Tuesday, July 7, 2015

Easy {Gluten and Dairy Free} French Onion Soup in the Crockpot

Put the following ingredients in the crockpot and cook on low for 8 hours.

2 cartons of beef broth (I use GF Pacific brand)
3 white onions sliced
1 cup green onions chopped
salt and pepper to taste
1/2 TBS GF Worcestershire Sauce (if desired)

It is fairly sweet so amping up the salt will help! Thyme would be a nice addition to this soup. Garlic would, too!  My favorite part is toasting some GF bread and melting some Daiya Swiss Cheese on Top! We paired this with grilled steak and a fresh salad.

Monday, July 6, 2015

{Gluten and Dairy Free} Crockpot Honey Chicken

On Just a Pinch this recipe got amazing reviews. It showed up in my facebook feed and made my mouth water. The picture is a little dark, but since I'm always looking for a crockpot recipe when it is hot outside, I thought I'd share.  I would use wheat free Tamari instead of soy sauce or Coconut Aminos (another great soy sub!)
photo from Just a Pinch

DirectionsStep-By-Step

1
 Crock Pot Honey Chicken 3/4 pound chicken (of your choice) 1/2 tsp. salt 1/4 tsp. black pepper 1/2 cup honey 1/4 cup soy sauce 1/8 cup chopped onion (or 1/16 cup onion flakes) 1/8 cup ketchup 1 Tbs. vegetable oil 1 clove garlic, minced 1/4 tsp. red pepper flakes Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over brown rice

Saturday, July 4, 2015

Two Ways to Find Out if You are Sensitive to A Food

So, you are wondering if you are sensitive to a food. Or maybe, you had tests done that say you are sensitive to a food and you want to find out. NOTE: If you think you may have a severe allergy, I'd recommend talking to your doctor and not trying this method!

1)My doctor said one of the best ways to find out is to take it from your diet for a month. Be really careful about it during that time. Then after a month have a "party" day. On that day you eat as much of that food that you possibly can.  Totally pig out on it. See if your symptoms lift, and if they come back on the party day.

For example, I had suspected a dairy allergy/intolerance for my son. He had a chronic cough, asthma, colic and severe acid reflux. The cough wouldn't go away no matter what we did. Antibiotics didn't help. Nothing. So one day, we took him off of dairy completely. If it had whey or casein or even anything that hinted of dairy I would not feed it to him for a month. After a few days the cough was gone for the first time in months. I continued for a month. Then one day I gave him cheese, milk, you name it. Anything that had dairy in it, I fed him like crazy. Within an hour or so the cough was back. He had severe diarrhea. Within  a few hours he had a rash. When I took the dairy back out, the cough, diarrhea and rash went away.

Every great while I let him have something with milk in it like pumpkin pie, hoping he will grow out of it. So far the symptoms still come rushing back when we try it. He has been on a limited diet for many years now. It hasn't been fun taking such a yummy food group away from him. However, the improvement in his health has been remarkable.

Keep in mind that if you have problems with more than one food and don't know it. . . this method may not totally work. Let's say you have a problem with dairy, wheat and eggs.  If you only take out dairy, you might not see a dramatic improvement because the other foods are still causing you problems. I have a friend who tried this with a variety of foods. In the end one of the big culprits was citrus. This was something totally off the radar. So although this can be helpful at times, sometimes it is still not very conclusive. If you suspect multiple foods, it may be a good idea to take them all out. However,
 if you can get a test done, this may be helpful in that you can test the foods that the test reveals, and not be trying to figure it all out by symptoms.

2.If you are really unsure of what to try, I'd suggest the elimination diet here. She is a nutritionist and this may be just the help you need to try it.

Friday, July 3, 2015

{Gluten and Dairy Free} Patriotic Tart

The Pretty Bee made this super easy patriotic tart. I am loving it and wish I could eat one right now!


photo from The Pretty Bee

PATRIOTIC BERRY TART WITH OREO COOKIE CRUST.
 
PREP TIME
COOK TIME
TOTAL TIME
 
A delicious and easy no-bake patriotic tart that requires just 7 ingredients.
Author: 
Recipe type: Dessert
Cuisine: Vegan
Serves: 8
INGREDIENTS
For the crust:
  • 24 chocolate sandwich cookies (Oreos or a similar cookie)
  • ¼ cup vegan buttery spread, melted
For the cream cheese layer:
  • ½ cup Daiya cream cheese
  • ½ cup SO Delicious Coco Whip Light
  • ½ cup confectioner's sugar, sifted
For the whipped layer
  • the remainder of the container of Coco Whip Light
  • raspberries and blueberries for on top
METHOD
  1. Place the cookies in the food processor and grind up until they resemble coarse crumbs. Add the melted butter and pulse until mixed together.
  2. Press the crust mixture into the bottom and sides of a 10-inch tart pan. Use your hands to press it down firmly.
  3. In a medium bowl, mix the ½ cup of cream cheese, ½ cup of sifted confectioner's sugar, and ½ cup of whipped topping. Mix on medium speed until smooth.
  4. Spread the cream cheese mixture over the cookie crust.
  5. Top with the remaining whipped topping and use a spatula to smooth it out.
  6. Arrange the berries on top in the design of your choice.
  7. Refrigerate for at least an hour before serving.

Thursday, July 2, 2015

Gluten Free Baking Tips

Sheknows.com shared this fun graphic about gluten free baking! I found it hereOr for when you want to shuck the gluten:

Gluten Free Crust at Papa Murphy's

This just in. Papa Murphy's is now offering gluten free crusts made by Udi's. I received an ad in the mail and almost fell over when I noticed that they are now offering gluten free.  Based on the allergen info the Udi's crust contains egg and is processed in a facility where dairy may be present. This is what the add says about it (below).   To find out more go here. The allergen table also lets you know what toppings you can get. WARNING: Due to cross contamination it sounds like this may be a gamble if you are highly sensitive to gluten or have celiac disease.
"You asked, we answered! Introducing delicious, piping-hot-from-your-oven pizza on new Gluten Free crust. Let the stampede begin.
Available at participating US locations only. Certified Gluten Free Crust is topped in shared kitchen that also handles gluten containing ingredients. Additional ingredient information can be found by viewing our allergen information. Available in Medium only. Check for availability."

Wednesday, July 1, 2015

What's for Breakfast? {Gluten and Dairy Free} Peach and Blueberry Waffles with Cinnamon Goo

I posted this previously. We do a version of this every Saturday if we can.We are going to whip up some today. I'd love to hear any ideas you have for breakfast!!

Here's the post:
I have been really sick yesterday and today. Yesterday, I had little to no motivation to do much. I'm not sure if I am feeling better, or was just overly inspired by watching Master Chef last night. I think I must be feeling better, because today I decided to make waffles. Not just regular waffles, but I decided to experiment with peach waffles topped with blueberries, peaches and cinnamon goo. Ok, maybe it was the Master Chef episode. It took all of the energy I had, but I think it was worth it.  I hope you enjoy these as much as we did. The waffle base recipe is adapted from several recipes, but I changed it all so much I think I can call it mine. ;0) I have discovered that you can omit the eggs (egg-replacer for me)  if you use real maple syrup. It binds like an egg!

WARNING: Please take note of where after the milk substitute I say to take out 2 TBS of liquid. This is very important! I just don't want you to miss it and have it be too runny.

Note: I am posting this for allergy-free Wednesdays.   If you want more recipes, go take a gander.
This makes four 12 inch waffles:

To Make Waffles:
2 tsp GF baking powder
1/2 tsp salt
1 cup brown rice
2/3 cup potato starch
1/3 tapioca starch
1 tsp xanthan gum
1/2 peach sliced into thin small chunks
1 and 1/2 tsp cinnamon

mix separately:
1/2 cup pure maple syrup (this also binds it like an egg)
(or 1/2 cup sugar and 2 eggs. Egg-replacer works)
1 TBS vanilla extract
1/4 grapeseed oil
1 cup coconut milk and 1/2 cup rice milk (you can use 1/2 cups of any milk substitute) minus 2 TBS of liquid

Mix dry and wet ingredients until combined.
Put in waffle maker (or make into pancakes). Meanwhile, slice peaches for the top and make the cinnamon goo.

Cinnamon goo:
1/2 cup pure maple syrup
1/2 tsp cinnamon
(You could also top with cinnamon and sugar.)

Top with fresh sliced peaches and blueberries. Drizzle with cinnamon goo!