Gluten Free Foodies
Celebrate the foods that you can eat!
I guess it is appropriate for the holiday!
spiced Organic Pumpkin spiked with Dark Rum!
Make sure you save some for the midnight munchies!
or for your guests is to ask them if they have food allergies or intolerances.
I am a big believer of everyone coming to the table
and enjoying a delicious and safe meal.
so they understand how easy it is for everyone to enjoy
the holiday and avoid cross-contamination of gluten or other food allergies.
Do you miss the real Green Bean Casserole with the fried onions?
mix together and top with
GF Fried Green Onions -
heat in the oven for 10-15 minutes.
I love these for dinner but I love love love them to make
The Ultimate Gluten Free Turkey Sandwich UGFTS
They are the perfect soft flavorful texture.
I like to make them small
to serve "Mini-Slider-UGFTS".
This is the easiest way to make Pumpkin Pie!
Using a GF Graham Cracker Crust and baked in individual ramekins
guarantees that everyone gets an even slice of Pumpkin Pie heaven!
Hey you uneven slicers ... I've got my eyes on YOU!
You know who you are!
Great way to make a lighter Dressing for Thanksgiving.
I actually make a variation of this side dish all year.
It stores well and is even better when you make it a day ahead because it has time to meld!
This can also be made with Quinoa in place of the cousin - Kañiwa!
Kañiwa, from Peru, is smaller and even easier to digest.
Ok, I know if you are a traditionalist then check out my recipe -
Gluten Free Dressing with Fennel and Rosemary Sausage
Everyone begs for this one every year! It really is a meal all by itself!
(Don't tell anyone but I never liked stuffing pre-gluten free living.)
I never understood the big deal with dressing or stuffing ... whatever your family calls it. Now I love it! This is really easy and awesome
GLUTEN FREE DRESSING with FENNEL AND ROSEMARY SAUSAGE !
Chop up the loaf of bread into cubes. Put the cubes into a bowl and drizzle the olive oil on top to just slightly coat the bread and mix. Add a pinch of sea salt, black pepper. Mix and add 1/2 Tbs. garlic powder, 1 Tbs of Italian Seasoning and 1 Tbs. of Thyme. Mix well and then put it on to a baking sheet. Bake in the oven for 12-15 minutes at 350 degrees or until golden brown and toasty.
Chop up the onion and saute it in a large pan with olive oil until translucent. Add a pinch of sea salt and black pepper. Take it out and put it into a heat safe bowl. Chop up the celery and fennel and add it to the bowl of hot onions so the flavors will meld.
I MADE A FEW LITTLE CHANGES TO UPDATE MY ABSOLUTE FAVORITE HOLIDAY RECIPE! I NOW HAVE A FAVORITE GLUTEN FREE BREAD THAT IS HEALTHIER FOR US - MANINIS GLUTEN FREE. I HOPE YOU ENJOY THE NEW AND IMPROVED RECIPE! YOU CAN FIND MANINIS ACROSS THE U.S. AT WHOLE FOODS MARKETS. PLEASE GO TO THEIR SITE FOR MORE INFO.
|Gluten Free Garlic Parmesan Fries!|
|Gluten Free Tater Tots!|
|Gluten Free Crispy Chicken Fingers!|
|Gluten Free Onion Rings!|
|Gluten Free Grilled Cheese!|
|Blue Bayou Burger!|
|El Diablo Burger!!!|Comments Comments
but I guess our Indian Summer is long gone.
It is now time for me to embrace FALL!!!
I can't think of a better way to do it than by making some
warm and spicy soup with my favorite ingredients!
I wanted to make something relatively fast and easy.
I also wanted to incorporate Organic ingredients without preservatives,
so I thought about the Fall flavors that I was craving and came up with this
very easy soup that takes 5 minutes to mix the ingredients and
1 hour in the slow cooker.
How great is that?!
1/4 tsp Aji Amarillo powder, Zócalo - heat level 6
Pepitas or Pumpkin seeds to garnish.
Put all of the ingredients into the slow cooker and cook on high for 30 minutes. Stir a few times and reduce the heat to low for the final 30 minutes or until you are ready to serve.
Scoop into bowls and top with generous pinches of Pepitas. and add an extra pinch of smoked sea salt!
I like the extra crunch from the Pepitas when you mix them in.
Better yet it was in my pantry because I always buy extra this time of year!
extra rich, thick and creaminess that I want in this soup.
and compliment the coconut milk.
Cinnamon + Pumpkin = Always Perfect!
I highly recommend that you stock your kitchen with a few of my favorites that I use all of the time.
Smoked Sea Salt, Aji dried spices and Organic Mesquite honey.
I use dried Aji Amarillo because I wanted to add a smoky flavor to the red curry with
You can use a red pepper chili flakes and pimenton as a substitute if you don't have Aji on hand.
Let's see ... who should I share this jar of
Red Curry Pumpkin Soup with ...
As of right now they have $19,025 just shy of actually doubling the goal!