GlutenFreeHolly

What to make for dinner… My nightly dilemma… Sometime between 6 and 615 I’m in full panic mode regarding what on earth to whip up for tonight’s dinner. Tonight… The usual… Inspiration? Help? I ask every family member… And then I remember, it’s National Burger Day!!!! Yeah! I’m the only non meat eater in my household, and so I decide on Organic grass fed, hormone free burgers for the crew with American Cheese from Applegate on Potato buns, but for me? I’m going to make a black bean veggie burger on Udi’s toast with the same cheese and mushrooms over the top…..yum…. For real.

Step 1– throw the Ore Ida crowns (yes… I do have a minor addiction to these!!) in the oven and set to 425 degrees for 25 mins

Step 2

In processor add:

3 sweet mini peppers

2t chopped garlic

1/4 onion

1 green onion- process

ninja time!!! oh yes!

Add:

1 can black beans drained and rinsed

1 T chili powder

Black pepper & salt

2 T oregano- process until smooth

delicious, nutritious, pour all the ingredients in! easy!

Add,

1 egg

1 cup gluten free bread crumbs

Mix Well

Add 1 T red pepper infused sesame oil

1/4 cup chopped mushrooms

Add 1 scoop black bean mix shaped to burger, cook on medium high 5 mins per side

looks great! smells better and the hot pepper infused sesame oil adds an awesome kick!

Serve & Enjoy

never thought that I would be excited for Burger Day!!

Happy National Burger Day!!!

🍔❤️

I know I Can… You can too

By GlutenFreeHolly

On May 20, 2015

In Gluten free

exhausted… From my head to my toes… I think I smell bad… The operating room is so hot and I sweat all day today… I try to think of it as Hot Yoga without having to look at 20 year old college students in their Lululemons… At one point today, I actually began repeating in my head “I know I can… I know I can”… Well 2 cappuccinos and a Starbucks refresher and I did it! Another rewarding day at work, home in time to see my beautiful kids and even….. Make dinner!!!! I feel human again (stinky human, but a little water will fix that shortly!)!

Tonight I made a giant pan of gluten free macaroni (penne pasta) and cheese with a little twist! Kettle cooked chips on top! This may not be my healthiest creation, but it was fast, easy and oh my, my delicious!!!

Check it out!

Recipe (the previously posted one but with the topping)

1 box penne pasta gluten free

Boil 8 mins, rinse and drain, set aside

1/4 c butter, melt in sauce pan

Add 1 t mustard (prepared)

Whisk in 1/4 c gluten free flour

Add 2 cups milk

Whisk until thick ( whisking is just fun… Add wine… Even more fun… Unless you’re exhausted.. Then that’s it.. No Mac and cheese… Just Mac.. Cold)

Once thick, add 1 1/2 C sharp cheddar cheese, stir. Once smooth, pour over macaroni and stir

Top with 1 cup cheese and potato chips

Bake at 350, 20 mins!

YOU CAN DO IT! I know I can!

❤️

Short & Sweet

By GlutenFreeHolly

On May 13, 2015

In Gluten free, Uncategorized

Pizza night! But I got home late, so I’m making pizza for my glutenavores. Simple and delicious, this is a great meal for those who can eat gluten. Healthy ingredients, fresh and delicious.. Whole wheat crust… For me, it’s fruit & cheese night! Coupled with a glass of red wine, this meal is one of my favorites!

If you want the recipe for the pizza, let me know!

great meal in just a few minutes!

The cheese plate?

Manchego cheese

Guava paste from El Secreto Mexico City http://www.dulceriaelsecreto.com.mx

(Sorry… But there is no substitute)

Apple (daisy girl, organic)

Pecans

mine! all mine!!

Serve alone, with a salad or as a side to the delicious pizza, if you can eat gluten… Or make a gluten free pizza!

Make it a great night!

❤️

Taco Tuesday! The Best Quinoa Veggie Tacos with Cilantro Mayo Salsa and Broccoli Slaw! GF

By GlutenFreeHolly

On May 12, 2015

In Gluten free

Tacos are a family favorite… Veggies sometimes yes… And sometimes no. Creativity definitely helps and presentation never hurts! Tonight I’m making quinoa based veggie tacos with a broccoli slaw and cilantro mayo salsa. Guacamole and homemade corn tortillas finish the meal (see prior blogs for the recipe). I haven’t made this before, so in total, it took me a little over an hour (but I did the laundry, too and was listening to music and goofing off, in general) I think it could be faster with a recipe and plan in place!

Slaw

3 cups Broccoli slaw – I bought organic premix, but just matchsticks of Broccoli, cabbage & carrot

Process the following:

1 cup cilantro

1 cup mayo

Juice of 2 limes

Dash salt

1 t mustard (any)

3 cloves garlic

Once smooth, mix about half (other half see below) into the broccoli slaw. Done!

Get ready to NINJA!

Cilantro Mayo Salsa

Take the other half of the above

Add 2 T mayo

Dash salt

Tabasco to taste

Mix well and serve!

Quinoa Veggie Tacos

Corn tortillas (homemade or Mission)

In skillet, brown 2 cups of chopped sweet potatoes

sweet potatoes… their last moments…

2 T olive oil

Dash salt

Pepper

2 t red pepper flakes

1/4 cup red onion

Add to medium pot over medium high heat:

2 cups water

1 cup rinsed organic quinoa

Veggie bullion cube

1/2 cup sliced sweet peppers

Add in potato mix and bring to boil and then simmer until all water absorbed (15-20 mins). Then add in handful of chopped cilantro and toss.

look at that! and it smells awesome!

Assemble! Tortilla, quinoa mix, slaw, salsa, eat, repeat! That is a healthy, delicious, nutritious, Taco Tuesday!

Hello Delicious! Taco Tuesday goes healthy!

Breakfast Strata! Yes! Gluten Free and Delicious!

By GlutenFreeHolly

On May 10, 2015

In Gluten free

Recently, I watched Bobby Flay cook up a scrumptious brunch (who doesn’t like to watch that man cook?..). Anyway, he made the most delicious looking strata …so, feeling inspired, I decided to try a strata for mothers’s day!

What you need:

Loaf of gluten free bread (I used Udi’s sandwich bread)

1 onion

Whatever topping you want (spinach, mushroom, I used ham & cheese for the kids)

12 oz cheese of choice (I used cheddar)

10 eggs

1c whole milk (I think any milk would be fine)

Dash nutmeg

2 t parsley

1 to red pepper flakes

Step 1: Carmelize sliced onion with red pepper.

medium heat & let them sit so they get beautifully browned…

Step 2: Chop bread into squares and place in greased pan.

1-2 inch squares…the whole loaf

place them into greased pan

Step 3: Toss bread with onions and cheese, and any other desired toppings.

its going to be a long paddle to prepare for this yumminess

Step 4: Mix eggs, milk and seasoning and then pour over bread.

whisking is therapeutic… go for it..

pour it all over submerging all the bread!

Step 5: Cover, put in oven & bake at 350 for 40 mins. At this point, which I was at in 10mins, I suited up and headed out on a paddle! Breakfast will be ready when I get home!

one of my favorite places, coral gables waterway

Enjoy!! Happy Mother’s Day!

❤️

Gluten Free Popovers…. Recipe from Mity Nice Chicago with a few modifications

By GlutenFreeHolly

On May 8, 2015

In Gluten free

I was deleting photos from my iPhone ….perpetually low on memory…when I came across a photo of a recipe from Mity Nice in Chicago. This restaurant serves up delicious food, has a gluten free menu and the bread served at the table? GLUTEN FREE!!! And unbelievable! essentially a modification on Pão de Queijo.. But unique and significantly easier to make!

First up! Turn the oven on to 350 degrees!

Get out your blender (it’s Ninja Time!!!)

Dump in:

2 eggs

1/2 c oil

1 c milk

2 cups tapioca flour

1 tsp salt

Blend like crazy!

blender equals one bowl equal EASY!!

Add 1 C sharp cheddar (or whatever you like!)

CHEESE!

Grease non stick mini muffin pans and pour in to fill completely.

pour it out and pour it on! this is gonna be good!

Bake 30 mins

the oven light is on… i cant stop watching!

these are SO perfect, I’m speechless!

these are sooooo nice! super nice! incredibly nice!

That is nice… And Mean People ARE Ugly! Thanks Mity Nice!

One Bowl Fast Curry Rice Bowl- gluten free, vegetarian and delicious!

By GlutenFreeHolly

On May 5, 2015

In Gluten free

Today is cinco de mayo. But, I’m on call and so I’m boycotting… And my boyfriend, who is Mexican, says it’s not a real holiday…so I feel like boycotting is even a better idea. Of course, he came home and asked “where are the margaritas?” Jerk. Just kidding… Mostly.

Anyway, I had planned sandwich night for the kids (essentially I put out bread and sandwich meat and cheese and condiments and call it dinner! Yeah, me!) I wanted something a little different tonight and one of my favorite (and super duper easy dinners) is a one pot curry rice bowl.

I use a rice maker, but a large pot would work as well.

So to rice maker add:

1 cup rice

1 can garbanzo beans, rinsed and drained

1 small chopped potato

1/2 chopped onion

2 c water

1/2 can coconut milk

4T curry

Oregano/ thyme to taste

Salt and pepper to taste

2 t red pepper flakes

just pour it all in there and get ready for fantastically easy & delicious

add us too!

the poor beaten machine that cooks my rice!

Mix it all, turn on rice cooker to “mixed” or boil and then simmer on low heat until all water absorbed. I usually add 1/2 cup water at end and stir to give a creamier texture. Serve with side of tomatoes or puréed tomatoes.

here it is! Cinco de Mayo that!

❤️make it a great night!

Pad Thai! Make your meatless Monday memorable!!

By GlutenFreeHolly

On May 4, 2015

In Gluten free

Admittedly, I love Mexican food… And it’s so easy to make gluten free and vegetarian and it’s so yummy! But, this can create quite the rut… And tomorrow is cinco de Mayo… So, let’s mix it up!

What you need:

1 box of 8 or 16 oz rice noodles (I’m cooking for 6 so I used 16 oz) half everything if you go with 8

1/2 cup veggie broth

2 T gluten free soy sauce

Juice of 1 lime, plus 1 lime cut into wedges

1T sugar

Sesame oil, red pepper infused sesame oil too if you can find it

1 container cubed firm organic tofu

Salt

Bean sprouts

2 eggs

2 cloves chopped garlic

Peanuts

Green onion, sliced

Ready?

Place noodles in bowl of hot water – let sit 30 mins and then drain.

Heat sesame oil and fry tofu with a little salt and the red pepper infused oil if you are cooking for people who like spicy (I, however, unfortunately am not… And my kids will likely require 4 gallons of water for the small amount I’m going to add)

get that tofu frying! brown well …

In another pan, heat 3-4T sesame oil and scramble 2 eggs, set aside

On med heat, with residual oil, add garlic and noodles and mix well. Mix broth, lime juice, sugar and soy sauce and pour over noodles, stir well.

Add in egg, tofu & mix well. Place I large serving dish, garnish with likes on side, sprouts on top and peanuts. Serve with red peppers flakes and extra gluten free soy sauce!

My kids loved it and ate the tofu!!! (That’s a first) Have a great night! ❤️

omg delicious…and rediculously easy!

Mango Mint Madness – you’re going to love this summer salad!

By GlutenFreeHolly

On May 3, 2015

In Gluten Free Dining

Mango Mint Salad! get your summer on!

I’m allergic to mango. I have the most beautiful, fertile, productive mango tree in my front yard. Mangos hang over the sidewalk and fall over the cars. They are delicious, big, sweet and juicy and I have no idea of the name of the variety. In the summer, I give away mangos by the bag full, make mango bread, mango ice cream, mango salsa, mango margaritas and chop and freeze bags full of mango for friends. I can’t eat it, but these do not go to waste!

Its the first weekend of May, and after a nasty storm, the yard was littered with mangos, and suprisingly, they are ripe! The kids have polished off a few, but tonight I’m making them their favorite dinner… Tacos… And also, a side of Mango Mint Salad!

You need:

Juice from 1 lime

2 mangos, chopped

1 t red onion chopped in fine slices

2T mint, chopped

To chop a mango- quarter the peel, pull back the peel one quarter at a time, if it’s not ripe enough, use a sharp knife to peel it. Once the peel is off, cut from top to bottom just in front and in back of pit, then each side, chop fruit.

Tree to Table! How’s that for trendy?

quarter, peel, chop….

it almost turned into a mojito…

Mix it all together, double, triple or quintuple the recipe as needed and enjoy! This salad was gone before I blinked!

Have a great night!

❤️

Gingerbread Waffles…gluten free & perfect for a lazy Sunday

By GlutenFreeHolly

On May 3, 2015

In Gluten free

Long week? Well Relax! Put some easy, yummy waffles on the table with fruit & cheese grits and brunch is ready! These waffles taste as good as they smell….and they smell like a combination of a fresh spring morning & cooking in my mom’s kitchen at Christmas….yep..that good!

Step 1. Get coffee…rinse & repeat until eyes open (it took 3 cappuccinos for me…but now I’m good!)

Step 2. Grits- boil 2 cups water ( or half water, half milk), once boiling, whisk in 1/2 cup grits with dash salt. Cover and turn heat to simmer, once thick, add handful of your fav cheese … Or whatever you have on hand. Woohoo! Done!

Step 3. Waffles