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Posts Tagged ‘gluten free’

No Words. Just pictures. Click each photo for the recipe! Not all are gluten free but can be adjusted to be so!

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I am in heaven right now. I just got a shipment for some chia products as well as a copy of Wheat Belly, a book I’ve been dying to read.  Yay! I use all brands of chia seeds.  But The Chia Co has quality chia and a great packaging and since I’ve met with someone from teh company, I wanted to give them a shout out.  Heeeeeyyyy!!!

But I  really can’t wait to sink my teeth into the Chia Charger products that came. Did I mention that I love chia???? lol. Here is what I ordered:

Chia Cranberry Granola to add to my Chobani yogurt. It’s made with rolled whole oats, organic peanuts, agave nectar, cranberries, chia seeds, coconut and walnuts. Dairy free and soy free. I wish they were gluten free but fortunately a little gluten won’t kill me. Must try!!! They do have a gf version but I wanted to try this one first.

Manhattan Mud BeKind Butters to spread on my Udi gluten free bread. Its a smooth vegan chocolate chia seed peanut butter. Holla!!!! 🙂

Gator Grit BeKind Butters (not pictured here) is a smooth chia seed peanut butter.

ChiaCharger Health Bites are made with rolled oats, organic agave nectar, peanut butter, cranberries, chia seeds, peanuts, sunflower seeds, walnuts and paprika.

I see plenty of more chia products in my future. 🙂

Ch-Ch-Ch-Chia!


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Looks like I found a recipe for a gluten free thanksgiving meal with two of my favorite superfoods … chia and quinoa!!!! Holla! And I found a new website with many chia recipes. 🙂

Ingredients

  • ½ cup quinoa
  • 1 tbs olive oil
  • 1 white onion, finely diced
  • 2 cloves garlic, crushed
  • ¼ cup chopped walnuts
  • 2 tbs chopped sage
  • 4 chopped prunes
  • 1 cup water
  • 3 tbs chia seeds
  • Salt and pepper
  • 2 kg free range chicken

Method

  1. Preheat the oven to 220C.
  2. Thoroughly rinse the quinoa and drain off any excess water.
  3. Heat the olive oil in a frying pan and add the onion and garlic and sauté for 3–4 minutes. Next add the walnuts, sage and prunes and stir to combine. Add the quinoa with 1 cup of water. Gently bring the liquid to boil then reduce the heat to simmer, cover the pan and cook for 15 minutes.
  4. When the quinoa is cooked, stir through the chia seeds, season with salt and pepper and fill the chicken with the chia and quinoa stuffing. Use a couple of toothpicks to pin the chicken skin over the cavity and secure the stuffing.
  5. Brush a little olive oil over the chicken, season with black pepper and place in the oven for 15 minutes. Reduce the heat to 180C and cook for a further 70 minutes basting the bird a few times during the process. Allow the chicken to rest in a warm place covered in foil for about 10 minutes before carving. Serve with accompanying mixed steamed veggies.
  6. Serving suggestion: Scatter chia seeds on Roast Chicken and vegetables.

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Do I even need to elaborate on this? This picture says it all. This is another amazing gluten free vegan treat featured in  Clean Start by Terry Walters. If you don’t know who she is, you better find out! 🙂

Ahhhh! Blueberries! It’s high up there with my love of avocados.

Here’s what you’ll need:

CRUST

  • 2 cups almond meal
  • 2 tablespoons maple syrup
  • 1 tablespoon virgin coconut oil
  • Pinch of sea salt
  • 1 teaspoon almond extract

FILLING

  • 1 cup apple juice
  • 2 tablespoons arrowroot powder
  • 1⁄2 cup maple syrup
  • 2 tablespoons lemon juice
  • 1⁄4 teaspoon almond extract
  • Zest of 1 lemon
  • Pinch of sea salt
  • 2 cups blueberries
  • Preheat oven to 350°F. Lightly oil 9-inch tart pan.

PREPARING CRUST

Place almond meal in large mixing bowl. In small skillet over medium low heat, whisk together maple syrup, coconut oil and salt until oil melts. Whisk in almond extract and remove from heat. Pour this mixture over the almond meal and fold to incorporate all ingredients. Transfer dough to tart pan and press to form crust. Bake 15 minutes or until golden brown. Remove from oven and, using the back of a wooden spoon, gently press down any puffed areas of crust. Set crust on wire rack to cool.

PREPARING FILLING

In small bowl, whisk together 1⁄2 cup apple juice with arrowroot and set aside. In medium Dutch oven over medium heat, combine remaining 1⁄2 cup apple juice with maple syrup, lemon juice, almond extract, lemon zest and salt and bring to simmer. Add 1 cup blueberries and stir until berries start to pop and liquid turns red/blue. Reduce heat to low and whisking continuously, pour arrowroot-juice mixture into berry mixture. When liquid is thick, remove from heat and fold in remaining blueberries. Pour into crust, spread evenly and refrigerate for at least 1 hour to set.

SERVES 8

Recipe reprinted with permission from Clean Start © 2010 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Gentl & Hyers

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I recently found, and have made many times,  a to-die-for Portabella Mushroom recipe, which was submitted by bell’alimento to the Mushroom Channel. I can not emphasize how insanely good this is. And surprisingly filling.  Sometimes I add sauteed shrimp bits for variety … and for some additional protein. But you can stuff these with just about anything your heart desires.

For another variation it would even be delicious made into a portabella mushroom burger simply by adding a great toasted bun and garnishing with balsamic vinegar!

Portabella Mushrooms filled with Goat Cheese
What you’ll need:

  • 2 portabella mushrooms – stems removed
  • 1 tablespoon extra virgin olive oil
  • pepper
  • 2 cloves garlic – minced
  • firm goat cheese – 2 slices or enough to cover mushroom caps
  • 1/4 cup Parmigano Reggiano – grated
  • flat leaf Italian parsley – roughly chopped

What to do:
1. Preheat broiler to HIGH. Place mushrooms onto a rimmed baking sheet. Drizzle oil olive on both sides {using more if necessary}. Place portabellas gill side down. Broil for approximately 8-10 minutes.

2. CAREFULLY flip portabellas over onto baking sheet. Season with pepper. Add garlic and top with goat cheese slices and Parmigiano. Season with pepper. Return to oven for approximately 5 minutes OR until cheese is bubbly and golden.

3. Garnish with parsley.

Buon Appetito!

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This tasty treat is a gluten free, vegan dessert from Clean Start by Terry Walters. I don’t have much of a sweet tooth but this recipe just kept calling my name. I decided to give it a try. And boy it did not disappoint. I had to make a couple of substitutions because I couldn’t for the life of me find 2 items anywhere I went. But it came out sinfully delicious anyway. I gladly share it with you all! Enjoy!


FILLING

  • 21⁄2 pounds plums (10–12)
  • 1⁄2 cup dried currants
  • 2–3 dashes ground nutmeg
  • Pinch of sea salt
  • 1⁄4 cup maple syrup
  • 1⁄4 cup ivory teff flour (I used gluten free all purpose flour)

CRISP

  • 1 cup almond meal
  • 1 cup ivory teff flour (I used gluten free all purpose flour)
  • 1⁄4 cup sliced almonds
  • Pinch of ground nutmeg
  • Pinch of sea salt
  • 1⁄4 cup virgin coconut oil (I used almond oil)
  • 1⁄4 cup maple syrup
  • 1⁄2 teaspoon vanilla extract
  • Preheat oven to 350°F.

PREPARING FILLING

Leaving skins on, halve plums, remove and discard pits and slice into thin wedges (about 1⁄4 inch thick). Place in large mixing bowl and set aside.

In small pot over medium heat, place currants with just enough water to cover, bring to boil and simmer 5 minutes to soften and plump. Drain well and add to bowl with plums. Add nutmeg and salt, and stir. Add maple syrup and teff flour and stir until plums are evenly coated and ingredients are combined. Pour mixture into 8 x8-inch casserole and set aside.

PREPARING CRISP

Using same mixing bowl, combine almond meal, teff flour, almonds, nutmeg and salt. Over low heat, melt coconut oil in small skillet. Remove from heat, whisk in maple syrup and vanilla and pour over flour mixture. Stir to combine and crumble over plum mixture.

Bake 45 minutes or until top is golden brown and plums are soft. Remove from oven, and cool slightly before serving.

SERVES 6

Recipe is reprinted with permission from Clean Start © 2010 by Terry Walters/Sterling Epicure. Photo by Gentl & Hyers

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Here a a snapshot of one of the most amazing meals I had for lunch. If anyone has the chance, I urge you to go to Blue Water Grill in Union Square. I’ve been there several times and the food is outrageously good. I had grilled Shrimp and Scallops on a bed of sauteed broccoli rabe, roasted red peppers & garlic! It was divine. I highly recommend it!

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