Category Archives: Gluten-free

Low-Guilt Treats for Tea

Scones (instagram)

I first saw this recipe a couple of years ago when I purchased the Gather cookbook. My friend Carrie and I agreed that I should make these. What appealed to me was the idea of enjoying a scone that had a fair amount of nutritional value. Continue reading

Breakfast Change of Pace

Scones and Meatlof 011If you follow this blog, you might have seen the most recent rendition of meatloaf that I posted in November: Turkey, Sweet Potato & Kale Loaf.  The recipe was adapted from a meatloaf I had when I was in Chicago.

While I thought the meatloaf was delicious, my husband will not eat kale. This left me with an entire loaf to consume by myself. Because it was so good, this was not really a hardship, but I did find myself trying to come up with creative ways to serve it. Continue reading

Sweet Potato Oven Fries

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Happy New Year!

Now that we have survived the holiday madness and settled back into life, it is time to get back to blogging. I wanted to share with you one of my go-to side dishes. I enjoy these year long, whether I am on the Whole30 challenge or not. Continue reading

Cherry-Almond Scones

Scones (instagram)About a year ago, I purchased the cookbook Gather: The Art of Paleo Entertaining. After completing the Whole-30 challenge, I became intrigued by the Paleo diet and started reading more about it. While shopping at Whole Foods, I came across this book. It has great photos, as well as several recipes I wanted to try. One was a recipe for orange scones that look delicious.

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Curried Rice Salad

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A client was having guests over for dinner, and one of them followed a gluten-free diet. When my client asked if I had a good rice salad recipe, I quickly said yes, thinking I could easily change my Curried Cous Cous Salad recipe to be made with rice.

I served the rice version of this dish with grilled salmon, a mango salsa, and a big green salad, and my clients—and their gluten-free friend—both said it was delicious.

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Mexican Vegetable Stew

Mexican vegetables with Cornbread

Here is another dish I served last month when I needed a vegetarian option. Because I was serving Turkey Chili with cornbread to my meat-eating friends, it seemed logical to have a tomato-based vegetarian stew for my non-meat-eating friends.

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Blackberry Pie

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As I’ve mentioned before, I have a number of clients and friends who choose (or need) a gluten-free diet. As a result, I am always on the lookout for recipes that are delicious enough to please people with special diet concerns as well as their friends and families who don’t need (or choose) to avoid gluten. Plus, I like a good challenge.

I found this recipe through a quick search online, and I tried it for a client who was hosting friends who eat gluten-free. My client prefers to stay vegan, and this recipe met both of those requirements.

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Gingered Pecans

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Last month we hosted our almost-annual cider-pressing party. When contemplating the menu, I considered grabbing a container of mixed nuts to serve with the assortment of olives, cheese and crackers, turkey chili, and cornbread that we had planned. Then I thought, “I can do better than that.”

I knew Martha Stewart had a variety of seasoned nut recipes in her Hors d’Oeuvres Handbook. Continue reading

Garden Fresh Vegetables

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Summer is waning, but you can still find many wonderful fresh vegetables at your local farmers’ markets or produce stands. Earlier this month, when friends were coming over for dinner, I knew we would have grilled pork tenderloin medallions. The question was what to serve with them.

That day, my CSA delivery from Full Circle had arrived. In the box were green beans, corn, and leeks. I decided to roast them all together and see how it tasted. It turned out to be delicious. Continue reading

Gluten-Free Fruit Crisp

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I recently made a variation on this crisp for a small dinner party I catered. For those clients, I used just peaches, by request, but when I make this at home, I like to use nectarines and blueberries. Continue reading