Product Review: gardenlites™ Veggie Muffins

Product: gardenlites™ Veggie Muffins

Last week I received a big box of gardenlites™ Veggie Muffins to try. I was sent five different varieties (was rather blown away by that! I was expecting maybe 1 box! lol), and Michael and I have tried two of them so far. Since they were individually packaged, we took them with us to work for snacks and/or for breakfast. ALL of the muffins are gluten-free, dairy-free, nut-free and soy-free, and are PACKED full of vegetables! What I really love (in addition to the allergen-free goodness) is that these muffins have 5 grams of fiber EACH, plus 3 grams of protein! 

They are low in sugar and the main ingredient in each muffin is a veggie! So far we have tried the Carrot Berry Muffins and the Blueberry Oat Muffins. Next on my list to try is the Zucchini Chocolate Veggie Muffins! The company doesn't necessary market the products as gluten-free, because they want them to be seen as a healthy baked item for all folks, not just the gluten-free crowd!  

To give you an example of the nutritional info (which you can also EASILY find on the gardenlites website - I love that!), here's what you'll find in the Carrot Berry Muffins, which are so far my favorite variety: 

Nutritional Info: 

• Calories: 120 for one muffin
• Total Fat: 2 grams
• Cholesterol: 20 milligrams
• Sodium: 250 milligrams
• Total Carbohydrates: 24 grams
• Dietary Fiber: 5 gram
• Sugars: 11 grams
• Protein: 3 grams

Ingredients (for the Carrot Berry Veggie Muffins):  
Carrot, Pasteurized Egg Whites, Pasteurized Whole Eggs, Evaporated Cane Juice, Brown Sugar, Soluble Corn Fiber, Corn Starch, Sorghum Flour, Brown Rice Flour, Canola Oil, Dried Cherries (cherries, rice flour), Dried Blueberries (blueberries, sugar, sunflower oil), Dried Cranberries (cranberries, rice flour, sugar, sunflower oil), Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Potato Starch, Cinnamon, Salt, Vanilla Extract.

Other Current Flavors Include: 

• Golden Corn Veggie Muffins
• Zucchini Banana Chocolate Chip Veggie Muffins
• Zucchini Chocolate Veggie Muffins
• Blueberry Oat Veggie Muffins

Having these muffins in the freezer the past week has been a nice treat! When I needed a quick breakfast or snack, I grabbed one from the freezer. You can allow them to defrost on the counter or just pop them in the microwave for about 30 seconds to have a warm, "fresh-from-the-oven" tasting muffin!

I love that vegetables are the first ingredient in these gluten-free treats.  It can be pretty easy to incorporate fruits into other foods and baked goods, but vegetables can be a challenge. I think kids would really enjoy these muffins and they would be perfect for lunch boxes.

The muffins are quite moist and have a tender crumb. They are individually wrapped, which makes them very convenient. Also, for those concerned about the environment, they really don't have a lot of extra packaging which I really appreciated.
 
The gardenlites website is extremely consumer-friendly and easy to navigate and you can easily find where to purchase gardenlites products, along with ALL the ingredient and nutritional info for each product they carry (simply click on each product!). I really appreciate that they make it so easy for a consumer to find their information. I feel like when companies are proud of the products they carry, they are open and completely transparent about sharing their information.

These are muffins I would definitely purchase when they become available in my area!

GLG Disclosure: 

The product samples were sent to me by Gardenlites.com. to review on my blog if I CHOSE to do so. 

This is NOT a sponsored post and I did NOT receive monetary compensation. 

The opinions and photography in this post are completely my own.

Product Review: Cybele's FREE-to-EAT Oatmeal Raisin Gluten-Free Cookies

Product: Cybele's FREE-to-EAT™ Oatmeal Raisin Vegan & Gluten-Free Cookies

I bought a box of these cookies at my local Food Lion grocery store a few weeks ago. I bought it on a shopping trip to replenish my desk drawer at work. I always try to keep a few gluten-free options in my desk for that inevitable 3 pm snack attack!

I was excited to find Cybele's cookies in my local grocery store. We don't exactly live in a gluten-free abundant area, so whenever I find a new snack that fits my dietary criteria it's fun to give it a try.

My first thought about these cookies was the box was quite small (which really isn't that unusual for gluten-free baked goods). It has about 12-13 cookies in it and suggests 2 cookies per serving. The box of cookies cost $4.59, which in my experience really isn't too bad a price for gluten-free products. This means the cookies were about .38 a piece.

Nutritional Info: 

• Calories: 110 (for two)
• Total Fat: 4 grams
• Cholesterol: 0 milligrams
• Sodium: 85 milligrams
• Total Carbohydrates: 20 grams
• Dietary Fiber: 1 gram
• Sugars: 11 grams
• Protein: 1 gram

Ingredients:  Gluten-Free Oats, Raisins, Brown Sugar, Organic Palm Oil Shortening, Gluten-Free Flour (Brown Rice Flour, Potato Starch, Tapioca Flour), Evaporated Cane Juice, Water, Fructose, Golden Flaxseed, Brown Rice Syrup, Grap Juice, Rice Dextrin, Vanilla Extract, Baking Soda, Xanthan Gum, Sea Salt, Sunflower Lecithin, Cinnamon.

I have to tell you that when I tried the cookies, I wasn't sure what to expect. MOST packaged gluten-free cookies are very hard and crisp... which generally I don't mind. I like a crisp texture now more than I did in my pre-gf days... however it's nice to find a soft cookie.

THESE cookies were truly fabulous! 

They were soft and chewy! The texture was really good for a packaged cookie! The cookies were perfectly moist and the raisins, big and delicious. I felt like the company didn't skimp out on the fruit, which was nice. You had a bite of raisin with nearly every bite! You can taste just a hint of cinnamon in each cookie and they were definitely sweet, but not overly sweet.

I love that Cybele created this recipe using oats and flaxseed, along with being dairy-free AND egg-free! Quite a feat for a GOOD gluten-free cookie! These cookies are ideal for kids with food allergies because they are "top 8" free, so no peanuts, dairy, eggs, wheat, soy, tree nuts, fish, or shellfish. SO a great option to take to school functions and for weekly lunches! They are also baked in a dedicated gluten-free facility so you can rest assured they are free from cross-contamination!

If you wanted too, I think you could easily microwave the cookies for about 5 seconds to give them a warm, "fresh - out - of - the - oven" flavor.

They were really pretty cookies and they looked homemade, not like a store-bought cookie.

I will definitely buy these cookies again, I think they would be great to have at home in the back of the cabinet for a time when you have unexpected company and need a nice dessert!

GLG Disclosure: 

I purchased these cookies on my own dime because I wanted to try them out. I was not compensated or given free product by Cybele's FREE-to-EAT Inc or asked to do a review.  

The opinions and photography in this post are completely my own.

Gluten-Free, Grain-Free Blueberry Coffee Cake

Over the weekend we attended one of our yearly family reunions. Even in this day and age of constantly new technology, our families still get together for several different reunions every year. And as with any family holiday or event... you really go for the food. Yes?

I've been "paleo-ish" for about 7-8 weeks now, so I really wanted to make a few dishes that I could definitely eat and that would hopefully appeal to others as well. While we really need some fresh groceries, I did have a fairly well stocked pantry so I made a "paleo" blueberry coffee cake - the FIRST baked good I've made in the past few months and I also was able to find enough ingredients in the fridge to create an "anti-pasta" platter!

I have to admit I really enjoyed creating both dishes. There's just something lovely about creating foods from scratch and I really enjoyed baking the coffee cake, something I haven't done in ages.

The anti-pasta platter was fun to put together as well. It was incredibly easy and turned out very pretty by the time I was finished. My friend Pamela over at "Aseafish Out of Water" often creates dishes like this, so I was thinking of her when I put together that platter of meats, cheese, and olives.

The coffee cake is adapted from one I found on "Paleo on Main." I changed a few ingredients and added blueberries, simply because I had a bunch in the freezer. I LOVED how this coffee cake turned out. I don't know if it's because I haven't had baked goods in so long, or because I've reduced my sugar intake so much, but it tasted incredibly sweet, even though it was only sweetened with a small amount of honey and the natural sugars from the blueberries. Definitely a win!

Gluten-Free, Grain-Free Blueberry Coffee Cake
adapted by Carrie Forbes from a recipe shared by: Paleo on Main
free of gluten, grains, dairy, white sugar, and soy
printer-friendly recipe

Cake Batter Ingredients:
2 cups blanched almond flour
1/2 cup arrowroot starch
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 cup full-fat coconut milk
2 large eggs
1/4 cup honey or maple syrup
1 tablespoons pure vanilla extract
1 cup frozen or fresh blueberries

Streusel Topping Ingredients:
2-3 tablespoons coconut palm sugar
1/2 teaspoon cinnamon
1/2 cup crushed pecans or walnuts
3 tablespoons butter or coconut oil, optional for dotting on top

Directions:
Preheat oven to 325 degrees. Grease an 8x8 baking dish with coconut oil or butter and set aside. In a large bowl whisk together almond flour, arrowroot starch, baking soda, sea salt, and ground cinnamon. Make a well in the center of the dry ingredients and add in the coconut milk, eggs, honey, and vanilla extract. Stir to combine into a thick batter. Fold in the blueberries. Pour into the greased baking dishes. Spread evenly throughout the pan. In a small bowl whisk together the coconut palm sugar, cinnamon, and pecans. Sprinkle over the casserole and dot the top of the casserole with butter or coconut oil if desired. Bake for 35-45 minutes until a toothpick or knife inserted in the middle of the cake comes out clean the crust is golden brown. Allow to cook  REST/COOL for 15-20 minutes before slicing and serving.

Gluten-Free Book Review: Dairy-Free & Gluten-Free: A Whole Food Starter Guide & Cookbook

Back in December my friend Hallie Klecker asked me to review her newest e-book. A wonderful collaboration written with Alisa Fleming, author of Go Dairy Free. This book, "Dairy-Free & Gluten-Free: A Whole Food Starter Guide & Cookbook" is exactly that: a perfect place to start when you go gluten-free and dairy-free.

What I love about this amazing little book is that it not only gives you a full description of what gluten-free and dairy-free REALLY means... it also gives you list after list of foods you can eat, foods you should avoid, shopping lists, a menu planner, etc... this book is a one-stop-shop for learning how to fully become both gluten-free and dairy-free.

Hallie and Alisa have also created 75 delicious recipes that will get you started on your gluten-free & dairy-free journey. How do these recipes sound:

• Banana Cream Pie Shake
• Cranberry Walnut Breakfast Biscuits
• Maple Apple Turkey Sausages
• Weeknight Chicken & Vegetable Chili
• Fresh Salmon salad with Lemon Ginger Dressing
• Florentine Flatbread "Pizza" 
• Chicken Curry in a Hurry!
• Chewy Dark Chocolate Brownies
• Maple Vanilla Cupcakes with Chocolate Frosting

Then, in addition to all of the mouth-watering recipes, you'll also receive meal planning tips and hints which show you how to cut down on prep time and make weeknight gluten-free & dairy-free cooking fast and easy. 

Would you like a copy of this book? (And you absolutely should!)  I'm giving away one electronic kindle copy of this book! Simply leave a comment on this blog post letting me know why you'd like this book and what recipe you would try first! 

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The Giveaway:

• I am giving away one brand new electronic kindle copy of Dairy-Free & Gluten-Free: A Whole Food Starter Guide and Cookbook. 
• This giveaway is open to everyone. 
• One entry per person.
• Enter by leaving a comment below on this post AND please include a way for me to contact you -- your email address preferably.
• The giveaway begins March 27, 2013 and ends on March 31, 2013  at 11:00 pm eastern daylight savings time.
• No purchase is necessary.  Odds of winning are based on the number of entries.  
• The winners will be randomly chosen and will be contacted by email.  The winners will have 24 hours to respond.  If the winner does not respond, a new winner will be randomly chosen.

GLG Disclosure: 

Hallie Klecker provided me with an electronic copy of 'Dairy-Free & Gluten-Free: A Whole Food Starter Guide and Cookbook' for the purpose of sharing an online review, if I chose to do so. I am personally purchasing the new e-book that is being given away. This is not a sponsored post and I did not receive compensation. The opinions in this post are completely my own. 

Gluten-Free, Vegan, Cane Sugar-Free, Chocolate Chunk Cookies -- Adapted from Real Sustenance

YUM, right?! They really are. I rarely get so excited about making SOMEONE ELSE'S recipe... but this time I genuinely am. And well, like with nearly all recipes, I have to tweak them and change them along the way. I'm not really sure why... I think it might have something to do with having a rebellious personality... my grandmother always called me defiant... so maybe these are defiant chocolate chunk cookies.. who knows!

At any rate, Brittany Angell... the amazing author of the blog "Real Sustenance" and books: "The Essential Gluten-Free Baking Guides" (Part 1 and Part 2) shared these cookies on her blog a few days ago. They reminded me of cookies I had seen on Elana's Pantry several years ago, sort of combined with chocolate chunk cookies from Lauren of Healthy Indulgences, also quite a few years back. I've made both of those cookies as well and hubs (the cookie monster at our house) thought both versions were pretty good (not as good as THESE chocolate chip cookies) but ate them all regardless. He's really not that picky when it comes to cookies.

So I played. I loved that Brittany made them vegan and offered a cane sugar-free and an agave-free version... But I remembered when I tried Lauren's version I threw in a hefty few tablespoons of ground flax seeds, because I love them. Love all that extra fiber, omega-3-fatty-acid-goodness, and the tiny bit of nutty flavor they add. So I added them. And because I went a little wild and crazy with the flavor extracts (ADD the almond extract -- TRUST ME -- it doesn't make them taste like cherries, it makes them AWESOME), I had a really wet dough and decided to throw in some arrowroot starch to thicken it up.

For the chocolate, I had 70% dark chocolate (3.5 oz) Lindt bars which I chopped into chunks.(These Lindt bars do not contain gluten ingredients, and the company uses stringent manufacturing practices to avoid cross-contamination, but it is a possibility and they are honest about it -- so use the chocolate you like best, if you're not a fan of Lindt.) One bar provided about 1 cup's worth of  "chocolate chunks" so it worked perfectly for this recipe!

I've made these cookies 4 times now... and they ARE really, really, REALLY awesome. I can't believe how delicious they turn out with no eggs, no gums, and no cane sugar. Right out of the oven they have an incredible crunch on the outside and a perfect chewiness inside. I can totally see why Brittany named them "Worlds Best Chocolate Chunk Cookies" --  cuz' they TOTALLY live up to the name, especially if you are limiting sugars and trying more lower glycemic, lower carb recipes! Try Brittany's awesome recipe, try my version... either way... MAKE THEM!

Gluten-Free, Vegan, (Almost) Grain-Free Chocolate Chunk Cookies
Adapted from Brittany Angell's recipe
free of gluten, dairy/casein, eggs, soy, and options for grain-free
printer-friendly recipe

Dry Ingredients: 
2 cups packed, blanched almond flour
1/2 cup coconut palm sugar
3 tablespoons arrowroot starch
1 teaspoon baking powder (this brand is corn-free or make your own -- it works SO much better than storebought!)
2 heaping tablespoons ground flax seeds
1/4 teaspoon salt

Wet Ingredients: 
3 tablespoons Spectrum Palm Shortening (or butter, if you can tolerate dairy)
1 tablespoon pure vanilla extract
2 teaspoons pure almond extract
3-4 tablespoons almond milk (start with 3, then add 1 more if you need additional moisture)

Add In's:
1 cup gluten-free, vegan chocolate chunks or chips (I used a 3.5 oz, 70% dark chocolate bar, chopped up)
1/2 cup chopped walnuts or pecans (optional)

Directions: 
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or a silpat mat. In a large bowl whisk together all dry ingredients. Cut in Spectrum Palm Shortening or butter into the dry ingredients with a pastry blender or a knife and fork until the shortening resembles very small peas evenly throughout the dry ingredients. Make a well in the center of the dry ingredients and add the vanilla extract, almond extract, and 3 tablespoons of almond milk. Using a little elbow grease, stir the wet ingredients into the dry ingredients until you have a very thick, batter (it might be a bit crumbly). This may take several minutes to be incorporated well. If necessary, use an additional tablespoon of almond milk. The batter WILL be VERY thick though, DO NOT add tons of extra milk, or the cookies will not turn out right. Scoop the dough into golf-ball sized mounds and place on cookie sheet about 2" apart. Flatten lightly and shape with your hands into round cookies. Bake for 12-15 minutes depending on how crispy you want your cookies. The edges should be golden brown when done. Makes 12-15 cookies depending on how large you make them. I'd tell you to store leftovers in an airtight container on the counter or the fridge for 2-3 days and then freeze them for up to 1 month.. but seriously, there won't BE any leftovers!

Carrie's Notes: 

• Almond pulp, leftover from making almond milk will NOT work in this recipe. I tried! It's just too moist and it makes a pile of mush for a cookie. You may be able to make it work with a dehydrator, but in the oven, it just didn't work. 
• You can probably use another nut flour/meal to make the cookies, but I haven't tried it, so I don't know how it works. If you don't want to use a nut flour see the note below: 
• If you are allergic to nuts, just make my regular ol' gluten-free chocolate chip cookies, they are awesome too!
• Use your favorite non-dairy milk in the recipe if you don't like almond milk -- it will work. 
• If you don't have coconut palm sugar: use regular sugar or even brown sugar. I don't know how it would work with liquid sugar substitutes, if you have agave nectar, try Elana's cookies. 

Slow Cooker Gluten-Free Pumpkin Bread Recipe

Gluten-free pumpkin bread made in the slow cooker. When you love your slow cookers as much as I do, you want to make everything in them... including quick breads. Why? Well, because it's super easy, it can cost less than using your oven, and most importantly... it's FUN! And gluten-free baking should be fun right? 

And even better the slow cooker steams your bread so it's super moist and delicious. For most of the breads in the cookbook and this recipe I used my favorite 4 quart slow cooker. It's perfect for making one batch of quick bread, and in this case... pumpkin bread!  

The only additional equipment you need to make this bread is three aluminum cans. Preferably cans that would hold about 15 - 15.5 ounces (generally from canned veggies, beans, or fruits). I've used these same three cans for about 2 years. They last forever and they are easy to clean and re-use. 

SAFETY FIRST!

• Wash the cans out with very hot, soapy water using a baby bottle brush. 
• CUT any sharp edges OFF of the rim of the cans with heavy duty metal cutting shears or scissors. This is why it's good just to create a "set" of cans to use, so that you don't have sharp edges to worry about time after time! 
• Make sure to completely remove the paper wrapper and the glue residue on the outside of the can before using to cook with. 

Before each use spritz the inside of the cans with non-stick cooking spray or use a paper towel to wipe olive oil or coconut oil evenly inside the can. By greasing the cans the bread shouldn't stick to them when baking.

To make the bread you will simply add 1/3 of the bread batter to each aluminum can and place the cans in the slow cooker. The cans will be anywhere from half to 3/4 full. Add about 1/2 cup - 3/4 cup warm water around the bottom of the cans to steam the bread and prevent the slow cooker from cracking. Place the lid on the slow cooker and then slip a chopstick right underneath the lid to help excess moisture escape during cooking.

When the bread is finished it will be cooked through and a toothpick inserted in the  middle will come out clean. Allow the bread to cool for a few minutes in the slow cooker with the lid off. You can then carefully remove the cans using a potholder or kitchen tongs.

To remove the bread, just shake the can a little and the bread should slide right out. Alternatively, you could also used the "canned" bread as a homemade gift by wrapping it decoratively in colored paper and tying it off with a pretty ribbon!

For more recipes like this gluten-free pumpkin bread and to learn more creative ways you can use your slow cooker, please check out my brand new cookbook!

Slow Cooker Gluten-Free Pumpkin Bread
Created by Carrie of Gingerlemongirl.com
Free of gluten, dairy/casein, and soy
Printer-friendly recipe.

Dry Ingredients:
1 cup brown rice flour
2/3 cup arrowroot starch
1/2 teaspoon xanthan gum
3/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients:
2 large eggs
1 1/4 cups plain cooked pumpkin (I used most of a 15 oz. can of Libby's 100% pure pumpkin)
1/4 cup oil (I used extra virgin olive oil)

Slow Cooker Directions:

1. Spritz three (15 - 15.5 oz) washed & dried aluminum cans with non-stick cooking spray, or use a paper towel to grease with oil. 
2. In a large bowl whisk together all dry ingredients. 
3. Make a well in the center of the dry ingredients and add wet ingredients. Stir to thoroughly combine into a thick batter. 
4. Add about 1/3 of pumpkin bread batter into each can. 
5. Place cans in a 4-quart slow cooker. Add about 1/2 cup - 3/4 cup warm water around the bottom of the cans. 
6. Place the lid on the slow cooker and add a chopstick right underneath the lid to allow excess water to escape. 
7. Cook the bread on high for 3 1/2 - 4 hours until the bread is cooked through and a toothpick inserted into the middle of each can comes out clean. Allow the cans to cool for a few minutes before carefully removing them using a potholder. Gently shake bread out of the cans onto a plate. Cut each loaf into 4-5 slices and enjoy! Store pumpkin bread slices in an airtight container in the refrigerator for up to one week. This bread also freezes well for up to 6 months. 

Oven Directions for Pumpkin Bread Muffins:

1. Preheat oven to 350 degrees. Grease 12 serving muffin tin and set aside. 
2. In a large mixing bowl whisk together ALL dry ingredients until well incorporated. In a medium sized bowl mix together all wet ingredients. 
3. Fold wet ingredients into dry ingredients until mixture is thoroughly moistened. Muffin batter will be thick. Scoop 1/4 cup of batter into into muffin tin for 12 large muffins. 
4. Bake @ 350 degrees for 20-25 minutes until a toothpick inserted into the middle of a muffin comes out clean. Cool on a wire rack for 20 minutes prior to eating (if you can wait that long!) 
5. Store in an airtight container on the counter. (Slow cooked bread is stored in the refrigerator because it is much more moist than the oven-baked bread!) 

Rosemary Garlic Pan Steak with Wilted Spinach Recipe

We eat a lot of meals that look kind of like the above photo here. Lean, healthy proteins served over lightly sauteed spinach. Spinach is the new pasta. Did you know? It's so easy to cook, and you don't even have to cook it if you don't want too. I will serve just about anything over spinach. Except cupcakes. Cupcakes don't really jive with spinach. 

This was a meal from Monday night. It took about 25 minutes to make from start to finish, complete with the caramelized onion & mushroom sauce. I will say, if my kitchen is clean (as it was on Monday night -- and as it's continued to be this week -- last week was a whole 'nother ball game) I'm much more inclined to cook. If it's a mess... I'll find excuses not too. 

This meal is made in two steps (well three if you count the minute it takes to saute the spinach). You first caramelize the onions and cook the mushrooms to create the sauce to serve over the spinach and steak. The majority of the cooking time is spent caramelizing the onions, that will take about 15 minutes. Once you've finished the sauce, you set it aside and keep it warm in a small bowl, and then make the steak in the same pan. 

I served this steak with homemade applesauce on the side. Not really a popular side dish for steak... but we liked it! Again it was a really quick side dish to make. Have you ever made homemade apple sauce? You simply cook (peeled & seeded) apples for about 10 minutes with a little water. That's it. You can add cinnamon, maybe a little sugar if your apples are tart... but that's all you have to do. 

Rosemary Garlic Pan Steak with Wilted Spinach and Caramelized Onions

naturally gluten free, dairy free, paleo friendly, and soy free

created by Carrie Forbes, of Gingerlemongirl.com

printer-friendly recipe

For the caramelized onions & mushrooms:
2 tbsp. olive oil
1 medium sweet onion, diced
1 small (6 oz. - 8 oz.) package button mushrooms, cleaned & sliced
1/2 cup gluten free beef broth

For the rosemary garlic steaks:
2 (4 oz. - 8 oz.) ribeye steaks
1/2 teaspoon dried, crushed rosemary
1/2 teaspoon garlic powder, or 2 cloves minced garlic
salt & pepper, to taste
3 tbsp. butter or olive oil

For bed of spinach:
1 (9 oz.) bag of fresh baby spinach

Directions:

1. Heat a large, heavy-duty skillet (cast iron is my favorite.) Add olive oil. When oil is hot, add onions and cook over medium-low heat, slowly for about 8-10 minutes until onions are starting to become very soft and browned (caramelized.) Add mushrooms and beef broth. Continue to cook over medium heat for an additional 8-10 minutes until broth has reduced and mushrooms are softened and cooked through. Transfer onions, mushrooms, and sauce to a small bowl and cover with aluminum foil to keep warm. 
2. Place skillet back on stove. Place on medium-high heat and add 1 tbsp. butter to pan. When butter is hot & sizzling add steaks. Add half of rosemary, garlic, salt & pepper to each side of the steaks. Cook steaks for 3-5 minutes on each side, until done to your preferences. Finish steaks by placing 1 tbsp. butter on each and allow to melt. Remove steaks from pan and place on a serving plate. 
3. Add bag of fresh baby spinach to the skillet and cook for 1-3 minutes until spinach is wilted to your preference. Add half of spinach to each plate. 
4. Slice steaks into small strips and place 3-4 ounces of steak (or whole steak depending on how hungry you are!) onto each serving of spinach. Add about 1/3 cup of onions & mushrooms with sauce over the steak and serve immediately. 
5. For our family -- the steaks & caramelized onion sauce makes 4 servings, so we have half a steak each for dinner and save the rest for lunch the next day. TO make 4 servings of spinach, I would wilt 2 bags instead of 1. The spinach is best, when just cooked though, which is why I prefer to only cook as much as needed initially. 

Make It Gluten Free Tuesdays: Quick Broccoli Casserole Recipe

I don't know about you... but what you see above? That's my favorite kinda recipe. That's Michael's Aunt Terri's Quick Broccoli Casserole. It's FAMOUS at our holiday meals and family reunions. I love hand-written recipes shared with friends and family. It's kind of rare now-a-days. A lost art of sorts. I love this recipe because it's very similar to one my great-grandmother used to make as well. She loved Cheez Whiz (which believe it or not IS gluten free!) and cream of chicken soup. I mean really... whose mom DIDN'T love "already-prepared-casserole-super-star", cream of chicken soup?

Admittedly, I enjoy just having recipes like this... reading them... treasuring the love which went into sharing them more than I do actually making these recipes (which use super processed products)... AND I think they are still super fun to share. And for the food nazis (just to be clear)... I am NOT suggesting you go out and fill your pantries with processed franken-food -- I'm just sharing with you how to change those favorite recipes IF you would like to do so! See how easy that is? No need to rant and rave. 

And I can't tell you how often I get an email asking something along the lines of... "So my grandmother used to make this recipe with so-and-so, and so-and-so... how in the WORLD can I re-create that gluten free?" So I thought it would be a fun series on this blog to share hand-written recipes I have from my grandmother, my great-grandma P., and various friends and neighbors and tell you how I would make them gluten free. Sound like a plan?

Would you like to join me? I'd like to make this a weekly link up series. You can share how you would make a recipe healthier, how to make it gluten free, dairy free, egg free, allergen free... etc... I love seeing these old recipes and I love figuring out how to make them new again!

So here's how I would make this recipe gluten free:

Aunt Terri's Quick Broccoli Casserole
revised to be gluten free (with dairy-free options)
printer-friendly version

Ingredients:
1 small onion, diced (about 1/2 cup)
1/3 cup green pepper, finely diced
2 tablespoons butter (or olive oil for dairy free)
1 recipe gluten free cream of chicken soup
3/4 cup COOKED rice
1 small (8 oz.) jar Cheez Whiz (if you're dairy free, check out this homemade dairy-free cheeze sauce instead)
1 small (5 oz.) can evaporated milk (if you're dairy free, try using full-fat coconut milk)
2 (10 oz.) packages frozen chopped broccoli

Directions:
Preheat oven to 325 degrees. Saute onion & green pepper in butter in a hot skillet. Stir in cooked rice, Cheez Whiz, milk, and soup. Stir continuously until cheez whiz is melted. Thaw broccoli and drain any liquid. Add drained broccoli to a greased 2 quart casserole dish. Pour sauce evenly over the broccoli. Bake at 325 degrees for 30 minutes until hot & bubbly. Yields 6 servings.



Now if you'd like a healthier version of gluten free broccoli casserole? 
Here are great options:

• Tasty Eats At Home - Alta's Dairy Free Broccoli Souffle
• Gluten Free Mommy's Broccoli Casserole
• Spunky Coconut's Broccoli Casserole

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Now it's your turn!
Do you have a favorite family recipe that you re-created to be gluten free? It can be a new post, an old post, a post you've edited! Just link back to my page to be included! That's it!

Book Review: Barrett's Unusual Ice Cream Party by Michelle L. King

Barrett's Unusual Ice Cream Party
Written By: Michelle King
Published by Tate Publishing
Release Date: April 17th, 2012


I love children's books. I always have. My parents read to me constantly as a child and I was probably happier reading and looking through the pictures of a children's book than I was any other time.

When I started a gluten free support group a few years ago, I didn't realize that the biggest reason many people would join our group was due to the fact that their children had celiac disease. How do you explain to a child that they can't eat an entire food group anymore? They can't have pizza with their friends. They can't eat school lunch anymore. They can't have cupcakes or pancakes or their favorite mustard sandwich, as one sweet little girl named Madelyn used to say in our support group.

This is why we need children's books. GOOD children's books. Books that speak to children on their level, yet don't speak down to them. Books that empower children and help them understand their bodies and why they have to eat a very special diet.

The book I'm sharing with you today is called "Barrett's Unusual Ice Cream Party" and it's one of those really GOOD books! It's a small book with a great story about a little boy named Barrett who has celiac disease. Barrett has to take his own lunch to school. He has to tell other children about certain foods, "That will make me sick." And some days he gets really frustrated because the other children don't understand.

Barrett gets so frustrated that he tells his mom he doesn't want to go to school anymore. He is sad that other children in his class get birthday parties with cupcakes that have colored sprinkles and he can't have any. It's just not fair.

One day, Barrett goes to school and there's a new kid in class. The teacher introduces him and Barrett learns that this little boy cannot eat dairy products. Suddenly Barrett realizes he is not alone. He talks to the new boy and they share their stories and when it's time for a special ice cream party in class, fun things start to happen!

I love this book because the story is so realistic and so many children with food allergies and/or sensitivities will completely understand what Barrett is going through. It will help them learn they are not alone and that there are other kids who have to follow special diets too.

Uniquely, this book also includes several very special recipes that you can make with your gluten free & dairy free kids! I highly recommend this debut book, written by Michelle L. King. The book has just recently become available on Amazon.com. What I also love is that with the purchase of the book you also receive a special eLIVE coupon code, allowing you to download a FREE copy of the audio version of this book!

Gluten Free "Crustless" Pumpkin Pie Recipe

It dawned on me when I posted my yearly gluten free Thanksgiving Menu that I had never shared my favorite recipe for pumpkin pie.

The main reason is because I figured this was one of those super easy recipes that everybody already has. Or already knows how to make...But then I decided even if that may be the case, but I'm going to share it anyway. Hope you don't mind. The pie is based on good ol' Libby's traditional recipe. I make the pie dairy free with coconut milk, and I double the spices because I'm a little wild & crazy like that. :-)

While I've always loved a good, crispy, flaky crust... the pumpkin filling has always been my favorite part. I love the warm spices and the super creamy texture. I do like a little crunch too though... To get that crunch with each slice I add pecan halves around the pie. Isn't it pretty? But if you're not a fan of pecans (you poor thing!) simply leave them off.

I use sorghum or millet flour in this recipe to create the "crust-like" texture around the edge of the pie You might call this pie an "Impossible" pie --the bisquick people made recipes like this popular. You can use the same amount of gluten free bisquick or GF master mix in place of the flour called for. If you go that route, simply leave out the baking soda called for in the recipe below.  Alternately, to make the pie more "paleo" friendly you could use 3 tablespoons of coconut flour in place of the gluten free flour.

Who needs a traditional crust?

Gluten Free Crustless Pumpkin Pie
Created by Carrie Forbes of Gingerlemongirl.com
Free of gluten, dairy/casein, soy, and corn
Printer-friendly recipe

Dry Ingredients:
3/4 cup sugar -or- coconut palm sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup sorghum or millet flour -or- 3 tablespoons coconut flour
1/2 teaspoon baking soda

Wet Ingredients:
2 large eggs
1 (13.5 oz.) can full-fat coconut milk
1 (15 oz) can pumpkin puree (NOT pumpkin pie filling!)
2 tablespoons olive oil

Optional:
1/2 cup - 1 cup pecan halves

Directions:
Preheat oven to 350 degrees. In a large bowl whisk together all the dry ingredients. Make a well in the center of dry ingredients and whisk in the wet ingredients. Thoroughly mix into a thick batter. Pour batter into a large 9" pie plate that's been greased with non-stick cooking spray or olive oil. Optional -- If you'd like, line the pecan halves around the edge of the pie and make a small circle in the middle. Bake in the 350 degree oven for 30-40 minutes until set in the middle. The pie will only jiggle slightly in the middle when done and a toothpick inserted in the middle should come out mostly clean. Allow pie to cool for about an hour, then slice and serve.

gluten free, grain free banana spice muffins recipe

I originally published this recipe in June of 2008. It's amazing to me that I was experimenting with grain free eating a year into my gluten free journey. And now, 4 years later -- grain-free is finally starting to become my way of life. Since 2008 I've made these muffins countless times and in the past few months they have become a breakfast staple.

I often vary the spices. Sometimes it's nutmeg, or cardamom, or ginger, or cloves... use whatever strikes your fancy. Even a pinch of tumeric can make an enticing addition. I love warm spices, so it's the perfect season to revisit these hearty muffins.

I've changed the recipe only slightly since I first shared it. It now calls for less sweetener, and I've chosen honey instead of agave nectar or sugar. Feel free to use what you prefer.

Don't want to use bananas? Use a cup of plain pumpkin puree instead. Or unsweetened applesauce. Just make them your own and enjoy their simple, just-sweet-enough goodness!

Share in the comments below or chat with me here on the blog and let me know how you would spice up these muffins!

Gluten Free, Grain Free Banana Spice Muffins
free of gluten, grains, dairy/casein, soy, and corn.
created by Carrie @ http://www.gingerlemongirl.com
printer-friendly recipe

Dry Ingredients
3 cups blanched almond flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg

Wet Ingredients
1 tablespoon pure vanilla extract
1/2 teaspoon apple cider vinegar
1/3 cup honey
2 large ripe bananas, mashed
3 eggs, whisked
3 tablespoons olive oil

Directions:
Preheat oven to 350 degrees. Line a muffin pan with paper liners and spritz with nonstick cooking spray, set aside. Whisk dry ingredients together in a large bowl and set aside. In another bowl, mash bananas. Add honey. Mix in eggs, oil, apple cider vinegar and vanilla. Mix wet ingredients into dry ingredients. Spoon batter into lined muffin pans until they are at least 3/4 full. Makes 12 large muffins. Bake for 18-25 minutes until a toothpick inserted in the middle comes out clean. Let cool on a wire rack. Store in airtight container in refrigerator. These are moist muffins.

Gluten Free Cinnamon Raisin Teabread/Muffins Recipe

On an outing with a good friend on Friday afternoon I found a "Breadman" bread maker at a favorite thrift store. It's an older model and by looks alone, I think it had barely been used. For $6, I figured it wasn't a bad investment if it worked. I washed the machine out thoroughly with hot, soapy water and attempted a gluten free loaf. It worked great for the sandwich bread! I couldn't find a full operating manual online, so I'm still playing around with the machine to see what the best cycle will be for my gluten free sandwich bread. I'm also trying to tweak a few recipes so I can come up with a gluten free "bread machine" recipe for you that works really well.

But I also wanted to prove that I could use this kitchen appliance for more than just one thing! I have an extremely tiny kitchen with barely any counter space -OR- cabinets.... so for this appliance to earn a spot, I have to be able to use it for a variety of different recipes! My husband suggested making cake. :-) He's a smart man.

Instead of cake, I decided to go on a healthier route and try a "teabread" -- I don't really know what signifies a teabread from a quick bread from a cake... but I liked the sound of it. I attempted one recipe from this popular vegan cookbook... but it was a flop. The batter was very wet and it just didn't work well in the bread maker (it's probably a great recipe for an oven -- just not the bread maker!). So instead, I went back to baking with the gluten free flours I know and created my own recipe. This is a variation of my standard gluten free cake recipe and I love the texture of this bread. It's just lightly sweetened and the aroma of cinnamon while it was baking made me smile. This is a soft, unassuming bread that pairs perfectly with a cup of Earl Grey.


Gluten Free Cinnamon Raisin Teabread -or- Muffins Recipe
created by Carrie Forbes of www.gingerlemongirl.com on 8/1/2011
free of gluten, soy, dairy/casein, and rice
Printer-friendly recipe
Makes 1 small 8 1/2"  x 4  1/2" loaf, 12 muffins, or makes about a 1 lb. loaf in the bread maker.

Dry Ingredients:
⅔ cup sorghum -or- millet flour
⅓ cup arrowroot starch
⅓ cup garfava flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup sugar
1 teaspoon cinnamon
½ teaspoon xanthan gum

Wet Ingredients: 
½ - ¾ cup almond milk
¼ cup canola oil
2 eggs
1 teaspoon vanilla extract

Add In’s: 
½ cup raisins
⅓ cup chopped pecans or walnuts

Directions:

For OVEN: Preheat oven to 350 degrees. Grease loaf pan or line a muffin tin with paper liners. In a large bowl whisk together all dry ingredients. In a smaller bowl whisk together all wet ingredients, using ¾ cup of milk. Pour wet ingredients into dry ingredients and mix together until fully combined. Pour batter into loaf pan or into a lined 12 muffin tin. For loaf bake 25-35 minutes until golden brown and a toothpick inserted in the middle comes out clean. Cool on a wire rack, then slice & serve if in loaf pan. This lightly sweetened bread is delicious with a cup of hot tea!

For BREAD MAKER: I used my breadmaker to make this bread on Sunday. I mixed up the ingredients by hand because it’s a very easy recipe and poured the batter breadmaker loaf pan to bake only. Follow the above directions as for oven, except only use ½ cup milk in the wet ingredients. Use the “bake” cycle on your bread machine and bake for 40-50 minutes until a toothpick inserted in the middle comes out clean. The first time you make this, check on the bread every 20 minutes or so just to make sure your breadmaker doesn’t bake hotter than mine does. Cool on a wire rack, then slice & serve. This lightly sweetened bread is delicious with a cup of hot tea!

Here was my first batch of gluten free sandwich bread straight from the bread machine. It was a really good bread. Once I get the measurements just right, I'll share the recipe with you! :-)

{Gluten Free One Pot Meals} Quick Broccoli & Beef

Some weeks are better than others for following meal plans. This week? Not so much.

We had chicken pot pie (which was awesome, but I really didn't need the carbs! I'm very excited to know I can make it in the crock pot though! Very cool!), but I just wasn't feeling it for the apples & pork chops on Tuesday. I think I need to give up on pork chops... I've never been a huge fan even though I continue to try them different ways.

So twice this week we've had what you see in the picture above... basically steamed broccoli with either ground beef or ground turkey with different seasonings. That's it. Last night we added an Uncle Ben's Ready Rice. This is my gluten free, veggie version of "hamburger helper" -- minus the noodles. It's healthy, cheap, (nice to my blood sugar), and seriously easy.

Quick Broccoli & Beef
completely NOT a recipe! :-P
made about once a week in the gingerlemongirl kitchen... jealous aren't you? ;-P

• 1 lb. ground beef, ground turkey, or ground chicken (or leftover hamburgers, turkey burgers, etc...) 
• 1-2 tablespoons of butter or olive oil
• 24 oz. fresh broccoli -or- frozen broccoli steamers (my favorite!)
• Seasonings of your choice... this week we've been loving this cajun seasoning (thanks Heather!), onion flakes, garlic powder, freshly ground pepper, etc... 
• Optional:  2 cups cooked brown rice -OR- Uncle Ben's Ready Rice (PLAIN brown rice) 

How to throw this together: 
Brown ground beef in a heavy bottomed skillet -- our cast iron skillet is what we always use for this... gives the meat a great "crust."  Add seasonings. Steam broccoli in the microwave according to the package directions or by these directions for fresh cut broccoli. Add broccoli and butter or olive oil to the ground beef.  If you're using the brown rice, heat it up according to package directions and add to the ground beef as well. Mix it all up. Serve in cereal bowls... it's yummy... and easy... and husband friendly (although he prefers the ground beef version...)... There ya go... your own homemade gluten free veggie hamburger helper! We get about 5 servings from this large batch of beef & broccoli goodness!

Stop laughing... it's really good! :-)

For more ideas on how to use frozen broccoli check out The Kitchn's frozen broccoli roundup!

To put this meal over the top.. make this dairy free cheezy sauce and pour it all over each serving!

Then go listen to this song.. and pretend you are at the beach.. it's that time of year! :-) Or better yet listen to this song while you're making quick beef & broccoli in the rice cooker while you're AT the beach...

Ocracoke is calling my name again... must go soon!

Gluten Free Streusel-Topped Fresh Blueberry Muffins Recipe

I originally shared these muffins on June 26th 2008. Ever since, they have been one of my favorite recipes to make each summer as local blueberries appear at the Piggly Wiggly.

Muffins are one of the easiest baked goods to make gluten free. Gluten isn't needed in muffins. Gluten actually makes baked goods tough, and the more you stir gluten the "tougher" it becomes. Which is the reason it works so well in traditional yeast breads. Gluten creates a stretchy structure that holds bread together and makes a pizza crust so chewy. But you see.. .you don't need that in a muffin.

Muffins are supposed to be soft, a bit delicate, and have a tender crumb... unless, of course, you want a whole grain bran muffin which is a whole different story. But in either case... your muffins don't need gluten.

This is only one aspect of gluten free baking that I love! With a simple blueberry muffin recipe you learn how ingredients work together. How whisking the dry ingredients incorporates air into the batter and gives you a light & fluffy end product. How beating egg whites until they are fluffy and folding them in the batter helps your baked goods rise beautifully. How using oil instead of butter will create a baked good that retains it's moisture and therefore has a longer "shelf" life. All of this... just from a batch of muffins!

Blueberry muffins are a summer favorite. I definitely recommend using fresh, local blueberries if you can find them. Although you can also use frozen berries if you need too. Sometimes frozen blueberries can be bitter, so you may need to adjust the amount of sugar in your recipe if that's the case. If you use frozen berries, make sure to use them frozen. Do not defrost them. Otherwise, you'll have purple batter, as I found out here.

Streusel-Topped Fresh Blueberry Muffins
free of gluten, casien/dairy, and soy
created by Carrie Forbes, author of Gingerlemongirl.com
printer-friendly recipe

If you are new to gluten free baking, please read my article on Gluten Free Flours & Baking Ingredients 101. 

Dry Ingredients:
2/3 cup arrowroot starch
2/3 cup brown rice flour
2/3 cup sorghum flour
1 teaspoon xanthan gum (used as a thickening agent, you can leave this out if you'd like)
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients:
2 egg yolks
2 egg whites
1/2 cup + 2 tablespoons granulated sugar
1 cup fresh blueberries
1/2 cup applesauce
3/4 cup non-dairy (or dairy) milk
1/4 cup canola oil, coconut oil, butter, or margarine

Streusel Topping:
3 tablespoons brown rice flour
2 tablespoons gluten free rolled oats
2 tablespoons brown sugar
1/8 teaspoon cinnamon
2 teaspoons vegan margarine

Glaze:
1/2 cup confectioners sugar
1-3 teaspoons orange juice

Directions:
Preheat oven to 375 degrees. In a large bowl, whisk flours, baking powder, xanthan gum, and salt. In a separate bowl, whisk egg yolks, applesauce, rice milk, canola oil (or melted butter), and sugar. Add the flour mixture to the egg yolk mixture and fold just until combined. Fold in blueberries. In another bowl whip egg whites until stiff. SLOWLY fold the whipped egg whites into the muffin batter. (If you still see streaks or clumps of egg white that is OKAY, it does NOT have to be completely incorporated!) Spoon batter into a greased or paper-lined muffin tins (makes 10-11 large/ bakery-sized muffins or 24 mini-muffins). In a small bowl, mix together streusel topping ingredients. Sprinkle over unbaked muffins. Bake for 18-25 minutes. Depending on the temperature of your oven, you may have to bake muffins longer. They are done when a toothpick inserted in the middle comes out clean. If you hit a blueberry while testing it will stain your toothpick purple! As long as additional crumbs are not sticking to the toothpick the muffins are done!! Cool muffins on a wire rack. Mix glaze ingredients together. Only add enough orange juice to give the glaze the consistency you desire. Drizzled on completely cooled muffins.

Enjoy!

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A few more of my favorite gluten free muffin recipes:

Banana Nut Muffins

Orange Cinnamon Muffins

Super Easy (Bisquick) Blueberry Muffins

Dark Chocolate Vegan Muffins

Whole Grain Teff Muffins

Carob Banana Muffins

Easy Peanut Butter Muffins

Gluten Free Chocolate Cobbler/ Hot Fudge Sauce Cake Recipe

My mom-in-law and dad-in-law came over this afternoon, they helped deliver a new lawn mower for hubs. He's been wanting one for a while and the state income tax refund came back just in time, since our yard looks more like a jungle than the suburbs. 

The house is a mess, but I managed to wipe down the bathroom counters before they arrived! I made a super easy ground beef stew and pondered what to make for dessert. 

You see, I ALWAYS serve dessert to my inlaws. I know we don't need dessert, but dessert is special. I like dessert. It makes a meal for company seem complete! 

I only had a small amount of ice-cream in the freezer, as hubs supply was dwindling... but I did have some coconut ice-cream as well... and father-in-law loves coconut. What could I serve with it? 

I remember several times my great-grandma making what she called a "puddin' cake." A very easy cake that created it's own sauce/pudding on the bottom and I LOVED that cake! I browsed the web, looked through a few of my favorite church cookbooks, and finally settled on a tweaked version of this Chocolate Cobbler recipe. 

The best part of this dessert is how insanely EASY it is to throw together. It's a bit unconventional and I have no idea exactly how it works chemically to create that amazing sauce... but it works! No, it isn't the prettiest dessert you could make, but it sure is tasty! I used my homemade gluten free master baking mix as the base and I am SO pleased at how delicious it turned out. 

Please make this dessert... it's a hit when your in-laws come over and watch movies with you after having a very humble meal of ground beef stew. How I love cozy Saturday afternoons with family. Especially when they end with a chocolate dessert! 

Gluten Free Chocolate Cobbler/ Hot Fudge Sauce Cake Recipe

Adapted from this recipe by dylansmom on Allrecipes.com

Free of gluten, dairy/casein, soy, and eggs

Printer-friendly recipe

Cobber/Cake Ingredients: 

4 tablespoons coconut oil 

1 cup gluten free homemade master baking mix

1/2 cup sugar

2 heaping tablespoons cocoa powder

3/4 cup almond milk -or- your favorite nondairy milk

1 teaspoon vanilla

Cobbler/Cake Topping: 

1/3 cup sugar

1/4 cup cocoa powder

1 1/2 cups boiling water

Directions:

Heat oven to 350 degrees. Spoon coconut oil into a casserole dish or large pie pan. Place the pan in the oven to melt the coconut oil. In a medium sized bowl mix together the homemade master baking mix, sugar, cocoa powder, almond milk, and vanilla. The batter should be have the texture/thickness of a muffin batter, if necessary, add additional almond milk 1 tablespoon at a time until you have a thick, but pour-able batter. Using a potholder, remove the baking dish with the melted coconut oil from the oven. Pour the cake/cobbler batter into the dish and spread it evenly. The melted coconut oil will probably come up over the batter, that is okay! In a small bowl mix together the sugar & cocoa powder for the topping and sprinkle evenly over the cake/cobbler batter. Lastly pour the boiling hot water over the whole cake. It will look like a hot crazy mess, but trust me it will work! Place the cobbler/cake in the oven and bake for 35 minutes until the top is crusty & dark brown. If it seems to be browning too much mid-way through baking simply place a sheet of foil over the the baking dish. VERY IMPORTANT: After 35 minutes remove the cobbler from the oven and allow it to cool for about 35-40 minutes before serving. This will allow the fudge sauce to "set" beneath the chocolate cake crust.  Serve warm (it will still be warm after 35-40 minutes!!) with ice-cream, whipped cream, or just by itself! It's delicious! Enjoy!