Healthy Gluten-Free Funfetti Pancakes

Healthy Gluten-Free Funfetti Pancakes

While I am busy recovering in bed, I thought I would share with you these Healthy Vegan, Fat free + Low calorie Gluten free Funfetti Pancakes from Bake n Beebz. Yummy!

Click here for recipe: http://bakenbeebz.blogspot.com/2011/08/healthy-gluten-free-vegan-funfetti.html

Pineapple Upside Donuts with Coconut Icing

Hi everyone, I’m Michelle from Raising Amelia Rose. Christi has been a friend of mine long before our blogging days! She has been such a culinary inspiration, and has been key in helping me see that I don’t have to live without because of my celiac, rather I can make wholesome gluten free treats and meals. I am happy to be on a guest on her blog as she recuperates.

Today I am sharing my Pineapple Upside Donuts with Coconut Icing and coconut flakes!  I hope you enjoy these as much as my family does.

Gluten-Free Pineapple Upside Donuts with Coconut Icing 

from Raising Amelia Rose

Ingredients: YIELDS 1 Dozen Donuts

•    2 c. All purpose Gluten free flour

•    3/4 c.  brown sugar

•    2 tsp baking powder

•    1 tsp salt

•    3/4 c. milk

•    2 eggs

•    2 tsp vanilla

•    2 tbsp butter, melted

•    12 pineapple rings

For the Icing:

•    1 c. confectioners' sugar

•    ½ can Pure coconut milk  (set in fridge to chill for a minimum of 30 minutes)

Top with ½ c. coconut flakes

Directions For Donuts:

•    Preheat the oven to 325 degrees.

•    Set pineapple rings inside donut wells

•    Mix the flour, sugar, baking powder, and salt together in a bowl. Add the milk, egg, vanilla, and melted butter. Mix until well blended.

•    Pour the batter into a large zip lock bag. Snip off a corner of the bag and pipe the batter evenly into a 6 well donut pan (you will have enough batter for 1 dozen, so set bag aside with spout side up)

•    Bake for 11 minutes, or until tooth pick inserted comes out clean. Cool in pan 3 minutes, then transfer to wire rack.

Directions for Icing:

•         Mix coconut milk and confectioners sugar on med speed with hand mixer, or stand mixer for approx. 7 minutes

•         Drizzle icing over pineapple side of donuts and top with coconut flakes.

 These donuts are moist and messy, so grab a napkin and enjoy!

SAN DIEGO SPIRITS FESTIVAL

This will be my first day back on the job August 24th and 25th. Hope all of you Southern California readers can go so I can meet you there!

PHOTOS  |   TICKETS  |   SATURDAY|  SUNDAY

SAN DIEGO SPIRITS FESTIVAL

SHAKE  IT UP AT THE PORT PAVILION ON BROADWAY PIER Whet your whistle with tasty tequilas, raucous rums, magnetic moonshines, vivacious vodkas, genteel gins, wild whiskeys, marvelous mezcals, and more... Drop Dead Dames Burlesque Brazil Carnivale SAMBA Pin Up Girl Fashion Show Caribbean/Pop/Dance Diva!!INDIGO...   Craft Cocktails Bartender Battles Chef/Bartender Shakedown Chef Demonstrations Craft Beer Bayside Arts Festival SO MUCH MORE! GET YOUR TICKETS NOW

The COUNTDOWN  is ON for the MOST ANTICIPATED EVENT OF THE SUMMER!!  DON'T WAIT FOR SOMETHING BETTER TO HAPPEN THE WEEKEND OF AUGUST 24 -25! SHAKE IT UP AT THE SAN DIEGO SPIRITS FESTIVAL!! US TRAVELER Named us one of the TOP 5 'Must-Try' Festival of the Year WORLD WIDE! FODORS NAMED US ONE OF THE TOP 5 COCKTAIL FESTIVALS IN AMERICA!

The Road to Recovery

Hi guys! I don't have a post for you today. Just taking a quick minute to update you all on my cancer battle.

Thank you for all of your prayers! I am doing well. The surgery was much more eventful than originally thought. When they went in, they found another tumor that was the size of a baseball, hanging off the back of my uterus. So I ended up with a big incision on my lower abdomen. It was the only way they could get it all. They were able to remove all of it, thankfully.

I am so blessed to have such tremendous friends and  family. My sister flew here from Seattle and has been cooking and cleaning for me non-stop. My home is full of flowers and cards and my love cup is overflowing.

Now I am in bed 24/7 with my percocet and candy crush saga, counting the days until I am well enough to get back into my kitchen! Type at you all very soon!!!

<3 christi="" p="">

Eggplant and Lentil Cream Curried Soup

Hi there "Mom What's for Dinner" fans!  My name is Ramona and I coming over to visit  today from a blog called Curry and Comfort.   My blog is not all about curry... but I do love it with a passion. I also do a lot of dishes from all around the world including American comfort foods.    One of the best parts about blogging is meeting so many fun and friendly people that share my same passion for cooking.  I have been lucky enough to be blogging buddies with Christie for a few years now.  She has always been such a wonderful and caring lady.  Christie and I bonded over one of my curry recipes she tried and it's been a wonderful recipe sharing friendship since then.  Today, I made an Eggplant and Lentil Creamed Curried Soup.  I hope you enjoy this gluten-free veggie and lentil based soup that is full of flavor and healthy protein.  It certainly is a full meal in a bowl.  If you are vegetarian or even vegan you can substitute vegetable stock as the soup base.  I ate a few bowls of this soup the first night I made it and the leftovers were just as tasty.  Hope you enjoy. 

Ingredients:

1 large eggplant cut into small dice

2-3 cloves garlic grated or minced

1 medium onion finely chopped

salt and black pepper to taste

1/2 tsp ground turmeric

1 tsp ground cumin

red chili powder or cayenne to taste

1 tsp curry powder ( I used McCormick Brand)

1 cup washed and rinsed masoor lentils

6-8 cups chicken or vegetable stock

1 (15oz) can coconut milk (unsweetened)

1-2 tsp lime juice

Directions:

Finely dice eggplant.  Heat 2-3 Tbs canola oil in large pot.  Add onion and garlic and saute for 1 minute on medium heat.

Then saute the eggplant with salt and pepper.  When the eggplant cooks down, add the curry powder, turmeric, cumin powder and red chili powder. 

Next wash the lentils well.  Add lentils to the pot with eggplant and chicken broth or vegetable broth.  Cook for 20-25 minutes.  Season with salt as needed.

Cream soup with emulsion blender or do it batches in stand blender.  Be careful with the stand blender by not over filling the jar.  Once the soup is creamed, add coconut milk and lime juice and cook for another 2-3 minutes.  Serve hot. Enjoy.

 

Tomato Avocado Caprese Salad

Well this is it. Today is the day. Bye bye cancer! I go in for surgery at 1pm PST. Prayers are appreciated!!!

In my absence, I am sharing a great picnic, or party appetizer from Cook Eat Paleo. For the recipe, simply click on the link below and show the author some love! 

Tomato Avocado Caprese Salad

Birthday Cake Smoothie

Hi Everyone! I am Jennifer from Peanut Butter and Peppers, I am filling in today while my friend Christi is recovering. I had the honor of meeting Christi last year at the FoodBuzz event and ever since then we have become friends. We had so much fun causing trouble all over the streets of San Francisco! I love Christi! She is one fun and courageous woman!! You get better soon, I know you will beat this, I have no worries about that!!! Here is a picture I happen to have handy of Christi and I.

So for today's recipe, I thought I would share a fun smoothie for Christi that would perk up her spirits. This is my Birthday Cake Smoothie! This smoothie is healthy, low calories and gluten free! It's quite amazing! If you never thought about drinking cake batter, this recipe will change your mind!! It's made with greek yogurt, non-fat milk, vanilla extract, stevia and butter extract. 

 

 In case you have never heard of butter extract, the brand McCormick carries it, but I found it hard to find, unless you have a big grocery store. So I did some googling and found that the company J.R. Watkins carries it. It's a fantastic extract that gives the taste of butter without actually using butter, plus no fat or extra calories! You have to love that!! I'm all about saving calories!! 

 

Birthday Cake Smoothie

Ingredients: 

1/2 cup non-fat milk, or your favorite kind 

1 cup greek yogurt plain or vanilla 

1 tsp. butter extract 

2 tsp. vanilla extract (omit if using vanilla flavored yogurt) 

2 pkt. stevia (to taste) 

1 cup ice 

Directions: 

Place all ingredients in a blender and process until combined and smooth. 

Note: Start off with 1/2 teaspoon of the butter extract and work your way up from there. Depending on the yogurt you use, the extract can be very strong. Also, if you use vanilla yogurt, do not use the vanilla extract.

 

 I hope you enjoy today's recipe. In case you don't know, I am such a smoothie freak! I make them all of the time and they are so much fun to create all different kind of drinks! Have a wonderful day! Christi, get better soon, we need you back posting all your wonderful recipes! 

Toodles, Jennifer

Spiced Salmon Kebabs

Today I found for you a great recipe for Summertime from Prevention RD. These Spiced Salmon Kebabs are perfect for the grill. For the recipe, simply click the link below. 

Spiced Salmon Kebabs

Gluten-Free Vegan Chocolate Chip Cookie Recipe

Hi Everyone! I'm Shannon and I blog over at Killer Bunnies, Inc.

Yes, I plan on taking over the world... with bunnies. Until I have my trained bunny army I just bake, hike, do Russian style kettlebells and obsess about sugar.

I met Christi at a FoodBuzz conference and we decided we were both crazy enough to be fast friends. 

Okay, I might be way more than 50 percent of the weirdness in our relationship. It's all good. I bake almost exclusively vegan, which means no animal products including eggs and honey. While I'm only a vegetarian I really like the challenge of making a recipe work. Since you are hanging out on Mom, What's For Dinner I know that you totally get food restrictions and allergies. I tend to eat vegan (I can't digest meat enzymes well, and now dairy is off limits) yet I have a large group of friends who are gluten-free, both on an intolerant and a full on allergy level. When we get together everyone is mindful which is honestly an amazing experience. So when I bring something to a party not only does it have to be vegan, I consider gluten-free as well.

As you all know lots of gluten-free recipes rely on eggs to help bind them and keep them from being a crumbly mess. A lot of eggs. I came up with a brilliant soft chocolate chip cookie recipe I'd like to share. It's not crumbly, it doesn't have a weird aftertaste and it's also oat-free. One of my very allergic friends also can't have certified gluten-free oats so I have to be mindful of that as well. This recipe takes care of everyone. Just a note for international readers! Margarine in the US and Canada tend to have a different water content and it varies brand to brand. Some of it is more firm than the margarine you might get abroad, so be sure to really use your judgement when making these cookies and have them form a nice firm dough. They should be able to hold a ball form before baking.  

Gluten-Free Vegan Chocolate Chip Cookie Recipe 

by Shannon at Killer Bunnies, Inc

6 Tbsp margarine 

1/2 cup brown sugar (packed) 

1/4 cup granulated sugar 

1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water) 

1 tsp vanilla extract 

1/2 tsp baking soda 

1 pinch kosher salt 

1 cup garbanzo bean flour (chick pea flour) 

1 cup almond flour 

1/4 cup of almond flour (reserved) 

1/4 tsp baking spice or cinnamon 

1/2 cup dark chocolate chips

Preheat oven to 350 and line a baking sheet with a silpat or parchment paper.

In a small bowl, mix together the flax egg and set aside.

Beat the margarine and sugars until creamy. Beat in the flax egg and vanilla extract.

Add the 1 cup of each flour (garbanzo bean and almond) as well as the baking spice, baking soda and salt. Check the texture, and see if it needs more flour. If it doesn't hold up to a ball form (it doesn't have to be stiff, just hold a bit of a form) then add more almond flour as needed. Mix in the chocolate chips.

Drop balls of dough on the baking sheet with a small cookie scoop or teaspoons. The dough will be very sticky but should release from the scoop easily. Flatten the balls down a bit but they should spread as they cool. Bake for about 10-11 minutes until slightly gold along edges.

Allow to cool for 5-10 minutes on the baking sheet and then transfer to a cooling rack for another 10 minutes.

Portobello Mushroom Pizzas

I have a lot of down time right now because I have been instructed to rest until my surgery date. In my downtime I have been doing a lot of recipe research. I found these lovely Portobello Mushroom Pizzas from Life as a Strawberry.

To get the recipe, simply click the link and show the author some love. 

Gluten-Free Portobello Mushroom Pizzas

GLUTEN-FREE APPLE SPICE CAKE RECIPE

Today I am proud to introduce to you a great new Food Blogger. Her name is Trina. 

As you read her recipe below, you will be shocked she is new. She has great cooking and baking skills as well as great pictures! One visit and I was hooked. 

Thank you Trina for guest posting for me during my treatment!

Now sit back and enjoy the PaleoNewbie Guest Post, by Trina.

You CAN have your cake and eat it too! 

I'm so excited to do this guest post for Christi! I've never done one before. I'm a true "newbie" on all fronts – Paleo and blogging. 

As a newbie, I've learned so much from Paleo and gluten-free food bloggers like Christi. When I first started living the Paleo lifestyle 7 months ago, I was thrilled to discover so many good Paleo bloggers with recipes online. 

In late April, I decided to get in on the blogging fun too and started my own website (PaleoNewbie.com) to help other Paleo neophytes. 

And now, here I am, with my first guest post! (Thanks Christi!)

As you probably know, the Paleo menu is pretty restrictive. My biggest challenge has been creating desserts that stick close to the Paleo rulebook, but still taste awesome! It's important to me to make sure anyone who tries a Paleo Newbie recipe won't be disappointed because it lacks flavor or texture. So I started thinking about a dessert recipe I could share with you that would be gluten-free and something extra special I hope you all will love.

Well I knew this weekend morning was the perfect time to give it a go because I woke up to thunderstorms. Here in Arizona, summer showers give you the perfect excuse to stay in and fantasize that fall is coming sooner than it really is. In the intense heat of July and August, that's about all we really think about here. In fact, I start burning fall candles as soon as Bath & Body Works gets their shipment in. Fall is always a long wait, but at least my house smells good.

So today I decided to make a gluten-free Apple Spice Bundt Cake – my favorite flavors and aromas of fall. I added some Medjool dates and a simple maple glaze and decided it was worthy of Christi's fans to post here. Speaking of fall, this would make a great dessert for Thanksgiving! We really loved this one – it's one of my best dessert recipes so far! 

You might want to whip up a little extra glaze. By the time I stopped licking my fingers, half of it was gone. And everyone will want an extra dollop next to their slice of cake. Trust me on this one – it's that good!

Thanks in advance for taking the time to stop by PaleoNewbie.com. We'd be honored to have you visit us anytime for awesome gluten-free and Paleo recipes. 

Thanks Christi and everyone! 

GLUTEN-FREE APPLE SPICE CAKE RECIPE

CAKE INGREDIENTS (see separate glaze ingredients and instructions below)

1/2 cup coconut flour

1/2 cup almond flour

1 tsp. baking soda

Pinch of salt

1 tsp. cinnamon

1 tsp. allspice

1/2 tsp. nutmeg 

1 tsp. vanilla 

4 eggs

1/2 cup maple syrup 

1/3 cup melted coconut oil

1/4 cup coconut milk – full fat

2 Granny Smith apples – peeled, cored and chopped

3/4 cup pitted and chopped Medjool dates, or raisins

2 tbsp. of organic butter, or substitute coconut oil if you prefer dairy free

1 tbsp. honey

Preheat oven to 375-degrees F and grease a bundt pan

CAKE MIXTURE INSTRUCTIONS

Chop apples and dates into about 1" chunks

In a sauté pan, add butter (or oil) and brown the apples on medium high heat. They will soften and the liquid will be absorbed. Takes about 7-10 minutes 

Once browned, add 1 tablespoon of honey to glaze the apples 

Remove apples from heat and let cool to room temperature

Next take a teaspoon or two of coconut flour and dust the dates so they won't stick together in the batter. Skip this step if you're using raisins 

In a medium bowl, mix together all the dry ingredients 

In another bowl, mix together all the wet ingredients and vanilla

Now add the wet mixture to the dry ingredients

Next fold in the apples and dates to the cake batter

Pour batter into a greased bundt pan and smooth the top 

Bake in oven at 375-degrees F for 20-25 minutes (Oven cooking times vary, so test with a toothpick to make sure it comes out clean)

Let the cake cool before removing from pan and adding the glaze 

GLAZE INGREDIENTS

2 tbsp. maple syrup

4 tbsp. coconut butter

4 tbsp. coconut milk

2 tsp. palm shortening

2 tsp. honey

1/2 tsp. allspice 

GLAZE INSTRUCTIONS

In a food processor or magic bullet, mix together all the above ingredients

Blend until combined. If you would like your glaze a little thicker, add another teaspoon of shortening 

(Note: If you put this mixture in the refrigerator, it will thicken. If you will be serving guests, you can make the cake and glaze ahead of time, but do not glaze the cake until right before serving. You can keep the glaze in the fridge until your guests arrive, then take it out and let it warm to room temperature before serving.) 

Enjoy!!!