Friday, August 5, 2016

Gluten Free Veggie-of-the-Day Burgers


I used to enjoy eating veggie burgers when I went out to eat but had to remove them from my dining options when I became gluten free. I have experimented with creating several variations of a veggie burger and have found one that comes close to my old restaurant favorite! You can customize this recipe and use different vegetables each time you make this if you like. It is a great way to use up small portions of a variety of vegetables or an abundance of one vegetable from a summer harvest!

Serve with a gluten free bun and add the toppings of your choice (based on ingredients used in the patty): sriracha, ketchup, mustard, pesto, cheese, or olive tapenade.
 


Ingredients:
·      1 Cup TVP – textured vegetable protein (I use Bob’s Red Mill TVP)
·      2 Cups cooked vegetables roughly chopped in a food processor – see below
·      1/2 Cup Gluten Free oats
·      1/2 Cup Gluten Free Panko Bread Crumbs
·      4 TBSP Seasoning – I suggest Cajun, BBQ, Asian, or Chipotle
·      1/2 Cup Low Sodium Vegetable Broth
·      1 TBSP Olive Oil for sautéing vegetables
·      4-6 TBSP Olive Oil for sautéing burgers

Vegetable of the Day used in this recipe … start with 4 cups of chopped uncooked vegetables to make 2 cups once diced in food processor. The veggie burger is a GREAT way to use “bits and pieces” of vegetables that are left in your refrigerator.
·      4 Crushed garlic cloves
·      1/2 Vidalia Onion (or onion of choice…substitute 1 shallot or 1 leek)
·      1 Medium sweet potato (substitute potato)
·      1 Bunch Chard …about a pound or 15 leaves/stems (substitute cauliflower or broccoli flowers AND stems or 5-7 large carrots)



Instructions:
1.    Dice and sauté onion and garlic in a pan with olive oil until translucent.
2.    Add remaining vegetables and broth and cook until el dente or just a bit softer
3.    Dice in a food processor into a chunky paste
4.    Add 2 cups of vegetables and dry ingredients to a bowl and combine into patties – it will make 4-6 depending on the size burger you wish to make.
5.    Place Gluten Free Panko crumbs on a plate and coat the patties with the crumbs
6.    Place olive oil in a pan and heat to medium high
7.    Add veggie burgers and sauté for 3-5 minutes on each side. Press down with a spatula half way through on each side
8.    Serve on a toasted gluten free bun (I used Udi’s for this picture) and add melted cheese, ketchup, mustard, sriracha, or pesto if desired based on seasoning used in the patty.


Monday, August 1, 2016

Gluten Free Fruity Whole Note Waffles




On Sundays we have time to eat a nice breakfast together. It is a day that we can sleep in and take the time to enjoy a breakfast together – unlike the workweek when our schedules are not the same! I enjoy finding ways to take advantage of seasonal fruit and plan my breakfast menu around what is in season at the time. With a variety of fruits from which to choose, I decided to make waffles and use the fruit as my topping.  I used Whole Note Gluten Free Waffle Mix for this recipe and made modifications along the way.



This meal does not take a long time to make; it is only 15 minutes from start to finish. What is the luxury is not having to rush and being able to eat a meal at a leisurely pace and appreciate the flavors and texture of each bite. The fresh fruit added a sweet flavor to the satisfying and chewy waffles. The added slivered almonds added a slight crunch.



Base Ingredients:
Package: 1 egg, 7/8 cup almond milk, (I used 1 cup), 2 tbsp oil (I used extra virgin olive oil), and 1 ¼ cup mix
Healthy Recipe Variations: ½ cup slivered almonds, 2 tsp almond extract, 1/2 cup ground flax seed meal
Topping: Fresh banana, apricot, and figs dices into small pieces
Sauce: Melted nut butter of your choice or local raw honey (1/4 cup … you do not want to turn a nutritious breakfast into a sugary dessert)





I love Whole Note Gluten Free Flours and Mixes. To the boxed waffle mix, I added the above ingredients to customize the flavor profile. I knew I was going to use fresh apricots, figs, and bananas so I decided to use almond flavoring as it pairs well with figs and apricots.

Other Spice/Fruit Options: Pair spices or flavorings with fruit (either fresh or dried). Vanilla pairs well with peach, banana, berries, or dates, cinnamon pairs well with apples, pairs, or guava, maple pairs well with apples, and coconut pairs well with pineapple, banana, and berries
Other Topping Options: Natural Maple Syrup, Agave Nectar, homemade chia sauce, or homemade simple syrup

Instructions:
1.    Mix together the wet ingredients in a stand up mixer then add the dry one at a time. For a fluffier waffle, beat the egg prior to adding the rest of the wet ingredients.
2.    While mixing the ingredients, warm the Belgian waffle maker.
3.    Spray the waffle maker with oil so that the waffles do not stick and clean-up is easier
4.    While waffles are cooking, dice the fruit
5.    When waffles are done, top with fruit and/or nut butter or honey and enjoy!



NOTE: Half a package creates 3 waffles that are 3/4 size or two full size waffles.



Healthy Recipe Variations was created to give home cooks ideas for customizing recipes to simultaneously meet the needs of many different requirements. Whole Note products contain whole grains and are Gluten Free and Non-Dairy so they are a great start to satisfying a group!

Gluten Free Whole Note Trail Mix Muffins


I love to make muffins to eat as part of my daily breakfast routine. Since I have had to eat a gluten free diet I have been trying out several recipes and mixes to find the “right one”. I love Whole Note Gluten Free Flours and Mixes. Whole Note’s Gluten Free Muffin Mixes create muffins that are very satisfying and remind me of muffins I ate before I had to become gluten free.



Many days my breakfast includes a muffin with fruit and eggs or a muffin with Greek yogurt and fruit. I like to vary the muffin flavor profile so I do not get tired of it! Whole Note’s Create-A-Muffin Mix is great for my cooking style. I am able to add the flavors I want to customize a batch OR just make the muffins as the package instructs and appreciate the satisfying whole grain muffin! Whole Note has found the right combination of grains to create a satisfying muffin that LACKS the sugary aftertaste and spongy texture of many gluten free mixes. Their mixes are a symphony…one you wish to buy tickets to time and time again!



Base Ingredients:
Package: 2 eggs, 3/4 cup milk, (I used almond milk), and 1/3 cup oil (I used extra virgin olive oil),
Healthy Recipe Variations: 1/2 cup shredded coconut, 2 tsp almond extract, 1/2 cup ground flax seed meal, 1/2 cup diced dried apricots, 1/2 cup slivered almonds
Other Mix-In Options: 1 cup of packaged trail mix, 1 cup of fresh fruit + 1/2 cup of ground flax seed meal, 2 tsp maple flavoring + 1/2 cup diced pecans or walnuts,

Instructions:
1.    Preheat oven to 350 and add “skirts” to muffin tins prior to mixing the ingredients
2.    To the boxed muffin mix, I added the above ingredients to customize the flavor profile.
3.    Bake for 20-30 minutes depending on temperature of your oven…use a toothpick to check after 20 minutes. Muffins are ready if toothpick comes out clean. (HINT … test on THICKEST part of muffin)
4.    Let cool for a few minutes and enjoy! Store the extras in an airtight container in the refrigerator.



Healthy Recipe Variations was created to give home cooks ideas for customizing recipes to simultaneously meet the needs of many different requirements. Whole Note products contain whole grains and are Gluten Free and Non-Dairy so they are a great start to satisfying a group!

Monday, July 25, 2016

Gluten Free Bread by La Brea Bakery

I encountered La Brea Bakery's Gluten Free Bread at the Gluten Free and Allergen Friendly Expo in Del Mar, California earlier this year.



The bread was excellent in taste and texture. I froze the loaves and used slices as desired. The bread kept fresh and defrosted well. The bread made great sandwiches and French Toast. When I made sandwiches with the bread I just toasted the slices I needed. When I made French Toast I either left the slices I wanted to use out overnight to defrost and dry out as I used to appreciate day old bread for French Toast when I was not Gluten Free (I did cover them so ants did not enjoy them before I could).



There are more and more options for Gluten Free bread. Look for this one in a store near you!

Gluten Free Musical Pancakes


  
Before I needed to eat a gluten free diet, I enjoyed pancakes, waffles, French toast, and other breakfast foods based on bread. Since I have adhered to a gluten free diet I have made it a priority to find a replacement for the comfort foods of my childhood. Although comfort foods will never be the same if not made by grandma or mom, I can TRY to recreate the flavor, texture, and remember the times through the cooking experience.

Whole Note Gluten Free Pancake Mix is a great alternative to traditional baking products. They recreate the satisfying and dense nature of a traditional pancake without the sugary taste and crumbly texture of many of other gluten free mixes in the marketplace. This family business started as a personal quest to find a quality gluten free product. The hard work paid off and consumers are benefitting from the hard work of the family! 



This recipe uses the Non-Dairy Pancake Mix with a few substitutions. When making pancakes, use your CLOSED FIST as a measuring guide. Two fist sized pancakes would be an ideal portion. Pancakes are a great dish for a group. They can be customized as they are being cooked as well as served!



Pancake Base Ingredients/Substitution Ideas:
1.    Whole Note Non-Dairy Pancake Mix (the recipe on the box calls for eggs, oil or butter, and milk substitute…I used free range eggs from the farmer’s market, olive oil, and Almond Milk)
2.    1 cup ground flax seeds (I use Bob’s Red Mill)
3.    2 TBSP cinnamon or Almond, Maple, or Vanilla Flavoring.
4.    You could add ½ cup frozen gluten free chocolate chips or diced dried fruit of your choice…blueberries or currants are ideal due to their SMALL size.



Toppings:
1.    You can use honey, syrup, or melted nut butter to top your pancake. Be sure to use a small portion so that you do not turn what started to be a nutritious breakfast into a dessert!
2.    For 2 fist size pancakes top with 1/3 a cup of honey, syrup, or melted nut butter.
3.    Add sliced fresh fruit or another 1/3 cup of diced dried fruits
4.    To add a crunchy texture you could add 1/3 cup of diced nuts – raw and unsalted would be ideal.



Instructions:
I followed the instructions on the box and used 1/2 a box of mix for this recipe…cannot wait to use the second half of the box! You can ALWAYS follow the instructions on the box and NOT add anything else! 

Pictured – Pancakes with HONEY and with MELTED NUT BUTTER.

Monday, July 11, 2016

Gluten Free TRAVEL ... pack EnjoyLife Grab-And-Go Packs

When you are gluten free and traveling you tend to want to have a reliable "stash" of tried-and-true snacks until you can get adjusted to where you are. This is especially important when in transit - through an airport or on a road trip and relying on service stations.

I like to pack raw nuts, dried fruit, and bars as they are easy to pack, small in size, and do not require refrigeration.

Enjoy Life Fruit and Seed Mixes are great! I now include them as part of my travel snacks.


Tuesday, July 5, 2016

Greek Inspired Quinoa

Quinoa is versatile and I find myself using it quite often. For a savory main dish or side dish, you can add sundried tomatoes, artichoke hearts, and crumble feta cheese. An OPTION...add some olives for a salty flavor.



The dish can be made simple or complex...you chose the layers of flavor you wish to add. The portion size will determine if it is a side dish or a main dish for you!

Ingredients:
Quinoa
Water or Vegetable Broth
Sundried Tomatoes
Artichoke Hearts
Feta Cheese

Optional:
Beets
Olives
Lettuce

Instructions:
  1. Cook quinoa according to package instructions. The volume you make is determined by the number of people you wish to serve/desire for left-overs! For the liquid use water or low sodium vegetable broth. Using the broth adds depth of flavor to the dish.
  2. In a pan add sundried tomatoes and artichoke hearts. For this recipe, I used sundried tomatoes in olive oil from a jar as well as diced artichoke hearts from a jar. I diced the tomatoes into small pieces and used some of the olive oil to sautee the tomatoes and artichoke hearts. 
  3. Add beets and/or olives if you wish.
  4. Add the quinoa to combine. 

To serve:
Place in a bowl and crumble feta cheese on top
Option...place a bed of lettuce on bottom of bowl for added texture and color!