recipe two

Gluten Free Chive Ranch Dressing Recipe

Ingredients

1 cup mayonnaise or egg-free mayonnaise
¾ cup buttermilk
1½ teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
¼ cup minced fresh chives

Directions

Combine all ingredients in a mixing bowl, whisking well. Cover and refrigerate. Can be made 3-4 days ahead; keep covered in the refrigerator until serving time.

Servings:

Makes about 2 cups

Written by Carol Kicinski

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Cocktails are not just for the night time – they can be enjoyed any time of the day! Take brunch, for example. When we think of having a cocktail at brunch, we commonly think of mimosas. And while mimosas are delicious, I like to change things up a bit and surprise my guests with different versions of this classic brunch cocktail.

Not all brunch beverages have to include alcohol. Sparkling cider is a fantastic alternative, especially when you still want those bubbles. This mocktail has a wonderful crisp apple flavor when you mix its two main ingredients together. The sugar and cinnamon rim combination adds a fun twist to the taste of this drink!

Bubbly Apple Cider – Non Alcoholic

Ingredients

¼ teaspoon sugar, for the rim
¼ teaspoon cinnamon, for the rim
3 ounces sparkling cider
2 ounces apple cider
⅛ teaspoon superfine sugar

Directions

On a small plate, mix the sugar and cinnamon until well blended. Take a champagne flute or coupe glass and rim it with the cinnamon-sugar mixture.

Pour the sparkling cider into the glass. Next, pour in the apple cider. Finally, pour in the superfine sugar and stir all the ingredients together until the superfine sugar has been dissolved.

Servings:

Makes 1 mocktail

Written by Jennifer Penas

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Cocktails are not just for the night time – they can be enjoyed any time of the day! Take brunch, for example. When we think of having a cocktail at brunch, we commonly think of mimosas. And while mimosas are delicious, I like to change things up a bit and surprise my guests with different versions of this classic brunch cocktail.

For those of you who are not crazy about champagne, but still want to have a cocktail with brunch, this is a cocktail for you. This cocktail mixes champagne with passion fruit puree to leave you with a tropically fun flavor.

Passionate Bubbles

Ingredients

2½ ounces champagne
2½ ounces passion fruit puree

Directions

In a champagne flute or coupe glass, pour in the champagne. Next, pour in the passion fruit puree and stir the cocktail very well, so the puree mixes in with the champagne.

Servings:

Makes 1 cocktail

Written by Jennifer Penas

**Disclaimer: Always check with alcohol manufacturers first to find out if there is any gluten used in processing.**

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Cocktails are not just for the night time – they can be enjoyed any time of the day! Take brunch, for example. When we think of having a cocktail at brunch, we commonly think of mimosas. And while mimosas are delicious, I like to change things up a bit and surprise my guests with different versions of this classic brunch cocktail.

At brunch, champagne is usually mixed with orange juice, or if you are adventurous, cranberry juice. This time, let us talk liqueur. St. Germain Elderflower Liqueur is a fantastic flavorful addition to a glass of champagne. With just the right amount, your taste buds will dance with joy.

Champagne & St. Germain

Ingredients

3 ounces champagne
½ ounce St. Germain Elderflower Liqueur

Directions

In a champagne flute or coupe glass, pour in the champagne. Next, pour in the elderflower liqueur. Stir both ingredients together and enjoy.

Servings:

Makes 1 cocktail

Written by Jennifer Penas

**Disclaimer: Always check with alcohol manufacturers first to find out if there is any gluten used in processing.**

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Very Berry – Essentially just a giant baked pancake, this Dutch baby is a surprisingly elegant but incredibly simple brunch treat. Add a scoop of ice cream and it can easily be transformed into a dessert.

Gluten Free Lemon Berry Dutch Baby Recipe

Ingredients

3 large eggs
¾ cup canned full-fat coconut milk
¾ cup blanched almond flour
2 tablespoons arrowroot or tapioca flour
2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon sea salt
3 tablespoons coconut oil
1 cup fresh blueberries
¾ cup fresh raspberries
Honey or maple syrup, for serving

Directions

Preheat the oven to 450ºF. Place an 8- to 10-inch cast iron skillet in the oven while it heats.

In a blender, combine the eggs, coconut milk, almond flour, arrowroot flour, lemon zest, vanilla, cinnamon, and salt. Blend until smooth.

Remove the hot skillet from the oven. Add the coconut oil and swirl to coat the surface of the pan. Slowly pour in the batter. Scatter the berries over the top and return to the oven. Bake for 15-18 minutes, until puffed and golden.

Slice and serve drizzled with honey or maple syrup.

Servings:

Serves 4-6

Written by Hallie Klecker

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Paleo on a Budget – Tips for Meal Planning & Gardening

This is part two of Paleo on a Budget. Part one (in the March/April 2017 issue) discussed tips on how to save money by making your own staple ingredients like salad dressings, marinades, and taco seasoning. Now I am going to focus on meal planning, food shopping, gardening, and prepping.

Meal Planning and Prep: Plan your week ahead. Check your calendar and make note of any weeknight activity. For instance, if Charlotte has a volleyball game at 6:50 p.m. on Thursday, we need to eat early and something quick and light (no one needs a kid throwing up on the court). Make the meal plan on one side of the paper and the shopping list on the other side. I often break it up into the different stores, depending on needs, like produce or bulk items.

Prep Ahead: This may include slicing meat and placing in a marinade before sticking in the freezer, dicing vegetables for snacks or dinner, etc. Try to make a family event out of it. Put on some music or a football game and get it done. It will save you hours during the week when time is most precious.

Keep it simple: Trying recipes that appear complicated end up, well, complicated. Don’t stress yourself out buying 50 million ingredients for one recipe that will sit in your pantry until the next zombie apocalypse.

Grow your own: I’m not saying you need to start an urban garden to feed the masses, even though it may seem just as daunting. I had never gardened until I moved from New Jersey to Iowa. Each year, we get a little better, grow a little more, and learn from both our successes and failures. Seeds are an extremely affordable way to begin, with little or no money investment other than the seeds themselves.

Start small: Begin with a tomato or pepper plant in a planter; this also holds true in residences with little or no yard. Kale is one of the hardiest plants I’ve ever grown. It can continue to grow from June through October and just a couple of stalks makes more than enough for a family.

Grow herbs: Have you ever looked at the price of fresh rosemary at the supermarket and your eyeballs popped out of your head? Yeah, me too. You need very little space or skill to grow herbs both indoors and outdoors all year round.

You don’t have to be fancy: If you can’t afford grass-fed beef, it’s OK. Really. I promise. There are no Paleo police to hunt you down even though sometimes it may feel like it. Don’t let the idea of being “perfect” effect your dedication to feeding your family the best you can.

Skip the Paleo “treats”: Many of the Paleo baked goods recipes (muffins, brownies, etc.) are made from high-cost ingredients. Consider them as they are – treats.

Gluten Free Pork Medallions with Caramelized Onions and Apples Recipe

Ingredients

1 (1½-pound) pork loin                                                         ($3.69/lb), = $5.54
2 tablespoons unsalted butter (or dairy-free butter)           ($2.69/lb), 1 oz = $0.17
2 large sweet onions, sliced                                                   ($0.79/ea), 2 = $1.58
¼ cup gluten-free beef stock                                                ($1.98/32 oz), 2 oz = $0.12
¼ cup apple juice                                                                    ($2.77/97 oz), 2 oz = $0.06
2 large crisp apples, such as Gala, diced                                ($0.68/ea), 2 = $1.36
1 teaspoon caraway seeds                                                      ($1.33/0.6 oz), 0.17 oz = $0.38

Total recipe cost = $9.21 for 6 servings, or $1.54 per serving.

Directions

Preheat the oven to 350°F. Slice the pork loin into 1-inch-thick slices. Quickly sear both sides of the pork medallions in a skillet on high heat until brown.

In another saucepan, melt the butter on low. Add onions and cook until caramelized and brown, stirring frequently.

Place the pork in a baking dish and cover with beef stock and apple juice. Top with caramelized onions, apples, and caraway seeds. Bake for 30-35 minutes, until the pork reaches an internal temperature of 160°F.

Servings:

Makes 6-8 servings

Written by AndreAnna McLean

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This pie is the perfect end to a Cinco de Mayo feast. It is made with a gluten-free pretzel crust that has just the right amount of that salty and sweet combination to complement the best margarita lime curd filling! The curd definitely shines in this pie, so make sure to use the freshest ingredients possible. The tequila is completely optional, but it does add a nice margarita flavor. The lime whipped cream is zingy, sweet, and a little bit addictive.

Gluten Free Margarita Lime Curd Pie Recipe

Ingredients

For the crust:
2 cups gluten-free pretzel sticks, finely crushed
⅓ cup firmly packed light brown sugar
¾ cup melted butter

For the filling:
4 large eggs
1½ cups granulated sugar
¼ teaspoon kosher or fine sea salt
½ cup fresh squeezed lime juice (about 5-7 limes)
1 ounce tequila (optional)
1 tablespoon fresh lime zest (about 2 limes)
½ cup unsalted butter, diced

For the whipped cream:
1 pint cold whipping cream
3 tablespoons powdered sugar
1 tablespoon lime zest, plus more for garnish

Directions

For the crust:
Preheat the oven to 350°F. Lightly grease a 9-inch pie pan. In a mixing bowl, stir together all ingredients. Firmly press the mixture on the bottom and up the sides of the pan. Bake for 10-12 minutes or until lightly browned. Transfer to a wire rack and let cool completely before filling, about 1 hour.

For the filling:
Place eggs in a medium saucepan and whisk until combined. Whisk in the sugar, salt, lime juice, tequila (if using), and zest. Add the diced butter to the pan and turn on the heat to medium. Constantly whisk until the butter melts and the mixture begins to thicken, 5-10 minutes. (Pay close attention and continue whisking to make sure it doesn’t boil.) Once thick, remove from the heat and pour into the prepared crust. Let cool and set completely at room temperature, at least 1 hour. Refrigerate uncovered until ready to serve.

For the whipped cream:
In the bowl of an electric mixer, add all ingredients. Beat until the cream stiffens, about 5-6 minutes. Serve on top of pie slices with some additional lime zest, if desired.

Servings:

Serves 8-10

Written by Kim Maes

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Paleo on a Budget – Tips for Meal Planning & Gardening

This is part two of Paleo on a Budget. Part one (in the March/April 2017 issue) discussed tips on how to save money by making your own staple ingredients like salad dressings, marinades, and taco seasoning. Now I am going to focus on meal planning, food shopping, gardening, and prepping.

Meal Planning and Prep: Plan your week ahead. Check your calendar and make note of any weeknight activity. For instance, if Charlotte has a volleyball game at 6:50 p.m. on Thursday, we need to eat early and something quick and light (no one needs a kid throwing up on the court). Make the meal plan on one side of the paper and the shopping list on the other side. I often break it up into the different stores, depending on needs, like produce or bulk items.

Prep Ahead: This may include slicing meat and placing in a marinade before sticking in the freezer, dicing vegetables for snacks or dinner, etc. Try to make a family event out of it. Put on some music or a football game and get it done. It will save you hours during the week when time is most precious.

Keep it simple: Trying recipes that appear complicated end up, well, complicated. Don’t stress yourself out buying 50 million ingredients for one recipe that will sit in your pantry until the next zombie apocalypse.

Grow your own: I’m not saying you need to start an urban garden to feed the masses, even though it may seem just as daunting. I had never gardened until I moved from New Jersey to Iowa. Each year, we get a little better, grow a little more, and learn fromboth our successes and failures. Seeds are an extremely affordable way to begin, with little or no money investment other than the seeds themselves.

Start small: Begin with a tomato or pepper plant in a planter; this also holds true in residences with little or no yard. Kale is one of the hardiest plants I’ve ever grown. It can continue to grow from June through October and just a couple of stalks makes more than enough for a family.

Grow herbs: Have you ever looked at the price of fresh rosemary at the supermarket and your eyeballs popped out of your head? Yeah, me too. You need very little space or skill to grow herbs both indoors and outdoors all year round.

You don’t have to be fancy: If you can’t afford grass-fed beef, it’s OK. Really. I promise. There are no Paleo police to hunt you down even though sometimes it may feel like it. Don’t let the idea of being “perfect” affect your dedication to feeding your family the best you can.

Skip the Paleo “treats”: Many of the Paleo baked goods recipes (muffins, brownies, etc.) are made from high-cost ingredients. Consider them as they are – treats.

Gluten Free Easy Breakfast Cups Recipe

Ingredients

1 pound bacon                                                ($3.99/lb) = $3.99
12 large eggs                                                   ($1.38/dozen) = $1.38
¼ cup sweet onion, diced                               ($1.28/lb), 2 oz = $0.16
1 large bell pepper, diced                                ($0.68/ea) = $0.68
Kosher or fine sea salt, to taste                       (nominal cost)
Freshly ground black pepper, to taste             (nominal cost)

Total recipe cost = $6.21 for 12 egg cups, or $0.52 per serving.

Directions

Cook the bacon in a skillet on medium heat until halfway done. Remove and place on paper towels. Let cool.

Preheat the oven to 350°F. In a large bowl, whisk the eggs. Add the onion, bell pepper, salt, and pepper. In a muffin pan, wrap the pieces of bacon along the bottom and sides to form cups. Pour in the egg mixture evenly, about ¾ full. Bake for 20 minutes or until the eggs are set.

Servings:

Makes 12

Written by AndreAnna McLean

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These pizzas only take minutes to throw together and are a perfect complement to any Cinco de Mayo spread. They are also a great way to use up extra ingredients in the refrigerator, as the recipe is very flexible and forgiving. You can truly top these with anything. And, they are a great way to get a variety of vegetables into you and your family!

Gluten Free Easy & Healthy Mexican Pizzas Recipe

Ingredients

2 (10-inch) pre-made gluten-free pizza crusts
1 cup refried black beans
½ cup gluten-free salsa
1 cup cheese of choice or dairy-free cheese alternative (optional)
2 chicken breasts, cooked and shredded
1 cup frozen sweet corn
½ red onion, finely chopped
1 cup micro-greens
½ teaspoon garlic salt
1 avocado, thinly sliced
3 tablespoons chopped fresh cilantro
1 lime, cut into wedges

Directions

Preheat the oven to 400°F.  Line a baking sheet with parchment paper.

Place the pizza crusts on the baking sheet. Spread the beans evenly over each crust, then top with the salsa. Evenly distribute cheese (if using), chicken, corn, onion, micro-greens, and garlic salt over each pizza.

Bake the pizzas for about 10 minutes, until warmed through and the cheese is melted and beginning to bubble.

Remove from the oven and place slices of fresh avocado evenly over the pizzas, top with cilantro, and squeeze 1-2 lime wedges on each pizza before serving.

Servings:

Serves 6-8

Written by Kim Maes

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I love the typical version of Mexican street corn, but decided to try to lighten it up a little and made it into a healthier side dish version.This is an easy and relatively quick dish to put together. I have served this many times at gatherings and it is always a hit. You can serve this as a salad, or serve with chips, or even over eggs.

Gluten Free Mexican Street Corn Salad Recipe

Ingredients

4 ears of corn, boiled and sliced off the cob
5 green onions, chopped
1 bunch cilantro, chopped
2 cups chopped arugula
¾ cup Cotija cheese
Juice of 2 limes
2 tablespoons mayonnaise
3 tablespoons Greek yogurt
1 teaspoon ground cumin
Dash of Sriracha (or more if you like it hot)
Kosher or fine sea salt
Freshly ground black pepper

Directions

Combine corn, onions, cilantro, arugula, and cheese in a large bowl. In a separate bowl, combine lime juice, mayonnaise, yogurt, cumin, and Sriracha. Pour the dressing on the corn mixture and mix well to combine. Season to taste with salt and pepper.

Servings:

Serves 8

Written by Kim Maes

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