Lots of benefits to making your own granola bars. If you have a kid eating them in bulk, this will probably save some money. Also, making them yourself allows you to control the sugar content. I used this recipe: Chewy Chocolate Chip Granola Bars. These turned out more crispy and cookie-like than chewy, but good. […]
Lemon Blueberry Muffins
Warning: this is a departure from what I’ve been posting. Not gluten-free or dairy-free. Just regular good old muffins with lots of butter and the usual flour. I’m flying blind when I cook with wheat flour and cow’s milk products because I can’t taste the end product. My young taster doesn’t like lemon or blueberries […]
Roasted Rainbow Carrots
Easiest side ever. And love the colors. Preheat the oven to 400. Peel and slice a few “rainbow” carrots (available in bunches in many grocery stores — usually the carrots are organic). Roughly chop 1/4 onion. Toss with a couple tablespoons olive oil, season with salt and pepper. Roast for 20 minutes, or until edges […]
Zucchini Lasagna
Great low-carb lasagna recipe. I did not miss the pasta at all. A couple of substitutions and additions: instead of the cow’s milk cheeses in the recipe, I used every goat and sheep’s milk cheese I had on hand including Manchego, Pecorino Romano, chevre, and goat cheddar. Also added some caramelized onions — that flavor is […]
Paleo Twix
So, gluten-free, dairy-free Twix… where do I begin? This is a great reincarnation of an irresistible candy bar that some of my gluten-free/dairy-free friends may pine for post-dietary restrictions. These were fun to make and use only six ingredients. I was drawn in by photos on Pinterest that turned out much better than mine. Enticing. Here’s […]
Homemade Tater Tots
Best tater tots I’ve ever had. Takes some effort, but well worth it. And supposedly they freeze well, so if you make a bunch, you’re set. Here is the fantastic, amazing recipe from Damn Delicious: Homemade Tater Tots. I used 3 pounds of potatoes instead of the 2 the recipe called for and cooked them […]
Spaghetti Squash Two Ways: With Meat Sauce or Pesto
Spaghetti Squash is a big staple in our household as a noodle substitute and all around delicious substance. It has the texture of all dente pasta with a slightly sweet flavor. I make it at least every two weeks if not more often. It’s great because the squash tend to be big and that leads […]
Gluten-Free Chicken Parmesan with Quick Homemade Tomato Sauce
Fast, easy comfort food. This is a family favorite. Substituting gluten-free breadcrumbs makes it possible to adapt just about any chicken parm recipe. Served with gluten-free pasta, of course. I also used goat cheddar and pecorino Romano (sheep’s milk cheese) to avoid cow’s milk. Worked fine, but if you want something that melts into that creamy […]
Burgers with Sauteed Onions, Goat Cheese and Avocado
Great gluten-free, lower-carb entree with no bun, or you can add a bun if you like. Not exactly picturesque, but I started out with some 85-15 grass-fed ground beef. Seasoned it with a bit of Tamari soy sauce (gluten-free) and Lawry’s seasoned salt. Grill to desired doneness. Also sautéed some onions in olive oil. When everything […]
Red Chile and Egg Breakfast Bowls
Red chile that’s just hot enough, tangy goat cheese, creamy avocados, runny poached eggs and lentils for protein… what more could you want in a breakfast? Added bonus, it’s lower carb and low sugar. So, making the red chile sauce homemade in bulk is a family tradition in the fall when the red chile is ready […]