Tuna & Sauerkraut on Paleo Herb Bread

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No, I’m not pregnant.

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We can all breathe a collective sigh of relief over that one. That would be quite the surprise for my upcoming 46th birthday, wouldn’t it?

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Nope, not pregnant but I am craving some interesting things. I told you a few posts ago that I was going to be tweaking my diet some more and trying to battle the Lyme Disease symptoms with food.

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I can tell you that going off of all grains and refined sugar (except for extremely special occasions) makes you crave some interesting things. Like sauerkraut and tuna fish, for some reason.

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I started a Paleo diet last Monday. Today I had finally hit my limit of protein, vegetables, and fruit. So I grabbed my new Against All Grain cookbook and set out to see if I could find something I could sink my teeth into that didn’t crunch, moo, or cluck.

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I found a recipe for her hamburger buns. A little tweaking, and I had the perfect “bread” snack.  I made three little mini sandwich loaves. Lowered the salt, added lots of herbs, and came up with this.

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The reason I’m choosing to try the Paleo (ish) diet is because it is supposed to be very helpful in preventing inflammation, something people with Lyme Disease really struggle with. Inflammation can wreak terrible havoc on your body in so many ways.

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Fermented foods are also excellent for inflammation and the gut.

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And if you haven’t tried Trader Joe’s Skipjack Line Caught Tuna, you should. It’s delicious.

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Add a little olive oil mayo, a little dill, some ground pepper…yummy.

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Then slather the bread with horseradish mustard. So many bold flavors!

But not so bold they outweigh each other.

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I would say the texture is in between bread and a biscuit if that’s possible. Very tasty and stayed together quite nicely until the last couple of bites. I would say it’s probably best if you’re going to use it for a sandwich to use it the day you bake it. Otherwise, it will probably need to be toasted to stay together.

It did satisfy my grain craving. For today anyway.

I’ve already been thinking I may bake a batch in the morning without the herbs. I’m thinking it would be delicious warm with whipped coconut oil and medicinal honey.

I’ll let you know!

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Mini Herb Sandwich Loaves

1 1/2 Cups Raw Organic Cashews

3 Organic Eggs

3/4 teaspoon Apple Cider Vinegar

1/4 Cup Organic Unsweetened Almond Milk

1/4 Cup Spectrum Shortening

1/3 Cup Coconut Flour

1/3 Cup Blanched Almond Flour

1/2 teaspoon Sea Salt

1 teaspoon Baking Soda

1 1/2 teaspoons Fresh Rosemary, chopped

1 1/2 teaspoons Fresh Thyme, chopped

1 teaspoon garlic powder

1 Tablespoon Almond Milk – for brushing on tops of loves

Braggs Organic Sprinkle – for seasoning tops of loaves

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Place the cashews in a food processor and process until ground into course crumbs, about 20 seconds.

Add the eggs, vinegar, almond milk, and shortening. Process until smooth. Add the flours, salt, and baking soda. Process again until smooth. Spoon into three even mounds on parchment paper and smooth into loves with wet hands.

Brush tops of loaves with almond milk and sprinkle with the Bragg’s seasoning. Bake for 35 minutes. 

Blueberry Lemon Bread & An Early Morning Walk

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Good Morning!

Glazed Lemon Blueberry Bread is on the menu for breakfast this morning.

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I’m sure I’ve told you before how much my husband loves sweets. I’ve been trying to really reduce the sugar content in my diet since I’ve been having some health issues, which means he has had to suffer as well.

So this morning when Tony left to go on his morning run, I decided I would surprise him with a sweet bread.  What kind of wife would I be if I didn’t take pity on my poor, sugar loving, husband?

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For some reason on Saturday morning we were both filled with early morning energy and decided to hop out of bed and take the dogs for a walk.

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Red Winged Blackbird

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The Rindge/Jaffrey Rails to Trails trail has beauty at every turn.

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Everything was so calm the forest was a perfect mirrored reflection in one of the many ponds.

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Every time the Geese quacked, a little puff of breath floated through the air.

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Going for an early morning walk rather than an afternoon walk certainly paid off.

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For several weeks we’ve walked without my camera and every time I mentally pinched myself for not bringing it along. This time I made a point to remember, and was rewarded with the Great  Blue Heron.

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They usually fly away as soon as they see the dogs, but this one allowed me several shots before deciding he’d had enough. They’re so huge, it really is amazing to see them fly so gracefully.

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The walk was peaceful and beautiful, and the wildlife was stunning. They were extra patient with me and my camera, almost as if they knew I wanted a few last, very special, shots.

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We’ve seen almost every animal and water fowl  New Hampshire has to offer since we moved here with the exception of the Fisher Cat and Moose.

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And I can certainly live without seeing a Fisher Cat.

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I thought for sure with the presence of so many swampy areas that we would see at least one moose on our early morning trek, but no such luck. We have a couple of weeks before the moving company comes at the end of the month, maybe we’ll spot one before then.

Even the dogs were photogenic.

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The Bear made a visit the other night.

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It never crossed my mind that he would be interested in our bird feeders now that we have a fence.

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Silly me, bears aren’t worried about fences and only have one thing on their mind. Food.

There are big bear claw marks on a few of our trees along the back fence line. This one must be pretty light on his feet because he barely bent the thin wire fence as he climbed over.

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Luckily the vinyl fence was a quick fix, but we have yet to receive the bill, so it may not be a painless fix.

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Needless to say, all of the bird feeders have come down and have been packed away until we move back to an area where bears aren’t usually a worry.

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Plenty of exciting and beautiful things to miss when we leave New Hampshire, but the West also has a beauty all its own.

Getting excited to move in the direction of home!

Blueberry Lemon Bread with Lemon Glaze

2 1/2 Cups of Mama’s All Purpose Almond Flour

2 teaspoons of Baking Powder

1 teaspoon of Xanthan Gum

1/4 teaspoon of Sea Salt

1/2 Cup of Organic Evaporated Cane Sugar

1 Cup of “Buttermilk” (1 cup almond milk with juice of 1/2 lemon)

3 Organic Eggs

1/2 Cup of Avocado Oil

4 teaspoons of Lemon Zest (about 2 lemons)

1 1/2 teaspoon Pure Vanilla Extract

1 1/2 Cups of Organic Frozen Blueberries

Whisk all of the dry ingredients together in a large bowl. Whisk all of the wet ingredients together and add to dry ingredients. Fold until fully incorporated. Fold in the frozen blueberries. Bake at 350 degrees for 65 minutes. 

Lemon Glaze

1 Cup of Powdered Sugar

1 Tablespoon of Dairy Free Butter, melted

2 teaspoons of Freshly Grated Lemon Zest

2-3 Tablespoons of Freshly Squeezed Lemon Juice

Whisk in bowl and drizzle over cooled bread.

Cupid’s Breakfast Salad

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~ Happy Valentine’s Day! ~ 

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This Valentine’s Day we’re thinking outside the chocolate box. Cupid is no dummy when it comes to starting the day off right. He has plenty of opportunities to eat sweets and goodies, but knows he’ll need to stay healthy and full of energy for the task at hand.

After all, being the symbol of love and master of attraction and affection is no easy task.

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Cupid’s Breakfast Salad is balanced beautifully with all kinds of vitamins, minerals, fiber, and healthy fats.

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There’s even a little bacon on top to add a bit of salty, smokey, goodness.

Cupid knows that bacon spells L-O-V-E.

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His dressing is made with tart cherry juice, the deep and romantic color of the heart. Tart cherries reduce inflammation, lower the risk of stroke, fight that tummy jiggle, and are loaded with melatonin to give a peaceful start to the day.

Cupid wants only what’s best for you when it comes to matters of the heart and health.

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“One cannot think well, love well, sleep well, if one has not dined well.” ―Virginia Woolf

Cupid’s Breakfast Salad

2 Cups of Packed Organic Spinach, stems removed

1 Organic Red Chard Leaf, stem removed and sliced

1/2 of an Organic Avocado, cubed

1/2 of a Small Organic Apple, cubed

1 Organic Clementine, peeled with a knife, sectioned

4-5 Organic Strawberries, cubed, plus some for garnish

1 Slice of Organic Bacon Cooked Crisp, crumbled

4 Organic Pecans, sliced lengthwise

1 Medjool Date, seed removed and diced

Toss all ingredients together in a medium-sized bowl.

Cupid’s Tart Cherry Dressing

4 teaspoons of Organic Lemon Juice

3 teaspoons of Pure Maple Syrup

2 Tablespoons of Avocado Oil

1/2 Cup of Organic Tart Cherry Juice

2 1/2 Tablespoons of So Delicious Greek Style Raspberry Coconut Milk Yogurt

Grated Rind of 1/2 of a Lemon

Pinch of Sea Salt & Freshly Ground Pepper

Rind of 1 Lemon

Place all ingredients in a jar and screw lid on tightly. Shake until emulsified.

Multi Grain Gluten Free Bread

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Today is my Blogversary. Three years ago today I started Gluten Free Zen.

What better way to celebrate than with an excellent gluten-free bread?

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Gluten free has come a long way since I kicked it out of my diet several years ago. Remember what gluten-free bread was like? Ugh. That weird slippery feel when it went down your throat…lack of taste, crumbly texture…forget making a sandwich with it unless it was toasted, and even then it wouldn’t stay together.

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Thankfully, we don’t have to rely on store bought gluten-free bread these days. They even design bread machines with gluten-free features now! In fact, a few months ago, we bought one. How wonderful it is to have the house smell like freshly baked bread again.

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You can go here to read several different bread machine reviews.

I love this particular bread machine because it has a gluten-free setting. I don’t have to guess or do a lot of work or thinking to figure out how to use it. Which is after all, the purpose of having a bread machine right? I read all kinds of reviews on other machines where you have to start it on one cycle, move to another, yadda..yadda..yadda. No thank you.

In the Breadman, I add all the liquids, add the dry ingredients, shut the lid, and push the gluten-free cycle. After it’s mixed for a few minutes I help it along with a little stir, possibly add a couple more Tablespoons of water if I think it’s looking too dry, smooth out the top, and leave it alone for three hours. Maybe 15 minutes of my time, if even that, from start to finish. Easy!

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The payoff is well worth the tiny amount of time it takes to throw everything together. I believe I paid around $175.00 for it on Amazon. Worth every penny. And quite inexpensive if you compare it to how many loaves of gluten-free bread you buy at the grocery store every year.

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We typically go through about 1 loaf of gluten-free bread a week. That’s 48 loaves of bread a year (at least), and if they’re store bought, that adds up to almost $240.00 a year. And it’s not EVEN GOOD has very little nutrition, and good luck finding organic.

An initial investment in a good bread machine, organic healthy flours, grains, etc. will seem a little pricey, but it’s well worth it in the long run both financially and for your health.

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Multi Grain Gluten Free Bread

1 1/4 Cups of Sorghum Flour

1 Cup of Amaranth Flour

1/4 Cup of Quinoa Flour

1/2 Cup of Ground Flaxseed

1/4 Cup of Whole Grain Amaranth

1/2 Cup of Tapioca Starch

1 Tablespoon of Xanthan Gum

1 1/2 teaspoons of Bread Machine Yeast or Instant Yeast

1 teaspoon of Kosher Salt

1 1/2 Cups of Warm Water (maybe a couple Tablespoons more)

1/4 Cup of Pure Maple Syrup

2 Tablespoons of Avocado Oil

1 teaspoon of Apple Cider Vinegar

4 Eggs

Add all liquid ingredients to your bread machine. In a large bowl whisk together all dry ingredients and add to the liquid ingredients. Turn bread machine on gluten free setting. Allow it to stir for about 10 minutes, then open the lid and scrape the sides down with a spatula. At this point, I sometimes add a couple more Tablespoons of water if I think it is looking a little too dry. Close the lid and wait for the mixing cycle to finish. Smooth the top with a spatula (sometimes it forms a dome), close the lid and don’t open it again until it’s finished. 

Spicy Sausage and Bean Soup & Lazy Man’s Garlic Bread

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I could live on soup.

In fact, as long as I had a nice variety, I literally would eat soup every day of my life for breakfast, lunch, and dinner. I have no idea why I feel this way about soup, but really, what’s not to like about it? Your options are endless. You can make a light soup or a hardy soup. You can make a puree or you can make one with all kinds of yummy texture and flavor. All I ask is that you don’t eat it out of a can.

Soup is easy to make yourself (not as easy as opening a can…but not much harder)  and the payoff is huge. Just the fact that you’ve created something delicious from scratch all on your own is a plus. The fact that you can control what’s in it…that’s the important part. No chemicals, creepy thickeners, hidden allergens, or crazy genetically modified who knows what for you. Just simple organic ingredients that are beneficial for the whole family.

Spicy Sausage & Bean Soup 

3 Tablespoons Olive Oil

1 Small Onion, chopped

1/2 Cup Celery, sliced thinly

2 Garlic Cloves, chopped

About 2 Cups of your favorite GF/DF sausage, sliced (I used Hot Italian Pork & Sweet Italian Chicken)

4 Large Tuscan Kale Leaves (rib removed) rolled, cut in half, and sliced thinly

1 Tablespoon Fresh Thyme Leaves

1/2-1 teaspoon Red Pepper Flakes (depends on how spicy you like it)

1 15 oz. Can Great Northern Beans, rinsed and drained

1 15 oz. Can Black Beans, rinsed and drained

8 Cups Chicken Broth

1/2 teaspoon Old Bay Seasoning

Kosher Salt & Pepper to taste

Add the olive oil to a dutch oven or large pot and heat. Saute the onion, celery, garlic, sliced sausage, kale, thyme, and red pepper until the sausage is cooked through and the onion and celery are becoming translucent. Add the beans, broth, and Old Bay Seasoning and bring to a boil. Turn the heat down and simmer for 15 minutes. Add kosher salt and freshly ground pepper to taste.

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Lazy Man’s Garlic Bread

*Super easy and a perfect way to use up leftover hamburger buns.

2 Udi’s Gluten Free Hamburger Buns

Earth Balance Soy Free Butter Spread

Garlic Powder

Dried Oregano

Open the buns and spread with butter. Sprinkle generously with garlic powder and dried oregano. Place under the broiler until golden.

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Dizzy Dinner Rolls

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After making it through a few ugly days of the flu last week, I woke up a couple of days ago with an even uglier illness…vertigo.

If you haven’t had it, I envy you and you should probably add “not getting vertigo” to your prayer list because it’s something you never want. If you have had it, well, my heart aches for you and you know exactly where I’m coming from.

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However, I have to tell you that I’ve had it two other times in the past, and because I caught it early this time, it’s not nearly as bad as it could be. With the help of anti-dizzy drugs I managed to walk the dogs today , make home-made soup to settle my stomach, and to make these extremely easy dinner rolls. I’m not a pill popper and I don’t like to take anything that makes me feel weird in any way, but I must say, thank God for vertigo medication. Without it, I wouldn’t even be able to stand to look at my computer screen, or get out of bed for that matter, and here I am making chicken soup and rolls for myself. Meclizine gets two thumbs up.

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Don’t burn your towel while raising the rolls like I did. We’ll chalk that one up to the drugs.

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I was quite happy this afternoon when I finally felt like things were taking a turn for the better. The ground stopped moving and my brain stopped feeling like it was on fire. And I was hungry! I had been trying to gag down toast, tea, and apple slices just to get something into my stomach, which has to be one of the most unsatisfying meals on earth.

No matter what sickness I may have, absolutely nothing tastes better to me than home-made chicken soup. They’ve actually done studies on how healing it is, even just smelling it.

You can find my organic chicken soup recipe here.

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And of course, who doesn’t love a good dinner roll? Those of you who live the gluten-free life know exactly how hard it is to find a dinner roll recipe that doesn’t turn out like a hockey puck or resemble that salt dough we used to make Christmas ornaments out of in kindergarten.

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Search no more because this is by far the best one I have ever tried. I could eat them every day. They smell like a yeasty dinner roll, look like a dinner roll, and amazingly enough…taste like a dinner roll.

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Guess where I found the recipe? Pinterest. And it uses my absolute favorite gluten-free flour blend, Mama’s Almond Blend All Purpose Gluten Free Flour Blend.

I’ve been told by anti-Pinterest snobby snobs that, “Pinterest is a complete waste of time.”

I think not snobby snobs.

 I. Think. Not.

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You can find the recipe for these awesome rolls right here at Mygluten-freekitchen.com.

I use bread machine yeast and allow mine to rise for 1 hour and bake them about 5 minutes longer than the time listed.

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Sunday Snackin’

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My husband’s work schedule is hectic, so like many people, we cherish the weekends.

We try our hardest to set aside time to hike with the dogs, do a little sight-seeing, and most importantly, relax and try to refuel for the week ahead. This weekend we were able to fit in several nice walks with the dogs, some leaf peeping, and a nice relaxing Sunday afternoon in front of the fire watching football.

During the pre-empty nester years, I was often focused on making a big Sunday meal and dessert. But these days, we’ve learned to kind of wing it and do whatever sounds good on the weekends. Sometimes I cook a big meal, sometimes we go out, sometimes we don’t eat dinner at all and are happy with linner in town around 2:30. And sometimes, it’s nice to just have a snacky afternoon in front of the fire with the sounds of football in the background.

What you’ll need for a snacky afternoon:

I didn’t measure anything, so I’ll give just give you the basics and then you can add your own flair.

Chicken Wings

Chicken Wings, Your Favorite BBQ Sauce, Rice Wine Vinegar, Sriracha, Garlic Powder, Salt & Pepper. Grill them slowly so they don’t burn.

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Loaded Potato Skins

Baking Potatoes, Salt & Pepper, Old Bay Seasoning, Dairy Free Butter, Goat Cheese, Olive Oil Mayo, Dried Dill, Apple Cider Vinegar, Sugar, Diaya Cheese, Chives, Leftover Bacon.

Prick the potatoes with a fork and bake until done at 400 for about 1 hour. Allow to cool for 10 minutes. Slice in half and scoop 3/4 of the potato out and save for another recipe. Baste the inside and outside with butter and garlic powder. Sprinkle inside and out with salt and pepper and Old Bay seasoning. Place under broiler insides up first and broil until lightly brown and slightly crisp, turn over and do the same to the underside. Fill with cheese and bacon and place under broiler to melt.

While cheese is melting add a bit of goat cheese, mayo, and apple cider vinegar to a small bowl. Whisk and mash with fork until combined. Add a little sugar and dried dill and mix. Dollop a bit on top of the potatoes when they’re done and top with the chives.

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Your favorite Kielbasa or Sausage, BBQ Sauce, Tabasco, Maple Syrup.

Slice the meat into a small saucepan, add the BBQ sauce, a few (or many) dashes of Tabasco, a little Maple Syrup and simmer very slowly for 30 minutes.

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And a nice veggie salad with a crisp vinaigrette to balance it all out.

I just grated carrots and chopped red bell pepper, spinach, romaine, and tomato. I made a light dressing with olive oil, fresh lime juice, a bit of Dijon mustard, sugar, and salt and pepper.

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Lemon Lime Margarita

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Ingredients

*Makes 2 Margaritas

4 ounces of 1800 Silver Tequila

Juice of 1/2 Lime

6 ounces of Limeade (I used Santa Cruz Organic Limeade)

Ice

San Pellegrino Limonata Sparkling Lemon

Shaker

Kosher Salt

Sugar

True Lime Crystallized Lime

Mix a few Tablespoons of kosher salt, sugar, and the crystallized lime together on a plate. Run the lime around the edges of your glasses and dip in the mixture. 

Add the tequila, lime juice, limeade, and about 1 cup of ice to your shaker. Shake vigorously. Fill each glass 3/4 full. Finish with the San Pellegrino Limonata.

Garnish with sliced lime and serve with pico de gallo, guacamole, and blue chips.

A few days ago I posted a gluten-free, dairy free, Cherry Braid and for some reason it didn’t go out to any of my email followers. Here’s a picture and a link in case you missed it!

( p.s.   …they were SO good! )

Cherry Braids

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Wild Blueberry & Orange Bars

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We did some traveling up the Seacoast into Maine over the weekend. 

It was just as gorgeous as I had hoped it would be. New Hampshire only has 18 miles of Seacoast but there’s still plenty of beach, shopping, and restaurants to take in. People swarm to it every sunny weekend. In fact, we estimated that there were probably easily over 150,000 people in the Hampton Beach area on Saturday.

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This is a smaller beach area up from Hampton Beach on Saturday…85 degrees.

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The same beach on Sunday…..66 degrees and drizzling.

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This feast was only $35 dollars in Hampton Beach and that’s including my very tasty margarita…or two.

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The parts of the Seacoast of Maine we were able to take in on a short weekend were breathtaking. Upscale, gorgeous, and just like how you see it in all of the magazines featuring New England.

All the quaint little sea towns. Amazing. I caught myself thinking more than once, “where have you been all my life?”. 

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We’re getting used to the interesting weather changes in New England. Sunny and warm on Saturday, cloudy and chilly on Sunday.

Perfect for looking at lighthouses.

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These oysters on the half in Maine were $21 and very small. Flavorful though.

We were surrounded by people eating HUGE fish and chips and fried clams, oysters, and shrimp. Being allergic to gluten probably saved me a good 3,000 calories. But ohhh…the fried food looked so good.

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The dogs never have a difficult time meeting new friends. These folks were vacationing from Quebec. They loved the dogs and missed their own. Lots of fun stories and chatting with friendly people.

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This little girl and her brother were also vacationing from Quebec. They taught the dogs a new jumping trick while the adults chatted. What perfect dog sitters they would be! We were sad they live so far away.

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First time in the Atlantic! It’s clear and beautiful. The sand felt wonderful.

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This is a neat tea and coffee shop in Kennebunk, Maine. I can’t wait to go back to Kennebunk in the Fall with my mom and meander through the shops and restaurants.

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We ran across an organic farmer’s market and I wanted to make sure we didn’t miss out on “Maine’s Famous Blue Fruit”. The wild blueberry. We bought two pints and now I’m kicking myself for not buying as much as we could to freeze for the winter. Did you know Maine produces 98% of America’s wild blueberries – the most in the world.

Aren’t they gorgeous?

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You know I had to make something delicious with them!

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The crust on these bars is like a chewy candy bar and the middle is soft and slightly custard like. The orange glaze over the top…tart and sweet and marries perfectly with the coconut and blueberries. Enjoy!

Wild Blueberry & Orange Bars

For the crust:

1 1/2 Cups Mama’s All Purpose Almond Flour

1 Cup Sweetened Flaked Coconut

1/2 Cup Dark Brown Sugar

1/2 Cup Solid Coconut Oil

1 1/2 teaspoons Kosher Salt

Preheat oven to 350 degrees. Pulse all of the crust ingredients in a food processor until combined. 

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Press mixture into the bottom and 1/3 up the sides of a well oiled 9×13 inch pan. 

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For the filling:

1 Cup Mama’s All Purpose Almond Flour

3/4 Cup Granulated Sugar

1/2 teaspoon Kosher Salt

1/4 teaspoon Xanthan Gum

3/4 Cup Earth Balance Soy Free Non-Dairy Butter Spread

3 Eggs

1 1/2 Tablespoons Freshly Grated Orange Zest

1/4 Cup Freshly Squeezed Orange Juice

1 1/2 Cup Wild Maine Blueberries

In an electric mixer, beat the flour, sugar, salt, xanthan gum, and butter until combined. Add the orange zest and orange juice. With the mixer on medium, add the eggs one at a time until combined. Scrape down bowl and mix on medium for two minutes until light and fluffy, similar to cake batter. Fold in the blueberries. Pour batter over crust.

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Bake for 40-50 minutes (I use convection) covering with foil after the first 25 minutes. Bars are done when top is golden and middle is set but still a tiny bit jiggly. Allow to cool for 20 minutes before frosting with glaze.

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For the glaze:

1 Tablespoon DF Butter, melted

Zest of 1 Orange

Juice of 1 Orange

About 1 (overflowing) Cup of Powdered Sugar

Stir well to thoroughly combine. Spoon over bars and spread carefully. Allow bars to cool completely before cutting.

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How To Be Happy Without Gluten & Dairy

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It’s ALL about attitude and courage.

We need to be the positive voice in a sea of negative thoughts running through our own heads.

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(Photo – peppersandrogersgroup.com)

We’re stressed because we feel terrible all the time and then we’re happy because we’ve figured out why we feel terrible and then…we’re stressed again because living allergen free requires a bit of research, time, planning, and courage.

And then there’s the other people who seem to be intent on being negative about our new way of living. Most people will be happy for us, but for some unknown reason, some people actually get very angry and defensive when we try to change our life. That’s where the courage comes in.

 I hate bringing attention to myself at a restaurant or when we’re invited to someone’s house for dinner. In fact, I still dread the dinner invite. But when it comes down to me making a choice between feeling horrible for the next week because I didn’t speak up, or kindly telling someone that I have food allergies, I just have to grin and bear it.

I’m excited to be able to share as many of my favorite gluten-free and dairy-free foods with you as I can.  I prefer home-made over store purchased but let’s be realistic. Most of us lead very busy lives and while we love to cook from scratch for our families, reality dictates that there will be times when we are going to need quick snacks, easy meals, and items to make life run smoother along the way.

I’ve spent the last few weeks creating a list for you that is going to help you get ahead of the game. Having as many of these items on hand as you can, will make your food life immensely easier and more enjoyable. We are all aware that fruit, vegetables, and meat are gluten-free and dairy free. So my list contains the “other” items that go into making life, especially if your new to an allergen free existence, much easier.

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Below, you’ll find a HUGE list of all kinds of foodie love from me to you.

Gluten Free Flours

Bob’s Red Mill All Purpose Gluten Free Flour

Ingredients:  garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour

(I prefer to use this flour for sweet breads such as banana bread. The beans definitely come across but they seem to meld well with sweet breads.)

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Silvana Nardone’s Gluten Free Flour Blend 

If you don’t have her cookbook, Cooking For Isaiah, you need it! Especially for the sweets. Her flour isn’t very nutritious, but when we’re wanting sweets, we rarely focus on that anyway!

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Makes About 4 pounds

6 cups (870 grams) white rice flour
3 cups (375 grams) tapioca flour
1½ cups (246 grams) potato starch
2 tablespoons (17 grams) xanthan gum
1 tablespoon (10 grams) salt

Gluten Free Mama’s Almond Blend Flour

This is my #1 favorite gluten-free flour for converting gluten recipes. It works very well for pie crust, cookies, and even pastries.

Ingredients:  white rice flour, tapioca flour, potato starch, almond meal flour, sweet rice flour

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No Gluten No Problem (Artisan Gluten Free Flour Blend)

This cookbook is also fantastic! I haven’t made one recipe out of it that I didn’t love. This flour mix can also be used to convert gluten recipes. They also list substitutions for the flours they use.

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Single Batch (about 3 cups)

1 1/4 cups (156g) brown rice flour
3/4 cup (88g) sorghum flour
2/3 cup (90g) cornstarch
1/4 cup (37g) potato starch
1 tbsp + 1 tsp (14g) potato flour
1 tsp (3g) xanthan gum

Quadruple Batch (about 12 cups)

5 cups (625g) brown rice flour
3 cups (350g) sorghum flour
2 2/3 (360g) cups cornstarch
1 cup (148g) potato starch
1/3 cup (57g) potato flour
1 tbsp + 1 tsp (14g) xanthan gum

Xanthan Gum

Xanthan gum is typically necessary for gluten-free baking. It acts as a “gluten” binding agent. Xanthan gum is derived from corn, wheat, or soy. If you click on the link you can learn more about it and decide if it’s right for you.

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Bread &  Pizza Crust Mixes

Gluten Free Pantry French Bread Mix

I cannot say enough about this bread mix. I’ve used it hundreds of times. Works great for french bread, bruschetta, croutons, stuffing…

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Hodgson Mills Pizza Crust

Trust me when I tell you that I have tried too many gluten-free pizza recipes to count. I’ve tried many home-made recipes, boxed recipes, frozen crusts, and Hodgson Mill is the absolute best and probably the closest you’ll ever get to real pizza crust. I can’t find it here in NH, so I order online by the case.

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 Cake and Brownie Mixes

Betty Crocker’s gluten-free cake mix makes a good cupcake. There are many gluten-free cake recipes online and on Pinterest that you can make from scratch, but this is fantastic in a pinch. I’ve used both the yellow and the devil’s food numerous times with great results. However, I do not care for their gluten-free Bisquick product.

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Simply Organic Carrot Cake Mix is very good. You can go here for my carrot cake cupcakes. I’ve made it into cupcakes and snack cake and both ways are very tasty. You can add raisins, nuts, coconut, chocolate, whatever you like.

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Love, love, love, Namaste’s brownie mix. Rich, decadent, and fabulously delicious. You won’t be disappointed. I’ve added all kinds of things to this over the years and it stands up well to experimentation.

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Dairy Free Chocolate

Trader Joe’s 70% Dark Belgian Chocolate

It’s vegan and OH SO amazing.

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Baker’s Semi-Sweet Chocolate

Yep, it’s dairy free!

Dairy free and great for baking. I’ve used this for hot chocolate, cookies, candy…it’s great! Also WAY less expensive than vegan chocolate chips.

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Thickeners For Gravy, Chicken & Dumplings, Soup, Sauces

I prefer to use potato starch over tapioca starch. Tapioca has the tendency to make things somewhat gelatinous. You can also use cornstarch. But that can get gelatinous as well and if I eat too many corn products it gives me gluten symptoms.

Bob’s Red Mill Potato Starch

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Mama’s All Purpose Almond Flour

This also works fantastic as a thickener. It also makes a very nice roux.

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Organic Broth

Pacific has chicken, beef, and vegetable broth. This is the only broth I use unless I have made my own from scratch. I love that it doesn’t have to be refrigerated until it’s opened and I stock up on them when they are on sale.

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Dairy Free Butter

Earth Balance Natural Buttery Spread (soy free) is hands down the best dairy free butter.Use it just as you would regular butter for toppings, baking, and cooking. When baking with it, I add just a touch of extra salt to the recipe.

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Gluten Free Pasta 

Tinkyada Gluten Free Pasta

This is my pasta of choice. They have everything from spaghetti to lasagna noodles. Follow the directions on the back of the package and it will turn out perfectly.

There’s actually a large choice on the market when it comes to gluten-free pasta…brown rice, cornquinoabuckwheatblack bean, give them all a try and see which is your favorite.

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I just tried this penne pasta from Jovial the other night. It was very good! Perfect texture and a very good flavor.

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Breakfast Cereal

I rarely eat it, but my husband is a complete cereal addict so it’s a must in our house.

Envirokidz Gluten Free Cereals 

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Chex Gluten Free Cereals

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Bob’s Red Mill Gluten Free Oatmeal

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Enjoy Life Crunchy Flax

Perfect plain with almond milk and also adds a nice crunch on top of dairy free yogurt.

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Dairy Free Milk

Pacific Organic Almond Milk – Unsweetened

This is my favorite dairy free milk for everyday use. But there are many choices out there. Ricehempsoyoat (make sure it’s made from GF oats), hazelnutcoconut.

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Canned coconut milk is fantastic for baking, making home-made ice cream and for making coconut whipped cream.

Dairy Free Yogurt

So Delicious Greek Style Coconut Milk Yogurt

This is the absolute best dairy free yogurt I have ever tasted. It’s thick and creamy, a bit tart…just like the real thing!

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Amande Almond Milk Yogurt

Delicious, thick and creamy, with a very nice “almondy” flavor.

There are also soy, rice, and goat’s milk yogurts available. However, the coconut and almond yogurts are leaps and bounds above in texture and flavor.

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Dairy Free Cheese

Daiya Dairy Free Cheese

I use this cheese for lasagna, grilled cheese sandwiches, stuffed potatoes, all kinds of things. It melts and is stringy like regular cheese. The only downer is that it does not taste good uncooked.

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Galaxy Foods Vegan Parmesan Grated Topping. This is soy based, but they also have a rice based grated topping that you can use if you’re opposed to soy. I try not to use soy too often. This parmesan topping is fantastic on garlic bread, in pasta, in home-made pesto, and I also use it in my lasagna.

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Goat’s Milk Cheese

There are all kinds of delicious goat’s milk cheeses, hard and soft, out on the market these days. I just bought a wedge of goat Romano at the co-op the other day and it was so good I bought another one yesterday! Some people with milk allergies can handle goat’s milk and some can’t. I can eat it without any issues about 1-2 times a week. If it starts to bother me, I back off for a couple of weeks and then eat it once every couple of weeks and I feel fine.

Trader Joe’s has an AMAZING Goat Gouda. I highly recommend it.

Buffalo Mozzarella

Ahhh…buffalo milk mozzarella. It has changed gluten free and dairy free pizza forever. I was thrilled to run across it at Trader Joe’s! It’s creamier and smoother in texture than cow’s milk mozzarella and the best news of all is that it doesn’t make me sick. I tread lightly like I do with the goat’s milk cheeses though. You can go here and see what it looks like on a pizza I made. Slice and drain on paper towels for a few minutes before placing it on your pizza.

Dairy Free Ice Cream

Coconut Bliss is hands down the best dairy free ice cream I have found. They come up with new flavors all the time, have ice cream bars, fudgecicles…just delicious. If you can’t find it in your area stores, there are other brands you can try, but I would advise you to stay away from the soy milk brands. Not good.

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Crackers & Snack Chips

Schar Table Crackers

As close to a Saltine cracker as you’ll ever get. I eat them with DF butter, peanut butter, with goat cheese, with soup and with chili.

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Mary’s Gone Crackers

Great with dips! Sometimes if they’ve been on the store shelf for a while…they can get very crispy. Check the expiration date.

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Edwards & Sons Brown Rice Snaps

Yummy!

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Glutino Pretzels

Deelish! I cover these with vegan chocolate for a sweet snack every now and then. Wonderful. They do have corn flour so if that tends to bother you like it does me, tread lightly.

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Kettle Brand makes some very tasty chips that are both gluten-free and dairy free. Make sure you always read their labels though as a few of them do contain dairy. I love these baked chips. Light and crispy, perfect when you’re craving chips but don’t want the fat and oil. My other favorites, when I don’t mind the fat…are their Spicy Thai and Vinegar and Sea Salt chips. Yum!

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These Beanitos are like corn chips but corn free! They are made from black beans and work fantastic with salsa, bean dip, and guacamole. They have a couple of types but I have only tried these.

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Alcohol

There’s a bit of controversy behind the alcohol aspect of living gluten-free. Many people believe that the distilling process removes the gluten from alcohol made from grains. I’ve read many different pro’s and con’s and even some of the most diligent gluten-free bloggers, writers, and recipe creators drink all kinds of alcohol just fine (except beer). I don’t take the chance. There’s no drink on earth that is worth what I would feel like for 3-5 days after I had it if I had a reaction. I stick to non grain alcohol ONLY.

Ciroc vodka is made from grapes. It’s a bit pricey (much less expensive here in NH though), and is fabulous. I keep mine in the freezer so it’s chilled and wonderful when making cocktails. I also use this vodka to make home-made vanilla extract. (3-4 Vanilla beans slit down the middle, put them in a small jar, fill to the top with vodka, let sit one week.)

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1800 Silver Tequila is made from 100% Agave and is delicious. In fact, I couldn’t stand tequila until I tried this. It makes a very tasty margarita.

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Meyer’s Rum is made from sugar cane that is boiled into a syrup and aged.

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White Rum is typically only aged about a year and then filtered to remove the color. I like to use Bacardi for mixed drinks.

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Green’s is my favorite gluten-free beer. I prefer an amber or dark beer, but they also have a blonde. There are quite a few gluten-free beers on the market now and more and more restaurants are starting to carry at least one brand.

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Gluten Free Bread

Udi’s has quite a few great bread choices. I prefer the whole grain and they also make  decent bagels, hamburger buns, and hot dog buns. The one annoyance I have with Udi’s is that sometimes you’ll get a loaf of bread ($4.99) with a big air hole in the middle. The bread is small so that hole makes a big difference! Home made gluten-free bread is better of course, but I’ve gotten lazy and rely on the Udi’s when we’re going to need sandwich bread. I like the texture whether it’s fresh or toasted and it holds together well for sandwiches. I haven’t tried their baked goods like muffins and such. I have tried their granola which is quite good, however I do not care for their pizza crusts.

Red Robin now carries their hamburger buns and you can also request GF fries. They are very diligent and careful with their allergen customers and I haven’t been glutened yet!

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Gluten Free Meats

We love the Applegate meat products. We use their lunch meats, pepperoni, and Sunday bacon on a regular basis.

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Gluten Free Condiments

We use San J gluten-free organic tamari when I make asian foods. To me, it tastes EXACTLY like  regular soy sauce and it’s lower in sodium. It’s a win-win.

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 We love Annie’s gluten free products. We use her ketchup, mustards, and BBQ sauces. There are many condiments on the market without gluten, just make sure you read labels carefully, and when in doubt, Google it or contact the manufacturer.

Gluten Free Canned Products

We don’t eat many canned products on a regular basis, but I do like to keep some chili and baked beans around. Stagg is our favorite chili, but read the labels, I’m not sure if every flavor is gluten-free. There are several brands of gluten-free chili on the market, even organic ones. I’ve tried three others besides the Stagg and while they didn’t give me major gluten symptoms, I didn’t feel well after eating them. I prefer the Stagg brand.

Bush’s baked beans are great. We also like Field Day Organic Vegetarian Baked Beans, & Trader Joe’s Organic Baked Beans. However, Trader Joe’s does not consider them gluten-free because they are canned on shared equipment with things that have gluten. They don’t seem to bother me.

Canned Soup

Canned soup makes me cringe. I always try to have home-made soup in my freezer, but sometimes in a pinch, canned is a must. I’ve tried probably every gluten-free canned soup there is. Most of them are totally disgusting. I only recommend one brand and it’s Wolfgang Puck’s gluten-free soups. They are very good. Some contain dairy though, so read the labels carefully. The gluten-free soups are clearly labeled right on the front of the can.

Gluten Free Cookies & Sweets

These Kinnikinnick animal crackers are just trouble in a box! I love how crispy they are and they taste very good. Your kids will love them if you haven’t eaten the whole box on the way home from the grocery store. I can only imagine how tasty they would be covered in chocolate.Gluten-Free-Kinni-Kritters-Animal-Cookies

Glutino’s Chocolate Vanilla Creme cookies are probably as close to Oreos as you will ever get. Yesterday I dipped them in a glass of almond milk and I was in foodie heaven.

Pamela’s makes some pretty good cookies. The Double Chocolate Cookies are my favorite and work fantastic for pie and tart crusts.

Pamela’s also makes a mighty fine gingersnap.

 I just tried these Schar wafers yesterday. Not bad. A little low on filling, but good in a pinch if you need something sweet and they are pretty low-calorie.

The other day while I was in the grocery store a woman pointed out the Hail Merry desserts to me. The chocolate tarts are to. die. for. Last week I served them for a quick and easy dessert with whipped coconut cream and macerated berry sauce. Delicious. I prefer the chocolate over the lemon, I found the lemon to be overly salty.

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Yesterday I bought these Hail Merry chocolate macaroons to give them a try. Wow! Very good. Similar to a coconut haystack truffle…yummy.

 I hope that some of these products will fit into your budget and help to make your gluten-free and dairy free life just a little bit easier. Don’t allow panic, overwhelming feelings, or other people’s negative opinions to stop you from doing what you need to do to feel better. I like to cook , but I understand that not only do many people not enjoy cooking, they simply are too busy and have other responsibilities. Don’t feel like you need to be a superhuman. There’s only so much you can do at a time. If you know you have food allergens, the most important thing is to get those foods out of your life. You can do that by cooking from scratch, you can do it by buying pre-made products and combining them with other things…there are all kinds of ways to get off on the right foot. Just take it one step at a time, do what’s affordable for your family, and make choices that work with your schedule and lifestyle.

As I try new things I’ll keep you all updated and I would love for you to do the same for me!

~ April