Category Archives: Recipes

My Chocolate Toffee Cracker Bark is a winner!

My recipe for Chocolate Toffee Cracker Bark will be published in the National Foundation for Celiac Awareness‘ Online Holiday Cookbook! The recipe contest stipulated that you had to use Crunchmaster gluten free crackers in your recipe. I decided to try a sweet dish, since it seemed like the majority of people would be making something savory. This bark would be a great option to bring to a holiday party, or give as a gift. I’m still chipping away at mine, and it will keep in the fridge for a couple weeks.


Chocolate Toffee Cracker Bark
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Ingredients:

3/4 package Crunchmaster original crackers
1/2 cup butter
1/2 cup brown sugar
1/2 t. vanilla extract
a few pinches of sea salt
1 cup chocolate chips (I used milk, but you could use any kind)
1/4 cup chopped pecans
1/4 cup raisins

Directions

1. Line a rimmed baking sheet with foil
2. Preheat the oven to 350F
3. Line the bottom of the sheet with crackers, filling about 2/3 of the sheet

crunchmaster

4. In a saucepan, melt the butter and brown sugar, cook until the mixture boils and thickens.
5. Remove from heat, add the salt and vanilla, and pour over crackers. Spread in a thin layer to cover.
5. Bake for 15 minutes
6. Remove from oven and sprinkle with chocolate chips. Let stand 5 minutes, then spread with a spatula.
6. Sprinkle with pecans and raisins, push into the chocolate lightly with spatula.

Place pan in refrigerator to cool completely. Break into pieces and keep in the fridge.

So excited to see the rest of the winners’ recipes!

French Meadow Bakery breakfast pizza two ways

This week I had the opportunity to try out the gluten free pizza crust from French Meadow Bakery as a part of a recipe campaign run by the National Foundation for Celiac Awareness. French Meadow has a variety of gluten free products available on their website, and their products come shipped to you packed in dry ice and totally frozen (even after a FedEx delay mine was solid as a rock!).

The recipe that I was testing out was for “Breakfast Pizza”. Besides my patented hangover pizza, this isn’t something that I would normally make, so it was great to try something new!

Since the gluten free pizza crusts come in a package of two, I made one with more traditional toppings, and another one with a healthier spin.

Classic breakfast pizza

Ingredients:

  • 1 French Meadow Bakery Gluten-Free Pizza Crust
  • 1/2 medium potato, shredded and squeezed in a towel to remove moisture (or use 1/2 cup of frozen hashbrowns)
  • 2 eggs, scrambled
  • 1/4 cup shredded cheddar cheese
  • Topping of your choice (most would love bacon, I added spinach to half)

Instructions:

  • Pre-heat oven to 450 degrees.
  • Bake crust for 5 minutes on the bottom rack, set aside.
  • Cook hashbrowns over medium heat in buttered pan for about 3 minutes per side, until golden brown.
  • Layer crust with hashbrowns, egg, cheese and toppings.
  • Bake for another 10 minutes on the middle or top rack, until cheese has melted.

Sweet potato and pesto breakfast pizza

Ingredients:

  • 1 French Meadow Bakery Gluten-Free Pizza Crust
  • 1/2 medium sweet potato, mashed
  • 1/2 cup liquid egg whites (or 3 egg whites), scrambled
  • 1/4 cup shredded mozzarella cheese
  • 3 T. pesto
  • red onions, thinly sliced

Instructions:

  • Pre-heat oven to 450 degrees.
  • Bake crust for 5 minutes on the bottom rack, set aside.
  • Scramble eggs, mixing in pesto at the end.
  • Layer crust with mashed sweet potato, egg, cheese and onions.
  • Bake for another 10 minutes on the middle or top rack, until cheese has melted.

I had a slice of the sweet potato one for breakfast this morning at the office and the crust held up great in the fridge over night. The crust is about 1/4 inch thick and a bready and chewy consistency. It kind of reminds me of the crusts that were included in the pizza lunchables that I loved as a kid. Because they’re made with rice flour they have a bit of sweetness to them. It also took me 20 minutes from start to finish to make both of these pizzas, so you can’t beat the convenience of having the crust pre-made!

As a part of the recipe campaign, French Meadow is giving away  two gluten-free prize packs! You can enter to win by submitting the form on the NFCA website. They will announce the first winner on Friday, October 26, and the second on Friday, November 2.

Enter the giveaway here.

You can also find more recipes using French Meadow pizza crusts on celiaccentral.org. I’m so excited to see what the other bloggers tried out!

My four favorite “secret” gluten free bloggers

I follow a lot of blogs – some gluten free, some healthy living, some fashion/lifestyle, and some that are a mix of all of them. I’ve found that some of the blogs that I get the most out of, or like the best, are ones that aren’t explicitly focused on gluten free living/recipes, but are “secretly” gluten free. By “secretly” I mean that they often have recipes that are gluten free or give easy substitutions to make them gluten free.

I think what I like so much about these blogs is that, while I love reading about Celiac Disease and the gluten free community, sometimes it can get to be too much (or too depressing). These blogs are just fun, plus they all have easy and healthy recipes to boot!

These are four of my favorites!

1. Clean Eating Chelsea
Not only is Chelsea totally hilarious, but she’s gluten free! I’m always getting ideas from her on new ways to make my morning oatmeal, and totally appreciate that her recipes are made with whole foods and are heavy on the veggies!

Must make recipe = the perfect bowl of oatmeal. This is basically exactly how I make my oats in the morning, except I let them soak overnight and then microwave them in the morning. Chelsea gave me the idea to put jam in my oats, which revolutionized my breakfast – a spoonful of sugar-free raspberry jam in oatmeal makes the whole thing burst with raspberry flavor!

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2. Chocolate Covered Katie
Katie somehow is always coming up with ingenious recipes and healthy twists on classic desserts. While most of her recipes are very close to being gluten free from the start, if they aren’t then she always makes sure to put in instructions on how to substitute ingredients to make them gluten free. Awesome!

Must make recipe = chocolate chip cookie dough dip! I use gluten free oats in mine and it’s one of my favorite healthy indulgences.

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3. The Wannabe Chef
I love this guy. He has tons of simple recipes for quinoa, tempeh (one of my staples), and is notorious for delicious brownies.

Must make recipe = banana pancakes! With only five ingredients these are as simple as can be (because I don’t know about you, but early in the morning the last thing I want to do is measure out 7 different kinds of flour).

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4. Dashing Dish
Katie’s blog has a ton of creative recipes. While they aren’t all gluten free, she’s great about putting substitutes in – not to mention pumping up her recipes with protein and keeping them low in sugar! Any girl who can actually come up with a recipe for “chocolate protein frosting” is a miracle-worker in my book!

Must make recipe = rich chocolate cake with chocolate protein frosting. (You should also check out her strawberry protein pancake roll ups)

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Thanks to Chelsea, Katie, Katie, and Evan for all of your great recipes!

Chocolate chip “cookie dough” stuffed rice krispy treats

Because it’s just a ridiculous concept, I had to try to make these chocolate chip cookie dough stuffed rice krispy treats that I saw on Pinterest from Love Veggies and Yoga. I combined that recipe with this recipe from Chocolate Covered Katie for healthy chocolate chip “cookie dough” made from chickpeas.

I had made the chocolate chip cookie dough dip recipe before and eaten it plain, but I figured it couldn’t hurt to amp it up a bit.

For the cookie dough dip (inspired by this recipe):

  • 1 1/2 cups chickpeas (1 can, drained) (250g)
  • 3 pinches salt
  • tiny bit over 1/8 tsp baking soda
  • 2 tsp pure vanilla extract
  • 1/4 cup almond butter
  • 2-3 T. almond milk
  • 2 T. brown sugar (I used Splenda blend)
  • 1/4 cup chocolate chips
  • 2 to 3 T gluten free oats

Directions: Add all ingredients (including just half of the chocolate chips) in a food processor, and blend until very smooth. Then mix in the rest of the chocolate chips. Chill in the refrigerator.

For the rice krispy bars (inspired by this recipe):

I made a half recipe of the normal rice krispy recipe on the back of the box, but if you were using a full 9 x 13 pan I would recommend using the whole recipe.

2 cups mini marshmallows (I use Campfire) plus an additional 1/2-3/4 cup

4 cups gluten free rice krispies (note: don’t use the puffed rice, not even close to the same. They’ll turn out soggy/overly chewy, I’ve made that mistake before.)

3 T. butter

1/2 tsp vanilla extract

Directions: Take the marshmallows (reserving about 1 c of marshmallows) and melt them in a pan over a low heat with the butter. Add vanilla. Remove from heat and add in the Rice Krispies cereal. Stir to combine.

Put them together:

  1. Spray a brownie pan and press half of the rice krispy mixture into it (I also spray my hands to press it down without it sticking).
  2. Press clumps of the cookie dough onto the top of that layer so it’s fairly equally spread. Then sprinkle the extra mini marshmallows on.
  3. Quickly spread the rest of the rice krispy mixture on top and press down to seal the middle layer in.
  4. Allow to chill in the fridge while you melt some chocolate chips in the microwave.
  5. Spread chocolate over top and put back in the fridge to set up.

I’m trying to forget that these are in my fridge right now, but it’s not working very well.

Thanks to Pinterest for another brilliant find!

Maker’s Mark bourbon pecan brownies

After a healthy dinner of bok choy and tofu, I decided that I needed to make something totally indulgent.

Bourbon.
Pecan.
Brownies.
Amen.

Hello, gorgeous.

I don’t think that my nose has ever smelled something this good. This is a winner and I can’t wait to bring them to work and get other people’s reactions. They’re chocolaty, sweet, nutty, with just that slight after taste of bourbon.

Bourbon Pecan Pie Brownies

adapted from how sweet it is

makes about 16 brownies

for brownies:

1/2 cup gluten free flour (I used C4C)

1/4 teaspoon salt

3/4 cup cocoa powder

1 cup sugar

10 tablespoons butter

1 teaspoon vanilla extract

2 eggs

Preheat oven to 325.

In a small bowl, beat eggs and vanilla and set aside. In a double boiler (or over a very low flame), add butter, cocoa, sugar and salt. Mix until the mixture becomes a batter – this will take approximately 10 minutes. Remove from heat and whisk in the egg mixture and combine. Stir in flour until batter is smooth, then pour in a baking dish (I used  6 X 10 dish from IKEA). Bake for 20 minutes, then let cool completely.

pecan filling:

1/2 cup packed brown sugar (or 1/4 cup Splenda mix)

1/2 cup corn syrup

2 eggs

1 tablespoon vanilla extract

1/4 teaspoon cinnamon

1/4 cup butter, melted

2 tablespoons whiskey (Makers Mark is gluten free. Make sure that the bourbon is distilled from corn)

1 1/2 – 2 cups chopped pecans

Whisk syrup and sugar until smooth. Add in eggs and vanilla and beat until combined, then add butter and whiskey. Once mixture is thoroughly combined, fold in chopped pecans, then pour over brownies. Bake for 30-35 minutes, or until pecan filling is set.

Let cool completely, then refrigerate for 2 hours before serving (I put them in the freezer for an hour). Top with freshly whipped cream.

Can’t wait to bring these to Christmas!

Mushroom, Apple, and Cranberry Stuffing

When I was thinking about what to make for Thanksgiving, it dawned on me that I haven’t eaten stuffing since I was diagnosed in 2007. Something had to be done.

Luckily I had a great bread base to work with from WOW Gluten Free in Okemos, MI. When I went in it seemed like they were still getting off the ground, and didn’t have a lot of product out. I did get a chocolate chip cookie, which was really tasty.

After a few slices of toast for breakfast, I had about 2/3 of the loaf left for stuffing. It had sat out for a couple of days, so it was at the perfect slightly-stale state it needs to be in.

Mushroom, Apple, and Cranberry Stuffing

Ingredients:

About 6 cups of gluten free bread cubes (mine filled a large bowl)
1 1/2 eggs, beaten
2 cups vegetable stock
2 T. butter
3/4 cup apple, diced (I used Granny Smith)
1/2 cup dried cranberries
3/4 cup mushrooms
1 cup diced celery
1 cup diced onion
1-2 t. sage
1-2 t. thyme
1 clove garlic, minced

Directions:

1. Preheat oven to 350 degrees, butter baking dish (I used two loaf pans).
2. Melt butter in large pan. Add in onions, celery, garlic, and herbs. Saute until translucent. Add in apples, mushrooms, cranberries, and salt and pepper to taste.


3. Heat broth (I microwaved for about 2 minutes). While broth is heating, beat eggs and pour over bread to coat.
4. Toss vegetable mixture in with bread/egg mixture. Slowly add in broth, stirring until bread is moist but not soggy.
5. Divide into pans and bake for 20-25 minutes covered in aluminum foil, then an additional 20 minutes uncovered.

6. Eat your Thanksgiving dinner and know that your stuffing is way better than Stouffer’s.

Hope everyone had a great holiday!

Salty almond butter and chocolate rice crispy treats

Regular rice crispy treats are one of my favorite things. They’re gooey and buttery, and I can eat about 20 of them in a sitting.

This is a dressed up and more decadent version that was inspired by these salted marcona almond bars from spabettie.

Almond butter and chocolate rice crispy treats

2 T butter
1 bag of marshmallows (mine was 7 oz.)
1/2 c. almond butter
5 cups of rice cereal (I estimated this, but so each kernel is just coated)
1/4 c. peanut butter
1 t. vanilla
1/2 t. salt (my almond butter wasn’t very salty)
1/2 package chocolate chips (I had semi-sweet on hand)

In a large saucepan on low heat, melt butter, adding almond butter, vanilla, and salt, and stirring until completely melted.

Add marshmallows and stir until melted. Remove from heat and add cereal, one cup at a time until incorporated. Press into prepared pan, let cool.

Melt peanut butter a bit in the microwave and spread over top. Let cool.

Cut bars into squares. Melt chocolate and drizzle or pour on top of each bar.

Try not to eat ten at once.

Enjoy!


Snickerdoodle blondies

My coworkers are lucky people. I’m bringing them these snickerdoodle blondies today AND they get to work with me on a daily basis ;)

Gluten free snickerdoodle blondies (Adapted from Chocoloate-Covered Katie)

  • 1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
  • 3 T almond butter
  • 3/4 tsp baking powder
  • 1-2 tsp vanilla extract
  • 1/8 tsp baking soda
  • heaping 1/8 tsp salt
  • 1/2 cup brown sugar (I used the half Splenda blend, so you can up to 3/4 cup)
  • 1-2 T milk (I used almond)
  • 1/4 cup ground flax (20g)
  • 2 and 1/4 tsp cinnamon

Preheat oven to 350 degrees. Blend all ingredients except milk in a food processor, then add in milk until it’s very smooth. Scoop into a greased (or tinfoil-lined) 8×8 pan (I used my weird IKEA pan). Bake for 35 minutes.

If I could make these again, I would have never baked them. The dough was so crazy delicious, and no raw eggs. The blondies are good, but the dough – I could eat with a spoon all day. Would be great mixed into vanilla ice cream too I think.

Polish Kapusta

The second there’s a chill in the air, all I want to eat are piping bowls of X, Y, or Z. Oatmeal, soup, chili, thai food, you name it. Last night I had a pregnant-lady strength craving for kapusta.

Kapusta is a traditional Polish dish that my grandma used to make. It’s kind of like golabki (stuffed cabbage), only without the meat. Plus you don’t have to do any of the work of stuffing and rolling the cabbage, it’s a one pot meal. Well, meal for me, probably more of a side dish for others.

There are a ton of different versions of kapusta – some are sauerkraut-based, some have mushrooms, and some have salt pork. Our family’s version is more tomato based, with tons of onions and cabbage.

Polish Kapusta

Ingredients:

  • 1/2 head of green cabbage, cut into chunks
  • Some kind of tomatoes (you could use diced, fresh, stewed, anything but sauce)
  • 1/2 onion, diced
  •  1-2 T. sugar
  • salt and pepper
  • 1 clove garlic
  • 1 T. butter + 1 T. oil
  • 1 c. water
  1. Saute onion and garlic in butter/oil until transparent
  2. Add in cabbage, water, and tomatoes. Liquid should just about cover the cabbage.
  3. Turn the heat on low, let simmer for about 20 minutes.
  4. Add in sugar, salt, and pepper to taste.
  5. Let simmer for another hour or so (until the cabbage is tender and the liquid has thickened)


I served mine with greek yogurt (usually it’s served with kielbasa and sour cream). And I ate about four bowls. And it was amazing. Such a simple recipe, but it’s one of my favorites.

 
The best part about kapusta is that it stays good for at least a few days to a week, and it’s like chili in that it just gets better after sitting in the fridge.

Na zdrowie!

5-minute collard greens

Now that I’m living in the semi-South, I feel like I should learn how to cook more Southern food. I always thought that collard greens were something that took a really long time to cook so they weren’t tough, so I hadn’t attempted to put them in anything besides soup.

Then I saw this recipe for “5-minute collard greens” from Whole Foods. It’s meant to bring out the nutrients in the greens. So, while it’s not exactly a classic Southern recipe, at least now I have a way I like to eat them and is super quick to boot!

Ingredients:

  • About 4 cups of collard greens, cut into 1/2 inch pieces
  • Clove of garlic, chopped
  • 1/2 t. Bragg’s liquid aminos (or soy sauce)
  • 1/2-1 T. olive oil
  • salt and pepper
  • Dash of cayenne pepper

  1. Chop collard greens and garlic and let sit for 5 minutes while you prepare the dressing (apparently this magically brings out their health-promoting properties?)
  2. Get steamer on the stove to start heating up.
  3. Put all other ingredients in a bowl.

4. Steam greens for 5 minutes.

5. Transfer to bowl and toss with dressing. I served mine topped with an egg.

So simple! Next time I’ll add in some olives or seeds, but this definitely will make it into my “quick meal” repertoire.

Speaking of random greens with dressing – the cilantro dressing from Trader Joe’s is so good! I topped some spinach with it and crumbled blue corn tortillas, and it was addicting.

You should get it.

Now concluding the greenest post ever.