When summer arrives I like to spend as little time as possible preparing meals. Quick/simple salads and pasta become the staple when the temperatures rise. Pasta salad was one of the things on the menu for the lunch I hosted yesterday. About a week ago I stumbled upon a gorgeous Read More
No, it’s not what you think. I am still and will always be a gluten free chef. However, a long overdue visit with the Gastroenterologist today found that I need a few more viles of blood (as in tests) ordered to try and get to the bottom of my leaky Read More
Dairy Free Heavy Cream Substitute 2/3 cup canola or olive oil 1/3 cup rice or soy milk Mix together as a substitute for heavy dairy cream in baking recipes that call for heavy cream. This cannot be used to make whipped cream.
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Granola Cookies I love oatmeal. There you have it my confession for the day. When I went gluten free I was certain that I would have to give up my most favorite food. But as it turns out gluten free oats actually exist and my tummy actually tolerates the grain. Read More
The cake is essentially a lemon pound cake with poppy-seeds. I adapted it from a recipe found on The Perfect Pantry and converted it to gluten and dairy free. I substituted the sour cream with applesauce and earth balance for the butter. Baking with fresh lemon can be tricky since Read More
I have been meaning to try out an Apple Fritter recipe I found in a junk bin I was cleaning out. I converted it to gluten and dairy free and added my spin to it. The recipe originally called for 1/4 cup of sugar but I think they need to Read More
chocolate banana apple smoothie 1/2 cup unsweetened almond milk 2 tablespoons cocoa powder 6 drops pure liquid stevia 1 tablespoon ground flaxseed 3 tablespoons gluten free oats 1/2 apple, cored and chopped 1 large banana, frozen and chopped into 6 pieces 1/2 cup crushed ice Add all ingredients into a Read More
