Thursday, October 17, 2013

Pumpkin Chocolate Chip Pancakes - Gluten Free, Egg Free

Is it possible to make it through October without eating massive amounts of pumpkin foods? I don't think so. So, I bring you today.....Pumpkin Chocolate Chip Pancakes! Because it's October. :) This recipe is gluten free, egg free, and easily dairy free as well. 

Happy Autumn!

1 tablespoon ground flax seed
3 tablespoons water
1-3/4 cups milk or milk substitute
1 cup pumpkin puree
2 tablespoons oil
2 tablespoons vinegar
2 cups gluten-free all-purpose baking mix
1 teaspoon xanthan gum
3 tablespoons brown sugar
1 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoon ground allspice
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
dash of salt
2/3 cup chocolate chips (can use dairy free chocolate)

  • In a small bowl, stir together ground flax seed and water. Allow to sit for 2 minutes. 
  • In medium sized mixing bowl, combine milk, pumpkin, oil, and vinegar. Mix well.
  • In large bowl, combine xanthan gum, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Mix until well combined.
  • Add ground flax seed mixture to wet ingredients. 
  • Add wet ingredients to dry ingredients and stir until just combined.
  • Fold in chocolate chips.
  • Pour 1/3 cup batter onto a hot oiled skillet. Flip to heat on both sides until cooked through.
  • Enjoy!

Wednesday, July 10, 2013

Lavender Lemonade

This is my most favorite thing in the whole wide world! Well, my favorite thing to drink that is.

A few years ago, I tried some lavender lemonade at a ladies luncheon at church that was so good I was thinking about it for weeks. I was determined to make the most delicious lemonade ever. And because I have both lemons and lavender growing in my backyard, I think it was fate.

Here is how I make mine...

1 cup superfine sugar
1/4 cup fresh lavender leaves, well rinsed
1 cup fresh lemon juice
4-1/2 cups water, divided
ice (optional)
lemon slices, for garnish (optional)

To make the simple syrup:

  • Combine 1 cup sugar and 1 cup water in a medium saucepan. 
  • Bring mixture to boil for 1 minute or until sugar dissolves.
  • Remove from heat.
  • Pour into a 2-quart glass pitcher.
  • Place in refrigerator to cool.

To make lavender water:

  • Bring 1 cup of water to boil in small/medium saucepan.
  • Add 1/4 cup fresh lavender leavers to boiling water.
  • Cover with lid and steep for 1 hour.
  • Strain water and discard leaves.

To make lavender lemonade:

  • Add lavender water to simple syrup in glass pitcher.
  • Stir in lemon juice and remaining water.
  • Place in refrigerator to cool (or add ice and serve).
  • Garnish with lemon slices (optional).


Note: It's important to use only fresh lavender leaves. Using the flowers may give you too strong of a "perfumy" taste.

Friday, July 5, 2013

Chopped Broccoli Salad

I love broccoli. 

I've loved broccoli since I was a toddler. My parents used to ask me, in front of their friends, "Do you want ice cream or broccoli?" And I would always answer enthusiastically, "Broccoli!" Then they would all laugh. I didn't know why that was funny. Now I have little broccoli lovers at my house. When I serve broccoli for dinner my little 2-1/2 year old yells, "Brocky!" It's in the blood.

I used to make broccoli salad regularly. The recipe I had was given to me from a distant cousin on my dad's side of the family. It was basically broccoli, raisins, bacon, sunflower seeds, mayo, sugar, and vinegar. I actually dislike raisins (my kids think I'm nuts) so years ago I started making the same salad with fresh grapes in place of raisins. And now that we are not serving food containing eggs, I have to nix the mayo in recipes. Well, after little variations here and there, this is the way I'm making broccoli salad these days. If you like "brocky" you'll love this simple broccoli salad.

approx 2 lbs of broccoli crowns, chopped  
1 cup seedless red grapes, halved
1 cup plain yogurt or non-dairy yogurt
1/4 to 1/2 cup sugar (depending on your preference)
1/8 cup white vinegar
1/2 cup shelled sunflower seeds
salt to taste (optional)

  • Mix broccoli and grapes together in large bowl. 
  • In small bowl combine yogurt, sugar, vinegar, sunflower seeds, and salt (optional) to make dressing.
  • Gradually, stir dressing in broccoli and grape salad. 
  • Cover and refrigerate for 1 hour.
  • Enjoy!

Saturday, June 29, 2013

Orange Banana Popsicles

Super easy, healthy, and delicious. How can you go wrong? Perfect popsicles for those warm summer days.

You'll need:
2 ripe bananas
2 cups orange juice
Popsicle holder (plastic cups with a stick or spoon work too)

Combine in blender and blend until liquified.  Pour into Popsicle holder and put in freezer.  

Delicious! Enjoy!

Friday, June 28, 2013

Black Bean and Zucchini Enchiladas with Brown Rice Tortillas

Say it with a Spanish accent and they taste even better! ;)

My husband is afraid I'm going to turn into a vegetarian. But if this was our average vegetarian meal every night I don't think he'd complain. Meat? Who needs it when enchiladas can taste like this without it. Delish! 

Enough chit chat. On to the recipe:

1 teaspoon olive oil
2 cups diced zucchini (1 to 1-1/2 large zucchinis)
2 (15 oz) can black beans, rinsed and drained
2 garlic cloves, diced
½ cup reduced fat sour cream
1/2 teaspoon salt
3 cups enchilada sauce* (canned or click here for tomatillo sauce recipe)
6 (8-inch) gluten-free brown rice tortillas
2 cups (8 oz) shredded cheese,* Monterrey jack and cheddar blend

  • Preheat oven to 350 degrees F.
  • Cook diced zucchini in heated olive oil for 5 minutes or until vegetables are tender. Add garlic and remain cooking for an additional minute. Remove from heat.
  • Spray 9” x 13” baking dish with cooking spray.
  • Spread 1 cup enchilada sauce in the bottom of dish.
  • In a medium bowl, mix together zucchini and garlic, beans, sour cream, and salt.
  •  Warm tortillas. (I warm brown rice tortillas in the microwave because they seem to get brittle if I heat them on the stove top over a gas flame).
  • Place about 1/2 cup zucchini mixture down center of 1 tortilla and roll up. Place seam-side down in baking dish.
  • Repeat procedure with remaining tortillas.
  • Pour remaining sauce evenly over enchiladas.
  • Sprinkle 1 cup shredded cheese on top (leaving 1 cup for later).
  • Cover with foil; bake at 350 degrees F for 30 minutes. 
  • Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.
  • Enjoy!

*If you avoid corn in your diet, make sure to check the ingredients on canned enchilada sauces and prepacked cheeses. Some canned sauces contain corn syrup. Some prepackaged cheeses include anti-caking ingredients which are usually flours. Common anti-caking ingredients are corn starch, and potato starch/flours. It may be listed as "food starch" or "modified food starch" which is often made from corn. 

Saturday, May 11, 2013

Easy Lasagna - Gluten, corn, and egg free

Lasagna!  Mmmm mmm mmm. I love it. 

Cooking gluten free doesn't mean you have to give up your old favorites. We just change them a bit!

Here is a simple step-by-step lasagna recipe using gluten free noodles.

1 pound ground lean turkey (I use "Italian seasoned" ground turkey)
2 cloves of garlic, minced
2 cups lightly packed spinach, chopped

1 jar marinara pasta sauce (I use Kirkland Signature brand)*
6-8 uncooked "oven ready" gluten-free lasagna noodles (I use DeBoles rice lasagna)*
1 (15-oz) container ricotta cheese**
16 oz shredded mozzarella cheese**
1/2 cup hot water

  • Preheat oven to 375 degrees F.
  • Brown ground turkey in large skillet over medium heat, stirring to crumble. Add minced garlic and chopped spinach. Cook until done. 
  • Stir in pasta and heat through.
  • Spray 11" x 7" baking dish lightly with no-stick cooking spray.
  • Spread a thin layer of meat sauce (approximately 1/3 of sauce) evenly in bottom of dish.
  • Place a single layer of noodles on top of sauce.

  • Spread 1/2 of ricotta cheese on top of noodles.
  • Sprinkle approximately 1/3 of mozzarella cheese evenly on top of ricotta cheese.
  • Spread 1/2 of remaining meat sauce on top of cheeses.

  • Place a single layer of noodles on top of sauce.
  • Spread remaining ricotta cheese on top of noodles.
  • Sprinkle half of remaining mozzarella cheese evenly over ricotta cheese.
  • Spread remaining meat sauce over cheeses.
  • Top with remaining mozzarella cheese.
  • Pour 1/2 cup of hot water around the inside edges of the dish.
  • Cover the dish with foil and secure edges tightly.

  • Bake at 375 degrees F for 45 minutes.
  • Remove foil and bake for an additional 10 minutes, or until noodles are cooked.

  •  Let cool for 10 minutes before serving.

  • Enjoy! :)

* Check noodles and sauce for gluten free label. Also, jarred pasta sauces sometimes contain corn syrup, FYI. 

** Check ingredients on both types of cheese. Some prepackaged cheeses include anti-caking ingredients which are usually flours. Popular anti-caking ingredients are corn starch and potato starch/flours. Ricotta cheese may include corn starch as well or "food starch" which is often made from corn.

Tuesday, March 26, 2013

Baking Gluten Free with Sorghum Flour

I've found that I like sorghum flour as a good base in gluten free blends.

Carol’s Sorghum Flour Blend
1 ½ cups sorghum flour
1 ½ cups potato starch (or cornstarch)
1-cup tapioca flour
Whisk together until thoroughly blended. Store, tightly covered, in a dark, dry place.

For more information on baking with sorghum visit this site:

Thursday, February 21, 2013

Zucchini and Carrot Muffins - Gluten, dairy, egg, and nut free

This is a redo of a recipe I posted once before. I think this one is better (hence the redo). Plus, it's officially gluten free this go round. Enjoy!

6 tablespoons warm water
4.5 teaspoons Ener-G Egg Replacer (click here)
1/2 cup white sugar
1-1/2 cups brown sugar
2 teaspoons vanilla
1 cup canola oil
3 cups gluten free all purpose baking flour (I used Bob's Red Mill)
1-1/2 teaspoons xanthan gum
1 teaspoon salt 
1 teaspoon baking soda
1/2 teaspoon baking powder*
1 tablespoon cinnamon
1-1/2 cups raw zucchini, grated
1/2 cup raw carrot, grated
  • Preheat oven to 350 degrees Fahrenheit. 
  • In a small bowl, mix together water and Ener-G Egg Replacer until well combined.
  • Mix in both sugars, vanilla, and oil. 
  • In large bowl, stir together dry ingredients (the next 6 ingredients, through cinnamon). Mix until well combined.  
  • Add sugar and oil mixture to large bowl of dry ingredients. Mix until well combined. It will be very thick.
  • Stir in zucchini and carrots and mix until well combined.
  • Add to greased or paper lined muffin tin. 
  • Bake at 350 degrees F for 25-27 minutes, or until inserted toothpick comes out clean.
*I use gluten free and corn free baking powder

Yields 18 muffins.

Wednesday, January 30, 2013

Potato Salad with Dill (vegan)

2 lbs red potatoes (14 to 16 small)
1 cucumber, chopped
1 cup Italian dressing (store bought or see below for recipe)
2 teaspoons dill weed
salt and pepper

dressing (optional):
1/2 cup olive or canola oil
1/8 cup vinegar
1 teaspoon lemon juice
1 Tablespoon water
1 teaspsoon onion powder
1 teaspoon onion powder
2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons dried parsley
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground pepper

  • If making own dressing, combine ingredients for dressing in small bowl and stir until well combined. Cover and refrigerate until ready to use.
  • Wash potatoes, but do not peel, and cut into into quarters. 
  • Cook potatoes in boiling water for 20 minutes or until tender. 
  • Drain water and allow potatoes to cool.
  • Place potatoes, chopped cucumber, and dill weed in large serving bowl and toss with half of dressing. Add more dressing as needed. Toss until coated evenly. 
  • Salt and pepper to taste. 
  • Cover and refrigerate for at least 2 hours to allow flavors to blend.


Saturday, January 5, 2013

Blueberry Pancakes - Gluten Free, Egg Free, Dairy Free Option

1/2 medium banana
1 cup gluten free flour blend 
3/4 cup milk or milk substitute
1 Tablespoon packed brown sugar
2 Tablespoons canola oil
3-1/2 teaspoons baking powder*
1/4 teaspoon salt
1/2 cup blueberries (fresh or thawed and drained if frozen)

  • Mash banana in mixing bowl with fork.
  • Add remaining ingredients and beat with electric mixer on medium speed until smooth.
  • Heat pan on stove top over medium heat.
  • Pour batter onto greased pan, about 1/4 cup at a time.
  • Cook pancake until edges are dry. Flip and cook other side until golden brown.

*I use Hain Pure Food Featherweight Baking Powder. It's gluten free, sodium free, and corn free.

Makes: 5-6 pancakes