Tag Archives: gluten free

Paleo Flat Bread

I am trying hard lately to stick to a Paleo diet as much as possible. Sometimes you just crave bread so I needed a paleo recipe. This recipe worked out pretty well and it was easy.

Ingredients:
1/2 Cup almond flour
1 Cup tapioca flour
1 egg
1 teaspoon baking soda
1/4 almond milk
1 tablespoon olive oil
1/2 teaspoon salt (I used a fancy sea salt)

Start by mixing together almond flour tapioca flour and baking soda in a large bowl. Then add the milk, egg and half the salt. Mix together well and allow it to rest for about 10 minutes. Pour the batter into a well sprayed 3 x 8 baking dish. The bread does not rise much so the sides of the pan do not need to be high. Sprinkle the top with a little bit of the salt. Feel free to add any other flavors like garlic powder, rosemary anything you would like. Bake for 25 minutes at 350°. Enjoy!

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Book Signing at Cardenas Taproom

The book release has been an amazing experience. Hearing feedback from readers has been wonderful. The book was fun to write but interacting with those that use the recipes I created is the best part! Thank you again to everyone that has supported me this far.

Last weekend the signing at CHOP Hospital’s Celiac Event went great. This weekend I am hosting another signing in the Italian Market. It will be at Cardenas Taproom in the heart of the market . This a great location with tons of fun products to sample. Soft and hard cover books will be available for sale. I am will be sampling one recipe for the book using some of the great ingredients Cardenas Taproom offers.

Event Details:

Saturday – March 24, 2015   

Time – 11am – 2:00pm 

Location:

Cardenas Taproom 
942 S. 9th Street
Philadelphia, PA 19147
267.928.3690

www.cardenastaproom.com

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Secret Shrimp

This recipe has become a weekly repeat in my house. Shrimp recipes are best kept super simple. Just
need the right texture, big flavors and fast cooking.

Ingredients:
1 pound large shrimp peeled and cleaned
2 tablespoons cornstarch
1 tablespoon old Bay seasoning in
2 teaspoon smoked paprika
3 tablespoons olive oil

Start by rinsing the shrimp in a strainer then place the shrimp in a large bowl. In a separate smaller bowl mix the smoked paprika, old bay and cornstarch together. Add the seasoning mix to the shrimp slowly continuously mixing as you go. Make sure to cook all the shrimp evenly in the process. Now, add the olive oil to a large flat pan and begin to heat. Next, gently place each shrimp on the pan being careful not to let the olive oil splash. Cook the first side for about a minute or two and then flip cooking the other side for about another minute. Once the shrimp are pink and starting to brown they are done, it’s important not to over cook the shrimp. Remove from heat and enjoy!

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Wild Zora Bars

Wild Zora Bars

The Original Meat and Veggie Bar

Finding snacks that are gluten free and paleo is always a challenge. Finding option when your on the go is always a hard but these bars do the trick. Wild Zora sent me a sample pack of their meat and veggie bars. Each bar was great!

The story with Wild Zora is that they wanted to make a product that lived up to their standard. Something substantial, savory and nutritious. If a complete meal contains meat and veggies they wanted a snack bar to do the same.

Bars come in three flavors including BBQ, Cheesy Parm and Spicy Cayenne Apricot. My favorite was the BBQ but they all are really good. You can buy them online in any quantify. Give them a try!

Check out the website here: http://www.wildzora.com/

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Smoky Roasted Cauliflower

Cauliflower is a very versatile vegetable. You can do tons of creative stuff with it and really infuse any kind of flavor. I wanted to try to come up with something that would match barbecue smoky flavors similar to what you look for in baked beans and this worked out great.

Ingredients:
1 head cauliflower
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon salt
1/4 cup water

Start by cutting the cauliflower off of the stem so you have smaller florets. place the pieces in a large bowl. Add the olive oil and toss well. Now add the salt and paprika and continue to mix together. Make sure each piece is evenly coated with seasoning. Spread cauliflower on 1 – 2 baking sheets. Roast at 450 degrees for 15 minutes. Remove sheets, flip each piece and carefully sprinkle water on top. The water on the tray will allow everything to steam a bit. Place sheets back in oven and cook for an additional 10 minutes. Serve warm, enjoy!

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Nutella Cookies

I don’t bake much but when I do I try to come up with recipes that are very easy. No need to buy tons of gluten free flours and other expensive ingredients. This recipe is a wonderful chocolate hazelnut cookie with no flour. I made them for a party and it was a hit!

Ingredients:

1 Cup Nutella

1 Egg

1 Cup Sugar

1 tsp Baking Soda

1 Pinch Salt

1 tsp Vanilla

Start by mixing Nutella, egg and sugar together. Add baking soda, salt and vanilla. Now roll the dough into about 1 inch balls. Place on 2-3 foiled cookie sheet. Make sure each cookie if far apart because they will spread out large. Bake for 11 minutes, remove and let cool. Cookie’s will harden as they cool. Enjoy!

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Rice Pancakes

I think I have 10 to 15 different recipes for pancake and waffle batter. This one is a little more unique I’m using cooked rice as the base. This recipe taste a lot like rice pudding and is a unique morning treat. Some Vietnamese bakery items are sort of similar to this.

Ingredients:
1/3 Cup cooked white rice
1 tablespoon tapioca flour
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 cup almond milk
2 tablespoons coconut oil

Start by breaking up the cooked rice in a food processor. Add all the remaining ingredients except coconut oil and continue to blend in the food processor for about one minute until a thick paste is formed. Let the mixture sit for about five minutes and it will begin to thicken up. Place the coconut oil on a large pan and begin to melt over medium heat. Now carefully place large spoonfuls of the batter on the pan to form nice small pancakes. Flip the pancakes after about two minutes and cook the other side for about two minutes. Serve hot with maple syrup or honey.

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RX Bars

I recently just finished my Whole30 challenge. It was a great experience and I am happy I stuck to it. I spent a lot of time looking for good snack options along the way. I found a bunch a great products and I am excited to share them all.

Normally, finding a quick meal option that is gluten free is a challenge. Add the paleo restrictions can get tricky. One of the first items I tried was RXBars. It was a real protein bar with out the junk. These bars are made mainly of egg whites, dates, fig and nuts. Each ingredient brings something to the nutrition table: egg whites and almonds with protein, fruit and cacao with antioxidants ,vitamins, fiber and potassium. They never add sugar, GMO’s or preservatives. They offer a few different flavors and I liked them all especially the apple cinnamon and blueberry. Apple reminded me of an apple turn over and blueberry of a blueberry scone.

They have a great model and believe in what the product stands for. Companny statement: “At RxBar, we believe that food should be simple and delicious without compromising nutrition. We believe that quality ingredients should never be sacrificed because of cost. We believe that food should be consumed as nature intended. This is why we do what we do and as a company all of our products directly reflect these values.”

RXBars are easily available online. Check out the website for more info and grab a sample kit here: http://www.rxbar.com/products/sample-pack-17.html

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Cuban Sandwich

The best part about my job is coming up with fun cafe specials. It’s a game using ingredients on hand to build new creations. I use to get good cuban sandwiches all the time before going gluten-free. This gf version is just as good!

Ingredients:
1 gluten-free hamburger bun (my favorite are here http://www.onlinebakery.co)
2 thin sliced ham
1/2 tablespoon mustard
1 slice provalone cheese
1/4 pickle chopped fine

Start by spreading mustard on both sides of the bread. Then add ham onto the bottom layer of bread. Next add cheese and then top with pickles. Place the other half of the bun on top and heat in a panini press or on a grill pan until cheese is melted. Enjoy hot!

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Tomato Mozzarella Salad

My bakery makes the best gluten free baguettes in the world. I am always looking for new ways to serve them. We make bruschetta all the time but wanted to mix it up. This recipe is like a cross between bruschetta and caprese salad.

Ingredients:

2 Large red firm tomatoes
2 Tablespoons olive oil
1 Bunch basil leaves  (about 3/4 cup loosely packed leaves)
10 oz Mozzarella
1 teaspoon salt
2 teaspoon sugar
1 Gluten-Free Baguette (click here to get my favorite)

Start by cutting the tomatoes in half and removing seeds. Chop each half into small pieces and place in a bowl. Next, cup mozzarella into similar sized pieces and add to the bowl. Now add the oil, salt and sugar to the bowl and toss. Finally, chop the basil up and add to the tomato’s. Mix everything together and serve with a toasted baguette. Enjoy.

 

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