Monthly Archives: February 2013

Spinish Dip Made Lite and Easy

I have been making this for awhile and I am not sure why I never wrote out the recipe. It is a great crowd pleaser and inexpensive to make for a bunch of people. A lot of restaurants version are NOT gluten free and packed with fat. I always make a big amount and have extra to play with. Stay tuned from a bunch of leftover recipes.

Ingredient:

2 Cups Ricotta Cheese

1 Package Frozen Chopped Spinach

1/2 Onion Diced

2 Cloves Garlic Diced

Salt and Pepper to Taste

1 tsp Worcestershire Sauce

1/2 Nutmeg Ball

1 Tbs Olive Oil

Start by cooking the onions and garlic in olive oil. Add frozen spinach and cook down while mixing everything together. Drain of all the extra water and add salt and pepper then lower flame. Next, add cheese and mix well. Grate in half a nutmeg ball and add Worcestershire Sauce. Mix well and taste. Add salt and pepper if needed. You can serve warm or cold with tons of cut veggies or chips.

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Not Your Moms Casserole

Casserole’s may be an old fashion weeknight dinner solution but with a few tricks you can spice up this classic and give any traditional casserole a face lift. This is my version of a broccoli, rice and tuna casserole.

Ingredients:

1 Cup Black Rice

1 Cup Ricotta Spinach Dip ( You can use my recipe in past blogs but its a combination of cooked chopped onions and spinach mixed into one cup Ricotta chesses with added salt, pepper, nutmeg and parm cheese for taste)

4 Cups Chopped Steam Broccoli (About 1 1/2 Large Heads)

1 Can Tuna (Optional* and can be replaced chicken breast shredded)

1 Cup Skim

1 Carrot

1 Celery Stalk

1 Tbs Rice Flour

1 Small Onion Chopped

1 Tbs Cant Believe Its Not Butter

1/2 Cup Parm Cheese

1 Tbs Soy Sauce

Salt

Pepper

I cook the rice in 2 Cups of water in a rice cooker while steaming the broccoli on the upper tray. If you don’t have a rice cooker this can be done in two different pots. While rice and broccoli are cooking you can make the sauce. Start by browning onion, celery and carrots in a pan. Once browning begins add salt, pepper and butter. Add the rice flour and mix well, toasting the flour for a few minutes. Add milk and mix well, continue to cook over medium heat while string. Milk mixture will start to thicken quickly. Add ricotta cheese mixture and mix well. Cook over low heat and add soy sauce. Taste and add salt and pepper as needed. Once everything is done place tuna in a large bowl. Start by adding rice to bowl and mixing well. Add chopped broccoli and continue to mix. Last, add cheese mix to bowl and mix very well so that everything is evenly mixed. Taste one last time to make sure it does not need more salt of pepper. Press into a square casserole dish and top with parm cheese. Cook at 350 degree for about 15-30 minutes and then boil on high for 1-2 minutes to brown top. Enjoy.

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Childhood Banana Pudding

My mom made me this as a kid and it was always one of my favorite treats. It’s a great sweet and healthy ending to any meal.

Ingredients:

2 Banana
3 Tbs Reduce Fat Sour Cream
1 Tbs Sugar
1 tsp Vanilla
1/2 tsp Cinnamon
1 Tbs Sweet Condensed Milk (Optional)

Place all the ingredients in a food processor a blend well until smooth. Pour into two separate small dishes and freeze for about an hour. Serve with cool whip of whip cream on top.

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Magic Chips

Would you believe me if I said I could take the guilt out of potato chips?Discovering this recipe may have become a game changer. Potato chips are a huge weakness on mine. A normal serving of chips is only 15 but it is so hard to stop once you start. Well I have found the best guilt free and super easy chip recipe on the planet.

Ingredients:

3-4 Potatoes
1 Tbs Salt
1 Tbs Olive Oil

The most important part of this recipe is to use a mandolin or box grater slice potatoes thin into chips. Put all the sliced potatoes into a bowl, add salt, oil and mix gently by hand. Next, spray a large round dinner plant with non-stick cooking spray and lay potatoes out in one single layer on the plate. You will have enough potatoes to make 4-5 batches so take your time and make sure potatoes don’t overlap.
Time for the magic. Place one plate at time in the microwave UNCOVERED for 4 minutes. Chips will brown and get crispy. Make sure to spray the plate lightly with each batch. Enjoy!

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Chicken Étouffée

This is another one of the late night creations that Jay dreamed up. Since my lovely boyfriend is from the south with family from Louisiana I often learn to cook dishes I never had tried. I had come home from the gym planning to make some quick dinner and he was in the kitchen chopping what he calls the Cajun trio of peppers, onion and celery. I walk in the door all excited to see him in the kitchen and he yells “just in time, I need help.” As great as it is to have someone else cook for you I must admit that spending time in the kitchen together cooking and hanging out reminds me how much I love this wonderful guy and how he is the reason I have gotten to this point.

This a great dish for upcoming Mardi Gras no better way to be transported to New Orleans, the only thing missing are the beads!

Ingredients:

2 Tbs Butter

1 Tbs Brown Rice Flour

1/2 Cup Gluten Free Beer

1/2 Cup Water

2 Cups Chicken Broth

2 Cups Crushed Tomatoes

4 Chicken Thighs

1/2 White Onion Chopped

1 Pepper Chopped

2 Celery Stalks Chopped

2 Cloves Garlic Chopped

1 Tbs Salt

1 Tbs Pepper

1 Tbs Cajun Seasoning

1/4 Cup Chopped Parsley

1/2 Tbs Pepper Flakes

1 Bay Leaf

3 Cups Chopped Okra

This dish needs a little love but it’s totally worth it. Start by salting chicken and then browning chicken in the bottom of an oiled big pot. You’re not cooking it but just browning the outside. Remove chicken and set aside. Place in the butter and melt while scrapping the bits of chicken off the bottom and mixing with the butter. Now add rice flour and mix together well. You are trying to make a lose light brown paste but be very careful not to burn it. Add the water slowly with continuing to mix the flour and butter until you have a smooth consistency. Add the onion, pepper, garlic and celery and begin to cook the veggies down. Add remaining salt and all spices. After a few minutes add the beer and broth. Mix well and then add tomato broth. Now cut the chicken into small pieces and add to pot. Mix in Okra and bring to boil. Stir again well making sure to scrap the bottom and then lower to a simmer and add bay leaf and parsley. Let it cook down for about 30 minutes mixing occasional. Serve warm with rice or on its own. Enjoy!

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Fancy Grill Cheese and Tomato Soup

It is not like me to want to write about something so simple but this was so good I needed to share. With little in the fridge for lunch I had to pull out some tricks and this is what I came up with.

Ingredients:

Sandwich

4 Slices Quinwa Gluten Free Sandwich Bread (I like the one from Taffets)

1/3 Pound Bre Cheese

2 Tbs Orange Marmalade

Soup

1 Cup Tomato Sauce

1 1/2 Cup Chicken or Veggie Broth

2 Tbs Ricotta Cheese

1 tsp Garlic Powder

1 tsp Dry Basil

Pinch of Salt

1 Tbs Tomato Paste

Start by placing all soup ingredients in a pot and stir well. Bring to a boil and then lower to a simmer. Cover pot and allow soup to simmer low which you prepare the sandwich. Simply make a stove top grill cheese with cheese on one slice and marmalade on the other. Grill until cheese is melted. Serve both together hot.

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Stuffed Chicken

I made this recipe in minutes and was shocked by how well it came out. A great way to change up that normal week night chicken breast.

Ingredients:

2 Chicken Breast

1 Bell Pepper

4 Tbs grated Parm Cheese

1/4 Balsamic Vinegar

1/4 Wine ( What ever kind you are drinking)

1/2 Tbs Salt

1/2 Tbs Pepper

1 Tbs Oregano

Butter Fly the chicken breast. This means slice chicken in the middle leaving one side uncut so that it opens like a book. Salt and pepper the chicken all over and place in a bowl. Add a mixture of the vinegar, wine and oregano and allow it sit for an hour. While waiting roast the red pepper whole in the oven at 500 degrees or on broil. Once it starts too blacken, remove and peel off skin. Cut of stem and remove seeds. Slice the pepper in half so you have two flat pieces. When chicken is ready lay each breast open on a plate. Lay one piece of pepper on top of each and fill with 2 Tbs of cheese. Fold the breast closed and place in baking dish. Pour remaining marinade on top and cook for 15 minutes at 350 degress. After about ten minutes I spooned some sauce on the bottom over the chicken to help keep it moist. Enjoy.

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Protein Waffle

I had made a million different kind of waffles. Always playing with the recipe to make something that is gluten free, guilt free and tasty. Since Jay said this one is the best I figured I would share.

Ingredients:

1 Egg

2 Tbs Crushed Cuts or Nut Flour (I used pecans)

1 Banana

1/2 tsp Baking Soda

1 tsp Vanilla

1/2 tsp Cinnamon

Place all the ingredients in a quart container or large bowl. Using a hand blender or food processor mix all ingredients together very well. Pour into a waffle iron and cook for 3 1/2 to 4 minutes. Serve with any topping and enjoy. I topped mine with ricotta cheese and my homemade apple butter.

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Chebe

DryMixes

I officially have a new gluten free love, its called CHEBE. I learned about it for the first time while I was planning my menu for the Gluten Free Camp I will be cooking at over the summer. I was told kids go nuts for this stuff. This is the first gluten free box bread mix I have used and I must admit I was SHOCKED by the results. This stuff has been around for awhile and it really is something special. I love any product that is easy to customize and this stuff is really great. I used it for the first time during my super bowl party and was very pleased by the results. They make a huge range of mixes and frozen doughs. The recipe is originally based off of a Brazilian Bread traditionally made from tapioca. Most of the mixes require you to add milk or water, eggs, a little oil and cheese. I have played around with leaving cheese out and also with substituting salsa and tomato sauce for milk or water. They all worked great and I am excited to keep playing with this stuff. It all comes in a small box and it super each to keep in a cabinet and always have on hand.

Whats even better about this products is the company. I had the pleasure of talking to the president and he was just amazing. He explained how his wife is forced to eat gluten free but they had been creating the product long before her diagnosis. He is passionate about the product and is creating it for all the right reasons. He loves to support the gluten free community and is doing some amazing work. A great product + a truly good company = a fantastic product for me. Chebe bread is really a Guilt Free Foodie Cutie All-Star!

I will continue to post all my creations using all the products they offer but I wanted to share two easy recipes with this review.

Bread Stick Nuggets

1 Box Chebe Bread Stick Mix

1 Cup Crushed Tomatoes

1/2 Tbs Basil

1/2 Tbs Oregano

1/2 Tbs Parsley

1/2 Tbs Garlic Powder

1/4 Tbs Salt

2 Eggs

2 Tbs Olive Oil

1 Cup Shredded Mozzarella Cheese

Combine bread mix with oil, eggs and cheese as directed on box. Instead of the water or milk add crushed tomatoes. Knead well and roll out small nuggets as instructed on box. Bake following box. While in the oven place tomatoes and seasoning’s in a pot to mix and heat. Serve bread sticks with a side of heated tomato sauce for dipping.

Green Fiesta Rolls

1 Box Chebe Original Bread Mix

1/4 Cup Green Tomatillo Salsa

2 Eggs

2 Tbs Olive Oil

1 Cup Shredded Mozzarella Cheese

Combine bread mix with oil, eggs and cheese as directed on box. Instead of the water or milk add 1/4 Cup Salsa. Knead well and roll out small nuggets as instructed on box. Bake following box. Serve warm with extra salsa if you want.

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Herbalife!!! Time to get healthy and lose some weight!

I love to be able to introduce new products that I truly believe in. Today I learned about a great gluten free nutritional product line that is worth it’s weight in gold. Herbalife has a gluten free line!

If you’re trying to get healthy, eat balanced and lose weight it can be tricky. Luckily with blogs and guides like mine it is easier to make great meals but when you’re short on time and living a busy life it is hard to always make healthy choices. Especially being gluten free, most grab and go stuff is high fat and high calories making weight loss a challenge.

Have you considered including supplements into your daily routine. This could be replacing a protein shake for your breakfast or lunch. Maybe having a low cal protein bar for a snack. Luckily HerbalLife a leading supplement company for years has developed a gluten free line and the products are outstanding. I visited one of the locations in PA and had a chance to sample some great product’s and was blown away by the taste and effectiveness to curve my hunger.

I am always on the road running around and it’s often a challenge to find a healthy high protein snack that is gluten free and grab and go. I have become good at preparing food but now all I need to do is bring a shake along with me and I can be for the day.

This stuff is proven to have you feeling great and losing weight in only a few weeks. I am very selective on what I market but this stuff really is impressive. If you’re interested in trying some of it out are read more then check out the site below and let me know what you think. You can order direct from the site and the prices are amazing.

If I get a lot of interest I will start to review each product in the line and come up with some great shake and recipe ideas to make it fun. If you live in the Philadelphia or Malvern area let me know and I set you up to try some stuff out.

Herbal Life: Click Here To Check It Out

hebal life

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