Gluten Free Me

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I have been gluten free now for two years after being “sick” my whole life, I finally figured out the culprit! Gluten. Gluten has been my enemy all these years and I didn’t even know it. My favorite foods were pastries, sandwiches, pizza… all very glutenous foods that were poison to my body. After years of tests, doctors visits, and crippling stomach pain I finally decided to try to eliminate gluten. It was almost like magic how I felt a difference! To my surprise gluten was in a lot more foods, sauces, dressings than I had thought and I was a little nervous to make such a clean break. I added gluten back into my body and I was in PAIN and extremely sick, and that’s when I knew I needed to make some permanent changes and I have been “G-Free” since!

Being gluten free has become a lot easier for me because I know how awful I feel when I do have it so I’m very careful to steer clear of any gluten intake! Avoiding it has also become easier because restaurants and grocery stores are becoming more aware of Celiac Disease and Gluten Intolerance. I have also found a way to learn how to eat healthy and “G-Free” by the help of the Tone It Up program! To learn more about my plan, see my health and fitness page! Health & Fitness

Come back for my favorite recipes, G-Free snacks, tips for eating out and being gluten free!

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A BERRY DELICIOUS PROTEIN SHAKE

I’ve been making a lot of smoothies lately, for two reasons. Reason number one, I vowed to follow the Nutrition Plan more faithfully for 2012. And reason number two, sadly my boyfriend had to have an emergency neck/spinal surgery which has required a lot of TLC and nutrient filled smoothies.

This protein smoothie is from the TIU Nutrition Plan that I follow, and I knew as soon as we came home from the hospital I would be helping my man recover by giving him the best of the best to keep him healthy and feeling good. I also knew that keeping myself healthy was important so that I could keep up with my duties of playing “nurse”. It was time to say hello to as many nutrients as possible and the best way I knew how to do so was by way of smoothies and protein shakes!

INGREDIENTS

• 1 Scoop Protein Powder (make sure your protein powder is Gluten Free)
  
• 1 tsp flax seed
• 2/3 cup Almond Milk
• 1/2 Banana, frozen, sliced (I didn’t have a frozen one, and it was still tasty)
• 1/2 cup Berries (Blueberries, Raspberries, Strawberries, Blackberries… Antioxidants!)

Makes 1 Serving

* This time around I used unsweetened Vanilla Almond Milk, Brown Rice Vanilla Protein Powder, and just Raspberries

*You can add ice

Place all ingredients in a blender or food processor, mix until smooth. Enjoy!

FOR MORE AWESOME AND HEALTHY RECIPES CHECK OUT

THE NUTRITION PLAN AND MY HEALTH & FITNESS PAGE!

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A DIVINE PUMPKIN ROLL

*The Pumpkin roll was gobbled up so quickly, I’m lacking photos of the process and finished product!

This is a melt in your mouth recipe… of course, because I wouldn’t share anything that isn’t. I honestly had my doubts about this recipe and being able to make something Gluten-Free that rolls, but it was a complete success and so delicious!!

As you all know I love finding or creating EASY g-free recipes. I simply love being able to use an old favorite recipe before I was gluten free and substitute the flours with an all purpose gluten free flour and xanthum gum! Not everything can be done this way, but to my luck, the Pumpkin Roll recipe worked this way! It was actually fun to make, and being able to make this favorite holiday treat g-free will give you a sense of pride!

Ingredients

-3 eggs

-1 cup Sugar

-2/3 cup Canned Pumpkin

-1 tsp. lemon juice

-3/4 cup All Purpose Gluten Free Flour

-2 tsp. Cinnamon

-1 tsp. Ginger

-1/2 tsp. Nutmeg

-1 tsp. Baking Soda

-1 tsp. Xanthum Gum

-1/2 tsp. Salt

-1 cup walnuts finely chopped

*powdered sugar for dusting towel

Filling Ingredients:

-8 oz. Cream Cheese, softened (I use 1/3 less fat)
-1/4 cup Butter, softened (I use I can’t believe it’s not butter)
-1 cup Powdered Sugar
-1/2 tsp. Vanilla

Directions:

1)      Beat eggs in mixer on high for several minutes. Add Sugar and beat until light in color. Add the pumpkin and lemon juice. Mix until all is blended.

2)      In a small bowl, combine the dry ingredients. Add to the pumpkin mix. Mix just until blended.

3)      Pour mixture into a greased jelly roll pan or deep cookie sheet. Spread the batter to the edges of the pan evenly. Sprinkle the walnuts over the top.

4)      Bake at 375 for 15 minutes. (I always check a few minutes before to see how my oven is baking)

5)      Let the pan cool on a wire rack for 10 minutes.

6)      Carefully turn the cake with the walnut side down onto a towel that has been sprinkled with powdered sugar.

7)      Roll the cake and towel lengthwise carefully (fold towel into first roll/fold). Leave it to cool.

8)      Onto the filling: Combine filling ingredients and mix until smooth. Unroll the cake and spread the filling over the surface.

9)      Use the towel to help roll the cake back up, but do not roll the towel with the cake as before (roll towel on the outside only this time).

10)   Wrap in plastic wrap and refrigerate at least one hour before serving.

11)   When ready to serve, unwrap and slice.

12)   Enjoy this divine Pumpkin Bread and share with those that are G-free and that aren’t and all will be surprised of how delicious this is!

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APPLE CRANBERRY PIE

WITH WALNUT STREUSEL TOPPING

This is a non-gluten free recipe I found somewhere on the internet a few years ago, but have easily made some changes to make it gluten-free!

I cannot go without a good pie during the holiday season and end up making this recipe a few times between Thanksgiving and Christmas! In fact, I’m headed to the grocery store in just a bit to get my ingredients to make this for our Christmas Eve gathering!

I’ve made this recipe as easy as possible. I guess I kind of cheat. I use a g-free pie crust from an allergy friendly store like Whole Foods. Sometimes the crusts that are available are smaller ones so use as many as you need to use all of the filling, you may just have to make a little extra topping. This truly depends on the size of your crusts and how many mouths you’re looking to feed.

WARNING- This doesn’t taste G-Free so you may want to make an extra to stash for yourself!

PIE FILLING INGREDIENTS:

•Gluten Free Crust

•4 apples (I used 2 honey crisp and 2 gala)- Peeled, cut, & cored

•1.5 cups cranberries

•1/2 tsp lemon juice

•1/2 cup brown sugar

•2 Tbsp All Purpose GLUTEN FREE flour

•1 cinnamon

•1/4 tsp nutmeg

•1/4 tsp cloves

•dash cardamom (I use an Apple Spice mix instead because that’s what I have in my pantry)

•splash orange juice

•1/4 cup sour cream

STREUSEL INGREDIENTS

◦1 cup of walnuts

◦1/2 a stick of softened butter

◦4 Tbsp All Purpose GLUTEN FREE flour

◦4 Tbsp of dark brown sugar

DIRECTIONS:

-Begin by placing Plain Pie Crust in oven for 5 minutes at 325°F- some crusts may have other suggestions for pre-baking, follow those instructions.

-Peel, Core, and Cut apples into wedges.

-Toss apples in a bowl and squeeze on lemon juice to prevent them from browning

-Combine all of the filling ingredients in the apple bowl and mix it moderately well. Let stand for about 10 minutes and everything will become juicier! After 10 minutes, toss it again to coat the apples and cranberries well.

-Transfer filling mix to your partially pre-baked crust

-Place pie in oven at 350°F and bake for 25 minutes

-While the pie with filling is baking, prepare the streusel topping.

-Smash up the walnuts (not so fine as to make a powder) and simply (vigorously) mix and squeeze all of the ingredients together until you get a crumbly texture. (I use my hands to squeeze together!)

- Set this aside in the fridge until time is up on the oven.

-As soon as time is up, take the pie out of the oven and spread the streusel topping on top

-Place pie with streusel added on top back in the oven for 30 minutes or until your pie is perfectly golden brown and looking done.

-Once pie is finished let it cool and then ENJOY!!!

MMMMM…. SUCH AN AMAZING RECIPE, MY MOUTH IS ALREADY WATERING- TIME TO GET BAKING!

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PUMPKIN CHEESECAKE BARS

WITH A CRUMBLE TOPPING

I have found myself in the holiday hustle and bustle like many of you … but I have been stuck in the middle of the grind since Halloween! I guess it must have been all of the traveling and visitors! It has been a wonderful couple of months, busy, but I didn’t stop baking, I just haven’t been posting. Sorry! Here I am again, posting through the rest of this fabulous holiday season, and hopefully giving you some great gluten free options that you and your families can enjoy!

During October and November I was on a major pumpkin kick! Truth is, I will continue to use Pumpkin through the winter months as well. It’s good for us, festive, and super tasty.  These pumpkin cheesecake bars however, are quite a splurge! Perfect to set out at a Halloween party, take with you to your Thanksgiving gathering, or enjoy through the Christmas season!

***Give yourself a good amount of time to prepare these before you want to serve them. They call for about 2 hours of refrigeration before serving.***

INGREDIENTS:

1 box Gluten Free yellow cake mix

½ cup finely chopped pecans

½ cup butter, softened – I like to use the I can’t believe it’s not butter baking sticks

2 packages (8 oz each) cream cheese, softened – I always use the 1/3 less fat option

1 cup sugar

1 cup canned pumpkin (not pumpkin pie mix)

1 tablespoon pumpkin pie spice

2 tablespoons whipping cream

2 eggs

DIRECTIONS:

1)      Heat oven to 350°F

CRUST

2)       In medium bowl, stir together cake mix and pecans

3)      With a fork, cut in butter until mixture is crumbly

4)       SET ASIDE 1 cup mixture to create  topping in the end

5)      Press remaining mixture In bottom of ungreased pan (13×9)

6)      Bake 10 minutes

CHEESECAKE LAYER

7)      In a large bowl beat cream cheese and sugar with mixer on med. Speed until smooth

8)      Add all remaining ingredients to cream cheese and sugar (pumpkin, pumpkin spice, whipping cream, 2 eggs)

9)      Beat all ingredients until well blended

10)   Pour over warm crust

TOPPING

11)   Sprinkle the 1 cup of reserved mix on top as the topping

BAKE

12)   Bake for 35 minutes or until center is set (I always check 10 minutes ahead to see how it is baking)

13)   Cool 30 minutes

14)    Refrigerate about 2 hours or until chilled

15)   For bars, cut into 6 rows by 4 rows

16)   Store covered in refrigerator – I stored mine in the freezer for a couple days until they were gone! A refreshing chilled treat with coffee!

YUMMY YUMMY TREAT FOR YOU AND YOURS!

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BEST BANANA BREAD

I always joke that my GFree Banana Bread is what won my boyfriend over! This is his favorite “baked good” I have made for him!

What you need:

• 1 cup sugar
• 1/2 cup shortening or butter (I use I can’t believe it’s no butter baking sticks)
• 2 eggs
• 3 bananas (mashed)
• pinch salt
• 1 tsp soda
• 1/2 tsp baking powder
• 1 3/4 cup All Purpose Gluten Free flour (one that includes xanthan gum) OR 1tsp xanthum gum per 1 Cup of flour
• 1/2 cup chopped nuts *OPTIONAL

How to Make It:

• Mix sugar and shortening thoroughly
• Add eggs, mashed bananas, and salt
• Sift flour, baking powder and soda
• Add both mixtures together
• Add nuts if desired
• Pour into greased loaf pan and bake in 325 degree oven for 1 hour

*TIPS:

• Mixing Gluten Free Flour always works best in a Kitchen-Aid Mixer!
• Watch baking time closely, as every Gluten Free Flour bakes differently, I always set my timer to a 1/2 hour to check middle with a toothpick to judge how it is baking!
• You can make a few loaves using smaller pan sizes! I usually make a few with nuts and without so all can enjoy them!

THIS TREAT WILL MAKE YOUR HOME SMELL SO GOOD!!

ENJOY!

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IT’S A HARD KNOCK LIFE

Being Gluten Free… sometimes

As I’m flying to NYC, the home of the best deli sandwiches on a real hoagie roll, the man sitting next to me pulls out the most beautiful and delectable footlong sub. It smells like heaven. I can’t stop thinking about it, and as weird and crazy as it would be, I am so tempted to take a bite… Just a bite! But being g-free is holding me back from this very impulsive action! I’m sure my friends & family are grateful for me sparing them this embarrassment and holding myself back.

But seriously, I just cant seem to shake the smell and the thought of the taste of this good looking sub sandwich! As I have shared many of times my most favorite food was a sandwich, not just two slabs of bread with fixings in between, but the most perfect hoagie roll full of the perfectly deli sliced turkey, provolone, onions, lettuce, tomato, a lil mayo, mustard, and oil & vinegar. Mmmmm, mmmm, mmmmm!!!!! Excuse me, I think I was lost in a dream for a moment!

Life is different now. Yes, I have found great g-free solutions; delicious breads, hoagie rolls, and I can have all of my favorite fixings. But I can’t just get it from anywhere, I have to make it in my own kitchen. Mainly because I haven’t found any sandwich shops near me that can serve gluten free, and second, the thought of cross-contamination in sandwich shop… YIKES!

All this thinking leaves me to dream of a day that celiacs disease and gluten intolerance will be embraced by our society. Will this day ever come? We sure are growing in awareness and products available, but could it ever become the norm? I dream of a g-free world where it’s so normal to ask for g-free toast vs. Wheat toast and that everyone in the food industry would understand cross contamination and the importance of getting an order right! Ugh, maybe someday. I am hopeful.

I think this man sitting next to me on the plane could be my sandwich soul mate. He looks like the perfect New Yorker, probably heading into his 70′s, but the way he has protected his sandwich through our journey and even how he has taken each bite, and saved the second half for later, it’s exactly as I would have done.
Maybe someday I will be able to walk into a sandwich shop again and enjoy the perfect g-free sub sandwich just like the non-g-freers! But until then it’s hard knock life for those of us that are gluten free…well, sometimes.

My Gluten free friends,

As strange as all of this is I’m sure that many of you can relate.

-What are some of the things you miss now that you’re gluten free?

-Have you found a place where you can get your favorite foods and feel “normal”?

-What are some of your dreams for your G-free life meshed in with this world of gluten?

I want to hear from you!

xo,

Tenley

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SUNDAY BRUNCH MENU

AND

CANADIAN BACON WRAPPED FIGS and EGG WHITE CASSEROLE RECIPE

This year I started a Fantasy Football league with some of my girlfriends, it has been a blast! I decided it was time to get our league together for a ladies day and football. I made a delicious gluten free spread! I tried two new gluten free recipes to share with you!

WHAT WAS ON THE MENU…

• Gluten Free Apple Fritter Casserole (Recipe below Pumpkin Scones)
• Fruit (blackberries, raspberries, strawberries, and mango)
• Breakfast Potatoes (I bought a store bought package near the eggs that said Gluten Free)
  
• Egg White Casserole
• Canadian Bacon Wrapped Figs
• Mimosas/Orange Juice
  

CANADIAN BACON WRAPPED FIGS

These are a perfect appetizer at any time of day for any gathering!

-Use toothpicks to serve-

Recipe makes 30- You can make as many or as little as you’d like

Ingredients:

• 1 package (12 ounces) fully cooked cottage or Canadian-style bacon (Make sure meat is Gluten Free)
• 2 packages (8 ounces each) dried whole Calimyrna figs, stems remove- you can use other dried fruits as well (apricots)
• 30 pistachio nuts (without shell)
• 30 small fresh basil leaves (I used basil from my garden!)

  

  Basil from my own garden!

• Heat oven to 425ºF.
• Spray jelly roll pan, 15 1/2×10 1/2×1 inch, with cooking spray.
• Cut each bacon slice in half.
• Cut slit in each fig; stuff with nut.
• Place basil leaf on bacon strip; wrap around fig.
• Place seam side down in pan.
• Bake 8 to 10 minutes or until bacon is brown.
• Serve warm with toothpicks.

Tip: Because I was serving these for brunch I did all of the prep the night before. I put them straight in the oven 10 minutes before I planned to serve them. These were a hit and easy to make!

EGG WHITE CASSEROLE

Delicious, easy, and full of protein!

• 1 box egg whites (equivalent of 8 eggs)
• 8 Strips of Turkey Bacon or your choice of sausage (Make sure it’s gluten free!)- I used a turkey sausage
• 1/2 cup pepperjack cheese or your choice of cheese

I accidentally made more than this recipe called for, because I used a whole big box of egg whites, the one that is equivalent to 20 eggs! It worked since I was serving a group of people. So to have a bigger serving, use the larger egg whites and double your ingredients if you’d like, I was lighter on the cheese.

• Preheat oven to 350 degrees
• Spray loaf pan with cooking spray- use larger casserole dish if making a bigger serving
• Grill or cook bacon slices or your choice of sausage, then chop into small squares
• Shred cheese or buy shredded cheese
• Mix choice of meat and cheese in a bowl, then pour into a loaf pan or larger casserole dish
• Pour egg whites into the loaf pan (or larger casserole dish), and mix together
• Bake for about 30 minutes, or until toothpick inserted into the center comes out clean (no egg white juices!)

*Mixture should be slightly lower than halfway up the pan, as it will a lot… I’m not kidding!

I loved this casserole especially making the bigger portion as I could make this at the beginning of the week and have breakfast for every morning! I think I’ll try adding in more ingredients next time!

HAVE FUN TRYING THIS SUPER DELICIOUS DISHES!

IF YOU’RE GLUTEN FREE ALWAYS DOUBLE CHECK ALL INGREDIENTS YOUR USING.

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GLUTEN FREE AND BACK TO BREAD

This post brought to you by Schar. All opinions are 100% mine.

I know that I’m not the only “bread lover” that was forced to go gluten-free and say goodbye to everything that I had ever thought was so delicious. The good thing is life being g-free hasn’t been so bad after all, especially now that I have a new gluten-free bestie, Schar products. Last week I shared that I had discovered the Schar club and signed up for a Schar free sample, well it came in the mail and just as promised I’m sharing what I made with you!

I have mentioned before that my favorite food used to be a sandwich and sadly I haven’t had a good sandwich like the “olden days” until I received my Schar Gluten-free sub sandwich rolls! Look at this perfect deli sandwich, it was incredible! The roll itself was delicious, low fat, non-GMO, and an excellent source of fiber! I haven’t been able to say that about any g-free sandwich bread I have found!

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I absolutely loved the Schar Ciabatta, they were everything promised: light, fluffy, and flavorful. I was making breakfast one morning, my normal egg white scramble and decided to pop a ciabatta roll in the oven. A few minutes later I had an amazing breakfast sandwich!

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The baguette seriously rocked my world! It made for a killer bruschetta. As soon as my boyfriend took his first bite he looked at me with the biggest grin and said, “This is gluten-free?!” I smiled so big with great pride, “Yes it is, and we get to enjoy it together!” Below I have included the recipe for this bruschetta, it is perfect for an appetizer or a get together, and EVERYONE will get to enjoy it!

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Here’s the recipe I used (I did half of everything):

BRUSCHETTA

• 8 roma tomatoes, diced
• 1/3 cup chopped fresh basil
• 1/4 cup shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1 tsp olive oil
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 Schar Gluten-Free Baguette sliced (I sprinkled a little olive oil on the top of each slice before I placed in the oven)

1. Combine tomatoes, basil, cheese, & garlic- I wasn’t exact with proportions, do as you like for personal taste!

2. Combine the vinegar, olive oil, salt, and pepper separately and then mix together with the tomato/garlic mixture

3. Put the mixture in the refrigerator to marinade- this isn’t a must

4. Just before serving, spoon onto the toasted slices, or spoon as you go!

Is your mouth watering yet? Well, make sure you have signed up for the Schar club, and make sure you’re one of the first 2,000 to sign up for the Schar free sample so you can get started with some of your own recipes! Once you sign up for the Schar club, on the left hand side you will see a column called “toolbox”, under the column you will find the word “giveaways”, click that and then you will be taken to the page to order your free ciabatta sample!

I am proud to be sharing about Schar products with all of you as they are a leader in gluten-free products and unlike other gluten-free brands their products are a good source of fiber and other nutritional values.

Please leave a comment and let me know what you’re going to be making, I can’t wait to get more ideas of how to use all of my delicious breads!

For healthy and fun eating tips check out the Plan I follow HERE

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PUMPKIN CHOCOLATE CHIP COOKIES

Life isn’t bad being Gluten Free

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I made these the first year I was gluten free as soon as it was pumpkin season! They were the BEST discovery especially when all my non g-free friends started asking for them! So these have officially become my “go-to” treat for this time of year, and I’ll probably be making these a few more times over the next few months!

The recipe is simple. Grab yourself a box of your favorite gluten-free chocolate chip cookie mix, a can of 100% pure pumpkin, and some chocolate chips!

INGREDIENTS:
*This should work for all cookie mixes- the pumpkin should be able to be added in to the ingredients on the mix.

-3/4 cup canned pumpkin (not pumpkin pie mix)
-1/4 cup butter, softened (not melted)
-1 tsp. vanilla
-1 egg
-1 G-Free chocolate chip cookie mix
-1/4 tsp. ground cinnamon
-Chocolate Chips! Your mix may come with chocolate chips, but I always add extra!
-Powdered sugar, optional for a nice finishing touch!
(I used Stevia Powdered sugar to make it a little healthier!)

DIRECTIONS:
-Follow your Cookie mix instructions
-In large bowl mix in your wet ingredients and add pumpkin into that mix
-Stir in cookie mix and cinnamon until dough is soft and “doughy”
-Stir in extra chocolate chips if you like
-Drop dough by rounded tablespoonfuls or use a cookie scoop/melon baller for nice round cookies (that’s what I use!)
-Bake for 10 to 12 minutes… although, I ALWAYS under bake! The key is to check your cookies at about 7 minutes. Edges will be slightly golden brown.
-Let cool and then sprinkle with powdered sugar if desired!

These are sure to be a hit!

Perfect for a fall night, a get together with friends, or a pumpkin carving party!

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MEET MY NEW BEST FRIEND, SCHAR GLUTEN-FREE

This post brought to you by Schar. All opinions are 100% mine.

Since I became gluten-free I have been missing several of my favorite things, especially sub sandwiches. You may laugh but I’m not kidding when I say that I used to eat a sub sandwich every day, there may have even been a tear as I said goodbye to my sandwich eating days. Well, no tears anymore! Meet my new best friend, Schar. I have discovered the gluten-free solution with the re-launched Schar Products which not only include sub sandwich rolls, but ciabatta rolls and baguettes. I cannot wait to make myself a sub sandwhich, heat up a light, fluffy, and tasty ciabatta roll, or make some bruschetta with a baguette! Yum! I’m salivating already.

Here’s the best news, Schar Gluten-free has a club that gives you exclusive access to new products, gluten-free lifestyle tips, recipes, and promotions. I just joined Schar club and signed up for their most recent free sample giveaway for the Schar Kit which comes with a sample of the re-launched products (sub sandwich roll, ciabatta roll, and the baguette). Here’s the kicker, the free sample of the Schar kit will be sent out to the first 2,000 members to request it! So gluten-free friends, get yourselves signed up for the Schar Club, and get signed up for your first giveaway for that sample kit, you don’t want to miss this! Ready, set, go!

I’m so excited for my kit to arrive! I will be posting what I make to share with all of you, so stay tuned! In the meantime, I want to hear what all of you will be making when you receive your kits, so leave a comment and share your recipes and ideas!

Schar definitely knows what they’re doing as they are a leader in gluten-free foods, I love knowing that I can trust in a brand that really cares about the gluten-free lifestyle.

Don’t forget to sign up for the Schar club, and enter for your free sample of the Schar kit. I can’t wait to hear what you all think!!

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MONDAY NIGHT FOOTBALL:

TONE IT UP’S SPINACH CRANBERRY TURKEY BURGER

& KALE CHIPS

*Naturally Gluten Free*

Monday Night Football can take it’s toll on our health with all those chips & dips, pizzas, chicken wings, and all the typical greasy “football food”. Trust me, I know, I’m guilty too! But I never feel good afterward, so it’s worth it to find a way to do Monday Night Football in a healthier way! Thankfully, Tone it Up has some awesome alternatives on their diet plan that I love and think are perfect for a fall Monday evening watching some football! Here’s two of my favorites that I want to share with you!

TONE IT UP’S SPINACH CRANBERRY TURKEY BURGER

WHAT YOU NEED:

Ingredients & Directions for 1 serving, double, triple, for your needs!

-4 oz. Lean Ground Turkey

-1 egg white

-1/4 cup Spinach, finely chopped

-1 tsp. Extra Virgin Olive Oil

-2 tsp. Dried Cranberries

-Pepper, Sea Salt, and Garlic to taste

Directions:

-Combine all ingredients in a large bowl. Mix well with clean bare hands. Shape into patties and grill.

Serving Suggestion:

Serve hot using Portobello Mushrooms as buns or use lettuce! You can even crumble cooked patties and use as filling in a wrap! Top with your favorite toppings like lettuce and tomato, *but avoid high-fat mayo, and try low-fat soy mayo instead. Use low-sugar organic ketchup, and/or mustard.

*Tone It Up Style

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TONE IT UP’S KALE CHIPS

I’ve posted these before, but they are so great I had to post again! A guilt free, naturally g-free, nutritious chip!

-Preheat oven to 350

-Rinse your kale and dry well

-Pull kale leaves off of stem and then pull apart into chip sizes

-Put Kale in a large bowl and massage with just a bit of olive oil

and a smidge of sea salt

-Spread the Kale out on a baking sheet

-Place baking sheet in oven for about 10-15 minutes

Check out the Tone It Up Diet Plan for more amazing festive fall food options!

Happy Football Watching!

For more Tone It Up Recipes and other healthy eats check out my Health & Fitness page!

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PUMPKIN SCONE

Just like Starbucks

A favorite past time of mine during the fall and winter months was to stop in at Starbucks, grab a hot coffee and a tasty seasonal pumpkin scone. When I became gluten free this past time was no more. I would still stop in for a hot beverage but find myself staring at the pastry case with my mouth watering wishing I could have my fall/winter treat. Deprivation no more, I found a recipe that tastes just like the Starbucks treat, and I made it gluten free, and I can enjoy from home! So g-free friends break out your Gluten Free All Purpose Flour, pumpkin, and your kitchen-aid and get baking!!

*If you don’t need to be gluten free, use the recipe as is with regular All Purpose Flour*

**Gluten Free friends, always check your gluten free all purpose flour mix for any extra baking tips**

This recipe was found all over the internet, so I cannot take credit for this, except for delivering it to you

gluten free, which was easy!

WHAT YOU NEED:

Ingredients for Scones:

2 cups Gluten Free all-purpose flour

7 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 Tablespoons cold butter

1/2 cup canned pumpkin

3 Tablespoons half-and-half (I used fat free)

1 large egg

Sugar Glaze Ingredients:

1 cup AND 1 Tablespoon powdered sugar

2 Tablespoons whole milk

*I used Non-fat milk and it didn’t turn out as thick, but It was still tasty!

Spiced Glaze Ingredients:

1 cup AND 3 Tablespoons powdered sugar

2 Tablespoons whole milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 pinch ginger

1 pinch ground cloves

GET MIXING:

Scones Directions:

- Preheat oven to 425 degrees

- Lightly grease a cookie sheet or line with parchment paper

- Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl

- With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside

- In a separate mixing bowl, whisk pumpkin, half and half, and egg (I used my Kitchen-aid & whisk)

- Fold wet ingredients into dry ingredients. Form the dough into a ball

- Pat out dough onto a lightly floured (g-free) surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide)

- Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

- Place on prepared baking sheet (either greased or on parchment paper)

- Bake for 14–16 minutes until scones turn light brown (I set timer for 13 minutes just to check how they were coming, they were done!)

- Place on wire rack to cool

Now onto the frosting… lay something below the cooling rack, it’s messy!

Sugar Glaze Directions:

- Mix the powdered sugar and 2 Tablespoon milk together until smooth

- Brush glaze over the top of each cooled scone

Spiced Glaze Directions:

- As sugar glaze firms, combine the spiced icing ingredients

- Use whisk to drizzle over each scone and allow to dry before serving

Makes 6 pumpkin scones

ENJOY THESE ON A FALL MORNING OR AFTERNOON WITH SOMETHING HOT TO DRINK! THE PERFECT WAY TO FEED THAT FALL SPIRIT AND START LOOKING FORWARD TO THE WINTER MONTHS!

*I ATE ONE AND FROZE THE REST FOR THE MOMENTS I’M CRAVING THIS TREAT*

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APPLE FRITTER CASSEROLE

This is the best version of any puffed pancake that I have ever had, and it was made Gluten Free just for me!

A friend made this apple fritter casserole one morning for a breakfast get together and at first I didn’t really listen to her say what she had made because I assumed I couldn’t have it. As as she described the delectable breakfast casserole she made, I had already zoned out as I had no hope in enjoying some with everyone else because this group was not gluten free. But then I came to when I heard her say, “Ten, I made it Gluten Free for you!” I couldn’t believe it!

And once I took a bite I thought I was eating heaven on earth for breakfast, it was divine.

I can’t wait to hear what you think after you’ve made this for yourself!

WHAT YOU NEED:

6 eggs

1, 1/2 cups milk

1 cup all purpose gluten free flour

3 tbsp sugar

1 tsp vanilla extract

1/2 tsp salt

1/4 tsp cinnamon

1 stick of butter (I used less)

2 green apples sliced thinly (you can peel if you want to)

2-3 tbsp brown sugar

PUT IT TOGETHER:

-Preheat oven to 425

- In a large bowl mix eggs, milk, flour, sugar, vanilla, salt and cinnamon. Batter will be slightly lumpy.

-Melt butter in a 9 x 13 pan in the oven- as soon as butter is melted remove from oven.

-Add apple slices to baking dish. Return to oven until butter sizzles.

-Do not let it brown

-Remove dish from oven and immediately pour batter over apples.

-Sprinkle with brown sugar. Bake in middle of oven 20 minutes or until puffed and brown.

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BBQ CHICKEN PIZZA

Pizza is truly one of my weaknesses. Don’t lie to me, I know it’s yours too. heehee.

This recipe is so simple as well as super tasty, you will love me forever!!

If you’re not gluten free, you can make this on a crust of your choice, it’s the toppings that do the trick!

WHAT YOU NEED:

-a gluten free pizza crust (you can even make your own)

-Diced grilled/cooked chicken (you can marinate in BBQ sauce before or toss in sauce before you add to crust)

-BBQ Sauce (make sure it’s GFree!)

-Shredded Mozzarella Cheese

-Onions (purple onions adds more color, but I always have white sweet onions on hand)

-Cilantro (wash & cut off those stems and slice how you like)

Make Your Pizza:

like I said, this is so easy…

-Place your pizza crust or pizza dough on a non-stick cookie sheet

-lightly spread a small amount of BBQ sauce on the pizza crust

-sprinkle lightly with cheese covering whole pizza

-add the chicken, as much or as little as you like

-sprinkle onion, again, as much or as little as you like

-sprinkle a just little more cheese on top of everthing

-splash some extra BBQ sauce all over for an extra “zing” in each bite!

-Place pizza in the oven (look at your dough or crust instructions for time & heat)

*As soon as your crust has turned that beautiful golden color, and your cheese is melted, you’ll know it’s done

-After you have removed pizza from the oven, sprinkle with cilantro

-Now it’s ready to eat, and I’m pretty sure you will love me forever each bite, and be dreaming about the next time you make this yummy & easy gfree pizza!

***

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PORTABELLO MUSHROOM PIZZA

I’VE BEEN HEARING ABOUT MAKING A PIZZA ON A PORTABELLO MUSHROOM!!

IT’S OBVIOUSLY HEALTHIER THAN ON A PIZZA CRUST, BUT THIS IS JUST PERFECT FOR ALL OF US THAT ARE GLUTEN FREE!!

LAST NIGHT I DECIDED TO EXPERIMENT AND I NOW HAVE A FAVORITE HEALTHY GO TO FOR MOMENTS OF CRAVING PIZZA! MMMM… SO DELICIOUS!

This is a super easy recipe!

Just grab a few portabello mushrooms, big or medium size, wash them, remove the stem and the “gills”

Use some pizza sauce, pasta sauce, or tomato sauce (make sure it’s gluten free), and spread sauce inside the mushroom.

Sprinkle with cheese and add any other ingredients you love on your pizza! Don’t be afraid to be creative! I only had spinach, cheese, and sauce in my house when I made these, but I can’t wait to add more toppings!

Bake at 350 degrees for 10-15 minutes!

EASY AS THAT!

THE BEST PART IS TAKING A BITE OF YOUR GLUTEN FREE AND HEALTHIER OPTION OF A YUMMY PIZZA!

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CINNAMON ROLLS (The G-Free Way!)

Cinnamon Rolls have always been a favorite of mine… I mean, let’s be real… Who can resist the bliss of the center of the doughy cinnamon covered center of a cinnamon roll? hmm… not many! And why not indulge every once in a while (in moderation of course… heehee). Plus, when you’re gluten free, cinnamon rolls aren’t an everyday treat. But don’t worry, I am learning that being G-Free we never need to go hungry or go without satisfying that craving every once and awhile! So pull out your mixer, grab some cinnamon, and get rolling!!

WHAT YOU NEED

The Dough:

2 1/2 cups + 1 tbsp All Purpose Gluten Free Flour

1/4 cup tapioca flour

2 tsp xanthan gum

2 tsp baking powder

3/4 tsp baking soda

1/8 tsp salt

2 tbsp sugar

5 tbsp dry buttermilk powder

1/8 tsp vanilla

1 1/4 cup milk

6 tbsp butter, melted

1/4 cup sugar/flour mix for rolling

The Insides:

3/4 cup packed dark-brown sugar

1/4 cup sugar

2+ tsp cinnamon

pinch salt

1 tbsp butter, melted

DIRECTIONS:

-Preheat oven to 425F.

-Grease a round pan(s)

-In a mixing bowl, combine the All Purpose Gluten Free Flour with other dry ingredients

-Stir in vanilla extract, 4 tbsp of melted butter (1/4 cup), and milk until dough begins to form

-Knead dough with your hands until it forms as a ball

-Let dough stand for a few minutes and use this time to make the filling/the insides!

****

MAKING THE FILLING: All you need to do is combine the filling ingredients in a small bowl- add more cinnamon to taste

-Place dough on a surface that you can roll out on. Sprinkle All Purpose Gluten Free flour on surface and even on your hands to pat the dough down. Then roll the dough out into a rectangle. If the dough seems super sticky, add more g-free flour

-Use remaining butter and brush along surface of dough. Pour cinnamon filling on the surface, spread evenly and pat into the dough

-Gently roll the dough into the form of a log. Pinch the dough together to seal

-Carefully cut the dough with a sharp knife into 8-10 pieces (depending on what size you prefer)

-Place each piece in the greased pan and brush each roll with the end of the remaining melted butter (you can always melt more)

-Bake for 20-25 minutes or until golden brown. Watch closely, these baked quickly in my oven and I like that extra gooey texture!

-When you remove the cinnamon rolls from the oven the filling will be boiling. Let the rolls cool

-Finish them off by drizzling some icing on top! (My favorite recipe below)

ICING:

-3 Cups powdered sugar

-1/3 cup soft butter (or margarine)

-1 1/2 tsp Vanilla

-about 2 tbsp of milk

Blend butter and powdered sugar. Stir in vanilla and milk; beat until frosting is smooth. Pour over cinnamon rolls.

I’m slightly embarrassed that my cinnamon rolls were gone before I had a chance to ice them!

Yep, they’re that good that even the non-gluten free peeps will be grabbing for them!

Enjoy the cinnamon bliss!

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ANTIPASTO PASTA SALAD

When I became gluten free I though my days of pasta were long gone. WRONG!

I’m g-free and singing “That’s Amore”!

Recently I was grocery shopping and found myself looking up at a box of Quinoa Pasta Pagodas, which to me resembled those yummy colorful rotini pastas! Immediately I craved an Antipasto Pasta Salad– SO I made one!

THIS IS ALL IT TOOK:

-Box of Quinoa Pasta Pagodas (cooked)

-Salami (sliced)

-Cheese (I sliced up mozzarella string cheese)

-Sliced Black Olives

-Artichokes

-Italian Dressing

*Add any other ingredients to your liking!

HOW TO DO IT:

Putting it together is super easy! Just mix all ingredients together in a serving bowl.

***

Quinoa pasta is just as delicious as “regular” pasta, so G-Free Pals, we’re not missing anything!

Cheers!

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Tone It Up’s

CREAMY CUCUMBER SUMMER SALAD

A perfect snack choice that is naturally gluten free and full of nutrition!

SUPER FLAVORFUL!

Check out the Tone It Up Diet Plan I follow:

HERE

Can’t wait to hear what you think of this salad!!

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KALE CHIPS

HEALTHY, G-FREE, & ABSOLUTELY DELICIOUS!!!

I learned about this nutritious choice from the Tone it Up girls it is definitely a great substitute to Potato Chips!

Even though most Potato Chips are G-Free, Kale Chips offer the nutrition you would never get from a regular chip!

Kale Chips

-Preheat oven to 350

-Rinse your kale and dry well

-Pull kale leaves off of stem and then pull apart into chip sizes

-Put Kale in a large bowl and massage with just a bit of olive oil

and a smidge of sea salt

-Spread the Kale out on a baking sheet

-Place baking sheet in oven for about 10-15 minutes

Enjoy this guilty pleasure without feeling guilty!

*** (on Tone It Up Diet Plan)***

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GLUTEN FREE GROCERY HAUL

Take a look inside my grocery bag!

I chose some of my favorite grocery items to share with you from my last trip to the grocery store!

Check out some of my Gfree favorites!!

FOR MORE GLUTEN FREE AND HEALTHY OPTIONS CHECK OUT MY HEALTH AND FITNESS PAGE!

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CHEX CRISPY TREATS!

My Gluten Free friends, don’t you just miss some of those easy go to desserts sometimes?? I especially have always loved good ol’ Rice Krispie Treats, but that classic cereal is not yet Gfree friendly. Good news… as many of you know CHEX is our GFree friend! So make this favorite past time dessert with this friendly cereal insted!

Ingredients:

-1 stick butter

-1 package (10 oz.) mini marshmallows (make sure they’re gfree)

-6 cups Chex cereal

Microwave Directions:

-Melt the butter in a large microwavable bowl

-Add the marshmallows and coat with melted butter

-Microwave for 1-1 1/2 minutes so that marshmallows are melted

-Stir melted marshmallows

-Stir in Chex until they are completely coated

-Spread mixture into a greased baking pan/casserole dish

-Let cool – cut to serve – ENJOY!

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G-Free Sweets in the OC!

A friend took me to the cutest coffee shop in Costa Mesa, CA the other day and it was like finding treasure! I had been eying this little spot for a while, driving past it for several years, but I had never stopped. I’m glad I know about it now, because I will be a frequent visitor!

***

milk + honey

found at The Camp on Bristol in Costa Mesa

A creative environment offering sweet treats for everyone!

I even got to enjoy a Gluten Free Mint Chocolate cupcake! This was better than most Gfree cupcakes I have tried!

I’m usually a coffee girl, but I had to try their signature Lavendar Tea Latte… YUM!!

Since moving from Oregon in 2002 I’ve been searching for a quaint little coffee shop like this one!

If you live in Orange County or you’re passing by – you should definitely stop and visit this OC sweet spot!

milk + honey

2981 Bristol St.

Costa Mesa, CA 92626

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CUT-OUT

SUGAR COOKIES

A tradition I have had with my mom since a young age was to make cut-out sugar cookies with her or she would make them special for different holidays and do different cut out shapes and frosting colors!

***

Since I have been gluten free I haven’t had any luck with finding a good recipe for making a g-free version of these favorites, but today I thought I’d try something! I used my mom’s sugar cookie recipe with a Gluten Free All-Purpose flour! Brilliant! Why hadn’t I tried it before! My mom’s recipe worked, and here it is…

WHAT YOU NEED

1 cup butter or margarine, softened1 1/2 cups powdered sugar

1 egg

1 tsp vanilla

1/2 tsp almond extract

2 1/2 cups Gluten Free all purpose flour

1 tsp soda

1 tsp cream of tartar

Mix thoroughly: butter, powdered sugar, egg, vanilla and almond extract

Blend in flour, soda and cream of tartar. Cover and chill 2 to 3 hours

Heat oven to 375 degrees

Divide dough in half – Roll each half 1/4 inch thick on lightly floured (gluten free flour) board

Cut into desired shapes or sprinkle with sugar if you aren’t going to frost, or spoon into balls

Place on lightly greased baking sheet

Bake 6 to 7 minutes or until light brown on edge. (watch closely, every GFree flour could bake different)

FROSTING:

3 cups powdered sugar

1/3 cup soft butter or margarine

1 1/2 tsp vanilla

about 2 tablespoons of milk

Blend butter and powdered sugar. Stir in vanilla and milk, beat until frosting is smooth and of spreading consistency – Add food coloring of your choice and decorate!!

ENJOY THIS SWEET G-FREE TREAT!

Delicious Gluten Free Focaccia Bread!

Often I miss yummy breads to go along with dinner, but it’s been easy to give up knowing how I would feel if I was to even take a bite of a piece of bread. The good news is that there are new gluten free products coming out often so I feel like I can pretty much have anything I’m craving, like Focaccia Bread!

How to make this G-Free Focaccia Bread…

• Use your favorite GFree Pizza Crust
• Spread Olive Oil on top
• Sprinkle minced garlic, sea salt, and pepper
• Top with grated Parmesan Cheese
• Pop in the oven (around 350 degrees) until edges are golden brown (about 8-10 minutes)
• (different crusts will vary on bake time and oven temperature)
• Serve with a chicken dish or a salad and ENJOY!!!

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Valentine’s Day and Being “G-Free”

Make pancakes for all to enjoy! I used my favorite Gluten Free Pancake mix, followed directions, and even mixed some bananas in ! I placed a heart shaped cookie cutter on the griddle and poured in my batter, voila your heart begins to form- take away the cookie cutter and flip! Continue making your pancakes like you usually do and garnish as you like! I added some delicious fresh berries!

In the end I had a super delicious G-Free Valentine’s Day breakfast that everyone could enjoy! Can’t forget that egg white scramble and a fresh cup of coffee!

Happy Valentine’s Day!

And a little romantic and SWEET gift idea for your special someone anytime!

Dark chocolate is delicious on everything!! I dipped strawberries in dark chocolate, drizzled gluten free pretzels with the chocolate, and dipped gummy bears in chocolate too for a delicious homemade box of chocolates for my Sweetheart! I found a fun heart box and threw some conversation hearts around leaving special messages!

It doesn’t have to be Valentine’s Day to do something thoughtful and sweet, and it doesn’t even have to be for a significant other, you can make special breakfast and these yummy treats for anyone, including yourself!

Enjoy!

xoxo

Latest Video…

For the recipe go to my Health & Fitness page!