Candy canes can make any cake or cupcake turn into a magical winter treat. All you need to do is take some gluten-free candy canes (click here to see my favorite brand) and crush them up. Sprinkle them on top of your favorite frosted treat and you will end up with a beautiful creation that looks like it is from a bakery.
Some of my favorite ways to use the candy canes:
1. Make a vanilla cake from your favorite mix. Add 1 teaspoon of peppermint extract to the batter. Bake and allow to cool. Frost with frosting (I like the Betty Crocker canned frostings). Sprinkle with crushed candy canes. (more…)
Admittedly, I have not been able to try all the products that they sent (there are a lot!) but I had so much fun trying what I have so far. I probably never would have sought out these products on my own. I could give or take most candy (chocolate is another story…) but now I know just where to turn for something sweet or sour!
This is the entire package I got in the mail. The individual packs are bigger and have multiple servings. The boxes contain smaller packs and are a single serving (I prefer this because it’s easier to control portion size.) When I was
eating the sour gummy worms out of the bigger bag, I definitely (more…)
About one month ago, I put out my Breakfast Millet article to rave reviews. I had gotten so many emails thanking me for putting out the article and most of them requesting that I put out another one for a savory millet dish. As I am not one to disappoint may I just say…..the millet saga continues.
I seriously never get tired of talking about millet. Delicious, healthy and versatile millet is a lot like rice and can be the vehicle to transform even the most mundane dish into something exciting. To get the scoop on the health aspects and back story of millet, (more…)
This is a great way to start the day on a sweeter note, without the sugars found in more traditional sweet morning fare—something that works great for those following a gluten-free–and even grain-free–lifestyle. It is packed with fiber, Vitamin A, protein and healthy fat. Use sweet potatoes or winter squash that has been pre-cooked to make preparation fast and easy–there should be plenty on hand, either before or after a Thanksgiving feast! This is a dish that pleases young and old alike.
Serves 2
Ingredients:
• 1 cup cooked Sweet Potatoes or Winter Squash, skins removed
Squash and Turkey Bacon Hash on Arugula and Mixed Greens
Squash and turkey bacon hash takes a savory-sweet spin on many of the usual Thanksgiving ingredients – a spin that is tasty and very nutritious! The secret to the development of the flavors is being patient and allowing the ingredie (more…)
Based on the contents of my past few CSA boxes, zucchini is doing really well this year. Or at least there’s a lot of it growing. It’s a veggie that you can easily add to just about anything, and that’s pretty much what I’ve been doing with it. Grated, it makes a wonderful “raw” pasta substitute, I love it lightly stir-fried with other veggies, it’s delicious sauteed and added to salads, omelets, or whatever else is cooking, and then of course there’s always zucchini bread. My grandmother used to make it every summer. She would bake it in loaves, and then sandwich softened cream cheese between thin slices. It tasted like cake, and I suppose it practically was the way she made it. YUM.
I started looking online for gluten free zucchini bread recipes, and I came across some zucchini mini muffins with chocolate chips over on Elana’s Pantry. I love that website, and I have her Gluten Free Almond Flour cookbook, which I use regularly. She now also has a Gluten-Free Cupcakes book, which is now on my wish list, if anyone is feeling generous.
This week’s Friday’s Find makes this Smoothie Queen very happy. Not only is it made by a company that I already love, but it opens up flavor options without added sugar. I love So Delicious Coconut Milk, but I usually purchase the unsweetened version to avoid sugar. I have to admit that I do look longingly at the Vanilla, because it is truly sooooo delicious. In coffee, over cereal, in smoothies, it’s just wonderful. But since I’ve cut out sugar, the vanilla sweetness has been but a lovely memory.
Until now.
This week I happened to see a carton of So Delicious Sugar-Free Vanilla Coconut Milk at Whole Foods. While I was thrilled to see that it didn’t have cane sugar, I took a good hard look at the ingredients hoping that I wouldn’t find artificial sweeteners instead. I was glad to see that it is sweetened with stevia and monk fruit. Sweet! Tempted to fill my cart, I decided to take just one box and see how I liked it first.
Here’s a very easy make-ahead recipe for Gluten and Dairy Free Chocolate Pudding Mix. Keep a jar on hand for a fast kids-favorite dessert, after-school snack or lunchbox treat. Use your favorite dairy-free milk in the recipe. I used canned gluten-free coconut milk which makes a really rich-tasting pudding.
Every morning my freshman year in high school, I felt sick. I would miss a lot of first period class & summer swim workouts as a consequence. My mother and I could not figure out what was wrong.
Bob’s Red Mill chocolate chip cookie mix using soy free Earth Balance
Every day shortly after breakfast, I would get nauseous and have to lie down. One morning, I told my swim coach, who was frustrated with me missing so many workouts, I had “morning sickness.” At the time I was 14 and clueless to the usual context in which that phrase in used. Mom was mortified. I had to clarify to coach that I was not actually with child, and then it was off to the doctor, who confirmed I was likely lactose intolerant, so I stayed off dairy.
Down the road in college, I started getting sick after many meals, and after a few years of searching, I finally got a diagnosis of gluten sensitivity. First milk, now (more…)
Ethan Fox never slept more than two hours at a time. He did not speak. He ran continuously, day and night, until he would collapse from exhaustion. After a short nap, he would awaken and run again.
At one year of age, Ethan was diagnosed with autism. At 20 months, after being written off by other physicians, he was placed on a gluten-free, dairy-free diet by Dr. Kenneth Bock, autism specialist and author of “What Your Family Needs To Know About Autism Spectrum Disorders.”
According to Ethan’s mother, Tracy Fox, results were seen within three days on a gluten-free, dairy-free diet. Ethan slept through the night, spoke his first words and has never had a problem since.Now age 6, he is at the top of his class at school with a 97% average…and virtually no one knows he was ever diagnosed with autism.
Candy canes can make any cake or cupcake turn into a magical winter treat. All you need to do is take some gluten-free candy canes (click here to see my favorite brand) and crush them up. Sprinkle them on top of your favorite frosted treat and you will end up with a beautiful creation that looks like it is from a bakery.
Based on the contents of my past few CSA boxes, zucchini is doing really well this year. Or at least there’s a lot of it growing. It’s a veggie that you can easily add to just about anything, and that’s pretty much what I’ve been doing with it. Grated, it makes a wonderful “raw” pasta substitute, I love it lightly stir-fried with other veggies, it’s delicious sauteed and added to salads, omelets, or whatever else is cooking, and then of course there’s always zucchini bread. My grandmother used to make it every summer. She would bake it in loaves, and then sandwich softened cream cheese between thin slices. It tasted like cake, and I suppose it practically was the way she made it. YUM.
