Gluten Free Panzanella Frittata
September 26th, 2012Blog, Breakfast or Anytime, Episodes, Frittatas, Main Dishes, Recipes, VegetarianDiscover Gluten Freedom 2 Comments

This is a great twist on two dishes.  My ratio was 2 eggs per slice of bread.  I say it correct once then snafu’d it later 😉      

Protein Packed Gluten Free Spinach Dip
July 4th, 2012Appetizers, Snacks, Vegan, VegetarianMelinda 0 Comments

This recipe is wonderful and dairy free, as is, or you may add 1/2 cup grated parmesan if you like. PrintProtein Packed Gluten Free Spinach Dip Ingredients2 fresh jalapeño peppers, chopped (seeds removed, if desired) 1 yellow onion, chopped 1 1/2 cups Unsweetened Almond Milk 1/4 cup lemon juice 3 cups cooked no-salt-added cannellini beans […]

Gluten Free Mexican Pizza
March 17th, 2012Main Dishes, Recipes, Vegan, VegetarianMelinda 1 Comments

A fresh Mexican Pizza with that can easily be made vegetarian or vegan. PrintGluten Free Mexican Pizza Ingredients1 Tablespoon olive oil 3 cloves garlic, minced 1 onion, thinly sliced 1 green bell pepper, cut into thin strips 8 ounces lean ground beef, chicken or turkey (or a ground vegan option) 1 tablespoon of my taco […]

Gluten Free Chickpea Salad

I have made this off and on for years.  It is one of those accidental creations.  It is good anywhere you would have tuna or chicken salad. PrintGluten Free Chickpea Salad Ingredients1 (15-ounce) can no-salt added chickpeas, rinsed and drained (garbonzo beans) 1/4 cup finely chopped celery 2 tablespoons dill relish 2 tablespoons finely chopped […]

Gluten Free Ratatouille
February 26th, 2012Main Dishes, Recipes, Vegan, VegetarianMelinda 0 Comments

PrintGluten Free Ratatouille Ingredients2 tablespoons olive oil 3 cloves garlic, minced 2 teaspoons dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 cup grated Parmesan cheese (or dairy free/vegan variation) 2 zucchini, sliced 1 large onion, sliced into rings 2 cups sliced fresh mushrooms 1 green bell pepper, sliced 2 large […]

Bard’s Chocolate Espresso Chili

PrintBard’s Chocolate Espresso Chili Ingredients1/4 cup olive oil 3 medium onions, chopped 2 tablespoons chili powder 2 tablespoons cumin 2 tablespoons fresh oregano 1 (28-ounce) can crushed tomatoes 2 tablespoon honey 3 cloves garlic, minced 4 (15-ounce) cans black beans, rinsed and drained 1 (12 ounce) Bard’s Gold (gluten-free beer) 1/4 cup brewed espresso or […]

Gluten Free Fried Okra
January 12th, 2012Sides, VegetarianMelinda 0 Comments

I have had the okra conversation in other recipes, so for those of you who abhor these little pointy pods of slimy, seed popping goodness, I apologize.  😉   For the rest, the best okra is a layered process, in my opinion, and it needs a little more than just cornmeal. PrintGluten Free Fried Okra 51 […]

Creamy Dairy Free Omega Slaw

I like the creamy, sweet type of slaws with certain meals.  Feel free to use poppy seeds if that is what you have on hand, just use a little less, they are not as tender as chia.   Now days we have Chia seeds, these great little seeds add whopping 2400mg of Omega 3 per Tablespoon.  […]

Stuffed Portobelllo Mushrooms
January 11th, 2012Appetizers, Main Dishes, VegetarianMelinda 0 Comments

PrintStuffed Portobello Mushrooms Ingredients8 large portobello mushroom caps 3 tablespoons butter 1 large sweet onion, sliced thinly 1/4 teaspoon sugar 1/4 cup olive oil 1/4 cup dry red wine 2 cups diced eggplant (peeled and chopped in small pieces) 6 ounces goat cheese, crumbled 1/2 cup oil-packed sun-dried tomatoes, finely chopped 2 garlic cloves, minced […]

Egg Drop Soup
January 7th, 2012Gluten Free Dairy Free, Recipes, Soups, Stews, Chilis, VegetarianDiscover Gluten Freedom 0 Comments

PrintEgg Drop Soup Ingredients1 quart chicken chicken stock 1/8 teaspoon ground ginger 2 tablespoons chopped fresh chives, or finely chopped green onion tops 1/4 teaspoon salt 1 1/2 tablespoons cornstarch 2 eggs 1 egg yolkInstructionsReserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into […]

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