I went to my first GFAF expo last year and thoroughly enjoyed it. I have the privilege of blogging for the expo again this year. I can’t wait to see all the fabulous products. Continue reading “Gluten-Free and Allergen Friendly Expo 2018! Win A Free Ticket!”
Ever have those crispy chickpeas snacks from the store? They’re pretty good.
Chickpeas, also known as garbanzo beans, are a complex carbohydrate, full of fiber. They are beneficial for your heart health and help stabilize your blood sugar. They also Continue reading “Roasted Chickpeas”
This is a chocolate mousse recipe using healthier ingredients. Avocados are a power house of nutrients. Continue reading “Healthier Chocolate Mousse”
Out of Ireland, BFree offers delicious bread products free from all major allergens.
“…so tasty, you won’t believe they’re not wheat.”
The wraps are quite good, compared to other wraps I have tried. Continue reading “Product Review: BFree Wraps”
Updated June 2018
Did you ever want the creamy tastiness of a dairy-free creamer without all the sugar or undesirable chemicals? Nutpods has the answer to that. Continue reading “Product Review: nutpods Dairy-Free Creamer”
It’s blueberry season! What better time for a blueberry recipe. Continue reading “Blueberry Coffee Cake (gf/df)”
Do you enjoy the Organic Aussie Bites purchased at Costco? We do. They seem pretty healthy.
They are a little too sweet to me though. There are several forms of sugar in them: sugar, cane sugar, invert sugar and honey (not including the sugar from the dried fruit). At 130 calories for one bite, that seems a little steep. They have 16 carbs and 8 grams of sugar. They also contain butter but some of my family is dairy free.
Can we improve upon this? I strayed from the original a bit. My final recipe had roughly 95 calories for one, with 12 carbs and 5 grams of sugar. No dairy. Continue reading “Aussie Bites- Make Your Own”
This is a tasty roasted butternut squash soup. It’s not my husband favorite, but I really like it.
First, you will roast all the fruits and vegetables coated in the spices, then you will simmer and puree. What could be easier? Continue reading “Butternut Squash Soup”
Updated June 2018
Sometimes your just need to grab a snack that is quick and easy. It’s not always easy to make it a healthy snack. These are my new favorite snack bars. Continue reading “Product Review: RAW REV Glo Bars”
My family doesn’t like Brussels Sprouts much, actually… at all. However, I have gotten the thumbs up with these. My daughter did say she would eat them again. My husband said they really didn’t taste like Brussels Sprouts and he seemed to like them. This recipe is dairy-free Continue reading “Brussels Sprouts “Parmesan” with Bacon”
“You are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again? It is no longer good for anything, except to be thrown out and trampled underfoot.” Matthew 5:13
Beef cubes are browned and cooked in broth. You can cook the beef in water as well, but the broth gives a richer flavor.
The browner the meat, the more flavor your meat and gravy will have. I remember my dad saying it tasted best when my mom burnt the meat.
You need enough stock/broth to cover the meat.
The sauce is generally used as is, but I added gluten-free flour to mine to make it thicker.
Serve over rice, gluten-free noodles, quinoa or potatoes. I usually skip the starch. I just like a little on the side with a salad/vegetable.
- 2T ghee or oil (dairy-free alternative)
- 2 lbs beef cubes, trimmed, cut into about 1″ cubes (grass-fed, organic is best)
- salt and pepper, to taste (to season meat before browning)
- 3 yellow onions, chopped
- 2T paprika
- 1 1/2-2 cups beef stock/broth (can use water as well)
- 1 clove garlic
- 2t salt
- 1/8t pepper
(if you like it spicy, you can add spicier pepper or other spices you like)
- In a large pot heat 1 T butter/oil. Season meat with some salt and pepper, to taste. Add 1/2 of the meat to the pot to brown on high heat. Brown the meat well on all sides. The darker it is the more flavor your gravy will have. Remove meat from pot and repeat with the remaining butter/oil and meat.
- In the same pot on low heat, add the onions and cook until onions are translucent, stirring occasionally.
- Add the meat back to the pot. Add the garlic, paprika and stock/broth. Add enough broth to cover meat. Stir to mix well.
- Cover pot with tight fitting lid. Simmer over low heat about 2 hours. Stir occasionally. Meat should be tender.
- Add salt and pepper to taste. Add any other seasons you would like.
Optional: make thicker gravy, mix 1/2 cup cold water with 1T gluten free flour mix. Stir until dissolved. Slowly pour into the meat while whisking to avoid clumping. Bring back to a boil for a minute or two.
Serve over rice, gluten-free noodles, quinoa or potatoes.
“The light of the eyes rejoices the heart,
And a good report makes the bones healthy.” Proverbs 15:30
I’ve seen quite a few post about the health benefits of bone broth. This is made when you take chicken or beef bones and cook them with vinegar for an extended amount of time, usually 24 (chicken) to 48 (beef) hours. Are the health benefits really worth investing all that time? Continue reading “Bone Broth”