White Bean & Chicken Soup

Tonight we had White Bean & Chicken Soup. It is a great & easy recipe that I found in All You magazine (I seem to find a lot of recipes in that magazine!). My 2 & 4 year old even love it! As always, I've changed it up just a bit to make it just to my liking:) 

Here it is: 

• 1 tbsp olive oil
• 2 whole chicken breasts
• salt & pepper to taste
• 2 onions, chopped
• 4 cloves garlic, chopped
• 2- 4oz cans roasted green chilies, drained (make sure no gluten additives) 
• 1 tbsp ground cumin
• 2- 15 oz cans white beans, rinsed & drained (make sure they don't have anything added to them that contain gluten, I always buy the organic kind, they have the least amount of ingredients) (if you want it to be more chili like use 3 cans beans)
• 4 cups chicken broth (make sure it is gluten free!) (if you want it to be more chili like use only 3 cups)
• 2 cups cooked white rice (brown would work too!) 
• spinach leaves (Optional)

1. Warm oil in a skillet over medium heat. Saute onions & garlic for 5 minutes. 
2. Add onions & garlic into crock pot. 
3. Add chilies, cumin, chicken, beans, & broth .
4. Cover and cook on low for 6 hours, stirring on occasion. 
5. Shred chicken with a fork and add rice (I like to add the rice to make it heartier soup, but you don't have to add rice, the original recipe doesn't call for it). 
6. Add salt & pepper to taste.
7. Soup is ready to be served! 

I like to put a handful of spinach leaves at the bottom of my bowl and poor the soup over them and let them wilt. It is an easy way to get more spinach in my diet. 

My husband likes his soup with sour cream and cheddar cheese on top...this tortures me a bit. If you can have dairy, I would suggest trying it, it looks good! 

Udi's at Fred Meyer

I just got home from grocery shopping and am happy to report that  Fred Meyer now has Udi's bread! I was so excited (kind of sad what gets me excited these days!). That is about the only item I go to specialty stores for so it will be so nice to get all my shopping done in one swoop! They also had the Udi's muffins, which are good but I never buy because they are pretty high in calories and fat and I like homemade ones better. Anyway, had to share the good news:) 

The Sweet Basil

We just got back from a family vacation in Cannon Beach, OR. I love going on vacation but it always causes a bit of anxiety as well. I never know where we are going to eat and how we will feel afterwards. Before the trip I looked up the gluten free menu for Subway & Wendy's because I knew we'd have to stop at fast food along the way. They both had decent choices and I'm happy to report that we felt great after both meals. But I wasn't about to eat that food for the 3 whole days. I was beyond thrilled to find this little treasure of a place- the Sweet Basil Cafe! Their sign said that they are mostly organic & locally grown and have a lot of vegan options so I decided to head in and see what they had to say about gluten free options. They knew all about them and actually had gluten free bread that they served their sandwiches on that was AMAZING! Lauren kept saying, "Mom this is the best restaurant ever, can we come back?" We ate dinner and lunch there and would've had dinner again but they were closed! If you are ever in the Cannon Beach area I highly suggest the Sweet Basil Cafe. 

Really Helpful Information

I was looking on the Living Without website today (it is a good website by the way) and came across this really helpful information about substitutions when baking. They have a great magazine too, I just haven't subscribed yet because it is a bit pricey. But one of these days I'll break down and order it. Here is their web address: www.livingwithout.com

Substitution Solutions

Milk Replace 1 cup cow's milk with one of the following: 1 cup soy milk (plain) 1 cup rice milk 1 cup fruit juice 1 cup water 1 cup coconut milk 1 cup goat's milk, if tolerated 1 cup hemp milk Buttermilk Replace 1 cup buttermilk with one of the following: 1 cup soy milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.) 1 cup coconut milk 7/8 cup rice milk 7/8 cup fruit juice 7/8 cup water Yogurt Replace 1 cup yogurt with one of the following: 1 cup soy yogurt or coconut yogurt 1 cup soy sour cream 1 cup unsweetened applesauce 1 cup fruit puree Butter Replace 8 tablespoons (1 stick) butter with one of the following: 8 tablespoons (1 stick) Fleischmann's unsalted margarine 8 tablespoons Earth Balance (Non-Dairy) Buttery Spread 8 tablespoons Spectrum Organic Shortening 8 tablespoons vegetable or olive oil For reduced fat: 6 tablespoons unsweetened applesauce + 2 tablespoons fat of choice Eggs Replace 1 large egg with one of the following: 3 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder 1 tablespoon flax meal or salba seed + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining. Egg Replacer, according to package directions 4 tablespoons pureed silken tofu + 1 teaspoon baking powder Replacing more than two eggs will change the integrity of a recipe. For recipes that call for a lot of eggs, like a quiche, use pureed silken tofu. Because egg substitutions add moisture, you may have to increase baking times slightly. Note: To replace one egg white, dissolve 1 tablespoon plain agar powder into 1 tablespoon water. Beat, chill for 15 minutes and beat again. Nuts Replace tree nuts or peanuts with an equal amount of the following: Toasted coconut Sunflower seeds Toasted sesame seeds (use only 2 to 3 tablespoons) Crushed cornflakes Crushed crispy rice cereal Crushed potato chips Pumpkin seeds

Gluten-Free Flour Substitutions

To make a flour blend, thoroughly combine all ingredients. Store in a covered container in the refrigerator until used. You can double or triple these recipes to make as much flour mix as you need.

Note: If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.

All-Purpose Flour Blend Use this blend for all your gluten-free baking. 1/2 cup rice flour 1/4 cup tapioca starch/flour 1/4 cup cornstarch or potato starch Each cup contains 436 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 99g carbohydrate, 3mg sodium, 2g fiber, 5g protein High-Fiber Flour Blend This high-fiber blend works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes or cupcakes. 1 cup brown rice flour or sorghum flour 1/2 cup teff flour (preferably light) 1/2 cup millet flour or Montina® flour 2/3 cup tapioca starch/flour 1/3 cup cornstarch or potato starch Each cup contains 428 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 92g carbohydrate, 19mg sodium, 5g fiber, 8g protein.

High-Protein Flour Blend This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts. 1 1/4 cups bean flour (your choice), chickpea flour or soy flour 1 cup arrowroot starch, cornstarch or potato starch 1 cup tapioca starch/flour 1 cup white or brown rice flour Each cup contains 588 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 128g carbohydrate, 24mg sodium, 6g fiber, 11g protein. Self-Rising Flour Blend Use this blend for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening. 1 1/4 cups white sorghum flour 1 1/4 cups white rice flour 1/2 cup tapioca starch/flour 2 teaspoons xanthan or guar gum 4 teaspoons baking powder 1/2 teaspoon salt Each cup contains 514 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 113g carbohydrate, 1163mg sodium, 8g fiber, 10g protein.

Nutritional analyses of recipes are based on data supplied by the U.S. Department of Agriculture and certain food companies. Nutrient amounts are approximate due to variances in product brands, manufacturing and actual preparation

General Guidelines for Using Xanthan or Guar Gum

Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling.

• Add 1/2 teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads.
• Add 1 teaspoon per cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast.

Note:

If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.

Split Pea Soup, gluten & dairy free!

Split Pea soup has always been one of my favorite soups. I was shocked to find out that most of the store bought ones contain wheat and the few that don't are not so good. I found this simple and delicious recipe in All You magazine and now it is the only pea soup we eat. 

Makes 8 servings

• 2 bay leaves
• 5 allspice berries (I only have ground all spice so I just add a dash and it tastes great!)
• 10 whole peppercorns (I only have ground peppercorns so I just add 2 dashes) 
• 3 whole cloves
• 1 lb dried split peas, rinsed
• 1 1/2 cups diced ham (Make sure it is gluten free, some brands add fillers)
• 1 onion, chopped
• 3 ribs celery, diced
• 2 carrots, diced
• 6 cups chicken broth (make sure it is gluten free, many have gluten in them!)

1. Place all the ingredients in a crock pot and stir. 
2. Cover and cook on high until peas are falling apart (about 4 hours). If we aren't ready to eat yet I just turn it down to low and let it simmer until dinner time. 
3. Ladle into bowls and enjoy! 

I was reading the pea package before I made this last weekend and I was shocked at how good peas are for you. One serving has 12 grams of protein & 12 grams of fiber. How amazing is that?! 

My thoughts on Great Harvest's Gluten free bread...

I was so excited about it but unfortunately I have to give it a thumbs down:( The consistency of the bread was great, but other than that we didn't really like it. The flavor was lacking and I didn't feel so good after eating it (I tried it on two different days to make sure it was indeed the bread that made me feel icky and it seemed to be). The one I bought did have egg & milk in it so maybe that is why, but usually I can tolerate it if it is baked in something like that. 

The real reason I give it a thumbs down was the lack of attention to cross contamination. When I went in the guy behind the counter pointed out the gluten free scones to me. I looked on the shelf and they were displayed on the SAME cookie sheet as some crumbly muffins that were NOT gluten free. They were literally touching! I told him I didn't feel comfortable eating something that was displayed on the same tray with gluten containing items. He looked at me like I was crazy and said, "Well you know we bake everything in the same oven." I decided not to get into it with him but I felt like he had no idea about cross contamination. I was hesitant to even buy the bread but since I had the Groupon and drove all the way there I took my chances. It was at least wrapped in a bag but who knows what kind of surface it was created on! Oh well, glad I tried it but I won't be going back.

*in their defense, Great Harvest's are franchised so they might not all be this way. I went to the one in Lake Forest Park. Let me know if you have better luck at another location:) 

Chocolate Chip Cookies (gluten, dairy, & egg free)

One of the things I have missed the most being gluten free is a really good chocolate chip cookie. I've tried many mixes and store bought cookies and there are plenty of decent ones, but I've yet to find the perfect one. I started experimenting the other night and I was pretty happy with the results. I think the difference is that I used a combo of oats & flour which made the texture less grainy. I used the recipe off the back of the Nestle Toll House package and then changed it up a bit. I used egg replacer & earth balance so these are dairy and egg free too (the chocolate chips I used have milkfat in them but you can use dairy free chocolate chips to make them 100% dairy free if you wish). 

Preheat ove to 375 degrees

• 1 3/4 cups gluten free flour blend (I used Bob's Red Mill)
• 3/4 cup gluten free oats
• 1 tsp baking soda
• 1 tsp salt
• 1 cup earth balance buttery spread
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 tsp vanilla extract
• 3 tsp egg replacer (I used Energ G) mixed with 4 tbsp water. Mix until frothy before adding to batter. 
• 1 package (12 oz) chocolate chips. 

1. Combine flour, oats, baking soda, & salt in small bowl. 
2. Beat butter, sugar, brown sugar, & vanilla in large bowl until mixed well. 
3. Add the egg replacer mixture (make sure you have mixed it well before adding it, I've just dumped it in before and it doesn't work!)
4. Gradually add flour mixture to butter mixture. 
5. Add chocolate chips. 
6. Drop round balls on cookie sheet & bake for 10 minutes at 375 degrees. 

Let them cool for a few minutes before removing them from the cookie sheet. I find that cookies made with egg replacer are a bit more brittle until they have settled. 

Enjoy:)

Great Harvest Bread Co. Makes Gluten Free Bread- buy Groupon today!

Today's "Groupon" is $5 for $10 worth of bread at Great Harvest. (If you haven't heard of Groupon you should check it out, you can get good deals!). I just looked up some of the Great Harvest menus (they vary by location) and the one in Lake Forest Park has gluten free bread a few days a week. On Thursdays they even have Gluten Free Cinnamon Chip break- I've missed that bread! So I bought my Groupon and we will be heading their tomorrow.

Here is the menu to the Great Harvest in Lake Forest Park, make sure to check ahead at each individual place. It even looks like one day they make a gluten & dairy free bread! Way to go Great Harvest!

Daily	Monday	Tuesday
Country French      $4.95	Asiago Pesto       $6.65	Apple Cinnamon Raisin  $6.60
French Baguette     $4.50	Caramel Apple    $7.15	Cheddar Jalapeno Sourdough $4.75
Golden Honey Wheat(Th & Sa)        $5.50	Cinnamon Twister      $5.95	Gluten Free Bread   $8.00
Honey Wheat (M Tu W F Su)              $5.50	Dakota                       $5.95	High Five Fiber  $6.25
Old Fashioned White        $5.5	Sourdough          $4.75	Apricot Swirl  $6.75
Wednesday	Thursday	Friday
Asiago Sourdough      $6.10	Apple Cinnamon Raisin   $6.60	Apple Rhubarb Swirl  $7.90
Cinnamon Chip $6.20	Dakota    $5.95	Asiago Pesto         $6.65
Lentz Organic Spelt  $7.40	Gluten Free Cinnamon Chip   $8.50	Bruschetta Twist  $6.50
Popeye        $5.60	Red, White & Blueberry $7.90	Challah                    $5.95
Whole Grain Goodness $5.95	Swedish Rye      $6.15	Sourdough Olive   $6.10
	Wholegrain Sourdough  $5.50	Whole Grain Goodness$5.95
Saturday	Sunday
Cheddar Jalapeño Sourdough              $6.10	Caramel Apple  $7.10
Gluten Free     $8.00	Cinnamon Chip      $6.20
High Five Fiber     $6.25	Gluten & Dairy Free $8.50
Low Carb Wheat $5.50	Mediterranean Sourdough $6.10
Monkey Bread   $7.75	Spinach Feta     $7.00
Red, White & Blueberry $7.90	Whole Grain Goodness     $5.95
Trail Crunch $6.15	Whole Grain Kamut     $7.40

Rosemary Chicken with Veggies (gluten & dairy free!)

This is a version of a recipe that I got from my mother-in-law a few years back (she got it out of Real Simple). I made a few modifications to make it exactly to my liking and it is always a great go to meal! It is always a hit with guests too. 

      Preheat Oven to 375 degrees. 

• 1 lb red potatoes, sliced into thin pieces so they cook all the way through
• 3 large carrots, skinned and sliced into 2 inch wedges
• 3 zucchini, sliced into 2 inches wedges
• 1 small sweet onion, sliced
• 1 bunch fresh rosemary (chopped)
• 4 tablespoons dijon mustard
• 4 tablespoons olive oil
• salt & pepper
• 4 boneless chicken breasts

1. Cut up potatoes, carrots, zucchini, & onions. Mix together.
2. Mix together olive oil, chopped up rosemary & mustard. Toss with the vegetable mixture. (We really like the sauce so sometimes we double it just to have everything really coated!)
3. Pour vegetables into a roasting pan. 
4. Lay chicken breasts on top and season with salt & pepper. 

Cook at 375degrees for an hour. Sometimes the potatoes are still a little on the crunchy side so I always make sure to slice them pretty thin so they cook all the way through. 

Enjoy! 

Deal at Garlic Jim's- Today Only!

Today is Celiac Awareness Day and in honor of that Garlic Jim's has a special: 

Any Large Gluten-Free Pizza for $16.99

Today only, in honor of National Celiac Awareness Day, receive a large gluten-free pizza for $16.99! We appreciate our gluten-free customers! (remember to choose the GF crust option when ordering)

SELECT: Large Gluten-Free Pizza $16.99

The Ultimate
The Hercules
Chicken Bacon Ranch
Smokin’ Sweet BBQ
Jim’s Veggie
Jim’s Gourmet Garlic
Gourmet Hawaiian
Spinach Artichoke Pie
Queen Margherita
Southwestern Chicken
Nutty Chipotle

Special prices are for thin or hand-thrown crusts

Gluten Free dough may be substituted for an additional $3.00 per pizza whenever a large pizza is ordered.

(I know I haven't posted in awhile- been so busy! But I have something cooking in the oven that I'm posting the recipe for later tonight!)

The G Free Diet

When I first learned I had Celiac Disease I went to the book store to pick up some gluten free resources. I found this one to be especially good. It was informative & interesting but also an easy enjoyable read. Not all scientific, just real life advice and information. I know not everyone is an Elisabeth fan but I happen to enjoy her. Don't always agree with her view points but I like her nonetheless. If you are looking for a helpful yet light read about being gluten free I'd recommend the G free diet for sure! 

Boston's

Last weekend we went to Bellingham and they had a Boston's at the mall. I'd read that Boston's had gluten free pizza so we had to try it out for lunch. Their crust was my favorite gluten free crust I've tried so far! The menu was very thorough, it listed all the pizzas that are gluten free and made note of items that are not (ie, meatballs). Lauren & I stuck with plain old cheese since that is our favorite. Since we both rarely eat cheese, it is quite a treat in of itself! I'd highly recommend the pizza at Boston's to anyone looking for a yummy gluten free crust! 

Gluten Free Play Dough

I was just looking through my kids art supplies and came across some old "Play-Doh" containers. I haven't let them play with it since going gluten free because it contains wheat and it usually ends up in their mouths at one point. I feel bad that they aren't getting more play dough time because it is SO fun! I just did a quick search and found this recipe on-line for gluten free play dough that I plan on making very soon. 

Here it is: 

Ingredients:

• 1/2 cup rice flour
• 1/2 cup corn starch
• 1/2 cup salt
• 2 tsp cream of tarter
• 1 cup water
• 1 tsp cooking oil
• Food coloring, if desired

Preparation:

Mix ingredients. Cook and stir on low heat for 3 minutes or until mixture forms a ball. Cool completely before storing in a sealable plastic bag.

Gluten Free Chicken Nuggets

Tonight I made Gluten Free Chicken Nuggets from scratch and they were delicious! Much better than any store bought gluten free chicken nuggets we've tried & healthier. Here is how to make them:

Preheat oven to 375 degrees.

1. Cut boneless, skinless chicken breasts up into bite size pieces (I used two breasts and it was enough for our family of 4). Coat with olive oil to help make cereal coating stick & to prevent sogginess. 
2. Smash up gluten free corn flakes (a couple cups depending on how much chicken you are using, I used about 1 1/2 cups). 
3. Mix smashed corn flakes with Almond Meal. I used 3/4 cup. 
4. Roll pieces of chicken onto plate with corn flakes and almond meal (picture above). 
5. Place chicken on a baking sheet sprayed with olive oil cooking spray so it doesn't stick. 
6. Place cookie sheet in oven and cook for 20 minutes. Take out and rotate and flip nuggets and cook for about another 10 minutes. Cooking time varies based on size of chicken pieces.

Enjoy!

Sorry the pictures are out of order, blogger is being really difficult tonight. 

Raisin Spice & Carrot Cookies

I've written about The Cravings Place mixes before- they are the best! They are egg, dairy, & gluten free and they make really good baked goods. Yesterday the kids and I made this mix for the first time and we added a cup of shredded carrots. We all really enjoyed them. They are pretty healthy too, only 6 grams of sugar per serving in the mix, that is less that a lot of cereals! 

I found this mix at Savory Moments in Redmond, but a lot of stores carry this brand. 

These are perfect for a cozy fall day with a cup of cider! 

Practically Healthy No Bake Gluten and Dairy Free Cookies!

Stir and melt over medium heat:

1 1/2 cups sugar 

1/2 cup Earth Balance buttery spread

1/2 cup milk alternative (I used Almond)

1/4 cocoa powder 

Boil over medium heat for 1 full minute (while stirring).

Remove from heat and add:

1/2 cup peanut butter (I used organic, no sugar added)

3 cups Gluten Free oatmeal

1 tsp vanilla

Drop in balls on waxed paper. Let cool.

My friend Christy sent me this recipe & everyone in our family loved them! We kept them in the fridge to keep them a little more firm. Beware- they are dangerous, you can't stop yourself from eating them. But as Christy says, they are practically a health food with the peanut butter & oatmeal:)