Fun Family Day Trip and My Baby Turns 12!

Today was a gorgeous day in New Hampshire! It was around 85 degrees, but there was a nice, cool breeze, which always helps. My son, Cam, turns 12 today! I cannot even believe my baby is getting so much older. Where did the time go!? I remember when he was born, like it was yesterday.
I wanted to do something fun with him and my daughter, Talina, so we decided to take a day trip to Lost River Gorge and Boulder Caves. I haven't been for years, and the this was the kids first time going, so I knew it would be great!









Lost River Gorge is a huge tourist attraction in New Hampshire! The land surrounding it was naturally formed from massive glaciers. There are over 1,300 steps over the mountainous terrain, rivers, and breathtaking waterfalls! There are also a handful of caves for the kids to explore (or even Adults if you're daring enough!). There are so many bridges and steps to walk on, the kids had such a blast! Of course, my 2 year old wanted me to carry her half way through. The trail is really long, but there is a lot to explore. I think it took us around 2 1/2 hours to get through, from start to finish.

 Luckily, the area is all wooded so it stayed really cool, despite the temperature! Cam had a blast exploring all the caves and trying to crawl through them. Talina, on the other hand, was fine just walking with me. She wanted nothing to do with the caves. They're pretty dark and a tight squeeze, so definitely not for kids under 3 I'd say- unless you have a fearless one on your hands!

After you complete the trails, you can either stop and have lunch at the designated picnic areas, or you can browse the gift shop! We stopped and ate lunch and then the kids each got to pick something from the gift shop. It's a beautiful scenic drive on the way there and back also, and after walking so much in the heat, it's almost certain the kids will nap on the ride home! In my book, that's a WIN! If you're planning a trip to New Hampshire I definitely recommend visiting the Lost River Gorge and Boulder Caves. You won't be disappointed!

After we got home, the kids just relaxed and napped for a bit. I made spaghetti and meatballs for Cam's birthday dinner and then we celebrated again with CAKE of course! None for me though, being a celiac and all- Booooo!

All in all, I'd say it was a pretty perfect day with my loves. I'm so glad we got the spend the day together and celebrate Cam's birthday. I cherish every moment I can with my two loves. Cam is 12 already and Talina will be 3 in a few short months! Before I know it, they will both be off to college. I wish they could just stay little forever. That is what makes these moments so much more special! Live each and every day like it's your last and make every moment count. I'm trying to live by these words every single day. 

Happiest Birthday to my first love, my best friend, my little man, my everything!!!!!! Wishing you many more years of joy and laughter <3

Xo
Melanie

Cheesy Zucchini Bites

       My husband brought home some garden fresh zucchini from a co-worker's garden. Let me tell you, I was so excited! We chose not to have a garden this year because ours did not do too well last year for some reason. I just love being able to go outside and pick fresh veggies right from my own garden! I'm the only one in my household that loves zucchini. My husband doesn't care for it, my 12 year old son refuses to try it, and my almost 3 year old daughter, well, let's just say I'm still working on her! I knew that I wanted to make something different with the zucchini. I always make it the same way, either sauteed in a pan with some olive oil, or out on the grill. I looked around the kitchen to see what ingredients I had on hand, and what would go well with zucchini and it hit me- Cheesy Zucchini Bites! I don't know about you, but I think that everything is better with CHEESE! 
       For this recipe, I use Better Batter All-Purpose Flour Mix. This brand is by far my favorite to use in cooking and baking. It literally is cup for cup measure and takes all the guess work out of cooking! What I like is quick and easy, so this flour definitely lives up to that. To check out Better Batter flours and mixes, visit their website at  http://betterbatter.org/ to purchase online. Trust me, you will not be disappointed!


Recipe for Cheesy Zucchini Bites

Ingredients:

1 Large Zucchini, grated
1 Small Onion, grated
1 Clove of Garlic, garlic 
1 Cup of Shredded Pizza Mix Cheese (Parmesan, Romano, and Mozzarella)
3/4 Cup of Better Batter All-Purpose Flour Mix
1 Egg
1 Tsp. Dried Parsley
1 Tsp. Dried Oregano
1 Tsp. Sea Salt
1 Tsp. Black Better
GF Non-stick Cooking Spray 

Directions:

1. Grate the zucchini and onion over a large bowl. Place grated zucchini and onion in a large, clean kitchen towel and squeeze out the excess water in the sink, until dry.
2. Add the zucchini, onion, garlic, cheese, flour, egg, and spices into the bowl and mix to combine. 
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. You could keep it over night as well and make them the next day.
4. Take the bowl out of the refrigerator and preheat the oven to 350 degrees. Place a cooling wrack on top of a large sheet pan and spray the cooling wrack with non-stick spray. 
5. Take a small ice cream scoop and form the zucchini dough into 1 in. balls and place on cooling wrack. Flatten them out slightly. 
6. Bake the zucchini bites for 25 minutes or until brown and bubbly. 
7. Remove from oven and let cool for 5 minutes before serving. I like to serve them with a side of marinara sauce or sour cream.
Enjoy!

Xo
Melanie

Did I Mention I LOVE Popcorn!?

Calling all popcorn lovers....OK seriously, I LOVE popcorn! I don't just love it, I adore it! It is my number one go to snack almost every night. When I first found out I had Celiac, I immediately started to worry I could never eat popcorn again. I mean, could you imagine!? I think I would die! And although there is a ton of popcorn out there that does contain gluten, a good majority of them do not! I usually prefer to just pop my own with some olive oil or butter, but I tend to buy the quick microwave kind as well when I don't feel like making it. It's not only a quick and easy snack, but it can also be pretty healthy (unless you get the really sweet kinds or the ones drenched with butter). Let me just say, I love all the flavors!

I was recently introduced to Hayward Main Street Gourmet Popcorn. I must say, I had never heard of it before, but since it's popcorn I had to find out! A friend of mine, Jen, sells it and she gave me her website to check out. Oh my goodness, it was like popcorn heaven! The combination of flavors they offer are incredible. They have so many to choose from! They have specialty popcorn, popcorn of the month club, flavored popcorn, gift boxes and tins, and even cotton candy! They even sell their kernels so that you can pop your own at home. The best part is all of their products are not only gluten free but GMO free as well!

My friend Jen graciously sent me 5 flavors to try. Immediately I noticed the color of the popcorn, it was so pretty and vibrant! The packaging was simple, but super cute as well. The flavors she sent me were: Caramel Apple Pie, Cherry, Caramel, Cheddar, and Garlic Parmesan. I absolutely loved them all! The caramel apple pie literally tastes like a fresh baked apple pie. The Cherry reminded me of Ben & Jerry's Cherry Garcia ice cream. The Cheddar tasted like cheesy nachos. The Garlic Parmesan reminded me of fresh baked garlic bread. And the Caramel was super sweet and delicious. My favorite of these had to be the Cherry! One thing I loved is that each bag of popcorn had so much flavor. You can tell that they really put their heart and soul into making these. I'm going to purchase many more flavors in the near future. I'm excited to try them all! My husband, kids, and I literally sat there quiet as can be eating from all the different bags! Most of them are gone! It's that good. You have to try it. I may even try the popcorn of the month club because I loved it so much. If you'd like to give Hayward Main Street Gourmet Popcorn a try, visit my friend Jen's website at http://www.jenstemptations.com/ and tell her I sent you!

Xo

Melanie

Kinnikinnick Foods Review

If you follow my blog, you know that I love to try new gluten free products and experiment with different recipes! A huge thanks to my friends at Kinnikinnick Foods for sending me a generous package filled with bread and graham crackers! They sent me a loaf of white bread, a loaf of multigrain bread, and a box of graham crackers.

I have tried the graham crackers several times before, so I was super excited to get another box from the company.  Let me just tell you that these are the BEST gluten free graham crackers around! I honestly use them for everything. Right now I am loving them with S'mores! We have campfires at home almost every weekend, and what's a campfire without a delicious, gooey s'more right? I actually don't even miss regular s'mores, these are that good! My kids and I also love snacking on them just as they are. You cannot go wrong with these!

I was so thrilled that Kinnikinnick sent me some of their bread to try. I haven't tried it before, so I was really looking forward to it! I tried both the white bread and the multigrain bread. The bread comes frozen, as do most gluten free brands. I have to tell you that the bread was absolutely delicious! When I defrosted some in the microwave, it kept it's shape and didn't turn to mush, which is a huge plus in my book. The bread was actually soft! This is one of the first times I have tried a gluten free bread that didn't turn to complete mush or break apart. We celiacs definitely look for a good bread that will not only hold it's shape, but stay soft. This is definitely a win! As you'll see below, I used the white bread to make some grilled cheese. I lathered on some butter on each slice and layered some good old American cheese, and then cooked them to perfection. No joke, it was one of the yummiest grilled cheese's I have made in a long time! The bread perfectly stayed crispy on the outside, but chewy on the inside. Yum!

The next day, I wanted to try the multigrain bread, so I whipped up a quick ham and cheese sandwich. The multigrain was delish! Again, I defrosted it in the microwave for about 30 seconds, and it turned out perfectly soft. I put some mustard on each side of the bread, then layered on some ham and american cheese. Voila! Quick and easy lunch! 

Overall, I must say I am super impressed by Kinnikinnick gluten free products! There really isn't a gluten free product of theirs I don't like. As someone with celiac, I get excited about the little things, such as finding a great gluten free bread! I bet many of you do as well. When you first are diagnosed with Celiac, you feel as if your life is over. I know for me, all I could think about was what I couldn't eat- bread being one of my favorite things! When you find a great gluten free brand, it feels amazing! You don't feel like you're missing out on things anymore and I love that. If you're looking for a great tasting gluten free bread and snacks, I recommend Kinnikinnick. To see all of their products or to purchase online visit http://consumer.kinnikinnick.com/index.cfm/fuseaction/consumer.home.html

Enjoy!

Xo

Melanie

Canyon Bakehouse Review and Recipe

I have only tried the sandwich bread from Canyon Bake House a couple of times before, so when the company sent me bagels and brownies to try I was super excited! I have been searching for a good gluten free bagel now for awhile. It's so hard to find one that not only tastes like a regular bagel, but also one that doesn't turn hard after it defrosts.

Another reason I wanted to try these is because most of Canyon's gluten free products are not frozen! Can I just tell you how excited that makes me!? I'd say around 90% of gluten free breads and other baked goods I've tried come frozen and it is somewhat discouraging. I would usually pop a few slices of frozen gluten free bread in the microwave for a few seconds before eating so it's soft, but then I have to eat it so quick or else it will turn as hard as a rock! And trust me, as someone with Celiac, I do not want hard bread! I'm sure many of you can relate to that kind of disappointment.

Canyon Bake House graciously sent me a package of plain bagels and a package of everything bagels. I jumped for joy when I saw the everything bagels! I've never had a gluten free everything bagel before so I was so excited to finally try one! One morning, I turned on the toaster oven, popped in my everything bagel and just sat there staring at it until it was done. When it was done, I pulled it out and lathered some delicious smart balance butter spread on top and took that first bite... OH MY YUM! It was amazing! Not only was it so flavorful, but it was crispy on the outside and chewy on the inside (as a bagel should be)! It was the BEST bagel I have ever had, no joke! My daughter stole half of mine, so I made another one and we devoured it. Trust me guys, you need to try it, like NOW!

The next day, I wanted to try the plain bagels, but I didn't just want a bagel. I wanted to make something with it. PIZZA! Of course! I put some pizza sauce on top, and then topped the bagel off with some mozzarella cheese and popped it into the toaster oven. It could not get done fast enough, the anticipation was killer! I took it out of the oven and cut it in half. I didn't even wait for it to cool before taking a bite. And it was complete HEAVEN! Again, crunchy on the outside and nice and soft on the inside. Pairing it with the sauce and cheese was the perfect lunch!

As for the brownies, I just have to say they were probably the most delicious gluten free brownies I have tasted. They are not overly sweet and you can really taste the chocolate. They're the perfect little size for when you are craving something sweet, so you don't have to feel too guilty. They would also be amazing warmed up with some vanilla ice cream on top! YUM!

Overall, I am really loving Canyon Bake House products! They truly know how to make some delicious gluten free goodies. When being gluten free it's not easy finding good products that actually taste normal. But let me just tell you, these guys know what they're doing! If you haven't tried their products, you have to! Trust me, you won't be disappointed! To see all the yummy gluten free products that Canyon Bake House has to offer visit www.canyonglutenfree.com

Xo

Melanie

Gluten Free Allergen Friendly Expo DISCOUNT Tickets and GIVEAWAY!

I am so excited to be an official Blogger of the 2015 Gluten Free Allergen Friendly EXPO in Worcester, MA! This is a dream come true for me. This will be my very first expo and I am so excited to meet fellow bloggers and get to try all of the delicious gluten free goodies! This exciting event is happening July 25th from 10 A.M.- 4:00 P.M. at the DCU Center in Worcester. This event is going to be amazing! Not only will it have a variety of vendors, but also cooking demonstrations, special guest speakers, and of course delicious samples! You do not want to miss it!

As a fabulous follower, you have the chance to get your tickets for 20% off until July 24th! Don't wait, get your tickets now using this link

http://ow.ly/MCyT4

You will not only get this 20% discount, but you will also get a FREE 1 year subscription to Delight Gluten Free Magazine when you use this link to purchase your tickets! How great is that?!

But, that's not all....I am also giving away FREE tickets to 4 fabulous followers!!! Woot Woot! To enter this giveaway, all you have to do is leave me a comment here on this post and SHARE this post on your Facebook wall! It's that simple! Good luck to all of you!!

Again, I am super excited about being a blogger at this year's expo and I hope to meet many of you there in person! Come stop by and say Hi, take advantage of all the delicious goodies, samples, and browse all the fabulous vendors. It's sure to be an amazing day!

Xo

Melanie

Gluten Free/Dairy Free Curried Chicken Salad

One of my favorite summertime lunches is chicken salad. It's very healthy and versatile. It's so quick to make, but so yummy!  I add tart granny smith apples, toasted walnuts, and curry powder to this to give it a delicious kick! My husband and kids go crazy for it! It is a weekly staple in our house. The batch that I usually make never lasts more than 2 days. Yes, it's that good! Trust me, you are going to love it. I like to either put this chicken salad right over a bed of fresh spinach or lettuce. You can also pile it on some yummy gluten free bread or roll it up in a gluten free wrap. It's also delicious by itself as it is! I hope you enjoy!

Recipe for Curried Chicken Salad (Gluten Free & Dairy Free)

18 oz. Roasted Chicken Breast (I use the pre-cooked strips, you can find anywhere at the grocery store), cut up into bite sized pieces. Grilled chicken breast would also be fabulous!

4 large Celery Stalks, chopped

2 medium Granny Smith apples, peeled and chopped

1/2 cup Walnuts, toasted and chopped

1 Cup Soy-Free Vegan Mayo (Veganaise)

2 Tbsp. Fresh Lemon Juice

2 Tbsp. Yellow Curry Powder

1 Tbsp. Ground Coriander

1 Tsp. Granulated Garlic

1 Tsp. Onion Powder

1 Tbsp. Dried Parsley

2 Tbsp. Fresh Cilantro, chopped

1 Tsp. Fine Sea Salt

1 Tsp. Fresh Ground Pepper

Directions:

1. Combine the vegan mayo, lemon juice, and spices in a small bowl and mix until fully combined. Set aside.

2. Toast the walnuts over medium high heat until you can smell them (about 3 minutes)

3. In a large bowl, add he chopped chicken, celery, apples, and walnuts. Stir in the vegan mayo that you set aside.

4. Mix all ingredients together until fully combined. Chill 20 minutes before serving.

5. Serve over a salad, on a wrap, or on some delicious gluten free bread!

* This chicken salad will stay fresh in the refrigerator in an air-tight container for up to a week. It also freezes well.

Xo

Melanie

Gluten Free Paleo Granola

I love Granola! I usually eat it for breakfast, but lately I have been snacking on it at night as a healthy treat, instead of reaching for junk! I have made it a few times before, but it never came out the same so I kind of tweaked the recipe and all I can say is YUM! What's so great about granola, is that you can throw anything you like in it! You can totally make it your own. I tend to use whatever nuts and dried fruit I have on hand, but this combination I threw together the other day is simply delish and I love it!

I use a combination of Pecans, Cashews, Pumpkin Seeds, Unsweetened Coconut,  Dried Cranberries, Egg White, Water, Honey, Coconut Oil, Vanilla Extract, Ground Cinnamon, and Ground Nutmeg.

I mix all of the ingredients together in a large bowl, then spread it evenly over a large sheet pan.

Lastly, I bake it at 300 degrees for 40 minutes. And it comes out like this! Slightly sweet from the cranberries and nice and crunchy.

Recipe for Gluten Free (and Paleo) Granola:

Ingredients:
2 cups Pecans
2 cups Cashews
1 cup Pumpkin Seeds
1 1/2 cups unsweetened shredded Coconut
1 cup Dried Cranberries
1 Egg White, beaten lightly
2 tbsp. Water
3 tbsp. Extra Virgin Organic Coconut Oil, melted
1/2 cup Organic Clover Honey
1 tsp. Pure Vanilla Extract
1 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg
1/2 tsp. Fine Sea Salt

Directions:
1. Preheat oven to 300 degrees
2. Add the pecans, cashews, and pumpkin seeds to a blender and pulse until finely chopped.
3. In a mixing bowl whisk the egg white and water until foamy.
4. Add the coconut oil, honey, vanilla extract, cinnamon, nutmeg, and salt to the egg mixture and mix well.
5. Spread the mixture evenly over the baking sheet pan and bake for 40 minutes, stirring twice.
6. Let the granola cool for 10 minutes before transferring to an air tight container or mason jar.
7. Serve with your favorite milk or over yogurt for breakfast, or just eat by itself as a yummy snack!
* This recipe makes 2 quarts of Granola and it will keep for 2-3 months if stored in an airtight container.

Enjoy!

Xo

Melanie

Slow Cooker Beef Roast with Parmesan Garlic Mashed Potatoes

I absolutely love using my crock pot during the Fall & Winter! It is a lifesaver for me. I work outside of the home part time, and the last thing I want to do is make dinner right when I walk in the door!
I created this crock pot recipe on a whim this morning before work, since I had bought a roast at the grocery store a few days ago. This roast literally falls apart and the flavor is absolutely delish! I will definitely be making this all season long. I like to serve this with my parmesan garlic mashed potatoes. I hope you enjoy!

Ingredients:
3 lb. Beef Chuck Roast
1 lb. Baby Carrots, chopped
3 Small Onions, quartered
4 Cloves Garlic, peeled and whole
1 Can Stewed Tomatoes, no salt added
2 Cups Beef Broth
1 tbsp. Extra Virgin Olive Oil
4 tbsp. Three Onion Spice Rub ( I use Pampered Chef brand)

 

Directions:
1. Heat up the olive oil in a large skillet over medium high heat. As that is heating, season both sides of the meat generously with salt, pepper, and the three onion rub seasoning. Sear the meat on all sides until a nice crust forms. Then add it to the crock pot.
2. Put more olive oil in the pan and add the quartered onions and saute for about 5 minutes, flipping them over half way to get all sides. Pour the onions over the roast in the crock pot.
3. Add the chopped carrots to the hot pan and do the same as with the onions. Once they have softened slightly, place them into the crock pot on top of the onions. Turn off the stove.
4. Add the 4 cloves of garlic, whole to the crock pot, and then add the can of stewed tomatoes on top of that. then add salt , pepper, the 3 tbsp. of three onion rub, and the beef broth.
5. Cover and cook on low for 6-8 hours.

For the Parmesan Garlic Mashed Potatoes:

Ingredients:

1-2 lbs. Russet Potatoes
2 tbsp. Butter (I use Smart Balance)
1/2 cup half & half
1/4 cup grated parmesan cheese
1 tbsp. garlic powder
Salt & Pepper

Directions:
1. Peel, chop, and boil 1-2 lbs. of potatoes, add salt to the water once it starts to boil.
2. Drain the potatoes and add back into the hot pot. Add 2 tbsp. butter (I use Smart Balance), 1/2 cup half & half, 1/4 cup grated parmesan cheese, and 1 tbsp. garlic powder and mash the potatoes until at the consistency you desire.
3. Serve alongside the roast and vegetables and enjoy!

Xo

Melanie

Beef and Sweet Potato Hash

This dish is the perfect meal for a cool, Fall night! It's comfort food at its best. Not only do you get the sweetness from the potatoes in every bite, but you taste just a hint of spice from the Cayenne pepper and the underlying notes of nutmeg bounce on your tongue and scream AHHH FALL! It is simply delicious and so easy to make with only a few ingredients you probably already have in your house. Make a big batch and take it for lunch the next day. It also freezes really well so you can pull it out of the freezer for quick weeknight dinners! This is a very hearty and filling one pot meal.

Ingredients:
1 1/2-2 lbs of lean ground beef
3 medium sweet potatoes, peeled and chopped into small chunks
1 medium onion, chopped
3 cloves of garlic, minced
3 cups organic baby spinach (or any other greens you like)
2 tbsp. organic extra virgin coconut oil
2 tbsp. organic coconut flour
1 1/2 cups gluten free beef broth (I use Rachael Ray or Kitchen Basics)
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. nutmeg
1/4 tsp. cayenne pepper (or more if you like it spicy)
Salt & pepper

 
Directions:
1. Melt 1 tbsp. coconut oil over medium high heat and add the chopped onions. Cook for about 3-4 minutes until they slightly become brown.
2. Add in the sweet potatoes to the pan and on top of them, add the additional tbsp. of coconut oil. Cook for about 7-8 minutes, stirring often, until potatoes start to turn soft. Then add in the 3 cloves of minced garlic and stir and cook an additional 2 minutes.
3. Make space in the middle of the pan, and add in the ground beef. On top of the beef, add a good amount of salt & pepper, the garlic powder, onion powder, nutmeg, and cayenne. Cook and break the beef up into small pieces until it becomes brown and almost cooked through.
4. Add in the beef broth, cover the pan, and simmer over medium low for about 20 minutes or until the potatoes are tender, stirring occasionally.
5. Once the potatoes are cooked through, wilt in 3 cups of Spinach (you can also use kale or any other greens you like).
6. Once the spinach is incorporated, turn off the heat and serve!

Enjoy!

Xo

Melanie

Spaghetti with Chicken and Wine

Tonight in New Hampshire, we're supposed to get an obsene amount of snow,  like 24 inches! What's better for dinner while snowed in than a big pot of pasta?! But I didn't just want any pasta,  I wanted something different but delicious!  I looked at what ingredients I had on hand and simply threw this dish together in no time.  All I have to say is that it was a WINNER! My kids even loved it. This meal serves around 4-5 and it's even better the next day.  I hope you enjoy it as much as we did!

Ingredients

2 boneless skinless chicken breasts, cut into chunks
1 box gluten free spaghetti (I used barilla, but you can use any kind)
1 small Vidalia onion, chopped
1 can diced tomatoes with the juice
2 cloves of garlic, finely chopped
1/2 cup Pinot Grigio
1/4 cup freshly grated Parmesan cheese
1 tbsp Italian seasoning
2 tbsp fresh basil,  sliced thinly
salt & pepper to taste
1 tbsp canola oil

Directions

1. Heat a large skillet over medium high heat and add the canola oil
2. Add the chopped chicken and seasoning it with salt & pepper and the Italian seasoning. cook for about 3 minutes, until almost cooked through
3. Add the chopped onions and cook another 3-4 minutes until they are soft. then add the garlic and cook another 2 minutes.
4. In the meantime,  place a large pot of water to boil over high heat and add salt and canola oil.  once it starts to boil, add the whole box of spaghetti and stir occasionally .
5. Next Add the whole can of diced tomatoes with the juice, and the wine. cover and simmer for about 7 minutes over medium low heat.
6. At this time the pasta should be done. Do not drain just turn the heat off.
7. In the chicken skillet, add in the basil and stir. Then add the spaghetti in batches right from the water, as well as 1/2 a cup if the cooking liquid from the pot.
8. Sprinkle the Parmesan cheese right on top of the hot pasta and stir to combine.
9. Add a little more Parmesan cheese on top and serve!

Enjoy!

Xo

Melanie

Vegetable Soup

I just love soup on a cold, windy day! There's nothing like it. This one is loaded with cabbage and veggies and is so healthy. It virtually has no calories, so eat as many bowls as you like! This recipe makes a big pot of soup, around 15 or so servings. I like to freeze half the batch and pop it out of the freezer when I don't feel like cooking! I hope you enjoy it.

Ingredients:
1/2 a large head of cabbage, chopped
2 large carrots, peeled and chopped
1 medium onion, chopped
1 large garlic clove, peeled and chopped
4 celery stalks, including leaves, chopped
2 cans diced fire roasted tomatoes, undrained
2 medium potatoes, peeled and chopped
2 15 oz. containers gluten free, low-sodium chicken stock
2 tbsp. extra virgin olive oil
1 tbsp dried parsley
2 bay leaves
1 tsp cumin
1 tsp italian seasoning
1 dash cayenne pepper
salt & pepper

Directions:
1. Add the olive oil to a large stock pot and heat on medium high. Add the chopped onions, celery, and carrots and cook until slightly tender, about 4 minutes. Add the garlic and cook another minute. Then add in the potatoes, tomatoes, chicken stock, and spices.
2. Cover the pot and bring to a boil, reduce heat to simmer. Cook for 20 minutes on low heat.
3. Add in the cabbage and cook an additional 10 minutes, or until cabbage is tender.
4. Plate and Serve!

Enjoy!

Xo

Melanie

Gluten Free Vegan Falafel with Homemade Pita Bread and Tzatziki Sauce

For the past few days I have been craving Falafel! It's been over 2 years since I had it, actually since before I went gluten free. I started searching Pinterest for gluten free falafel recipes and I found quite a bit, so I took bits and pieces from all the recipes I found and came up with this. These Falafel are super easy and super healthy! Not only are they totally gluten free, but they are also vegan. I fry them in 100% pure canola oil, so you don't have to feel too guilty about eating them. The tatziki sauce pairs so nicely with the crispy falafel and soft pita bread. So delish! I hope you enjoy!

Gluten Free Pita Bread Recipe:

Ingredients:
3 cups Gluten Free Flour blend (I use Better Batter- it includes zanthan gum, so you don't need to add any. If the flour you use doesn't contain zanthan gum, then you will need to add 2 tsp of it to the flour).
4 tbsp. Active Dry Yeast
3 tbsp. Sugar
1 tsp. fine sea salt
5 tbsp. Canola Oil
2 1/2 cups Warm Unsweetened Almond Milk (or any other non dairy milk you prefer)
* This recipe calls for a stand mixer, but if you don't have one that's ok, you can just use a hand mixer.

Directions:
1. Combine the 3 cups of flour, yeast, sugar, and salt in a stand mixer bowl. Using the paddle attachment, mix on low speed until combined.
2. Add in the canola oil then add the  warm milk, and the additional 1 cup flour- alternating between the milk and the flour and mix until a dough consistency is formed.
4. Brush a medium bowl with olive oil and form the dough into a ball, place it in the oiled bowl and cover with plastic wrap. Let sit in a cool, dry place for 1 hour to rise.
5. Once the dough has risen, preheat the oven to 475 degrees.
6. Flour the surface and drop the ball of dough. Cut it into 8 or 10 pieces, and roll each piece into circles. Press towards the outer surface of the dough while kneading it to form circles no large than 7 inches in diameter.
7. Place a cooling wrack on top of a large cookie sheet, so the heat can circulate around the dough while baking.
8. Place each formed circle of dough onto the wire wrack and cookie sheet and brush the tops and bottoms of the dough with olive oil.
9. Bake for 10 minutes. Be careful not to over cook or the dough will burn.
10. Take the pita breads out of the oven and cool for 20 minutes. Slice each pita bread half  way down and fill with your favorite things! Enjoy!
* These pita breads freeze beautifully. I place them in a ziplock bag and pop them out of the freezer when I want!

Gluten Free Vegan Falafel

Ingredients:
1 32 oz. can Chick Peas, rinsed and drained
1 tbsp. Tapioca Starch
1/2 small Red Onion, roughly chopped
2 cloves of fresh Garlic, roughly chopped
2 tbsp. fresh Parsley, chopped
1 tbsp. ground Cumin
1 tbsp. Ground Coriander
salt & pepper
2 cups pure Canola Oil for frying

Directions:
1. Add the canola oil to a large dutch oven and heat over medium high , until the oil is ready for frying- you can take a small piece of the falafel mixture and put in the oil to test it.
2. Combine all of the ingredients in a food processor and mix until totally combined.
3. Take spoonfuls of the falafel mixture and form into small balls and drop them into the oil. Fry them about 3 minutes per side, or until nice and golden brown and crispy. Place them on a plate lined with paper towels to soak up all the oil drippings. Be careful taking them out of the oil, as it will be extremely hot.

Gluten Free Vegan Tzatziki Sauce:
1 cup Tahini Paste
Juice of 1 whole lemon
1 tsp. fresh Parsley, chopped
1 clove of fresh garlic, chopped
2 tbsp. extra virgin Olive Oil
salt & pepper

Directions:
1. Combine all ingredients in a food processor and mix until fully combined. If the mixture is too thick, add some warm water to thin it out until it reaches your desired consistency.

Serve the Falafels in the warm pita bread, with some lettuce, tomato and tzatziki sauce!

Enjoy!

Xo

Melanie

Banana Pecan Muffins

I've been staring at this pile of ripe bananas on my table for a few days now. Every time I walk by its like they're calling to me...MAKE BANANA BREAD! I finally got sick of seeing them and decided to make banana muffins. If I didn't make them today, then the bananas would go to waste, and I hate throwing food out! I whipped these muffins up in no time this morning.  Not only are they gluten free, but they're also refined sugar free. They're super moist and a tad sweet, and pair well with my morning coffee! You can also make this recipe into one banana loaf if you don't want muffins. I hope you love them!

Ingredients
1/4 cup softened butter (I used Smart Balance spread )
1/2 cup organic clover honey
2 organic eggs
4 large ripe bananas, smashed
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup brown rice flour
1/2 cup coconut flour
1/2 cup tapioca flour
1 tbsp baking powder
1 tsp zanthan gum
1/2 cup chopped pecans

Directions
Preheat oven at 350

1. With a stand mixer, blend the butter until smooth. Add in the honey and mix until combined. Add in the eggs one at a time until fully combined and then add in vanilla and cinnamon.
2. Add in the dry ingredients until fully combined. Lastly, add in the chopped pecans and mix until combined.
3. Scoop into muffin pan and bake for 15 minutes or until brown. this recipe makes 12 muffins or one loaf .
Enjoy!

Xo

Melanie

Vanilla Poundcake (Gluten Free & Paleo)

This pound cake is made with a mix of almond and coconut flours, and has absolutely no refined sugar! I think it is so much more delicious than any of those boxed pound cakes I used to buy, filled with sugar and fat! My hubby would have to agree. He sits here chowing down on a piece right now as I write this.

This is one recipe that shows that gluten free doesn't have to be bland and dry, that is can be absolutely delicious! I hope you enjoy it as much as I do!

Ingredients:

4 Organic Eggs

3/4 c. Pure Clover Honey

1/2 c. + 4 tbsp. Milk (I used coconut, but you can use any kind you want)

1 1/2 tbsp. Pure Vanilla Extract

2/3 c. Organic Extra Virgin Coconut Oil (the solid kind)

2 c. Almond Flour

1/2 c. Organic Coconut Flour

1/4 tsp. sea salt

1 tbsp. Baking Soda

Directions:

1. Preheat oven to 350 degrees. Grease a loaf pan with coconut oil
2. Whisk eggs, coconut oil, milk, honey, and vanilla together until fully combined.
3. Next, add the flours, salt and baking soda right on top and mix well to combine. Don't worry, the batter will be lumpy but it's fine.
4. Bake at 350 degrees for 45 minutes and let cool for 10 minutes before serving.
5. Serve with fresh strawberries for a scrumptious dessert or eat by itself for breakfast with a good cup of coffee!
                             
Enjoy~
Xo
Melanie