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
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
It’s no secret that many people who have given up gluten also end up saying goodbye to dairy. Eliminating food groups we’ve all grown up with can be sad, but if it improves health, it’ll only be a matter of time until everything settles in and the off limits foods are a distant memory. Very little dairy is consumed in our household, and when it is, it’s in the form of hard cheeses, greek yogurt or grass fed butter, usually cooked or baked into something. The dairy version of this recipe has been in our family for a long time, so for all you folks out there who still want a tasty dish that mimics one with butter and cheese, give this a try. Hope you enjoy it! Continue Reading
Garlic Chicken was an old standby and made regular appearances in my pre-gluten free days. It was not only tasty, but really easy to make, even on busy days. With only 8 simple ingredients, it can be ready in less than an hour, or prepared ahead of time and baked before dinnertime. It’s also a crowd pleaser and suitable for guests. For the bread crumbs, I used almond pulp from my Make Your Own Almond Milk recipe, but honestly, any gluten free bread crumb will do. Can’t have dairy? Then click on the dairy free version of this recipe. No worries, the dairy free version passed the taste test in my house. Pair it up with a salad, vegetable or your favorite gluten free side dish and you’ll be back for more… Continue Reading
Think yummy, crispy, comfort food chicken is no longer a part of your gluten free lifestyle? Well, you may want to think again! These gluten free, grain free, dairy free beauties are ready to satisfy! I got the inspiration to make these after a recent visit to Atlanta, where I dined at Bantam+Biddy, a lovely restaurant that is mostly gluten free – even the fryers! The chicken was so good, we ordered more and ate like there was no tomorrow, dipping the chicken into a delicious Honey Wasabi sauce – and the awesome guy at restaurant actually shared their oh-so-simple sauce recipe with me. Now, keep in mind, they have deep fryers, so their fried chicken is legit – These are pan fried, but still takes care of business. So, if you are in Atlanta, you may want to consider this place (I found them with my little vetting process – click here to read that post). If you’re not near Atlanta, make these and see what you think! Enjoy! Continue Reading
Every now and then I get a craving for these – loaded with texture and great flavor. I used to order them off the gluten free menu at a popular restaurant, but after getting “glutened” three times, that place came off my list. So, when I get a craving, I just make them myself…and get many more for the money! Rarely, I get the added bonus of leftovers for lunch the next day. Hmmm, maybe I should double the recipe!
Wings. Smothered in sauce, grilled, fried, hot, mild…the list goes on. As someone with celiac, wings are generally off limits due to cross contamination issues with restaurant fryers. So I just make them at home when I get a craving. It’s pretty simple to do. I’ve tried many kinds of wings, but my favorite are the ones with a dry rub on them, and grilled or roasted. Not only do they taste amazing, but have much less mess than their smothered counterparts. This recipe is simple, and flexible so you can make as few or as many as you want. Continue Reading
Tasty and filling, these spring rolls are ready in about 45 minutes. Baking the rolls add a little crisp to the finished product. Depending on you mood and tastebuds, choose from the three sauces for dipping.
Just in time for football season, prep this during the pregame and you’ll have an insanely delicious hot pizza right around kickoff! For a little extra kick, drizzle with additional hot sauce. If using blue cheese, make sure you find one that is gluten free.
This is one of my favorite go-to recipes when I have gluten-eating guests over for dinner. Serve it with the Sun Dried Tomato Pomodoro Sauce (pictured in the background) and you may just get a few more folks who won’t wince when they hear the words “gluten free.” Capers are optional…search for ones that are safe for gluten free folks. The capers in this photo were made with wine vinegar.