I have found many packaged Gluten Free granolas are high in sugar. In an effort to control my sugar intake, I have been making my own granola. It’s fun to play with your food and try new flavor combinations each time! The beauty with this recipe is that base recipe is simple and the variations endless!
Base Recipe:
2 Cups Uncooked Oats
1 Cup Mamma Chia Organic Chia Seeds
¼ Cup Oil
¼ Cup Honey
Variations:
Seeds – Add 1 Cup Total (I use RAW Seeds)
Pepitas, Sunflower Seeds, Pumpkin Seeds, or Sesame Seeds
Nuts:If you add any…dice them into small pieces or roughly chop in the fool processor. Varieties that work well include: almonds, walnuts, pecans, and cashews.
Other Grains: ½ Cup Millet or Quinoa (uncooked)
Dried Fruit: ½ Cup Diced into very small pieces.
Flavorings: 2-4 TBSP depending on size of “batch you are making”
Vanilla, Maple, Coconut, Raspberry, Cinnamon, Pumpkin Pie Spice, Almond
Instructions:
• Combine the DRY ingredients you wish to use in your homemade granola. Place in a mixer or mixing bowl.
• Add the oil and honey.
• Blend for about 1 minute
• Transfer to an aluminum foil (Reynolds Non-Stick works well) and bake in a 350 degree oven for about 30 minutes. Check on the recipe after 15 minutes to gauge s peed at which it is baking. Remove from oven as oats start to turn golden brown.
• Let cool for 15-20 minutes.
• Transfer to an airtight container.
Welcome to my Gluten Free food blog! I believe life is a blank canvas; a masterpiece waiting to be created through food, fitness, family, and friends. Eating healthy is a priority of mine and this blog can help you eat healthy too! My family and friends include people with a variety of special dietary needs. Each recipe highlighted here is versatile and celebrates what we CAN eat. When you find a recipe you love, all you have to do is make a little change to make it work for your dietary needs!
Monday, May 11, 2015
Saturday, May 9, 2015
Veggie Burgers
I have never been able to duplicate the best Veggie Burger I ever ate at Kelsey’s in Sarnia, Ontario (Canada). The char-grill taste of the burger is memorable. The dense texture was unforgettable. It was the closest veggie burger to a burger made with meat that I have ever eaten. Since that memorable moment, I have ordered many vegetable burgers from menus that could not hold a candle to that one. Since I had to change my diet to adhere to a Gluten Free diet, I came to realize that many veggie burgers have a lot of gluten in them to hold the veggies together.
I have experimented with making veggie burgers several times. This is the most successful veggie burger rendition that I have made thus far. Each time I make this dish, I use different vegetables. It is a great way to use leftovers.
Base Ingredients:
1. Broccoli
2. Cauliflower
3. Sweet Potato/Potato
4. Carrot
5. Vegetable Broth
6. Onion
7. Garlic
8. Mushroom
9. Eggs
10. Rolled Oats
11. Gluten Free Panko Bread Crumbs
12. Bob’s Red Mill Quinoa Flour
13. Olive Oil
14. Chipotle or Cajun Seasoning
Instructions:
1. Steam veggies 1-4 in ½ cup of vegetable broth until al dente (I usually use 4-6 Cups of Veggies)
2. Let cool
3. While it cools, dice ½ an onion, 4-6 cloves of garlic, and 4 small button mushrooms (mushrooms can be omitted if you have an allergy OR another variety can be used)
4. Add to a VitaMix (or other blender) until you have a rough chop
5. Add mixture to a mixing bowl, add diced onion, garlic, and mushrooms if using. Add 1 TBSP seasoning per cup of vegetables. Add 1 egg per cup of vegetables. Stir to mix.
6. To thicken mixture and get it to form into patties, add quinoa flour and rolled oats until desired consistency forms. The amount needed varies according to the moisture content of the vegetables used. Rough calculation, ½ cup rolled oats and ½ cup quinoa flour per cup of vegetables.
7. When desired consistency is reached, add 2 TBSP olive oil to a pan and on medium high heat.
8. Add Gluten Free Panko Breadcrumbs to a plate (Ian's are the best I have had)
9. Form patties and pat them into the breadcrumbs on the plate. Make sure to get all sides.
10. Put patties in pan. After cooking a few minutes press down with a spatula.
11. Flip after about 5 minutes. Flatten again after 5 minutes of cooking.
12. Cook an additional 3-5 minutes.
13. Place patties on a paper towel lined plate to allow them to cool.
14. Serve once done cooking or store in an airtight container.
HINT: These taste better WARM than cold/room temperature. Definitely warm before using ones that have been chilled!
Variations:
You can use stalks, leaves, and flourettes of the broccoli and cauliflowers
Add in/substitute chopped peppers with the garlic and onion
Use ½ Bob’s Red Mill Ground Flaxseed Meal for ½ the rolled oats
Serve:
On a bun with toppings of your choice
As a patty "steak" with dipping sauce of your choice
Have with a salad, soup, Gluten Free crackers, or a side of potatoes and/or vegetables
I have experimented with making veggie burgers several times. This is the most successful veggie burger rendition that I have made thus far. Each time I make this dish, I use different vegetables. It is a great way to use leftovers.
Base Ingredients:
1. Broccoli
2. Cauliflower
3. Sweet Potato/Potato
4. Carrot
5. Vegetable Broth
6. Onion
7. Garlic
8. Mushroom
9. Eggs
10. Rolled Oats
11. Gluten Free Panko Bread Crumbs
12. Bob’s Red Mill Quinoa Flour
13. Olive Oil
14. Chipotle or Cajun Seasoning
Instructions:
1. Steam veggies 1-4 in ½ cup of vegetable broth until al dente (I usually use 4-6 Cups of Veggies)
2. Let cool
3. While it cools, dice ½ an onion, 4-6 cloves of garlic, and 4 small button mushrooms (mushrooms can be omitted if you have an allergy OR another variety can be used)
4. Add to a VitaMix (or other blender) until you have a rough chop
5. Add mixture to a mixing bowl, add diced onion, garlic, and mushrooms if using. Add 1 TBSP seasoning per cup of vegetables. Add 1 egg per cup of vegetables. Stir to mix.
6. To thicken mixture and get it to form into patties, add quinoa flour and rolled oats until desired consistency forms. The amount needed varies according to the moisture content of the vegetables used. Rough calculation, ½ cup rolled oats and ½ cup quinoa flour per cup of vegetables.
7. When desired consistency is reached, add 2 TBSP olive oil to a pan and on medium high heat.
8. Add Gluten Free Panko Breadcrumbs to a plate (Ian's are the best I have had)
9. Form patties and pat them into the breadcrumbs on the plate. Make sure to get all sides.
10. Put patties in pan. After cooking a few minutes press down with a spatula.
11. Flip after about 5 minutes. Flatten again after 5 minutes of cooking.
12. Cook an additional 3-5 minutes.
13. Place patties on a paper towel lined plate to allow them to cool.
14. Serve once done cooking or store in an airtight container.
HINT: These taste better WARM than cold/room temperature. Definitely warm before using ones that have been chilled!
Variations:
You can use stalks, leaves, and flourettes of the broccoli and cauliflowers
Add in/substitute chopped peppers with the garlic and onion
Use ½ Bob’s Red Mill Ground Flaxseed Meal for ½ the rolled oats
Serve:
On a bun with toppings of your choice
As a patty "steak" with dipping sauce of your choice
Have with a salad, soup, Gluten Free crackers, or a side of potatoes and/or vegetables
Friday, May 8, 2015
Black Bean Pasta with Chickpeas
I rehydrated chickpeas the other day to make homemade hummus and had a few left over. I used some in a salad and decided to make a pasta to use up the last few. I love to add beans to pasta as the textures complement one another to make the meal much more satisfying.
Base Ingredients (recipe serves 2):
1 Cup Tolerant Black Bean Rotini
½ Cup Chickpeas
2 Vine Ripe Tomatoes
2 Small Squash or Zucchini
½ Red Onion
½ Cup Vegetable Broth
2 TBSP Olive Oil
Rosemary (optional)
Variations:
Add 2-4 Cloves Garlic (depending on size)
Add 2-4 Button Mushrooms (diced)
Substitute Spaghetti Squash or diced Butternut Squash for Squash/Zucchini
Omit Rosemary and add 1-3 TBSP Crushed Red Pepper (depending on HEAT you desire)
Instructions:
1. Dice one tomato
2. Use a mandolin or knife to cut the onion and squash into small pieces
3. Sautee in olive oil and broth
4. While cooking, boil 3 cups of water. Add the pasta and cook for one minute.
5. Reserve ½ cup pasta water and add pasta and water to pan with vegetables.
6. Add chickpeas, rosemary (optional), and last diced tomato.
7. Cook until liquid is almost gone
Serve or store in an airtight container. Sprinkle a little olive oil to garnish, or sprinkle Gluten Free breadcrumbs (Ian’s Panko Gluten Free variety is great), and/or sprinkle with pepper.
Base Ingredients (recipe serves 2):
1 Cup Tolerant Black Bean Rotini
½ Cup Chickpeas
2 Vine Ripe Tomatoes
2 Small Squash or Zucchini
½ Red Onion
½ Cup Vegetable Broth
2 TBSP Olive Oil
Rosemary (optional)
Variations:
Add 2-4 Cloves Garlic (depending on size)
Add 2-4 Button Mushrooms (diced)
Substitute Spaghetti Squash or diced Butternut Squash for Squash/Zucchini
Omit Rosemary and add 1-3 TBSP Crushed Red Pepper (depending on HEAT you desire)
Instructions:
1. Dice one tomato
2. Use a mandolin or knife to cut the onion and squash into small pieces
3. Sautee in olive oil and broth
4. While cooking, boil 3 cups of water. Add the pasta and cook for one minute.
5. Reserve ½ cup pasta water and add pasta and water to pan with vegetables.
6. Add chickpeas, rosemary (optional), and last diced tomato.
7. Cook until liquid is almost gone
Serve or store in an airtight container. Sprinkle a little olive oil to garnish, or sprinkle Gluten Free breadcrumbs (Ian’s Panko Gluten Free variety is great), and/or sprinkle with pepper.
Labels:
Gluten Free,
Lunch,
Main Dish,
Side Dish,
Vegan,
Vegetarian
Tuesday, May 5, 2015
Sesame Hummus
I came across Artisana Organic Raw Tahini and decided to use it in my hummus recipe. I modified my original recipe Hummus Your Way and came up with a hummus with an enhanced SESAME flavor.
Base Recipe:
2 cups of chickpeas or other white beans (if using a can, 1 can)
2 TBSP lemon juice
4-6 cloves of garlic (depends on size and your taste)
1/2 cup toasted sesame oil
1 tsp ground cumin
2 TBSP Artisana Organic Raw Tahini
1/4 cup water
Instructions:
Blend the ingredients in a food processor or VitaMix (as I use)
Serve:
Garnish with sesame seeds, cracked pepper, or crushed red pepper depending on your desire for heat.
Serve with vegetables, Gluten Free crackers, or as a sandwich spread.
Variations:
Add 1 or 2 roasted red peppers to the base recipe
Base Recipe:
2 cups of chickpeas or other white beans (if using a can, 1 can)
2 TBSP lemon juice
4-6 cloves of garlic (depends on size and your taste)
1/2 cup toasted sesame oil
1 tsp ground cumin
2 TBSP Artisana Organic Raw Tahini
1/4 cup water
Instructions:
Blend the ingredients in a food processor or VitaMix (as I use)
Serve:
Garnish with sesame seeds, cracked pepper, or crushed red pepper depending on your desire for heat.
Serve with vegetables, Gluten Free crackers, or as a sandwich spread.
Variations:
Add 1 or 2 roasted red peppers to the base recipe
Labels:
Sauce,
Snack,
Vegan,
Vegetarian
Salsa Style Black Bean Pasta
Since I had to become gluten free I have reduced my pasta intake quite a bit. Pasta used to be a great go to for me, as it was a quick meal to fix and great leftovers to take to work the following day. A few Gluten Free pastas have come along that are organic, non-GMO, high in fiber, and cook without getting soggy. I can enjoy pasta again!
Tolerant Black Bean Pasta is a great addition to my pantry as it has great texture and flavor. I was looking for something to make for a quick evening dinner and decided to us up a few ingredients I had from my recent trip to the farmer’s market. I had a little of each ingredient, so pasta was the perfect way to marry the flavors and use the fresh ingredients.
This recipe takes less than a half hour from opening the refrigerator to finishing clean up. Enjoy a healthy meal…or put it in an airtight container and take it with you for a great lunch. Enjoy as a meal on its own or a side dish with a sandwich or salad.
Base Ingredients:
1 ear of corn … corn cut off the cob (yields about 2 cups)
½ Red Onion
½ Red Bell Pepper
1 Tomato (I used vine ripe)
Basil (for garnish)
Pasta – 1 Cup Tolerant Black Bean Rotini
Olive Oil
2 TBSP Butter (unsalted)
¼ Cup Vegetable Broth
Variations in keeping with Salsa theme:
• Add a few cloves of crushed Garlic
• Substitute Shallots for Red Onion
• Add a Hot pepper like a Jalapeño, Serrano, or Habanero depending on your personal interest in HEAT
• Add a cup of diced Mango if you wish a bit of sweet flavor
Instructions:
1. Cut the corn off the cob
2. Use a mandolin to cut the pepper and onion into small slices (or dice small with a knife)
3. Sautee all three ingredients in a pan with 2 tbsp butter and ¼ cup vegetable broth
4. Once onions are translucent turn off heat.
5. Add 3 cups of water to a pot and bring to a boil. Add 1 cup of Tolerant Black Bean Rotini. (Stir from time-to-time.) Drain after 5 minutes…reserving ¼ cup of the pasta water.
6. While pasta is cooking dice the tomato.
7. Add pasta water, diced tomato, and pasta to pan with the sautéed vegetables.
8. Cook until water evaporates.
9. Transfer to a plate, bowl, or airtight container. Sprinkle with Olive Oil and/or Basil to garnish.
Tolerant Black Bean Pasta is a great addition to my pantry as it has great texture and flavor. I was looking for something to make for a quick evening dinner and decided to us up a few ingredients I had from my recent trip to the farmer’s market. I had a little of each ingredient, so pasta was the perfect way to marry the flavors and use the fresh ingredients.
This recipe takes less than a half hour from opening the refrigerator to finishing clean up. Enjoy a healthy meal…or put it in an airtight container and take it with you for a great lunch. Enjoy as a meal on its own or a side dish with a sandwich or salad.
Base Ingredients:
1 ear of corn … corn cut off the cob (yields about 2 cups)
½ Red Onion
½ Red Bell Pepper
1 Tomato (I used vine ripe)
Basil (for garnish)
Pasta – 1 Cup Tolerant Black Bean Rotini
Olive Oil
2 TBSP Butter (unsalted)
¼ Cup Vegetable Broth
Variations in keeping with Salsa theme:
• Add a few cloves of crushed Garlic
• Substitute Shallots for Red Onion
• Add a Hot pepper like a Jalapeño, Serrano, or Habanero depending on your personal interest in HEAT
• Add a cup of diced Mango if you wish a bit of sweet flavor
Instructions:
1. Cut the corn off the cob
2. Use a mandolin to cut the pepper and onion into small slices (or dice small with a knife)
3. Sautee all three ingredients in a pan with 2 tbsp butter and ¼ cup vegetable broth
4. Once onions are translucent turn off heat.
5. Add 3 cups of water to a pot and bring to a boil. Add 1 cup of Tolerant Black Bean Rotini. (Stir from time-to-time.) Drain after 5 minutes…reserving ¼ cup of the pasta water.
6. While pasta is cooking dice the tomato.
7. Add pasta water, diced tomato, and pasta to pan with the sautéed vegetables.
8. Cook until water evaporates.
9. Transfer to a plate, bowl, or airtight container. Sprinkle with Olive Oil and/or Basil to garnish.
Labels:
Dinner,
Gluten Free,
Lunch,
Main Dish,
Side Dish,
Vegan,
Vegetarian
Monday, May 4, 2015
Sundried Tomato Salad
The lettuce in our garden is growing faster than it can be eaten. I love to garnish sandwiches with a few pieces of lettuce and eat salads but, when the lettuce is growing at a fast rate, I look to find new ways to enjoy it.
Today I created a dressing made from several items I had on hand. This salad could be a meal on its own or, in a smaller portion, as a side for a sandwich or Gluten Free pizza.
Base Ingredients (serves 2 as a medium size side salad):
2 cups chopped cabbage
4 cups chopped leaf lettuce
Dressing:
4 Large Button Mushrooms
4 Cloves of Garlic
1 Cup of Sundried Tomatoes (Diced)
2 Cups of Walnuts
¼ Cup Vegetable Broth
4 TBSP Olive Oil
2 Cups Chickpeas
Ingredients:
Cook the dressing ingredients until most of the liquid is absorbed
While cooking rinse and chop the lettuce and cabbage
Add lettuce to a bowl and top with dressing and serve.
Suggestions: Garnish with sesame seeds, pepper, or diced dried fruit.
HINT: I rehydrate beans to control the sodium. You can use canned or dried and rehydrate them. If you are rehydrating, complete this step FIRST. Make a batch so you can use them in several recipes!
Variations:
Substitute any bean for the chickpeas
Substitute shallots for garlic
Today I created a dressing made from several items I had on hand. This salad could be a meal on its own or, in a smaller portion, as a side for a sandwich or Gluten Free pizza.
Base Ingredients (serves 2 as a medium size side salad):
2 cups chopped cabbage
4 cups chopped leaf lettuce
Dressing:
4 Large Button Mushrooms
4 Cloves of Garlic
1 Cup of Sundried Tomatoes (Diced)
2 Cups of Walnuts
¼ Cup Vegetable Broth
4 TBSP Olive Oil
2 Cups Chickpeas
Ingredients:
Cook the dressing ingredients until most of the liquid is absorbed
While cooking rinse and chop the lettuce and cabbage
Add lettuce to a bowl and top with dressing and serve.
Suggestions: Garnish with sesame seeds, pepper, or diced dried fruit.
HINT: I rehydrate beans to control the sodium. You can use canned or dried and rehydrate them. If you are rehydrating, complete this step FIRST. Make a batch so you can use them in several recipes!
Variations:
Substitute any bean for the chickpeas
Substitute shallots for garlic
Labels:
Main Dish,
Side Dish,
Vegan,
Vegetarian
Saturday, May 2, 2015
PB&J Protein Bites
My PB Protein Bites are a go to snack. If friends stop over unexpectedly I can make a batch in 5 minutes and put them in the refrigerator to set for 15-20 minutes and they are ready to enjoy.
This satisfying finger food just got better…with the addition of JELLY. After all, Peanut Butter is just a little lonely without his sidekick JELLY. I played with my PB Protein Bites recipe to unite the pair. I hope you enjoy.
Instructions
PB Protein Bites Base Recipe Ingredients:
1 Cup Oatmeal (DRY)
1/2 cup Peanut Butter
1/2 cup Ground Flax Seed Meal
1/3 cup Honey (or sugar)
1 tsp Vanilla
I CHANGED TO THE FOLLOWING FOR THIS RECIPE:
PB&J Protein Bites Base Recipe Ingredients:
1 Cup Oatmeal (DRY)
1 Cup Peanut Butter
1 Cup Ground Flax Seed Meal
2 TBSP Vanilla Flavored Gluten Free Protein Powder
1 tsp Vanilla
Jelly Glaze Ingredients:
2 TBSP World of Chia Fruit Spread (I used Blackberry)
1 TBSP Coconut Oil
Instructions:
1. Combine Base recipe ingredients in one bowl (stir until mixed) and combine the Jelly glaze ingredients in a separate bowl and whisk them to incorporate.
2. Use your hands to create small balls (I made golf ball sized but you can customize to fit your taste).
3. Take the PB Protein Bites and roll one side in the Jelly.
4. Place in an airtight container and refrigerate.
5. After about 15 minutes they will be ready. They will stay fresh for up to 10 days in a tightly sealed container in your refrigerator.
Options:
Use any nut butter
Substitute a different Chia Jelly ... use a flavor you crave!
This satisfying finger food just got better…with the addition of JELLY. After all, Peanut Butter is just a little lonely without his sidekick JELLY. I played with my PB Protein Bites recipe to unite the pair. I hope you enjoy.
Instructions
PB Protein Bites Base Recipe Ingredients:
1 Cup Oatmeal (DRY)
1/2 cup Peanut Butter
1/2 cup Ground Flax Seed Meal
1/3 cup Honey (or sugar)
1 tsp Vanilla
I CHANGED TO THE FOLLOWING FOR THIS RECIPE:
PB&J Protein Bites Base Recipe Ingredients:
1 Cup Oatmeal (DRY)
1 Cup Peanut Butter
1 Cup Ground Flax Seed Meal
2 TBSP Vanilla Flavored Gluten Free Protein Powder
1 tsp Vanilla
Jelly Glaze Ingredients:
2 TBSP World of Chia Fruit Spread (I used Blackberry)
1 TBSP Coconut Oil
Instructions:
1. Combine Base recipe ingredients in one bowl (stir until mixed) and combine the Jelly glaze ingredients in a separate bowl and whisk them to incorporate.
2. Use your hands to create small balls (I made golf ball sized but you can customize to fit your taste).
3. Take the PB Protein Bites and roll one side in the Jelly.
4. Place in an airtight container and refrigerate.
5. After about 15 minutes they will be ready. They will stay fresh for up to 10 days in a tightly sealed container in your refrigerator.
Options:
Use any nut butter
Substitute a different Chia Jelly ... use a flavor you crave!
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