I regularly whip together some version of homemade cream of vegetable soup, but when I put together this creamy, cheesy broccoli soup with a hint of bacon, my husband and the boys said it was one of the best I’ve ever made. Since I’m skipping gluten at the moment, I decided to raid the pantry for some dehydrated summer squash to use as an extra thickening agent. Eureka moment! It’s a great use for an abundant veggie, and adds a little more vegetable punch to the recipe, which is never a bad thing. [Read more…]
Cookies for breakfast? You bet! I’m not talking about a certain boxed cereal with fluffy little bits that leave you hungry an hour later, I’m talking about chewy, crunchy go anywhere granola cookies with all the stuff you want and none of the stuff you don’t. These easy granola cookies can be gluten free if you use certified gluten free oats (oats do not naturally contain gluten, but can be cross contaminated). They are also casein free (when the oats are soaked with vinegar) and soy free. [Read more…]
I’m working my way through the different books and videos offered in the Extreme Health Library bundle, and tonight’s post is about 9 Fermentation and Gluten Free Resources. For those who are looking for advice and recipes that will make it easier to incorporate these healing foods in their diets, these are wonderful resources.
From full menu planning (both for gluten free and allergy free menus) to troubleshooting tips and many recipes, these books and videos offer food that is not only good for you but beautiful and filled with flavor. There are some treats, too, like Starlene’s coconut flour donuts (shown above). If you’re trying to ditch a soda habit, you can replace it with kefir or kombucha (fermented beverages) that will give you the fizz without loads of sugar or artificial ingredients. I bought a package of miso recently because I *know* it’s good for me, but I’ve been scared to use it (yes, me, who ate ground up crickets). Now with Kimi’s book, I finally have a better idea of how to make a proper miso soup. I’m looking forward to working my way through the rest of these, too. [Read more…]
These chocolate chip cookie dough truffles are made with almonds, coconut oil, honey, chocolate chips, vanilla and a dash of salt, and can be coated with chocolate or served plain. (The first batch disappeared before I got a chance to dip them.) Once you try these tasty little cookie bites, you’ll be hooked. Even my somewhat finicky husband loves them. They’re a great way to get more coconut oil into your diet. (The Tropical Traditions website has a great recipe page with dozens of recipes using coconut products.)
Chocolate Chip Cookie Dough Truffles [Read more…]
Recently, I was discussing with some friends how many gluten free pastas simply weren’t very good. That same day, I found Conte’s Gluten Free Pasta on Twitter (contespasta), and went to have a look at their website (http://www.contespasta.com/). Their heart shaped cheese ravioli were about the cutest pasta I’ve even seen, and the rest of their raviolis look equally gorgeous (check out the Conte’s ravioli page to see what I’m talking about). On a whim, I contacted Conte’s to see if they’d be willing to host a review and giveaway, and they said yes! It’s taken us a bit of time to work our way through the very generous sample box they sent, but I’m finally ready to roll with our review of Conte’s gluten free pasta. [Read more…]