s dairy free and egg free and can quickly satisfy a sweet tooth – a hot and fresh cookie in about 12 minutes! As a sugar cookie, they can be sprinkled prior to baking or frosted and decorated for a fun and delicious dessert.
Be sure to click on the label below the recipe to print a label that fits well on a small, round reusable container.
“Isn’t gluten free expensive?” If I had a nickel for every time I was asked that (well, I wouldn’t get rich, but you know what I’m saying). Whether diagnosed with celiac disease, gluten intolerance or other reason leading you to eliminate gluten, a typical response when stepping into the gluten free world can be heading to the grocery store for the gluten free version of the favorite, habitual, mainstay foods one grew up on. Continue Reading
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