One of the snacks I used to love before I was diagnosed with Celiac Disease was a good old bag of Chex Mix. I would always buy a bag for lunch in high school. Now I’ll admit it wasn’t the healthiest snack but it sure was delicious. I’m so glad I can now still each my own gluten free Chex Mix that I have perfected the recipe for. Hopefully I’ll be posting some flavored variety recipes soon! They are currently being trialed in the kitchen.
3 cups gluten free Corn Chex® cereal
3 cups gluten free Rice Chex® cereal
3 cups gluten free Cheerios cereal
1 cup peanuts or mixed nuts
1 cup gluten free pretzels (closer to a whole bag for me)
1 cup gluten free bagel chips
6 tablespoons dairy free spread (Earth Balance or Smart Balance)
2 tablespoons gluten free Worcestershire sauce (I use Wan Ja Shan Organic Worcestershire Sauce)
1 teaspoons salt
1 teaspoon garlic powder
I completely took the exact same recipe on the side of the sparkling sugar container bag from Bobs Red Mill, but subbed out the regular flour for their 1-to-1 Gluten free Baking Flour. The recipe just looked spectacular and I was able to find it on their website as well and copy & pasted it below.
The cookies turned out so great that I want to make sure everyone gives them a try. You can visit Bob Red Mill’s site HERE to buy the sparkling sugar and 1-to-1 gluten free Baking Flour. My boyfriend loved them and even raved about them the next week.
3/4 cup Butter soft
1 cup Granulated Sugar
1 tsp Vanilla Extract
2 Tbsp Lemon Juice
Zest of one Lemon (about 1 Tbsp)
2-1/4 cup Bobs Red Mill Gluten free 1-to-1 Baking Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 cup Sparkling Sugar
Preheat oven to 375°F and line two baking sheets with parchment paper.
In a small bowl, mix together gluten free flour, baking powder, baking soda and salt; set aside.
In a large bowl, mix together butter and sugar until combined, then add egg. Add the vanilla extract, lemon juice and lemon zest, then mix in the dry until combined.
Scoop cookies and roll the tops in Bob’s Red Mill Sparkling Sugar. Place 2-inches apart on prepared baking sheets and bake until edges are just golden, about 12 minutes. Let cool on baking sheets for 5 minutes then remove to a cooling rack.
Sometimes I just want to be able to throw together a quick dinner that’s tasty and easy on this celiac’s stomach. Ever since I was diagnosed my stomach has become more and more sensitive to spices. Not just hot spices either but too much of basically any spice I will end up with a stomach ache the next day. While that is definitely not how I use to eat I make the best of it by creating unique dishes from throwing ingredients together. One time I saw a recipe for stuffed squash and decided the other day that I had to try it.
Directions: Pre-heat oven to 350F and take out a baking sheet/pan. Rinse off the outside of the squash, slice in half, and remove all of the seeds. Place on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper to taste. Place in oven for about 25 minutes or until squash it pretty soft. Pull out and fill with leftovers and put back in the oven for 10 minutes or until filling is hot. Then eat this yummy healthy dinner.
This recipe is great because it is easily allergen free and it can also easily be made vegan by filling squash with beans, rice, or tofu.
Leave a comment with what you would fill your squash with!
My grandma and I used to make porcupine meatballs all the time growing up. Anytime I was staying there I always requested we made them. Now that I have been diagnosed I hadn't had them in a while since the original recipe we used called for bread crumbs. I decided to do my own modification to it and instead of using any bread crumbs I had the binder be all rice which turned out actually quite good! Here's the recipe below of you want to give it a try. Believe me they are worth it, three of us almost dusted our batch the first night.
1.5 pounds ground beef
1 small onion, minced
1 cup uncooked rice
½ teaspoon salt
Pepper to taste
2 cans tomato sauce
2 cans full of water
Mix ground beef, onion, rice, egg, and seasonings. Shape into balls about the size of golf balls, and place in a greased casserole dish. Pour over tomato sauce diluted with water.
Bake in a 375* oven for 1 hour.
Half way through we ended up turning all our meatballs. I feel this is a good idea to make sure none of the rice gets crunchy. You can also add more liquid at this point if needed.
Personally I am not a fan of mayo at all. So usually when I go out to eat the coleslaw is something I never get. It's drenched in mayo and completely disgusts me. If you feel the same way I do then you're in luck today I'm going to share with you my favorite vinegar-based coleslaw recipe. It's so yummy and so easy to make.
You can either get a bag of the pre-cut up cabbage mix from the store or use my recipe to cut up your own.
1 head green cabbage
1/3rd head red cabbage
1/4 cup Apple cider vinegar
2 Tbs extra virgin olive oil
1 Tbs of sugar
Salt and pepper to taste
Simply cut up your cabbage mix and shred your carrots.
Mix together all the dressing ingredients and then combine with cabbage mix.
You may need more dressing or use slightly less depending on how much cabbage you cut up.
After a long week being gone from the California warmth I am back and with loads of yummy gluten free and dairy free recipes to share with you. I have never cooked and baked so much in an entire week but boy was it fun! Over the next couple weeks I'll be posting all the yummy goodies along with recipes and many reviews of new products that I got to try. First recipe that I am going to share with you though is for one of my favorite types of cookies. This recipe is for flourless mud pie cookies. I had never made these before but they turned out great! The recipe was easy to follow and quite delicious. Below is the recipe. I found there was not a lot of batter for this recipe I was only able to make 9 cookies so make sure to double it if you need more.
1 1/2 cups icing sugar/powdered sugar
1/3 unsweetened Cocoa powder
Pinch of salt
1 or 2 large egg whites at room temperature
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips (I used enjoy life chocolate chunks)
1. Preheat oven to 350* F.
2. Line baking sheet with parchment paper
3. In a large bowl, whisk together the icing sugar, cocoa powder and salt.
4. Add the vanilla extract, the egg white and whisk until you obtain a thick but moist batter. If it seems for thick add another egg white.
5. Fold in the chocolate chips.
6. Bake for 12-14 minutes, until the tops are glossy and they begin to crack.
7. Let the cookies cool completely before removing them from the baking sheet with a spatula. Store in an air tight container at room temperature for up to three days or freeze.
Anyone with celiac disease or food allergies knows how stressful the holidays can be. If you are a newly diagnosed celiac it is hard to imagine having a safe Thanksgiving. Thankfully I was very fortunate this year my entire family has let me take the reins for this years feast. It will be completely gluten free and dairy free. I wanted to share with everyone before the meal the recipes I am using and where I am picking up some of my pre-made items. This may help some of you who are in the same situation and need some alternative recipes. I'll be posting how it all turned out with pictures after the big dinner!
Turkey: Honey Baked Ham
Pulled Pork: Slow Hand BBQ
Rolls, Pies, and Cookies: Imagine it Bakery
Mashed Potatoes (Gluten Free, Dairy Free, Soy Free, Egg Free, Nut Free)
Prep Time: 30 minutes
4-5 medium RUSSET POTATOES
1/3 cup potato cooking WATER
2 tablespoons melted EARTH BALANCE SOY FREE BUTTERY SPREAD or olive oil
1 tablespoon NUTRITIONAL YEAST (such as Bragg's—adds cheesy flavor)
2 teaspoons GRANULATED ONION
1 teaspoon CHICKEN BOUILLON
1/4 teaspoon SEA SALT
1/4 teaspoon BLACK PEPPER
1. Peel and slice potatoes into 1/2" rounds. Add potatoes to a large stainless steel pot, cover with water, bring to boil and simmer until are tender.
2. In a small bowl whisk together remaining ingredients and set aside.
3. When potatoes are tender, strain and return to pot. Pour "buttery" mixture over potatoes and whip using a hand-held or stand mixer until smooth. You may want to add a bit more water to achieve desired consistency.
Wild Rice and Cranberry Stuffing with Walnuts (Gluten Free, Dairy Free, Vegan, Soy Free)
Serves 14 to 16
2 tablespoons olive oil
2 yellow onions, finely chopped
1 clove garlic, finely chopped
7 cups low-sodium vegetable broth
2 teaspoons salt
2 cups uncooked wild rice or wild rice mix
2 cups uncooked basmati rice
2 cups dried cranberries
1/2 cup chopped parsley
2 tablespoons chopped thyme
1 1/2 cup walnuts, toasted and chopped
Pepper to taste
Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more. Add broth and salt and bring to a boil. Stir in wild rice, cover, reduce heat to medium low and simmer for 45 minutes.
Stir in basmati rice, cover and simmer until rice is tender and most of the liquid is absorbed, 15 to 20 minutes longer. Stir in cranberries, parsley, thyme, and walnuts, cover and cook for 5 minutes more. Season with pepper and additional salt to taste.
Preheat oven to 375°F. Grease a 9- x 13-inch baking dish. Transfer rice mixture to dish and bake until light golden brown, 20 to 25 minutes.
GREEN BEANS WITH BACON AND SHALLOTS (Gluten Free, Dairy Free, Egg Free, Nut Free)
2 pounds of frozen green beans
8 slices bacon
3 T Earth Balance soy free Buttery stick
1/2 cup finely chopped shallots
Cook bacon until crisp, chop in small pieces, set aside. Add 3 T. Earth Balance to a skillet, melt, add shallots. Cook until tender. Put two pounds of frozen green beans in a saucepan with l l/2 cups water, shallots and salt and pepper to taste. Cook until tender, add bacon and serve.
ORANGE MANDARIN GELATIN (Gluten Free, Dairy Free, Egg Free, Nut Free)
1 6oz. package of Orange Flavor Gelatin
1 15 oz. can Mandarin Oranges (drained)
2 cups miniature marshmellows
Prepare gelatin according to directions on package. Add drained mandarin oranges and marshmellows.
MASHED SWEET POTATOES WITH MARSHMELLOWS (Gluten Free, Dairy Free, Egg Free, Nut Free)
8 sweet potatoes, not yams
1/2 cup orange juice
1/2 cup Earth Balance soy free Buttery stick
1/4 to 1/3 cup brown sugar
2 to 3 cups miniature marshmellows
Scrub potatoes, cut in pieces and cook, unpeeled, in a pot of salted water Cook until tender but still firm, about 15 minutes. Drain, cool, peel and mash. Mix mashed potatoes with orange juice, butter and brown sugar until smooth. Spread in 9 X 13 baking dish. Place in a 350 degree oven about 30 minutes. Cover with marshmallows and place dish under preheated broiler until marshmallows turn brown.
How will you be celebrating your allergy friendly Thanksgiving this year? Comment and Share!
Now don't get me wrong I LOVE going to my local acai café to get me an acai bowl, but I decided I just had to try doing it myself and I would say I succeeded especially for my first time. So below is the recipe I used.
This last week I had ordered a magic bullet on amazon because I wanted to try making all these fun recipes that other celiacs were sharing around instagram! It finally came in yesterday when I was away at work and I just wanted to give everyone an update that I will finally be posting my first recipe this week!
If you have any recipe ideas for me to try please leave a comment! Would love some more ideas!