Gluten Free Allergen Friendly Expo- Worcester!

Hey Everyone! I am SO excited to be a special Blogger of the 2016 GF&AF Expo in Worcester again this year! Last year was such a great time. I met so many amazing bloggers, got to try some delicious gluten free goodies, and had the chance to do some networking! I am looking forward to this year's event and I'm excited to announce that the event is now 2 days! This opens up so much more flexibility for people who couldn't attend last year. Get your pick of either Saturday or Sunday! The date of the event is July 23 & 24! I cannot wait! I will be attending both days, so come and say hi if you can. 

As an exciting offer for my followers, I am giving away 5 FREE one-day tickets! These tickets can be used on either Saturday or Sunday. As a gluten free foodie, I cannot tell you enough how awesome this event is! Not only do you get to try tons of gluten free products and snacks, but you get coupons for products and get to take a lot home with you. I love this event so much!

To enter my giveaway, simply COMMENT on and SHARE this blog post. I will announce the winners right here and on my Facebook page on July 17th! Don't miss out!  https://www.facebook.com/OFFICIALMYGFLIFE/

Another special I am offering my followers for a limited time, is 20% off your tickets! To get this offer, just visit http://www.eventbrite.com/e/worcester-ma-gluten-free-allergen-friendly-expo-july-23-24-10am-4pm-daily-tickets-19809595032?aff=MAAFFILIATE&afu=181058674518

and enter the Code ADVANCE to save 20% off your order! 

As always, thank you to the GF&AF Expo team for this amazing giveaway and a special Thanks to all of you for your continued support! I hope to see you at the Expo!

Xo,

Melanie

Healthy Pumpkin Muffins (Gluten Free, Grain Free, and Sugar Free!)

Are you sick of my pumpkin recipes yet?! I hope not! As you know, I clearly love pumpkin. I am keeping healthy and fit these days and really love to make new recipes that help me stay that way! I love baking, but as most of you know, baking isn't always the healthiest. Well, let me tell you, if you like pumpkin, you will love these muffins! They are jam packed with pumpkin flavor and super moist! They aren't overly sweet either, so you can really taste the pumpkin. They go great with my morning cup of coffee, and they would be even better for breakfast on Thanksgiving morning! I like to eat them warmed up, but you can certainly eat them cold if that's what you prefer. These are muffins you can feel good about eating. They are grain free, refined sugar free, and of course, gluten free! They are absolutely divine. If you like them, do me a favor and comment on this post. I'd love to hear what you think! Enjoy and Happy Thanksgiving!

Xo

Melanie


Recipe for Healthy Pumpkin Muffins

Ingredients:

1 Stick of Salted Butter, softened
3 Large Eggs
16 oz. Pure Pumpkin Puree
1 Cup of Raw Honey
1 Tsp. GF Vanilla Extract
1 Cup Unsweetened Vanilla Almond Milk
1 1/2 Cups of Coconut Flour
1 Tsp. of  GF Pumpkin Pie Spice
1 Tsp. GF Baking Soda
Coconut Oil Spray

Directions:

Preheat the oven to 350 degrees. Spray a 12 count muffin pan with coconut oil spray and set aside. In a large bowl or stand mixer bowl, add the butter and honey and mix on medium speed until creamy. Add in the eggs, one at a time, mixing after each egg. Next add in the milk and mix. Add in the pumpkin puree and vanilla extract and mix until combined. Next, add in all the dry ingredients and mix on medium speed until fully combined. Using a small ice cream scooper, fill each muffin cup about 3/4 full. Bake for 20 minutes or until golden brown. The muffins will appear soft when you take them out, but let them sit for 10 minutes and cool before serving. Store the muffins in an airtight container for a week, or you can freeze them for up to 3 months.

Gluten Free Dairy Free Pumpkin Pie with Coconut Crust

Thanksgiving is only 2 weeks away! I cannot even believe it! It seems like just yesterday Fall was beginning. Where has the time gone? The Holidays are truly my favorite time of year! Catching up with family and friends, hanging out, laughing, talking, and enjoying meals together. I love it all! I love the fact that we Celiacs can still enjoy the Holidays! There are so many gluten free ingredients available now. A lot more than there was when I first became gluten free! Baking is my passion, as I'm sure you all know! I love baking around the Holidays, especially with the kids. There's something just so relaxing about it. Pumpkin Pie is one of my favorites to make! I usually make my pumpkin pie with gluten free graham cracker crust, but this time I decided to experiment, and I'm glad I did! This coconut flour crust pairs so well with the pumpkin. It's sweet and delicious! Now, keep in mind that this is definitely not a roll out crust. Since coconut flour is so delicate, you will have to just press it in and around your pie pan to get it just right. Overall, it's pretty easy to work with. You can use this crust for any kind of pie really. Fill it with some chocolate pudding, make banana cream pie, and it would be amazing with coconut cream filling! Top the pie off with some whipped cream or coconut cream or just eat it as it is. The possibilities are endless! I made this pie dairy free, but you can definitely use evaporated milk if you choose. I hope you enjoy this pie as much as my family did. In fact, half of the pie I made tonight is GONE! Trust me, it won't last long!

Xo

Melanie



Coconut Crust
Ingredients:
2 Tbsp. Organic Virgin Coconut Oil
1 Tbsp. Organic Agave Light Nectar
2 Large Eggs
1/4 Cup + 3 Tbsp. Organic Coconut Flour
1/8 Tsp. Sea Salt

Directions: Spray a pie pan with some nonstick cooking spray and set aside. In a stand mixer (can use a hand mixer if that's all you have), mix the coconut oil and agave together until creamy. Add in the eggs, one at a time, and mix well. Next, add in the coconut flour and salt and mix until combined. Take the dough out and firmly press it in and around the sides of the pie pan. The dough is really easy to work with. Set aside.

 Gluten Free/Dairy Free Pumpkin Pie

Ingredients:
1 Can  (16 oz.) Organic Pumpkin Puree
3/4 Cup Organic Cane Sugar
3 Large Eggs
1 Cup Unsweetened Vanilla Almond Milk
1/2 Tsp. Sea Salt
1 Tbsp. Pumpkin Pie Spice

Directions: Preheat the oven to 350 Degrees. Place the pie pan over a medium sheet pan to prevent spilling and set aside. Add all of the ingredients in a mixing bowl and beat until fully combined, about 1 minute. Pour the batter into the pie pan over the crust. Be careful because it will reach the very top of the pan. Carefully place the sheet pan with the pie into the oven and bake for 1 hour, until golden brown and cooked through. Let the pie cool for at least 40 minutes before serving.

Maple Pecan Almond Granola

I love Granola! Especially when it's homemade. I do buy it at the store sometimes, but it gets to be so expensive! I think the cheapest I have gotten was around $5 for a small bag, and it barely lasted me a week. I used to think it was too much of a hassle making my own, but it's really simple! This recipe took me about 30 minutes and it makes 8 cups of yummy & delicious, gluten free granola! I love using a variety of nuts and seeds in my granola. If you're like me and like your granola extra crunchy, you won't be disappointed with this recipe. It's super crunchy, a tad sweet, but full of flavor! I love it for breakfast with some milk or Greek yogurt, and I also eat it as a snack or put it in the kids lunchboxes too! It's so versatile, you can eat it anytime. I store my granola in a large glass mixing bowl with a cover and it stays fresh for 2 weeks or so. You could also portion it out in small snack bags, pour it into mason jars with lids and give them as gifts- really whatever you like!

Enjoy!

Xo

Melanie


Recipe for Maple Pecan Almond Granola


Ingredients:
1 16 oz. Bag of Raw Pecans, roughly chopped
1 16. oz. Bag of Sliced Raw Almonds
1 Cup of Raw Sunflower Seeds (Unsalted)
4 Cups Gluten Free Oats (can use quick-cooking or whole oats)
1/2 Cup Ground Flaxseed
3/4 Cup Packed Light Brown Sugar
1/4 Cup Pure Maple Syrup
1/4 Cup 100% Apple Juice
1 Tsp. Gluten Free Vanilla Extract
1/4 Tsp. Sea Salt
Nonstick Spray

Directions:
1. Preheat the oven to 350 degrees.
2. Spray a large sheet pan with nonstick spray and set aside. In a large bowl add the oats, pecans, and almonds and mix to combine. Pour the nut/oat mixture onto the sheet pan and bake until golden for about 10 minutes.
3. Remove the sheet pan from the oven and set aside to let cool for a few minutes.
4. Heat a small saucepan over medium and add in the brown sugar, maple syrup, apple juice and sea salt and mix until fully melted. Turn off the heat and add in the vanilla and stir to combine.
5. Add the toasted nut/oat mixture to a large bowl. On top of that add in the sunflower seeds and ground flaxseed. Pour the brown sugar mixture over the granola and mix well to combine everything together.
6. Add the granola back on to the sheet pan and bake for 20 minutes or until crispy and golden.
7. Remove the granola from the oven and let cool. Once it is cool, break up the granola into bite size chunks and place in a covered storage container.

Beef & Potato Soup

It's pretty much Winter here in New Hampshire. The days and nights are getting colder and colder! Ugh, I'm not ready for that white stuff that shall not be named. I want to keep Fall just a little bit longer. It seems like it is flying by so quickly. The nights are also getting darker, earlier! By 5:00 it's pitch black outside!
On these colder days, I love to make soups and stews. That is my go to winter meal. I love that you can make it all in one big pot and call it a night. Easy clean up, delicious comfort food to warm your soul...what more could you ask for?
I love taking what I have on hand and creating a new soup. That's exactly what this meal is! It has simple ingredients that you probably already have on hand, and it comes together in a flash! I don't bother buying broths at the store any more. Since I found Massel products, that is all I use to create my own delicious broths! The flavor is like no other. You can even sprinkle their bouillon seasonings on meat, fish, vegetables...anything you can think of, to add some extra delicious flavor!  Keep in mind, that when using Massel seasonings, I personally do not add any extra salt. Even though their products are reduced salt, I find it to have a good amount of salt that you don't need to add extra.
 I love eating this for dinner with some warm, gluten free rolls. It's even better the next day as a hearty lunch. I hope your family loves this easy and delicious recipe as much as my family does! To check out all of Massel Bouillon products, visit http://massel.com/


Xo
Melanie




Recipe for Beef & Potato Soup

Ingredients:
1 Pound of Lean, Ground Beef
3 Medium Russet Potatoes, peeled and chopped
4 Large Carrots, peeled and chopped
1 Medium Onion, peeled and chopped
4 Stalks of Celery with leaves, peeled and chopped
4 Massel Reduced Salt Beef Bouillon Cubes
1 Tbsp. Massell Reduced Salt, All Purpose Beef Bouillon and Seasoning
8 Cups of Water
1 Tsp. Ground Black Pepper
2 Tbsp. Extra Virgin Olive Oil

Directions:

1. Heat the olive oil in a large pot over medium high heat. Add in the onions and celery and cook until slightly soft, about 2 minutes.
2. Add in the ground beef and break it apart, mixing often. On top of the beef, add the all purpose bouillon seasoning and black pepper and mix to combine.
3. When they ground beef is almost cooked through, add in potatoes and carrots and give it a good stir.
4. Increase heat slightly and add in the water and bouillon cubes and bring to a boil. The bouillon cubes will dissolve in the water and make a delicious broth.
5. Reduce heat to medium, cover, and simmer for 25 minutes,  until the potatoes and carrots are fully cooked and softened.
6. Serve with some warm gluten free rolls or bread on the side!

*** This Recipe makes about 2 quarts of soup. It will keep in the refrigerator for a week or freeze it in an airtight zip lock bag for up to 6 months***

Quick & Easy 15 Minute Tomato Sauce

Let's face it, as a busy working mom, I don't always have time make my own tomato sauce. To make a good tomato sauce requires a lot of time- which most days I don't have! But, I hate store bought sauces. Some are decent, but I prefer the taste of homemade! Store bough sauces are usually loaded with sugar and salt and everything bad for you! Homemade is where it's at! You know, the kind that just screams comfort and tastes like it's been simmering on the stove top all day long? Yes, that kind! What I don't love is the time needed to cook homemade sauce.
I came up with this recipe the other night, when trying to figure out what I wanted to make for dinner. I knew that I wanted some gluten free pasta, but we were all out of  sauce, and I was craving yummy, homemade sauce! I didn't really have the time to sit there and babysit sauce all night long either. This sauce came together in literally 15 minutes and I have to tell you it's one of the best sauces I have tasted! It definitely tastes like it's been simmering all day long, but it hasn't! Shhh...don't tell anyone!
 This sauce is perfect for putting over pasta or using on pizza. I like to make a big batch of it and store it in airtight mason jars to keep in the pantry so that I always have some on hand. In fact, one of these Sundays I am going to spend all day prepping mason jars of sauce. That way we are stocked up for the winter and I won't be desperately running out to buy store bought sauce because we ran out! This will also last in the refrigerator for about 2 weeks. What I love about it, is that it is not only gluten free, but refined sugar free as well! You can feel good about eating it. I'm a sauce girl, so I will use this sauce on anything really! I hope you like my recipe and that it saves you some time in the kitchen so that you can spend more time with your family, and less time cooking!

Enjoy!

Xo
Melanie

Recipe for 15 Minute Tomato Sauce

Ingredients:
2 -20 oz. jars (or cans) of San Marzano Whole Peeled Tomatoes, with their juice
2 Cloves of Garlic, peeled and minced
2 Tbsp. of Pure Agave Nectar
1 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Dried Sweet Basil
1 Tbsp. Dried Oregano
1 Tbsp. Dried Parsley
2 Tsp. Sea Salt
1 Tsp. Ground Black Pepper

Directions:

1. Heat the olive oil in a large pot over medium high heat. Add the minced garlic and cook until fragrant, about 1 minute.
2. Next, add in the tomatoes and mash them using a potato masher (I love to use my Pampered Chef Mix & Chop for this, it works perfectly!)
3. Add in the spices, salt and pepper, and agave and give it a good stir.
4. Simmer the sauce, covered, on medium heat for about 10 minutes.
5. Pour the sauce over some cooked pasta, lasagna, or use in on pizza. The possibilities are endless!

Banana Oat Avocado Muffins (Gluten Free & Refined Sugar Free!)

Fall...are you getting tired of me talking about it yet?! As you know it is my favorite season! I love baking in the Fall, there's nothing better. The smell of cinnamon, apples, and pumpkin throughout the house...ahhh, it brings me to my happy place! I'm eating better these days and trying to lose some weight, so I love to experiment making healthy baked treats, the ones that don't make you feel guilty or bloated after eating them. It's extremely hard to stay healthy and work out, especially in the Fall and Winter months. I've managed to lose 6 pounds in the last 3 weeks and I'm so excited! As hard as it is, I can do it and reaching smaller goals every week feels great.
These muffins are delicious and healthy! I have never baked with avocado before, but I have heard great things so I thought I'd give it a try. I must say, I am in LOVE! I love eating avocados, but now I know I love baking with them. It's a win win!
These muffins are jam packed with wholesome goodness! They are so moist and flavorful, and you can't even tell they are gluten free! The crumb topping is crispy and sweet and delicious. It goes perfectly with the muffins.
 I almost forgot to mention- these muffins are 100% refined sugar free as well! Woohoo! Give them a try and let me know what you think.

Banana Oat Avocado Muffins (makes 12 muffins)

Ingredients:
3 Ripe Bananas, mashed
1 Ripe Avocado, pitted and mashed
1/4 Cup Nonfat Plain Greek Yogurt
1 Tsp. GF Vanilla Extract
1/2 Cup Organic Pure Agave Nectar
1/2 Cup Millet Flour
1/2 Cup Sweet Sorghum Flour
1/2 Cup Organic Cornstarch
2 Tsp. GF Baking Soda
1 Tbsp. Organic Ground Flax Seed
1 Pinch of Sea Salt
Coconut Oil Spray

Crumb Topping Ingredients:
4 Tbsp. GF Quick Cooking Oats
3 Tbsp. of Organic Coconut Palm Sugar
3 Tbsp. Organic Butter, cold and cubed
1 Tsp. GF Ground Cinnamon

Directions:

To make the Crumb Topping:

Add all of the ingredients into a small bowl and use a pastry cutter or fork to break up the butter. Mix this for a few minutes, until crumbs form. Set aside.

1. Preheat the oven to 350 degrees. Grease a muffin pan with some coconut oil spray and set aside.
2. In a stand mixer, combine the banana and avocado and mix on medium speed until creamy. Add in the greek yogurt, vanilla, and agave until fully combined.
3. Next, add in the flours, salt, baking soda, and flax seed and mix on medium, until fully combined.
4. Scoop the batter into the 12 cup muffin pan, filling about 3/4 full.
5. Next, sprinkle on the crumb topping over each muffin. Bake for 20 minutes until golden brown.
6. Let cool 10 minutes before serving. The muffins can be stored in an airtight container for up to a week, or freeze them in a ziplock bag for 2 months.

Enjoy!

Xo
Melanie