I have dubbed this my no-oat granola. I missed that detail when I first started adapting this recipe and was sure Better Homes and Gardens had forgotten to list the oats in the ingredient list. Alas, it was intentional and I’m loving it! This granola with a little homemade almond milk is my new go-to breakfast, snack, and occasional dinner.
Tag Archives: Recipe
This is a variation of a “veggies on the verge” soup. When you make chili, it’s a good way to use up some of those vegetables in the fridge you are not sure what to do with. Go ahead and throw in carrots, sweet potatoes and celery if you have it. It will all taste good once it’s cooked. The extra vegetables are not necessary but certainly add nutrients to the mix. You can also use this recipe to make tamale pie.
Read through the recipe first; it’s easier to chop the onion and while that cooks, chop the other vegetables, hardest vegetables first to softest last. Serve it by itself, over brown rice, or even polenta for a complete Read More »
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 Read 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 Read More »
I am SUPER EXCITED!
While on the Gluten Free – Celiac Disease Support Group on FB, I noticed this recipe by Frederick Betancourt for Big Mac sauce. He gave me permission to bring it to you! Thanks, Frederick!
I haven’t had a Big Mac in 17 years, but the drought is over. I’m making this tonight. Try it and let me know what you think in the comments below!
Big Mac Gluten Free Sauce:
- 1/2 cup mayonnaise
- 2 heaping tbsp French salad dressing
- 1/2 tbsp sweet relish
- 2 heaping tsp dill pickle relish
- 1 tsp sugar
- 1 tsp dried minced onion
- 1 tsp white vinegar
- 1 tsp ketchup
- 1/8 tsp salt
Preparation: Just mix all that together and you can add anything else you want to the burger.
This is the recipe that we all loved as kids. It’s sweet, creamy and the tangy pineapple dressing is delicious.
This colorful fruit salad is a gluten-free version of the classic fruit salad recipe based on cooked pineapple juice dressing.
The recipe serves a crowd of 12 (or Read More »
This cake recipe comes from one of my mom’s co-workers and is one of my dad’s favorite cakes! Since my dad was especially busy with work my last week home and took me to my nerve blocks, I decided it would be nice to make him a special treat; plus I really wanted to try this cake, since my parents always talk about how good this recipe is. Read More »
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.
Prep Time: 7 minutes
Cook Time: 5 minutes
Total Time: 12 minutes
- For the pudding mix:
- 1 cup Dutch-Processed unsweetened cocoa powder
- 1/2 cup cornstarch Read More »
(My monster fudgesicle – gluten and dairy free! Happy Summer)
I’m always up for making things at home (beef jerky, granola bars, ice tea, etc.). I know there is convenience in buying many of these things, but I rather enjoy making things at home. One it’s a challenge for me, two I know exactly what is going into my food. I love making gallons of ice tea at home because I can control the amount of sugar (or honey, or agave) that goes into my tea. It is truly amazing how much can be found in a gallon of store-bought ice tea.
We don’t buy much ice cream at the store and I don’t ever make it only because I do not have an ice cream maker. Oh, how I wish I had one. Instead I make pops. We bought two packages of Monster Popsicle Molds (I found mine at Marshall’s/T.J. Maxx) which can be purchased from Read More »