I hear from lots of folks about how nervous they are about holidays that so often seem to center around food. Easter and Passover are two of those holidays, but they are far more gluten-free friendly than you might think!
I’ve enjoyed plaintains so many ways and with so many accompaniments, but I forget how easy they are to add to any meal. Here, I’ve made them in the traditional “tostones” style with only a touch of salt for flavor.
Think tempura is only for gluten eaters? Think beer batter is a thing of your glutenous past? Think again! This classic tempura batter made with light-bodied gluten-free beer and the right gluten-free flour helps create a lacy, crisp coating for vegetables, chicken, shrimp, or just about anything else you want to dip in it!
Autumn and Pumpkin Pie go hand-in-hand, but what about all the other delicious treats you can make with this low fat, healthy and super tasty gourd? This recipe for Pumpkin Banana Bread is one of my favorites.
Think of these light, paper-thin pancakes as the perfect conduit for anything from Nutella®, fruit, ice cream, or liqueur (think Crêpes Suzettes) to savory fillings like ham and cheese or fresh lemon juice and crab!
Many families avoiding gluten and dairy struggle to find foods that will satisfy their GFCF kids. This delicious vegan cheesy sauce makes healthy mac ‘n cheese, vegan queso dipping sauce or even nachos possible again, deliciously!
In anticipation of Passover, I thought I would re-publish my matzo recipe for those of you who are new to my blog or newsletter. There has been some controversy around the gluten-free status, high cost and availability of oat matzo, so save money, aggravation, worry and waste (this recipe tastes awesome!), and just make it yourself! These great saltine-like crackers are wonderful for Jewish holidays or any time of year, for that matter!
I’ve borrowed the theme from one of my favorite college restaurants and made a deliciously healthy version of what they called the “Flyin’ Mayan:” a sweet potato and black bean burrito. I’ve grilled my sweet potatoes in thick slices much like steak fries. Adding black beans, corn, avocado and my yummy vegan slaw, all wrapped up in a soft, warm flour tortilla – it’s the perfect combination!
Latkes have come to mean “Potato Pancakes” in common parlance, but nowhere does it say that they must be made with potatoes. This is the first of two new posts using the wonderfully versatile, über-healthy and easy to cook, Spaghetti Squash.
This weather has me craving anything warm and yummy, so I decided to use my leftover sweet potatoes as the base of a new soup! Easy, quick, hearty (yet dairy-free), and as spicy as you want to make it — this beautiful bowl of satisfying soup will warm your belly and help you put those sweet potatoes to good use!
