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