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Tag Archives: gluten free recipes.milwaukee

Super Easy Gluten Free Chili

I love chili and love my crock pot, especially now that I am back to work.  Whoever invented the crock pot deserves a nobel.

So there I was with 10 minutes before I had to leave for work when I remembered that I had promised my family chili for dinner.  I frantically started to rummage the cupboards for the ingredients, here is what I threw together and everybody loved, even my SIL’s picky boyfriend.

Super Easy Gluten Free Chili

2 large cans of tomato sauce

1 large can of Rotel (I had never used Rotel before but grabbed it on sale to try and it worked great.)

1 bag of black beans (If not cooking all day then boil the beans first.)

1 can of corn

1 lb of lean ground beef or turkey

2 heeping tablespoons of minced garlic

1/8 cup Adobo seasoning

1/8 cup chili seasoning

Combine all ingredients and mix well.  Cook on high for 8-12 hour. 

 
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Posted by on December 5, 2011 in Crock Pot Recipes: Gluten Free

 

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Cake Truffles Using the Babycakes Machine (Gluten Free & Low Glycemic)

Gluten Free Cake Truffles

For my sons 17th birthday we ventured to make cake pops. I used the chocolate cake recipe from The Almond Flour Cookbook by Elana Amsterdam, but with my own slight adaptation. The Babycakes was easy to use, hardest part was filling the cups quickly.

Gluten Free Chocolate Cake (also low glycemic)
1 cup all purpose gluten free flour
1 cup unblanched almond flour
1/2 cup light agave nectar
3 cage free eggs
1/2 tsp kosher salt
1/2 tsp baking soda
1 tbl vanilla extract

Mix all ingredients together. Use a small spoon to fill baking cups to the top. Bake for 3 minutes. Makes about 50 cake balls.

I then used a microwave safe dish to melt a chunk of Dark Baker’s Chocolate that I bought at Woodman’s. Roll the cake ball into the chocolate until covered then place on onto some wax paper to cool. Once all the cake balls were covered I ten melted some peppermint melting chocolate I found at JoAnn’s. Using a spoon I placed a dollop on top of each ball and then sprinkled with chocolate jimmies.

They are so yummy! So good that I would buy them if they were at a shop. The small hint of peppermint is perfect accent.

 

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3 Ingredient Bean Salad

I love being able to just open the frig and grab lunch or a snack.  So when I was planning for my recent girls weekend I checked my cabinets and found a can of corn and a can of black beans.  I know the two go together well but what would I flavor them with?  I opened my frig to see what dressings I had open and instead I spotted some leftover salsa.

I drained and rinsed the black beans, drained the corn, threw both into a bowl and poured in the salsa (probably about 3/4 cup).  Mixed it all together and yum!  I love it, it takes only minutes to make and a cup makes a great filling, low calorie snack.

Since my first try I have also added green pepper, which didn’t compliment the flavor in my opinion just added extra work.  I also tried Roasted Garlic and Parmesan salad dressing instead of salsa.  That wasn’t bad, but I liked the salsa better.  Lastly, I tried a can of pre-seasoned black beans because they were on sale, they did add a bit of extra flavor but not enough to pay extra if the beans weren’t on sale.  That may be partly because I rinse my beans which I am sure takes away most of the extra seasoning.

3 Ingredient Bean Salad

1 can organic black beans

1 can organic yellow or sweet corn

3/4 – 1 cup of your favorite salsa, I haven’t found a favorite so I just buy what is on sale.

Rinse and drain beans.  Drain corn.  Mix all ingredients together.  Keep refrigerated.

It takes me about a week to eat and the salad holds up just fine the whole time.  I think this will be my go to recipe when I have last minute guests or invites to dinner.  As always posting a recipe has made me hungry, I think I’ll go make this right now.  I’m feeling adventurous though so I’m gonna through in a jalapeno!

This recipe was entered into the Gluten Free Salad Challenge at

 

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Tuna and Crackers

I cannot stomach watching my husband make a tuna sandwich.  The amount of mayo he uses to make his tuna “salad” is just gross!  I keep hearing all the health benefits of eating tuna and how it is a great low calorie protein source but the way most people/restaurants make tuna sandwiches undoes most, if not all, the health and low calories benefits.

So I decided to try something different, now this may not be new or groundbreaking for anyone else but I was thrilled.  I drained my can of tuna into my dogs bowls and I do mean drained…I squeeze the heck out of the can until it is dry.  In a bowl I mixed the tuna and a large amount of my oh so yummy horseradish mustard.  I just happened to have a couple of gluten free crackers on a plate (see my review of Blue Diamond Cheddar Cheese Nut Thins.) so I scooped some onto the cracker and OMG it was yummy.  The cheddar cheese cracker perfectly complimented the mustard/tuna mix.

As always I tabulated my calories to enter into my food log and I was thrilled to find that this highly nutritious and quite filling snack/light lunch was just 240 calories!

Tuna – 100 calories

Nut Thin Crackers – 16 crackers 130 calories

Mustard – 10 calories

Now I am hungry so I am going to go eat the last can of tuna before my hubby does…

 

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Sprouts Sandwich: My new favorite lunch

The main thing I find difficult with gluten free eating is the bread.  I have not found a bread alternative that compares to say freshly baked Italian bread. I do like the Ener-G brand though.  There breads at least have “real” bread texture.  Recently I have been eating Ener-G’s Light Rice Flax Loaf that I purchase at Woodman’s for around $4.

Sprouts are a food that I have always loved especially in subs and wraps.  Due to there expense and quick expiration they are rarely found at restaurants, unless the restaurant is noted for its vegetarian/organic foods.  On my recent trip to Outpost Foods I found a mixed container for sprouts, I think they called it Spring blend for just $2.50.  I bought some with the intention of having a nice big salad but I got so engrossed in looking for new gluten free foods at Outpost that I ran out of time and had to quick check out with what I had when I realized my hubby would be home in 30 minutes and I was 20 minutes away from home and hadn’t even started his birthday cake!  (I was thrilled to get home and find that my 16 yo son had baked the cake and already had it cooling when I got home.)

Sooo long story short, the next day I went to make myself lunch and all I had on hand that was gluten free was bread, mustard, sprouts, tuna, and some crackers.  I was in the mood for sprouts so I grabbed the bread, horseradish mustard, and sprouts.  I lightly toasted the bread, spread a generous amount of mustard and then piled on a huge amount of sprouts.  I took my first bite and immediately sent the sandwich down so I could start toasting the bread for another!  The sandwich was delicious and the 2 sandwich’s together were only about 220 calories.  So my new go to super-easy, super-quick lunch is a sprouts sandwich with a side of whatever fresh fruit/veggie I have on hand which for me is usually a bell pepper or grapes.

Alright so not that you need a recipe, but in case you skipped everything above and are just looking for the recipe…

Sprouts Sandwich “Recipe”

Ener-G Light Rice Flax Seed Bread, 2 slices

Your favorite brand of mustard, I used horseradish mustard

Fresh sprouts, I like when they are a mix of a couple of different seeds/flavors

Lightly toast bread, slather on mustard, top with sprouts, and enjoy!

 

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Peanut Butter Chocolate Chip Cookies (Gluten Free)

A slight variation on my gluten free 3 ingredient peanut butter cookie recipe.  The extra egg white makes the cookie hold together better and then add chocolate!  When I am baking them for a bake sale I will drizzle some chocolate on top so they look extra delicious.

1 cup natural peanut butter

1 egg

1 egg white

1 cup dark chocolate chips

Preheat oven to 350.  Mix all ingredients together.  Drop spoonful onto baking stone, press down with fork if desired.  Bake for 12-15 minutes.

 

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Italian Chicken Stew (Crock pot and gluten free)

3-4 chicken breasts, boneless/skinless

5-6 potatoes, cubed

3-4 celery stalks, chopped

3-4 carrots, chopped

1 large bottle of Kraft Zesty Italian Dressing

Place chopped potatoes, carrots, and celery in bottom of crock pot.  Add half the bottle of dressing and stir.  Use remaining dressing to coat the chicken.  Place chicken on top try to minimize overlapping of chicken.  No need to defrost the chicken, chicken should start falling apart a few hours in and can be stirred in with vegetables.

Yummy, low calorie, and filling!

 
 

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