I used to love going out to eat, especially when our family could just select a restaurant on a whim. Once diagnosed with celiac disease, the process changed drastically. I had to give up on eating out until I figured out a way to stay safe. Even though I prefer to cook and encourage others to cook, every now and then, I either just want to go out, or simply cannot avoid going out to eat (especially when traveling). Gluten free menus are popping up all around, but that may not necessarily mean your experience will be GF. In many cases, it’s not the food that concerns me as much as what’s going on in the kitchen and the care the staff takes to not cross contaminate. Continue Reading
Ever get bored with your same-old gluten free meals? Perk them up and make them way more enjoyable with flavors only herbs and spices can provide. With herbs, I usually have the basic ones growing in a pot somewhere – fresh rosemary, basil, thyme and oregano. Just pick, chop and toss in a salad, or sprinkle on some sautéed meat and vegetables and you have a sensational meal experience. But, unless I want to grow dozens of herbs, dehydrate them, etc., my drawer of bottled herbs and spices get a workout on a daily basis. Continue Reading
Here is #2 in my ravioli series. If you are a fan of meat ravioli, you may want to give this one a try (or the Gluten Free Sausage & Pepper Ravioli). They are very simple to make once you get the hang of it (be sure to see the photo instructions at the bottom of the recipe). It’s a great way to use up last night’s hamburgers from the grill, too. If you want an extra special dinner, serve it with my Gluten Free Easy Sun Dried Tomato Pomodoro Sauce. These ravioli are also grain free and dairy free! They have to be frozen, so if you like them, make a bunch and keep them in the freezer for when your hungry self isn’t in the mood to labor in the kitchen. As they are very filling, it only takes a few to make one serving. Continue Reading
Whether it’s Celiac disease or other reasons that have you nixing the gluten in your life, this lifestyle change can be frustrating and emotionally overwhelming. Where do you start? How do you deal with the unknown road ahead? Consider attending an expo to assist in your quest for information! Of course many of us turn to the internet or books to search for information, recipes and other hacks in an attempt to make the transition smooth and seamless. With the plethora of information to read and review, it can get overwhelming and time consuming. An expo may be just what you are looking for! 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
We recently visited a new taco place that serves street tacos – beautiful mini-sized tacos which provides the option to try many different flavors. All the fried foods were off limits for me since the fryer was shared with battered items. One of my family members ordered the beer battered avocado taco, and I must admit I was a bit envious! So, what do I do? Create it at home, gluten free of course! This was tested by several gluten eaters, so I feel confident sharing it with you! Enjoy! 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.
All things pasta tend to be sorely missed when going gluten free. Ravioli in no exception. But now, you no longer have to rely on just your memories of this Italian delight! This is the first of many flavors I will be posting. These are NOT difficult to make, and one recipe makes 12 raviolis. Three or four with a salad is very filling and satisfying, and they are stored in the freezer, so you can feed your future hungry self when you get that “what’s for dinner” panic moment. Stay tuned for more flavors!! Be sure to see the photo below the recipe in case you prefer a visual of how to assemble them.
Who doesn’t love cupcakes? Perfect little controlled portions of yummy goodness. The little burst of raspberry in the center make these extra special. The SPRINKLES, which just add pure fun, also need to be vetted for their gluten free status. For the last two holidays, the brand Hobby Lobby carries in their seasonal section have had a gluten free indication on the label (as with any product, GF status can change, so don’t take my word for it). Get out the bifocals, if needed, because it’s listed pretty small on the label.
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