Saturday, September 6, 2008
Friday, September 5, 2008
My Best Gluten-Free Muffin,
Scone, and Brunch Recipes
Here is my collection of favorite brunch-worthy gluten-free muffin, scone and coffee cake recipes for breakfast in bed, brunch by a cozy fire, or a laid back morning spent reading the Sunday paper on a sunlight dappled patio.
I've also included my best egg recipes- easy frittatas and crustless quiches (my all time favorite brunch egg dish is the spicy Eggs Diavolo served on creamy polenta). And if you haven't tried one of my crustless quiches studded with roasted vegetables or my light but filling pasta frittata-- Babycakes, what are you waiting for?
If you're going vegan continental, browse my bakery recipes for tender scones, tea breads, and warm, fall apart muffins. Or zap up a smoothie.
There's no excuse to reach for the cold cereal box.
Eggs + Brunch Recipes
Gluten-Free Muffins, Scones, Donuts,
Tea Breads + Coffee Cake
Dairy-Free Smoothies
Crustless Quiche, Frittata, Eggs
Here is my Gluten-Free Goddess® collection of quiche, egg, and frittata recipes. Flourless never tasted so good.
Artichoke and Jalapeno Savory Pie with Cream Cheese and Jalapenos
Blue Chip Frittata with Roasted Red Peppers, Greek Yogurt, Feta and Blue Corn Chips and Cherry Tomatoes
Crustless Quiche with Roasted Vegetables, Jarlsburg and Parmesan
Egg and Pesto on Grilled Gluten-Free Toast
Gold Potato Frittata with Sour Cream and Parmesan
Italian Pasta Frittata with Goat Cheese, Portobellos, Olives and Sun-dried Tomatoes
Mediterranean Pasta Frittata with Spinach, Roasted Red Peppers and Goat Cheese
Purple Potato and Carrot Quiche
Roasted Vegetable Cheddar Quiche
Roasted Vegetable Noodle Kugel with Zucchini, Onions, Peppers and Sour Cream topped with Gluten-Free Breadcrumbs
Smoked Salmon and Spinach Goat Cheese Strata
Spicy Eggs Diablo on Soft Polenta
Vegetable Kugel with Mushrooms, Potatoes, Spinach and Mozzarella
Thursday, September 4, 2008
Gluten-Free Chicken + Turkey Recipes
Here is my collection of gluten-free chicken and turkey recipes. Family favorites are the Sour Cream Chicken Enchiladas and the Easy Chicken and Balsamic Peppers. And the newest recipe is this fabulous pecan crusted Turkey Meatloaf with Sun-Dried Tomatoes.
Tuesday, September 2, 2008
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| Gluten-free sugar-free chocolate biscotti. |
I was seriously jonesing for a crunchy coffee treat this week. But what could I make? Eating lower carb and lower glycemic means I'm eating no sugar, white flour or starches. The sweetest thing I've eaten in a month was the half of a frozen banana I tossed yesterday into a berry breakfast smoothie. Tasty, yes. But not exactly the chocolaty crisp indulgence I was daydreaming about.
As a side note to those of you following my posts on lower glycemic eating and wondering about sugar cravings and the South Beach Diet, I can report that Phase 1 is worth the two week tough love/low carb approach because it does reset your sweet tooth and diminish your gotta-have-it-now cravings for refined carbohydrates. And that's a big plus. It also banishes the carbohydrate bloat that many of us with celiac disease experience when we eat gluten-free starches. And that is a big plus. Pulling on a pair of jeans with a little room and give in the waist feels kick-ass great.
It is, however, very difficult to manage Phase 1 with multiple food allergies.
Where the unencumbered soul might eat one of Kalyn's delicious mini-quiche muffins or eggy casseroles for breakfast and Slow Roasted Tomato Hummus for a mid-afternoon snack, this intrepid gluten-free goddess was stuck popping cherry tomatoes. I admit up front- it was a humbling and hungry two weeks on a program where you are not supposed to go hungry.
My other disappointment was not losing as much weight as I had hoped to shed on the strict Phase 1. I lost two pounds. Upon deeper investigation I discovered that the stringency of Phase 1 works most dramatically on a different body type than I happen to inhabit (I'm a tall pear shape; if you're an apple body style you'll see more dramatic results in Phase 1).
So I've switched to Plan B.
I discovered- to my pie-roll horror- I was eating way more fat calories on the South Beach plan because of my limited food choices. Too much high calorie beef and pork and salmon- for protein. And way too much olive oil. The olive oil problem is totally my bad. I never measure. I just pour from a handy little spout. Usually while chatting about how impressive Michelle Obama is or how sad I am that HBO cancelled John From Cincinnati and now we only have the first season on DVD to ponder and decipher- with all it's tantalizing clues and unfinished story lines. I don't know Butchie, instead.
When I started adding up the daily glugs of olive oil- Holy Mother of Fat Grams! Talk about hidden calories. I was eating 500 to 600 calories a day I never thought twice about. I gotta get one of those nifty olive oil sprayers.
Words of wisdom from my smart and trim-waisted husband? Don't limit your food choices so much that you deprive yourself, Babycakes, or you'll feel discouraged and cranky (Cranky? Moi?) and you'll reach for a bucket of popcorn or a fistful of fudge brownies because you've starved yourself into a low blood sugar feeding frenzy.
He has a point.
And so I've added fruit smoothies back into my menu- lower carb fruits like frozen wild blueberries and organic strawberries whipped with a cup of hemp milk- and I'm eating carrot sticks and sweet potatoes and butternut squash and apples (no one ever got fat eating carrots and apples, he tells me). So it's not exactly South Beach any more. But it is sugar free and refined starch free. I'm lower glycemic instead of low carb, I suppose. And I calculated my calorie output with my calorie input and my height and weight and all that numbers stuff to lose my extra pounds the old fashioned way- slow but sure. No magic pill or instant fix. Just common sense and an olive oil sprayer.
So back to my biscotti.
I decided to try a new mix of high protein lower carb flours and agave to make a lower glycemic cookie. Not an all-you-can-eat cookie. But a smarter cookie choice. A less sweet sugarless cookie for grown-ups. And guess what? If you're looking for a sugar-free treat that is chocolaty and crisp and dunk worthy- and if you've tamed your sweet tooth and don't expect a sugar high sexy explosion- this recipe just might tickle your fancy.
Tuesday, August 26, 2008
It started with a visit from a fellow food blogger. And ended up as a side dish. No wait. That doesn't sound right. Because it's more than just a side dish. And the food blogger? Well. She's more than just a food blogger. She's Alanna!
And a certain individual got to make her dinner. Talk about nerve wracking. Cooking for a second-generation food columnist? It's enough to give anyone schpilkis! And I'm no exception. I was afraid I'd burn the quinoa. Or ruin the ribeye. But dinner went off without a hitch. Even with two glasses of wine and a pre-repast stroll to watch the sun set over Abiquiu. I think we talked for five hours.
And the cucumber salad? I made it based on Alanna's simple instructions via cell phone (and via the no-fuss wit and wisdom of Old Liz) and it was such a lip-smacking tasty little number, I ate it for breakfast the next day.
Now that's a good recipe.
Now that's a good recipe.
Thanks Alanna! And muchas gracias to dear Old Liz, who apparently (as we say back east) knows from cucumbers.
Read more + get the recipe >>
Monday, August 25, 2008
Gluten-free peanut stir-fry sauce- easy to make.
Peanut sauce stir-fry? Yes, please. Spicy peanut sauce is one of my favorite comfort foods. Maybe even in my all-time top ten. The last time I stirred up this peanut sauce we were watching episode 5 of Brideshead Revisited- the most dread inducing episode when it's clear that poor, sweet Sebastian is clinically depressed and Mummy Marchmain (aka the Velvet Hammer) is determined to crush his spirit for propriety's sake. Steve and I were sighing audibly, rooting for dear Sebastian, hoping against hope he would somehow summon the courage to break free from Mummy and stop self medicating as we chop-sticked our way through this lip-smacking bowl of peanutty goodness.
And as we each consumed the last delectable morsels on our licked clean plates we agreed. We just knew this dish would have perked up Sebastian. And Charles, too, for that matter. Nothing like a spicy peanut sauce to fortify you and return some bloom to wan, stoic cheeks.
In need of said fortification but allergic to peanuts, Darling? Don't fret. Substitute Sunbutter in this recipe. Sunflower seed butter has a roasted nut flavor that is delicious in Asian style sauces. [I find it at Whole Foods and Wild Oats.]
So if you're suddenly struck (as I, too often, am) by a craving for peanut stir-fry, imagining tender sweet mouthfuls of crisp broccoli, elegant red pepper strips and slender chicken pieces all commingling happily in an earthy, garlicky peanut sauce, don't worry. I've got you covered. It doesn't get much better than this easy recipe.
Even Sebastian's teddy, Aloysius, could whip this up.
Read more + get the recipe >>
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