Gwyneth Paltrow freely admits that she has always been into “health kicks and cleanses and the idea of being healthy” for most of her life.
But medical issues a couple of years ago encouraged Gwyneth to go gluten, dairy and sugar free for most of her diet and she has put some of her favorite recipes together in her new cook book It’s All Good.
Read the full story here: Gwyneth Paltrow Gluten Free Diet | OK! Magazine.
I went to out to brunch to Peacock Cafe, in Miami, FL. The menu called this creation Joe’s Omelette- egg whites, crab meat and Parmesan cheese with peppers and yummy spices. It had chopped chives on the top, which made … Continue reading
Amazon is a beautiful thing at the time of trying to find crazy flour and gluten free and organic and vegan ingredients. I keep a shelf well stock at home of flours, gluten free soy sauces and almond milk.
This flour was fantastic to work with…the smell as you first drop it in the bowl is quite delightful. I almost wanted to eat it raw!
So what can you do with coconut flour? (By the way, you can buy it here: click for flour!)
For starters, awesome pie crusts, like in this Dark Cherry Mini Tarts recipe.
I’ve also found a few more online I’m looking forward to testing soon:
Yes. I will buy it again!
Cupcakes and sliders move over! Mini-tarts are the new delicious thing hitting the town. Think about them as mini pies you can enjoy guiltless… and gluten free and fodmap free.
This recipe was adapted from the Coconut Mama, and I think it could really work as a quiche too. In terms of the crust, you’ll find tons of crusts that are gluten free around the web…but as much as I’ve tried with coconut oil, it was the real butter that did the trick.
I used frozen cherries, but you can use whatever is in season these days…blueberries, strawberries, you name it. The meringue is time consuming, but worth it if you have guests to impress, or you want to sound like a sophisticated chef. “Meringue-ing” is not a verb yet, but one day…maybe.
Ok. Here it goes…
Ingredients:
For the crust:
For the filling:
For the meringue:
Directions
Set the oven to 425 degrees and grease a muffin or cupcake pan. In a bowl, beat the butter for the crust, the eggs, and the rest of the ingredients until you form a ball (it should not be too sticky, or too crumbly). Carefully divide it with a spoon or your fingers and form pie crusts in each cupcake hole. Bake for 10 minutes. Cool on cooling rack.
For the filling, in medium to high heat, drop the cherries or the other fruit until they start juicing…soon it will come to a boil. (Around 15 minutes). Add the sugar and mix with a wooden spoon continuously. Add the almond extract and the orange juice, cover and simmer in low until most of the liquid is consume and the mix is thick (slightly thicker than jam). Cool.
Finally, for the meringue, set the broiler in the oven. Beat the egg whites in high until they form peaks. Add the sugar and vanilla essence carefully, and beat in slow until the meringue thickens and you can pipe it.
On a cookie sheet lined with parchment paper, carefully set the pie crusts, fill them with the cherry filling and pipe the meringue. Then, paying a lot of attention, toast the meringue in the oven (don’t let it burn!). Remove from the oven and cool.
Enjoy with tea, cappuccino and good friends.
Getting ready for the summer, and feeling girly… Pink Lemonade Cupcakes!
They are made in a breeze, as I recommend you use a gluten-free cake mix, lemons and frozen or fresh cherries for the pink color. (I try to use fresh ingredients and no dyes if I can).
Ingredients
For the cake:
1 gluten-free cake mix (Glutino, for example), plus all ingredients needed to prepare the cake as directed
Lemon zest of 1 lemon
Lemon juice of 1 lemon
For the frosting:
3 cups of powdered sugar
1/4 cups of butter, softened
1/4 cup of lemon juice
Lemon zest to taste
4 frozen cherries, defrosted and pureed to get the juices out
Yields around 12 cupcakes.
Directions
Set the oven to bake to 325. In a medium-sized bowl prepare the cake mix as directed, and carefully add the lemon juice. Fold the lemon zest towards the end, with a spoon or rubber spatula.
Line a pan with cupcake liners (make them pink! or yellow! have some fun here), and fill them up to 2/3 each with the mix.
The cupcakes will be done in 25 to 30 minutes. You know when… when you insert a clean fork and nothing comes out with it. Don’t overbake them or you will have a very dry cupcake! Ok, now you can remove them from the oven and place them on a cooling rack.
At this point you can break one and taste it. It’s allowed.
The frosting is my favorite part. Soften the butter first by beating it at medium to high speed. Add a little bit of the lemon juice, a little bit of the sugar, and so forth. When you are about to be done, add 1 tablespoon of the cherry juice… beat again. You can add more cherry juice until you get the pink of your dreams… If it gets too soft, add a little bit more of powdered sugar.
And now you are ready to frost your pink cupcakes. I cut very small slices of lemon as a garnish, and use mini straws to keep the motif a little bit more fun.
Find the right taste of lemon for you… I like them super zesty, but I’ve tamed the lemon quantities in this recipe.
Recipe adapted to gluten-free from Your Home Based Mom. Thank you!
A fan of extra virgin oil myself, and also not the one to clutter kitchen counters and shelves with extra things for the kitchen, I am here writing this post about: Coconut Oil.
They are tricky to find, even at Whole Foods. So if you see it, buy a few.
They have a buttery consistency at first, but it melts so quickly, even from within your fingers.
Great for: salmon, scallops and grilled chicken. I also liked it for some baking recipes, but not all of them (you have to experiment!).
This has under 5 ingredients, which is one of my favorite rules to keep the tummy happy! I found it in local supermarkets, such as Publix and it is relatively expensive. You can make cornbread with just 5 minutes preparation, … Continue reading
I am from Argentina, and usually fascinated (and craving) American breakfast and brunch staples. If you’ve poked around here, you probably noticed too many waffles and pancakes! Today, I decided to cheat on those and go straight for the gold: cornbread.
For this recipe, you need Glutino’s Cornbread Mix, which is incredibly fodmap friendly: just corn and rice flour pretty much. Xoxo Glutino!
Ingredients:
As with any cupcake, you can pretty much add and have fun with whatever suits your mood. It was kind of a long day at work today, so hello bacon for me!
1/2 package of Glutino Cornbread Mix
1/2 cup of original Almond Milk
1/2 beaten egg
2 tablespoons of vegetable oil
1/8 cup of sugar
3 strips of bacon (fried to the goodness and crispiness of your choice)
1/2 cup of cubed cheese
3 egg whites
fresh basil
Diced tomatoes
Salt and Pepper
Start by heating the oven to 425 degrees. I usually snack on cheese and rice crackers at this point. In a medium-sized bowl, mix well the first 5 ingredients. In or around this time pan fry the strips of bacon. Tip: use low to medium size heat for perfect crispiness. Remember the bacon will continue to cook in the oven, so I always keep it a little bit undercooked.
Use a cupcake pan and fill in each of the cups up to 1/2 of the size with the mix. Put in the oven for 5 minutes.
Get cutting and dice the rest of the ingredients, which you will add on top of the muffins as they get into minute 6.
Put the muffins with the toppings back into the oven for another 15 minutes.
Eat.
Enjoy
Pray as needed.
Go whoo-hoo with this easy and simple recipe for gluten-free whoopies… From a cake mix!
Chocolate batter perfectly complements the velvety sweetness of the cherry almond butter frosting.
For the batter:
A vanilla gluten-free cake mix (remember to check for fodmap ingredients) such as Pamela’/, below.
1/2 cup of unsweetened cocoa powder
1/2 cup vegetable oil
1/2 cup of water
3 eggs
Vanilla extract
For the frosting:
2 sticks of room-temperature butter
4 cups of powder sugar
1 teaspoon almond extract (or to taste)
6 cherries, pitted and minced
How to make them:
This recipe will yield around 18 whoopie pies.
Preheat the oven at 400 degrees.
In a mixing bowl, beat for 2 minutes at medium speed the eggs, the cake mix, the vanilla extract, the water, the oil and the unsweetened cocoa.
Line a baking sheet with parchment paper. You can utilize an ice cream scoop for bigger pies, or a teaspoon for the smallest size. Drop a dollop and flatten with the back side of the spoon. Make sure they are separated enough as they expand!
Remove from the oven after 8 minutes, then allow to cool for at least 30 minutes.
Beat the butter, the cherries, the almond extract and the powdered sugar.
Use a knife or a spoon, and spread the bottom side of each whoopie pie, then stick to another one… And you are done!
You will have breakfast at every meal with Namaste Waffle and Pancake Mix. With very few ingredients, and just a waffle maker and one mixing bowl, you will have an amazing breakfast staple on your table- and under 20 minutes.
For the basic waffle, mix in a bowl 1 cup of the packaged mix, 1 egg, 1 tablespoon on oil and 1/2 cup of water. You can replace the water by rice, almond milk or regular milk. You can replace the egg for flax seeds (read instructions on the back). Be sure to add vanilla extract and at least 1 tablespoon of sugar.
Use 100% maple syrup and some sliced strawberries and serve warm!
Gluten Free Skinny 