Posted in Drinks, Gluten Free Recipes

Blueberry Hard Lemonade

2 tablespoons fresh blueberries
1 tablespoon fresh lemon juice
2 fresh mint leaves
Ice cubes
2 tablespoons gin (1 oz)
1/2 cup gluten-free ginger ale or lemon-lime soda
Lemon wedges, blueberries on a beverage pick, fresh mint, if desired

In a highball glass, muddle blueberries, lemon juice and mint.

Fill glass to rim with ice cubes. Add gin. Top with ginger ale; stir gently.

Garnish as desired.

I found this recipe on Glutenfreely.com.  This will be a refreshing summer drink!!

Posted in Gluten Free Recipes, Sweets

Banana Nutella Muffins

This recipe is FABULOUS!

Original muffins:

My gluten-free version:

 

2 cups GLUTEN-FREE flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon GLUTEN-FREE vanilla extract
1/4 cup toasted hazelnuts, coarsely chopped
1/4 cup Nutella

Heat oven to 350 degrees. Line 12 muffin cups with muffin liners or spray with non-stick cooking spray.

In a large bowl combine flour, sugar, baking soda, and salt; set aside.

In a medium bowl mix mashed bananas, yogurt, eggs, butter, and vanilla. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Fold in hazelnuts.

Divide batter equally among prepared muffin cups.  Place 1 teaspoon of Nutella on top of each muffin. Swirl with a toothpick. Bake until golden and toothpick inserted into center of muffin comes out clean, 20 to 24 minutes. Remove muffins from tin and serve.

NOTES:  Baking soda is naturally gluten-free.  Nutella is gluten-free!  Yogurt is naturally gluten-free, but because of additives, please check the label.  PLEASE CHECK your vanilla, not all extract is gluten-free – McCormicks is good, I use Madagascar Bourbon Vanilla Extract which is gluten-free but a little pricey.  I really like Pamela’s Baking mix for all of my sweet baking and have found that I can use it as a cup for cup exchange in all of my old tried and true recipes.  Also check your non-stick cooking spray – not all are gluten-free!

In this gluten-free version……..I did not swirl in the nutella.  The muffin has a banana bread texture…a bit heavier but very moist.  I use very dark bananas so the batter is darker than usual.  This muffin was excellent and I will be making this again!

A big shout out to Diane Krejci Sullivan who found this recipe at Sweet Pea’s Kitchen (http://sweetpeaskitchen.com/).  I modified it to make it gluten-free.  Thank you Christina for an amazing recipe.

Posted in Gluten Free Recipes, Snacks

Coconut Flour POWER COOKIES!

These cookies are NO SUGAR ADDED, GLUTEN FREE, DAIRY FREE, & packed with POWER, duh!

Wet Ingredients:
2 Whole Eggs
2 Egg Whites
2 TB Melted Coconut Oil
1 medium sized mashed banana
2 tsp of Vanilla Extract
Liquid Stevia   (optional: but I used about 10 drops)

Dry Ingredients:
1/2 cup coconut flour
1/4 cup ground Flax
1/4 cup Protein Powder of choice (I used sunwarrior)
2 tsp Baking Soda
Sprinkle of Cinnamon

Optional Add-ins: Dark Chocolate Chips, Raisins,
Dried fruit, coconut, etc…

Easy Directions:

Preheat oven to 350 degrees

Mix wet ingredients together

Add in Dry Ingredients

Mix in your optional add-ins

Form into cookie shapes onto a parchment lined cookie sheet

Bake @ 350 Degrees for about 13-15 minutes

Let cool, if you’re patient enough & ENJOY!

I found this awesome recipe at:  http://powercakes.net/   which is a blog from Kasey Arena who among other things happens to be gluten free.  Thank you Kasey!

Posted in Product Reviews

NoOodle (The NO calorie Noodle)

Allrighty!  I decided to try this for a number of reasons.  First of all, it seems WAY too good to be true.  It has no calories, no fat, no net carbs, no soy and no gluten.  That sums up about everything I take into consideration when eating!

http://www.nooodle.com/

I am rating this product ♥♥ with a score of 14 out of 20.

Appearance:  At first glance this product looks like clear ramen noodles!  After rinsing, it did not appear to be sticky or slimy.

Flavor:  This product has no flavor at all.  None.  When the package was first opened it had a little odor…..I can’t describe it…..it was not unpleasant or spoiled smelling, but different and not what I expected.  The odor disappeared when it was rinsed.

Texture:  Firm.  It was very moist and did not hold the sauce very well.

Price:  Reasonable.  I purchased this at my local Jewel store, which is usually a bit higher than other stores, and it was just under $3.00 for this 8 oz bag.

This was my first experience with a shirataki noodle.  Overall it was not bad, I would purchase and use it again.

The directions on the package say drain and rinse.  In checking their website, they recommend placing the noodles in a dry skillet and “dry fry” them to evaporate the liquid after you have rinsed and drained them.  This would have been good information to have BEFORE I actually tried the product.  It would have helped the sauce stick.  I’m not sure why they don’t have this on the package!!   I will try this next time.

This noodle would be wonderful in soups and casseroles or with some stir fried veggies.  I also think this noodle would be great in any type of dish because it has absolutely NO flavor and would take on the flavors of whatever you are cooking.  If you try this, check their website.  There are all sorts of recipes including desserts…….

A fair warning to you.  This product is fiber……don’t be alarmed when you see it later….. 😉

Live and LOVE gluten-free!

 

 

Posted in Gluten Free Recipes

Greek 7-Layer Dip

Makes 8-10 servings

1/2 cup sliced roasted red pepper
1 3/4 cup plain Greek yogurt
1 teaspoon minced garlic
1 teaspoon dried basil
salt and pepper to taste

1 cup plus 2 tablespoons hummus
1 cup peeled and chopped cucumber
2/3 cup pitted and chopped kalamata olives
1 cup crumbled feta cheese
1/2 cup chopped sun-dried tomatoes
3 scallions, chopped

In a food processor, combine roasted red pepper, Greek yogurt, garlic, basil and salt and pepper until mostly smooth. Spread 1 cup of the red pepper mixture evenly into the bottom of a 9-inch round pie plate.

Spread hummus evenly on top of red pepper mixture all the way to the edges of the plate.

Top hummus with an even layer of the cucumbers, followed by the olives, then the feta cheese, sun-dried tomatoes and scallions.

Serve with your favorite gluten-free crackers or chips.  You could also make your own gluten-free pita chips which would be excellent with this.

NOTE:  Yogurt is naturally gluten free.  Many of the feta cheese brands are gluten-free.  I use Athenos Feta (Kraft).  Always read the label! 

I found this recipe at Tablespoon.com, by girlversusdough.  Thanks for a wonderful recipe!

Posted in Drinks, Gluten Free Recipes

Orange Push-Up Smoothie (Vegan, Gluten Free)

1 can orange juice concentrate, slightly thawed
1 cup milk (half and half, cream, nut milk, soy milk)
1/2 cup sugar, or to taste (you can reduce the sugar or use an alternate sugar substitute such as stevia but it won’t taste as close to classic Orange Push-Ups. Many people use much more than 1/2 cup, myself included. I used about 1 cup in my version)
1/2 teaspoon vanilla extract
2 cups ice, or to taste

Combine all ingredients, except ice, in a large blender or Vita-Mix and blend until smooth and creamy, taking care the sugar has dissolved and is well incorporated.  If desired, add a splash more water or more milk.  Add the ice and blend until smooth.

Makes approximately three eight-ounce portions.

Tips: Pour excess portions into glasses and thaw later and drink as smoothies; pour excess into bowls and freeze for orange sherbet; or pour into Popsicle molds, paper cups, or ice-cube trays and freeze for homemade Push-Ups.  Or half the recipe by cutting the can of orange juice concentrate in half and halving all other ratios.

Optional: Add 1 to 2 ounces of Rum, Malibu, Vodka, Citron, Marshmallow Vodka, Gran Marnier or similar, per smoothie portion, or to taste.   🙂

Edited to Add: There have been people who have made this and report theirs being bitter but believe it may be due to the brand of OJ concentrate they used. I suggest trying the brand of juice I showed in the above photos, Hawaii’s Own, and I used mango-orange flavor, as originally indicated above. I bought it at Ralph’s (Kroger) Grocery store.

Also, do not be afraid to sweet this to taste, and that may mean substantially increasing the amount of sugar used, i.e. using 1 cup or more, rather than 1/2 cup, of sugar. I used 1 cup in my version, but have a sweet tooth and some people said they tried 1 cup and it was too sweet for them. Everything is to taste (too bitter, too sweet; it’s all relative and depends on the brand of concentrate used).

NOTE:  Keep in mind you can make this dairy free by using one of the other milks listed, sugar-free by using stevia.  In addition to the tip of adding liquor, you could change-up the juice – grapefruit, cran-apple, cran-grape, whatever your favorite might be!  ENJOY, this one looks great and the season for really enjoying it is coming quickly.

Thank you Averie at loveveggiesandyoga.com for a wonderful, refreshing drink!

Posted in Drinks, Gluten Free Recipes

Skittles Vodka Party Favors

My note: Skittles are gluten-free (Yesss!) check your bag, it should say gluten-free right after the ingredients. Also, most of your basic alcohols (vodka, rum, brandy, gin, tequila) are all gluten-free because of the distillation. If you are not sure, check the brand’s website.  Yes, even those that are made from wheat!  Enjoy, but don’t forget to drink responsibly!

Ingredients and Equipment:
1 lb bag of skittles
30 mini bottles of vodka
Coffee Filters
5 empty containers with lids (water bottles, Tupperware, cups with plastic wrap on top)
Funnel (or crazy good pouring skills)

Prep time: 45 minutes

Inactive time: 1 day

Cooking Instructions:
Separate all the skittles by color. Pour 6 of the mini bottles of vodka into one of the empty containers. Save the mini bottles. Add 120-150 red skittles. Repeat this with all the colors. You should have 5 containers with skittles of different colors in vodka at the end. Stir each container. Cover each container and set aside for at least 24 hours or until the skittles are dissolved. Shaking or stirring occasionally helps.

Once dissolved, get out about 4 coffee filters and pour a portion of one color through the filters into an empty cup. Once the flow rate slows down, squeeze the liquid through like how your supposed to squeeze a toothpaste bottle (back to tip). If there is still white gelatin floating, filter again. Continue this until there is minimal gelatin floating in the vodka. If your friends are like mine, they won’t care about a little bit left. I found that the white gelatin stands out most in the green and purple so I filter these twice. Repeat this until you have filtered all of one color. Use the funnel or your pouring skills to pour the vodka back into the mini bottles. Repeat this for each color. Depending on how many filters you used and how many times you filtered, you may not end up with as many mini bottles full as you started. You can fill the mini bottles that are only part full using more vodka if you want or just have extra mini bottles for other uses. You should end up with about 5 or 6 bottles of each color. Use as party favors for New Year’s or any other adult party. Enjoy!

Holly’s update:  Mix the orange skittles vodka with cranberry juice.   It’s magical.  And when you’re done with that, mix the yellow skittles vodka with lime margarita mix.  Delicious.

Thank you Holly at http://www.hollyshelpings.com for such an awesome recipe!

Posted in Gluten Free Recipes

Birthday Cake Martini

1.5 oz Vanilla Vodka
1.5 oz Cranberry Juice
1.5 oz Champagne
Icing
Sprinkles
Maraschino Cherries

Rim glasses by dipping them in icing then in sprinkles.

Combine vodka and cranberry juice in an ice shaker, half filled with ice. Shake well and strain into glass. Top with Champagne and drop in a cherry.

NOTES:  As with all of my recipes, MAKE sure your ingredients are gluten-free.  FYI – Funfetti Pink Vanilla Frosting from Pillsbury is gluten-free.  As far as the sprinkles go, most you see in the store should be gluten-free.  The cherries are gluten-free as well and will probably indicate that on the side of the jar.

A big THANK YOU to Pamasaurus at http://omnomalicious.wordpress.com for this great recipe!!

Posted in Gluten Free Recipes, Sweets

Chocolate-Strawberry Cheesecake

This recipe I created myself from a whole bunch of recipes.  I made this for Easter (2012) and it was a hit!  Yummm!  Sorry I didn’t take a picture……..it was very pretty!

1 Package of gluten free chocolate crème sandwich cookies
1/2 cup butter, melted
2 cups of sliced fresh strawberries
12 ounce container of cool whip
1 ½ cup sour cream
1 pkg of cream cheese
1 small box sugar-free instant chocolate pudding
2 ounces of gluten-free chocolate chips
1 teaspoon butter

Crust:  Crush the cookies in a food processor or blender.  If neither available, crush them as fine as you can with a zip bag and rolling pin.

Add the butter a little at a time until the texture will is crumbly, not like a paste. There is a possibility you will not use the entire amount of butter.

Press the crust into the bottom of a greased 8” or 10” spring-form pan.  Put in the fridge to chill while you work on the rest.

Cheesecake layer:  Mix the cool whip, sour cream and cream cheese well.  I used my standing mixer for this. Add the chocolate pudding, mix well again.

Assembly:  Spread half of the cheesecake mixture evenly onto the cooled crust.

Lay your strawberries over entire cheesecake, if it makes a thick layer that’s ok too!  Save 6-8 slices of strawberries  for the top garnish.

Spread the last half of the cheesecake mixture over the strawberries.  Arrange the leftover strawberries in the center, like a flower.

Glaze:  Melt 1 teaspoon of butter in the microwave.  Add the chocolate chips and stir.  If it is not quite melted enough, microwave in 10 second increments.  Do not microwave too long or it will get hard and icky.

When glaze is smooth and stirs nicely, drizzle over the top of cheesecake.  I drizzled mine in a flower-like loop pattern all around the cake.

Refrigerate overnight or at least several hours before serving.

Notes:  PLEASE CHECK ALL LABELS TO MAKE SURE ALL INGREDIENTS ARE GLUTEN FREE

If your strawberries are not sweet, feel free to cut them ahead of time and LIGHTLY sprinkle them with sugar or stevia.

I used the Glutino brand chocolate crème sandwich cookies, but I’ve had the K-toos and those are great too.

I used Jello brand instant pudding, Ghirardelli milk chocolate chips, Philadelphia brand cream cheese and Daisy brand sour cream.

Options – you can change up the flavors of this easily:

Add 1 tablespoon of some kind of liquor or coffee to the crust – say Bailey’s Irish Cream, Frangelico, Grand Marnier etc…..

Change the flavor of the pudding you add – pistachio, banana cream (with banana filling), Coconut Cream…..

Change up the fruit too – blueberries, raspberries or even a combination.

Posted in Gluten Free Recipes

Microwave Potato Chips

Since potatoes are gluten-free, this is a easy snack when in need.  In general, plain store-bought potato chips are usually gluten-free, but when you get into the flavors like BBQ or Ranch, there is gluten in the seasoning.  Here is your chance to make your own gourmet chips!

Ingredients:

  • medium russet potato
  • parchment paper
  • salt
  • optional seasonings: chili powder, garlic, Italian seasonings, etc. (Check labels to make sure they are gluten free)

Instructions

  1. Using a mandolin or v-slicer, slice one medium russet potato (peeled, if you like) as thinly as possible, taking care that all slices are the same thickness. Line the turntable tray of your microwave with parchment paper and place the potato slices on it without overlapping. Salt lightly and sprinkle with your choice of seasonings.
  2. Microwave at full power–watching closely–until spots of brown begin to appear, about 4-6 minutes. Turn off the microwave for 1 minute. Microwave again at full power until the slices are golden brown. (Be very careful not to over-brown or they will taste burned.) Remove from the microwave and allow to cool. Repeat until all potato slices are cooked.

Salt and Vinegar Chips: Dip each potato slice into cider vinegar before putting it on the parchment paper. Sprinkle with salt before microwaving.