Jodi's Simple Vegetarian Antipasto Salad

photos by Jodi Hargreaves, used with permission.

Jodi decided to save the day here at Gingerlemongirl.com... I told her that my poor blog had been neglected the past few months and I needed some new recipes. SO she went home, made her current favorite lunch salad and took pictures. Sent them to me and said, "Here you go, I fixed it."

So here's Jodi's salad! We couldn't really figure out what to name it, but it's sort of an antipasto salad sans any meat... so it's vegetarian right? ;-)

Whatever it is... it's good!

I actually made my own version of the salad this week and used mini cucumbers and heirloom cherry tomatoes and that worked great too! However, I love the half-moon cucumbers in Jodi's salad!

And you really can't beat fresh mozzarella! Especially when it soaks up all the tomato, cucumber, and red wine vinegar goodness!

Jodi's salad is quite simply:

• a chopped tomato (or halved cherry tomatoes)
• black, seeded calamata olives
• green olives with or without the stuffed pimento
• half a cucumber, sliced (or 2 sliced mini cucumbers)
• half a ball of fresh mozzarella, cubed 
• sliced banana peppers (optional... I left these out! You can haz them Jodi!)
• whole salad drizzled with balsamic vinegar or red wine vinegar 

That's it! Just mix it up, refrigerate and have for lunch! 

I used a fancy-schmancy smoked balsamic vinegar from The Olive Wagon in Raleigh, NC.  Use whatever your favorite red wine or balsamic vinegar is, use your favorite cheese, make up your own salad for a quick and easy weekday lunch! :-) Thanks for saving the day Jodes! :-)

Bread, Broth, and a Menu

It's become a tradition on Sundays to bake bread. We've been pinching pennies for several months to get our budget back in order and as much as I love Udi's... it's too expensive right now. So I pulled out the old bread machine and started cracking out a loaf on Sundays. We use it basically for sandwiches one night a week and sometimes as toast in the morning. I realize those of you who follow this blog are wondering why in the world I'm eating sandwiches when I'm supposed to be following a paleo diet.

Balance... I've realized it's very hard for me to follow an extremely strict diet for the long term. It tends to set me up for failure to say I'm not going to eat an entire food group forever and then when it happens that I eat carbs, I go WAY overboard. It works well for me short term, but not long term. So right now, we're just focusing on balance and healthy choices. I don't eat carbs at every meal, and when I do eat them, I eat small portion and get on with my life. So no need to get all tangled up in paleo politics and food judgement.

This bread is Elizabeth Barbone's recipe. I make it dairy-free by using blanched almond flour in place of the dry milk powder and it works beautifully. I make the loaf in our old "Breadman" bread machine on the quick setting and it takes about 75 minutes total. We let the bread cool completely and then I slice it and freeze it. We get about 14 slices from this loaf.

With a tight budget comes ways we can stretch our food dollar. I realized last week I had a small center cut of a beef shank in the freezer. The entire package was less than a pound which included the big shank bone in the center. I asked friends on facebook what in the world to do with such a small cut of beef and many suggested making a soup stock.

This led me to remember my grandmother making "stew beef" (which is different than beef stew... basically an even more frugal version of the stew!) So I looked around and found this recipe which intrigued me. This sounded a lot like the dish my grandmother used to make. I recalculated the recipe to make the dish with only 1 pound of beef and I made my own homemade version of onion soup mix since I didn't have any.

I put the beef, onions, water, and homemade onion soup mix in the slow cooker over night. It worked great! It made just enough for about 3 servings (the pared down version) and the next day I served the broth with Cappello's grain-free, gluten-free gnocchi they had sent me for a review. It was a really delicious combination. I'll definitely make this again!

My boys: from bottom to top - Charlie, Whiskey Jack, and Max

Because we're on such a strict budget right now, I decided to go ahead and make up a menu for the rest of the month using what we have in the fridge, freezer, and pantry. So here's what we're having. The best thing about menus like this is that it basically gives you ideas for what you have in your pantry for the next few weeks. You can re-arrange and change the menus to whatever days work best for you. I also based this menu heavily off my ideas for a "yearly" menu that I shared a few weeks ago.

The (remainder of this) MONTH'S Menu!

• Monday Jan 20 - Cheryl's celery in chestnut sauce (as a soup) with leftover turkey
• Tuesday Jan 21- Roast chicken (from slow cooker cookbook!), baked sweet potatoes, sauteed zucchini
• Wednesday Jan 22- ground beef taco salads with tomatoes, lettuce, avocados
• Thursday Jan 23 - deli turkey and bacon sandwiches with sliced apples
• Friday Jan 24 - pan-seared pork chops with sauteed peppers & mushrooms, served with quinoa or rice OR LEFTOVERS 
• Saturday Jan 25 - homemade pizza, using Luce's gluten-free buckwheat artisan bread as the crust
• Sunday Jan 26 - FAMILY MEAL: spiral ham (from the freezer), green beans, sweet potatoes, sauteed kale, deviled eggs
• Monday Jan 27 - LEFTOVERS or venison (no - tomatoes) chili (we leave out the tomatoes as I'm sensitive to them in large quantities) 
• Tuesday Jan 28 - black-eyed peas with leftover ham soup in slow cooker cookbook (will add kale or swiss chard to soup as well)
• Wednesday Jan 29 - breakfast for dinner: bacon, eggs, grits or pancakes, fresh fruit
• Thursday Jan 30 - nomato sauce  over almond flour pasta with a salad
• Friday Jan 31 - deli turkey and bacon sandwiches with sliced apples or LEFTOVERS
• Saturday FEB 1 - FAMILY MEAL: bunless gluten-free hotdogs with homemade baked beans and broccoli salad
• ALL LUNCHES: leftovers, always make sure to have enough for the next day
• ALL BREAKFASTS: scrambled eggs and sausage, oatmeal with pecans and pumpkin seeds (premade, just take to work), turkey bacon and almond flour pancakes. 

My oldest girl: Mollie, don't mess with this chick!

Max with my other girl: Maya... they are snuggle buddies! 

A gluten-free weekly menu template for 365 days

BIG BIG BIG THANK YOU TO my sweet friend Jaime who kept my blog post open when it first went live (and therefore had a copy of the text) after I accidentally deleted it via my smarty-pants phone, which is obviously still smarter than I am! THANK YOU JAIME!!! You rock star You!

Okay... back to our regular programming...Let's try this again, shall we? 

Right before the holidays I upgraded to a smarty-pants phone. Something I had avoided for years mostly because I didn't want a more expensive cell phone bill. I knew I would love the ease and versatility of a smart phone, I just hated the thought of spending so much money on a device that I rarely, if ever, would actually use for phone calls. I actually avoid most of those at all costs!

But, as I suspected, I love the phone. Now, I barely spend any time on my netbook. Which can be a problem when you enjoy writing and online journaling.

Soon after getting the phone I discovered blogger had an app, so I had to try it. I'm hoping it will give me the opportunity to blog more often in 2014. Granted the posts may be short and sweet and with a few less pictures and even more grammatical errors (you're welcome!)

And since simplicity is one of my favorite things, it might just work swimmingly!

Over December I started getting really serious about making a weekly menu and being as frugal with our finances as possible. Actually, the frugality started a few months prior... but now groceries are getting into the act full swing as well as everything else!

At any rate, I realized that creating a menu every single week can be overwhelming to me...so after reading a few blogs and books on frugality I realized I could make one weekly menu that we could basically follow all year long. Flexibility is key. Foods can always be rotated and changed...but just think: the entirety of 2014 menus in one go! For me it has been such a huge weight off my shoulders.

As you will see below it's really just a template for creating easy meals any day of the week.

Simply come up with 8 - 15 of your favorite meals that you make really well and that your family loves and create different variations that be used in rotating weeks. I'm going to write more about this method in the weeks to come, but here is our basic template we've been using the past few weeks.

A Gluten-Free Weekly Menu Template for 365 Days:

- Sunday: roast or casserole or large amount of protein to use with several meals + green veggie.. [ie - roast chicken & green beans]

- Monday: soup [in cold months] or salad [in warm months] + gf bread or starch

- Tuesday: international [spaghetti, lasagne, tacos, stir fry, curries, etc...]

- Wednesday: tuna salad or salmon cakes or other easy fish entree + veggies + starch [bread or crackers for salad/sandwiches]

- Thursday: breakfast for dinner [oatmeal, fruit, eggs, bacon, sausage]

- Friday: FREE SPACE FRIDAY

- Saturday: leftovers or burgers/hotdogs or homemade pizza or quiche.

What's on your menu this week?

Farewell to Florida -- Tips for Making Gluten-Free Guests Feel At Home

It's been real, Florida. And we'll be back.

6 days in Fleming Island, Fl. Complete with Winn Dixie stores that have separate gluten-free sections, a Mellow Mushroom, Chick-Fil-A, and... oh yeah.. beaches. Beaches are good.

We ate well here. Mostly in my sister-in-law's kitchen. Grilled ribs, twice baked potatoes, gluten-free pancakes, gluten-free pulled pork barbecue, coleslaw, homemade black-eyed peas... I could go on!

And we not only ate well here, we were welcomed here. We felt at home.

Want to know how to make a Celiac or somebody who's gluten sensitive or allergic... or ANYBODY with food allergies --> feel at home?  Here are a few tips, all of which were put into practice without any help from me by my husband's wonderful sister Lisa and her family:

• Offer naturally gluten-free foods for meals that the whole family can enjoy.

• Going out to eat? Ask the gluten-free guest where they would like to eat. If you have favorite places in your area call them ahead of time and ask if they have a gluten-free menu. 

• Ask your gluten-free guest ahead of time what types of snacks they enjoy. If you can find gluten-free crackers, chips, and even cookies available in your local stores: surprise your guest with a gluten-free item. 

• Have lots of healthy, naturally gluten-free snacks available such as: fresh fruits and vegetables, roasted nuts like pecans, peanuts, or cashews, boiled eggs and/or cheese sticks in the fridge, etc... 

• If you are making regular meals WITH gluten along with gluten-free meals... make SURE to prepare the gluten-free meals FIRST with clean utensils, bowls, chopping boards, and cookware, on a freshly cleaned surface. 

• Don't make a big deal about it. Sure, it takes some preparation and extra thought, but help your guests to feel normal by not making a big deal out their dietary restrictions. If they want to talk about it and share with you, awesome! But many gluten-free folks can feel like they are "putting people out" or making things difficult by having to be different. This is especially important when you have gluten-free kids visiting! They need to feel like normal kids, not "the problem" kid... 

• Relax. Many people have multiple food sensitivities and/or food allergies that can be a challenge. If that's the case, ask your guest if they would prefer to cook for themselves and ask for suggestions on how you can help (ie... purchasing certain groceries, what special equipment they might need, etc...) In some cases it may be easier to allow your guest to have full control over his or her menu while they are visiting. Don't be offended if they cannot eat your food, they are simply looking out for their health and don't want to be sick while they are enjoying your company! 

What are your tips for feeding guests with strict dietary requirements? Do you cook for them? Buy groceries? Allow them to cook for themselves? Share your thoughts in the comments below! 

The only Pinterest idea I've used so far...

I love Pinterest and can spend hours looking at awesome ideas which I would absolutely never use (due to time, cost of materials, or because I'd rather be reading a book or cooking... lol)

But when I was cooking on Sunday evening... I remembered this little Pinterest tip...

Just use an old clothing (usually a skirt or pants) hanger with clamps to hold a magazine or cookbook (or as I have here, a print-out of a soon-to-be published cookbook) at eye level while prepping food and recipes in the kitchen... just awesome!

Gluten Free Cooking Tips #10 -- Basics of Food Safety

Cooking Tip #10
Keep It Safe: 10 Basic Food Safety Tips

It’s always important to take heed of basic food safety tips when preparing food in your own kitchen. Getting food poisoning is no laughing matter and you not only want your food to be gluten free, but you want it to be stored and prepared safely as well. A great resource for food safety tips is: FoodSafety.Gov (easy to remember right!)

1. Buy a thermometer for your refrigerator. Many that are specifically made for refrigerators will have a color-coded guide to help you know how cold your fridge is. By quickly glancing at the thermometer you can make sure your fridge is keeping perishable foods at the correct temperature.
2. Have a separate cutting board for meats, fish, and vegetables. If you don’t have a separate cutting board, make sure to wash it thoroughly with hot soapy water and with a vinegar rinse between cutting meats and vegetables. Vinegar will kill most harmful bacteria.
3. Keep your counters clean with a homemade vinegar or bleach spray. Both will kill germs and help to make your counters a safe area to prepare foods. (My husband makes this by simply filling a spray bottle with 1 part vinegar to 4 parts water + 2 tablespoons dish detergent. This is the most used cleaner in our home, we use it to clean everything from the kitchen floor, to the sinks, to the counters, to the bathtubs!) 
4. WASH YOUR HANDS. Before you cook, if your hands get dirty while you’re cooking, between handing meats and vegetables, when you’re finished cooking… always wash your hands with hot, soapy water. Wash, wash, wash, WASH those hands!! 
5. Rinse off the tops of canned goods with hot soapy water and pat them dry before opening. Bacteria, rodent feces, and bugs can often end up on top of canned goods while they are in storage before they hit grocery store shelves. To prevent those things from getting into your food when you open it, simply wash the top of the can.
6. Use a clean hand towel whenever you start preparing a meal. Hand & kitchen towels can be a breeding ground for bacteria. Wash kitchen towels with a small amount of bleach to thoroughly clean them.
7. Once a month thoroughly clean out your fridge with hot, soapy water. Meat packages often leak when defrosting, fruit & vegetables can go bad and leave liquids on the shelves. It’s a good practice to sanitize your fridge at least once a month. A box of baking soda will also help to cut down on any odors in your fridge. Replace once a month.
8. Refrigerate leftovers within 2 hours after cooking.
9. Remember this simple rule: Keep hot foods hot and cold foods cold.
10. In our house a general rule of thumb is to either freeze or throw out leftovers after 3 days. And like your mama said, “If in doubt, throw it out!”

Reader’s Tip of the Day:
“Use fruit & veggie baby food puree to add extra fiber & vitamins to your diet. For example to add some hidden veggies to a meal you can add pureed squash and sweet potatoes to a soup or casserole.” – Christina B.


Please visit each topic in "10 Days of Gluten Free"
From: May 7th - May 18th

• Getting Started - Linda @ The Gluten-Free Homemaker 
• Resources – Wendy @ Celiacs in the House 
• Traveling – Karen @ Gluten-Free Travel Blog 
• Eating Out – Heather @ Gluten-Free Cat 
• Frugal Tips – Janelle @ Gluten Freely Frugal 
• Baking – Jules @ Jules Gluten Free 
• Kids – Lynn @ Lynn’s Recipe Adventures 
• Lunch Boxes – Tessa @ Tessa the Domestic Diva 
• Shopping – Laura @ Gluten Free Pantry

10 Days Gluten Free GIVEAWAY!
Included with this awesome series is a giveaway on each blog once the two weeks are over! I will be giving away a brand new copy of Carol Fenster's cookbook, "100 Best Gluten-Free Recipes." This is one of my FAVORITE gluten free cookbooks with an awesome collection of Carol's absolute best recipes.

The Giveaway Nitty Gritty: 

• This giveaway is limited to U.S. residents 18 and older. 
• You are allowed one entry per "10 Days of Gluten Free" blog post for a total of 10 entries on this blog. 
• Enter by leaving a comment (WITH an email address to contact you) on this post (and other 10 Days of GF posts). 
• The giveaway begins May 7, 2012 and ends at 11:59 pm eastern time on May 18, 2012. 
• No purchase is necessary. 
• Odds of winning are based on the number of entries. 
• The winner will be randomly chosen and will be contacted by email. 
• The winner will have 48 hours to respond. If the winner does not respond, a new winner will be randomly chosen

Gluten Free Cooking Tips #9 -- Spice It Up

Cooking Tip#9
Spice It Up: Gluten Free Herbs and Spice Mixes to Keep on Hand

Herbs and spices can make all the difference when cooking meals. You can use as many or as few as your family prefer. It’s important to remember when you’re first learning to use spices to start with a small amount and gradually build up to the amount that your family likes. A little cumin, garlic, oregano, or basil can go a long way!

I have very limited cabinet space at home, so to save a little bit of room I buy several seasoning mixes that contain 3-4 herbs in one container. Generally if you like oregano, you’re also going to like basil and garlic…so therefore why not use all three in one in an Italian seasoning mix?

I really like McCormick Gourmet Seasonings blends. McCormick will list any gluten containing ingredients on their label! My favorite mixes they sell are:

• Greek Seasoning -- containing onion, oregano, spearmint, garlic, and salt (really excellent on chicken and zucchini!) 
• Herbs De Provence -- containing rosemary, marjoram, thyme, and savory (very good in stews & soups and on roasts!)
• Chinese Five Spice -- containing anise, cinnamon, star anise, cloves, and ginger (a perfect addition to both savory and sweet recipes -- add it to anything from Chinese recipes to pumpkin pie)
• Mild Curry Powder -- containing coriander, fenugreek, tumeric, red pepper, and onion (instantly turn leftovers into curry! serve over rice!)
• Italian Seasoning -- containing marjoram, thyme, rosemary, savory, sage, oregano, and basil (awesome on anything Italian from spaghetti to pizza to pasta salads!) 
• Poultry Seasoning -- containing thyme, sage, marjoram, rosemary, black pepper, and nutmeg (I LOVE using poultry seasoning in soups, chicken, especially in stuffings, etc...) 
• Cocoa Chili Blend -- containing cocoa powder, chipotle chili powder, paprika (really unique blend that's awesome as a grill rub and to add to chili!) 
• Lemon Pepper Seasoning -- containing onion, garlic, lemon, salt, and pepper (simply adding lemon pepper makes chicken go from bland to gourmet) 

It’s also fun to make your own seasoning mixes. Try out this recipe for homemade taco seasoning:
Mix together:

• 1 tablespoon chili powder
• 2 teaspoons cumin
• ½ teaspoon paprika
• ¼ teaspoon EACH of garlic powder, onion powder, crushed red pepper flakes (optional), dried oregano, paprika, salt, and black pepper

Place in an airtight container and use for any recipe calling for a packet of taco seasoning. 

When purchasing seasoning mixes, make SURE to read the ingredients thoroughly, if you have ANY suspicion of the mix containing gluten do not buy it. I nearly always buy McCormick seasonings because they will disclose all ingredients and the source of the ingredients on the label. You can also check their website for full information on food allergens in their products.

A tip from my husband when using seasonings: “Make sure not to over-season food. You want to taste the actual food you’re cooking along with the seasonings. It’s easy to want to go overboard with your favorite seasonings, so start with a little and add more if you need it.” – Michael Forbes

Reader’s Tip of the Day:
“MY best cooking tip is to never try out a new recipe on company because it might not come out right. Also always make sure you actually have all the ingredients before you start mixing ingredients or you'll have to make a quick trip to the store!” – Michelle P.


Please visit each topic in "10 Days of Gluten Free"
From: May 7th - May 18th

• Getting Started - Linda @ The Gluten-Free Homemaker 
• Resources – Wendy @ Celiacs in the House 
• Traveling – Karen @ Gluten-Free Travel Blog 
• Eating Out – Heather @ Gluten-Free Cat 
• Frugal Tips – Janelle @ Gluten Freely Frugal 
• Baking – Jules @ Jules Gluten Free 
• Kids – Lynn @ Lynn’s Recipe Adventures 
• Lunch Boxes – Tessa @ Tessa the Domestic Diva 
• Shopping – Laura @ Gluten Free Pantry

10 Days Gluten Free GIVEAWAY!
Included with this awesome series is a giveaway on each blog once the two weeks are over! I will be giving away a brand new copy of Carol Fenster's cookbook, "100 Best Gluten-Free Recipes." This is one of my FAVORITE gluten free cookbooks with an awesome collection of Carol's absolute best recipes.

The Giveaway Nitty Gritty: 

• This giveaway is limited to U.S. residents 18 and older. 
• You are allowed one entry per "10 Days of Gluten Free" blog post for a total of 10 entries on this blog. 
• Enter by leaving a comment (WITH an email address to contact you) on this post (and other 10 Days of GF posts). 
• The giveaway begins May 7, 2012 and ends at 11:59 pm eastern time on May 18, 2012. 
• No purchase is necessary. 
• Odds of winning are based on the number of entries. 
• The winner will be randomly chosen and will be contacted by email. 
• The winner will have 48 hours to respond. If the winner does not respond, a new winner will be randomly chosen

Gluten Free Cooking Tips #8 -- Cooking Ahead of Time

Cooking Tip#8
Cooking Ahead of Time – Ready Made Meals in Minutes


In addition to meal planning simply having meals that are already cooked will make life SO much easier during the week, especially if you work outside of the home.

I commute to work, so on weeks when I’m able to make 2 or 3 meals ahead of time, our evenings are much more relaxing because we’ve saved nearly an hour or more of prep & clean up time.


My favorite way to make meals ahead of time is to use 2-3 slow cookers on Sunday to prepare at least 3 different one pot meals. You simply place all the ingredients in the slow cookers, let them go for 3-4 hours on high. I love that I can get other things done around the house while the meals are cooking and then when they are finished I can simply place them in serving size containers for lunches or in large containers for weeknight meals.

Image Source - Dollar Store Mom

Here are several links for recipes that teach you how to make instant “freezer” slow cooker meals. You pre-chop, pre-dice all the ingredients for a given meal and place it in a freezer ziplock bag. Then whenever you need slow cooker meals, you just pour the frozen prepared ingredients into the slow cooker and go.

• Full Monthly Menus from "Once a Month Mom" -- A WHOLE month's worth of meals with complete recipes and instructions on how to make freezer meals. 
• Gluten Free Recipes for the Freezer from Angela's Kitchen -- more complete menu ideas with full recipes and shopping lists!
• 5 Easy Gluten Free Freezer Meals from I'm A Celiac -- A nice mix of 5 easy, family friendly recipes including beef, chicken, sausage, and pork chops all rolled into one easy, printable post! 
• Making 50 Freezer Meals in One Day -- Not specifically gluten free, but a good introduction to freezer cooking! 

Reader’s Tip of the Day:
“Taste as you go...and always, always, ALWAYS taste before serving the meal! It might sound like a no-brainer to some people, but the concept was foreign to me until i started watching a lot of Food Network a couple of years ago. I uses to just cross my fingers and HOPE it was good, without taking the time to check flavor, add seasonings, etc. This one simple thing revolutionized my cooking”. – Courtney M.G


Please visit each topic in "10 Days of Gluten Free"
From: May 7th - May 18th

• Getting Started - Linda @ The Gluten-Free Homemaker 
• Resources – Wendy @ Celiacs in the House 
• Traveling – Karen @ Gluten-Free Travel Blog 
• Eating Out – Heather @ Gluten-Free Cat 
• Frugal Tips – Janelle @ Gluten Freely Frugal 
• Baking – Jules @ Jules Gluten Free 
• Kids – Lynn @ Lynn’s Recipe Adventures 
• Lunch Boxes – Tessa @ Tessa the Domestic Diva 
• Shopping – Laura @ Gluten Free Pantry

10 Days Gluten Free GIVEAWAY!
Included with this awesome series is a giveaway on each blog once the two weeks are over! I will be giving away a brand new copy of Carol Fenster's cookbook, "100 Best Gluten-Free Recipes." This is one of my FAVORITE gluten free cookbooks with an awesome collection of Carol's absolute best recipes.

The Giveaway Nitty Gritty: 

• This giveaway is limited to U.S. residents 18 and older. 
• You are allowed one entry per "10 Days of Gluten Free" blog post for a total of 10 entries on this blog. 
• Enter by leaving a comment (WITH an email address to contact you) on this post (and other 10 Days of GF posts). 
• The giveaway begins May 7, 2012 and ends at 11:59 pm eastern time on May 18, 2012. 
• No purchase is necessary. 
• Odds of winning are based on the number of entries. 
• The winner will be randomly chosen and will be contacted by email. 
• The winner will have 48 hours to respond. If the winner does not respond, a new winner will be randomly chosen

Gluten Free Cooking Tips #7 -- 7 Frugal Hints

Cooking Tip#7
7 Frugal Gluten Free Cooking Tips

Just because you’re gluten free doesn’t mean cooking has to be difficult. You can still take shortcuts and use some packaged foods to make weeknight meals a little easier.

1. Canned and frozen veggies are nearly always gluten free, especially if they do not contain additional seasoning and they are nearly always a frugal option.
2. RICE! Jasmine rice, Arborio rice, Basmati rice, Red Rice, Black Rice, etc… rice is cheap. Nearly all kinds are cost effective and it’s easy to cook.
3. Canned beans are cheap. Dry beans are cheaper but they take forever to cook. Need dry beans that cook fast? Buy lentils… super cheap and you like beans they make a great meal.
4. Once or twice a month roast a chicken. You can average at least 2 meals from the meat of a 3-4 pound chicken (which generally costs about $5-$7), then you can make healthy homemade chicken stock from the carcass.
5. Take advantage of in-season fruits and vegetables. They will usually be on sale at the grocery store when they are readily available. One of my favorite meals, especially in the summer, is simply having fresh steamed sweet corn, sliced tomatoes, and sautéed zucchini or yellow squash.
6. Use your freezer if you have one. Saving and freezing leftovers in single portion containers is the perfect solution for weekday lunches and evenings when you don’t want to cook. Don’t have a freezer? Have a weekly dinner swap night with friends or neighbors.
7. Make a weekly menu plan. Even if you don’t follow it exactly, you’ll have a much better idea of what meals you can make throughout the week. You’ll save money by eating at home, and your meals will automatically be more healthy and safely gluten free. 

Reader’s Tip of the Day:
“Don’t give up if something doesn’t work out the first time. Cooking takes patience and practice and you will become better and better at it as you gain more experience.” – Jennifer Y. of  AGirlWhoLovesCupcakes.


Please visit each topic in "10 Days of Gluten Free"
From: May 7th - May 18th

• Getting Started - Linda @ The Gluten-Free Homemaker 
• Resources – Wendy @ Celiacs in the House 
• Traveling – Karen @ Gluten-Free Travel Blog 
• Eating Out – Heather @ Gluten-Free Cat 
• Frugal Tips – Janelle @ Gluten Freely Frugal 
• Baking – Jules @ Jules Gluten Free 
• Kids – Lynn @ Lynn’s Recipe Adventures 
• Lunch Boxes – Tessa @ Tessa the Domestic Diva 
• Shopping – Laura @ Gluten Free Pantry

10 Days Gluten Free GIVEAWAY!
Included with this awesome series is a giveaway on each blog once the two weeks are over! I will be giving away a brand new copy of Carol Fenster's cookbook, "100 Best Gluten-Free Recipes." This is one of my FAVORITE gluten free cookbooks with an awesome collection of Carol's absolute best recipes.

The Giveaway Nitty Gritty: 

• This giveaway is limited to U.S. residents 18 and older. 
• You are allowed one entry per "10 Days of Gluten Free" blog post for a total of 10 entries on this blog. 
• Enter by leaving a comment (WITH an email address to contact you) on this post (and other 10 Days of GF posts). 
• The giveaway begins May 7, 2012 and ends at 11:59 pm eastern time on May 18, 2012. 
• No purchase is necessary. 
• Odds of winning are based on the number of entries. 
• The winner will be randomly chosen and will be contacted by email. 
• The winner will have 48 hours to respond. If the winner does not respond, a new winner will be randomly chosen

Gluten Free Cooking Tips #6 -- 5 Easy GF Meal Ideas

Cooking Tip#6
5 Super Easy and Quick Naturally Gluten Free Meals

People are always asking me how to get creative and delicious dinners on the table quickly. Busy stay-at-home moms, working parents, professional singles… it seems like no matter the family situation the question, “What’s for Dinner” can cause panic and frustration, especially when you have food intolerances.

The best way to have healthy, fast meals at home is to have a template for 5-10 easy recipes that your family could prepare any night of the week. Print this list of recipes, place in a plastic sheet protector and place on your refrigerator. Most of these recipes contain pantry and freezer staples and can be made any night of the week. Change them up by using the meat your prefer and switching up the vegetables or seasonings.

• Breakfast for Dinner – (Our absolute favorite) Make scrambled eggs, bacon or turkey bacon and serve with sliced apples or canned fruit salad.
• Quick Chicken Stirfry – Cut up two large chicken breasts, sauté in a pan with a little olive oil, a bag of frozen mixed vegetables, and serve over ready-made rice like Uncle Ben’s.
• Ground Beef or Turkey Hash – (A favorite at our house) Brown 1 pound of ground beef or ground turkey. Dice 2-3 yellow squash or zucchini, along with 1 chopped onion. Add to ground beef and cook for 5-10 minutes until tender. To flavor add 1 tbsp. herbs de provence, greek seasoning, or gluten free taco seasoning! For even more variation add 2 finely diced sweet potatoes when cooking the zucchini, cook until fork tender.
• Zucchini or corn tortilla pizzas – Thinly cut zucchini lengthwise into 5-6 slices or use corn tortillas as a base for pizzas. Add tomato sauce and your favorite toppings and place under your broiler for about 5 minutes. Make easy variations by using taco meat filling or even scrambled eggs and sausage as pizza toppings.
• Tuna Salad Melts – Drain two small cans of tuna. Mix with 3 tbsp. mayonnaise, 1 tbsp. mustard, 2 tbsp. pickle relish, salt & pepper. Toast 2 slices gluten free bread, add several tbsp. tuna salad on each, top with favorite cheese or avocado slices (for dairy free).

In July 2010, I did an entire series featuring 20+ GF bloggers and their fav quick and easy meals!

More quick & easy gluten free meal recipes on my blog:
Gluten Free Quick & Easy Meals


Reader’s Tip of the Day:
"Don't ever, I mean ever, use an ingredient you know you don't like just because it's in the recipe. That is the most likely way to waste your time, your money, and your creative energy." – Pamela M., author of Aseafish Out of Water


Please visit each topic in "10 Days of Gluten Free"
From: May 7th - May 18th

• Getting Started - Linda @ The Gluten-Free Homemaker 
• Resources – Wendy @ Celiacs in the House 
• Traveling – Karen @ Gluten-Free Travel Blog 
• Eating Out – Heather @ Gluten-Free Cat 
• Frugal Tips – Janelle @ Gluten Freely Frugal 
• Baking – Jules @ Jules Gluten Free 
• Kids – Lynn @ Lynn’s Recipe Adventures 
• Lunch Boxes – Tessa @ Tessa the Domestic Diva 
• Shopping – Laura @ Gluten Free Pantry

10 Days Gluten Free GIVEAWAY!
Included with this awesome series is a giveaway on each blog once the two weeks are over! I will be giving away a brand new copy of Carol Fenster's cookbook, "100 Best Gluten-Free Recipes." This is one of my FAVORITE gluten free cookbooks with an awesome collection of Carol's absolute best recipes.

The Giveaway Nitty Gritty: 

• This giveaway is limited to U.S. residents 18 and older. 
• You are allowed one entry per "10 Days of Gluten Free" blog post for a total of 10 entries on this blog. 
• Enter by leaving a comment (WITH an email address to contact you) on this post (and other 10 Days of GF posts). 
• The giveaway begins May 7, 2012 and ends at 11:59 pm eastern time on May 18, 2012. 
• No purchase is necessary. 
• Odds of winning are based on the number of entries. 
• The winner will be randomly chosen and will be contacted by email. 
• The winner will have 48 hours to respond. If the winner does not respond, a new winner will be randomly chosen

Gluten Free Cooking Tips #5 -- Have a really good skillet

Cooking Tip#5 
Have one really good, high-quality oven safe skillet 


Back on day one, my tip was to buy a high-quality knife. As with the knife, having a durable, high-quality, oven-safe skillet will not only save you money, but will be a valuable cooking tool that could be used nearly every night of the week. Not only will heavy, high-quality skillets cook more evenly, but they withstand high cooking temperatures and heavy usage.

My favorite oven-safe skillets are cast iron. They are durable, long-lasting (the primary skillet I use was orginally my great-great grandmother’s! It’s over 100 years old!) and if you care for cast iron correctly it will develop a naturally non-stick surface. Cast iron is actually quite affordable and you can buy them anywhere from big box stores to local hardware stores. You can now also buy them pre-seasoned, so that they are nonstick from the get-go!

Cast iron skillets are excellent at evenly distributing the heat while cooking, will help to give aromatic vegetables like onions and garlic a great sear and caramelization. The cast iron surface browns meat beautifully and even adds a little bit of iron to your diet with each meal you make in it. Best of all, you can sauté your onions, brown your meat and then transfer the whole dish to the oven to finish cooking/roasting/basting, etc... And best of all? Only one dirty dish to wash!

Here are two favorite recipes we make in my great-grandmother’s skillet: Mock Cornbread, or Skillet Millet Bread, Nan's Skillet Dinner

Cleaning Tip: To safely clean your cast iron skillet, once it’s cool wipe out any excess oil or cooked food with a paper towel. Clean gently with hot, soapy water. If there is additional residue that is hard to remove, simply sprinkle table salt onto the pan and scrub with a wash cloth. The table salt will gently remove the stuck food without removing the non-stick surface. Thoroughly dry the pan completely after hand-washing to prevent from rusting.

Reader’s Tip of the Day: “If in doubt. Throw lots of stuff (meat, veggies) in a big roasting pan. Add olive or coconut oil. Some spices and roast away. Enough for brekky the next day.” – Barbara B.D.


Please visit each topic in "10 Days of Gluten Free"
From: May 7th - May 18th

• Getting Started - Linda @ The Gluten-Free Homemaker 
• Resources – Wendy @ Celiacs in the House 
• Traveling – Karen @ Gluten-Free Travel Blog 
• Eating Out – Heather @ Gluten-Free Cat 
• Frugal Tips – Janelle @ Gluten Freely Frugal 
• Baking – Jules @ Jules Gluten Free 
• Kids – Lynn @ Lynn’s Recipe Adventures 
• Lunch Boxes – Tessa @ Tessa the Domestic Diva 
• Shopping – Laura @ Gluten Free Pantry

10 Days Gluten Free GIVEAWAY!
Included with this awesome series is a giveaway on each blog once the two weeks are over! I will be giving away a brand new copy of Carol Fenster's cookbook, "100 Best Gluten-Free Recipes." This is one of my FAVORITE gluten free cookbooks with an awesome collection of Carol's absolute best recipes.

The Giveaway Nitty Gritty: 

• This giveaway is limited to U.S. residents 18 and older. 
• You are allowed one entry per "10 Days of Gluten Free" blog post for a total of 10 entries on this blog. 
• Enter by leaving a comment (WITH an email address to contact you) on this post (and other 10 Days of GF posts). 
• The giveaway begins May 7, 2012 and ends at 11:59 pm eastern time on May 18, 2012. 
• No purchase is necessary. 
• Odds of winning are based on the number of entries. 
• The winner will be randomly chosen and will be contacted by email. 
• The winner will have 48 hours to respond. If the winner does not respond, a new winner will be randomly chosen

Gluten Free Cooking Tips #4 -- Preventing cross contamination

Cooking Tip#4 
Preventing Cross-Contamination in your Gluten Free Kitchen 


When you have a gluten free family member, one of the biggest obstacles is learning how to prevent cross-contamination in your kitchen. This is especially true if you have a “shared” kitchen or a kitchen where gluten-containing food is prepared along with gluten-free food. I recommend that people try to become a gluten free family. If all the food in your kitchen is gluten free, cross contamination isn’t a problem.

However, I realize this isn’t always feasible due to cost or simply because it’s not a decision shared by other family members. So for people who prepare both gluten-free and gluten-containing foods, here are 8 tips to help you prevent cross-contamination in your home kitchen.

● Have a gluten free cutting board and a regular cutting board, keep them in separate designated areas in your kitchen.

● Prepare gluten free foods and/or meals on a clean counter or a designated cutting board before preparing gluten-containing foods. If you prepare gluten free foods first, there is much less risk of cross-contamination.

● Use a color-coded and/or sticker system to mark gluten free items from gluten containing items. This is especially helpful for young children in the family to know the difference.

● You don’t necessarily need separate cooking pans. Simply make sure to wash all cooking pans thoroughly in hot, soapy water before cooking a gluten free meal.

● If in doubt, use foil to cover baking pans to keep foods safe.

● Store gluten free foods above gluten-containing foods in the pantry, to prevent any crumbs from coming into contact with gluten free foods.

● Have a separate color-coded area or stickers to discern gluten free condiments in the refrigerator.

● If you’re concerned that gluten free food has come in contact with gluten, stick with the old adage, “If in doubt, throw it out."

Make sure to have a dedicated gluten free toaster!

Reader’s Tip of the Day: 
“Don't be afraid to substitute ingredients. I usually just do a quick search on the net for an alternate ingredient if I find I'm out of something I thought I had. Sometimes it even makes the outcome even better!” -- Chasity A.


Please visit each topic in "10 Days of Gluten Free"
From: May 7th - May 18th

• Getting Started - Linda @ The Gluten-Free Homemaker 
• Resources – Wendy @ Celiacs in the House 
• Traveling – Karen @ Gluten-Free Travel Blog 
• Eating Out – Heather @ Gluten-Free Cat 
• Frugal Tips – Janelle @ Gluten Freely Frugal 
• Baking – Jules @ Jules Gluten Free 
• Kids – Lynn @ Lynn’s Recipe Adventures 
• Lunch Boxes – Tessa @ Tessa the Domestic Diva 
• Shopping – Laura @ Gluten Free Pantry

10 Days Gluten Free GIVEAWAY!
Included with this awesome series is a giveaway on each blog once the two weeks are over! I will be giving away a brand new copy of Carol Fenster's cookbook, "100 Best Gluten-Free Recipes." This is one of my FAVORITE gluten free cookbooks with an awesome collection of Carol's absolute best recipes.

The Giveaway Nitty Gritty: 

• This giveaway is limited to U.S. residents 18 and older. 
• You are allowed one entry per "10 Days of Gluten Free" blog post for a total of 10 entries on this blog. 
• Enter by leaving a comment (WITH an email address to contact you) on this post (and other 10 Days of GF posts). 
• The giveaway begins May 7, 2012 and ends at 11:59 pm eastern time on May 18, 2012. 
• No purchase is necessary. 
• Odds of winning are based on the number of entries. 
• The winner will be randomly chosen and will be contacted by email. 
• The winner will have 48 hours to respond. If the winner does not respond, a new winner will be randomly chosen

Gluten Free Cooking Tips #3 -- Mise en place

Cooking Tip#3 
Mise En Place 
Today’s tip is inspired by Sally J. Parrott, author of the blog Aprovechar.


“Mise En Place” simply means “putting in place” or “everything in place.” When applied towards cooking it basically just means to have all your utensils, pans, and ingredients prepared and ready to use before cooking. It may seem like a silly tip, but I can’t tell you how many times I’ve started on a recipe (without fully being prepared) and in the midst of cooking realize I’m out of butter or cinnamon or garlic!

This one little step will just make the entire cooking process go much more smoothly and easily. There are many steps you can make several days ahead of time to make “mise en place” even easier! For example, if you commonly cook with garlic, onions, celery, or carrots, you can spend a few minutes chopping and dicing (with a good knife!) enough of these ingredients to last for 4-5 days. Store the prepared ingredients in an air-tight container or plastic bag in your refrigerator for up to 1 week.

Image Source

When preparing for a recipe: chop your ingredients and place them individually in small bowls or in mounds on a flexible chopping mat. Pull out any utensils you may need such as a spatula, spoon, or whisk. Pull out the pot, pan, or baking dish you are using. Prepare the pan by greasing it or spritzing it with non-stick cooking spray if called for in the recipe. Have a kitchen towel handy to clean up any spills or to dry your hands. Place a medium sized bowl on the counter as your “garbage bowl” to place any scraps or peelings (best tip from Rachael Ray EVER!) Now, chop, dice, prep, and you’re ready to cook!

Reader’s Tip of the Day: 
“If baking -- bring ingredients to room temperature (eggs, the milk ect...) and if cooking or baking have all your ingredients out , try to be as organized as much as possible... (or as possible as you can be coming from a mother of 4!)” -- Joanna, author of Gluten Free Chef and Health Enthusiast 


Please visit each topic in "10 Days of Gluten Free"
From: May 7th - May 18th

• Getting Started - Linda @ The Gluten-Free Homemaker 
• Resources – Wendy @ Celiacs in the House 
• Traveling – Karen @ Gluten-Free Travel Blog 
• Eating Out – Heather @ Gluten-Free Cat 
• Frugal Tips – Janelle @ Gluten Freely Frugal 
• Baking – Jules @ Jules Gluten Free 
• Kids – Lynn @ Lynn’s Recipe Adventures 
• Lunch Boxes – Tessa @ Tessa the Domestic Diva 
• Shopping – Laura @ Gluten Free Pantry

10 Days Gluten Free GIVEAWAY!
Included with this awesome series is a giveaway on each blog once the two weeks are over! I will be giving away a brand new copy of Carol Fenster's cookbook, "100 Best Gluten-Free Recipes." This is one of my FAVORITE gluten free cookbooks with an awesome collection of Carol's absolute best recipes.

The Giveaway Nitty Gritty: 

• This giveaway is limited to U.S. residents 18 and older. 
• You are allowed one entry per "10 Days of Gluten Free" blog post for a total of 10 entries on this blog. 
• Enter by leaving a comment (WITH an email address to contact you) on this post (and other 10 Days of GF posts). 
• The giveaway begins May 7, 2012 and ends at 11:59 pm eastern time on May 18, 2012. 
• No purchase is necessary. 
• Odds of winning are based on the number of entries. 
• The winner will be randomly chosen and will be contacted by email. 
• The winner will have 48 hours to respond. If the winner does not respond, a new winner will be randomly chosen

Gluten Free Cooking Tips #2 -- Use your Slow Cooker

Cooking Tip#2

Use your Slow Cooker

If you are a reluctant cook, a slow cooker can be your best friend! Many slow cooker recipes simply require you to add ingredients to the cooking insert, turn it on, and let it go. The “set it and forget it” philosophy is a huge help to many home cooks who don’t like to stand over a stove and prepare meals.

Slow cookers aren’t just for soups and stews. You can slowly roast meats, make casseroles, prepare breakfasts, snacks, appetizers, and even desserts! (Shameless plug -- my slow cooker cookbook “The Everything Gluten-Free Slow Cooker Cookbook”, which includes recipes for ALL of these categories will be coming out this October 2012!)

A 4-quart slow cooker is a great all-purpose size to start with, especially for couples or small families. You can cook small roasts or chicken, casseroles, soups, stews, etc... that will feed enough for 4-6 people.

Another slow cooker bonus is that it’s generally very easy to clean. Before adding ingredients to cook, simply grease or treat the slow cooker with non-stick cooking spray or olive oil. This will help foods not to stick to the glazed stoned insert that’s found in newer slow cookers. Once removing the cooked food, cut the slow cooker off and allow to cool for about 30 minutes. When the stone-insert is cool enough to handle, gently wash with hot soapy water. Dry with a kitchen towel and place back in the slow cooker! It’s instantly ready for the next use.

My favorite little red 4-quart slow cooker. 

A few of my favorite slow cooker recipes:

●     Boston Baked Beans http://gingerlemongirl.blogspot.com/2011/05/easy-gluten-free-boston-baked-beans.html

●     Simple Baked Apples http://gingerlemongirl.blogspot.com/2010/08/delicious-frugal-naturally-gluten-free.html

●     Creamy Chicken Tacos http://gingerlemongirl.blogspot.com/2008/05/kid-friendly-food-fridays-creamy.html

●     Slow Cooker Chicken with Artichokes http://gingerlemongirl.blogspot.com/2010/06/30-days-gluten-free-quick-easy-meals_19.html

●     Easy Bolognese Spaghetti Sauce http://gingerlemongirl.blogspot.com/2010/10/easy-gluten-free-bolognese-meat-sauce.html

Reader’s Tip of the Day:

“An easy, quick meal can start with a frozen piece of meat. I like to put a chicken or roast in the slow cooker in the morning completely frozen. I add a few favorite veggies. For me that would be carrots, celery, onions, and garlic. For someone else, it could differ. Add a few of your favorite seasonings, a bit of broth or water, turn it to low, and walk away for the day.” -- Pamela M., author of Aseafish Out of Water

Please visit each topic in "10 Days of Gluten Free"
From: May 7th - May 18th

• Getting Started - Linda @ The Gluten-Free Homemaker 
• Resources – Wendy @ Celiacs in the House 
• Traveling – Karen @ Gluten-Free Travel Blog 
• Eating Out – Heather @ Gluten-Free Cat 
• Frugal Tips – Janelle @ Gluten Freely Frugal 
• Baking – Jules @ Jules Gluten Free 
• Kids – Lynn @ Lynn’s Recipe Adventures 
• Lunch Boxes – Tessa @ Tessa the Domestic Diva 
• Shopping – Laura @ Gluten Free Pantry

10 Days Gluten Free GIVEAWAY!
Included with this awesome series is a giveaway on each blog once the two weeks are over! I will be giving away a brand new copy of Carol Fenster's cookbook, "100 Best Gluten-Free Recipes." This is one of my FAVORITE gluten free cookbooks with an awesome collection of Carol's absolute best recipes.

The Giveaway Nitty Gritty: 

• This giveaway is limited to U.S. residents 18 and older. 
• You are allowed one entry per "10 Days of Gluten Free" blog post for a total of 10 entries on this blog. 
• Enter by leaving a comment (WITH an email address to contact you) on this post (and other 10 Days of GF posts). 
• The giveaway begins May 7, 2012 and ends at 11:59 pm eastern time on May 18, 2012. 
• No purchase is necessary. 
• Odds of winning are based on the number of entries. 
• The winner will be randomly chosen and will be contacted by email. 
• The winner will have 48 hours to respond. If the winner does not respond, a new winner will be randomly chosen