Thursday, October 22, 2015

Denny's has a wonderful Gluten Free Menu

I took my Daughter out for Breakfast on my Grandsons 1st day of Kindergarten. She looked up Gluten Free Breakfast Restaurants for me and found Denny's. I have never been to a Denny's before.
This video is just a quick look at the Gluten Free Menu options they have at Denny's and my Meal. I ordered the Santa Fe Skillet with an English Muffin. It was so delicious, I will definitely go back.

I very seldom go out to eat because of being Gluten Free. Its wonderful to see that more and more Restaurants are offering Gluten Free Options.

To find a Denny's near you:

I went to the Denny's in N. Smithfield Rhode Island

Thanks for watching,

Facebook Gluten Free Page:
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Saturday, October 17, 2015

Chia Flax Breakfast Pudding ~ Gluten Free, Low Carb, Dairy Free and Sugar Free

 I make this Chia Flax Pudding every Sunday evening for my Husband. It last all week. It is Gluten Free, Low Carb, Dairy Free and Sugar Free. I mix together a jar of different Nuts and Unsweetened Coconut.  If you are not Dairy Free you can use any type of Milk if you are not watching your sugar intake you can add some Honey or Maple Syrup to sweeten it as well as some Fruit.

Chia Flax Pudding
Gluten Free, Low Carb, Dairy Free and Sugar Free

In a bowl whisk together
¼ Cup Chia Seeds
¼ Cup Flaxseed Meal
1-1/4 Cups Unsweetened Almond Milk
1 tsp. Vanilla Extract

Whisk for 2-3 minutes
lets sit for 10 minutes
re-whisk for a few seconds
Cover the bowl and refrigerate over night.

Serve with
Your choice of nuts and unsweetened Coconut
I like to store a mixture of Nuts and Coconut in a Mason Jar so it can easily be sprinkled on in the Morning. You can also toast the Nuts and Coconut.


Facebook Gluten Free Page:

I used Bob's Red Mill Chia and Ground Flaxseed meal. You can find these products at these  links:

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Friday, October 16, 2015

Inspiralized Cookbook by: Ali Maffucci ~ Review

Hi everyone,

Shortly after I bought my Spiralizer  I bought this wonderful Cookbook
Inspiralized by: Ali Maffucci

It is loaded with great recipes to make using a Spiralizer. I have made many of the recipes in this book.
A few of my favorite recipes are:
Deconstructed Zucchini Manicotti
Parsnip and Kale Gratin
Italian Zucchini Pasta Salad
Chicken Carrot Noodle Soup

The book has beautiful pictures and clearly easy to read instructions.

If your looking for a great Spiralizer Cookbook. Check out this book.

Have a great day,
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Friday, October 9, 2015

Pumpkin Spice Hummus

Pumpkin Spice Hummus

Using a Food Processor with bottom blade add:
2 cups Garbanzo Beans (Chickpeas) Drain and rinse in a Colander
3 Garlic Cloves roughly chopped
Process until roughly chopped
15 oz Can Pumpkin puree (Not Pumpkin Pie filling)
5 oz. Lemon Juice
½ Cup Tahini
1/3 Cup Extra Virgin Olive Oil
Mix for one minute or until smooth

Salt to Taste
2 tsp. Pumpkin Spice Mix or to taste
mix until combined

If the mixture is thick you can add a little water
Place in a container in the refrigerator over night.
This gives the spices a chance to enhance the flavor.
If its to thick the next day add a little water.
I found I did not have to add any water

I served my Pumpkin Spice Hummus with
Gluten Free Crackers


Facebook Gluten Free Page:

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Wednesday, October 7, 2015

Spaghetti Cabbage with Meat Sauce and Bacon ~ Gluten Free and Low


Spaghetti Cabbage with Meat Sauce and Bacon ~ Gluten Free and Low Carb

This is a quick dinner to make on a busy night. My whole family enjoys it.

In a Dutch Oven Add and  Cook
1# Ground Beef or any other Ground Meat of your choice
Chopped Onion
Chopped Green Pepper
Sliced Mushrooms
Salt and Pepper
When almost done add Garlic to taste and cook 1-2 minutes longer
Drain the Fat
Add spices to taste
Cayenne Pepper
Ground Cumin
Smoked Paprika

Cook for 1-2 Minutes
Deglaze with  ½ Cup Red Wine. Cook off the Wine

While the Meat and Vegetables are cooking
Fry up 1# Bacon
Drain on a Paper Towel and Crumble
Save the Bacon Fat

To Prepare the Cabbage
Remove the outside leaves
Cut into ¼'s and remove the core
Slice/Shred  ½ of a  Whole Cabbage if it is big or a whole Small Cabbage pull the pieces apart,, if there are any big piece cut them up

Heat up about half of the Bacon Fat (Use enough so it doesn't stick to the pan but not to much that its floating in Bacon Fat)
Add the Cabbage to the Bacon Fat. Using Tongues toss the Cabbage around. If it starts to stick or dry out add a little more Bacon Fat. Cook until golden brown and caramelized, approximately 8 Minutes.  Do not over cook the cabbage. You do not want it mushy.

Place some Cabbage on your dinner plate
Top with the Meat sauce
Sprinkle on some crumbled Bacon
Serve with some Sour Cream


Facebook Gluten Free Page:
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Friday, October 2, 2015

How to Cook Kale and Julienne Carrots

My Husband planted Kale,, we really enjoy it. In this video I show how I prepare and cook Kale and also how to prepare and cook Julienne Carrots.

Facebook Gluten Free Page:

How to cook Kale

I used Fresh Kale from our Garden or buy a bunch at a Farm Stand or Produce department

Place the Kale in the sink running cold water over it to clean
Remove the Kale and dry on Towels

Cut the Stem off the end
Then using your knife cut into the Kale along the stem to remove
Stack a few pieces of Kale together and Roll up (Chiffonade)  Cut into desired size pieces
You can hand pick off the leaves. Do what ever method you prefer.
Kale will shrink a lot when you cook it.
Heat up a large Skillet to Medium High Heat add EVOO
Minced Garlic,, cook for 1 minute
add Half of the Kale and toss around with Tongs
Add the rest of the Kale
along with Crushed Black Pepper and Salt to taste.
Continue tossing until the Kale is done.
Takes about 5 Minutes
Serve with Parmigiano-Reggiano Cheese

I did not show this in the video but we also like to serve our Kale with
Toasted Sesame Seeds. Use a small skillet add in Sesame Seeds and toss around until golden brown.
Sprinkle over the Kale after it has been cooked.

How to make Julienne Carrots

I used bagged Carrots
I did not peel them. I gave them a good scrubbing
I used the OXO Julienne Peeler
Slice down the Carrot with the peeler and you will get nice Julienne pieces
Using a Non-stick pan heat to Medium High Heat. Add a little bit of water and the Carrots
Cook for 4-5 minutes. If they start to stick add just a little more water.
Do not over cook. You do not want them mushy.
Add Butter and salt.


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