One of the things I miss the most is pizza. It is tough to find really good gluten free substitutes for pizza, and when you do, they are super expensive. I wanted to try making a gluten free pizza at home, but have never made dough or bread before. Lucky for me, after just a little searching, I found Namaste Foods gluten free dough!
It was $6.99 and makes two crusts! Perfect and cost effective. The directions are also very easy… just add oil and water, spread on a cookie sheet, bake, then add your favorite toppings and bake again! I was so happy with this!
I followed the directions, which were easy and realistic, and then made my favorite kind of pizza… BBQ chicken. I cut chicken tenders into bite sized pieces and sautéd them with some BBQ sauce until cooked through. Then on the pizza crust, I put a layer of BBQ sauce, the chicken, some red and yellow peppers, red onion, a little mozzarella (I was willing to take the risk and reactions for my favorite pizza!) and some banana peppers. Sweet and Spicy BBQ Chicken Pizza! And ta da……
My favorite pizza made at home and cost effective! I think this is my new favorite weekend meal 🙂
Happy Allergy Free Eating!
I am visiting with my parents this week, and in addition to loving the warm weather, I have been loving my mom’s cooking. She is such a fabulous cook, and I learn so much when I am with her! This week she made Tarragon Potato Salad to go with grilled steak tips. The potato salad is a fresh and light version of traditional potato salad, and doesn’t use any mayo. Perfect for the summer weather!
Tarragon Potato Salad
- 1 bag fingerling potatoes, each cut into quarters
- one half of a red onion, diced
- 3 stalks celery, sliced very thin
- 3 tbsp. dijon mustard
- 2 tbsp. white wine vinegar
- one half cup olive oil
- 4 tbsp. parsley, chopped
- 1 tsp. tarragon
- one half tsp. grated lemon rind
- 2 tsp. salt
- 1 tsp. pepper
- Once the potatoes are washed and cut into quarters, steam them.
- Do not rinse the potatoes, but let them cool.
- In a large bowl, combine the red onion, celery, dijon mustard, white wine vinegar, olive oil, parsley, tarragon, lemon rind, salt, and pepper. Whisk to combine.
- Add the cooled potatoes and stir to cover the potatoes with the dressing.
- Serve at room temperature.
Happy Allergy Free Eating!
Gearing up for a long full week, my lunches will be big portions of Roasted Eggplant Greek Salad. I love spending Sundays cooking some basics for the week, namely my lunches. This week I’m making pumped up Greek Salad with roasted eggplant, chickpeas, and homemade dressing. Very filling and easy to put together in the morning after a Sunday of brief cooking and chopping! This recipe will provide salads for the whole week, so adjust accordingly.
Roasted Eggplant Greek Salad
- one eggplant, washed and cut into bite sized pieces
- one half of a red onion, cut into strips
- a few shakes of garlic salt
- a few shakes of lemon pepper
- 2 cans chick peas, drained
- grape tomatoes, cut in half
- two cucumbers, peeled and cut into bite sized pieces
- one jar kalamata olives, drained
- read leaf lettuce, washed and torn
- 3 tbsp. olive oil
- 4 tbsp. red wine vinegar
- one sprig rosemary
- 3 basil leaves
- salt and pepper, to taste
- On a cookie sheet, toss the eggplant and red onion pieces and sprinkle with garlic salt and lemon pepper.
- Bake at 375 degrees for about 35 minutes, until tender.
- For the dressing, mix together the olive oil, red wine vinegar, rosemary, basil leaves, and salt and pepper. Shake well and let sit for a couple hours to let the herbs infuse.
- Over a bed of red leaf lettuce, toss grape tomatoes, cucumbers, chick peas, olives, eggplant, and red onion. (If you are a dairy person, you could add feta cheese.)
- Dress to your liking and enjoy!
- You could also bake some chicken tenders with lemon pepper at 375 degrees, cut into bite sized pieces, and toss with the salad for extra protein.
Happy Allergy Free Lunching!
We all know that fruit and veggies have become a major staple in my diet. The end of summer marks the dwindling of fresh fruits and veggies and their peak seasons, so I have been trying to make summer last as long as possible. That means as many fruit and veggie recipes that I can make before the days shorten into fall…
A recent conversation with a friend, about food of course, left us comparing cucumber salad recipe ideas. She uses balsamic vinegar and I use rice vinegar. My mouth watering, I of course had to come home and make some cucumber salad to go with my summer tomato basil burgers on the grill pan.
Crunchy Cucumber Salad
- 1 half of a cucumber
- One quarter of a red onion
- 2 tablespoons lemon juice
- 2 tablespoons rice vinegar
- One half teaspoon sugar
- Salt and Pepper for seasoning
- 2 basil leaves for garnish
- Slice the washed cucumber on a mandolin so the slices are thin. Leave the skin on, that is where all the nutrients are!
- Finely chop the red onion into your favorite bite size pieces.
- Over the cucumber and red onion, add the lemon juice, rice vinegar, sugar, salt, pepper. Toss to combine.
- Garnish with chopped basil leaves.
Happy Allergy Free Eating! Enjoy the final days of summer.