Thursday, February 26, 2015

Spinach and Chickpea Alfredo

I have been having fun experimenting with different dishes these past several months and happened upon an amazing, easy Alfredo sauce, which is the base for this dish.  I added in some spinach and chickpeas, and here it is!

Gluten Free Spinach and Chickpea Alfredo

  • 1/2 Cup Heavy Whipping Cream
  • 2 Tablespoons Butter
  • 1 Cup Grated Parmassen Cheese
  • Salt and Pepper, to taste
  • A couple handfuls of Spinach
  • 1 Cup Chickpeas
  • 8 Ounces Gluten Free Pasta
  1. Boil water for pasta and make according to directions
  2. In a small saucepan heat the butter and heavy cream, until the butter is melted.
  3. Grate the cheese and add it to the butter/cream mixture. Stir until melted and add in some salt and pepper, to taste.
  4. Heat the chickpeas in the microwave, about one minute.
  5. Drain noodles and add back to pot. Add in a couple of handfuls of spinach, chickpeas and sauce. Stir until the spinach is slightly wilted. Enjoy.

Adapted from this recipe.


Thursday, February 19, 2015

Gluten Free Chocolate Brownie Cookies

Chocolate. Brownie. Cookies.

Need I say more? 

Seriously, if you love a good, chocolately, gooey, chocolately, melty, chocolately, fudgy, chocolately, cookie, these are just the thing for you!

Oh, and did I mention that they are just oh, so chocolately and delicious?

Gluten Free Chocolate Brownie Cookies
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Cocoa Powder
  • 3/4 Cup Rice Flour
  • 1/2 Cup Cornstarch
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Xanthan Gum
  • 1/2 Cup Butter, melted
  • 3 Tablespoons Water, heated
  • 1 Tablespoon Flaxseed Meal
  • 1 teaspoon Vanilla Extract
  • 1/2 Cup Chocolate Chips
  1. Heat the 3 tablespoons of water and add flaxseed meal to it. Stir then set aside for ten minutes.
  2. In a large mixer bowl combine sugar, brown sugar, cocoa powder, rice flour, cornstarch, xanthan gum, baking soda and salt. Mix together with a wire whisk, breaking up brown sugar into small lumps.
  3. Melt the butter and add it, the flax-egg and the vanilla to the dry ingredients. Beat until combined.
  4. Stir in the chocolate chips.
  5. Scoop into balls and set on a parchment lined baking sheet, pressing down slightly then placing in the refrigerator for one hour. I made 16 big cookies.
  6. Preheat oven to 350 degrees. Bake for 8 - 12 minutes.
Adapted from this recipe.

If you're a fan of chocolate goodness, I know you are really going to love these! Enjoy!

Saturday, February 14, 2015

Creamy Chickpea Taco Salad

I love chickpeas.
I could eat them for breakfast, dinner and lunch.
And, yeah, okay... sometimes I do.

Chickpeas are amazing. So versatile and healthy and yummy... if you're not a big fan of them yet, give them a try. You'll be sure to fall in love with them before long, just like I did.

Now I don't know what to do when I have to go a day without them (like today). I have them soaking, though, so I can make them for tomorrow!

Oh, yum... these pictures are making me want this salad bad!

Creamy Chickpea Taco Salad For One
  • 3/4 Cup Chickpeas
  • 1 Tablespoon Sour Cream
  • 1 Ounce Cheese, cut into small chunks
  • 1/4 teaspoon Taco Seasoning (make sure it's gluten free)
  1. Cut the cheese. Add the chickpeas, sour cream, cheese and taco seasoning to a bowl and stir to combine.
  2. Taste and add a bit more seasoning if you like. Enjoy!

Creamy Chickpea Taco Salad
Serves 4-6
  • 2 Cans Chickpeas, drained
  • 1/4 Cup plus 1 Tablespoon Sour Cream
  • 1 Cup Cheese, Cut into Chunks
  • 1 1/4 teaspoon Taco Seasoning (make sure that it's gluten free)
  1. Cut the cheese. Add the chickpeas, sour cream, cheese and taco seasoning to a big bowl and stir to combine.
  2. Taste and add a bit more seasoning if you like. Enjoy!

Chickpeas really are so good. 
And this salad... oh my. So good.

Sunday, February 8, 2015

The Best Gluten Free Chocolate Chip Cookies

Gluten free chocolate chip cookies that turn out just like real ones? 
Yes, please.

Soft and chewy, check.
Look pretty, check.
Still soft and chewy the next day, check.
Work every time, check.

Since I started eating gluten free I've been trying gluten free chocolate chip cookie recipes and failing. I tried making up gluten free versions of regular chocolate chip cookies and failed. I tried making up my own gluten free recipes and failed.

But this time I got it right. 

Oh, how amazing it feels to make a good batch of chocolate chip cookies again!

The Best Gluten Free Chocolate Chip Cookies
  • 1/2 Cup Unsalted Butter, softened
  • 1/2 Cup Brown Sugar
  • 1/2 cup White Sugar
  • 1 Tablespoon Flaxseed Meal
  • 3 Tablespoons Hot Water
  • 1 tsp Vanilla Extract
  • 1 cup Rice Flour
  • 3/4 Cup Tapioca Flour (starch)
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 Cup Chocolate Chips
  1. Heat water in microwave for about twenty seconds. Add flaxmeal to it and let sit for 10 minutes.
  2. Preheat oven to 325 degrees.
  3. Meanwhile, combine rice flour, tapioca flour, xanthan gum, baking soda, baking powder and salt in a medium size bowl. Whisk to combine.
  4. In a separate bowl, beat together the softened butter and sugars.
  5. Add to the butter/sugar mixture the flax-egg and the vanilla and combine.
  6. Dump the flour mixture into the wet ingredients and mix until combined. Stir in chocolate chips.
  7. Scoop out onto baking sheet and bake for 8-10 minutes.

There you have it - a gluten free chocolate chip cookie recipe that actually works!

Thursday, February 5, 2015

Crockpot Chickpeas

I love chickpeas.

And I love how easy they are to make yourself. So inexpensive, too.

And There are so many things for you to make with chickpeas. Like hummus and desserts and "meatballs" and so much more!

I really love chickpeas. They are so versatile and healthy. The perfect vegetarian and gluten free food.

Try making them yourself and you'll never go back to canned.

Crockpot Chickpeas
  • 2 Cups Chickpeas
  • 1 teaspoon Salt
  1. Rinse the chickpeas, get rid of any bad ones, and soak overnight.
  2. The next morning drain the chickpeas then add to a crockpot along with the salt and water, filling until about two inches above the chickpeas.
  3. Cook on high for 5 to 6 hours or until the texture of your choice. I usually go for 6 or a bit longer, because I like them nice and soft.
  4. Drain, rinse and store in fridge or freezer. Make into the food of your choice.