All posts filed under: Gluten Free

Spiced Sweet Potatoes

On the eve of a New Year, I wanted to leave you all with a recipe I created using local products that has become one of my favorite savory recipes of the year. Lyndigo Spice a local company that makes spice blends, chutneys and more, creates the Original Spice blend, a unique flavor palette that literally makes everything taste better. I put it on everything from eggs to chicken and it is my go to spice blend. Mill City Cheesemongers, a local shop at Mill Number 5 has a plethora of cheese from local New England farms and across the sea. With cheeses I chose from the shop along with the spice blend, I was able to create a wonderful, yet incredibly easy recipe. Sweet potatoes are my go to for an easy snack or side for a healthy meal; combined with local flavors it makes them that much better. Sweet potatoes are my go to for an easy snack or side for a healthy meal. They are filling and make the perfect companion for …

Strawberry Rhubarb Muffins w/ Crumble Topping

After adventuring with my mom yesterday I really wanted to create a recipe that incorporated the fresh strawberries and fresh rhubarb we had gotten from a local farm. I also wanted to make it Gluten free if I could so I looked up some recipes online and then found one I made into my own. With a mix of two gluten free flours, using chia as a stabilizer and Truvia sugar baking blend for a lower sugar index these came out really well. I also decided I wanted to incorporate a crumble topping to add a little more oomph to these gorgeous muffins. The consistency is moist and smooth with a wonderful sweetness and tartness that comes from the  rhubarb. These can easily be used as a sweet treat after dinner or for a quick breakfast if you are on the go.  You can implement any fruit you want really but Strawberries and Rhubarb together really reminded me of a perfect kickoff to summer!! Enjoy these and let me know if you have any suggestions.   …

Coconut Lime Chia Pudding

Coconut milk is my new best friend. It is so versatile and can be incorporated into so many different foods, both savory and sweet. It also has the added benefit of being gluten free, vegan, and dairy free so you can use it in a variety of different recipes for different diets. While perusing the internet today looking for ideas that I could then work on and share with you after making them my own. I came across this “Tapioca Pudding” that used Coconut milk. I am NOT a fan of Tapioca pearls, never have been. It is one of the few things that I still cant stomach , and there aren’t many. Chia seeds on the other hand I can, I got used to them and don’t mind them. They also have the added benefit of being super healthy for you and making whatever liquid you put them in much thicker. They are perfect to make pudding. Nothing in this has to be cooked, simply mixed together and refrigerated for a couple hours. This …

Strawberry-Blueberry Gluten Free Muffins

Muffins are a wonderful, quick breakfast that you can grab and bring with you to work to send with your kids to school. These fruity muffins are moist, gluten free, and full of ripe strawberries and blueberries. When baking Gluten Free I typically stick to one type of GF flour such as Almond Flour or Garbanzo Flour. This time I tried a mixture of two and surprisingly it came out with a good consistency. Buying the Bob’s Red Mill Xanthan Gum was the next step for me, this holds everything together and it has improved all levels of my baking when having to bake without gluten. For those of you not used to Gluten free baked goods, sometimes the textures are different and denser. Hope you all enjoy these!   GF Strawberry Blueberry Muffins 1/2 Pint Fresh blueberries 1 Cup Sliced Strawberries 1/2 Cup Unsweeteened Applesauce (you can omit if you want a dryer muffin) 1 Cup Bob’s Red Mill Oat Flour 1 Cup Bob’s Red Mill Garbanzo/Fava Flour 1 Tsp Bob’s Red Mill Xanthan …

Gluten Free Lemon-Lime Muffins

I have decided that it is Spring, no matter how many times New England decides to throw us in for a whirl and no matter how many times it dips below 30 degrees at night and then 65 during the day. It has gone between snowing one day and balmy weather the next, obviously Spring cannot make up its mind on whether or not it is going to push Winter away. So in my book, it is Spring. Because of the change in season, treats and food deserving of the beautiful albeit sporadic weather are due. Last weekend I was trying to think of all sorts of yummy treats to make that would really showcase Spring flavors and show my excitement that Winter was gone. In one word, LEMON-LIME, okay maybe that’s two but you get the point. So to give you some background on how these muffins/cupcakes came to be I first have to tell you my first try and how much of an epic fail it was. This was on Monday and I mixed all my …

Double Chocolate Mini Loafs

Chocolate is that ever present food group that we all need a little bit more of and can never get enough of. When you can make it healthy it makes us, the sweet toothed people of the world extremely happy. 🙂 I made these loafs trying Garbanzo Flour for the first time, from Bob’s Red Mill. The texture is so close to that of baking with all purpose flour or wheat flour so you could barely tell the difference. Another recipe I am adding to my even growing repertoire of Gluten free recipes and I keep sharing as I know there a lot of people out there with Celiac Disease or who choose a gluten free diet for other health reasons. Enjoy this and share! Gluten Free Mini Chocolate Loafs 1 Cup Garbanzo Flour + 3 Tbs 3/4 Cup Enjoy Life Chocolate Mega Chunks 1/2 Tsp Baking Soda 1/2 Tsp Baking Powder 2 Tbs Egg Whites 1 Tbs Almond Extract 1/4 Cup Honey Pinch of Salt 1/4 Cup Boiling Water Instructions: Preheat Oven to 300 …

Meatballs!

Yesterday was National Meatball Day. Yes, that is most definitely a thing and even if it wasn’t I would still devote a day towards it. I thought of flavors all day and decided I would use some of the new Apple Infuse Balsamic Vinegar I bought  to marinate the meat with along with some herbs and spices. Turkey is known for obviously being less juicy and having less flavor than let’s say a pork/beef meatball so I am always looking for ways to make it better. I also fried them  quickly in Basil infused olive oil before pouring the homemade red sauce I made over them and letting them simmer for 25-30 minutes. The end result was a bright, juicy meatball in a wonderfully rich red sauce.  It was a fun experiment and super yummy and I can’t wait to eat leftovers! Enjoy!   Turkey Meatballs (Gluten Free) 2 Cups Ground Turkey (I used 93% lean) 2 Eggs 1/4 Cup Apple Infused Balsamic Vinegar 3 Tsp Dried Basil 2 Tsp Minced Garlic 4 Dashes Sea …

Happy National Chocolate Cake Day

I take any day seriously when chocolate is involved. Now, regardess of the fact that I am doing low to no sugar and gluten free for the next 12 days I still had to make this. It is yummy, rich, decadent, moist, flavorful and sinfully good. I made this recipe to fit in a small pan and it was also enough to fit in three cupcake tins. By doubling the recipe below it would be enough for an 8 or 9 inch pan. This is probably the best cake I have ever made and its GLUTEN FREE and doesnt have barely any added sugar. Don’t believe me? Well make it immediately and find out. 🙂 🙂 🙂   Chocolate Cake w/ Dark Chocolate Wine Glaze Cake ingredients 1/2 Cup Bob’s Red Mill Almond Flour 1/4 Cup Enjoy Life Dark Chocolate Morsels 1/2 Stick of Butter 1 Tsp Baking Soda 1 Tsp Vanilla 2 Heaping tsp Pumpkin Puree 2 Eggs 1 Tbs Raw Honey (Plus 1 to drizzle on cake before baking) 1/8 Tsp Salt Glaze Ingredients: …

Chocolate Chip Bites

It has been a good week eating healthy, cutting all refined sugars from my diet and going gluten- free for 21 days. Today is my 8th day and I feel pretty good, I started working out yesterday and I have more energy now and feel less sleepy during the day. Don’t get me wrong, I absolutely love bread, pastries, sweets and chocolates. I just had to make a choice that for now I was going to be healthy completely for 21 days and cut out a bunch of stuff. In doing this I have been more imaginative with my cooking and food choices. I have fallen in love with Bob’s Red Mill Almond Flour and have connected on a nother level with what my body really needs and thrives on. Needless to say, I am still a Food Blogger…I still am going to go to restaurants and try what they have to offer and tell you all about it. But for now…this is me. I hope you enjoy this Almond Flour Chocolate Chip Bites I came …

Gluten-Free Mini Chocolate Cakes

I love chocolate cake. I always have and always will. Double chocolate, triple chocolate, death by chocolate… the point again is that I love chocolate. Sometimes though you have to be healthy, and this includes making dessert a bit healthier. I am not a fan of many “healthy” desserts or foods at the grocery store. Either it has no flavor, it is dry or doesn’t taste anything like what it says it is supposed to be. I say go against all that and make your own version of a cake that is yummy but much healthier than pounds and pounds of butter and white sugar that is in regular yummy cake 🙂 This version is also gluten free which is an added bonus to the the gluten sensitive of the world. I got my inspiration for these cakes from Allrecipes.com version but changed a few  things. I also used a different brand flour. The end result was a chocolatey, dense, moist cake that is perfect with some fresh jam or all natural peanut butter! Enjoy!   …