When Sarah Henkin and I were trying to come up with a menu item for samples at the Ferry Plaza Farmer’s Market FoodWise booth, we decided to make delicious, late summer tomatoes the centerpiece. We needed to keep the dish simple since there were some other events happening that day. Roasted tomatoes on top of something seemed like a good option to me.
Since we eat gluten-free, I tend to not think about using bread with tomatoes (although the thought does leave me with pangs of longing for Acme). My standard fallback is usually polenta. I made a similar dish last year with roasted veggies and gorgonzola (see that post here) so this needed to be different. (more…)
Fall is here and that means pumpkins are starting to appear on your neighbor’s door step and in grocery stores, which is the universal signal to start carving and cooking pumpkin. Why is it most of us tend to cook with pumpkin only around Halloween and Thanksgiving? Pumpkin is loaded with vitamin A, fiber and it is low in calories, so we should find ways to work it into our diet throughout the year.
Pumpkin is very versatile to cook with, so it can be used in both sweet and savory recipes. This Examiner did a little research for gluten-free pumpkin recipes and was amazed at all of the drool-worthy recipes we found. Listed below are just a fraction of the gluten-free pumpkin recipes available online.
Did you know that you can make hummus with sunflower seeds? I didn’t either until I learned about it from my friend Dallas. Dallas is one of my most inspiring friends when it comes to healthy eating. She is a vegetarian, and although she isn’t gluten-free, much of her diet is naturally gluten-free, because she sticks to whole foods. Dallas also hosts our Raw Foods Potlucks each month. If you haven’t checked out this post on past Raw Foods Potlucks, take a look back.
But back to hummus. I love hummus. I make a big batch of it almost every weekend, and I pack it in my lunchbox throughout the week for an afternoon snack. One scoop of hummus covered with an assortment of veggies is a quick, easy, healthy (more…)
I LOVE the San-J orange sauce. I really love the San-J orange sauce when I add a hint of sriracha chili sauce to it. My daughter does not like chicken but she devours this dish. It is the perfect combination of sweet, spicy and salty. And, of course, it is super easy to make. (more…)
Instead of opening a jar of olive tapenade or a dip from the refrigerated section of the market, consider making your own. If you keep some key ingredients on hand and have a small food processor or blender, you are in business!
The olive tapenade is so easy and so much better when made fresh. The beauty of it is that you can make a small amount if you are just having a few friends or more for a party. It can be used on top of chicken or even in a sandwich. And when you make it yourself, you can control the salt, garlic and rosemary (or even omit one of these).
The white bean spread is a great starter and really healthy. This recipe calls for (more…)
Bruschetta is a fantastic appetizer and or snack. But for those who can not have gluten, a wonderful healthy substitution is to use a cucumber as the base! Here is my video to show you how to make a delicious cucumber-based bruschetta.
I have teamed up with a group of amazing bloggers to help fight childhood hunger. I hope you will join me on this important mission. You can make a donation (every donation counts!) and even join in the fun and add your recipes to the virtual dinner party.
When I first saw that Share Our Strength was looking for bloggers to join their virtual progressive dinner I was intrigued – especially when I saw they were welcoming gluten free bloggers. I have supported Share Our Strength financially for many years and am now so excited to be able to share with you a way that you can help end childhood hunger too. (more…)
What better way to spend those wintry days than curled up with a delicious bowl of Gluten-free Butternut Squash Soup?
This recipe, courtesy of Emeril Lagasse, has a twist on the traditional Butternut Squash soup by adding in peanut oil and jalapeno. While this soup may not be the lightest fare, it’s sure to warm you up and fill you up on those cool fall evenings.
The recipe below is easy to make and takes about 40 minutes. (more…)
Facebook 
Twitter
Pinterest
