Monday, April 30, 2012

Product Test - Pamela's Classic Vanilla Cake Mix

Pamela's Classic Vanilla Cake Mix

This was our first time trying a G Free cake mix. I decided to use this mix to make a pineapple upside down bundt cake. As per the directions, I made it with one extra egg for a "Lighter Fluffier" cake. I greased a stone bundt pan, covered the bottom with pineapple rings, and maraschino cherries. Then I sprinkled the top of the fruit with dark brown sugar and the prepared cake mix. I did have to add 10 minutes to the timer, but that's not unusual since I was using a stone pan. After cooling slightly, it came out of the pan nicely. 

After letting it cool completely, it was time to taste. This was our first taste of G Free cake, but it was not bad. The cake was however quite dense, which made me wonder what the texture would have been like if were made the standard way as on the package directions. Overall, I have to say that it was quite tasty, and a nice treat when trying to follow a gluten free diet. I just wish it was a little fluffier as the package stated. 

Roasted Tri-Color New Potatoes

1.5 Lbs Tri-colored Baby Potatoes
3 Tbsp Olive Oil
1 Small Onion Sliced 
2 Sprigs of Rosemary Chopped
1 Tsp Fresh Basil Chopped
3 Sprigs of Thyme (Leave Whole)
Salt and Pepper to Taste

  1. Preheat oven to 450 degrees.
  2. In a medium sauce pan, bring water to a boil.
  3. Clean potatoes in cold water and cut into eighths. 
  4. Carefully drop potatoes into boiling water, and gently boil for 5 minutes. 
  5. Immediately remove from heat and cool down under cold water. Let potatoes drip dry in strainer. 
  6. In a large bowl, combine potatoes, onions, rosemary, and basil. Top with oil and gently stir so all ingredients are covered with oil.
  7. Arrange on baking sheet and top with thyme sprigs and salt and pepper. 
  8. Bake at 400 degrees for 30 minutes or until golden brown, stirring once half way through. 
  9. Serve hot. 

Gluten Free Southern Fried Chicken

4 Boneless Chicken Breasts
2 Cups Vegetable Oil
3 Eggs
2 Tbsp Heavy Cream
2 Cups Brown Rice Flour Seasoned With:
McCormick's Seasoned Salt
Poultry Seasoning 
Garlic Powder
Onion Powder

  1. Slice Chicken in half and pound with mallet until about 3/8 inch.
  2. Beat together eggs and cream in a medium bowl.
  3. Mix together all dry ingredients. Adjust seasoning to your desired taste. 
  4. In a large skillet, Preheat oil to 350 degrees. 
  5. Dip chicken in egg mixture, and then coat with seasoned flour. 
  6. Carefully place in hot oil, and cook until flour is golden brown and chicken is cooked through, about 4-5 minutes per side. 
  7. Remove from oil and let sit on paper towels to remove excess oil. Tent with foil to keep warm until all chicken is cooked. 
  8. Serve hot with potatoes and your favorite fresh vegetable. 

Always be sure the spices you are using are Gluten Free. 

Saturday, April 28, 2012

Mediterranean Quinoa Chicken Salad

1 Cup Cooked Diced Chicken
1 Cup Quinoa
2 Cups GF Chicken Stock
1 Tomato Diced
1 Red Pepper Diced
1 Small Onion Diced
1 Celery Stalk Sliced
1 Cup GF Italian Dressing
Salt and Pepper to Taste

  1. Combine quinoa and stock in a small sauce pan. Bring to a boil, then cover and simmer for about 15 minutes or until all the liquid is absorbed. 
  2. Let quinoa cool. 
  3. Now combine all the remaining ingredients except for the dressing, salt, and pepper. 
  4. Stir in 3/4 cup of the dressing and refrigerate salad until ready to eat. 
  5. Add the remaining dressing and salt and pepper if desired. 


Quinoa contains  more protein than any other grain; an average of 16.2  percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. 

Quinoa's protein is  of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk! 

Quinoa's protein is  high in lysine, methionine and cystine. This makes it an excellent food to  combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine). 

Gluten Free French Toast

6 Slices of Gluten Free White Bread
2 Eggs
2 Tbsp Heavy Cream
1 Tsp Pure Vanilla Extract
1 Tsp Cinnamon
4 Slices Boars Head Bacon Cooked

  1. Preheat large griddle over medium heat.
  2. Beat eggs, cream, and vanilla until well blended. 
  3. Coat bread in egg mixture and place on hot griddle. 
  4. Sprinkle pieces with cinnamon, and cook about 3 - 4 minuted on each side untill golden brown and crisp. 
  5. Serve hot with bacon and your favorite Maple Syrup!! 


Boars Head bacon is Gluten Free!!

We used Udi's GF White Bread for this recipe!!!

Monday, April 23, 2012

Gluten Free Spaghetti Casserole

This is a Classic Recipe that has been part of Our Family for years, and Now it is 
Gluten Free!!

12 oz Uncooked GF Pasta
40 oz Italian Sauce
3/4 lb American Cheese
1.5 lb Ground Beef
1 Green Pepper - Chopped
1 Med Onion - Chopped
Salt and Pepper to Taste

Preheat oven to 350 degrees. Boil water in pasta pot and cook pasta according to package directions, until Al Dente. Pasta will get softer in oven, so it is better to have it firmer when boiling. 

 While pasta is cooking, preheat a large skillet over medium high heat. Begin to brown ground beef, adding peppers and onions half way through. 

Remove skillet from heat and stir in pasta. 

Add sauce and stir until well blended.

Transfer to a casserole and mix in 1/2 lb of the american cheese, diced.

Cut the remaining american cheese into strips, and arrange over the top of the pasta. 

Cover casserole with foil, and bake for 30 minutes until sauce is bubbling, and  cheese is melted. Remove foil and continue to bake for an additional 5 - 10 minutes until cheese begins to brown. Remove from oven and serve hot with your favorite G Free bread or serve it alone. 


Note: We used Schar Gluten Free Spaghetti, and it was Delicious!!

Saturday, April 21, 2012

Turmeric - Authentic Discovery

Turmeric - Authentic Discovery

Turmeric – Cleanse the Body, aid Weight Loss, enhance Health Heath and Digestion and much more!
Turmeric is revered in Ayurvedic medicine due to its many healing properties. This potent spice helps cleanse the liver, purify the blood and promote good digestion and elimination. The principal component of turmeric is curcumin that has anti-inflammatory qualities and is an antioxidant booster to combat viral infections, cancer and arthritis. Turmeric is also said to help boost appetite, improve cell health, lower blood pressure, help prevent stomach irritations, improve bile secretion and reduce pain. 

Thursday, April 19, 2012

Negimaki With Spinach and Scallion

1 Lb Boars Head Roast Beef
(Make sure it's Rare and have deli clerk slice it on #2)
4 Oz Fresh Spinach
8 Scallions Sliced Lengthwise
2 Tbsp Tahini
1/4 cup GF Tamari
1/4 Cup White Rice Vinegar
2 Tbsp Sugar
1 Tsp Sesame Oil
Sesame Seeds and Dried Chives for Garnish

  1. Dissolve sugar in white rice vinegar in a small bowl. Mix in tahini, tamari, and sesame oil until well blended.
  2. Brush on 4 pieces of roast beef and refrigerate for 1 hour.
  3. Blanch spinach in boiling water just until it starts to wilt, about 30 seconds. Immediately rinse under cold water, and squeeze water from leaves. 
  4. On a flat surface, top each piece of beef with scallion and spinach on the widest end, and tightly role each piece. 
  5. Roll an additional piece of beef around each roll. 
  6. Preheat a griddle over medium heat. Brush more seasoning on each roll and place seam side down on griddle. Turn until each roll is slightly browned on all sides. 
  7. Slice each roll into 1 inch pieces, and serve hot with rice or bean thread noodles. Garnish with sesame seeds and chives. 

Tuesday, April 17, 2012

Slow Baked Kale Chips

Slow Baked Kale Chips

1 Bunch of Fresh Kale
1 Cup of Tahini 
1/2 Tsp GF Chili Powder
1/2 Tsp GF Garlic Powder
1/2 Tsp GF Onion Powder
1/2 Tsp GF Paprika
1/2 Tsp Salt 
1/2 Tsp Pepper
1/4 Tsp Cayenne Pepper
Olive Oil Spray

  1. Preheat oven to 250 degrees. Spray baking sheets with olive oil spray.  
  2. Rinse kale under cold water and remove tough stems. Place on paper towels and gently pat to dry.
  3. In small bowl mix remaining ingredients. 
  4. Place kale and tahini mixture in a large covered bowl or ziploc bag and toss to coat evenly. 
  5. Evenly spread coated kale over 2 baking sheets to have only one layer on each. 
  6. Spray top of kale with a little more olive oil spray. 
  7. Bake for 1 hour or until crisp but still green. 
  8. Serve warm or cold, and enjoy!!!


Kale is very high in beta carotenevitamin Kvitamin Cluteinzeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steamingmicrowaving, or stir frying do not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale is also a good source of carotenoids.

Monday, April 16, 2012

Stuffed Cabbage with Quinoa

2 lbs Ground Beef
1 Head of Cabbage 
32 Oz Gluten Free Italian Sauce
1 Cup Uncooked Quinoa
2 Cups Gluten Free Beef Stock
1 Small Onion Finely Chopped
1 Tsp Dried Tarragon 
1 Tsp Dried Mint
1 Celery Stalk Sliced
1Tbsp Gluten Free Tamari
Salt and Pepper to Taste

  1. Preheat oven to 400 degrees.
  2. Wash cabbage under cold water and cut core with sharp knife. 
  3. Place cabbage cut side down in steaming pot. Steam until tender and leaves fall of head easily. 
  4. In a small sauce pan bring quinoa and beef stock to a boil. Cover and reduce to simmer for about 15 minutes or until all liquid is absorbed. 
  5. In a large bowl, thoroughly mix ground beef, cooked quinoa, onion, tarragon, mint, celery, and tamari. Season with salt and pepper to taste.
  6. Cool cabbage under cold water and carefully remove leaves. 
  7. Place about 1 large ball of meat mixture into cabbage leaves. Start to roll from thickest part near stem, tucking sides in while you roll. 
  8. Place stuffed cabbage into a baking dish and cover with Italian sauce. 
  9. Cover baking dish and bake about 45 minutes, until meat it heated through and no longer pink. 
  10. Serve hot and Enjoy!!


Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

Turkey Salad Over Romaine Lettuce

2 Cups Chopped Cooked Turkey Breast
1/2 Medium Onion Finely Chopped
1 Celery Stalk Sliced
1 Tsp Dried Parsley
Romaine Lettuce Coarsely Chopped
Salt and Pepper to Taste

  1. In a large bowl, mix turkey, onion, celery, mayonnaise, and parsley.
  2. Season with salt and pepper. 
  3. Serve over romaine lettuce. 

*Note: These are all Gluten Free - - - - 


Mayonnaise - 5 varieties

Saturday, April 14, 2012

2 Months Gluten Free Approaches

We are coming upon our 2 month mark on Gluten Free! We didn't start out on this path as a way to lose weight, but to relieve symptoms I have been having due to my "Gluten Intolerance" and because I heard it would help relieve some of the effects of Multiple Sclerosis, which my wife suffers from in it's secondary progressive form. I still do not know if what i am experiencing is Celiacs Disease, and I am not going to get into the details of what Celiac sufferers go through. let's just say many of the symptoms are digestive in nature. I admit that I have diagnosed myself as at least gluten intolerant. This week Miley Cyrus came under fire for "putting herself" on a gluten free diet, with dietitians stating that it is dangerous to put yourself on without the aid of a Dr. I strongly disagree with these statements. Any diet you go on, whether with the aid of a physician or not, is all about making good choices and positive changes in your life. I did not make this change for weight loss. Neither did my wife. However, we have both seen nothing but positive results in the way we both feel. I for one, feel that due to the fact that I have eliminated Gluten completely, the healthier foods that I am intaking are providing me with the nutrients that were "being flushed" due to my body not properly digesting and processing my meals. I'm able to sleep better at night, and have more energy during the day. My wife has gained a lot more energy during the day, eliminating daily naps, and on the other side of the spectrum of symptoms, has stopped taking a daily pro-biotic, as what was much needed due to constipation caused by her MS. Our pantry is also stocked a lot healthier, and we find ourselves reading labels more, which is benefiting the rest of the family by being more conscious in what they eat. And why the picture of the scale you ask?? I have lost 12 lbs since our change!! Imagine how much more I will lose as I step up my activity and visits to the gym!!

Friday, April 13, 2012

Spinach, Mushroom, and Onion Omelet

1 Egg 
1 Tbsp Heavy Cream
1/2 Small Onion Finely Diced
2 Mushrooms Chopped
A Handful of Fresh Spinach Leaves Chopped
2 Slices of American Cheese
Gluten Free Bacon or Sausage
Salt and Pepper to taste
Non Stick Cooking Spray

  1. Preheat small skillet over medium high heat. 
  2. Spray skillet with cooking spray and saute onions and mushrooms until tender.
  3. Beat egg and cream together until well blended. 
  4. Heat an 8" non stick skillet over medium high heat. 
  5. pour egg mixture into pan and flip in 1 piece when set. 
  6. Immediately top 1/2 of the egg with onions, mushrooms, fresh spinach and cheese. Season with salt and pepper. 
  7. Fold untopped side of egg over the other side. 
  8. When cheese is melted, omelet is done. Remove from skillet and enjoy hot.

*Tip: If you have a covered skillet, splash pan with cold water and cover after step 7. The steam will melt the cheese faster without burning the egg. 

*Note: Boars Head Bacon is G Free.   

Wednesday, April 11, 2012

Shopping for the G Free Lifestyle

I am working on our monthly shopping list and I am AMAZED at how many items I am NOT putting on the list anymore.  Yes we do a MAJOR shopping once a month.  Steve only has 2 hands and with me being home bound he can only do so much, so I write the lists for him and he goes shopping.  Turning to a G Free lifestyle has basically been easy and I am loving the fact that we are eating so much healthier and chemical/preservative free.  Using is making writing the lists so much easier for pantry items.  We use alot of Stock in a box, Kitchen Basics and Emerils All Natural are G Free.  1 click on that website and now I know, how cool is that.  

With Spring in air, I am starting to plan my container garden.  I would LOVE suggestions from people on what they grow in their gardens maybe I can do it in a container.  Veggies/Herbs are critical to maintain a YUMMY G Free diet.  I do container gardens because its easier for me to maintain and not that many weeds ( I HATE weeding).

So everyone give me a shout out on some of your secrets on how you shop the G Free Lifestyle and/or garden ideas.  Look forward to hearing from peeps....

Top 10 herbs and spices for strengthening your immune system

Top 10 herbs and spices for strengthening your immune system

Tuesday, April 10, 2012

Dijon Chicken

Dijon Chicken
Inspired By Emeril  

3 Boneless Chicken Breast
White Pepper
3 Tbsp Olive Oil
3Tbsp Butter
1/2 Medium Onion Finely Chopped
1 1/4 Cup Pinot Grigio
1 Cup Heavy Cream
2 Tbsp Gluten Free Dijon Mustard
1 tsp Dry Tarragon 
1tsp Dry Parsley

  1. Slice chicken breasts in half and pound down to about 1/4 inch. Lightly season both sides with salt and white pepper. 
  2. Heat oil and butter in large skillet over medium high heat. 
  3. Place chicken breasts in the pan and cook both sides until lightly browned. About 2 -3 minutes per side. 
  4. Add onions and wine, and continue to cook over medium high heat about 4- 5 minutes. 
  5. Remove chicken breasts to a warm plate, and cover to keep warm. 
  6. Whisk heavy cream and Dijon mustard together, and stir into pan juices. Bring to a boil and reduce to a simmer for about 3 - 4 minutes. 
  7. When sauce has thickened, stir in parsley and tarragon. Return chicken breasts to pan for 1 minute, coating both sides. 
  8. Remove from heat and serve hot with your favorite Gluten Free Pasta or Rice.  

*Note: Grey Poupon Dijon Mustard is Gluten Free. 

Product Test - Udi's Hamburger Buns

It's Barbecue time again! That doesn't mean you have to sacrifice your favorite hamburgers and hot dogs this summer. Like their delicious white bread, Udi's Hamburger and Hot Dog Buns are a great gluten free alternative so you don't have to give up your favorite seasonal dishes. Like most gluten free foods, they are a little bit higher priced than regular buns, but less than other gluten free breads and worth every penny. They are available in your supermarket freezer section, usually with the rest of Udi's Gluten Free products. I prepared our burgers just as I always have prior to G Free, but I lightly toasted the buns in our toaster on the bagel setting. Then we topped it with fresh spinach, tomato, and onions. Be sure the ketchup yo use is gluten free as well. I would definitely recommend Udi's Gluten Free Products to anybody who is G Free!! You can click on the title under the picture above to see Udi's website, and all they have to offer.  

Friday, April 6, 2012

Gluten Free Take Out Pizza

Gluten Free Take Out Pizza

Many Pizzerias have gluten free available if you ask. It is baked on a foil pan to minimize the chances of cross contamination by other wheat products that come in contact with the pizza oven surface. The crust is thinner than conventional pizza, but for a tasty dinner in a pinch, these pizzas will usually do the trick. They usually runn between $5.99 - $12.99 per pie depending on where you eat, and they can be topped with your favorite toppings. The pies we've been purchasing have been from:

Pellegrino's Pizza 
Route 25A 
Shoreham, NY 

Located in the Shoreham Plaza

Wednesday, April 4, 2012

Gluten Free Meatloaf Topped With Baked Potato Mash!!!

For Meatloaf:
2 lbs Ground Beef(No Pink Slime)
2 Tbsp Olive Oil
1/4 Cup Finely Chopped Onions
1/4 Cup Finely Chopped Carrots
1/4 Cup Finely Chopped Peppers
1 Celery Stalk Sliced
4-5 Slices of GF White Bread
1/2 Cup of GF Ketchup
1 Tbsp Dried Italian Seasoning 
1/4 Cup Finely Grated Parmesan 
1 Egg Beaten with 2 Tbsp Heavy Cream
1/2 Cup GF Crumbs
1 Tbsp GF Tamari

For Potato Topping:
6 Medium Baking Potatoes
2 Cloves of Peeled Garlic
1 Tsp GF Powder
1/2 Cup Heavy Cream
4 Tbsp Butter
Salt and Pepper to Taste
1 Tsp GF Paprika
1 Tsp Chopped Chives

  1. Preheat oven to 375 degrees. 
  2. Heat oil in skillet over med-high heat. Add onions, carrots, celery, and peppers, and saute until they just begin to soften. Remove from heat. 
  3. In a large bowl, mix all of the Meatloaf ingredients by hand until well blended. Form Meatloaf in a large rectangle and place in an ungreased baking pan. 
  4. Bake uncovered for about 1 hour or until internal temperature reaches 170 degrees.
  5. In the meantime, clean potatoes, cut a slit across the top, and microwave on potato setting or bake until potatoes are soft and cooked. This step may also be completed before the meatloaf is started if you desire. 
  6. Let potatoes partially cool. Cut in half along slit and remove potato from skin into a medium bowl. 
  7. Add all remaining ingredients(EXCEPT the paprika and chives) to the bowl, and beat with hand mixer until smooth. Add more cream if it is too thick. 
  8. When meatloaf is complete, remove from oven and pour excess grease from pan. 
  9. Top with potatoes using a pastry bag or spoon, and top evenly with paprika and chives. 
  10. Return to oven and bake until potatoes just start to brown. You may want to use the broiler for this step. 
  11. Slice to desired thickness and serve hot with your favorite fresh vegetable.   

Tuesday, April 3, 2012

Product Test - Betty Crocker GF Brownie Mix

I'm one who loves to make my recipes from scratch, but every now and then, it is nice to have a Gluten Free back up snack in a pinch. The Betty Crocker Gluten Free Brownie Mix, was no disappointment. It was a little more costly than conventional brownies, but it was very easy to make, and quite delicious. It only required adding 1/2 stick of melted butter, and 2 eggs. I did have to add 10 extra minutes to the timer, but that's to be expected on occasion. After they were cooled, cut, and plated, even those who are not gluten free would not be able to tell the difference. The taste and texture were spot on to those I would have eaten before my Gluten Free Lifestyle!! I would Definitely recommend this Product to Anybody!!

Gluten Free Eggplant Rollatini

1 Large Eggplant
2 Eggs Beaten w 1/4 Cup Milk
1 Cup Italian Seasoned GF Crumbs
1/4 Cup Olive Oil
1 Cup Shredded Mozzarella 
 32 Oz Ricotta 
1 Egg Beaten 
3 Cloves Garlic Crushed
2 Tbsp Fresh Basil Chopped
1 Tsp Fresh Oregano
1/4 Cup Grated Parmesan 
Gluten Free Italian Gravy(Sauce)
Salt and Pepper To Taste

  1. Preheat oven to 375 degrees.
  2. Peal eggplant and slice lengthwise to 1/4 inch slices. 
  3. Heat oil in large skillet over medium high heat. 
  4. Dip slices in egg mixture, and then coat with crumbs.
  5. Add to heated oil and cook both sides until golden brown. 
  6. Remove to a plate lined with paper towels to let oil drain and eggplants to partially cool down.
  7. While eggplants partially cool, mix together ricotta, egg, garlic, basil, oregano, parmesan, and 1/2 cup of mozzarella. Season with salt and pepper. 
  8. On a flat surface, top eggplant with cheese and herb mixture and role eggplants from the narrow ends. 
  9. Place in baking pan or casserole, and top with Italian gravy and remaining mozzarella. 
  10. Cover and bake 30 minutes. Remove cover and bake an additional 5 minutes. 
  11. Let rest 5 - 10 minutes and serve alone or with your favorite Gluten Free Pasta. 
  12. Enjoy!!!

Sunday, April 1, 2012

Gluten Free Chicken Lo Mein

Gluten Free Chicken Lo Mein

3 Chicken Cutlets (cut into small strips)
1 Package Gluten Free White Rice Noodles Prepared
2 Tbsp Gluten Free Asian Spices
1 Pkg Fresh Shredded Carrots
1 Celery Stalk Sliced
1 Pkg Fresh Bean Sprouts
1/2 cup Sliced Mushrooms
1 Med Onion Sliced
14 oz Sliced Water Chestnuts
3 Tbsp Sesame Oil
2 Tbsp White Rice Vinegar
3 Tbsp Gluten Free Tamari 

  1. Season chicken with Asian spices.
  2. Preheat sesame oil in wok or large skillet and saute chicken until no longer pink.
  3. Add rice vinegar to deglaze. 
  4. Add celery, carrots, onion, bean sprouts, water chestnuts, and mushrooms. Continue to cook until chicken is golden brown and veggies are still a bit crisp. 
  5. Toss white rice noodles with chicken and veggies. 
  6. Mix in tamari and continue to cook until most of the liquid is absorbed. 
  7. Serve Hot and Enjoy!!