Tag Archives: gluten free recipe

Preparing for Hurricane Matthew

Prepping for the storm. Made a bunch of meals that are good cold that can sit in a color in case power goes out. We’re loaded with fresh fruits and veggies that can be eaten raw. Pantry is stocked with water, granola bars, applesauce, waters, shakeology, & canned good. No power is no reason to eat like crap.

oct_6941As the storm is blowing by, we are cleaning house, watching movies, and I just finished my beachbody workout. 30 minutes of dirty 30 to help keep my nerves in check. I love that 21 day fix has pushed me to clean up my diet and has helped me find balance. I don’t reach for food when I’m stressed. I breathe, hit play, and push through the emotions.

Email me for information if you’re interested in cleaning up your life šŸ™‚

iamglutenfreefl@gmail.com

In the meantime, enjoy the recipes below.

oct_6938

Black bean salsa

1 can black beans
1 cob of corn
1 pt diced tomatoes
sliced green onions
1 bell pepper, diced
1 jalapeno, diced finely
juice of 2 limes
cilantro

Serve with chips, on a salad, or as a side dish to grilled chicken.

oct_6945

7 layer salad

* 1 cup romaine lettuce
* 1 Tbsp mayo
* 1 Tbsp grated parmesan
* 1 Tbsp bacon bits
* 1 hard boiled egg, chopped
* 1/2 cup peas
* green onions sprinkled on top
* grilled chicken (from earlier this week)

Fill your bowl with lettuce, smear the mayo across the top (you may need to toss the bowl), then layer all the ingredients.

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Anzac Cookies

Recently I visited The Drunken Monkey, a casual little coffee bar on Bumby Avenue, which is full of old cozy furniture, lots of windows, and a large menu of delicious coffees and snacks. They have great gluten free and vegan options, which makes it one of my favorite coffee places for meeting up with friends.

One of their star gluten free items is the Anzac biscuit. A coconut and oatmeal cookie, that is thick and soft with a rich buttery flavor. I knew one bite in that I’d either be returning A LOT or would be making these at home. MAR_4997

A quick search through pinterest told me that these cookies are a gf, vegan version of the Anzac biscuits that were thought ofĀ  with theĀ Australian and New Zealand Army CorpsĀ (ANZAC) duringĀ  World War I. It is believed thatĀ the biscuits were sent by wives to soldiers abroad because the biscuits kept well during lengthy naval transport. The recipe I used is modified from Megann’s Kitchen.

Its a rainy day in Florida, so the kids and I gathered up the ingredients and got to baking. They were perfect balance of buttery coconut, oatmeal goodness. We added a sprinkle of cinnamon to some, chocolate chips to others, and left several plain jane like they’re meant to be. I’ve included affiliate links to help with your gluten free shopping needs.MAR_4979MAR_4987

      • 1 cup Pamela’s gluten free baking flour
      • Ā¼ cup coconut flour
      • 1 cup rolled gluten free oats
      • Ā¼ cup brown sugar
      • Ā¼ cup white sugar
      • Ā¾ cup unsweetened coconut
      • 2 tablespoons golden syrup
      • 10 Tbs unsalted butter, chopped
      • 1/2 tsp baking soda
      • 1 Tbsp hot water

* Pamela’s Products Gluten Free Baking and Pancake Mix, 4-Pound Bags (Pack of 3)
* Bob’s Red Mill Gluten Free Whole Grain Rolled Oats, 32 Oz
* Lyle’s Golden Syrup, Original, All-Natural Syrup for Baking and Cooking, 11 Ounce
* Betterbody foods Organic Coconut Flour, 36 Ounce

Preheat oven to 325 F.

Mix theĀ flour,Ā oats,Ā sugarsĀ &Ā coconutĀ in a large bowl and stir to combine.

In a small saucepan, place theĀ golden syrupĀ &Ā butter, stirring over low heat until the butter has melted. Remove from heat.

Mix the baking soda and water, then add to the golden syrup mixture. Pour the liquid into the dry ingredients & mix until fully combined. Roll 2-3 Tbs of mixture into balls ( I used an ice cream scoop) Place on theĀ  baking trays, leaving plenty of space between each one. Bake forĀ 8 minutes.Ā Remove from the oven & press firmly down with a flat-bottomed glass. Place back into the oven for anotherĀ 4 minutes,Ā orĀ until golden brown.Ā Leave to cool on the baking tray forĀ 10 minutesĀ then transfer to a plate or cooling rack. The cookies will harden some while cooling.

This made 10 large cookies šŸ™‚