Tired of slaving away over a hot stove most of the day? If you are like me, and have to make many things from scratch taking a break from the kitchen sounds heavenly. The best site I have found to help find gluten-free restaurants in Seattle is this one here.
These are a few of my favorites that I will write more on later.
The Old Spaghetti Factory
I usually order gluten free pasta and marinara with chicken. I ask for no mizithra cheese. They have a gluten free menu.
They have a gluten free menu. Most things are dairy free as well,but I confirm it with the waitress. You can ask for more vegetables. They often don't have much vegetables in their dishes.
I use their gluten free menu and ask about dairy.
They have an extensive gluten free menu. I ask them about dairy and peanuts.
I use their customizer menu here that tells about allergens. I usually order a simple burger in lettuce or a gfree bun. I ask for my fries to be cooked in a designated fryer, and to not have red robin seasoning on them.
You need to ask them if they can make different things gluten free and the waitress can tell you. It's been awhile since we've been there, but we enjoy phad thai without peanuts, phad pug, their fried rice, cashew chicken and garlic chicken.
Full Tilt (dairy free ice cream!) They have a variety of vegan flavors clearly marked. It changes regularly.
Molly Moons (more dairy free ice cream!) They usually have a sorbet and a vanilla chocolate chip. I prefer the chocolate chip.
Outback Steakhouse- They have a gluten free menu. I ask about butter and they usually can use oil instead. I have steak or chicken with a salad with oil and vinegar and the steamed veggies. I have a plain baked potato.
Bonefish Grill-They are owned by the same people as the Outback, I believe. I ask for their gluten free menu and they usually ask in the back what they can make dairy free. I ask to not use butter because I'm that sensitive. The waitress will come back and let me know what I can have. I haven't been in there in years, but I love their food. I usually have fish or chicken with a salsa like thing on top.
I just noticed most of these involve Thai food. Hmmmm. . . .
Saturday, January 21, 2017
Friday, January 20, 2017
Thursday, January 19, 2017
Here is their gluten free menu. I am pleased that they have multiple things. One time I went to a restaurant, ok maybe several times, that toted their gluten free items and in the end there were like two things for me to choose from. Both times whatever I ordered left a lot to be desired. Has anyone eaten gluten free here? I'd love to hear more! I plan on giving a review after I go. I'll tell my husban I need to do some "research" and go out to dinner soon (wink, wink). To learn about someone's experience you can also go here. photo credits: Outback's website
About Outback Steakhouse Gluten Free Menu
Wednesday, January 18, 2017
Tuesday, January 17, 2017
Have you been looking for a Mud Pie recipe that is allergy-friendly? This one is for you, from Simply 123 Allergy Free. It looks pretty easy and I can't wait to try it!
- See more at: http://www.simply123allergyfree.com/2014/12/gfdf-mud-pie.html#sthash.nzfb7ZlP.E5wLf2Gb.dpuf
|photo from Simply123 Allergy Free|
- 1 1/2 cups raw walnuts
- 1/3 cup unsweetened cocoa or cacao powder
- 1 (packed) cup pitted dates, soaked for 10 minutes in warm water and drained
- 12 ounce Daiya cream cheese alternative
- 2 cups Enjoy life chocolate chips or chunks
- 1/2 cup full fat coconut milk
- 1 teaspoon vanilla extract
- Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it resembles a fine meal. Remove and set aside.
- Place soaked dates in the food processor and process until small bits remain and it is sticky. Add back in the walnut/cocoa meal and process until well combined.
- Transfer to a glass pie pan lightly oiled with coconut oil. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides of the pie dish. Put in the freezer to set.
- Melt the chocolate chips over a double boiler or in the microwave. Once melted, work quickly to add to a blender along with the cream cheese alternative, vanilla extract and coconut milk. Blend until smooth, about 1 minute, scraping down the sides as needed.
- Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until firm. For easiest serving and longer storage, freeze.
- Serve and top with . (Note: SO Delicious now makes a fabulous coconut whipped topping sold in the frozen food section of Whole Foods which is a great alternative to making your own coconut whipped cream.) This pie will keep in the fridge for several days, or freeze for up to a few weeks, covered tightly.
Monday, January 16, 2017
Just thinking about hostess cupcakes brings back warm memories. I love that she came up with this great alternative at Cassidy Cravable Creations. Since I can't have eggs, I will use this coconut whipped cream here instead for the filling. I want to make these for my kids' birthdays. Below is a great tip she had. The photos are hers from Cassidy Cravable Creations.
Back to school tip:
When the kids are in school I try to always keep some frozen cupcakes (& pizza!) in my freezer at all times for that last minute party. I made 24 of these bad boys so I could stock up for awhile.
Cupcakes: (Click here for step-by-step pictures)
1. Preheat oven to 375 degrees.
2. Bring the water to a boil. Stir in the cocoa until melted then set aside and allow to come to room temperature.
3. In a large bowl, whisk together the coconut flour, arrowroot, salt, cinnamon, and soda. Set aside.
4. Beat together the butter and sugar.
5. Beat in the eggs, one at a time, then the vanilla. Scrape down the bowl as necessary.
6. Add the flour mixture and beat until incorporated. Again, scrape down the bowl as necessary.
7. Add the cocoa mixture and beat until smooth. Batter will be thin.
8. Line a muffin tin with baking cups or spray each cup with cooking spray. Fill each cup almost full. Makes 12 - 15 cupcakes. Bake 17 - 20 minutes.
9. Cool completely on a cooling rack.
1. Place egg whites, honey, and salt in a heatproof bowl.
2. Place the bowl over a small saucepan of water, being sure that the bottom of the bowl doesn't touch the water.
3. Bring to simmer over medium-low heat. Stir mixture constantly until you feel the heat coming from the eggs if you place your hand over them and the consistency becomes thinner, about 7 minutes. Don't crank up the heat or the eggs will curdle and you'll have to run it through a fine mesh strainer, so be patient!
4. Remove from heat. Stir in the vanilla. Beat on high until mixture becomes thick and cool, about 5 - 8 minutes.
1. After the cupcakes have cooled, use a knife to cut a cone shape out of the center of the cupcake.
2. Fill with the frosting. I used a pastry bag, but you can use a plastic baggie, push the filling in the corner, then snip the corner off.
3. Cut the bottom part of the cone off. Then place the top part of the cone, the lid, on top of the filling.
Make The Chocolate Ganache:
1. Place the chocolate chips in a medium bowl. Make sure they are finely chopped or they will not melt.
2. Bring the coconut creamer to a rolling boil. Pour over the chocolate chips, add the vanilla, and stir until completely melted.
3. Dip each cupcake in the ganache and set aside to cool completely. Place in fridge to cool faster if you're in a hurry.
4. Optional: Repeat step 3 and dip each cupcake in the ganache again so the top will be super smooth. As you can tell, I did not do this step :)
1. Use the remaining filling to pipe a cute design on the top.
Saturday, January 14, 2017
I am over the moon about this new product from Daiya: Cream Cheese Style Spread. The first thing that went through my mind when I heard about it is, "CHEESECAKE!". I am including a recipe I found on their site here. At this link you can also find a place on the left to put in your zip code and find the nearest place that sells Daiya products near you. I haven't tried it yet, but I can't wait. I'll post a review as soon as I do.
All of the Daiya Cream Cheese Style Spreads are:
Free of top 8 allergens, including dairy (casein, whey and lactose), soy, gluten, eggs, peanuts and tree nuts (excluding coconut)
0 mg of cholesterol per serving
Trans fat free
Vegan, free of all animal products
Free of artificial ingredients and preservatives
Free of hormones & antibiotics
Daiya Strawberry Cream Cheese Style Spread
Filtered Water, Coconut Oil, Tapioca Starch, non-GMO Expeller Pressed Canola and/or non-GMO Expeller Pressed Safflower Oil, Evaporated Cane Sugar, Strawberries, Potato Starch, Pea Protein Isolate, Sea Salt, Vegetable Glycerin, Xanthan Gum, Lactic Acid (for flavor), Natural Vegan Flavors, Titanium Dioxide (a naturally occurring mineral), Fruit and/or Vegetable Juice (for color), Vanilla Extract, Vegan Enzyme..
Daiya Chive & Onion Cream Cheese Style Spread
Filtered Water, Coconut Oil, Tapioca Starch, non-GMO Expeller Pressed Canola and/or non-GMO Expeller Pressed Safflower Oil, Potato Starch, Pea Protein Isolate, Sea Salt, Chives, Vegetable Glycerin, Xanthan Gum, Lactic Acid (for flavor), Natural Vegan Flavors, White Onions, Titanium Dioxide (a naturally occurring mineral), Vegan Enzyme.
Daiya Plain Cream Cheese Style Spread
Filtered Water, Coconut Oil, Tapioca Starch, non-GMO Expeller Pressed Canola and/or non-GMO Expeller Pressed Safflower Oil, Potato Starch, Pea Protein Isolate, Sea Salt, Vegetable Glycerin, Xanthan Gum, Lactic Acid (for flavor), Agave Syrup, Natural Vegan Flavors, Titanium Dioxide (a naturally occurring mineral), Vegan Enzyme.
Daiya No Bake CheesecakePrepared crust of your choice (either store-bought or homemade)3/4 cup coconut butter (a.k.a coconut manna)*4 tbsp. water3 tbsp. lemon juice3 tbsp. natural vanilla extract (clear or white is best but regular vanilla extract can also be used)2/3 cup sugar2 containers Daiya Plain Cream Cheese Style Spread4 tbsp. coconut oil*Note: Coconut butter, also known as coconut manna, can be found in many grocery stores in the nut butter aisle. It is not the same thing as coconut oil.Instructions:This makes a 10inch cheesecake in a springform pan.1) In a blender or food processor, add the coconut butter, water, lemon juice, vanilla, and sugar. Blend until completely smooth (about 2 min.)2) With an electric beater, whip the Daiya Plain Cream Cheese Style Spread until smooth. Add the smooth coconut butter paste and beat until fully incorporated.4) Melt the coconut oil and pour into the cream cheese mixture. Beat until fully combined.5) Spread onto prepared crust and let sit covered in the fridge for at least 3 hours.Optional: Top the cheesecake with fresh berries, chocolate, or any other topping you desire!
- Vegan (491)
- Dairy Free (including lactose and casein) (453)
- Soy Free (395)
- Peanut Free (423Ingredients: