Posts Tagged ‘Recipes’

 

Inge/Gillian Harris

Eastern Mediterranean Pizza Recipe

August 18th, 2014 by Inge/Gillian Harris


TWD: Eastern Mediterranean Pizza, copyright 2013, gfcelebration.com, All rights reserved

We actually made this recipe for the first time a couple of weeks ago, but it was late in the day and we lacked the necessary natural light to photograph it. This recipe intrigued us, since pita bread is not easily converted to gluten free, and admittedly, we have yet to make just pita bread using this recipe. Before singling out the pita bread, we wanted to just explore this dough for the pizza itself, and if it turned out  to be successful, develop it further for really good gluten free (more…)


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gluten free coconut shrimp

Lately I have been consuming about a 75/35 diet…the 75 being vegetable/plant-based meals and the 35 being meat based meals. I am working towards consuming the recommended 8-12oz of fish/seafood per week according to the 2010 Dietary Guidelines for Americans, however (more…)

Teri Gruss, MS

Eating Gluten-Free? Are You Eating Enough Protein?

August 4th, 2014 by Teri Gruss, MS

chick fil a nuggets gluten freeAccording to a recent Wall Street Journal article, The Gluten-Free Craze: Is It Healthy? (6/23/2014) -- over 29% of people surveyed said they are cutting back gluten consumption or avoiding it completely.

Whether a gluten-free diet is a "craze" or fad for those not diagnosed with celiac disease or gluten-sensitivity is debatable. Important questions for anyone eating a restrictive diet -- for whatever reason, should be, "am I eating a balanced diet? Am I eating optimal amounts of protein, healthy fats, carbohydrates, vitamins and minerals for my individual needs?" (more…)

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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