Asparagus Sandwich

The blank canvas I was working with today was BFree Brown Seeded Sandwich Loaf. I love the longer slices as the provide more flexibility for sandwich making. Today I made a sandwich with hummus and asparagus.

Ingredients:

• 2 Slices of BFree Brown Seeded Sandwich Bread - TOASTED (Available at the Gluten Free Mall link on blog homepage)
• Gluten Free Hummus to spread on the bread 
• 8 stalks of asparagus the length of the bread ... raw or roasted ... your choice. Raw provides a great crunch and roasted provides a nutty and chewy flavor. 

Cut in half and serve.

Serve with soup, salad, or gluten free crackers like the crispy Gluten Free Multi-Grain Baked Crackers by Miltons!

Granola Bars with a Crunch Dried Twist

I have fallen in love with Sensible Foods Crunch Dried Fruit. I decided to make granola bars and add some Crunch Dried Fruit into the bars. I love the blank canvas of a granola bar as it allows me to customize a recipe with just a few variations. I made two batches...one soft and chewy and one dense and chewy.

Ingredients for the SOFT and CHEWY BARS:

• 1 package Crunch Dried Fruit Tropical Blend
• 2 flax eggs
• 1/2 cup coconut oil (slightly melted)
• 1/2 cup WOW Butter (Creamy)
• 1/2 cup honey
• 1 TSP coconut flavor
• 2 cups uncooked oatmeal
• 1 cup coconut (sweetened or unsweetened - customize based on your sweet tooth) I used sweetened in this recipe.
• 1 cup flax seeds

Instructions:

• Prepare the flax eggs and gather the ingredients while they "set"
• Line a 9x11 dis with parchment paper for easy removal of the bars after they refrigerate
• Once the flax eggs "set" (about 5 minutes), add the wet ingredients to a stand-up mixer and combine well.
• Add dry ingredients EXCEPT the Crunch Dried Fruit and combine
• Add the crunch dried fruit and combine with a large spoon
• Transfer granola bar mix to the prepared dish. Flatten and pack down with the back of a spatula
• Cover and refrigerate until set - about 1 hour

NOTE: The Tropical Blend Crunch Dried Fruit stay crunchy to add additional texture to the bars!

Serve:
The bars are best when straight from refrigerator. They get extra chewy as they warm to room temperature. 

Ingredients for the DENSE and CHEWY BARS:

• 1 package Crunch Dried Fruit Apple Harvest
• 2 flax eggs
• 1/2 cup coconut oil (slightly melted)
• 1cup WOW Butter (Creamy)
• 1/2 cup honey
• 1 TSP coconut flavor
• 2 cups uncooked oatmeal
• 1 cup coconut (sweetened or unsweetened - customize based on your sweet tooth)
• 1/2 cup coconut flour (oat flour can be used too if you are trying to avoid gluten and nuts)

Instructions:

• Prepare the flax eggs and gather the ingredients while they "set"
• Line a 9x11 dish with parchment paper for easy removal of the bars after they refrigerate
• Once the flax eggs "set" (about 5 minutes), add the wet ingredients to a stand-up mixer and combine well.
• Add dry ingredients EXCEPT the Crunch Dried Fruit and combine
• Add the crunch dried fruit and combine with a large spoon
• Transfer granola bar mix to the prepared dish. Flatten and pack down with the back of a spatula
• Cover and refrigerate until set - about 1 hour

NOTE: The Apple Harvest Crunch Dried Fruit absorbs moisture and becomes chewy in the bars. Be sure to add last to preserve the crunch!

Serve:
The bars are best when straight from refrigerator. They get extra chewy as they warm to room temperature.

VARIATIONS NOTE: 

• This bar can be made with dried fruits, seeds, and nuts. Customize the mix-in and flavor profile each time you make them! For example, the Crunch Dried Fruit Apple Harvest would go well with cinnamon flavor substituted for the coconut. 
• Substitute any Nut Butter, Soy Butter, or Seed Butter could be used. 
• Use eggs rather than flax eggs 

I often purchase products at:

Gluten Free Mall for Gluten Free Foods

BBQ Chicken Pineapple Pizza Featuring Sauce Goddess Sweet & Spicy

The blank canvas I was working with today was a Gluten Free pizza crust by Udis. I met the Sauce Goddess last week at the Gluten Free and Allergen Friendly Expo at the Del Mar Fairgrounds and knew that her Sweet & Spicy Sauce would make a great pizza or sandwich. The sauce tasted great and was just the vehicle that could be customized to make many recipes shine!

Ingredients:
Chicken Breast
Gluten Free Pizza Crust (I used Udis in this recipe)
Sauce Goddess Sweet & Spicy Sauce
Arugula
Pineapple
Italian Cheese Blend or Grated Parmesan Cheese

Instructions:

• I started by baking a chicken breast in the oven preheated to 350. I placed the chicken breast in non-stick aluminum foil and added 4 TBSP of the Sweet & Spicy Sauce. The chicken baked for 30 minutes. I did this step a day in advance.
• When it came time to prepare the pizza I washed the arugula and sliced the pineapple into paper-thin slices.
• I added 4 TBSP Sweet & Spicy Sauce to the base of the pizza crust.
• I added the arugula and pineapple in a decorative pattern.
• I diced the chicken and added it as the next layer.
• I topped with cheese.

The pizza cooked in a 350 oven for 20 minutes.

While it cooked, I prepared a salad.

I often purchase products at:

 Gluten Free Mall for Gluten Free Foods

Cheese and Apple Sandwich

The blank canvas I was staring at the other day was cream cheese. As Emily Dickinson wrote, "I dwell in possibilities", I did not dwell in the possibilities of poetry or prose, rather the possibilities of cream cheese! I did not want to just spread it on a gluten free bagel (after all it is not easy to FIND a gluten free bagel in the grocery store), rather I wanted to do something MORE with this spread. Taking inspiration from the flavored packages of cream cheese, I began to ponder a mix of homemade chunky applesauce (I will do that next time) with the cream cheese. The ah ha moment arrived! My sandwich decision was made. I would combine a baked apple with cream cheese and turn it into a sandwich.

Ingredients:

• 2 slices of gluten free bread or 2 rice cakes for an open face version
• 1 apple cut into small slices
• cream cheese (not flavored)
• cinnamon (to taste)

Instruction:

• Start by THINLY slicing an apple with a knife or mandolin.
• Either add slices of apple to non-stick foil and sprinkle with cinnamon and bake at 350 for 20 minutes OR add slices to a pan with just enough water to cover the bottom of the pan and sprinkle with cinnamon and cook until liquid is absorbed
• Toast the bread and place the cream cheese and apple slices on the bread

NOTE: The apples can be prepared ahead of time. The baked apples provide a bit of a crunch while the sauteed apples are soft and the texture combines with the cream cheese.

SERVE: This sandwich can be a breakfast sandwich with some fruit on the side or eaten for lunch with a salad or vegetables on the side.

Valentine Banana Bread

For a Valentine's Day treat, I decided to bake banana bread in HEART shaped molds! A small change that makes a difference when you are trying to do something special.

I modified the recipe posted on the Pamela's Baking &Pancake Mix website to make the recipe vegan.

Posted recipe:

• 1¾ cups Pamela's Baking and Pancake Mix
• ¾ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 eggs
• ½ cup brown sugar
• 1 tsp vanilla
• 1 cup pumpkin, grated zucchini or very ripe bananas
• ½ cup nuts, chopped
• ¼ cup melted butter or butter substitute

MY MODIFIED RECIPE
2 cups Pamela's Baking and Pancake Mix
2 FLAX EGGS
1 TBSP vanilla
1 1/4 cup ripe bananas
1/2 cup dried fruits or nuts (optional)
1/4 cup coconut butter

Bake at 350 for about 20 minutes in the hear shape mold. Serve with fresh fruit ... strawberries or raspberries...something RED!

Fruity Overnight Oats

I love a blank canvas. You know that as you have been reading my blog posts for years. The concept of OVERNIGHT OATS is definitely a blank canvas that can be customized. Today's version is not only gluten free but vegan also.

What is great about this recipe is that you make it in the container in which you will eat it ... quite a time saver!

Ingredients: 
2 Pouches of Gutzy Apple, Strawberry, Banana Flavor
1/4 cup oats
1 TBSP chia seeds (I use organic)
Sliced strawberries - I used 4 large
optional - drizzle of honey

Instructions:
NOTE: Traditionally a mason jar is used for the overnight oats. You can use what you have on hand! You make the oats in the same container in which you eat it...it can be a grab-and-go meal/snack.

• In layers add the ingredients to the jar: Gutzy, oats, chia, strawberries, and honey if you wish. 
• Stir and refrigerate overnight

Serving:
Enjoy fresh out of the refrigerator or let rest for a bit and consume closer to room temperature.
Optional: Add seeds or nuts on top

Organifi Superfood Powders

I had an opportunity to try Organifi Superfood Powders at the Gluten Free and Allergen Friendly Expo at the Del Mar Fairgrounds yesterday.

I am partial to warm beverages so the Organifi Gold was my favorite. Gold features Tumeric and is a good nighttime tea. It is supposed to detoxify the body and help it heal/recover as you sleep!

The Red Juice is filled with cranberries, beets, pomegranates, raspberries, and strawberries. The cranberry flavor takes the center stage. This is a metabolism booster and a great drink pre-workout or during workout. It has a "zip" to it that will give you energy.

For those that are enamored with Green Juice, they have a product for you too!

Give Organifi a try! Their products taste great.

Sunday is Pancake Day

Pancakes for breakfast can be simple. Start with a few simple ingredients and transform them into a gourmet breakfast!

Ingredients for 1 pancake:

• 1 package of instant oatmeal (I used Quaker Gluten Free Maple & Brown Sugar in this recipe)
• 1 Flax egg (1 TBSP flax seeds + 3 TBSP water ... combine and let rest 5 minutes)
• Coconut oil for cooking/coating pan
• 1/2 cup nuts, seeds, dried fruits for garnish
• 1/2 package GUTZY (I used Apple, Mixed Berries & Steel Cut Oats)

Instructions:

• Make the flax egg
• Gather the rest of the ingredients
• Add the oatmeal packet to the bowl with the flax egg - combine and form into an oval "patty"
• Heat the pan/oil and cook the pancake for about 3 minutes on each side
• Garnish with dried fruits, seeds, and/or nuts
• Top with 1/2 package of GUTZY 

A SunButter Start to the Day

Rice cakes are a great blank canvas. In this recipe I used Quaker Caramel Rice Cakes, SunButter, and dried cranberries and dates from Futterman Farms in Indio, California.

This is a great breakfast or snack! Enjoy this simple meal that can be customized each time you make it.

Play with your food ... make a smiley face to make a young person's day! Be creative!

Pictured above is almond butter rice cake smiley face.

Quinoa with Chickpeas and Roasted Edamame Crunch Dried Snacks

With a blank canvas of cooked quinoa, I decided to make a gluten free vegan lunch to take to work. I love making a large batch of quinoa at the start of the week so I can quickly prepare nutritious meals!

Ingredients (Serve 2)

• 2 cups cooked quinoa
• 1 diced shallot
• 4 diced garlic cloves
• 1/2 cup Roasted Edamame Crunch Dried Snacks by Sensible Foods
• 1 cup chickpeas (I used dried and re-hydrate them to control sodium ... if using canned, look for low sodium and drain and rinse the chickpeas)
• 2 cups diced vegetables: I used red bell pepper, yellow bell pepper, asparagus, and kholrabi greens (you can substitute beet greens or spinach for the kholrabi greens)
• 1 tbsp crushed red pepper
• Optional: a pinch of lime
• olive oil 
• 1/4 low sodium gluten free vegetable bouillon cube
• 1/2 cup water 
  
  

NOTE: I diced the asparagus stalks and reserved the tops for a garnish

Instructions:

• Sautee shallot and garlic in oil
• Add bell peppers, asparagus, bouillon and water and cook until liquid almost absorbed
• Add greens, chickpeas, quinoa, Roasted Edamame Crunch Dried Snacks, and crushed red pepper
• When liquid is fully absorbed, remove from heat and serve (or pack into glass containers to take to work as I did)
• I served with asparagus stalks as a garnish. You can add salt and pepper to taste ... even a splash of lime if you are looking for a tangy taste.

Walnut Seed Burgers

I decided to make a vegan burger combining elements of different vegetable burgers I have eaten. The recipe is a blank canvas that can be customized each time something is made. The base is 2 cups of vegetables, 1 cup of walnuts, and 1 cup of TVP.

Ingredients:

• 1 sweet potato (relatively large - 2 cups once cooked)
• 1 cup TVP (textured vegetable protein)
• 1 cup walnuts 
• 1 cup of seeds (I used a mixture of pepitas, sunflower seeds, and sesame seeds) 
• 2 tsp cumin
• 1 tsp mustard seed
• gluten free panko bread crumbs
• salt and pepper to taste
• olive oil for the pan

Instructions:

• Start by roasting one sweet potato then letting it cool (I made this a day in advance).
• In a Vitamix, blended 1 cup of walnuts until they broke apart into small pieces 
• Add the walnuts to a mixing bowl and combine TVP, seeds, and spices.
• (Once the potato cools, add it (2 cups) to the Vitamix with 4 cloves of garlic.)
• Add the vegetable mixture to the dry ingredients in the mixing bowl.
• Combine ingredients and form into patties. Let rest in the refrigerator for an hour for best results (so they do not fall apart).
• Before cooking, place about 1 cup of gluten free panko crumbs on a plate. Coat both sides of the walnut burger patty with the panko.
• Preheat the oven to 350
• Add the patties to a pan of oil and cook for about 5 minutes on each side. 
• Transfer to a foil lined baking sheet (I use non-stick aluminum foil) and bake for 30 minutes 
• Serve warm or store in an airtight container for a few days. 

NOTE: This recipe makes about 6 palm size burgers

Serving suggestions:

• Top with roasted vegetables or arugula
• Top with hummus
• Top with ketchup and mustard

Pictured here: Gluten Free Udi's Hamburger Bun.