Gluten Free Pasta Primavera

I made this for dinner along with the Rosemary Artisan Bread, it was very yummy and nice and quick!

Ingredients:

1 package Tinkyada Brown Rice pasta- (this is the only pasta I use it's amazing)
3 summer squash yellow and green sliced
1/2 package of fresh spinach
1/4 cup of olive oil
2 cloves of chopped garlic
Italian seasoning
salt and pepper
1 teaspoon of red pepper flakes
1/2 cup of Parmesan (optional but delicious)


Make pasta according to directions. Saute veggies and garlic in a little olive oil, sprinkle with salt and pepper and italian seasoning, cover pan to wilt spinach.  Drain pasta and toss with olive oil, salt and pepper and parmesan cheese and pepper flakes. Gently add veggies and serve!

Delicious Rosemary and Olive Oil Artisan Bread (gluten free)

 Ingredients:


3 1/2-4 cups of your favorite gluten free flour mix
(I used  King Arthur's gluten free all purpose flour mix)
1 tablespoon of guar gum
1 tablespoon of aluminum free baking powder (omit if using Pamelas gluten free mix, it is already included)
1 teaspoon of salt
2 packages of active dry yeast
1 1/2 cups of  warm water
1 tablespoon of honey
2 tablespoons of olive oil
3 eggs
1 teaspoon of cider vinegar
2 teaspoons of rosemary
1/2 teaspoon of garlic salt
1 teaspoon of cornmeal
additional olive oil

 Mix together flour, guar gum and baking powder. In a separate bowl combine warm water, honey and yeast and let rest for about 10 minutes until yeast bubbles, then add olive oil, 1 cup of flour mixture, beaten eggs, vinegar and salt. Slowly add additional flour and continue to mix until the dough resembles a thick cake batter and pulls away from the side of the bowl, it will be sticky but will hold together. Continue to mix for about 3 minutes until dough is somewhat smooth and stretchy. Pour an additional 2 teaspoons of olive oil on dough and pick up and form in to a ball. Dough should be easy to handle and not sticky with the oil. Sprinkle dough with rosemary and garlic salt. Place dough on a greased baking sheet sprinkled with cornmeal and let rise in a warm place for about 40 minutes until doubled in size. Preheat oven to 375 brush loaf with additional olive oil and bake for 20 minutes. Reduce heat to 350 and bake additional 7-10 minutes. This bread stores great in a large ziplock bag at room temp.

Everday anti-allergen snack ideas...grab and go

Here are some ideas for "grab and go" snacks

 These snacks are "Dairy, Soy, Nut and Gluten Free" Always check the label!

Rice cakes
Corn chips with guacamole or salsa
Homemade trail mix
GF pasta salad packed to go
Celery with peanutbutter and raisins
Rice wrap with turkey, sprouts and avocado
Fresh fruit and veggies
GF soup
Dried Fruit (check the label)
Coconut milk sorbet-so yummy
Fruit sorbet
GF lettuce wraps with chicken
corn tortillas with refried beans and guacamole
sandwich made with gluten free bread
Sliced bananas topped with honey and a sprinkle of oats
Rice crackers and hummus
gluten free oatmeal with coconut milk, honey and craisins
fruit smoothie
frozen banana dipped in melted vegan chocolate cut into bite size pieces
Gluten free fruit chews or fruit rollups
Nachos made with ground turkey, pinto beans, jalapeno and soy free dairy free cheese
/http://surefoodsliving.com/2010/04/new-dairy-free-soy-free-cheese-alternative/

As far as fast food options'

http://www.ehow.com/list_6083264_list-gluten-fast-food.html

Restaurants

http://gfrestaurants.com/

Chicken sausage, spinach and butternut squash stew

I served this over rice, but you could also serve it with a nice piece of crusty gluten free bread. This recipe serves 3 people which was perfect for us, but adjust it according to your needs.

 Ingredients:

3 links of spicy Italian chicken sausage
1/2 package of fresh spinach
1/2 20oz package of frozen butternut squash cubes
1 large onion chopped
1/4 cup of olive oil
4 cups of chicken broth
 generous amount of fresh herbs/ thyme, rosemary and sage-(these usually come packaged together)
1/2 teaspoon of fennel seed
2 cloves of garlic chopped
dash of cinnamon
3 tablespoons of gluten free flour

Brown Rice- prepared according to package directions

Total time 20 minutes:

Heat chicken broth and fresh herbs to medium heat in a saucepan. In a separate deep dish skillet lightly brown chicken sausage for 1-2 minutes in a little olive oil, remove from heat and set aside. In the same skillet brown onion, garlic and fennel seed in olive oil until onion is clear. Sprinkle onion with flour and whisk with a fork, then slowly add warm chicken broth continuing to whisk until mixture is blended and looks similar to a thin gravy. Put sausage back in to the skillet and let it boil in the broth over medium heat, covered, for about 6 minutes. After 6 minutes add the frozen squash and cinnamon, cover and continue to simmer for 3 minutes.(Try not to overcook the squash or it will become soggy) Then add fresh spinach to mixture and cover and cook for an additional 2 minutes. Slice sausage in pan and gently stir together and  serve over brown rice.

Interesting article! Gluten Intolerance and Mental Health

http://www.glutenfreedietbook.com/articles/index.php?article=21

I found this article extremely interesting. Before I was diagnosed with gluten intolerance, I had severe anxiety and depression, frequent anxiety attacks and difficulty breathing, not to mention constant brain fog. I had NO idea that these symptoms could be linked to gluten tolerance as well as the digestive problems etc. Well, after 2 years of being gluten free..I can say with confidence that I no longer have an ounce of depression or anxiety! It took awhile for my body to completely rid itself of the gluten built up in my system, but now that I'm free from depression (they had diagnosed me with bi-polar and anxiety) I don't know how I survived as long as I did living that way. It's very real! Besides the anxiety/depression I also suffered from joint pain (I'm only in my 20's) digestive problems, feeling incredibly full and dizzy after eating, oily skin, circulation problems and a constant racing heart. I hope this can help anyone who might be suffering with similar symptoms. Who knew it would be as simple as a "diet" change!

Eggplant Parmesean (gluten free)

This is a quick and inexpensive meal, and healthier than traditional eggplant parmesean.

Ingredients:

1 large eggplant
1/4 cup olive oil
1/4 cup cornmeal
1/4 cup parmesean
2 tablespoons gluten free flour- ( I used Pamela's gluten free baking mix)
1 tablespoon garlic powder
1 teaspoon italian seasoning
salt and pepper
Tinkyada Brown Rice Pasta
Choice of marinara sauce
Shredded mozzarella cheese


Slice eggplant and lay out on sheets of paper towel, sprinkle with salt, then cover with an additional sheet of paper towel and let drain for about 20 minutes.

Preheat oven to 350 degrees

Pour the olive oil in to a bowl. In a separate bowl,  mix together cornmeal, parmesan, flour, garlic powder, italian seasoning, and salt and pepper.
Dip slices first in olive oil and then in to flour mixture and place onto an ungreased baking sheet. Bake slices for 30 minutes.

Meanwhile, prepare the gluten free pasta according to the package instructions, and heat sauce on low heat. Take the eggplant out of oven and top with mozzarella cheese, then bake an additional 5 minutes. Drain pasta and drizzle with olive oil, then top with sauce and eggplant slices. Enjoy!!

So Funny!!!

I just found out my aunt also has a gluten free blog! Check it out!
http://www.candidawellnesscenter.com/ComfortFoodRecipes.html

Homemade Chicken Pot Pie (gluten free)

You would never believe if you tasted this pot pie that it was free of dairy and gluten. I made it for my boyfriend tonight and he said it was the best he's ever had!

For the crust:

Ingredients

• 1 1/2 cups Pamelas Gluten free flour mix *Note if you use a different flour mix add a little baking soda and baking powder, just a good pinch*
• 1/4 teaspoon salt
• 1 egg, beaten
• 1/3 cup warm unsweetened coconut milk (do not use soy!)
• 2 teaspoons olive oil
• 1/8 teaspoon cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons of margarine

Directions

1. In a large bowl, sift 1 1/2 cups flour with salt in a mound and make a well in the center. Add beaten egg mixed with 1/3 cup warm coconut milk, 2 teaspoon olive oil and vinegar into center of the well. Depending on your flour you may have to add more milk.
2. Combine the ingredients quickly with your fingers, working from the outside of the well, and when it is mixed, knead the dough on a floured board until the dough is pliable and silky and no longer sticks to the board. Brush the surface of the ball with olive oil and cover the dough with a warm bowl and let it rest 30 minutes to 1 hour.  
3. Roll out on a floured board to a thin crust, ( if crust breaks apart it's ok, just put it on top of fillings piece by piece and gently press together.)

For the pot pie filling

Ingredients

• 1 pound skinless, cooked boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/4 cup olive oil
• 1/3 cup chopped onion
• 1/3 cup gluten free flour mix
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon yellow mustard
• 1/4 teaspoon celery seed
• fresh thyme, rosemary and sage
• 2 cups chicken broth (chicken bouillon cubes)
• 2/3 cup unsweetened coconut milk

Directions

1. Preheat oven to 400 degrees
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and 3 bouillon  cubes and mustard. Boil for 10 minutes. Reserve broth and set aside
3. In the saucepan over medium heat, cook onions in olive oil until soft and translucent. Add fresh herbs and gently saute. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in baking dish. Pour hot liquid mixture over. Top with bits of margarine. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.Brush with olive oil

Bake in the preheated oven for 20 minutes, reduce heat to 350 and cook 10 minutes more. Allow time to cool slightly before serving. Enjoy!