Cream of Buckwheat

This morning I finally found a decent substitute for oatmeal. I actually purchased the box of cream of buckwheat last January, but it took me until this morning to try it. Turns out it satisfies my craving for maple oatmeal.
I followed directions on the box. :) I used coconut milk and almond milk (in place of milk or water). After cooking my buckwheat for the recommended time, I took it off the stove, stirred in a little vanilla extract, a dash of salt, a touch of agave, a swirl of pure maple syrup, and sprinkled some cinnamon and pumpkin pie spice on top. Perfect!

Zucchini Asiago Fettucini with Pecans

Yesterday I made a delicious lunch that was so fast and easy and looked pretty sophisticated. I will post a picture of it, soon...I enjoyed it so much I wanted to post it right away. It is:

Gluten free, healthy and very comforting!

I followed a recipe I found in Southern Living, and made a few variations to suit my taste and diet.

Simple ingredients:
1 medium to large Shredded Zucchini
Fresh Garlic (to taste- I used 2 cloves)
1/4-1/2 c.* Shredded Asiago
1 serving Brown Rice Pasta (Tinkyada Joy)
1/2 TBSP* (or less) EVOO
1/2 TBSP* (or less) Butter (light)
Handful of Toasted Pecan pieces
Sea Salt and Fresh Pepper
Fresh Basil (I used 2 cubes of fresh frozen basil from Dorot)
1/4 c. Pasta Water

*I used less butter, oil and cheese than the recipe called for and I still found it a little bit rich for my tastes...next time I make this I will use less of all three. I would also add more zucchini and take away a little pasta to make it even healthier.

Gently heat pecans in a dry pan over medium heat until slightly toasted; set aside. Prepare Pasta according to directions. Meanwhile. Saute the zucchini and garlic in the EVOO and Butter until soft. Remove from heat. After Pasta is cooked, toss into zucchini mixture, add fresh basil, asiago cheese, sea salt and pepper and about a 1/4 c. of the pasta water. Sprinkle the pecans over the top and enjoy!

Favorite Snacks, continued

Here are a few more of my favorite small meals or snacks:

Tomato Slices with Sea Salt

Simply slice tomatoes and sprinkle fine sea salt on top...this is also great with a drizzle of balsamic...
Try different types of tomatoes...the texture and flavor vary greatly!

Raw Veggies with Hummus

I am loving raw peppers or cucumbers with hummus...my fav hummus brands are Sabra and Trader Joe's creamy classic.

Tuna and Carrot Lettuce Wraps

Try tuna and shredded carrots rolled up inside a lettuce leaf (I love bib lettuce or iceberg for this)...Sometimes I add vinegar, salt and pepper to give it some zing. For a fast lunch, I like to use Trader Joe's pre-made Tuna Salad

Hot Chocolate

1 c. Almond or Coconut milk, unsweetened (Almond Breeze Original and So Delicious are good)
2 tsp. cocoa powder, unsweetened (such as Hershey's)
1/4 tsp. xylitol or a little less than 1 tsp. Agave or a combination

Microwave the milk for 1 min. and 30 seconds. Add the rest of the ingredients, and stir with a spoon and then whip with a whisk. To change it up every once in a while I add cinnamon or a dash of sea salt.

Pumpkin Seeds and Dried Fruit

As a quick snack or if I am on-the-go and need something to hold me over I love to pair shelled pumpkin seeds (seasoned with sea salt) and dried fruit such as apples, cherries, and cranberries/or raisins. I like the salty and sweet combination. Read labels on dried fruit packages and make sure you are not buying fruit sweetened with sugar. The only dried fruit I buy sweetened is cranberries, and I choose the ones that are sweetened with natural apple juice.

Chocolate Fix

If I really want something sweet, and typically that means chocolate, I have found that one small square of No Sugar Added Chocolate from Simply Lite is enough to satisfy. This is sweetened with maltitol, so use very sparingly. It is available at Trader Joe's.

"Cheese and Crackers"

This always feels like a splurge to me, and it kind of is since there is white rice and evaporated cane juice in it, but it is a good choice when trying to find a substitute for actual cheese and crackers:

2 Cracklebred sheets
1 wedge Laughing Cow

Spread the very low calorie cheese on top of your cracklebred and enjoy slowly! I love the swiss on top of the original or tomato oregano crackers.

Celery, Carrots, Tomatoes and Cultured Sour Cream and Onion Dip

Raw veggies
Cultured Sour Cream (available at Earth Fare)
Minced onions
Onion Powder
Sea Salt and Fresh Pepper

This tastes best if mixed and chilled for a couple of hours before serving. I love Frontier's Onion Dip mix (thank you, Robyn!) but in a pinch when I am craving it and don't have it on hand, this works well!

Banana and Almond Butter (or PB)

Love this combination! And to make it fancy for kids, try rolling it in shredded coconut and a few chocolate chips!

Cheese and Grapes or Cheddar and Apples

Classic combos...so good!

Tortilla Chips with Salsa and Sour Cream

I love to take the Trader Joe's Organic lightly salted tortilla chips and dip them in a good g-free salsa and a dollop of lite sour cream or plain non-fat Greek yogurt. The creamy and tangy combo is so nice. I especially like the Trader Joe's salsa that has a hint of lime in it.

Air-popped Popcorn

Midnight and white corn kernels
Olive oil
Sea salt
Lite butter

Turkey, Provolone and Lettuce Roll-ups with Dip

Wrap turkey, a cucumber slice and cheese in a lettuce leaf, roll up and dip into a mixture of lite sour cream (cultured, or sub in Greek non-fat plain yogurt), lemon juice, sea salt and any herbs you prefer. So nice!

Baked Apple Goodness

Preheat oven to 400. Scoop out the top and seeds of a medium to large apple, leaving the bottom so it can hold ingredients. Place apple in a glass dish and fill with a little water. Drizzle a lemon juice into apple, put a small pat of butter inside, drizzle agave nectar or sprinkle xylitol inside and over top. Add a generous amount of cinnamon and if you like, allspice, nutmeg, or ginger, or a combination. Bake for about an hour or until apple is soft and tender. Place apple in serving dish and either eat as is, or top with:
1 small scoop of coconut ice cream (agave sweetened) or a no sugar added "ice cream" or fro yo of choice
or
In a small cup combine light whipping cream or half and half with a tiny bit of vanilla extract and agave or xylitol. Pour mixture over apple. Eat while apple is warm!

In my next snack post I will share some fruit dip ideas, including my favorite fall treat, Pumpkin Dip!

Favorite Healthy Snacks

So, the more I learn about food and nutrition, the more passionate I become about it, the more I want to learn about it, and share that with others. It is a cycle that keeps repeating, but it is making my life better, and that of my precious family. Lately, I have been eating clean, exercising 5 days a week (an hour each weekday), and making sure I am keeping up with my probiotic and vitamin intake. In addition to being gluten-free, I am now "bread free," caffeine free, flouride free, and refined sugar free (almost completely...every now and then I get some of the evil white stuff through vit C, almond milk, or the like).What a difference these things have made in life. I have always been health-conscious, but now, I am committed. I enjoy feeling stronger, having more energy, and I love the absence of the side effects of a sugar craving/crash. Finding new ways to get the most power-packed nutritional punch into my husband and kids' diets is a continued but fun challenge. Below are some of my favorite new snacks...things that give us energy and help steer us away from the simple carbs and sugary treats. Hope these snacks inspire you to find healthy snacks to incorporate in your weekly menus.

Apples and Almond Butter

1 apple
lemon juice
Justin's Almond Butter (any flavor) or your fav brand

Slice up an apple into thin wedges, drizzle lemon juice over them. Spread Justin's Maple or Classic (or Honey) Almond Butter...enjoy!

Rice Cakes and Cream Cheese

Organic Brown Rice cake
1/3 less fat cream cheese (I prefer organic)
cucumber slices and/or shelled pumpkin seeds

Spread cream cheese on your rice cake...top with thinly sliced cucumber (I prefer English) and or Pumpkin seeds...or both! So satisfying!

Protein Smoothie

Ice
1/4-1/2 c. Almond milk (I prefer original flavor, Almond Breeze)
2 TBSP nonfat plain Greek Yogurt (no sugar added)
2 tsp. chocolate flavored Almond Butter (I love Justin's)
Arbonne Vanilla Protein Powder (1/2 single serve packet)

Mix all ingredients in blender or Magic Bullet and enjoy with a fat straw or a spoon.
This is excellent as a post-workout recovery shake or as a meal replacement. It took me a while to enjoy protein powders, but this recipe actually made me LOVE it!

Strawberries with Balsamic and Basil

Hulled, sliced strawberries (of course, organic are preferred)
Dried Basil
Black Pepper
Balsamic Vinegar (I love Moderna)

Simple mix ingredients together to taste and refrigerate for several hours....soooooo good!

Maple Cottage Cheese

1/2 c. lowfat or nonfat cottage cheese
1 tsp. organic pure maple syrup

Heat cottage cheese in microwave for 30 sec- 1 min. Top with a drizzle of maple syrup and enjoy!

This is only a few of my fav snacks...I will write more, soon!

Smoothies!!!

M

 Cherry smoothies...

 Watermelon honey lime smoothies...

 Chocolate Almond Milk smoothies...

 Chocolate Banana and Strawberry Banana Smoothies...

 Mixed Berries N Cream Smoothies...

Strawberry Mango Blueberry Smoothies...

I. Love. Smoothies. Lately, I have been making smoothies like crazy: breakfast smoothies, post-workout smoothies, or lunch replacement smoothies. Occasionally, I will make one to replace a desert craving- I know that if I have one of these, I will not be crazing anything else. Making smoothies with fresh, gluten free, wholesome food is fun and quick. It is an excellent way to get lots of fresh and healthy ingredients into your diet. So easy to make, just take fresh fruit, frozen fruit, almond milk, greek nonfat plain yogurt, spices, vanilla, protein powder, veggies, anything! Whirl them around in a blender or Magic Bullet and you have a meal in a cup. So good, so healthy, and very filling. Its a great way to get in some extra protein, fiber, vitamins, and a sneaky way to hide some fruit or veggies in the kids diet. Sometimes, as I create a smoothie, I think about what I would like to get out of it, for example: my banana muffin smoothie ingredients gives me prebiotics, probiotics, fiber, protein, potassium, magnesium, to just name a few things!)
Creating a healthful smoothie is also a great way to spoil your appetite before going to a party or out to a restaurant (so as not to overindulge in less than ideal food later)! Just be mindful of what you are putting into your smoothies so you use them appropriately (ie: high protein for breakfast or post-workout, fresh fruit smoothie as a snack) so you do not wind up thinking you are having a snack when you actually created a whole other meal!
Creating new smoothie recipes is really fun! Here are a few of my very favorite combinations:

My "Banana Muffin" Smoothie:

3/4 c. Almond Milk, original flavor
1/4 c. Plain, nonfat Greek Style Yogurt
1/2 tsp. vanilla extract (or more, to taste)
1 frozen banana (medium)
1-2 Tablespoons Almond Meal
Dash of sea salt
Sprinkling of cinnamon (to taste)
dash of nutmeg, optional
pinch of raw or brown sugar, optional

My Chocolate Peanut Butter Banana Pie Smoothie (Yes, it is that good!):

3/4 c. Almond Milk, original flavor
1/4 c. Plain, nonfat Greek Yogurt
1 frozen banana (small)
dash of salt
1 Tbsp Almond Meal
1 Tbsp Peanut Butter
sprinkling of cinnamon
1/2 tsp vanilla extract
pinch (less than a tsp.) raw or brown sugar
Cocoa Powder (2 tsp or to taste)

Unbelievable!!! Smooth, rich, thick, delicious!

Mixed Berries and Cream Smoothie:

Greek Yogurt
Milk
Frozen Strawberries
Frozen Blueberries
Frozen Raspberries
Vanilla Protein Powder
Vanilla extract

Strawberry Mango Smoothie:

Frozen or fresh Mango
Frozen or fresh Strawberries
water
squirt of lemon juice
(Can add anything to this: OJ, Veggies, Fruit, etc.)

All natural, gluten free, and so fun!

Blend and Enjoy!

Dangerously Good

Gluten Free. Nothing in it that is hard to pronounce. Really, really good. Dangerously good. So be careful! Available at Earth Fare.

Really Good Chips!

This is one of my very favorite new gluten free finds from Trader Joe's. Tastes so much better than you would expect...it is hard not to eat the whole bag at once!

Everything Peach!

Summer in the South means PEACHES! I adore this fruit, and it is in abundance right now, which means I have been very busy making yummy gluten free peach confections for weeks. Peach pie is my favorite. I was a little skeptical that a "gluten free" peach pie would be just as pleasurable as a traditional one, but I was very pleasantly surprised! While at Whole Foods, I stumbled upon a pre-made frozen gluten free pie crust...I was thrilled! This worked so well! The only issue I had was that there was no dough provided for a top crust, but I worked that out by creating a "cobbler" type topping and it came out beautifully. My sister-in-law Samantha made a gluten-free apple crunch recently using Bob's Red Mill All-Purpose Gluten Free flour. It was so good! I decided to test it out for this recipe. I combined the gluten free flour with brown sugar and butter (and a dash of salt) and put it on top of my peach filled pie. Worked like a charm! For the filling, I simply peeled and chopped about 7 peaches, added sugar, a drop of lemon juice, and tapioca. After filling the pie shell with the peaches, I placed pats of butter on top and then the cobbler mixture over the butter.  I baked it in a 350 degree oven for about 45 minutes. The smell was fantastic! After this pie came out of the oven there was no telling any difference. If you cannot find a gluten free pre-made pie crust, I would suggest making your own by using an all-purpose gluten free flour as a substitute for regular in your traditional pie recipe.

To make the most out of every peach, I took the advice of a good friend, Cherrie, and made Peach Jam out of the scraps left behind from peach pie making and peach freezing. I boiled the little pieces of peach that surround the pits, adding water, pectin, sugar and lemon juice and made a fabulous refrigerator jam that works so nicely on toast, pancakes, cottage cheese, anything! Very easy to do- simply purchase Sure Gel or Ball Fruit Pectin and follow the directions on the box.

For another great peach recipe idea, look in my previous posts for Grilled Peach dessert! It is sooo good!

Tilapia with Heirloom Tomatoes and Capers over Jasmine Rice

Here is a great gluten free dinner idea that works especially well for summer. I created my own sauce for this tilapia dish by heating extra virgin olive oil in a saucepan,  adding fresh crushed garlic, chopped shallots, a little chicken broth, heirloom grape tomatoes sliced lengthwise, some jarred capers, a little sea salt and fresh pepper and a pat of Earth Balance to finish it off. I cooked this just until the tomatoes were tender and the flavors melded nicely together. The sauce simmered on the stove over low heat while I prepared the rest of the meal. I simply cooked the tilapia on the stove in a large non-stick pan for several minutes on each side.  The jasmine rice was steamed in the microwave, and green beans in a pot of water on the stove. It all came together really quickly- 20 minutes max. For a pretty presentation, plate the rice, top with tilapia, cover with the tomatoes and sauce, add green beans (french green beans would have been better but I didn't have any on hand this day) and your done! It really is an easy but elegant dish, and so delish!

Roast Beef "Pitas"

Pitas. Something I had not enjoyed since going "gluten free." I decided last week that had to change. After thinking for a few minutes about how I can create something as a suitable alternative, I remembered the Udi's pizza crusts that are sold at Earth Fare. Though these are not my favorite choice for actual pizza, they are now a "go to" product for sandwiches! These crusts are a little tough, but if warmed individually in the microwave for 30 seconds max, they become softer and easier to work with. I made my husband and I a great lunch by taking a warmed crust, topping it with a slice of Havarti cheese, rare roast beef slices, a squiggle of horseradish cream, arugula, sea salt and fresh pepper. Cut into two sandwiches, and served with raw baby carrots and fruit, it was a hit! We liked it so much that the next day we made "pitas" with just roast beef and fresh mozzarella...sooooo good!

                                                   (1 crust makes 2 hearty pita sandwiches)

Patriotic Stripes Cake

Yesterday, as part of our July 4th Celebration, we indulged in a gluten-free version of a Martha Stewart recipe I found and made last year. The original recipe was in Living last July, and called for angel food cake and peach sorbet. I omitted the peach sorbet to make my cake purely red, white and blue, and I changed the cake to a gluten-free vanilla cake. To my delight, the recipe turned out great! It was refreshing to have on such a hot day, too. Ingredients include a white or yellow cake, blueberry jam or compote, vanilla ice cream, frozen yogurt, or gelato, and raspberry sorbet.
I started by making 2 boxes of Gluten Free Pantry Old Fashioned Cake Mix as directed except I subbed in for the milk and butter with almond milk and canola oil. I baked it in a 9x13 inch glass dish. After cooling, I sliced the cake in half, and placed the bottom half on a sturdy baking sheet. I spread blueberry jam on the entire bottom half. (I used a combination of store-bought jam and my own homemade blueberry compote). I then placed the cake in the freezer and let vanilla gelato sit on the counter to soften.

Next, I stirred the softened vanilla gelato and spread over top of the jam. Again, I let freeze for about 1 hour, and let the raspberry sorbet soften on the counter. I then spread the raspberry sorbet over top, placed the remaining top half of the cake over top of that, and wrapped tightly in plastic wrap and froze overnight. The next day I simply unwrapped right before serving, sliced the cake in three parts lengthwise, and then into individual serving sizes.

For more even/straight stripes, use a blueberry jam that does not have chunks of whole blueberries in it, or simply puree the jam or compote until it is smooth. I personally like the texture and taste of whole blueberries, so my lines were wavy but still delicious. I think this cake has lots of potential...I may be posting a variation using chocolate cake and strawberry, raspberry and vanilla fillings. And that is only the beginning of what I plan to try out with this! Enjoy your own versions! :) Happy Birthday, America!

Quick snack- always a favorite!

Three simple ingredients, one sweet and healthy snack, and completely gluten free, of course. Nonfat plain or vanilla flavored Greek Style Yogurt, sliced strawberries, and a sprinkling of dark or semi-sweet chocolate chips. Perfect! This is a great snack for after a workout (great protein source), or for sitting by the pool (easy to pack in a disposable plastic container and put over ice in an insulated bag, or a great choice for an after school or after summer camp snack for the kiddies! Variations are endless: try blueberries, or raspberries or a combination, try peaches over raspberry flavored yogurt for a peach-melba twist. Have fun!

Greek-Style Chicken Sandwich

Crunchy, creamy, cool, flavorful, tangy, and gluten-free...that is how I describe this easy Greek-style meal. Three parts to this creation: the chicken sandwich, the Greek sauce (Tzatziki), and the Greek-style crunchy salad. To make the sandwich, I simply warmed Udi's gluten-free sandwich bread, and a pre-cooked chicken breast lightly seasoned with sea salt and pepper. To create the sauce, I combined Lowfat Plain Greek-Style Yogurt, lemon juice, sea salt, fresh pepper, fresh smashed and chopped garlic, and English cucumbers (both finely chopped and some smashed). To get a nice garlic-infused flavor in a hurry, I made a paste using rough sea salt and fresh garlic and pressed/smooshed them between the cutting board and the back of a large stainless steel spoon before adding it to the mixture. Finally, for the best part (in my opinion), the crunchy salad...chopped cucumbers, tomatoes (I used Roma tomatoes and English Cucumbers), Rice vinegar, olive oil, Trader Joe's Feta Cheese (I crumbled some from a large whole block), sea salt, pepper and lemon juice. My favorite way to eat this is to take the cucumber sauce and spread it over the chicken, top that with the tomato cucumber salad, and then put the sandwich back together and enjoy all the textures, flavors, and temperatures compliment each other. And this follows my general rule about food- the messier it is to eat it, the better it usually tastes! Enjoy!

One of my favorite things: Coconut ice cream

Just had to share this with you all. Coconut Bliss is truly that...bliss. It is worth the splurge every once in a while, both in money and calories...truly heavenly. I also like the Trader Joe's coconut ice creams, too, which are not only gluten free but soy free and dairy free, too! Welcome in summer with some G-Free Joy, ice cream goodness...

Quinoa Stuffed Peppers

Here is a traditional dish that I played around with one evening...Stuffed Peppers. In my experience, stuffed peppers are usually made with rice. Since going gluten-free, I discovered that quinoa is a very healthful and delicious grain that can replace rice in many dishes, so I thought I would test it out in this creation. Quinoa is amazing on its own...I like it steamed in chicken broth with a touch of salt as a side dish to chicken or as a base for a veggie dish.  I made a couple of peppers with a rice mixture in case the quinoa version wasn't very good but both my husband and I liked the taste of the quinoa version better!

First I placed my prepared pepper halves face down in a glass dish half filled with chicken broth. I let that steam and soften the peppers in the oven at 350* while I made the meat mixture. I browned organic, grass-fed, lean ground beef with diced onions, then added gluten free tomato paste (hunts is currently g-free as is Aldi's generic brand), gluten free tomato sauce (for this I used jarred Ragu marinara), garlic powder, sea-salt, fresh pepper, gluten free organic chicken broth, quinoa (that I had cooked in a rice cooker with chicken broth, Earth Balance, and salt) and parmesan cheese. I turned my peppers over, filled them, placed them back in the oven until the top of the mixture looked browned slightly and the peppers were tender. This was a very easy, healthy and satisfying dinner!

Strawberry Blissfulness

 Well, it is still strawberry season and I am making the most of it! Here I have a very simple dessert that is pure blissfulness. Melt your favorite chocolate, dip your clean and dried off strawberries, let dry on wax or parchment paper, and enjoy! Check to make sure your chocolate is gluten-free. Earth Fare has some amazing local strawberries right now that are even better than the ones we picked up from the farm last week. Tomorrow is my birthday, so I am going back to Earth Fare today to get more to make a special gluten free Strawberry Cake for tomorrow. If it comes out well, that will show up on here later in the week!

Grilled Veggie Lettuce Wraps

Here is a lunch recipe I created a few days ago and enjoyed so much! I grilled zucchini, onions, portobello mushrooms, and shredded carrots in a saute pan with a little olive oil spray and some garlic powder, onion powder, sea salt, & fresh pepper. (Start with large veggies first, then add thinner ones.) After the veggies were done I plated them and got my other ingredients prepped: lettuce leaves, washed and stacked, fontina cheese slices, and a dip I made using plain nonfat greek yogurt, a touch of light mayo, salt, pepper, and lemon juice.

I put little wraps together and savored every bite. So good, and completely gluten-free!

Gluten Free Mac and Cheese, Two Ways+

 Yes, we all love macaroni and cheese, especially my sweet little girls. When we found out we needed to become a gluten free family I knew I would have to master the art of gluten free mac and cheese, and pronto. I thought it would take forever to get a recipe to taste like my own regular version, but in all honesty it was not that difficult. The first two or three attempts weren't great but they were edible. First was ruling out the not-so-great pasta choices on the gluten free market. Our staple replacement has become Ancient Harvest Quinoa Pasta. Next was figuring out how to get the same taste and texture in the cheese sauce without using wheat as the thickening agent. I tried several things at first which were not as successful as I would have liked. However, finding out that potato starch and potato flour are both good options made things much easier. Though I had to learn to be conservative; a little goes a long way (much more so than regular wheat flour).

I start by melting butter or Earth Balance in a large pot, adding some potato starch or flour (whichever I have on hand), sea salt, fresh pepper, a squirt of mustard, and some onion powder. Next, I pour in some 1% milk, and whisk constantly over medium heat until sauce begins to thicken. I then add my typical shredded cheese combo of sharp cheddar and colby jack. Sometimes I throw in a little cream cheese, too. I mix the sauce into my pasta, reserving a little for after the mac and cheese is baked. I then get creative with my additions. Sometimes this is it, and I bake it with a little extra cheese, salt and pepper on top. (Bake at 350* for 20 minutes or until cheese is melted and bubbling.) In the above picture I have added some browned turkey sausage and onions. Sometimes I choose grass-fed beef with onions. This is great when served with some salsa on the side to pour on after it is plated. The picture below is a common choice because it is my husband's favorite...tomatoes, extra cheese, salt, pepper, and breadcrumbs (gluten free cornmeal crumbs). This combo is great made into an italian version with mozzerella, basil and parsley added as well. I enjoy a mexican version, too- adding chiles, monterey or pepper jack, and salsa verde or cilantro, onion and tomatoes. The versions of mac and cheese are endless, which is good, because my family requests it all the time and without variation I probably couldn't eat it anymore! Hope these ideas help you get creative! Let me know if you have tried these or if you have other ideas to share!

Chicken Apple Avocado Salad

Here is another salad that is far from ordinary. This is a favorite of my husband's...Chicken, Apple, and Avocado Salad. I created this version the day after my husband and I had a date at a Cheesecake Factory Restaurant and had a similar dish there. It was so good that I had to come up with something of my own to satisfy my craving. Here I tossed romaine leaves in my "go to" dressing of Balsamic vinegar, EVOO, lemon juice, water, sea salt,  and fresh pepper. I added chopped chicken (there are a few brand name pre-cooked chopped chicken packages that are now labeled "gluten-free!"), diced Granny Smith Apples, tomatoes, avocado, shredded cheddar, bacon pieces (just 1-2 teaspoons), sea salt & fresh pepper, and cucumbers. I sometimes like to add fresh corn as well, but I didn't have any when I made this salad. This salad is very filling and very satisfying...and it boasts many healthful ingredients that will give you a real boost of energy. Whenever I make this salad, I actually feel lifted after eating it. There are no carbs or heavy fats to bog you down...and the apples and lemon/balsamic vinegar wakes you up a bit! Enjoy!

Feta and Corn Stuffed Tomatoes

 The warm weather is stirring my desire for summer inspired foods. Here is a little something that you can make as a side dish or snack that will make you feel as if it is July. The basic idea for this recipe came from a magazine, but I tweaked and changed it according to my tastes and what I had available to me. I boiled fresh corn for 3 minutes, cut it off the cob and mixed it with feta cheese crumbles, EVOO, sea salt, fresh pepper,  and parsley. I hollowed out vine-ripened tomatoes, salted the insides, then stuffed them and let them sit in the refrigerator for a few hours to chill and let the flavors mingle. So good! And Gluten free, naturally! Try this with different cheeses, herbs, even change the tomato to another veggie if you prefer...make sure to season the corn mixture well and it will be delicious!

Salad with Pizazz

Here is a fun way to get out of a same-old-salad-rut. Make the most of seasonal strawberries, too! I took romaine lettuce, added chopped grilled chicken, crumbled feta, walnut pieces, sea salt, fresh pepper, and a homemade dressing made by combining apple cider vinegar, extra virgin olive oil, lemon juice, parsley, sea salt and pepper. I usually prefer this type of salad to me made with baby spinach but romaine was all I had, and it was still very good. There are endless variations to this...try goat cheese instead of the feta, replace the chicken with another form of protein, change the vinegar to red wine or balsamic, use almonds instead of walnuts, try dried cranberries or blueberries instead of strawberries...anything goes for salad, so have fun, the sky's the limit! It's always fun to add a crunch, a sweet, and an acid to make things interesting.

Today I made a fun lunch with chicken burgers and tomato soup...check back over the weekend for the details!

Pancakes Plus!

Kids love pancakes...and so do I. What I like even better than pancakes, are pancakes plus a little extra nutrition packed inside. My children are picky eaters to begin with, and add to that having to be gluten-free, I need to add an extra something healthy into whatever I make for them to eat. Pancakes makes it easy...I start with our family's favorite g-free mix, Kinnikinnik Pancake and Waffle mix...I follow the directions but I sub in Almond milk, add a little extra vanilla, and then some Almond meal. I have made my own almond meal in the past but quickly discovered that it is easier and cheaper to buy Trader Joe's already packaged almond meal. By adding almond milk and almond meal I am adding pre-biotics, protein, and fiber to our meal with no effort at all, and no one can tell I did it! Occasionally I sneak in a little ground flaxseed, too!  I serve my pancakes with Earth Balance spread, pure maple syrup or a 50/50 blend of maple and agave syrups (also available at Trader Joe's). These are great with syrup, but are so full of flavor that half the time we eat them plain. I usually chop up some strawberries, too...it makes me so happy to add fruit to any meal! When I make this for dinner or for guests, I usually scramble some eggs and make turkey bacon, as well. Enjoy!

Lightened- Up Pasta Carbonara

I enjoy pasta, especially when smothered in a creamy Alfredo sauce, but let's face it, this is not typically a "healthy" choice.  I have lightened up my own gluten free version so that I can enjoy it guilt-free. Take a few minutes to put this together and serve it to your family or have it on a special occasion, like an at-home date night or a special girls night with friends. No one will know its gluten free, and it doesn't taste "light." Here I have taken Quinoa/Corn pasta from Ancient Harvest, and added peas, bacon pieces (a few) and my own parmesan cheese sauce. Topped off with parsley, sea salt and freshly ground pepper, it is delicious. I make my sauce by creating a gluten-free rue, using a little butter, a little potato flour, low fat milk, and freshly grated Parmesan Reggiano. I usually do not measure when I am cooking, so below is the basics of how I create my dish...it will give you the general idea.

Cook pasta according to directions on the box, adding some frozen peas during the last several minutes of cooking; drain together, set aside. Melt the butter in a saucepan, over medium-low heat. Stir in the potato flour until slightly toasted, and then add 1% milk, continuously whisking this mixture to avoid scorching. Once the mixture begins to thicken, lower the heat and add shredded cheese, whisking until completely blended. Remove the pan from heat, toss in the drained pasta and peas until well coated.   Grate a little more parmesan cheese on top, sprinkle with bacon pieces (I use either turkey bacon that I have microwaved on a towel-lined plate and crumbled, or I use the packaged bacon pieces typically used for salads) parsley, salt and pepper. That's it! Add any ingredients you want- this could easily become Pasta Primavera by taking out the bacon and adding several types of veggies. Leave out the peas and bacon and its simply Alfredo! You could also change up the cheese to suit your tastes or what you have in your kitchen. Get creative...a gluten free diet should not be boring! Bon Appetite!

Decadent Grilled Peach Dessert

Here is an idea for an elegant dessert that couldn't be easier to put together. I learned this when I was a newly wed, and have made it countless times for dinner party guests and everyone always enjoys it. Halve a peach, take the pit out. Spread a small amount of butter on a heated pan, and place the peaches flesh side down. Cook over medium heat until you begin to smell the peaches. Turn peaches over to skin side, place a small pat of butter in the cavity of each half. Top the butter with a small piece of milk chocolate, cover the pan with a lid and lower heat. Cook until the peach flesh is soft and the chocolate is melted. Top each peach half with a scoop of frozen yogurt or light ice cream. Indulge! Serves 2.