For the dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 tablespoon pure maple syrup
- 1/2 tablespoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the dressing:
Who doesn’t like a quick and easy dinner recipe? Serve this with Sweet Christine’s rolls. This lip-smacking, pull-apart beef brisket has just five ingredients and reheats well for a second meal.
For me, comfort food means reaching for Tinkyada or Maninis gluten-free lasagna noodles. They both taste great in lasagna but I think it’s still a pain to make. A whole 9×13 pan full of lasagna also is way too much food for my family. Even freezing half a pan is messy. Click to continue reading »
Just in time for the season of baking and entertaining is the new Triumph Dining Essential Gluten-Free Cookie Guide! This is the third book in the Essential Gluten-Free Baking Guides series. The first two books were authored by well-known food bloggers Brittany Angel and Iris Higgins.Part 1 and Part 2 were so successful that we bring you Brianna Hobbs and Part 3.
In this book, Hobbs includes recipes for more than 50 cookies including Soft Frosted Lemon Cookies. Gingerbread Cut-Outs and Giant Chewy Chocolate Chip Cookies. Readers will find her tips on knowing when to use melted vs soft butter and cookie storage especially valuable. The book also includes recipes from gluten-free food bloggers Lisa Le, Miryam Doblas and Kristen Baker. Click to continue reading »
Strawberries and peaches are long gone from the markets. The air has cooled off and we’ve set our clocks back. It’s really fall. This Apple Butter Cake has shown up on our Sunday night dinner table more than once in the last few months.
While there are a lot of ingredients, the taste makes up for the effort. Click to continue reading »
Have you noticed we love breakfast recipes? Here’s another recipe that you or your family may enjoy and this one has the benefit of being super easy and high in protein.
Mix together one ripe banana, one egg and 1 T of peanut butter. Cook just like a regular pancake. If you’d like it a little firmer. add 2 t gluten-free flour to it. Enjoy.
I have a new indulgence: Matcha Green Tea. To be honest it’s not exactly a NEW discovery. I can remember drinking green tea milk shakes as a kid at our favorite Japanese restaurant or ordering green tea mochi for dessert. The Starbuck’s Green Tea Frappuccino is a tempting coffee-free treat but not necessarily gluten free so it’s not really an option.
Then I discovered powdered Matcha at my favorite tea store, Adagio Teas. According to the Adagio Teas website, Matcha is a fine powder made by grinding green tea leaves. Only the finest, young, shade-grown gyokuro tea leaves are used to create Matcha. The leaves are plucked and laid out flat to dry. Veins are removed and the leaves and are carefully ground in granite mills until they become powder. Instead of soaking the leaves and drinking an infusion of tea you are essentially consuming the entire tea leaf. Because of this process, you are getting more antioxidant benefits and the “high” from green tea caffeine is released in a more even distribution. Click to continue reading »
This Halloween I’m planning to ignore the candy and sweets. Yes, I’m sure I’ll probably end up nibbling some chocolate anyway but I’m not planning for it. Instead I am going to concentrate on savory festive foods instead.
Since Halloween is on a Friday I need options that aren’t too hard or time consuming to get on the table during the week. That’s why I’ve decided to make Spooky Spuds or Spider Pizza. Both require cheese, pizza toppings of choice and a little decorating skill.
Spooky Spuds are potato skins topped with shredded white cheese and decorated with cut outs from pepperoni, bell peppers, olives or anything else you can think of. Follow the directions below and make sure to allow time to bake the potatoes prior to decorating them.
The other option is Spider Pizza. This really isn’t different from any other pizza you’d make except for the decorations. I’ll use one of the Udi’s or Still Riding gluten-free, ready-made crusts I have in my freezer for the base but you could also make your own crust. Top with pasta sauce, shredded cheese and spiders cut out of pepperoni slices or formed with sliced black olives. Click to continue reading »
There’s something satisfying and stress relieving about pulling out wads of seedy goop from your Halloween pumpkin. I like that squish between my fingers, but it’s probably not for everyone. Even if you don’t like the process of harvesting pumpkin seeds you should at least try eating them.
We recently published an article about health benefits of eating pumpkin but we didn’t want to fail to mention that there are health benefits in the seeds too. First we’ll talk about why they are good for you then we’ll show you how to make them at home.
• Heart healthy – a 1⁄4 cup of pumpkin seeds contain almost 1⁄2 of the recommended daily amount of magnesium
• Vitamin rich – pumpkin seeds are rich in zinc, vitamin E, vitamin K, vitamin B and fiber
• Plant-based Omega3 – pumpkin seeds and nuts are a great source of plant-based Omega3s
• Good cholesterol – pumpkin seeds contain phytosterols, compounds that have been shown to reduce levels of LDL cholesterol
• Kidney Stones – pumpkin seeds help prevent calcium oxalate kidney stone formation
• Inflammation – pumpkin seeds have been shown to help reduce inflammation