Other Interesting Stuff

Gluten Free Irish Beef Stew

A yearly tradition! We are at it again! ❤️

Gluten Free and Off The Beaten Path

This stew calls for a bottle of gluten free beer, an interesting twist on traditional beef stew.   And, while there are several varieties of gluten free beers out there, a tasty staple in our house is Redbridge by Anheuser-Busch made from sorghum.  And, as good as this stew is the first day, it’s even better the following day!

What You Will Need:


2 lbs. of Stew Meat, cut into large but bite sized pieces (Money Saver Tip:  buy a rump roast, trim it and cut it into cubes)

1/4 C. Olive Oil

2 T. Butter or Ghee

1 Large Onion, chopped

2 Cloves Garlic, minced (Tip Saver Tip:  use store bought minced garlic or 1/2 tsp. garlic powder)

5 Roma or 3 Large Tomatoes, chopped (or 1 15 oz. can of tomato sauce – no one will think any less of you)

3 tsp. Gluten Free Beef Soup Base (see…

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Juice Plus+

Phytonutrients that are bioavailable immediately! Best thing ever!!!

Fresh Cranberry Sauce

IMG_7213Here’s What You Will Need:

4 C. Fresh Cranberries

1 T. Freshly Grated Orange Peel (make sure not to grate the white pith because it’s bitter)

1/2 C. Orange Juice (I use fresh since we’re zesting one anyway and I don’t want to put it back in the fruit bowl naked)

1 1/2 – 2 C. Sugar (the amount here is just a preference on tartness so feel free to add a bit more if you have more of a sweet tooth)

Potato Masher – looks like this and comes in really handy for a variety of things


Rinse the cranberries and heat them in a deep pot over medium heat.  Meanwhile, if you haven’t already, grate the orange peel (zest) and toss that in the pot along with the sugar and the juice.

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Periodically give the cranberries a stir and a good mashing with the potato masher, continuing to cook over medium heat.  The process will take 18-20 minutes in all.

You may hear a popping sound as the cranberries swell and split.


After a few minutes, the mixture will begin to bubble and thicken.  Keep smashing away with the masher.

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Once the mixture breaks down and thickens up like the picture below, you can remove the pot from heat.


Serve like so, or refrigerate and enjoy cold.  Leftovers store quite well covered in the fridge.


Old Fashioned Pie Crust

This pie crust is nice because you can actually roll it out.  While you do need to use a little more TLC because it’s gluten free, I think you’ll find the tad bit more care needed to make it will be worth the effort once you taste it!

Makes a double crust. If needed, halve the recipe or wrap well with plastic wrap and store the other half in the freezer.

In your food processor add the following ingredients in order:

3 C. Superfine Rice Flour

1 tsp. Guar Gum

1 tsp. Salt

Pulse for a few seconds to combine.

½ Stick of Chilled, Unsalted Butter, cut into chunks

Pulse a few more seconds until the butter is thoroughly broken up

2 Egg

4 Ounces Regular Cream Cheese

Pulse again for a few seconds.

½ and ½ (about 6-8 T.) –while pulsing, add only as much cream as needed to form a dough. The finished product should form itself into a ball.

Turn out onto waxed paper lightly dusted with GF flour. Use more flour as necessary while rolling out. Once rolled to the desired size, flip the waxed paper upside down (pastry side down) into a pie plate. Gently press down into the pie plate and then carefully remove the waxed paper. Fill with your favorite pie or quiche recipe, crimp edges and bake according to each pie recipe’s instructions.

Gluten Free Protein Packed Pasta 🍝 

Cook up some protein packed gluten free Banza pasta, toss in any veggies that have been sautéed in good olive oil, add a splash or two of red wine vinegar, and salt to taste and you’ve got a heart healthy meal! Yum!

Simple Tomato Salad

Halve cherry tomatoes, toss in thinly sliced red onion, a splash of high quality olive oil such as Gianfranco Becchina’s Olio Verde, Fig Balsamic vinegar, a sprinkle of pink Himalayan salt and consume!  Packed with vitamin C, lycopene, and body healthy minerals and tastes amazing. Never heard of specialty vinegars?  What a treat you have in store!  Check out Vom Fass for tasty choices. 

Gluten Free Chocolate Pumpkin Muffins

Gluten Free and Off The Beaten Path

As tasty as they are beautiful, this muffin recipe creates a delicious velvety quick bread that makes Saturday mornings a little shinier.  Try  mixing up a batch to share at the office or over coffee with friends.  They freeze well too!

Here’s What You Will Need:

2 C. Superfine Rice Flour (I’ve used both white and brown and they turn out perfectly with either)

1/2 C. Cocoa (this time around I used Dutch cocoa but regular baking cocoa or special dark cocoa will work too)

1/4 tsp. Guar or Xanthan Gum

1/2 tsp. Salt

1 T. Baking Powder

1/2 C. Granulated Sugar

1/4 C. Packed Brown Sugar

1/2 tsp. Pumpkin Pie Spice

1 tsp. Vanilla

1/2 C. Canned Pumpkin

1 Egg

1/2 C. Vegetable Oil

1 1/2 C. Milk

1/4 Mini Chocolate Chips, reserved

Preheat the oven to 400 degrees and lightly grease a muffin tin.  This recipe will make…

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