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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Easy and Delicious Hummus

Hummus tastes amazing as a dip or a spread with veggies, breads and crackers. Hummus is one of my favorite healthy lunch snacks to take with me to work.

1 (15oz) can chickpeas
1/4 cup tahini paste
3    Tbsp fresh lemon juice
1    garlic clove (roasted if you have it)
1/4 tsp ground cumin
      salt and pepper to taste

1) Drain the chickpeas and put the liquid aside.
2) Combine all the ingredients in a food processor and blend until smooth. If it is too thick to blend, add some of the chickpea liquid.

Serve at room temperature with a mixed veggie platter, pork or lamb. It is a great spread on a sandwich or pita.

Try mixing in roasted red pepper, fresh herbs or chili flakes to change up the flavor of your hummus. There are so many possibilities!