Tuesday, July 30, 2013

Gluten Free Strawberry Mousse with Cocoa Tahini Icing

Gluten Free Strawberry Mousse
An original recipe by Shirley Plant

3 cups fresh strawberries
1 cup almond or soy milk
3-4 tablespoons agar flakes
1/2 cup water
Juice of 2 lemons
2-3 tablespoons honey


  1. Blend strawberries with the milk in your food processor. 
  2. In a saucepan, add water, agar flakes, lemon juice and honey. Bring to a boil, then reduce to simmer for a few minutes until agar has dissolved. Remove from heat and let stand to cool down. 
  3. Combine with the strawberry pulp mixture and pour into glass dessert bowls and refrigerate. Serve chilled with a strawberry on top or drizzle cocoa tahini icing over the top. 
Cocoa Tahini Icing


1/4 cup tahini
1/8 - 1/4 cup nut or soy milk
1 teaspoon pure vanilla extract
1/4 cup honey or maple syrup
1 tablespoon cocoa powder


  1. Blend all ingredients in a bowl and chill. Use as a cream over fruit pies or puddings. 

Sunday, July 28, 2013

Gluten Free Vegetable and Quinoa Hash

From today's post at Your Fairy Angel: An Open Apology to All of My Weight Loss Clients
(Remember, I'm no longer posting here. You can sign up for my newsletter at Your Fairy Angel if you still wish to receive my posts.)
Love from,

Vegetable and Quinoa Hash

I'm always working with my clients to find creative ways to get more nutrient-rich and energizing vegetables into their diets. Breakfast is often the toughest meal for people, which is why I love to recommend this delicious vegetable and quinoa hash. This is my go-to recipe for brunch guests, and I always make extra so I can eat leftovers all week.

Vegetable and Quinoa Hash
An original recipe by Drew Parisi

1 large sweet potato, cut into 1/2 inch cubes
2 1/2 teaspoons coconut oil
2 bell peppers, seeded and chopped
1 leek, white and pale green parts only, rinsed well and sliced
2 cups spinach, kale, or other greens
1 cup cooked quinoa (from 1/4 cup dry)
3/4 teaspoon chopped fresh thyme
Sea salt and freshly ground black pepper, to taste
4 large eggs, poached or over-easy (if you're sensitive to eggs, consider adding sausage or ground turkey to the hash for protein)


  1. Preheat oven to 400 degrees F. 
  2. Toss sweet potato and bell peppers with 1 teaspoon of melted coconut oil and season with salt and pepper. Spread in an even layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, 35-40 minutes. 
  3. Thinly slice spinach or other greens. Heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until tender and lightly browned, 8-10 minutes. Stir in cooked quinoa, thyme, and roasted vegetables. Cook until quinoa is warm, 1-2 minutes. 
  4. Separate into 4 servings (store leftovers in fridge for another day), top with 1 egg, and season with a pinch of pepper. 

Serves 4.

Saturday, July 27, 2013

Gluten Free Bean Salad with Chard and Mushrooms

Bean Salads, to me, have always screamed summer with their simple flavors, light taste, and easy preparation. Here, I give a twist to the typical bean salad with the addition of chard, yellow onion, and mushrooms. By adding these to your bean salad, you increase the nutrient content, add color, and give a bit of variety to the texture. Chard is a great green for your summer dishes, adding a bit of flavor and tons of vitamins and minerals, such as vitamins K and A, and magnesium.

Bean Salad with Chard and Mushrooms
An original recipe by Georgianna Dolan-Reilly

1 bundle swiss or rainbow chard, stripped from stems and chopped into 1-2 inch strips
8 ounces mini or button mushrooms, thinly sliced (Baby Bella, White, or Crimini)
1 medium yellow onion, minced
1 15-ounce can black beans
1 15-ounce can kidney beans
4 tablespoons red wine vinaigrette
1 tablespoon olive oil
Juice of 1 lemon
Salt and pepper to taste (I used 1/4 teaspoon of each)


  1. Wash and dry the chard and mushrooms. Prepare chard, mushrooms, and onion as directed above. 
  2. In a large sauté pan, heat the olive oil and half (2 tablespoons) of the red wine vinaigrette over medium heat. 
  3. Meanwhile, empty beans into a colander. Wash, drain and dry, then set aside in a large bowl. 
  4. Add the mushrooms and onions to the sauté pan and cook for approximately 5 minutes, tossing often. 
  5. Next, add the chard and the remaining red wine vinaigrette. Toss together until chard is wilted, approximately another 5 minutes. 
  6. Add mixture to beans. Toss until well mixed. 
  7. Add lemon juice, salt and pepper to mixture and toss. 
  8. For best results, cool mixture before serving. 
Serves 6-8 as a side dish. 

Friday, July 26, 2013

Gluten Free Raspberry Coconut Muffins

A quick gluten free question for today: What's your favorite gluten free muffin recipe? Mine is this recipe for vegan banana muffins, which is easily adapted with various ingredients. Leave a link to your favorite recipe (or the cookbook it's from) in the comments below!

I was grocery shopping at Trader Joe's this morning and couldn't pass up the beautiful organic raspberries they had on the shelf. As I was completing my shopping, I decided those raspberries would be perfect with some lemon and coconut in muffin form. I don't know about you, but raspberry, lemon, and coconut are all tastes that remind me of summer. I love to have muffins around for breakfast, snacks, and when that after-dinner sweet tooth sometimes hits. 

Raspberry Coconut Muffins
An original recipe by Sarah Dochow, MS, CN, LMHCA

1 cup almond flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1/4 cup coconut flour
3/4 cup maple sugar (you can use any kind of granulated sugar you'd like)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon sea salt
1/2 cup coconut oil or butter, melted
3 eggs
1/2 cup milk
2 teaspoons vanilla extract
6 ounces fresh raspberries, chopped
Zest from one lemon


  1. Preheat oven to 350 degrees F. Whisk flours starch, sugar, baking powder, baking soda, xanthan gum, and salt together in a large bowl. 
  2. In another bowl, whisk oil, eggs, milk, and vanilla together. 
  3. Add wet ingredients to the dry and stir. Fold in raspberries and lemon zest. 
  4. Fill muffin tin with 12 paper cups and spoon batter into tin. Bake for 24 minutes or until golden brown and an inserted toothpick comes out clean.    

Wednesday, July 24, 2013

Paleo Zucchini Coconut Waffle Wraps (Gluten/Grain/Dairy/Soy/Nut/Refined Sugar Free)

Did I get your attention?

I thought so... Put together the words paleo, waffles, and wraps, and what else could you want? I know...egg-free. Sorry, this one is not egg-free. Although considering that it's a waffle and doesn't have to rise, there's a chance you could make it work with egg substitutes. But I'll leave that up to you to try. Today, I made these with eggs because after avoiding them for years, I'm now able to eat them again (just not all the time). Of course, if you want a similar recipe but without eggs, you could always try my buckwheat crepes or my waffle mix made with almond flour. They're both vegan and the waffle mix can be made paleo.

Ready for the recipe? Head over to my new blog where you'll find me from now on.

The Daily Dietribe will continue to be the home of The Gluten Free Health Challenge. I love seeing how these women are progressing! But I (Iris) will be nesting over at Your Fairy Angel now. Hope to see you there! (You can subscribe to my updates there by adding your e-mail address to the box on the right sidebar of the Fairy Angel blog). It's a work in progress (after being on blogger for years, learning something else is complicated!), but I'm figuring it out and working on making the new site as user friendly as possible.

Recipe: Paleo Zucchini Coconut Waffle Wraps

Thursday, July 4, 2013

July 4th BBQ Tips, Tricks, and Recipes for the Gluten Free Crowd

Happy 4th of July! Normally Rose would be posting today, but I wanted her to take the holiday off. As usual, I'm a little late to the holiday game, but I'm okay with that. If you can't use these recipes today, you can use them for your next summer BBQ. Below, you'll find links for hosting or attending BBQs while gluten free, plus some fun and easy recipes you can enjoy today or any day!


Successfully Navigating a BBQ Gluten Free
4 Tips for a Successful Gluten Free BBQ
6 Tips for Avoiding Gluten on the Grill
Tips for Safe Gluten Free Summer Dining

Salads and Side Dishes
Summer Fruit and Herb Salad with Cucumbers
Creamy Coleslaw with Arame 
Potato Salad with Bacon
Grilled Sweet Potato Wedges with Honey Avocado Dip
BBQ Slaw

Pastas and Grains
Sweet Sesame Noodles
Quinoa with Walnuts, Mushrooms, and Raisins
Quinoa Salad
Quinoa Tabouli

Dips and Salsa
Garbanzo Bean Guacamole
Hummus with Caramelized Onions
Fiery Fruit Salsa
Raw Vegan "Goat" Cheese
Decadent Fruit Dip

Vegetarian Burgers
Basil Chickpea Burger
Lentil Quinoa Burger
Millet Burger

Rolls and Bread
Italian Style Flatbread (Gluten/Grain/Dairy/Egg/Soy-Free) 
English Muffins (Gluten/Dairy/Egg/Soy/Yeast-Free)
Hamburger Buns (Gluten/Grain-Free)

How to make your own gluten free cookies
Strawberry Shortcakes (Gluten/Dairy/Egg/Sugar-Free)
Mini Blueberry Pies (Gluten/Dairy/Egg/Sugar-Free)
Lemon Mint Cookies (Gluten/Dairy/Egg/Soy-Free)


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