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Wednesday, August 19, 2015

Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

By now you have likely heard all about the growing "Gluten Free" trend.  Some people must forgo gluten for medical reasons, but then there are those of us who have voluntarily cut out most or all Gluten simply because we feel better (no longer tired and bloated after every meal!) not eating it.

I have been doing this for years, in an effort to increase my consumption of Veggies and to cut calories with good success.  So I've decided to go back through my recipes and start identifying and labeling these meals as Gluten Free, when it applies, to help others out there trying to do the same thing.

And I'll also be updating and converting old recipes that contain Gluten to Gluten Free, so the GF folks have more fun stuff to choose from.  First up:  an old Pumpkin Bread Recipe became:  Gluten Free Pumpkin Bread --the kids crazy loved it this morning for breakfast!  Recipe below.  And for those wanting more info, check out this link which provides lots of details on a Gluten Free Diet.

Amy's Gluten Free Pumpkin Bread Recipe:

Preheat oven to 350, Grease Loaf Pan.

In a bowl mix:
1 cup Gluten Free Flour (I use Trader's Joes All Purpose Flour)

1 cup Old Fashioned Oats (always be sure to use certified GF Oats, if you are GF due to a medical condition!)
2 eggs
1/2 cup brown sugar
1/2 cup fat free plain yogurt
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1 15 oz can of pumpkin puree

Pour into Loaf Pan and bake for 40 minutes, turn and bake another 20 minutes.  Enjoy and top with your choosing; in our house that means either eating it plain,  or topping it with regular butter, peanut butter or cashew butter!

*As always, if you follow a Gluten Free diet because of a serious medical condition, please be sure to double check the ingredient lists of all foods used in these recipes, as Gluten likes to hide in all sorts of things!!

Monday, August 17, 2015

Gluten Free Eggplant Kale "Lasagna"

Eggplant Kale Lasagna

Isn't it great when friends and family have bountiful gardens and generous souls?  My awesome cousin gave us a big beautiful bunch of Kale, which I sautéed in Olive Oil with some sliced Garlic and Red Pepper Flake - YUM.  The plan was to just eat it that way, but then I spied an Eggplant on the counter, and the vision became clear:  Lasagna!  Double YUM.  What isn't good with Tomato Sauce and Cheese?  And also, easy-peasy!

If you like Eggplant and Kale, you will LOVE this; I did.  It goes together easy, bakes up nice and is super filling.  Also, leftovers are great for lunch the next day, served cool on a hot summer day!  And you have probably already heard how great Kale is for you (Antioxidants, Anti-Cancer and on and on).   So, here is my:

Gluten Free* Eggplant Kale "Lasagna" Recipe:

Preheat oven to 350.

1/2 cup + 1/2 cup Organic No Salt Added Marinara
1 Eggplant, sliced into 1/2 inch semi-circles
1-2 Tbsp Olive Oil
1 bunch Kale, precooked in Olive Oil with Garlic & Red Pepper Flake
2 Tbsp water
Fresh Mozzarella Cheese, sliced into semi-circles (however much you wanna use!)

To Assemble:
Pour 1/2 cup Marinara into a casserole dish, brush it all over the bottom and sides of the dish.  Then on top form a single layer of the Eggplant slices.   Brush Olive Oil across the tops of the Eggplant slices.  Add the next layer:  the Kale.  Add another layer of the remaining Eggplant, again brushing them all on top with Olive Oil.    Pour water into corner of dish.  Top dish with slices Mozzarella, cover and bake for 40 minutes.  Check for doneness; you may  need to cook another 20 minutes or so depending on how deep your lasagna is and how soft you like your veggies.  Serve on plate with another 1/2 cup of Marinara, more or less to taste.  Enjoy!

Note: This would have been great with a layer of sweet onions in there too - I'm gonna add them next time!

*As always, if you follow a Gluten Free diet because of a serious medical condition, please be sure to double check the ingredient lists of all foods used in these recipes, as Gluten likes to hide in all sorts of things!!

Friday, August 14, 2015

Perfect Summer Salad with Deviled Eggs

For me this is Summer on a plate; it does not get any better!  Jersey Peaches, Jersey Blueberries and Jersey Tomatoes (hey, they don't call it the "Garden State" for nothing!) served on a plate with 1/2 Avocado, a little Fresh Mozzarella, a few Garlic Stuffed Marinated Olives and my own version of Deviled Eggs over Arugula tossed with fresh lemon juice and Olive oil = my perfect lunch for a warm August day!

This is a filling Veggie packed meal with Protein and Fiber, along with lots of good fats, thank you Avocado and Extra Virgin Olive Oil!  And here is my skinnier Deviled Eggs Recipe below; seriously my boys did not even notice a difference from the regular Mayo loaded ones!

Amy's Deviled Eggs Recipe

Hard Boil 6 Eggs, chill, and remove shells
Cut in half, placing all the yolks into a bowl

To the yolks add:
1 Tbsp Olive Oil Mayo 
3 Tbsp of Plain Yogurt
Salt to taste

Mix it all together into a wonderful creaminess*

Spoon creamy yolks into egg white halves and top each with a few Capers (they add a big YUMminess pow!)


*I have also made Deviled Eggs this way using Hummus instead of Plain Yogurt in a pinch, it works and ups the Fiber factor to boot!