Having a few go to gluten free pancake recipes is a must when you are following a gluten free lifestyle and love breakfast. These don't skimp on taste and even the gluten lovers can't tell!
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There is a lot of fear out there surrounding drinking unpasteurized milk. What most people don't know is that, in the early part of the 20th century, it was used as medicine. Clean raw milk from pastured cows is a powerful food.
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Easter just passed, so left over hard boiled eggs may be in abundance. This is a great way to use them up in a delicious and healthy way! Deviled eggs are my new favorite go to snack. Since eliminating grains along with gluten from my life, finding quick easy staples to keep in my fridge has been challenging.
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I love muffins! Portable goodness that you can pack with nutritional ingredients that serve as breakfast or an anytime snack. Don't forget to top with a slice of grass fed butter to keep you full even longer.
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This is hands down, my most favorite gluten free muffin ever! They are super moist, just sweet enough and healthy to boot. Try them for breakfast with fruit, dessert or a snack. I slather them with grass fed butter to boost their healthy fats for my kids and they are satisfied until their next meal.
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This weekend, we dined at a Thai Burmese restaurant. By the way, gluten free and dairy free options are plentiful in this type of establishment. As a treat, my girls ordered something called Mango Danechin Smoothie which of course contained a lot of sugar.
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When you are gluten free, you are always looking for ideas to mimic what you are used to eating. The hardest thing was finding the vehicle to hold the food. Bread for sandwiches, toast for breakfast and crackers for dipping.
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Compotes are an amazing addition to any recipe book. They are versatile and can be used on almost anything. Whether sweet or savory, you can try on ice cream, yogurt, a little spoonful on GF toast in the morning or paired with meats like chicken or pork tenderloin.
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Every gluten free baker needs a basic waffle recipe. This is grain and dairy free, but you would never know it. I will double this recipe most weekends and store some in the refrigerator and some in the freezer.
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This is a basic granola recipe that I use for my kids to eat as cereal, on top of ice cream, mixed in yogurt add eaten alone as a snack with some fruit. When we first changed our diets, taking out cereal for breakfast was difficult for them.
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