Spring is finally here and time for good seafood! Crab cakes are easy to make and fun to eat. Normally crab cakes are filled with filler that is not gluten free. My gluten free recipe is sure to be a winner! Plus its even paleo friendly.
1 Can Fresh Crab Meat
1/2 Cup Almond Flour plus 2 TBS for Dusting
2 TBS Tapioca
1/2 tsp Salt
1 tsp Pepper
2 tsp Old Bay
2 tsp Parsley
2 Tbs Mustard
1 TBS Honey
Start by putting crab and egg in bowl mixing together by hand. Add all remaining ingredients except for the extra almond flour. Add more tapioca if mixture seems to wet. Then, form the meat into about five patties and place on a place. Dust each side with almond flour and place in fridge for twenty minutes. When your ready to eat, heat and oil pan and place each crab cake inside. Cook on medium high until each side is golden brown. About 4 min each side. Enjoy!
I am always in the hunt for a desert that is yummy and also healthy. Anything with chocolate that you can feel good about is a win for me 🙂 this can come in at under 200 calories, NO fat and full of protein. It is packed with so much good stuff you can enjoy it for breakfast too.
1 Cup Berries ( I did a mix of blue berries, black berries, strawberries)
1/2 Cup Greek Yogurt Non-Fat Plain
1 tsp Vanilla
1 Tbs Honey or Splenda
1 Tbs Coco Powder unsweetened
2 Tbs Coconut Flakes topping (optional)
In a bowl mix yogurt, coco powder, honey and vanilla and put aside. Now, find a nice clear serving glass like a wine glass or small glass bowl. Layer the bottom with most of the berries leaving a few to top. Then, nicely spoon in the yogurt mix. Top with extra berries and coconut if you wish. Enjoy!!!!
Now that the weather is getting really nice I am always in the mood for salad. It’s easy to just toss in some vinegar, lemon and oil but once in awhile I like to kick it up with something creaming and packed with flavor. Most store versions are a 150 calories a serving,full of fat and many times gluten. Well try making your own, you never buy the store stuff again. Promise!!!
1 Cup Greek Yogurt
1/3 Cup Fresh Mint Leaves
1/2 Cup Cucumber Rounds
1/2 Tsp Salt
Lemon Zest Optional
Place everything in a food process and whip up. Goes great with everything !! If your bit a mint fan try parsley or cilantro.
Pour on any fresh salad and enjoy!!!!
As a kid I loved the strawberry powder that I would stir in milk almost daily. Something about the tangy, fruity flavor that makes milk a very special treat. It’s been many years since I have had it but I came up with this completely by accident. I was working on another recipe whenI realized what I did. Not only did I recreate the nostalgia but I made in low cal and guiltless.
1 Pack Sugar Free Strawberry Jell-O Mix
1 3/4 Cups Powder Sugar
Milk of your Choice
In a jar or container place sugar and jell-o. Place lid on top and shake like crazy.
When your ready to serve add 1 Tbs of mix to 8oz of milk and stir or shake. Enjoy!
I always inspired by the Italian Market to make something fun. I made this recipe for a family picnic and it was a hit.
1 Box Quinoa Pasta ( Works Best with Ancient Harvest Pagodas which are like little different color twists http://www.quinoa.net)
1/2 Cup Chopped Sun dried Tomato’s
1 Can Artichoke Hearts
1/4 Cup Slice Green Olives
1/4 Cup Olive Oil
Juice of Half a Lemon
Pinch of Salt
Pinch of Sugar
1 Tbs Dried Oregano
Cook pasta and make sure not to over cook, your looking for it to be firm. Drain the pasta and allow it to cool. Then, in a food processor place the oil, salt, sugar, lemon and oregano in the food processor and mix well. Pour dressing over pasta and mix in Artichoke, Tomato and Olives. Toss well and Serve.
* This can be prepared ahead of time but keep the pasta and dressing separate until ready to serve.
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 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!
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.
I am always looking for fun stuff to do with Quinoan and since finding a gluten free veggie burger can be hard I figured I would give it a try. The combination of nutty quinoia and naturally sweet butternut squash makes this a fun fall dish.
1 Small Butter Nut Squash
1 Tbs Honey
2 Cup Quinoa cooked (Ancient Harvest Brand Original or Red http://www.quinoa.net/)
4 Tbs Chestnut Flour
1/2 Red Pepper chopped
salt and pepper to taste
1 tspn Nutmeg
1/2 tspn Onion Powder
1/2 Tbs Garlic Powder
1 Pinch Chile Flakes
4 Gluten Free Hamburger Buns ( As always Sweet Christens brand is my favorite http://www.onlinebakery.co/ )
Peel and cut squash in to cubes. Place into a small non-stick over safe dish with a tiny bit of water at the bottom. Roast at 500 degrees for about 30 minutes until cubes are soft. Remove and drain as much water as possible while you allow them to cool completely. Once cool, mash squash on a bowl and add cooked Quinoa, egg, honey and all spices. Stir well and then add flour. I use chestnut but any nut flour would do the trick. Combine all ingredients and place in the fridge over night to firm up. When ready to serve just form patties and cook on a pan. Serve with your favorite topping!
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.
Living in the Italian Market its hard to resist the creamy, sweet and crunchy homemade ricotta cannoli. The ones in the bakery’s are clearly not gluten free and are not very fit friendly. I changed up this classic and cut the calories in half and took out all the gluten. Great for a crowd.
5 Gluten Free Sugar Ice Cream Cones
1 Cup Ricotta Cheese (Fat free to lighten it up)
4 Tbs Sugar ( Feel free to adjust your sweetness or use splenda)
1 tsps Vanilla
1 Cup Cool Whip ( I like the light version best)
1/2 Cup crushed nuts or chocolate chips ( I think crushed pistachio’s work best)
Place the cheese, sugar, vanilla and 2 Tbs of topping in to food processor and blend well. Place in bowl and fold in Cool Whip. Place mixture in zip lock bag and seal. Allow it to firm in fridge for 4 hours. When your ready to serve just cut corner of bag and pipe filling into cones. Dips ends in nuts and serve.