Tag Archives: gluten free

October 16, 2012 · 7:07 pm

Chocolate Chocolate Pumpkin Cookies

So I have really just jumped right into the whole fall cooking idea… and may have gone a little overboard with the use of pumpkin.  There will be a few more pumpkin posts to follow!  Today is Chocolate Chocolate Pumpkin Cookies.  Not too sweet, great texture, and filling.  A great fall afternoon snack!

Chocolate Chocolate Pumpkin Cookies

Pieces:

  1. 2.5 cups gluten free flour
  2. 1 tsp. baking soda
  3. 1 tsp. baking powder
  4. 4 tbsp. vegan butter
  5. 2 cups sugar
  6. .25 cups brown sugar
  7. 1.25 cups canned pumpkin puree
  8. 1 egg
  9. 1 tsp. vanilla
  10. 1 cup cocoa powder
  11. pinch of salt
  12. 2 tsp. cinnamon
  13. 2 tsp. nutmeg
  14. .25 cup oil
  15. 1 cup vegan mini chocolate chips
  16. powdered sugar for dusting

Process:

  1. Mix all ingredients in a bowl.
  2. Stir well until dough is combined.
  3. On a greased cookie sheet, drop tablespoons of dough.  Leave about an inch between each cookie.
  4. Bake at 350 degrees for 18-20 minutes, until a toothpick comes out clean when put in the middle of each cookie.
  5. Let cool.
  6. Dust with powdered sugar.
  7. Makes about 2 dozen cookies.

Happy Allergy Free Eating!

 

 

 

4 Comments

Filed under Recipes

Tagged as , , , ,

October 4, 2012 · 5:56 pm

Mashed Pumpkin Sweeties

Pumpkins and apples and leaves, oh my!  Fall is upon us, and so is the abundance of canned pumpkin.  Pumpkin has a ton of fiber and not many calories, so I had to get my fill this time of year.  I made mashed sweet potatoes with pumpkin… what a great fall side dish!

Mashed Pumpkin Sweeties

Pieces:

  1. 2 sweet potatoes
  2. one half of a can of pumpkin
  3. one half cup apple cider
  4. 2 tbsp. vegan butter
  5. 2 tsp. pumpkin pie spice
  6. 2 tsp. cinnamon
  7. Salt and pepper

Process:

  1. Peel the sweet potatoes and chop into 1 inch cubes.
  2. Steam or microwave the sweet potato cubes until soft (about 10 minutes).
  3. In a large pan, add the soft sweet potatoes, pumpkin, apple cider, vegan butter, pumpkin pie spice, cinnamon, salt and pepper.
  4. Mash until desired consistency.
  5. Serve hot.

 

Happy Allergy Fall Eating!

 

Leave a comment

Filed under Recipes

Tagged as , , , , , ,

September 27, 2012 · 6:38 pm

Buttered Salmon over Lemon Quinoa

I had a request for a quinoa recipe the other day… so I found some salmon on sale at the store, some quinoa in my cupboard, and some pots and pans on the stove!  Quinoa is a great grain, boasting high fiber and protein… 6 grams of protein and 3 grams of fiber in a quarter cup dry serving.  It’s a great gluten free alternative… especially when rice is getting boring.

Buttered Salmon over Lemon Quinoa

Pieces:

  1. one cup dry quinoa grain
  2. 2 salmon steaks, boneless
  3. 3 cups mushrooms
  4. one half bunch asparagus stalks, rough ends cut off
  5. 2 tbsp. vegan butter
  6. 1 tbsp. olive oil
  7. one half cup lemon juice
  8. 2 tsp. grated lemon zest
  9. 4 dill stalks, or about 2 tbsp. chopped dill
  10. one half cup water
  11. salt and pepper

Process:

  1. In a large saute pan, cook the quinoa according to package directions.  (It is about 1 cup quinoa to 2 cups water… bring the water to a boil, add the quinoa, cover, and let simmer until the water is absorbed.)
  2. While the quinoa is cooking, saute the mushrooms and asparagus in the olive oil and salt and pepper.  Saute them on medium heat until tender.  Add one quarter cup water if needed.
  3. While the veggies and quinoa are cooking, saute the salmon.  Put the butter in a saute pan, and melt over medium heat.  Place the salmon steaks skin side up.  Add the dill and lemon juice.
  4. Let the salmon cook about 5-7 minutes.  Add one quarter cup water if the pan gets dry.  Heat until cooked through.
  5. Add the lemon zest and a dash of salt and pepper to the quinoa.  Fluff with a fork.
  6. Serve the quinoa on a plate, topping with the asparagus, mushrooms, and salmon on top.
  7. Enjoy hot!

Happy Allergy Free Eating!

2 Comments

Filed under Recipes

Tagged as , , , , , , ,

September 16, 2012 · 5:58 pm

Bacon and Onion Meatloaf

I was actually in the mood for something hearty this weekend as the weather started to cool down (even though I am in total denial about summer ending).  So, I decided to make turkey meatloaf, and add the heartiness of bacon to it.  It was delicious!  I know that meatloaf has a bad reputation, but this turned out really well.  It is pretty healthy with the turkey meat, and the bacon added some flavor.  I will definitely make it again.  You could even make meatballs out of it if you wanted to.

Bacon and Onion Meatloaf

Pieces:

  1. 1 lb. ground turkey (or beef if you prefer)
  2. one half of an onion, finely chopped
  3. 7 slices of bacon, cut into small pieces (I use kitchen scissors)
  4. one half cup gluten free bread crumbs
  5. 1 egg and 1 egg white
  6. 1 tsp. smoked paprika
  7. 1 tsp. cumin
  8. 1 tsp. chopped garlic
  9. salt and pepper to taste
  10. 4 tbsp. ketchup
  11. 2 tbsp. honey

Process:

  1. In a large bowl, combine the turkey, onion, bacon, bread crumbs, eggs, paprika, cumin, garlic, salt, and pepper.  Use your hands to combine the mixture, but don’t handle it too much or make it too dense by squeezing too hard.
  2. Once combined, form it into a loaf shape.
  3. Place the loaf into a shallow and greased pan.
  4. Put the pan and loaf into the fridge for 10 minutes.
  5. Bake at 350 degrees for 65 minutes.  Halfway through baking, about 30 minutes in, drizzle the honey and ketchup on top of the loaf.
  6. When cooked, take the pan out of the oven and let it sit for about 5-7 minutes.
  7. Cut into slices and serve hot.

Happy Allergy Free Eating!

 

 

 

Leave a comment

Filed under Recipes

Tagged as , , , , , , , ,

August 14, 2012 · 5:49 pm

Shrimp, Peppers, and Onions over Arugula Pasta

My family has an inside joke to hide any shrimp at holiday gatherings because I will eat it all.  I do really love shrimp!  Grilled… with cocktail sauce… or over pasta.  Here is a great mom- inspired shrimp over pasta recipe that is easy and full of flavor.  Perfect for summer!

Shrimp, Peppers, and Onions over Arugula Pasta

Pieces:

  1. one half of an onion, chopped
  2. three celery stalks, chopped
  3. 3 peppers, cut into long strips… your favorite colors
  4. one pound of shrimp, peeled
  5. 4 tbsp. olive oil
  6. 2 tsp. chopped garlic
  7. one half cup white wine
  8. 2 tbsp. lemon juice
  9. 2 tbsp. red wine vinegar
  10. 2 tsp. red pepper flakes
  11. 4 cups arugula
  12. one box of gluten free pasta
  13. salt and pepper to taste

Process:

  1. In a large saute pan, add the onion, celery, garlic, and 2 tbsp. olive oil.  Saute just until tender.
  2. Add the pepper strips and 2 tbsp. olive oil.
  3. When the onion, celery, and peppers are soft, add the peeled shrimp, white wine, lemon juice, red wine vinegar, and red pepper flakes.  Saute until the shrimp are cooked through and pink.
  4. Cook the gluten free pasta according to package directions.
  5. Serve in a layer… pasta in a bowl, a handful of arugula, and then the shrimp mixture on top.  Season with salt and pepper to taste.

Happy Allergy Free Eating!

Leave a comment

Filed under Recipes

Tagged as , , , , , , , , ,

July 29, 2012 · 6:53 pm

Summer ice cream sandwiches

I recently had some friends over to my new house to catch up and celebrate summer.  We had so much fun chatting and laughing, and of course eating!  One friend brought homemade ice cream sandwiches, and I had to share.  So delicious, and perfect for summer.  They used the classic peanut butter and chocolate combination that we all love!

PBC Ice Cream Sandwiches

Pieces:

  1. 1 cup peanut butter
  2. 1 cup sugar, plus 3-5 tsp. more for garnish
  3. 1 egg
  4. 1 tsp. baking powder
  5. 1 tsp. vanilla
  6. 1 carton dairy free chocolate peanut butter ice cream

Process:

  1. Mix the peanut butter, sugar, egg, baking powder, and vanilla together in a large bowl.
  2. Roll the dough into golf ball sized balls.
  3. Dip the balls into extra sugar to garnish.
  4. Place the balls in a cookie sheet, and use a fork to make a criss cross design and to flatten a little.
  5. Bake at 350 degrees for 10-12 minutes.
  6. When the cookies cool, spread softened chocolate peanut butter ice cream in between 2 cookies.
  7. Wrap each cookie in wax paper and freeze until ready to eat!

Happy Allergy Free Desserting!

1 Comment

Filed under Recipes

Tagged as , , , ,

April 17, 2012 · 6:15 pm

Walnut and Goat Cheese Pasta

 

I recently made a huge diet discovery… my body can tolerate goat cheese!  There is some “guess and check” when it comes to having food allergies and discovering what your body can and cannot tolerate.  Having a dairy allergy means that I avoid dairy, but goat milk is not often considered a traditional “dairy” in our diet.  So, I did some “guess and check” and tried goat cheese on a salad… no reaction.  Just to be sure, I tried it again and still had success!  This has re-opened several foods to me and I am eager to see what I can do with this rediscovered food.

To celebrate, my mom made a pasta side dish with goat cheese on top (among other wonderful flavors).  With this pasta base, there are so many possibilities… pair it with fish (as we did), chicken, pork, or even as a cold pasta salad.  The flavors are bold and delicious!

Walnut and Goat Cheese Pasta

Pieces:

  1. one box of your favorite gluten free pasta, reserving one cup of the pasta water
  2. one onion
  3. one half cup chopped walnuts
  4. one jar roasted red pepper, drained and cut into small pieces (or you can roast your own and chop)
  5. 2 tsp. crushed red pepper flakes
  6. one quarter cup chopped parsley
  7. 2 tbsp. lemon zest
  8. one quarter cup goat cheese
  9. rosemary, for garnish
  10. 2 tbsp. sugar
  11. 2 tbsp. olive oil
  12. salt and pepper to taste

Process:

  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, chop the onion.  Add it to a saute pan with the olive oil, sugar, salt, and pepper.  Put over low heat, stirring until it caramelizes.
  3. Toast the chopped walnuts in another saute pan, just for a few minutes over low heat.  Just to bring out some flavor.
  4. When the pasta is done cooking and is drained, add the reserved pasta water, caramelized onion, chopped red pepper, toasted walnuts, and crushed red pepper.  Fold to combine.
  5. Plate the pasta, and add the parsley, lemon zest, and goat cheese on top.
  6. Garnish with rosemary and plate with your favorite protein!

 

Happy Allergy Free Eating!

4 Comments

Filed under Recipes

Tagged as , , , , , ,

April 10, 2012 · 6:23 pm

Gluten Free Protein Bar

Recently, I received an email to try a new gluten free protein bar called “Smart for Life.”  I thought it was a great item to try because snacks and protein bars are so hard to find gluten free!

I was sent 3 (free) Smart for Life Protein Bars… 2 in chocolate flavor and 1 in the green tea flavor.

I tried the chocolate flavor and was really impressed with the taste!  It was soft and very chocolately.  Thumbs up!  But, it does have some dairy in it, which did bother my stomach a bit.  But, if you can stand dairy, it’s a great product!

Most impressive was the nutrition label… look at all that protein!

 

Thanks, Smart for Life, for letting me try these protein packed and delicious bars!  Great snack!

Leave a comment

Filed under Uncategorized

Tagged as , ,

March 29, 2012 · 6:32 pm

Snack Time!

I’ve come across a few blog-worthy snacks lately that I wanted to share.  Not sure if they are new to the market, but they are new to me!  Hope you enjoy.

I do love my coconut yogurt, but it does have a high fat content, so I don’t eat it everyday.  Then I found a lactose free Yoplait yogurt!  And it is 99% fat free.  I really enjoyed this, especially since there was no fruit on the bottom :).  And I didn’t have any reaction to it.  In the shopping cart for next week…

You’d be amazed at how hard it is to find gluten free soup.  I did find this Wolfgang Puck version, and it was really good!  I would definitely buy this again.

I’ve been pumping up my workouts lately, and I hear that coconut water is good for hydration.  However, I really don’t like the taste of coconut water itself.  So I found this Sobe vitamin water that has coconut water in it… there are three different flavors, all equally delicious.

And then I found DARK CHOCOLATE coconut water… and I fell in love.  It tastes like chocolate milk!  And it’s fine print says its dairy free. This will definitely become a workout staple.

Happy Allergy Free Snacking!

Leave a comment

Filed under Healthy Ideas

Tagged as , , ,

March 25, 2012 · 6:25 pm

Almond Poppy Seed Bread

My mom’s poppy seed bread was always a favorite of mine growing up.  Her recipe always made two loaves- one to give away and one to keep.  It is the perfect weekend treat!  This weekend, I took on the challenge of making it gluten and dairy free… and succeeded.  It has great texture as well as taste.  This recipe makes one loaf.

Almond Poppy Seed Bread

Pieces:

  1. one and one quarter cups soy flour
  2. one half tsp. salt
  3. one half tsp. baking powder
  4. 1 cup sugar
  5. 2 tbsp. poppy seeds
  6. 1 egg or substitute
  7. one half cup soy creamer
  8. three quarters cup canola oil
  9. 1 tsp. vanilla extract
  10. 1 tsp. almond extract
  11. one half tsp. xantham gum
  12. 2 tbsp. melted butter

Process:

  1. Combine all ingredients in a large bowl.
  2. Mix thoroughly.
  3. Pour into a greased bread pan.
  4. Bake at 350 degrees for about an hour, until edges turn brown and a toothpick comes out clean.

 

Happy Allergy Free Baking!

 

Leave a comment

Filed under Recipes

Tagged as , , , ,