No-Bake Granola Bars {Gluten Free}

After watching the Bear and the Bird chow down on a prepackaged granola bar in Target and THEN looking at the ingredients I thought there has got to be a better way! The ingredients were unacceptable for a healthy snack.  

I am all about splurging on a fun/unhealthy snack on occasion but I can't stand when a snack masquerades as "healthy." Looking at labels is a must for me since I can't tolerate gluten and we generally do most of our shopping at stores that don't intentionally trick you into buying something "all-natural," "healthy" and so on.

When the kiddos and I arrived home we lively chatted about what ingredients we would need to create a delicious and slightly naughty granola bar.  A granola bar whose healthy ingredients trump the naughty ingredients. See what we came up with recipe below:

No-Bake Granola Bar {Gluten Free}

3 cups oats
1 1/2 cups unsweetened coconut flakes
1 1/2 cups semi-sweet chocolate chunks
1/2 cup coconut oil (warmed to a liquid)
1/2 cup peanut butter (creamy or crunchy)
2 tablespoon sweetener (I used honey) 

Mix all ingredients well in a large mixing bowl. Spoon into a muffin tin cups and flatten down with the bottom of the spoon until the cups are half filled.  Refrigerate for an hour and they are ready to eat!  Keep them refrigerated until you are ready to eat!

The fiber in the oats and the benefits of the coconut definitely outweigh the minimal chocolate and sweetener. Half of a bar is a perfect late night snack and also a post-nap treat!

Baked Penne in Three Steps {Gluten Free}

Dinner.  Simplified.  Three steps.

1. Boil 1 package of gluten free penne pasta until al dente.

2. Saute 1 pound of sausage or ground meat with Italian seasonings, onion and garlic. Then, add a jar of pasta sauce.

3. When both are done, mix together in a bowl, spoon into a baking dish and sprinkle with your favorite shredded Italian cheeses and bake for 15 minutes.

This dish is seriously soul warming and so easy!

Gluten Free Eating through the Holidays {10 Tips to Not Get Glutened!}

Are you a holiday partier?  Do you eat gluten free? Peruse the tips below to prepare yourself for the impending holiday food overload and how NOT to get GLUTENED!

Below, I will steer you to keep your gluten-free eating in check while still celebrating the season with parties, potlucks and family-style meals WITHOUT being a huge pain in the butt.

In an effort to keep this concise and give you bite-sized pieces as your take-away, I have broken this topic down into ten delectable tips.

10 Tips to Not Get Glutened

1.  Eat before you go. If you are certain that you won't be able to avoid gluten at a prospective potluck, eat something substantial before you go so you are not starving.  Then, hang around the pickled platter!

2.  Bring the gluten dishes. If you are concerned that the proposed meal may have some hidden gluten, offer to prepare that dish! Hosts are often grateful for you to take something off their plate.  If you know the host and know the potential recipe calls for a gluten-laden product, offer to bring over the gluten free substitute before they start cooking!

3. Chat up your chef. Hang out in the kitchen while your host is putting finishing touches on their meal.  Ask questions about ingredients of potential gluten dishes.  This is usually not a problem for me since I am usually genuinely curious about the ingredients in a recipe.

4. Steer clear of sauces, dressings, and gravies.  This tip can be a challenge because these are some of my favorite things!  They also are common culprits of hidden gluten.

5. Keep your drinks simple.  Fancy drink mixes can also trick you.  Having a simple glass of wine or cider is a safe route.

6. Host the meal at your house. This one is the most work but if you are a party planner it should be a piece of gluten free cake! Naturally, you will prepare most of the food.

7. When in doubt, don't risk it.  Everyone's gluten sensitivities or intolerances are different but most everyone who doesn't eat it are trying to steer clear of unpleasant symptoms as a result.  Play it safe and return to Tip #1 of you are worried!

8. G-Free themes.  Suggest themes that are more likely to be naturally gluten free (not Italian! :).

9. Read labels.  This seems like a no-brainer but often I have been duped by clever marketing (or, more likely, I didn't ready the full ingredient list). One hundred percent rice crackers could have added soy sauce for flavor (not that I would know...)!

10. Be gracious.  Respect that many people do not know how or want to cook gluten free and be okay with that (i.e. don't expect gluten free versions of dishes).  The good news is more and more people are becoming aware of what gluten is and what foods it is in!

Cheers and Happy Holidays!!

Taco Stuffed Bell Peppers {Gluten Free} {Low Carb}

I was stumped on what to name this rich concoction. It is not simply a stuffed bell pepper. It has spice. It has kick. It has the inside of a taco as its stuffing. And, as it turns out, they were more open-faced than "stuffed" per se.  You'll catch my drift as we go along. 

Simply put: these are easy, delicious, and you can actually switch up the spices and toppings to create any style meal. 

Taco Stuffed Bell Pepper

Ingredients

3 tablespoons olive oil

1/3 chopped onion 

3 cloves chopped garlic

1 pound ground beef, turkey, or chicken

1 teaspoon salt

1 teaspoon cayenne pepper (more or less to taste)

1/2 teaspoon cumin

1/2 teaspoon paprika

3 bell peppers (remove stem, membrane and seeds and cut in half)

7 sliced white mushrooms

1 quartered and sliced zucchini

(add any other vegetables that you may have on hand that will fit the style of stuffed pepper you're making)

1 cup shredded cheese (cheddar, jack or pepper jack work great)

avocado

salsa

sour cream

Directions

Preheat oven to 350 degrees.

Saute olive oil, garlic, and onions on low to medium heat for a few minutes (until someone in the house says it smells soooo good in the kitchen!). Add meat and spices and cook until meat is almost thoroughly cooked. Add vegetables (except bells!) and cook until slightly soft but not soggy.

Place bell pepper halves on their backs on a baking sheet. Scoop meat mixture with a slotted spoon into heaping mounds into bells. Place in preheated oven and cook for 15 minutes.  Remove from oven and add generous amounts of shredded cheese to the top and cook for 3-5 more minutes (until cheese is melted).

Remove from oven and place on serving dish.  Add additional cold toppings (avo, salsa, sour cream to preference).  

I added a green salad to the side with a little balsamic vinegar and extra virgin olive oil.  After we cut into the bells and the ingredients co-mingled it was divine.

Note: I sliced the bells in half for easier filling AND more square-inchage for shredded cheese!

Variations:  

Add rice and/or black beans for a heartier meal.

Change up the seasonings and veggies for a different flare.

Grilled Cheese, Tomato Soup and Spinach Salad: Simple Fall Feast {Gluten Free or Not!}

Soups have most definitely been on the menu in The Beehive lately.

Whether you are looking for a fresh dinner idea to add to your shopping list or simply need to be reminded of the soul-warming feelings a Grilled Cheese Sandwich and Tomato Soup conjure up here is the version I made. I know many gourmet recipes are at our fingertips but there is just something so reminiscent of comfort and youth when you bite into a tomato soup-soaked, melty cheddar cheese, and butter-toasted bread.

Read to the end to see my secret weapon for the recipe!

Grilled Cheese, Tomato Soup and Spinach Salad {Gluten Free}

Grilled Cheese Sandwich

2 Slices Bread {Gluten Free or not}

3-4 thick slices of Cheddar Cheese {enough to cover surface of the bread}

Butter {enough to coat the pan twice}

Onion slices (optional)

Coat a frying pan* on low-medium heat with generous amount of butter.  Place one slice of bread in pan and add sliced cheese. Add onion slices if you are adventurous! Place second slice of bread on top.  Cover with a lid.  My trick is to cook them low and slow so the bread doesn't burn.  Once the cheese starts to melt ever so slightly, add more butter and flip it. When the cheese is melted all the way through, IT'S DONE!

*Note: Use two different frying pans if making both gluten free and regular sandwiches so you don't cross contaminate.

Tomato Soup

I cheat with my soup and use Trader Joe's boxed soup and add Italian spices {rosemary, sage, oregano} and Parmesan cheese while I warm it up in a medium pot on low-medium heat.

Spinach Salad

Spinach {about half a cup per person}

Cranberries

Nuts {I used candied walnuts or roasted sunflower seeds}

Dressing {a cheese based dressing or a simple homemade vinaigrette will do} 

On each plate I add spinach then simply sprinkle cranberries and nuts and drizzle with a bit of dressing.  Add warm sandwich and cup of soup! 

 I like the cold, healthy addition of the salad juxtaposed with the hearty sandwich and soup!

My secret weapon to ensuring this meal is a success is...

The Bird right by my side {quite literally}.  We got a new and larger food preparation area and she enjoys hanging out right on top!  

This dinner is a big hit with The Bear and The Bird, by the way!

Super Moist Pumpkin Bread {Gluten-Free}

I found all of these ingredients in my cupboard already! No joke.  That is my favorite kind of baking.

It turned out delicious and moist!

Super Moist Pumpkin Bread {Gluten-Free}
2 Cups Gluten-Free Baking Flour (I used Bob's Red Mill All-Purpose Baking Flour.  Not my favorite blend of flours but I had it on-hand!)
1 Cup Brown Sugar
1 Tablespoon Baking Soda
3+ Tablespoons Pumpkin Pie Spice
1- 16 oz. Can Plain Pumpkin
1 Cube Softened Butter
2 Eggs

Preheat oven to 350 degrees.  Grease a bread pan with butter (I like to use a smaller casserole dish instead if the deep bread pan because the cooking time is less). Mix dry ingredients in one bowl. Add wet ingredients into the dry ingredients while stirring.  Mix just until all ingredients are combined.

Pour into buttered pan.  Cook for 30-35 minutes or until a fork stuck into the middle comes out clean!

Enjoy, folks and happy Fall!

Easy-Peasy Chicken Vegetable Soup

Well, even if you or someone you know isn't sick, this cooling weather is reason enough to make this soup.

It varies usually based on what I have in the fridge and freezer.

It is delightfully light yet hearty enough for a meal.  It's super comforting when a cold or flu hits your home, too.

Chicken Vegetable Soup

Ingredients

Water
Olive oil
1 Onion
Garlic (as much as you can handle)
1 bag of carrots
1 stalk of celery
5 - 7 chicken drumsticks
peas, corn, green beans, mushrooms or whatever vegetable you have on hand!


Directions
Coat bottom of a dutch oven or large soup pot with olive oil on medium heat.
Add chopped onion and garlic. Saute until onions are tender.
Add raw chicken drumsticks.
Season heavily with your favorite soup seasonings.  I use salt, pepper, garlic powder, simple Italian seasoning, and this:

New favorite all-purpose seasoning from TJ's

Add water to cover chicken, give it a stir and turn heat to high. Add chopped carrots, celery, and any other raw vegetables.  Bring to a boil and then turn down to a simmer.

Check to see if chicken is cooked.  Only after chicken is cooked, pull out one drumstick at a time and take meat off the bone.  Return only meat to the soup.

Taste broth and add anything that is needed.  I usually underseason until this point where I add more of just about everything including olive oil.

Let simmer for about 15 minutes.

Serve with a piece of warm gluten-free corn bread and butter.

Apple Cinnamon Muffins: Gluten Free, of course!

You would be so proud of me! I followed a recipe. And it came out delicious!

Trader Joe's has a new simple baking mix.  It is my new go-to and keep it on hand at all times.

I followed the directions on the bag for Apple Cinnamon Muffins and they are delish.

Here is the final product:
(Note: The Bird was dying to help but her molars crashing through her gums got the best of her.  Hers, bottom right, still look better than mine. Wink, wink.)

 
Note:  They are best warmed up and consumed within the first day or two!

Chicken Curry: Gluten Free with Garden-fresh Basil

The very first dinners I ever cooked DaveBee in college was tilapia fish and vegetables in a curry sauce with rice and garnished with avocado and orange slices. 

It was the first time I had cooked curry-anything.

It was one of those moments in my life where the planets aligned where the meal was smashing and I may have won over the love of my life!

Since then, he and I have consumed much curry and coconut milk together.  In fact, it usually makes its way into a weekly dinner as the days start to get shorter and cooler.

Here is the SUPER easy recipe I made recently to clean up some thai basil from the garden.

Chicken Curry: Gluten Free and Garden-Fresh Basil

This mild version is kiddo and toddler approved!

3 Chicken breasts (about 1 breast per person)

Curry powder (see label for amount as they vary)

Lots of Stir fry vegetables

1 Can Coconut Milk

Handful of fresh thai basil

Pan cook chicken breasts dusting each side of chicken with curry powder as you turn it.  Cook slow and low. When chicken is about 5 minutes out, simultaneously, saute the stir fry vegetables and a few sprigs of basil in some olive oil on high heat AND bring coconut milk with more curry powder to a simmer in a saucepan. 

Add curry coconut milk to vegetables and add some more fresh basil as the two pans of ingredients marry. Slice up chicken and add to the vegetables as well.  Serve!

Notes:

This is fantastic over rice as well. We have gotten many kinds of curry powders and pastes but if you are a beginner try any of the Thai Kitchen pastes!

Serves 2 adults and 2 kiddos

Chips and Lemons

I try and be careful how I help The Bear and The Bird to understand that MamaBee doesn't eat gluten.

Sometimes I get technical with The Bear and explain it is not good for my body because of x, y, and z... while still letting him know that he can eat it without consequence.  

Also, I pretend to eat a gluten-ous cookie offered by The Bird in hopes of not hurting her feelings and share in the sweet gesture of sharing.

Today, The Bear and I were enjoying some peace and quiet after The Bird went down for her nap.  We made lemon tea and ate cookies.  He offered me some of his cookie and I said I would stick with my gluten-free version.

"Oh, yea, mama, you can only eat chips and lemons."

Yikes.  Time to revamp the diet.

That's a Wrap: Gluten Free Sandwich Wraps

I am on a sandwich wrap kick! Any gluten free tortilla will do but I like the large brown rice ones from Trader Joe's.  Check these out:

The Protein Wrap

Gluten free tortilla

Hummus

Dijon mustard

Red onion

Romaine hearts

Mild cheddar cheese

Sliced Turkey Breast

Salami

You're welcome!

Cheese and Veggie Wrap

Gluten free tortilla

Real mayonaise

Yellow mustard

Sharp cheddar cheese

Romaine lettuce

Avocado* 

Cucumber*

Tomato* 

*Home grown!!

The awesome thing about wraps is that they possibilities are endless especially if you are into spreads and cheeses!

Often, I see recipes online and they inspire me to try their meal but with my own twist. Let me know if you are inspired to make a wrap and if so, what did you put in it? 

That's a wrap! (too easy!)

Udi's Recipe: Apple Stuffed Chicken

If you are gluten-free and you don't know Udi's products you should check them out.  Consistently superior bread products!

Just found this gem... I can't wait to try it!

http://udisglutenfree.com/recipes/apple-filled-chicken-breast/

Again, I will report back!

Hippie Goulash: AKA Easiest Damn Dinner

So, this may be the only recipe post where I don't actually add a picture of the food.  Don't fret, I will show you a picture of my husband and generally what he looks like when he loves an easy and delicious dinner.

Back to the dinner. It is just not as pretty as it is delicious!  And, it is delicious.  I googled the meaning of goulash since my husband named the dish "hippie goulash" after something that he and his college roommates used to make. The definition states that it is a Hungarian stew with meat and vegetables and paprika.

My recipe has meat and vegetables... and that is where the similarities end!  It also includes curried rice and, our family favorite, butter. Oh, did I mention it is crazy-easy?!!

Here is the recipe {gluten-free, of course}:

Hippie Goulash

1 package Biryani curried rice (Trader Joe's... they are not paying me, I swear...maybe they should!)
1 pound ground meat (we have used beef mostly lately as a carry-over from needing more iron during pregnancy)
1 package frozen vegetables or 10-16 ounces fresh vegetables (we add a lot since it is a good way to keep introducing vegetables to the kids!)
2 tablespoons butter

In a large frying pan, cook your meat.  When the meat is about three-quarters of the way done, drain the fat and add 2 tablespoons butter (it's all about the flavor!).  Add the whole bag of curried rice and vegetables.  Turn the heat up as if you were quickly stir-frying and keep it moving with a spoon.  In about 5-7 minutes your dinner is ready to serve. 

Even The Bird loves it as long as all the food is small enough to eat when you just have 6 teeth!

As promised: he loves it!

For the record, I believe my husband's college goulash was any and all leftovers thrown in a bowl and heated up.  I never had the pleasure of trying the delicacy!

Gluten Free Chocolate Banana Oatmeal Cookies

While meandering through the Trader Joe's website looking for new and exciting dinner ideas I discovered that Trader Joe's has gluten-free recipes!

I have been making flourless cookies as of late and find them to be super fulfilling for an evening snack.  I got all the ingredients for these today but have to wait for my baking buddy, The Bear, to wake up from his nap! The Bear loves cookies especially ones with chocolate in them. Pictures and taste-testing results to come!

http://traderjoes.com/recipes/recipe.asp?rid=199

• 2 very ripe TJ's Bananas, mashed
• 1/2 cup TJ’s Creamy Unsalted Almond Butter
• 1 tsp TJ’s Pure Vanilla Flavor
• 1 tsp TJ’s Organic Blue Agave Sweetener
• 1 cup TJ’s Gluten Free Rolled Oats
• 1 TJ’s Belgian Dark Chocolate with Almond Bar

Preheat oven to 350 degrees. Combine mashed banana, almond butter, vanilla and agave. Slowly add oats to the mixture. Break chocolate bar into small pieces and add to mixture. For each cookie drop a tablespoon of mixture onto a cookie sheet. Bake for approximately 14 minutes.

Serves: 12
Cooking Time: 20 Minutes

Kid tested and APPROVED!

Notes from the recipe:

• I substituted peanut butter instead of almond butter
• I substituted brown sugar for their sweetener
• We used semi-sweet chocolate chips... and LOTS of them
• Recipe does not require eggs so we were free to sample our product right up until it was cooked!

*Parchment Paper is where it's at... just discovered it in the last year. It cooks everything evenly and makes for easy clean-up. Woot woot!

One last thing: I rarely ever follow a recipe exactly as it was intended.  In the last year, I started cooking and baking from instinct and experience and my food has gotten exponentially better.  I generally use a recipe as a jumping off point and have fun from there.  I'm pretty certain my mom has never used a recipe in her life. J/K... maybe once or twice.

Enjoy!

Girlie Pink Icing Recipe

Dye-free, Gluten-free Girlie Pink Vanilla Icing
1           8 ounce package cream cheese
1/2 cup Sweetener (powdered sugar or honey or maple syrup)
1 tsp     Vanilla
1           Beet

Cut beet in eighths. Add to 1/4 cup boiling water in sauce pan.  Boil until water is a gorgeous ruby red. Strain beet pieces and set aside red liquid to cool.  Add sweetener and vanilla to cream cheese.  Mix well.  Add cooled beet juice to cream cheese mixture just like red food coloring until you get your desired color!

Gluten-Free Cupcakes tricks and recipes to follow!

Opening Day

Good day and welcome to my new blog.  In The Beehive I will be highlighting my extremely adorable children and their adventures and mishaps, my family's gluten-free lifestyle, and generally keeping you all informed of the cool things that this hippie-turned-mainstream family are all about.  Come on in.