Gluten-Free Heart Pancakes – Made with Love

Lovely Gluten-Free Heart Pancakes

We use cookie cutters around here a lot to celebrate holidays.  There are so many foods my gluten-free kid (GFK) can’t eat with his Celiac Disease and multiple food allergies but we like to focus on all of the yummy things he can eat like healthy whole foods like fruit and veggies and yummy grains like buckwheat and quinoa.  And, we like to celebrate safe foods by making them fun!  Cookie cutters help out in that department.  These gluten-free heart pancakes were made with love using Gluten-Free Pantry’s Muffin and Scone Mix.  How do you make your gluten-free food fun?

Gluten-Free Fruity Pebble Treats for Valentine’s Day

Gluten-Free Fruity Pebble Treat Hearts

February begins tomorrow and my house is already decorated with red shiny hearts, my older kids have completed class valentine’s and my four year-old is cutting and pasting each day to complete his valentine’s all on his own.  Yes, I would say Valentine’s Day is in full swing in our house.  We made some Gluten-Free and dairy free Fruity Pebble Treat Hearts to kick off the celebration.  Don’t these make your heart skip a beat?  Too cute.  Enjoy!

Fruity Pebble Treat Hearts:

Gluten-Free and Dairy Free

Ingredients:

1/4 cup vegan margarine

6 cups Jet-Puffed Marshmallows

13 oz. Post Fruity Pebbles Cereal (about 8 1/2 cups) – yes these are gluten-free!

1.  Melt margarine in pan over low – medium heat

2.  Once margarine is melted, add marshmallows to pan and stir constantly until melted together.

3.  Remove mixture from heat and add cereal.  Mix well.  Press firmly into generously greased mini heart shaped pan or into greased 9 x 13 pan and once cooled use cookie cutter to cut out heart shapes.  Wrap leftovers tightly to keep fresh.

Baja Black Beans, Corn and Rice: Naturally Gluten-Free

Baja Black Beans, Corn and Rice: Naturally Gluten-Free

Being a partially gluten-free family, we eat a ton of rice around here.  I am always looking for kid friendly ways to mix it up so we don’t become bored.  I found this recipe online for Baja Black Beans, Corn and Rice and had to give it a shot.  The recipe calls for fresh tomatoes and cilantro, I had neither on hand so I used canned diced tomatoes and it worked but I will try fresh next time.  This was super easy, really tasty and best of all, naturally gluten-free.  Give it a try and let me know what you think.

Baja Black Beans, Corn and Rice

A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.

Ingredients:

6 cups cooked brown rice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained (I used frozen corn, prefer)

4 fresh tomatoes, diced

1/2 cup red onions, chopped

1/2 cup cilantro, chopped

1 jalapeno pepper, seeded and diced

2 tablespoons fresh lime juice

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

2 dashes hot sauce

1. Cook brown rice.

2. In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.

3. To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.

4. Stir together before eating

Serves 6

Gluten-Free Comfort Food: Blueberry Muffins

Gluten-Free Blueberry Muffins

I had high hopes for 2010 and I have to admit that so far my family hasn’t been off to a great start.  After having a severe allergic reaction to an antibiotic that landed me in bed for almost 7 days with big purple hives from head to toe, my sweet 7 year-old daughter is now in bed with a sore throat.  Let’s hope that her sore throat doesn’t make its rounds through all five of us and that we can be back on our feet this week.

So with one sicky and one on the mend, we woke up craving some comfort food this morning.  I went with Gluten-Free Blueberry Muffins made from my favorite mix:  Gluten-Free Pantry Muffin and Scone Mix.  Easy, tasty, warm from the oven and these purple treats satisfied all five of us.

If you want to give these a try, follow the muffin instructions on the back of the box, using rice milk and vegan margarine for a dairy free version and throw in some blueberries before baking as directed.  What is your favorite thing to make with Gluten-Free Pantry’s mixes?

Green Eggs and Ham Day for Food Allergic Kids

Jello Green Eggs

Today is Green Eggs and Ham day at my son’s pre-school.  The kids have been studying rhyming and reading Dr. Suess’ beloved book with the same title.  To finish off the unit, they will be eating brunch for lunch today and actual green scrambled eggs and ham will be served.

To most parents, this sounds like a fun adventure but to those of you who have a food allergic child, this sounds like a disaster!  Six years ago, when my oldest was in this same pre-school class I came up with a fun alternative to green eggs and ham that turned out to be quite a hit!  Green Jello eggs was my answer.  So, this morning I whipped up another batch of safe green Jello eggs and sent my youngest off to enjoy the celebration.

If you have a food allergic child or just want a fun way to talk about Green Eggs and Ham, I suggest you give these a try!

Starbucks Tries Gluten-Free Again

On Tuesday, January 12, 2010 my local Starbucks store will be one of many that will be offering a line of new snack options with 220 calories or less per serving.  Out of the list of 9 snacks, 8 of them appear to be gluten-free and allergen friendly!  After the Gluten-Free Orange Valencia Cake came and went, I am very happy with Starbucks for trying gluten-free again.  I am thrilled to be able to grab something for my GFK while I am fulfilling my weekly caffeine requirements.  All of these snacks are pre-packaged and labeled with ingredient lists so there is less chance for cross contamination issues but beware many contain nuts!  Starbucks has given us lots of gluten-free variety and they are all affordable. Check out the list below!  Let me know if you think Starbucks has finally gotten it right for the gluten-free and food allergic community.

Lucy’s Cookies – the one I am most excited to try!

Lucy’s cookies were created for a child who has to be careful about what he eats by a mom who’s a doctor and thinks everyone deserves something good to snack on. These delicious cookies are baked without wheat, gluten, dairy milk, butter, eggs, casein, peanuts or tree nuts. Available in Chocolate Chip, Sugar and Cinnamon, each variety has just 120-130 calories per serving.  Priced at $1.50 U.S. for Grab & Go Packs and $5.95 for a box you can share with friends and family.

Peeled Snacks

When one woman invented yummy Peeled Snacks, she gave us permission to enjoy snacking again.  Peeled Snacks use real fruit, bursting with flavor, to make a wholesome treat. With a full serving of fruit and just 130 calories or less per single-serving bag, they’ll give you a nourishing boost that won’t weigh you down.  Available in organic much-ado-about-Mango, Apple-2-the-core, and all-natural Cherry-go-round varieties.  Priced at $2.00 U.S.

Peter Rabbit Organics
Peter Rabbit Organics Fruit Pouches show kids, and parents too, that real fruit can be fun and delicious. Available in the Apple & Grape and Mango, Banana and Orange varieties, each pouch has 80-85 calories per pouch. Priced at $1.95 U.S.

Sahale Snacks®
After two friends hiking up Mt. Rainier found themselves craving a more satisfying snack, they decided to create these gourmet nuts.  Sahale Snacks uses whole ingredients in their natural form — such as cashews, almonds, pecans, macadamia nuts, and peanuts — and combines them with dried fruits, then adds fabulous ingredients like organic orange blossom honey, lemongrass, or pure ground Madagascar vanilla beans. Available in Pomegranate Cashew, Soledad Nut Blend, and Barbeque Almonds, a blend created exclusively for Starbucks, each 2 oz. serving has just 140-150 calories. Priced at $2.50 U.S.

Stretch Island Fruit Company
Created by a family determined to make life sweeter for all of us, Stretch Island Fruit Company Original Fruit Leathers are real fruit, plain and simple.  Every original Fruit Leather is equal to half a serving of fruit and has just 45 calories. Available at participating Starbucks stores in the U.S. and Canada in the Harvest Grape, Autumn Apple and Summer Strawberry varieties. Priced at $0.75 U.S.

Two Moms in the Raw
We hope you’re as inspired as we are by the journey one woman made when she (and some other moms) created these granolas. The granola mixes from Two Moms in the Raw are made to be 100% delicious. Available at participating Starbucks stores in the U.S. and Canada in two gluten-free varieties, Blueberry and Gojiberry, each of which is just 220 calories per serving. Priced at $3.95 U.S.

FoodShouldTasteGood
We love the philosophy behind these distinctive chips: food tastes best when it’s made with quality ingredients and thoughtful preparation. Available in Multigrain, a distinctively nutty flavored chip made with flax, sunflower seeds and sesame seeds, and Sweet Potato, lightly sweetened with cane sugar to enhance the natural nuttiness of a sweet potato in a chip.  Both varieties are 210 calories per 1.5 oz. serving size and provide 5g of fiber. Priced at $1.50 U.S.
KIND Bars
These bars with wholesome ingredients you can see and pronounce are the perfect grab-and-go snack, and just 170-190 calories.  The bars are free of gluten, dairy and wheat. Available at participating Starbucks stores in the U.S. and Canada in Mango Macadamia, Almond Cashew, Fruit & Nut Delight, and Cranberry & Almond.  Priced at $1.95 U.S.

Gluten-Free Baked Rigatoni

Gluten-Free Baked Rigatoni

I love Italian food so when my son was diagnosed with Celiac Disease 5 years ago, I thought I would have to cut it out of our diets forever.  I was wrong.  I started messing around with some gluten-free pastas and there are some that are better than others.  We prefer Ancient Harvest Quinoa Pasta with any Tinkyada brown rice pastas as a close second.  I like the quinoa because it doesn’t get mushy, it’s a whole grain and it is loaded with protein, a very good thing for my vegan and gluten-free growing boy.  Here is one of our favorite recipes for Gluten-Free Baked Rigatoni.

I would love to know what you like to do with quinoa.  Please share.

Gluten-Free Baked Rigatoni

Ingredients:

4 cups tomato sauce (recipe below)

4 cups cooked gluten-free rigatoni or elbow pasta

6 oz. Vegan Gourmet mozzarella cheese alternative

Cooking Spray

1.  Preheat oven to 350 degrees

2.  Combine pasta, tomato sauce and 1 cup vegan cheese in an 11 x 7 baking dish coated with cooking spray.  Top with 1/2 cup vegan cheese and bake for 20 minutes or until heated.  8 servings.

3.  Browned ground round can be added if desired.

Tomato Sauce

Ingredients:

1 Tablespoon olive oil

1 1/2 cup chopped onion

1 cup chopped green pepper

1 teaspoon dried oregano

4 garlic cloves, minced

1/2 cup gluten-free dry red wine

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

2 (28 oz.) cans petite diced tomatoes, undrained

1 (6 oz.) can tomato paste

2 bay leaves

1.  Heat oil in a large saucepan over medium heat.  Add onion, bell pepper, oregano and garlic, cook 5 minutes or until veggies are tender.

2.  Add wine and remaining ingredients, bring to a boil.  reduce heat and simmer for 30 minutes.  Remove bay leaves.  Serving:  8 cups

Jenny’s Gluten-Free Mushroom Pie

Jenny's Gluten-Free Mushroom Pie

Oh, I am having a hard time getting back into the swing of life after the holidays so please forgive me for my lack of posts.  But, I am back.  Two of the three kids are back in school, my meal calendars are back in action and all of our holiday decorations are boxed up and back in the garage.  So, now is the time to share with you a recipe from Jenny McCarthy, funny actress and GFCF diet advocate.

If you don’t know, Jenny’s son Evan was diagnosed with autism at the age of two.  She used a gluten-free and casein free diet as a big part of his recovery.  You can read more about her journey in the December/January 2010 issue of Living Without magazine.  She shared her recipe for Gluten-Free Mushroom Pie and I tried it.  I used Jules’ All-Purpose gluten-free flour and found the crust to be a bit chewy for my taste.  Next time, I will look for another gluten-free all purpose flour to try.  This pie reminds me of a vegan stroganoff and was pretty yummy.  If you try it, let me know how you like it.  Enjoy!

Jenny’s Mushroom Pie

Ingredients:

Crust:

2 1/2 cups Gluten-Free All-Purpose Flour

2 teaspoons baking powder

1 teaspoon salt

1 Cup Earth Balance or dairy free butter replacement of choice, chilled

1 cup vegan sour cream

1.  Whisk first 3 ingredients in large bowl to blend. Slice butter replacement into chunks and cut them into the flour mixture with a fork or your hands until mixture forms a course meal.  Add sour cream and stir until dough forms.

2.  Divide dough in two (make one much larger than the other) and form into rounds.  Place rounds between parchment paper and chill for at least 30 minutes or up to one day.

3.  Roll out the larger round and place it in a 10-inch pie plate.  Roll out the smaller round and cut it into thin strips to make a lattice top for the pie.

Filling:

3 Tablespoons Earth Balance or dairy free butter replacement

2 1/2 Cups chopped onion

8 Cups chopped crimini mushrooms (about 1 1/2 pounds)

2 Tablespoons chopped thyme

1 (8 oz.) package vegan cream cheese replacement

1.  Melt butter replacement in a large skillet over medium heat.  Add onions and saute until soft and golden.  Add mushrooms and thyme.  Saute until mushrooms are tender, about 6 minutes.  Gently stir in cream cheese replacement.

2.  Preheat oven to 400 degrees.  Spoon filling into uncooked pie crust and top with dough strips formed in a lattice pattern.  Work fast doing the lattice.  Crimp edges together.

3.  Place pie in preheated oven and bake 45 minutes or until crust is crispy and golden brown.

Serves 8

Each slice contains 571 calories, 37g total fat, 15g saturated fat, 0g trans fat, 0mg cholesterol, 1050mg sodium, 54g carbs, 2g fiber, 6g protein.

Gluten-Free Root Beer Reindeer

Gluten-Free A&W Root Beer Reindeer

I have had a Secret Santa for the past 24 days.  It has been so much fun to discover a small treat each day and it definitely helped me get my JOY on.  Yesterday I got a family gift for the five of us that was too cute not to share with my gluten-free friends.  I found a basket of gluten-free A&W Root Beer bottles that were dressed like reindeer.  So cute and we all enjoyed them with our meal last night.  Thank you Secret Santa!

I am feeling the JOY and the blessings in my life this year and I am so thankful for my wonderful family and friends and for all of you dear readers who have joined me on our gluten-free journey this year.  I can’t wait to see what JOY 2010 brings us all.  Merry Christmas from Gluten-Free Joy.

Glutino Holiday Gluten-Free Pretzel Recipe Contest Entries

Rudolph the Gluten-Free French Meadow Brownie Reindeer

Last week I learned about the Glutino Holiday Gluten-Free Pretzel Recipe Contest.  I was so excited for the chance to win a one year supply of Glutino pretzels that I ran to my kitchen and got started.  The winner will be determined on December 31st but I wanted to share my entry with you in case you wanted to get creative in the kitchen with these merry little guys I made.  My entries are all gluten-free and dairy free.  Let me know which one you like the best!

Rudolph the Gluten-Free French Meadow Brownie Reindeer

Ingredients:

2 Glutino Gluten-Free Pretzel Twists

1 French Meadow Bakery Brownie

Pillsbury Milk Chocolate Frosting

Skittles

Directions:

1.  Cut brownie into a triangle shape and frost with chocolate frosting.

2.  Add 2 Glutino pretzels for antlers

3.  Add skittles to form a Rudolph nose and face.

The Glutino Gluten-Free Chocolate Pretzel Wreath

The Glutino Gluten-Free Chocolate Pretzel Wreath

Ingredients:

7 Glutino Gluten-Free Pretzel Twists

2 Baker’s Semi-sweet baking chocolate squares

Wilton Holiday Mix Sprinkles

1 Betty Crocker Red Fruit Roll Up

Wax paper

Directions:

1.  Arrange wax paper on a baking sheet.  Place wax paper on it.

2.  Melt 2 squares of baking chocolate in microwave at 30 second intervals.  Stirring in between until completely melted.

3.  Dip each pretzel into chocolate and then place into a wreath shape on the wax paper.

4.  Once wreath shape is complete, sprinkle chocolate pretzels with holiday sprinkles of your choice.  Chill for 5 minutes or until set.  Add a fruit roll-up bow and enjoy!

Frosty the Gluten-Free Marshmallow Snowman

Frosty the Gluten-Free Marshmallow Snowman

Ingredients:

2 Glutino Gluten-Free Stick Pretzels

3 Kraft Jet-Puffed Marshmallows

1 Mi-Del Gluten-Free Chocolate Sandwich Cookie, split in half

Pillsbury Cream Cheese Frosting

Wilton Holiday Mix Sprinkles

Betty Crocker Fruit Roll-Up

Directions:

1.  Stack 3 marshmallows using frosting in between.

2.  Stick 2 Glutino Stick Pretzels into side of snowman to make arms.

3.  Add cookie as hat, sprinkles as face and buttons and fruit roll-up as scarf.

Rudolph the Gluten-Free Betty Crocker Cupcake

Rudolph the Gluten-Free Betty Crocker Cupcake

Ingredients:

Betty Crocker Gluten-Free Yellow Cake Cupcake

2 Glutino Gluten-Free Pretzel Twists

Pillsbury Milk Chocolate Frosting

Skittles

Directions:

1. Frost Betty Crocker Gluten-Free Cupcake with chocolate frosting.

2. Add 2 Glutino pretzel twists as antlers.

3. Add Skittles to form a Rudolph nose and face.

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