Thursday, March 14, 2013

5 ingredient Apple Cinnamon Cake

5 ingredient Apple Cinnamon Cake

Ingredients
1 GF yellow cake mix
2 large eggs
(21 ounce) can apple pie filling-Make sure Dairy and Gluten Free
1/4 c sugar mixed with
2 tsp cinnamon


DirectionsPour the dry cake mix in a bowl.Add eggs and apple pie filling (guess you could use other flavors as well).Mix with mixer for 2 minutes.Pour 1/2 the batter in a lightly greased 9x13-inch pan.Sprinkle with cinnamon/sugar mix.Repeat with remaining batter and end with cinnamon/sugar mix.Bake at 350° for approximately 35 minute or until toothpick comes out clean.Number of Servings: 12

Gluten Free Pumpkin Pie

Meister's Gluten-Free Pie Crust
1 1/2 Cup Meisters All Purpose Flour
1 Tbsp Sugar
½ tsp Salt
1 Stick of dairy free margarine
3 TBSP dairy free milk. I use almond or rice


Mix all ingredients together and press into a 9" pie pan or
roll out between 2 sheets of wax paper
This recipe will make 2 crusts or 1 crust and one top



1/3 cup sugar or light brown sugar (my recipe calls for white, but I usually use brown)
1-1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp cloves
1/4 tsp freshly grated nutmeg (not freshly grated will also do just fine!)
1 15-oz can pumpkin puree (NOT pumpkin pie filling!)
4 large egg whites
1 large egg yolk
12-oz dairy free milk
2 tbsp maple syrup
2 tsp vanilla extract

Position rack in middle of oven and heat oven to 350.

Combine sugar, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.

In a large bowl with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg youlk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.

Pour filling into pie crust or ramekins (I usually have enough for one whole 8" pie and 3 little ramekins, but you could do any combination.) and bake until tester inserted in the middle comes out clean 45-50 minutes for the pie, less for the ramekins (I check around 35 mins). Remove pie/ramekins from oven and cool at room temperature to set.

Dairy Free Vanilla Ice Cream

Vanilla Ice Cream

Ingredients:

2 cups low fat soy/rice milk-(I use rice milk)
1/2 cup sugar
2 teaspoons vanilla extract
pinch salt

Directions:

Mix all ingredients together.

Freeze the mixture in an ice cream maker according to the manufacturer's directions.

Makes: 1 quart, Preparation time: 5 minutes + ice maker time

Delish!! You an add fun things to it at the end like gluten free cookies smashed up, dairy free chocolate chips, etc

Glute Free, Dairy Free, Low Fat Chocolate Chip Cookies






I found this great recipe on pinterest and thought I would share. Click HERE for the link. Here are the alterations I made to made it low fat for us--

4 oz Smart Balance light instead of the shortening
1/4 cup egg beaters instead of an egg
5.5 oz Enjoy Life Dairy, soy, gluten free Chocolate Chips

The recipe says to roll the dough into a log and refrigerate for an hour and then slice into disks. I tried this and it does NOT work since it's low fat. So I would suggest just scooping onto the cookie sheets and just skip that step. Ours turned out perfectly fine skipping that step and are delish!! Enjoy!

Wednesday, March 13, 2013

Vanilla Oatmeal

Ingredients
1/2 cup GF quick oats
1 cup water
1 tsp ground cinnamon
2 tbsp brown sugar
1 tbsp GF vanilla extract

Directions
combine oats, cinnamon, 1/2 sugar & vanilla **to tasteadd water. Microwave for 2minutes. Let stand 1 minute, Add remaining sugar... ENJOY!Number of Servings: 1

Creamy Cinnamon stuffed french toast

Ingredients
2 TBSP Tofutti Cream Cheese
1-2 tsp Cinnamon
1-2 Packets Splenda
4 Slices of Gluten Free Bread
1/4 Cup Egg Beaters

Directions
1) Spray a medium heat skillet with non-stick cooking spray.2) Mix together cream cheese (softened), cinnamon, and Splenda to taste.3) Spread on bread, and make two sandwiches, dip each sandwich in the Egg Beaters, making sure they're coated well.4) Cook & flip to your liking! 5) Sprinkle any extra cinnamon/Splenda on top, or add fresh fruit or syrup.Enjoy!Number of Servings: 1

Apple Pie Oatmeal

Ingredients
1/2 cup water
1/2 cup Rice, Soy, Almond Milk (can use water - but changes nutrition info)
1/2 cup Gluten Free old-fashioned rolled oats
dash of salt
1/2 apple, peeled, cored and chopped
2 Tablespoons brown sugar
1 teaspoon apple pie spice (more or less)-Make sure it is Gluten Free


Directions

Combine water and milk in heavy sauce pan, bring to boil, add a dash of salt (optional). Add oats, stir, cover and reduce heat to med-low. Cook for 8 minutes, add chopped apples, sugar and apple pie spice. Cook for 6-7 more minutes or until thick, stirring occasionally. Remove lid and allow excess water/milk to evaporate (if desired). Serve hot.

Yield: 1 serving

Number of Servings: 1

Bacon, Egg, And Cheese Breakfast Sandwich

Ingredients
1 strip Gluten Free Turkey Bacon
Olive Oil Spray
1 Large Egg White
1 Gluten Free English Muffin
1 slice of Dairy free cheese

Directions

Place a small nonstick skillet over medium high heat and add the bacon. Cook for 2 to 3 minutes per side, or until crisp. Remove from the pan and cover to keep warm.

Spray a 3.5 or 4 in. Diameter microwave safe bowl with olive oil spray and add the egg white. Microwave for 30 seconds. Continue microwaving in 15 second intervals until it is completely set.

Assemble the sandwich by placing the bottom half English Muffin, inside up, on the plate. Top with cheese, the egg, then the bacon. Add the English Muffin top and serve of the warm

Number of Servings: 1

Pumpkin Pancakes or Waffles

Ingredients:
1 ½ cups gluten-free flour mix
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 large egg
1 tablespoon brown sugar, packed
1 tablespoon vegetable oil or pear or apple sauce
¾ cup canned or pureed pumpkin
1 cup water, more or less

Directions:
In a medium bowl, mix the pancake mix and spices together. In another bowl, whisk the egg and the brown sugar together. Stir in the oil, pumpkin and most of the water.

Add the liquid ingredients to the dry ingredients. Stir until just combined adding more water to obtain the right consistency.

Pumpkin Muffins


  • Cooking Time: 20-25 minutes
  • Servings: 24 muffins
  • Preparation Time: 15 minutes
  • 3 1/4 cups Bob’s Red Mill gluten-free all-purpose baking flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 3/8 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 cups pumpkin puree, or one 15 ounce can (unseasoned)
  • 1 cup vegetable oil (I use apple sauce)
  • 1/2 cup rice milk or soymilk
  • 4 eggs or egg beaters


Preheat oven to 350 F. Place muffin liners into muffin pans, and spray the insides of the papers with baking spray.



Mix all dry ingredients in a large bowl.

Mix wet ingredients together in a separate bowl, then fold into dry mixture.

Blend all ingredients until combined and smooth.

Distribute batter evenly between muffin liners (approximately 1/4 cup each; they will be surprisingly full for a rising mixture).

Bake for 20-25 minutes.

Tuesday, March 12, 2013

Gluten Free French Toast

I made this today for Easter and it turned out great! Click HERE for the recipe.

Here are the alterations I made to it--
Instead of 2 eggs I used egg beaters
I used unsweetened vanilla almond milk to make it dairy free

Stuffed Bell Peppers (Slow Cooked)

I made yummy stuffed green peppers for dinner in the crock pot. It was super easy and delish. Click HERE for the recipe. Here are the following alterations I made to make it low fat and dairy free-


  • I bought ground beef with the lowest fat content. Today it was from Trader Joe's, 4grams of fat per serving.
  • To replace the dairy I used Mozzarella Teese Cheese. It's vegan and low fat so it works great for us and melts really well. Just use a grater like normal and top the green peppers
Enjoy!

Marshmallow Frosting




I found a good gluten free and dairy free frosting recipe. I have had a hard time finding something that tastes good and doesn't fall into a puddle of mush. Click HERE to see the recipe. Just a side note, it took me 20 minutes for it to form to the correct consistency with my cheap hand held mixer.

Sunday, March 10, 2013

Dried Kale Chips



Kale chips make a yummy treat and kale is very good for you! Here is what you need-

  • One bunch of Kale. Wash it, cut off the stem, and cut to bite size pieces
  • Olive oil
  • Salt-I use sea salt
Preheat oven to 200 degrees. Spray a cookie sheet with olive oil and place kale pieces on the sheet. Spray the kale with olive oil and salt each one. Bake for 40-60 minutes, until crispy. Mine took 45 minutes. Easy and fast!! Enjoy!

Gluten-Free Bean Flour Pizza Crust

I was looking for a new pizza crust to make tonight and came across this one. It made a much smaller pizza than I thought it would and thought I would need to make two. I made one for myself and my 6yr old daughter and it was more than enough, it was VERY filling! I was stuffed when we were done. It did seem a little dry but I also didn't use very many toppings. We made is as the recipe says but I didn't have Italian seasoning so I used basil. We used jar sauce and two different cheeses. My half I used dairy free cheese called Teese Cheese and my daughters half had lactose free cheese called rice shreds! Click HERE for the link! Enjoy!!

Turkey Stuffed Peppers

Tried out this recipe tonight and it turned out great! To make gluten free and dairy free-Make sure you are using a gluten free chicken stock and dairy free cheese. Click HERE for the yummy recipe! Very low in fat and heart healthy!!

Lemon Brussels Sprouts



Ingredients:
 
•2 pounds of fresh brussels sprouts
•2 Tablespoons fresh lemon juice
•1 1/2 Tablespoons Olive Oil
•Sea Salt

Directions:
 
•Preheat oven to 450 degrees
•Wash brussels sprouts
•Cut off the stump of the brussel sprouts. Cut the sprouts in half and remove any bruised leaves. •Toss cut brussels sprouts in a bowl with all the above ingredients. Lay out flat on a baking sheet and bake for 20 minutes. Let cool and enjoy! Delish!!