The Barrios family has published the first gluten-free dessert book using all-natural ingredients: SPOOKtacular Gluten-Free Halloween Desserts. The book has been well-received and debuted at #3 for Halloween cookbooks on Amazon.
The Barrios family decided to create this book because the options for learning baking with all-natural, wholesome ingredients are scarce.
This year you can give a Halloween party and feed your friends gluten-free, dairy-free treats made with all- natural ingredients. Create your own Witchy Carrot Cake Cupcakes or a scary graveyard chocolate cake using alternative flours: quinoa, rice, or millet. The directions are all here. The trick is these gluten-free desserts aren’t frightful at all. They’re nutrition in disguise.
They’re delicious and—SURPRISE!—they’re actually good for you!
WOW! HURRY those fingers over HERE and get this FREE copy of GLUTEN-FREE CHRISTMAS & THANKSGIVING MENU IDEAS: Breakfast, Lunch, Dinner, Snacks & Stocking Stuffers!
My daughter is gluten-free, and this will be my first Thanksgiving and Christmas to implement her diet into my menu. I’m so excited to read this and find new recipes and easy ways to feed my whole family. PLUS, there are stocking stuffer ideas too!!!
This ebook normally sells for $3.99, so ACT FAST!!! The price can change at anytime!
**Don’t forget: You can read more than 360,000 Kindle books on your PC with this free application – no Kindle required. Download it HERE (for Windows 7, Vista, and XP).**
Apple users can download the Kindle app to get these freebies too!
I am SO ready for Fall!!!! It’s my favorite time of year. I love making soups for dinner with some chunky bread of some sort and then eating some baked apples for dessert. Here is a recipe you are going to LOVE. If you thought sweet potatoes and Mexican spices wouldn’t work, well like me I found out that’s quite the contrary.
This chili is absolutely delicious and I’ll definitely be making it again! I modified the recipe to my own liking, this is what I did:
Ingredients (serves 4-6):
1/lb lean ground turkey (you don’t need the meat, but I liked it)
1/2 onion chopped (freeze the other half)
1-2 sweet potatoes peeled and chopped
1 can black beans, drained
1 cup frozen or fresh corn
1 can of diced tomatoes (I only added half because it was spicy, you can freeze it)
2 cups veggie or chicken broth
1 cup water or more to your liking
1/2 cup sour cream
1 Tbsp. cumin
1/2 Tbsp. smoked paprika
1/2 Tbsp. garlic powder
1 tsp. dried oregano
salt and pepper
fresh cilantro for garnish (chopped avocado would be good too)
Cook ground turkey and onion in your pot, once turkey is cooked through add the sweet potatoes and cook for 5 minutes. Add the rest of the ingredients, bring to a boil, then put the heat on low and let it cook for about 30-45 minutes. At the end add your sour cream and garnish with fresh cilantro.
I made some cheese quesadillas to go with this, but cornbread would be good too.
Recipe adapted from : noglutennoproblem
One pot dinners are ALWAYS the way to go. I LOVE this dinner because it’s fresh tasting, simple to make, and of course very CHEAP! Serve this by itself, or add a side salad or watermelon wedges and you have a complete meal.
I made this last night and we all really enjoyed it. Head over to Do It Delicious for the full recipe. I also enjoyed watching the movie clip they provided of them making the recipe. The lemon is key, and gives a wonderful aroma and freshness to the dish. ENJOY!
*Tip: I buy my brown rice in the bulk section at WinCo. It’s less than $.70/lb and much more affordable than buying the small 1/lb bags. Enjoy the savings 🙂
This recipe comes from the Taste At Home kitchen and it’s delicious! This week at Albertsons they are selling grapes at $.79/lb!!! Make sure to stock-up this week. Try this recipe and I’m sure your family will enjoy it, my family LOVES it!
4/lb seedless grapes
1 package (8oz) Philadelphia cream cheese, softened and cubed
1 cup (8oz) sour cream
1/3 cup sugar
2 tsp. vanilla extract
3 Tbsp. brown sugar
3 Tbsp. chopped pecans
(some people like to add some shredded cheese, totally optional)
In a large bowl beat the cream cheese, sugar, and vanilla until well blended. Add grapes and toss to coat. Transfer to your serving bowl, cover and refrigerate until serving. Sprinkle brown sugar and pecans on top just before serving. Yield: 21-24 servings.
I was at WinCo this weekend and found Zucchini’s for just $.68/lb! I immediately thought of this recipe and knew it would be an inexpensive meal to prepare for this week. Enjoy!
4 Italian Zucchinis, sliced lengthwise
2 cups cooked chicken, chopped (ground beef or Italian sausage would work too)
2 cups cooked rice
1/2 bell pepper, chopped
2 gloves or garlic, chopped
1 jar pasta sauce
1 tsp. dry oregano
2 Tbsp. ketchup
1/4 cup parmesan cheese, plus some for garnish
salt and pepper
Hollow out your zucchinis to make boats, keep the insides, dice them up, and add to your pan with 1/2 cup pasta sauce and all the rest of your ingredients, except the zucchini boats. Let the mixture cook on medium-low for about 10-15 minutes. Meanwhile, place the zucchini’s on a dish and microwave for 2 minutes.
To assemble, first pour about 1/2 cup pasta sauce into your 9X13 baking dish. Then add zucchini boats, then fill them up with the mixture. You will probably have a little mixture left over. You can either just layer it on top, or save and eat by itself for lunch the next day.
Pour the remaining pasta sauce over zucchini boats, top with some cheese and baked at 350 degrees for 30 minutes or until zucchinis are tender.
I first tasted these biscuits at Texas De Brazil, one of my favorite restaurants, and I completely fell in love with these chewy and cheesy bits of delight. Later on my husband and I really wanted those biscuits one day, so I went on the hunt for a recipe to recreate them, and I think I’ve found it.
Whether you are gluten-free or not, you are going to LOVE these biscuits!!! Here’s the recipe:
Ingredients (makes 12 biscuits):
1/2 cup butter (or olive oil)
1/3 cup water
1/3 cup milk
1 tsp. salt
2 cups tapioca flour
2 tsp. minced garlic
2/3 cup grated Parmesan cheese
2 beaten eggs
Preheat oven to 375 degrees
Place butter, water, milk, and salt in a large saucepan, and cook over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 15 minutes.
Stir the cheese and eggs into the tapioca mixture until well combined, the mixture will be chunky. Drop rounded 1/8 cup-sized balls of the mixture onto an ungreased baking sheet.
Bake in preheated oven until the tops are lightly browned, 15-20 minutes.
Recipe adapted from: allrecipes.com
Anytime my mother-in-law comes to town I am always trying to find some new gluten free treats to make, since she has an allergy to gluten. These are a sure winner! Not your typical no bake cookie, these have no butter or sugar (instead you use coconut oil and honey), and they are STILL delicious!
Instead of oats you add nuts and sunflower seeds, I added sunflower seeds, peanuts, and cashews. If you have a nut allergy use soy “peanut” butter and all seeds, like pumpkin seeds and sunflower seeds.
Head on over to Sally’s Baking Addiction for the full recipe!
I also have a fabulous flourless peanut butter cookie recipe, make sure you check these out too. They are our families favorite!