WHY GLUTEN-FREE?

If you have a gluten allergy or sensitivity, then it is important for your health to go gluten free. Not only can gluten, in these cases, cause headaches, fatigue, bloating, brain fog, and stomach aches, but it’s also causing inflammation in your intestines. Chronic inflammation can increase your risk of diabetes, skin conditions such as eczema and cirrhosis, a variety of autoimmune diseases, and even heart disease.

Why does your stomach hurt? Inflammatory response leads to more stomach acid which can cause pain and heartburn. By cleansing your gut and going gluten free, you will have more energy, improve your sleep, feel better and lower your risk of disease.  Your immune system will actually improve due to lowering the inflammation in your gut. You will have less cravings, eat cleaner with less processed food, and find fiber and protein rich replacements for gluten.

It is important to note that symptoms of gluten intolerance can show-up hours or even days later, making it hard to connect the dots.

Elimination diets can be effective for the big offenders like corn, gluten, dairy, and soy…but don’t guess.  If you think you may have a gluten intolerance, go get tested.  A comprehensive blood test such as the IgG is the best way to figure out what is going on.

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WHERE TO SHOP?

Trader Joe’s  –  Check out this online resource before you go – a complete Dietary List of their Gluten-Free Products. Full of valuable information.  Also, they have loads of GF items at reasonable prices…so many things to love about Trader Joe’s!

TRADER JOES

Whole Foods –  You will find GF products here that you cannot find anywhere else. This is one place where you want to shop if you have any food intolerance and very knowledgeable and helpful staff.

Publix & Harris Teeter – They both have an increasing amount of really good GF items, but you just need to search for them….try bottom shelves.  WHY WE LOVE: Convenience.

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RECIPES

GF Pumpkin Muffins with Chocolate & Butterscotch Chips

Delicious Gluten-Free Breakfast Casserole 

 Ingredients:

• 1 cup Our House Gluten-Free All Purpose Baking Mix
• 1 lb. breakfast sausage
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 cup chopped bell pepper
• 2 cups mushrooms
• 2 cups milk
• 6 eggs

Directions:

• Heat oven to 400 degrees
• Grease 9×13 inch casserole dish
• In medium skillet, brown sausage over med. heat until fully cooked
• In a separate bowl, mix sausage, cheesees, peppers and mushrooms and pour into baking dish
• Whisk milk and eggs together and slowly add in GF Baking Mix
• Pour egg mixture over ingredients in casserole dish
• Bake for 30-35 minutes or until golden brown and knife comes out clean – cool 10 min. before serving

Variations:

Feel free to mix up veggies and/or cheeses.  You may also substitute dairy-free option in place of milk. You may also change or leave out breakfast meats.

I made this over the holidays and my whole family loved it – not just the GF one! This is now my go-to breakfast casserole.

I really like baking with Our House Brand.  They are a dedicated facility and use only premium, quality ingredients. You no longer have to sacrifice taste or texture for your health. Instead, you can enjoy all of the desserts, breakfast foods and breads you love—just without the gluten! All Our House mixes and products are also vegan and non-GMO.

 

STRAWBERRY SEASON IS HERE…

Gluten-Free Strawberry Shortcake

keepcalmandkaryon style…

 It’s even better when you pick your own strawberries..even my 16 year old son got into the spirit…

Besides fresh juicy strawberries, the key to my delicious and gluten-free Strawberry Shortcake Sandwich is Our House Gluten-Free All Purpose Baking Mix Biscuits.  My whole family (even the non-GF ones) love this dessert and always go back for seconds!

Gluten-Free Biscuits

Ingredients:

• 1-1/2 cups Our House Gluten-Free All Purpose Baking Mix
• 1 cup sugar
• 1/2 tsp. salt
• 4 Tblsp butter
• 3/4 cups milk
• 1 large egg
• 2 Tblsp vegetable oil

Directions:

• Whisk baking mix, sugar and salt in large bowl
• Add butter to baking mix, breaking up chunks
• In another bowl, whisk together milk, egg and vegetable oil
• Slowly stir in liquid mixture into baking mixture until combined
• Cover bowl with with plastic wrap and rest at room temp for 30 min.
• Heat oven to 450 degrees
• Line rimmed baking sheet with parchment paper
• Used greased dry measure 1/3 cup to drop batter onto baking sheet – space about an inch apart
• Bake until golden and crisp about 15 minutes.

Serve it up!

Layer a biscuit, strawberries, another biscuit on top with more strawberries around and sprinkle powdered sugar or melted marshmallow fluff on top.  You may also use vanilla ice cream!  Enjoy….

Another Strawberry Recipe ~

(also perfect for Mother’s Day Brunch)!

Strawberry Mimosas

A fizzy mimosa pairs well with a Mother’s Day Brunch menu. 

Pour 2 ox. freshly strained /or pureed strawberries (chilled) in a fluted champagne glass. Slowly add 2 oz. chilled Champagne…Serve Immediately.

Garnish with a strawberry and a bit of fresh basil for a nice added touch. I grow a lot of basil so am always adding it to recipes! Adjust recipe for desired quantity. 

SNACK ANYONE?

Homemade Gluten Free Chex Mix

One of the best thing about this recipe is that Corn and Rice Chex are naturally gluten free (just don’t use Wheat Chex since it does contain gluten). 

INGREDIENTS

• 3 cups Corn Chex® cereal
• 3 cups Rice Chex® cereal
• 1 cup unsalted nuts (I like a mix of cashews and peanuts)
• 1 cup bite-size gluten free pretzels
• 6 tablespoons butter
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons seasoned salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

DIRECTIONS

1. In large microwavable bowl, mix cereals, nuts, and pretzels; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

 

My Delicious Gluten-Free Gingerbread Men Cookies

 …this batch lovingly decorated by my boys

• 3 cups all purpose gluten free flour (I use King Arthur Gluten Free Flour)
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 2/3 cup packed dark brown sugar
• 1 stick unsalted butter, at room temperature
• 1/3 cup organic blackstrap molasses
• 1 egg at room temperature, beaten
• 1 teaspoon pure vanilla extract

DIRECTIONS:

-Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

 

-In a large bowl, place the flour, baking soda, cinnamon, ginger and salt, and whisk to combine well.

 

-In large bowl, use an electric mixer on medium speed to cream the butter and brown sugar until it is light and airy.  Add the egg and mix again. Then add the molasses and vanilla and mix again for another minute.

 

-Add half of the dry ingredients and mix on low until mixed well, add the second half of the dry ingredients and mix until dough comes together.

 

-Kneed the dough into a ball for about 1 minute and then seal and put in the refrigerator for at least an hour.

 

-Transfer the dough to a large sheet of unbleached parchment paper, cover with another sheet of parchment and roll into a rectangle about 1/2-inch.  Dip a gingerbread man cutter in all purpose gluten free flour, and use it to cut out shapes from the cookie dough. With each cut, jiggle the cutter back and forth to create a neat shape. Place the dough on a your coookie sheet with parchment and place in fridge for about 10 – 15 min. This will help the men keep their shape during baking.

-Place in the preheated oven and bake until just set, about 8 minutes. Remove from the oven and allow to cool completely on the baking sheets. Decorate the completely cooled cookies with royal icing, if desired. Allow the icing to set for 24 hours before stacking the cookies.  Enjoy!

Royal Frosting

• 1/3 cup pasteurized egg whites (from a carton)
• 1 T orange juice
• 1 tsp. gluten-free vanilla
• 3 cups confectioners’ sugar (add more if needed)
• food coloring if desired

Use an electric mixer on low speed to mix the egg whites until frothy. Add the OJ and vanilla and mix again. Add the confectioners’s sugar, 1 cup at a time and mix on low until icing is smooth and shiny.  You can glaze them or use a pastry bag to decorate.

Winter Ministrone Soup

INGREDIENTS

• 1 onion, chopped
• 2 carrots, chopped
• 3 celery stalks, chopped
• 2 cloves garlic, diced
• 1 c. mushrooms, chopped
• 1 c. fresh spinach, chopped
• 1 large russet potato, chopped
• 1 can diced tomatoes (14 oz.)
• 1 can crushed tomatoes (14 oz.)
• 1 can black beans (use any bean you like best)
• 1 quart carton chicken stock (you can use beef or veggie stock)
• s & p
• 1 tsp. Italian Seasoning
• 1 sprig of fresh rosemary (remove before eating)

DIRECTIONS

• Saute first five ingredients in 2 T olive until soft – about 10 min.
• Add rest of ingredients and simmer for about 30 min. until potatoes are ready.

Enjoy with warm GF crunchy bread and sprinkle with some grated parmesan.

Your house will smell amazing!

GF Creamy Pumpkin Pie Bars…just in time for Thanksgiving

Thank you to my Aunt Susan for passing along this scrumptious looking gf recipe.  I made these for Thanksgiving and they were so yummy…think I like them better than traditional pumpkin pie!

INGREDIENTS

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White Sausage Lasagna

This is one of my own recipes….creamy, tasty, heavenly AND gluten-free!

INGREDIENTS

• 2 packages ground Italian sausage
• 1 box Mueller’s Oven Ready GF Lasagna Pasta 
• 1  32 oz. container of part-skim Ricotta Cheese
• 1 egg
• 3 cups shredded mozzerella

Sauce: 

• 1 and  1/2 stick butter
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• dash garlic salt & pepper

DIRECTIONS

1 -Brown ground sausage and set aside

2 – Make Sauce by melting butter on stove top and adding cream and then cheese and garlic salt & pepper, cook on medium heat until thickened. Add sausage.

3 – Mix 1 egg with the ricotta cheese

ASSEMBLE LASAGNA in 13×9 plan (I use Pyrex)  by starting with non-stick cooking spray and then a thin layer of sauce, then start alternating 1 – noodles, 2 – ricotta mixture, 3 – sauce and 4 – mozzarella…keep going until you’re done – about 3 layers and then generously sprinkle Italian Seasoning on top of the final layer of mozzarella.

Bake covered (with foil sprayed with non-sticking cooking spray) at 350 degrees for 45 min then uncover and bake about 10 min more.  Let sit for about 5- 10 min. before slicing and serving.  mangia bene! Buon appetito!

 

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“Leftover” Chicken Salad

Time saving tip  – always make extra chicken when you cooking.  On a nice Sunday afternoon, I like to grill a bunch of chicken to cover a few dinners and maybe a lunch for the week.  Chicken does not have to be boring…remember it’s a healthy high-protein food and there is alot you can do with it, so don’t get in a “chicken” rut!

• 2 cups diced or shredded cooked chicken
• 4 large celery sticks, chopped
• 2 granny smith apples, chopped
• 1/2 cup Mayonnaise – I only use Dukes….Why?

*Duke’s Mayonnaise. This southern regional brand of mayonnaise advertises itself as “the only major mayonnaise on the market that contains no sugar.” Dukes mayonnaise is gluten-free. Dukes’ mayonnaise products contain both cider vinegar and distilled vinegar derived from corn.

• 1/4 cup dijon mustard
• handful of fresh parsley
• s & p to taste

Mix and serve over lettuce or on gluten free bread

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 Chicken &  Zucchini Poppers

These flavorful meatballs are EASY to make and they are Gluten Free and Paleo.  My whole family (even the non-GF /DF people) love these and I bet your family will, too. 

TRY THEM WITH THIS CITRUS AVOCADO DIP-

Author: One Lovely Life onelovelylife.com

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Chicken Lettuce Wraps – GF

INGREDIENTS

• 3 Tablespoons oil
• 2 boneless chicken breasts (4 split breasts), chopped into small bite size pieces (easier done while slightly frozen)
• 1 cup water chestnuts
• ²⁄₃ cup mushrooms chopped
• 2/3 cup shredded carrots
• 4-5 green onions chopped
• 1 teaspoon minced garlic
• 1 teaspoon fresh ginger sliced or in a pinch use powdered ginger
• 1 Tablespoon Rice Wine Vinegar
• 1 Tablespoon Sriracha sauce
• 1/4 cup GF hoisin sauce (you can make your own or buy one at Whole Foods)
• Large leaf romaine, butter or iceburg lettuce

DIRECTIONS

Banana Chocolate Chip Gluten Free Muffins  

The whole family will love these!

Ingredients

• 1 cup gluten free flour
• 1 cup almond flour (almond meal) 
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg (lightly beaten)
• 3 tablespoons virgin coconut oil (melted)
• 3 tablespoons pure maple syrup
• 1 cup bananas (well mashed ripe)
• 1/2 teaspoons pure vanilla
• 1/2 cups gluten-free chocolate chips

• Directions

  -Preheat oven to 350 degrees F. Line 12 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

  -In a large bowl mix GF flour, almond flour, baking powder, cinnamon and salt. Set aside.

  -In a medium bowl mix egg, coconut oil, maple syrup, banana and vanilla until well blended. Add to GF-almond flour mixture, stirring until well combined. Stir in chocolate chips. Divide batter among muffin cups.

  – Bake 20 to 25 minutes or until tops are browned and toothpick inserted in centers comes out clean. Cool in pan 10 minutes. Serve warm or cool. So moist – love these! Ingredients I use…

  

  

  

Honey Garlic Shrimp

• 1-1/2 lb.shrimp
• 1/3 c. honey
• 1/4 c. soy sauce gluten free (you can also use soy-free “soy” sauce)
• 2 cloves garlic minced
• Juice of 1 lime
• 1/4 c. scallions
• Cooked brown or white rice
• Large leafy lettuce

1 – Put shrimp in a large ziploc bag. In a medium bowl, whisk together honey, soy sauce, garlic, and lime juice. Add half of the marinade to the bag of shrimp and let marinate in fridge for 15 to 30 minutes.

2 – Heat olive oil in a large pan over medium-high heat. Add shrimp, including the marinade. Let sear on one side until golden-brown. Add the reserved marinade, tossing the shrimp with tongs to combine. Continue to  sauté until the shrimp is cooked through.

3 – Serve over rice and lettuce. Garnish with scallions and marinade sauce.

This easy recipe will be a new family favorite!

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GLUTEN-FREE FAVORITES

1 – Cheerios…needs no further explanation

2 – 

King Arthur Products –

the pancakes and

chocolate chip cookies

are my son’s favorites

3 – I’ve tried ALOT of different flours and made alot of missteps.

Here’s one of my favorites: Bob’s Red Mill GF Flour 1 to 1 Ratio

The 1 to 1 ratio is key when baking – so easy to just substitute “regular” flour with GF flour….don’t make my early mistakes!

Here is another I use often: 

4 – Grab ‘n Go snacks….

My son loves these and actually, I do too!

5 – Bread:  Kinnikinnick

My son loves this brand!  The key is to keep it in the fridge and then lightly toast it before eating and it is delicious.

6 – Frozen Pizza 

Just because you are gluten-free does not mean you can’t indulge and enjoy a treat like pizza. My GF son’s favorite food is pizza so we’ve tried a bunch – here are his favorites: