Gluten free – Page 4 – Holly's Gluten Free Home

Worknight for me… Not for them. So, we have a play date & sleepover going on here. That’s cool. I’m tired… They appear to have had Red Bull during their camp refreshments… And they have decided to watch Jumanji, because that’s not too scary. Are you kidding me? I’m in the kitchen cooking and I’m creeped out! But I’ll be fine. One thing I know how to do is feed hungry kids… And I am surrounded by them. One 14 year old bottomless pit boy, 2 – 10 year old girls and 2 – 6 year old girls.. They are starting to circle… Darting in like sharks on shark week… Trying to grab a cookie… Or a croissant… Even an apple or a banana… One of the 6 year olds just licked a croissant so I couldn’t put it back… The childbeasts are starting to get restless… But, I’ve got this!
First!

Homemade Pizza!
This is not gluten free… Although it can be! If you need the recipe, message me or check out past blogs.

This is a well loved meal by playdate attendees and doesn’t dissapoint! slumber party … pizza party.. happy party.

Next… I’ve been dying to try gluten free rice balls! So, here it goes!!
By the way… 4 of these disappeared before even being fried… Yep.. That good….well and the sharkchildren… They are clearly ravenous. Its 640 pm.. The clock is ticking…. Anyway, I hope you ran, or swam or did orange theory today😊
Cook 1 cup of white arborio rice or sushi rice in your usual fashion but with a dash more water and a veggie bullion cube and 1 tsp olive oil – while that cooks…
Mix:
2 eggs
Salt and black pepper to taste
3 tsp parsley (I used dried)
1/2 cup shredded Parmesan
Put in the fridge to cool until the rice is done.
Mix the egg mixture with the rice… Stir like crazy or you will have egg chunks and this is Italian…. Go! Use those forearms!
go! go! go! stir fast so you end up with rice balls not chinese fried rice!

Ok. Put that in the freezer until cool!
Now! Make rice into balls and then roll in gluten free bread crumbs. Fry until golden in oil on medium high. Drain on paper towels.

Drain on paper towels and serve with marinara sauce! Now you are household hero!
Enjoy!!! I ate 7…

They were so delicious.. So cheesy… So crispy… So GONE!
Make it a great night!❤️

Quinoa Dinner Bowl- Fresh, Light, Easy & Delicious

By GlutenFreeHolly

On June 2, 2015

In Gluten free

Dinnertime! Fresh summertime quinoa bowl with light provincial flavors. This takes 30 mins.

Let’s go!

Quinoa Base

1 1/2 cup quinoa

3 cups dilute veggie broth (chicken if you prefer)

2 t thyme

1 T olive oil

2 tsp garlic

Heat oil in pan, add garlic to season pan and then add everything else. Simmer, covered until done (15-20 mins)

doesnt get easier than this…. except maybe the eat24 app on my phone…

Topping

In large sauce pan add:

2T olive oil

3tsp chopped garlic

Add 1 large leek sliced

1 fennel bulb sliced

1 cup sliced carrot

Lemon zest

Dash red pepper flakes

Cook until tender over medium heat

Add 2 T cooking sherry

1 c veggie broth

Juice from 1 Lemon

Fresh thyme – 3t

2 cans garbanzo beans drained & rinsed

Salt & pepper

Heat through

Mix in 1c coarsley chopped spinach leaves

THIS even looks healthy! yum!

Serve quinoa topped with scoop of topping, fresh lemon & pine nuts

step 1… drop some quinoa in bowl…& be happy

step 2- add the veggies! …& be happier!

addsome fresh thyme, pine nuts & some lemon & enjoy!

Make it a great night!❤️

Mango Ice Cream… That’s how to end a weekend in paradise

By GlutenFreeHolly

On May 31, 2015

In Gluten free

We had a busy weekend, but after the mango smoothies and peeling, dicing and freezing mangos… One of my daughters had a playdate… And they asked to make mango ice cream!

One… It’s fun to work in the kitchen with kids… Two… What a great way to end the weekend!

Mango Ice Cream

3/4 cup mango

1/2 cup sugar… Blend until smooth and then place in freezer

Whisk 2 eggs until light and fluffy

Add 3/4 cup sugar a little at a time

Add 1 1/2 c whole milk

Add 1 1/2 c heavy cream

Whisk in Mango purée

Pour into ice cream maker & Voilà… Summer in the tropics!

the picture belies the deliciousness of mango ice cream made with your BFF

Have a great Monday! (You can do it!)

❤️

Mango Smoothie Madness

By GlutenFreeHolly

On May 31, 2015

In Gluten Free Dining

Summertime in Miami is marked by these sticky sweet smell of mangos. They are everywhere… Front yards, back yards, sold on the street corners and in huge crates at publix 2 for $1.

I have beautiful tree in my front yard and it’s loaded with fruit… And the yard is covered… And the cars… And the sidewalks and driveway.

Today I gathered them up and gloved up for the prep! And while at it, I made the family mango smoothie. Mango is super healthy and rich with fiber, vitamins and nutrients.

mangos, mangos everywhere

Mango Smoothie (makes 4)

2 cups milk

1/2 cup orange juice

1 T agave syrup

3 cups ice

1T chia seeds

2 cups mangos

Blend until smooth

blend it up!

drink up! healthy & delicious!

Have a great day!

❤️

Friday = Fiesta! Yes! Of course, Gluten Free (& Vegetarian)

By GlutenFreeHolly

On May 29, 2015

In Uncategorized

4 more days of school. But who is counting anyway? Well, I have 3 who have switched to counting the minutes… Summer is so close, they can taste it. The pool pump broke over Memorial Day weekend and the pool is so green that I’m thinking a pet pod of tadpoles could be fun… BRING IT ON! Bring on the sun, the hurricane scares, the daily thunderstorms, the neighborhood crocodile (not kidding… Check out my Instagram account for a photo) and bring on those relaxing evenings without homework, no strict bedtimes of 8 pm…. Outside dinners… by the (hopefully clear blue) pool, under the starry Florida sky…. warm breezes, eating in our bathing suits, MAGIC…. BRING IT… We are ready!

In the spirit of celebration, I decided on a dinner of guacamole, chips, black bean sopes and quesadillas with handmade tortillas. All this in under 1 hour… With some goofing off while cooking (the only way to go).

Hungry yet?

Let’s go!

Guacamole (see prior posts for recipe)

Chips (tostitos are certified GF)

Handmade Tortillas & Sopes

4 cups Maseca corn flour

1 tsp salt

2 2/3 cup warm water

Mix well for 2 mins ( with your hands…. Its Friday… Sink those fingers in and de-stress) roll into balls and let sit. Divide into 2 sets of about 20 balls.

masa balls and guacmole…. getting ready!

Sopes

Take balls and press in center with thumb.

make them small… call them sopes… big … huaraches… i call them delicious!

Fry in veggie oil for about 5 mins, turning once, until golden brown. Place on paper towel to drain.

frying… don’t they look happy?

Fill with 1 T black bean mix or refried beans and top with cheese.

my son has already stolen one…. yep… he approves…

easy, delicious, fun to make! screams FIESTA!

Black Bean Mix

Process until smooth

1 can black beans

1/4 onion

1 green onion

1/4 c carrot

3 sweet peppers

1 T oregano

1 T chili powder

Dash salt and pepper

(Personally, I used leftover black bean burger mix, heated in microwave 2 mins)

Quesadillas

Take remaining masa balls and press in tortilla presa covered in saran wrap. Cook on Comal for 50s per side

my ab workout for the evening…

truly… nothing beats homemade tortillas…

Allow to cool

Place again on Comal, top with cheese and second tortilla. Cook until cheese melted, turning once.

except maybe homemade tortillas covered in cheese..

to the table!

That’s it! Fiesta Time!

summer fiesta from my table to yours! gluten free can be Oh So Good!

BRING IT ON!

❤️

National Burger Day! Gluten Free & Vegetarian!

By GlutenFreeHolly

On May 28, 2015

In Uncategorized

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!

❤️

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!