All posts filed under: Gluten Free Diet

Food: Corned Beef and Cabbage Pie Altered

A Topic very difficult to avoid right now is the concern and fear over COVID-19, which is naturally on all of our minds . Even if we pretend a strong front, the worry about spreading the disease or contracting it, has become part of our daily routine, as we figure out ways to adapt to a new lifestyle. The only thing I want to ask, is that we don’t freak out, nor become obsessed, but rather do our part through legitimate sources online to help contain the spread of the virus. Not to say that I am downplaying the situation, but panic is the worst enemy in times of global threat or affliction. For the time being I keep my family engaged in much cooking, and alternative conversations to help distract – and finding interesting recipes to consider fits both of my efforts. INGREDIENTS 2 lb. russet potatoes, peeled, cut into 2″ pieces 1 tsp. kosher salt, divided, plus more 4 Tbsp. unsalted butter, divided 1 head of Savoy cabbage 3 thick-cut bacon slices (about …

Food: How to Substitude Ingredients and This Recipe

I have to admit, I switch up ingredients all the time while preparing a meal. For example – I am allergic to soy, so I use Worcestershire sauce instead. I hate the taste of fish, so I never add fish sauce to any Asian dish. So I was glad to find a list of alternatives here, for ingredients. What have you substituted, and share your experience or other recommendations Here’s a recipe for dinner tonight for the family – spicy eggplant pasta    {featured image source}

Holiday Series: Vegan Pumpkin Mousse

I am not a fan of pumpkin pie, or cake but I am a fan of pudding or mousse alternative, so I feel like this year, we are going to have this vegan pumpkin mousse on our dessert table for thanksgiving.  So easy to make and naturally spoon right out of the blender. Okay, no I’ll do my best to scoop the masterpiece into serving bowls for a more civilized way of indulging. Ingredients 1 cup (225g) full fat coconut yogurt or coconut cream* 1/2 cup (125g) pumpkin puree  1/4 cup (80g) maple syrup 1 tbsp pumpkin pie spice 1 tsp vanilla extract 1/4 tsp salt  {more} On another healthier alternative to desserts – here’s a banana Chia pudding recipe – although this one I’m considering for breakfast come Sunday morning.  {featured image source and inspiration for this post}

Zucchini Muffins Kind of Day

I watched a movie on the Hallmark channel last night – where the perfect single mother bakes zucchini muffins for a road trip to drive her perfect daughter from Los Angeles to Oregon, where she would be attending college. Cute movie, great chemistry among the characters Amy and Noah, and perhaps it is one of the only films from Hallmark where there is actual sexual tension portrayed between the characters. So, besides the chemistry, all I could focus on was the zucchini muffins. Funny how things work on the ‘interweb’, because all of a sudden this recipe popped up across my screen and naturally, since it’s all gluten-free, I decide to bake them over the weekend and…share with all of you right here: INGREDIENTS 1 cup grated zucchini (about 1 medium/large) 2 eggs 1/3 cup olive oil (or avocado oil or coconut oil) 1/2 tsp. vanilla extract 1 tsp. apple cider vinegar 1/4 cup buttermilk or plain yogurt 3/4 cup almond flour 3/4 cup all-purpose flour (or superfine rice flour) 1/2 tsp. baking soda 1/2 …

Food: Dinner Tonight – White Bean Soup

I do most of the cooking for my household and my mothers and last night while helping her with dinner, she expressed she was craving a certain white bean soup she made for us while growing up. So tonight, I’ll be making this recipe, adding diced potatoes to the mix. Ingredients 1 tablespoon olive oil 1 large onion chopped 2 garlic cloves minced 1 large carrot chopped 1 celery rib chopped 6 cups vegetable broth 1 teaspoon dried thyme ½ teaspoon oregano 1 teaspoon kosher salt ½ teaspoon black pepper 3 15-ounces canned white beans drained and rinsed 2 cups baby spinach Fresh parsley for serving Grated parmesan cheese for serving  {more} On another note – have you seen the show Pennysworth? If you have a dark side or can stomach the concept of savagery, then take a peek, and let me know what you think?  Just to clarify I had no idea what to expect, and but now I am hooked and feel I should continue to watch the series. 

Food: Fall Harvest Salad

Oh the delight of cooking with seasonal fresh ingredients and the idea of Superfoods, or mostly plant-based, which I am testing out recently is the inspiration for tonight’s dinner. INGREDIENTS 2 tablespoon extra virgin olive oil 1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles 2 tablespoons honey 1/2 cup raw pepitas 1 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 head kale, shredded 4 cups shredded brussels sprouts arils from 1 pomegranate 4-6 fresh figs (optional) 1/2 cup shredded gouda cheese  {no cheese for me or feta if you twist my arm dear family} POMEGRANATE VINAIGRETTE 1/4 cup extra virgin olive oil 1 shallot, thinly sliced 1 tablespoon chopped fresh sage 1/4 cup pomegranate juice 2 tablespoons balsamic vinegar 2 tablespoons honey kosher salt and black pepper 1 pinch crushed red pepper flakes {more} {featured image source} In case you are also wondering what to watch on television tonight – here’s a couple of suggestions now streaming on Amazon Prime or otherwise. 

Food: Dinner Tonight – Chicken In French Wine and Mustard

Told the hubs I wanted to go to dinner tonight. But what I was meaning to say is that I wanted to indulge in a meal that is different from the normal cooking I do in my household. So while he thinks we are going out, I am going to surprise with this wonderful variation to the otherwise mundane chicken. INGREDIENTS 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc 1/3 cup heavy cream or canned full fat coconut milk 2 tablespoons dijon mustard 2 tablespoons grainy dijon mustard 2 shallots chopped 2 cloves garlic, minced or grated kosher salt and pepper 2 pounds boneless chicken breasts, skin on or off 1 tablespoon extra virgin olive oil 2 tablespoons fresh thyme leaves 1 tablespoon fresh chopped sage 2 tablespoons salted butter 1/3 cup freshly grated parmesan cheese 1/2 bunch kale, chopped mashed potatoes or steamed rice, for serving {more} Followed by this Avocado-Chocolate pudding dessert and if avocado isn’t your thing, here’s a list of other healthy dessert options.   

Why Treating Yourself Is A Wonderful Idea

I haven’t shopped much this year, thinking I already have all that I need in my efforts to downsize and live a simpler life. But, sometimes, one has to simply treat themselves to the smallest of things, to elevate the otherwise bleakest of emotions surfacing during this time of year. For that very reason, I did a bit of window shopping over the weekend, and without plan really ended up with these goodies. What have you treated yourself to recently?  {featured image source and inspiration for this post}

Food: Gluten-Free and Vegan Chocolate Chip Cookies

Today is all about food – so you’ll see back to back posts about eating. Maybe because I am hungry since this plant-based diet I am trying out, but not yet ready to talk about until I see results.  But, this recipe about Gluten Free & Vegan Chocolate Chip Cookies is something I cannot pass up sharing since from the grocers you can either find gluten-free OR Vegan in products, but seldom the two combined for those with the severest food allergies. Recipe 1 1/4 cup oat flour 1 1/2 cup almond flour 1/4 cup cornstarch 3/4 teaspoon salt 3/4 teaspoon baking soda 1/4 cup vegetable oil 1/8 cup pecans (roughly chopped) 2 tablespoons all-vegetable shortening 1 cup dark brown sugar   {I am going to use Coconut sugar instead} 1/4 cup granulated sugar  – {coconut sugar instead} 1/2 cup unsweetened apple sauce 1/2 teaspoon baking powder 2 teaspoons vanilla 4 ounces baking chocolate (roughly chopped) {more} and just in case you haven’t seen this pic from my previous post, I am sharing it with you again. 

Food: Dinner Tonight – Chicken Salad

The recipe is titled Crispy Buffalo Ranch Chicken salad with Goddess dressing – and being that I am a goddess 🙂 I had to see what the ingredients are all about. I do love Buffalo Ranch chicken salad to start with and order the option at any given U.S. restaurant if they are wise enough to offer it on their menu. So, the only difference is this recipe calls for the goddess dressing: INGREDIENTS 1 pound boneless chicken breasts, cutlets, or tenders 1/2 cup buffalo sauce, homemade or store-bought 1 cup Panko bread crumbs 1 tablespoon each dried chives and dried parsley 2 teaspoons dried dill 1 teaspoon each garlic and onion powder 1/2 teaspoon cayenne pepper, more or less to taste 1 pinch each kosher salt and black pepper SALAD 2 heads romaine lettuce, shredded 4 carrots, shredded 4 celery stalks, chopped 2 Persian cucumbers, chopped 4 radishes thinly, sliced 1/2 cup fresh cilantro or parsley, roughly chopped 1 avocado, sliced 1/2 cup crumbled blue cheese or feta cheese GODDESS DRESSING 1/2 cup plain greek yogurt 1/4 cup extra virgin olive oil 1 cup fresh cilantro 1/2 cup fresh basil 1 jalapeño, halved and seeded juice from 1 lemon  {more}  On another topic, recently an event I planned a few …