gluten free dairy free soy free recipes
More Halloween treats!
After helping out with the Halloween cookies, the kids and me also made these Chocolate Cupcakes with Creepy Crawlers for our Halloween party on Saturday. It seems like this holiday goes on for a couple of weeks, week before with all the baking (and eating), and then the week after with consuming those candy stashes. I feel like I need to run extra long and far from October through January!
Today I made these not-so-scary pumpkin cookies for my little twin guys, because anything scary looking would not be eaten, and I certainly want them to enjoy the treats I bake. They can’t really eat any trick or treat candy, unfortunately just about EVERYTHING has gluten or dairy or dyes that make my boys sweet bellies very unhappy. But that’s okay because their Mommy makes them yummy treats all year ‘round. Yes, they are so spoiled around here!
Adapted recipe from Mario Carbone and Rich Torrisi of New York City’s Torrisi Italian Specialties
I made these rainbow cookies pink in honor of breast cancer awareness month. My girlfriend hosted the cutest all-pink luncheon on Friday to celebrate our mutual friends who have survived breast cancer. So, on a celebratory note I decided to make these adorable, and quite amazing, if I do say so myself, rainbow cookies. My girlfriends loves Italian cookies so I thought let’s make them special. Let’s make them pink.
When those beautiful sugar pumpkins come to market I can hardly contain myself. I must get a few. Pumpkin is one of those ingredients that just makes everything better, as if they are smiling at you, ready to make your food shine. Along with chocolate chips, I am now weak at the knees. If you haven’t tried this combination you must. You will quickly say to yourself, What have I been missing!
Such beautiful weather here in Southern California, even for October! In that pumpkin zone, after making that penne pasta w/ pumpkin alfredo sauce. I spoil my kids with yummy treats, treats they just can’t have anywhere due to their sensitivities to gluten and dairy, which as they know is okay because Mommy can certainly stuff their faces with treats! And boy was this a treat, of course I had to sneak one right away. You know me.
Pumpkins are back in season, they were so beautiful at the farmer’s market on Friday that I just had to buy a few. I just can’t get enough of pumpkin when it comes into season. It just works in so many recipes and it’s so darn healthy for you, so I just had to make this Penne Pasta with Pumpkin Alfredo Sauce for dinner Sunday night. Who knew how super rich it is in calcium, potassium, magnesium, and fiber this gorgeous gourd has. Being dairy free, calcium fortification is so important, which is why I try to incorporate pumpkin into our diet as much as the fall season allows. I thought why not throw some pumpkin into a “cheesy” alfredo sauce, I imagined this pretty pale orange color canvassing our plates. Well I am glad I did, this turned out so good! I added the maple syrup because I found it really brought out the pumpkin, highlighting it’s sweetness. Done in less than 20 minutes! Such an easy delicious dinner to make and full of good-for-you nutrients. Sure to bring smiles to everyone’s faces. Oh, and by the way…
Meatloaf is one of those comfort foods that we never grow tired of. Finding a good gluten free AND dairy free recipe is hard, without tomato is even harder. The recipes I have tried in the past have been too tough and just dense meat without much flavor. When I saw this recipe on Food Network’s Barefoot Contessa I was inspired again to make meatloaf seeing how moist it turned out. She got the recipe from the chef of a restaurant in the Hamptons. I wish I could remember which restaurant it’s from; I was too focused on how to make it gluten and dairy free. So I went ahead and bought all the ingredients for my experiment. Off into the oven, fingers crossed.
We had this “creamed” spinach with our meatloaf last night, along with roasted okra for a simply delicious weeknight dinner. Perfect anytime. Goes well with chicken, pork, tofu, beef. This dish can be made a day in advance, just strain in a colander before serving. Enjoy!
