Where has this squash been all my life? So much easier to prepare than butternut, and roasts faster, too. This blog post from Summer Tomato summed up my thoughts perfectly: Better than Butternut: Delicata Squash Recipe. I didn’t know what delicata squash was until I made it tonight. I had to google pictures of squash to […]
Category: Vegetarian
Gluten-Free Pumpkin Chocolate Chip Muffins
This recipe is a gluten-free, cow’s milk-free adaptation of my husband and son’s favorite muffins, Matt’s Chocolate Chip Pumpkin Muffins. Changing the recipe involved using almond milk instead of cow’s milk, goat milk yogurt instead of cow’s milk, gluten-free flours, and gluten-free, dairy-free chocolate chips. For a banana version of this recipe, see Gluten-Free Banana Chocolate […]
Five-Minute High Protein, Low Sugar Breakfast
A few years ago I got into a modified version of Tim Ferriss’s Four Hour Body “Slow Carb” diet. The “Slow Carb” diet is based on getting rid of white carbohydrates like bread, rice, potatoes and sugar. While there are a lot of things in Ferriss’s book that I didn’t try, such as supplements, one of the most valuable […]
Guacamole Deviled Eggs
These guacamole eggs are lighter and fresher than traditional deviled eggs, with a nice shot of lime. Great for a warm weather snack with a margarita or some Sauvignon Blanc. If you’re going for low carb, these fit the bill — guac without the chips. A filling and satisfying appetizer, or could be a small meal. […]
Blueberry Banana Flax Pancakes
This is a great way to sneak some fiber into kid-friendly food. I used our ever-reliable Gluten Free Banana Pancakes as a base, using almond milk to make the recipe dairy-free. In this variation, I substituted 1/4 cup flax meal for 1/4 cup of the rice flour called for in the original recipe. This is a […]
Coconut Flour Carrot Cake with Goat Cheese Frosting
Food and Wine did well with this recipe: Coconut Flour Carrot Cake. I made this cake at Easter to provide a satisfying dessert that would work for adults and kids with gluten and dairy restrictions. It’s hard to tell a kid they can’t have the usual Easter chocolate, cupcakes, etc. without offering an enticing alternative. This was a hit, […]
Citrus Salad with Prosecco
Found this fabulous recipe in the New York Times: Citrus Salad with Prosecco. Left out the prosecco because there were kids involved, and added some blueberries, but otherwise stayed true to this simple, refreshing recipe. Enjoy!
Cauliflower Pizza Crust Part Deux: White Pizza with Pesto
This time the crust went much better than when I made Cauliflower Crust Pizza with Homemade Sauce because I actually had the necessary supplies and followed the recipe. Funny how that works. This time the crust held together well enough to be picked up and had a great texture. Using parchment paper instead of oiled […]
Steak Salad with Pear Vinaigrette, Goat Cheese and Toasted Walnuts
The salad portion of this meal is inspired by this recipe: Arugula Pear Blue Cheese Salad. All I changed was the greens, the cheese, the fruit and the dressing. Ha. And of course, added steak. In this case, grass-fed rib-eyes, but you could certainly get away with a leaner cut of meat on this salad. First, […]
Gluten-Free Dairy-Free Oatmeal Raisin Muffins
These tasty little muffins make a great breakfast to go. I put them in muffin cups, something I don’t usually do, because the batter was very sticky. Here’s the recipe: Gluten Free Cinnamon Raisin Oatmeal Breakfast Muffins. Although I think the recipe would be great as-is, I made a couple of changes, foremost, substituting vegetable […]