Saturday, January 21, 2017

Gluten-Free and/or Dairy Free Restaurants

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.Image result for spaghetti factory

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.

PF Changs
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.

Image result for pf changs
Wild Ginger
I use their gluten free menu and ask about dairy.

Thai Siam
They have an extensive gluten free menu. I ask them about dairy and peanuts.

Red Robin
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.

Jamjuree Thai
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. . . .

Friday, January 20, 2017

{Gluten and Dairy Free} No Bake Energy Bites

$5 Dinners has this great recipe for no bake energy bikes. I think these would be perfect for the road!  I would use sunbutter and Enjoy Life chocolate chips.
Adapted from Food Doodles
Yield – about 20 energy bites
Preparation Time – 10 minutes
Chill Time – 1 hour
photo from $5 Dinners


  • 1 1/2 cups gluten free rice krispies (or you can usecertified GF quick cooking oats too) Note: If you wish to make a NON-GLUTEN FREE version of this, you can use regular quick cooking oats or regular rice krispies.
  • 2/3 cup peanut butter (any nut butter will do)
  • 1/3 cup honey
  • 1 cup shredded coconut flakes
  • 1/4 teaspoon ground cinnamon
  • about 3/4-1 cup mini chocolate chips


  • (See the 6 second how-to.)
  • Add the rice krispies (or oats) to a bowl, crush lightly with your hand or potato masher.
  • Add the peanut butter, honey, coconut flakes and cinnamon and stir together.
  • Then add the chocolate chips.
  • Chill in the fridge for about an hour. Then form into balls.
  • Serve and watch them disappear!

Thursday, January 19, 2017

Gluten Free at the Outback Steakhouse

Yes, you heard me. Outback Steakhouse has a gluten free menu! They even have gluten free dessert!  I never was able to go to one before going gluten free, even though I wanted to, so this is amazing news. 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 gave this tidbit and also included links to find locations, etc. Outback Steakhouse is an Australian steakhouse restaurant that offers a very extensive gluten-free menu. Although beef and steak items make up a good portion of the menu, they also offer a variety of chicken, ribs, and seafood dishes. The company’s strategy is to differentiate its restaurants by emphasizing consistently high-quality food and service, generous portions at moderate prices and a casual atmosphere suggestive of the Australian Outback. They take great pride in serving the freshest, highest-quality food possible. They make their soups, salad dressings and sauces from scratch and serve USDA Choice steaks, imported Danish Blue Cheese, and homemade chocolate sauce. Their commitment to great tasting, quality food is the reason they were voted #1 Best Steak in the 2009 Zagat survey of National Full Service Restaurant Chains. Outback Steakhouse offers a wide range of gluten-free choices that will please any palate.

Wednesday, January 18, 2017

{Gluten and Dairy Free} Frozen Donuts

What gluten ridden item do I miss the most since going gluten-free? Donuts. Wonderful, totally-bad -for-you, but-unbelievably-yummy, donuts. I have enjoyed making some from time to time with Annalise G Roberts cookbook "Gluten Free Baking Classics".  But this frozen donut discovery is a little slice of heaven. Kinnikinnick (try to say that 5 times fast) has come out with some doughnuts that I really enjoy. They are gluten, dairy, and soy free. However, they do have EGG in them. So, I can only have them on a rare occasion. They also contain sugar. I have had the maple and chocolate ones, which were like real cake donuts. The real deal. They have the texture just right, and are fantastic! They come in packs of 8 and can be found at most health food stores. If you can't have egg, try the recipe in the cookbook I mentioned above! You have to fry them (I use rice oil) which is a bit of an adventure, but worth every minute of labor.

Tuesday, January 17, 2017

{Gluten and Dairy Free} Mud Pie

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!

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
  1. Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it resembles a fine meal. Remove and set aside.
  2. 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.
  3. 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.
  1. 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.
  2. 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.
  3. Serve and top with coconut whipped cream. (NoteSO 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.
- See more at:

Monday, January 16, 2017

Make Your Own {Gluten, Dairy and Grain Free} Hostess Cupcakes

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)
  • 1/2 C Coconut Flour, sifted
  • 1/2 C Arrowroot Flour
  • 1 Tsp. Baking Soda
  • 1/2 Tsp. Sea Salt
  • 1/2 Tsp. Cinnamon, heaping
  • 1/2 C Cocoa
  • 1 C Water
  • 5 Eggs
  • 1 Tbsp. Gluten Free Vanilla
  • 2/3 C Earth Balance Butter
  • 1 1/3 C Granulated Sugar (I used sifted coconut palm sugar)
  • 6 Egg Whites 
  • 1 C Honey or Agave
  • 1 Tsp. Pure Vanilla
  • Pinch of Salt
Chocolate Ganache
  • 1/2 C SO Delicious Coconut Creamer, original
  • 1 C Dairy Free Mini (or finely chopped) Chocolate Chips
  • 1/2 Tsp. Pure Vanilla, optional

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. 

To Fill:

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

Daiya Cream "Cheese"

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.Daiya Vegan Cream Cheese Style Spreads

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
  • Kosher
  • 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..

Chive & Onion

Daiya Chive & Onion Cream Cheese Style Spread 

  • Ingredients

    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 

  • Ingredients

    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.

    • Vegan (491)
    • Dairy Free (including lactose and casein) (453)
    • Soy Free (395)
    • Peanut Free (423Ingredients: 
    Daiya No Bake Cheesecake
    Prepared crust of your choice (either store-bought or homemade)
    3/4 cup coconut butter (a.k.a coconut manna)*
    4 tbsp. water
    3 tbsp. lemon juice
    3 tbsp. natural vanilla extract (clear or white is best but regular vanilla extract can also be used)
    2/3 cup sugar
    2 containers Daiya Plain Cream Cheese Style Spread
    4 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.
    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!