Gluten-Free Cocoa Pancakes with Raspberry Sauce

pancakesIf you are one of those families that eats breakfast together every morning because the evenings are just too crazy with sports / homework / showers then this recipe may turn into one of your favorites. It’s a little sweet for breakfast every day but it is a good enticement to get everyone out of bed and to the table on time.

This pancake is also great with chocolate sauce, confectioner’s sugar or bananas sautéed in sugar and butter. Here it’s served with a fresh raspberry sauce.

Ingredients

• 1 teaspoon whole flax seeds

• 1⁄2 teaspoon psyllium husk powder

• 1⁄4 teaspoon chia seeds

• 11⁄4 cups gluten free all purpose flour without added gums* (7 ounces)

• 3 tablespoons high quality cocoa powder (3/4 ounce)

• 1⁄2 cup almond flour (1.8 ounces)

• 1 tablespoon sugar

• 2 teaspoons baking powder

• 1⁄2 teaspoon baking soda

• 1⁄2 teaspoon fine sea salt

• 11⁄2 cups milk

• 2 tablespoons melted butter, plus more for the pan

• 2 teaspoons apple cider vinegar Continue reading “Gluten-Free Cocoa Pancakes with Raspberry Sauce”

Gluten-Free Tin Foil Dinners | Triumph Dining

0abc4ec06c4c563d42a039e6100f6c11The suffocating summer heat has passed in many regions leaving in its place leaves turning colors, cool mornings and nights, and weather perfect for light jackets. This is a great time of year to go camping. If you find yourself camping and in search of some easy foil dinners, here are a few new ones to try:

Salmon with Artichokes and Kalamata olives.

Double up foil. Set piece of salmon on top. Douse with olive oil and sprinkle with garlic, salt, marinated artichoke hearts and Kalamata olives. Fold the foil into a tightly sealed tent and grill on medium heat for 15 minutes. Continue reading “Gluten-Free Tin Foil Dinners | Triumph Dining”

Gluten-Free Peach Pie | Triumph Dining

peach-crumble-pie-8While the late summer months may mean family camp for some and BBQs for others, to me it has always meant Peach Season with a capital P and a capital S. To celebrate the bountiful harvest each year, I always kick off the late summer season by making my Peach Pie with an Almond Crust and serve it with a scoop of vanilla bean ice cream. It’s the perfect way to end a hot summer day.

Plus, not only are peaches juicy and delicious this time of year, but they are full of health benefits as well. Peaches are great for the skin and contain a high amount of fiber and potassium, which reduces kidney related diseases and lessens the risk of an ulcer. They’re also loaded with vitamins and antioxidants and have been proven to fight cancer and heart disease. Continue reading “Gluten-Free Peach Pie | Triumph Dining”

Frozen Strawberry Lemonade Pie | Triumph Dining

strawberries_leadBetween school starting back up, end-of-season BBQs and holiday plans popping into our heads earlier and earlier, the last days of summer always seems to be a crazy-busy time of year. For those of you who like to entertain, this is an easy gluten-free dessert that doesn’t require baking. It’s inexpensive and a huge crowd pleaser, too.

The finished result is a light and creamy pie with sweet strawberries and zesty lemon flavors that melt in your mouth. Cool and refreshing, you may end up seeing that this bad boy makes at least one appearance every summer. This recipe makes two pies. Continue reading “Frozen Strawberry Lemonade Pie | Triumph Dining”

Zucchini Soup | Triumph Dining

2009_01_22-zucchiniWhile my garden is growing and while it’s still farmer’s market season in the Midwest I like to  keep our food as seasonal as possible. Just as I picked all types of berries a few weeks ago, now my zucchini and yellow squash plants are really producing. We’ve published quite a few zucchini recipes on this blog. Be sure to check out this easy summer salad and zucchini bread, too.

I love zucchini brushed with olive oil and grilled. It’s easy, simple, fast and tastes great. But when I’m in the mood for something a little different there’s a cold zucchini soup I turn to. It tastes like summer and since it’s served cold, it’s a nice dinner option for a hot day. I serve it with tortilla chips and my kids tend to treat it as more of a dip than a soup.

It’s easy to make so feel free to play around with seasonings. It’s good with basil or dill. There are also recipes that add curry, cilantro or cayenne. You can cut down on the calories by using low fat cream cheese or sour cream. Cutting back on the amount of those makes for a less creamy soup but still tastes great and also saves on the calories. Feel free to make it your own.

Ingredients:

– 4 medium zucchini (I used a huge one from my garden and also threw in a small yellow squash)

– 1 onion

– Chicken broth or vegetable stock

– 16 oz. cream cheese

– 8 oz. sour cream

Directions:

1) Chop the zucchini and onion into large chunks and place into a pot. Pour in enough chicken

broth to cover. Cook down until zucchini and onion is soft.

2) Blend all ingredients together with a food processor, blender or immersion blender.

3) Let cool a bit and blend then blend in cream cheese and sour cream.

4) Chill until cold and serve with corn chips and your favorite garnish.

Happy summer! Enjoy.