My obsession with all the little details can get really annoying (just ask my husband). It’s also just plain exhausting. When my best friend had her baby shower, I killed myself finding the perfect party theme….”born to be wild” with jungle accents if you were wondering. I painstakingly made every decoration by hand and I spent way too much time making deliciously adorable gluten free monkey faced cupcakes that nobody really ate…wahhhh! (maybe that “fun” project will find its way onto TDK) When my son turned one, I HAD to throw a huge lake themed party complete with an invitation full of fish puns. Again I poured my time into preparing dinner for 50 people and making some really cute birthday banners and a sign that read “the BIG one! Yes, I am aware of how annoying this blog makes me sound but there is reason I bring all this…
If you’re heading out to a Labor Day party this afternoon and waited until the last minute to figure out what to bring (that you can also eat), never fear. We’ve got you covered. Here are 5 crowd pleasers for a happy and full gluten free Labor Day. Summer Sorghum Salad with Watermelon, Feta and Tomatoes Ingredients SORGHUM SALAD 1 cup dried sorghum* 1 5-ounce package of baby arugula 3 cups diced watermelon, about 1-inch dice 3 cups halved cherry tomatoes 1 cup crumbled feta cheese ⅓ cup lightly packed basil leaves BALSAMIC VINAIGRETTE ½ cup olive oil 2 tablespoons plus 1 teaspoon balsamic vinegar ½ teaspoon Dijon mustard 1 teaspoon maple syrup or honey Salt and black pepper, to taste Directions Cook sorghum according to package directions and set aside. Put all vinaigrette ingredients into a medium bowl and whisk until combined. Season with salt and pepper to taste.…
Oh pesto, you yummy green versatile sauce. We will eat you anyway we can: over pasta, on an egg, in a sandwich, or even right off the spoon if the urge strikes. How do we love thee, let us count the ways-literally. Here are four amazing gluten free pesto recipes you have to try ASAP! Creamy Avocado Pesto Ingredients 1 cup packed fresh basil leaves 1/2 large ripe avocado 2 cloves garlic 2 tablespoons pine nuts 1 tablespoon fresh lemon juice 3 tablespoons water, plus more if necessary 1/4 cup grated parmesan cheese sea salt, to taste Directions Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the…
Pizza has got me so thirsty I will legit take it anyway I can get it: fresh, frozen, even cold and leftover from the night before. It’s just one of these things I can’t live without. My love affair with pizza has spanned several decades. Sure we’ve had our ups and downs from a lactose intolerance to a Celiac diagnosis, but some how we’ve always managed to make things work.
Lately though, things were starting to get a little old. That is until one of my besties, who also happens to share my gluten affliction and a love for pizza, told me about this gluten free and paleo New York style cassava flour based pizza dough recipe. I think she put it best when she called it a “Total Game Changer”.
Italian food has always been synonymous with comfort food for me. Which is probably why I am a sucker for a good Italian meal and makes my Celiac diagnosis a real tragedy. Luckily I’ve been able to modify some of my favorite classic Italian recipes with some healthier alternative ingredients and some pretty decent gluten free products.
Nothing brings me greater joy than discovering new gluten free products. In fact, last week when I randomly found gluten free corn tortilla bowls at my local grocery store 5 things happened:
1) I took a picture for posterity.
2) I did a little happy dance.
3) Call it divine intervention but this gluten free Mexican recipe for vegetarian taco bowls materialized in my head.
4) I ate gluten free taco bowls for dinner.
5) Now all I want to do is taco-bout this delicious gluten free vegetarian taco bowl recipe!
No lie, I made this for the first time a few weeks back and it was AMAZING in all its gluten-free glory! I literally ate the entire pizza by myself…I def don’t recommend doing that but I do recommend trying this recipe out for yourself!
Aside from a food processor, parchment paper and a pizza pan, here’s what you need: