Who would’ve thought quinoa would be perfect in granola? I love oat granola and I have a great recipe for Honey Oat Granola with Dried Fruit and Nuts that I’ve made for years. Trouble is, we’re eating completely gluten free and mostly grain-free now and oats just aren’t the best choice for us, even gluten free oats. I’ve had to …
Healthy recipes
Perfect Holiday Glazed Ham
Glazed Ham is the perfect choice for your holiday dinner. Perfect Holiday Glazed Ham is easy, sweet & savory served with an easy curry orange glaze.
Gluten Free Gingersnaps-Crisp and Spicy
Gluten Free Gingersnaps. The smell is what gets me every time. The sweet fragrance of ginger and cinnamon, sugar and molasses all blending into crisp perfection in a hot oven. Of all the Christmas cookie recipes I make, the one shouting CHRISTMAS the loudest has to be Gingersnaps. I like them snappy crisp, full of pungent spice and a little bit of heat as you savor the buttery flavor. I’ve discovered a way to make them gluten free which brings great joy to my husband’s and my seriously gluten intolerant guts. (Odd to use the word ‘guts’ in a cookie post but if you’re gluten intolerant like we are, you know exactly what I mean!)…
Butternut Squash & Bacon Bisque
Oh how I adore the fall and all it’s wonderful flavors! Don’t you love hot mugs of steaming soup on chilly days? I’ve come up with a recipe made from all my favorite fall flavors…butternut squash, crisp apples, salty bacon, sultry onions and warm garlic. There’s even a splash of white wine and a smattering of sage and a final swirl of heavy cream. Hmmm……I wish I could share with you how good my kitchen smells right now!
Gluten-Free Lasagna 2 Ways (with Eggplant Noodles)
This recipe is life-changing for me y’all. I adore a good, cheesy lasagna but because we are pretty much grain-free at our house, it’s not something I get to enjoy often. Until today! I’m thrilled to share my discovery and a clean and healthy Italian comfort food dish I would be thrilled to serve to friends. And the secret ingredient is…you guessed it…
Sliced and roasted eggplant! As long as you peel and slice the eggplant about ¼ inch thick and salt it for awhile to get the excess liquid out, you’ll be fine. It takes a bit longer to cook than boiling noodles in water but it’s a more nutrient dense option than pasta plus it really holds up well to the sauce and cheese. The salting adds more time but if you’re gluten-free, you won’t mind the delay one little bit. And it’s a great vegetarian, gluten-free and paleo option for guests….