Category: Gluten free Page 1 of 8

Got my Misfits Market http://www.misfitsmarket.com haul this week and it had a fair number of pretty ripe pears and a bit of ginger root. Forward to Saturday morning and the pears are on the verge of heading to the compost bin, it’s a windy, rainy, fall day in Miami and I would love a pear pastry for breakfast. The problem? Gluten free pie crust. It can range from tolerable to terrible, and on more than one occasion, has made prior pies inedible. But not today! Today, I used a flour blend and recipe for crust by Bob’s Red Mill http://www.bobsredmills.Com and it is buttery perfection (and at 20 Tbsp of butter, buttery is not an overstatement).

So, here’s how it goes:

Step 1– Make the crust. There were some instructions that were just written too small and called for different types of shortening. Everyone knows that everything is better with butter, so that’s all I used. Also, I didn’t feel like getting out the food processor, so I just used the mixer. 1 bag of flour mix, 20 T of butter chopped into quartered slices, and 6 T of ice water later, the dough was wrapped in plastic wrap and chilling in the fridge.

Step 2– Make another cappuccino. Personally, I like mine with almond milk.

Step 3 – Make the filling

5 Pears – peeled, chopped into cubes

1/2 cups sugar

1/4 cup gluten free flour

1 tsp of finely grated ginger root

1/4 tsp nutmeg

1/2 tsp cinnamon

2 tsp lemon peel finely grated

1/4 cup orange juice

Mix together. Roll dough out between 2 sheets of plastic wrap. I used a large coffee mug to cut out circles and then placed those into a greased muffin pan. Fill with a 1/4 cup of filling each

Bake at 400 degrees F for 15 min and then 375 for 30 mins

Step 4 – Enjoy & have a Sweet Saturday❤️

PS my gluten eating children just exclaimed “this crust is amazing!!!” Butter and love make everything better.

by

And I’m celebrating with roasted cauliflower tacos with chipotle ciltantro mayo and a side of rushed rice and beans!

Rushed, you ask? Every darn thing in my house is rushed. It’s like that, right? Hurry here, hurry there, run, run, run. So I love an easy dinner. Oh, and I love tacos!!!!

Cauliflower? Not as much. As a kid, I hated it. But I have come to realize that cauliflower is a chameleon. It absorbs flavors and mixes and meshes in an incredible way. 

What you need

Corn tortillas, warmed

Brown rice

Black beans

Onion

Sweet red peppers

Garlic

Carrot

Cilantro

Salt, pepper, italien seasoning

Olive oil

2 heads of cauliflower

Chili powder

Start rice! It’s the slow poke! 

Break cauliflower into small florets, place on baking sheet, sprinkle with olive oil, chili powder and salt and bake at 475 for 25 mins.

Heat oil in pot. Add chopped onion, garlic (1T), 1 carrot chopped, 1 red pepper chopped, salt, pepper and Italian seasoning. Sauté until tender. 

Add 2 cans of black beans. 

Simmer until everything else done.. they are rushed because they will be more flavorful and mushy and hour from now. 

Sauce

1/2 cup olive oil mayo

1T chipotle

1T lime juice

1T chopped cilantro

Mix well

Serve and enjoy!!!

So surprisingly fresh, light and delicious!

My kids ATE CAULIFLOWER and lots of it!!!

❤️by

Some like it hot, some like it cold, but this quinoa salad won’t make it days old. 

I’m always trying to find nutritious, easy to make (read… fast) dishes to feed my athletic, vegetarian kids. Gluten free is a plus so I don’t have to double the food to accommodate those who can’t eat gluten (me). 

How many different ways can you prep beans? Like a thousand… but still, it gets old. 

This dish hits the spot. Yummy, protein packed, easy to store leftovers so I make enough to last a couple days for snacks and lunches.

What you need

Lentils 1 cup dry- boil in 3 cups salted water, simmer 4 mins, soak 2 and then drain and put in bowl

Black beans – 1 can 

Corn – 1 can

Garbanzo beans – 1 can 

2 cups dry quinoa in 2 cups boiling water with 1/2 tsp salt and 1 T olive oil, summer for 20 mins.

All the above I use organic, but totally optional.

1/4 cup apple cider vinegar

4T agave

1/4 cup olive oil

1t garlic

Ready??

Of course you are!

You saw the agave and broke out the tequila, which actually may be yummy in the dressing… someone should definitely try this. 

Ok.. well while you’re sipping that margarita, let’s get dinner on the table.

Mix all the beans and corn while the quinoa simmers

Mix oil, vinegar,  Agave (hopefully there is some left…),crushed garlic

Add the quinoa and the dressing and THAT’S IT!! Well, I actually mix in a little cilantro…

Enjoy❤️

I served this up with spinach artichoke hand pies… but you will have to wait for that secret recipe ?by