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Gluten Free Foodies

Celebrate the foods that you can eat!

Rebecca’s Turnip, Snap Pea Salad with a Twist!

July 10th, 2012 at 12:31 pm by Lisa - Gluten Free Foodie
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1-2 cups cut snap peas
1 cup chopped turnips
1-2 cloves fresh garlic
1 cup sliced baby carrots
1/4 cup sunflower seeds
1-2 generous pinches sea salt
freshly cut dill 
Walnut Oil - key ingredient to bring out the flavor in the ingredients - 
almost creamy and of course, nutty flavor!
Use enough Walnut Oil to coat all of the ingredients.

Mix all of the ingredients and chill in the refrigerator at least 1 hour before serving.

Rebecca is a farmer and one of the owners of Persephone Farm.
When I went to pick up my CSA last week she told me about this salad she made and 
gave me a taste of it. She made it for a 4th of July party that she was attending. 
I couldn't believe how delicious it was.
I told her I wanted to eat the entire bowl!
I asked her what was in it, she said ... 
Snap Peas and spices.
Luckily, I took a picture! 

I immediately went home to make a salad as close to hers as I could.
So I call this ...

Rebecca's Turnip, Snap Pea Salad with a Twist!
The twist - I added garlic, baby carrots and sunflower seeds.
You can never have too much sweet, savory and crunch!


Summer Berrylicious Smoothie

July 3rd, 2012 at 9:08 am by Lisa - Gluten Free Foodie
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Summer is finally here
 and I can't think of a better way to kick off the sunny season.
I love this smoothie because it is
Gluten Free
Loaded with Omega 3 and Fiber
and best of all ...
Summer Berrylicious Smoothies
makes 2 - 10 oz or 4 - 5 oz smoothies
1  1/2 cups frozen mixed berries - strawberry, blueberry, blackberry
1 frozen medium banana
1 Tbs local raspberry honey
1/2 tsp cinnamon
1 cup Unsweetened Coconut Milk - Turtle Mountain SoDelicious 
A few tips and thoughts - 
Not all Chia Seeds are just chia seeds, some brands have
other ingredients and are produced on shared equipment, not Gluten Free.
Be sure to keep the handy self zip bag in the refrigerator to maintain freshness.
Chia Seeds are loaded with antioxidants, Omega 3, easily digestible and high in fiber.
I like to use local honey to help with my allergies.
I also add Quercitin, not listed in the ingredients, to naturally help my allergies and inflammation. 
Contact your local Naturopath for more information. 
As you know, I am a big fan of cinnamon because it helps to level out blood sugar when you are consuming sugar especially from fruit.
The cinnamon enhances the fruit flavors too!
Frozen bananas?!  I buy a bunch, peel them and slip them into a freezer bag.
Notice ... no ice used only true flavors and nothing is watered down!
I love the antioxidant properties from all the rich, dark colored berries.
The flavors together just say ...
I love love love my 
Summer Berrylicous Smoothie!
Happy Summer!
GLUTEN FREE FOODIES for event and lifestyle info!

Ask About Everything When Dining Out! IHOP Adds Pancake Batter In Omelets NOT GF

June 29th, 2012 at 11:33 am by Lisa - Gluten Free Foodie
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I cringe just thinking about this ... A family traveling with at least 2 people that have Celiac Disease.  They walk into an IHOP and order an omelet not realizing that they add pancake batter to it.  The vacation is ruined for those two family members with Celiac Disease.  I worry about this because when you are busy and traveling sometimes it is so easy to miss a step or two when ordering if the restaurant is busy and everyone is hungry.   I just saw this commercial this morning, not sure how long it has been running but I don't watch a ton of TV.  I thought I would share it with you. If you can not see this video please click on this YouTube-link for IHOP Pancake Batter in Omelets Just a friendly reminder to ask ... Is this Gluten Free? #IsThisGlutenFree Happy Gluten Free dining and travels this summer.  It is best to call ahead if you are dining out to see if the restaurant has a Gluten Free menu.  The front desk at your hotel is also a good source of local information too. Too good health ... Salud!  Lisa GLUTEN FREE FOODIES for event and lifestyle info!

Gluten Free Almond, Hazelnut, Chocolate Cakes! Happy Birthday to me!

June 26th, 2012 at 11:40 am by Lisa - Gluten Free Foodie
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So moist and light! 
The perfect amount of sweetness and so flavorful!
I was inspired by a recipe from 
Caludia Roden's book "The Food of Spain". The original recipe was passed on to her from a traditional Spanish family that she met while writing her book. It was a favorite for all sorts of celebrations!
I love love love the little changes that I made. 
A little cinnamon and instant espresso to enhance the chocolate.
The cinnamon is always a good idea when I am using nuts and any sugar 
because it helps to balance the effect out and keep your blood sugar from spiking. Please note that the original recipe calls for refined white sugar.   I prefer to use light brown sugar in this recipe for better flavor and less processed.
I also love to mix Almond and Hazelnut flour in baking because 
the flavors compliment each others so well. 
The Hazelnuts are packed full of protein, fiber and 
make eating cake a little less guilty. 
1/2 cup dark chocolate
1  1/3 sticks of butter, cubed
3 Tbs water, room temp
1/4 tsp instant espresso
3/4 cup GF Almond flour
1/4 cup GF Hazelnut flour 1/2 cup light brown sugar, no clumps! 1/2 tsp cinnamon
1/2 tsp GF baking powder
1/4 cup Bacardi Select - good quality rum
4 eggs, separatedTopping 1/2 cup good quality dark chocolate - Callebaut Bittersweet 2 Tbs butter 1-2 Tbs dark rum, optional 
Pre heat the oven to 325 degrees.
Melt the chocolate, water and butter in a double boiler.
Stir and when it is melted, take it off the heat.
Set aside to cool.
Use a whisk to break up any clumps and incorporate the Almond and Hazelnut flour,
cinnamon, baking powder,
in a medium mixing bowl.
Add the rum and cooled chocolate mixture.
Mix well.
Add the egg yolks.
Mix well.
Use a hand mixer to beat the egg whites to stiff peaks in a medium mixing bowl.
Fold in the egg whites to the chocolate cake batter.
Once all of the ingredients are incorporated, pour into lined cupcake tins
or a round cake pan lined with parchment paper.
Bake the cupcakes approximately 25-30 minutes.
Bake the cake for 40-50 minutes.
This cake also bakes well in ramekins.
Please note that they will deflate slightly when cooled but 
the chocolate will help make it all pretty!
Melt approximately 1/2 - 3/4 cup of good quality dark chocolate with 2 Tbs of butter in a double boiler.
Add 1-2 Tbs of rum, optional.
 Stir while melting.
Add to the top of the little cakes or the big cake.
Serve with your favorite beverage and enjoy with your family and friends!
I had a wonderful Birthday! Thank you for all of the kind words and wishes.
GLUTEN FREE FOODIES for event and lifestyle info!

Cherrylicious! Pacific NW Cherry, Almond and Vanilla Yogurt!

June 5th, 2012 at 11:19 am by Lisa - Gluten Free Foodie
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Pacific Northwest Cherry Season is one of my favorite times of the year!

Breakfast ...

Snack ...

Treat ...

3 simple ingredients 

Fresh NW Cherries - pitted and cut
Almonds - chopped

Add the yogurt to a small bowl, top with almonds and cherries!

This little Cherrylicous treat will satisfy all your cravings 
for creamy, sweet and crunchy! 
Cherries are the best at lowering inflammation and highest in potassium!
Check the facts out about my favorite summertime treat ...


Gluten Free Foodies Celebrates 3 Years!

May 31st, 2012 at 9:12 pm by Lisa - Gluten Free Foodie
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I want to take a moment and say ...
Thank you!
Today is my Anniversary for writing my blog, 
Gluten Free Foodies
for 3 years!
It has been ...
scrumptious, steamy, spicy and sweet!
I absolutely love
connecting with you, creating and writing each
and every morsel that I photograph and devour!
It has been such a learning and enlightening experience for me.
I am fueled when I discover
so many new, healthy Gluten Free products and food loves.
I am thrilled when I hear that you are excited
about my creations and discoveries too!
Each day I am touched by the people that I meet and
 the emails that I receive from readers.
I share the tears and cherish the stories that I have heard over the years.
I am honored and humbled when I am asked to be a part of
special events to help increase awareness about
Celiac Disease and Gluten Intolerance.
I am motivated by such kind words that are given to me
when I hear that this little blog has made a difference someone's life.
Gluten Free Foodies
has given me such pure joy over the years.
 I never dreamed it was possible
the first day I sat down to write and share my story.
I can't think of a better way to celebrate than to do a montage of
my all time favorite Gluten Free foods from the past 3 years.
I look forward to many more years!
To Good Health!
P.S.  For more Gluten Free food fun over the years with music check out my video on my YouTube channel!
GLUTEN FREE FOODIES for event and lifestyle info!

Folks, This Ain’t Normal! Joel Salatin – Bainbridge Island June 2, 2012

May 29th, 2012 at 10:08 am by Lisa - Gluten Free Foodie
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I'm so excited! 
One of my favorite farmers is coming to Bainbridge Island this weekend!
Joel Salatin from Polyface Farms
will be on the island this Saturday, June 2,  
to talk to us about his new book, 
the future of family farming and eating naturally.

Yes, Joel Salatin, that awesome Farmer featured in Michael Pollan's 
Omnivore's Dilemma and Food Inc.

I can't think of a better way to kick off the first weekend in June!

Want to learn more about Joel Salatin ... buy his new book!

Wednesday, May 30th 5-7PM 
Shop at Eagle Harbor Bookstore and buy Joel's new book or any book and 
20% of all the sales during this time will go to 
Friends of the Farms - a nonprofit on Bainbridge Island 
with a mission to preserve and enhance local farming.

This Saturday ...

Joel Salatin will be at 2 events on June 2 - 
Lunch 11:30 - 1:00 *see below for ticket info.
Friends of the Farm Talk with Joel Salatin 2PM at BPA 
both events are on Bainbridge Island.

EVENT # 1 - Lunch with Joel Salatin 
11:30 AM - 1:00 PM
at Heyday Farm, Bainbridge Island, WA 
Tickets $100 per person.

Joel Salatin, who has been called the 21st century's thinking man's farmer, will present "Folks, This Ain't Normal." Judith Weinstock, celebrated local food leader, restaurateur, educator and chef, will prepare lunch featuring delicious, locally-grown food. Enjoy a very special afternoon on the farm. Directions to the farm and more information at the Eventbrite site below.

TICKETS  - EVENTBRITE $100. per person
Proceeds benefit the agricultural conservation easement of 16 acres at Manzanita Farm, owned by Akio Suyematsu since the 1960's.

EVENT #2 - Lecture -  Joel Salatin at BPA
2 PM
Tickets  $22 Adults and $12 with Student ID.

Don't forget to bring your baskets and bags to shop at the
 Bainbridge Island Farmers Market  9 AM-1 PM, 
located on the lawn - Town Square in City Hall Park 
in front of the BPA 
before going to the lecture!

Looking forward to a very special week and weekend!

Organic Purple Corn Crusted Pacific Dover Sole

May 25th, 2012 at 9:23 am by Lisa - Gluten Free Foodie
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I really love the light, almost nutty flavor of Organic Purple Corn Flour.
It is so beautiful and unexpected!
Organic Purple Corn Flour is grown in Peru, full of antioxidants and is a great Gluten Free flour alternative that actually helps to reduce inflammation.
Organic Purple Corn Crusted Pacific Dover Sole
serves 2 - 4 people
preparation time approximately 15 minutes
1 lb Fresh Wild Pacific Dover Sole (Halibut or Flounder is good too!)
1/4 - 1/2 cup Spanish Olive Oil
fresh ground black pepper
 1/2 tsp garlic powder
2-3 Tbs lemon juice
1 small bunch fresh cut parsley
Place the Purple Corn Flour onto a large plate.
Add a pinch of sea salt, black pepper and garlic powder.
Mix up the flour with a fork and spread it out on the plate.
Heat your large skillet on medium-high heat, coating the bottom of the pan with olive oil.
Take each of the fish fillets and sprinkle some lemon juice on the fillets.
Flour both sides of the fillets.
Carefully place each coated fillets into the skillet.
Let cook for 1-2 minutes per side.
Place the cooked fillets onto a serving dish.
Cut the parsley and sprinkle on top.
Sprinkle 2 pinches of Fleur de Sal and black pepper on top.
Serve with an Organic Spring green salad, roasted potatoes or 
your favorite Kañiwa salad.
GLUTEN FREE FOODIES for event and lifestyle info!
The Fresh Wild Dover Sole was a Market Buy this week at Town & Country Markets.
I buy Zocalo Gourmet's Organic Purple Corn Flour at some Whole Foods Market,  PCC Markets, The Spanish Table at the store and online.

Oh Baby! Sautéed Baby Bok Choy and Leek Scapes

May 21st, 2012 at 12:51 pm by Lisa - Gluten Free Foodie
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Have you ever seen anything more beautiful ...
My love for food goes beyond flavor.  I love those moments when I go to the market, talk to the farmers and see their faces light up when I tell them what I am going to make with their food.
I also love those moments when you are washing your fresh market finds and 
you see something so beautiful it takes your breath away.
If you look closely, you can see the baby sprout of a new leaf just about to shoot up towards the light.
It literally took my breath away!
Maybe it is this grey day that adds to the beauty of this beautiful ...
Baby Bok Choy
or my love of food ...
Sautéed Baby Bok Choy and Leek Scapes
Serves 1-2 people, as a side dish
15 minutes preparation time
1-2 small bunches Organic Baby Bok Choy
2 Organic Leek Scapes, chopped
1 Tbs coconut oil
2 pinches Fleur de sal, sea salt
fresh ground black pepper to taste
2 pinches sesame seeds
Heat your wok to medium.
Add coconut oil.
Add chopped Leek Scapes and sauté for 2 minutes.
Wash and cut the ends off of the Baby Bok Choy, add it to the wok.
Sauté for 2-3 minutes, until it shrinks a little and turns brilliant dark green.
Using your tongs, place the Leek Scapes and Baby Bok Choy on the plates.
Sprinkle a pinch of sea salt and sesame seeds on each serving.
Add fresh ground black pepper.
Serve with Smoked Salmon or your other favorite fish.
The sautéed Baby Bok Choy has a buttery flavor.  It is crunchy with a mild green freshness that I compare to spinach but with a slightly sweeter taste.
I love just making a bowl of it for a mid day snack.
GLUTEN FREE FOODIES for event and lifestyle info!

Fresh Farmers Market Frittata

May 20th, 2012 at 10:28 am by Lisa - Gluten Free Foodie
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I love making frittatas.
In my house I'm known as ...
"The Frittata Queen"!
I can make them a million different ways and yet there is alway something similar.
Farm fresh ingredients only need sea salt and black pepper to make it complete.
The flavor that you get from Organically grown 
leeks, broccoli, kale, onions, garlic ...
nothing compares!
Think color and you have bountiful flavors and aromas! 
 Farmers Market Frittata - Leek Scape, Purple Broccoli, Red and Orange Peppers
Heat your frittata pan coating the bottom with some olive oil.
Add your chopped ingredients -
Leek Scapes
Purple Broccoli
Red and Orange Peppers.
Saute the vegetables for 3-5 minutes.
Crack open 4-5 eggs.
Beat with a whisk.
Add the eggs to the sautéed vegetables and cover with the other pan.
Cook on low for 5 minutes.
Carefully and swiftly turn the pan over and continue to cook
on low for 2 minutes.
Lift the pan and slide out the frittata.
Split in 2.
Take a pinch of Fleur de sal, sea salt and grind some fresh black pepper on top.
Leek Scapes
Purple Broccoli
Farm fresh eggs from Bainbridge Island.
Organic Red and Orange Peppers
More Frittata love ...
Red Onion, Piquillo Pepper, Broccoli
Leek and Kale
GLUTEN FREE FOODIES for event and lifestyle info!
P.S. I use a Frittata pan by Calphalon - 8 inch Unison Slide Nonstick, that I bought many years ago at Williams-Sonoma.  I do not get paid to say that.  I just want you to have Frittata fun too!
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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 Original blog - After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."

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