Uncategorized – Page 3 – Holly's Gluten Free Home

It’s October … officially pumpkin can be put in as many dishes as possible month!

I saw as I walked through the living room on my way to gather more laundry (never ends..) a pumpkin lasagna on the Today Show. Sounded so good! So I decided to try to dish this up gluten free and vegetarian!

The end result was a perfectly blended fusion of fall flavors.. vitamin packed goodness.

Step 1- boil up some al dente gluten free penne pasta

Step2-the sauce

Sauté 1T of chopped garlic &

1 yellow onion in

2T olive oil

Add the chopped stems of 4 large kale leaves &

1t thyme

Once simmered down, add one can pumpkin purée and 1/2 can water

Salt and pepper

1 t Bombay curry

Simmer until smooth and thickened

Step 3- the filling

Mix 1 8oz container of ricotta

2 eggs

4 kale leaves chopped

1/4 cup pepitas (pumpkin seeds)

Nutmeg

Step 4- layer it up!

Layer penne then ricotta mix, a handful of mozzarella, then the sauce

Repeat!

Bake at 325 for 45 mins covered

Enjoy!

❤️

The Gluten Free Power Ball

By GlutenFreeHolly

On September 25, 2016

In Gluten free, Uncategorized

Energy bites are “all the rage”, so for the past weeks I’ve been experimenting with different recipes… adding and subtracting elements to get to my kid’s favorite concoction. And now….. HERE IT IS!

These are not low calorie!!

The rationale of these is a quick and easy snack to power yourself or your kiddies through a long day and solid workout. I did not calculate the calories, but don’t eat a dozen in one setting!

These are so easy and require no oven or other heavy machinery… I’m a little lazy so I use a mixer… but you can do it by hand.

Here we go!!

2 1/2 cup oatmeal

1/4 cup unsweetened cocoa powder

1/2 cup dark chocolate chips

1 cup toasted unsweetened coconut flakes

2T chia

1 cup flax seeds – quickly spin in the food processor/blender prior to adding

1/2 cup pepita (pumpkin seeds)

1/2 cup sunflower seeds

8 oz all natural peanut butter (I warmed it in microwave to mix it more easily)

1/2 cup honey – may need more to get right consistency

1 t vanilla

Mix it up baby now… mix it up baby…

You do sing while you cook.. right??

Then roll into 1 inch balls and refrigerate!

They last all week! This recipe makes around 35

Enjoy!❤️

Gluten Free Crispy Peach Cobbler

By GlutenFreeHolly

On September 4, 2016

In Gluten free, Gluten Free Dining, Uncategorized

My daughter and I couldn’t decide between peach crisp or peach cobbler, so we decided to combine the concepts and create an incredibly delicious dessert worthy of topping off a late summer day spent playing in the pool and chilling together as a family. I’ve eaten dessert… and can attest it’s run-for-a-bowl-of-seconds good.

For the Filling:

4 fresh peaches – sliced (peel them if you want… But I’m not into complicating nature)

2 T sugar

Nothing says summer like fresh peaches

For the crust:

1 cup gluten free flour

1 t baking powder

1/2 t baking soda

1 t Cinnamon

3 T butter in small bits

1/4 c sugar

Mix until coarse

everything is better with butter

Add

2 T milk

1 t apple cider vinegar

1 beaten egg

crust perfection!

Mix until coarse

For the topping

1/2 c oatmeal

1/4 cup gluten free flour

1/3 cup butter

1/2 cup brown sugar

1 tsp cinnamon

Mix

getting ready to top it all off

Press crust into pan

Top with peaches and crisp topping

Bake at 400 for 25 mins

Serve with vanilla ice cream

Crispy Peach Cobbler! Let’s eat!

Enjoy

❤️

Walnut Kale Pesto Lasagna… Yumilicious!

By GlutenFreeHolly

On July 20, 2016

In Uncategorized

are you ready for this?

So this should fuel you and your family! Vegetarian, gluten free if you want… Healthy and delicious with enough healthy calories to power up your family of runners, swimmers or Pokemon goers.

A friend and mom of one of my son’s teammates sent me a recipe for kale pesto.. Oh! The possibilities! But this… This is easy.. Maybe a little messy.. I try to cook with as few dishes as possible and this requires more than the average, but it’s worth it.

What you need:

Lasagna- regular or gluten free- I get the ready to bake regular and some gluten free penne pasta or elbows for me. I just haven’t had great luck with the gluten free lasagna

Kale- 2 bunches

Garlic – 3 cloves or to taste

Salt, pepper, nutmeg, red pepper flakes, rosemary

2 c walnuts

Olive oil

Parmesan cheese

Mozzarella cheese

Ricotta cheese

1 egg

Let’s go!

Take your kale and cut the stems off at the end and discard. Dunk into boiling water with 1 tsp salt and the garlic for 2-3 mins

Put into colander but reserve water

Process nuts, salt, red pepper, Parmesan, rosemary & nutmeg and then add kale, 2 T olive oil and reserved water to desired thickness. Purée until beautiful

go ahead! taste it!

Mix ricotta with egg and a little more nutmeg (dash)

Pour some reserved water in bottom of dish

Layer lasagna or gluten free pasta, ricotta, pesto and mozzarella, repeat!

layer it up like a 5 layer cake

make it vegan & layer nuts and vegan cheese!

the gluten free bowl of delicious

Cook at 350 for 45 minutes and then enjoy!!!

thats right! its all yours!

❤️

Oodles of Zoodles & Noodles

By GlutenFreeHolly

On June 28, 2016

In Gluten free, Gluten Free Dining, Uncategorized

Ok.. I have a recent obsession with online recipes and I saw this sadly glutinous recipe that looked devine… I know I act like this rarely happens, like I don’t have gluten envy. Well, it’s fine because I fixed this up and had SUCH a yummy dinner!

This oodlely, noodlely, zoodlely dish is topped with pesto and was adapted, I think, from Delish.. But as I’m definitely food obsessed, I’m not positive and I couldn’t find the darn recipe when I looked for it! So here is mine:

oodles of zoodles & noodles

Oodle, Zoodles & Noodles!

Pesto sauce

1 handful baby spinach

1 cup basil leaves

1/2 cup pine nuts

1/3 c olive oil

Red pepper flakes, salt to taste

3/4 c Parmesan cheese

Process until smooth- reserve

1 cup cherry tomatoes, halved

pesto…. yum

pine nuts.. or walnuts .. your choice

Noodles

12 oz gluten free spaghetti, prepared per package instruction, rinse and drain and place in large bowl

noodles!

Zoodles

Spiralize zucchini (2 large)

Heat olive oil in pan and add zucchini, salt and pepper to taste

Cook on med high heat 3-5 mins until tender but not floppy

Zoodles! getting hot in the pan!

Zoodles & Noodles.. peace & harmony

Add to bowl with noodles

Toss with pesto, top with tomatoes.

despite my spoon’s vicious attempts.. the pesto still made it.. at least some!

Dig In! i know you want it!

Damn Girl (or Guy!)! You rock!!

That is too good!

❤️

Cauliflower? Yep! Delicious Oven Baked Honey Garlic Gluten Free Cauliflower!!!

By GlutenFreeHolly

On June 22, 2016

In Uncategorized

I don’t like cauliflower.. I never have. It tasted like .. Well I’m not going to say.. But the texture bothered me. I have celiac, so I get a constant “have you tried cauliflower crust?” “Have you tried mashed cauliflower?” No. I have not.. Because it’s gross and I don’t like it.

make mine a double batch…

Ok.. I can be closed minded… But I saw this recipe on “Delish” (which I love by the way) for Honey Garlic Cauliflower and I decided to de-gluten it and give it a try!!

So easy!! (Well I made it a little easier with the use of a zip lock bag… Have one on hand!)

Ok! Ready?

Honey Garlic Gluten Free I Can’t Beieve It’s Cauliflower Cauliflower

You need:

Cauliflower

3/4 c gluten free flour

Salt and pepper

2 eggs

Gluten free bread crumbs

A ziploc bag

Gluten free soy sauce

Lime juice

Honey

Sriracha

Corn starch

Start with a head of cauliflower and break it into florets that are bite size. Put in zip lock bag

Add flour, pinch of salt and pepper

i know you want to.. shake it Baby!

Now put on some music and shake it like A Swifty.

Initially I “set up a dredging station and dipped each floret into egg wash and then bread crumbs”. Well that is some messy, time consuming nonsense. Dump out excess flour from ziploc. Add well beaten eggs mixed with 1 tsp water to cauliflower in ziploc and continue your jam session.

dredging station…

egg wash.. if you want to go that route

messy madness

Add bread crumbs and repeat

the way to go.. shake &bake !

spread them out and bake them up

Spread those battered babies on the pan and bake 20 mins at 400.

While they bake, you can make the sauce

Mix 1 tsp of cornstarch in just enough water to dissolve it.

In small sauce pan add 1/2 cup gluten free soy sauce

1/2 c honey

2T line juice

2 crushed garlic cloves

Sriracha to taste

sauce necessities

Once boiling, turn to simmer and add the cornstarch. Simmer until thickened.. About 5 mins

out of the oven and into the sauce

Add baked cauliflower to serving bowl, coat with sauce and toss.

Put back on cooking pan and broil 2 mins

Return to serving bowl and DEVOUR!!! Yum!!

❤️

Quinoa Dinner Salad.. Make meatless Monday memorable❤️

By GlutenFreeHolly

On June 6, 2016

In Gluten Free Dining, Uncategorized

I’m always looking for something fast, easy and delicious! If a recipe meets those 3 criteria, it’s my new favorite food. The challenge is that it has to be delicious to a German au pair, a Mexican husband, a celiac (me), a 7 year old, an 11 year vegetarian and a 15 year old vegetarian…. Yeah… Imagine!

So I saw the recipe in a Kraft magazine while waiting at a doctors office (damn doctors… 😉 ).

So here comes fast, easy and delicious!

Quinoa dinner salad for 6

Cook 2 cups of quinoa in 2 1/2 cups water and 1 T butter

Mix once cooked with

1 cup shredded Parmesan cheese

1/2 cup Italian salad dressing

Then add:

7 sliced radishes

3 green onions sliced

2 cloves garlic crushed

1/4 cup mint chopped

Snap peas chopped coarsely

Salt and pepper to taste

Mix well!

Top with additional Parmesan

Enjoy❤️

Chia Pudding! Very easy, very vegan, and very, very good!

By GlutenFreeHolly

On May 21, 2016

In Uncategorized

I am always looking for healthy delicious snacks for myself and my kids. Of course, chia seeds are always getting good press.. And can be used in bars, smoothies, cookies.. You name it! But while traveling on our honeymoon, I saw chia pudding at several places and decided to give it a try.

Well actually, there is no need to try.. Just do.. Like Yoda says… and this is so easy you just can’t mess it up.

I’ve tried a few combinations at this point, and here is my favorite!

Chia Pudding

3 cups sweetened coconut milk

1 tsp vanilla

1/2 t cinnamon

5-6 dates- process until finely chopped

1/2 cup chia seeds

go ahead!! chop your dates! its legal!

they dont suspect whats about to happen

shake it up!!

Mix ingredients well, place in fridge and leave for 6-8 hours or overnight.

That’s it!!! That’s all!!! Soooo easy!!

My children are addicted! They are eating one batch of this every day!

Serve alone or with chopped nuts and chocolate chips!

Now you can run like the Tarahumara Indians!

Go!

❤️

Meatless Monday Takes on the Tostada! Chipotle Tofu Tostadas!

By GlutenFreeHolly

On May 2, 2016

In Uncategorized

You may guess… I love cooking shows. And, since I can’t eat gluten, I love Mexican food! I was watching “The Kitchen” this weekend and they had a cinco de Mayo spicefest… Or something like that… But they made some shrimp tostadas that looked incredible!! I wanted something like that… Equally delish, but vegetarian. Check it out!

OMG YUM

So here we go!

You need tostadas! You can buy them or fry and drain corn tortillas – that probably tastes better, but I work… And dinner needs to get on the table… So on a work night, I’m gonna go with Mission tostadas!

Mission tostadas ready for action

Avocado slices for topping

Lime wedges for topping

In saucepan with olive oil, fry 2 medium chopped russet potatoes

Salt and pepper to taste

After 5 mins add 1/2 chopped onion and 1 clove garlic sliced

Cook on medium high until potato tender and browned

Add 8 oz firm chopped tofu and brown

Add 1/2 cup chopped cilantro

fry it up !

add in the tofu.. or whatever protein you choose

In small bowl mix well

1 cup sour cream

1/4 cup chipotle

1/2 of a lime juiced

Salt and granulated garlic to taste

Mix cream sauce into tofu mix

Spread refried beans on tostadas (I used Old El Paso vegetarian)

Top with chipotle cream tofu mix, avocado, and cilantro

spread it like… Sing it baby!

top it!

OMG Look at this Toast! Real breakfast! Real easy and really good (and gluten free)

By GlutenFreeHolly

On April 23, 2016

In Gluten free, Uncategorized

Love, love, love breakfast. Hate,hate, hate getting up early enough to make a real breakfast. My kids have enjoyed years of Nutella and croissants… Probably I have deprived them of the best colleges, long term success and happiness with this sugar rich breakfast… But hey…. I never said I was perfect. Cereals that they like and quick oatmeals aren’t too much better. I’ve tried freezing waffles or breads made over the weekend, but in this household of 6, I’m lucky if the food makes it to Monday! And then…my kids are each so different! My oldest doesn’t want to take the time and has a breakfast drink each morning. My youngest wants breakfast made to order, and the middle one eats breakfast like she’s never been fed…. You can’t make something and set it down for her… She orders refills like a teenager at Shoney’s.

kids breakfast! avocado toast with chia pudding

This past week I honeymooned in France (just one more reason to love my now husband!) and while due to celiac, I can’t partake in all the amazing pastries, I really did enjoy and take note of a culture that knows how to have breakfast! Now… People of France… Please STOP smoking!!!

I saw some of the most beautiful foods… cheeses, pastries, macaroons, breads, gluten free breads, yogurts ( la fermiere…yuuuummmmm), and eggs. One of my favorites was avocado toast.

So this morning, I decided to try my hand at seed and nut bread served up as avocado toast! Yum!! Can’t wait!