Category: Gluten Free

Ina Garten’s Coconut Macaroons

I am many things – wife, mama, cook, daughter, sister, friend and an avid coconut lover. It is funny how taste buds work. Sometimes you just love eating something and you meet someone else that just hates it and you wonder, “how could that be?” I am that way with coconut. I LOVE it, my husband hates it. I kinda don’t get it, but I know so many people that hate coconut that I guess it is just one of those acquired tastes. On the other hand, my husband LOVES mushrooms and I loathe them. Oh well, the finicky taste bud…

My husband was away for a few days on a golf trip and since he was gone I decided to indulge my love of coconut with my absolute favorite recipe for Macaroon’s. This is Ina Garten’s recipe and there are only five ingredients to these little clouds of bliss. So good, so easy. What else could a coconut lover ask for?

Vegan & Gluten Free Granola

I have always had a love/hate relationship with granola.  You see, I love to eat granola, but I am often put off by the extremely high-fat, high calorie granola that comes with the itty bitty service size.  Some different brands of granola I have tried have as much as 10-12 grams of fat per serving.  I love chocolate far too much to be wasting those fat calories on granola so I passed on granola for ages, until now.

I feel like the skies cleared once I started making this recipe.  It is so flipping good.  One of the main things I love about this recipe is how versatile it is.  The base includes oats, crisp rice cereal, coconut oil and either maple syrup or maple flavored agave syrup (I am sure that honey would taste delicious here as well.)  All the other ingredients can be included, excluded and/or swapped out based on what you have on hand.  I included chia seeds and hemp harts in this granola recipe due to their nutritional benefits.  However, if you don’t have those ingredients, by all means leave one or both of them out.  Same goes for the almonds.  You may also notice that I have excluded dry fruit from this recipe.  I did this because I actually prefer to enjoy this granola with fresh fruit and I find dried fruit to be extremely calorie dense and overly sweet.

Black Bean Chicken Chili with Tomatillo Salsa & Crema

Whew!  That is one long title for a recipe!  However, I will tell you that all elements are so amazingly delicious and really make the dish go from really good to crazy good so bear with me on this. I have previously blogged about how I love a one pot meal and one of the main reasons I love meals like this is because I can re-heat them and often times these one-pot wonders actually taste better when they are served reheated.  This chili recipe definitely falls into that category.

The Black Bean & Chicken Chili I came up with here is super simple and utilizes many pantry and refrigerator staples that I generally keep on hand.  I pureed the chili veggies to ensure that my sons would eat the chili and I actually preferred the smoother consistency as well.  I decided to add tomatillo salsa for a refreshing tang and I have to be honest, I absolutely love the color of tomatillo salsa.  I added an apple on a whim and did I fell in love.  The apple adds a refreshing element that really elevated the salsa adding an additional level of complexity.   The addition of crema just makes the whole dish come together.  Cool and creamy, the crema balances the dish perfectly.
I also have to add that my hubby loved this dish, which always makes me happy!  I absolutely hate it when I cook a meal and I can tell that nobody likes it.  Surely I am not alone in that arena.  🙂  Sooooo, without further ado here is the recipe. I hope you like it as much as my family enjoyed it.

Gluten Free Fried Ravioli

My oldest son loves to cook and I love his love of cooking.  Between football and lacrosse, he is very busy, but always finds time to watch one of the many cooking shows that is regularly on in the background.

One weekend morning we were watching “The Kitchen” and the Sandwich King, Jeff Mauro made Fried Ravioli.  My son was intrigued and became insistent that he make a batch.  Since we have recently gone gluten free I purchased a package of Three Bridges 3 Cheese Ravioli, with hopes that the ravioli would be tasty.  Normally fried ravioli consists of flour and breadcrumbs, however I decided to use rice flour in place of the flour and toasted breadcrumbs from several slices of Udi’s bread and we were good to go.  Aside from helping out with the ingredients my son made these all on his own.  I am so proud of him in general, but this is just another example of his creative and fun personality that is always up to try something new.

Gluten Free Banana Muffins

I have been gluten free for about a month now and I can’t begin to tell you the difference I am feeling.  “Things” are moving much more smoothly in the stomach region (if you know what I am saying) and emotionally I feel world of difference.  I am less irritable, snappy, I feel less anxious and just overall more peaceful.  The only major change I have made is eliminating gluten so I am attributing these changes to my new way of eating.

I have to also add that prior to this I ate a LOT of gluten.  All-purpose white flour, pasta, cookies, muffins and I were BFF’s.   However, since breaking up with these former loves I have found different ways of taming these cravings with other options.  One of my favorite recipes is those for Banana Muffins.  You can find the original recipe here, which I still make for my boys, however for a gluten free and lower fat version I created this recipe.  Now, they are not exactly as light and fluffy as the original version – I can’t tell you that, however they are delicious.  I used gluten-free oat flour in place of the all-purpose flour which gives these a chewy texture that I love.  My favorite way to pair these is with my homemade raspberry coulis and a light smear of butter.

If you are gluten-free or are considering adopting a gluten-free lifestyle I would recommend giving these a try.  I look forward to hearing your thoughts on how these turned out for you.

Gluten Free Banana Muffins

1/4 c. canola oil
1/4 c. unsweetened applesauce
3/4 c. sugar
2 eggs
1 t. vanilla
3 very ripe bananas, medium size
1 t. baking soda
1 t. salt
1 1/2 c. gluten-free oat flour
1/2 c. coconut flour
1/2 c. mini semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees.

In a food processor bowl add the oil, applesauce, sugar, vanilla and bananas.  Pulse until smooth.   Next add the baking soda and salt.  Pulse 2-3 times.  Add the flours and pulse 2-3 times, just until combined and then add the chocolate, if using.  Again, pulse just 1-2 times to distribute them evenly.

Scoop the batter into muffin tins and bake for about 20-25 minutes depending on your oven.