Just so you …. I’m on Pinterest.
Ok, it’s kind of an addiction.
I like to pin lots of great gluten free snacks, sweets and dinner recipes I find!
Check out my gluten free boards for some awesome gluten free ideas!
Follow me! http://pinterest.com/chelseysneath/
This has to be one of my favourite meals to make. Its quick, easy, healthy, inexpensive, TASTY and of course gluten free!
Coconut Shrimp: (shrimp, egg, unsweetened medium coconut flakes)
⁃ Peel the shrimp (you can leave the tails on it you want, I prefer not to)
⁃ Crack an egg into a bowl and beat it- add some salt & pepper
⁃ Pour coconut onto a plate or bowl (I season with herbs)
⁃ Dip shrimp into egg, then into coconut and put onto a cookie sheet lined with parchment. Repeat!
⁃ Bake at 425 for about 12 minutes (until the shrimp are pink and cooked!)
⁃ Turn once during cooking.
Baked Sweet Potato Fries: (2 sweet potatos, evoo, spices, cornstarch)
⁃ Preheat the oven to 450 degrees F. Cut sweet potatoes into fry-shaped pieces. Try to cut them into similar sized pieces so they bake evenly.
⁃ Put in a bag or bowl and sprinkle with cornstarch (maybe 2 tsp) and pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. Mix! (corn starch should be evenly mixed in so there are no powdery spots).
⁃ Pour fries on a baking sheet covered with parchment paper. Keep the fries in a single layer (if they arent, they wont get crispy)
⁃ Bake for 12 minutes, then flip the fries
⁃ Bake for 10 more mins (or until the fries are crispy)
I always mix up some mayo and sriracha for a spicy may dip for them!
Happy Hump Day!
I am an avid reader of www.drweil.com. A reader recently posed a question about the nutrition of frozen fruits and vegetables as she is on a budget and can’t always afford fresh. I thought this would be of interest to people following a gluten free diet since fruits and vegetables are naturally gluten free and we should be trying to eating them daily.
This was his answer:
Ideally, we would all be better off if we always ate organic, fresh vegetables at the peak of ripeness, when their nutrient levels are highest. That may be possible during harvest season if you grow your own vegetables or live near a farm stand that sells fresh, seasonal produce, but most of us have to make compromises. Frozen vegetables are a good alternative and may be superior to the off-season fresh vegetables sold in supermarkets.
In some cases, frozen vegetables may be more nutritious than fresh ones that have been shipped over long distances. The latter is typically is picked before ripening, which means that no matter how good the vegetables look, they’re likely to short-change you nutritionally. For example, fresh spinach loses about half the folate it contains after eight days. Vitamin and mineral content is also likely to diminish if produce is exposed to too much heat and light en route to your supermarket.
This applies to fruit as well as vegetables. The quality of much of the fruit sold in retail stores in the U.S. is mediocre. Usually it is unripe, picked in a condition that is favorable to shippers and distributors but not to consumers. Worse, the varieties of fruits selected for mass production are often those that merely look good rather than taste good. I keep bags of frozen, organically grown berries on hand year-round – thawed slightly, they make a fine dessert.
The advantage of frozen fruits and vegetables is that they usually are picked when they’re ripe, and then blanched in hot water to kill bacteria and stop enzyme activity that can spoil food. Then they’re flash frozen, which tends to preserve nutrients. If you can afford it, buy frozen fruits and vegetables stamped USDA “U.S. Fancy,” the highest standard and the one most likely to deliver the most nutrients. As a rule, frozen fruits and vegetables are superior nutritionally to those that are canned because the canning process tends to result in nutrient loss. (The exceptions include tomatoes and pumpkin.) When buying frozen fruits and vegetables, steer away from those than have been chopped, peeled or crushed; they will generally be less nutritious.
Andrew Weil, M.D
On Friday I was a guinea pig. In the best kind of way.
It all started on a Friday a week or two ago when Dom’s Pasta Grill tweeted about their fish n’ chips special ($9.99) and I whined back to them that I wish they did a gluten free version. Then, to my surprise, they messaged me back and said they were going to try it the following Friday and use me as a guinea pig!
I stopped by this past Friday night and enjoyed FANTASTIC gluten free battered fish and lots of fries. The batter was everything I remembered good deep fried fish to be. Light, crispy, golden. It was awesome.
They are going to keep it on their menu since it was a success! It will be available for $11.99 (even on Fridays) which I think is more than a fair price, especially for the huge serving! It ended up being two meals for me 🙂
They ask that you call ahead, especially on Fridays, just so they can make sure they have enough of the gluten free ingredients on hand.
Run, don’t walk, to Dom’s this week and enjoy some fish n chips!
Vegan. Gluten free. 5 ingredient. Super simple.You’ll want to try these. It seems a bit far fetched but these honestly taste just like Rolos!
I got the recipe from Oh She Glows here
Ingredients
• 11 large pitted soft Medjool dates (honestly, any dates would likely work)
• 1/2 tbsp peanut butter (or other nut or seed butter, i used almond butter)
• pinch of fine grain sea salt ( i used pink!)
• scant 1/2 cup dark chocolate chips
• 1 tsp coconut oil
Directions
1. Process dates with nut/seed butter until a sticky paste forms.
2. Chill date mixture in freezer for 10 minutes, then shape into about 18 small balls.
3. Freeze balls again for 10 minutes. Meanwhile, melt chocolate with coconut oil.
4. Dunk each chilled ball into chocolate. Tap off excess. Stick with toothpick.
5. Place balls back into the freezer for at least 20 minutes to set. Bites taste best when they are firm and cold, straight from the freezer. They soften at room temp, but do not melt.
Gluten Free Guide to Niagara 