May 272014
 

In our home, we pride ourselves on traditions for holidays. There is something very fun and special about tradition and food is often a good way to mark a holiday. So…..this year I decided it was time to design a fun family burger for Memorial Day. The result was awesome if I do say so myself. These burgers are flavorful, juicy, and have just the right amount of heat. Try them yourself and let me know what you think.

Kickin’ Chicken Burgers (gluten free) Recipe

Ingredients:

Homemade wing sauce (see below for recipe specifications, use full amount made in recipe)

2/3 cup of grated blue cheese

1 egg

1/4 cup Ian’s gluten free breadcrumbs

1 pound lean ground chicken breast

1 small Vidalia onion chopped finely

3 teaspoons sea salt

1 teaspoon onion powder

3 tablespoons of olive oil

Homemade wing sauce:

1/4 cup butter (unsalted)

2/3 cup Frank’s hot sauce

1 tablespoon cayenne pepper

combine above three ingredients above in a pot and simmer on low heat till blended, let cool before using in recipe

Directions:

Beat egg in a large mixing bowl. Add all other ingredients with the exception of the olive oil. Use your hands to combine ingredients well and form into 4 large patties.

Place patties on a plate and wrap with tinfoil and refrigerate a minimum of 4 hours or overnight for favors to really saturate.

Heat olive oil in a skillet on the stovetop and cook 6 minutes on each side on high heat.

Serve the burgers on gluten free toasted buns accompanied by shredded lettuce and tomato slices on each bun.

Servings: 4

 

 

Apr 262014
 

I recently started getting a bi-weekly fresh produce box from Door to Door Organics, and I love it. I find myself exploring new vegetables in my cooking and it is great as it has gotten me out of the rut of making similar things all the time.

Anyhow, this week my box had fresh zucchini. This inspired me to create the recipe I am going to share with you. It was really yummy and was a big hit with my son who is just 15 months old and can be a bit picky about food sometimes.

Hope you enjoy this. It is healthy, gluten free and yummy so how can you go wrong?

Mediterranean Quinoa Salad Recipe
Ingredients:
1/2 cup quinoa
1 cup chicken broth (I use low sodium and fat free)
1 large orange pepper (cut in strips)
1/2 of a medium sweet onion (diced)
2 medium zucchini (cut in slices then halved)
2 tablespoons of olive oil
2 teaspoons of garlic powder
Sea salt to taste
1 tablespoon of oregano
1/2 cup of crumbled feta cheese

Directions:
Prepare the quinoa by bringing it to boil in the chicken broth. Cook for approximately 13 minutes, make sure to reduce the heat to medium once it comes to a boil. When finished, remove from heat and spoon into a large mixing bowl.

Sauté all veggies and spices/herbs/salt in olive oil. I let it simmer till the onions were nicely browned, approximately 10 minutes. When cooked, remove from heat and add to your quinoa.

Lastly, stir the feta cheese into your still warm quinoa and veggies. Set aside for 15 minutes, then place in the refrigerator covered to cool for several hours before serving. This dish should be served cold.

Serves 4 as a side dish

Apr 032014
 

Somehow I have always associated Mexican food with being unhealthy…….the truth is it doesn’t have to be. I recently created this recipe that in addition to being tasty is also healthy and gluten free. I hope you enjoy it. I know both my husband and my 14 month old son did, and they can be tough customers!!!!!

Mexican Crockpot Chicken Recipe
Ingredients:
2 tablespoons olive oil
16 oz. frozen tricolor peppers
12 oz. frozen sweet white corn
12 oz. can garbanzo beans, drained
2 tablespoons minced garlic
2 teaspoons of sea salt
1 tablespoon cumin
2 teaspoons onion powder
1 1/2 pounds of chicken breast, any fat trimmed
1 12-14oz. jar of your favorite salsa
1 cup chicken broth (I use low sodium, fat free, organic)

Side compliments:
Guacamole
Fresh veggies for dipping (your choice, I like carrots, celery and cucumber for this dish)
Gluten free chips of your choice (your choice, I like sweet potato or a jalapeño tortilla)

Instructions:
Use olive oil to treat your crockpot, ensuring nothing sticks. Place all ingredients up until the chicken breasts into your crock pot. Make sure to mix well.

Next place chicken breasts on top of your vegetable and spice mixture. Pour the entire jar of salsa evenly over your chicken breasts. Then pour chicken broth along the edge of the pot evenly distributed.

Cook on low heat for 5-6 hours or high heat 3-4 hours. You will know the dish is done by checking that your chicken is no longer pink in the center. Make sure to check at the thickest point in your chicken breast pieces.

When serving, remove chicken breasts first. Then use a draining spoon to serve the accompanying vegetables.

I like to serve this dish with the side compliments I mentioned above. Regardless, just guacamole alone served with this dish tastes excellent as an addition.

Servings 4

Feb 222014
 

imageWhen I get in the kitchen to bake, I have fun. It is one of the few places that I experiment freely (music being the other). Anyhow, with this approach to my baking sometimes I hit it out of the park, so to speak, and other times I work and refine what starts out okay.

This particular Friday I was inspired by a bunch of very ripe bananas sitting on my counter and my son’s appreciation for things that are soft, banana flavored, and sweet. I lucked out and this recipe was a true winner. Sooooooo yummy and yes, gluten free as usual.

I hope you try this one! It’s worth it. I whipped it up in 15 minutes and baked it in 30, so it’s a very efficient home baked good. Your going to notice something very cool about this recipe. There is no added sugar. So yes, there are bananas and chocolate chips, but those alone give this adequate sweetness without needing to add any sugar.

Banana Chocolate Chip Loaf Recipe
Ingredients

  • 1/4 cup butter, melted
  • 1/2 cup skim milk
  • 2 large eggs
  • 1/4 teaspoon fine ground sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup brown rice flour
  • 1/4 cup sorghum flour
  • 1/4 cup almond flour
  • 1/4 teaspoon xanthan gun
  • 1 teaspoon baking powder
  • 2 ripe bananas cut into bite size chunks
  • 3/4 cup milk chocolate chips
  • Non-stick cooking spray

Instructions

  • Preheat your oven to 380F. Prepare a 10 inch loaf pan with non-stick cooking spray and set aside.
  • Combine all ingredients in order from the ingredient list above with the exception of the bananas and chocolate chips. When combining ingredients use a fork or wire whisk to beat by hand, do not use a mixer as gluten free flours are sensitive.
  • Using a spoon stir in the bananas and chocolate chips.
  • Pour mixture into your loaf pan. Bake at 380F for 30 minutes.
  • Let cool a minimum of 1 hour before removing it from the pan.

8 servings

Feb 032014
 

imageI recently purchased a crock pot and honestly, I can’t believe I waited this long. As a mom, this is honestly one of the best tools I have to get a healthy meal on the table almost any night of the week. In the coming months, you will see more recipes that I have developed for the crock pot. I wanted to start with one of my husband and baby’s absolute favorite, turkey chili.

Having just moved to Boulder, I had a chance to make this again last night for the big game. We were definitely disappointed that the Broncos were not at their best last night, but as you’ll see from my son’s face, that didn’t stop us from enjoying this yummy dish.

I hope you enjoy this as much as we always do. It is low fat and gluten free. I like to serve it with guacamole and gluten free taco chips, celery, and baby carrots.

Turkey Chili with a Kick
Step 1

Ingredients
1 pound ground turkey breast
Salt to taste
1 tbsp. ancho chili powder
1 tbsp. red pepper flakes
3 tbsp. olive oil

Heat olive oil in a large skillet. Combine the ground turkey with all above listed ingredients. Use a fork to shred the turkey into crumbles. Brown the turkey in the skillet slightly undercooking it. I usually brown it for about 3-4 minutes.

Step 2

Ingredients
Olive oil to coat the crock pot
1 12 oz. can of tri color kidney beans, drained
1 medium Vidalia onion, diced
1 10 oz. bag of frozen sweet kernel corn
1 12 oz. bag of frozen tri color peppers
1 12 oz. can of diced tomatoes, drained
1 8 oz. can of tomato paste
3 tablespoons Worcester sauce (gluten free bottle of choice)
3 tablespoons of Red Hot sauce
2 teaspoons of salt
1 tablespoon of ancho chili powder
1 tablespoon cilantro
2 tablespoons of minced garlic

Coat the crock pot evenly with olive oil to ensure the ingredients don’t stick. Place all listed ingredients in step 2 in crock pot and mix well. Fold the browned turkey from step 1 into the newly mixed ingredients. Make sure to thoroughly mix the turkey with all ingredients. Place crock pot on low and cook for 3-4 hours.

Step 3

Ingredients
Low fat shredded Monterey Jack cheese
Cayenne pepper

Top each person’s chili with cheese and cayenne pepper to taste depending on spice preferences.

Servings 6-8

Nov 182013
 

So I am personally a huge fan of pumpkin. This fall season I set out to design what I was hoping would be a “perfect” pumpkin muffin. Whenever gluten free is involved, that is somewhat of a challenge and a challenge that I welcome. After several tries I did it. What follows is a recipe that is sure to make any pumpkin lover smile.

“Perfect” Pumpkin Muffins (gluten free)

Ingredients

  • 1 large egg
  • 4 tablespoons of butter (melted)
  • 4 tablespoons of heavy cream
  • 3/4 of a 15 oz. can of pumpkin
  • 1 cup of sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon of baking soda
  • 1/4 cup of millet flour
  • 1/4 cup of sorghum flour
  • 1/2 cup of brown rice flour
  • 2 tablespoons of cinnamon
  • 1 cup of golden raisins
  • coconut oil non-stick cooking spray

Directions

  • Preheat oven to 380 F.
  • Coat a 6 muffin pan with non-stick cooking spray and set aside.
  • In a large mixing bowl, beat the egg with a fork or wire whisk. Then beat in the melted butter, heavy cream, sugar, vanilla extract, pumpkin and sea salt making sure the mixture becomes smooth.
  • In the same large mixing bowl, measure and drop in the xanthan gum, baking soda, cinnamon, and flours, then mix with a mixing spoon. Unlike baking that uses gluten, you do not want to over mix anything. Do NOT use an electric mixer. If you beat the batter too much it will not rise and will not have the desired consistency. You want to mix with a mixing spoon just enough that all of the ingredients are dissolved throughout the batter.
  • Fold in the golden raisins and mix until evenly distributed throughout the batter.
  • Fill the muffin cups evenly, about 3/4 full.
  • Bake muffins in 380 F oven for 30 minutes. Check that they are fully cooked by inserting a toothpick in the center of the muffins. The toothpick should come out clean. If not, put back in the oven for 2 minute intervals until toothpick comes out clean.
  • Cool muffins for a minimum of 30 minutes before removing from the muffin pan. Serve immediately or store for a maximum of 4 days.

Servings: 6 large size  muffins

Oct 222013
 

You may have noticed that I have not been posting much lately. My duties as a new mommy have led me to take a short break from posting regularly. I don’t often find a hands free moment to get on the computer. However, today it seems like an opportunity has emerged and my little man (Christopher) is sleeping soundly in his ergo carrier on my chest as I type.

I have been wanting to share an amazing brownie recipe that I perfected over the past few months. I am certain you are all going to love them. They are truly scrumptious. There is a mild coconut flavor to them due to the use of coconut oil and coconut flour in the recipe, this is the secret twist. The secret twist adds a fun, unexpected decadent flavor to what would otherwise be a typical brownie.

Dark Chocolate Brownies Recipe (gluten free)

Ingredients:

  • 4 ounces high quality dark chocolate (70 – 80%)
  • 1/2 cup coconut oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (not packed)
  • 1/2 cup almond meal
  • 1/4 cup sorghum flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon of fine ground sea salt
  • 1/4 teaspoon of baking soda
  • 2 large eggs
  • 1 tablespoon of vanilla extract
  • 1/2 cup of chopped, unsalted pecans
  • 1/2 cup mini dark chocolate chips
  • non-stick coconut oil spray

Directions

  • Preheat the oven to 350 F.
  • On the stove top, melt the dark chocolate and coconut oil till smooth. After removing from the stove, stir in the vanilla extract.
  • In a medium size bowl combine and hand mix the brown sugar, granulated sugar, almond meal, sorghum flour, coconut flour, sea salt, and baking soda.
  • In a separate bowl, beat the two eggs.
  • Pour the eggs and the melted chocolate mixture into the center of your dry ingredients and mix well. Do not worry if the mixture seems a bit thin. Make sure to mix well with a spoon by hand until the consistency is somewhat sticky.
  • Fold in the unsalted pecans and mix.
  • Coat an 8 inch round pan with non-stick coconut oil spray or an individual mini loaf pan (8 servings).
  • Pour your batter into the pan you have selected. Then take the mini dark chocolate chips and sprinkle them across the top.
  • Bake for 25 – 30 minutes at 350 F. You will want to watch the brownies very closely when you reach the 25 minute mark as you don’t want to over cook them. Use a toothpick to test that the brownies are done and watch that the edges don’t begin to brown too much or separate from the edge.
  • When the brownies are complete, leave to cool at least an hour before cutting them. If you are an ice cream lover, these taste absolutely wonderful with vanilla or chocolate ice cream on top.

Serves 8

Apr 282013
 

photo 3I want to share with you all a new recipe. The first of my mini loaves recipes. You see, I decided to go out and purchase some mini loaves pans. These pans have 8 servings in each. For those of you who would rather not go out and purchase a pan for mini loaves, I suggest using a muffin pan. A 6 serving muffin pan should equal the 8 serving mini loaves recipe I am including below.

I hope you enjoy the first recipe in what will become a series of my mini loaves. If you are interested in getting the pan I am using, here is the link. Wishing you happy baking today and always!

Almond Mini Loaves (gluten free)

Ingredients

  • 3 large eggs
  • 1/4 cup melted butter
  • 1 1/2 cups of trader joe’s fat free vanilla coconut milk
  • 2 tsp. almond extract
  • 1/2 tsp. coarse sea salt
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp. aluminum free double acting baking powder
  • 1/4 tsp. xanthan gum
  • 1/2 cup coconut flour
  • 1/4 cup white rice flour
  • 1/4 cup almond meal
  • 3/4 cup almond slivers (salted)
  • non-stick cooking spray

Directions

  • Preheat oven to 380 F.
  • Coat 8 serving mini loaves pan (or 6 serving muffin pan) with non-stick cooking spray and set aside.
  • In a large mixing bowl, beat the eggs with a fork or wire whisk. Then beat in the melted butter, coconut milk, sugars, almond extract and sea salt making sure the mixture become smooth.
  • In the same large mixing bowl, measure and drop in the xanthan gum, baking powder, and flours (reserve the almond meal and almond slivers for mixing in later), then mix with a mixing spoon. Unlike baking that uses gluten, you do not want to over mix anything. Do NOT use an electric mixer. If you beat the batter too much it will not rise and will not have the desired consistency. You want to mix with a mixing spoon just enough that all of the ingredients are dissolved throughout the batter.
  • Add the almond meal to the large mixing bowl and mix. Last, mix in the almond slivers, mixing till they are evenly distributed.
  • Fill the mini loaves to 2/3 full (if using muffin pan instead, fill muffin cups 3/4 full).
  • Bake mini loaves in 380 F oven for 20-25 minutes. Check that they are fully cooked by inserting a toothpick in the center. The toothpick should come out clean. If not, put back in the oven for 2 minute intervals until toothpick comes out clean.
  • Cool mini loaves for a minimum of 30 minutes before removing from the pan. Serve immediately or store for a maximum of 4 days.

Servings: 8 mini loaves or 6 medium sized muffins

 Posted by at 1:15 pm
Mar 272013
 

muffinI’ve been on a quest to perfect my blueberry muffins. I have made so many different versions now of gluten free blueberry muffins, but this one is the winner in my book. I like a muffin to be moist, light and full of flavor. This one hits the mark exactly. Hope you enjoy!!!

Blueberry Buttermilk Muffins (gluten free)

Ingredients

  • 2 large eggs
  • 1/3 cup of canola oil
  • 1 cup of buttermilk
  • 3/4 cup of sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon of baking powder (make sure you choose one which is gluten free)
  • 1/4 cup of millet flour
  • 1/4 cup of coconut flour
  • 1/4 cup of tapioca flour
  • 1/2 cup of King Arthur Multipurpose Gluten Free flour
  • 1 cup of blueberries (fresh or frozen)
  • non-stick cooking spray

Directions

  • Preheat oven to 380 F.
  • Coat a 6 muffin pan with non-stick cooking spray and set aside.
  • In a large mixing bowl, beat the eggs with a fork or wire whisk. Then beat in the oil, buttermilk, sugar, vanilla extract and sea salt making sure all the mixture become smooth.
  • In the same large mixing bowl, measure and drop in the xanthan gum, baking powder, and flours, then mix with a mixing spoon. Unlike baking that uses gluten, you do not want to over mix anything. Do NOT use an electric mixer. If you beat the batter too much it will not rise and will not have the desired consistency. You want to mix with a mixing spoon just enough that all of the ingredients are dissolved throughout the batter.
  • Add the blueberries to the large mixing bowl last, mixing till ingredients are evenly distributed.
  • Fill the muffin cups evenly, about 3/4 full.
  • Bake muffins in 380 F oven for 25-30 minutes. Check that they are fully cooked by inserting a toothpick in the center of the muffins. The toothpick should come out clean. If not, put back in the oven for 2 minute intervals until toothpick comes out clean.
  • Cool muffins for a minimum of 30 minutes before removing from the muffin pan. Serve immediately or store for a maximum of 4 days.

Servings: 6 large size  muffins

Mar 202013
 

Oatmeal Raisin MuffinMy absolute favorite cookie has always been an oatmeal raisin cookie. Somehow, it has always felt like a more nutritious but still scrumptious treat to me. When I became aware of my gluten sensitivity, one of the things I missed most was getting an oatmeal raisin cookie out at a coffee shop. I got to thinking recently that it would be fun to try and create a muffin that tastes like an oatmeal raisin cookie. From this thought came the recipe below. It took me a few iterations to find the right mixture of ingredients to truly recreate a taste like an oatmeal raisin cookie, but I am excited to report that I finally did it!!! The exciting news is that this recipe has a nice amount of healthy fiber due to the old fashioned oats, coconut flour, millet flour and raisins.

Oatmeal Raisin Muffins (gluten free)

Ingredients

  • 2 large eggs
  • 1/3 cup of canola oil
  • 1/2 cup of plain nonfat yogurt
  • 1/2 cup of buttermilk
  • 3/4 cup of sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon guar gum
  • 1 teaspoon of baking powder (make sure you choose one which is gluten free)
  • 1/4 cup of millet flour
  • 1/4 cup of coconut flour
  • 1/2 cup of King Arthur Multipurpose Gluten Free flour
  • 1 teaspoon of nutmeg
  • 1 tablespoon of cinnamon
  • 1 cup of old fashioned oats
  • 1 cup of golden raisins
  • non-stick cooking spray

Directions

  • Preheat oven to 380 F.
  • Coat a 6 muffin pan with non-stick cooking spray and set aside.
  • In a large mixing bowl, beat the eggs with a fork or wire whisk. Then beat in the oil, buttermilk, yogurt, sugar, vanilla extract and salt making sure all the mixture become smooth.
  • In the same large mixing bowl, measure and drop in the guar gum, baking powder, flours, cinnamon and nutmeg, then mix with a mixing spoon. Unlike baking that uses gluten, you do not want to over mix anything. Do NOT use an electric mixer. If you beat the batter too much it will not rise and will not have the desired consistency. You want to mix with a mixing spoon just enough that all of the ingredients are dissolved throughout the batter.
  • Add the old fashioned oats and golden raisins to the large mixing bowl last, mixing till ingredients are evenly distributed.
  • Fill the muffin cups evenly, about 3/4 full.
  • Bake muffins in 380 F oven for 25-30 minutes. Check that they are fully cooked by inserting a toothpick in the center of the muffins. The toothpick should come out clean. If not, put back in the oven for 2 minute intervals until toothpick comes out clean.
  • Cool muffins for a minimum of 30 minutes before removing from the muffin pan. Serve immediately or store for a maximum of 4 days.

Servings: 6 large size  muffins