9 May

It has literally been months since I have posted something. Each time it gets longer and longer between posts, but hey. I’m still here. Life is just getting busier and busier. I’ve had a few accomplishments (like finding an awesome trainee site for my M.F.T. hours, and redoing my wet bar cabinets) and a few setbacks (pink eye a few times, allergies, and so on).

I haven’t stopped cooking. Luckily. I just run out of hours and never get to the posting part!

Here is a very late recipe I made: waffles! Why is it so exciting? I haven’t made waffles for about two years now … Well, none that came out right, anyway. These are perfect. They are crisp on the outside, light and chewy on the inside, and have a wonderful nutty taste (thanks to the bean flours in the mix).



You’ll need

1.5 c Bob’s Red Mill Gluten Free All Purpose Baking Flour – believe this: I just got an 80 oz. bag at COSTCO! That’s right.

1/2 c Bob’s Red Mill Golden Flaxseed Meal – also found at Costco!

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

4 eggs, separated

1.5 c milk (I used fat-free lactose-free milk)

1 Tbl oil

1 Tbl honey

1 tsp vanilla

Here we go:

1. In a large bowl combine flour, flax meal, baking powder, baking soda, and salt.

2. In a measuring cup (I used a 2-cup), combine egg YOLKS, milk, oil, honey, and vanilla.

3. Add the wet ingredients to the dry ingredients, and mix (I used a whisk).



4. In yet another bowl, beat the egg WHITES with an electric mixer until peaks form. I know there is a specific name for this, but I can’t remember it. So, it should look like this:



5. Next, pour the egg whites into the batter. Using a spatula, gently FOLD the whites into the batter.



6. I stopped folding when it seemed to be combined and it looked like this:



7. To make the waffles, follow the instructions for your specific waffle maker. The waffle maker I have looks like this:



My mom taught me that waffles are done with the steam coming from the waffles starts to decrease. So, when the steam slowed, I pulled my waffles out and the first batch looked like this:



So, I added butter and syrup and enjoyed them thoroughly!



Crock-pot Chicken Tostadas

21 Mar

Between changing work schedules, increased school work, and prepping for my internship placement I have even less time than I had before. I should know by now that whenever I feel like I have no time, it can always be less.

I have started taking time for myself during all of this, though. I started running (okay, so I walk and my friend runs), and riding my bike with my husband. I have also tried to cut down on cooking time without sacrificing flavor or nutrition.

I have also embraced one of the best kitchen inventions ever: my crock-pot. I try now and then to make something in it, put it away, and forget about it. It should just live on my kitchen counter. This week I made spicy chicken in the crock-pot that we enjoyed all week. Monday was tostadas, Tuesday was nachos, Wednesday was a burrito bowl, and today I’ll take the remainder for lunch. Easy.

Crockpot chicken tostada 3 18 13

Here is what you’ll need:

1 onion, sliced thickly

4 chicken breasts (I tossed mine in frozen)

2 7-oz. cans of Herdez Salsa Ranchera (which I can only find at my local Save Mart Supermarket)

2 c chicken stock

1 14-oz. can corn kernels

1 14-oz. can black olives (my husband can’t do without)

1/4 – 1/2 c taco seasoning (I use McCormick’s blend)

1 Tbl garlic salt (also McCormick’s – the California Style Garlic Salt)

Here we go:

In the morning, place the slices of onion on the bottom of the crock-pot. Add the chicken, 1 (ONE) can of salsa ranchera, and stock. 1/4 c taco seasoning, and garlic salt. Set to high and walk away.

When you’re just about ready to eat (or get home), the chicken should be falling apart. Shred the chicken (I scooped mine onto a cutting board for this), and pour the liquid into a fat separator. Throw the shredded chicken back into the crock-pot, add some liquid back (to your liking), add the corn and olives, and a bit more taco seasoning to taste. Also add the SECOND can of salsa ranchera to taste. Note: I used HALF of the SECOND can at this point, and used the other half to add to some rice I had made.

Serve however you like! Next time I think I’ll make my flour tortillas to go alongside. Mmm.

Flu Blaster Smoothie

1 Mar

It has been almost a month since my last post, I know. Spring semester started, my jobs changed, and time escapes me all too easily.

And now … I’m sick. I made it almost all the way through cold season without any major illness, but it would appear that it has finally found me. I’ve missed classes, skipped volunteering, and have had to cancel plans. I am not a fan.

Ironically, now I have a bit of time – time to sleep, time to catch up on homework, and time to post. Ah, how bittersweet.

In my sickened state, I find that I am craving something cold and refreshing. I tried Coca-Cola (which I haven’t had in over two years for fear of being glutened) to whet my whistle since water seemed too bland. How silly. I should have known soda would not do the trick.

What I found to be the perfect remedy for my need for something cold and refreshing was a tart smoothie.

This quick and refreshing smoothie has fresh ginger, POM pomegranate juice, and fresh fruit. It is just what I needed.

Flu Blaster Smoothie 3 1 13


You’ll need:

1 or 2 c frozen mixed fruit (I used Walmart’s Great Value frozen fruit blend with pineapple, peaches, mangoes, and strawberries)

1 c frozen blueberries

2 tsp fresh ginger (Note: I keep ginger root in my freezer, then pull it out to use as needed)

1 to 2 c POM pomegranate juice

Optional: spinach, greens, other fruit of your liking, or sriracha for a healthy dose of heat

I used my beloved Vitamix for this job. It couldn’t have been easier. I put all of the ingredients in the blender, put the lid on, and turned it on. I left the intensity setting on low (as opposed to high), but turned the speed to about 6. Blend until smooth. Add more liquid as needed.

I’m hoping this delicious concoction will help me on my way to wellness. At the very least, it is delicious!


Super Bowl Snacks 2013

28 Jan

Get ready, folks. The Super Bowl is only a few days from now. Although I’m not a big fan of football (or as big a fan as my husband), I am a fan of food and enjoying time together. So, the Super Bowl to me means food. And tons of it.

This year I’ve decided to put together a little snack collection for you to give you some ideas in case you were running out of them for Game Day. Aside from potato skins, chips and queso or guac, hot wings, and beer, here are a few recipes to liven up your party:

Bangin’ B.L.C.’s


Buffalo Meatballs

hot balls 2

Cheese Sticks


Fried Ravioli

baked ravioli w parm

B.L.T. Salad with Creamy Pesto Dressing

BLT Salad

Pizza Bread


Sweet Potato Chips with Sriracha Aioli

Sweet potato with sriracha aioli three 3 30 12

Garlic-Cilantro Fries with Aioli


And there you have it! Have any suggestions, recipes to share, or ideas you’d like to share with the world? Comment below, or shoot me an email! Don’t forget to follow me on Twitter and Facebook, too!

Garlic-cilantro fries with sriracha aioli … Easier than you think!

17 Jan

It is no secret that I love Sriracha. It is a fiery sauce made from chilies and garlic and adds a wonder depth of flavor to just about everything. It may just rip your face off, but it is worth it. I love all things spicy or hot, actually. Another favorite is wasabi. I don’t really eat sushi, but I love kappa maki (cucumber sushi) because it is refreshing and is cooling against a giant glob of wasabi.

Moving on.

Aside from my love of all things hot, I also love cilantro. I know it is definitely not for everyone. I know quite a few people who don’t like it one bit. They say it tastes like dirt, like nothing, and so on. I think it is lovely. And I love it.

Other things I love: fries (doesn’t matter what they look like) and garlic.

Fries + garlic salt + cilantro + mayo + sriracha + more cilantro = Magic.



For this late night snack I used frozen fries (make sure they are gluten free), Kraft mayo with olive oil, sriracha, garlic salt (make sure it is gluten free), and a handful of fresh cilantro.

Bake (or fry) the fries according to the directions on the package.

Meanwhile, in a small bowl squirt/scoop a few tablespoons of mayo and about a teaspoon of sriracha. Add a pinch of cilantro and a few shakes of garlic salt if you’d like.

When the fries come out of the oven/oil, shake a little garlic salt on them as well (or whatever garlicky seasoning you like – we also love McCormick’s Perfect Pinch salt-free garlic & herb seasoning). Sprinkle with cilantro.

Enjoy the garlicky fries (yes, feel free to use fresh garlic, too) with the spicy, smooth mayo dipping sauce.

Easy, right? 🙂

Funnel Cakes!

15 Jan

Oh, how I miss the greasy food of the State Fair. In California the State Fair is held right here in Sacramento, so it is nice and convenient for us to make it every year.

Before I cut out gluten I’d enjoy everything the fair had to offer: corn dogs, funnel cakes, fried zucchini, fried artichokes, and so on. Fried? I’d eat it.

However, the first year I cut out gluten I found myself at the fair and in tears. It seemed so overwhelming and as though I’d never find anything safe to eat. I think I found a baked potato shack and choked back my tears as I choked down the potato. Why was I crying? Well, I have low blood sugar meltdowns – I’ll admit it – but also because I felt so isolated and left out. I had never imagined eating – or not eating – would be such an emotional issue.

I have made gluten free corn dogs in the past (although it was before this site), have had gluten free fried artichokes at my wedding (courtesy of Chef Mark at the Forest House Lodge who really takes pride in creating allergy-friendly experiences for the guests), but have never really mastered the gluten free funnel cake.

Until now.

Well, I mastered it enough to shovel about 3 of them in no time flat. They weren’t perfectly funneled like they are at the fair because I just didn’t have the patience for it in my late night madness, but they’re delicious nonetheless. Kind of ugly, but good.



You’ll need:

1 c sorghum flour

3/4 c rice flour

1/4 c tapioca flour

1/8 c potato starch

1 Tbl sugar

1/2 tsp baking powder

1/4 tsp salt

1 c milk

2 eggs

Oil, for frying

In a pot, heat the oil. Disclaimer: I never take the temperature of my oil because I always forget to. Instead, I drip a few drops of whatever I’m frying into the oil and test the heat that way.

In a bowl combine all of the ingredients and whisk to combine thoroughly.

I used a 1/2 c measuring cup to scoop it into the oil in lieu of using a funnel. Pre-gf I had made “real” funnel cakes with gluten and a funnel. They were good, too. But anyway. Back to the gluten free version.



When a few drops of the batter sizzle in the oil I started frying. I gently and slowly drizzled the batter into the oil using the measuring cup. Although the shapes were interesting, the flavor was irresistible.



When they are puffed up and golden brown, fish them out and let drain on paper towel. Shower them with powdered sugar and enjoy! Or, if you are like me and just need that extra bit of sweetness (because fried sweet batter and powdered sugar aren’t enough), enjoy them drizzled with honey!



English buns … Hamburger muffins … Whatever.

13 Jan

These bad boys are DELICIOUS.

I set out to make English muffins, realized I couldn’t shape them correctly, and voila – English buns were born. Or hamburger muffins. Or whatever.



That scrumptious concoction is a B.L.C. – bacon, lettuce, cilantro. I’ve posted about them before, complete with sriracha (yum) and garlic. Previously, however, I used yummy Ener-G tapioca rolls. Try them, they’re good.

This time I used my own English hamburger roll things. They were chewy, light, hearty, and toasted up like English muffins with plenty of nooks and crannies. The egg wash created a nice crust, and the tapioca flour created a wonderful chewiness inside.

You’ll need:

2 c tapioca flour

1 c white rice flour

1/2 c sorghum flour

2 tsp xanthan gum

2 tsp salt

1 c milk + 1/2 c water, warmed to 110 degrees F

2 Tbl yeast

4 tsp sugar

4 egg whites (save the yolks for an egg wash)

4 Tbl olive oil

In a glass measuring cup heat milk and water until warmed. Add sugar and yeast, and stir to combine. Set aside to proof (let the yeast foam up).

Meanwhile, in a stand mixer outfitted with the paddle attachment combine tapioca, rice, and sorghum flours. Add gum and salt. Mix for a few seconds to combine.

Once the flours have been blended, and the yeast has foamed up, add the egg whites and oil to yeast mixture. Whisk to combine. Add yeast mixture to the flour mixture. Mix on medium speed until smooth, about 3 minutes.

It will be poofy, light, and sticky. Don’t be alarmed.



Line a baking sheet with parchment, and scoop the dough/batter onto the parchment. (Note: I got about 11 globs out of the dough – 5 on parchment, and I also tried 6 in a muffin top tin.)



Oil your fingers, and shape the globs (technical term) into patties.



Using the left over egg yolks, coat the tops of the patties generously.



Let rise for about 15 minutes. Bake for 15-20 minutes at 375 degrees F. They’ll be golden, bouncy, and aromatic.



Let them cool for a few minutes. This is important so the tapioca can set up a bit and not be so gelatinous. Once they’ve cooled a bit and have firmed up, feel free to chow down. They are light and chewy, and I couldn’t resist.



I sliced one in half. Check it out.


Then I toasted it to see what it would do. What was the outcome? The most delicious English muffin thing I’ve ever had. My mom happened to be over and practically inhaled a few of them right off the pan.



Then, in my excitement, I made some bacon, tore up some lettuce and cilantro, mixed together some sriracha mayo, and assembled my B.L.C.



I had two of them. Then another one the next day. They continued to toast up perfectly every time and lasted a few days in a bag on the counter. They were gone within a few days, so I couldn’t tell you how long they’d last or if they’d freeze well. I’m guessing they’d freeze quite well.