Family Gluten Free

A Blog for Gluten Free Families Who Want to Eat Better

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Tag Archives: gluten-free

July 15, 2015
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familyglutenfree
Sweet Treats
gluten-free, grain-free, pale, strawberry rhubarb, vegan

Mini Strawberry Rhubarb Crisps

July 15, 2015 Sweet Treats Leave a comment
Mini Strawberry Rhubarb Crisps

Yes, I’m back. It has been a while, I know. The great part about blogging is, when life happens, you can put it on hold. A lot has been happening in life right now that has kept me from finding time to blog, but it has also been keeping me from cooking. I’ve been picking up some consulting hours, managing the never-ending business of summer with two kids, as well as, preparing for some life changes in the coming year. I never want to post a recipe I am not proud of or back a product we don’t really love or find a perspective that isn’t really worth discussing. Then our farm share started up and I was forced to get creative. What do you do with a boat load of fresh strawberries that only last a day or two and a big bunch of rhubarb….dessert!

Strawberries and Rhubarb

Strawberries and Rhubarb

I love strawberry rhubarb pie. I am a sucker for the sour/sweet combo and it is a perfect light dessert for summer. However, I am a horrible piecrust maker. It is something I hope to master some day, but I just can’t get it right. Even in my pre-gluten-free days, I could never get a perfect flaky crust. Usually I just bought a premade crust from the store, but the ingredients are horrible and they don’t taste that great anyway.

Filling

Filling

Crisps or crumbles are the perfect alternative to pies. They have the same great flavors and I love having some flexibility over the crumbly topping. The combinations are endless – oats, quinoa flakes, nuts, seeds, honey, maple syrup, coconut, and beyond. They have the added simplicity of not having to make dough and roll out a piecrust.

This recipe was inspired by a recipe I found on the blog Pinchofyum.com. I really liked how simple the recipe is and I like the nutty topping. I made some changes based on my personal taste and texture preferences. I also altered the recipe so it could be made into “mini” crisps. I like the mini versions because they keep your serving size in check and every crisp gets its own sticky gooey border. By the way, this recipe is also grain-free, dairy-free, egg-free, soy-free, and vegan.

Crumbles

Crumbles

My favorite part of this recipe is making the crumbly topping. I do this all using my hands, no pastry cutter or fancy tools required. After adding the dry ingredients to the bowl, simply add in the coconut oil and mix together with your hands until crumbles form.

Ready to bake!

Ready to bake!

My husband has had his share of strawberry rhubarb crisp as I developed the recipe, but he wasn’t complaining. I typically whipped up a batch after the kids went to bed and we enjoyed it together as we watched our favorite grownup shows. This will be a treat we enjoy every summer. I hope you enjoy it too.

Right out of the oven

Right out of the oven

P.S. I’ve also enjoyed a mini crisp for breakfast topped with a scoop of plain unsweetened yogurt!

Mini Strawberry Rhubarb Crisps
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
vegan, paleo
Author: FamilyGlutenFree.com
Recipe type: sweet treats
Serves: 6
Ingredients
  • Filling:
  • 1.5 cups chopped strawberries
  • 1.5 cups chopped rhubarb
  • zest from one lemon
  • ½ cup sugar
  • 1 Tbsp arrowroot powder (can also use cornstarch)
  • Topping:
  • ½ cup almond meal
  • ½ cup chopped pecans (or hazelnuts, walnuts)
  • 2 Tbsp coconut flour
  • ¼ teaspoon salt
  • 3 Tbsp coconut oil, plus more for greasing ramekins
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease 6 ramekins with coconut oil.
  3. Place all 6 ramekins on a baking sheet.
  4. Combine all the ingredients for the filling in a medium bowl.
  5. Evenly distribute filling into each of the 6 ramekins.
  6. In a separate bowl combine almond meal, nuts, coconut flour, and salt.
  7. Add the coconut oil and mix ingredients with hands until “crumbles form” and the oil is well distributed.
  8. Evenly distribute crumbles over filling of each ramekin.
  9. Place baking sheet with ramekins in the oven and bake for 20 minutes or until the topping is lightly browned.
  10. Allow to cool for at least 10 minutes and enjoy as is or top with your favorite whipped cream or ice cream.
3.2.2929

 

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January 28, 2015
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familyglutenfree
Beauty
deodorant, gluten-free, homemade

Homemade Deodorant

January 28, 2015 Beauty Leave a comment
Homemade Deodorant

I love writing about eating gluten-free, but this will be my first post regarding beauty products, mostly because I think what we put on our outside is just as important as what we eat. You may be surprised to find that many of the everyday products we use on our bodies, contain gluten! First, if you are gluten-free, be sure to check labels, because they can be sneaky. If your body reacts badly to gluten inside, it is sure to dislike it on your skin. Also, while you are already reading labels, you may be surprised at the shear quantity of unrecognizable ingredients going into some of our popular everyday products. As part of my family’s transition into a healthier lifestyle, I had to take a hard look at what was in our kitchen and also in our bathroom.

Hopefully soon, I will start reviewing some of the products that I recommend, but about half of my everyday products have been swapped out with homemade alternatives. You’d be surprised at what a jar of coconut oil can do for you! One of the easiest products to make yourself is deodorant.

I am sure you have heard that antiperspirant made with aluminum is the subject of great debate. Some suggest that constant application of aluminum-based antiperspirant may be linked to cancer. This has been hotly debated, but I’d like to err on the side of caution and try to avoid it if possible. I tried a variety of “natural” deodorants without aluminum, but I was left dissatisfied. First, all of these store bought deodorants still contained a laundry list of ingredients, most of which I had to consult my chemist-husband just to identify. Secondly, they simply didn’t work. I would say I am in the average range of sweaty/smelliness compared to other women. After using these store bought deodorants, I felt wet and, kinda stinky. Finally, the cost can be substantial.

Deodorant Ingredients

Deodorant Ingredients

I was starting to think I had a choice between being sweaty/smelly or cancer, until I found a recipe for homemade deodorant. If you do a quick Google search for homemade deodorant, they are all essentially the same – 2 parts coconut oil, to 1 part each of cornstarch and baking soda. This seemed too simple to actually work, but I figured it was worth a try since all of these ingredients are regularly stocked in my pantry. After a year of using homemade deodorant, I can firmly state that this stuff is super easy to make and it works!

Pre-mix

Pre-mix

Deodorant on Fingertips

Deodorant on Fingertips

All you have to do is mix the ingredients in a bowl and it’s ready to go. I also highly recommend adding your favorite essential oil as a fragrance. I use about 10 drops of lavender essential oil, but you can add more or less depending on your preference. Here are a few more pointers:

  1. I apply the deodorant with my fingers straight from the bowl, so I usually keep my deodorant in the bathroom so I can wash my hands after.  I rub the deodorant with the fingertips of both hands and apply to my armpits, like I am applying lotion.
  2. Coconut oil melts easily around room temperature, so the consistency may vary with the seasons. In the picture, my batch is softer than usual, since the coconut oil was melting a little from the heat of my fingers as I was posing to take the photo.
  3. One batch lasts approximately 9 months.
  4. I have heard that you can replace cornstarch with arrowroot powder if you are sensitive to corn, though I have not tried it.
  5. The glass bowl I use is from The Container Store, but you can use whatever container you like.  I like this one because it is glass, but has a plastic top to seal.

What could be easier? If you are looking to reduce the chemicals in your life with a simple, easy, cheap, alternative, this homemade deodorant is where it’s at. Please let me know what you think if you try it! Enjoy!

Homemade Deodorant
 
Print
Prep time
5 mins
Total time
5 mins
 
Author: FamilyGlutenFree.com
Recipe type: Beauty
Ingredients
  • ½ cup coconut oil
  • ¼ cup cornstarch
  • ¼ cup baking soda
  • 10 drops lavender essential oil (optional, can be adjusted by smell preference)
Instructions
  1. Mix all ingredients in a bowl with a fork until smooth and thoroughly combined.
  2. Store at room temperature.
  3. To use: Take a dollop of deodorant with fingertips and apply to armpits.
3.2.2885

 

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January 9, 2015
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Our Story
gluten-free, paleo, vegan, whole food

What Do I Eat?

January 9, 2015 Our Story Leave a comment
Unglamorous Selfie

I’ve been meaning to write this post for some time, but I think it’s even more appropriate to use it to start off the New Year. Some much needed time off and time spent with family have inspired thoughts about eating mindfully, especially during this time of restarting and resolutions. It has been 2 years since my family has started our gluten-free journey. Two years ago, I discovered how gluten affected my son, but it also propelled my interest in nutrition and where our food comes from. Going gluten-free was a blessing beyond its impact on my son’s health. It also changed my mindset about food.

Prior to going gluten-free, I ate “pretty good” relative to what is the normal American diet. I regularly ate fruits and vegetables, I didn’t drink soda, I stayed away from fast/fried food, and I tried to eat a balanced diet. I also had some extra baby weight that would not budge, no matter how much I exercised or limited my calories. After going gluten-free, initially only to support my son, I felt great. I easily lost a few pounds without trying and I felt more energized and less bloated/foggy. This was the spark I needed to reevaluate what I was eating and why.

This journey has taught me many lessons, but one immensely important one is that everyone is different and everyone responds differently to food. That should be obvious if you are already interested in a gluten-free blog! However, it goes beyond gluten. I think we all have our own personal profiles regarding food. Whether you are interested in following a vegan, vegetarian, paleo, or grain-free lifestyle, what works for me will not necessarily work for you. However, what works for everyone is eating whole, unprocessed food. Nobody feels good eating processed, adulterated, chemical-ridden food.

I’m not sure why I feel compelled to share my diet with you. I guess I always find reading about what people eat to be fascinating. I think it is a very personal and almost intimate way to get to know somebody. I mean, we are talking about food!!! We eat or think about eating for a large part of the day. This is my personal blueprint of what works for my body now. This is subject to change and may evolve as time goes on as I learn more about food and more about my body.

I like to consider myself a veg-aleo. I fit in between a vegan and Paleo lifestyle. That sounds conflicting since one is mostly plant-based and the other is somewhat animal based, but this is why I like them both:

  1. I can go without dairy. My body has a hard time tolerating most dairy products, so this was an easy food group to avoid. I do tend to do ok with butter and hard cheeses (usually unpasteurized cheese). I also have a hard time eating dairy from a personally ethical standpoint. After breastfeeding my two babies for 2 years, I have a whole new perspective on cow’s milk. For me, it is not a food that humans should consume. However, it is delicious, so I make exceptions on rare occasions or if the alternative is not as healthy (a good example is butter).
  1. I need to eat a little meat during the day to feel good, but not much. I was never a big meat eater and going a day or several days without meat doesn’t bother me. However, I do feel better if I eat a serving of meat or seafood each day.
  1. I love a variety of fruit and vegetables. They are never boring, raw and cooked.
  1. I am ok with grain substitutes (nut flours, coconut flour, veggie noodles, etc.). Sometimes I just need bread, rice or spaghetti, but I feel better if I limit grains and substitute with healthy alternatives when possible.
  1. I like beans and legumes, especially chickpeas and peanuts. These are a big “no no” on the Paleo diet, but I can’t live without them. I also enjoy soy products (miso, edamame, tofu) occasionally.

So here is how I break it down:

  1. Fruits and Vegetables – Yes! As much as possible (Vegan/Paleo)
  2. Nuts/Seeds/Coconut – Yes! Healthy fats (Vegan/Paleo)
  3. Beans/Legumes – Yes! (Vegan)
  4. Eggs – Yes! (Paleo)
  5. Soy Products – Occasionally (Vegan)
  6. Meat/Seafood – 1 Serving Daily (Paleo)
  7. Grains – 1 Serving Daily (Vegan)
  8. Dairy – Avoid (Vegan/Paleo)

In general I also avoid artificial sweeteners and processed vegetable oils (canola, safflower, etc.).

Finally, just for the record, I do cheat every once in a while. So, if you see me out to dinner with my husband on a Saturday night, with no kids, you may see me scarfing down a Crème brûlée. It will be so worth it…

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September 9, 2014
1 Comment
familyglutenfree
School Lunch
gluten-free, lunch box, school lunch

School Lunch 1 and Introduction

September 9, 2014 School Lunch 1 Comment
Going to School

My oldest is going into Pre-K this year and it will be his first time taking lunch to school. As a self-proclaimed health-foodie, this is an exciting time. I love being challenged to create fun, yet nutritious lunch ideas. Armed with my newly purchased bento box (Lunchbots), I was excited to get started. However, as August rolled around, my daily scrolls of fellow gluten-free bloggers, Pinterest, news outlets, and various social media postings became scoured with articles about “Stress-free Lunch Ideas”, “How to Make Lunch Easier”, “100 Not Boring Lunch Ideas”, etc. What I thought would be a fun endeavor was now looking like a stressful, tedious chore. Am I missing something?

Maybe you are thinking – “oh, her son is a good eater and willingly eats whatever is put in front of him” or “she has no problem spending all night in the kitchen creating a lunch masterpiece, complete with dinosaur shaped vegetables”. Let me set the record straight. First, my son is gluten-free and one of the pickiest eaters I know (see “Food My Son Won’t Eat” below). Also, the last thing I want to do after the kids go to bed, is make lunch. That is valuable “me” time or “me and my shows” time!

I am guessing that I’m not alone out there. All parents want to create fun, healthy lunches for their kids, but somewhere along the way it’s easy to run out of steam, especially being limited by a gluten allergy. My goal is to share some of my son’s lunches with you for 2 reasons. First, maybe your kids don’t like the same things, but there’s a chance you may see something interesting that makes lunchtime more nutritious, more fun, or just plain easier. I am no expert, but I am relentless. I am constantly searching for better recipes and better products, while keeping it simple. Second, this is a way to keep me on my toes. I don’t want my son’s lunch preparation to become a dreaded task. This is a job that should be fun and I am determined to keep it that way!

My plan for this school year is to make healthy lunches for my son that he helps create, while retaining the “fun” factor. I also want to keep it simple and put the lunch together in the morning, quickly and easily.

Every kid’s food preferences are uniquely based on neither facts, nor logic. Sometimes food rejection is based purely on one single bad taste experience or it can be based on just a visual perception or prediction on how it will taste. Cue frustration. Before I get started, I thought it would be helpful to share a list of foods my son will and will not eat. This list will probably make you feel better about your own kid’s eating habits.

Foods My Son Won’t Eat

  1. Most fruit (with the exception of apples and watermelon on a rare occasion)
  2. Fruit leather, jam/jelly, or any granola bar/muffin/cookie with dried fruit
  3. Pasta (I know, this is ridiculous)
  4. Cheese (unless it comes via pizza or cream cheese)
  5. Yogurt
  6. Tomatoes, including sauce (unless it comes on pizza)
  7. Deli meat (with the exception of salami or peperoni)
  8. Rice or quinoa with anything in it (he only eats it plain)
  9. Eggs
  10. Sandwiches (unless it has nut butter)
  11. Pancakes (though he will eat waffles)
  12. Soup or stews
  13. Corn on the cob or kernels
  14. Chicken fingers or any meat breaded
  15. Meat with any kind of sauce
  16. Fish (ok, most kids are in this category)

Do you feel bad for me yet?

Foods My Son Will Eat

  1. Vegetables – mostly raw and plain (lettuce, spinach, kale, peppers, carrots, broccoli, asparagus)
  2. Smoothies (this is where I sneak in fruit)
  3. Hummus
  4. Nuts and seeds (including nut butters and raw)
  5. Coconut oil (he can eat it by the spoonful)
  6. Breads, crackers, muffins, chips (bought and homemade)
  7. Steak, chicken, burger, hotdog, bacon (always plain)
  8. Lobster and calamari (????)
  9. Gluten-free – I am really lucky that he doesn’t care that he’s gluten-free and he doesn’t fret that gluten-free food may look or taste different. He hasn’t stressed about being “different” at school or otherwise. For that, I am grateful. I know this can be a huge factor in other families with food allergies.

So, this is the world I live in. Maybe you are thinking about how lucky you are that your child eats a better variety of food or maybe you are cursing me for the fact that my son will gladly eat a handful of kale. Either way, let’s make school lunches less stressful and try to focus on how it can be a great opportunity to involve our kids in their meals and to be creative.

Here is my first lunchbox post:

 

School Lunch 1

School Lunch 1

  1. Apple slices – I dipped them in a 10% lemon juice water bath.
  2. Baby spinach – Before any jealousy occurs, reread the list of food my son won’t eat.
  3. Plantain chips – If you haven’t tried these, please do. They are delicious. I really like the versions made by Trader Joe’s and Whole Foods. They taste like a denser potato chip. Just like bananas, plantains provide a good dose of potassium.
  4. Homemade brownie – I am a big fan of the blog by Karina of Gluten-Free Goddess®. She has awesome gluten-free recipes for baked goods. I like this brownie recipe because it uses coconut oil instead of butter and it is starch-free. The only flours used are sorghum flour and almond meal. Recipe link
  5. Uncured Genoa Salami (Always nitrite/nitrate-free and with minimal ingredients. I like Applegate brand which is gluten and casein-free)

 

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August 28, 2014
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Soup and Salad
gluten-free, paleo, salad, summer salad, vegan

Grilled Pepper Salad

August 28, 2014 Soup and Salad Leave a comment
Grilled Pepper Salad

My family loves to make as many summer meals on the grill as possible. The grill makes everything taste better, plus who wants to be cooking in the kitchen when it’s 80+ degrees outside! One of my favorite summer dishes is grilled pepper salad. My family is Portuguese and this salad is a summer staple, especially paired with fresh grilled sardines. Ok, sardines aren’t for everyone, but this salad goes equally well with burgers and dogs, or a nice steak.

Bell Peppers

Bell Peppers

So, how do you grill peppers? It is very easy and fun. I introduced my husband to this salad before we got married and he quickly became a master at perfectly grilled peppers. First, place whole peppers directly on the grill over medium heat. Close the cover and let cook for a few minutes. Open cover and rotate the peppers. Repeat until the peppers are blackened evenly and the skin starts to get wrinkly.

Grilled Peppers - almost done

Grilled Peppers – Almost Done

 

Grilled Peppers - Done!

Grilled Peppers – Done!

An old trick is to place the cooked peppers in a brown paper bag for about 10 minutes straight off the grill. This will make removing the skins much easier.

Peppers into Paper Bag

Peppers into Paper Bag

Removing skins

Removing skins

Remove skins from the peppers by sliding them off with your fingers. I recommend doing this under cold water because the peppers will be hot and it is easier to wash away discarded skins. Also remove the inside seeds, webbing, and top to separate the de-skinned flesh.

Sliced peppers

Sliced peppers

I like to slice the peppers into thin pieces, as shown above. I also add sliced tomatoes and sliced red onion to complete the salad. Everything tastes best using room temperature tomatoes and onion, with slightly warm peppers.

Sliced tomatoes

Sliced tomatoes

Sliced red onion

Sliced red onion

Finally a simple dressing of extra virgin olive oil, a few splashes of red wine vinegar and a generous amount of sea salt complete the salad. I don’t like to put quantities for the dressing because everyone’s taste is different. I like vinegar, so I go a little heavy on the vinegar compared to most people. Dress it based on your taste preferences. You will need a fair amount of salt to bring out all the yummy flavor of the tomatoes and peppers.  This salad is best served immediately. However, I do like to use leftovers the next day on top of salad greens.

Grilled Pepper Salad

Grilled Pepper Salad

This salad is always a crowd pleaser in a casual, burgers and dogs, setting, or a fancier outdoor get together. I hope you enjoy it as much as my family does.

Grilled Pepper Salad
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: FamilyGlutenFree.com
Recipe type: salad
Serves: 4
Ingredients
  • 3 bell peppers (any color, but a variety is ideal)
  • 2 cups sliced tomatoes (about 2-3 large), sliced thin
  • ½ cup thinly sliced red onion
  • extra virgin olive oil
  • red wine vinegar
  • sea salt
Instructions
  1. Grill bell peppers until blackened and skins can be removed easily.
  2. Remove skins and seeds/inner webbing.
  3. Slice cooked pepper into thin slices
  4. Add cooked pepper, tomatoes and red onion to a bowl
  5. Drizzle extra virgin olive oil on top.
  6. Add a few splashes of red wine vinegar
  7. Add sea salt to taste (a fair amount will be needed).
  8. Mix until all vegetables are evenly coated.
3.2.1311

 

 

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    Quinoa Pumpkin Chocolate Chip Muffins

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    Cashew Chocolate Chip Dairy-Free Ice Cream

  • School Lunch 1 and Introduction

    Going to School

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    Grilled Pepper Salad

  • Raw Revolution Bars

    Raw Revolution Bars

  • Summer Vegetables Three Ways

    Fresh Green Beans

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    Mint Chocolate Green Smoothie

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    Homemade Kombucha

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    Fresh Herbed Quinoa

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    Spinach, Strawberry and Pecan Salad with Balsamic Dressing

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    Dairy-free Healthy Chocolate Cream Popsicles

  • Spring – Garlic Scapes

    Outdoors

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    Grain-free Crab Cakes

  • Easy Mint Infused Water

    Mint Infused Water

  • How to get the Most out of Your Avocados

    How to get the Most out of Your Avocados

  • Lotus Food Rice Ramen Review and Bonus Miso Soup Recipe

    Miso Soup with Lotus Foods Rice Ramen

  • Portuguese Kale and Potato Soup (Caldo Verde)

    Caldo Verde

  • My Son’s Story

    My Son's Story

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    Strawberry Coconut Cashew Smoothie

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    Kielbasa Peppers Basmati Rice

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    Grain-free Cinnamon Sugar Fun-Dough Cookies

  • Guide to Building a Better Smoothie

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    Easy Strawberry Pecan Breakfast Quinoa

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    Pamela's Baking and Pancake Mix

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    Slow Cooker Salsa Chicken

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    Whole Grain Mustard and Apple Cider Vinegar Salad Dressing

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    Quinoa with Zucchini and Portobello Mushrooms

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