I made ice cream for us today… (more…)
May 9th, 2013 by Teri Gruss, MS
Moist and luscious, gluten-free carrot cake with cream cheese frosting is a gluten-free favorite at my house. The cake freezes well and the recipe makes one round layer cake, one 13×9-inch sheet cake or 36 cupcakes. Three cups of grated carrots add healthy carotene, a nutrient that the body uses to make vitamin A. Not bad for a cake! (more…)
April 1st, 2013 by Bella McKenzie
March 14th, 2013 by Amy Fothergill
I’ve been making these muffins for about 5 years. When my daughter was first diagnosed with a gluten and dairy sensitivity, I put my best foot forward and figured out the perfect combination of ingredients to create a moist and flavorful end product. There are a few rules, though, that are important to follow. Here are my suggestions:
March 12th, 2013 by Bella McKenzie
Let me introduce you to my favorite – and the most popular of my donuts…The Vegan and Gluten Free Chocolatey Glazed Donuts. No compromise in flavor here! These are just like the classic favorite, except with a subtle coconut flavor in the amazingly simple and sweet chocolatey glaze, that does not require corn syrup (so its corn free!!). These donuts are moist, and sincerely decadent. You will for sure want to eat a second and third – easily. Just picture yourself in your favorite coffee shop (Starbucks maybe???), served up one of these warm, chocolatey beauties. I know, I know…
March 5th, 2013 by Bella McKenzie
Here is a nice little fruity smoothie for kids!
Get them to have a wonderfully yummy smoothie, but also get in their daily greens. (more…)
March 4th, 2013 by Bella McKenzie
I once was in a shopping mall in California (Sears, I believe), and read a screen t-shirt that was soooo hilarious to me that I took a picture of it. It said (and I quote), “Muffins are just ugly cupcakes”. It had a picture of this beautifully conceited cupcake staring down its low-esteemed muffin companion.
I know – pretty mean – but I had to laugh!
February 25th, 2013 by Amy Fothergill
I’m lucky. I got to ask Aida this question up close and personal. If you don’t know her name, you should. Aida Mollenkamp is California-based food expert, TV host, writer, and culinary curator. She studied at the Cornell Hotel School (like me!) and Le Cordon Bleu Paris before joining CHOW.com where she worked behind the scenes as Food Editor. Eventually, she moved to television where she hosted her Food Network show Ask Aida (you get the pun now) and later the Cooking Channel show, foodCrafters.
February 22nd, 2013 by Candice Rose Clifford
Heading back to school means one thing when you are on a restricted diet: stock up on all your favorites which you can’t find at school. This break I didn’t do much shopping or searching for new products, instead I ate less process foods and stayed away from sandwiches. This resulted in me feeling much better. (more…)
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