Gluten Free Archives - Page 33 of 36

Homemade roasted tomato garlic pizza sauce.

June 17, 2013 by Knead to Cook Filed Under: Gluten Free, Italian-inspired, Sauces, Vegetarian, Vitamix, Wheat Free 4 Comments

It’s our little family tradition. Friday nights are normally laid back, time to regroup and have pizza together, watch a movie and spend some time letting the craziness of the week go. Decompression is good! Now that summer is here, we’ve moved our pizza-making outdoor to the grill. I really despise canned tomatoes, there are some brands I will use if I must, but prefer to use fresh tomatoes. I love roasting them for hours low and slow to bring out the flavor but sometimes you don’t have hours. With that in mind, here is my quick roasted tomato pizza sauce recipe. Adjust the seasonings, garlic etc. to your taste – we, in our house, love garlic and aren’t afraid so I load it up!

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— Knead to Cook

Strawberry Peanut Butter Popsicles.

June 5, 2013 by Knead to Cook Filed Under: 4th of July/Patriotic, Desserts, Frozen Pops, Gluten Free, Ice cream, Smoothies, Vitamix, Wheat Free 2 Comments

Okay, I had to do it. I took the leftover smoothies I had from yesterday and froze them with tons of fresh strawberry slices inside for the extra bonus. The kids are gobbling them up and they are packed with vitamins and protein! Love that! These are super easy to do and you can find pop molds just about anywhere really inexpensively! Great for parties too! Last day of school and I really think I would be happy eating watermelon for dinner all summer long. But I guess I better head off and figure that out because my family wouldn’t share my watermelon dinner passion. The weather is lovely -so grilling it is!

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— Knead to Cook

Strawberry & Peanut Butter Protein Smoothie.

June 4, 2013 by Knead to Cook Filed Under: Beverages, Breakfast, Evolution Power Yoga 40 Days, Fruit, Gluten Free, No bake/cooking required!, Smoothies, Vegetarian, Vitamix 1 Comment

It’s been a bountiful strawberry season for our garden. Huge bowls of strawberries are being filtered into my kitchen daily. So after my run this morning, I thought I would whip up a breakfast smoothie for my girls and I thought a peanut butter & strawberry (a take-off of pb and j) would be a fun. My girls loved it and drank them down in record time. Packed with fruit, which provides necessary vitamins and energy, protein for muscles – its a great way to start the day. A lower calorie option would be to replace the peanut butter with dried peanut butter (4 tablespoons) to reduce the fat/calories.

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— Knead to Cook

Turkey Sausage Stuffed Sweet Potatoes.

May 28, 2013 by Knead to Cook Filed Under: Gluten Free, Ground Turkey, Potatoes, Turkey 7 Comments

I bought the most beautiful sweet potatoes, well actually “yams” at the Farmer’s Market. I had some fresh hot turkey sausage from the market I went to on Saturday and those two were a match made in dinner heaven. I added a few veggies and beans and we had one of the tastiest dinners that was super easy to make. What more can you ask for?

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— Knead to Cook

Almond butter chickpea chocolate chip cookies.

May 20, 2013 by Knead to Cook Filed Under: Cookies, Gluten Free, Vitamix, Wheat Free 5 Comments

I’ve made chickpea cookies before. None of which really knocked my socks off to be quite honest. I thought I would whip up a batch today, tweaking as I went to see how they turned out. I found a recipe that I loosely modified from Brit and Co.

I always make a “goodie” for an after-school snack for my girls and my husband (well his is more of a dessert). I tried one and thought they were good. Now, you honestly cannot compare these to a buttery, fattening, ooey, gooey chocolate chip cookie – but these are certainly a lovely, healthy substitute that won’t blow your gym efforts or sabotage your bikini body considering that next month is JUNE already!! I can’t wait for my girls to try these and give me their review. As for me, I love them!

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— Knead to Cook

Healthy Corn Chowder.

May 8, 2013 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Soups, Vegetarian, Wheat Free 1 Comment

Tuesdays are my farmer’s market day. I gain inspiration there and when I saw stacks and stacks of Florida corn on the cob… I knew I had to whip up this soup. Perfect for a rainy afternoon. Filling after a long swim practice for my girls. Filled with protein and fiber. All good! Plus a nice vegetarian dish that my carnivores would find filling.

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— Knead to Cook

Roasted Golden Beets.

May 1, 2013 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Salads, Side dish, Vegetarian, Wheat Free 8 Comments

Now I’ve written this before in my other “beet” post but I’ve always been apprehensive of the beet. I’ve since grown quite fond of them and truly adore the rare golden beet. I found one organic stand at my Farmer’s Market and almost tripped over myself to grab what he had in stock. A costly little veggie, I left with 4 softball sized golden beets for $12. I didn’t care. I couldn’t get home fast enough to get these bad boys roasted and into my mouth. And that’s just what I did!

After just snacking on them, I’m finally sitting down to write my blog post. I hope you give these milder, sunny beets a try. They are a gem of the veggie world, in my opinion.

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— Knead to Cook

Oatmeal Fiber Energy Balls.

April 30, 2013 by Knead to Cook Filed Under: Breakfast, Cookies, Gluten Free, No bake/cooking required!, Snacks, Vegetarian 11 Comments

I think I could survive on energy balls. Any recipe… whatever the flavor. I heart them all. Hey, we all have our thing, right? I bought some fiber cereal at the grocery store and thought I would whip up a few recipes using the cereal. The fact is, we all need fiber to keep things moving in the right direction (gross, but true!). These are super delish and already my kids are downing these little treats fast and furiously.

Ingredients:

1 cup of old fashioned rolled oats (I use gluten free organic)
2/3 cup of toasted coconut flakes
1/2 cup of nut butter (almond, peanut – whatever you have on hand)
1/3 cup of agave, maple syrup or honey
1.5 teaspoon vanilla extract
1 tablespoon of protein powder (I used vanilla Designer Whey)
1/4 cup of fiber cereal
Chocolate chips (I used dark chips) – amount is up to you 1/4 to 1/2 cup

Directions:

Combine all ingredients into your stand mixer or large bowl. Blend. Refrigerate for at least 30 minutes to one hour. Scoop out with a small melon baller. Store in the fridge or freezer. Watch the magic – they disappear!

— Knead to Cook

Roasted Red Pepper & Garlic Hummus.

April 25, 2013 by Knead to Cook Filed Under: Condiments, Dips, Gluten Free, Party Foods, Side dish, Snacks, Vegetarian, Wheat Free Leave a Comment

This week I took a foray into baking up pitas. I have to admit, I knew hummus would come along shortly after. I mean seriously, how can you eat pitas without it?! Ha ha. Well my family gobbled up the first batch of pitas so I’m whipping up another batch. Click here for that recipe. Hummus is very easy to make and tastes so much better than store-bought versions. Plus with this, you control the olive oil (even though it’s a healthy fat I still like to limit the quantity in the food I eat) and I have a little trick on exactly how to do that.

Ingredients:

2 cans of low sodium chick peas (both drained and rinsed)
2 red bell peppers (jarred in water) – reserve the water
4 cloves of garlic (use less if you aren’t a fan)
1 teaspoon of ground cumin
1 teaspoon of chipotle chili powder (or regular chili powder if you have that on hand)
Salt
Pepper
Lemon juice – from half of a lemon
1 tablespoon of olive oil

Directions:

Into your food processor, add the chickpeas, garlic, two roasted red peppers, cumin, chili, salt, pepper and lemon juice. Puree into well-incorporated. While the machine is running add the tablespoon of olive oil. If you need it creamier, most likely you will, add a tiny bit (1/2 teaspoon at a time) of the reserved liquid from the roasted red peppers. This will not only infuse the hummus with more of the red pepper flavor, it will keep the calories down because you aren’t using more olive oil. Puree until smooth or desired texture is achieved. Cover and refrigerate until serving. Serve with chopped veggies, pita slices etc. Also works well on a sandwich instead of mayo or mustard.

— Knead to Cook

Sweet, Spicy and Smoky Dry Rub.

April 22, 2013 by Knead to Cook Filed Under: 4th of July/Patriotic, Beef, Chicken, Gluten Free, Grilling/Rubs/Sauces, Pork, Vitamix, Wheat Free 15 Comments

As the the warmer weather of spring arrives across the country, grills will be fired up and beef, chicken and pork will be seared to perfection. I will not lie, I love spring – not too hot, not to cold and everyone is finally outside enjoying the sunshine on their face. Our grill has been fired up several times in the past few weeks, moving our kitchen outdoors and I will not complain about that. Grilled food just tastes better.

Last night my husband grilled the first set of ribs for the season. I knew, I had to whip up a fresh batch of my sweet, spicy and smoky dry rub in honor of this event. It is tangy, sweet with a smoky heat. Perfection!

When using a dry rub of any kind, it’s best that you rub your meat down and refrigerate for at least 12-24 hours. If you don’t have that kind of time, give it one hour for the spices to work their magic.

Ingredients:

3/4 cup of light brown sugar
2 tablespoons of salt (I used Lo Salt reduced sodium alternative)
1 tablespoon of chipotle chili powder
1 tablespoon of smoked paprika
1 tablespoon of garlic powder
2 teaspoons of ground cumin
1/2 teaspoon of cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon of ground cinnamon

Directions:

Place everything into a mini food processor, Vitamix or you can mix by hand or by adding everything to a tupperware container with a lid. Process until well-combined. Store in a container with a lid for up to 6-9 months.

This can be used on chicken, pork or beef. Rub a generous amount on the meat and refrigerate for best results up to 24 hours or a minimum of 1 hour. Place the meat on a hot grill and cook until desired temperature is achieved. Enjoy!

— Knead to Cook