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 Read More »
Yummy turkey burgers! Healthy AND delicious!
Being sick at a young age and having to go to numerous doctors has made me more aware of my body. I know when I feel great and I know when something’s “off”. When I realized food was the culprit of my illness I was persistent until we got answers. There were times I wanted to back down and settle because I was tired of fighting, but thank god I didn’t.
Although I have an amazing team of doctors supporting me, I have learned I’m my own body’s expert. I know what foods make my stomach hurt and I know what Read More »
Gluten Free Crab Cakes © 2011 Teri Lee Gruss
Gluten-free crab cakes are delicious and easy to make using ready-made gluten-free crackers. Make large crab cakes as an entree or mini-crab cakes for out-of-the-ordinary appetizers.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 large crab cakes / 18 small
Ingredients: Read More »
Recipes shouldn’t just be a list of ingredients with obscure directions. A recipe needs to teach the recipient how to recreate the dish the writer has made.
Gnocchi can be intimidating to many people but with a good set of instructions and the consistency of dough, you’ll want to make it all of the time.
Although the base for gnocchi (pronounced nywak-ee) is potato, regular all-purpose flour is usually also added. When eating gluten free, you may feel like you’ll never be able to enjoy these tender dumplings again. But, there is hope. Read More »
Gluten-free tacos with avocado. © 2010 Teri Lee Gruss
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.
Ingredients:
•6 gluten-free hard taco shells (See tip)
•1 pound lean ground beef
•1 tablespoon olive oil Read More »
Yes you read right – I made a pizza with an unconventional main crust ingredient – cauliflower. I wanted to try this recipe as gluten free pizza crusts are so expensive to buy and they are often loaded with sugar. I also love a challenge and to try new and different things.
I never thought I would have this problem but I actually don’t have a microwave – the recipe I used for this crust has an alternative though, to steam the cauliflower. However I don’t have a steamer either (or anything that I can use as a steamer as my colander is plastic). Still desperately wanting to make this pizza I decided to use raw cauliflower. And guess what – it worked! So the crust stayed together and looked good, and the pizza tasted awesome!
I would love to say that I was clever enough to come up with this recipe by myself but I actually got it from Recipe Girl.
Ingredients
Method
What unconventional meal have you recently cooked?
Cold water, wild fish is a healthy, safe option when you’re shopping for fish. If you can find it at your local grocery, buy frozen, wild caught Pacific cod for this recipe. It’s usually easy to find. I have used quite a few brands of frozen cod to make this recipe and find the best quality frozen cod is available at Costco. At least that’s the case where I shop.
Be sure to thoroughly thaw the frozen cod and blot it with paper towels until the fish is dry to the touch. This recipe is a great way to prepare fish to make a batch of delicious fish tacos.
Learn more about buying fish from our Fish and Seafood site.
If you have ever enjoyed the experience of eating “pot stickers” before going gluten-free, you know how delicious and fun these savory Asian pan-fried dumplings are. They’re fun to make too!
Traditionally pot sticker wrappers – similar to wonton wrappers, are made with wheat flour. While I’ve thought about attempting to make a gluten-free wonton for some time, it wasn’t until I bought Laura B. Russell’s cookbook, The Gluten-Free Asian Kitchen that I actually went for it.
Our gluten-free pot stickers will stick to the pan, just like wheat-made pot stickers, so read the instructions carefully and then have fun making this recipe. Read More »
I saw an advertisement on TV for Hellmann’s Mayonnaise with this recipe.
Whilst it sounded, let’s say interesting, I was intrigued and had to try it.
The first time I tried this recipe I bought some gluten free rice crumbs but I found them too crunchy with an almost sand type texture.
The next time I cooked this recipe I therefore made my own breadcrumbs by blending a piece of frozen gluten free bread.
It turned out really well, the chicken was very tender and it tasted awesome served with cornmeal mash (cornmeal mixed with milk and cheese) and stir fried vegetables.
Source: Recipes.sparkpeople.com
If you read my blog back in January, you will remember that my roommate and I heavily relied on our crock pot. It was the lifesaver, to our busy days, and long nights. As the cold crisp air is slowly creeps into the northeast, I want more and more crock pot meals.
Considering that I don’t eat red meat I have had to get creative in finding recipes, as it seems as though there are always pork, and beef recipes for the crock pot. However, with the little extra time on my hands I don’t mind Read More »
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