Gluten Free Apple Bake - Great Recipe for Fall!

It's starting to get crisp outside which means it's the perfect time to make something warm and delicious for your family to keep them warm inside and out!  This recipe is gluten-free but can be made full-gluten by substituting out the gluten-free flour for regular.

I had a few apples from a local orchard and was thinking what can I make... my fiance loves apple pie but I wanted to make something different, so I came up with an apple bake.  It uses the same crust recipe as my gluten-free pie crust and is altered to be more of an apple dish than crust/carb dish.  Bake it and put it in your favorite mug to enjoy along with a great cup of coffee and you will be sure to be back for more!

For the crust part: 

Ingredients:

• 1 cup gluten-free flour
• 1/8 tsp salt
• 3 Tbsp cold butter, cut into small pieces
• 1/2 Large egg, beaten
• 1 Tbsp apple cider vinegar
• 2 Tbsp very cold water

Directions:

• Pre-heat oven to 350*
• Combine the flour and salt in a medium bowl.  Cut in the butter with a fork until the mixture becomes crumbly.  
• In a separate bowl, beat egg and apple cider vinegar
• Add the egg & vinegar mixture
• Use dough hook on your mixer and mix ingredients
• Add the cold water and mix all together

For the apple part: 

Ingredients:

• 3 medium to large apples, pealed and sliced
• 3 TBSP melted butter 
• 4 TBSP Cinnamon
• 2/3 cup brown sugar

Directions:

• Peal and cut up the apples and place into the bowl along with the dough
• Slowly begin to mix apples and dough in mixer (slowwlllyyyyy)  
• Take bowl and add in butter that was melted
• Add in the cinnamon and sugar, mix all together
• Bake in a glass 8x8 pan for about 40 mins

Ready to eat as soon as it is taken out!  Enjoy! :) 

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! :)

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]*

Enjoy!

with love,

melissa

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! :) 

Vegetable Lasagna - Gluten Free

Ok my mouth is watering just looking at the beautiful lasagna!  I made this the other night and my boyfriend said: "If you don't make this again in the next two weeks I'm going to be mad". He LOVED it so much.  

Here's what you need:

• 1 box De Boles Gluten-Free Lasagna (the kind you don't have to pre-cook)
• 3 beautiful medium tomatoes
• 1 medium zucchini (optional but delish)
• 16 oz Lamagna Part-Skim Ricotta cheese
• 1 24 oz jar Marinara sauce
• 2 cups of reduced fat shredded italian cheeses (romano, asiago, parmasean...)
• 2 cups parmesan cheese - grated
• 2/3 oz fresh basil (12ish sprigs)
• black pepper to taste
• 1/2 tsp garlic salt
• 4 TBSP Parsley
• 1 egg
• 9x13 pan

What to do:

• Set oven to 350* 
• Mix the egg, parsley, garlic salt, few shakes of black pepper, 1 cup parmesan cheese, almost all of the italian cheese, & ricotta cheese together
• Cut up the tomatoes into slices 1/4" thick"ish" (like you're going to put them on a hamburger) 
• Shred the basil - or keep whole your choice!
• Place a layer of lasagna noodle, then cheese mixture, then tomato (and zucchini) and place basil over top, then marinara sauce - keep doing this until you get to the top of your pan.  
• At the top place your final layers of tomato, basil, & sauce - then spread the rest of the parmesan and italian cheeses on top
• Bake at 350* for about an hour.  With 15 min. to go - if the cheese is getting brown, lay a sheet of foil on top to prevent burning
• enjoy!

Let me know how you like it!

with love,

melissa

Your New Favorite Body Wash: EO Everyone Soap

I've tried it all... Bath & Body Works, Dove, Ivory, you name it.  I was a huge Bath & Body Works fan and always got their shower gel when it was on sale.  Back around 2006 I was so excited to try their new formulated lotion when I got out of the shower.  I put on the "Sea Island Cotton" lotion and bam.  My arms broke out.  Now I must say I never break out from products.  This startled me.  It wasn't until then did my eyes open to what is actually put in products.  Think of when you get a cut.  You put ointment on your cut and it helps it heal... thus the same goes when you put on lotion or body wash... your skin soaks in whatever you put on it.  Looking at the ingredients in a Bath & Body Works product... what are these ingredients?

The average consumer buys products and has no idea what's in them.  Working in corporate retail, I know products are made cheap cheap cheap.  Negotiations take place and it's all about margin and making the most money.  The consumer is thought of but it all comes down to profit.  

Ok enough of scaring you about what's in your products...

Being consumers ourselves, we want a good product at a great price.  I no longer buy from B&BW for lotions and shower gels, and have moved on to buy mostly gluten-free and NON-GMO. [learn more about GMOs from my earlier post: NON-GMO]

I've been pleasantly surprised by EO Everyone's Soap.  It's NON-GMO, Gluten-Free... the works... and, it smells amazing.  Check out the back of the bottle below:

It's $9.99 and you can find it at Whole Foods, Amazon, Target, and probably your local grocery store.  It literally lasts for months.  Just as you want to put good IN your body, you should put good products ON your body.  Their body wash is a natural plant-based soap.  All you need is 1-2 pumps of the body wash on your bath puff and you are set.  I even have the boyfriend hooked on their men's line.  Check out their products on their website: EO Everyone

Here's the link to purchase from Amazon: Soap

Use Ebates to get cash back shopping online: Ebates

I use their shower gel, lotion, and their hand soap.  It is an amazing price for an amazing product.  Trust me, you won't go back to your body wash again.  Pair it with their lotion and you're set. 

Let me know what you think!

with love,

mel

I have Celiac Disease

So today is the official day!  So I decided to write about it...

Almost two years ago now [September 2012] when I realized something was going on inside with bloating and feeling terrible, I decided to go to the doctors.  I asked to get a blood test to see if gluten was the culprit.  My results came back "borderline".  That was enough for me.  I had to do something to feel better.  I gave away/took back all of my glutened food and started my gluten-free journey.  I heard of people getting their intestines biopsied but thought, "Woah that's too much for me I'm going to see if this works".  And, it did.  After a few weeks/months of de-tox mode and feeling tired and sick, I started to heal.  My diet before was mostly gluten.  I only ate pasta when I'd go out to eat, and when I'd go out to eat I'd only want to go to Italian restaurants.  I had a lot of de-toxing to do.

Fast forward two years later, totally gluten-free, I still have bloating.  Even if I have the tiniest bit of gluten, my stomach grows, hurts, and it gets to be miserable.  I decided to see a gastroenterologist to see what's going on.  I had my first endoscopy this month.  I was scared beyond belief.  I knew I had to find out if I just have an allergy or if this is the real deal.  It took a couple weeks and I just got my results today, I officially have Celiacs Disease.  It gives me answers and now I know those minor cross-contaminations at the local restaurants are a big deal.

I recommend anyone who has been recently diagnosed with gluten problems to get an endoscopy when they first find out they need to go gluten-free.  This way, you can track your villi in your small intestine to see the healing process.  Also, listen to your body.  My results from a blood test came back borderline.  I knew something was greater than those tests show.  Even getting tested recently after eating all gluten free,  the blood test showed that the antibodies were gone.  Yet, there was a much bigger hidden issue the blood test couldn't see.  Listen to your body.  If you have a family member who has Celiacs or gluten problems, it's best you see how your body is responding and get tested too.

So... the big debate.  Celiac Disease vs. Gluten Intolerance/Allergy:
-Source: WebMD

• 1/100 people worldwide have Celiac Disease
• Only treatment is to eat totally gluten-free
• Even the smallest amount of gluten can trigger your immune system attacking your small intestine - which can lead to malnutrition
• It is inherited
• Direct family members of a Celiac Disease patient should be screened to see if they too have Celiac Disease
• Increased risk of GI Cancers
• 6/100 people have Gluten Intolerance
• Doesn't run in families
• Both have:
• Bloating in the abdomen
• Pain
• Fatigue

Remember, you're not alone!  I'd love to hear your story.  Many people have no idea they even have Celiac Disease - so I'm spreading the word.

Here's My Story from the beginning: My Story

Here is more gluten-free information: Information 

with love,

melissa

The BEST Buffalo Chicken Dip

Buffalo Chicken Dip... the perfect dip.  It's great for football games, office parties, or just nights spent in with the family.  Pair it with corn chips or your favorite vege - it's sure to be a crowd pleaser!  And... it's totally naturally gluten-free.

What you'll need:

• 2 Organic Chicken Breasts - Cooked [I boil mine for about 20 mins from being frozen]
• 2 cups Sargento Shredded Sharp Cheddar Cheese [do not use Kraft...]
• 1 8oz block Philadelphia Cream Cheese 
• 1 cup Ken's Ranch Dressing
• 3/4 cup Frank's Red Hot Sauce
• 9x13 baking dish

What to do:

• Preheat oven to 350*
• Finely shred your cooked chicken breasts and place in mixer.  [I boil mine and put them in the mixer and this makes the perfect shred!  Using 2 forks to shred works well too.]
• Add the cream cheese and blend together.
• Then add the shredded cheese, ranch dressing, and hot sauce. Mix.
• Add to the 9x13 baking dish - cook at 350* for about 20 mins.
• Pair with your favorite chips and enjoy!

With love,

mel

Deep Cleaning: Use S.O.S. Pads on your Kitchen Sink!

Do you ever clean you sink, scrub it down, and realize there are still stains lingering?  Today I came to find a great tip - use S.O.S. pads!  Once you're done scrubbing your pans from dinner and you still have some S.O.S. pad left - use the rest on deep cleaning your sink.  You'll get a new shine you never knew you had.  Keep in mind - use the pads on metal sinks only.

What you need:

• 1 S.O.S. Pad
• Pair of cleaning gloves
• Elbow grease (scrubbing power!)

Let me know how it works for you!

#deepcleaning #SOSPads #kitchensink

Quinoa Summer Salad

Happy Summer! It is getting so hot outside... it's time to cool things down a bit.  I've made a lot of warm quinoa dishes, so I decided to create a cold quinoa salad that I call a Quinoa Summer Salad.  The great part about this salad is that you can throw virtually anything you have sitting in your fridge in and it'll taste great.  Add a red pepper or some cherry tomatoes.. make it your own.  But first, here's my recipe:

What to Gather:

• 1 Cup Quinoa
• 2 Cups Water
• 2 Small Cucumbers (about 6 inches long each)
• 1 Bell Pepper
• 1/2 Small Onion Chopped
• 1/2 Cup (or more) Black Olives
• 1/4 Cup Feta Cheese
• 2 tsp Minced Garlic
• 4 TBSP Vinaigrette 

What to Do:

•  Before starting this salad, make the quinoa ahead of time if possible.  Since this is a cold dish the quinoa needs time to sit in the fridge for a while to cool (or you can put it over an ice bath if you don't have enough time).  Cook the quinoa in the 2 cups water, bring to a boil then reduce heat for 15 minutes.  Once done, cool the quinoa.  Add to the salad.
• Cut the small cucumbers long-wise in half, turn 180*, then long-wise in half again.  By now you'll have 2 cuts in the cucumber - finish cutting the cucumbers creating 4 pieces per cut by cutting down long-ways as usual.  You should have 4 pieces of a pie cut out with each cut. [Now I feel like I'm on Food Network's Next Food Network Star trying to explain how to cut these for the salad haha]
• Cut the bell pepper and the onion into small squares, place in salad
• Cut the black olives in half, place in salad
• Top with feta cheese (you can add more if you like!) I use:
  
• Add the minced garlic
• Add the vinaigrette - I use the All Natural House Vinaigrette from Aldi's:
  
• Now, mix all together and serve!  [to note: this dish is best served after sitting overnight!]

Enjoy! :)

With Love,

Mel