Gluten, Corn, and Soy free Red Velvet Cake

Attack of the women with giant hands!!

Just kidding! These are called Baby Bananas!

Cake. So many people have there own ideas as to what makes the best cake. Some like white, others chocolate. Butter cream frosting, whip frosting, cream cheese frosting. So many options, so many opinions. What is your favorite?

One thing most people can agree to is how delicious red velvet cake is. Am I right?

Red velvet cake is actually a light chocolate cake dyed with red food coloring. Usually best paired with a tangy cream cheese frosting.

Gluten-free Red Velvet Cake with Cream Cheese Frosting

1 3/4 c. Canola Oil
1 1/2 c. Sugar
2 Eggs, beaten
1 c. Sorghum flour
1 c. Millet flour
1/2 c. Tapioca Starch
1 tsp Xanthan Gum
1 tsp Baking Soda
1 tsp Corn-free Baking Powder
1/2 tsp Salt
1 c. Buttermilk
1 tsp vanilla
1 bottle Red Food Coloring
1/4 c. Dutch Cocoa Powder

1. Preheat the oven to 350 F.

2. Combine all the dry ingredients.

3. Combine oil and sugar in a stand mixer for about a minute on medium.

4. Add eggs one at a time, mixing well after each addition.

5. With the mixer on medium, add the flour alternating with the buttermilk, beginning and ending with the flour mix.

6. Turn off mixer, then add cocoa powder, vanilla, and food coloring. Mix until thoroughly combined, scrape the sides and bottom to make sure the food coloring  completely dyes the entire batch.

7. I normally pour these into panettone papers that I buy online at Kerekes, but you can use cupcake cups or even bake into a two tiered round cake, just adjust the baking times. For cupcakes bake for about 25 minutes. The cakes are done when a  toothpick inserted comes out clean.

Zander's Gluten free Pup-kin Muffins

I know most of you have seen and or heard me mention my dog.

This is Zander. He is a Golden Doodle which means a standard white poodle was intentionally bred with a golden retriever. He is 6 years old. He is very big and has super long legs. His eyebrows are as expressive as Groucho Marx.

How cute!

Him when his hair is longer.

See what I mean about the eyebrows?

His favorite toy.

He loves to curl up into a tiny ball.

Zander had a small problem however. He started licking his paws. Sometimes for an hour at a time. At first we thought it was an OCD kind of thing so we would tell him "Off!". We taught him that whenever we say "Off!" he is to not touch or spit out anything he has near his mouth. So he would stop licking for five minutes, then start again. This went on until he realized that whenever we saw him licking we would tell him to stop. So he got smart. Zander started hiding behind things. The couch, a wall, in a nook, so we wouldn't see him licking. Told you he was smart.

Then he got an ear infection so we took him to the vet and decided to ask about the licking. The vet said that it could be allergies. Apparently when dogs get allergies they don't have a runny nose or itchy, watery eyes. Instead they lick their paws! We felt so bad! This whole time we where telling him "off!", while he felt like he was crawling out of his skin. Poor baby!

So the vet gave him a cortisone shot and said that would last for 3 months but the itching would probably start again in two weeks. It did and he was miserable. So we decided to try and find out what he was allergic to.

Now zander is an inside dog. He gets exercised inside in the winter, and only goes outside to go potty.  Also it was raining so no air born allergies like pollen could be gettin' him. So we started doing research and found the one thing he was eating that was exacerbating his symptoms. Gluten! That's right. He truly is our dog!

So we switched out his food for a gluten free kind. We liked Taste of the Wild: High Prairie Canine formula. Here's what the site says:

"A grain-free formula with sweet potatoes and peas provides highly digestible energy for your active dog. Made with real roasted meats, this formula offers a taste sensation like no other. Supplemented with fruits and vegetables, this hearty formula delivers natural antioxidants to help give your friend a healthy lifestyle. Your dog craves a taste of the wild. Go ahead and give him one.

High Prairie Canine Formula

with Roasted Bison & Roasted Venison Grain-Free Roasted Bison and Roasted Venison Optimal Amino Acids Antioxidants Omega Fatty Acid Blend Digestive Support System Sweet Potatoes Berry Blend Tomatoes & Tomato Pomace No Corn, No Soy Chelated Minerals

 Zander loves it! And it smells so much fresher than the dog food he was eating before.

We also found that giving your dog allergy medicine helps with the seasonal allergy part. So we needed something that we could put a couple of pills into. I know a lot of people use cheese, but dogs can be sensitive to dairy. Plus it causes mucus. So I decided, "Hey I bake allergy free for a living. I will just bake something for him."

It couldn't be a bone, though I baked him some of those. It needed to be soft and big enough to hide a pill in. So I created a doggy muffin. Enjoy!

Zander's "Pup"kin Muffins

Makes about 30 mini muffins

312 grams Brown Rice Flour

2 teaspoon Xanthan Gum

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1/4 cup Canola Oil

1 teaspoon Vanilla

3/4 cup Apple Sauce

1 Egg

1 cup Pumpkin, solidly packed

1/4 cup Honey

1. Preheat your oven to 375 F.

2. Mix all the dry in a large bowl.

3. Mix all wet in a smaller bowl.

4. Add wet to dry and mix until combined.

5. Scoop into mini muffin cups, pre-lined.

6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

It took forever to get him to just lick it. He wanted to eat it so bad!

He just had to give them a high-five!

Also just so you know, this is Zander's couch. We got it specially made for him. It's big enough that me and my sister can both sit on it.

Autumn Bacon Brussel Sprouts

It's amazing how some things can conjure up such a vehement response. Things like okra, lutefisk, and fruitcake. Just thinking about sends shivers down your spine. yuck.

Another food that strikes fear into the hearts of many is brussel sprouts.

Most people think brussel sprouts are stinky, strong tasting, and slimy.

Well, I think I got something that will change your mind. But first let me share with you why you should try this recipe.

The first written reference to brussel sprouts was in 1587. Around this time they became popular across the Baltic countries. They are part of the same family as cabbage and broccoli. Brussel sprouts are grown in the Netherlands and Germany. California is also a large producer of brussel sprouts.

One cup of brussel sprouts has 16% of your daily fiber. It also has 273% of your daily vitamin K which is an antioxidant, an anti inflammatory, and helps brain and nerve function. It also has 161% of your daily recommended vitamin C.

Boiling removes a good amount of the anti cancer properties. However the loss of vitamins with steaming, roasting, and sauteing is minimal.

All this tells you that you should eat brussel sprouts. Now I'll tell you why you are going to want to.

This dish provides a hearty side with any kind of roasted meat. And I am telling you, it will convert even the most die hard veggie hater. The bacon adds a smoky balance to the Brussels, and the nutmeg gives a warm undertone to the dish.

Autumn Bacon Brussel Sprouts
Bacon, nutmeg, and Parmesan cheese elevate this
simple vegetable to an amazing side dish.
Serves 5

2 lbs. Brussel Sprouts, cleaned and the small leaves around the base removed
6 slices Bacon, diced
1/4 teaspoon Nutmeg
Salt
Pepper
Parmesan Cheese

1. In a large hot saute pan, cook your bacon until most of the fat has rendered out.

2. While the bacon is rendering, prepare your brussel sprouts. First, slice off the base. Second, with the base on the board run your knife through the sprout starting on the right and moving to the left. This will give you lovely little ribbons of sprouts.

3. Add the sprouts to the bacon and fat. Toss until all the brussels are coated, saute for about 5 minutes.

4. Add the nutmeg. Toss. Salt and Pepper to taste. Cook for 3 or 4 more minutes. Shut off stove.

5. When serving top with freshly grated Parmesan.

Gluten-free Brioche and my solution to your breakfast problem

I recently read Jenna's list over at Eat, Live, Run, and was inspired to create my own.
So here is 20 things about me that you probably don't know. At least, I hope you don't know. Wait, do you know? Are you stalking me?!

Never mind.

Jillian's Get to Know Me List:

1. I love to read, and have since I was 4.
2. My favorite subject in school was history.
3. I considered becoming a history teacher for a time.
4. I sleep in shorts even during the dead of winter.
5. I love to watch cop shows like Law and Order, SVU, and Law and Order: Criminal Intent.
6. I have a huge crush on the actor Jeff Bridges and have since the first time I saw a Mirror has Two Faces. Seeing Tron and Tron: Legacy only strengthened the crush.
7. I don't drive because it scares the life out of me. Maybe if I had a smart car and lived in a tiny town.
8. I don't watch any sport or sport function on T.V.
9. I love to spend entire afternoons buried in Barnes and Noble.
10. I know you can't see it in the picture but I am actually 5'9. The tallest in my family. Woop. Woop.
11. My favorite flowers are Peonies.
12. I wish I had a smoker. I really want to make my own smoked sausage.
13. I love to laugh, and to make other people laugh.
14. I rarely ever text anyone on my cell phone.
15. I love Disneyland. I have year passes, and the magic is never lost on me.
16. I hate heights.
17. Due to number 16 I hate roller coasters. Specifically open air, plunging death roller coasters.
18. When I first read Little Women when I was 13, I thought Jo was the stupidest person on the planet. Who leaves Laurie like that?
19. My favorite season is summer. I am truly a California girl.
20. I love strawberries more than anything else!

Okay, that's all you get to know about me for now.


Around this time of year many people are traveling to see their families, this usually brings up the question: what on earth am I going to feed them?
Well, I gotcha back for breakfast.

Most gluten-free breads dry out rather quickly. They lose their texture and bounce. They get crumbly and gross. Except for one. One, glorious shining slice of bread that is firm yet has spring when touched, can handle any topping you can through at it, and tastes slightly sweet on the tongue.

Gluten-free Brioche. That's right. Ya heard me. Gluten-free brioche. A simple mix and let rise batter that makes two loaves. Great for family time. After tasting this bread, you may suddenly hear a tiny voice from the back room of your house.

"...french toast...'

What was that?! Again it comes. Stronger then the first.

"...french toast..."

Again and again. Like a mantra.

"French Toast! French Toast!"

They are calling for it like the fall of the Berlin Wall.

What do they want?!

"French Toast!"

When do they want it?!

"Now!'

Well my friends, give the people what they want. This bread makes the most luxuriant, luscious, completely "french" French Toast. And hey, if it's a brunch why not try a Monte Cristo sandwich. You might like it. I don't, but you might.

Gluten-free Brioche
Makes 2 loaves.

5 3/8 ounces Brown Rice Flour
14 ounces Tapioca Starch
200 grams Potato Starch
2 Tablespoon Granulated Yeast
1 Tablespoon Kosher Salt
2 1/2 teaspoon Xanthan Gum
1 Tablespoon Psyllium Husk
2 1/2 Cups Reduced Fat Milk
1/2 Cup Honey
1/2 Cup Agave Nector
4 Large Eggs
1 Cup Canola Oil
1 Tablespoon Vanilla Extract

1. Whisk together the flour, starches, yeast, salt, gum, and psyllium husk in a large bowl.

2. Combine the milk, honey, agave, eggs, and oil in a seperate smaller bowl.

3.  Add the wet to the dry, and whisk until all the dry is incorporated. It will still have sizeable lumps, that's okay.

4. Sit in a warm spot, cover with a damp towel, and let rise for 3 hours.

5. Pour into two lined 9 x 5 x 3 inch Loaf pans and bake at 350 F for 45 minutes.

Gluten free, Corn free, Soy free Quinoa Crac an' Cheese Cakes

I normally don't give book recommendation, but I am halfway through this and it is incredible. I can't wait to see the movie!

Does anybody else ever drool over those Apple Bees and T.G.I Fridays commercials? You know the ones where they show chicken tenders, french fries, fried macaroni and cheese, and all that?

No? Nobody? Yeah, me either! I mean, really! Who thinks of that?!

Well, today I was not thinking about that fried macaroni and cheese, when i made this. Mmmkay?

Quinoa is such a versatile food. It's also packed with protein. These little babies are full of protein, and complex carbs.

I'm a big believer in beans. I regularly eat black beans, kidney beans, white beans, and pinto beans. Beans are a great source of soluble and non soluble fiber, protein, and vitamins.

Quinoa Crac an' Cheese Cakes

2 1/2 c. Water
1 c. Qunioa
1 c. Sharp Cheddar Cheese
1 15 oz can Kidney Beans, chopped slightly
Salt and Pepper
Olive Oil

1. Bring the water to a boil. Add the quinoa and simmer covered until all the water is gone and the quinoa is mushy. Remove from heat.

2. Add the cheese and salt. Stir and let sit for 2 minutes. This will help the cheese melt into the quinoa. Stir until the cheese is completely melted into, and no longer visible in the quinoa.

3. Heat a large saute pan with 2 Tbs of Oil. When hot, spoon the "Crac" into the pan. This will make 4 or 6 cakes. Flip when brown and crunchy. Serve warm.

3. Add beans and salt and pepper to taste.

Gluten-free, Corn-free, Soy-free Breaded Chicken Cutlets and "Ranch" dressing

I know I'm late to this party. I'm sure everybody already knows about the awesomeness of it. I'm sure you all have tasted and love it, but I haven't.

I'm talking about Almond Milk.

Oh, this stuff is like the sweet nectar of life. I am addicted to it. It is sooooo good. My favorite is Silks' Dark Chocolate Almond Milk, but Diamonds' Vanilla Almond Milk is just as amazing!

I created a Smoothie to commemorate this delicious beverage. Drum roll please!

The Chocolate Covered Banana

Ingredients:

1 medium Banana

1 C. Dark Chocolate Almond Milk
1 Scoop Sun Warrior Protein Powder
1 C. Ice

1. Blend the Banana, Almond Milk, and protein powder.
2. Add ice and blend until smooth.
3. Enjoy the chocolate deliciousness!

This is great for breakfast because it feels so bad for you, but it tastes so good.

But this is not the only recipe you will get from me today. I got dinner in the bag for you too. You can thank me later. If you want.

Breaded Turkey Cutlets, Roasted Potatoes, and Salad with "Ranch" dressing
Serves 3

1 pack Turkey Breast Cutlets, boneless and skinless (I used Trader Joes)
2 c. Gluten Free Breadcrumbs (I make my own)
1/2 c. Parmesan, freshly grated
1 tsp Salt
1/2 tsp Pepper
2 tsp Organic Herb Seasoning
2 Eggs
1/2 c. fine Sweet Rice flour
1 lb small Potatoes, red, fingerling, dutch, gold
2 Tbs Olive Oil
Salt and pepper
2 Tbs Mayo
4 Tbs Greek Yogurt
2 Tbs diced Chives
1/2 tsp Salt
Juice from 1 Lemon
1 head Butter lettuce
Cucumber, Tomato, Red Onion, Radish

1. If the potatoes are small toss them whole with the olive oil and salt, if not then cut into small pieces. Roast in the oven at 420 F for 30 minutes, flipping halfway through.

2. Slip the cutlets into a large ziploc bag and pound until 1/4 inch thin. Coat the cutlets in flour, then egg, and then breadcrumbs. Set aside.

3. In a small bowl, combine the mayo, yogurt, salt, chives, and lemon juice. Whisk, and set aside.

4. Take a large saute pan and fill the bottom with about an 1/8 inch of olive or canola oil. When the oil is hot, add the cutlets, two at a time. Flip when browned. About 4 -5 minutes, each side.

5. Serve the salad dressed, with the potatoes, and turkey cutlets.

Gluten-free, Corn-free, Soy-free White Lasagna

Hey everybody!

I know since it just turned September, many blogs have been featuring recipe's for pumpkin based food and different kind of pie's. I am not like those other bloggers. Here in Southern California it is still over 100 F. I can't even look at a sweater or pumpkin. Can't. Won't. I refuse.

Instead I am going to talk about Italian food. When you are allergic to tomatoes, a lot of Italian food is off limits. And this kind of sucks. You can't watch Giada De Laurentis without wanting to eat a big bowl of pasta and marinara. But every now and then you come across something that makes you forget about that red monkey on your back.

White Lasagna. That's right. WHITE lasagna. I used a delicious Elk sausage as the main protein. I know that's not to a lot of people's tastes, but when alternating meats it's important to utilize as many meats as possible. If you want you can just use an Italian Turkey sausage instead.

Gluten-free, Soy-free, Corn-free Elk Sausage White Lasagna
Makes 4 servings.

1 Box Tinkyada Brown Rice Lasagna Noodles
1 stick of Butter or 1/2 C. of butter
1/2 C. Sweet White Rice Flour
4 C. Low fat Milk, slightly warmed
1 lb. Elk sausage or Italian Turkey Sausage, browned
1  oz container of Skim Ricotta cheese
1 1/2 C. Pecorino Romano, grated
1 C. Mozzarella cheese, grated

1. Preheat oven to 400F degree's.

2. Melt butter in a sauce pan big enough to hold 4 C. of milk. When the butter is melted, add the flour and cook for a minute. Add the milk to the pan, and whisk until thickened, about 4 minutes. Salt and pepper to taste. Melt a cup of the Pecorino Romano to the sauce and whisk till smooth. Set aside.

3. Mix the ricotta, 1/2 C. of the Romano cheese, and salt to taste. Set aside.

4. Begin layering the Lasagna in a square 9x9 casserole pan.

5. Start with sauce. Then layer noodles, ricotta (in little blobs in even rows), and meat. Continue until you finish the ingredients. Sprinkle the top with the Mozzarella cheese.

6. Bake for 45 minutes or until the noodles are soft, covering the top with foil if the cheese gets to dark.

  Elk Sausage:

Use the recipe I have here for Venison Sausage. Simply replace the ground Venison with ground Elk.

Quinoa Chocolate Chip Animal Cookies

Summer picnics.
Summer trips.
Summer Vacations.
Summer destinations.

Whats the common thread? Summer!

Now for those of us who have multiple food allergies, packing food for trips and vacations can be difficult. It doesn't have to be. Here are a few tips for packing lunches this summer!

1. Don't forget the classic sandwich! Sandwiches are easily made and transportable. The biggest thing for allergy sufferers is the bread. My favorite recipe is this one over The Whole Life Nutrition. I love this bread!!! I eat it basically everyday, and it is the only bread in my families house. It is soft and holds together great. Here are some sandwich option to think about:

• Chicken Salad.

With the mayo or Greek yogurt of your choosing this is a delicious, filling sandwich. You can add grapes, apples, celery, or curry powder to make it different or fresh.

• Deli sandwich with your favorite AF deli meats.

I'm a sucker for ham and turkey with Swiss cheese, but different strokes for different folks.

• Hummus.

Hummus makes a great sandwich spread. Plus it's packed with protein.

• Nut Butters

Almond, Sunflower, Cashew, Pumpkin Seed, Peanut, Walnut, Macadamia. Whatever floats your boat!

• Cheese

Not one of those cheese sandwiches served on planes either. Think bigger than that. Jack or fresh mozzarella. Brie or Gouda. Swiss or a nice aged sharp cheddar. Think outside the box people.

• Don't forget the veggies!

That sandwich will be twice as filling, and nutritious if you laden that thing down with fresh spinach, cucumber slices, avocado, bell pepper slices, romaine, watercress, tomatoes. Anything you want.

I think I am going to spread these packed lunch ideas out over a couple of posts. I will however throw you all a bone!

Dessert.

How about some cookies? Tiny, animal shaped cookies, with chocolate chips. That's what I thought.

Quinoa Chocolate Chip Animal Cookies

3/4 C. or 3.5 oz or 100g Quinoa Flour
1 C. or 5 oz or 145g Brown Rice Flour
1 tsp Xanthan Gum
1/2 tsp Kosher Salt
1 C. or 225 Spectrum Shortening
1 Egg
1 C. or 140g Light Brown Sugar
1/2 C. or 70g Chocolate Chips

1. Combine the flours, xanthan, and salt. I whisk these together.

2. Whip till creamy and light the shortening and sugar.

3. Add the egg to the shortening mixture.

4. Combine the flour mix to the shortening mix. Mix in the chocolate chips.

5. Wrap in plastic wrap, and refrigerate for an hour.

6. Preheat oven to 350 F.

7. Line two baking pans with parchment paper.

8. Roll out the dough on a piece of parchment paper. Cut cookies into shapes. I chose little animal shapes.

9. Bake for 12-15 minutes depending on size, until golden brown.

Gluten, soy, corn, nut free Blue Potato Gnocchi

As some of you may know, when you have multiple food allergies they are not sequestered to grains. Many people become allergic to vegetables, fruits, proteins, and seeds. The are many reasons for this, including Leaky Gut Syndrome and more, but either way this is very difficult on those who suffer because they feel even more excluded then those suffering from one or two allergies.

Several weeks ago on Top Chef (looooove that show!), Fabio Viviani (looooooove him!) made Gnocchi. He kept calling them "Pillows of Potatoes". My mouth was watering. I love potatoes. This is something my mom and me share. Unfortunately, she has now "lost" russet potatoes. We have began replacing them with local blue potatoes we found through a produce supplier. They are delicious, but are slightly waxier then russet potatoes. Slightly like red potatoes.
 Plus they carry more antioxidants and poly phenols then regular white potatoes.

So I decided to make Blue Potato Gnocchi. I sauteed them with a couple slices of bacon (cut up), added steamed broccoli, and sprinkled with grated Parmesan.

Blue Potato Gnocchi

1 lb Blue Potato
1 Egg
1/2 tsp Xanthan Gum
2 Tbs Chickpea Flour
2Tbs Potato Starch
Salt to taste

1. Boil the potatoes, until tender.

2. Peel potatoes, then smash with a fork until smooth.

3. Add the rest of the ingredients, and mix until you get a stiff dough.

4. Separate into four parts.

5. Flour a piece of parchment paper with gluten-free flour.

6. Take one piece of the dough, and roll it into a long rope. Cut it into 1 inch pieces

7. Use a fork. Press down gently on one side of each Gnocchi. Making indentations on one side, and flattening the other side slightly.

8. Lay  out on a parchment paper lined cookie sheet and freeze.

When your ready to cook:

1. Cut three pieces of bacon into small pieces, and saute in a pan until the fat is rendered out.

2. Add the frozen Gnocchi, brown on both sides in the bacon fat.

3. Add 1/2 a cup of steamed broccoli florets, saute for a minute. Or at least until heated through.

4. Dish, and grate Parmesan cheese over it. Ah-mazing.

Gluten free, Corn free, soy free Breakfast Pizza's

Okay, so who here during their gluten eating days, loved cold pizza for breakfast?

Show of hands? Come on!

Yeah, me either. If I was eating pizza it needed to be warm, it needed to be cheesy, and mostly it needed to be good. Sadly, gluten-free pizza, if good when it is freshly baked, losses it je ne se que, when reheated. So pizza for breakfast is out of the question. Or is it?

How many of you shop at Trader Joe's?

It really is the best store. I am physically in love with their Brown Rice Tortillas. They are whole grain, gluten-free, soy-free, and corn-free. I eat them all the time. I bake them off as tortilla chips, make wraps, my mom makes rice tortilla chicken enchiladas with them. But my favorite way to eat them is baked into a  . . . BREAKFAST PIZZA!! Oh my goodness these things are delicious. Brown, crunchy, and beautiful! Breakfast Pizza's are super easy to make and very healthy.

Plus, you can add any leftovers you have. Making it healthy, delicious, and partly "green".
Yum.

Breakfast Pizza's
Makes one serving.

1 Brown Rice Tortilla
1/4 C. Hunts Basil Garlic Oregano Sauce
1/2 C. Mozzarella Cheese
1 pinch Oregano
1 pinch Fennel Seed
1 pinch Kosher Salt
Chicken, pepperoni, Canadian Bacon, any kind of sausage really
Vegetables eg. broccoli, peppers, onions, olives

1. Preheat your oven to 440F. Line a baking sheet with parchment paper.

2. Place tortilla on sheet and top with sauce, cheese, seasonings, and toppings.

3. Sprinkle with the salt.

4. Bake for 10-12 minutes.

5. Allow to cool 2 minutes, then cut with a pizza cutter.

And the best part. Without the proteins and veggies (since those are subject to change) it's totally 225 calories. Boo Yah!