Gluten Free Recipes (Most Popular)
What to do with all the lovely squash your garden grows or your neighbor gives you? Cut ends off, halve and slice into half-circles. Boil a big pot of water, and throw the yellow squash or zuchinni into it. Boil until tender. Drain. Mash it a bit with a potato masher. Mix with other ingredients. Bake for 20 to 30 minutes.
Ingredients are not accurate for nutrition, pls. see list below
Inspired by a recipe from SeriousEats.com, but radically modified to make gluten free as well as to use ingredients I had on hand
Got this one from my 7th grade home economics teacher, Mrs. McCormick, in 1973. She used 2 T. of bacon fat, which I removed from the recipe years ago. She also used wheat flour, which I have replaced with oatmeal flour. Her recipe also used 1 cup of milk, which I use when I have, in place of the water.
http://simplyrecipes.com/recipes/potato_le
ek_soup/
this is the recipe for potato leek soup from simply recipes.
No one knows for sure who the first “Joe” was, but history has it that the Sloppy Joe originated in Sioux City, Iowa as a “loose meat sandwich.”
Just basic chicken soup, but comes with directions to make chicken broth. I mostly make the soup when I am recovering from a cold--it is pretty plain, but sometimes that is exactly what is called for.
These are the real thing - delicate french almond meringue cookies, usually sandwiched with a flavoring like lemon curd or buttercream in the middle
This is a revision of the traditional Chicken and dumpling soup, which is delicious but loaded with empty calories. With the brown rice it adds protein and remains filling.
Great running fuel. I start off with 2 about 30 minutes before, and then mid-run I'll chew another one or two.
These gluten free cupcakes taste sinfully delicious. They've been given a healthy makeover with algae oil, fat free Greek yogurt, and antioxidant rich cocoa powder.
My husband says this is the best chicken he has ever tasted, homemade or restaurant. For 340 calories, that's not bad! You can easily adjust the spices to make it spicier or sweeter, depending on your tastes. It takes 20 minutes to prep, mostly to chop the onion, and then you just pop it in the crockpot and ignore it til dinnertime!
The beauty of this little cake is that it takes hardly any time to make, you don't dirty lots of dishes, and you don't have lots of leftovers to tempt you. The nutrition info is calculated BY THE OUNCE (7 oz cake). If you eat the whole thing yourself in one sitting, multiply the numbers by 7. Better yet, share it with a friend or two.
Delicious and high in Omerga 3 oils. Even my 2 yo loves it. Doesn't taste "healthy".