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 »
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 »
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 »
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.
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 »
The second entry into the 37 Cooks and Sciabica Olive Oil challenge is a crust-less and veggie filled quiche. This can easily be made in a large baking dish, pie dish, or individual ramekins. Quiche is another one of those “blank canvases” that I love because you can add any ingredient that you want. Quiche is perfect for Read More »
Fall is the time of year when we need quick and easy, nutritious comfort foods to get us through our hectic lives. Picadillo is a traditional Cuban chili. You can make it with less spice (cut back on the cumin, chili powder and garlic) and the children will love it.
Picadillos have some spice but also sweetness. This can be served over Read More »
Having a varied diet is extremely important to achieving and maintaining good health. Veggies, fruits, meats, spices, herbs, nuts, legumes, seafood – there are literally thousands of foods we can eat and tens of thousands of recipes that mix flavors and nutrients in so many ways that we should never be bored by our diet.
That said, cooking takes time and life demands lots and lots of our time. It is easy to fall into the same old, same old.
Let’s make cooking foods, and especially cooking different types of foods, a MAJOR priority.
A varied diet makes life better. It makes sure we cover our bases nutritionally, but it also makes us happy. New flavors, new textures, new recipes that taste delicious are the stuff of life. Read More »
Fall is here and that means pumpkins are starting to appear on your neighbor’s door step and in grocery stores, which is the universal signal to start carving and cooking pumpkin. Why is it most of us tend to cook with pumpkin only around Halloween and Thanksgiving? Pumpkin is loaded with vitamin A, fiber and it is low in calories, so we should find ways to work it into our diet throughout the year.
Pumpkin is very versatile to cook with, so it can be used in both sweet and savory recipes. This Examiner did a little research for gluten-free pumpkin recipes and was amazed at all of the drool-worthy recipes we found. Listed below are just a fraction of the gluten-free pumpkin recipes available online.
What is your favorite way to cook with pumpkin?
Pumpkin – General Recipes
Gluten Free Works Gluten Free Resources News and Tips