Sugar Cookies

Christmas is my favorite time of the year! I love the excitement and anticipation, the brisk, cool air, the Christmas carols playing everywhere, the decorations, and all of the Christmas cheer! I decorate my Christmas Tree on the day after Thanksgiving, with the Mariah Carey Christmas album blaring (who doesn't love singing "All I Want for Christmas is You" at the top of their lungs?). My favorite Christmas album, though, is Andrew Peterson's "Behold the Lamb of God," which tells the story of advent through song. I love the opening phrase of the album:

"Gather 'round, ye children, come

Listen to the old, old story

Of the power of death undone

by an Infant born of Glory.

Son of God, Son of Man"

My family loves celebrating together with sweet treats, singing, laughter, and the joy of the true meaning of Christmas. One of our "sweet treat" traditions are Christmas tree sugar cookies from my Aunt Kathy. I don't know what she does to those cookies, but they are AMAZING. So this year, I decided to make a gluten-free version of these delicious cookies so I won't miss out on all the Christmas tree cookie fun. These gluten-free sugar cookies are dairy free and refined sugar free. They taste great with or without frosting! And the best part is, they taste so close to my Aunt's classic cookie that my cousins might not know the difference!

Sugar Cookies
1 cup almond flour
1/2 cup coconut flour
1/2 tsp salt
1/2 tsp baking powder (make your own!)
3/4 cup grapeseed oil
1 egg
1 cup coconut sugar
2 tsp vanilla extract (make your own!)

1. In a medium bowl, combine almond flour, coconut flour, salt, and baking powder. Set aside.
2. In a large bowl, combine grapeseed oil, egg, coconut sugar, and vanilla and beat on medium speed until thoroughly combined.
3. Reduce speed to low, and gradually mix the dry ingredients into the wet ingredients until everything is incorporated.
4. Form the dough into a disc, and wrap in wax paper, and then in plastic wrap. Refrigerate for a minimum of 3 hours.
5. Preheat oven to 350. Line a baking sheet with parchment paper.
6. Place dough between two sheets of wax paper. Roll dough to 1/8 inch thickness, and cut with cookie cutters. (You will not need to flour the dough if you roll between wax paper.)
7. Carefully transfer cut dough to parchment lined baking sheet.
8. Bake for 7 - 9 minutes, being careful not to over bake.
9. Cool on the pan for 5 minutes before transferring cookies to a cooling rack.
10. Cool completely before serving or frosting.

Makes 2 dozen cookies

Sugar Cookie Frosting
This frosting is taken from All Recipes. I used Almond Milk and India Tree natural food coloring,  so it is dairy free! I highly recommend using natural food coloring over regular food coloring, which contains harmful chemicals. I also used Spectrum Organic Shortening, which is dairy free and soy free! Instead of soy oil, it is made with palm oil.

4 cups powdered sugar (make sure to buy organic for corn-free)
1/2 cup shortening
5 tablespoons almond milk
1 tsp vanilla extract
food coloring, if desired

Cream shortening, powdered sugar, and shortening until smooth and creamy, about 5 minutes.
Stir in vanilla extract. Color the frosting in smaller batches.
Frost cookies with a thin layer of frosting.

Autumn Chopped Salad & Poppy Seed Salad Dressing

I have a new obsession: Pinterest. It is so much fun! It was on Pinterest that I found this beautiful salad with pears, cranberries, pecans, and feta, and knew I had to try it. The recipe calls for two dressings - poppy seed and balsamic vinaigrette. Since I don't use store bought dressings because of their mysterious ingredients, I decided to come up with my own poppy seed dressing for this yummy looking salad. I have since made this salad twice - in one week! Instead of using both dressings, I used just the poppy seed dressing, and it was great.

Click here to go to the Autumn Chopped Salad. 

Poppy Seed Salad Dressing

1/3 cup white wine vinegar

2/3 cup olive oil

1 tsp dry ground mustard

2 green onions, white parts removed

1/4 cup +  1 Tbsp agave nectar

1 tsp salt

1 Tbsp poppy seeds

1. Combine vinegar, dry ground mustard, green onions, agave nectar, and salt in a blender and blend on high until combined.

2. Reduce speed to medium, and very slowly drizzle in olive oil. 

3. Once combined, turn blender off and stir in poppy seeds.

4. Chill for at least 30 minutes before serving.

Pumpkin Cream Cheese Cake Balls

I hope you and your family had a very happy and relaxing Thanksgiving, full of gratitude and blessings!

I first saw these pumpkin truffles on the Whole Foods recipe site. These little pumpkin bites are originally called truffles, but I think they taste more like cake balls. The Whole Foods recipe calls for graham cracker crumbs and gingersnap cookie crumbs, but the idea of pumpkin truffles sounded so good that I knew I would have to make some gluten-free adjustments. My family (even the gluten-eating ones!) loved these gluten-free Pumpkin Cream Cheese Cake Balls, which I brought to our Thanksgiving celebration.

Tips:
-Double check ingredient list on cream cheese - almost all conventional cream cheese brands contain high fructose corn syrup, and even some organic brands have wacky ingredients
-The original recipe calls for orange zest, but I left that out. If you try this recipe with the zest, please leave a comment and let me know how it turns out!
-I used my cookie scoop to form the balls, and they were way too big. I recommend using 1/2 tablespoon of dough per ball, or aiming to make them each 1 inch in diameter.

Pumpkin Cream Cheese Cake Balls (based on Whole Foods Market's recipe)
1 10 oz package of white chocolate chunks
1/4 cup pumpkin puree
1/2 cup almond flour
1/3 cup coconut sugar
1 1/2 tsp cinnamon
pinch ginger
pinch salt
2 oz. cream cheese, softened
1 Tbsp coconut oil

1. Melt 1/2 cup of white chocolate chips (either in a double boiler or in the microwave), stirring frequently and being careful to not burn.
2. In a medium bowl, combine the melted chocolate, pumpkin puree, almond flour, coconut sugar, cinnamon, ginger, salt, and cream cheese. Stir until thoroughly combined - about 3 minutes. Mixture should be smooth.
3. Cover and chill until firm enough to form into balls, at least 3 hours.
4. Line a tray or glass baking dish with parchment paper. Form balls with the dough 1 inch in diameter (about 1/2 tablespoon of dough), and place on parchment paper. Freeze overnight.
5. After balls have frozen, melt remaining white chocolate chunks (about 2 cups) and coconut oil (either in a double boiler or in the microwave). Working quickly, drop the frozen balls, one at a time, into the melted chocolate, carefully coating entirely in a thin layer of chocolate. Remove any excess chocolate from balls before transferring back to the parchment paper. Repeat with remaining pumpkin balls.
6. Chill for at least one hour, then serve and enjoy!

Roasted Carrot Salad

I am so excited to share this recipe with you! My hubby and I have been getting carrots in our produce share from Rawfully Organic Co-Op every week for almost two months now. While carrots are great, and I enjoy carrots, we had so many carrots in our fridge that I didn't know what to do! We couldn't seem to eat (or smoothie) them fast enough. So last week, I decided it was time to find a recipe that featured carrots - and lots of them. After some quick googling, I came upon this amazing roasted carrot salad. Oh my goodness. It is delicious AND easy AND gluten free! The only change I made was to substitute feta cheese for blue cheese, which is sometimes aged on bread and therefore not safe for people with gluten intolerance. Feta was a great substitute!

Here is a link to the original recipe: Roasted Carrot Salad: Allrecipes.com

I will be making this again soon - and I can't wait! Who knew that carrots, almonds, feta, cranberries, and arugula would all taste good together?!? I hope you enjoy this recipe as much as I do!

Beef and Bean Chili

This simple chili recipe from Whole Foods is easy to make and perfect for fall. It has a short ingredient list, as well as only 10-15 minutes of prep time. I always purchase grass-fed beef (see why here) , as well as organic beans, onions, tomato sauce, garlic, and spices. The chili makes our home smell so delicious while it is simmering! My hubby gets so excited when he comes home and smells chili cooking. I like to make a double batch and freeze the extras in individual serving containers to take for lunches; it is always a good idea to plan ahead for gluten-free lunch at work!

Tips: 
When I make this chili, I use an entire 15 oz. can of both kidney and black beans. I have found that adding the spices at the same time as the meat, rather than before, is much easier. I omit the cilantro and the hot pepper sauce, and instead serve with grated organic cheddar cheese on the top. I highly recommend this easy gluten-free, grain-free chili!

Chicken Tortilla Soup

This Chicken "Tortilla" Soup is a staple in our home. My mom used to make this for my family all the time, before any of us discovered our gluten allergy. Although the original recipe, from Houston's Rotisserie for Beef and Bird restaurant, didn't actually contain tortillas, it was not naturally gluten-free. Since we loved this soup so much, my mom and I worked together to transform this into a gluten-free, grain-free recipe.

This soup makes great leftovers, and also freezes very well. My hubby and I often take a big batch with us when we go out of town. It reheats very nicely in the microwave, and still tastes great!

I highly recommend purchasing organic canned tomatoes, as well as free-range chicken and chicken broth. Make sure to double-check the ingredients in the chicken broth - it often contains corn (and sometimes wheat) in some form.

We love this Chicken "Tortilla" Soup - and I hope you do too!

Chicken "Tortilla" Soup (based on the recipe from Rotisserie for Beef and Bird)
3 Tbs olive oil or butter
4 garlic cloves, minced
6 ribs celery, diced
1 large onion, diced
1 16 oz bag carrots, peeled and sliced
2 lbs free-range chicken breast, diced
1 14 oz can diced tomatoes - NOT strained
1 32 oz box free-range chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 tsp lemon pepper
Sour cream
Shredded cheese
Avocado, diced

1. Heat 2 Tbs olive oil or butter over medium-high heat in a large stockpot. Add garlic, celery, onion, and carrots and cook until vegetables are soft and onions are translucent.
2. In a separate skillet, heat just enough olive oil to cover bottom of pan. Add chicken and cook until browned.
3. Add cumin, chili powder, salt, and lemon pepper to chicken and stir to incorporate.
4. Add chicken mixture, tomatoes (with their juice), and chicken broth to the stockpot with the vegetables. Stir and bring to a boil.
5. Reduce heat to low, cover, and simmer for one hour.
6. Serve hot, garnished with shredded cheese, sour cream, and avocado.

Strawberry Cupcakes with Strawberry Buttercream Frosting

Strawberry Cupcakes have been haunting me for months now. I’ve made countless batches – tweaking and changing things along the way to come up with the perfect version. My hubby has been kind enough to taste every one of these experiments, some of which didn’t taste like cupcakes at all! All of the experimenting was worth it though, because this Strawberry Cupcake is the amazing result. All of my taste testers (gluten-free and gluten-eating alike!) loved this cupcake.

These cupcakes are dairy free, refined sugar free, and of course gluten and grain free! I love using coconut sugar because it has a low glycemic index and is also full of nutrients. It is very similar in texture to refined white sugar, which makes it easy to use.

The strawberry frosting does contain refined powdered sugar as well as butter, but it completes the cupcake. I’ve been experimenting with vegan frostings as well as natural sweetener frostings, but am still working on it. For now, this strawberry frosting is the perfect addition to its cupcake counterpart. 

A few tips:

-Allow all ingredients to be room temperature before starting (especially eggs, almond flour, and coconut flour).

-Use frozen strawberries instead of fresh strawberries – the strawberry flavor is more concentrated.

-Use organic powdered sugar (sifted) for the frosting – it does not contain corn starch and produces a grain-free and more delicious frosting.

-The lemon zest brings out the flavor of the strawberry. I guess this is not a tip, but an FYI. :)

-Allow the cupcakes to cool completely before icing them. This is always difficult for me. I want to eat them right away. Trust me, it's better if you wait.

Strawberry Cupcakes

1 (10 oz) bag frozen organic strawberries, thawed

1/2 cup almond flour

1/3 cup coconut flour
2 tsp baking powder (I make my own so that it is corn free)
1/2 tsp salt
1/4 cup grapeseed oil

3 eggs, whisked

3/4 cup coconut sugar

1/2 tsp lemon zest

1. Preheat oven to 325 degrees. Line a cupcake pan with 8 cupcake liners.

2. Place strawberries into a food processor or blender and puree. Reserve 1/2 cup for the cake, and save 2 Tbs for the frosting.

3. Combine almond flour, coconut flour, baking powder, and salt into a medium bowl and set aside.

4. In a large bowl, beat eggs and grapeseed oil on medium speed until combined.

5. Add coconut sugar and lemon zest to egg/oil mixture on medium speed.

5. Reduce speed to medium-low and gradually incorporate the dry ingredients, making sure to scrape down the sides of the bowl so everything is evenly combined.

6. Stir in 1/2 cup of strawberry puree to batter.

7. Pour batter into prepared cupcake liners and bake for 27 - 32 minutes, or until a toothpick inserted in center comes out clean.

8. Let cupcakes cool in the pan for 10 minutes before transferring them to a cooling rack. Cool completely before frosting.

makes 8 cupcakes

Strawberry Buttercream Frosting (based on this recipe)

1/2 cup butter (1 stick), room temperature

1 1/2 cups organic powdered sugar, sifted

2 Tbs strawberry puree

1. Beat butter on medium-high speed until fluffy.

2. With the mixer still on medium-high, slowly add the sifted powdered sugar. You may need more or less to get the desired consistency. Beat until well combined.

3. Turn mixer off and stir in strawberry puree.

Makes enough for 8 cupcakes

Green Breakfast Smoothie

This past summer, my hubby and I purchased a Vita-mix Blender. We use it at least once a day, often more than that, and it is my favorite kitchen appliance. We love to make smoothies with raw fruits and vegetables, because we are getting tons of nutrients from the whole fruit or the whole veggie.

My sweet hubby makes a smoothie for us every morning before work. We use whatever fruits and vegetables we have at the time, so our smoothies often depend on the season. This Green Smoothie is our go-to breakfast smoothie. It is a great way to start the day and will keep you full until lunch!

Green Breakfast Smoothie
apple juice as a base (optional) - enough to cover blades of blender
1 banana
1 orange, lightly peeled (try to peel the zest and leave as much of the pith or “white stuff” as possible)
1 apple, cored
1 pear
1 small – medium zucchini
1 large handful spinach or 2 kale stalks, stems removed
½ cup frozen peaches or frozen pineapple
4-6 ice cubes

1. Add ingredients to Vita-mix or other high powered blender in the order listed.
2. Blend on high for 60 seconds or until smooth.
3. Serve immediately.

Serves 2

Against the Grain Pizza

I recently stumbled upon Against the Grain Gourmet frozen pizzas while on a trip to Whole Foods. I checked the ingredients and, to my surprise, there were no grains at all! They are true to their name "Against the Grain," and use no alternative grain flours. The only flour in their pizza crust is Tapioca Starch! There are also no gums or binders. The pizza comes with tomato sauce and a mix of parmesan, cheddar, and mozzarella cheeses. All ingredients are safe for me to eat, and this pizza is delicious. I like to add my own toppings (usually some extra freshly grated parmesan, Applegate Naturals pepperoni, mushrooms, and red onions). We cook it directly on the oven rack for 15 minutes to get the crust nice and crispy, and it is divine! I'm thrilled to have found this grain-free pizza for an occasional dinner treat, and I highly recommend it to you.

Against the Grain pizzas come in two kinds - Three Cheese and Pesto. Several Whole Foods locations in Houston carry them in the frozen section (I have found them at both the Montrose location and Bellaire location). Make sure to call the Whole Foods near you to double check for and/or request Against the Grain!

Chocolate Chip Cookies

These chocolate chip cookies are THE BEST grain-free cookies ever! In my gluten-eating days, I made homemade chocolate chip cookies all the time - probably once a week. They were delicious, but they were making me sick! These gluten-free, corn-free, processed sugar-free chocolate chip cookies taste incredible, and are healthy too. I worked on this recipe for weeks to get it just right, and hope you enjoy it! (And just a warning, the cookie dough is amazing - don't eat too much or you won't have any cookies!)

Chocolate Chip Cookies

1½ cups Almond Flour

½ cup Coconut Flour

1 tsp salt

1 tsp baking powder (I make my own so that it is corn free)

1½ cups Coconut Sugar

½ cup (1 stick) butter, melted and cooled

1 egg + 1 egg yolk

1 Tbsp Vanilla Extract (Make your own!)

3/4 cup chocolate chips (I use Enjoy Life - they are soy free!)

1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper.

2. In a medium bowl, combine almond flour, coconut flour, salt, and baking powder. Set aside.

3. In the bowl of a stand mixer, combine butter and coconut sugar on medium speed.

4. Add eggs and vanilla and continue beating on medium speed until smooth.

5. Reduce speed to low, and gradually mix the dry ingredients into the wet ingredients.

6. Stir in chocolate chips.

7. Scoop cookie dough onto baking sheet, 2 inches apart, using a cookie scoop. Flatten the cookies with your hand - they will not spread on their own.

8. Bake for 13 - 17 minutes.

9. Cool and serve.

Makes 2½ dozen cookies

Cauliflower Rice

Back in high school, my mom decided that we should all go on the South Beach Diet as a family. One night, she made Mashed Cauliflower, which was supposed to taste like Mashed Potatoes. Our whole family (including my mom) decided the mushy cauliflower tasted nothing like delicious mashed potatoes, and we never had that recipe again.

I was skeptical when I first saw this recipe for Cauliflower "Rice" on Elana's Pantry. Rice is not something I ate frequently during my grain-eating days, so I did not feel the need to substitute anything else for it. However, I was interested in getting more veggies into my diet, and cauliflower seemed like a good new vegetable to try. This recipe is amazing - it tastes so much like rice and has lots of flavor. It is one of my hubby's favorite side dishes.

It is easy to make, and you can process the cauliflower in a blender in small batches if you do not have a food processor - just be sure to watch it carefully. Elana's recipe serves four; click here to go to the recipe. Enjoy this healthy and delicious side dish!

The Almond Flour Cookbook

Elana Amsterdam's cookbook has been so important for my transition to a grain-free lifestyle. She has so many great and easy recipes. She does not use any processed sugar; everything is sweetened with agave nectar. There are breakfast recipes, main dishes, breads, and tons of desserts. I use this cookbook all the time and can't recommend it enough if you are gluten-free.

Last night, I made the Simple Drop Biscuits from this book to go with Butternut Squash Soup, and they were very yummy. (I usually use half of the agave when making this recipe.)

You can purchase the cookbook on Amazon - it's almost always under $10! Cook your way through this delightful cookbook filled with wonderful, grain-free recipes.

Classic Drop Biscuits from The Almond Flour Cookbook - great with soup!

Roasted Butternut Squash Soup

I love the winter squash that start appearing in my co-op share at the start of Fall. Acorn squash, butternut squash, spaghetti squash. Squash. It is delicious. (And fun to say, too! Squash squash squash!)

What better way to celebrate the beginning of Fall than with soup? Although it is still in the high 80's here in Houston, I am grateful for the cool morning breeze that reminds me the summer heat has past. Welcome, Fall! Please bring some cool weather to Texas!

This Butternut Squash Soup is not only grain-free, but is vegan as well! It has a nice kick from the curry powder and a sweetness from the cinnamon. Hope you enjoy this fall soup!

Roasted Butternut Squash Soup

2 medium butternut squash

3 Tbs olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can coconut milk

2 cups vegetable broth

2 tsp curry powder

½ tsp grated fresh ginger

2 Tbs agave nectar

1 tsp salt

Dash cinnamon

1. Heat oven to 400 degrees
2. Half squash lengthwise and scoop out seeds. Place on baking sheet cut side up. Poke holes with fork and lightly sprinkle with salt.
3. Bake for 45 – 60 minutes, until squash is very tender.
4. Scoop squash flesh out into large bowl and set aside.
5. Heat olive oil in large stock pot over medium heat. Add onions and garlic, and cook until onions are translucent.
6. Add squash, coconut milk, vegetable broth
7. Blend with immersion blender. (You could also do this in small batches in a regular blender)
8. Once the soup is smooth and completely blended, add curry powder, ginger, agave, salt, and cinnamon. Stir well to incorporate all ingredients.
9. Bring to a boil, then reduce to low and cover. Let simmer for 15 – 20 minutes.
10. Serve hot, with an extra dash of cinnamon as a garnish.

Food for a day away

What do you do when you have to be out all day, away from your kitchen, with no access to a fridge or a microwave, and no opportunity to eat out? It is very difficult to be gluten-free at all-day events that serve donuts in the morning and sandwiches for lunch, especially when you can't get in your car and go get some safe food during the lunch break. Tomorrow, I will be at a work event all day, and I am planning ahead! This is my go-to stash for situations where I can't eat safely, and also cannot bring my own prepared food such as a salad or soup.

Here are my tips for eating at a conference, workshop, a long day-trip in the car, or event where you do not have access to a fridge or your car:
1. Plan ahead. Stock your pantry with these items so you are prepared in the event you need backup food.
2. Eat a large breakfast that can sustain you well in to the morning. Tomorrow I will be having a hearty smoothie with fruits and veggies.
3. Choose items that have plenty of protein and can carry you through the day.
4. Pack in containers that you can easily carry with you. While it would be nice to bring your jar of almond butter along with a spoon, it's not very practical.

My food choices for tomorrow are:
1. Larabars. Oh my goodness. I. Love. Larabars. They are made from nuts, dried fruits, and spices. THAT'S IT! They are very healthy and are also delicious! My favorite flavor is Gingersnap. I always keep Larabars in my pantry for when I will be out and know it will be a long time between meals. They are a great snack. You can order them online here; they are also available in most grocery stores.
2. An apple with almond butter. This is one of my favorite snacks at home too! I love the Justin's Almond Butter individual packets - they are easy to pack and also easy to put on an apple as you eat. My favorite flavor is Maple Almond Butter - all safe ingredients.
3. Trail Mix. I made this trail mix in the bulk section at Whole Foods. It consists of organic raw pecans, cashews, and almonds, along with dried cranberries and organic chocolate chips.  A word of warning - double check ingredients every time. I have been to one Whole Foods where the banana chips were completely safe, and I happily added them to my mix. However, this time, the banana chips had been processed on the same equipment as wheat and were therefore cross-contaminated. So, no banana chips for me. (I think I might like this trail mix better without them though!)

Tomorrow, I will be a happy, well-fed gal. And I'm always more pleasant to be around when I am well-fed. Leave a comment if you have any other great ideas for on-the-go gluten-free foods!

Balsamic Vinaigrette

The salad dressing aisle is not a safe place for those of us that are gluten intolerant. Almost all dressings have some kind of thickener - wheat or corn starch, many have soybean oil as their first ingredient, and even the organic dressings often contain xanthan gum, a binder that is derived from corn.

This delicious sweet and tangy balsamic vinaigrette is very easy to make, completely grain free, and is great on any salad.

Hope you enjoy!

Balsamic Vinaigrette

1/4 cup olive oil
2 Tbs balsamic vinegar
1 1/2 Tbs agave nectar
1/4 tsp celery seed
1/4 tsp paprika
1/4 tsp sea salt

1. Combine all ingredients into jar
2. Shake or whisk well
3. Serve over your favorite salad!
4. Store in air-tight container in refrigerator for up to two weeks

Rawfully Organic Co-Op in Houston

One of the biggest and greatest changes of my gluten-free "life prescription" was to eat 8-10 servings of fresh fruits and vegetables per day. This was definitely a challenge for me at first! Recently, I have been trying to get as many raw fruits and veggies as possible into my diet. I joined the Rawfully Organic Co-Op here in Houston, which is all organic produce, a lot of which is also local! I love that there is an option to order whenever I need to; I usually get a half share every other week. The half share is HUGE! The co-op is run by volunteers and everyone is always so nice. I also love that we can trade items out; for instance, one week I received corn in my share (which I am allergic to) and I was able to trade it out for apples! So great! The hubby and I have been making smoothies almost every day with produce from our share; I will be posting some of our favorites in the days and weeks to come.

Check out the Rawfully Organic Co-Op if you are in the Houston area! www.rawfullyorganic.com

All of the produce from my first half-share with Rawfully Organic!

Back Bean and Mango Salad

Tonight, the hubby and I returned home from a wonderful trip to visit family in Dallas. After being away from our kitchen all weekend, we were ready for a super healthy meal! I looked in the fridge and found lots of raw fruits and veggies, along with a very ripe mango. So, I threw together this healthy salad, which we actually ate as tacos on romaine lettuce! It was delicious, and I hope you enjoy it.

Black Bean and Mango Salad

1 can organic black beans, drained and rinsed
1 mango, chopped
1 avocado, diced
8-10 cherry tomatoes, quartered
2-3 celery stalks, thinly sliced
2 romaine lettuce leaves, chopped
1/2 red onion, diced
1/2 tsp garlic salt
1 Tbs chopped cilantro (optional)
juice of 1 lemon

Combine all ingredients in large bowl.
Serve over more romaine, either chopped for a salad, or whole for "tacos."

Ruggles Green - Gluten Free and Organic Dining in Houston, TX!

My very favorite place to eat for a simple night out is Ruggles Green. They are a certified green restaurant, use organic produce and meats whenever possible, and have tons of gluten-free options. The staff (especially management) is very knowledgeable about gluten-free needs, and they are always willing to ask the chef if you have other allergies. I highly recommend this restaurant if you live in the Houston area or will be visiting!

Some of my favorite dishes: (always specify gluten-free when ordering)
Texas Caesar Salad
Goat Cheese Salad
Salmon Salad
Blackened Shrimp Salad
All Natural Beef Burger (NO BUN - the GF buns contain corn)
Gluten Free Pepperoni Pizza (note - the GF crust is corn free but does contain rice. I can only tolerate this pizza on occasion but it is delicious!)

Gluten Free Dessert Options:
Creme Brule (OMG!) - grain free
Hi-Protein Hemp Brownie - grain free
Gluten Free Domino Cake - contains corn (I have not had this, but my hubby says it's great)
Macaroons - completely grain free! These are not listed on the dessert menu, so you have to ask about them! Sometimes they have raspberries or blueberries in the macaroon cookie. Yum.

Visit their website and check out the awesome menu: www.rugglesgreen.com

Homemade Vanilla Extract

One of the things that I had trouble with when I first went gluten free was vanilla extract. You may have noticed that Vanilla Extract packaging always lists "Alcohol" and vanilla bean extractives. It never specifies what kind of alcohol - is it vodka, rum, whisky? What is it? I was surprised to find out that most liquor is derived from grain (usually corn) - including most vodkas, whisky, gin. When I was first experimenting with gluten-free baking, I was using Mexican Vanilla Extract that a friend had brought me as a gift. My lips swelled up twice their normal size. I've also gotten very sick when using certified organic vanilla extract.

With all of this mystery surrounding the alcohol used in Vanilla Extract, I decided to eliminate the risk and make my own. I ordered high quality vanilla beans from Amazon, and purchased some Potato Vodka (made completely from potatoes).

Homemade Vanilla Extract

5-10 Vanilla Beans (I bought these)
1 cup high quality Potato Vodka

1. Slice open vanilla bean pods lengthwise (do not cut completely in half)
2. Cut beans into 1-2'' sections.
3. Place cut vanilla beans into a small mason jar.
4. Pour vodka over vanilla beans and seal jar.
5. Shake well.
6. Store mason jar in a dark cabinet for 3 months, and shake at least every other day.

When your vanilla extract is finished, you can strain the liquid through a cheesecloth in order to remove the vanilla beans. I like to leave mine as it is, though, for the added flavor of the beans.

Welcome to Gratefully Grain-Free

I first designed this blog back in May 2011. Today is October 1, 2011. It is about time for me to start posting! It is my hope to share my experiences, personal recipes, others' recipes, and any other interesting info for other people new to the gluten free world. I love meeting people who are interested in trying the gluten-free lifestyle. The journey can be a tough one, so I am hoping to share any information that may make the transition a little easier. :)

This morning, I wanted to make a simple Saturday breakfast. I only had one egg, so I knew my options would be a little limited. So, I turned to one of my favorite gluten free blogs, Elana's Pantry, for a yummy recipe. The result: gluten free Orange Dark Chocolate Chip Scones. Delicious. 

Here is the link to the recipe:

http://www.elanaspantry.com/orange-dark-chocolate-chip-scones/

The ingredient list is simple, and the preparation was pretty easy. I recommend wetting your spatula before transferring each little triangle to the baking sheet. The perfect baking time for my oven was 12 minutes. 

Enjoy!