A classic Waldorf Salad is made with apples, celery, walnuts, and mayonnaise and is served on a bed of lettuce. It is somehow simple and elegant at the same time.


This recipe originated somewhere around 1893. The original recipe apparently did not call for...   Continue reading and get the recipe ->

GLUTEN FREE RECIPES THAT TASTE LIKE CONVENTIONAL FOODS

Gluten Free Green Shakshuka Recipe
April 14, 2016
Thumbnail image for Gluten Free Green Shakshuka Recipe I am not really sure how far from the original one can take a recipe and still call it by the same name, I may be pushing the limits here.


Shakshuka (pronounced like shack-shoe-ka) is a

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Gluten Free Socca Recipe
April 11, 2016
Thumbnail image for Gluten Free Socca Recipe Have you seen that commercial where Oprah is so excited about being able to eat bread every day? I understand her enthusiasm. I can’t eat bread every day, especially not most gluten free breads;
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Gluten Free Falafel Bread Recipe
April 6, 2016
Thumbnail image for Gluten Free Falafel Bread Recipe There is nothing like the smell of bread baking to make your home feel all cozy and comfy.


And of course, eating freshly baked gluten free bread is a treat! It is even more of a treat

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Gluten Free Broccoli Tots with Low Fat Ranch Sauce
April 3, 2016
Thumbnail image for Gluten Free Broccoli Tots with Low Fat Ranch Sauce When I was a kid I loved tater tots. We didn’t have them often but when we did, I was ecstatic. I would drown them in ketchup and eat more than my fair share.


I haven’t had a tater tot

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Gluten Free Low Fat Strawberry Rhubarb Fool
April 1, 2016
Thumbnail image for Gluten Free Low Fat Strawberry Rhubarb Fool Did you know that the tradition of playing practical jokes on people on April 1st dates back centuries? And April Fool’s Day customs take place all over the world?


The human race can’t

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Gluten Free Cheesy Shrimp and Grits Crostini Recipe
March 29, 2016
Thumbnail image for Gluten Free Cheesy Shrimp and Grits Crostini Recipe I love crostini, but gluten free crostini can sometimes pose problems. Store-bought, gluten free baguettes are often filled with holes, making it so that the toppings fall through. So I am always
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