Because we eat a lot of hummus here, we are always looking for something crunchy to go with it. There are plenty of tasty chips and crackers on the market, but they all contain a fair amount of sodium. So my goal was to attempt making crackers in my dehydrator. Equipment: Food Processor and Food Dehydrator   Recipe: 1⁄2 c Bob’s Red Mill Organic Creamy Buckwheat 1 c pinto beans, cooked, drained (reserve 1⁄8 cup water from cooking beans in case needed)

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These are quick refrigerator pickles, so DH has dubbed them “Quickles”. They can be made with any combination of fresh vegetables you like. They are a really healthy snack, and will add the vinegar and dill flavor to main meals, such as the Southwest Veggie Burger! They don’t really need any salt in the mixture if you use some Balsamic vinegar. From the left, the vegetable mixtures in the picture are:

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We attended the Gluten Free Foodie Tour at Nourish 123 Restaurant in Scottsdale! The event was organized by the restaurant and by Ken Scheer of Rock A Healthy Lifestyle. His website is a go-to location for living dairy and gluten free in the Phoenix Metro area. We started the evening with drinks. From left to right: Pear Cider, Crispin Apple Cider, and Cucumber Water. Crispin’s Hard Ciders are naturally fermented in the USA from fresh pressed apple-juice.

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This cheese cake was a total “invention” from start to finish… and it was a total success! I wanted to make a no-bake cheesecake, and use chia to thicken it. I made it in a mini pie pan (in case it was a disaster) and it’s a good thing I didn’t make it bigger… we probably would have eaten the whole thing. It was THAT good! Note: There’s a picture of the finished serving in a bowl at the end of the post.

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Please note: this one is not gluten free because of the 5-grain tempeh used. This is my first attempt at making a home-made veggie burger mixture. I used a food processor to make most of it. Ingredients: 2 cups black beans, cooked, well drained 1 package WestSoy 5-Grain Tempeh 1⁄2 lime, juice of 1 clove garlic, cut in chunks 1⁄4 cup carrot, shredded 1⁄4 cup corn kernels (I used fresh corn that was roasted on the grill, and then frozen.

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Last night’s dinner was delicious! Sprouts has wild Alaskan Sockeye Salmon on sale right now! I marinated the fish in light basalmic vinegar, lime juice, a little olive oil, 1 clove of garlic, minced and cilantro. Then it was grilled. The Pineapple-Avocado salsa also has red onion, cilantro and 1⁄2 roasted jalapeno. The Asparagus and Grape Tomato salad is really simple and the addition of the sesame seeds gives is a little crunch.

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Tonight’s dinner was Lamb Burgers on Canyon Bakehouse Gluten Free Buns. I love these buns! They taste really good, and hold up well to a hefty burger with all the fixings piled on. We have used these same buns for Portabella Burgers and they were great! The white sauce on top of the burger is home made tzatziki sauce. On the side you see avocado, red onion, tomato, green leaf lettuce, and grilled Mexican grey squash.

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