Banana Bread with King Arthur Flour-Soooooo Delicious

Do you call it a bushel or bundle? I had over 5 bushels of bananas that I had collected that were going brown and Gluten-Free King Arthur Flour. This was my first time making GF banana bread-I'd always had a great bread my Mom makes and I was set out to try this new recipe with GF flour. The recipe was absolutely great and so I quadrupled the recipe and gave it a shot-and t was sooooooooo tasty! I urge you to try it! 

Banana Bread Recipe

http://www.simplyrecipes.com/recipes/banana_bread/

• Prep time: 5 minutes
• Cook time: 1 hour

Add to shopping list

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)----I substituted brown sugar for more flavor
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

METHOD

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Girls Night Gluten-Free Pizza

Pizza is the one thing I miss the most! I loved trying new styles, toppings and varieties of pies and after going Gluten-Free, that doesn't have to change. Each week, my friends and I get together and make a meal together. Last week, we made pizza and a delicious salad. The corn tortillas served as the crust, topped with tomato sauce, cheese, mushrooms and peppers. I will say that although it was not like the 'real' thing, it was a great substitute. The corn based tortilla was a low-calorie choice and offered nice flavor. 

Along with this pizza we made a fantastic salad. Although kale is a favorite, we chose spinach, which is a great alternative. The peppers, avocado, walnut slices, mushrooms and GF balsamic vinaigrette made a not only healthy, but delicious addition. 

Directions: Preheat the oven to 350 degrees

Take your tortillas and tomato paste or sauce and spread on evenly and sprinkle with your favorite toppings!

Bake for 8-10 minutes, or until cheese is melted. 

Enjoy!!!

 

Better 'N Butter Peanut Butter

Peanut Butter offers great protein, flavor and nutrients, but moderation is key. I love peanut butter, but know that with it's high calories and high fat content, it is best to not eat the whole jar in one sitting. I am a fan of the staple brands Jif and Peter Pan, but recently I have found a brand that will remain the kind I eat from now on. When I was in Oregon a couple months ago, my sister had some peanut butter that I had never seen before. After reviewing the ingredients, not only did I realize that it had very low calories, even lower fat content, but it didn't contain high fructose corn syrup, artificial ingredients or additives.....and it tasted delicious!

Better 'N Butter was gracious enough to send me 3 flavors they distribute, Original, Banana and Chocolate (the 4th being low-sodium). The flavor below is the Original and it was delicious. Not only was it light, but it had more flavor than any other peanut butter I've ever tasted. Also, knowing it is light in calories, fat and additives was a real benefit. When pairing anything with a healthy snack, in this case, apples, I want to make sure the pairing is completely healthy. I have strong brand loyalty to Better 'N Butter now. I don't see the point in consuming anything else. 

Delicious snacks for any age. I love this brand and what it stands for.

Cup and Saucer- Portland, Oregon

Every time I head to a new city, I try out their local cuisine and what they have to offer for gluten-free eaters. 
Being my fourth trip to Portland, Oregon, I knew what to expect. I love Portland not only because my sister lives there, but also because it offers delicious, healthy and affordable gluten free food. Having been to local cafe 'Cup and Saucer' on my last trip, I knew that I had to return to check out the menu and enjoy their delicious breakfast. 
Last time I ate there, I ordered a usual scrambled eggs, bacon and of course gluten free toast. This time the menu had changed, but for an even better one. I scanned the menu and quickly knew what I was getting-FRENCH TOAST!!
This was by far the BEST french toast I have ever tasted. It was delicious, savory, full of flavor and all around tasty! The server informed me that it was a new bread they were using and all about the company and it's determination to taste amazing and fresh. If you ask me, they hit it right on the head with this one-it was the best gluten free bread I've ever had. 
Many times when I try new items on a menu, I end up thinking of them often and really wanting to go back, and this is definitely one of those times. 
Here's what the delicious meal looked like-half eaten :) I got through half of it and realized I had yet to take a picture, that's how good it was. 

I highly recommend this place and if ever in Portland, check it out. It's 100% worth it. 

Gluten-Free Sweet Potato Quinoa Cakes

Every Sunday, my friends Jen and Lizzy, as well as a couple others join us to make a healthy, gluten free, nutritious meal together. This time is so special because it allows us to catch up, learn new recipes and have time together. I know food and cooking is a great way to bond people and feel a sense of accomplishment, and that's exactly what our weekly meals bring us. The amazing thing about our little cooking group is that we remarkably all really enjoy all the same foods and it's really never been a problem making the meals gluten free. Being healthy and using natural ingredients, by default they are always GF, without even trying.
This recipe we made a while ago was by far one of my favoirtes. Anything with sweet potato in it is my favorite, but this one takes the cake-no pun intended. Jen found this recipe and it was simple, delicious and healthy. Sweet potato quinoa cakes with blackberry salsa for the topping.
Recipe found at: http://www.howsweeteats.com/2012/05/sweet-potato-quinoa-cakes-with-blackberry-salsa/

[adapted from Heidi Swanson]

Sweet Potato Quinoa Cakes
1 medium sweet potato (about 6 oz), peeled and chopped
makes 4 cakes, is super easily multiplied
1/2 red onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 tablespoon olive oil
1/2 cup cooked quinoa
1/4 cup whole wheat bread crumbs (SUBSTITUTE Corn Flakes) 
1/4 cup finely grated parmesan cheese
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 large egg, lightly beaten

Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.
Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa!
 
Blackberry Salsa
1 pint fresh blackberries, chopped
1/2 red onion, finely diced
1/2 jalapeno, finely diced
1/2 cup chopped cilantro
the juice of 1 lime
salt and pepper to taste
Combine all ingredients together in a bowl and mix.

Red Bicycle and Gluten Free

I just had the most fantastic crepes and guess what.....it was gluten free! Every Sunday I go to brunch with friends after church and love trying new places. Today we went to 'Red Bicycle' in Germantown, a neighborhood in North Nashville. When deciding if we should go, after hearing such great press about it, I was worried being a crepe restaurant that they might not have options. BUT, this being a city full of food and diversity, I called and they said you can get any crepe you want GLUTEN FREE. This made me super happy and now had to just decide which flavor to try.
I decided on the Funky Monkey-Peanut Butter, Nutella, Walnuts and Bananas. It was fantastic, full of flavor and knowing it was all gluten free made me able to enjoy it that much more.

The flavor was fantastic and I will definitely be back to try other flavors- such as apple cinnamon, thai, pizza, banana foster and so much more! As well as these amazing flavors, they have eggs, toast, plethora of coffee and specialty drinks, as well as tasty scones. Check it out- you will not be disappointed.
http://redbicyclecoffee.com/

With a sprinkle of Parmigiano Reggiano

For the past year I have been blogging about gluten free foods and teaching others that it is possible to live and love being gluten free. It is possible to enjoy healthy, delicious, simple and affordable gluten free meals. My palate has evolved and the best part about blogging is that I am able to provide an outlet for me to share my journey with readers and help them along the way. Food is a great passion and I feel that I've learned so much and experimented with different ideas, which has in turn opened my eyes to new reicpes. I'd like to share on of my favorites with you and I hope you enjoy it as much as I did.

In any meal I make I try and follow a few 'rules':
1. Have fun
2. Incorporate all healthy ingredients
3. Try NEW foods
4. Gluten Free
5. Enjoy the process

This recipe is one my friends and I all made one night a couple weeks ago. At our weekly gatherings, we all split ingredients to bring, therefore lowering the cost for all. I love eating out, but there is something so special about sharing the relaxed time with others at a lower price, as well as learning about new foods and delectable conversation. My friend and fellow foodie Lizzie provided this recipe. Ever since I began my blog I've expanded my range of foods, spices, ingredients and overall joy of cooking. After being diagnosed with Celiac Disease I didn't feel my life was 'over', I embraced the fact that I had a unique diet and could help others in the process.
Cooking for yourself and other healthy eaters allows you to learn new skills, try new foods, develop new techniques, as well as educate others that may be on their journey to eating better and trying new recipes.

Quinoa Stuffed Squash 
Ingredients:
4 acorn squashes
4 T. olive oil
2 t. chili powder
1 t. cumin
Ground black pepper, to taste

Prepare Stuffing
6 oz. Parmigiano Reggiano
1 c. cooked quinoa (Make sure to not cook 1 cup uncooked or you'll have too much)
1/2 c. diced tomatoes
1 can black beans, drained and rinsed
1 T. extra virgin olive oil
1 small onion, halved and thinly sliced
2 c. raw baby kale, chopped
1 t. red wine vinegar



Roast the Squash
Preheat oven to 400°F.
Wash acorn squash and then slice in half lengthwise and scoop out the seeds. (Clean and bake them too for a little snack)  Place squash halves in a baking dish.



Drizzle the squash with olive oil.   Mix together chili powder and cumin and sprinkle over squash.    Season with fresh ground black pepper. Roast for 45 minutes or until done.

Prepare Stuffing
1 c. cooked quinoa
1/2 c. diced tomatoes
1 can black beans, drained and rinsed
1 T. extra virgin olive oil
1 small onion, halved and thinly sliced
2 c. raw baby kale, chopped
1 t. red wine vinegar
4 oz. crumbled Parmigiano Reggiano

As soon as the quinoa is cooked, stir in the tomatoes and black beans and a sprinkle of Parmigiano Reggiano.
Let set while other ingredients are prepared. In a large sauté pan, heat one tablespoon of olive oil over medium heat.  Add the onions and cook, stirring frequently, until translucent, about 4 minutes.
Add kale and sauté until it start to soften, about 5 minutes more.   Stir in red wine vinegar.
Remove from heat and toss with the quinoa mixture in a medium bowl.   Stir in Parmigiano Reggiano- the best part of the entire recipe.


Lizzy hard at work

Stuff each squash half with 3/4 to 1 cup of stuffing, mounding it up a bit.    Return squash to oven for about five minutes more until stuffing is reheated and Parmigiano gets nice and soft.
Enjoy!