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
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
Simply elegant, fantastic flavor and so easy to make, serve this sun dried tomato pomodoro on zucchini noodles (pictured) or your favorite gluten free pasta. It also tastes great cold! It pairs well with that Gluten Free Chicken Marsala in the foreground of the picture. For paleo folks, I imagine ghee could be a good substitute for the butter, but I’ve never tried it!
A tasty departure from your average, everyday salad! Tomato vinegar compliments the flavors nicely, although balsamic vinegar can be substituted. Don’t have shallots? Substitute chopped garlic and onions. If you cannot find a GF-labeled blue cheese, feta cheese is a viable alternative. I serve this at room temperature, just after it’s assembled. If you prefer, you can chill it, but consume within an hour or so of making it.