Category Archives: Recipes

Salmon with Mango-Avocado Salsa – Anti Inflammatory (Allergen Free)

This Anti-Inflammatory Diet I’ve been on (as part of a treatment plan my doctor put together for me) has forced me to think outside the box when it comes to meals….which, if I’m honest, is probably a good thing!

What is the anti-inflammatory diet?  It’s basically a diet designed to cut any foods that are known to cause inflammation out.  My diet has been personalized based on my test results and right now I am NOT allowed to eat any of the following foods, or any foods with these ingredients in them:

  • Dairy (milk, cheese, yogurt, butter, margarine, shortening)

  • Eggs

  • Gluten (wheat, oats, rye, barley)

  • Tomatoes

  • Dehydrated Fruit

  • Rice, corn, potatoes (white, red, yellow) – this is to help me with my blood sugar level, as I was found to have pre-diabetes.

  • alcohol

  • Coffee, black tea, and soda

  • Fruit juices

  • Iodized (table) salt

  • Sugar and natural and artificial sweeteners – no sweeteners of ANY kind are allowed

  • Soy products

  • Peanuts

  • Beef, pork, shellfish, cold cuts, bacon, hot dogs, canned meat, sausage

So…today I ate a saSalmon and Salad with Mango-Avocado "Salsa" - AIPlad (like every other day, ha ha), but decided I wanted to try something new with the salmon.

 

 

SO very easy, fast, and I loved it!  Gluten, dairy, soy, peanut, egg, sugar free!

Salmon with Mango-Avocado Salsa

 4-oz salmon fillet, de-boned
1 tsp coconut oil
pinch of oregano
1/4 avocado
1/4 mango
pinch of sea salt

In a skillet over medium heat, heat up the coconut oil and add the salmon.  Sprinkle with the oregano, and cover with a tight-fitting lid.  Cook until flaky, about 5-7 minutes.

Meanwhile, dice up the avocado and mango.  Sprinkle with a pinch of sea salt.  Plate the salmon and put the mango-avocado “salsa” over the top.  Serve with a salad on the side.

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Gluten Free Brazilian Cheese Rolls

Oh my gosh.  Yes, it’s true.  GLUTEN FREE BRAZILIAN CHEESE ROLLS.

Gluten Free Brazilian Cheese Rolls - Better on a Budget

I LOVE these things, and holy cow, I’m glad I discovered them.  I actually had never had one BEFORE going gluten free, so I couldn’t tell you exactly how they compare, but I can tell you that compared to the store bought gf cheese rolls, they are wonderful.  And they don’t cost $10 for a dozen.  Score! :D

I wish I was exaggerating when I say that I ate an entire batch in 2 days, I really do.  But alas, it’s the truth.  I don’t make these often simply for the fact that I cannot stop eating them.

Get the recipe HERE at Gluten Free Yummy!

Gluten Free Brazilian Cheese Rolls - So Good!!  Better on a Budget

Gluten Free Indian Fry Bread (for Navajo Tacos)

I remember going to local carnivals and smelling the delicious fry bread to go with Navajo tacos as a kid…and as an adult.  When I was younger, I never ate them because “we weren’t there to spend money”, and so you can bet the first time I was in charge of my own cash flow, I bought a Navajo Taco at the carnival.

Then, dang it, I discovered my inability to correctly process gluten, and I haven’t had one since….until tonight.

See, we took our kiddos to the local carnival (actually I dropped them off with my hubby and went home to be sick, lol) and all those delicious memories came back to me.  When the kids requested tacos for dinner, I had one thought:  No problem, as long as I can make them Navajo Tacos.

I discovered a good-looking recipe on Pinterest, and after making a few adjustments to match what ingredients I had on hand, this lovely new meal was born.

Gluten Free Navajo TacosThe husband and kids (who are not gluten free) all said that it tasted like regular fry bread!  Success. :)  *note – these are best when fresh from the pan!

Indian Fry Bread (for Navajo Tacos)
(Adapted from Successfully Gluten Free)

1 cup brown rice
1/2 cup almond flour
1/2 cup tapioca flour
1/2 cup potato starch
3 tsp baking powde
1 tsp xanthan gum
1 tsp ground flax seed
1/2 tsp salt
1 cup + 1 Tbsp milk
Oil for frying

Mix dry ingredients in a bowl.  Add the milk and mix well.  The dough will be sticky; gluten free dough tends to be.  Heat oil (an inch or so) in a skillet over medium heat.  When it’s hot, oil your fingers a bit to keep the dough from sticking and grab a bit of dough.  Flatten it out into a disk about 1/2 inch thick and lay it gently in the hot oil.  Heat until golden brown, then flip and do the same for the other side.  It takes about a minute per side.  Enjoy as the base for a Navajo Taco, or as a scone with honey butter and powdered sugar on top.  Yum!

Gluten Free Indian Fry Bread - YUM!

Gluten Free Chicken and Dumplings

When I first learned I had to give up gluten, I was pretty sure that meant I would also have to give up one of my favorite comfort foods:  chicken and dumplings.  For the first 2 years, I lived by that belief, and then a few months ago I came across a recipe for a gluten free version.

I didn’t have all the ingredients listed in the recipe, but the thought of dumplings had already entered my heart, and I couldn’t let it go!  I adjusted it and was pleased with the results.  It’s SO awesome being able to eat Chicken and Dumplings again!  It’s not the prettiest meal presentation-wise, but it sure tastes good!

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Chicken and Dumplings (adapted from Tulsa Gluten Free):

6 cups water with 2 tsp chicken bouillon, or 6 cups chicken broth
1 1/2 lbs chicken, cubed
3/4 cup brown rice flour (I grind my own using the WonderMill Grain Mill)
1/2 cup tapioca flour
1/4 cup potato starch
1/2 tsp baking powder
1/2 Tbsp butter
3/4 cup milk + 1/4 cup milk
1 tsp dill, optional

Put the water and bouillon or broth in a large pot and add chicken (add more or less bouillon depending on your taste preference).  Bring to a boil over medium high heat, and boil until the chicken is cooked through.  While it is boiling, mix together the brown rice flour, tapioca flour, potato starch, baking powder, and salt.  Cut in the butter and add the 1/2 cup milk, mixing well.

When the chicken is cooked through, remove it from the pan and put in a bowl.  Grab the dumpling dough.  Break off small chunks and add to the pan of boiling broth.  Stir gently after adding the dumplings, and continue to stir occasionally while the dumplings cook, about 8 minutes.  Add the chicken back to the pot, along with the milk.  Add the dill if desired, and turn the heat down to low.  Simmer for 5 minutes, and then serve.  It’s delicious with a little Parmesan cheese sprinkled on top!

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1 Hour Freezer Cooking Session

I’ve decided that instead of doing one all-day massive freezer cooking section, I’ll break it down into an hour at a time.  While I love the idea of an all day marathon, it just isn’t realistic for me right now.

Whadya think:  If I do one of these each week over the summer, I should have a good amount of meals/snacks ready when school and work starts again, right?  Unless, of course, we eat all the delicious, convenient meals along the way! :)

This week’s freezer cooking session will consist of 3 different recipes, and will make 4 meals for our family, as well as a nice batch of snacks:

IMG_2594.1No-bake energy bites from Smashed Peas and Carrots are one of my favorite snacks.  Honestly, I’ve even eaten two of them for lunch when rushed and called it good.  They are a great pick-me-up when that afternoon slump hits.

honeylimeThis Honey Lime Chicken from Happy Money Saver is a new one to me.  It sounds and sounds good, so why not?  And if the kids don’t like it, more for me. :)

P6090066I’ll also be making a couple batches of ground taco meat using ground beef and homemade taco seasoning.  

Do you do freezer cooking?  If so, what are your favorites?  I’m excited to try new recipes each and every week, and hope you will too!

Lemon Dill Dressing

Lemon Dill DressingOver the last couple of months, I’ve had a recurrence of some health issues I’d had back when I ate gluten.  I’m not eating gluten, and doctors haven’t been able to find anything, so I’m once again looking at my diet to see if I can heal myself.  I read The Virgin Diet: Drop 7 Foods, Lose 7 Pounds, Just 7 Days
, and decided to follow it.  The idea behind the Virgin Diet is to eliminate the 7 foods that are most likely to not be tolerated well.  They include gluten (which I’ve already given up), dairy, soy, corn, sugar, eggs, and peanuts.

So far, it’s going well.  I’ve lost 3 lbs in the last 8 days, but more importantly, my bloating is lessening, as well as the stomach cramps.  I’m still struggling with other symptoms, such as joint pain, depression, and mega fatigue, but I’m hoping that they’ll improve with time!

I’ve been eating a LOT of salad.  But I can’t have ranch (mayo, which has eggs and dairy) or most other dressings (sugar, corn)…so I made my own, and I’m not gonna lie, it’s really been love at first taste, and I’m SO grateful for that!  It’s made my eating much easier.  It’s super easy to make…just add the ingredients and shake!

To start with, I combined lemon juice and salt.  I prefer to shake those together first before adding the oil because I heard it would help the salt dissolve and incorporate better.  Who knows if it works, but it’s what I do.  Then I added some dill, pepper, and olive oil.  I shake it up real good immediately before spooning onto the salad.

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That’s a salad, baby!

Lemon Dill Dressing

2 Tbsp lemon juice
1 tsp salt (I used plain ole table salt)
1 tsp dill
1/4 tsp pepper
1/2 cup olive oil

Combine the lemon juice and salt in a jar, shake well.  Add the remaining ingredients and shake well.  Shake well before serving each time.

 

Pinteresting Recipes – 5 Gluten Free, Fairly Healthy Food Ideas!

It’s been awhile since I’ve shared any of my latest Pinterest finds, possibly because I haven’t been trying a lot of Pinterest “stuff”.

That has changed in the last 2 weeks, however.  I’ve been trying lotsa new stuff out!

I’ve had some, well, health issues of late (nothing major, but enough to disrupt my daily life) and I want to fix them, you know?  So, I turned to the food I’m eating, and have been much more intentional about what I’m eating.  Salad for lunch everyday?  You betcha.  And with that, I’ve tried some new recipes:

66a0fc14b3064a30e748583ccf9fbc61These Homemade LaraBars have been a lifesaver when I’m really craving something sweet and I want to eat a whole jar of nutella.  Oh, thank heavens for these, truly!  I like ‘em.

 

5c0211047c771ec3fca7033021a5ff20This No-Oats Paleo “Oatmeal” is made with coconut milk, coconut flour, and unsweetened coconut…not much else!  While I love coconut, I don’t know how enthusiastic I felt eating this…although once I’d added some fresh pineapple to it, I enjoyed it more.  If I make it again (and I really, truly might), I’ll definitely make sure to have plenty of fresh pineapple on hand with it!

 

0e2281fe8a5bd717255417e31bf0685aBefore I got all crazy on this health kick, I tried and LOVED these Gluten-Free Brazilian Cheese Rolls.  I kinda got obsessed, really.  Doubled the batch the second time I made them, and then made up for it by eating twice as many.  If I can manage to moderate my consumption, I’ll definitely make them again.

 

d0433cfac087502a81953f6d54e7cce6YUM – Oatmeal Cottage Cheese Banana Pancakes.  My only piece of advice with these is: do not assume you’ve got the recipe memorized in your head and then add twice as much cottage cheese as you should to them.  It may backfire.  I enjoyed these (when I made them correctly) without any syrup…I didn’t feel like they needed it!

 

81fa8b7cca70ae8c7457c2a2047aaa10Man oh man.  These Gluten Free Homemade Chicken and Dumplings are comfort food Heaven!

 

 

 

 

 

Parsnip, Bacon and Carrot Medley

Okay, so one of my goals for the New Year is to try a couple of vegetables/fruits I haven’t before tried.  One of those is parsnips.  I’ve heard about them, seen them in the store, and I get the feeling they are probably pretty good, but I just haven’t up and tried them yet.  I was excited to find this recipe the other day, and look forward to trying parsnips for the first time very soon!

 

You can get the recipe for this Parsnip, Bacon and Carrot Medley HERE!  Happy eating. :)

Best of 2013 – 10 Recipes

I still feel fairly new to the whole gluten free living thing, and so I’m constantly finding new recipes to try.  Here are some of my favorites I tried in 2013…thank goodness for the internet!  I hope you find some good ones that you’ll enjoy trying and eating!

 

 

 

a7a8580f11446c42c79246a71bd958eaPaleo Chicken Fingers - These didn’t turn out as crisp as they look in the picture, but man oh man we loved the taste and have made them multiple times since!

 

 

 

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Slow Cooked Sticky Chicken

 

 

 

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Grilled Corn, Tomato and Avocado Salad – seriously one of my FAVORITE salad recipes – EVER.

 

 

 

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Zucchini Chips - These take me a lot longer to cook than the recipe calls for, but they are oh, so good!

 

 

 

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Slow Cooker Jambalaya

 

 

 

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Baked Spiced Chickpeas - such a delicious snack!

 

 

 

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These Fluffy Gluten Free Pancakes are my favorite pancake recipe that is gluten free.  Love ‘em.

 

 

 

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Parmesan Crusted Chicken

 

 

 

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I LOVE my Sweet N’ Spicy Salmon recipe!  It continues to be a favorite.

 

 

 

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Cheesy Bacon Oven Chips

 

 

Best of 2013 – Dessert Recipes

I made a lot of new food discoveries this last year – or rather, tried a lot of new recipes, and while some ended in utter failure, there were also quite a few winners!  Over the next 3 days I’ll be sharing some of my favorite recipes of 2013.  Most, if not all of them, are already gluten free, and those that were not I simply adapted.  Score!

Today, dessert:

 

100_3514-913x1024These Blackberry Lemon Bars are AWESOME!

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Homemade Mint Chocolates

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Homemade Peanut Butter Cups

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Raspberry Pretzel Jello Salad

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Simple Coconut Oil Chocolate candies – simple, delicious, and I didn’t feel quite so guilty eating these (until you know, I ate 10 in one sitting).

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Homemade Toffee with Add-Ins

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This very lemony Simple Lemon Tart had the kids puckering and smiling!

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Gluten Free Chocolate-Glazed Doughnuts

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Cinnamon Sugar Kettle Corn

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Flourless Peanut Butter Chocolate Chip Cookies