September 18th, 2012 by Chrissy and Lauren
As we’ve discussed, everything is better in mini form.
Except portions of gourmet mac n cheese. Always take the big dish of that stuff. It’s not everyday that you will come across a heaping portion of creamy, cheesy, black truffle-y, mac n cheese.
Gluten-Free Mini Caprese Frittatas
September 13th, 2012 by Chrissy and Lauren
Turnips–definitely not a vegetable I grew up munching on. They are never featured on veggie platters, and definitely do not have shelf space at my local Trader Joe’s. I would be so curious to know if anybody ate turnips, on the regular!?
When Jacque brought me a bag full of fresh dill from her garden, she also threw in some turnips…. (more…)
September 11th, 2012 by Natalie Pronio
Pumpkin cheesecake with gingersnap crust. Photo: Finecooking.com
With a season-change on its way, I’m reminded of one of the best things about fall…pumpkin! People will try anything to make their favorite desserts, appetizers, snacks and meals with pumpkin during the fall, but with a gluten allergy or Celiac Disease, enjoying pumpkin pies (more…)
August 27th, 2012 by Jenny Manseau
Photo: Jenny Manseau
I really wanted to try my hand at making homemade ice cream so I asked my stepmummy if I could borrow her ice cream maker…thankfully she said yes! Keeping Bryan in mind (even though he was gone all summer) I thought I would try making some coconut milk ice cream, I figured I should (more…)
August 24th, 2012 by Teri Gruss, MS
This gluten free pasta recipe, full of fresh basil pesto flavor and nutty, high energy toasted pine nuts is delicious. Gluten free pasta products have come a long way- no longer do gluten free cooks have to deal with mushy, flavorless products…. (more…) August 17th, 2012 by Teri Gruss, MS
Here are a week’s worth of gluten-free school lunch recipes that add variety, kid-friendly flavors and nutrition to school lunchboxes. High protein sandwiches, pizza, warm comfort foods including convenient leftover entrees and veggie-rich soups and salads will keep even picky eaters and those with multiple food intolerances happy and healthy all through the school day.
Be sure to read Lunchbox and Lunch Bag Safety from Kevin Weeks, our About.com Guide to Culinary Arts.
istockphoto
July 31st, 2012 by Teri Gruss, MS
Gluten-Free Morning Glory Muffins
2010 © Teri Lee Gruss, licensed to About.com, Inc.
The original Morning Glory muffin recipe is said to have originated on Nantucket Island, the creation of Chef Pam McKinstry. I can’t think of a better gluten-free breakfast and snack muffin than Morning Glory muffins with well over a quart of healthy fruits, carrots and nuts added. And these fragrant cinnamon spiced muffins are gluten and dairy free.
This recipe is a gluten-free adaptation of “The Original Morning Glory Muffins” which appears in The Earthbound Farm Organics Cookbook – Food to Live By by Myra Goodman with Linda Holland and Pamela McKinstry.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Ingredients: (more…)
July 30th, 2012 by Kimberly Bouldin
While there are a plethora of places to dine out gluten-free in the Columbus area, there is nothing like the convenience of being able to stay home and prepare your own meal. When I found that I could buy the San-J Thai peanut sauce in local stores, I began to use it in many dishes. One of my favorite dishes to date is this very easy Thai Peanut Chicken and Noodles.
Thai Peanut Chicken and Noodles
May 31st, 2012 by Amy Fothergill
Summer is coming and fresh vegetables — in the stores, at the farmer’s markets and in your garden — will be plentiful. It’s time for summer salads.
Try this delicious salad as a side dish or even as a main. It’s light and satisfying.
Use the ingredients list as a guide. If you don’t have peppers, use what is on hand. If you don’t like cilantro, it’s fine not to use it at all; many people don’t like it. Use any lettuce, even finely sliced cabbage. See the tip below for how to make your red onion a little mellower. Or see what’s in your fridge, open a can of black beans, defrost some corn, and you have a delicious salad great for lunch or a party. Enjoy! (more…)
May 15th, 2012 by Teri Gruss, MS
Alexandra Grablewski Getty Images
Tacos! Drive thru beef and chicken, crunchy or soft may be our most familiar tacos – staples of a fast food diet. But if you’ve never had a fish taco, I content that you’ve never enjoyed the best taco of all. From South America, across Arizona and up to Alaska, fish tacos are routinely on restaurant menus, even at airports and most home cooks have their very own favorite versions.
Fish tacos, in all their regional variations are a culinary sensation.One you shouldn’t miss out on just because you don’t frequent these locales. They are incredibly easy to make at home.
Gluten-free tortillas are easy to find in local groceries. This makes constructing a perfectly delicious gluten-free fish taco pretty darned easy in under 30 minutes. The best fish tacos I have eaten are made with Alaskan halibut or mahi-mahi. Spicy coleslaw and fusion mayonnaise (spicy, often citrus flavored mayo) are the icing on the cake, when it comes to dressing up a fish taco.
Here’s a recipe for my version of gluten-free fish tacos, just in time for Cinco de Mayo. Add a side of homemade guacamole and pico de gallo and be prepared to enjoy. Viva tacos de (more…)
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