Monday, August 3, 2015

What's for Dinner Tonight? EASY {Gluten and Dairy Free} Pulled Pork Sandwiches in the Crockpot

We are having pulled pork for dinner tonight with Southwest Slaw.  My kids love this stuff.   Here is the previous post on it!

If you haven't noticed by now, I think I may have a thing for my crockpot. I just love throwing stuff in, walking away and coming back to a hot meal. I'm not a huge fan of pork, but I love this! Pulled Pork Sandwiches. This goes really well with my Southwest Slaw . I am posting this at Allergy-free Wednesdays. 

1 pound boneless pork
Salt and pepper (I used a sprinkle of McCormick's Steak Seasoning, but don't use too much or it gets spicy after cooking for so long!)
2 cups chopped Spinach
2 cups Barbecue Sauce (I use Sweet Baby Ray's)
6oz Hard Cider, Root Beer or Apple juice

Put the pork in the crockpot. Sprinkle with Salt. Add the Spinach. Put the BBQ sauce on top. Pour the Hard Cider, Root Beer or Apple Juice on top of that. Turn on low for 8 hours. Serve in between slices of your favorite GF bread!

Saturday, August 1, 2015

The Dairy Free Secret

I posted this before, but thought it is worth repeating. This is a great tool for your dairy free arsenal. It's plum vinegar of all things. My friend told me to use it to add a cheesy flavor to dishes. I was really pleasantly surprised by the result. I was making a "cheese" sauce by using the gluten free mixture mentioned in my substitutes, olive oil, daiya cheese and rice milk. I used the daiya cheese sparingly since it is pricey. It tasted  barely cheesy. So I added the tiniest amount more of daiya and whipped out this plum vinegar. Walla! It truly made a big difference. Just a few shakes of it, and the cheesy flavor was there. My friend says she shakes some on eggs. I can see it adding a lot of flavor to things. Go here to find out more.

Friday, July 31, 2015

{Gluten and Dairy Free} Vegan Creme Brulee

I have been dreaming of a vegan creme brulee.   These look absolutely amazing!  I can't wait to try this. Now all I need is a blow torch. ;0)  She says you can do it in the oven, too, but a blow torch sure sounds fun, doesn't it?
photo as noted from
Vegan Creme Brulee
Prep time
Cook time
Total time
If any of the ingredients are unfamiliar to you, see the post above for details. This recipe was created by Ella of Pure Ella and shared with us in sponsorship by So Delicious Dairy Free.
Serves: 4 single serve creme brulee
  1. In a small dish whisk the starch into ½ cup milk beverage.
  2. In a medium pot, whisk the remaining 1-1/2 cups milk beverage, coconut milk, cashew butter, brown sugar, maple syrup, vanilla, and agar. If desired, you can blend the ingredients with an immersion blender to remove all clumps, or whiz them in a blender.
  3. Turn the heat on to medium and continue whisking while bringing the mixture to nearly boiling.
  4. Slowly, whisk in the milk-starch mixture.
  5. Continue cooking while whisking for about 3 minutes being careful that the mixture doesn’t boil but stays very hot. It will thicken quickly.
  6. Pour the mixture into four crème brûlée dishes or ramekins, they will be quite full, and let chill in the refrigerator for at least 6 hours or overnight.
  7. Just before serving, remove the crème brulees from the refrigerator and let them stand for 5 to 10 minutes to warm up the dishes slightly.
  8. Sprinkle each with 1 to 2 teaspoons of sugar over tops and using a torch, melt the sugar to form a crispy layer on top. If you don't have a torch, position a rack on the top level in your oven. Turn the oven on to broil, and place the ramekins under the broiler for 2 minutes (this method may soften the crème brûlée a touch).

Thursday, July 30, 2015

Review of Coors Peak Gluten Free Beer

So, I recently try Coors Peak gluten free beer "for the blog".   I need to let you know that I am not a big beer or alcohol connoisseur. So this is coming from my limited experience. However, I would have to say that compared to other gluten free beers that I have tried, this is the closest to the "real thing".  I was terribly impressed that they could come up with one so believable when they are not a gluten free company. But, perhaps they had great success because they know just what beer should taste like. This had a very light taste with a little after taste.  My husband has had beer on occasion, more than I have, including trying a few gluten free beers. He agreed that it had one of the closest to barley beer flavors that he has tried.  He described it as light.   The best part? It's something you can buy at Fred Meyer and is cheaper than other gfree beers I've tried. So if you have a recipe that requires beer, this is a great one to use!

It's called a "copper lager" and is "naturally gluten free".  It is made from water, brown rice malt, brown rice, pea protein, hops, and caramel sugar.   It contains 150 calories for one beer.    So there you have it. My two cents. :0)

Wednesday, July 29, 2015

{Gluten and Dairy Free} No Bake Key Lime Squares

I Food Real came up with these adorable Key Lime Squares. Yes, please! No bake? Even better!
photo from ifoodreal

Clean Eating No Bake Key Lime Squares
Clean Eating No Bake Key Lime Squares
  1. Place can of coconut milk in the fridge overnight.
  2. Line 8" x 8" baking dish with parchment paper leaving overhangs. Place glass bowl and mixer beaters in the freezer.
  3. In a small food processor or powerful blender, process corn flakes until finely ground. Add to a medium bowl along with remaining Crust ingredients and thoroughly mix with spatula until well combined. Mixture should be crumbly sticking together into big lumps. Transfer to lined baking dish and level evenly with spatula not missing the edges. With a bottom of a glass or large measuring cup, press crust down to pack tightly. Place in the freezer while you are making the filling.
  4. Open can of refrigerated coconut milk and scoop out white cream into chilled bowl and refrigerate clear liquid separately and use in smoothies etc. It doesn't matter if some clear liquid got mixed a bit with cream. Beat coconut cream with a mixer for a few minutes. It doesn't have to get thick and fluffy as a whipped cream, and thickness will depend on how well coconut cream separated from clear liquid. Add remaining Filling ingredients and beat until well mixed.
  5. Pour on top of previously prepared crust and level with spatula. Freeze for at least 2 hours. Holding onto flaps remove bars from the baking dish, place on a cutting board and cut into 16 squares using sharp long knife (wipe with towel in between cuts for clean look). Serve frozen or a bit thawed.**
*I recommend using Thai Kitchen, Trader Joe's Coconut Cream or Compliments canned coconut milk with creamy consistency. I wouldn't use Asian brands, it is grainy and does not mix well. **Thawing time depends on how much clear liquid got into the filling. This time for some reason coconut milk didn't separate well so squares were soft straight from the freezer. The other time, same brand of coconut milk separated well and I had to thaw bars for around 10 - 15 minutes.

Tuesday, July 28, 2015

{Gluten and Dairy Free} Mac and Cheese. . .Ready to Heat!

amys-dairy-free-mac-and-cheese.jpg (400×315) bv
Have you heard of Amy's products in the freezer of Fred Meyer or health food stores? They recently came out with a soy, dairy, gluten and egg free Macaroni and Cheese. (not to be confused with their organic wheat and dairy meal that looks similar!) My husband brought it home one day from a shopping trip. Initially I was quite skeptical. First of all, can I really eat this? I looked at the ingredients and it looked like I COULD. Second of all, is it going to be so different from the real deal that it will just make me miss the "real" thing even more? To my shock, the answer was no. This stuff can be popped in the microwave like a freezer meal. It is creamy and cheesy. The noodles are not mushy.  It's an allergy-free dream! Every time I eat it I am pleasantly surprised. This is something great to have on hand in case you want something quick, or just want your taste buds to thank you. Go here to find out more. Here are the ingredients: No Trans Fat/No Added MSG/No Preservatives (Vegan) Organic rice pasta (organic rice flour, water), filtered water, DaiyaTM Vegan Cheddar-Style Cheeze (filtered water, tapioca and/or arrowroot flour, expeller pressed high oleic safflower oil, coconut oil, pea protein, salt, inactive yeast, vegan natural flavors, vegetable glycerin, xanthan gum, citric acid, annatto), organic expeller pressed safflower and/or sunflower oil, organic sweet rice flour, sea salt, nutritional yeast, mustard powder.

Monday, July 27, 2015

Celiac Questionnaire

What is Celiac Disease? (from

Celiac Medical ImageCeliac disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food. What does this mean? Essentially the body is attacking itself every time a person with celiac consumes gluten.
Celiac disease is triggered by consumption of the protein called gluten, which is found in wheat, barley and rye. When people with celiac disease eat foods containing gluten, their immune system responds by damaging the finger-like villi of the small intestine. When the villi become damaged, the body is unable to absorb nutrients into the bloodstream, which can lead to malnourishment.
Left untreated, people with celiac disease can develop further complications such as other autoimmune diseases, osteoporosis, thyroid disease, and cancer.
If you wonder if you might have celiac disease, this questionnaire here might be helpful. Gluten intolerance doesn't necessarily mean you have celiac disease. However, if you want to know for sure if celiac disease is what you are dealing with, you can ask your doctor  to do a blood test to find out. I had an MD allergist did one for a me a few years ago.