tag:blogger.com,1999:blog-60538192172088557152024-02-02T13:52:06.532-08:00chacha's gluten free kitchenchachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-6053819217208855715.post-9778080591757799882017-03-31T17:50:00.000-07:002017-03-31T17:50:45.718-07:00Mexican Chopped Salad<div class="separator" style="clear: both; text-align: center;">
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This has to be one of the easiest recipes ever and I know it's going to be in our menu rotation a lot this spring and summer. Its so fast and easy and it's been my very favorite meal we've had lately. In fact Chris liked it so much he asked me to blog it so we'd remember to make it again.<br />
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Last night we wanted some sort of salad for dinner and had some leftover grilled chicken and some perfect avocados to use. This was the result. If I was making this for just me, I would skip the chicken because my serving was great without it. This was a huge main dish salad for two, but could easily be a side salad for more to share.<br />
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Here's how easy it is:<br />
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<b style="font-size: x-large;">Mexican Chopped Salad</b><br />
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1 Chicken breast half, grilled and chopped<br />
2 Avocados, chopped<br />
1 to 2 cups Cucumber, peeled and chopped<br />
1/2 cup Red Onion, chopped<br />
1 large bunch Cilantro, finely chopped<br />
1 large Jalapeno, seeded and finely chopped<br />
Juice of half a Lemon<br />
Salt & Pepper to taste<br />
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Mix to blend gently so the the avocado mixes with the lemon juice but doesn't get to mashed.<br />
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Serve as is or on a bed of mixed baby greens as we did.<br />
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Enjoy!<br />
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<br />chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com0tag:blogger.com,1999:blog-6053819217208855715.post-63638531184337144392017-03-24T07:03:00.000-07:002017-03-24T07:03:07.913-07:00Butternut Squash, Spinach and Black Bean Tacos<div class="separator" style="clear: both; text-align: center;">
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For a good, long while I have been on kitchen auto-pilot making mostly the same things. The time has now come to work on my menus.<br />
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I'm currently researching the best diet for me as I start treatment for breast cancer and while I have just started the process I know that increasing the most nutritious veggies, herbs and spices is as important important as drastically cutting sugar. Cutting sugar has been easier than I expected so I'm focusing on getting the good stuff in.<br />
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There are so many different theories are out there - Vegan, Keto, Mediterranean, etc. - all been recommended by various people and sources. I can see pluses and minuses to most so am taking my time and learning what will be right for my situation with my necessary restrictions like gluten free, dye free, etc. So while I continue to research I'm making lots of old favorites (especially Sri Lankan recipes with all the turmeric, ginger and spice) and some new vegan dishes.<br />
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Vegetables are a favorite, so it's not a burden to try and reconfigure my diet but it can be a challenge to make them a main course when you love spicy flavors and strive to use only whole foods rather than processed items.<br />
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The guys are not changing their diets but are getting exposed to lots of new veggie dishes in the process. So far they are just adding them to their usual meals and it's working out fine for everyone. Joe, especially, has surprised me with embracing arugula and watercress in his salads and trying some different roasted veggies. So in many ways this is a win win for us.<br />
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This is one dish I experimented with on our last Taco Tuesday and we liked it so much I made it all over again on Friday - doubling the recipe for leftovers. It's super fast and easy and very satisfying.<br />
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I've tried this combination in a crispy taco shell, without tortillas in a bowl and wrapped in in collard leaves. Every version was delicious and I've got another two pounds of butternut squash to saute tonight.<br />
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<span style="font-size: large;"><b>Butternut Squash, Spinach and Black Bean Tacos</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUh4CYoeWcImo115g4x4fuM1lTbdIYXpFqp8ueanMzgkiuHr-vBREDVHTOJztku3YIpni-5DVNXXNzGJDkGwKzgqaIn-kfUxZwLdijTkajX1vhh_GGYIOR1ncbDKZLRxyeKCTSelmLsA/s1600/IMG_4918.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNUh4CYoeWcImo115g4x4fuM1lTbdIYXpFqp8ueanMzgkiuHr-vBREDVHTOJztku3YIpni-5DVNXXNzGJDkGwKzgqaIn-kfUxZwLdijTkajX1vhh_GGYIOR1ncbDKZLRxyeKCTSelmLsA/s320/IMG_4918.JPG" width="240" /></a>Saute in a medium sized saute pan:<br />
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1 tablespoon Coconut Oil<br />
1 large Onion, minced<br />
4 large cloves Garlic, minced<br />
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In another small saucepan heat:<br />
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2 cups Black Beans (approximately, either homemade or canned)<br />
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When the onions and garlic are softened, add:<br />
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1 teaspoon Cumin<br />
1/4 teaspoon Cayenne (this will be spicy - just a dash if you don't love it hot)<br />
1/2 teaspoon dried Oregano<br />
1 pound Butternut Squash, cut into cubes<br />
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Continue to saute until squash is cooked through - about 15 minutes or so. I mashed a bit with the back of a spoon as I stirred.<br />
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Just before you are ready to serve, toss in:<br />
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2 cups packed and rinsed Baby Spinach which will wilt and heat through in a minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWKCM7ukTuqdpD8OxTwt0dzoMW-3sItQ8Sqj-UpnysmAQnA_jRYkldnY2gaVIubjhZj8bmjlK59yokZX4edeuU5ihtRfL2TVHaszQOVEBvQy_PyFLh_tFAsVHcCaDbN6XmK3W664n5Ic/s1600/IMG_4936.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrWKCM7ukTuqdpD8OxTwt0dzoMW-3sItQ8Sqj-UpnysmAQnA_jRYkldnY2gaVIubjhZj8bmjlK59yokZX4edeuU5ihtRfL2TVHaszQOVEBvQy_PyFLh_tFAsVHcCaDbN6XmK3W664n5Ic/s200/IMG_4936.JPG" width="200" /></a>Serve in taco shells, as nachos, in bowls or rolled in a large steamed kale leaf and top the squash and spinach with black beans, and guacamole and any favorite salsa you like.<br />
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We love to add a mixture of cilantro (one whole large bunch), onion (one medium to large) and jalepeno (at least one large) all minced together and liberally spooned on top. I make up this mixture at least once a week and use it to top almost all Mexican and Asian foods I make. It will keep a couple of days in the fridge.<br />
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Hope you enjoy it as much as we have.<br />
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<br />chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com0tag:blogger.com,1999:blog-6053819217208855715.post-59094484565730545392017-02-27T08:00:00.000-08:002017-03-27T07:14:23.475-07:00Almond Flour Scoop Biscuits<div class="separator" style="clear: both; text-align: center;">
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In my attempt to greatly increase beneficial veggies, herbs and spices and lower the sugar and carbs in my diet, I am revisiting some favorite old recipes and sites. One of my very favorite sites is <a href="https://elanaspantry.com/" target="_blank"><span style="color: blue;"><b>Elana's Pantry</b></span></a>. Elana has beautiful, simple to follow recipes using some of my favorite ingredients like almond flour and coconut flour. She has been such a great inspiration and made our gluten free living so much sweeter - especially her gluten free cupcakes!<br />
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These days I find that my veggie meals fill me up initially, but my tummy starts to rumble well before my next meal. Adding a little more low carb protein helps balance things out for me. Elana's biscuit recipe is relatively low carb and easy to make, but with my energy levels waning these last few weeks between surgery and the flu I found a way to make them even easier and lowered the carbs further.<br />
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While I loved the flavor of coconut oil in Elana's recipe, the coconut oil I have on hand is very strong. I love it at breakfast but it kind of clashes with some meals. <br />
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Switching out to an avocado oil gave the finished biscuits a really mild flavor and the same nice texture. Cutting the sweetener out completely still left a delicious biscuit. Adding all the ingredients to the same bowl and scooping each biscuit with a baking scoop (ice cream scoop) cut washing and prep time in almost half. The scoop makes a drop biscuit much more uniformly. Baking them in a 9x13 glass pan that I can store in the fridge meant one less pan to wash, too. I'm not sure if necessity is the mother of invention or exhaustion is. Either way, it's a win.<br />
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I've been using Blue Diamond Almond Flour since our Costco started carrying it. I know that isn't a brand Elana used to recommend but it has worked very well for me. I've also made the recipe vegan because of all I am reading about flax meal again. Still great texture but I'll include the egg/flax information so you can decide what works best for you.<br />
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The biggest issue I have with nut flour baking is the calorie content. It is high, but one biscuit is satisfying and makes a big mug of miso soup a meal. It rounds out a smoothie or a salad and holds me over. I just have to resist the temptation to eat several.<br />
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<span style="font-size: large;">Almond Flour Scoop Biscuits</span><br />
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Preheat oven to 350 degrees.<br />
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In a large bowl stir together:<br />
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1/2 cup Avocado Oil<br />
4 Flax Eggs (4 Tablespoons Golden Flax Meal plus 6 ounces water OR 4 large eggs for non-vegan biscuits)<br />
1 teaspoon Salt - Sea Salt or Himalayan pink are my favorites<br />
1 teaspoon Baking Soda<br />
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Once well combined, add:<br />
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5 cups Almond Flour<br />
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Mix well and don't worry about over mixing like traditional flour. These will still be moist and tender. Once fully mixed take your handy scoop and scoop out 12 to 14 nice round biscuits onto a baking sheet or right into a 13x9 baking pan. After scooping I usually give the round biscuits a little push with the back of the scoop to flatten slightly as in the photo above. Both pans have worked perfectly and whether you leave them round or flatten they bake pretty much the same.<br />
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Either pan, bake at 350 degrees approximately 15 - 20 minutes - a bit longer in the baking pan and a bit shorter on the baking sheet. They'll be a light golden when done as in the photo on the right. Be sure to let them cool about twenty minutes or they might be crumbly as in my photo at the top. I store mine a few days in the fridge and bake about once a week. If I want a warm biscuit I just pop it in the toaster oven for a couple of minutes.<br />
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Enjoy!<br />
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*Or 4 Large Eggs for Non-Vegan Biscuitschachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com0tag:blogger.com,1999:blog-6053819217208855715.post-32605924689020600792016-01-05T16:15:00.000-08:002016-01-05T16:15:13.650-08:00Spicy Asian Onion Mushroom Soup!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPoMSOXnRsZ6w10GQNNAxtxgTHkVnqy5vZRwHxIhfagzI59sEiufZAHtBu5tUKDMAbt43AR2YtioC8eKOd97wIkJKBw4l8Eb9OAmVMVDzSx1Pq625uxDcwgduDlj8tXaWzKG-X3Drdds/s1600/IMG_4243.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPoMSOXnRsZ6w10GQNNAxtxgTHkVnqy5vZRwHxIhfagzI59sEiufZAHtBu5tUKDMAbt43AR2YtioC8eKOd97wIkJKBw4l8Eb9OAmVMVDzSx1Pq625uxDcwgduDlj8tXaWzKG-X3Drdds/s400/IMG_4243.JPG" width="400" /></a><span style="font-size: large;">Happy 2016!</span><br />
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2015 was such a blur here and I really got out of the habit of posting recipes and even experimenting in the kitchen as much as I enjoy. As I look to 2016, it is time to start being proactive with our menus and having fun in the kitchen again.<br />
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I don't make New Years resolutions, but I do want to eat a little healthier this year by increasing our vegetables and by lowering my beloved carbs. Nothing too crazy or austere, but I'm hoping to add new flavors and recipes to make this challenge one that sticks.<br />
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This simple and delicious gluten free and vegan recipe is now on the rotation. It actually started as French Onion Soup and morphed into an Asian-inspired light, but satisfying meal. This is the kind of soup that will no doubt continue to evolve depending on what's on hand and what sounds good. So be creative and make it your own. A bit of rice noodles or one half cup of dry rice can be added towards the end to make a heartier soup. Add more onions if you like and vary the type of mushroom you enjoy. Thinly sliced Napa cabbage, bean sprouts or any veggie you like can be added. A big spoonful of kimchee on top is also amazing.<br />
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The Sriracha, Miso and Soy Sauce can be adjusted to taste. You may want to start out with less heat and use half the Sriracha. Its easy to add more later. Fresh garlic, turmeric and ginger are a favorite combination but you can use dry spices, too. We like lots of different stocks and broths in our soups from homemade to purchased, but I really love Pacific's Organic Mushroom Broth. Simple ingredients and a really nice, deep flavor makes a wonderful base for the soup.<br />
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<span style="font-size: large;">Asian Onion Mushroom Soup</span></div>
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In a large pan over medium heat saute:</div>
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A splash of Olive Oil</div>
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1 pound Sliced Mushrooms</div>
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3 large Red Onions</div>
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As they soften add:</div>
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Garlic - at least one clove minced, but more is great </div>
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Turmeric - I use fresh and approximately 1 teaspoon, minced</div>
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Ginger - I use fresh and approximately 1 tablespoon</div>
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As everything is completely cooked and barely starting to brown, add</div>
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2 quarts broth (if I am out of homemade I use Pacific's Organic Mushroom Broth)</div>
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2 tablespoon Miso Paste (I love Miso Master Organic Red Miso)</div>
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Sriracha - to your taste, I use at least a teaspoon for a very spicy soup</div>
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Gluten Free Soy Sauce - about a tablespoon</div>
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Continue to simmer covered thirty minutes or so, but the flavors will continue to improve if you can wait.</div>
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When ready to serve, ladle into bowls and top with a large spoonful of this mix:</div>
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1 bunch Cilantro, chopped</div>
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1 tablespoon fresh Mint, chopped</div>
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1 Jalapeno, minced</div>
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1/2 Onion, minced </div>
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The fresh herbs and crunchy jalapenos and onions work so well together with the warm, aromatic soup. We love it and I hope you do, too.<br />
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Enjoy!</div>
chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com0tag:blogger.com,1999:blog-6053819217208855715.post-41332565874967913862015-10-14T18:24:00.000-07:002015-10-14T18:24:45.077-07:00Gluten Free Easily's Paleo Power Balls and Gus!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9rcOojzeXrbQeLRVvz6TBZwnaQ0CzMDvmhxOAKl2pAESUyEzWKVCXa3vQDydDOeUtFBoJ8NL6vJD2iX-lTjHAgAlkYxMG4zDFfWDdxQeHB5idglKEfYBSqHz3guO_-ylwCA8A2JrIhs/s1600/FullSizeRender+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9rcOojzeXrbQeLRVvz6TBZwnaQ0CzMDvmhxOAKl2pAESUyEzWKVCXa3vQDydDOeUtFBoJ8NL6vJD2iX-lTjHAgAlkYxMG4zDFfWDdxQeHB5idglKEfYBSqHz3guO_-ylwCA8A2JrIhs/s640/FullSizeRender+%25281%2529.jpg" width="480" /></a></div>
The summer of 2015 will be remembered by me as the summer of Gus.<br />
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Chris and I innocently went out for dog food one afternoon in May and were completely taken by a pup with big brown eyes sitting outside of the pet store with his rescue group. We adopted him on the spot. He was about twelve weeks old and the sweetest, most snugly little pup you've ever seen. Our Elle wasn't sure about him at first but grew to adore him.<br />
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The first weeks were full of potty training and crate training. He woke up crazy early and needed so much attention all day long or he would chew everything in sight. I barely function before 7:00 yet there wasn't much choice in waking up and hitting the ground running.<br />
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Gus still is sweet and snugly, but at eight months he's 55 pounds of solid muscle. He's sleeping in until at least 7:00 but is still bouncy from the moment he gets up and still has endless energy. He's loving and smart and the most handsome boy. He is still absolutely and completely exhausting.<br />
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We walk together well over five miles every day. Every day. I'm so thankful for the beautiful park with endless trails we wander through but it really does get to be a lot.<br />
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Over the summer when it was so hot and sticky here in North Carolina and sleep was fleeting, I saw a recipe from <a href="http://glutenfreeeasily.com/about/" target="_blank"><b><span style="color: blue;">Shirley Braden</span></b></a> of <a href="http://glutenfreeeasily.com/" target="_blank"><b><span style="color: blue;">Gluten Free Easily</span></b></a>.<br />
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Shirley's<a href="http://glutenfreeeasily.com/paleo-vegan-power-protein-balls/" target="_blank"><b><span style="color: blue;"> Paleo Power Balls for One</span></b></a> became my go to pick me up. I knew I had all the ingredients on hand (only four healthy ingredients) and knew they would go together quickly. I found it much more convenient to double or triple the recipe so I could keep a few in the fridge. If I was out of almond butter I subbed peanut butter - sometimes a little sweeter, sometimes less. I love the flexibility.<br />
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Many a morning I grabbed one on my way out the door and it kept me going for the entire four mile morning walk.<br />
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If by some chance you aren't familiar with Shirley and Gluten Free Easily, please click on the link above and then look around her site - especially if you are new to living gluten free. Her focus is on real foods, not processed or packaged, making her site one I can easily recommend. Shirley's many, many recipes range from familiar family favorites to paleo and vegan - like this one. I love that she features other bloggers' recipes and sites so graciously. I can always tell when she has shared one of my links - I see the "Shirley Bump" in the traffic. =D Shirley is an absolutely lovely woman inside and out and an amazing resource to the gluten free community. <br />
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Enjoy!chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com1tag:blogger.com,1999:blog-6053819217208855715.post-23552596558374817502015-03-25T18:02:00.000-07:002015-03-25T18:02:00.938-07:00The Bee's Knees Gnocchi!<div class="separator" style="clear: both; text-align: center;">
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Kecia Johndrow is someone I "met" online several years ago through the Feingold Association. Four years ago she opened her own gluten free bakery, <a href="http://www.beeskneesbakeshop.com/default.aspx" target="_blank"><b><span style="color: blue;">Bee's Knees Bakeshop</span></b></a> in Cedar Park, near Austin, Texas. Not only does she make beautiful baked goods like cakes, pies, brownies and cake balls; she also serves breakfast and lunch.<br />
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Now Kecia has written her first e-cookbook, <a href="http://www.amazon.com/dp/B00U8EMH4U/ref=rdr_kindle_ext_tmb" target="_blank"><b><span style="color: blue;">Gluten Free is the Bee's Knees, A Bee's Knee's Cookbook</span></b></a>. A mutual friend let me know about the e-book and I bought it immediately.<br />
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The variety of recipes is great. Soups, appetizers, sides, dips, casseroles, breakfast items, entrees from Mexican to Cajun to Italian, desserts and more are included. Kecia has included answers to some frequently asked questions and shopping tips, making this a great resource for anyone newly gluten free.<br />
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She graciously has allowed me to share one of her entrees here for a little sneak peek. I had a hard time choosing because everything sounded really good. <br />
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Ultimately, I chose Gnocchi because it's one of my favorite comfort foods. Kecia recommends topping them with a marinara sauce for a GFCF meal. Since we do some dairy I chose to serve them drizzled with <a href="http://chachasgfkitchen.blogspot.com/2012/06/lauras-garlic-herb-dip.html" target="_blank"><b><span style="color: blue;">Laura's Garlic Herb Dip</span></b></a> and a sprinkle of Asagio cheese.<br />
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I am certain mine are not as pretty as Kecia's but oh my goodness, they were delicious! I used brown rice flour and made them a little larger than Kecia recommended so they took a couple minutes longer to cook. Chris and I absolutely loved them and went through nearly half a batch between the two of us.<br />
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Here's Kecia's recipe, straight from her book:<br />
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Try it, I think you'll enjoy!<br />
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Happily shared on <a href="http://glutenfreehomemaker.com/gluten-free-wednesdays-march-25/" target="_blank">Gluten Free Wednesdays</a> thanks to Linda at <a href="http://glutenfreehomemaker.com/" target="_blank">The Gluten Free Homemaker</a>.<br />
<br />chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com0tag:blogger.com,1999:blog-6053819217208855715.post-27153984114060685362015-03-11T18:05:00.000-07:002015-03-11T18:09:59.762-07:00Cilantro Hummus!<div class="separator" style="clear: both; text-align: center;">
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Traditional hummus is one of my favorite things all year round. Whether I make or purchase it, there is almost always a container of it in the fridge. Hummus makes a great vegetarian protein snack with crackers (I especially love it with my <a href="http://chachasgfkitchen.blogspot.com/2013/02/fast-easy-flax-chips-or-crackers.html" target="_blank"><b><span style="color: blue;">flax crackers</span></b></a>) or veggie sticks, and is an awesome spread on sandwiches. A favorite breakfast is simply a half a toasted gluten free bagel spread with hummus.<br />
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We love it plain or drizzled with olive oil and sprinkled with sumac or paprika. Chopped olives are my personal favorite, or addiction if I'm honest, these days.<br />
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My cilantro hummus is a spring and summer favorite. It's creamy and cool and has a fresh pop of flavor. It takes just minutes to make and can be adjusted to your tastes easily.<br />
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Made as shown below it's very mild, at least with the jalapeños I use. If you like more heat, just add another jalapeño or switch to a pepper with more kick. Habanero is my favorite. The more cilantro, the better, as far as I'm concerned. I use a large bunch - about a cup and a half of washed leaves and stems. Cilantro has many health benefits so I'm always adding it to something I'm making.<br />
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This hummus is a great way to get your raw veggies in. Above I used daikon radish. I love the look of the perfect circles and crispy bite of the radish with the creamy hummus. Our veggie selection to the right wasn't the most exotic or beautifully sliced today but they were still delicious.<br />
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Cilantro Hummus is great as a spread on a veggie burger like my <a href="http://chachasgfkitchen.blogspot.com/2012/02/chipotle-lime-black-bean-burgers.html" target="_blank"><b><span style="color: blue;">Chipotle Lime and Black Bean Burgers</span></b></a>. My favorite crackers for this hummus are my <a href="http://chachasgfkitchen.blogspot.com/2011/10/spicy-pepita-almond-crackers.html" style="color: blue;" target="_blank"><span style="color: blue;"><b>Spicy Pepita and Almond Crackers</b></span></a><b style="color: blue;"> </b>which I like for a quick lunch. This combination also makes a nice appetizer with a lighter meal.<br />
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To really amp up the color and kick, spoon a little of <a href="http://chachasgfkitchen.blogspot.com/2011/04/meatless-monday-burritos-siesta-sunday.html" target="_blank"><b><span style="color: blue;">Gabby's Green Sauce</span></b></a> on top.<br />
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<span style="font-size: large;"><b>Cilantro Hummus</b></span><br />
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3 cups Garbanzo Beans<br />
1 large bunch Cilantro, or enough to equal about a cup and a half leaves and stems<br />
1 large Jalapeño, seeded<br />
1 medium clove Garlic<br />
1/4 cup Lime Juice<br />
1/4 cup Olive Oil<br />
Salt, to taste<br />
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While all ingredients can be put into a food processor at one time and blended, I like to use my Vitamix for an even creamier hummus. If you use a Vitamix you will need to use the tamp to keep things mixing and moving to blend quickly. Just add all ingredients to the Vitamix at once and blend until smooth and creamy for about two minutes.<br />
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The flavor will improve as it chills so plan on letting it sit in the fridge an hour or two prior to serving.<br />
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Enjoy!<br />
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Happily shared on <a href="http://glutenfreehomemaker.com/gluten-free-wednesdays-march-11/" target="_blank">Gluten Free Wednesday</a>s thanks to Linda the Gluten Free Homemaker!<br />
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<br />chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com0tag:blogger.com,1999:blog-6053819217208855715.post-36753781119308112014-12-16T20:32:00.000-08:002014-12-17T14:15:42.093-08:00Quick & Easy Gifts From My Kitchen....<div class="separator" style="clear: both; text-align: center;">
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I love to make pampering gifts like my <a href="http://chachasgfkitchen.blogspot.com/2011/11/all-natural-body-butter.html" target="_blank"><b><span style="color: blue;">body butter</span></b></a> for my friends. With all the cold weather outside and heaters working overtime inside a little bit of pampering can go a long way to keeping your skin healthy. This is a perfect time of year to spend a little bit of time to make personalized gifts for those special friends in your life. <br />
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Thanks to the wisdom of Cheryl Harris, I realize that I also need to take a little time for me so that I can be there for the people I love.<br />
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Cheryl hosts a <a href="http://www.gfgoodness.com/2014/12/13/december-self-care-wisdom/" target="_blank"><b><span style="color: blue;">December Sanity Retreat</span></b></a> on her blog. My dear blogger friend Shirley of <a href="http://glutenfreeeasily.com/" target="_blank"><b><span style="color: blue;">Gluten Free Easily</span></b></a> introduced me to Cheryl's blog a couple of years ago. I did a <a href="http://chachasgfkitchen.blogspot.com/search/label/December%20Sanity%20Challenge" target="_blank"><b><span style="color: blue;">post about it at the time</span></b></a>. Please check out Cheryl's blog, she's switching things up a bit this year with guest bloggers and has links to previous years' posts, I bet there will be something that speaks to <span style="color: red;">your</span> heart.<br />
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Taking a quiet afternoon to make with a hot cup of tea and happy noise in the background (and then actually setting aside a jar or two for myself) made the time feel indulgent, rather than stressful. How much more relaxing does that sound than running to a mall and running all over trying to find things your loved ones may or may not be able to use?<br />
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My goal these last few days before Christmas is to be mindful to avoid stress and find time to relax while caring for the people I love. Each day between now and Christmas is a little more booked than the last so I need to find time in each day for the things that count. For me that means Bible devotional time, getting moving and eating wisely to stay healthy. I have a great devotional app and am enjoying Advent messages through <a href="http://shereadstruth.com/" target="_blank"><b><span style="color: blue;">She Reads Truth</span></b></a>. Moving is easy when you live with a dog so I'm trying to up our walks. Being outside is always good for me and the weather has been cooperating more days than not. Eating wisely is just that - no diets or deprivation at all. Just making good choices so I don't get glutened or get too much sugar which also causes issues for me.<br />
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So now to our gifts, since the ingredients overlap, it's easy to get everything out and make all three recipes, if you want to, in less than two hours including computer time for the labels.<br />
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Avery Labels are a great, easy and economical way to dress up your gift. Avery.com has lots of cute designs you can personalize with your own text. It took just a couple of minutes to find the cute bee design and customize each version. I bought my labels years ago and just print up a sheet with a different label with each batch.<br />
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I like to use four ounce ball jars for the scrubs and body butter. It's a nice size to give and a handy size to reuse. However, for those gifts I ship I have been using plastic. The PET plastic bottles and jars are easy to find online or at most any health food store that stocks essential oils. This time I used a couple of sturdy Rubbermaid containers for shipping that I had purchased for my last batch. I'm switching over to glass and PET as I go.<br />
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My beauty/body care supplies and tools are kept separate from my other pans and immersion blender. Getting melted beeswax and oil scented with lavender off can be a struggle. Having inexpensive doubles and keeping everything in a box together makes making so much easier.<br />
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There are a lot of quality essential oils to choose from. My own box of oils has <a href="http://www.kingdom-health.com/" target="_blank"><b><span style="color: blue;">Young Living</span></b></a>, <b><span style="color: blue;">Plant Therapy</span></b> and <a href="http://www.tropicaltraditions.com/essential-oils/" target="_blank"><b><span style="color: blue;">Florihana</span></b></a>. You can use whichever you enjoy but for these projects <a href="http://www.tropicaltraditions.com/essential-oils/" target="_blank"><b><span style="color: blue;">Florihana</span></b></a> was my choice. I buy them through <a href="http://www.tropicaltraditions.com/" target="_blank"><b><span style="color: blue;">Tropical Traditions</span></b></a>, my favorite coconut company. Florihana's Bergamot is Bergapten free, meaning it isn't photo toxic. Most citrus oils are photo toxic, meaning you shouldn't use them on skin that is exposed to the sun, you may get patchy brown splotches. Citrus oils are a great choice for a hand cleanser/sanitizer making Florihana's Bergamot my first choice.<br />
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This is a great gift for a friend with littles to throw in their diaper bag. It literally takes five minutes to put this together, including attaching your labels. The recipe below is safe for young children but can be used by adults. If you aren't using it for small ones, go ahead and add up to double the essential oils.<br />
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<span style="font-size: large;">Bergamot and Lavender Hand Cleanser/Sanitizer</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioJL736KpjryR8OzsRE_5Lj3qfAd2-QkYmbG-mlLAG5ng7meUFiXb9kZ1hGN3nyKGOzKxJYwI7-OmuMggdF-s-2vhx8286a8_KSfXM7LaoVgSXOxBjWYulaXnNm9n4KmqbLi6O53j-pA/s1600/photo+2+(22).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioJL736KpjryR8OzsRE_5Lj3qfAd2-QkYmbG-mlLAG5ng7meUFiXb9kZ1hGN3nyKGOzKxJYwI7-OmuMggdF-s-2vhx8286a8_KSfXM7LaoVgSXOxBjWYulaXnNm9n4KmqbLi6O53j-pA/s1600/photo+2+(22).JPG" height="200" width="200" /></a></div>
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1 2 ounce Pet Bottle with dispenser top<br />
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Aloe Vera Gel<br />
9 drops Bergamot Essential Oil<br />
1 drop Lavender Essential Oil<br />
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Pour Aloe Vera Gel into clean Pet Bottle almost to the top, leaving room for your oils. Add the essential oils drop by drop right into the bottle.<br />
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Make a cute label and attach. I like to use clear packing tape over the label on these bottles to keep it attached and looking good.<br />
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I like to use mine (double strength) after leaving a store before getting into my car or in a public restroom that has awful soap (pink soap with scents and dye cause reactions for me). In that case I rinse and scrub my hands in hot water, dry and then rub in a squirt of my hand cleanser.<br />
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A sugar scrub is wonderful to get the dry patches off and reveal smoother skin underneath. You can substitute Olive oil for the Avocado oil. An easy way to measure the liquid oil and the solid coconut oil is to pour one cup of the Avocado oil into a two cup measure and scoop enough coconut oil into to reach two cups. Frankincense and Myrrh were an obvious Christmas combination but you can certainly substitute oils you prefer one to one.<br />
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<span style="font-size: large;">Golden Frankincense & Myrrh Sugar Scrub</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3SOjN6Tj9Z_0UJiDmYfcPtFMUWZWjHH1-PzETGb9-e0gU91WGuYTHxKePMfducuqQedn6SkUCiCIIwzyVlQ9XUdvLbiUeNxdiXEKlAXiWwGV_qD9EaXB_n54nKI4ErQxnBg3nv7xm2M/s1600/photo+1+(21).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3SOjN6Tj9Z_0UJiDmYfcPtFMUWZWjHH1-PzETGb9-e0gU91WGuYTHxKePMfducuqQedn6SkUCiCIIwzyVlQ9XUdvLbiUeNxdiXEKlAXiWwGV_qD9EaXB_n54nKI4ErQxnBg3nv7xm2M/s1600/photo+1+(21).JPG" height="320" width="320" /></a></div>
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3 Cups Organic Sugar (or more if you like)<br />
1 Cup <a href="http://www.tropicaltraditions.com/pure-coconut-oil.htm" target="_blank"><b><span style="color: blue;">Coconut Oil</span></b></a><br />
1 Cup Avocado Oil<br />
1 teaspoonVanilla Bean Powder<br />
30 Drops Frankincense Essential Oil<br />
10 Drops Myrrh Essential Oil<br />
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Pour everything into a glass or metal mixing bowl and combine. If you like a more dry sugar scrub feel free to add a bit more sugar in 1/4 cup increments. Mash up the solid coconut oil with the back of your spoon or with an immersion mixer.<br />
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Pour into jars and put the lids on and then label. You will probably get about eight four ounce jars or more depending on how much sugar you added.<br />
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They are a admittedly a bit more beige than golden, but humor me so the name works!<br />
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Body butters save my skin this time of year. <a href="http://chachasgfkitchen.blogspot.com/2011/11/all-natural-body-butter.html" target="_blank"><b><span style="color: blue;">This one</span></b></a>, is one I've been making for ages. I love it and it works well but I wanted a more simple version. One that had fewer ingredients and no whipping required.<br />
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<span style="font-size: large;">Simple Hand and Body Butter</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSPG3kuq2USXqvw_mz-K0tjyLwmHOiZxzcD6zC-wFxKvE_x4jibEMQKKVP5vROukjMXFvuZAwYTYLkaL6LA6e5YFQImY3WRbFbg-KduHkGMzmttrbTG2K24OaLSkyvcACQkqT_XvdwrI/s1600/photo+(96).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSPG3kuq2USXqvw_mz-K0tjyLwmHOiZxzcD6zC-wFxKvE_x4jibEMQKKVP5vROukjMXFvuZAwYTYLkaL6LA6e5YFQImY3WRbFbg-KduHkGMzmttrbTG2K24OaLSkyvcACQkqT_XvdwrI/s1600/photo+(96).JPG" height="320" width="320" /></a></div>
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1/2 cup <a href="http://www.planttherapy.com/index.php?main_page=product_info&cPath=233&products_id=1153#.VJDGXivF98E" target="_blank"><b><span style="color: blue;">Organic Beeswax Pearls</span></b></a><br />
1 cup <a href="http://www.tropicaltraditions.com/pure-coconut-oil.htm" target="_blank"><b><span style="color: blue;">Coconut Oil</span></b></a><br />
1 cup Avocado Oil<br />
1 teaspoon Lavender Essential Oil<br />
Containers<br />
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Pour everything but your Lavender Essential Oil into your pot and let melt slowly over low heat. While everything is melting I measure the Lavender Essential and pour it into one of the small jars. Stir to mix and once everything is combined turn off heat and pour the Lavender Essential Oil into the mixture. Stir again to combine and pour into your jars. Depending on the sizes you use, you will have about five four ounce jars.<br />
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Let cool completely before putting the lids on. Put on your label and you're done! Easy Peasy.<br />
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I spent more time at the post office today standing in line to ship some than I did making any one recipe.<br />
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When I use the sugar scrub I rinse well at pat dry. Rubbing in a little of the hand and body butter afterwards will keep your skin soft and glowing. Try the combination on your hands at night before bed, you should wake with nice, soft hands.<br />
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Wishing you a peaceful and relaxed holiday season so you can focus on what's important to you.<br />
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Happily shared on <a href="http://glutenfreeeasily.com/gluten-free-peppermint-snowball-cookies-candy-cane-fudge-egg-nog-muffins/#more-24888" target="_blank">Gluten Free Wednesdays</a>, thanks one last time Shirley! You are the best!!<br />
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<br />chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com2tag:blogger.com,1999:blog-6053819217208855715.post-12483049268330295842014-11-25T17:38:00.003-08:002014-11-25T17:38:48.965-08:00I'm A Celiac's Magic Five Layer Bars!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFO0GETQshglVcETePDnbIl7Iod8jJcmTjUvJPcHRewxCMtDT-RXdSCPK-woHLtYNGTQd2K3vco9eFPENsnAZm280US9sDl-8i2y_IzljxJbDOCJZxwd-Mt49FfLTwnhFvw9zGXn-EzuY/s1600/pambook.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFO0GETQshglVcETePDnbIl7Iod8jJcmTjUvJPcHRewxCMtDT-RXdSCPK-woHLtYNGTQd2K3vco9eFPENsnAZm280US9sDl-8i2y_IzljxJbDOCJZxwd-Mt49FfLTwnhFvw9zGXn-EzuY/s1600/pambook.jpg" height="400" width="400" /></a></div>
<div>
Pam Jordan of <b><span style="color: blue;"><a href="http://www.imaceliac.com/" target="_blank"><span style="color: blue;">I'm a Celiac</span></a> </span></b>is a super busy working, running, gluten free blogging and speaking mom of three who's niche is delicious, fast family meals. She's written yet another ebook just in time for Thanksgiving and Christmas, called <b><span style="color: blue;"><a href="http://www.amazon.com/gp/product/B00PXDFVFS/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00PXDFVFS&linkCode=as2&tag=imace06-20&linkId=IHWVIUJEYRUGZ4DE" target="_blank"><span style="color: blue;">Easy Gluten Free Holiday Recipes</span></a>.</span></b></div>
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You'll find great tips for not getting "glutened" while eating out. The recipes are quick and easy and everything sounds delicious.</div>
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Appetizers, main dishes, sides and desserts are all laid out for you and there's a list of resources in the back. Easy Peasy.</div>
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The recipe that jumped out at me was the Five Layer Magic Bars. I used to love the similar bars my grandmother used to make. For some reason I've never tried to make them gluten free. Pam's genius idea is using gluten free gingersnaps instead of graham crackers. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7dDZ64VM5fzy2ndDHASvYc4suDN7OGk2CgjOBZydDzTZ5cV6uSjGW15MsdyzkrSsUFAhCBlKzFqqBhrls-psh6oQpWMittRdICMT32YsZYIC57z-IfM3fgTok4YcOAcVvU9bzwmVllI/s1600/photo+(94).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7dDZ64VM5fzy2ndDHASvYc4suDN7OGk2CgjOBZydDzTZ5cV6uSjGW15MsdyzkrSsUFAhCBlKzFqqBhrls-psh6oQpWMittRdICMT32YsZYIC57z-IfM3fgTok4YcOAcVvU9bzwmVllI/s1600/photo+(94).JPG" height="320" width="320" /></a></div>
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Even with the quick crushing and chopping of nuts these came together in about ten minutes. They are decadent and awesome.</div>
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The photo shows them after cooling about an hour, still warm and a little gooey and oh so yummy. After another hour they were cool enough to hold together into beautiful, perfect squares.</div>
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A batch will definitely make it to the Thanksgiving dessert table this year. </div>
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Pam is kind enough to share her recipe from Easy Gluten Free Holiday Recipes here!</div>
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<span style="font-size: large;"><b>Pam's Five Layer Magic Bars</b></span></div>
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2 cups of GF ginger snaps</div>
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1/2 cup of butter, melted</div>
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14 ounce can sweetened condensed milk</div>
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1/2 cup pecans, chopped</div>
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1 1/2 cup chocolate chips</div>
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1 1/3 cup flaked coconut</div>
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Heat the oven to 350 degrees. Grease a 9x9 casserole dish. Place the GF ginger snaps in a plastic bag and crush with a rolling pin. Pour the crushed ginger snaps into a bowl and combine with the melted butter. Firmly press into the casserole dish for the first layer. The second layer is condensed milk over the ginger snap layer. Theird comes the nuts, fourth the chocolate chips and the fifth layer is the coconut flakes. Bake for 25 minutes. Let cool and serve.</div>
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Check out Pam's site and book and follow her on <a href="https://www.facebook.com/ImaCeliac" target="_blank"><b><span style="color: blue;">Facebook</span></b></a>, too.</div>
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Don't forget to enter to win two great products from gfJules <a href="http://chachasgfkitchen.blogspot.com/2014/11/the-real-jules-real-good-giveaway.html" target="_blank">HERE</a>.</div>
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chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com1tag:blogger.com,1999:blog-6053819217208855715.post-6855472986239255972014-11-10T14:55:00.000-08:002014-11-10T14:55:11.708-08:00GFJules - Gluten Free Thanksgiving with Jules EBook!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhud-FD9-0dF4D5NbzpcwwxAr82uouFxQAssNfcAqTu3IF8tYX6yy5THCbuxNhK2C6TSXNy-h3vxKi74ra0IVWqFkHbuqRB27Ik_2W70-XIux1nnfrxht-WoRlQPTto55kSdXxXHZ8fsV8/s1600/jules.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhud-FD9-0dF4D5NbzpcwwxAr82uouFxQAssNfcAqTu3IF8tYX6yy5THCbuxNhK2C6TSXNy-h3vxKi74ra0IVWqFkHbuqRB27Ik_2W70-XIux1nnfrxht-WoRlQPTto55kSdXxXHZ8fsV8/s1600/jules.png" height="400" width="310" /></a></div>
<span style="font-family: Verdana, sans-serif;">I'm so excited to share this amazing Thanksgiving ebook with you! </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Gluten Free expert Jules Shepard is sharing her newly updated 60 page ebook with us <span style="color: #b45f06;"><b>absolutely free if you download it before November 13th</b></span>.</span><br />
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<span style="font-family: Verdana, sans-serif;">I've already downloaded my copy and love it. I think you will, too. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Are you a guest at someone else's home this Thanksgiving? Jules has loads of tips. Are you hosting? Again, Jules has you covered.</span><br />
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<span style="font-family: Verdana, sans-serif;">There are delicious looking photos and recipes for the entire Thanksgiving spread and Jules has added a planning checklist to keep you on track. Even substitutions for other allergies are included. And so much more.</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #666666; font-size: 14px; line-height: 21px;">The link to the eBook page is </span><a href="http://gfjules.us3.list-manage1.com/track/click?u=970168f0b45cadf3bc41d0ea8&id=60391cca25&e=e090e4cb3c" style="background-color: white; color: #6dc6dd; font-size: 14px; line-height: 21px; word-wrap: break-word;" target="_blank">www.gfjules.com/shop/gluten-<wbr></wbr>free-thanksgiving-ebook/</a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div style="background-color: white; color: #666666; font-size: 14px; line-height: 21px; text-align: center;">
<span style="font-size: 18px;"><strong><span style="font-family: Verdana, sans-serif;">Your code is: gfjules54601c422cb45</span></strong></span></div>
<div style="background-color: white; color: #666666; font-size: 14px; line-height: 21px; text-align: center;">
<span style="font-size: 18px;"><strong><span style="font-family: Verdana, sans-serif;"><br /></span></strong></span></div>
<span style="background-color: white; font-size: 14px; line-height: 21px;"><span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">After you put the eBook into your cart on the gfJules site, you can just copy this code from this page and paste it into the box next to the orange "Apply Coupon" button in the gfJules cart. (You can also paste it into the 3rd box at the top of the Checkout page). They hit "Apply Coupon" and the $12.95 price will be deducted instantly, making the book available for immediate download. You'll see </span><span style="color: red;">Download File: Gluten Free Thanksgiving EBook</span><span style="color: #666666;"> in red. Click it and start reading!</span></span></span><br />
<span style="background-color: white; color: #666666; font-size: 14px; line-height: 21px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="background-color: white; font-size: 14px; line-height: 21px;"><span style="color: #b45f06; font-family: Verdana, sans-serif;"><b>Hurry because this free offer expires on November 13th!</b></span></span><br />
<span style="background-color: white; color: #666666; font-size: 14px; line-height: 21px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="background-color: white; color: #666666; font-size: 14px; line-height: 21px;"><span style="font-family: Verdana, sans-serif;">I'm looking forward to receiving two of Jules' yummy products soon and can't wait to tell you all about them.</span></span><br />
<span style="background-color: white; color: #666666; font-size: 14px; line-height: 21px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="background-color: white; color: #666666; font-size: 14px; line-height: 21px;"><span style="font-family: Verdana, sans-serif;">Enjoy!</span></span>chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com0tag:blogger.com,1999:blog-6053819217208855715.post-41894222090727861082014-10-29T17:23:00.000-07:002014-10-29T17:42:15.930-07:00b.good - healthy, local, delicious and gluten free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizU2rlni43ocWbP_q8Sz0TqzrtthzP_xSiLBAlryZoa3aUNXVp1e91B9mR5gqtQFu-NSk1DFynmnGidoINf7-SXajADF_WaX2VCQ6Fjyx2c9UQCkKqwV_PqgcCJVvcRwgxWYRheNNVB_g/s1600/photo+1+(18).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizU2rlni43ocWbP_q8Sz0TqzrtthzP_xSiLBAlryZoa3aUNXVp1e91B9mR5gqtQFu-NSk1DFynmnGidoINf7-SXajADF_WaX2VCQ6Fjyx2c9UQCkKqwV_PqgcCJVvcRwgxWYRheNNVB_g/s1600/photo+1+(18).JPG" height="320" width="240" /></a></div>
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<a href="http://b.good/"><b><span style="color: blue;">b.good</span></b></a> is a restaurant we fell in love with on a recent trip to Portland and Wiscasset Maine. We visited the Portland store at least three times in our five days in Maine. The other two days we were in Wiscasset.<br />
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The Portland, Maine store employees were friendly and helpful in keeping our food gluten free and so delicious. The six of us tried just about every gluten free item on the menu from burgers to salads to kale and quinoa bowls. Everyone absolutely loved everything. Especially awesome are the kids meals. We loved it so much it just didn't seem worth the bother to look up other safe restaurants.<br />
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The photo on the right is our last visit up in Maine. Loved the brick and the photos of the local farmers.<br />
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So the wait for the Raleigh store seemed ever so long. But open it did last week!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZT9rP5e7HEratXeLXYxF9hNzOYo8bOqs9QMtRPvXRMr0VUNfpAPyqcEFDutE2KXgYatfaf4j7fp8YSOWu0r06tTVasuhPfKuNvQ1fmhpfOyjsMSsBufsKY31LJd4s9gF9TrJineeT8M/s1600/photo+3+(15).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZT9rP5e7HEratXeLXYxF9hNzOYo8bOqs9QMtRPvXRMr0VUNfpAPyqcEFDutE2KXgYatfaf4j7fp8YSOWu0r06tTVasuhPfKuNvQ1fmhpfOyjsMSsBufsKY31LJd4s9gF9TrJineeT8M/s1600/photo+3+(15).JPG" height="320" width="240" /></a></div>
Chris, Joe and I went on Friday for lunch. This was their second day open and the line started clear across the restaurant. We obviously were not the only people anxiously waiting for them to open. The line moved quickly and the young man taking our order was friendly and capable. He quickly told us the couple of items we couldn't have and assured us the rest were safe.<br />
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The look of the Raleigh store is fresh and new and the farmer photos are local to our area. I was happy to later hear that <span style="color: blue;"><b><a href="http://www.jmfphotog.com/" target="_blank"><span style="color: blue;">JMF Photography</span></a> </b></span>took their photos.<br />
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We ordered and found a spot at the counter in front of the window to sit. While I all but stopped drinking sodas years ago, at b.good I indulge with their outstanding <a href="http://maineroot.com/" target="_blank"><span style="color: blue;"><b>Maine Roots</b></span></a> soda. My family loves lots of their flavors but I always get the root beer. It's just like what we had growing up ages ago - creamy and perfect.<br />
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The guys' burgers and my chicken sandwich were perfect. The toppings are fresh and local, as are the burgers and chicken breasts. The veggie patties are house made and vegan (but not gluten free).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdNQWuO_4gUU0wXpGJv0IupaTxvrbvp9rTtQKOtMAuMC0CE2Ilw-4BeS4_0CMVRDny2unGhN5hwAK2lEyjWiKVjzA1xO6iQMZPwqW6EHgF7BK5wWIata9yDPXXWLxiM1QWPBLTYxY49kM/s1600/photo+3+(14).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdNQWuO_4gUU0wXpGJv0IupaTxvrbvp9rTtQKOtMAuMC0CE2Ilw-4BeS4_0CMVRDny2unGhN5hwAK2lEyjWiKVjzA1xO6iQMZPwqW6EHgF7BK5wWIata9yDPXXWLxiM1QWPBLTYxY49kM/s1600/photo+3+(14).JPG" height="320" width="320" /></a>But the fries are amazing. If you're gluten free you know what a big deal safe gluten free fries are but at b.good you can get sweet potato or regular fries. Both are absolutely awesome.<br />
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The next day Marc, Marie, Aiden and I ran in for lunch. We arrived just before the doors opened and by the time they did open there was another family waiting with us. Several others filled tables before long. <br />
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The crowd Friday at lunch was definitely a work crowd and the Saturday lunch crowd was mostly young families. Steve Woodward, the owner said he was pleased with the lunch turnout but also pleasantly surprised by the dinner crowds, many of whom live in the apartments above the restaurant. How convenient would it be to just pick up dinner and take it right upstairs?? It seems a perfect location for everyone.<br />
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Marc and Marie ordered burgers and I ordered the spicy avocado lime kale and quinoa bowl. It was my first b.good bowl and I ordered it as a healthy and maybe lighter choice. It was such a great combination of fresh veggies with a very spicy and flavorful sauce that I have a new favorite. So fresh and satisfying.<br />
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One thing I really love about b.good is their kids meals. Our sweet Aiden loves to eat and Marie and Marc feed him real, whole foods. The kids meals at b.good live up to their requirements and Aiden loves them.<br />
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Saturday he enjoyed a bunless turkey burger (freshly grilled and juicy) and a side of veggies. He loved the tomatoes, mushrooms, carrots and kale.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LGZsFTrPEyF9OWt95sEQ3RBjQtqNNtlOblyECEgKluny_yfjfIp3G_QJlgywtNT5_6jey8nv2-r_kWKs9vNB7qmXWhLfN_saDAr8cd3vEJ-hqb4wyFrihEjaeCBggfWyBMGER6jUG3A/s1600/photo+1+(17).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LGZsFTrPEyF9OWt95sEQ3RBjQtqNNtlOblyECEgKluny_yfjfIp3G_QJlgywtNT5_6jey8nv2-r_kWKs9vNB7qmXWhLfN_saDAr8cd3vEJ-hqb4wyFrihEjaeCBggfWyBMGER6jUG3A/s1600/photo+1+(17).JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aiden - so happy and busy with his kid's meal.</td></tr>
</tbody></table>
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It's so nice to be able to walk into a restaurant and know that we can all enjoy healthy, local and delicious food without a worry about gluten. I can't recommend b.good highly enough.<br />
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Happily shared on <a href="http://glutenfreeeasily.com/gluten-free-pumpkin-pecan-crumb-cake-pepperoni-squares/" target="_blank"><b><span style="color: blue;">Gluten Free Wednesdays</span></b></a> at <b><span style="color: blue;"><a href="http://glutenfreeeasily.com/" target="_blank">Gluten Free Easily</a></span></b>!chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com6tag:blogger.com,1999:blog-6053819217208855715.post-62437783030977005322014-08-26T21:05:00.002-07:002014-08-29T10:21:35.693-07:00Double Chocolate Peanut Butter Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbyyXTP95pZk7IxectKb0AZl26RWX-oDvZAklFSAmwL1-bjdeymjl6rhjmASJ4AqNn346G3KcFnkBHHAqw5CROySQ3TiGHMFKVWfudMIQ5JjiEYZQKzWcysNkLU9ZToIJaCi6_-dc14Y/s1600/photo+2+(18).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbyyXTP95pZk7IxectKb0AZl26RWX-oDvZAklFSAmwL1-bjdeymjl6rhjmASJ4AqNn346G3KcFnkBHHAqw5CROySQ3TiGHMFKVWfudMIQ5JjiEYZQKzWcysNkLU9ZToIJaCi6_-dc14Y/s1600/photo+2+(18).JPG" height="320" width="311" /></a></div>
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For the last year I have been making <a href="http://www.elanaspantry.com/brownies/" target="_blank"><b>Elana Amsterdam's brownie recipe</b></a>. It is so perfect in taste and texture and since calls for an entire jar of almond butter it's got a good protein to carbohydrate balance for us. Everyone who tries it likes it, it is simple and fast to make so I haven't tried another in all that time. I usually cut the honey a bit and the end result is still sweet and delicious. They also tend to stay moist and pack well without getting crumbly, unlike some I've made with gluten free flours.<br />
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<a href="http://www.elanaspantry.com/" target="_blank"><b>Elana's Pantry</b></a> is such a great resource and while I have given many of my cookbooks away, I hold on two of Elana's. They are carefully written and everything I have tried has turned out perfectly.<br />
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Yesterday I used peanut butter and upped the cocoa for a little change. While the almond butter gives a mild flavor in the original recipe, the same amount of peanut butter really jumps out. The extra bit of cocoa seemed to balance it nicely. I like to sprinkle mini chocolate chips on top to dress them up a bit instead of mixing them in the batter.<br />
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Because almonds are a high salicylate food making Elana's recipe with almond butter is Feingold stage 2, this peanut butter variation makes them a Feingold stage 1, gluten free, casein free treat.<br />
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<b><span style="font-size: large;">Double Chocolate Peanut Butter Brownies</span></b><br />
Preheat oven to 325 degrees<br />
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16 ounces Organic Creamy Peanut Butter<br />
1 1/4 Cups. Honey (yes, 1 and 1/4 Cups)<br />
3/4 cup Cocoa<br />
2 large. Eggs<br />
1 teaspoon Vanilla<br />
1 teaspoon Baking Soda<br />
1/2 teaspoon Himalayan or Sea Salt<br />
1/2 cup Enjoy Life Chocolate Chips<br />
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Mix everything together except the chocolate chips. I use my KitchenAid and it takes just moments. Spread into an un-greased 9 x 13 baking pan and bake. In my oven it usually takes 35 to 40 minutes.<br />
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Enjoy!<br />
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This recipe happily shared on <a href="http://glutenfreeeasily.com/gluten-free-paleo-vegan-pizza-crust-bagels-fluffy-pancakes-zucchini-brownies/" target="_blank"><b>Gluten Free Wednesdays</b></a> at <a href="http://glutenfreeeasily.com/" target="_blank"><b>Gluten Free Easily</b></a>.<br />
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Feingold information can be found <a href="http://www.feingold.org/" target="_blank"><b>HERE</b></a>.<br />
<br />chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com20tag:blogger.com,1999:blog-6053819217208855715.post-68554951158100725912014-08-20T18:48:00.000-07:002014-08-20T18:49:04.087-07:00Primal Food & Spirits <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4AXw9uZmGc5LtvbCWiTHUNUPOs4cDOE2IMIsZ4mLUcy7r5fab7rDlDxzXocZWZ1u6e6joZMipGo-xTjjKwFhYDd_9AoPBPCIWTy7qrcUFY1tU6kh2RnFhEMv31hpAfaPlyvgZgyykyU/s1600/photo+(93).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4AXw9uZmGc5LtvbCWiTHUNUPOs4cDOE2IMIsZ4mLUcy7r5fab7rDlDxzXocZWZ1u6e6joZMipGo-xTjjKwFhYDd_9AoPBPCIWTy7qrcUFY1tU6kh2RnFhEMv31hpAfaPlyvgZgyykyU/s1600/photo+(93).JPG" height="320" width="320" /></a><a href="http://gfafwellnessevent.com/" target="_blank"><b>The Raleigh Gluten and Allergen Free Expo</b></a> kicked off with an amazing blogger/vendor dinner the night before the expo at <a href="http://primalfoodandspirits.com/" target="_blank"><b>Primal Food & Spirits</b></a> in Durham. Primal welcomed the very large group in their private room and overflow in the dining area.<br />
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Chris and I were fortunate enough to attend the dinner. The ample private dining room was nearly full by the time we arrived so we sat in the dining area with Nikki Everett's awesome family and with vendor Stephanie of <a href="http://primalfoodandspirits.com/" target="_blank"><b>SAF Organics</b></a> and her husband Ken of <a href="http://www.jmfphotog.com/" target="_blank"><b>JMF Photography</b></a>. (Nikki is the amazing woman who coordinates the GFAF events all over - check the expo site to see when one will be near you).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzM7Yw6unXxTsa19iUfKs8zpJLL-6BBBY9rPb6GN-C8AgoxfQS8iKVksnXsy7EnW1CSSC7VqUpRxTZZr6wiTY44iuUi_O1Jtq63EgiRq_L-4BrHq-C6q6_U9CHg4TzukpZYlaQaJ0iFIg/s1600/photo+4+(9).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzM7Yw6unXxTsa19iUfKs8zpJLL-6BBBY9rPb6GN-C8AgoxfQS8iKVksnXsy7EnW1CSSC7VqUpRxTZZr6wiTY44iuUi_O1Jtq63EgiRq_L-4BrHq-C6q6_U9CHg4TzukpZYlaQaJ0iFIg/s1600/photo+4+(9).JPG" height="320" width="320" /></a>I could say so much about Primal but I think that photo of the bucket of bread says it all! When was the last time you had delicious gluten free bread at a restaurant? Sometimes its the little things that mean the most and make you feel welcome.<br />
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We all ordered off the menu which could not have been easy for such a large group but our server made it look simple. Chris and I shared Crab Cakes with citrus cabbage slaw and orange aioli. Honestly, I cannot remember the last time I've had crab cakes since it had been a long while before I had to go gluten free. Every bite was perfection. If I could order only one thing at Primal from now on, this would keep me happy.<br />
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Chris' fish was melt in your mouth good. Fish isn't my forte and although I grill, saute and bake it a couple of times a week I can never get it to this level of perfection.<br />
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The veggies were crisp and flavorful and the almonds were a perfect bit of crunch and flavor.<br />
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I had the veggie lasagna which was a really delicious layered dish of veggies and cheese. No pasta to get in the way of the fresh flavors.<br />
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After dinner Chris ordered a pot of French press coffee and we each picked a dessert. At this point we were both very content and probably should have skipped or, at the very<br />
least, shared a dessert. The dessert<br />
options were just too tempting.<br />
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Chris had the berry tart and it was sweet and creamy with a crispy crust and piles of beautiful berries. I chose the flour-less chocolate torte.<br />
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I have a beloved old recipe for a flour-less chocolate torte that I have been making for decades and it's the recipe I gauge others by. If you had me do a blindfolded taste test between the two, I don't think I could have told the difference.<br />
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It was dense and oh so chocolaty without being cloyingly sweet. Just exactly the way I love it.<br />
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So we finished our meal completely stuffed to the brim and happy. Our dinner companions were charming and interesting and we can't wait to go back to Primal Food and Spirits.<br />
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<br />chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com3tag:blogger.com,1999:blog-6053819217208855715.post-77740836793878825882014-07-23T15:36:00.003-07:002014-07-23T15:36:27.639-07:00Feta & Kalmata Cheese Spread<div class="separator" style="clear: both; text-align: center;">
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This Feta Kalmata Cheese Spread is so simple and delicious.<br />
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It's great on crackers, melts into warm crispy bread, tops a salad, makes an instant creamy sauce on hot veggies, can be mixed into mashed red potatoes and more.<br />
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The briny soft cheese, salty olives and seasoning adds layers of flavors and makes just about anything taste amazing.<br />
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Because it's so simple your ingredients matter. Use your favorite Feta, most flavorful olives and best olive oil.<br />
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<b><span style="font-size: large;">Feta Kalmata Cheese Spread</span></b><br />
<br />
14 ounces Feta in Brine<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrp841iaFryyEv3fzvWhGKWPt1PG66HIMVslyRdzF7tAaPL_AM69_zSQ4Qcnew17aq0sAGb4vCWV6RHY847ZW9GyweUmeX7hlWhBXf-sq1hWlvzvVESVdiGCBP7ZaUgMMCP7l22up8dI/s1600/photo+(92).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrp841iaFryyEv3fzvWhGKWPt1PG66HIMVslyRdzF7tAaPL_AM69_zSQ4Qcnew17aq0sAGb4vCWV6RHY847ZW9GyweUmeX7hlWhBXf-sq1hWlvzvVESVdiGCBP7ZaUgMMCP7l22up8dI/s1600/photo+(92).JPG" height="400" width="300" /></a>6 to 8 Kalmata Olives, pitted and chopped<br />
1/4 cup Extra Virgin Oil Oil<br />
1 teaspoon Organic Oregano, dried<br />
Dash Organic Garlic Powder<br />
Dash Black Pepper<br />
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Put all ingredients into a large bowl and mashed. Use right away, but the flavor improves as it mellows.<br />
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Tonight I'll be spreading it over some delicious focaccia.<br />
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Next time I make it I will likely add sun-dried tomatoes and some chopped artichoke hearts. I think that spreading that combination over a partially baked pizza crust would be awesome.<br />
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Don't forget to enter to win a pair of tickets to the Gluten and Allergen Free Wellness Event in Raleigh on August 9th! Comment on<a href="http://chachasgfkitchen.blogspot.com/2014/07/gluten-allergen-free-wellness-event.html" target="_blank"><b><span style="color: #38761d; font-size: large;"> this post</span></b></a> to enter.<br />
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Enjoy!<br />
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Happily shared on <a href="http://glutenfreeeasily.com/gluten-free-blueberry-pound-cake-paleo-funnel-cake-chocolate-covered-strawberries/" target="_blank"><b>Gluten Free Wednesdays</b></a> at <a href="http://glutenfreeeasily.com/" target="_blank"><b><span style="color: blue;">Gluten Free Easily</span></b></a>!chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com1tag:blogger.com,1999:blog-6053819217208855715.post-66408168960337246492014-07-09T07:58:00.000-07:002014-07-09T07:58:13.358-07:00Honey Sriracha Madness<div>
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So this Honey Sriracha Madness is Marie's fault entirely. You see, Marie, Marc and Aiden were running in the grocery store as Joe and I were running to our car a few weeks ago. </div>
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Marie mentioned she was making Honey Sriracha Chicken for dinner that night and I was intrigued. A quick check of Pinterest later that night gave lots of variations. All super simple and I never did go back to look at a recipe.</div>
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And since it's been way too long since Aiden has made an appearance on the blog I am sharing this photo our amazing Gabby took at his dedication last month. It's hard to believe he's going to be one in just under a month!<br />
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But back to food. So why am I giving you three? Because it was a great excuse to put up a pic of Aiden and because it's really good! I love to play around with a good recipe and make it my own varying ingredients to my family's tastes. You can adjust the honey and Sriracha to your taste to make it sweeter or milder or scorching hot! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnR_0e2tKJ7KIvv0ZIW4OtmpeJYBZegFzccLAjGFpQcC69AVd9LqpiTV7wOG8-ZeNZEs6D-w5QhzjLwuDZpNp-7lja5wZx3BGjdCovhLOzTP-lNWT65v0e4vPzGKm1sL8uWYgB0g01h8w/s640/blogger-image--262392213.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnR_0e2tKJ7KIvv0ZIW4OtmpeJYBZegFzccLAjGFpQcC69AVd9LqpiTV7wOG8-ZeNZEs6D-w5QhzjLwuDZpNp-7lja5wZx3BGjdCovhLOzTP-lNWT65v0e4vPzGKm1sL8uWYgB0g01h8w/s640/blogger-image--262392213.jpg" /></a>For the <b>Honey Sriracha Chicken Bowls</b>, I just let one and a half pounds cubed chicken simmer in a tablespoon of coconut oil. As the cubes were barely cooked through I added about 1/4 cup honey, about a tablespoon Sriracha and a dash of lime juice and garlic and simmered until the sauce was thick and caramelized but not dry.<br />
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Stop when you like the consistency - really saucy to drizzle over the rice - simmer a little less time. Super caramelized, go a little longer.<br />
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It was amazing over a bowl of steaming rice with some fresh herbs sprinkled on top. We used mint, cilantro and basil for a Thai-inspired flavor.<br />
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Our favorite vegetarian version is this delicious <b>Honey Sriracha Mushroom Sauté</b>.</div>
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It's super simple. Clean and quarter a pound of mushrooms. Sauté mushrooms in a medium skillet in one heaping tablespoon of honey and one heaping teaspoon of Sriracha. No oil is necessary. Leave the lid off and stir everything together. The mushrooms will release their juices and the sauce with start to thicken after a few minutes. We love this served over rice (fried rice in this pic) and with kimchee.<br />
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<b>Honey Sriracha Beef Lettuce Wraps</b> have to be the easiest lettuce wraps you can make and are amazingly flavorful. To make these simply brown one pound of organic, grass fed ground beef with about a half cup of minced onions. Stir in the same heaping tablespoon of honey and heaping teaspoon of Sriracha and sauté until the sauce is thickened.</div>
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I topped lettuce leaves with julienned red peppers and spiralized cucumber and added the beef and cilantro. Chris loved these even though our lettuce didn't "wrap" this time. </div>
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Relax in the kitchen and be creative - it makes eating healthy much more fun.</div>
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Happily shared on <a href="http://glutenfreeeasily.com/gfw-paleo-tortillas-great-gluten-free-bread-and-seven-layer-taco-dip/" target="_blank">Gluten Free Wednesdays</a>!</div>
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chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com1tag:blogger.com,1999:blog-6053819217208855715.post-5418450798948723712014-06-26T13:32:00.000-07:002017-10-29T17:49:00.962-07:00Laura's Chocolate Mousse - Gluten Free and Vegan<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2j6tN87gsjwJkCK_GtMmbQxs1iqZwqmHRNldlqoALK4IYEiQqYOW1lS76CmwLLMZolV6Ve1yJc6JRtH-bs-L4S3obIiko8o9XjXvprKDlG6fjRls6NsaMlbMRzvI_Nnb6gDZKPJAhpI4/s1600/photo+(88).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2j6tN87gsjwJkCK_GtMmbQxs1iqZwqmHRNldlqoALK4IYEiQqYOW1lS76CmwLLMZolV6Ve1yJc6JRtH-bs-L4S3obIiko8o9XjXvprKDlG6fjRls6NsaMlbMRzvI_Nnb6gDZKPJAhpI4/s1600/photo+(88).JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Topped with fresh blackberries from my brother and sister in law's garden. Yum!</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66KVaBTdghahxUBLwSiz-n2_YniiW0ALEBNZPITgjVHvTe2sbEKFuo2xuMdzixBFwERRRHP9EQsnnp0R27LaE-l62iL6i9EvOlrZWI0VJ349MV1gFAL-epV_-hEQJGKYEbGnjIlW04BU/s1600/photo+1+%25287%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66KVaBTdghahxUBLwSiz-n2_YniiW0ALEBNZPITgjVHvTe2sbEKFuo2xuMdzixBFwERRRHP9EQsnnp0R27LaE-l62iL6i9EvOlrZWI0VJ349MV1gFAL-epV_-hEQJGKYEbGnjIlW04BU/s1600/photo+1+%25287%2529.JPG" width="298" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">Another Ode to Laura, this recipe is one she made when she came to visit Marie right after Aiden was born last summer. Sorry it's such a fuzzy shot but I love this one. Aiden was just a tiny peanut here. </span>Laura shared her recipe<a href="http://thechroniclesofddl.blogspot.com/2013/09/a-farewell-tea-with-friends-and-keas.html" target="_blank"><b><span style="color: blue;"> in this post</span></b></a>. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There are so many recipes I haven't taken the time to blog lately. Life has been busier than it used to be and I've been sharing the computer and desk with my hubby so getting to it isn't always working out. This is one treat that has been a draft for nearly a year so it's time to make it blog official.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I've made it well more than a dozen times since Laura served this but was surprised to find I had actually made it and posted it earlier that year! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLNpVaOnysbNXeEIxT8xrz0pqbPwmLiCFKl6-Lx4GHZlzifxkcWnf6FUTZ-6KEQ7YHIg6dsbAfXhpjtGfRx_8C1tfoDxIVSFO7E6Kri4u_u6qk2kzDJz_GYW4Q4EtzO0L_jJChbBAX_A/s1600/photo+2+%25288%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLNpVaOnysbNXeEIxT8xrz0pqbPwmLiCFKl6-Lx4GHZlzifxkcWnf6FUTZ-6KEQ7YHIg6dsbAfXhpjtGfRx_8C1tfoDxIVSFO7E6Kri4u_u6qk2kzDJz_GYW4Q4EtzO0L_jJChbBAX_A/s1600/photo+2+%25288%2529.JPG" width="298" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;">My nephew told me it was already there when I mentioned I had to get it on my blog so he could find it. Oh my gosh, I'm getting old and losing my mind already. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Check out the filling for my yummy but not so pretty<a href="http://chachasgfkitchen.blogspot.com/2013/03/pi-day-creamy-chocolate-filled-coconut.html" target="_blank"> <b><span style="color: blue;">Creamy Chocolate Filled Coconut Whoopie Pies</span></b></a>! </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is such a great recipe, naturally gluten free and vegan. It takes five minutes to put together, is a great make ahead dessert and everyone loves it. The recipe below is a small tweak from Laura's and from my filling.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Don't you love the way Laura packed them up to serve? I usually use smaller mason jars because I tend to serve these as part of a dessert table.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Because they are rich and creamy, a small serving is satisfying but because it isn't heavy or overly sweet a large serving is perfect, too.</span><br />
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<span style="background-color: white; color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: large; line-height: 17.6pt;">Laura's Chocolate Mousse - Gluten Free and Vegan</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-21GFnkEoxNdfn8-P7utCBnRkToVfaNxX9O_ywdQxWmjJccZNWfyfRMAqrqgvuNGW-DShn9N3_Ca45pQ0e7ORV8-0AByEzuJnV5BjfP_RlRc3ehgTkj9pxchjRiBecJSjW4HkJTC_k4/s1600/photo+%252870%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-21GFnkEoxNdfn8-P7utCBnRkToVfaNxX9O_ywdQxWmjJccZNWfyfRMAqrqgvuNGW-DShn9N3_Ca45pQ0e7ORV8-0AByEzuJnV5BjfP_RlRc3ehgTkj9pxchjRiBecJSjW4HkJTC_k4/s1600/photo+%252870%2529.JPG" width="239" /></a></div>
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<span style="color: #333333;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 Can Full Fat Coconut Milk<o:p></o:p></span></span></div>
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<span style="color: #333333;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 Cup Cocoa or Cacoa Powder</span></span></div>
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<span style="color: #333333;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon Vanilla Bean Powder<o:p></o:p></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; line-height: 17.6pt;">Combine all ingredients in a high speed blender (I use my Vitamix) or food processor until creamy and well mixed. There will be flecks of dates in the chocolate cream if you use a food processor. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; line-height: 17.6pt;">I like to fill tiny glasses with the mouse, chill and top with raspberries just like Laura when serving.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #333333; line-height: 17.6pt;">Enjoy!</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 17.6pt;"><span style="color: #333333;">This recipe has been happily shared on </span><b><span style="color: blue;">Gluten Free Wednesdays</span></b><span style="color: #333333;">!</span></span></span>chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com6tag:blogger.com,1999:blog-6053819217208855715.post-19504298952452365372014-06-04T19:16:00.000-07:002014-06-05T10:54:11.702-07:00Olive, Garlic and Herb Dipping Oil!<div class="separator" style="clear: both; text-align: center;">
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If you have tried <a href="http://chachasgfkitchen.blogspot.com/2012/06/lauras-garlic-herb-dip.html" target="_blank"><b><span style="color: blue;">Laura's Garlic Herb Dip</span></b></a> once, I bet you've made it several times. I still don't have the courage to add as many cloves of garlic as Laura does but we are hooked on that stuff.<br />
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It is absolutely amazing spooned over freshly baked crusty bread, but I love to drizzle it over grilled veggies, too.<br />
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The beauty of the recipe is that it really isn't a recipe. You just take a handful of fresh herbs of your choice and chop them up with some garlic, drizzle olive oil over the top and season.<br />
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Easy peasy.<br />
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Last week I had made a beautiful, crusty double loaf of <a href="http://chachasgfkitchen.blogspot.com/search/label/Luce%27s%20GF%20Artisanal%20Bread%20Mixes" target="_blank"><b><span style="color: blue;">Luce's New Italian Bread</span></b></a>.<br />
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Charles Luce makes gluten free artisan bread so easy. I tweak the recipe ever so slightly and double it, baking it in a covered casserole instead of his baking bags. It comes out just right. The double sized loaf works better for my family.<br />
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We were getting ready to grill some veggies when I remembered Laura's dip.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEFoGAiZOBqen9-m-QLapPyPXWDm-qtohvqsjD4u42hKszUHUTgwr8d6ApweWIiXDc3xtLfaDKnq5AT5QU3tajoRtLTQqaBXVGuZcj9PKdP69U6jnYoVnYyBiX9M7mg7JJUhlu03GtSU/s1600/photo+2+%25286%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyEFoGAiZOBqen9-m-QLapPyPXWDm-qtohvqsjD4u42hKszUHUTgwr8d6ApweWIiXDc3xtLfaDKnq5AT5QU3tajoRtLTQqaBXVGuZcj9PKdP69U6jnYoVnYyBiX9M7mg7JJUhlu03GtSU/s1600/photo+2+%25286%2529.JPG" height="320" width="320" /></a></div>
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I went outside to pick herbs and there just wasn't enough to make a nice amount so I grabbed a can of <a href="http://www.sbolive.com/default.aspx" target="_blank"><b><span style="color: blue;">Santa Barbara Olive Company</span></b></a> Olives. These are my favorite olives so only about 2/3 of the can made it into the dip. The texture and size of these olives are so perfect and they have several olives that are gluten free. A bonus is Santa Barbara is where my mom's family lived when I was young. The old mission on the label just makes me happy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwu3YL6ze85WkoWRsvR8acxQVj5il3gqJ-UppUHqra_FKhJt4Tn7DVQGN7LNHL58Eu2rokMsfJ2tbEsr4MeON1HDpCeXUTYJ11vgmCLXEU6Aaq64wpyGV4NPU_l6lPzL8LG6bwG0CbyhU/s1600/photo+5+%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwu3YL6ze85WkoWRsvR8acxQVj5il3gqJ-UppUHqra_FKhJt4Tn7DVQGN7LNHL58Eu2rokMsfJ2tbEsr4MeON1HDpCeXUTYJ11vgmCLXEU6Aaq64wpyGV4NPU_l6lPzL8LG6bwG0CbyhU/s1600/photo+5+%25282%2529.JPG" height="320" width="320" /></a>The result was really phenomenal. The olive texture and salty flavor worked so well with the garlic. The herbs I had on hand were fresh basil, mint, oregano and a tiny bit of chives. Any fresh herb you love works and the more flavors, the better. Because Laura loves olives I felt she'd approve of this addition. =D<br />
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We rounded out dinner with a roasted beet salad and it felt like the perfect summer meal.<br />
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Again, this really isn't a real recipe, but here's what I did.<br />
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<b>Olive, Garlic & Herb Dipping Oil</b>:<br />
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I chopped a <b>handful</b> <b>fresh mixed herbs</b> finely with <b>3 cloves of garlic</b>.<br />
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When they were chopped I added <b>about a cup of drained jumbo black olives</b> and roughly chopped them.<br />
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I put the mixture in a bowl and <b>covered with Extra Virgin Olive Oil</b>. I used freshly ground <b>Himalayan Salt, Black Pepper</b> and <b>Hot Hungarian Paprika</b> to season the dipping oil. We have kept extra dipping oil two or three days in the fridge.<br />
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Happily shared on<b><span style="color: blue;"> <a href="http://glutenfreeeasily.com/gluten-free-wednesdays-6-4-14/" target="_blank">Gluten Free Wednesdays</a></span></b> over at Gluten Free Easily!<br />
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Enjoy!<br />
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<br />chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com3tag:blogger.com,1999:blog-6053819217208855715.post-2024370900817683412014-05-14T06:30:00.000-07:002014-05-15T19:59:42.397-07:00Luna's Living Kitchen Gluten Free, Vegan and Amazing!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcIfsjkE8sEw0FfM5Qfb87QIlu7wgIM_RdQbrixeoIZ4shqNEMLOdNzi5GVrJH2kgk83CQ-4b_A04fmoXLcFPSrsmtIduU-IPHNz_xgEfxXJ757ySRuAiplCZAzK11UWC2MPvsfxsskM/s1600/photo+5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcIfsjkE8sEw0FfM5Qfb87QIlu7wgIM_RdQbrixeoIZ4shqNEMLOdNzi5GVrJH2kgk83CQ-4b_A04fmoXLcFPSrsmtIduU-IPHNz_xgEfxXJ757ySRuAiplCZAzK11UWC2MPvsfxsskM/s1600/photo+5.JPG" height="320" width="320" /></a></div>
So many friends had been raving about<b style="background-color: blue;"> <a href="http://www.lunaslivingkitchen.com/" target="_blank">Luna's Living Kitchen</a> </b>and posting mouth-watering photos on Instagram and Facebook lately so I've been anxious to try it. It's a two and a half hour drive from us so we used a trek to IKEA as an excuse for a visit a few days ago. We are not vegan but we do eat many vegan and vegetarian meals weekly so we looked forward to checking Luna's out.<br />
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The restaurant exterior is warm and inviting. There are large planter boxes outside and most of them were full of greens. The tall ceilings, huge windows, spare decor and art make for a cozy yet bright interior. Every single employee greeted us with a smile from the moment we walked in. We sat at the juice bar because all the tables were full.</div>
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Jonathon was our gracious server and was happy to tell me which items were gluten free. There was a much better than usual selection to choose from. We ordered an organic juice for each of us. Chris chose the Volcano, a citrus blend with a touch of maple syrup and cayenne. I have an aversion to the smell of maple syrup but when I tasted it I fell in love. I ordered the Zinger which was beet, apple, orange, lemon and ginger. The ginger actually gave it more heat than Chris' Volcano. The sweet and hot combination was delicious. Luna's juices are available at our local Whole Foods, too. Pricey, but a healthy splurge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX5eeZoCSNFMnlhBWS8G4FSFWbsOsbfyd7nmyzTPm13ZJHoIzH4G4EEDhnzGaO6DmkCLf-AyZgaEQwGp2R41JuNnl5uxQSJqRAPf-558RzUpEg-9a5g2xcR3EPpDBAlD6cxddkmwDztEI/s1600/photo+3+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX5eeZoCSNFMnlhBWS8G4FSFWbsOsbfyd7nmyzTPm13ZJHoIzH4G4EEDhnzGaO6DmkCLf-AyZgaEQwGp2R41JuNnl5uxQSJqRAPf-558RzUpEg-9a5g2xcR3EPpDBAlD6cxddkmwDztEI/s1600/photo+3+%25281%2529.JPG" height="318" width="320" /></a></div>
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One of our friend Josh's recommendation was the Rawco Taco Salad so I was glad it was gluten free. That was my order. How gorgeous is that salad?</div>
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Underneath the cilantro and sprouts was a large scoop of crumbled walnuts and almonds. The nuts gave it a crunchy, satisfying feel without feeling heavy. The cashew sour cream and hot sauce combination was a perfect touch - so flavorful! The hot sauce had quite a kick without being too much heat. Cool slices of avocado and crispy veggie/flax crackers made a perfect meal.</div>
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It's the kind of salad I could eat every day of the week if only someone would deliver it!</div>
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Chris ordered the Living Burrito. It was a collard leaf wrapped around sunflower seed refried beans, cauliflower rice, veggies and the same cashew sour cream and pico de gallo that were on my salad. He inhaled it shortly after I took this photo. </div>
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He loves all things cauliflower so he especially enjoyed the cauliflower rice. Chris loved the combination of flavors and textures and found it to be a hearty lunch (he likes big food!) and also commented that he didn't feel weighed down by this large meal.</div>
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I'm going to have to get on Pinterest soon and look up some cauliflower rice and cashew sour cream recipes.</div>
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This meal makes me want to up my game when it comes to our vegetarian and vegan meals and make them more creative. Summer is a great time to take advantage of wonderful produce.</div>
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Josh had also recommended the Lemon Berry Cheesecake and we shared a beautiful slice while Chris had a coffee. </div>
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Hands down the best cheesecake I've ever tasted and again totally vegan. Just the right amount of crunchy nut crust, plain and fruit flavored layers and perfect to share.</div>
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We both loved every part of our meal and our experience at Luna's Living Kitchen. While it is quite a drive I know we'll be back - maybe not as often as I'd like - but I can't wait.</div>
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This post has been shared on<b><span style="color: blue;"> <a href="http://glutenfreeeasily.com/gluten-free-wednesdays-5-14-14/" target="_blank">Gluten Free Wednesdays</a></span></b> - thanks Shirley!</div>
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chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com5tag:blogger.com,1999:blog-6053819217208855715.post-47091700602273035582014-05-04T11:03:00.000-07:002014-05-04T11:03:56.320-07:00Gluten Free Cinco de Mayo Recipes!<div>
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Our family loves Mexican food so much we have it several times a week. It has always been a favorite of mine and is something that is so easily adaptable to gluten free life.<br />
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This year we are combining a Cinco de Mayo fiesta and Mother's Day so I have a few days to figure out our menu. It will be Aiden's first fiesta and while avocados are the only part of a fiesta he can partake in this time I'm sure by the next fiesta there will be more. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeQfU02-ezXXGI6XRngSX7WpS0uEZmUhS8TwMDoJAfZN9PWZJElEcm4b-0iEmhfxNepi3VfgtIeMNEB5G-2OmuNj2anndscCOOlImFjC2XUFlcZ2z3zNRg7HMqF2eKmIHos6w744WnaI/s1600/yum.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeQfU02-ezXXGI6XRngSX7WpS0uEZmUhS8TwMDoJAfZN9PWZJElEcm4b-0iEmhfxNepi3VfgtIeMNEB5G-2OmuNj2anndscCOOlImFjC2XUFlcZ2z3zNRg7HMqF2eKmIHos6w744WnaI/s1600/yum.jpg" height="213" width="320" /></a>We'll make it easy so none of the moms have much to do. While I haven't decided what I'm making yet, here are some of my favorites:</div>
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These <span style="color: blue;"><b><a href="http://chachasgfkitchen.blogspot.com/2011/12/quick-easy-tamales-with-chilies-and.html" target="_blank"><span style="color: blue;">tamales</span></a> </b></span>are the easiest tamales you can make and also vegetarian. Once you make your first batch you'll have fun making your own fillings to suit your tastes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivP5YZrsS10e2UKyC9m5b_yL_8A4MLR3vPyvX3oIL9zRDe8yrxTtemhE0TfFhXSRJidmvQ_g__i4SVjZVaEse-WJIliFVhjBfWqVLqiLoOHOhvro8IVG5bgkkngP4tQTvrz92qG80MEsM/s1600/DSC06944.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivP5YZrsS10e2UKyC9m5b_yL_8A4MLR3vPyvX3oIL9zRDe8yrxTtemhE0TfFhXSRJidmvQ_g__i4SVjZVaEse-WJIliFVhjBfWqVLqiLoOHOhvro8IVG5bgkkngP4tQTvrz92qG80MEsM/s1600/DSC06944.JPG" height="200" width="150" /></a>You can literally stuff the masa with anything your family loves from refried beans to sauteed and seasoned veggies to shredded and seasoned meats.</div>
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Even really simple meals are so much more flavorful topped with salsa. A simple meal of beans and rice is a fiesta when you add salsa like the bowl at the top of this post.</div>
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<a href="http://chachasgfkitchen.blogspot.com/2011/04/meatless-monday-burritos-siesta-sunday.html" target="_blank"><b><span style="color: blue;">Salsas</span></b></a> come in many different colors and flavors but our family tends to love these two basics. </div>
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The red has my name but since Gabby loves the green version more than anyone I had to name it for her. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD1eSoijFpJPEueIclLkzwi_FBX0fhRZTciHNEvOfSpiq2i-vV01rA4eSgD3bbz6PstAxKokUtbn9yxuTNKnrHm21LmtzHByCwnOPBs6YT0Q-QQmeqy3Wo9xt9GOMNAv9-v8A385wIPA/s1600/DSC06943.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD1eSoijFpJPEueIclLkzwi_FBX0fhRZTciHNEvOfSpiq2i-vV01rA4eSgD3bbz6PstAxKokUtbn9yxuTNKnrHm21LmtzHByCwnOPBs6YT0Q-QQmeqy3Wo9xt9GOMNAv9-v8A385wIPA/s1600/DSC06943.JPG" height="200" width="150" /></a>The red is a fresh, medium-hot salsa that takes under five minutes in the blender. Follow the directions for a fast and chunky salsa or puree longer for a smoother version.</div>
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The green is a lot hotter, but not a typical green salsa at all. Totally pureed in the blender it's a combination of jalapeno, cilantro and lime juice. Hot but really flavorful. Made in my Vitamix its a smooth and pour-able sauce but made in a food processor or regular blender it will have gorgeous green flecks of cilantro.</div>
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Have you ever tried <a href="http://chachasgfkitchen.blogspot.com/2011/05/cinco-de-mayo-dinner-enfrijoladas.html" target="_blank"><b><span style="color: blue;">Enfrijoladas</span></b></a>? If you haven't you are in for a treat! Instead of enchilada sauce I use a black bean sauce. It's easy peasy and great if you have to avoid things that are too spicy. I fill them just like enchiladas so feel free to use any filling your family enjoys. </div>
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Check out this link for Gabby's cheesy rice, too. Gabby makes massive amounts of it when we get together and it always vanishes!</div>
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<a href="http://chachasgfkitchen.blogspot.com/2011/07/fiesta-chicken-rice-salad.html" target="_blank"><b><span style="color: blue;">Fiesta Chicken and Rice Salad</span></b></a> is one of my personal favorites. It's fresh and crunchy and so flavorful. It's great for a buffet and makes a wonderful light dinner on hot summer nights.</div>
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Another salad favorite is this one! A <a href="http://chachasgfkitchen.blogspot.com/2012/08/creamy-cilantro-pepita-salad-dressing.html" target="_blank"><b><span style="color: blue;">Creamy Cilantro and Pepita Salad Dressing</span></b></a> is so refreshing over a bowl of mixed greens and is really nice and cooling with a spicy meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEzm2uLYUz7QGtlxd_L1fbrAbxuBlKwJJ3geQJkdkajTSn4TzGHCquM22_T1jAsVEOKNyRE2MYeLYz-SH2vohktXE6MvUV96oByATC_LQ9fj_buuXfIxvvER0n2RimmUDQnMwvdh0hYg/s1600/PralineBlondies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEzm2uLYUz7QGtlxd_L1fbrAbxuBlKwJJ3geQJkdkajTSn4TzGHCquM22_T1jAsVEOKNyRE2MYeLYz-SH2vohktXE6MvUV96oByATC_LQ9fj_buuXfIxvvER0n2RimmUDQnMwvdh0hYg/s1600/PralineBlondies.jpg" height="261" width="320" /></a></div>
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While not Mexican in any way shape or form, after a big meal it's nice to have something sweet but not too heavy. A square of my <a href="http://chachasgfkitchen.blogspot.com/2014/02/praline-brownies-gluten-free-grain-free.html" target="_blank"><b><span style="color: blue;">Praline Blondies</span></b></a> are a quick to fix treat we all love.</div>
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And for more ideas, please check out <a href="http://glutenfreeeasily.com/gluten-free-mexican-cinco-de-mayo-recipes/" target="_blank"><b><span style="color: blue;">Shirley's Cinco de Mayo</span></b></a> recipes, too. That Sangria might just make it to our table!<br />
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Enjoy!</div>
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chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com2tag:blogger.com,1999:blog-6053819217208855715.post-51466105422713342112014-04-04T06:30:00.001-07:002014-04-04T06:30:15.237-07:00Friday Finds - Lovely Candy<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4oYUvdrMjSLVjA65HdlP-PIDYPzM0LwxkJJfWC0KmJegfRqvwZU6s4-oCs6c2b46P6hKgIY8Pda4q969tQ6t7RKzdooU_hCIv3RMxK4itb-DXXvClBOcuKWzeKNRxY2LWQ22u-K3U6WU/s1600/photo+%252882%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4oYUvdrMjSLVjA65HdlP-PIDYPzM0LwxkJJfWC0KmJegfRqvwZU6s4-oCs6c2b46P6hKgIY8Pda4q969tQ6t7RKzdooU_hCIv3RMxK4itb-DXXvClBOcuKWzeKNRxY2LWQ22u-K3U6WU/s1600/photo+%252882%2529.JPG" height="400" width="400" /></a></div>
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With Easter just around the corner I wanted to do a quick post on these wonderful candies. Lovely Candy Company makes the candies pictured and a few other tempting flavors. What is pictured is what I have been able to find locally at Target but they are in many more stores according to their website. I love being able to pick up a bag so conveniently. </div>
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I don't post a lot of products because my family feels better when we keep processed and packaged food to a minimum and eat a whole food based diet. Treats like these are an exception to the rule. Lovely Candy is gluten and GMO free and uses rbst free dairy in their caramels. The fruit chews are vegan. I feel good about the quality and I love each flavor we have tried.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUwPvICcnqwJyjFbUNi16HXjbQb6bqDvRivbA41IWQFK1XT0IW8U_flY_YiTtC33qJWD9xWlfmvhlMvxnKFgt2vQmNJrfYASi-MF1xcvSfzQEipMFWRYD9OpExmUzPs9tAQjFdjNspXY/s1600/photo+%252881%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUwPvICcnqwJyjFbUNi16HXjbQb6bqDvRivbA41IWQFK1XT0IW8U_flY_YiTtC33qJWD9xWlfmvhlMvxnKFgt2vQmNJrfYASi-MF1xcvSfzQEipMFWRYD9OpExmUzPs9tAQjFdjNspXY/s1600/photo+%252881%2529.JPG" height="320" width="320" /></a></div>
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Since they are individually wrapped they would be perfect for putting in plastic eggs for an egg hunt or Easter basket. The individual wrapping also slows me down a wee bit keeping me from inhaling the bag instantly!</div>
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As I said, we've all loved every flavor. My sons used to love a certain fruit chew years ago - one we gave up when we went dye free - I had hoped these would be a good replacement. Not really. They are so much better than what we remember those other candies tasting like that it seems wrong to compare them. Both caramels are chewy and creamy and delicious. </div>
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Try them and let me know how you like them. I'd love to hear your all natural and gluten free Easter ideas, too!</div>
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Enjoy!</div>
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chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com2tag:blogger.com,1999:blog-6053819217208855715.post-34474102079801408602014-03-21T19:48:00.001-07:002014-03-21T19:48:19.368-07:00March Muffin Madness With Gluten Free Easily!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiR-ouoZ4IEn0WmoB7UuVBo35qAi9EF4alZYhrEwrMBie50gchmTKyDNnaJZXTpb-InzaHEMIGu4VkkdNETlSpiC9oaQLzFg8gxVAdabdc8-CllwALR8a7Pdf-hoR4_ezTH6mp-wNZCdw/s1600/gfe-march-muffin-madness-500px.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiR-ouoZ4IEn0WmoB7UuVBo35qAi9EF4alZYhrEwrMBie50gchmTKyDNnaJZXTpb-InzaHEMIGu4VkkdNETlSpiC9oaQLzFg8gxVAdabdc8-CllwALR8a7Pdf-hoR4_ezTH6mp-wNZCdw/s1600/gfe-march-muffin-madness-500px.jpg" height="640" width="542" /></a></div>
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I am so excited to be a part of Shirley Braden's <b><span style="color: blue;"><a href="http://glutenfreeeasily.com/gluten-free-sneaky-chocolate-peanut-butter-muffins-chachas-gluten-free-kitchen/" target="_blank">March Muffin Madness</a></span></b> over at her amazing site:<b><span style="color: blue;"> <a href="http://glutenfreeeasily.com/" target="_blank">Gluten Free Easily</a></span></b>.<br />
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Every day this month Shirley has been featuring a different muffin recipe from various gluten free bloggers. It's been so fun to check out each recipe - they are all so different and they all look delicious. Check them all out and be sure to comment on her posts as she has some amazing prizes lined up!<br />
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And spend some time on Gluten Free Easily. I've told many friends that I wish I'd known of it when we first went gluten free. Not only does Shirley have dozens of her own wonderful recipes, she features lots of other bloggers on <b><span style="color: blue;"><a href="https://www.facebook.com/gfeglutenfreeeasily" target="_blank">GFE Facebook page</a></span></b> and her all dessert site: <b><span style="color: blue;"><a href="http://allglutenfreedesserts.com/" target="_blank">All Gluten-Free Desserts All the Time</a></span></b>!<br />
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Shirley will be featuring one of my very favorite, high protein muffins, my <b><span style="color: blue;"><a href="http://chachasgfkitchen.blogspot.com/2011/10/sneaky-chocolate-peanut-butter-muffins.html" target="_blank">Sneaky Chocolate Peanut Butter Muffins</a></span></b>. My family cannot taste the sneaky ingredient and I love that they're getting extra nutrition.<br />
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Now, go! Check out March Muffin Madness and all the wonderful muffin recipes! Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oEZsBCl1dnW_Rsma2q___kI3ehajZGTiHKgiNZX2zNfz18uahyphenhyphenv5rWXF6wG6isGiQuFCVXIE0LsR7hZrhpzS6YF4Cqh3CpC11oD-eUf9xUQ6AKFmJwm2DVwRCO9-UVG0zpJs7XfLHx8/s1600/DSC00319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oEZsBCl1dnW_Rsma2q___kI3ehajZGTiHKgiNZX2zNfz18uahyphenhyphenv5rWXF6wG6isGiQuFCVXIE0LsR7hZrhpzS6YF4Cqh3CpC11oD-eUf9xUQ6AKFmJwm2DVwRCO9-UVG0zpJs7XfLHx8/s1600/DSC00319.JPG" height="240" width="320" /></a></div>
<br />chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com0tag:blogger.com,1999:blog-6053819217208855715.post-28003956271809910292014-02-10T11:22:00.000-08:002014-02-11T19:30:30.436-08:00Praline Blondies - Gluten Free & Grain Free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVX-zCyRFaa3fOJycRXYqlzrW06vUlnL7V7QccEa9scWFYqZN-avPMbvlifJOlg7pbfatg9be5fTl9yQKR-vn2zD2-sthBP5AnlHM8JqAxHPlDRLYp04yjj72Rv3LILlYGyvSj1Bo6nY/s1600/PralineBlondies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVX-zCyRFaa3fOJycRXYqlzrW06vUlnL7V7QccEa9scWFYqZN-avPMbvlifJOlg7pbfatg9be5fTl9yQKR-vn2zD2-sthBP5AnlHM8JqAxHPlDRLYp04yjj72Rv3LILlYGyvSj1Bo6nY/s1600/PralineBlondies.jpg" height="521" width="640" /></a></div>
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Last night Marc, Marie and sweet Aiden came for dinner and I wanted to make something a little different for dessert. My <a href="http://chachasgfkitchen.blogspot.com/2014/01/praline-buttercream-chocolate-cashew.html" target="_blank"><span style="color: blue;">Praline Buttercream</span></a> sounded really good, but I didn't have a lot of time to bake and ice a cake or cupcakes. Instead I made the ingredients for Praline Buttercream the basis of a pan of quick and easy blondies.<br />
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Creaming together the butter, coconut sugar and vanilla powder I simply added a cup of <a href="http://moonrabbitfoods.com/" target="_blank"><span style="color: blue;">Moon Rabbit Foods Cassava Flour</span></a>, eggs and a dash of salt, then some chopped pecans and mini chocolate chips for good measure were stirred in. Super simple to whip up, quick to bake and so delicious.<br />
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The combination of coconut sugar and butter gives these blondies that amazing praline flavor so easily. Cassava flour provides a mild flavor and wonderful texture. No gluten free gums are necessary at all. The bars cut beautifully even when warm. Gluten free doesn't have to be hard and you don't need a bunch of different flours.<br />
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<span style="font-size: large;">Praline Blondies</span><br />
Preheat oven to 400 degrees and have a 9x13 pan ready (no greasing necessary)<br />
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Cream together<br />
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1 cup Butter (I use Kerrygold)<br />
1 3/4 cup Coconut Sugar<br />
1/2 teaspoon Vanilla Powder<br />
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When well mixed, add:<br />
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1 cup Cassava Flour (I use Moon Rabbit Foods)<br />
3 large Eggs<br />
1/2 cup Raw Pecans, chopped<br />
1 cup Mini Chocolate Chips<br />
pinch Sea Salt<br />
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Spread into 9x13 pan. Bake for approximately 25 minutes or until golden brown.<br />
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Cool and enjoy!<br />
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chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com12tag:blogger.com,1999:blog-6053819217208855715.post-9166894369088184642014-01-19T14:39:00.000-08:002014-01-19T14:39:05.962-08:00Praline Buttercream & Chocolate Cashew Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LXIdijBpl5ynSh6eDeZEd_c7jvoE8dDsT5BdDM87ZUs7nq-eOnYPug2_nqk3wv2LahqrVr6x3azzzUWTzdgzILyHSxLNCY4G8EftbLXGrNbpM4ahl9bPkXBrtmATn_KC_l_WCbZDI-k/s1600/IMG_1259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LXIdijBpl5ynSh6eDeZEd_c7jvoE8dDsT5BdDM87ZUs7nq-eOnYPug2_nqk3wv2LahqrVr6x3azzzUWTzdgzILyHSxLNCY4G8EftbLXGrNbpM4ahl9bPkXBrtmATn_KC_l_WCbZDI-k/s1600/IMG_1259.JPG" height="400" width="400" /></a></div>
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Praline Buttercream may be my favorite way to top a cake ever - even if it isn't chocolate. A couple of months ago I experimented with with a basic buttercream recipe. (On that day it crowned the <a href="http://chachasgfkitchen.blogspot.com/2014/01/moon-rabbit-foods-gluten-free-scones.html" target="_blank"><span style="color: purple;">Moon Rabbit Foods chocolate cupcakes</span></a>). I had wanted to use coconut sugar which has a really rich, wonderful flavor. I decided to whirl it in the food processor until it was almost as fine as powdered sugar, but with a little bit of texture left for a bit of a praline crunch. Beating the ground coconut sugar with yummy Kerrygold butter and a bit of ground vanilla powder made the most amazing flavor and texture. While not exactly health food, both the coconut sugar and Kerrygold have lots of benefits.<div class="separator" style="clear: both; text-align: center;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxHzmZu1qY9lTPW4XBM3PoVtfGiH2UVYoTcyISAzO_75k9E0VgsSBtvSAxxRfh5TxICLcLTm7HVlKhld7aXHzplQWr03l8fxeT80COxEwjJ8M5yOzaS-yn9lA1hhnqcGMtLi4ARDTjDQ/s1600/IMG_1272+(2).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxHzmZu1qY9lTPW4XBM3PoVtfGiH2UVYoTcyISAzO_75k9E0VgsSBtvSAxxRfh5TxICLcLTm7HVlKhld7aXHzplQWr03l8fxeT80COxEwjJ8M5yOzaS-yn9lA1hhnqcGMtLi4ARDTjDQ/s1600/IMG_1272+(2).JPG" height="285" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marc, Mom, Aiden, Dad & Marie.</td></tr>
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Yesterday I made Praline Buttercream again with a quick from-scratch cake for an early birthday celebration for Marc. </div>
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Marc's cake was made from cashew meal, honey, eggs and cocoa - so good and so easy in the Vitamix. </div>
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I think it would have been just as delicious if I'd used a stand mixer but using the Vitamix made the cashew meal very smooth and gave the cake a light texture. Again, the cake wasn't exactly health food but it was full of protein to balance the sugar.</div>
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<span style="font-size: large;">Praline Buttercream & Chocolate Cashew Cake</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4kAI4g6RKcaBZNRyjo0jWAi6hkMMNmklsZiEDo_jqjCkpppj1hPtS1akunerEWj0jbzjV6iQpMghYPS87UqUEEqI1cBu55-MD1qBdq5Px3fUMsjwVUaeQ2T8ANPjXVF1wKUksOG1dRM/s1600/IMG_1255.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4kAI4g6RKcaBZNRyjo0jWAi6hkMMNmklsZiEDo_jqjCkpppj1hPtS1akunerEWj0jbzjV6iQpMghYPS87UqUEEqI1cBu55-MD1qBdq5Px3fUMsjwVUaeQ2T8ANPjXVF1wKUksOG1dRM/s1600/IMG_1255.JPG" height="200" width="200" /></a></div>
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For the Buttercream:</div>
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2 cups Organic Coconut Sugar</div>
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1 cup Kerrygold Butter, softened</div>
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1 teaspoon Ground Vanilla Bean Powder</div>
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In a food processor whirl coconut sugar until almost powdery. You'll probably have a little sugar dust escape through the vent and it should look something like mine does here. You will notice it will get a shade or two lighter.</div>
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<br />Transfer sugar to mixing bowl and beat with butter and vanilla powder. I have used both the whisk and paddle attachments in my stand mixer and both worked well. I would assume a hand mixer would work just as well. Beat until creamy and set aside until the cake has cooled.</div>
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For the Cake:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGwuOMrarWX-l3dXtbaaPedd81urtGgw5zB-crSPWqAAjO0LxD1wHWW-SC6kqIlU-8OLkpHIKqQavn8sDjodun0N2OFuggSYzIWp4t9QodVoXu8lqhp_8Tc7CGhduWh5IeyqQU-dKZ_k/s1600/IMG_2665.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGwuOMrarWX-l3dXtbaaPedd81urtGgw5zB-crSPWqAAjO0LxD1wHWW-SC6kqIlU-8OLkpHIKqQavn8sDjodun0N2OFuggSYzIWp4t9QodVoXu8lqhp_8Tc7CGhduWh5IeyqQU-dKZ_k/s1600/IMG_2665.JPG" height="320" width="239" /></a></div>
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Preheat oven to 375 degrees and butter the bottom of a 13 x 9 pan.</div>
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Place the following ingredients into Vitamix in order. </div>
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4 Eggs</div>
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1 lb. Cashew Meal</div>
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1 cup Honey</div>
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1/2 cup Cocoa</div>
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1 teaspoon Vanilla</div>
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1 teaspoon Baking Powder</div>
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1/2 teaspoon Salt</div>
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Using the tamper through the lid, turn the Vitamix on low and scrape the ingredients down toward the blades so that everything is thoroughly mixed. Adjust the Vitamix to high while continuing to use the tamper for about a minute. </div>
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Using a spatula pour cake mix into pan and spread evenly. </div>
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Bake for 30 minutes or until just set. Center will be springy to touch.</div>
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Cool and spread Praline Buttercream over the cake, then serve to the people you love.</div>
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Enjoy!</div>
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chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com4tag:blogger.com,1999:blog-6053819217208855715.post-29309719792949211702013-11-26T08:05:00.000-08:002013-11-26T08:05:54.034-08:00Gluten Free Cashew Chocolate Chip Cookie Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLfMWEKTjrRtlovkcXThjwQUzJxZGkTY1JvSv0ZHz4LDTt3EbF8zUBW8IQqvi-pKngPpVzgLNM6XoOK-kp_4G1iAvX2H6gDqRQwvVDiajDPPI95Vg0TMeWKiFDnz_vyJBOumEMUSd_q4/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLfMWEKTjrRtlovkcXThjwQUzJxZGkTY1JvSv0ZHz4LDTt3EbF8zUBW8IQqvi-pKngPpVzgLNM6XoOK-kp_4G1iAvX2H6gDqRQwvVDiajDPPI95Vg0TMeWKiFDnz_vyJBOumEMUSd_q4/s640/photo+3.JPG" width="640" /></a></div>
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My awesome friend<span style="color: blue;"> <a href="http://chachasgfkitchen.blogspot.com/2012/09/lunch-with-laura-at-spize.html" target="_blank">Laura</a></span> recently gave me a head's up that Trader Joe's is carrying now carrying bags of Cashew Meal. She knows I use TJ's almond meal in so many of my breads, muffins and cakes as it's a high protein, gluten free and grain free flour. Baking treats with more protein seems to help us to metabolize them better without nasty sugar highs and lows. However, a lot of my <a href="http://www.feingold.org/" target="_blank"><span style="color: blue;">Feingold</span></a> friends cannot use almonds as they are a higher<span style="color: blue;"> <a href="http://www.feingold.org/6salicylate.php" target="_blank">salicylate</a></span> food.<br />
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<b>(Speaking of Feingold friends, <a href="http://momsmorningcoffee.com/help-for-adhd-and-add/" target="_blank">Candy has an interview with Cindy Harrell</a> who, among other things puts the Feingold Food List together. Check it out for a great, quick overview of the program which we joined in 2005. We found Joe's migraines were triggered by food dyes and by following Feingold we've relieved a host of other issues.)</b><br />
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Other nuts can be used very successfully in baking. You can grind your own nuts and I've done that making the delicious <span style="color: blue;"><a href="http://chachasgfkitchen.blogspot.com/2012/01/leahs-pecan-paleo-bread.html" target="_blank">Leah's Pecan Paleo Bread</a> </span>and my own <a href="http://chachasgfkitchen.blogspot.com/2012/03/pecan-pie-muffins.html" target="_blank"><span style="color: blue;">Pecan Pie Muffins</span></a>! Purchasing specialty nut flours online is easy but they're pricey and waiting for delivery isn't always convenient. Trader Joe's charges $4.99 a pound now - that's less than half what my online source charges.<br />
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Cashews are a wonderful choice because their mild taste won't overpower other ingredients and TJ's cashew meal has a really fine texture and bakes to a nice consistency. Coconut sugar gives a nice brown sugar flavor and has many nutritional benefits. I've made these with coconut oil and with butter and both were very well received. The butter made for a slightly softer bar than the coconut oil version. I've used flax meal rather than eggs and if you use coconut oil you'll have yummy gluten free, casein free, grain free and vegan bars. The best part is they come together in about five minutes.<br />
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<span style="font-size: large;">Gluten Free Cashew Chocolate Chip Cookie Bars</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwWy94gyCeC7VMv3SIw9hLG2TS8XWbWSP7rHIeHzzTi_oEHf5ZGsHpsMOuvGrStrB1jJBaG1sKqL4YGDi7ADdfMnACQSYre3mFea2tpxoDUPaHhQKfd45dcPE2jRkubq6N3iupLY_VhE/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwWy94gyCeC7VMv3SIw9hLG2TS8XWbWSP7rHIeHzzTi_oEHf5ZGsHpsMOuvGrStrB1jJBaG1sKqL4YGDi7ADdfMnACQSYre3mFea2tpxoDUPaHhQKfd45dcPE2jRkubq6N3iupLY_VhE/s320/photo+2.JPG" width="239" /></a></div>
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Preheat oven to 400 degrees and grease a 13 x 9 pan.<br />
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1 lb. Cashew Meal<br />
1 cup Coconut Sugar<br />
6 T. Golden Flax Meal<br />
1 cup Water<br />
3 T. Coconut Oil or Butter, softened<br />
1 T. Gluten Free Vanilla<br />
1 t. Baking Soda<br />
dash Salt<br />
1 cup Mini Chocolate Chips - I use Enjoy Life<br />
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Mix together everything but the chocolate chips. The batter will seem very wet until the water is absorbed by the flax meal. When well combined mix in the chocolate chips. Pour batter into pan and bake for approximately 30 - 40 minutes or until set in the middle and as golden brown as you like. Enjoy!chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com4tag:blogger.com,1999:blog-6053819217208855715.post-60015768710425327072013-11-11T18:57:00.000-08:002013-11-11T18:57:32.736-08:00Easy Peasy GF(CF) French Toast<div class="separator" style="clear: both; text-align: center;">
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While making a hot breakfast in the morning isn't my claim to fame, I've actually made this easy French Toast two mornings in a row. It's that quick and easy.<br />
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<a href="http://udisfood.com/" target="_blank">Udi's</a> sells wonderfully large loaves of their bread at Costco. Normal adult bread sized slices of bread that make sandwiches and toast that fit my guys' appetites. The texture of Udi's is great for French toast as well, it absorbs lots of egg mixture without getting soggy.<br />
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This is an easy recipe to divide in half or double. I just keep the same ratio of one large egg and 1/3 cup of light coconut milk to three slices (or four smaller slices) of bread. The light coconut milk I use is Trader Joe's. It has a pour-able consistency that makes it a great sub for regular milk in many recipes. I fry these up in either coconut oil (CF) or butter and we like both versions.<br />
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<b style="font-size: x-large;">Easy Peasy GF(CF) French Toast</b><br />
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Preheat skillet (I prefer cast iron)<br />
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Six slices GF bread such as Udi's<br />
2 large Eggs<br />
2/3 cup Light Coconut Milk<br />
pinch of vanilla bean powder (optional but nice)<br />
2 Tablespoons Coconut Oil or Butter for Frying<br />
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In a low, wide bowl or 8x8 square pan whisk Eggs and Coconut milk and add the Vanilla Bean Powder if using.<br />
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Briefly soak each slice in the egg mixture and fry in Coconut Oil or Butter a few minutes on each side until lightly browned. While Joe prefers them plain or with butter, a topping of fruit preserves is delicious, too.<br />
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Enjoy!<br />
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<br />chachahttp://www.blogger.com/profile/05025370334834196885noreply@blogger.com6