All posts in Gluten Free

Raisin Bread Pudding

This breakfast was inspired by nothing other than the neglected Raisin Bread waiting untouched and unloved for a month in my freezer :(

Since I was making for one (me!) I used a ramekin, but this can easily be multiplied to feed crowd and baked in a large casserole dish.  This is a good dish to make when you are serving brunch because it can be made (should actually be made) the night before, to soak up all the flavors.  Just assemble the night before, and pop in the oven right before guests arrive.  
Beat the eggs, milk, cinnamon and vanilla 
Add the cubed bread
I flavored plain greek yogurt with vanilla and cinnamon, 
and added a dollop to each ramekin during the last minutes of baking

Yields 2 Ramekins

2 Slices Raisin Bread cubed (I used Glutino Cinnamon Raisin Bread)
1 egg
Cinnamon to taste
Almond Milk (cows milk is fine if that’s what you have on hand)

Greek Yogurt Topping: Flavor with vanilla to taste

Add chopped nut before serving.  I have a ton of slivered almonds left over from an even, which I have been putting on everything for the past month


If making in a casserole dish:
8 pieces of bread
4 eggs
4 cups of milk
cinnamon and maybe a little sugar

Other options would be to add more raisins or even a chopped apple.
Try topping with mascarpone cheese


Braised Chicken Marsala and Sage Polenta

Don’t be intimidated, this is simple to make and
so mouth watering delicious
I first made this for clients, and now I just keep coming back to it when
I’m in a jam and need something fancy to whip up

She does it again, adapted from one of my favorite cookbooks, Martha Stewart’s Dinner at Home

Yields 4

Chicken Marsala
4 chicken thighs, bone-in, skin on
4 chicken drumsticks
2 red onion, peeled and quartered through the stem
2 Plum tomatoes, cut into 1-inch pieces
6 thyme springs
1/2 cup marsala (Italian sweet wine)
1 1/4 cup chicken stock, low sodium
Preheat oven to 400
Rinse chicken, pat dry with paper towel and season with salt and pepper
Heat the oil in a large oven proof skillet (I love my cast iron skillet)
Working in batches, brown the chicken, about 10-12 minutes, transferring chicken to a plate
Pour out the access fat
Add tomatoes, onions and thyme to the pan, cook 4 minutes
Pour in Marsala and cook until reduced by half, about 5 minutes
Add the chicken back to the skillet and pour the broth over
Transfer to the oven and cook until tender, about 35 minutes
Transfer chicken to a platter, arranged nicely and garnished with fresh thyme
Skim off access fat from the pan, simmer liquid over medium-high heat
until slightly thickened, about 5 minutes
Spoon sauce over the chicken

Sage Polenta
5 cups water, plus more as needed
1 cup course Italian polenta
2 T fresh sage, chopped
3 T unsalted butter
Bring water to a boil in a large sauce pan
Add 2 t salt
Whisking constantly, add polenta in a slow and steady stream
Return to a boil.
Reduce heat to a very low simmer
Cover partial and continue to cook, stiring occasionally
When creamy and begins pulling away from the side of the pan, about 40 minutes
Add sage during the last 5 minutes
If the polenta is too think to stir, add water (up to 1/2 cup) stirring continually
Remove from the heat, stir in butter, salt and pepper

Broccoli Rabe Pizza

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I’m currently obsessed with Udi’s gluten free pizza crusts

I had some broccoli rabe going old in the crisper and thought what better than garlicky sauteed greens on pizza!?

The pizza crust is 320 calories, topped with tomato sauce, veggies and a little cheese, you can enjoy the entire pizza, guilt free!

Udi pizza crust
Tomato sauce
Broccoli Rabe, chopped
1 Clove of garlic, minced
Olive oil
Fresh buffalo mozzarella, sliced
Parmesan Cheese
Preheat Oven 400
Heat the olive oil and add the broccoli
Sauté for a few minutes before adding the garlic, continue cooking for a couple of minutes
Add a little water to the pan, cover with a lid
Finish cooking the broccoli by steaming
Top the pizza crust with pesto and tomato sauce
followed by broccoli mozzarella slices and parm
bake for about 15 minutes

Buon Appetito


This is so delicious over plain Greek yogurt
and topped with fresh berries

Ok, this is as healthy and low fat as Granola can get

I used apple sauce as the sweetener, along with vanilla extract and a tad bit of honey.
I added cinnamon, flax seeds and raw nuts too for flavor and nutritional and medicinal purposes.
Studies show that cinnamon helps to stabilize blood sugar and especially good to have first thing in the morning, while flax seeds provide omegas (healthy fats) and are high in protein and fiber.

Applesauce, vanilla, honey (local), cinnamon, flax and oats

Mixing Ingredients

I really encourage to you make your own granola. Not only is it more econmical than store bought, but it’s so much healthier. Even the healthiest store bought granola will have preservatives, extra ingredients (names on a label you can’t even pronounce) and more sugar and fat than you’d add if making it yourself.

The key is to bake for a really long time (45min to an hour) at low heat, and stir every 10 minutes or so.
Yields about 3 cups. Can store in an air tight container for 2 weeks (I’m actually still working on mine and it’s week 3)
Preheat oven to 250

1 cup applesauce (unsweetened)
vanilla, cinnamon, honey to taste
1 T Ground flax seeds
1/2 Nuts, your choice, slivered or chopped
2 cups oats (I used quick cooking, gluten free)

line a baking sheet with parchment paper
Combine the first 4 ingredients, mix well
mix in the remaining dry ingredients
evenly, spread the mixture onto the baking sheet
bake for 45-60 minutes, stiring every 10 minutes

Nutritional Information: 1/3 cup per serving
Cals: 170, Fat: 10, Carbs: 15, Fiber: 4, Protein: 6

If you want to really cut back on fat, use less nuts, or non at all.


Ganache Bars

Bars are great to make for parties and events, especially when you are tight on time.

I made these just with the few ingredients I already had in the house for a 1 year old birthday party!
Unfortunately, Milo is too young to enjoy such indulgences, but one day…
Milo playing in the box

I made these Gluten Free, using almond and coconut flour, if you would like to use white flour follow this recipe for the crust.
2 sticks Earth Balance butter (for vegans, otherwise regular)
1 cup sugar
1 cup almond flour
1 cup coconut flour
2 cups shredded coconut
1 cup chopped almonds
Chocolate Ganache Filling:
1 1/2 cups heavy cream
12 oz semisweet chocolate chips
Preheat the to 350
Grease a tart pan, I used 9 inch square. Anything about that size will work.
In a mixer, combine the butter and sugar until smooth.
Mix in the flour and then the coconut and chopped nuts.
Press 2/3 of the batter into the pan
Bake for 20 minutes
In the meantime, make the chocolate ganache
Warm the milk and melt the chocolate chips together in a double broiler.
Pour the chocolate mixture over the crust
Crumble the remaining batter over the chocolate
Return to the oven for 15 minutes
Cool on a wire rack
Birthday Boy!


Breakfast Fit for A Queen

Oatmeal in a Squash Bowl

Have I mentioned I’m in love with squash?
I dread the day they are no longer in season… :o(

I made this jumbo breakfast one morning after a big workout, but go ahead, indulge yourself anytime with this delicious oatmeal in a squash bowl!

Everything you need in a well rounded post-workout breakfast: whole grains, fruit, veggies, omega-3, electrolytes and protein
Serves 2
Acorn Squash
1/4 cup oats
1/4 cup quinoa
1 cup coconut water
1 apple peeled and chopped
1 T flaxseeds
2 t cinnamon
(honey, for some optional sweetness)
A handful of chopped nuts
Preheat oven to 350
Cut squash in half, seed the squash, place cut-side down on a cookie sheet and bake 30-40 minutes.
Meanwhile, rinse the quinoa and add to a sauce pan with the oats, coconut water, apple and flaxseeds.
Bring to a boil, simmer partially covered for about 10 minutes.
Stir in cinnamon (honey)
Divide the oatmeal into the acorn squash halves and top with chopped nuts

Nutritional info:
Cals: 306, Fat: 4, Chol: 0, Sodium: 30 (from coconut water- natural electrolyte, great for post workouts), Carbs: 65, Fiber: 12, Protein: 7, Sugar: 14

Egg Salad Sandwich

Here I’ve made a healthy twist to the otherwise not so healthy American staple sandwich.
Instead of Mayonnaise I use fat free plain yogurt (organic). Yogurt adds protein, where as mayo is purly fat- that’s all- with absolutely no beneficial nutritional value.

I’ve recently been making the conscious effort to eat more protein. I am currently teaching 15 classes a week at a gym and realized that some days the only protein I had was fat free plain yogurt and quinoa.
Being a pescatarian who doesn’t eat soy (tofu) or gluten (seitan) and rarely fish, it is quite tricky to be sure I am getting the proper nutrients. Lately I have been feeling a little weak and constantly hungry, so I decided a good first step would be to have hard boiled eggs always on hand.
I boiled a 6-pack carton of local, organic, free-range eggs (haha so ridiculous) and they sat in my fridge un-touched for a week….until today…

Look you can even see the whole grains of millet in my gluten free bread!

Yields 2 open face sandwiches

2 hard boiled eggs, chopped
2 celery stocks chopped
1/4 cup plain yogurt
1 T fresh herbs chopped (dill, parsley and/or chives)
pinch of tumeric
salt and pepper
lettuce (tomatoes, avocado, sprouts, toppings are up to you)
2 slices of bread (I used Gluten Free Millet bread)

Toast 2 slices of bread and top each with a few pieces of lettuce
Meanwhile, Combine the first 5 ingredients in a bowl and mix well, but gently. I like to keep the eggs in pieces, not mashed.
Top each piece of toast with the egg mixture.
Garnish with herbs, sprouts, avocado, etc.

That’s it – easy peasy
This gets pretty messy. I suggest not eating it in front of a guy you are trying to impress.

Butternut Squash with Brown Butter, Crispy Sage, Pecan & Quinoa Pilaf…

…It’s a mouth full- Literally!

’tis the season to eat SQUASH

breakfast, lunch, side dish or dinner…
bake, roast, steam, stuff or mash…
The possibilities are endless

Since August I have eaten squash at least 3 times a week… I know, 5 months later I am just now deciding to write about it.
My favorites are Acorn, Butternut and Spaghetti Squash.

Mindee’s beautiful blue and white China, classy.

This Sunday my cousin and I took a stroll to our lovely neighborhood Farmer’s Market at Fort Mason– and it was here that I came across these adorable little baby size butternut squash.

To help understand the petit-ness of the squash, I served them on 6 inch plates.

Because butternut squash does not have a very large opening in the middle with seeds (see photo below) you will have to scoop out extra to make a larger space, big enough to fill with your yummy pilaf. Leaving about 1 inch of the “meat” around all sides.


Butternut Squash (or acorn squash)
1/4 cup quinoa
1 T butter
A few fresh sage leaves chopped
A handful of pecans, chopped

Preheat the oven to 375
Cut the Squash lengthwise
Scoop out the seeds and using a knife, make an even larger opening.
Place cut side down on a baking sheet and prick many times with a fork (this allows steam to escape when baking)
Bake for 35-40 minutes.

Meanwhile, cook the quinoa.
Rinse the quinoa well before adding to a sauce pan. Add double the amount of water as quinoa, and a pinch of salt to the sauce pan of quinoa, cover and bring to a boil.
Reduce heat to a simmer, partially covered, cook for 15 minutes- viola!

For the good stuff:
Add the butter to a small skillet, melt and let burn a little, add a pinch of salt sage and pecans.
Cook for a minute until sage and nuts become fragrant.
Add the Quinoa to the pan, coat and mix well with the butter.

Stuff the baked squash with the warm quinoa pilaf and top with a pecan half for a little extra touch.

If I were making these for a crowd (or men) I’d probably serve skirt steak and sauteed dark leafy greens too. But for my cousin and me, this was plenty for dinner.

These last a few days in the fridge. Today after the gym I reheated my last half in the oven for about 30 minutes at 300 while I was in the shower- and viola- lunch is served :o)
Not to mention, this is a good source of full protein after a workout.


Ball of Fire!

Like Power Bars, they’re Power Balls!

I’ve recently been experimenting with making healthy, whole, full protein, gluten free workout snacks…and these I think are a winner. Just one will sustain your energy for at least 2 hour workout.

I had a bowl of cooked grains (quinoa, millet, amaranth) in my fridge that I had made the day before and decided to use this as my base.
I have also been obsessed with almond butter- I finished 2 jars in 3 weeks! oooops :o)
So I decided to go with a nut butter to hold the grains together and provides a good source of protein and healthy fats.
I also prefer almond butter over peanut butter because it has more vitamins and minerals.
Now that we have chosen the carb and protein (grains and almond butter) I decided to roll the balls in coconut as a source of natural sugar. The coconut also helps hold the balls together and keeps from getting your fingers sticky with almond butter… not necessarily a bad thing.
You can use any grain here, even rice. I recommend using quinoa though because it is a full protein (containing all 9 essential amino acids).

Quantities here, like most things I make, are not important at all, you have complete control here. If you prefer, walnut butter, use that. If you prefer cocoa, roll your balls in that. The possibilities are endless.
I didn’t think it needed to be sweet, but again, it’s up to you. You can add 1 T of a natural sweetener like honey, during the first step

Other Options Inside:
ground flax seed
protein powder…

Other Options for Rolling:
chopped nuts
Cocoa Powder
Chopped Dried Fruit like Cranberries…

Makes about 10 Power Balls:
1 1/2 cups cooked grains
1/2 cup nut butter
Coconut for rolling

Combine the first 2 ingredients in a bowl (at this point add your sweetener or protein powder)
Form into little balls about 2 tablespoons worth
roll in coconut (nuts, cocoa powder, dried fruit, etc.)

Keep in an airtight container i the the fridge for, well I’d say forever- but just to be safe, 3 weeks!

Now Go and Run a Marathon!


Bu bu bu bundt Cake

Apple Spiced Bundt!

This Cake was so delicious I had to make it twice in 2 days.

On Saturday I made it for the guys that run the garage I park my car in. You see, in San Francisco it is very rare to find a garage (conveniently open 24 hrs- steps from your front door) that charges less than $250 a month. Not wanting to pay that much, I offered to pay $200 and bring them baked goods every week! They happily excepted the offer!
And here we are at week 2 with a delicious bundt cake (week 1: white chocolate chip macadamia nut cookies).
After licking the bowl and spatula clean- it was not hard to decide what dessert to make for a dinner party I was attending the following night….
So moist it just melts in your mouth

There is a nice, surprising layer of Apples and Walnuts in the middle


…but not for long

Apple Filling:
2 cups chopped apples (peeled)
2 cups chopped walnuts (pecans too are nice)
1 T Sugar
1T cinnamon

Cake Batter:
2 1/4 cup gluten free flour blend
1/4 cup almond flour
1/4 cup coconut flour
1/4 buckwheat
1 1/2 t xanthan gum
1/2 t baking soda
1 t cinnamon
1/4 t nutmeg
1/8 t ginger and cloves
1 T baking powder
1/2 t salt
2 cups sugar
1 cup safflower
1/4 cup apple cider
2 t vanilla
4 eggs

Preheat 350
Grease a 10 inch Bundt pan and aside
Sift dry ingredients
In a large bowl combine sugar, oil cider, vanilla and eggs
Beat at medium speed
Stir in flour mixture

Spoon a layer into the pan
Sprinkle with apple and nut mixture
Top with remaining batter

Bake for 50 – 55 minutes
Let cool for 10 minutes, then turn out onto a wire rack
Cool completely before adding sugar or glaze
Sprinkle with powdered sugar

Apple Cider Glaze:
1 T Apple Cider
1 t lemon juice
1 T softened butter
1 cup powdered sugar


Hazelnut Ganache Tart with Sea Salt

Um, Yum!
I am such a sucker for Sweet + Salt!

A perfect dessert to serve a crowd-
this is sure to impress your dinner guest

I made this Vegan and Gluten Free for Thanksgiving-
believe me, no one knew!

3/4 cup Dry Roasted Hazelnut
1 1/2 cup Crushed Chocolate wafer cookies (I used Gluten Free)
6 T unsalted butter melted (I used vegan Earth Balance)
1 1/2 cups heavy cream (I used 14oz Silken Tofu- Blended in the cuisinart)
12 oz Semisweet chocolate chip
Sea Salt for Garnish

Heat oven to 350
In a food processor, finely grind 1/2 a cup of Hazelnuts.
Add the crushed cookies and butter and pulse until smooth
Press the mixture into the bottom of a 9 inch removable bottom pan
Bake of 10-12 minutes, let cool on a wire rack
Meanwhile, in a double broiler melt the chocolate
Add the chocolate to the heavy cream (of tofu in the blender
Pour chocolate mixture onto the cooled crust
Refrigerate for at least 1 hour
Sprinkle with remaining nuts and sea salt
Served on a pretty blue platter I picked up in Todos Santos, Baja California

Sweet Potato and Kale- with a kick

Two of my favorite fall foods coming together at last…

1 bunch of Kale, rinsed and chopped
4 cups Sweet Potatoes/Yams, rinsed and cut into 1 inch pieces
1 T olive oil
2 cups Purple Cabbage, thinly sliced
1 Onion chopped
2 cloves Garlic, minced
1 T ginger, peeled, minced
1 Serrano Chili, seeded diced
Seperately, in a steamer, cook the yams and kale.
Kale should still be colorful
Yams shouls still be somewhat firm
Meanwhile, heat the oill in a large saute pan and cook the onion, garlic, ginger and pepper
Add the cabbage and cook for 5 minutes, stirring frequently. Add amall amounts of water if necessary to prevent sticking.
Place in a large serving bowl, add yams and kale and mix well

Mushroom and Barley

This dish goes very well with many fall recipes. If you are gluten sensitive, try using rice or buckwheat in place on barley.

Even the young boys of my clients I cook for adore this dish and request it almost weekly.

olive oil
1 T butter
1 onion, chopped
1/2 lb cremini mushrooms, chopped
3 cups vegetable broth
1 cup barley
Walnuts, chopped and toasted
Parsley, chopped
In a heavy sauce pan, heat the oil and melt the butter
Add the onions and cook over medium heat, about 3 minutes
Add the mushrooms and saute until the mushrooms release their moisture, about 5 minutes
Add the broth, barley and Salt and bring to a boil
Simmer partially covered for about 1 hour, stirring occasionally
Season to taste with salt and pepper and garnish with nuts and parsley

Perfect Summer Salad

Serve as a bite size salad on skewers at a cocktail party,
or on pretty small plates at a dinner party.

Union Street’s 15th Annual Sidewalk Sale at Dahlia Boutique

The flavors here come together so well, I love it
Just a little bite of summer- makes me smile :)
I’m a little late on posting this recipe. almost 2 seasons to be exact.
But this salad is so simple, delicious, and is worth sharing.

Because there are so few ingredients, it is important that you buy good quality feta cheese and balsamic reduction.

Serves 4 side salads
2 cups arugula
1 cup mixed greens
1/2 cup goat’s feta cheese
1/2 cup watermelon
1/4 cup EVOO
Drizzle Balsamic Vinegar
Sea Salt and fresh ground pepper

Cut the feta and watermelon into equal size pieces, about 1/2 inch cubes.
In a large bowl, gently combine the greens, feta, watermelon and olive oil and salt and pepper.
Place equally on 4 plates
Drizzle the Balsamic Reduction

Can serve with crostini. Also, chopped walnuts would be nice sprinkled on top.
If serving on skewers, skip the mixed greens, just use one piece of arugula.

More Power to You

Finally a Truely Powerful, Full Protein, HEALTHY Energy Bar!
not to mention, they’re vegan, gluten free and NO sugar added- well a couple chocolate chips :o)
I’ve been experimenting a lot lately with making healthy power bars and while these are super healthy, they are still packed with calories!
Healthy, complex carb, whole, natural, good-for-you calories that is!
I had one at 4pm before a 5pm workout and didn’t eat again for the rest of the night…!
So, if you have ZERO self control like me and can’t have treats in your home- share these with your active friends- they’ll love ’em!
I’ve been giving my creations to my brother and his 2 roommates (all active, athletic dudes) to sample and they loved ’em- even for breakfast!
Quickly, let’s go over the ingredients and their health and medicinal benefits:
Quinoa: full protein, fiber, iron, magnesium (improves the flow of blood and oxygen throughout the body)
Oats: so many reasons just look here
Almond Butter: protein, magnesium, potassium (important electrolyte), healthy fats and gives you long lasting energy and actually reduces your GI (just read this on almonds!)
Chocolate and Espresso: Fast energy
Brown Rice Syrup: natural sweetener that does not spike your blood sugar levels the way white sugar does. It’s a complex sugar that dissolves easily in the bloodstream plus it’s a complex carb, meaning it will take your body longer to digest- all reason why it’s a better sweetener than white sugar.
Here it is, and super easy:
1/2 cup Brown Rice Syrup
1 stick of Vegan Butter (the only not-so-good ingredient)
2 cups cooked quinoa
2 cups rolled oats
1/4 cup ground flaxseed
2 T vanilla
1/2 cup chocolate chips
1/2 cup almond butter (peanut butter is fine too)
1 T ground espresso
Preheat oven to 350
cream the butter and brown rice syrup
stir in the vanilla then the cooked quinoa, oats and flax
Bake in a greased 9×13 pan for 20 minutes
Let cool
Meanwhile, in a double broiler melt the chocolate and peanut butter
Stir in the espresso (optional)
Spread over your oats.
Let cool completely before cutting (I even keep mine in the refrigerator)
Enjoy- now go climb a mountian!