Tag: Gluten free Page 2 of 8

Meatless Monday takes a Tex-mex twist!

On January 4, 2016

The holidays are over… 2016 is here! And my kitchen makeover that I’ve taken on is halfway done! Let me tell you.. Refinishing cabinets is not light duty and the blogging definitely suffered! But while I wait for some cabinets and countertops, let’s get back to cooking it up gluten free!

N
So, here’s what you need!
1 cup cooked quinoa- I cooked 1 cup with 1 1/2c water, 1/2 t cardamon, 1/2 tsp salt

2 sweet potatoes – sliced (with my amazing new spiralizer!!! Love it!!)

1 red onion – chopped coarsely

5 sweet peppers – sliced

Salt, pepper, italien seasoning, red pepper

Sauté it up with 1 T olive oil

Uh oh … The cooktop is dying.. Down to 1.5 units with no temperature control:( …hence the remodel!

Sweet potatoes, red onion and red peppers… They go together like sugar and spice and everything nice!

1 package corn tortillas – I like Mission

3 cups shredded cheese- Monterey Jack

1 can refried beans

1 jar of salsa verde

LETS GO!

Step 1-Layer tortillas in pan

Step 2- Spread on refried beans (about 1/3 of can)

Step 3- Layer on quinoa, veggies and cheese

Step 4-Repeat!

Step 5- Pour on the salsa & cover liberally with cheese!

Step 6- Cook 350 for 30 mins!

Yippee! Enjoy! This turned out great! Super delicious!

Remember! No one does awesome like you do! Get out, get active, get happy… No one is going to do it for you!

❤️

Thanks Mom! Zucchini Caprese Salad

By GlutenFreeHolly

On November 13, 2015

In Gluten free, Gluten Free Dining, Uncategorized

Moms are great for so many things and my mom certainly was and is a role model to me in so many ways. One thing she can always do is produce an innovative, healthy, delicious meal at what seems to be a blink of an eye (probably because while she’s slaving away in the kitchen, I’m goofing off). I was chatting with her last week and telling her about my new spiralizer and she sent me a great recipe… Which I promptly lost… But I think I’ve got the basic idea… The end result was delicious and this is truly healthy food at its best!!

zucchini caprese salad! yum!

Zucchini Caprese Salad (feeds 6)

16 oz mozzarella cheese, cut into cubes

2 T garlic, chopped

1 large handful of basil leaves, chopped

Pepper

1 can Rotel chopped tomatoes with chilies- mild

4 large or 6 medium zucchini, ends removed and spiralizer with small spiralizer

Almonds, salted, roughly chopped

1 c green olives, chopped

Olive oil

Ok!! Let’s go!

In large bowl, mix

Mozzarella, garlic, basil, 1 T olive oil, pepper and oilves

basic ingredients ready to go!

my kids thought i was trying to sneak in tofu! mozarella !

Spiralize zucchini and then sauté on medium high heat with olive oil and pepper to taste for 3-5 mins

my new toy in action!

beautiful spiralized organic zucchini!

Add tomatoes and cheese mix and toss.

get a little nutty!

Plate and top with almonds.

Enjoy!!!

easy, healthy, fast & delicious!

❤️

Whatever you do, do it to the best of your ability and enjoy the process!

Have a wonderful day!

Happiness is a Choice …and so is gluten free Pumpkin Bread…

By GlutenFreeHolly

On October 25, 2015

In Gluten free, Home organization

Sunday morning with the kids. They aren’t with me every weekend. As with so many families, they go to their Dad’s some weekends. But the weekends I have them, I really relish… And the ones I don’t… I usually take call! Might as well! My middle child loves waffles and the little one loves any sweet bread and the oldest… Well chocolate…

all my little pumpkins

For some reason I just woke up hungry! At 6! Well I lounged around my room for an hour and a half and finally decided to get up and make something delicious.

I whipped up some yummy pumpkin waffles (see prior posts) but decided with the other half of the pumpkin to make pumpkin bread! My Favorite!! And while it cooks, I’m going to clean my dirty house… Well me and my scooba (by the way- I love this one… I’ve had them all.. But this one rocks!!)

scooba:)

Pumpkin bread- gluten free

Mix dry ingredients by hand or in mixer

get ready!

theres going to be Sunday morning deliciosness!

2 cups all purpose gluten free flour (I used Pamela’s artisan blend)

1 cup brown sugar

2 t baking powder

1 tsp baking soda

1 t pumpkin pie spice

1/4 tsp ginger

3 cloves, crushed

Dash salt

Honestly- the measurements are not exact…

Add mixed wet ingredients to dry ingredients and mix until just mixed

when you see this… do you think pumpkin eggnog? yum

Wet ingredients-

1/2 can pumpkin purée

1/3 c milk

1/3 c butter melted

2 eggs, plus 1 egg white

1 T apple cider vinegar

1 t vanilla

Pour into greased rectangular pain

Drizzle with 1 T melted butter

2T raw turbinado sugar

1/4 c walnuts (more if you like)

Bake in preheated oven 350 degrees for 45 mins.

you should smell my kitchen… it smells like HOME

Happy October!?

CHOOSE TO BE HAPPY?

Can Rice Balls Be Even Better? Yes! They can!

By GlutenFreeHolly

On October 13, 2015

In Gluten free, Gluten Free Dining

Dinner in minutes… And amazingly yummy? Yep.. You can do it! I put rice in the rice cooker earlier, but I got home at 655pm and dinner was on the table at 720. AND my son told me there was NO better dinner than this. (Yes!)

The secret? Tonight I made them huge, cheesy and with a ball of mozzarella in the middle… The result? Gooey cheesy center, crispy yummy outside… Perfect.

they are SO good!

I’m trying to stay on track… It’s not easy right? Call over the weekend… Got a cold… My pool turned as green as my neighbors yard (mine is a little brown)… And my body.. Stiff.. So, I took a deep breath on Monday and reminded myself to make time for things that mean something to me. I went for a swim after dropping off my son at 0550, I caught up on work at work and home, made my kids homemade pizza and then headed to a Heat game (super fun!!!) with my fiancé, and Today? Today, I took my stiff self to 6 am yoga and showed this body some hot yoga love! Dinner at the table is a given… Gotta make the time… Now let’s make the incredible, oh so edible, rice balls with cheese filling. Happy!

What you need

Olive oil- heat in sauce pan

Gluten free bread crumbs- 2 cups

Salt – 1 tsp

3 eggs- lightly whisked

1/4 cup chopped parsley – fresh or dried

1 cup Parmesan cheese

1 cup mozzarella cheese

12 – 1″ cubes of mozzarella

2 cups white organic rice – prepared sticky 🙂

Heat oil

Fluff rice

Add 1 c bread crumbs, seasonings, shredded cheese. And egg and mix well

Take big handfuls and shape into ball, place cube of mozzarella into center, close, roll in remaining bread crumbs

wet your hands a little so you can make the balls more easily

put in a nice square of mozarella

fry in olive oil & the drain well

Fry for 2 mins per side or until beautifully browned

Makes 12 large rice balls- dinner portion 2 per person served with tomato sauce and salad.

so good….so gone!

Do what you love, eat great food, make time for what’s (and who is) important to you.❤️

Meatless Monday! Garden Soup, bread & Brie!

By GlutenFreeHolly

On September 21, 2015

In Gluten free, Gluten Free Dining, Uncategorized

This weekend we had a couple get togethers and I was in charge of veggies and dip! (Woohoo! That’s the easiest!) At the end of it, I crammed the remaining celery, carrots and snap peas into a Tupperware container and thought….soup. Yes! …. Okay…So, what I really wanted was bread with Brie… But somehow I needed veggies and the soup completed the meal!

First stop.. The freezer section.. Udi’s has multi grain and French bread that are gluten free. Tonight I went for the multigrain! yum!

Second stop… Brie…(yummmmm). I’m pretty sure my kids think Brie is butter.

Third.. Kitchen

Here’s what you need

1 onion – chopped- quickly to avoid the crying

2 T garlic

1 sweet potato chopped

Toss these in big pot with some olive oil and sauté a few minutes on medium high

Add

1 cup shredded or coarsely chopped carrot

Leftover celery- chopped – maybe 1/2 c?

Leftover snap peas- cut into thirds about 1/3 cup

Any other veggies you have

Add to pot,

Add 3 T Italian seasoning

2 t salt

1 red pepper flakes

1 can garbanzo beans, rinsed

Sauté for about 10 mins

Add 4 cups dilute veggie bullion (2 cups bullion, 2 cups water)

Cover and turn heat to low

15 mins before serving add 6 oz gluten free penne pasta

Serve and enjoy!❤️

Friday Night Peachy Delight! Gluten free and delicious!

By GlutenFreeHolly

On September 11, 2015

In Gluten free, Gluten Free Dining, Uncategorized

Are we there yet? Yes.. We have officially made it! It’s Friday night and I made it in the door at 645. Dinner will not be on the table by 7, but it’s the weekend and I’m so happy to be home! You?

So I’m making gluten free Mac and cheese for dinner … Plain Jane… But sooooo yummy! But my real planning is for a gluten free peach pie! I haven’t tried this before… So, I’m a little nervous (spoiler alert … It turned out really yummy… Fresh, not too sweet and perfect with a little vanilla ice cream!)

peach pie and ice cream!

My week was rough… A newborn baby with a difficult surgical procedure, a teenager with a terrible cancer…Thursday morning, prior to the difficult newborn surgery, I went to 6 am yoga. The teacher said something that really struck me.. “On the other side of fear is freedom”. For some people the fear they face must be so overwhelming… The path to freedom so difficult. For others of us, we are so fortunate that the things we fear may be small, may be truly overlookable …but do we? Or do we blow it up, fret, focus, perseverate…create monsters that don’t really need to exist. Fear is normal. Recognize it, accept it, and move through it. Find the freedom… And try this peach pie!

Crust

2 cups King Arthur gluten free flour

1 tsp salt

2 T sugar

1/2 cup butter

Mix dry ingredients, cut in butter and mix until pea sized clumps

butter and flour… always a good thing

1/2 cup ice water

1 egg

1 T apple cider vinegar

Mix wet ingredients – add a little at a time just until the crust forms

Press crust into pan

the crust… just waiting to be covered in peaches

2 peaches thinly sliced

Place in crust

no filter… just that beautiful

I package of gluten free maple syrup and brown sugar instant oatmeal

1 T soft butter

1T turbinado

Mix above and sprinkle over peaches

ready for the oven!

Bake at 350 for 40 mins

Serve with vanilla ice cream and enjoy!

ahhhhh… that is good!

Have a wonderful weekend!

TGIF…Saturday morning training? I got your back (and tummy) with this Gluten Free Pre- run dinner of Apple Spice Waffles

By GlutenFreeHolly

On August 29, 2015

In Gluten free, Gluten Free Dining

Friday night! WE made it! The kids through their first week of school, my fiancé got back from overseas business travel at 0400, my parents arrived back this evening from vacation (for their 50th Anniversary!!!), and me too… From a week of work, school supply shopping, driving, guiding, cooking, airport dropping & picking up and all the things that we, as working moms, do. I’m proud to say, I even hurricane “readied” (you’re never really ready) my home…. I know… I technically should have done that a couple of months back…but Hey! It’s done now.

At the end of this whirlwind of a week… Kids stressed, tired and a bit anxious… The crazy hours and loads of homework and after school activities, I really had a moment when I realized how very blessed I am. Friday morning, I got up at 4, went to the airport, picked up my BF, came home, took my son to the metro, went to the pool and had an awesome swim and while walking to my car, I got an email. From a patient… She wasn’t sure if I’d remember her (I did),but she’s now 25 and doing well after a horrible, terrible cancer, and she wanted to say hi, that she will always remember me and thanks. BOOM. Mind blown. That’s it right? That’s all. That is the singular reason why I love my everyday… Life and the resiliency of the human mind, spirit, and body… Truly beautiful. I have the career I always dreamed of, beautiful parents that have stayed together 50 years, 3 healthy children, wonderful friends and a truly fabulous fiancé… Who, by the way, is training for New York Marathon number 8? (I think) … (More on marathons and the stresses of being a marathon cheerleader later… Let me tell you.. That’s gonna be a long blog.)

Anyway, nutrition is important and Runners world, which my fiancé reads and follows… Religiously…suggested some pre-run meals to fuel the run and minimize those GI issues (runners… You know what I mean…ugh). One of their suggestions was pancakes and eggs.

So… Gluten free waffles… High in protein, fiber, but not too much… Serve with an egg (or add extra to the mix) and you’ve got yourself a great Pre-run meal that will beat spaghetti any day!

Gluten Free Apple Spice Waffles

This recipe was for 8 people (18 waffles)

2 apples – cored, chopped, peel on. I used organic daisy girl

1/3 cup sugar (turbinado)

2 tsp cinnamon

Dash nutmeg

2 T lemon juice

Mix together in small bowl and allow to sit

daisy girl organic apples.

sugar & spice & everything nice

ok… i did eat a bit of this yumminess?

1/2 cup butter, melted

5 eggs, separated

2 t vanilla

2 T apple cider vinegar

1 1/2 c water (can use milk)

4 cups Pamela’s gluten free pancake mix

Dash salt

Whisk egg white until stiff peaks, set aside

Mix wet ingredients together reserving several tablespoons of butter to brush on the waffle iron, mix in Apple mix

Add wet to dry and mix until just thoroughly combined. Fold in egg whites.

Cook in waffle iron.

lets get this party started!

Serve with eggs, fresh fruit, walnuts and maple syrup.

a meal fit for a table of hungry athletes

dinner, breakfast, brunch or lunch… this is just, plain, good

YUMmmmmmmmm❤️

Be Brave, Try new things… Especially these yummy tacos- Honey chipotle Drenched Fish and Beef Tacos

By GlutenFreeHolly

On August 14, 2015

In Gluten free, Uncategorized

From the response of my last blog, it seems that a little inspiration is needed… Maybe more out of the kitchen than in…I don’t know if I’m one to inspire, but I am often inspired by others…. Actions little or big, unintentional or not, nice or mean… I think ALOT while I cook. I think ALOT when I exercise. I’m not one to review or perseverate about the day once I put my head down. Literally, 2 deep breaths and that’s it – “in with the good…… Out with the bad x 2 and I’m unconscious.

Everyone deals with stress differently, some are good strategies… Others utterly destructive. So much of our stress if from that “could have…” So today, while making Honey Chipotle Drenched Tacos on the Grill I want you to think about being Brave. Brave, not foolish. Confident, not aggressive. Do you have the solution at work? Do you know the answer at school? Did you just figure out how to find world peace or feed the hungry? Or were you just wrongly accused or think that color looks great on your friend? Speak up! Lift that beautiful head of yours (or your pen if you’re that kinda person) and put it out there! Lack of confidence can become lack of opportunity, lack of action, lack of getting from point A to the point you want to B. Sometimes you don’t have to be confident – you just need to be Brave. Take a deep breath and go get em tiger. Now… Let’s get cooking!

I decided to grill tonight. Grilling in Miami is like a sauna, hot tub and steam facial all in one… And since at 44 I still have skin difficulties, I’m in.

I’m grilling meat tonight as the going away dinner for our wonderful Au Pair, who will be truly missed as have been the 2 before her. This program, through cultural care Au pair, is such a wonderful thing!

Anyway! Back to the grill!

Pick a nice fish, like Mahi or grouper or snapper. Also I chose thinly cut organic beef

you cant put too much!

Mix

1/4 c honey

1/3 c chipotle sauce

1 green onion sliced

Pepper to taste

1/2 onion

1/2 t red pepper

Drench the meats with this sauce, cover until ready

Other things you need

Guacamole (see prior post)

Slaw if you like (I love!!) simple cabbage, cilantro and dressing

Corn tortillas

Rice and beans

All these you can find, if desired, in prior posts

Put the beef on the grill first and after turning, add the fish- cook the fish only 3-4 mins per side or until flaky

my sauna

Serve with additional chipotle

dinner party time!

yum!

Enjoy! Be brave! Be confident! Be You!❤️

Gluten Free Smorkies! (Smore chocolate chip cookies)

By GlutenFreeHolly

On August 9, 2015

In Gluten free

I saw a recipe on Twitter last week by Alea Milham (my kids say “thank you”) and I just had to try it gluten free. Quick and easy, homemade or from premise cookies this is just a snap!

I made a big dinner tonight, so I used pillsbury gluten free chocolate chip cookie mix… But any chocolate chip cookie dough will work!

Smorkies!

Marshmallows

Chocolate chip cookie dough

Chocolate syrup

That’s it… Really!! Ready?!?!

Scoop chocolate chip cookie dough into muffin pan (grease well, including the top in case of marshmallow puff over)

add a little cookie to each cup

Bake 12 mins at 350

Add 1 marshmallow to each and bake 5 more mins

press in a marshmallow! (this is such a good idea!!)

Allow to cool 5 mins, take out and top with chocolate syrup.

yummy!!! wish i had a campfire

ok. this is seriously sweet deliciousness

Enjoy!!!!

❤️

Sunday morning happiness

By GlutenFreeHolly

On August 9, 2015

In Gluten free

Sunday, not on call, I have a couple early morning errands, but I would LOVE to have a yummy breakfast with the kids. I don’t know about you, but I can’t start cooking until….. Until I exercise, until I take care of the dogs, until I clean up the kitchen… This one I don’t understand. I’m about to make a big mess, but I refuse to start unless the dishwater is empty, the counters cleared and wiped. Yeah, I agree, I have OCD. I try to control it, but fail…. I start breakfast at 1045… After errands, after hot yoga, after 2 cups of coffee & the kitchen is shining.

My daughter has requested waffles.. Pumpkin waffles. I’m in! I have ripe bananas, so while I’m trashing the kitchen, I’ll make banana bread.

Easy Pumpkin Oatmeal Waffles -Gluten Free

3 eggs separated

1 c milk

1 tsp vanilla

1/4 c butter, melted , plus 1 T reserved for griddle

3/4 can organic pumpkin pack

1 T apple cider vinegar

Whisk egg whites to soft peaks, and put aside. Mix all wet ingredients

2 1/2 cup gluten free baking mix (I used Pamela’s)

1 packet gluten free oatmeal mix (I used Eco-planet maple & brown sugar)

1t pumpkin pie spice