Archive for the ‘Recipes’ Category

 


sweet potato cakeThis cake is soft and reminiscent of the filling in pumpkin pie.  Not surprising really, when it has mashed sweet potato as its main ingredient.

To do ahead of time

Cook sweet potatoes in the microwave (or oven if you have it running for something else) until they are soft.  Mine took about eight minutes - four small sweet potatoes. Leave to cool then remove the peel and mash.  I found it easiest to cut an end off and scoop the sweet potato out with a circular action with a fork.  Do this ahead of time so you don't be tempted to work with them while they are very hot and burn yourself.   Keep the peel and spritz with oil, put on a baking sheet, and cook for 20-30 minutes in the oven for a crisp scoop for spicy salsa.
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Ahhh, ice cream. Even better: salty and sweet ice cream. The combination of salty and sweet is one of my favorites. I love taking a bite and not knowing exactly what it will taste like.

Also, in case you were wondering, I use this Kitchenaid ice cream attachment for my stand mixer. It works great - during the summer, I keep the bowl frozen in the freezer so that any time I'm in the mood for ice cream, I can grab it and make a refreshingly cool treat immediately.  


I finally ate the last of this last night, and I'm really sad that it's gone. It was the perfect ending to the last weeks' worth of dinners.

I guess I'll just have to make some more. 


I am a firm believer that ice cream is appropriate at any time of year, even when it's -20' outside (although it never gets quite that cold here in the Pacific Northwest), but it is especially precious and fulfilling when the sun is blaring and you've been playing outside all day.

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Mongolian Beef (adapted from P.F. Chang’s)

June 17th, 2014 by Jenny Manseau

gluten free mongolian beef pf changsMongolian Beef

Ingredients:

2 teaspoons vegetable oil

1 teaspoon ginger, minced

1 tablespoon garlic, choped

1/2 cup Gluten Free soy sauce

1/2 cup water

3/4 cup dark brown sugar (more…)

Teri Gruss, MS

New Gluten-Free Blueberry Pancake Recipe

June 4th, 2014 by Teri Gruss, MS

gluten free blueberry pancake recipe

2011 © Teri Lee Gruss

Gluten-free pancakes with blueberries feature one of nature's richest sources of antioxidants, blueberries, a healthy and delicious way to start your gluten-free day.

Hope you like it!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 to 8 panckaes

Ingredients:

  • 1 1/4 cups gluten-free all purpose flour blend  NOTE: I used 1 cup plus 2 tablespoons Gluten-Free Pantry All Purpose Flour Mix - a blend of white rice flour, potato starch, tapioca starch and guar gum) PLUS 2 tablespoons sweet rice flour. If you use a gluten-free all purpose flour blend with added xanthan gum or guar gum don't add more gum to this recipe. If you are using a GF flour blend without added gum, add 1/4 teaspoon of xanthan gum to this recipe.
  • 2 tablespoons organic cane sugar
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 2 tablespoons light olive oil OR your favorite neutral vegetable oil
  • 1 1/4 cup buttermilk OR your favorite dairy-free substitute
  • 1 cup fresh blueberries (If using frozen blueberries, thaw first)
  • PLUS, extra vegetable oil for frying pancakes

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Sweet Potato Tortilla Chips (Paleo)

May 13th, 2014 by Leanne Vogel

Sweet Potato Chili Tortilla Chips-8161

Homemade sweet potato tortilla chips made with sweet potato, onion and flax seed. No corn! No dehydrator needed.

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time: 20 minute

Serves: 10

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olive-oil-loafI’m loving the Nonstick Mini Loaf Pan from Good Cook! You can do so much with this pan, and I know this will come in handy next Easter as I continue to work on converting my Grandmother’s Easter bread recipe (it is not Easter without this bread!). For now however I was asked to “Be a Sweetie” and make a Sweet Creation with this pan. I was a bit indecisive on what to make because there are so many options…did I want to make meatloaf? Something sweet? Savory?  I finally decided on (more…)

gluten free coconut oilI first became introduced to coconut oil when I purchased the BabycakesNYC cookbook. Not only does coconut have a great flavor, but it’s a great substitute to make egg-free french toast and easily substitutes in exchange for canola oil when baking.

While I am no nutrition expert, I’m a nutrition guru, who loves to learn about the health benefits of different foods.  After all, you are what you eat, right?

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Superpower Macaroons (Paleo + Vegan)

March 18th, 2014 by Leanne Vogel

Superpower Macaroons with goji berries and cacao #vegan #glutenfree #paleoPower packed macaroons made to satisfy your sweet cravings without sacrificing your health. These little babies deliver a strong dose of nourishing fats, proteins and antioxidants in each bite. Made with minimal sweetener. Also grain-, dairy-, nut-, and egg-free. (more…)

Beef & Broccoli {Take-Out-At-Home}

March 17th, 2014 by Jenny Manseau

IMG_9063

I need a wok. Seriously. With the amount of Asian food that I make it amazes me that I do not own one. Someday.

My dad however has one, so we put it to use one night and made some gluten-free beef and broccoli. My dad is awesome for many reasons, but I love how good he is about gluten-free awareness and (more…)

Quinoa Muffins Recipe

February 26th, 2014 by Jenny Manseau

Quinoa Muffins (Makes 12 Muffins)

1 cup quinoa rinsed ¼ cup vegetable oil, such as safflower, plus more for pan 1 ½ cups all-purpose gluten free flour (spooned and leveled), plus more for the pan ½ cup almond flour ¾ teaspoon of xanthan gum ¾ cup packed dark-brown sugar (more…)