Tres Leche Cake

Invite your friends over for this sponge cake, soaked in 3 milks, topped with homemade whipped cream and fresh raspberries.

Natalie's Gluten Free Flour Mix

Make your own gluten free flour mixture at home. It is really simple to make and it's texture is smooth. You can substitute this equally for regular wheat flour.

Cinnamon Swirl Quick Bread

Start your day with this easy and moist quick bread, topped with cinnamon sugar.

Tuesday, April 30, 2013

My Time at the GFAF Expo!

The Gluten Free Allergen Free Expo (GFAF) was fantastic!  This was my first expo and I was overwhelmed with fun and information, not to mention stuffed from all the delicious food samples.  The vendors each had a little sign by each of their food products indicating which allergens were in them and they were all very knowledgeable about their manufacturing processes.  Having the information so easily available was such a nice treat.  Maybe someday, dining at restaurants will be that allergy friendly as well.

 


I know this sounds cheesy, but when I'm enjoying something, a song often comes to my mind and I can't get it out of my head.  At the expo, the song I kept singing in my mind was "My Favorite Things" from The Sound of Music.  The weekend was full of so many of my favorite things.  Traveling, old friends, meeting my online blogging friends, making new friends, meeting lots of new people, trying new foods and talking food allergies with people who all understand.  When else do you have the opportunity to be in a huge room filled with people who all have a great understanding of each other? Everyone was there for the common good, to help each other walk this road of food allergies and sensitivities.  It was so good!

Here is a silly, little music video summarizing my trip, made with the help of my sweet kids and some sweet friends! 



Please remember, if food is making you sick, follow your allergy action plan created by your doctor.   (Remembering you're favorite things unfortunately will NOT stop an allergic reaction, this was just made for fun, not medical advice!  :)  )

 The number of vendors present blew me away. 

 My top 8 favorite expo vendors: 

1.  Enjoy Life - free of gluten and the Top 8 Allergens
2.  Living Without Magazine - for people with food allergies and sensitivities
3.  PASCHA Organic Dark Chocolate - free from the Top 8 Allergens
4.  Happy Family Organic Superfoods - allergy friendly baby/toddler foods including finger foods
5.  Ian's - allergy friendly convenience foods
6.  FARE (Food Allergy Research & Education) - a great online resource and community
7.  Bob's Red Mill - I use a lot of their flours to make my Natalie's & Paula's Gluten Free Flour Mixes
8.  Qwackers Cheddar Crackers - Gluten free, corn free, egg free, nut free.  Allergy friendly & Kid friendly.
* 9.  Schar - gluten free breads, crackers, cookies and more
* There were so many great vendors, it was hard to choose my top 8.

 
A few of my favorite expo authors:

1.  Amy Recob - must see food allergy children's books & great app available too.  See my review.
2.  Cybele Pascal - talented cookbook author and now sells delicious cookies (available in Whole Foods)

Fellow Bloggers I got to know:

1. Vegetarian Mama -gluten, dairy, nut, soy free

2. Gluten Free GreenBean - gluten free & Registered Dietician

3.  Epi Family - dairy, soy, wheat and egg free
4.  Keely McGuire - fun allergy friendly lunch box ideas
5.  Pretty Little Celiac - gluten free
6.  I'm A Celiac - gluten free
7.  Gluten Free Betsy - gluten free (I know, I know, some of these are obvious by their title) ;)
8.  Celiac & The Beast - gluten free
9.  The Savvy Celiac - gluten free
10.  Going Free - gluten & dairy free
11. My Kitchen Shrink - nutrition & lifestyle coach

It's not too late, there are still a couple expo's left this year.


Thank you to GFAF expo for inviting me to be a part of this great event and thanks to Holy Crap Cereal for sponsoring our blogger booth!

Thursday, April 18, 2013

Gluten Free Allergen Free Expo

Snow?!  Yes, that is snow and ice in the photo!  I am ready to leave our crazy, snow filled April and head to warmer weather in Chicago this weekend. 


So long snow! 


My bags are packed!  Suitcase, gluten free snacks and business cards are all set to go.  Tomorrow, my friend, Lindsey and I are off to the Gluten Free Allergen Free Expo (GFAF expo)!!

(To read my first post on the expo, click here -Really!  You should check it out, there is some great music to listen to with that post!)

Thanks to Holy Crap Cereal for being the official Chicago GFAF expo blogging sponsor!  They will be giving away 25 bags of Holy Crap Cereal to the first 25 attendees each day.  They are also hosting a great drawing on Saturday and Sunday.  YOU could win ... a bag of their cereal, an apron, an official Space pen and a signed gluten free cookbook by Kathy Smart. 


This expo is open to everyone, Saturday and Sunday from 10-4 pm (with special early bird tickets available from 9-10 am).  For tickets, schedule of the many classes offered and a list of the awesome vendors that will be there click here.  I'm really looking forward to a class on Vitamin D!

I would LOVE to see you there.  If you are able to come, be sure to stop by the Bloggers & Authors booth to say hi!

Woohoo...Chicago bound!  Stay tuned for exciting news about the expo and pictures!  I am really grateful to get to be a part of this fun weekend.

Monday, April 15, 2013

Chocolate White Chocolate Chip Cookies


Get ready for a fudge like taste with these Chocolate White Chocolate Chip Cookies, or as a friend of mine called them, Reverse Chocolate Chip Cookies.  They are gluten free, egg free and nut free, hooray!

It took a little work to get this recipe down, but it was one of those recipes that even the flops were really tasty.  The first batch I tried, never set.  You had to eat them with a spoon.  I saved that "oops" batch and can't wait to mix it in with some ice cream for a yummy cold treat (maybe after our snow is gone).  Yes, believe it, we still have snow outside and it is mid-April...yikes!!  No matter the weather, you are sure to love these little treats!

3/4 c semi-sweet chocolate chips (like Enjoy Life brand)

1 3/4 c Natalie's Gluten Free Flour Mix
3/4 t baking soda
1/2 t baking powder
1/2 t salt

1 stick butter, softened
1/2 c brown sugar, packed
1/4 c sugar
1 t vanilla

1 1/2 t dry egg replacer (like Ener-G brand) whisked with 2 T warm water
3/4 c white chocolate chips (or more semi-sweet chocolate chips)

1.  Preheat oven to 375 degrees.
2.  Melt 3/4 c semi-sweet chocolate chips and allow to cool back to room temperature.
3.  In a medium size bowl, mix together the flour, baking soda, baking powder and salt.  Set aside.
4.  In a large mixing bowl, cream together butter, brown sugar, sugar and vanilla.  Add egg replacer mixture and cooled, melted semi-sweet chocolate chips.  Mix together well.  Stir in 3/4 c white chocolate chips.
5.  Drop by spoonful onto ungreased cookie sheet and bake 9-11 minutes.  Allow to cool for a few minutes before transferring to wire rack to finish cooling.


Shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays and Gluten Free Fridays.




Monday, April 8, 2013

Chicken Chilaquiles

What are chilaquiles?  Good question.  I had never heard of them until I ran across this delicious recipe from one of my favorite cooking magazines, Cooking Light.  Chilaquiles is a traditional mexican dish, often served for breakfast or brunch.  Our family loves mexican food but we enjoy this dish for dinner.  It goes great with some fresh Cornbread Muffins or tortilla chips and homemade salsa.  To make for an easier dinnertime, you can prepare this dish the night before through step 5, keep it in the fridge and bake it when you are ready for dinner.  Or it also freezes well if you are looking for a good freezer meal recipe.  I made several of this dish when I was pregnant to have on hand for easy meals after our son was born.

For an 8 x 8 pan: (serves 5)

10 corn tortillas (6 inch size)
1 T butter
1/2 t extra-virgin olive oil
1 small onion (yellow or sweet), finely chopped
1 1/2 c salsa verde (in case you are unfamiliar with this, it is the green salsa)
1/2 -2/3 c low-fat sour cream
2 c GF rotisserie chicken meat, shredded  (I buy them occasionally just to freeze the meat, for easy meals like this one)
4 ounces cheddar monterey jack cheese, shredded

1. Preheat oven to 375 degrees.
2.  Cut tortillas into 8 wedges (a pizza cutter works great for this).  Place on cookie sheets in a single layer.  Bake for 10-11 minutes or until crispy but not browned.
3.   While tortillas are baking, melt butter and olive oil in a skillet over medium to medium high heat. Add onions to saute til opaque and lightly golden.
4.   In a medium bowl, combine onions, salsa and sour cream.
5.  Spray an 8 x 8 baking dish with cooking spray.  Cover bottom of dish with half of the tortilla wedges, in a single layer.  Top with half of the chicken.  Carefully spread half of the sour cream/salsa sauce over the chicken.  Then, top with half of the cheese.  Repeat layers of tortillas, chicken, sauce and topped with cheese. 

6.  Preheat oven to 350 degrees.
7.  Bake covered for 30 minutes then uncover and bake an additional 20 minutes or until the edges are bubbly and the melted cheese looks lightly golden.  Serve and enjoy!



To make a 9 x 13 pan:  (serves 10)

20 corn tortillas (6 inch size)
1 T butter
1/2 t extra-virgin olive oil
1 large onion (yellow or sweet), finely chopped
3 c salsa verde (in case you are unfamiliar with this, it is the green salsa)
1 -1 1/3 c low-fat sour cream
4 c GF rotisserie chicken meat, shredded  (I buy them occasionally just to freeze the meat, for easy meals like this one)
8 ounces cheddar monterey jack cheese, shredded

1. Preheat oven to 375 degrees.
2.  Cut tortillas into 8 wedges (a pizza cutter works great for this).  Place on cookie sheets in a single layer.  Bake for 10-11 minutes or until crispy but not browned.
3.   While tortillas are baking, melt butter and olive oil in a skillet over medium to medium high heat. Add onions to saute til opaque and lightly golden.
4.   In a medium bowl, combine onions, salsa and sour cream.
5.  Spray an 9 x 13 baking dish with cooking spray.  Cover bottom of dish with half of the tortilla wedges, in a single layer.  Top with half of the chicken.  Carefully spread half of the sour cream/salsa sauce over the chicken.  Then, top with half of the cheese.  Repeat layers of tortillas, chicken, sauce and topped with cheese. 

6.  Preheat oven to 350 degrees.
7.  Bake covered for 30 minutes then uncover and bake an additional 20 minutes or until the edges are bubbly and the melted cheese looks lightly golden.  Serve and enjoy!

















Monday, April 1, 2013

Strawberry Donuts



However you want to spell it, donut or doughnut, I'm in love with these Strawberry Donuts!  I'm super excited for YOU to try these amazing little guys!  They are light, soft, tender, not overly sweet and oh so spring-y tasting!  There are little bits of REAL strawberries in each bite!  My husband actually told me, these are the BEST donuts he has EVER had!  I know, I've been using lots of exclamation marks, but they are just that good and deserve every little exclamation mark!  Can you believe it, Gluten Free, Egg Free Strawberry Donuts?!!!  They are a party in your mouth!

Donuts might sound really hard to make, but really these are quite simple.  You CAN do it!  Just make sure you get yourself a nice donut pan or two to use, so you can bake them, not deep fry them (your stomach will thank you).  I'm actually thankful I have three pans so I can double the recipe if we have guests.  Each batch makes 8-9 donuts.

Let's get down to business.

2 c gluten free flour mix (I used this one, scroll to the bottom of the bread recipe to find it)
3/4 t xanthan gum
1/3 c sugar
1 t baking powder
1/4 t cinnamon
1/2 t salt
1/4 c coconut oil (melt before measuring)
1 T melted butter
1/3 c milk
1/2 c mashed strawberries
1 T strawberry jam
1 T 100% pure maple syrup

Glaze:
2 c powdered sugar
1/4 t salt
1/4 c milk
1 T strawberry jam
1 t vanilla extract

1.  Preheat your oven to 425.
2.  Grease donut pan with cooking spray or brush with melted coconut oil.
3.  In a medium bowl, combine gluten free flour, xanthan gum, sugar, baking powder, cinnamon and salt.  Set aside.  (You could even make a couple extra batches to store for next time you want to bake them)
4.  In a glass measuring cup, melt/measure the coconut oil.  Then add butter and melt together.  Stir in milk, mashed strawberries, jam and syrup.  Combine wet and dry ingredients, stirring just until combined (don't over mix).
5.  Put dough into a plastic baggie, snip off a little corner and pipe into prepared donut pans.
6.  Bake 12-15 minutes.  Allow to cool for a few minutes.
7.  To make the glaze, combine powdered sugar, salt, milk, jam and vanilla.  Mix together well.
8.  Dip the top half of warm donuts, into the glaze.  If you want them to be more sweet, you can dip them into the glaze again.

Easy right?!
I hope you love them too!

This recipe has been shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Allergy Friendly FridaysGluten Free Fridays.