Easy Gluten-Free Banana Walnut Quick Bread

Posted on July 21, 2011 by Michelle

Gluten-Free and Delicious!

If you’ve ever tried gluten-free foods you may have found they don’t always taste great – that certainly poses a problem when going gluten-free isn’t an option but a health necessity. Though there is no celiac disease in my family, there is wheat intolerance – so that means getting creative with some of my family’s favorite recipes.

I’ve taken my recipe for banana nut bread and made it gluten-free. It’s so yummy you’ll never miss the wheat! Enjoy!

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Mock Pizza in A Bowl

Posted on September 9, 2010 by Michelle

The War on Gluten

I’ve been completely gluten free for nearly two weeks now. It’s been a necessary decision for me. I’m pretty sure I have Celiac Disease – I have all of the classic symptoms of it, so now it’s hurry up and wait for my test results to come back. I’m certainly feeling that a gluten free diet is what I’ve been in dire need of this past year-and-a-half of severe, inexplicable illness.

It’s been a tough few days – I’ve always had a passion for gluten. Breads have been a comfort food all of my life. I usually began my day with a slice of whole wheat toast or a yummy piece of homemade bread. Giving up my old gluten-filled favorites, and opting for gluten free alternatives has been a challenge. Lots of label reading, sacrificing, and patience. I think in the long run it will be worth it, especially if Celiac is confirmed – that means gluten free for life.

Mock Pizza in A Bowl

Last night my husband and kids had pizza for dinner – it’s smelled wonderful, better than usual I think because I knew I had to skip it. So today for my afternoon snack I made a little “mock pizza” by tossing together some California sun dried tomatoes and some feta cheese. Not a grain of gluten in sight, and it was still satisfying. I got a little of that pizza flavor without making myself desperately ill.

Going gluten free means getting creative. Maybe my culinary skills will improve, who knows? It’s definitely an exercise in determination and will power, and I’m determined not to be so sick anymore. I’ve been scouring the internet for gluten free recipes, looking for gluten free bread alternatives (that’s been an interesting experiment), and trying very hard to make this dietary change work for me. I know I can do it, but some days it sucks.

Here’s my “mock pizza” recipe. It’s super duper easy, and satisfying too.

Mix together sun dried tomatoes (in oil) and some feta cheese. Now eat it. Enjoy!

What about you? Are you gluten free too? Feel free to leave a comment and let us know your thoughts on the subject.

Super Easy Hummus Recipe

Posted on May 22, 2009 by Michelle

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Quick and Healthy

I love hummus! It’s great as a side dish, great for breakfast, great for a snack, and makes a great vegetable dip too. My kids love it, and don’t even realize just how good it is for them. Traditionally it’s eaten with pita bread, either toasted or not. My kids like to eat it with tortillas as well as pita bread if we’re out. Hummus is also great for dipping veggies, especially carrot sticks. Here’s what you’ll need to whip up your own delicious batch. I usually triple the amounts of each ingredient to make a larger quantity for my family of five.

Ingredients:

1 can garbanzo beans (chick peas)
1/4 cup reserved liquid from drained garbanzo beans (chick peas)
1 clove garlic
1 tsp. ground cumin
1 tbsp. lemon juice (fresh is best, but bottled will do)
1/4 tsp. each salt & pepper or to taste (optional)
olive oil (optional)
food processor

Drain garbanzo beans (chick peas) and reserve 1/4 cup liquid. Place garbanzo beans, garlic, lemon juice, cumin, salt, and pepper into food processor and blend until smooth, adding the reserved liquid until desired consistency. Personally I will add more lemon juice to taste, and will also occasionally drizzle a small amount of extra virgin olive oil into the mixture as well. Serve with pita bread, pita chips, or as a dip for vegetables. My favorite way to serve hummus is with a small amount of olive oil drizzled over the top and eaten with plain, untoasted pita bread. We’ve even tried using it as a dip for tortilla chips, which was actually quite good as well. Enjoy, and happy cooking!