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This is an intoxicating mix of ginger, jalapeno, cumin, coriander and cardamom. It is so hearty and vibrant you’ll never miss the lack of meat. Recipe from Gluten Free Girl Everyday cookbook.
Creole Style Green Beans
Warm, homey but also with a kick of mustard spice. This is a nice change from the traditional green bean casserole that keeps a good, rich sauce. Recipe here.
Blueberry Banana Pie Overnight Oats (Vegan)
I’ve been hooked to overnight oats recently. This is fun play on having a ‘berry pie’ early in the morning :) Recipe here.
Quick & Easy Potato Soup: This may ‘sound’ boring, but honestly guys - it is creamy and rich to meet your fall/winter taste buds! Recipe here.
Quinoa Stuffed Peppers: These babies are great. Of course I had to burn myself on the easiest step: boiling the quinoa. My right abdomen is now a lovely, red burn but lesson learned, don’t stand so close! Recipe: Gluten Free Girl Everyday cookbook
Carrot Cake Raw Buckwheat Porridge: I’m big on hearty grains for breakfast. They keep the stomach satisfied completely until lunch. This is obvious a sweet choice! Recipe here.
Gluten Free Sandwich Bread: Luckily the woman whose house I live in has a standing mixer (that’s right - a foodie dream!). I ground my buckwheat groats to make my own ‘buckwheat flour’ for this too! I can’t say it came out 100% perfect, but it came pretty darn close. I’m content with it and the steps were super quick and easy. I’ve never been a huge ‘sandwich girl’, but it is nice to have something for back up and I can make in a pinch. Recipe: Gluten Free Girl Everyday cookbook.
Banana Walnut Granola: Everyone’s Mom seems to make the ‘best banana bread’ in the summer/fall season time. Since I am cautious to venture deep into gluten free baking before I’m 'ready' (physically and mentally), I used this to hold my cravings and feelings of nostalgia over. It made the whole kitchen warm with immense feelings of joy.
Macaroon Granola: Since I was already making granola at 7am in the morning (I’m an early bird even on the weekends), I decided to just reuse the parchment paper and make a second batch. This one always turns out good.
Smoked ‘Turkey’, Kale and Olive Frittata Cups: Who doesn’t love when things can be creatively concocted in cupcake tines that aren’t just cupcakes? These are great warm or simply grabbed out of the plastic container in the fridge :) Lots of protein for anytime of day.
B-I-S-C-U-I-T-S! : I ordered Millet flour from Amazon and promised myself I would make biscuits when they came in. That day came 4 days early, so it happened today. I made my first successful (second attempt…) gluten free flour mix. It was a mix of 1. Millet flour, 2. White Rice Flour, 3. Corn Starch, 4. Tapioca Starch/Flour. There was an extra addition of ‘powdered psyllium husk’ and it was all measured by weight! It was just a (very) powdery mess, but I was pleased with the flakiness of the finished product. I was just glad to have BAKED BREAD back in my life! This marks the starting baby steps back into backing. [Recipe from: Gluten Free Girl Everyday cookbook]
Tropical Overnight Oats: Easy, fruity, ready for eating when you take it out of the fridge? Done.
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