Tuesday, August 19, 2014

Vegetable Medley

Yum... vegetables.  I've been keeping a food diary of different triggers that cause me to have the "glutened" feeling, and I've found vegetables to keep me full, satisfied, and feeling totally gluten-free.

Making the medley is pretty simple.  I've made it a few different ways these past couple weeks - and the best part is that you can make it and save it for later or to feed a large hungry family.  The recipe below will feed 2+ but you can add more to save/freeze/feed your little ones.  The best kind of cooking is when you just "eyeball it".

What to gather:
  • 1 Medium Yellow Onion
  • 2-3 handfulls of Cherry Tomatoes
  • 3-4 Small Red Potatoes
  • 1/4 head of Cabbage
  • 1 Medium Zucchini 
  • Any additional vegetables you'd like to add!
  • 2 TBSP Minced Garlic
  • 2-3 TBSP Extra Virgin Olive Oil
  • 2 TBSP Parsley
  • Salt and Pepper to taste
What to do:
  • Cut up all of your vegetables and start cooking all ingredients but the cabbage just before medium heat and cover.  
  • Cook the potatoes until they are just before tender and add your cabbage.  Cover until cabbage is no longer hard (5-10 mins).
  • Enjoy! :)

Wednesday, August 6, 2014

Easy and Delicious Gluten-Free Muffins

Yum.  That's all I have to say.  At work there's a breakfast club.  Another girl and I have Celiacs in our group so we can't "partake" in breakfast club as everyone else brings in and chows down on bagels.  Blasphemy.  So one morning, a kind gentleman said, "Hey, tomorrow I'm bringing in breakfast and the muffins are gluten-free."  We asked him, "Are you sure?" And he said, "Yeah - that's what the box said".  So, my friend and I believed him and were excited to finally partake in breakfast club.

The next morning he came to get us to show us the muffins, and we were shocked.  They looked wonderful - just as if they were full of that evil gluten.  We took a bite slowly - scared they were full of gluten and we'd have a terrible rest of the day with bloating.  A few minutes later, no hurt, we devoured two of them.  "What did you use?" we asked.  "King Arthur Gluten Free Muffins" he said.

Lunch came... and we were both at the store, purchasing this box.  [It is at Wal-Mart for the cheapest, but Target, Amazon, and Whole Foods also carry it!]

These taste the farthest from being gluten-free.  You'll be thinking your eating gluten :) - only you are eating 100% gluten-free!

Follow the directions on the box:

What You'll Need:

  • 6 TBSP Butter or Oil
  • 3 Large Eggs
  • 3/4 Cup Milk [I use Almond]
  • 1 1/2 Cups Add Ins [I use organic frozen blue-berries and mini chocolate chips]

What to do:

  • Preheat the oven to 375*
  • Grease 12 cups in muffin pan or use paper cups
  • Stir together the melted butter or oil, eggs, and the mix.  In the same bowl, using an electric mixer, beat the milk 1/4 cup at a time - scraping the sides of the bowl after each addition.  Continue beating at a medium speed until the batter thickens. If desired, stir in your add-ins.  
  • Fill the muffin cups almost full.  Sprinkle with cinnamon sugar if desired. 
  • Bake for 18-22 mins - make sure they are cooked by inserting a toothpick into the middle to check to see if they are done.  
  • Remove and let cool for 5 mins.
*Yields 12 muffins [I get atleast 16 when I used add-ins]*


with love,

Monday, August 4, 2014

Happy Monday!

I love e-cards.  Have a happy Monday!  :)  If you're like me it's so hard to get to work at 8:00!  I'm usually still making my coffee then.  

Wishing you all a great (gluten-free) week! :)