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Posts Tagged ‘gluten free’

Gluten Free Strawberry Muffins

June 10, 2013 by erinRD

Judee was my Secret Recipe Club pick for June and she runs a Gluten Free Blog called Gluten Free A-Z. I had only made one other gluten free dessert before for a coworker’s baby shower so I was excited to try this recipe out! Strawberries are so delicious right now

As soon as I saw these on Judee’s blog – I knew I had to try them. They looked so simple and delicious. I have been enjoying one with my coffee in the morning!

Gluten Free Strawberry Muffins

Dry Ingredients:
2 1/2 cups of oat flour
2 teaspoons baking powder
1/8 teaspoon salt

Wet Ingredients
1/4 cup fresh orange juice
2 ripe bananas, mashed
1/2 cup coconut milk
1 Tablespoon vanilla
1 cup purred fresh strawberries
1/4 cup honey

Directions:
1. Preheat oven to 350 degrees.
2. Mix the dry ingredients in a large bowl and set aside. Mix the wet ingredients in another bowl.
3. Slowly with a spoon, mix the wet ingredients into the dry.
4. Spoon bater into muffin tin half way up, add a Tablespoon of strawberry puree and fill the batter until muffin is 3/4 full. Bake for 20-25 minutes until muffins are done.

Makes 12 muffins.

Did you know?
Gluten is a protein that can be found in wheat, barley, rye, and some other grains. About 1% of Americans cannot eat foods that contain gluten, and it seems as though this number is on the rise. When these people eat foods that have gluten, their immune systems respond by damaging the lining of the small intestine. This is called celiac disease. Most nutrients are absorbed in the small intestine so this can cause nutrient deficiencies.

Taste Test: I knew I would love them and I did! So fluffy and moist – so easy to make – so yummy – so healthy!

Category Cupcake, Dessert, Muffin | Tags: dessert,gluten free,jelly,muffins,raspberry,strawberry | 12 Comments
Gluten Free Cupcakes with Cream Cheese Frosting

October 3, 2011 by erinRD
Adapted from Recipe Girl

My friend Vicki at work is pregnant with twin baby boys. We had a baby shower for her at work last week.

She has Celiac disease, which means she cannot eat any gluten. Gluten is a protein that can be found in wheat, barley, rye, and some other grains. About 1% of Americans cannot eat foods that contain gluten, and it seems as though this number is on the rise. When these people eat foods that have gluten, their immune systems respond by damaging the lining of the small intestine. This is called celiac disease. Most nutrients are absorbed in the small intestine so this can cause nutrient deficiencies.

Ingredients

CUPCAKES:
1½ cup coconut flour
⅓ cup unsweetened cocoa powder
½ teaspoon sea salt
2 teaspoons baking soda
12 large eggs
6 Tablespoons grapeseed (or canola) oil
1½ cup agave nectar

CREAM CHEESE FROSTING:
1½ cup heavy whipping cream
16 ounces light cream cheese, at room temperature
¼ cup agave nectar
¼ cup honey
blue food coloring

Directions

Prepare cupcakes:
1. Preheat oven to 350°. Line 12 muffin cups with paper liners.
2. In a large bowl, whisk together coconut flour, cocoa powder, salt and baking soda.
3. In a separate bowl, combine eggs, oil and agave nectar; whisk vigorously until well mixed.
4. Add wet ingredients to dry ingredients; use electric mixer to combine. Scoop ¼ cup of batter into each prepared muffin cup.
5. Bake 18 to 22 minutes, or until toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool, then remove from pan and frost. Makes 24 cupcakes.
Prepare frosting:
1. In a deep bowl, whip the cream with an electric mixer until stiff peaks form.
2. In a separate, larger bowl, whip the cream cheese, food coloring and agave nectar until well combined.
3. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Spread or pipe onto cupcakes.
Nutrition Notes

Taste Test

I thought these were a little dry but good! It was my first attempt at gluten free baking and Vicki said the cupcakes were good so I was pleased!
Category Uncategorized | Tags: baby shower,blue,Celiac disease,coconut flour,cupcakes,gluten,gluten free | 2 Comments
Blueberry Banana Buckwheat Bake

August 3, 2011 by erinRD

If you have the chance to go, an Alaskan cruise is a breathtaking adventure. We took 638 pictures and it’s difficult to narrow them down but I tried! I’ll let the pictures tell the story!

Alaska Cruise Highlights!

Seattle – Sailing off

Day of Sailing

The ship had a jogging track and I was able to complete 4 miles at stare at the view above the entire time!

The view from our room!

My Dad and I

Ketchikan, Alaska

We went snorkeling (in warm wetsuits) here too but I didn’t bring my camera. My brother brought his waterproof camera so when I get pics I’ll post them. What a cool experience!

umm? haha

Juneau, Alaska

Salmon fishy!

Mendenhall Glacier

Tracy Arm and Sawyer Glacier

A seal!

Skagway, Alaska

Last night sailing

Tomorrow: Seattle and Pike’s Place Market!

Blueberry Banana Buckwheat Bake
Adapted from Edible Perspective

1/4 cup raw buckwheat flour
1 Tablespoon raw buckwheat groats
3 Tablespoon skim milk
1 1/2 Tablespoons ground flax meal
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 Tablespoons blueberries
1/2 banana
1 Tablespoon chia seeds

Directions:
1. In a bowl, mash the banana. Add in milk and vanilla extract.
2. Mix in flour, groats, flax, cinnamon, chia seeds and baking powder until just combined. Stir in blueberries.
3. Grease a microwave safe bowl/mug and cook for about 1 1/2 – 2 minutes, until cooked through. Cook time varies, depending on the size of your dish.
4. Topped with a little maple syrup + peanut butter (not included in nutritional info) Serves 1.

Nutrition Notes: Holy protein and fiber! This kept me full for hours! Buckwheat is actually a fruit seed and it is related to rhubarb. It’s also gluten free so perfectly fine for those with gluten sensitivities!

Buckwheat is a very good source of manganese and a good source of magnesium and fiber. Buckwheat contains two flavonoids with significant health-promoting actions and the protein in buckwheat is a high quality protein, containing all eight essential amino acids!

Tip: Dip your spoonful into a bowl of measured maple syrup instead of pouring the maple syrup on your pancakes (or whatever it is your eating). Maple syrup is delicious but loaded with calories so this ensures the pancakes won’t absorb all the syrup and if this happens, it appears dry so you tend to add more syrup and more syrup!

Taste Test: Doughy and yummy! The blueberries were so good and the groats gave a delicious crunch to the buckwheat bake!

Category Uncategorized | Tags: Alaska,blueberry,breakfast,buckwheat,cruise,gluten free,groats,Seattle,Travel | 3 Comments
Guest Post: Zucchini Crust Pizza

July 27, 2011 by erinRD

Hi, everyone!

I’m Erin’s friend Jess and I am excited to be a guest blogger! I’m a writer with an interest in cooking and wine, so when Erin expressed her desire to have a guest blogger while she’s on vacation, I jumped at the chance and thought this recipe would be perfect.

Erin and I met on terms where two of our favorite things – wine and food – combined. We became instant friends and spend our time laughing, tasting, and being goofy in and around the Chicago area. And, since we’re in Chicago, we’re pretty confident that we know good pizza. As pizza aficionados, we have our favorite spots, but also enjoy whipping up our own variations at home. So, when my sister-in-law gave me some zucchinis from her garden, I racked my brain for new recipes to try. Luckily my sweetie Kevin got creative and made us this zook crust pizza!He grated the zucchini, formed a crust and baked it until it browned up nicely. Then, he piled on whatever ingredients we had in the fridge. The result? A healthier, low carb and gluten free pizza that hits each and every pizza-craving spot I’ve got!

Zucchini Crust Pizza

About 4 cups shredded unpeeled zucchini
1 tsp garlic powder and salt
1 egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Pizza sauce
Any toppings you want

Directions:
1. Use a cheese grater to grate your zucchini and squeeze most of the moisture out. Add egg, shredded cheese, garlic powder, salt and parmesan cheese to the zucchini.
2. Coat a glass circular baking dish with nonstick spray. Place zucchini and cheese mixture in dish and flatten to the dish.
3. Bake for 25 minutes at 400*
4. Remove from oven, add your favorite pizza sauce (store bought or homemade)
5. Add preferred toppings (we added onion and turkey pepperoni) and cheese
6. Bake for another 20 until the cheese browns. Let cool and serve!

Taste test: I was shocked at how similar this was to the “real thing!” The crust browned up nicely and the turkey pepperoni gave it a nice flavor, too. This is definitely going into my recipe arsenal for the future. So simple and very tasty!

WINE

Wine lovers, take note. I’ve got a new wine on my mind and I feel as though I MUST share it with you!

As a Pinot Noir connoisseur of sorts, you’re likely to find me with red in my glass. I enjoy the occasional white, mostly the sweet stuff, but recently, my palate has been introduced to a crisp, light white that’s joined my list of faves.

Although I’d worked at a wine bar in college with 100 wines on tap, I’d never heard of Grillo. I’d also had a couple of bad experiences with Italian wines and stuck to what I love – Oregon and California reds. Lucky for me, my dad and his fiancee signed us up for Wine of the Month Club as a gift and this bottle of Sicilian deliciousness arrived on my doorstep. The best part is this wine can be found for $7-$9!

Taste Test: It’s pale yellow in color and has a crisp pear or apple nose. It’s not as sweet as Riesling but not as bitter as Pinot Grigio and I’m sure this wine would be a crowd pleaser. Great with cheese, pizza or fish – or anything – I hope you enjoy it!

___________________________________

Thanks to Jess for writing this guest post! Sounds delicious and a perfect way to use up all that yummy summer zucchini!

Category Uncategorized | Tags: gluten free,low carb,pizza,pizza crust,wine,zucchini | 2 Comments
Soba Noodle Veggie Stir-Fry

June 20, 2011 by erinRD

I hope everyone had a wonderful Father’s Day and weekend! We went to my parents house for a BBQ on Sunday.

Of course my Dad is being his silly self.

We tried to go visit Ed’s Dad but they were gone for the day when we arrived but we are going on a weekend long camping trip with them next weekend! Can’t wait!

Soba Noodle Veggie Stir-Fry
Adapted from Brown Eyed Baker

12 ounces buckwheat soba noodles
2 Tablespoon sesame oil
2 red bell peppers, seeded and thinly sliced
2 cup shredded napa cabbage
1 cup broccoli florets
1/2 cup carrots, shredded
1 sweet onion, diced
2 sticks fresh lemon grass, diced
2 garlic cloves, minced
2 Tablespoons minced fresh ginger
4 scallions, sliced thinly
½ cup almond slivers
2 Tablespoons sesame seeds

For the Sauce:
3 Tablespoons unseasoned rice vinegar
2 Tablespoons soy sauce
1 Tablespoon cornstarch
2 Tablespoons Thai chili sauce

Directions:
1. Bring a large pot of water to a boil and add a pinch of salt. Add the soba noodles and cook until just tender, about 10 minutes. Drain, rinse with water and set aside.

2. In a large sauté pan or wok, heat a splash of sesame oil over medium-high heat. Add the cabbage, red pepper, carrots and broccoli and sauté for 5 minutes. Add the garlic, onion, lemon grass and ginger and continue to sauté for an additional 1 to 5 minutes, until desired crispness.
3. Remove vegetables from heat, add the noodles, and toss with the scallions, slivered almonds and sesame seeds.
4. To make the sauce, whisk the ingredients together. Pour over the stir fry mixture, and toss to coat. Serve immediately. Serves 6.

Nutrition Notes: This dish is vegan and gluten free if you sub out the soy sauce for liquid aminos or another substitute. I used fresh lemon grass for the first time in this recipe and it was delicious! Chinatown in Chicago is not too far from where I work and so the grocery stores in the area sell a lot of traditional Chinese, Thai and Asian foods!

Lemon grass looks a little scary at first (1 foot + stalk!) but it’s really easy to use. Just peel off the tougher outer layers. They peel away easily. These are usually more bitter and not as soft. Cut off about 1 1/2 – 2 inches at each end and then cut into little pieces – the size of scallions – if you were to use those in a recipe.

Super easy and adds a lot of flavor to the dish, not to mention health benefits! In traditional Chinese medicine, they used lemon grass to treat cold and flu symptoms, fevers, headaches, abdominal pain and other stomach conditions, arthritis, fungal conditions. Pretty interesting!

Taste Test: This is one of my favorite stir fry’s! You could easily add in tofu or chicken if you wanted to add some protein. The almond slivers are a must in this dish – gives a perfect crunch! So yummy! The soba noodles were also delicious!

Happy Meatless Monday!

Category Uncategorized | Tags: asian,buckwheat,gluten free,lemon grass,meatlessmonday,napa cabbage,noodles,soba,stir-fry,vegan,vegetarian | 1 Comment
Buckwheat Banana Pancakes

May 3, 2011 by erinRD

Bright and early tomorrow morning, Patti is picking me up and we are headed to the airport – destination Riviera Maya! I have been daydreaming all day today, looking at pictures of the amazing 5 star resort we are staying in. I’m sure this will be the most luxurious resort either of us have been to and at $800+ a night – we are lucky that her company is footing the bill!

I have some posts scheduled for you guys with some great recipes! Also, Patti is bringing her ipad so I might be able to post some pictures of the resort and the ocean!

Buckwheat Banana Pancakes
Adapted from Prevention RD originally from Get Healthy with Heather

1 ripe banana
2 egg whites
4 Tablespoon skim milk
1 teaspoon vanilla extract
1/2 cup whole grain buckwheat flour
1 teaspoon cinnamon
1/2 teaspoon baking powder

Directions:
1. Pre-heat your griddle or skillet over medium-high heat.
2. Mash your banana in a bowl and mix in with a fork the egg white and vanilla. You’ll want to get this mixture nice and fluffy — mix for about 60 seconds.
3. Add in the remaining ingredients and stir until combined.

4. Spray griddle/skillet with non-stick spray. Pour 1 pancake onto the griddle (about 12 inch). Cook for 2-3 minutes until slightly browned and flip. Cook another 2 minutes to finish cooking.

Serve with maple syrup.

Serves 2. 1 pancake per serving.

Nutrition Notes: Buckwheat flour is a powerhouse of fiber and protein. Just 1/4 cup has 4 grams of fiber and 4 grams of protein. It’s also gluten free. One pancake really fills you up – even Wholesome Husband was full on one pancake and that is an accomplishment!

Taste Test: Wholesome husband thought these were delicious and so did I. With a little maple syrup to top they were the prefect yummy healthy and filling breakfast – and quick to make too!

Category Uncategorized | Tags: breakfast,buckwheat,gluten free,pancakes | No Comments
Tofu Pad Thai

April 18, 2011 by erinRD

Wholesome Husband and I didn’t do much this weekend and it was nice. The colder weather returned to Chicago and it was sooo windy. It’s hard to believe that a week ago it was nearing 90 degrees and I was ready to whip out my swim suit and read on the beaches of Lake Michigan.

But soon enough (2 weeks from Wednesday!!) I’ll be on the beaches of Riviera Maya, margarita in hand with my best friend Patti. We are staying in this paradise of a resort for FREE! Her company sends all of the employees who have been there for 5 years on an all-inclusive trip to Mexico with a +1! So since she’s not romantically involved with anyone at the moment– I’m her date!

So now that I’ve made you all jealous (hehe ) I have another yummy Meatless Monday recipe for you guys!

Pad Thai is probably one of the most popular Thai dishes in America. It’s really easy to make at home and you can control the amount of oil used and veggies in the dish, so it’s much healthier. All of these ingredients can be found at your local grocery store – just look for the Asian products section!

Tofu Pad Thai
Adapted from Eat Drink and Be Merry

13 ounces brown rice noodles
4 Tablespoons sesame oil, divided
2 cloves garlic, minced
4 shallots, thinly sliced
14 ounce package firm tofu
2 eggs, lightly beaten
1 cup bean sprouts
2 Tablespoons cilantro, roughly chopped
3 Tablespoons peanuts, chopped
3 Tablespoons, green onion chopped
1 lime, cut into wedges

Sauce:
2 limes, juiced
1/4 cup fish sauce
1/4 cup soy sauce
1/4 cup sugar
2 Tablespoons Asian chili sauce

Directions:
1. Cook rice noodles according to packaging directions. (Try to time it so it’s done around the time of the sauce, they tend to clump without a sauce).
2. Meanwhile, combine all the sauce ingredients together in a small bowl, stir well, and set aside.
3. Heat 2 Tablespoons oil over high heat. Add the garlic and tofu and transfer to a plate once cooked.
4. Add remaining 2 Tablespoons oil and eggs, cooking through. Break into small pieces.
5. Reduce heat to low, add the sauce, noodles, and tofu back to the pan. Toss well to combine.
6. Add the bean sprouts, scallions, and cilantro. Toss well. Garnish with the chopped peanuts and lime wedges. Serves 4.

Nutrition Notes: Rice noodles or sticks are a gluten free substitute for traditional pasta for those with gluten intolerances or Celiac disease. But in this traditional Thai dish, rice noodles are always used. Rice noodles don’t have much flavor (kind of like pasta) but they are used more for texture and a medium to soak up all that delicious sauce and bring the veggies to your mouth! Ounce for ounce, regular pasta and rice noodles have the same number of calories and similar carbohydrate measures. Rice noodles are made out of rice flour and water so they don’t have much nutrient content to them but the brown rice version adds more fiber — just like whole wheat pasta!

Taste Test: This version tastes just as good as the dishes at any Thai restaurant! I used tofu but you could easily use chicken, beef or leave out the main protein altogether – it does include two eggs anyway!

Enjoy!

Category Uncategorized | Tags: asian,Asian chili sauce,fish sauce,gluten free,Meatless Monday,Pad Thai,rice noodles | No Comments

Posts Tagged ‘gluten free’

Ingredients

Directions

Nutrition Notes

Taste Test