clean eating for home cooks
I found this great recipe for Quinoa and black beans on Allrecipes.com. I had tried a few other recipes to make quinoa in the past, but they didn’t turn out as tasty as this one. I was really impressed by the fresh flavors of the […]
One evening I tried making some biscuits from the recipe on the gluten free Bisquick box. But, the mix included sugar, which made the biscuits taste more like a scone or something. So, I never made them again. I mainly buy the gluten free […]
Every year, at our relative’s Christmas Eve celebration, someone brings massive amounts of this delicious broccoli bacon salad. I just can’t get enough of this stuff. I asked a few people and they weren’t sure who made it. So, I decided I must replicate this at home!
I found a few different salad recipes online and came up with this version to match the Christmas Eve dish I loved so much. This salad is great because not only is it delicious, but it’s really hearty and pretty healthy as well. If you wanted to, this could be a meal by itself. It’s also really easy to make ahead of time, and an ideal potluck dish.
Ingredients:
2 Large Heads of broccoli (organic is best)
1 package Bacon: cooked and crumbled (approx. 12 thin slices)
¼ Cup Sunflower seeds (shelled)
1/3 Cup Sugar
½ Cup Red Onion (diced)
1 Cup Craisins (dried cranberries)
2/3 Cup Mayo (I like Kraft Olive Oil Mayo)
3 Tablespoons Apple Cider Vinegar
1 Pinch Salt
Instructions:
Combine the broccoli, crumbled bacon, onion, craisins and sunflower seeds in a large bowl.
In a separate bowl, whisk together: mayo, apple cider vinegar, salt and sugar.
Stir-in the dressing with the other ingredients in the large bowl. Chill and serve cold.
Have you ever wished you could have a slice of flourless chocolate cake out at a restaurant, only to find out it’s full of dairy? Well, here is your opportunity to have a dairy-free flourless chocolate cake… or you could make it to impress your […]
I’m not sure if the weather is the same for you, but it has been really cold here. My family and I needed some serious warming-up. So, I decided it was time to put together a recipe for something hot. What better than some […]
Its not always easy to make food that is allergy-friendly and something that your toddler will eat. But, I think fries are one of those things that work for everyone at dinner. These sweet potato fries are easy to prepare and make a great side dish to almost anything. Last night I served these beauties with some Foster Farms gluten free chicken strips and salad. It’s that simple!
Ingredients
2 Medium/Large Yams (aka Sweet Potatoes)
1 ½ Tablespoons Olive Oil
1 teaspoon Salt
1 teaspoon Garlic Powder
½ teaspoon Chili Powder
Instructions
Preheat oven to 450 Degrees F.
Peel and slice the Yams into approximately ½ “ wide spears.
Place spears on a baking sheet (with sides), coat with olive oil and stir around on the pan.
Sprinkle: salt, garlic powder and chili powder on the spears.
Arrange the spears on the baking sheet to leave a tiny gap around each piece to ensure a crispy texture.
Roast for approximately 30 -40 minutes until brown and crispy.
Enjoy!
A long time ago, my grandma gave me a cookie recipe book when I was a little kid (before I was gluten and lactose intolerant). This book is called “Homemade Cookies” by Better Homes and Gardens 1989. Over the years, I have made some of […]
I would rather bake my own cookies than buy anything from the store when it comes to gluten and dairy free eating. I have been disappointed far too many times by the grocery store offerings. Plus if you make the cookies yourself you know […]
When the weather starts to grow colder, it’s time for some comfort food! Whether you prefer a nice chili, stew or soup, corn bread makes a great addition to your meal. This recipe is something I make quite frequently because it is easy and it doesn’t require any fancy ingredients. Even though this recipe is gluten and dairy free, you won’t feel like you’re missing out on anything. This corn bread turns out moist and fluffy. While it’s hot, I like to melt some coconut oil and drizzle honey on mine.
If you’re looking for a recipe to use as the bread crumbs for a Thanksgiving stuffing/ dressing, this works well, just omit the sugar. (Cut-up the corn bread and let it dry out a little bit first.)
Ingredients:
1 Cup Yellow Cornmeal
1 Cup White Rice Flour
¼ Cup Granulated Sugar
1 Tablespoon Baking Powder
1 teaspoon Salt
1 Cup Almond/ Soy/ Coconut Milk (any works fine)
½ Cup Canola Oil
2 Large Eggs- lightly beaten
Instructions:
Preheat oven to 400 Degrees F., grease an 8” x 8” pan and set aside.
In a large mixing bowl, combine the dry ingredients: cornmeal, white rice flour, sugar, baking powder, salt and stir together until combined. Set aside.
In a smaller bowl, combine all the wet ingredients: almond/ soy/ coconut milk, canola oil and eggs. Mix together until combined.
Pour the wet ingredients into the dry ingredients and stir until almost completely combined (this is important to make the cornbread fluffy). Pour into the greased pan and spread evenly.
Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Recipe adapted from Alber’s brand cornmeal recipe on box.
One of the best parts of celebrating any holiday, is making and decorating cookies. It’s a rare treat to be able to enjoy a gluten and dairy free cookie, let alone a fun cut-out! Halloween is one of my favorite holidays, so, I wanted […]