T.G.I.F!

Friday is finally here!  The long weekend is behind me and my birthday weekend can now begin!  To start things off right, I’ve made my first batch of gluten-free chocolate chip cookies.  Just what the birthday girl ordered! 😉  Enjoy!

Gluten-Free Chocolate Chip Cookies Gluten Free Chocolate Chip Cookies

Yields: 24 cookies

Ingredients:

  • 1 cup butter or Earth Balance 50/50 sticks
  • 1/2 cup Swerve
  • 1/2 cup blue agave
  • 1 egg
  • 2 tbsp. vanilla extract
  • 3 droppers Liquid Stevia Vanilla Creme
  • 1/4 cup unsweetened coconut
  • 1.75 cups all-purpose gluten-free flour
  • 1 tsp. gluten-free baking soda
  • 1 tsp. xantham gum
  • 3/4 cup gluten-free chocolate chips

Directions:

Preheat oven to 350°F.  Cream butter, swerve, agave, egg, vanilla, and stevia in mixing bowl.  Mix in coconut until just combined.  Add next 3 ingredients to wet batter and blend well.  Hand stir in chocolate chips.

Place 2 inch scoops on lightly greased cookie sheets and bake for 11-13 minutes or until edges start to brown.  Let cookies cool slightly and use a spatula to remove from cookie sheet and place on wire rack.

Have a sweet weekend!

Christina Russell @2CookinMamass

Kid Friendly, Mother Approved

Having a picky eater always makes dinner a challenge.  To make tonight’s dinner ‘kid friendly’ I took the traditional meatloaf and turned them into ‘mini meatloaves’ and added some ranch smashed potatoes that anyone would love.  Coupled with a ham & cucumber salad, the dinner turned out to be a success!  Oh, and it’s gluten-free too! 🙂  Win-Win!

Mini Meatloaves Mini Meatloaves @2CookinMamas

Yields: 12 mini meatloaves

Ingredients:

  • 1.5 grass-fed, organic ground beef
  • 1/2 large while onion, finely chopped or grated
  • 1 carrot, grated
  • 2 garlic cloves, grated or minced
  • 1 tsp Kosher salt
  • 1/2 tsp fresh ground pepper
  • 1 tbsp. Worcestershire sauce
  • 1 cup gluten-free bread crumbs
  • 1 large egg
  • 1/3 cup ketchup
  • 2 tbsp. honey
  • Dash of hot sauce, optional

Directions:

Preheat oven to 450ºF.  Spray muffin tin with gluten-free non-stick cooking spray.

Place ground beef in large mixing bowl.  Add in grated onion, carrot, & garlic and mix.  Add in salt, pepper, Worcestershire sauce, breadcrumbs, and egg.  Mix with hands until blended well.  Portion mixture into muffin pan evenly.

In small bowl, mix together ketchup, honey, a few dashes of Worcestershire sauce, and hot sauce (if desired).  Spoon on top of each mini loaf and bake for 18-20 minutes.

Ranch Smashed Potatoesranch smashed potatoes

Serves 4-6

Ingredients:

  • 2 pounds Yukon Gold potatoes
  • 1/2 cup dairy free milk of choice
  • 1/2 packet Hidden Valley GF Original Ranch Salad Dressing Mix
  • 2 tbsp. dairy free butter substitute
  • Kosher salt & fresh ground pepper, to taste

Directions:

Scrub potatoes with vegetable brush and cut into 1″ chunks.  Add potatoes to large pot of salted water, cover, and bring to a boil.  Cook until tender – approximately 15 minutes.

Drain potatoes and return to hot pot.  Smash potatoes with a potato masher and add in milk , ranch mix, and butter.  Continue mashing until all ingredients are mixed well.  Season with salt and pepper, to taste.

Cucumber Ham Salad Cucumber Ham Salad @2CookinMamas

Total time: 30 minutes

Ingredients:

  • 2 cucumbers, peeled and sliced thin
  • 1/2 medium sweet onion, sliced thin
  • 8 oz diced ham
  • 3/4 Greek vinaigrette dressing

Directions:

Mix all ingredients together in medium-sized bowl.  Cover with plastic wrap and chill in refrigerator for 25 minutes.  Stir well prior to serving.

Christina Russell @2CookinMamas

Peanut Butter Love

Every once in awhile I get this HUGE craving for peanut butter and today was no exception.  What I really wanted was a quick and easy yummy dessert, without a lot of effort, but that’s also gluten free.  Enter…the flourless peanut butter cookie.  🙂  (Make sure to use all gluten-free ingredients)

Flourless Peanut Butter Cookies

Total time: 40 minutes – Makes 36 cookies

Peanut Butter Love

Ingredients:

  • 2 cups creamy peanut butter
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsps baking soda
  • 1/2 tsp kosher salt

Directions:

Heat over to 350º F.  Line 2 baking sheets with parchment.  In a large mixing bowl, mix all ingredients together until smooth.

Shape dough into small balls and place 2″ apart on lined baking sheets.  Using the tines of a fork, flatten each ball in a crisscross pattern.

Bake 10-12 minutes or until puffed and golden.  Let cookies cool slightly then transfer to a rack to cool completely.  Cookies will deflate as they cool.

Enjoy…and try not to eat them all in one sitting!  🙂

Christina Russell @2CookinMamas

Gluten Free Pesto

One of the many things I love about going gluten-free is that I have chosen to make my own foods instead of buying them pre-made.  This way, I know exactly what ingredients are being used and what I’m putting into my body.

For a super-quick dinner, try this delicious pesto sauce over gluten-free pasta and chicken.  Delicious!

Gluten Free Pesto over pasta and chicken @2CookinMamasGluten-Free Pesto

Ingredients:

  • 4 oz fresh basil leaves
  • 2/3 cup extra virgin olive oil
  • 1/4 cup fresh pine nuts
  • 4 garlic cloves, crushed (2 if you don’t like it spicy)
  • Salt, to taste
  • 3/4 cup shredded manchego cheese

Directions:

In food processor, mix together first 5 ingredients until blended well.  Transfer pesto to bowl and fold in manchego cheese.

Pesto is great served over pasta, chicken, omelets, salads or tomato & mozzarella and it keeps for weeks.  Just transfer to mason jar, cover with a layer of olive oil, cover and refrigerate.

Christina Russell @2CookinMamas

 

Make Your Next Tabouli Gluten-Free

Quinoa TabouliMy daughter has recently begun a gluten-free diet and has gotten me interested in how to take much of the gluten and GMOs out of my diet as well. Tabouli, or as some people say Tabbouleh, has always been a favorite lunch for me and I hated to have to give it up because it was made of bulgur wheat but… TADA! Quinoa to the rescue! And it tastes just as good as the original!

Quinoa Tabouli

Ingredients:

  • 1 3/4 cups water
  • 1 cup uncooked quinoa
  • 2 tomatoes, coarsely chopped
  • 1/2-1 bunch fresh parsley, chopped
  • 1/2 -1 medium green/red or yellow bell pepper, coarsely chopped
  • 1/4 cup cucumber, chopped
  • 1/4 cup fresh onion, chopped
  • 2-1/4 oz black olives, sliced (optional)
  • 1/3 cup fresh lemon juice
  • 1/4-1/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • Dash cayenne

Directions:

Place water and quinoa in a medium saucepan and bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until all liquid has been absorbed. Remove from heat and stir. Mix in tomato, parsley, pepper, cucumber, onion and olives. Stir together lemon juice, oil, salt, pepper, garlic powder, oregano and cayenne. Pour over quinoa mixture and toss well. Cover & place in refrigerator. Let stand at minimum 1 hour or better overnight. Serve chilled.

Serves 8.

Linda's Signature

Go Gluten-Free with Almond Flour Waffles

Almond Flour Waffles with blueberriesChristina, the other cookin’ mama, is going to start a gluten-free diet come August and has done quite a bit of research on the best foods to eat and where to purchase them. It is amazing how much is done to the foods we buy everyday without our even being aware of it. Did you know that much of the gluten-free foods on the shelves in your local grocery store contain highly processed and starchy ingredients like potato starch, corn and soy ingredients, rice flours, and refined sugars! This recipe is both a gluten-free and paleo recipe for waffles that is much more tasty than the mixes or even homemade wheat or regular flour varieties. It was a surprise to my husband just how much better they tasted.

My tip today has to be that less processed foods without all the carbs of wheat and white flour are so much better for you and not a hard change to make at all!

Almond Flour Waffles

Ingredients:

  • 1/2 cup almond flour or almond meal (meal is just a little grainier so I prefer the flour)
  • 1/2 teaspoon baking soda
  • 1/8-1/4 teaspoon cinnamon, depending on your taste
  • Pinch of salt
  • 2 eggs
  • 1/8 cup honey
  • 1/2 teaspoon vanilla extract
  • Non-stick spray or coconut oil

Directions:

Mix all dry ingredients together in medium bowl. Whisk together the eggs, honey and vanilla extract and add to the dry mixture, stirring well.

Heat waffle maker and spray with non-stick spray. Drop about 1/4 cup of batter onto the hot iron. Cook until browned then top with real maple syrup or yogurt with fruit.

Serves 2.

Linda's Signature