Finished burrito casserole; get the tortilla recipe in The Warm Kitchen
When you’re craving a burrito, is it really that gluten-containing tortilla you’re after? My guess is that it’s actually the hearty combination of fillings–the rice, beans, cheese, meat, etc. that got your mouth watering in the first place. Sure you could always make or buy gluten-free tortillas, but why not take a twist on the classic and ditch the burrito shell all together?
This recipe comes straight from my cookbook, The Warm Kitchen. This recipe is versatile, family-friendly and cooks up in about 20 minutes. Dinner is served!
Gluten-Free Burrito Casserole
Make sure your saute pan is hot first then add the ground meat to get the meat nice and brown
Dairy used to be my friend, but then we had to break up and it is the most difficult breakup I have ever had. Eliminating dairy/casein from a diet is more difficult than removing gluten because it is everywhere and it tastes really good.
Of course the best way to go about eliminating dairy is to look for substitutes and for me that made chocolate and cream cheese a priority. I never thought I would be able to like dark chocolate and now I love it. Cream cheese substitutes can be made from soy, which is also a no-no for me, but then came luscious cashew cream to save the day.
All right, I have a pretty big confession to make.
I steal lavender.
By that I mean, when I head out on my daily walks, my hand might ever-so-slightly slip onto a neighbor's lavender plant and give a little tug. If some buds end up in my hand then I just figure it was fate and move along to the next yard.
D doesn't approve, but I have quite a few arguments that can justify the whole process. If you really want to hear them, I'd be glad to share, but right now they might just sound like excuses.
*Slightly random side note: I picked up a new book the other day called The Welcoming Kitchen. It's full of allergen-friendly (i.e. gluten-, dairy-, egg-, soy-free, and vegan) recipes. It's a really cute book (cute shape, classic fonts, and a great color scheme), although it's greatly lacking in pictures (in other words, there arenone). The recipes look yummy, though, and if nothing else, they are inspiring to me when I'm in the kitchen. It's also inspiring to know that allergen-free cookbooks are becoming more and more prevalent.
The following recipe is not at all like the book's recipe for pancakes, but seeing the addition of cornmeal in The Welcoming Kitchen's ingredients list made me add it to my own recipe, so I feel that I should give a shout-out to the cookbook authors.
Did you know that eating a low fiber diet puts you at an increased risk for type 2 diabetes, cardiovascular disease -- including heart attack and stroke, obesity and even colon cancer? Obviously getting enough fiber in our diets is extremely important for our long term health.
Gluten-free diets don't have to be low fiber diets but if you're eating a lot of packaged gluten-free foods, especially snack foods made with refined gluten-free ingredients like white rice flour and corn starch, you may not be getting close to the daily recommendations for fiber.
So what kind of fiber is best and how much fiber do we really need to eat every day to support good health?
Types of Dietary Fiber and Health Benefits
Three kinds of dietary fiber have been identified -- soluble fiber, insoluble fiber and one you may not have heard about before called resistant starch. Each type of fiber has unique chemical properties and
Do you know what a brookie is? I didn't before I received arecipefromMcCormick. A brookie is a combination of brownie batter and cookie dough, which creates a half chocolate chip and half brownie cookie, or the best of both worlds. I don't usually post recipes, but when I find one that 'speaks' to me like this one, then I feel compelled to share it.
After getting permission from the lovely folks at McCormick, I give you the recipe (makes five dozen) for the brookie:
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
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