GFCF Recipe: Strawberry Banana Smoothie

2 Ripe Bananas

1 1/2 Cups Original Almond Milk

4 Frozen Strawberries

3/4 Cup Fresh Strawberries

Dash of Salt

1/2 teaspoon Green Super Food - Amazing Grass Chocolate Drink Powder

(IF not avoiding casein add 3 Tablespoons Vanilla Yogurt)

Put all ingrediants in a bender and mix until a nice consistency. Serve in a glass with straw. Yum-O!! This is an easy breakfast or snack that the kids will love.

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Recipe of the Week: GFCF Sunday Morning Muffins

Mommy is back!!

This morning Emily asked for Blueberry Muffins for breakfast. After spending 3 weeks confined to the couch with kidney stones, I decided to put on the apron and jump back in. Of course, I wasn't lucky enough to have a pre-packaged mix in the pantry. So, I decided to wing it. I found all the ingredients for a coffee cake, surely if I tweaked it a bit I could come up with something... I have to say this was so yummy on a quiet Sunday Morning!!

GFCF Sunday Morning Muffins

1 Egg

1 Egg White

1 Cup Almond Milk - Original

1/2 Oil of choice

1 Container of Diced Pears, drained

6 ounces Fresh Blueberries

1/2 Teaspoon Allspice

2 Cups White Rice Flour

2 Teaspoons Xanthan Gum

1/2 Cup Brown Sugar

1 1/2 Tablespoons Baking Power

1/2 Teaspoon Sea Salt

Topping:

1/2 cup Brown Sugar

1/2 cup Pecans, chopped

1/2 teaspoon Allspice

Preheat oven to 350 degrees.

Whisk egg, milk, and allspice. Stir in oil and fruit.

In separate bowl combline the rest of the ingrediants. Mix wet and dry together. Fill muffin tins 3/4 and top with 1 teaspoon of topping.

Bake 20 minutes... enjoy!!

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GFCF Sugar Cookies

MERRY CHRISTMAS!! Here is a Sugar Cookie Recipe that has had much trial and error in the test kitchen... This is so yummy that NO ONE will know they contain no wheat or dairy!! Enjoy!!

1 Cup Earth Balance Spread

1 1/2 Cup Sugar

2 Eggs

3 Cups Brown Rice Flour

2 teaspoons Xanthan Gum

1 teaspoon Baking Soda

2 teaspoons Baking Powder

3 Tablespoons Almond Milk - Original Flavor

Cream Earth Balance and sugar. Add eggs and whip on high. Mix dry ingredients in a separate bowl and whisk. Rotate adding the dry mix and almond milk until all is incorporated. Knead dough, then refrigerate for an hour in three balls. Dust work area with rice flour, roll out one ball 1/4 - 1/2 inch, cut and bake 12 minutes on 375 degrees. Repeat with remaining balls.

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GFCF Cinnamon Zucchini with Sweet Dumplings

This recipe was inspired by my mother-in-law's zucchini pudding. I know it may sound bizarre at first glance, but... this is so yummy served warm with a scoop of Vanilla Rice Ice Cream! AND it will make your home smell heavenly!!

2 cups Zucchini, peeled and chopped in 1 inch pieces

20 Red Seedless Grapes halved

4 teaspoons Cinnamon

1 cup Dark Brown Sugar

2 TB Earth Balance Buttery Spread- Original

1 cup Sugar

1 cup White Rice Flour

2 teaspoons Baking Soda

1 teaspoon Kosher Salt

½ teaspoon xanthan gum

1 cup Vanilla Almond Milk

Place zucchini in a stock pot with enough water to cover the vegetable. Bring to a boil, remove from heat and let set until the zucchini is tender. Drain off water and add ½ of the cinnamon, brown sugar, grapes and butter. Simmer over low heat for 5 minutes. Pour in baking dish.

In a mixing bowl combine sugar, rice flour, baking soda, remaining cinnamon and salt together; slowly whisk in milk. Pour batter over the zucchini.

Place in 350 degree preheated oven for 30-35 minutes.

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Grocery Voyeur Discovers Nutritional Yeast

Are you a grocery voyeur? You know nonchalantly looking to see what treasures are on the conveyer belt ahead of you. Then you hear the chatter in your mind, “Where in carnation did she find that gluten free pizza kit?” Or “Man, I gotta try that chocolate torte someday.”

Truth be known… your higher brain kicked into motion the moment you stepped into the store and you followed the same path that you have followed each and every time you shop; never veering off the familiar path and perfectly avoiding other shopping carts on auto-pilot. (Just like when drove your car to the store that day… It’s okay, we all do it.)

Well, last week I decided to abort routine and mindfully go shopping; the kids were in school, husband at work, and I was off to expand my horizons. I won’t bore you with all of the labels I read (and let me tell you there was many!!) or all the answers to the questions I asked the annoyed employee who couldn’t get away from me soon enough.

But, let me share with you the find of the day... nutritional yeast! Yep, you heard correctly… nutritional yeast.

The gluten free tag hanging on the side of the bulk bin caught my eye and drew me in. I started reading the label and discovered not only is this food packed with, well, nutrition, but it claimed to be a great substitute for butter and cheese as well. I couldn’t resist… I scooped a cup of it from the bulk container and added it to my other treasures.

According to Wikipedia nutritional yeast is deactivated yeast similar to brewer’s yeast and is “produced by culturing the yeast with sugarcane and beet molasses”.

Nutritional Yeast has sodium, potassium, carbohydrates, dietary fiber, protein, calcium, iron, thiamin (B1), Riboflavin (B2), Niacin, vitamin B6, folic acid, vitamin B12, biotin, pantothenic acid, phosphorus, phosphorus, magnesium, zinc, selenium, copper, manganese, chromium, and molybdenum.

I have incorporated it as a condiment this week without resistance from the pickiest of picky eaters. I have found that sprinkling it on popcorn or hiding it food is an easy way to get some great nutrition into your little (and big) ones. Stay tuned for future recipes containing this fabulous find.

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Quinoa Stuffed Peppers: GFCF Recipe of the Week

This is a very flavorful twist on traditional stuffed pepppers. Serve with a garden salad for a satisfying meal.

½ cup Quinoa, uncooked

1 Cup Water

1 teaspoon Better Than Bouillon Bouillon- Organic Vegatable

1# Ground Beef

1Tablespoon Minced Garlic

½ teaspoon Kosher Salt

½ teaspoon Cracked Pepper

1 Can Diced Tomatoes

3 Tablespoons Fresh Salsa

3 Green Peppers

Place quinoa, water and bouillon in a pot; bring to a boil, stir, cover and remove from heat. Let it set for 5 minutes then place in a bowl to cool.

Clean and de-seed the green peppers. Cut ½ inch off their bottoms, then cut them in half and place in a deep baking dish.

Place diced tomatoes and salsa in a blender and puree.

In a large mixing bowl combine cooled quinoa, hamburger, garlic, salt, pepper, and ½ of puree. Put equal portions in each of the 6 pepper halves. Pour ½ inch water in the dish with peppers and cover with foil.

Bake in 350 preheated oven for ½ an hour. Remove foil and pour remaining puree over peppers. Baste every 10 minutes for an additional hour. Remove from oven and let rest for 5 minutes before serving.

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GFCF Sloppy Joes: Recipe of the Week

Last night we were rushing dinner so we could get to our (free) movie on time!! My daughter saw me pull the hamburger out of the freezer and declared, “We’re having Sloppy Joes tonight?!?!”

…I have to admit that was not the plan. If you know me, then you know there was no way I had canned Sloppy Joe sauce laced with high fructose corn syrup in it in the pantry!! What to do?

Well, I did it again; I swear this tasted just like the canned stuff, if not better!!

1 ½ Pounds Ground Hamburger

1 Medium Yellow Onion, diced

¼ Green Pepper, diced

¼ Red Pepper, diced

1 Cup Organic Ketchup

1 teaspoon Homemade Taco Mix

¼ Cup Clean Water

In a large skillet brown meat over medium heat; add onion and peppers.

Whisk together ketchup, taco mix, and water; add to meat.

Simmer for a few minutes. Serve on homemade GF buns or with corn chips.

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GFCF Cabbage and Noodles: Recipe of the Week

Yes, we are still eating the cabbage from Grandma's garden!

Here is another gluten free twist on a common Hungarian dish... the apples gave it a subtle sweetness. This is great for a vegetarian main course or an easy to make side dish that goes great with grilled pork or chicken. Enjoy!!

12 ounces Rice Penne Pasta

2 cups White Cabbage, thinly sliced

½ cup Red Cabbage, thinly sliced

1 White Onion, halved and thinly sliced

1 Macintosh Apple, sliced thinly in ½ inch pieces

2 TB Earth Balance Buttery Spread- Original

1 teaspoon Kosher Salt

¼ teaspoon Cracked Black Pepper

½ teaspoon Garlic Powder

Cook the rice penne pasta according to the package, drain and set aside.

In a large skillet melt cf butter; add onion and white cabbage. Stir frequently until caramelized.

Add red cabbage, apple, salt, pepper, and garlic to skillet; cook until tender. Mix in with pasta the vegetables and cook on low heat for 5 minutes.

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GFCF Apple Almond Coleslaw: Recipe of the Week

After a trip to Grandma’s house, we came home with a jeep full of garden fresh produce. Among this priceless treasure were two wonderful large cabbages; one white and one red. I have to admit I was a bit overwhelmed and found myself just looking at them for 36 hours—After much thought I offer you this incredible coleslaw that we discovered from the cabbage my girls harvested with their grandmother.

3 Cups White Cabbage, finely chopped into I inch strips
2 Red Apples, Sliced and chopped into 1 inch strips
1 Sweet Onion, finely chopped
¼ Cup Roasted Sliced Almonds, chopped roughly
½ Cup Vegenaise
3 TB Apple Cider Vinegar
3 TB Sugar
Salt and Pepper to taste

In a large bowl toss cabbage, apples, onion and almonds.

In a separate bowl, mix vegenaise, vinegar, and Sugar. Pour dressing over cabbage. Add salt and pepper to taste and mix well. Serve chilled.

I still have a bunch of cabbage left over including a whole red one—so stay tuned for more cabbage creations from my kitchen.

Home

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GFCF Pizza Dough on a Stone: Recipe of the Week

PIZZA - the forbidden food. Well, at least when you go Gluten Free... but, after much tinkering and grumblings from the homefront's tasting kitchen I have at last done it! The secret to this incredible gluten free pizza dough ... besides my awesome recipe.... is the pizza stone! I have tinkered with this recipe so many times with little success until I started using a pizza stone… now… I think this is better than the pizza that comes delivered to the door.

2 cups Gluten Free Rice Flour
½ cup Garbanzo Bean Flour
½ cup Cornstarch
½ cup Tapioca starch
2 teaspoon Xanthan Gum
3 teaspoon Baking Powder
1 teaspoon Kosher Salt
1 Tablespoon Olive Oil
2 Eggs
1 teaspoon Vinegar
2 teaspoon Sugar
2 cups Lukewarm Water
2 packs Gluten Free Yeast

(makes two pizzas)

Preheat oven at 425, with stone in oven.

Combine water, sugar and yeast; set aside for 5 minutes.

Combine rice four, garbanzo bean flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt; set aside.

In a large mixing bowl beat olive oil, eggs, and vinegar. Add yeast mixture and beat. Add ½ the dry ingredients and beat. Add the remaining ingredients and beat.

Spoon ½ the dough onto a preheated pizza stone. The dough will be wet and sticky. Moisten the back of a spoon with water and spread dough into a circle as best as you can…. The dough will not be easy to work with until you actually put pizza sauce on it. Once you put on the sauce use the back of your spoon to shape it better. Push the edges in slightly to make the crust’s edge.

Top with Vegan Gourmet Cheese Alternative- Mozzarella and your favorite toppings.

Bake for 20 minutes in a 425 preheated oven.

(Warning: Before cooking, this will not look like very appetizing, but I promise the dough will rise beautifully in the oven and turn out better than any store bought pizza.)

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Homemade GFCF Taco Seasoning: Recipe of the Week

For the perfect GFCF taco seasoning.... Combine all of the spices together and store in an air tight container. Use 2 tablespoons per pound of ground beef or turkey for tacos. Can also use in dips, casseroles, soups, BBQ sauce, or in any dish you want to add a burst of flavor.

2 TB Paprika
6 TB Chili Powder
3 TB Cumin
3 TB Garlic
1 tsp White Pepper
1 tsp Black Pepper
1 tsp Kosher Salt
½ tsp Cayenne Pepper
½ tsp Xantham Gum

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GFCF Summer Spaghetti Salad: Recipe of the Week

This Gluten Free Summer Spaghetti Salad is great as a side dish or as a simple meal in and of itself.

½ Pound of Rice Spaghetti broke in thirds
½ Red Onion cut in strips
12 Cherry Tomatoes sliced in quarters lengthwise
1/3 Cucumber cut in 1 inch chunky strips
6 Fresh Basil leaves chopped
12 Asparagus trimmed and cut in ½ inch pieces
1 TB Minced Garlic
¼ Cup Gluten Free Italian Dressing
Cracked Pepper and Coarse Kosher Salt to taste
2 Grilled Chicken Breasts (optional)

Cook Rice Spaghetti according to package, rinse, and set aside.

Combine asparagus and garlic in a sauce pan with water and steam. Drain hot water and add cool water to stop the cooking process. Be sure not to drain all of the garlic off the asparagus.

While asparagus is cooking prepare onion, cherry tomatoes, cucumber, and basil. Set aside.

Rinse noodles one more time in cold water and place in a large bowl. Add veggies, asparagus, dressing, pepper and salt. Toss and serve as is or topped with grilled chicken breast.

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GFCF Protein Pancakes: Recipe of the Week

1 Cup Brown Rice Flour
½ Cup Quino Flakes
1 Tablespoon Baking Powder
1 Teaspoon Pure Sea Salt
½ Teaspoon Xantham Gum
1 Heaping Tablespoon Raw Sugar
1 Egg
1 Teaspoon Vanilla Extract
1 Cup Original Almond Milk
1 Cup Strawberries chopped (optional)

Combine rice flour, quino flakes, baking powder, salt and xantham gum.

In a separate bowl, whisk egg with vanilla and almond milk. Add this wet mixture to the dry.

Fold in fruit if desired.

Use a tablespoon to transfer batter into a pan over medium-low heat. Allow the cake to bubble then flip, remove when golden brown on each side.

Serve with Earth Balance Natural Buttery Spread- original and 100% maple syrup.

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GFCF Nutritious Brownies: Recipe of the Week

This is a great sneaky meal in and of itself for those who have eating issues. Complete with greens, sweet potato, eggs, rice, garbonzo bean... I feel like my daughter is eating real food when she eats these brownies.


2 Sweet Potatoes
1 large handful of Baby Spinach
½ cup Brown Sugar
3 TB Unsweetened Cocoa Powder
2 TB Earth Balance Natural Buttery Spread- original
2 tsp Pure Vanilla Extract
2 Eggs
¾ cup Brown Rice Flour
2 TB Garbonzo Bean Flour
½ tsp Baking Powder
½ tsp Kosher Salt


Preheat oven to 350. Oil a 8x10 baking pan.

Microwave sweet potato until tender and scrap out the potato.

Steam the spinach in 1/4 pure water, puree with the sweet potato until lumps are completely gone.

In large bowl combine the puree, sugar, cocoa powder, margarine, and vanilla. Whisk until smooth.

Whisk in eggs.

Add flour, baking powder, and salt into the wet ingredients.

Bake 35-40 minutes.

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GFCF Garlicky White Bean Penne Pasta: Recipe of the Week

8 ounce Rice Penne Pasta
2 TB Earth Balance Natural Buttery Spread- original
2TB Finely Chopped White Onion
2 TB Minced Garlic
½ teaspoon Pure Kosher Salt
½ Cracked Black Pepper
¼ cup Blue Diamond Natural Almond Breeze- Original
3 TB Galaxy Nutritional Foods Vegan Grated Topping Parmesan Flavor
1 can Northern White Beans
1 Cup Baby Spinach

Cook Pasta according to package, drain, rinse, and set aside.

Melt Buttery Spread in a large skillet. Add onion, garlic, salt and pepper; cook on low heat until onions are caramelized. Whisk almond milk and grated parmesan into the onions until incorporated. Add the beans, pasta, and spinach.

Serve as is or with grilled chicken or shrimp.

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GFCF BBQ Sauce, Recipe of the Week

1 cup ketchup
¼ cup water
1/8 cup balsamic vinegar
½ cup brown sugar
3 TB olive oil
2 t paprika
2 t chili powder
1 t cumin
2 gloves garlic, chopped
2 t minced onion
½ t cayenne pepper
1 t ground brown mustard
1 t kosher salt
½ t black pepper
½ t ground ginger

Whisk all ingredients together in a sauce pan. Simmer on low heat.

Happy BBQ'ing!!!

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GFCF Breakfast Frittata; Recipe of the Week

2 t of Olive Oil
1 cup Frozen Corn
1 Medium Zucchini, Diced
½ Red Onion, Diced
1 t Dried Basil
1 t Minced Garlic
Kosher Salt and Cracked Black Pepper to taste
Vegan Gourmet Cheese Alternative- Cheddar
6-8 Free Range Eggs
¼ cup Blue Diamond Natural Almond Breeze- Original


Combine all ingredients except the eggs and milk substitute in a skillet; cook on low heat.

Whisk 6-8 eggs with milk and pour into the pan with the veggies. Cook on low until it starts to set. Transfer to an oiled baking dish. Bake on 350 for 20 minutes or until desired doneness; top with cheddar cheese substitute.

Additional ideas:

Play with the veggie combination... we add mushrooms, salsa, spinach, or any fresh veggies we have on hand.

Add your favorite breakfast meat to the dish.

Serve with Corn Tortilla's for a breakfast buritto.

Top with Tofutti Better Than Sour Cream.

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Quick GFCF Taco Goulash: Recipe of the Week

8 ounce Rice Penne Noodles
1# Ground Beef (or turkey)
½ White Onion Finely Diced
½ Zucchini Finely Diced
1 tsp Minced Garlic
1 tsp. Sea Salt
½ tsp. Cracked Black Pepper
3 TB Taco Seasoning
2 Cans Petite Diced Tomatoes (or 2 chopped fresh tomatoes)
3 TB Fresh Salsa
3 TB Fresh Sweet Salsa
½ cup Frozen Corn
Tofutti Better Than Sour Cream
Vegan Gourmet Cheese Alternative- Cheddar

Prepare Rice Penne according to package.

In the mean time, brown ground beef. Add the rest of the ingredients to the meat and simmer.

Rinse the cooked Penne Pasta; add to meat.

Spoon into soup bowls and top with Vegan Gourmet Cheese Alternative- Cheddar and Tofutti Better Than Sour Cream.

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GFCF Cherry-Chocolate Cake: Recipe of the Week

This cake is so moist!! Nobody will know it is Gluten/Caisen Free!!

2 Cups Rice Flour
2/3 Cup Unsweetened Cocoa
2 tsp. Xanthan Gum
1 tsp. Baking Soda
½ teaspoon Baking Powder
3 Eggs
1 2/3 Cups Raw Cane Sugar
2 tsp. Vanilla
¾ Cup Cherry Syrup (From the Jar of cherries)

6 ounces Strawberry Soy Yogurt
1 Cup Water
2 Cups Dark Morello Cherries in syrup

Combine rice flour, cocoa, xanthan gum, baking soda, and baking powder. Set aside.

In a large bowl beat eggs, sugar, and vanilla with electric beaters. Beat in yogurt and Cherry Syrup reserved from cherries.

Add 1/2 the flour mixture - beat, 1/2 the water- beat, the rest of the flour mixture - beat, and the rest of the water - mix.

Fold in cherries.

Bake in preheated oven at 350 degrees for 45-50 minutes in a greased 9x13 cake pan. Cool before frosting. Or serve with powder sugar dusted on top.

Frosting

3 Cups Powdered Sugar
1 tsp. Vanilla
¾ Cup Unsweetened Cocoa
¼ Cup Blue Diamond Natural Almond Breeze- Vanilla
3 TB Earth Balance Natural Buttery Spread- original

Combine all ingredients in large mixing bowl; beat on medium until well blended.

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Recipe of the Week: GFCF Taco Casserole

1 # ground beef
4 TB Homemade Taco Seasoning
2 cups Chicken Stock
1 TB Xantham Gum
1 cup Tofutti Better Than Sour Cream
1 can Diced Tomatoes with Chilies (or 3 fresh tomatoes + optional chili for heat)
1 bag of Tortilla Corn Chips
1 block, Grated Vegan Gourmet Cheese Alternative- Cheddar
2 chopped scallions

Add taco spices to browned meat.

While meat is browning whisk stock and xantham gum together, add to meat after the spices have incorporated. Bring to boil. Reduce heat to low. Add sour cream, chilies and tomatoes. Let simmer for 5 minutes.

Place chips in greased baking dish and top with beef mixture, cheddar cheese and onions. Bake 375 of 20 minutes.

Serve with fresh guacamole and salsa and a garden salad.

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