Quinoa is a very nutritious food, being a complete protein, but it can have a rather acrid flavour. This is caused by the coating the seed has to discourage insects from eating it. If you rinse whole quinoa you can get rid of this. I have used rinsed quinoa in these muffins, which I then toasted to a light brown before adding to the flour. The whole quinoa gives a crunchy texture. If you don’t want this blitz the quinoa in a blender to get a smooth texture.
There is just something about the combination of peanut butter and chocolate; no matter the recipe it always ends up tasting amazing! Maybe it evokes memories of Halloween as a child? Whatever the reason, this classic duo has made its way into many favorite recipes, including this one. (more…)
Last year (almost to the day) I posted a recipe for Fruity Pebble Treats after I had gotten “glutened” by eating a rice krispy treat – silly me for missing the MALT flavor ingredient (see my post about the new gluten-free Rice Krispies here). So instead of making the same mistake twice, I followed the advice of one of my readers, Kristi, and made the crispy treats using Fruity Pebbles (I’ve also made them with the cocoa pebbles and both are awesome!). Before making these I called Post to double-check that these two cereals were in fact gluten-free and was assured that they were gluten-free. You can check out the original post here.
A few weeks ago I received an e-mail from Post with the following information:
Thought you might be interested in hearing that longtime favorite Post cereals, Fruity and Cocoa Pebbles, are gluten-free and can be enjoyed on their own or in gluten-free treats!
They also generously sent me a box of each the Fruity Pebbles and Cocoa Pebbles to review. I decided that I would make something with the Fruity Pebbles because as I found out last year Bryan really really likes the Cocoa Pebbles and pretty much (more…)
This week’s Friday’s Find makes this Smoothie Queen very happy. Not only is it made by a company that I already love, but it opens up flavor options without added sugar. I love So Delicious Coconut Milk, but I usually purchase the unsweetened version to avoid sugar. I have to admit that I do look longingly at the Vanilla, because it is truly sooooo delicious. In coffee, over cereal, in smoothies, it’s just wonderful. But since I’ve cut out sugar, the vanilla sweetness has been but a lovely memory.
This week I happened to see a carton of So Delicious Sugar-Free Vanilla Coconut Milk at Whole Foods. While I was thrilled to see that it didn’t have cane sugar, I took a good hard look at the ingredients hoping that I wouldn’t find artificial sweeteners instead. I was glad to see that it is sweetened with stevia and monk fruit. Sweet! Tempted to fill my cart, I decided to take just one box and see how I liked it first.
Here’s a very easy make-ahead recipe for Gluten and Dairy Free Chocolate Pudding Mix. Keep a jar on hand for a fast kids-favorite dessert, after-school snack or lunchbox treat. Use your favorite dairy-free milk in the recipe. I used canned gluten-free coconut milk which makes a really rich-tasting pudding.
Margherita Pizza is a simple, delicious, classic Italian pizza.This recipe for gluten-free Margherita Pizza is made with crisp gluten-free pizza crust, mozzarella cheese, fresh sliced Roma tomatoes, pesto sauce and fresh basil bursting with flavor and fragrant aroma.
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…)
It’s blueberry season!!! Blueberries always make me think of my Aunt Pat, and I just returned from California where she and I enjoyed several fistfuls of blueberries together. I was jumping for joy when I found out that the key ingredient for this month’s SOS Kitchen Challenge was blueberries! If you haven’t heard of this event, it’s a monthly challenge hosted by Ricki of Diet, Dessert and Dogs and Kim of Affairs of Living.
But back to this SOS Kitchen Challenge. Blueberries!! (more…)
Packaged taco seasonings and taco shells can be a source of added gluten. This gluten-free taco recipe uses a homemade taco seasoning mix and organic gluten-free taco shells. Shredded baby spinach, red onions and avocado add vitamins, minerals, healthy fatty acids add vibrant color to this healthy version of a classic favorite.
•6 gluten-free hard taco shells (See tip)
•1 pound lean ground beef
•1 tablespoon olive oil (more…)