Are you new to being gluten free? Then join me, Liz of The Lemon Bowl, and Alta of Tasty Eats At Home for a LIVE CHAT on Tuesday, July 30, 2013, at 8PM EST on the Udi’s Gluten Free Community site for tips on how to get started living la vida gluten free. You can join us here or in the dialog box below.
We’ll be answering questions to help those new to the gluten-free lifestyle. And we’ll be giving away tasty treats from Udi’s Gluten Free such as tortillas, sandwich bread, muffins, granola, and Ancient Grain crisps – yum!
It’s been a hectic summer for my family between the various kids’ camps, entertaining, house guests, and getting ready for a family camping trip. If you’re like us, you may be completely off any sort of a routine when it comes to work, sleep and even eating. That’s why it’s super important to pay attention to your gluten free diet during the summer – especially if you’re traveling!
We’ll be discussing gluten free travel and more at the Udi’s Gluten Free Community on Monday, July 1, 2013 at 8 PM ET. We’ll also be giving away some delicious Udi’s Gluten Free goodies. You can join us here or in the discussion widget below.
Here’s to a happy, fun and healthy summer whether you’re spending it at home or at the beach!
As an Udi’s Gluten Free Community leader, I’m always on the lookout for recipes that I can easily make gluten free – especially desserts! We had a guest over recently, who I wanted to make something special for to thank him for connecting me with my new kinesiologist. (The doctor has done wonders for my shoulder and helped me avoid another surgery.)
Since we had a bag of pecans in the freezer – courtesy of my husband’s former landlord who has a pecan tree in his yard – I thought I’d make a gluten free version of Martha Stewart’s Sorghum-Sweetened Chocolate Pecan Pie. I had made it at Thanksgiving and loved the mixture of bourbon, sorghum, coconut palm sugar, and chocolate along with the pecans. Plus, it gave me an excuse to use some leftover chocolate.
I used a premade gluten free crust from Wholly Wholesome. I wasn’t totally happy with it as too hard to cut! Next time I use the crust (the package came with two), I won’t prebake it as maybe that’ll help. Feel free to use your favorite gluten free pie crust recipe, mix, or premade crust. Or try making a crust out of rice cakes like I did with my Chocolate and Almond Freezer Pie.
Like my freezer pie, this is not a light dessert, so make sure to serve up small pieces! However, I promise not to come over with the Diet Patrol if you want to serve it up with a scoop of ice cream or some whipped cream. In my opinion, it’s yummy and decadent enough without the added goodies.
Bourbon & Chocolate Pecan Pie
- 1 gluten free pie shell
- 1/3 cup gluten free all-purpose baking mix
- 1/2 cup organic coconut palm sugar
- Pinch salt
- 2 eggs, lightly beaten
- 3 tablespoons bourbon (I highly recommend Breckenridge Bourbon Whiskey.)
- 1/2 cup sorghum syrup
- 1 cup pecans, toasted and roughly chopped
- 4 ounces dark chocolate, roughly chopped (I used Green & Black’s 70% organic dark chocolate.)
- 1/2 cup buttery spread, melted
- Preheat oven to 350 degrees.
- In a large bowl, whisk together gluten free all-purpose baking mix, coconut palm sugar, and salt.
- Stir in eggs just enough to combine all the ingredients.
- Stir in bourbon, sorghum, pecans, and chocolate.
- Pour melted buttery spread into bowl and stir until thoroughly combined.
- Place pie shell on a baking sheet.
- Pour pie filling into shell and bake for 35 minutes. The top should be set but the center may be slightly gooey. (Test by jiggling the pan. The center may move a bit, but the sides won’t.)
- Cool completely on a wire rack.
- Serve at room temperature and store in the refrigerator.
- Serving size: 1 slice
My kids have only two more days of school! So I’m already planning for day trips, summer camp, and family camping trips – what about you? Let’s chat about what you and your family is doing this summer on Monday, May 20th (that’s TOMORROW!) at noon HERE on the Udi’s Gluten Free Community site. (Or in the widget below.)
Udi’s Gluten Free Community Leaders Toni from Boulder Locavore, Sarah from Sarah Stanley Inspired, and I will be discussing summertime fun and food! We’ll be sharing some great gluten free dishes for all of summer's different outings from camping to potlucks to barbecues!
And we’re also giving away some terrific prizes from Udis’ Gluten Free that will be perfect for your summertime food plans including:
- 3 packs of hot dog buns
- 3 packs of classic hamburger buns
- 3 packs of whole grain hamburger buns
- 3 boxes of snicker doodle cookies
- 3 loaves of white sandwich bread
- 3 boxes of blueberry muffins
Hope to see you at the chat on Monday, May 20th HERE (or below) at noon EST/9 am PST!
Join me and several of the other Udi’s Gluten Free Community leaders for a LIVE CHAT celebrating Mother's Day TODAY on Monday, April 29th at 2PM EST! We’ll be chatting about how to stay celebrate Mother’s Day gluten free, whether we’re dining out with our families or being cooked for at home.
We’ll also be giving away some great Udi’s Gluten Free products during the chat!
- bags of Cherry Walnut Granola Clusters
- bags of Blueberry Cashew Granola Clusters
- packs of Udi’s Gluten Free Pizza Crusts
- packs of Mighty Bagels
- boxes of Snickerdoodle cookies
- loaves of Cinnamon Raisin Bread
You follow the chat here or in the widget below. I hope you can join us!
As I explained in last month’s Secret Recipe Club post for Spaghetti with Spicy Cauliflower Sauce, making pasta is a bit of an ordeal at my house since I only have two proper burners on my stovetop. So when I saw Robin from Robin Restored’s post on Crockpot Spaghetti, I thought, “This is the recipe I have to make for this month’s Secret Recipe Club challenge!”
Robin explains that Crockpot Spaghetti is her mom’s go-to recipe for family parties and people complain if she doesn’t make it. Robin’s version is sure to please, but I wanted to health it up a bit and make it gluten free. So here’s how I changed it:
- I used the leanest ground beef I could find instead of ground chuck. Buy the leanest you can find at your local store. If you read labels, you’ll notice that it has less fat than ground turkey. Feel free to use ground venison or buffalo, too. If you can find and afford organic or “natural” (grass fed with no antibiotics used) beef or buffalo, go for it!
- I used fresh ingredients like onions and garlic instead of powders and fresh mushrooms instead of canned.
- Instead of pepperoni slices, I decided to try it with chicken Italian sausage from Trader Joe’s. Their sausage is precooked, so I was able to cut it into chunks before placing it in the slow cooker. If the sausage you use isn’t precooked and you’re worried about it falling apart during cooking, place it whole into the crock. Then slice it up before serving.
- I used V8 instead of plain tomato juice since we had a bottle in the pantry. Any veggie and tomato juice blend will do!
- I also added some additional veggies – two yellow squashes. You could also use zucchini, eggplant or cauliflower. Slow cooking practically dissolved the squash and mushrooms, so their presence remained hidden from picky people in my family who claim not to like vegetables. (That’s my daughter, Lucie, who only eats carrots and cauliflower these days.)
- Finally, since I'm a Community Leader at Udi's Gluten Free, I'm always interested in making gluten free recipes, especially for the slow cooker. So I used brown rice penne pasta, and my family never noticed! Feel free to use whole wheat pasta instead if you don’t eat gluten free.
All in all, good reviews from the family and super easy and quick to make. The leftovers heat up well in the microwave without the pasta getting too mushy.
Healthy Slow Cooker Pasta
- 1 pound lean ground beef
- 1 large onion, diced
- 1 teaspoon garlic, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon mustard powder
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano (or 1 1/2 fresh oregano, minced)
- 1 (15 ounces) can tomato sauce
- 4 ounces mushrooms (cut large mushrooms into halves or quarters)
- 3 1/2 cups V8 juice
- 1 package Italian flavored chicken sausage, sliced into bite sized chunks
- 2 yellow squash, cut into a large dice
- 1 (16 ounce) package brown rice penne pasta
- Over medium heat, place ground beef, onion and garlic into a large skillet. Cook until meat has browned. Drain well.
- Place browned meat into a large (6 to 8 quart) slow cooker.
- Add all remaining ingredients, except pasta. Stir well.
- Cover and cook on low 6-8 hours or high for 3 1/2 hours.
- Add pasta and cook for an additional 30 minutes or until pasta is done.
- Turn off slow cooker. Serve and enjoy!
- Serving size: 1/8 of recipe