Garden Fresh GDF Salad: As Cool As A Cucumber (literally)

It has been so hot! Although, I am not complaining- I love it!  Anyway, here's a super easy recipe for a refreshingly cool cucumber side dish!  My mother and I actually stumbled across this mini stroke of genius; so this one is a collaborative effort.  We have been playing with veggie salads for a few weeks now and this is what we've settled on.  We think it's pretty good and I think you will like it also!


2 cucumbers
1 onion
2 small tomatoes
1 can of white kidney cannellini beans
2 tbsp olive oil
2 tbsp red wine vinegar
1 cup Pine nuts
Salt and Pepper

In a shallow skillet and on medium-high heat, toast pine nuts.  Once pine nuts are toasted on both sides, set aside to cool completely.
Quarter off the cucumber and chop into about 1/4 inch slices.  Follow suite with the tomatoes and onion, chopping them into the cucumber. Drain cannellini beans completely before adding them and the veggies into a 2-quart (at least) bowl.  Add cooled pine nuts.  Stir in the oil and vinegar and refrigerate in an air tight container for at least 1 hour.  Salt and pepper to taste!


If you want to get really crazy (ok, it's not that crazy) then add some cooked and chilled quinoa to the mix before adding the oil and vinegar.  Mmmmmm!

It's so good and so healthy!
Protein-check
(Fresh)Veggies- check
Yummy- double check!

XOXO my GDF family!

Florentine Frittata Fav: a GDF take on the Italian dish

Presenting one of my favorite recipes (drum roll please), the GDF Florentine Frittata.  I will admit one of the reasons that I love this recipe so much is that it was the very first GDF meal I ever made (successfully).  I was basically so hungry that any food that wasn't charred, uncooked, or otherwise inedible seemed like heaven on a plate.  Although, I have since made this recipe and improved upon the initial attempt, so I like to think it is now a favorite in its own right.  I got the original recipe out of my Love Food (R), Gluten, Wheat & Dairy Free cookbook.  I hope you like it!  It's super easy and requires less than 30 minutes to get from mixing the ingredients to landing on your plate (which is also a reason it's a fav).  Let me know what you think!

Oh and a disclaimer: it does call for eggs, so if you are vegan or can't do eggs, feel free to use egg substitute.  I haven't experimented with egg sub., so I'm not sure what it will require in terms of baking adjustments. (If you do try it, let me know, I'd love to satisfy my curiosity!)

GDF Florentine Frittata

The colors of this dish are one of the
many reasons that it is so fun to serve!

2 large white potatoes, skinned and cubed
1 tbsp olive oil
1 tbsp butter (or dairy-free spread)
1 medium golden onion, finely chopped
6 eggs, break yolks but don't mix heavily
2 roasted red peppers, diced
Garlic salt to taste
Pepper to taste

Turn on the broiler to high for preheating.  Cook the potatoes in a medium saucepan of boiling water until potatoes are soft and fall apart (about 15 min).  Drain and set aside.
Meanwhile, heat the oil and spread in a medium skillet with a heatproof handle over medium heat. Add the onion and cook, stirring occasionally for about 10 minutes or until the onions start to brown.  (They're so yummy when they're caramelized!) Add the potatoes and the red peppers and stir lightly to prevent sticking for another 5 minutes or so.  Make sure you spread the onions, peppers and potatoes evenly across the bottom of the pan.

Most cookware can go in the broiler
for 5 minutes or so, however, check
with your cookware provider for
any restrictions.

*TIP* If you do not have a pan with a heatproof handle that you feel comfortable sticking in the broiler, you can heatproof the handle of a pan that you can stick in there, by wrapping the handle twice in aluminum foil.

Mix the eggs, lightly stirring and seasoning with garlic salt and pepper to taste.  Pour eggs over the potatoes, peppers, and onions.  Allow to cook on medium heat for about 5 minutes or until the outer layer of the eggs set.  (You can tell by gently lifting the frittata with a butter knife, if the eggs don't crack and seep through, you're set.)

You can serve as a breakfast or
brunch dish by adding bacon or
hashbrowns as a side.

Turn your broiler to low and stick the pan in the oven for about 3-5 minutes or until the top is set and there is no more evidence of 'runny eggs'.  There is no need to cool, you can cut and serve immediately!

Buon appetito! XOXO!

Fajita Quinoa from a GF Newbie

Since I started my GDF journey, I have had various people join the GF or DF craze at different times, for different reasons. Some people are trying it to lose weight, some are trying it to eat healthier, and some just want to see what it tastes like. It doesn't matter why they are trying it though, I'm just happy to have companions that can collaborate when it comes to meal time! It is that exact sentiment that has brought me to this next blog. I thought it would be an interesting idea to share one of my most recent GF converts' quinoa recipe. It sounds delish, although admittedly I have not tried it myself...yet.

It's a quick meal (under 30 minutes) and it has all of the basic GDF nutrition that you need. Give it a try!

Here's my fajita quinoa recipe:

1 tbsp coconut oil

The color of the quinoa should be reddish when mixed.

1 tbsp minced garlic (or 2 fresh cloves minced)

4.5 oz can of jalapenos (or about 2 fresh ones)

1 cup quinoa

1 cup GF chicken broth

1 cup water

1 package of McCormick Fajita seasoning

Grilled chicken strips (you can buy them precooked or you can grill them up yourself!)

Heat the coconut oil on the bottom of a medium pan. On medium heat, saute minced garlic and minced jalapenos (use more or less jalapenos depending on your 'spicy' preference).
Add rinsed quinoa to the pan and continue to saute together with the garlic and jalapenos. In a medium bowl, mix chicken broth and water with half a packet of fajita seasoning. After mixing, add it to the sauteed/browned quinoa mix. Bring to a rolling boil, then cover and turn on low. Let simmer for 15 minutes. In a separate pan, mix the remaining fajita mix with 1/2 cup water and a little bit of gluten free soy sauce. Bring to a simmer and add one package of already cooked chicken strips. Cover on low heat about 10 minutes, then drain the chicken and mix in with the thoroughly cooked quinoa. I like to put it in a bowl and top with grated cheese and fresh tomatoes Others prefer to put it in a corn tortilla and eat like a traditional fajita. It's up to you!

I hope you like it and I'd love to hear your feedback! Thanks Olivia Wolf for the recipe! XOXO!

GF Grilled Chicken Parm- Oh So Good!

Single serving, ooey-gooey!

Out of all of the recipes I have found, made and experimented with, there is one that gluten-eaters ask for by name: Grilled Chicken Parmesan.  Now I know what you must be thinking, 'isn't this blog supposed to be about dairy-free recipes, not just gluten-free?'  The simple answer is yes.  However, when cooking for others, I feel bad about subjecting them to the dietary restrictions that I have to abide by.  So, I usually make the dish dairy free, serve myself, then add the cheese, milk, or whatever. Although, when I do that, I will admit, the food doesn't always taste the best.  Gluten substitutes are one thing, dairy substitutes...well that's another thing entirely.

Anyway, this recipe is a win for everyone.  If you can't have the cheese, just skip that part entirely.

Grilled Chicken Parmesan

1 tbsp basil

1 tbsp onion powder

1 tbsp black pepper

4 Chicken breasts

1 1/2 cup spaghetti sauce

This is a snapshot of the
dish with cheese on it.

Mix the basil, onion powder and black pepper together in a shallow, but wide bowl.  Take thoroughly thawed chicken and pat dry with a paper towel before tossing with mixture.  Make sure both sides of chicken are covered.  On a large skillet, grill each side of the chicken for about 3-5 minutes until brown.  (Don't worry if it's not cooked through, you will be baking it also.)
While chicken is cooking, take 1/2 cup of the spaghetti sauce and cover the bottom of a 9x9 baking dish.  Once all of your chicken has been browned, place in the dish and pour remaining sauce over the chicken, covering thoroughly.  Bake for 25 minutes.
While the chicken is baking, you can make whatever kind of noodles you'd like.  I like corn spaghetti with this dish, but I've also used rice penne and it turned out well.
Once the chicken is done, you can serve the chicken and sauce right away over the noodles, or you can add cheese, depending on who you are cooking for.  I like to use some Romano, Parmesean, and Mozzerella.  You can add it to taste.  If you are adding cheese, stick the pan under the broiler for about 3 minutes, or until the cheese is bubbly and brown.  Then enjoy!

Enjoy GDF-family!

XOXO!

GDF Applesauce Chicken Dinner

Mott's Applesauce
courtesy of soap.com

Applesauce is one of my favorite foods.  I enjoy eating it at any time during the day, with anything.  So when I picked up my jar of Mott's Applesauce and saw this yummy recipe on the label, I immediately went to work doctoring it up to fit my GDF dietary needs.  It's an apple/teriyaki sauce glaze for chicken or fish.  I used it on chicken.

Now, you may or may not know this, but most teriyaki sauces are (mostly) inherently not gluten free.  They usually have malt or wheat in them.  On a side note, this is one of the reasons GDF living can be so difficult, because honestly, who would know about the gluten in something like teriyaki sauce?!  Anyway, I substituted the teriyaki with worcestershire sauce which is more commonly gluten free, (although I strongly urge you to read the label and check for malt, just in case).

I served mine over quinoa (prepared as per package instructions) with asparagus on the side and let me tell you what: it was yummy!!

Ok, here's the easy-peasy recipe:

2 cups Mott's Applesauce

1/2 cup worcestershire sauce

2 cloves of freshly minced garlic

6 chicken breasts or cutlets

olive oil or cooking spray

Preheat oven to 450 F.

Mix ingredients for sauce.  (You can marinate it if you want, I did and I think it really made the chicken more tender in the end.  If you do marinate the chicken, wash it off before browning it!)

Using cooking spray, grease the skillet that you are using and brown both sides of the chicken (about 3 minutes on each side).  Place the browned chicken in a 9x13 pan and use the sauce to cover the chicken completely.  Place in the oven, uncovered for about 25 minutes, turning chicken at 20 minutes. Let cool for about 5-10 minutes before serving.

Enjoy my GDF family! XOXO!

Go Ahead- Go Out to Eat GDF Style! (It's not as scary as you may think!)

Hostess: Ok, here are your menus and your server will be right with you.
Me: Actually, can I have an allergen menu?
Hostess: Huh?
Me: A menu that says what doesn't have gluten or dairy in it.
Hostess: Let me check with the manager.
*Wait*
Manager: Here's a gluten-free menu.
Me: Thanks so much, but I also need the dairy-free menu.
Manager: Oh, let me go grab that.
*Wait*
Server: Has everyone had enough time to look at the menu and are ready to order?
Me: *sigh*

Does this sound familiar?  Luckily, restaurants are getting better about this, but it is still intimidating to go out to eat.  It's manageable with one food allergy, but the moment you don't fit in the box, forget it!  I mean, don't get me wrong, I don't blame the wait staff at all.  How could you conceivably keep up with all of these food allergies that everyone has nowadays?  It's unfortunately just the nature of the beast, and let me tell you, food allergies are definitely beastly.

I have found a couple favorites though to help you skip the whole menu debacle for routine outings.  So, if you trust my recommendation, or you just feel gutsy (no pun intended), try ordering these items at these places when you go out and just skip the menu altogether!

Disclaimer: I am not saying that any of these meals are healthy, just that they are gluten and dairy-free options that taste good, which is a feat in and of itself.

At American restaurants like Chili's:

Don't forget to ask them to hold the cheese!

At Pizza or Italian restaurants:

Salad pizza is great for lunch or a lite dinner, or you could
opt for veggie pizza with no cheese.  Either way, make sure
you order it with gluten free crust!

At Mexican restaurants:

Corn tortilla tacos with your choice of meat , pico
de gallo, guacamole, lettuce, and salsa.  Mmmmm!

I hope this helps!  Enjoy my GDF-ers! xoxo!

No Pain, No Grain - Interesting Article from Retail Me Not

For all my fellow gluten-sensitives: Have you ever noticed that you will eat something that was marked 'gluten-free', but still feel the side effects 30 minutes-and hour later.  What the heck is up with that?!  Well, I came across a very interesting article the other day and figured out why that is.  I thought I should share this wealth of knowledge with my GDF family, so I pasted the link below.  There is some really interesting information on what passes for 'gluten-free' in America (and let me tell you, it's upsetting).  It's definitely worth the short read and it's a bonus that it's from one of my favorite vendors, Retail Me Not (love those guys!).

"In Europe, to be certified gluten-free, products must be tested to show that they’re 20 parts per million or less of gluten. But in America, there are no official guidelines, and for people with celiac disease, even the smallest trace of gluten in a product is enough to make them sick."

There are also some suggestions for products that actually do make the cut, which is great.  I've tried almost all of them and I can vouch for their taste.  I especially love the Van's waffles-mmmmm!!  They are a little pricey though, so watch out when you go to the store.  Chex cereal is a happy medium on price and taste, and as always, Bob's Red Mill is a staple in any GF pantry.  Take a quick read and let me know what you guys think below! XOXO!

No Pain, No Grain 10 wheat-free finds that actually taste good

Ital-Mexi-Yummy! GDF Fajita Pizza: Compliments of the Pampered Chef

This is the pizza on the
stone, it's absolutely
beautiful!

Since I have started the Pampered Chef, I have been introduced to a new pool of recipes.  Yippee!!  I'm so excited to say that Pampered Chef has come out with new gluten-free recipes, so needless to say I have been trying them left and right...how fortunate for those in my near proximity!

All of the things that make fajita pizza work!

Having been raised in the Midwest but born on the East Coast, I am a bit of a dichotomy when it comes to food preferences.  I love Italian food but have been raised on Mexican food and unfortunately, neither one lends itself to being gluten-free very readily.  However, the Pampered Chef has provided me with a solution to my unique situation: their Fabulous Fajita Pizza (Gluten-Free).  I'll tell you what, the first time I tried this I did not expect much but, watch out!  It is yummy!!

Crust
3/4 cup (175 mL) warm water
1 1/4 tsp (6 mL) active dry yeast

1   egg

1 tbsp (15 mL) vegetable oil

1/2 pkg (16 oz) Bob’s Red Mill® Gluten-Free Pizza Crust Whole Grain Mix (1½ cups/375 mL)

Topping

1 medium each green and red bell pepper

1 medium onion

8 oz (250 g) boneless, skinless chicken breasts

1 tsp (5 mL) vegetable oil, divided

3   garlic cloves, pressed

1 tsp (5 mL) chili powder

1/2 tsp (2 mL) ground cumin

1/2 tsp (2 mL) each salt and ground black pepper

1/4 cup (50 mL) Tostitos® All Natural Chunky Salsa

2 cups (500 mL) shredded Colby & Monterey Jack cheese blend, divided

1/4 cup (50 mL) fresh cilantro, snipped

(To make it dairy free, I just leave off the cheese altogether, but you could use a dairy substitute.)

DIRECTIONS

1

For crust, combine water and yeast in Stainless (4-qt./4-L) Mixing Bowl; let stand 2 minutes. Using electric hand mixer on medium speed, beat in egg and oil until blended. Add pizza crust mix and blend until combined. Cover dough with plastic wrap; let stand 20 minutes.

2

Preheat oven to 450ºF (230ºC). Brush Large Round Stone with Handles with vegetable oil. Place dough on stone; using wet hands, spread dough to within 1 in. (2.5 cm) of edge of stone, creating a lip around the edge of the dough. Bake 15-18 minutes or until crust is golden brown.

3

Meanwhile, for topping, cut bell peppers into ½-inch-thick (1-cm) strips. Cut onion into ½-inch-thick (1-cm) wedges. Cut chicken crosswise into thin strips.

4

Heat half of the oil in 11- or 12-in. (28- or 30-cm) Skillet (do not use stainless cookware) over medium-high heat 1-3 minutes or until shimmering. Cook chicken 2-3 minutes or until no longer pink; remove from Skillet.

5

Add remaining oil, bell peppers, onion, pressed garlic, chili powder, cumin, salt and black pepper to Skillet. Cook and stir 1-2 minutes or until vegetables are softened. Remove Skillet from heat; stir in chicken and salsa.

6

Remove stone from oven. Immediately sprinkle half of the cheese over crust. Top with chicken mixture; sprinkle with remaining cheese.

7

Bake 4-6 minutes or until cheese is melted. Remove from oven; sprinkle with cilantro. Cut into 8 slices. 

Yield:

  ,
8 servings of 1 slice

Nutrients per serving:

Calories 290, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 28 g, Fiber 3 g, Protein 16 g 

U.S. Diabetic exchanges per serving:

2 Starch, 1 1/2 Lean Meat, 1 Fat (2 Carb) 

Enjoy my GDF-ers!! xoxo

GDF Chocolate Chip Pancakes: passing the 3-year-old test

As you know, I'm a big fan of Bob's Red Mill products and as you may not know, I keep a pretty good supply on hand of their different mixes.  This week, I had my niece sleep over and she asked for chocolate chip pancakes for breakfast.  Well, that's like asking for arsenic from a GDF-er, so I had to think fast.  She's three, so it's not like she is going to understand that Aunty Jordy can't eat pancakes or even that I don't want to make them for her because it's way too tempting for me.  Believe me, she's offered me a bite of her toast before and even though I've tried to explain to her that bread and milk hurt my tummy, she just looks back at me with a confused look, holding her toast out to me, waiting for me to take it.  Thanks for sharing, Hailey.

So, I was in a pickle.  Even the pancake mix I did have, called for milk...wah wah wah.   Now, here is a moment of confession, I don't keep milk alternatives on hand.  I just don't really care for coconut milk, almond milk, rice milk, or anything else, really.  So unless I need it for a specific recipe, I don't have it.  So, I improvised and here is the recipe I came  up with.  The pancakes were really rich and thick, so you won't need much, especially if you're using syrup.

1 3/4 cups Bob's Red Mill Gluten Free Pancake Mix
1 Large egg (egg alternatives work also)
3/4 cup water
1 Tbsp Vegetable Oil
1/2 cup semi-sweet chocolate chips or vegan chips

Combine all ingredients and whisk until batter is completely combined.  Add chocolate chips to the batter and you can either use a stovetop skillet or a griddle on medium heat.  These tend to burn easily because they are so dense and take a while to cook all the way through.  I suggest pouring a small amount of batter so that you can flip them quickly.

My niece loved them and so did I, so much so that she wanted to tell you herself! Enjoy! xoxo

If At First You Don't Succeed, It Still May Taste Good

I tackled a recipe the other day, that I have been eyeballing for a couple of weeks: aioli and fried potatoes.  It took me a little bit of time to work up the nerve to eat raw egg yolks, I won't even lie to you.  Yes, I know that mayo has raw egg also, but for some reason, it's different when you're actually putting the eggs in (especially at room temp) and then eating them.  However, I did and it was divine, even though it looked...well, funny.

I actually don't have a picture of the way it turned out, but that's probably for the best anyway.  I will admit that I wasn't paying full attention while I was making this.  Eagle Eye was on and no one can tear me away from what I'm doing like Shia Labeouf, but that's beside the point.  On the Food & Wine website there is a picture for the way it's supposed to look, and that is probably a little more helpful!  Also, just as a disclaimer, I do eat eggs, so I know that this recipe is not technically completely dairy free, but there are other versions of this sauce that are vegan and I put a video below of one of them!

This recipe is from:
http://www.foodandwine.com/recipes/crispy-potatoes-with-aioli-and-spicy-tomato-salsa

Aioli Sauce

1. 1 garlic clove, halved
2. 2 teaspoons fresh lemon juice
3. 1 large egg yolk, at room temperature
4. 1/2 cup plus 2 tablespoons extra-virgin olive oil
5. Salt

These are the ingredients for the aioli sauce in my favorite
Pampered Chef prep and mixing bowls.

Set a small bowl over a damp dishcloth to prevent it from sliding. In a mortar, pound the garlic to a paste. Transfer the paste to the bowl. Add the egg yolk and 1 teaspoon of the lemon juice and whisk to combine. Gradually add half of the olive oil in a thin stream, whisking until the aioli is very thick. Whisk in the remaining 1 teaspoon of lemon juice. Add the remaining olive oil in a thin stream, whisking until thick. Season the aioli with salt and transfer to serving bowl.

I like to leave the potato skins on, but
you can peel first if you like.

Potatoes

1. Extra-virgin olive oil, for frying
2. 2 pounds baking potatoes, peeled and cut into 1-inch cubes
3. Salt

My new Pampered Chef skillet makes
it easy to cook all of the potatoes
at once!

Set a rack over a large rimmed baking sheet. In a large, deep skillet, heat 1/4 inch of olive oil. Add the potatoes and fry over moderate heat, turning once, until just softened, about 7 minutes. Increase the heat to high and cook, turning once, until golden and crisp, about 5 minutes. With a slotted spoon, transfer the potatoes to the rack to drain. Season the potatoes with salt.

Now, dip the potatoes in the aioli and let your taste buds thank you for what you just gave them!

 

This is a vegan version of the aioli sauce using

tofu.  I haven't tried it but it looks scrumptuous!

Enjoy! xoxo

Popularizing GDF Living: Good or Bad?

Chances are everyone you know, knows someone who's gluten or dairy free and if you are GDF, then that's definitely the case. The hype of the gluten-free diet is all around us. It's unavoidable, mainly due to the single fact that everyone thinks going gluten free will help you lose weight.  While this is the case for me and can be the case for others with a sensitivity, it is by no means, one-size-fits-all (no pun intended).  As studies are published and the truth about gluten and dairy sensitivity comes more to light, hopefully misconceptions about this lifestyle and how it effects people, will be laid to rest.  As more information flows, my hope is that all of the benefits of GDF living will be exposed and that this fad will become life changing for more people.

Lately though, I have been noticing that the media is jumping on the bandwagon as well. Maybe that's because according to Fox News, the gluten-free industry saw an increase of 28 percent in annual growth rate from 2008 to 2012.  In fact according to Packaged Facts, it is estimated that the gluten-free foods industry will be worth more than $6.6 billion in 2017.  That's a nice chunk of change, but let's not get started on people who seek to profit off of other's misfortunes.  One way this does benefit us sensitive-types is it creates a demand for more GDF products, which theoretically drives the prices down.  Fingers crossed!

Anyway, to relieve your case of the Mondays, I've posted some non-thinking activity this afternoon.  Here are some videos of GDF living about and from people you may know:

The famed Miley Cyrus GDF tweets, her new body, and 

her reaction to anorexia accusations.

ABC News does a piece on Olympians that have seen an

increase in performance since going gluten-free.

Celebrities eating gluten-free Udi's at the 2013 Sundance 

Film Festival

Jennifer Esposito talks about how she copes with being

diagnosed with Celiac's disease. (a little long)

I liked this show when it first came out!  Samantha Who talking 

about lactose intolerance and other food allergies as a 'built in' diet.

This one's just for fun - the prediction of gluten troubles

from Star Trek! Haha!

Happy Monday!  Hope you all enjoyed this! xoxo

A Good Jumping-Off Point: GDF for Dummies and the Curious

I wanted to share with you guys some of the links that I have found, or that friends have shared with me, that have helped me locate yummy recipes and learn how to incorporate GDF cooking into my everyday life. These resources take some of the guesswork out of cooking.  It can be difficult to come up with ideas for dinner, or any other meal, especially if you are substituting ingredients on the fly.  For any of you that have been GDF for very long, you probably have the staples stocked in your pantry and can cook most recipes this way, but for the newbies, you really have to meal plan.

Meal planning and the effort it takes, can be one of the biggest hindrances to living GDF. You really have to allow yourself some time to start getting into a groove.  There is that age old saying about a habit forming in 30 days, but I would say that this particular habit, at least for me, took about 3 months to form.  I always tell everyone who is starting off that this is not a 'lose weight fast scam'!  You will have to live like this, strictly, for months before you start to see any sort of result.  That's a deterrent for most, but your body has to purge itself of the years of damage you've done to it.  It's like you are starting out at a negative.  For me, my GDF journey started at 24 years of damage and it took some extreme measures and lots of time for my body to recoup from that damage.   This will not happen overnight!

So, if you're starting out, or even you're a veteran who's looking to expand your recipe box, these sites will give you a good place to start from.  Enjoy my GDF-ers!

If you think you might be allergic to gluten or have a sensitivity to it, here's a place you can order a kit for relatively cheap.  I don't endorse doing this all on your own, but if you can't afford a doctor's visit, this is a place to start at least: http://www.celiac.com/glutenfreemall/gluten-test-kits-c-125.html

This site has a comprehensive list of different recipes that not only cater to the gluten challenged, but also to other kinds of allergies as well.  The GDF portion of their site is referred to as GFCF (gluten free, casein free).  http://www.glutenfreeda.com/recipe-sub.asp?cat=29

This lady is a holistic doctor so I like to read her stuff and her recipes are pretty simple, which is great for me!  http://www.glutenfreediva.com/recipes/#

This one cuts out soy too, which I stay away from if at all possible but beware! The pictures on this blog will cause hunger pangs!!  http://www.myrealfoodlife.com/

Pasta, Oil, and Chicken Oh My!

I don't know if any of you are like me, but some nights I get home around 8 or 9pm and haven't yet eaten dinner.  Now, I know the cardinal rule: you aren't supposed to eat after sundown,  but let's get real.  Chances are, if it's 9pm and I haven't eaten, I'm starving, cranky, and most importantly going to eat no matter what the cardinal rule says.  Maybe one day I will get myself on a schedule and eat dinner at a regular time every night...and maybe pigs will fly.  Fingers crossed.

Anyway, as I have stated a billion times in this blog, GDF cooking is anything but quick, so what do you do when you're jonesing for food but don't want to stay up to cook?  The number 1 rule applies here: focus on what you CAN eat rather than what you CAN'T eat.  Below is a recipe I came up with for a quick meal that is yummy and will send you to bed with enough protein to fuel your early morning rise the next day.  Enjoy!

Pasta, Oil, and Chicken Oh My!

Spaghetti

I love Mrs. Leeper's corn spaghetti because it has the closest texture to actual spaghetti out of all of the options I've tried, but there is a catch.  This pasta does not cook like normal pasta.  I repeat, it does not cook like gluten-filled pastas.  You are going to want to start cooking this before you get to your sauce because it takes longer than usual to cook thoroughly. 

 Put on a pot of boiling water and add about a TBSP of olive oil (don't skip this step) to the pot. Once the pot is boiling, take out the amount of spaghetti you would normally add to the pot.  Then add about a 1/4 inch in diameter more.  (This pasta is thick but I've found you need more noodles to hold any sort of sauce.)  Break the pasta in half before dumping into your pot.

The murkiness of the water is a sign
that you're doing it right!

This will cook for a good 20 minutes or so and beware, the water will get murky, so you must check the noodles constantly.  You can't let them just sit in the pot because they clump together really easily and will take longer to cook that way (this is where the oil coms in handy).  I test several pieces of pasta before taking it out because for whatever reason, this pasta seems to cook unevenly.  Once it's finished, drain and set out.  You can drizzle oil on it or you can place it back in the pan with a little bit of water, but don't let it sit too long or the noodles will get soggy.

Sauce
3 garlic cloves
Olive Oil (about 3/4 cup)
1/2 medium sized zuchinni
1/2 small yellow onion
1 can of chicken, or 1 1/2 boiled chicken breast, cut into 1/2 inch pieces
Salt and Pepper to taste

I used a 10" cast iron skillet to make this sauce and most of these directions will be to taste, apologies in advance.  Start out with covering the bottom of the pan with oil until you're about an 1/8 " deep.  In a cast iron pan, I let that simmer just a little, until the pan gets nice and hot and the oil becomes ready to soak up all of the flavor I'm about to pour in it. 

**Cooking Tip: Never cook olive oil on anything higher than medium heat as it goes rancid at high temperatures, plus the mess of popping oil is never fun to clean!

Pampered Chef's Garlic Press

Now, once the oil is warm, you can add your minced garlic.  Not to post a plug for Pampered Chef, but fresh garlic is the way to go.  It's so healthy for you and a great way to flavor your food naturally.  Buying minced garlic is just not the same.  Pampered Chef has a garlic press that is out of this world.  I use it literally everyday.  So, press the garlic into the oil and spread around.  Let the garlic get soaked in the oil.  While it's soaking, chop up the onion and the zuchinni into bite sizes and add to the skillet, making sure the contents are continually covered in oil.  If you have to add more oil, now is the time to do it.  Let the flavors marinate.  Once the onion has sort of carmelized, you can add the chicken, once again, making sure the oil is getting tossed over the whole mixture. 

**Cleaning Tip: If you're using a cast iron pan, at this point, you can take it off the heat and let the residual heat from the cast iron pan continue to heat the mixture.  This way the pan is cooling while you are waiting for the pasta, which makes clean up easier!

Once the chicken is finished soaking up the flavor (you can usually tell because it will start to brown around the edges), add the S&P you're ready to go!  Dress the spaghetti with the sauce and welcome to Yum-Town! 

The clean up on this is really simple, because you're only using a skillet and pot, so you can either do it right away or wait until you've finished eating.

Beat the Big-Ticket Bread Prices: GDF bread that's affordable

We've all seen the price tags on GDF products and it can take your breath (and your paycheck) away!  So as you know, this blog is dedicated to helping you find your independence from the hype of gluten-free food and still maintain a healthy GDF lifestyle.  One of the most expensive items based on the value you get, is GDF bread.  It's a joke.  The bread is small and can barely hold together peanut butter and jelly.  It's also priced (in the northeast) at about $0.75/slice!  Hello!  But what can you do about it when your other alternatives are go without or bake it yourself?  I've opted to go without since I tried my first slice almost a year ago.  The taste is sub-par and it definitely does not justify the price.

Glutino's Gluten Free Pantry
French Bread & Pizza Mix

Recently, however, I was making pizza for one of my Pampered Chef cooking shows, and I had a little bit of the mixture left over.  The box that I got from Glutino's Gluten Free Pantry, did say right on the box that I could make pizza or french bread, so I decided to throw the rest of my mix into a loaf pan.

Small pieces served with
dairy free spread are
perfect for pairing
with meals!

Now, making bread is not something I've ever done, so I wasn't expecting much.  I finished making the pizza, letting the dough for the bread rise while I was working.  It probably sat too long, but the bread rose to about 3/4 of the pan.  I stuck it in the oven and voila! It came out and although it was small (which was due to not putting very much batter in there I think), it was pretty good and because it was a mix, the price/value ratio was much more palatable.  The mixture was under $5 and it makes two French baguettes, which you could use for sandwiches, or for just eating.  In my math, that works out to about $0.20/slice, which is pretty good!

Here's the website with the recipe, but it is on the back of the box also, so you don't need to bookmark it unless you want to.  Enjoy my fellow GDF-ers!

http://www.glutino.com/blog/recipes/french-bread-rolls-bread-sticks/

After slicing and serving, make sure to freeze the remaining pieces.
I defrosted the loaf the next day by letting the pan  sit on
top of the oven while I was baking.  MMMMM!

I Love Myself GDF Cinnamon Rolls: You Deserve A Decadent Treat

Everyone gets to cheat on Valentine's Day with chocolate or candies, but not so for us GDF-ers...until now.  These cinnamon rolls are a great way to cheat on your diet without actually cheating!  They are off-the-charts  good (shamefully, I ate half the pan by myself)! They were a complete accident find - I choose to tell myself it was an act of God :).  One day while deciding to use the Bob's Red Mill Pizza Crust, I saw the recipe for the rolls, on the back of the bag.  I'd never made cinnamon rolls before, so I figured I'd try.  I switched my lunch menu to something else and made the rolls that night, instead.  Admittedly, it was an arduous process but boy, am I glad I did it! I am not promising that these are fat free, actually on the contrary, these are a very guilty pleasure, but well worth the guilt trip.  They should be called SIN-amon rolls.  Ok, enough with the corny jokes, suffice to say they are Y-U-M-M-Y!!!

Here's the recipe along with some pics I snapped of my finished product.  Enjoy every decadent bite!!


Here's the link for ya'll: http://www.bobsredmill.com/recipes.php?recipe=6932GLUTEN FREE 

CINNAMON ROLLS

Contributed by: Chelsea Lincoln from the Bob's Red Mill Kitchen

This recipe is easy to prepare since it uses the Gluten Free Pizza Crust Mix.

Dough

1/4 cup Butter

1/2 cup Sugar

2 Eggs*

1 Yeast Packet (from package)

1 cup warm Water

16 oz package GF Pizza Crust Mix 

(3-1/4 cups)as needed White Rice Flour for dusting (I just used my plain ole' all purpose GF flour)

Filling

1/4 cup Butter, melted (or dairy free spread)

1/2 cup Brown Sugar

2 tsp Cinnamon

Directions

Dough

Step 1. Preheat the oven to 375°F.

Step 2. Add 1 Tbsp of the sugar to the warm water. Sprinkle the yeast packet on top of water and let sit 5 minutes. Cream together the butter and sugar. Add eggs, one at a time, making sure to blend in completely.

Step 3. Add the yeast mixture to the butter/egg mixture and blend. Add in the pizza crust mix; blend two minutes. Heavily dust a 2-foot long sheet of wax paper with rice flour. Spread batter over the length of the wax paper, about 19 inches. Using warm water, wet your hands and press the batter outward to fill the sheet. Keep your hands wet. Once the batter evenly covers the wax paper, brush melted butter over the batter from edge to edge.

Filling

Step 1. Combine the cinnamon and sugar and then sprinkle mixture over the batter from edge to edge. Pick up the short end of the wax paper and begin carefully rolling the batter over itself like you would a jelly roll. Cut the roll into 1 1/2 inch pieces and gently place the disks into the 8 x 8 inch greased pan. It is okay to crowd them.

Step 2. Let the rolls rise in a warm place for 30 minutes. Bake for 20 - 25 minutes. Remove from oven, cool until the butter stops bubbling then flip out onto a plate. Make 8 cinnamon rolls.Notes

*To replace the eggs, combine 2 Tbsp Flaxseed Meal with 6 Tbsp of water; mix and let stand 5 minutes.

I squeezed as many of these rolls as I could in my pan!

You Can Do It! A pep talk for all you gluten/dairy free wannabes.

The thing I hear the most when I tell people that I'm gluten/dairy free is, "Oh I tried that and couldn't do it," or "I just love bread too much to ever do that!"  I just smile and nod because I remember being in that same place.  My sisters would do all of these fad diets and I would sort of do them, more like entertain the idea, really, but never follow through.  I liked what I was eating too much.

I am a pretty determined person, don't get me wrong.  Once I've made my mind up about something, that's it, I'm sticking with it.  It's just making up my mind about something that is the problem for me.  The unique thing about this experience for me, is that I was pushed to do it.  Doctor's orders.  So I didn't have time to decide if this was something I could fit into my life.  GDF became my life before I even knew what it was.  If I would have had the time to deliberate, I honestly don't believe I would have made this decision.  Going sans-gluten requires a lot of prep work and sacrifice.  Thank God I didn't know that when I embarked on my journey!

I remember sitting in my doctor's office for my first appointment, receiving all of this information about how my life was going to change.  My doctor could tell I was starting to get overwhelmed.  (I don't hide my feelings from my face very well!)  He stopped and leaned over the desk and looked at me.  He said, "Look, basically it'll be like this: you're going to stop eating bread and we're going to watch what happens to your body, together.  You'll cry about bread and pasta and milk and cheese for a while.  Then you'll get up one morning and look into the mirror and like what you see.  At that point, you'll lose the desire to eat bread, pasta, milk or cheese, because you'll like what you see more than you like any of that."

I have lived by those words and let me tell you what, he was right!  I woke up one day, 4 months into a gdf lifestyle, happy to look in the mirror again.  I woke up one day not afraid to get on the scale.  I woke up one day and my body felt right, like it never has before.  He was right.  The whole reason I'm telling you this story is so that you have something to hang on to, too.  If you are gluten/dairy free or are trying to go gluten/dairy free, you've probably realized that it's difficult.  But difficult is not impossible, it's just difficult.

If you're reading this blog, than you already have more to start with than I did!  You have more knowledge and information at your hands and that means you have less of an excuse than ever!  Not to sound cliche, but if I can do it, I'm telling you, you can too.  Don't make up reasons why you can't, because in reality, they're just reasons why you won't.  The willpower is inside you and if you want to wake up and be healthy one morning like I did, you'll figure it out.

I hope this story helps all of you who are on the fence.  I'm with you and am a living testimony to the fact that gdf living can change your life and your health, forever!

Vegan Sour Cream: To Try It Or Not To Try It

For whatever reason, gluten free food is not and has never been that scary to me.  Dairy free food on the other hand, is a different story.  So, when it came to cooking, I mostly avoided vegan options.  I just couldn't imagine that anything that has to do with milk can be manufactured, or at least manufactured well, anyway. However, at an event I was hosting, I needed a dip for fruit and I came across this recipe that looked yummy, so into the health food store I went.  As I approached the vegan aisle, I had visions of myself turning and running away, throwing my groceries and pushing people out of the way to get out of the store.  But alas, I needed the sour cream so I pushed through my anxiety and purchased the product.  I gave little consideration to which brand I should choose and just selected quickly before I changed my mind.

 Fortunately, the brand I chose, Tofutti's, turned out to be a raving success in the dip.  I served it to people at the event without telling them it was vegan and no one even knew the difference!

The texture and taste of the sour cream is so similar to regular sour cream, it's hard to tell the difference!

I have since used the sour cream on other things like tacos, fajitas, and as chip dip.  It's become a staple in my kitchen and I'm happy to report that I am now over my fear of vegan food!  Enjoy!

Hello Mashed Potatoes!

This is a short blog today but a really fun tip!  Most people make their mashed potatoes with milk and butter and they are yummy!  However, seeing as the those two are not on the safe list of items to eat, most of us GDF-ers have just nixed mashies because let's face it, water just doesn't do what milk can.  But wait!  There is hope!

Mashies with chicken broth, salt and pepper - yummy!!

Instead of making your mashed potatoes taste like straight up starch with water, or dealing with the unpleasant side effects of 'cheating' by adding milk, try it with chicken broth.  Now, not every brand of chicken broth is gluten free, so you have to do your homework, but replacing milk with chicken broth is a really great way to avoid nasty potatoes.  The broth makes the potatoes smooth while also adding a chicken flavor to them, circumventing the need for butter.  If you still want butter with your mashies, then add some clarified or dairy free spread and you're good to go.

This product is gluten free and works great!

Texture: check!

Taste: check!

GDF: double check!

Enjoy!

Apple Crisp, Hold the Gluten

I know that I'm under the wire here in posting this (11:57pm) but I stayed up late to make sure I got some good photos of this one for ya'll!  Apple crisp is totally an autumn thing but I love it year round and when I found a recipe that I can enjoy GDF, I threw caution to the wind!  Of course my cookbook by Love Food is my staple for every dish I begin.  (A few people have asked me where they can get this cookbook, so here's the link: http://www.amazon.com/Gluten-Wheat-Dairy-Free-Nutritious/dp/1445458837)

I started off with their apple crisp recipe.  Now, their recipes are superb, but let's be honest, I don't have all of the ingredients in that recipe, nor the time to devote to such an ardous task.  I want something sweet and I want it now!  So I've improvised.  Below is my altered version of apple crisp.  Enjoy!

2 apples of your choice
2 tbsp of light brown sugar
1/4 cup apple juice
--
3/4 cup and 2 tbsp gluten free flour
1/4 cup packed brown sugar
1/3 cup dairy-free spread
1/4 cup gluten free granola

Preheat your oven to 350F.  You'll need a medium sized mixing bowl, a 9x9 inch baking pan, a knife, and a cutting board.
I like to start with 2 different kinds of apples.  1 Red and 1 Green.  I chop those into little pieces.  You can wedge them, but it's easier to serve if you chop them into squares.

Then I mix them up in the baking dish I'm using, along with 2 tbsp of light brown sugar, so that the apples get evenly coated.  Sprinkle the apples with the apple juice so that the sugar dissolves.  (I also use cranberry juice if I don't have apple, or sometimes I just skip this step altogether.)

Now it's time to mix the crumble.  Sift the GF flour until there are no lumps.  (Due to laziness, I almost never do this step, but it helps when you do.)  Then go ahead and add the brown sugar.  I like to stir these together with a fork or a loose wire wisk to make sure they get mixed well.  Microwave the dairy free spread for about 20 seconds (if it was room temp, if it was refrigerated, you may need to do it longer).  Add the df spread to the mix and stir until mixture is thoroughly combined.  It should look like cookie dough.

Add the granola to the top of the apples in the baking dish.  You can add or take away based on your personal preference.  Once the top is covered to your taste, add the crumble in small chunks.  I like to roll the dough between my hands and let it crumble, but you can also just break off small pieces and place them over the apples.  You want to cover the apples as much as possible.

Stick in the oven for 30-35 minutes, or until the crumble has browned around the edges.  If the apples are ripe, they do a very nice job of softening in that time frame.

Let the crisp cool for about 10-20 minutes and beware, it's yummy!!!  Enjoy!

How to Clarify Your Butter: A Tutorial with Pictures!

A few people have asked me how to clarify butter (which basically means ridding it of any lactose properties so you can use it as a lactose-free spread in recipes), so here is a short blog on the topic.  I myself did not know how to do this, my doctor literally had to walk me through the operation, twice.  That being said, I've also added pictures to aid in the process.  I always find pictures to be helpful so that I can catch any mistakes before it's too late (inefficiency is a huge pet peeve of mine).  So here you go, have fun!

GDF Cooking 101: Good things come to those who wait....but don't worry, this part doesn't take long.

First, you put the desired amount of butter into a pot on the stove. (I always add more than I need, because once you've gone through this process once, you'll know that it's better to have more than less.)

Then, you heat on a low setting (2 or lo) until the butter melts completely.  You don't want to bring to a boil, so watch very carefully!

You don't want it to get past this point.  A few boiling bubbles are ok, but not much more than this.

Once the butter has melted, you will notice that it has separated into two colors: yellow and white.  (Hint: if you can't find the 'yellow,' it's because the white is on the top, covering the yellow.) 

 

Remove all white from the butter liquid with a strainer or a spoon.  I find that it's impossible to remove all of the white portion, so if there is some in there, I take the path of least resistance and let it be.  The percentage of lactose that's actually in the white part isn't going to hurt me.  Of course, you will have to find what works for you.

Once the white and yellow part are separated, I discard the white and am left with the oilly part of the butter.  I usually put that into a non-plastic container and store for safe keeping.  You can also use it right away in recipes that call for melted dairy-free spreads. 

There you go!  Voila!! You've clarified your own butter.  Go you!  Time to celebrate with gdf brownies, cookies, or whatever you can find!

I love the smell of melted butter and the fact that it is lactose free is great too!

Note: this doesn't spread like butter.  Once it's clarified, it takes on a little bit different texture, closer to an oil.  You may want to take that into consideration when you take it out of the fridge to use it!