Quinoa really is a super food. Treat it like rice but it has 9g of protein. It is good on its own or as a side.
1 cup red quinoa
1 cup cherry tomatoes sliced in half
2 cups Water
1/2 cup cilantro
1 Tablespoon Olive Oil
Salt and Pepper
Cook the quinoa as instructed. I prefer 1:2 ratio. For every one cup quinoa I use two cups water. Once cooked let cool in large bowl. Add cilantro, tomatoes, olive oil and lime. Toss well and serve.
Chebe bread mix is very versatile. My boyfriend loves pizza pockets so making a gluten free version seemed natural.
1 Box Chebe Brand Pizza Mix
2 Tablespoon Oil
3/4 Cup Light Mozzarella Cheese Shredded
1 Cup Parmasan Cheese
1/2 Tablespoon Garlic Powder
1 Cup Pizza Sauce
Start by making the dough mixture. Place the Chebe pizza mix in a bowl with oil, 1 cup of the parmesan cheese, eggs and mix. Slowly add that water and combine until a workable texture is achieved.
Now separate the dough into 10 equal pieces. Line a baking sheet with parchment paper and by hand try to make a flat rectangle / oval shape out of the dough. On top of one half the rectangle place ½ a tablespoon of sauce and a pinch of mozzarella cheese. Fold over the side with no topping and seal the edges. *Hint: Do not over stuff or have sauce on edges, otherwise pockets won’t seal well.
Place each pocket on the baking sheet. Bake at 375 degrees for about 15-20 minutes until they start to brown. Remove and let cool before removing from tray.
You can also freeze the pocket for a quick and easy after school lunch. Just reduce cooking time to 10 minutes. Freeze in an zip-lock bag. When you’re ready to re-heat place each one on a foiled sheet and bake at 400 degrease for 10 minutes.
Another great chebe mix recipe.Great for breakfast or lunch. Fun for kids to make and eat.
1 Package Cinnamon Bun Chebe Mix
3 Tablespoons Peanut Butter
1 Cup Jelly or Jam
Start by mixing Cinnamon Bun Chebe Mix with peanut butter, eggs and milk. Separate and roll the dough into 16 individual oval pieces. Place each piece on a lined backing sheet. Bake at 375 degrees for 12 – 15 minutes until they start to brown. Allow to cool and serve with your favorite jelly or jam.
I am a huge fan of chebe bread mixes. I love what the company stands for and how they are willing to support camp celiac in any way. All of the mixes they make are amazing. Really easy and unique to play with. My next few posts with be a new set of chebe recipes I came up with.
I always loved lunchables as a kid making this fun to come up with.
1 Box Chebe Brand Pizza Mix
2 Tablespoon Oil
2 Cups Light Mozzarella Cheese – Shredded (Divided into two separate 1 cup portions)
1/2 Tablespoons Garlic Powder
1 Cup Pizza Sauce
10 Pepperoni Chopped Small
Start by making the bread mixture. Place the Chebe pizza mix in a bowl with oil, 1 cup of the cheese, eggs and mix. Slowly add that water and combine until a workable texture is achieved.
Now separate the dough into 16 equal balls. Place the balls on 2-3 baking sheets lines with parchment paper and well spread out. Gently push down each ball to form mini pizza rounds. Sprinkle all the rounds with garlic powder and bake at 375 degrees for about 15-20 minutes. Remove and let cool.
While bread is baking, you can prepare the remaining ingredients. Split the tomato sauce into four ¼ cup portions and place in containers that can travel. Do the same with the cheese and pepperoni. Once the mini pizza crusts are complete, place four in four separate containers along with a sauce, cheese and pepperoni container along with a small spoon. Keep in a cold lunch box and once lunchtime comes around you can make your own mini pizzas.
French toast casserole is easy to make. I wanted to take the basic recipe and kick it up a bit. I made this for camp and the kids went crazy. It may not be guilt free but it a fun gluten free treat that everyone your next brunch will love. Prepare the night before and simple bake the morning of.
8 Large GF Muffin (any flavors mixed it up)
1/2 Loaf of GF cinnamon raisin bread
2 Cupcakes -optional
2 Cups Whole Milk
1 Cup Half and Half
2 teaspoon vanilla
1 teaspoon cinnamon
1/4 Cup Powder Sugar
5 Tablespoon Butter
Cut up all the bread and muffins into large chunks and place in a big bowl. In a separate bowl mix whisk milk, half and half, vanilla, cinnamon, eggs and powder sugar. Pour the liquid into the bread chunks and mix by hand gently. Place the mixture in a big well sprayed casserole dish and allow to sit covered in the fridge over night. When you ready to bake, uncover and dot the top with butter. Bake at 350 degrees for about 25-30 minutes until top become golden and liquid is absorbed. Serve hot and enjoy!!
All the fall produce is starting to slowly appear. It’s fun going to the market and finding something new to play with. This week they had big beautiful Brussel sprouts that I wanted to play with on the grill. This recipe is easy and fun to eat.
1 Lb Brussel Sprouts
2 Tbs Olive Oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon celery seed
4-8 soaked wooden skewers
Start by washing and drying all the brussel sprouts. Then trim the hard piece off the button and slice them each in half. Place all the cut halves in a big bowl and toss with EVOO, salt, pepper and celery salt. Place seasoned halves on wooden skewers. Place them on the grill cooking about 4 minutes each side. Watch them so they don’t burn, you want nice grill marks on each side. Serve simple on the stick with any protein. Enjoy!
It is totally corn season right now. It’s like 10 for $2. Sometimes I am tired of the same old corn on the cob. I wanted to make an easy side dish with some extra grilled corn that would go with anything.
2 Corn on the Cobs
1 Red Pepper
1/2 Teaspoon Salt
1/2 Tbs Olive Oil
1 teaspoon Honey
1/2 teaspoon Pepper
Start by grilling the corn well in the husk. Also grill the whole red pepper until the outside is completely charred then remove and cool. Once cooled scrape of the burnt peel by hand. This should happen really easy. Do not rinse the pepper, a bit of burnt skin is fine. Remove the top and the seeds inside. Lay the pepper flat and slice into strips. Place pepper into a big bowl. Now take the husk off the corn and cut of all the pieces off and also place in the bowl with sliced pepper. Finally add the oil, honey, salt and pepper. Mix well by hand and serve hot or cold. Enjoy!!!!
On occasion I like to make a special sweet breakfast like a waffle or french toast. Maple syrup or whip cream is always am option but I wanted to make something a bit more exciting. This is similar to a whipped topping a bit more creamy, zesty and full of flavor.
3 Cups Sour Cream
3/4 Cup Powder Sugar
1 tsp Vanilla
Juice of half an Orange
Zest of an Orange
1 1/2 Cup Heavy Cream
Start by mixing sour cream, 1/2 cup powder sugar, vanilla and juice of the orange together. Mix really well until combined. In a separate bowl whip heavy cream by hand using the remaining 1/4 cup powder sugar as you go to help hold the peaks. Once cream is whipped and fluffy slowly fold into soup cream mix. Serve with zest of the orange in top.
Serve immediately or even freeze for a killer ice cream treat.
The perfect summer time side is cold, light and fresh. Tomatoes are now in season and I can’t get enough.
1 Gluten Free Crusty Roll like a kaiser or 1/2 a baguette (my favorite is Sweet Christine’s Bakery kaiser rolls which are gluten free, egg free, dairy free and nut free. Find online at http://onlinebakery.co)
2 Large Fresh Tomatoes
2 Tbs Parm Cheese
3 Tbs Yogurt Based Creamy Caesar Dressing
Start by cutting the roll in half and lightly toasting each side on the grill. Once browned remove and cut in to cubes then set aside. Now cut tomatoes in half and gently remove the seeds. Dice tomato into bite size cubes and place in large bowl. Now add parm cheese and dressing to tomatoes. Mix gently by hand. Finally add bread cubes and combine. Serve with and grilled item. Enjoy!
My nut free pesto recipe is very popular at the cafe. We recently started making some fun club sandwiches and needed a good spread. With a vitamix this is super easy and comes out great!!!
3/4 Cup Canola Oil
1 teaspoon mustard
1 tsp Lemon Juice
1 pinch Salt
2 Tablespoon Pesto (my nut free recipe)
Start by placing the egg, lemon and mustard in the blender and blend well. Next add the salt and continue to mix. Now with the blender running slowly add the oil from the top in a small stream. After a minute or two the mixture will lighten and start to thicken into an yellowish white color. Last add the pesto and continue to blend for 30 seconds. Pour into a quart container and allow to cool in the fridge for a few minutes.