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.

Tomato Mozzarella Salad

Tomato Mozzarella Salad is simple but satisfying, especially when paired with a nice baguette. This salad has many variations, but on the day I made this version, I kept it very simple. I cubed the cheese, diced the vine-ripened tomatoes, tore some fresh basil and tossed all these together with a little bit of balsamic vinegar, olive oil, sea salt and fresh pepper. I served this with slices of Against the Grain gluten free baguette, which I purchase regularly from Earth Fare. This could be served as an appetizer, in which case you can top toasted slices of bread with the mixture- bruscetta style. Another variation would be to skip the vinegar and oil, cut the bread into larger pieces, slice open, top with the mixture and melt in the broiler for a couple of minutes...delicious!

Dressed Up Turkey Burger

 Turkey burgers are a favorite of mine. My kids won't eat them, but if I dress it up like this, my husband will eat it, so I consider that a small victory. This is great for lunch when I have the time, because it is full of healthy ingredients that keep my energy up so I can make it through the afternoon with extra pep in my step! I take a gluten free turkey burger and cook it on the stovetop in a frying pan, with a little olive oil spray. I top it with yogurt cheese, sliced red onion, avocado slices, and baby spinach leaves that have been tossed in my "go-to" homemade salad dressing. (Mix water, lemon juice, olive oil, balsamic vinegar, sea salt, & fresh pepper to taste. Toss the leaves in it a few times and top off your burger with more flavor). I put this sandwich together with a gluten free bun from Gillian's, although most of the time I eat it with no bun. I like to make grilled zucchini on the side- sauteed with olive oil, salt, pepper, garlic and onion powders. If you make turkey burgers for dinner it is also a great time for homemade sweet potato fries, but we'll talk about that in another post.

Enjoy! Check back over the weekend for some more meal and dessert ideas!

Muffin Mania- 2nd Edition- Blueberry Corn Muffins

Blueberry muffins are a staple...but this kicks it up a notch from ordinary to amazing. Take Pamela's Cornbread & Muffin Mix (available at Earth Fare, or other health food stores & online) and add 2 eggs, 3/4 cup almond milk, 1/4 cup fat free (or regular) half and half,  1/2 cup sugar (or sub some of the sugar with Agave), a generous sprinkle of brown sugar, 8 TBSP melted butter or oil of your choice, and a generous amount of frozen blueberries. Stir gently, fill muffin cups, bake at 375* for about 18 minutes or until tops are golden and a toothpick inserted comes out clean (or just blue from berries). Yum! Play with this recipe- these muffins happened sort of by accident- I was trying to emulate a blueberry cornbread I once had so I was playing with ingredients. I was actually surprised this came out so good! I know everyone says baking is a science and it takes precise measurements to come out with a successful baked good but I have found more often than not when I play around with ingredients I am pleasantly surprised but the outcomes. Just remember to keep the ratios of wet to dry ingredients in tact while experimenting. This mix has a lot of wonderful variations to try out right there on the bag. I want to try the corn kernel cornbread and the green chili cheese cornbread...I'll let you know how they are when I do!

Another quick muffin idea! Try making a pumpkin bread muffin with chocolate chips...I made a batch of pumpkin bread last fall and called it "Autumn Bread." My kids ate it and loved it and they had no idea they were consuming a vegetable. I often try to add pumpkin & sweet potato purees or butternut squash to muffins, cookies, cakes/breads, even pancakes. Sometimes it works, sometimes is doesn't but I figure it is always worth a try to get more veggies in our kids. Adding cinnamon, chocolate chips, or brown sugar usually disguises any veggie taste from my kids discerning palates.

Check back here tomorrow...I've got another great gluten-free meal idea cooking up!