Gluten Free Foodies

Celebrate the foods that you can eat!

Wild Blue Marlin Tacos In Homemade Gluten Free Purple Corn Tortillas

May 5th, 2012 at 11:19 am by Lisa - Gluten Free Foodie
  • Comments
Tacos made with Wild Blue Marlin marinated 
in 
Spanish olive oil, garlic, 
fresh lime juice and zest.
All wrapped up in a beautiful Purple Corn flour tortilla.
The tortilla is Gluten Free and Vegan!
And on top ...
the sauce ...
All the best flavors smokey, sweet and spicy blended in a fresh slightly creamy homemade sauce.
This recipe serves 2 - 4  people. 
You will have left over sauce to enjoy with chips or on top of your huevos (eggs) the next day.
Ingredients
1 lb of Wild Blue Marlin
1/4 cup + more for cooking Spanish olive oil
Flor de Sal - sea salt
fresh ground black pepper
garlic
juice from 2 limes and zest
 
Place all of the ingredients on top of the fish and put it into the bag.
Seal the bag and let the fish chill and marinate in the refrigerator for at least 2 hours.
Take the bag of fish out of the refrigerator to warm up to room temperature while the pan is heating.
Coat the bottom of a cast iron skillet with olive oil and heat to medium-high.
Remove the fish from the bag and carefully cut the fish according to size and space of your skillet.
Place the fish on the hot pan.
Sear the fish for 3 minutes on each side until opalescent.
Set aside for a few minutes until you are ready to serve.
Break up the pieces of fish to fit into the Purple Corn Tortillas.
 
Top with chopped Organic Spring Mix lettuce, cilantro, radishes and serve with lime wedges.
To health and happiness! 
Salud!
Lisa
GLUTEN FREE FOODIES for event and lifestyle info!

Hearty Peruvian Bean Soup with Leeks and Aji Peppers

April 30th, 2012 at 3:19 pm by Lisa - Gluten Free Foodie
  • Comments
I'm in the mood for something hot and steamy!
I want a big bowl of peppery Peruvian Pussac Punay Beans.
Just a few of the perfect Organic ingredients that I picked up at the Farmers Market and the slow cooker is all that I need to make this meal.
 I am so happy I soaked my beans overnight.
I usually like to soak them 12- 24 hours and rinse them at least 2 - 3 times.
I defrosted my homemade Organic Vegetable Kale Broth in a bowl with cool water for 30 minutes. Very little prep time and the slow cooker really does all the work. This recipe is Gluten Free and Vegan.
 
Ingredients
2 cups Zócalo Gourmet Pusssac Punay Beans, soaked for at least 12 hours
2 leeks, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
1 tsp dried thyme
1 tsp Flor de Sal - sea salt
1 tsp fresh ground black pepper
Put everything into your slow cooker.
Cook for 6 hours on high and then 2-4 hours on low.  A total of 8-10 hours - until the beans are tender.10 Simple and beautiful ingredients to make this meal. This hearty bean soup is so satisfying and flavorful, no need to add other spices.  The leeks are perfect with the Organic broth that I made with Kale. There is a little bit of a kick to this, 2 stars, just enough to warm you up from head to toe.
Serve in a big bowl with a robust red wine!Salud! Lisa
GLTUEN FREE FOODIES for event and lifestyle info!

Gluten Free Iced Coffee – CUPPOW!

April 28th, 2012 at 4:04 pm by Lisa - Gluten Free Foodie
  • Comments
I love love love my iced coffee! 
 As the weather warms up I love drinking iced coffee out of a big wide mouth glass canning jar. Growing up in Texas we used to drink iced tea out of canning jars.  Most of the restaurants in Texas would also serve iced tea in canning jars.  When I started to travel and move to other areas of the country I thought everyone drank out of canning jars ... so of course when I got hooked on iced coffee I would make it in canning jars too.
Well I am pleased as Gluten Free pie to tell you that I can drink out of my canning jar and take it with me! No paper cups or waste! Thanks to this fun little "grown up gadget" called CUPPOW! Fill your jar with your favorite drink, screw the lid on and take the BPA free  - CUPPOW with you. Put it in a cooler bag and let it chill until you are ready to enjoy at a picnic, the beach or at work. When you are ready to drink your beverage, unscrew your wide mouth lid from your jar, remove the center part and put the CUPPOW in the middle, screw the lid on and enjoy ... now without spilling your drink all over you! CUPPOW  is dishwasher safe,  eco friendly, 100% recyclable  MADE IN THE USA Save the environment and your favorite t-shirts at the same time!  You can order directly from CUPPOW $7.99 each  
Bravo to my friends Joshua and Aaron at CUPPOW  for creating such a cleaver little grown up gadget!
So I know what you are thinking right about now ... I really wish I knew how to make ...
Lisa's KA (Kick Ass) Iced Coffee
Gluten Free, Non Dairy and No Sugar!I make one big pot of coffee and store it in the jars in the fridge.
I even mix the coconut milk and palm sugar in it because it just melds into
creamy deliciousness as it chills!
Bonus... it is ready to go and be consumed!No stopping or standing in line at a coffee shop!
Plus I have yet to go to a coffee shop that serves it like mine ...
strong ... slightly sweet ... creamy!
Brew one pot of Café Du Monde Chicory Coffee in a Chemex.
Let cool ...
Pour the coffee into wide mouth canning jars,
1/2 to 3/4 from the top.
1-2 Tbs coconut milk creamer
into each jar
mix well,
chill in the fridge until you are ready
and need some  Lisa's KA iced coffee!
Yee-haw! 
Lisa
GLUTEN FREE FOODIES for event and lifestyle info!

Happy Earth Day! Support Your Local CSA

April 22nd, 2012 at 1:49 pm by Lisa - Gluten Free Foodie
  • Comments
One of the best things that you can do today is to contact your local farmer and sign up for a CSA.
My favorite local farm is Persephone Farm in Indianola, WA.
I want to share with you a photographic tour of the abundant beauty that this 13 acre farm - orchard, pastured poultry, open fields, and habitat for birds and wildlife.
Persephone Farm offers a wide array of vegetables, flowers and local products.
Bravo to Rebecca Slattery and Louisa Brown and the rest of the farmers of Persephone Farm for using careful crop rotation, farm made compost and NO pesticides or chemical fertilizers.
They call their practices better than organic ...
deep ecology and sustainability
"moreganic"
To find out more about Persephone Farm's CSA 
please contact Rebecca at 360 297 1877 
or email her 
Support (hug) your local sustainable "moreganic" farmers!
They give us so much to be thankful for ...
Lisa
GLUTEN FREE FOODIES for event and lifestyle info!

Earth Day Everyday

April 20th, 2012 at 10:51 am by Lisa - Gluten Free Foodie
  • Comments
I do my best to celebrate my favorite globe ...
the EARTH 
Everyday in every way!
So I say 
celebrate Earth Day Everyday!
One of my favorite ways to do my part is in the kitchen using
 products that love the Earth like I do.
I use
I love all of their products but my
most used product is their parchment paper!
I love love love it so much that I took a picture of it
and use it as my background image for my blog!
I love the rich natural color of their products.
The parchment paper saves time and energy for easy clean up for all sorts of projects.
Use it to line a pan to roast vegetables,
really great to use when making Brussels Sprouts and sweet potato fries to keep the stickiness off of your favorite pans!
Wrap some fish with it to steam cook it,
wrap homemade treats
and
as always it is really great to use when baking cookies,
and rolling out Gluten Free dough!
Even cupcakes and muffins are better with
products!
Gluten Free snacks and sandwiches travel nicely wrapped up in
100% Unbleached paper bags.
The look so cute too! 
Clean up with
sponge cloths that are highly absorbent,
reusable many times instead of using paper towels,
and machine washable!
Break the paper towel habit with this 100% natural sponge
that absorbs quickly - up to 20 times its weight in liquid!
Made from renewable Non-GMO cotton.
Compostable too!
Say "Goodbye" ...  to paper towels!
Look for IF YOU CARE products at your local grocery store.
If your favorite store does not sell these products please show them this post and ask them
to start offering these products.
HAPPY EARTH DAY ...
EVERYDAY! 
Lisa 
GLUTEN FREE FOODIES for event and lifestyle info!

Gluten Free Event – May 12, 2012 Razzi’s Pizzeria

April 16th, 2012 at 11:18 am by Lisa - Gluten Free Foodie
  • Comments

Celebrate Celiac Awareness Month 
with
Gluten Free Foodies 
at 
8523 Greenwood Avenue N.
Seattle, WA 

Saturday, May 12, 2012 Noon-2PM



Please RSVP by May 9 to Amir 
via phone 206 782 9005
via email office@razzispizza.com

Amir makes his Gluten Free sauces, breads and pizza dough daily in his Gluten Free kitchen.
Razzi's Pizzeria is a family owned local restaurant in Seattle.
Amir, the owner and baker, says (he)
"wants to make Organic, healthy, favorite foods that everyone can enjoy 
without sacrificing well being." 
Amir and his family are Gluten Free and have food allergies, so he knows how important it is to produce delicious safe Gluten Free food for his family and customers. 

The Gluten Free menu offers a variety of sandwiches, paninis, grinders, calzones, pastas, gyros, appetizers and the best pizza!
Vegan and Vegetarian options available too.



You can also get my absolute favorite Gluten Free Vegan desserts by local family bakery -  






The BEST GLUTEN FREE, VEGAN PIE...
KEY LIME,
TIRAMISU,
CHOCOLATE TRUFFLES AND MORE!




Each guest will order their meal via separate check and will pay Razzi's directly.  
Razzi's accepts credit/debit cards and cash. 
Parking is available on the street and in the back parking area.  
The restaurant is handicap accessible.
Please contact Amir directly at 
206 782 8997 for more information.


Bring your Gluten Free family and friends!
Feel free to follow and add yourself to the Facebook page  for the event.




EACH GUEST RSVP'S BY MAY 9TH WILL GET A GLUTEN FREE SAMPLE GIFT BAG FROM LOCAL SEATTLE BUSINESSES!


As I always say ...

Celebrate the foods that you can eat ... with Gluten Free Foodies!

Lisa

I’m In Love With Cocopotamus Truffles!

April 11th, 2012 at 3:07 pm by Lisa - Gluten Free Foodie
  • Comments
I am in love ... with Max and Ally Sinclair ... 
well actually let me clarify that ... 
their chocolate truffles!

This is one of those things that I am sharing with you but if you choose to read on ...
continue at your own risk because
you will want these and fall in love with them like me! 
Trust me on this one! 
To die for! 

I found this company when I was searching for a special gift. 
I contacted the owners to find out more about their special little 
Cocopotamus fudge ball truffles!

Everything about this company is so fun and joyful!
The best part about them is that the chocolates are Gluten Free because Max is one of us! 
Max has Celiac Disease like me!
Don't take this the wrong way but I really love supporting companies that actually have a reason - they or someone in their family has Celiac Disease or is Gluten Intolerant.  They live the life of being Gluten Free so they understand the pain and frustration that one can get from their food.

Ally and Max have real passion to create such lovely,  playful fudge balls by hand.  They originally opened an award winning dessert cafe called NYDC. Their passion is chocolate so after such success, they started Cocopotamus Chocolates to make artisanal, small batch, hand dipped chocolate truffles in June of 2009.

Live with vision, humor and joy - this is their philosophy that you can see on their packaging and in every bite of their sinfully delicious and addictive chocolate truffles.

Read more about Ally and Max on their website
Cocopotamus 
Fudge happens. Have a ball.

Luckily for us they both were created from a long line of family foodies!







I couldn't resist the names and the flavors! 
I want all of them but this was the perfect sample to make me fall head over heels.

Each box contains 5 individually wrapped hand-dipped chocolates.

Soft, fresh, smooth, creamy and sinful are the words that come to mind after each bite ... 
oh and more please! 


Bo Peep 88% Dark Chocolate Black REAL Raspberry fudge truffles!
This is pure real raspberry goodness with cacao powder on the outside for a little extra treat!


Hang Loose with creamy real coconut and rich DARK chocolate! I am such a nut for coconut!
My absolute favorite combination! 

Naked Hottie Mexican Cinnamon Dark Chocolate fudge ... reminds me of my favorite Mexican Cocoa that I used to drink growing up during the cold winters in Texas ... it just tastes like home! 
I think they named this one after me ... 
didn't they?! 

There are so many more fun flavors go see for yourself!


Cocopotamus was at the Oscars and Golden Globes! How cool is that?! Now you can send your own celebrity favorite gifts to your friends and family.  Great for any occasion, buy them wholesale for a big event like a wedding or corporate gifts.

You can buy them online or at a store near you.  
For more information please go to their website.




A big 
THANK YOU 
to Max for taking the time to chat with me and
 to share their 
amazing chocolate love with me.  





Enjoy Cocopotamus chocolate daily it will make you extremely happy! 

Lisa 



Savory Devilish Easter Eggs

April 5th, 2012 at 5:40 pm by Lisa - Gluten Free Foodie
  • Comments
This morning I was thinking about my grandmother, Nana.  I was thinking about Easter when we were kids and how she loved Easter candy ... jelly beans, malted eggs and big coconut cream filled chocolate eggs from Philadelphia, her home town.  I was thinking how she loved making the Easter dinner.  I think Easter was her favorite holiday because she loved to make ham with pineapples, cherries and a maple glaze.  She made the best potato salad and deviled eggs.  There was just something about her little extra tricks that made it really special.  Nana by no means loved to cook but the few things that she really enjoyed are the things I remember.  My how I miss my Nana ...


So this morning while I was thinking about Nana and deviled eggs,  
I was thinking about how I  could give them a little extra ... makeover!
I decided to update the flavors and colors of the deviled eggs by using some of 
my favorite marinated vegetables and sauces. 

Piquillo Peppers with Sea Salt and Dill
Garlic Basil Pesto 
Dequmana Naturally Cured Black Olives with Black Pepper


This recipe is for 6 eggs - 2 of each flavor.
Adjust accordingly to the total amount you would like to serve.

Ingredients
6 eggs
piquillo peppers, chopped
pesto
black olives, chopped
black pepper
garlic
sea salt
dill
mayo

Carefully place the eggs in a pot and add cold tap water to the pot to cover the eggs.
Place the pot on the stove, cover with a lid.
Turn the stove to high and bring it to a boil for 2 minutes.
Turn off the heat, keep the lid on and let sit for 20 minutes.
Turn the tap water on cold and bring the pot over to the sink, 
add the cold water to the pot and cover the eggs completely with cold water.
Let sit in cold water for at least 5 minutes before breaking open.
Carefully crack open the hard boiled eggs and discard the shells.
Cut the egg in half lengthwise.

                       

Carefully remove the yolk and place 2 of them in mini food processor.
Add the piquillo peppers, 1 tsp of mayo and a pinch of sea salt.
Grind until half is smooth and creamy with small pieces of pepper visible.
Notice the brilliant color from the peppers! 
So pretty! 
Carefully add the mixture back into the egg.


Add 2 egg yolks to a bowl and 
1 Tbs of pesto, 
1 tsp garlic, 
pinch of sea salt, 
1 Tbs mayo 
and mix well.
I love the Spring Green color! 
Carefully add the mixture back into the egg.



Add 2 egg yolks into a bowl 
6-8 black olives, chopped
1/2 tsp freshly ground black pepper,
1 Tbs mayo.
Mix well.

Wow! It is almost a purple color! 
Carefully add the mixture back into the eggs.


Chill the eggs for 1 hour prior to serving.


I added a little garnish to the center of the platter.
I used a brush to swipe on some Pesto, chopped Piquillo Peppers and an Olive.
I alternated the flavors of the eggs, placed them on a round platter in a circle
 to make a flower shape and served.

You can use any flavors for the center that you like to make beautiful colors too!
Sweet peas, avocado, mushroom, sun dried tomatos, bacon bits ... 
endless options! Anything that you like with your eggs works great!

Have fun with the display.  I couldn't help but think of Spring flowers when I was making these!
This was such a great way to play with your food, use some creativity and 
to make some savory eggs for the holiday.


I hope you have a 
Hoppy Easter! 


Lisa 

My Nana was born on March 27, 1920.  She would have been 92...  xoxo ... miss you! 

Mini Gluten Free Spanish Tortas (Quiche)

April 1st, 2012 at 11:25 am by Lisa - Gluten Free Foodie
  • Comments
You could also call this ... Quiche ... Mini Gluten Free Spanish Quiche!

When I think of Spring and Easter I think about eggs.  So when I started dreaming up a menu to serve  Easter Sunday for my family and friends I decided to make something with the Spanish flavors that I love ...
Organic Piquillo Peppers
Naturally Cured Olives
Artichoke Hearts
Sauteéd Yellow Onions

I wanted various serving sizes for all appetites
so I decided to use my ramekins in large and small.
Serve this dish with a simple, clean green salad and a 
balsamic vinaigrette dressing and some seasonal fruit slices.

 Mini Gluten Free Spanish Tortas!
makes approximately 15 servings 




Ingredients for Filling 
4 whole eggs +5 egg whites
1/4 cup half and half
1/4 tsp Rey de la Vera, smoked pimenton
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp black pepper
1/4 tsp Aji Panca, dried
Matiz Organic Piquillo Peppers
Matiz Dequmana Olives
Matiz Artchoke Hearts
1 medium yellow onion, chopped sautéed in Spanish Olive Oil
2 cups Pepper Jack Cheese, shredded

Spanish Filling  - chop all of the piquillo peppers, olives, artichoke hearts and sautéed onions and place it together in a bowl and set aside.

Gluten Free Crust (Pie Crust) Ingredients  
4 1/2 cups Maninis Gluten Free Mulituso Flour  plus a little extra to roll out
1 Tbs *light brown sugar or palm sugar
1 1/2 tsp Flor de Sal, sea salt
4 cold sticks of unsalted butter or 2 cups, cubed
1 tsp vinegar - I used apple cider vinegar
1 large egg

1/2 cup ice cold water + 1 Tbs

parchment paper
self sealing bags

Follow the recipe on the Maninis Blog for the Gluten Free Pie Crust.
***Please note that this recipe is for 3 - 10 inch crusts.

I use *light brown sugar or palm sugar and apple cider vinegar for more flavor. The website calls for white sugar.

Once all of the ingredients are incorporated, I cut the dough in half, formed into a disc, wrapped tightly with parchment paper.  I put it into a self sealing bag and into the refrigerator to chill.
I leave my dough in the refrigerator for at least 2-3 hours to meld.

I used half of the dough for this recipe. I put the other half, wrapped tightly in parchment and in a freezer self sealing bag and into the freezer for later use.  

Take the dough out from the refrigerator and sprinkle out some GF Multiuso flour onto the pastry board and rolling pin.  Roll the dough out to 1/4 inch and use a round cookie cutter the same size of your ramekin. Cut the disc and then place it on the bottom of each of the ramekins.  Place the ramekins on to a baking sheet.  You can also use a muffin pan if you do not have ramekins.
Bake in a 450 degree oven for 15-20 minutes or until light brown. Take out of the oven and let cool, slightly.

Reduce the temperature of the oven to 400 degrees.

In a medium size bowl add the eggs, half and half, seasonings - mix well using a whisk.
Use a spoon to scoop some of the Spanish Filling onto each of the baked dough in the ramekins or pan.
Pour the egg mixture into the ramekins just covering the ingredients making sure there is enough for all of the servings.  Bake for 10 minutes.  Take the baking pan out with the ramekins and add a little of the cheese to each of the servings.  Place back into the oven for 2 minutes or until the cheese has melted.  Take the pan out of the oven and carefully use a knife to loosen around the ramekin.  Let cool for a few 2-3 minutes before serving.

You can serve each in the ramekin or turn it over on to a plate.  I like to serve this with a light spring green salad with a olive oil and balsamic vinaigrette dressing topped with nuts or seeds and sliced fruit.
I think this is perfect to serve for breakfast, lunch, brunch or dinner.


To good health and a sunny flavorful and abundant Spring!
Salud!

Lisa

P.S. You can buy the Maninis Gluten Free flour mixes from their website or if you live in the Seattle, WA and Portland, OR areas - Whole Foods Markets, Thriftway, GF Joe's, Central Markets, Town & Country Bainbridge Island and PCC Markets.  Please check for updates on the Maninis Gluten Free website.

Organic Smokey Aji Panca Mesquite Honey Dressing

March 20th, 2012 at 2:06 pm by Lisa - Gluten Free Foodie
  • Comments
It is time to come out of hibernation! Today is the first day of Spring and this salad dressing is sure to wake up your taste buds. This dressing is so easy it only takes a few minutes to mix up and you are ready to serve it with your favorite spring mix green salad, grilled or smoked meats and vegetables.
I love it served with a very simple salad (pictured here) of Romaine leaves, with a generous drizzle of the dressing and chopped Marcona Almonds.  The flavor is smokey and sweet from both the Aji Panca and the Mesquite honey.  The Aji Panca has a smokey berry flavor and Mesquite gives it a smokey caramel-like color and flavor.  I think it pairs well with Spanish Manchego cheese shavings as well to add a little creaminess. Any way you serve this with or without meat it is sure to satisfy any appetite to wake the bear inside. It is really fun to make a fresh dressing your friends and family will want the   recipe!
Organic Smokey Aji Panca Mesquite Honey Dressing 
I make this for each salad or meal and there is never a drop left over. 
So make it fresh and double or triple  the recipe if it is for more than 2 people.
1 Tbs Zócalo Gourmet Aji Panca Paste  1 Tbs Zócalo Gourmet Organic Mesquite Honey 1/2 tsp Matiz España Arvum Pedro Ximenez Sherry Vinegar 3 Tbs Matiz España Spanish Olive Oil 1/4 tsp fresh ground Black Pepper 1/4 tsp + a pinch Matiz España Flor de Sal 1/2 tsp lemon or lime juice When you first open your jar of Aji Panca paste add the lemon juice to the jar with a pinch of Flor de Sal and mix well with a small spoon.  This will help to wake up the flavor of the Aji Panca and to add a little natural preservative to the jar because the Organic Aji Panca pastes do not have preservatives in them. 1 tablespoon is 10 calories and zero fat! Add the Aji Panca Paste, Mesquite Honey, Sherry Vinegar, Spanish Olive Oil, Black Pepper and Flor de Sal to a small mixing bowl.  Use a whisk to mix well.  Let sit to meld for 15 minutes, mix again then serve. This recipe is Gluten Free and Vegan.
You can find the products in the Seattle area at The Spanish Table, Whole Foods Markets, PCC Markets and online via the links above. Happy First Day of Spring! Feliz Día de la Primavera! Salud! Lisa 
GLUTEN FREE FOODIES for event and lifestyle info!
Write your own blog

Do you have something to say? Are you passionate about a particular topic and can write regularly and coherently? We'd love to talk with you. Contact us today about blogging on this site.

Blog Search
About Lisa - Gluten Free Foodie

Learning to live Gluten Free is a challenge. Gathering with like minded people while exchanging ideas, life experiences and gluten free food is more interesting! So I created, Gluten Free Foodies, to support people with Celiac Disease, Gluten Intolerant and other Food Sensitive people by gathering at events and celebrating the foods that we can eat! Do you have a Gluten Free question you want the answer to? Feel free to send me an email at glutenfreefoodies@gmail.com Original blog - GlutenFreeFoodies.co After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."

*About Community Blogs

Community blogs are written by volunteers. They are members of our community but not employees of this site or newspaper. They have applied or were invited to blog here but their words are their own and are not edited by the editor or staff of this site, and have agreed to abide by our Terms of Use. The authors are solely responsible for their content. If you have concerns about something you read on a community blog, please contact the author directly or email us.

Would you like to have your own blog on our site? Contact us today.