Mmmm, potato salad! One of my favorite side dishes in the summer is my mom’s potato salad – the typical egg-based potato salad with lots of crunchy vegetables – which we make several times during the summer.
For this one, we did things a little different. As a celiac, I’ve been known to overdo certain recipes to the point I just can’t bring myself to eat it anymore – you know, you find something tasty and safe and just keep making and eating the same stuff for days. So, instead of overdoing my mom’s recipe, this salad came about.
They bend, but they don’t break! Sounds a lot like my gluten free life – it’s had it’s moments, but it’ll never break me! Especially when I make something you can’t tell is GF…like these awesome spinach wraps. If you miss wraps that are full of flavor and have a lovely, chewy texture, you are in the right place! Invest about 30 minutes or so and you’ll be able to make several wraps that you can freeze for a quick and satisfying meal another day. Fill them with your favorite meats, cheeses, veggies, salad (that’s a chicken salad in the photo). Or, make a breakfast burrito. Fan of roasted red peppers? Check out the Gluten Free Wraps – Roasted Red Pepper & Garlic flavor too!
I lost sleep over this one, for no other reason than I couldn’t wait to get started to see if what my little old brain was thinking would actually have some reality attached to it. Living GF for so long, I really have learned to keep my expectations low when it comes to sandwiches and anything that has to do with bread. Now that the weather is getting warmer, the thought of wraps appealed to me, but I didn’t want one that was dry or full of ingredients to keep it shelf stable. And the ones I would be interested in buying are so dang expensive. 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 (and it’s really not very difficult at all) 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
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