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gfcf_homemade_larabar

This week’s recipe at Stockpiling Moms is GFCF Homemade “Larabars”. I was challenged by a reader of their website to create a homemade Larabar-type energy bar. This recipe is not only tasty, it is also quite low in sugar (especially if you use a natural peanut butter). My son thought these were rather tasty and was all too happy to take them in his lunch for a snack. Nicholas rating = 10 Thumbs Up!


gfcf_roasted_bananas

Gluten-Free, Casein-Free Roasted Bananas are a simple way to both use bananas that are starting to get too brown and make a tasty snack! I adapted the recipe from the cookbook, Melissa’s Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables. I served these as an accompaniment to a chicken dinner that I made last week and they were splendid.  My husband kept asking for more of them.  They are so easy to make and yet so satisfying. What more could you ask for? My husband gave these 20 Thumbs Up!

GFCF Roasted Bananas (Husband Rating = 20 Thumbs Up!)

canola oil spray

3 ripe bananas, peeled and cut in half lengthwise

2 Tbsp freshly squeezed lime juice

1/2 tsp ground cinnamon

1 Tbsp brown sugar

1-2 Tbsp coconut oil spread (I like Earth Balance), divided into small pieces

Optional garnish – toasted pecan halves (see instructions below)

1. Preheat oven to 375 degrees.

2. Spray a 9-inch baking dish with canola spray. Add bananas in a single layer, cut side up.

3. Sprinkle lime juice over all bananas. Sprinkle with cinnamon and sugar; dot the coconut oil spread pieces all over bananas.

4. Place in oven and bake for 15 minutes or until tender and lightly glazed.

5. If you wish, garnish bananas with toasted pecan halves.

(How to toast pecans – place pecan halves in a single layer on a cookie sheet that has an edge on it. Toast in middle of a 350-degree oven for about 5 minutes, or until lightly toasted. Keep an eye on them because they can burn quickly. Cool before using.)


glutenfree_caseinfree_cheesecake

This week’s recipe at Stockpiling Moms is Gluten-Free, Casein-Free Cheesecake! I was asked to create this recipe by the lovely ladies of Stockpiling Moms and my husband was very happy to offer to be the taster. Personally, the mere thought of cheesecake used to make my stomach clench thanks to my dairy intolerance. But, I embraced this challenge and we were all thrilled with the result. My son wasn’t sure if he would like cheesecake, but he enjoyed it thoroughly too.

quinoa_sausage_stirfry

Giving up rice has been a challenge for us. I am quite fond of Asian dishes, but they all seem to use rice as an accompaniment. I had heard a lot about quinoa, but was frankly a bit timid about trying it.  I’m happy to say that I have conquered my fears and we are now all enjoying quinoa as our new rice substitution! This week’s recipe is one that I used to really enjoy making because it’s easy and mouth-watering tasty. (The original recipe is from The Amazing “Almost-Everything-Free” Cookbook: Tasty Solutions to Highly Restricted Diets by Phyllis Pacella, PhD.) But, when we took rice out of our diet, I stopped cooking it. So, I thought I’d see what would happen if I tried it with quinoa…it’s a winner!

GFCF Sausage, Peppers and Quinoa Stir Fry (Nicholas Rating = 10 Thumbs Up!)

12 oz. sausage (I used Aidell’s Chicken & Apple Sausage)

1 large red bell pepper, seeded and cut into bite-size pieces

1 large green pepper, seeded and cut into bite-size pieces

1 medium onion, diced

1 Tbsp gluten-free soy sauce (sometimes called Tamari Sauce)

1 cup uncooked quinoa

3 Tbsp coconut oil

Directions –

1. Cook quinoa according to package directions.

2. While quinoa is cooking, slice sausages into 1/2-inch thick slices.

3. Saute sausages in 2 Tbsp coconut oil and soy sauce until browned.

4. Remove sausage from pan and set aside, leaving any excess oil and sausage fragments in pan.

5. Add 1 Tbsp coconut oil to pan and saute onions and peppers, stirring occasionally.

6. Add cooked sausage and cooked quinoa to vegetables, mix and heat thoroughly.

gfcf_choc_chip_cookies

I did it! I converted my all-time favorite Chocolate Chip Cookie recipe into a gluten-free, casein-free delight! A non-GFCF friend of mine tried one and asked me for the recipe after she raved about it! (That’s true success!) Nicholas and I enjoyed baking these together on the morning of July 4th. Hope you will enjoy eating them as much as we did! Nicholas gave them 1000 Thumbs Up!

A great tip, if you want to keep your homemade cookies fresher for a longer time – freeze about 6-9 at a time in Ziploc bags or containers. Then, simply defrost as you need them; although, I also enjoy them a little frozen too!

Gluten-Free Casein-Free Chocolate Chip Cookies (Nicholas Rating = 1000 Thumbs Up)

2 1/4 cup all-purpose gluten-free flour

1/2 tsp xantham gum

1 tsp baking soda

1/2 tsp salt

1 cup organic vegetable shortening

3/4 cup firmly packed brown sugar

3/4 cup white sugar

1 tsp vanilla

2 eggs

1 package dairy-free chocolate chips (we used Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy & Soy Free)

  1. Preheat oven to 375 degrees.
  2. Mix flour, xantham gum, baking soda and salt in large mixing bowl.
  3. Add vegetable shortening, sugars, vanilla, and eggs; mix well after each addition.
  4. Stir in chocolate chips.
  5. Drop from teaspoon, about 2 inches apart, onto ungreased baking sheets.
  6. Bake for 10-11 minutes, or until golden brown. Cool on wire racks.

Yield = about 6 dozen cookies.

gluten-free-sausage-peppers-pasta

This week’s recipe at Stockpiling Moms is Gluten-Free Sausage & Peppers Pasta.  I’ve grown a little bored with simply having sausage with my marinara and penne, so I found this great recipe in Better Homes & Gardens: New Cookbook 14th Edition that I adapted easily to be gluten-free! (As a side note, the sausage I used is a yummy, gluten-and-nitrate-free chicken and apple sausage by Aidells that I purchased at Costco for a great price!) It’s nice to have a quick pasta dish that you can make on a weekday night and not heat up your kitchen too much in summer. My husband gave it 12 Thumbs Up!

GFCFcarrot_zucchini_bars

Here’s a different way to get vegetables into your picky eater…make it look like cake! This week’s recipe is GFCF Carrot Zucchini Bars and it is adapted from a recipe in Better Homes & Gardens: New Cookbook 14th Edition.  There isn’t too much sugar in these, although they have a pleasant sweet taste to them. The original recipe does call for a cream cheese-style frosting, but as you can see in the photo – I opted not to do that. My son did spot the evidence of vegetables in them immediately, and refused to try them. (I guess this is where the frosting might have been helpful to mask the veggies!) However, my husband and I tried them and thought they were very tasty.  My husband provided the rating for this recipe; he gives it 12 Thumbs Up!

Gluten-Free, Casein-Free Carrot Zucchini Bars (Husband Rating = 12 Thumbs Up)

1 1/2 cups gluten-free all-purpose flour

1/2 tsp xantham gum

1 tsp gluten-free baking powder

1/2 tsp ground ginger

1/4 tsp baking soda

2 eggs, slightly beaten

1 1/2 cups shredded carrot (about 3 medium)

1 cup shredded zucchini (about 1 medium)

3/4 cup organic brown sugar

1/2 cup raisins

1/2 cup chopped walnuts

1/2 cup canola oil

1/4 cup honey

1 tsp vanilla

Preheat oven to 350 degrees. Combine flour, baking powder, ginger, and baking soda in large mixing bowl.

Add eggs, carrot, zucchini, brown sugar, walnuts, raisins, oil, honey, and vanilla. Mix until combined thoroughly.

Spread batter into an ungreased 13x9x2 inch baking pan.

Bake for about 25 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack. Cut into squares and serve.

Yield = 24-36 bars, depending on size

This week’s recipe at Stockpiling Moms is Gluten-Free Nectarine BBQ Sauce! Just in time for your Fourth of July BBQ, this sauce has a satisfying sweet and tangy flavor. It goes great either directly on your pork or chicken or as a dipping sauce for chicken or pork. And, it’s a great way to use those fresh nectarines you just bought at your local Farmer’s Market. Nicholas loves BBQ Sauce and he enjoyed dipping his chicken nuggets in this new sauce.  Enjoy!

6 GFCF Recipes I love for June

eatgfcf.wordpress.com

I started this idea last month by posting 5 recipes I loved for May, and so I’m continuing it here by listing 6 recipes from other people’s blogs that I have enjoyed making this month. Here we go!

1. Fudgsicles from Comfy Belly (yes, these are gluten-free, dairy-free but full of chocolate flavor!)

2. Sweet Potato Latkes from Everyday Paleo  (an easy breakfast solution for those of us bored with sweet potatoes!)

3. Butternut Squash Lasagna from Health Bent (I admit, at first glance, this didn’t seem too appealing….but, wow! It blew me away with all the flavors!)

4. Green Guac Roast Rolls from Eating SCD (I love to do this for lunch; sometimes, I use turkey instead.)

5. Quinoa Gucamole Salad by Just A Taste (We have just discovered quinoa as a great alternative to rice, since my son can’t eat rice anymore. This is an easy, summer salad with lots of flavor!)

6. Carrot Banana Muffins from Elana’s Pantry (A great way to sneak some carrots into your vegetable-averse child!)

Did I miss anything? Please leave a comment and a link to your favorite recipes or let me know if you make one of these choices and how it was. Thanks!

gluten-free pesto steak rollups

This week’s recipe at Stockpiling Moms is Gluten-Free Flank Steak Pesto Rollups. Is your grilled steak recipe a little boring? Well, this one is not only guaranteed to give your steak some great flavor, it’s so quick and easy you can make it on a busy weeknight! My son loves pesto, so he really enjoyed this recipe’s flavor. Plus, the small pieces rolled up with toothpicks inserted make them a bit more fun than regular meat for children.  Enjoy!

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