Recipes Yummy Recipes... GLUTEN FREE!

If you are gluten free for either a sensitivity,  an intolerance,(like me) an allergy, Celiac disease or simply because you know it's healthier and you want to be proactive about your health, it can be tough to find resources for good yummy gluten free recipes. I know... I have looked and being that I am also lactose intolerant it makes it even tougher. I wasn't always this way... so it was seriously learning to cook all over again. Finding substitutes, taste testing, price comparing... it can all be pretty daunting and very time consuming. HOWEVER... persistence always pays!

Luckily, there are a lot more companies catching on as they are jumping on the "gluten free fad wagon" and for those of us that have no choice in the matter I am for once THRILLED about a fad diet! It's making things more available for me. I have some plans in the pipeline for late 2013... which I am excited about and will share on a later date, however I was introduced to a FANTASTIC magazine recently called Delight Gluten Free  by a dear friend of mine who picked it up with me in mind. I was then led to the website www.delightglutenfree.com and it got me super excited, because although I love to cook and am pretty good at it, sometimes I am just too tired to THINK up my own recipes. Many of the ones I was finding had bizarre ingredients  that were hard to find or they were so bland blah and weird that I would not even attempt to eat  the stuff. This magazine ROCKS! And it covers meals, deserts and even drinks. AWESOME!

This is a simple blog tonight... simply to share some resources but I hope it can be helpful to you!

So... here are a few more...

http://www.livingwithout.com/topics/recipes.html

http://www.glutenfreeliving.com/recipes.php

http://allrecipes.com/recipes/healthy-recipes/special-diets/gluten-free/desserts/

http://www.celiac.com/

Until next week stay healthy!

Shelley Giard

My first recipe of 2013: Gluten and Dairy Free

HELLO everyone! Happy New Year! Can you believe a new year is upon us? I can't! I honestly feel like last year zoomed by without a wink because I was super busy. When I am busy and my "things to do plate" is really full, I find myself having to prioritize and sometimes that means putting things I love to do on the back burner. I have three kids at home, (2 are toddlers) a career as a stylist and makeup artist and I write a motivational/inspirational blog 3 times a week. Unfortunately, writing this blog was what ended up on that back burner during the hustle and bustle of the holiday season. The upside however is that because 2012 was my first year being gluten and dairy free, I had to plan all my holiday meals to fit into that new lifestyle and will be able to share what I did with you in a future blog post, or perhaps even something even cooler (hint hint... I have something up my sleeve this new year!)

Previously I have posted my blog on Mondays, however am finding that my audience is much heavier on the weekends. Therefore I have decided to publish the posts on Fridays from now on. (Or at least until I change my mind again; I am a woman ... I am allowed so I hear. HA!)

I am SO happy that I had some experience under my belt for having to approach the holidays gluten and dairy free... I could picture a nightmare of disappointment and stress if I had not. Needless to say that the meals came off without a hitch and none of my guests would have even known had I not opened my big mouth and told them. What can I say... I was proud to prove that this lifestyle is not tasteless and boring... in fact it can be tastier and exciting if you just think positive about it and stop feeling like a victim. (that last comment is for those of us who HAVE to do this because of sensitivities or allergies) Feeling victim to this really sucks.

So... this is my intro to 2013... short sweet and complete with a great recipe that I created by doing what I do best "winging it" . Here's to another year of being healthier, therefore happier! Guest blogger coming soon!

Okay so this is my recipe to share. I made this for our New Year's party to replace the all time favorite Taco dip traditionally made with beef, beans lettuce cheese and sour cream. It is always the first to go at every party I have been to. I made it simple by using canned vegetarian re-fried beans, black beans, and tomatoes but making it without the canned goods is certainly an option. PS> I forgot to take a picture of it before it was eaten, but I can tell you it is a pretty and colorful dish!



No Joke Tasty Layered Taco Dip
(gluten and dairy free) 

What you will need:

Re-fried Bean Layer:
1 can vegetarian re-fried beans
1 cans Rotel tomatoes with green chili's (mild) 

1 Tbs chili powder
1 Tbs onion powder
1 Tbs garlic powder
1 Tsp kosher salt
Black pepper to taste



For Guacamole layer:
2 Avocado's 
1Tbs. minced garlic (fresh chopped or jarred)
2tsp. Cilantro Paste (typically found in refrigerated produce section)

1 Tsp kosher salt
Black pepper to taste
1tsp. Lime juice (fresh for best taste)
1 can Rotel tomatoes with green chili's (mild)


Top Layer:
1 can sweet kernel corn 
1 Tbs onion powder
1 Tbs garlic powder
1 Tsp kosher salt
Black pepper to taste
1 can black beans (unseasoned)


Prepare:
Preheat oven to 350º

Bean Layer: 
Mix all ingredients in a bowl and spread into the bottom of a glass baking dish or shallow trifle bowl.

Guacamole layer:
Cut avocados lengthwise to split. Remove seeds and scoop out flesh with a spoon into a small bowl. Mix in and mash minced garlic, cilantro paste, salt, pepper and lime juice into the meat of the avocado with a fork leaving somewhat chunky for better texture and taste. Fold in (think of gently folding a sheet) 1 cup of the Rotel tomatoes with green chili's with a mixing spatula so you don't crush tomatoes. Pour onto the bean layer, spread lightly and evenly without mixing into bean layer.

Top Layer: 
Combine all ingredients in a small bowl and mix well to distribute seasonings. Gently pour on top of guacamole layer  again, without mixing the two layers. 

Bake in oven for 25 minutes. Finish with fresh chopped or freeze dried parsley (found in refrigerated produce section) for added color just before serving. Serve immediately with Gluten free corn tortilla chips. Is also great cold.Trust me it's a hit! And a much healthier, more filling version than the traditional one not to mention that your digestive system will be much happier as well!

Until next week! Stay Healthy!

~Shelley~

The Beauty Nerd /Wellness Geek