Latest Posts by carefreeglutenfree - Page 3

{Photo via CatherineLaPointe}

“Like all magnificent things, it's very simple.”

- Natalie Babbitt, Tuck Everlasting

By Julie Christensen

What’s in your fruit and veggies? That’s what the Environmental Working Group (EWG) figures out with its “Dirty Dozen” list of produce with the highest pesticide levels.

Apples, celery, sweet bell peppers, peaches, strawberries, imported nectarines, grapes and spinach top the list. Lettuce, cucumbers, domestic blueberries and potatoes round out the worst offenders, with green beans and leafy greens added as potential hazards.

The list is controversial. Opponents, such as Richard W. VanVranken, an agricultural agent in Atlantic County, New Jersey, who specializes in vegetable crops, says it’s based on less than credible research and the organization uses scare tactics as a fundraising maneuver.

On the other hand, many researchers have documented the risks of pesticide contamination to children, including studies from Harvard University and Mount Sinai Medical Center, linking high levels of pesticide exposure to decreased cognitive ability and an increased risk of ADHD.

Eat Safely

What’s a concerned parent to do? According to the EWG and other health organizations, the benefits of eating produce—even conventionally grown produce—far outweigh the risks, and they urge consumers to eat at least six servings of fruits and vegetables daily.

Buy Organic When It Counts

So you can’t afford to buy organic all the time. That’s fine, but try to avoid produce from the top of the new Dirty Dozen List. Specifically, buy organic apples and strawberries. These two fruits top the list and they’re also among the foods kids eat the most. Buy organic ketchup and applesauce—two other foods kids eat often.

Opt for Frozen Produce

Wellness coach Denise Baron says frozen organic fruits and vegetables are usually cheaper than their fresh counterparts. Common organic frozen foods include berries, green beans, broccoli, kale, sweet potatoes and peas.

Give ‘Em a Bath

Add 2 tablespoons of baking soda or lemon juice to 1 quart of water and soak your fruits and vegetables for 15 minutes to remove dirt and pesticide residues, recommends certified health coach Rachel Feldman. Peel peaches, apples and other thin-skinned fruits and vegetables, which tend to absorb the most pesticides.

Shop at Warehouse Stores

Stores like Costco are constantly enlarging their selection of fresh, frozen and canned fruits and veggies, usually at significant savings over natural food stores. Buy organic berries, mixed vegetables, corn and sweet potato fries in the freezer section and stock up on organic applesauce by the case.

Buy Local

Buy fruit and vegetables when they’re in season from local farmers. Visit your local farmer’s market or join a CSA (community-supported agriculture). In recent years, small, organic farms have sprung up across the country. These farms offer the freshest, most delicious produce you’ll find at prices you can afford. Pick-your-own organic farms, such as the Berry Patch Farm in Brighton, Colorado, are also a great choice. Not only would your family benefit, but you’d be supporting small, local farmers as well.

Grow It Yourself

Get the family involved in growing a garden. Garden produce is affordable and as fresh as it gets. Plus, you’ll know exactly what’s on your plants—and what’s not. Plant leafy greens like spinach and lettuce, carrots, peas and radishes in early spring. These crops grow quickly without much fuss. Later, try your hand at tomatoes, peppers, green beans and summer squash. Short on space? Try a trellis to conserve room or grow compact varieties in pots. One note: Watch the pesticides you and your neighbor use on the lawn since these chemicals can drift onto garden vegetables, negating your goal of an organic garden.

Read this article in its entirety at education.com.

{Print via LilyandVal}

Ingredients:

2/3 cups soymilk (You may use other types of milk instead.)

3 Tablespoons Ener-G (brand) Egg Replacer

2 cups of your favorite gluten free flour mix

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

½ teaspoon xanthan gum

½ teaspoon salt

3/4 cup canola oil

¾ cup sugar

2/3 cup brown sugar

½ cup orange marmalade

1/3 cup orange juice

3 cups grated carrots

Directions:

1. Preheat oven to 350 degrees Fahrenheit.  Prepare two 8-inch round cake pans with shortening and a dusting of flour mix.  I use organic palm oil shortening to grease the pans and then shake in sifted flour blend, dumping excess flour once the pans are covered lightly. 

2. If you are using the Ener-G egg replacer and soy milk blend suggested above, prepare that now so it will have time to “bloom” into a sticky egg-like substance.  For this, I heat 2/3 cup soymilk in the microwave for about 22 seconds, then stir in the egg replacer.  Use a fork to whisk it so that no clumps are remaining.  Set aside to bloom!

3. Sift together the dry ingredients, including the cinnamon and xanthan gum.

4. In the bowl of an electric mixer fitted with a paddle attachment, combine canola oil, white and brown sugars, marmalade, orange juice, and Egg Replacer and soy milk blend (or eggs, or flax meal if you so chose).  Mix for about 30 seconds.

5. Now, at a low mixer speed, add dry ingredients gradually in thirds.  Mix only until blended and smooth; then briefly blend in carrots.

6. Pour batter into prepared cake pans and bake for about 35 to 40 minutes.  A toothpick or metal skewer inserted in the middle of the cakes should come out clean to indicate doneness.

7. When baking is complete, cool cakes for at least 10 minutes in pans on a cooling rack then remove from pans to finish cooling.

8. Now, use your favorite icing to finish.  I make a vegan version of “cream cheese” icing.  (Recipe here.)  It’s delicious and looks great!  If you want to garnish the cake further, consider grating lemon and/or orange peel on the icing.

Chocolate Chip Zucchini Bread

Add some sweetness and vitamins into your breakfast or snack with this healthy and delicious gluten free, vegan baked bread. 

Ingredients:

2 cups Gluten Free all purpose flour 

1/2 cup brown sugar

1 1/8 tsp baking soda

1/2 tsp xanthan gum

1 tsp vanilla

1/2 tsp salt

1/2 cup Dairy Free chocolate chips

Egg Replacer equal to 1 egg

2 Tbsp melted Dairy Free butter

1 cup apple sauce

1 1/2 cups shredded zucchini

Directions:

Preheat oven to 325 degrees.  Grease a 9x5” loaf pan with nonstick cooking spray.

Combine flour, sugar, xanthan gum, and salt in a large bowl.  Mix well.

In a medium bowl, mix egg replacer and baking soda together until well combined and foamy.  Add vanilla, melted butter, and apple sauce. Add to the flour mixture and stir until blended.

Add the zucchini and chocolate chips and carefully fold into the mixture.

Pour the batter into the bread pan.  Bake for 40-45 minutes.  Let cool.  Serve.

{Picture via TexturedINK}

“One cannot think well, love well, sleep well, if one has not dined well.”

- Virginia Woolf, A Room of One's Own

Taco Salad

{Pictured: "Taco Salad" by Moon Cookie Gallery}

This spicy taco salad is a quick and light meal that is full of flavor.

Ingredients:

3/4 lb. lean ground beef

1 3/4 cup beef broth (preferably low sodium)

2 cups brown rice

1/2 cup salsa

2 Tablespoons Gluten Free taco seasoning

4 cups shredded lettuce

1/2 cup shredded non-dairy cheddar or nacho cheese (optional)

1/2 cup crushed tortilla chips

Directions:

1. In a large skillet, brown beef.  Drain and set aside.

2. In the same skillet, add beef broth.  Bring to a boil.  Add rice and cook according to package directions.

3. Once the rice is done, add to the meat.  Stir in the salsa and taco seasoning until the meat and rice mixture is well combined.

4. Place lettuce on the serving dish.  Top with crushed chips, rice mixture, and cheese.  Serve.

{Picture via tartineandapronstrings.com}

Easy Oatmeal

{Picture via weheartit.com}

Ingredients:

1/2 c. vanilla almond milk

1/2 c. gluten free quick-cooking oats

2 Tbsp. brown sugar

1/2 tsp. vanilla extract

1/8 tsp. cinnamon

Directions:

Combine all ingredients and microwave for 2 minutes at 80% power.  Stir.  Top with your favorite fruit, nuts, peanut butter, jam, etc. if desired.

(May also cook over low-medium heat on stove top for 5 minutes.)

Yield: 1-2 servings

Jell-O Cookies

Enjoy these light, flavorful cookies as a allergen-free alternative for baby showers, birthday parties, or a simple springtime treat.  A twist on the classic sugar cookie, this simple dessert can be easily adapted using any Jell-O fruit favorite. (Pictured above: Strawberry and Berry Blue)

Ingredients:

1/4 cup non-dairy butter substitute, room temperature

1/2 cup vegetable shortening

1/2 cup sugar

1 3 oz package Jell-O (any flavor)

Egg Replacer for 2 large eggs (3 tsp. Egg Replacer + 1/4 c. warm water)

1 teaspoon vanilla

2 1/2 cups Gluten Free all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon xanthan gum

Directions:

1. Preheat the oven to 400 degrees.

2. In a large bowl, cream the butter, shortening, sugar and Jell-O.

3. In a separate bowl, prepare the Egg Replacer mixture.  Dissolve completely.  Add the vanilla.  Pour into the sugar mixture.  Beat well.

4. Sift together the flour, salt, baking powder, and xanthan gum.  Add slowly to the sugar mixture while beating.  Mix just until the ingredients are thoroughly combined.

5. With a small spoon or cookie scoop, scoop out the dough and roll into a 1" ball.  Place the ball onto a nonstick cookie pan, leaving about 2" between cookies.  Once all the cookies are on the pan, take a small bowl and gently press the cookies down into a circle.  Sprinkle the top with granulated sugar.

6. Bake for 6-8 minutes.  Let cool.  Serve.

  Yield: approximately 30 cookies

Maple Bundt Cake

Recipe adapted from Vegetarian Times

3 ½ cups Gluten Free all-purpose flour

1/2 tsp. xanthan gum

2 tsp. baking powder

2 tsp. baking soda

2 tsp. ground cinnamon

½ tsp. salt

1 ½ cups pure maple syrup

⅔ cup canola oil

2 Tbs. vanilla extract

1 Tbs. apple cider vinegar

2 tsp. maple extract

Confectioners’ sugar, for dusting

1. Preheat oven to 325°F. Lightly coat 10-inch Bundt pan with cooking spray.

2. Whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, and salt in bowl.

3. Whisk maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups water in large separate bowl. Stir in flour mixture until just blended.

4. Pour batter into prepared pan. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan on rack 20 minutes. Unmold onto rack, and cool completely. Dust with confectioners’ sugar before serving.

Blackberry Crisp

1 jar (25 oz.) blackberry pie filling

1/2 cup Gluten Free quick-cooking oats

1/4 cup Gluten Free all-purpose flour

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 cup cold butter

1. Place blackberries in a greased 8"x8" baking dish.

2. In a small bowl, mix oats, flour, brown sugar, and cinnamon.  Cut in butter until crumbly; sprinkle over blackberries. 

3. Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly.

Recipe from the Food Network's Claire Robinson

2 cups baby pumpkin seeds (pepitas)

1 cup slivered almonds

3/4 cup raw sunflower seeds

6 tablespoons pure Grade B maple syrup

Coarse salt

1 cup dried cherries or cranberries

1. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

2. In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.

3. Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.

In honor of National Doughnut Day

Baked Doughnuts

Recipe adapted from the blog Iowa Girl Eats

1 cup Gluten Free all purpose flour

1/2 tsp. xanthan gum

6 Tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/2 teaspoon salt

6 Tablespoons buttermilk

1 egg

1/2 teaspoon vanilla extract

1 Tablespoon butter, melted

For the glaze:

1/2 cup or more powdered sugar

1/2 teaspoon vanilla extract

Water

1. Pre-heat oven to 325 degrees. Mix together flour, xanthan gum, sugar, baking powder, cinnamon and salt in a bowl. Add buttermilk, egg, vanilla and butter. Whisk to combine.

2. Transfer dough to a ziplock bag. Snip off a corner of the bag and pipe dough evenly into a 6-cup doughnut pan. Bake for 9-10 minutes, or until dough is set (it won’t be golden brown, but should be springy.)

3. In a separate bowl, mix together powdered sugar and vanilla. Begin adding water 1 teaspoon at a time. Stir until desired thickness of glaze is achieved. Glaze doughnuts while warm or cool.

2-3 skinless, boneless chicken breasts (about 2 lbs)

1/4 cup lime juice

3 cloves garlic, minced

1/2 cup cilantro, finely chopped

1 tsp ancho chili powder

1 tsp salt

2 T olive oil

1 lb Gluten Free pasta of choice

1 large red bell pepper, diced

1 large green bell pepper, diced

1 red onion, diced

1 chipotle pepper + 1 T of adobo sauce, minced

1/2 cup chicken stock

1/2 cup heavy cream

1/4 cup Parmesan cheese

1. Trim fat from chicken breasts and cut into bite-size pieces.  Combine lime juice, 1/2 of minced garlic, 1/2 of cilantro, chili powder, and salt and mix together.  Pour over chicken to coat and marinate chicken about 30 minutes.

2. Heat a large pot of water to boiling.  Add generous amount of salt and add pasta.  Cook according to package directions until al dente.  Drain and set aside.

3. Meanwhile, add olive oil to large saute pan and heat over medium heat.  Add chicken, bell peppers, onions and remaining garlic and cook about 6-8 minutes until chicken is cooked through and vegetables are softened.  Add chicken stock and chipotle pepper and adobo sauce and cook until stock is reduced by about 1/3.  Reduce heat to low and add cream and cheese.

4. Stir to combine and return pasta to sauce pan and toss to evenly coat with sauce.  Cook about 5 minutes and top with remaining cilantro and serve.

Flourless Chocolate Cake

Recipe from the blog Dishing the Divine

Cake

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips

1/2 cup (1 stick, 4 ounces) unsalted butter

3/4 cup (5 1/4 ounces) granulated sugar

1/8 teaspoon salt

1 to 2 teaspoons espresso powder, optional

3 large eggs

1/2 cup (1 1/2 ounces) unsweetened cocoa powder

Glaze

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips

1/2 cup (4 ounces) heavy cream

1. Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

2. Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

3. Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5. Spoon the batter into the prepared pan.

6. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

7. To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.  Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. 

Herb Crusted Pork Chops

Recipe adapted from the blog Eat Yourself Skinny!

4 boneless pork chops, fat trimmed

2 Tbsp Dijon mustard

1/2 cup Gluten Free Panko breadcrumbs

1 Tbsp fresh thyme, chopped

1 Tbsp fresh parsley, minced

1/8 tsp. salt

1/8 tsp. ground black pepper

1 Tbsp extra-virgin olive oil

1. Preheat oven to 450 degrees F. 

2. Rub mustard evenly over pork chops.  Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture. 3. Heat a large ovenproof skillet over medium-high heat.  Add oil to pan and swirl to coat.  Add pork chops, saute for 2 minutes or until golden brown. 

4. Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center.  Enjoy!

Bunny Bark

Recipe adapted from Your Homebased Mom

14 whole Gluten Free vanilla cream cookies, broken up

1 1/2 c. Gluten Free pretzels, broken into pieces. I used the small stick pretzels

1 lb. white melting chocolate

1 c. Easter M & M's

Colored sprinkles

1. Cover a large cookie sheet with wax paper.

2. Spread broken cookies, pretzels and about 3/4 C of the M & M's onto the waxed paper.

3.  Melt chocolate according to package directions.

4. Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly.

5. Sprinkle remaining M & M's and colored sprinkles over the chocolate while it is still wet. Do not let it harden.

6. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces.

7. Store in air tight container.

Sweet and Sour Chicken

Recipe from the blog Life as a Lofthouse

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 Tbsp ketchup

1/2 cup vinegar

1 Tbsp Gluten Free soy sauce

1 tsp garlic salt

1. Start by preheating your oven to 325 degrees. 

2. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.

3. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. 

4. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

Mexican Polenta Casserole

Recipe from the blog Kath Eats Real Food

Frozen peppers (3 cups)

Frozen corn (1 cup)

Diced tomatoes (1 can, drained)

Cooked navy beans (1 cup – you could use any kind of beans you like, canned or cooked from scratch)

Taco seasoning (a year-old packet – about a tbsp!)

Cumin, red pepper flakes, dried oregano and garlic powder – all to taste (about 1/2 tsp each?)

Polenta (2 servings, prepared)

4 oz shredded Mexican cheese

1. Heat peppers, corn, tomatoes and beans with seasonings until hot.

2. While veggies are cooking, boil water for polenta, add 1/2 a cup polenta and let thicken and cook for 5 minutes.

3. Pour veggie + bean mixture into a casserole dish. Top with polenta. If you have a shallow, wide casserole dish like I did, you will have to spread it out very thin. Top with cheese.

4. Bake at 350* for 15-20 minutes. Bottom layers will be loose, so take care when serving!

"Laughter is brightest where food is best."

- Irish Proverb