I love biscuits, but I was looking for a healthier, more guilt free way to enjoy them. I found an awesome almond flour biscuit recipe. They were definitely a hit!
Combine 2 1/2 C. almond flour, 1/2 tsp. of salt, and 1 tsp. of baking powder together and stir.
In another bowl, whisk together 2 eggs, 1/4 cup unsalted butter, and 1 tbsp. honey. Stir in with dry mixture.
Roll dough into 12 small balls on a greased baking sheet. Bake at 350 degrees for 12-15 minutes.
I served my almond flour biscuits with scrambled eggs and Canadian bacon for a healthy egg sandwich!
One of my favorite Food Network shows is “The Best Thing I Ever Ate.” It is where Food Network chefs go to their favorite restaurants, eat, and describe their favorite dish that they had ever eaten in their entire life. Well, when I traveled to Portland, I found “The Best Thing I Ever Ate.”
Iorio Italian restaurant not only has gluten free pasta, they make it themselves! I was in heaven.
Gluten free calamari. It was seriously SO GOOD. I had not been able to eat friend calamari in years!
For some reason, the pasta tasted like Christmas to me. It could be my imagination. But, this pasta really is “The Best Thing I Ever Ate.”
I apologize for not blogging in forever! I was experiencing some technical difficulties, but thankfully my fiance was able to fix my blog! I will be posting regularly again.
Chebe gluten-free mixes have been some of my go-to products for quite a while. Their unique taste and texture is so great, not to mention the fact that even my gluten-eating family members love the products as well! Chebe products are naturally gluten free and have been for years. The versatility of their products and the delicious taste are what keep me coming back for more!
Their pizza crust is unbelievably good! It is soft and chewy, and super cheesy. Sometimes I even use the dough to make calzones! However, this time I just wanted good old regular pepperoni pizza!
The mix directions will tell you that it is optional to add 1 C. of cheese to the dough. You absolutely HAVE to do this! Parmesan is my fave cheese to add 🙂
I also really love Chebe’s Cinnamon Roll Mix! It has the right consistency with just enough cinnamon and sugar! Although I typically make plain cinnamon rolls, I made a cherry cobbler with them this time.
This cobbler is SUPER easy, but tastes like you put a lot of effort into making it. All you need to do is put one 21 oz. can of cherry pie filling in an 8 by 8 glass pan. Prepare cinnamon rolls according to package directions and place on top of pie filling. Bake according to package directions.
One Gluten Free Molly reader will win a giveaway of 6 Chebe dry mixes as seen above. Here’s what you need to do to enter:
1. Comment to let me know which Chebe mix is your fave!
For Up to Two Additional Entries
2. Follow @GlutenFreeMolly and @Chebe_Bread on Twitter
3. Follow Gluten Free Molly blog
4. Follow MollyKate11 on Pinterest
Giveaway will run from Wednesday, Sept. 4th to Wednesday, Sept. 11th. Good luck!
I hope everyone had a great Labor Day weekend! I spent mine with my fiancé and his family in Portland, Oregon for his sister’s wedding. This was the first time that I have ever been to this part of the U.S., so it was definitely an experience! I absolutely loved the cooler temperatures. I wish Texas was a bit cooler this time of the year 🙂 Here are a few pics from my trip!
Portland was very artsy…this was a cool door to a shop in a cute little neighborhood.
We had brunch at Besaw’s. It was so delicious. Their gluten free French toast is to die for! Be prepared to wait in line for a while, but they provide an outdoor coffee station so that you can have coffee while you wait!
Besaw’s has their own garden where they grow their own veggies, fruits, and spices!
We went to a Farmer’s Market near the water!
This guy apparently paints himself silver and juggles in the park. He had a sign that said not to taunt, touch, bother him, etc. He NEVER moved. I really wanted to poke him to see what happened, but I didn’t 🙂
Stay tuned for another Portland post! I hope you all had a relaxing weekend!
What is a college student to do when they are newly diagnosed as gluten intolerant and have to live on campus with gluten-filled cafeteria foods? Eat Amy’s Organic Gluten Free frozen meals of course! At first, I tried to survive on salads. Then…I got hungry. I scavenged the grocery store for gluten free foods that I could prepare in the microwave and found Amy’s meals. I have been hooked ever since.
A few of my faves are:
The Roasted Vegetable pizza is so delicious! I was skeptical, because it doesn’t have any cheese, but it is so, so good! The sauce is spicy and the crust is light and crispy.
I also love their gluten free brownies. Yes…brownies that you can heat and eat in the microwave! For someone without a kitchen, this was such a nice treat for me! They are chewy, moist, and kind of taste like hot chocolate 🙂
I have never tried any Amy’s product that I have not enjoyed. That’s why I am so excited to tell you that Amy’s is offering a prize package for a Gluten Free Molly reader! The prize will include: a t-shirt, tote bag, Amy’s coupons, and more!
1. Follow Gluten Free Molly on Twitter
For Up to Three Additional Entries
2. Enter Amy’s Farm Aid Sweepstakes
3. Become a follower of Gluten Free Molly
4. Follow MollyKate11 on Pinterest
Giveaway runs from Tuesday, August 27th to Tuesday, September 3rd.
This super easy quinoa salad is perfect as a side dish or as an entire meal! It is the perfect summer dish that is light, healthy, and doesn’t require much effort.
1. Add 2 C. water and 1 C. quinoa to a boil in a saucepan. When quinoa comes to a boil, reduce heat to low and cover. Simmer for 10-15 minutes or until water is absorbed.
2. Whisk 1/4 C. olive oil, the juice of two limes, 1 tsp. of chili powder, 1 tsp. paprika, 1 tsp. salt, and 1/2 red pepper flakes together in a bowl. Set aside.
3. Combine quinoa with 1 1/2 C. halved cherry tomatoes, 8 oz. black beans (drained and rinsed), 3 chopped green onions, 1/2 c. crumbled feta cheese, and 1/4 C. chopped cilantro.
4. Pour dressing over quinoa mixture and add salt and pepper to taste. Serve immediately or chill in refrigerator.
I can’t believe summer is almost over! Make this quick and easy light meal while you still can!
I think my love for KIND bars began when I found one at Starbucks. I was so thrilled to find something gluten free that I could actually eat with my coffee there! I loved the fact that they were made of only natural nuts, berries, and chocolate and no weirdo ingredients. Also, they come in sooo many different flavors. I’m actually on a mission to try them all 🙂 You could imagine my delight when I found that KIND made gluten-free granola. The Oats and Honey Clusters with Coconut quickly became my all time fave, and I have been eating it ever since.
Here are a couple of recipes that I like to enjoy with my KIND granola!
Berries and Cream
This recipe is adapted from an original recipe by The Pioneer Woman, Ree Drummond.
Add 1/2 C. of plain, gluten free yogurt to 1/4 C. half and half. Stir together. Put 2 tbsp. brown sugar (or more if you like your yogurt sweeter) on top of the mixture. Do NOT stir the brown sugar in. Place in the refrigerator for 20-30 minutes. After the proper time has elapsed, stir the sugar into the yogurt. Layer yogurt mixture, fruit, and KIND Oats and Honey Clusters granola into a bowl. This is such a quick and easy breakfast or snack!
Many people assume that granola is only for breakfast. Well, I am here to tell you that it can make a fabulous dessert as well! My baked peaches are such a great healthy dessert that anyone will love!
Preheat oven to 375 degrees. In a bowl, mix 2 tbsp. of butter with 1 tsp. of cinnamon, 2 tbsp. of brown sugar, and a tsp. of pure almond extract. Mash together with a fork. Wash and halve two peaches and remove the pit. Place them face side up in an 8 by 8 baking dish. Spread the butter mixture evenly onto the peaches. Bake for 25-30 minutes.
Top baked peaches with gluten-free frozen vanilla yogurt and KIND Oats and Honey Clusters granola. It tastes just like a peach cobbler!
I hope you love granola as much as I do!
I didn’t have the greatest day today. As I was trudging up the stairs to my house after work, I saw a package on my doorstep. Inside the package were twelve delightfully pretty and colorful French Macarons from Pamela’s Cakes! When I found out that the Macarons were gluten-free and in twelve different flavors I was absolutely ecstatic! I am not one to eat my feelings when I am upset, but I would be lying if I said that these didn’t make my bad day SO much better. 🙂
I haven’t tasted every flavor yet, but my favorites so far are the Chocolate Almond Espresso and Lemon Cream!
These petite treats are perfect for showers, birthday parties, wedding receptions, and for turning bad days around!
I may have a slight Macaron addiction now…yikes!
These delicious peppers taste just like a Philly Cheesesteak, but without the carbs. You won’t miss the bread at all!
Saute one chopped onion, 3 cloves of chopped garlic, and one package of sliced mushrooms in a pan over medium heat. Cook until translucent.
Cook 1/2 lb. of a thin cut of steak on a grill pan. The thinner the steak, the better. You want to be able to slice it thinly like a Philly Cheesesteak.
After the steak is cooked and sliced, mix it with the onion and mushroom mixture. Next, wash and dry 5-6 bell peppers. Cut the tops off and scoop out the seeds. Place the peppers in a 9 by 16 inch pan, and place a slice of provolone cheese into the bottom of each bell pepper. After that, add the meat and vegetables into the peppers. Put another slice of provolone on top and bake at 400 degrees for 25-30 minutes.
Try these yummy peppers! They will be your new favorite dish!
I have seen so many people rant and rave about cauliflower pizza crust and how delicious it is. I finally decided to try it!
I used a Cauliflower pizza Crust Recipe from Eating Bird Food blog. The only thing that I changed about the recipe was to add 1 C. of parmesan cheese instead of her suggested 1 C. of mozzarella cheese.
While the cauliflower crust is baking, sauté 1/2 onion, 2 cloves of garlic, 1 C. of sliced mushrooms, and 1 bell pepper in 1 tsp. of olive oil. Cook on medium until the onions are translucent and the peppers are tender.
After removing the crust from the oven, spread any gluten free barbecue sauce of your choice onto it. Then, add enough 2% mozzarella cheese to cover the sauce. Add vegetable mixture over the cheese, and put 2 C. chopped grilled chicken on top of the veggies. Sprinkle parmesan cheese over the top if desired. Broil for 5 minutes or until cheese is melted.
I have to admit that I do not like raw cauliflower very much, so I was skeptical about the pizza crust. But, I really really liked it! The crust was soft, and had a great cheesy taste. My only complaint is that I feel that the cauliflower burns easily, hence the dark outside of my crust above. That part didn’t taste too great. I would suggest cooking your crust for a few minutes less than the recipe suggests.
It was so great to be eating healthy pizza! Who knew cauliflower could taste so yummy?!