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!
If you happen to have leftover cranberry sauce on hand, are looking for anything but turkey for dinner, or want to impress with a remarkably easy but fancy looking dinner, this recipe is for you! If you don’t have the cranberry sauce already, follow my easy 20 minute recipe which follows at the bottom of the meal.
If you’re dying to know how to make gluten-free fried onions for Grandma’s Green Bean Casserole, or how to make an awesome gluten-free Green Bean Casserole, look no further! These easy recipes will make your Thanksgiving even tastier!
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.
Lunchboxes can lose their luster when they must be filled with gluten and allergy-free foods. Don’t despair! Lunchbox help is here!
In this week after Easter, I thought it would be helpful to share some more information about the wheat-based sacrament of the Eucharist, or Communion, from a gluten-free point of view.
Thanksgiving is almost here! Downshift from panic mode and follow this cheat sheet of tips and recipes to a safe, tasty and very happy gluten-free holiday!
Short version: This is an out-of-this-world delicious, healthy and truly easy recipe for your next dinner!
Long version: Use what veggies you like and have on hand, and any protein you prefer: chicken, shrimp, tofu … you get the idea. My recipe calls for seafood, but feel free to substitute. Choose any color Quinoa, Sprouted Quinoa, or Kañiwa. Follow my basic directions and you’ll have a scrumptious, nutritious meal for your family in about 30 minutes!
