It’s about that time of year again! Busy shopping malls, beautiful trees and baking…lots and lots of baking. If you are anything like me (other than the birth of baby Jesus of course), this is one of the best parts!! I love to do some Christmas baking for my family and friends when the weather gets cold.
Unfortunately, baking for myself and other people got a little tricky when I changed my diet. I could either make something for gluten free eaters like me or I could bake an entirely different recipe for my family and friends.
Now, thanks to Betty Crocker one cookie fits all! These Cake Mix Sugar Cookies are both delicious AND gluten free!
If you like peppers, rice and turkey you’re in the right place. Stuffed peppers make for a great tasty dish at the end of a long day. This is a great recipe if you have a bit of extra time to prep dinner. This recipe has been taken and adapted from its original on All Recipes. Although I have added turkey to it, this meal can easily become vegetarian friendly.
What You’ll Need:
- 1 Pound Ground Turkey
- 1/2 Tsp Garlic
- 1/2 Cup Water
- 1/2 Cup Uncooked White Rice
- 2 Green, Red or Orange Bell Peppers Halved
- 1 Tbsp Olive Oil
- 1/2 Cup Chopped Red Onion
- 1 Tsp Dried Basil
- 1 Tsp Italian Seasoning
- 1 Tsp Salt
- 1/4 Tsp Ground Pepper
- 1 Tomato Diced
- 1/2 Cup Crumbled Feta Cheese
Begin by preheating the oven to 400° F and lightly grease a baking sheet. Next, cook up your ground turkey in a pan on medium to high heat with your garlic. You will then need to cook your rice up according to the directions on the box and set it aside.
Place the halved peppers cut-side down on the baking sheet and roast them in the oven for approximately 25 minutes (or until tender). Continue reading
One of my favourite dishes to make for dinner is a classic taco salad. Even on a cold night this is a great choice! The spice and heat of the meat makes this dish a perfect balance of hot and cold. As you all know by now, cooking is not my forte. I am not terribly proud of this fact, but I’ve come to accept that I will never be Chef Ramsay. Thankfully, meals like this allow me to fake it.
What You’ll Need:
- 1 Pound Ground Turkey
- 1 Package Sodium Reduced Old El Paso Taco Seasoning
- 1 Can Bean Medley
- 1 Head Iceburg Lettuce (or baby spinach if you prefer)
- 1 Package Tortilla Chips
- 1 & 1/2 Cups Cheddar Cheese
- 1 Medium Chopped Tomato
- 3 Tbsp Low Fat Sour Cream (optional)
- 1/2 Cup salsa
Begin by browning the ground turkey in a large pan over medium-high heat. You will likely not need to drain your meat because turkey has much less fat than beef. Next, stir in your taco seasoning and rinsed bean medley. Continue to simmer on medium-low for approximately 10 minutes.
Chop up your lettuce and add it to a large bowl. Next, crush as many tortilla chips into the bowl as you like. Add in the cheese and tomato. Mix these ingredients together in the bowl before lightly tossing in your ground turkey and bean taco mixture. For garnish, add the sour cream and salsa on top of the salad and serve.
This is a very easy dinner to make for one or for friends and family.
One of the most frustrating things to do when you have a restricted diet is finding a quick bite to eat. Eating on the fly becomes a test of patience, a nerve wracking gamble and an overall hassle, as many of the typical fast food options are riddled with gluten.
Through both personal experience and researching the reviews offered within the gluten-free community, I have developed a list of fast food options.
Wendy’s has really tried to make eating with a sensitivity easier at its North American locations. They provide an extensive list of menu items and their nutritional/allergen content information. The majority of their salads (and dressings) are gluten free as well as items such as chili and fries. If you have a Wendy’s around, never fear. Those hunger pains will be gone quicker than you can say “want fries with that?”
Click for the full Wendy’s menu breakdown. Continue reading
Looking for a snack that is both tasty and guilt free? These cookies are quick, easy and require no baking at all. This makes this a great recipe for kids and adults alike!
Don’t be fooled by their appearance, these will soon become a family favourite!
What you’ll need:
- 1/2 cup peanut butter (smooth or crunchy)
- 1/3 cup honey
- 1 tsp vanilla extract
- 3/4 cup old-fashioned oats
- 1/2 cup Rice Krispies
- 2/3 cup sweetened shredded coconut
- 1/2 cup ground flax seed
- 6 Tbsp chocolate chips (optional)
You will first need to mix the wet ingredients. In a bowl, combine the peanut butter, honey and vanilla extract. Next, you will want to add in the oats, Rice Krispies, coconut, flax and chocolate chips. Using your hands, roll the mixture into approximately 1-inch balls. Place in a resealable container and pop them into the fridge to chill.
These make for a quick breakfast or a great mid-day snack!
We’ve all been there. Some nights you get home from a long day at work and you’re just too tired to cook. On nights like these my go-to solution is a big bowl of cereal.
There are now many more cereal options for people with gluten sensitivity. You may be thinking sure they have options, but are they edible? The answer is YES! Many of the big brand cereal companies are now jumping on the gluten free bandwagon.
Celiac sufferers have to be a bit more careful with cereal brands. Some brands that do not advertise as “Gluten Free” may contain trace amounts. If you are highly sensitive you will want to err on the side of caution and pick up a gluten free certified brand like Nature’s Path.
I’m not a big football fan…it’s not that I don’t like the game, I just never really got into it. My idea of football fandom is crushing hard on the ever-so-sexy Tim Tebow. Never the less, my friends and family get pretty into it and with the Grey Cup rolling around this weekend it will be no exception.
Usually when I am hosting on game night I like to serve the healthy stuff, like nachos and a pot of my Dad’s chili. The best part about these dishes is that they are gluten free and no one thinks twice about it!
What You’ll Need:
- Large crock pot
- 2 Pounds of ground beef or turkey
- 3 large cans of diced tomatoes
- 2 large tins of red kidney beans
- 2 large tins of white kidney beans
- 2 Cups of kernel corn (frozen or canned)
- 2 Packages of Old El Passo Chili Seasoning Mix
Begin by cooking ground beef/turkey until browned, then drain and place into the slow cooker. Next, drain all canned ingredients and add them to the meat. Finally, add your two packages of seasoning to the crock pot and stir well. Replace the lid and cook on medium heat for 4 to 5 hours.
Once cooked, turn your crock pot down low and serve your chili buffet style with some nachos and cheese! If you want to really let the flavour out, cook the night before, cool and reheat in the crock pot the next day.
Now get out those pom poms, cheer your heart out and eat up!