Wednesday, August 17, 2016

Hello...It's me

"Hello...it's me.." - Adele

I have been thinking of my little blog here, and wanted to share my plans with you, the few that have remained my followers, and to potential new ones (if you've just stumbled on the site). 

When I first started my blog, I was a young, single girl learning her way around gluten free foods and sharing my results. Then, my life changed, for the best! I got married, and we then had a beautiful baby girl who grows more smarter with each passing day. My pride my joy!

I thought about closing the site but I still wanted to share, and I do love blogging. So to the point, I am planning to revamp my little blog within 2 months - October 1 is my goal. But in the meantime, I will continue posting here (sorry it's been a year) I won't say my life is in perfect balance and that I'll blog every day, instead I'll say I will continue sharing and will keep you posted of new site.

More soon my GF friends! 

Hello...It's me

"Hello...it's me.." - Adele

I have been thinking of my little blog here, and wanted to share my plans with you, the few that have remained my followers, and to potential new ones (if you've just stumbled on the site). 

When I first started my blog, I was a young, single girl learning her way around gluten free foods and sharing my results. Then, my life changed, for the best! I got married, and we then had a beautiful baby girl who grows more smarter with each passing day. My pride my joy!

I thought about closing the site but I still wanted to share, and I do love blogging. So to the point, I am planning to revamp my little blog within 2 months - October 1 is my goal. But in the meantime, I will continue posting here (sorry it's been a year) I won't say my life is in perfect balance and that I'll blog every day, instead I'll say I will continue sharing and will keep you posted of new site.

More soon my GF friends! 

Friday, June 5, 2015

My Breakfast Faves!

We know eggs and fresh fruits are gluten free, but sometimes you want more options than that. For me, breakfast is my favorite meal of the day. I've been wanting to do a My Pick's segment for the longest so I've bucked down and finally sharing my picks with you.



Top of the list is Almond Milk.

I do enjoy Trader Joe's Almondmilk Beverage. It has a creamier texture compared to the other leading brands, and the price is right! Only $2.99

I use this nutty milk for just about everything! My coffee, tea, cereal, granolas, pancakes, etc...I do switch it up sometimes with coconut milk, cashew milk and rice milk but I've not build enough courage yet to try hemp milk (hee hee). What cheers me up is seeing my 2 year old guzzling down her almond milk. Just like her mamma.

Priced at only $2.99, it's a steal and staple in my household.
Speaking of pancakes, I've tried many gluten free pancake mixes and the winner for me is Flappin' Jack sold at Williams Sonoma. The mix is from Chef Thomas Keller’s signature Cup4Cup gluten-free flour. This one is a bit pricey but considering we don't eat pancakes everyday, about once a week, usually a Saturday or Sunday, this container goes far for us. There's two packets inside, each bag can make up to 8 pancakes but I swear we've made more than that. Try it and you'll see that there's nothing like these light fluffy flapjacks anywhere.  All you taste is heaven with a hint of pure vanilla. Even my non-GF husband loves them, heck he even makes them for us. Cost $19.99

I love teaming up pancakes with grits (since I'll forever be a Southern gal deep down), and Arrowhead Mills is one of the few brands that offers a non-GMO and organic corn grits. I love to add some garlic powder while they're cooking. OH! I'm salivating just thinknig about it!  Cost $4.99 but you can get it for less at Amazon.com


And for the Monday through Friday hustle, my morning go-tos are generally a smoothie (I make the previous night), oatmeal and granola. I usually add fresh fruits and nuts to make it more filling. I'm so thankful for Bob's Red Mill brand for making gluten free oats. Cost $6.99


My nickname should be granola girl with the amount of granola I consume. It's one of those foods I could easily eat for morning, lunch and dinner, and snack between. Purely Elizabeth is the tastiest and scrumptious granolas I've had the pleasure of eating, and I purposely am highlighting their Pumpkin Fig granola, it is off the charts delicious!

Other flavors from Purely Elizabeth Granola include cranberry, blueberries and original.

So that's it! Those are my favorite breakfast picks. Let me know if you've tried any of these or share what's your favorite gluten free breakfast is. Cost $6.99


Enjoy my GFF's!

 

Tuesday, October 7, 2014

Fall Minestrone with Buckwheat Soup by Wild Apple

In case you've not heard, Wild Apple is a new and amazing recipe site dedicated to only gluten free foods. Take a look at their Fall Minestrone with Buckwheat soup - butternut squash is included. I can almost taste the beans and onions on my tongue a sign of good photography, and good soup.



Fall Minestrone with Buckwheat soup by Wild Apple
  • 2tablespoons olive oil
  • 1tablespoon unsalted butter
  • 1small yellow onion, chopped (about 1 12cups)
  • 1clove garlic, roughly chopped
  • 1small potato, cut to into 14-inch pieces (about 1 cup chopped)
  • 2small carrots, sliced into 18-inch thick coins
  • 6ounces butternut squash, peeled, chopped into 14-inch cubes (about 1 cup)
  • 4ounces mushrooms, sliced (about 112 cups sliced)
  • 12cup buckwheat groats
  • 114-ounce can whole peeled Italian tomatoes with juices
  • 1tablespoon fresh thyme leaves
  • 1teaspoon fresh finely chopped fresh rosemary
  • 34teaspoon fine sea salt
  • 12-inch piece Parmesan cheese rind
  • 4cups high quality chicken or vegetable stock
  • 1small zucchini, cut in 12-inch pieces (about 1½ cups chopped)
  • 1rib celery, cut in 12-inch pieces
  • 3large leaves kale, ribs removed, thinly sliced
  • 1cup cooked cannellini beans
  • 12-inch piece Parmesan cheese rind
  • 12teaspoon red wine vinegar
  • freshly grated Parmesan cheese, to taste
  • sea salt and pepper, to taste
    1
  • Heat oil and butter in a medium large pot over medium heat. Add the oil, butter, onion, and garlic. Let cook, stirring occasionally, until translucent, about 8 minutes. Add the potatoes, carrots, squash, mushrooms, and buckwheat groats.
  • 2
  • Raise the heat to medium-high, add the tomatoes and their juice, use a spoon to break up the tomatoes into small pieces. Let the mixture simmer until most of the liquid is evaporated and the color deepens, about 5 minutes. Add the thyme, rosemary, salt, Parmesan rind, and stock and bring to a simmer. Gently simmer for 5 minutes.
  • 3
  • Add zucchini, celery, kale, beans, and remaining ingredients except vinegar, bring to a simmer once again. At this point the potatoes should be cooked through. If not, simmer a few minutes longer. Remove the Parmesan rind and add the vinegar. Stir to combine, adjust seasoning with salt and pepper to taste. Serve hot, topped with freshly grated Parmesan cheese.
Enjoy my GF Friends! And don't forget to subscribe to their newsletter.