Tag Archives: Recipes

I have a treat for you this weekend! Gluten free vegan easy and super creamy tomato basil soup! A classic comfort dish!

Yes, that is right – this recipe is creamy, rich deliciousness that is vegan and doesn’t take forever to make!

It has been exceptionally cold around the Mid West these days, and while this is the time of the year that my heart longs for a warm repose, there is nothing like a warm classic soup to soothe the soul!

Okay, I really didn’t mean to rhyme!

But anyway, I started making this and didn’t know where I was going. Seriously.

All you chefs out there know what I am talking about…  Read More »

This is one of our very favorite desserts. It meets all the criteria we look for in making a dessert. It is generally loved by young and old alike.  It doesn’t require baking, there are no gluten free flour ratios to balance out, no added sugar,  free of lengthy preparation and complicated steps, and most importantly so delicious. In our globally connected world, you can now find strawberries almost year round. We generally prefer to eat foods as they are available seasonally, and locally grown if at all possible. But that is just not always practical when you live in a high desert environment, where so much of our food gets trucked in. Nearly all our local stores carry quite an assortment of Read More »

Paleo quiche with a nut-free, grain-free crust. Filled with roasted organic asparagus, organic leek and free-range eggs. Pure, simple, good.

Eating Style: Candida Friendly, Dairy-free, Gluten-free, Grain-free, Low Carb, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time: 30 minutes

Serves: 6 Read More »

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. Read More »

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 Read More »

This 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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I’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 Read More »

I remember those extremely busy days for my husband and I back between 2010 and 2011. I mean, don’t get me wrong, we are always busy, but I mean at that time we were just so busy that sometimes we couldn’t fathom the thought of cooking.

Yes, those type days exist, even for gluten free vegans… Read More »