Italian Salad Dressing

It always amazes me how many things wheat and gluten can find its way into. Salad dressing tends to be loaded with gluten to give it a thicker texture.
For a while I had basic oil and vinegar but it got very boring very quickly. I don't know why I waited so long to look up dressing recipes because there is actually an impressive selection of recipes that are gluten free. Here is one of my new default dressings that is also the base for Poppy-Seed Dressing that I will upload soon.

1/4 cup lemon juice
1 tsp sea salt
2 cloves fresh garlic
1 tsp dried oregano
1 tsp dried basil
3/4 cup olive oil

Mince the garlic first. Then add the rest of the ingredients to a jar or bowl and mix it up until it emulsifies. I like to make it in a jar so that I can pop a top on and save the leftover dressing.


Garlic - this ingredient stimulates the liver and colon, helping the body to detoxify. In order to get the benefits from garlic, it must be eaten raw. It is also an anti-fungal which helps to kill off the candida and helps to increase the good bacteria.

Gluten Free Stuffed Red Potatoes

This is a great appetizer or side dish to a meal that I found on Glutenfreeda.com last week. I love baby red potatoes so I was disappointed when I realized I only ever stuff the larger baking potatoes.

12 small red potatoes
1 head roasted garlic
handful of herbs - basil, thyme, rosemary, oregano
olive oil


To roast the garlic, cut off the top, rub in olive oil and some salt and pepper, wrap in tin foil and bake for about 35 minutes at 350F. I like to do a few at a time and jar the extra garlic.

Squeeze the garlic out into a bowl with the herbs. Use any or all of the herbs! Mash them together with the olive oil to make a paste.

Cut the potatoes in half and skim a little off the bottom so they stand up without tipping over. Use a spoon or melon baller to remove some of the potato to make room for the filling. Put them all on a baking sheet and fill them with the herb and garlic mixture.

Bake at 350F for 35 minutes or until the potato is soft all the way through. Serve hot or at room temperature. Enjoy!


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Gluten Free Pear Bread Recipe

I found this recipe just today and had to make it right away. I found it on another great gluten free blog site called Simply...Gluten Free. I knew I needed to share it with you all right away!

1 1/2 cups brown rice flour
1/2    cup tapioca, corn or potato starch
1       tsp baking powder
1       tsp kosher or sea salt
2       tsp ground cinnamon

2       eggs
1 1/3 cup sugar
1/2    cup grapeseed or canola oil
2       tsp vanilla

2       pears, peeled and grated
1       cup walnuts

1) Preheat over to 350F. Grease a 9x5 pan and dust lightly with brown rice flour.
2) Mix together rice, tapioca, baking powder, salt and cinnamon.
3) In another bowl, mix together eggs, sugar, oil and vanilla. Mix wet ingredients into dry ingredients. Add the pears and walnuts and mix lightly.
4) Bake for 60-70 minutes or until a toothpick comes out clean. Serve warm with homemade butter :)


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Quinoa and Black Beans

This is a recipe I found on AllRecipes a little while back. I was hoping to find it to link to it but for now, here is the recipe as I have it written down. Quinoa and black beans are both amazing for you and I love that this recipe combined them together into a super healthy recipe.


1       onion, chopped
3       cloves of garlic, chopped
3/4    cup uncooked quinoa
1 1/2 cups vegetable broth
1       tsp ground cumin
1/4    tsp cayenne pepper
1       cup frozen corn kernals
2 (15oz) cans black beans


1) Heat up a saucepan with some vegetable oil in it. Brown the onions and garlic in it.
2) Mix the quinoa into the saucepan and cover in the broth. Add the cumin, cayenne and some salt and pepper. Bring to a boil.
3) Reduce heat and let simmer 20 minutes. Stir in frozen corn and simmer 5 more minutes. Add the black beans and serve.


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Hot Breakfast Cereal

Try changing up the measurements in this recipe to incorporate all your favorites. There is a brand of Old Mill that has a breakfast cereal similar to this but I enjoy making my own combination (and saving some money).

1    cup brown rice
1/2 cup quinoa
1/2 cup millet
1/2 cup buckwheat groats
1/2 cup sesame seeds
1/2 cup flax seeds
1/2 cup cornmeal
1/2 cup amaranth

1) Grind up everything except cornmeal and amaranth. This can be done in a coffee grinder or a mortar and pestle. Put the mixture in a jar or bag to have ready whenever you want some.

2) Stir 1 cup of the grain mix into 4 cups of salted, boiling water and cook for 20 minutes until all the grains are soft. Serve with fresh berries, custard or cinnamon sugar.

If I know I will be rushed in the morning I pop it into the rice cooker and let it do its thing while I get ready. A rice cooker is a great friend when working with grains, beans, lentils or rice on a regular basis. I hope you enjoy!


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Ham with Pecan Glaze

One nice thing about not being able to have gluten is that you can have all the meat and vegetables that you can handle! I love ham when I allow myself the treat of having it. This is a delicious recipe that reminds me of dinner with my parents. I hope you enjoy this recipe as much as I do!


1/2 cup brown sugar
4 Tbsp honey
6 Tbsp unsalted butter
1/2 cup chopped pecans

4.5 lb cooked ham

Combine everything but the ham in a saucepan and cook together until the butter is melted.

Preheat oven to 275F. Place the ham in the center of the oven and bake for 10-15 minutes per pound or until the internal temperature is 140F.

About a half hour before the ham is done (for me about 115F) baste the ham with the pecan glaze. Continue to baste every 5 minutes until the ham is cooked.


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Cinnamon Popovers

This is a recipe I found on Glutenfreeda.com when i was looking for ideas for Easter breakfast. It is very simple. It uses a GF flour mix and I have included the GF flour recipe at the bottom.

2 large eggs
2 cups + 1 Tbsp GF flour
1/8 cup polenta
1/8 tsp salt
1/8 tsp cinnamon
1/2 cup milk

Combine all ingredients but the milk and mix until well blended. Then add the milk and blend again. The mix should be cooked from cold so cover it up and put it in the fridge for an hour or even overnight.

Put a small amount of melted butter or oil in each cup of a muffin tin. Put it in the cold over and begin preheating to 400F. When the over/pan are hot, remove the pan and pour the mix evenly among the muffin cups. Put it right back in the oven and bake for 30-35 minutes.

When they are golden brown, remove them from the oven and serve hot!


GF Flour

2 cups rice flour
1/3 cup corn starch
2/3 cup potato starch
1/4 tsp xantham gum


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Gluten Free Items at McDonalds

        Beverages:


Apple Juice
Coffee
Hot Chocolate
White or Chocolate Milk
Orange Juice
Soft Drinks
Chocolate Triple Thick Shake
Vanilla Triple Thick Shake
Strawberry Triple Thick Shake




        Condiments:
Butter
Honey
Honey Mustard
Hotcake Syrup
Jam
Ketchup
Lettuce
Margarine
Mayonnaise
Mustard
Onion
Pickles
Tartar Sauce
Tomato




Apple Dippers and low fat caramel dip
American Cheese
Beef Patty
Breakfast Beef Steak
Canadian Bacon
Fruit and Yogurt Parfait (no granola)
Ice Cream Sunday
McFlurry with M&Ms
Sausage
Scrambled Eggs
Caesar Salad (without chicken)
Side Salad


Newman’s Own® Creamy Caesar Dressing
Newman’s Own® Cobb Dressing
Newman’s Own® Low Fat Balsamic Vinaigrette
Newman’s Own® Ranch Dressing
Newman’s Own® Salsa

Vegetarian Bean Chilli

When I found out all my sickness was caused by too much yeast in my belly i was dismayed and excited. This meant that gluten was not the culprit and I could get back to some of my favorite foods soon! It explained why removing gluten was making me feel better and also why I was having adverse reactions to sugar. I felt like I was limited to raw veggies. This week I have had enough, I want a real meal in my belly and Chilli hit the spot!

Ingredients:
1 can mixed beans (or kidney, black or anything you like)
1 can tomatoes (crushed, cubed, whole but squished)

2    stalks celery
1/2 onion chopped
      garlic cloves to your liking
1    green pepper

GF chilli seasoning (watch for cornstarch)


Brown all the veggies in a pot on the stove. The pour in the can of beans and the canned tomatoes. Pour in the chilli seasoning. I get mine in bulk and add as much as I like the taste of. Cover with a lid and let simmer for at least an hour.

Ta-Daaa! All done! You can add any veggies that you like that are "safe". You can also add ground meat. On my yeast-free diet I am only allowed chicken and fish so I love adding ground chicken to this. When I don't have to be so careful about my sugar intake I add carrots, coloured peppers and mushrooms.

Feel free to pop this all in the slow cooker and leave to cook while you are at work. Great meal to come home to!

Delicious, healthy and inexpensive! Perfect!

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Homemade Cream Cheese- So Easy!!

I love cream cheese and therefore find myself buying it often. I am not sure why I have not looked into making my own until now. I was amazed at how easy it was and so inexpensive! And if you make your own yogurt at home it is even better! It will cut down on the cost, packaging and you have more control over what you are consuming.


Ingredients:
1 quart (4 cups) plain yogurt (whole milk or low-fat is fine)


1) Put a colander in a bowl and line it with buttercloth. Add the yogurt and fold the cloth over the top (or cover with something).


2) Leave this in the fridge to drain for a minimum of 5 hours. For a thicker cream cheese let it drain longer.


3) Make sure to remove liquid as it drains so it doesn't reach the cream cheese and become reabsorbed. It is ready and you can eat it!


You can also try mixing in your favorite flavor of jam or some fresh herbs.




*** note: If you are using store-bought yogurt then the expiry date of your cream cheese will be the same as the yogurt***


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Easy Homemade Gluten-Free Spelt Bread

I have been experimenting with many different gluten-free bread recipes. This is the best one I have come across yet. It is spongy like wheat bread and you can't tell the difference in taste at all.


Ingredients:
4    cups spelt flour
1/4 cup sesame seeds
1/4 tsp salt
1/2 TBSP molasses
1    tsp baking soda
2   cups milk


Directions:


Preheat oven to 350F
Grease a 9x5 pan
Combine all ingredients in a bowl
Put "dough" into the bread pan
Bake for 1 hour and 10 minutes


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Amazing Gluten Free Cornbread

Ingredients


1 cup yellow cornmeal
1/2 tsp salt
1/2 tsp baking soda
1/3 cup vegetable oil
1 cup GF sour cream
1 cup corn
2 eggs (beaten)
1 cup shredded cheddar
***optional Jalapenos if you like it spicy***


Directions


Mix all ingredients except cheddar
Pour half into a 9" square pan
Sprinkle with cheese
Pour second half of batter in
Bake at 375F for 35- 40 minutes

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New Gluten-Free Me

I have just recently found out that I am unable to eat gluten. Like many of you, i felt like life is over! I LOVE bread and pasta and all my flour-filled treats. No more pizza, subs, wraps, sandwiches, burgers...beer!

 I can admit, I have been cheating. A little timbit here or a muffin there... But now, things are going to change! I have had my "Aha!" moment and I realize that my eating habits are just hurting me. So this week, no more cheating. Its time to make the big life change and eliminate gluten completely. I know that doing this a week before Christmas is going to be tough. I still don't understand all the foods that are safe or not and I will be eating other's cooking. This might be the best time to do it though! The biggest challenge of all.

Along my journey, I am going to share my experiences which many of you can relate to. But more than that, I will be sharing my favorite GF recipes and products. I am new to this so any comments or tips are greatly appreciated!

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http://www.youtube.com/user/YesNoMabeeVlog?feature=mhee

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http://www.yesnomabee.ca

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