Category: Gluten Free

Today is the first day of Fall. I just can’t believe it but I already see leaves falling and changing colors, mums out on front porches, apple festivities around town and Halloween decorations in stores and homes!

Autumn is just beautiful here in New England. I love to see all the trees along the Merritt Parkway in full blown and the leaves in all different colors, it’s just gorgeous. The autumn harvest is plentiful here too with apple and pumpkin picking and butternut squash, yum!  Plus, Julian was born in the Fall, which makes this season extra special! (Love you Julian)

However, I have to admit, Fall is a bit sad for me too…. because it means THE END OF SUMMER and a step closer to the dreaded Winter, ha! I know, I should enjoy all the four seasons here in Connecticut, but as you all know, Spring and Summer are my two favorite seasons. I love the warm air, the sign of re-birth and the sun on my face. Plus, school is out and we get to do more fun activities outside, go to the beach, hit the farmers markets and go on vacation!!! Ok, ok, enough about summer and back to the Fall.

So, in honor of this beautiful first day of Fall, let’s get in the kitchen and start cooking some warm, Autumn treats!

This morning, we started with the very popular whole grain, fluffy, sweet, Buttermilk Apple Cinnamon Pancakes (gluten free) served with REAL sweet maple syrup from Connecticut. The kids in my cooking classes absolutely LOVE these pancakes!

For lunch, we cooked up this hearty, mouthwatering, Turkey Shepherd’s Pie, made with ground turkey, carrots and peas and topped with fluffy mashed potatoes and cheddar cheese! I also made a small vegetarian version, made with mushrooms instead of ground turkey for my handsome, vegetarian hubby.

Finally, for an afternoon sweet treat, we baked up some Sweet Potato Muffins, (gluten free) made with whole grain oat and almond flour, ground cinnamon, delicious sweet potatoes and glazed with pure maple syrup.

Welcome Fall!

As you all know, I love muffins. They are a perfect sweet treat for any time of the day and if made with wholesome, organic ingredients, you don’t have to feel guilty about eating them. I have always enjoyed baking muffins at home, they are so versatile and so simple to make, plus you can pack them with so much nutrition and nothing beats a freshly baked muffin right out of the oven!

Chia seeds have become a new staple in our household. They are  packed with protein, fiber and Omega 3s. They keep you feeling full longer and give you tons of energy and because of their unique structure and water retention, you can turn them into a gel and use the gel to replace up to half the fat in any recipe.

I have posted a recipe for Chocolate Banana Chia Muffins made with chia seeds in the past, which we still make and love. However, when you’re not in the mood for bananas, I now make these Chocolate Coconut Chia Muffins. They are so moist and sweet, that you feel like you are eating chocolate cake without all that fat and sugar! As a matter of fact, if you made these for your family, they wouldn’t even notice the difference between a traditional white flour chocolate muffin and these whole grain, chocolate chia muffins.

This muffin recipe is gluten free, made with oat or almond flour but can easily be substituted with whole wheat flour. However, it’s always a good idea to keep all your food intake in balance, just like everything else in life. So, I challenge you to give the oat or almond flour a try. Trust me when I tell you, that you won’t even taste the difference and it is so much healthier.

So, get out your mixing bowls and bake some of these muffins today!

Yes! Yes! Yes! The other day I made these delicious Oatmeal Breakfast Cookies, Gluten Free and Vegan that I found from a fellow food blogger.

You heard me correctly, these little bites are filled with so many great flavors, including oats and peanut butter and sweetened with a little agave nectar and chocolate chips. They are superb and so good for you, no sugar, no eggs, no butter and no white flour. Made strictly with whole grain ingredients that you don’t have to feel guilty about eating these anytime of the day, even for breakfast!

Kale, the king of all greens and the superstar of all vegetables is finally being recognized for all of its nutritional benefits.

Kale is available in many different varieties, with Curly and Lacinato (dinosaur) kale being the most popular. Dinosaur kale is my favorite, a little more tender and mild in flavor then the curly version. Although, in many Portuguese recipes, we tend to use the curly kale. This powerful green vegetable has always been a part of my life, since I was a child, primarily eaten in one of Portugal’s signature soup dishes, Kale Soup (aka Caldo Verde).

However, on these warm spring days, I have really been enjoying my Kale Salad, sweetened by a light lemon vinaigrette and dried cranberries and sprinkled with some chopped pecans and freshly shaved parmesan cheese. This Kale Salad is so easy to prepare and the longer it sits, the better it tastes. The important part to making this salad is to be sure to massage the leaves. I know that may sound a little strange, but since its not cooked, the more you massage it, the softer the leaves. I’ve had a few different kale salads but this homemade version is really my favorite, a perfect light lunch.

Here is an easy, nutritious and delicious recipe for parents looking to add a little extra nutrition to an all-time classic American dish, Cauliflower Macaroni and Cheese.

You won’t even notice there is pureed cauliflower in this pasta dish because it is so creamy and packed with so much cheese. The cauliflower has a very mild taste  but it adds so much creaminess to this dish. This is a perfect comfort food and so easy to put together. We made it tonight for dinner and it literally took me 20 minutes from start to finish. Plus, that included sticking it in the oven with a sprinkle of bread crumbs and extra parmesan cheese on the top, which gave it a really nice color and crunch!

Try out this recipe one night when you’re in a pinch for time. Your kids will devour it!

So much for sunshine and warmth, HA! These last couple of days have returned to cold and cloudy, but hopefully it won’t last too, too long. I heard someone say that here in New England, all we talk about is the weather. That couldn’t be more true… we all get so excited when it’s over 60 degrees and the sun is out, that we immediately switch our gear to capris, short sleeve shirts and flip flops, or at least I do. Mother Nature, bring us more sun, pretty please. In the meantime, you can warm up in the kitchen with these sweet, Chocolate Banana Chia Muffins!

Let me start by saying, YUM. When you first look at this recipe, you will probably question the taste as they are made with chia seeds and dates and there isn’t any added sugar. But, I ASSURE YOU, these are SUPERB! The minced dates, mashed bananas and chopped up dates, along with some pure maple syrup, really sweeten up these muffins and give them such a depth of flavor and the chia seeds give these muffins such a nice crunch, along with providing your body with some good omega 3. Plus, they are made with unsweetened pure cocoa powder, which is such a strong antioxidant and who doesn’t love chocolate? I think these have become my favorite muffin.

If you are not familiar with chia seeds, they are great!!! These little seeds have become a new favorite around here. I throw them into baked goods, smoothies and even oatmeal. They give everything such a nice crunch and nutty flavor and they are packed with omega 3, protein, antioxidants, fiber and magnesium. Chia seeds are a super food, along with the better known, flax seeds and hemp seeds.

Oh, one other thing, they are GLUTEN FREE, made with oat and almond flour, another great natural source of fiber and protein! So, you don’t need to feel guilty about eating these chocolate muffins since they are packed with so many nutritional benefits! Enjoy.