With the leaves turning color, and the inevitable change of season, this dish makes the perfect addition to any fall menu. For anyone with a garden, you should have a lovely harvest of vegetables by now, and for those that do not have a green thumb, grocery stores have all kinds of fresh veg out right now. Making a healthy Buddha bowl is a great idea post summer, as it is very healthy for those of you looking to get back into a routine after all those BBQs, and it is hearty enough to fill you up on those crisp autumn evenings!
One of the types of cuisine every celiac firsts mourns after their diagnosis is Italian, as it is typically dominated by wheat flour-based foods like pizza and pasta. However, in recent years, Italian chefs are figuring out new ways to create old favorites, and 500 Cucina has done exactly that!
I have to admit, while I have eaten tofu a number of times, I have never attempted to cook with it, or prepare it at home. In my mind I guess I sort of reserved tofu recipes for vegan, and being celiac, didn’t really think it was something I would add into my diet, however, after tasting it so many ways in restaurants, and expanding my palette with GF recipes, I decided to give it a whirl.
I have never been a baker. I’m just not great at all the exact measuring and the science of it all, and I don’t really have a sweet tooth. I much prefer the haphazard taste test method to cooking over baking. That being said, I do love chocolate. The darker the better for me. Just one bite can satisfy any craving. Imagine my delight when I realized I could make my own chocolate bars?! And healthy ones at that?? I was floored.
My eyes literally beamed with excitement when I looked at the menu. Nearly all of it, was, or could be made gluten free! Fellow celiacs will know and understand, just how rare this is. Blue Star Diner is perhaps most commonly known for its delicious brunch, however, it is an absolute contender as a lunch, dinner, and (possibly best kept secret) Taco Tuesday spot!!
Not every meal ideal or recipe needs to be complicated. In fact, this is a SIMPLE side dish, as so many people struggle with what sides to serve at meals. This is also one of those dishes that some people may have been hearing a lot about lately, but who aren’t sure how to incorporate it into their normal cooking routine.
With the festive time of year upon us, ‘tis the season for holiday parties and potlucks. This is an easy recipe that is gluten free, and will be a hit at any event you host or need to bring an appetizer to. It is so simple to make, which leaves you with plenty of time to deck the halls, shop for gifts, and to enjoy some Christmas cheer!
This recipe just cannot be called anything else. Uncle Bill’s Chicken is the only thing it has been known as for my entire life. Fittingly, my Uncle Bill, a real guy, and my real great uncle, made it up, and it’s been in the family for years. It’s simple, delicious, and only requires 5 ingredients total.
Hamburger salad sounds a bit like an oxymoron, but that’s essentially what it is, so I’m going with it. You may look at it like a “deconstructed” burger as well, and that works too. If taco salad is considered a “salad” then so is this. I have to admit; with as common as taco salad is, its distant cousin hamburger salad now needs its time in the spotlight.
It was a Saturday night, so we knew it would be busy, but when the friendly hostess at Una told us that for a table of 4 it would be 1.5-2 hours wait, we all agreed in unison to go have a drink elsewhere and wait it out, as they take down your number and give you a call when your table is ready. We had all been there many times before and knew it was going to be worth the wait. We finally were seated at 10:30pm, and the place was still packed, with a line out the door.
It was just over a decade ago, when I lived in Ireland – the homeland of the savory pie, that I learned the difference between shepherd’s pie and cottage pie. It is actually where I first learned that such a thing as cottage pie actually existed, and that all the years prior to that moment, I was incorrect in my labeling of shepherd’s pie and that there WAS an actual difference.
Pasta is one of those dishes I sadly thought I had to go without, after my Celiac diagnoses. Would I ever enjoy a delicious Italian favorite again? Or would I have to watch, drooling, as others lapped it up, and I had my gluten-less, hardly equals, rice, quinoa and potatoes? Well, after trying many other brands and realizing that just might be true, enter: Barilla. Now we’re talking!
Yams or sweet potatoes as they are sometimes known, are one of my favorite produce items to have on hand because they’re yummy, can be made sweet or savory, inexpensive and have quite a long shelve life uncooked. They are also the perfect snack, mini meal, or post workout nosh. They can be eaten in gluten-free, vegetarian, or paleo diets. This recipe is naturally gluten-free, so no specialty ingredients are required, which is always a bonus.
As the saying goes, breakfast is the most important meal of the day…and I don’t disagree. One of the most common excuses people have not to eat breakfast is that they simply don’t have time, and as a celiac, or someone eating gluten-free, grabbing a quick bowl of cereal or having a piece of toast, makes it even harder. This healthy, baked casserole, can be prepared the night before, and can be stored in the fridge or freezer in handy individual portions for a quick reheat. This casserole is packed full of veggies, and guarantees to start your day off right. No excuses.
With the sun shining and summer just around the corner, we start wanting to take less time to cook/prep food, and more time to spend outside doing things we love! This Mexican Power Bowl is a healthy, light dish that is easy to whip up, and can be eaten on the go, or on the deck. There is no need to turn on the oven, and only requires a quick use of the stove, and otherwise is all chopping and mixing, easy!