Holly's Gluten Free Home

Protein Packed Easy Quinoa Salad

On June 20, 2017

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 ?

Spinach Ricotta Lasagna Rolls – gluten free & amazing

By GlutenFreeHolly

On March 29, 2017

In Uncategorized

That’s right! The only thing faster than cooking this was how fast my family ate it!

Pasta is just the most versatile dish. The problem is if you can’t eat wheat… then you are stuck with the limited selection of gluten free pasta products. Store bought gluten free lasagna is just not comparable to the “real deal” and I just don’t like to serve it to my family. Homemade gluten free pasta is shockingly simple to make…. and fast. Really fast.

So, here is one of my favorite prep time under 30 min dinners.

Hate has no home here.

Start with the following

2 eggs

12 oz chopped spinach

1/4 cup pine nuts

8oz ricotta

Red pepper flakes

Salt

Pepper

1/4 t nutmeg

1 t Italian seasonings

Mix together. Add cheese. It’s pasta time!

Parmesan and mozzarella make everything betta

Pasta time!

And just like that… pasta almost perfect

Smear it

Roll it

Admire it

Put it in the pan

Repeat!

Sauce it

Bake it!

I followed the basic instructions on the machine. The only difference is that I use gluten free flour and a tsp of xanthum gum.
Add the quantity of water plus 20%
Flatten the pasta rolls as they come out. They crack once dry
Smear each one with mixture and roll
Tonight I used store bought pasta sauce. Either yours or the stores? Pour in enough to coat bottom of greased pan. Place in rolls and cover with sauce and top with cheese
Bake 350 for 45 mins
Go for a run. You’ve got time!

❤ fast, delicious, gluten free. Happy belly, happy family, happy heart. ❤

Meatless Monday + Pasta Machine = Gluten Free Lasagna!!

By GlutenFreeHolly

On February 13, 2017

In Uncategorized

Yep! That’s gluten free!

I love to make pasta dishes because I can prep the lickety-split and then take care of other things while it bakes!

Soooooo. I got this Pasta Machine that I can’t get enough of. I made lasagna a couple weeks ago.. but I had trouble with the mix… it was non-photogenic… but pretty yummy! So this is take 2, with a new flour mix and a decree to not follow the recipe and Voila! It worked! not perfectly beautiful on the prep, but delicious and looked just fine!

Sauce

Sauté the following

1 red onion, chopped

1 white onion chopped

1 cup shredded carrot

1 T garlic

5 small red peppers

1 zucchini chopped

1 T fresh oregano

Salt, pepper, red pepper flakes to taste

Pom chopped tomatoes

1 T tomato paste

1T red wine vinegar

Simmer until delicious then add 1 cup of water because we are not going to precook the pasta

Cheese filling

8oz ricotta

1 cup mozzarella

1 t nutmeg

2 eggs

Mix well

Pasta!!

2 cups cup 4cup flour

1 tsp xanthum gum

2 eggs mixed with water to 230ml total

Make according to machine instructions except add extra water

Ugly noodles look good when cooked!

Layer sauce, ugly noodles, ricotta mix, mozarella (more is always better), repeat and repeat. Top with plenty of cheese and Parmesan and then put it in the oven 45 mins at 375!!!

Gluten Free Ravioli! Spinach Parmesan with Sage Butter Sauce! Meatless Monday is Magnificent!!!

By GlutenFreeHolly

On January 30, 2017

In Gluten free, Gluten Free Dining

Mmmmmmmm… it tastes so good!

Sooooooo… you may know I bought myself a post Christmas present….. a Philips smart pasta maker… and I LOVE IT ?

For you celiacs out there, you know… ravioli is a thing of the past… or so you thought!!!! Check out this deliciousness!!!

Step 1

add flour to equal 2 “cups”. I use Pamela’s artisanal

Add 1 1/2 tsp guar gum

Step 2

Wait for it! The machine tells me to add 190ml… I ignore it and add 250…

2 eggs beaten plus water to equal 250ml

Pour it in, pour it in…

Step 3.

The machine shoots out the pasta and I cut it into squares and then fold each in half into rectangles.

Step 4

Make filling

Steam lightly and drain well 2 cups chopped spinach

1/2 cup ricotta

1 egg and 1 egg yolk (save white, you’ll need it later)

1/2 cup mozzarella

1 t nutmeg

1/2 t red pepper flakes

Pepper to taste

Mix well

Step 5

Brush rectangles with egg white

Place filling in middle

Crimp edges with fork

Step 6

Boil in salted water 7 mins

Step 7

Make the sauce

1/4 cup butter, melt over med heat

Add 1 T dried sage

Whisk in 2 T cream

1 clove chopped garlic

1/4 cup Parmesan

Step 8

SERVE AND EAT!!!

8 steps is a lot for me for a meal… but in this case, it’s worth it.

#NoBanNoWall

#GoodFoodForEveryone

Gluten Free Pasta! Homemade on my Sweet New Toy

By GlutenFreeHolly

On January 26, 2017

In Uncategorized

Philips smart pasta maker! New toy!

I’ve been dying to make homemade gluten free pasta. I haven’t had fettuccini since being diagnosed with Celiac 6 years ago. I’ve been reading online for the last few months about how to make gluten free pasta… people are rolling, slicing and slaving to make a batch of gluten free pasta. Uff… that is not going to work with my dinner making schedule, and 6 people to feed. I came across several people making lovely, delicious gluten free pasta with no mess using the Philips smart pasta maker, so when it came on sale, AND I found a coupon… it was in my cart!!

Tonight was the night! My 11 year old and I got out the instructions and decided to give it a go!

Gluten Free Fettucini Alfredo

Alfredo sauce for family of 6 (after swim practice.. half it if you are normal people)

1/2 cup butter, melted over med heat

1T gluten free flour, whisk in once melted

16 oz cream, whisk in and stir until thickened

Add 1 t chopped/crushed garlic

1 T parsley

1 cup Parmesan cheese, stir until smooth

Keep warm until ready to serve

Pasta!!!!! Yeah!!!! Change to fettucini shape.

Place 2 cups of gluten free flour (I used Pamelas Artisan Blend All Purpose Flour)

2 t xanthum gum

Turn on machine!!! Egg pasta setting

It tells me to add 190 ml

I mix: 2 med eggs, water to equal 230 ml

Begin kneading, slowly add fluid

Wait for it… wait for it..

Yes yes yes!!!! Cut the pasta to your preferred length.

I repeated above for 2 batches and had enough for school lunches!

Place in boiling salted water for 6 mins

Serve and toss with Alfredo sauce and top with Parmesan!

As good as I remembered! Happy!

That is it! That’s all! It was so easy! So delicious!!

Thanks Philips!!! Love my toy!!

❤

“One Bowl” Gluten Free Brownies

By GlutenFreeHolly

On January 20, 2017

In Gluten free, Gluten Free Dining

Rich, chocolately brownies, served piping hot with vanilla ice cream. One of my very favorite things. Baker’s, the brand that makes chocolate squares for baking, has always had a “one bowl brownie”recipe inside the package and I’ve made that same recipe since around 1980! The only difference is now I make it gluten free.

This is as easy as it gets, and as delicious as it gets too! My kids cannot believe this is gluten free. The taste and texture are the same! Oh and yes… you can make it in one bowl with just a whisk and 9×11 baking pan.

Ready? This is 5 mins of prep time….

Preheat oven to 350

In microwave melt

4oz bakers unsweetened chocolate and

3/4 cup butter

To do this, put in large glass bowl and heat on high one min. Whisk like crazy. Heat another 30 sec, whisk some more.. finito!!

Add

2 cups sugar

3 eggs

1 t vanilla

1 c nuts- I use walnuts

1 cup gluten free flour mix ( I use Pamela’s)

1 cup chocolate chips (optional, too much chocolate for me.. I don’t include, but for you chocoholics, go for it!)

Whisk!

Your almost there!

Pour into greased glass pan and cook for 35-40 mins until knife comes out clean.

Don’t overcook!

Serve up hot with ice cream or cold for breakfast!! Delish!

❤

Dinner in a flash! Spinach quiche! Gluten Free!

By GlutenFreeHolly

On January 17, 2017

In Uncategorized

You want easy, nutritious and fast? Well, here you go! This was crazy delicious and I served it with some fresh tomato sauce! Yum.

I decided to swim today and got home late… I had made pizza dough for the kids dinner before heading tot the pool.. but that has gluten, so I still needed something for me! NOT in the mood for salad and I have been craving a spinach Soufflé, so I decided to throw together a quiche- really this was 5 mins to in the oven.

What you need-

Gluten free premade pie crust- available at publix and whole food in frozen food aisle

Organic cut leaf spinach frozen in “steam in bag”

1 cup ricotta

5 eggs

1 cup whatever shredded cheese you have on hand (I used mozzarella, Parmesan, and Colby jack)

Swiss cheese slices

Red pepper flakes

Salt, pepper

READY?

Go!

Heat oven to 400.

Take one of the frozen crusts and put a layer of Swiss cheese slices on bottom.

Place spinach in microwave per instructions but only cook half the recommended time. Cut corner when done and allow excess water to drain.

Mix 5 eggs, seasoning, ricotta and shredded cheese. Add spinach once drained.

Bake at 400 40 mins or until knife comes out clean.

Enjoy! This was so yummy that the kids ate more of it than the pizza!

Gluten Free Gnocchi!

By GlutenFreeHolly

On October 23, 2016

In Gluten free, Uncategorized

Recently, a Facebook contact posted about making a rapid fire meal of gnocchi with sage butter… it sounded so good!! I have to admit, I’m not sure I’ve ever had gnocchi and I’m positive I never prepared it, but it sounded so good that I started researching how to make it! A million variations.. egg, no egg.. potatoes baked or boiled, potatoes flakes, sweet rice flour… honestly some of the recipes sounded more like a chemistry lab! I decided to go with EASY! Potatoes and gluten free flour and that’s it baby!

Gluten Free Gnocchi

6 organic medium organic potatoes

2 cups gluten free flour

Pinch of granulated garlic

Pinch of dried sage

Boil potatoes for 35 mins

Place in ice bath and peel

Place in mixer and mix

Add all other ingredients and mix until smooth dough formed

Turn out into floured surface

And slice into portions

Roll each into an 1″ tube and slice into 1″ segments, press lightly with a fork and get ready.. because you’re almost done!!

Remember.. I’m cooking for 6… and they are good eaters. You may be able to half or even quarter the recipe!

Salt water and bring to a boil

Add the gnocchi to the water and boil until it floats up and you scoop them out with a slotted spoon!

Serve immediately, or add to sauce, toss lightly and serve!

I followed the suggestion of the butter Sage sauce.. it was so good!

1/2 cup butter melted

1 clove garlic minced

Salt and pepper

4 sage leaves finely snipped

Simmer and then toss with Gnocchi and top with Parmesan cheese

Enjoy! ❤️

You’re going to fall for this Pumpkin Penne Pasta! Gluten free & Vegetarian &Delicious

By GlutenFreeHolly

On October 16, 2016

In Gluten free, Uncategorized

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