Thursday, May 21, 2015

{Gluten and Dairy Free} Red Pepper Chicken Salad

I love this salad at Mrs. Criddles Kitchen.  I would cook my own chicken in the crockpot (on low for 6 hrs until 165F) and use Vegenaise instead of regular Mayo. I may forget the relish just because I'm not a huge relish fan, but I understand how many people like it.  Delish!
photo from mrscriddleskitchen.com

Ingredients
  1. 1 large rotisserie chicken de-boned or 1- 3 lb can of chicken breast from Sam's
  2. 3/4 to 1 cup of real mayo
  3. 1 cup of Mezzetta Roasted Red Bell Peppers chopped
  4. 1/4 cup of dill relish
  5. 4 large celery sticks chopped fine
  6. 1 dropper full of KAL Liquid Stevia or 1/2 to 1 tsp THM Sweet Blend or twice as much Truvia
  7. Salt & Pepper to taste
  8. Paprika to finish
  9. 1 Bread in a Mug (S) recipe (pg 265) for one sandwich, replacing coconut oil with butter.
  10. You can also use the NEW THM BAKING BLEND!!
Instructions
  1. Chop up the chicken if it is rotisserie.
  2. Drain the canned chicken (if using can) well.
  3. Chop all vegetables as needed.
  4. Add mayo, sweetener, and seasonings.
  5. Mix well.
  6. Spray or butter a loaf pan.
  7. Mix bread in a mug ingredients from the Trim Healthy Mama book.
  8. Place Bread in a Mug batter into the loaf dish and microwave.
  9. Butter and toast.
  10. ENJOY!

Wednesday, May 20, 2015

Gluten-free Bread at Subway

Are you wanting to try Subway now that you are gluten free and don't know what to order? Here is an allergen list to help you out.  I had their gluten-free buns when I went there the other day.   They were individually wrapped and tasted pretty amazing. The gal asked me how sensitive I was and if I wanted mine toasted.  I was impressed that they really seem to be trying.  They put it on paper to keep it off of where they use the gluten-ous bread. When I was in Oregon I am pretty sure I asked to look at the ingredients and didn't find any dairy ingredients, but please don't quote me on that. I had a bit of a reaction, but not something severe, so I am guessing I didn't have a lot of dairy.  If you are celiac or super sensitive I'm guessing there may be too much cross contamination, but I must say I was impressed out how people are trained and how they try.   I am sensitive, but am not sure if it was the dairy or gluten cross contamination that got me. I got a little sick, but not horribly sick, so it was limited, for sure.  This is something I have only tried when on a trip, and it's kind of a gamble when you go out anywhere. At least I know that here they have the bread bagged separately and the employees have had some training on it. They also provide gluten free brownies. I must say these are positively delicious! And for what it's worth, I was impressed at how good the bread tasted.  I think my husband *may* have heard me say that I knew I might get sick, but thought it just might be worth it to take the chance and get to have a subway again. There's something about having the familiar back in your life that is a real treat.


Tuesday, May 19, 2015

{Gluten and Dairy Free} Fajitas

Ingredients:



1 large steak, thinly sliced
3 TBS of lime or pomegranate juice
3/4 of a red onion, thinly sliced
1 red pepper, sliced
1 green pepper, sliced
1 and 1/2 TBS of taco seasoning (see below for recipe)
lettuce, chopped
tomato, chopped
Daiya cheese (I like Havarti Jalapeno and Garlic shredded for this)
gluten free (I use corn tortillas), browned


optional:
avacado/guacamole
salsa
Vegenaise (for sour cream)
Directions:
Prep the ingredients, cutting the meat, slicing the veggies, etc. Put the meat in a wok or large frying pan with the taco seasoning and lime/pomegranate juice. Fry over medium high heat stirring regularly until cooked through. Meanwhile, put the peppers, onion and oil in a frying pan and saute with oil (I use extra virgin olive oil). Sprinkle with salt and pepper and saute until tender, but crisp.  Fry the corn or brown rice tortillas in olive oil in a frying pan until softened and covered with browned spots. Serve the meat and veggies in the tortillas, either flat or like tacos. Add the lettuce, tomato, guacamole, salsa, Daiya, Vegenaise, etc as desired. I am posting this at Allergy-free Wednesdays.




Taco seasoning(from Allrecipes.com)

Ingredients Edit and Save

Original recipe makes 1 ounceChange Servings

Monday, May 18, 2015

Paleo Menu Plan

Are you thinking about trying a Paleo diet, but have no idea where to start.  5 Dollar Dinners has this great meal plan to get you started.

Who is this 6-Week Paleo Meal Plan for?This plan is for anyone who is looking to try the Paleo (or Whole30 diet) without breaking the bank. Yes, the meals might be a little more expensive than my typical $5 meals because it’s all protein/veggie/fruit based. Rice and bread are very inexpensive parts of a dinner plate, so eliminating them will change the cost make-up of each meal. But it’s still very budget friendly!
It’s also for anyone who has been on the Paleo diet and is looking for new recipes, ideas and ways to save $$.
Here is a sample menu plan from 5 Dollar Meals

Saturday, May 16, 2015

What's For Dinner Tonight? {Gluten and Dairy Free} Ham Salad

I love Rachael Ray's magazine. Here is one of my favorite recipes of hers. It is fun and it is fresh. You can eat it with or without the gluten free bread. She even has a video of how to make it on her site.  I like to Roll my asparagus in extra virgin olive oil, salt and pepper and cook at 400F for about 6-10 minutes until still firm, but slightly soft before adding it to this salad. Yum!!!
INGREDIENTS
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar (I use pomegranate juice)
  • 1 clove garlic, grated
  • 1/4 cup EVOO - Extra Virgin Olive Oil
  • 4 sprigs tarragon, leaves removed and chopped
  • Salt and ground black pepper
  • 1 bunch asparagus, woody ends discarded, thinly sliced on an angle
  • 1 pound deli-sliced French ham, cut into very thin strips
  • 1/2 pound deli-sliced Swiss cheese, cut into very thin strips (I omit this, but you could do Daiya's Swiss)
  • A loaf of crusty bread
PREPARATION
In a medium-size bowl, whisk together Dijon, vinegar and garlic. Add the EVOO in a steady stream while whisking then add tarragon, salt and pepper to make the dressing.
Add the rest of the ingredients to the bowl and toss well to coat.
Serve over lettuce with crackers or crusty bread alongside.
I love Rachael Ray's magazine. Here is one of my favorite recipes of hers. It is fun and it is fresh. You can eat it with or without the gluten free bread. She even has a video of how to make it on her site.  I like to Roll my asparagus in extra virgin olive oil, salt and pepper and cook at 400F for about 6-10 minutes until still firm, but slightly soft before adding it to this salad. Yum!!!
- See more at: http://www.rachaelrayshow.com/recipe/14965_Ham_Salad/#sthash.mxA63Ad4.dpuf

Friday, May 15, 2015

Paleo Apple Strudel


This beautiful recipe from Cook It Up Paleo,  goes out to my Paleo peeps. It is a Paleo Apple Strudel. I would omit the egg and use Palm Shortening or Earth's Balance instead of butter. I bet you could sub any GF flour for the cassava. I have never used Cassava flour, and since I can't have nuts this is an exciting idea.  

 Paleo Apple Strudel (nut-free)
By  April 12, 2015

  • Prep Time : 30 minutes
  • Cook Time : 25 minutes
  • Yield : 6 servings
  • Allergens : ,
Nutrition facts :

Ingredients

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat the butter in a medium skillet and add the apples, coconut sugar, cinnamon, and applesauce.  Saute until caramelized.
  3. Meanwhile, make the dough.  Cut the butter, cassava flour and salt together until the mixture resembles course crumbs.  Stir in the egg and coconut sugar.
  4. Roll out the dough on a floured surface into a 1/4" thick rectangle.  Use a knife to cut slits down the long sides ever 1/2" or so.
  5. Spoon the apples down the middle and fold the strips over the apples, alternating sides.  Seal with wet fingers and carefully transfer to a baking sheet.  Brush with the egg white and sprinkle with coconut sugar.
  6. Bake for 25 minutes.
  7. Slice and serve.
*You can get cassava flour here.

Thursday, May 14, 2015

{Gluten and Dairy Free} Baked Blueberry Doughnuts

Making It Milk Free developed these healthy delicious doughnuts.  Yes, please!
photo from makingitmilkfree.com

Blueberry Cornbread Donuts

1 1/3 cup dairy-free milk
1 Tbsp white vinegar
1/2 cup unsweetened applesauce
1/2 tsp vanilla
1 1/3 cup gluten-free flour
1 1/3 cup cornmeal
1/2 cup sugar
1 Tbsp baking powder
pinch of salt
1 1/2 sticks vegan butter, softened slightly
1/2 cup frozen blueberries
1 Tbsp gluten-free flour

Preheat oven to 400 degrees. Spray a donut pan lightly with coconut oil or cooking spray.

In a measuring cup, mix together the dairy-free milk and vinegar; set aside for one minute. Add the applesauce and vanilla; stir to combine.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the softened butter and mix until small clumps begin to form.

Pour the wet ingredients into the dry mixture and mix until just combined. (Do not over mix.)

In a small bowl, toss the frozen blueberries with 1 Tbsp flour, then fold the blueberries into the batter.

Pipe or spread batter into the donut pan. Bake at 400 degrees for 10 minutes. Allow to cool on a wire cooling rack.

Optional: before serving, add a thin glaze made with powdered sugar, vanilla, and dairy-free milk of choice. 

This batter can also be used to make muffins instead of donuts. Line a muffin pan with foil or paper liners, scoop 1/3 cup into each well and bake at 400 degrees for about 20 minutes.