Category Archives: Snack

Elote Recipe

Elote is a mexican corn on the cob dish that sweet, spicy and creamy. When my boyfriend is in the mood for something he will ask for it repeatedly until he gets it. It’s kinda funny because it is always something very random that he sees in passing. The other day while walking in the market he must have found someone selling it so as always he called and started chanting “Elote… Elote….. ELOTE.” With corn in season this is a great alternative to spice it up a notch.
Since Jay is the Mexican food expert I finally got him in the kitchen to make this one. Check out what he did and give it a try.

Ingredients:

2 Full corn on the cob still in husk
1 Tbs Mayo
Juice of half a lime
1/3 Cup Parmesan Cheese (Cotija if possible)
2 tsps chile powder
2 tsps cumin
1 tsp ground red pepper
1/4 cup cilantro chopped

Soak corn for about an hour in water. Then broil corn in husks until dark brown on outside. Rotate 1/2 turn after 7 mins then cook another 7 mins. If you don’t have a broiler feel free to cook the corn in the same way on the grill or in am oven at 500 degrees.

When corn is cooked remove from husk. In one bowl combine 1 tablespoon of Mayo with 1/2 lime squeezed. In another bowl mix together Cotija cheese (or Parmesan if you don’t have Cotija) , chile powder, cumin, ground red pepper. When your ready to serve, brush on mayo lime mixture. Then coat heavily with cheese spice mixture and top with chopped cilantro. Enjoy!

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Peanut Clusters

I have to admit this recipe happened by accident but my cousin Leigh said that I had to post it so here it is.

Ingredients:

2 Cans of Roasted and Salted Peanuts ( Each Can should be about 6 OZ and I found mine at the Dollar Store.
1 Pound melting Chocolate ( check label for gluten free or Vegan)
3 Cups Sugar
3 Cups Water
1/4 Any Color Sprinkles

Crush Nuts in food processor. Place sugar and water in a pot and bring to a high simmer. You have to watch this not to boil over or burn. Simmer till it reduces by half and starts to brown. Please don’t leave the stove while this is happening, it can take about 30 minutes. The liquid will be VERY HOT! Once liquid is thick and light brown pour in crushed peanuts. Stir fast trying mix it all together. Spread on a well oiled baking pan and break it up a bit. Once its cooled, break up into chunks by hand and place in large bowl.
Melt chocolate in double boiler or microwave. Pour melt chocolate in bowl with nut clusters and toss well. Spread back onto baking pan and cover with sprinkles. Let the tray cool in fridge for at least an hour and then enjoy :).

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Avocado Lavender Ice Cream

Avocado season is in full swing and I can’t get enough. How can you beat a super healthy, creamy and sweet fruit that be made into anything from a meal, sauces, dessert or by itself.

1 Avocado
1 Cup Yogurt
1/2 Tsp Salt
1 tspn Vanilla
1 Cub Almond Milk
1 Tbs Lavender Honey (We Bee Brother’s as always)
1/4 Cup Sugar
2 Tbs Fat Free Half & Half ( use soy if vegan)

Place all ingredients in blender and mix well. Taste and add sugar as you wish. Allow mixture to chill in fridge for 2 hours. Then place in ice cream maker to freeze for 20 minutes. Enjoy!

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Pumpkin Smoothie

Pumpkin Smoothie

Its my favorite time of year and time to go crazy with pumpkin. I actually dug out my last quart of frozen pumpkin from last year and have been playing around with it. I decided to start with a smoothie.

1 Cup Pumpkin Mashed or Canned
1 Frozen Banana
3/4 Cup Almond Milk
2 Tbsp Splenda
1 tsp Pumpkin Spice
1/2 tsp Cinnamon
1/3 Cup Cool whip or Yogurt

Place it all in a blender and turn it on high for abut 2 minutes. Serve in a tall glass with a sprinkle of cinnamon.

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Ancient Harvest

Quinoa has always been a favorite of mine. It super health benefits, unique nutty flavor and its unique ability to be used many different ways. I use it recipes for breakfast, lunch and dinner and both cold and hot.

A few weeks ago I was in the store looking for quick meal to make and I was craving mac and cheese. Until this day I had never found a gluten-free pasta I liked. Kt always cooks into a mush. The employ at the store explained that rice pasta often does that and I should try this quinoa version of mac and cheese in a box. I figured why not.

He was right! This stuff was amazing! The pasta cooked great and held its shape. The powder cheese is exactly hot I remember from when I was a kid. Even Jay liked it and he will never eat my store bought gluten free stuff. The next day I wrote the company to express my love for this product. Thankfully the company makes a ton of different stuff which I am working hard to try it all. From all kinds of gluten free pasta to polenta and even quinoa flour.

Is quinoa gluten free?

As a grain, quinoa is gluten free. Our Ancient Harvest Quinoa is grown exclusively in the high Andean Altiplano regions of Bolivia. Our quinoa is grown at 12,000+ foot elevations in very arid conditions which will not support traditional gluten bearing grain production, therefore insuring us no possibility of potential field contamination with such grains. Our Traditional, Inca Red and Black whole grain quinoa is then cleaned, processed and packed in our quinoa-only organic and gluten free facilities.

Are your products produced in gluten free facilities?

Our Ancient Harvest Quinoa, Quinoa Flour, Gluten Free Pasta Corn/Quinoa Product Line and Food Merchant Polenta are all processed in specialized gluten free facilities in the United States. This assures us of the highest quality integrity and frequent shorter production runs for fresher product delivered to our customers. Our Quinoa Flakes are now also processed in a gluten free facility.

Playing with this stuff is a blast. I will be posting everything I make but Next time you are at the store pick up a box and give it a try.

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UNREAL and UNJUNKED Candy

As the guilt free foodie cutie I think it is my job to expose some of my great product finds. I normally am not one that will pick up a candy bar or anything you would find on the check out line but when I heard about this stuff I was impressed.

Imagine your favorite candy made with real sugar, no corn syrup, no artificial preservatives, really milk, extra protein and fiber with no hydrogenated oil or fats. Your not dreaming, this stuff is real. They are making some great products that can hold up against the well known unhealthy competitor. The peanut butter cups with the true old fashion filling we all remember. Chocolate sugar coated candies similar to M&M’s that are perfectly sweet and crunchy, great solution to the munchies. Best of all a Chocolate Peanut Bar just like a Snicker Bar but at only 200 calories and 5 grams of protein it will get your hunger under control in minutes and not leave you feeling guilty.

Are UNREAL™ products gluten-free?

Our candy is made with all gluten-free ingredients, but produced in facilities that handle gluten.

The best part is you can find this product at the same location and price level as the competition. Find it at CVS, Walgreens, Kroger, Target, Rite Aid and many more places.

For more info check it out at:

http://www.getunreal.com

http://www.facebook.com/unreal

@getunreal #getunreal

NBC 10! Show: Honey Chicken and Magic Cookies

It is time again for another NBC appearance. My next appearance on the NBC 10! Show is next week and I am gearing up to make two great recipes. They are both gluten free kid friendly recipes. With the new school year in full swing it’s important to keep some easy go-to weeknight recipes.

I made both of these recipes as a kid with my mom. Get the kids in the kitchen and have them help. Kids are more inclined to eat food that they help make even when it’s the super healthy stuff. The skills they learn will be with them for life. Especially if you have children that are living gluten free, the only way they will start to understand what they can eat is by hands-on learning.

Tune into the show and find out where you can go to give the cookies a try!!

Honey Chicken

This is a real family favorite. I promise everyone think you are a super star with this one.

Ingredients –

10 Chicken Thighs Skinless and well cleaned (I like to get them off the bone but on the bone also works great)

1 Cups Ketchup* ( The store bought stuff is filled with sugar and preservatives. Make it homemade with my recipe at www.guiltfreefoodiecutie.com)

1 Cup Honey* (Local Raw honey is the best. Try using We Bee Brothers honey. ( Check it out at http://www.webeebrothers.com )

Salt and Pepper

Place the dry chicken thighs in a big bowl and sprinkle with salt and pepper. Then pour in honey and ketchup. Mix well and place in a greased baking dish. Pour extra sauce on top. Cook for 1.5 hours at 375 (cook longer if on bone).

*You can do this recipe with any amount of chicken just by increasing or decreasing the amount of sauce used. Just keep the ratio of ketchup to honey equal.

Magic Low-Carb Peanut Butter Cookies

If you have never cooked gluten free this recipe will make you better understand how taking out wheat can be really easy. This recipe will surprise you everyone and you wont feel bad giving the kids some home cooked cookies. This recipe also works well as the crust to a GF ice cream cake or for ice cream sandwiches.

1 Cup Peanut Butter (Works best with Peanut Butter and Company’s Flavored Peanut Butters. Get them all at http://ilovepeanutbutter.com/shop-online )

1 Cup sugar (feel free to sub ½ a cup of regular sugar for ¼ of splenda)

1 egg

2 tsp baking Powder

Dash of salt

Dash of vanilla optional*

Mix all ingredients well in large bowl. Roll cookies and place on lined and sprayed cookie sheet. If dough is soft they will spread on their own but depending on the peanut butter you use they may need to be pressed down a little bit but DO NOT FLATTEN. Cookies will spread so use two sheets and give them room. Cook at 350 degrees for 8-10 minutes. Cookies will burn quickly so it’s important to keep a eye on them and not overcook. They will seem very soft but will harden as soon as they stand for five minutes outside of the oven. Feel free to add chocolate chips if you want.

Popcorn Balls

The easiest healthy snack has always been popcorn. Since it’s the best go-to gluten free snack I wanted to try something new with it. Popcorn balls are super easy and fun to do with kids. Add anything you want. Try your favorite candy or some healthy nuts. Maybe colored sugar or sprinkles for a great holiday treat. With Halloween around the corner adding some candy corn could make this a great alternative to the pounds of candy kids consume.

Ingredients:
1 Bag Popped Popcorn (remove all   kernels not popped )
12 Marshmallows
2 Tbsp Peanut Butter ( my favorite for this one is Peanut Butter & Company’s Honey Version, combined with the marshmallow it makes something that taste similar to caramel)

Simply melt peanut butter and marshmallows in an oiled pot on medium low heat. It will happen fast and need to contently be mixed. As soon as it melts pour over popcorn in a large bowl. Mix together well by hand. Don’t worry about breaking the popcorn because it will all stick together. The mixture hardens quick so work fast. Form balls with mix just like you would a snowball, pressing together firmly. The size of each ball will vary depending on hand size but you should get about 8 out of this mix.
If you follow this recipe exactly they each are under 90 calories. Great for after school snack!

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Quesadilla

Since most quesadilla’s are made on big flour tortilla its one of the few mexican dishes that are hard to get gluten free. I have been playing with my favorite pizza crust from Sweet Christine’s Bakery and figured out that the work great for making quesadilla’s in the oven. Bonus, two of these gluten free crusts Are less calories the one big flour tortilla.

Recipe –

2 gluten free 10 inch pizza crusts ( Buy the best at http://www.sweetchristinesglutenfree.com )

¼ Cup red pepper sliced

¼ Cup Sliced Mushroom

1/8 Cup Mexican Cheese Shredded

½ teaspoon chipotle powder (Use paprika is you would prefer it not spicy)

½ teaspoon Adobo seasoning

Salt and Pepper to taste

Oil or non stick spray

The first step is to slice and sauté the veggies on an well oiled pan. While veggies cook add in salt, pepper, chipotle powder and adobo seasoning. Cook on a medium flame for about 5 minutes or until veggies begin to get soft. Spray/ Oil both sides of each crust. Place on a sheet pan and top first with an even layer of veggies and then cheese. Place second crust on top and press down. Bake at 450 for 5 minutes and then carefully flip and continue to cook for an additional 3-4 minutes. Remove from oven and allow the quesadilla a few minutes to cool. Cut in to triangles and serve with salsa, sour cream or guacamole.

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Flan

The other night my boyfriend and I where sitting on the coach and he said he was home sick and all he wanted was his mommy’s flan. I was not allowed to look up a recipe or put my own spin on it, I had to get the exact recipe directly from her and no funny business. So, at 10 P.M. my mission started.

EDITED: 12/25/16

Ingredients:

2 Can of condensed milk
1 Can full of water
6 egg yolks
4 whole eggs
1 cup sugar
* vanilla or any extract optional

In a large bowl beat eggs very well and then slowly add milk and water and continue to beat and whisk very well. If you have a mixer or blender that might be more very helpful. Blend together the eggs, then separately blend together the milk and water. Slowly add the milk/water mixture to the egg mixture while mixing together.  In a small pan pour in sugar and melt into a syrup. This will take time, but be patient and continue to stir. Keep the pan at a medium heat and keep stirring and you see a caramel form in about five minutes. ( Note: If you over cook the sugar it will start to clump and form crystals. If the heat is to low the syrup will never form and sugar will turn dark and hard. ) Now take the hot syrup and pour it quickly in to a well sprayed baking dish that is the shape that you want the flan to form. Quickly move the sugar around to cover the bottom. This is hard because it will harden quickly, but its fine if its not perfect because it will melt in the oven. Now pour the egg mixture on top of the syrup in the baking dish.

Set up a water-bath. The picture below will show you how I did it. I filled a large baking pan half way up with water and put it on top of a bigger sheet tray to make it easier to hold. Place the baking dish with the flan in the water bath. BE CAREFULLY not to get any water in the dish.

Bake the whole thing at 350 degree for about 1 hour 15 minutes – 1 hour 30 mins. Keep and eye on it because any temp change will change the cooking time. To check the doneness use a tooth pick and see if it comes out clean.

Remove the whole thing from the oven carefully being careful not to get water in the flan. Allow the flan to cool out side a water bath.

To serve – flip flan onto a flat dish and cut into serving size pieces. Make sure it is completely cooled before flipping.

It came out great but it will never be as good as the one Jay’s mom makes. My next attempt will be with unsweetened fat free condensed milk to see if I can make a guilt free version.

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