Gluten-Free Quinoa CakeThis gluten-free cake recipe from cibo verde is nutritious, delicious and packed with tasty super foods!

Gluten Free Quinoa Cake


2 cups quinoa flour

1/2 cup sorghum flour

3/4 cup almond meal

1 teaspoon baking soda

2 teaspoon ground cinnamon

1 cup coconut palm sugar

3 organic eggs

1/2 cup olive oil

2 teaspoon vanilla extract

1 cup grated carrots

1 cup unsweetened coconut flakes

1/2 cup seedless dates

1/4 cup orange juice


Preheat the oven to 350 degrees.

In a mixing bowl, mix together flours and dry ingredients. Add eggs, oil, vanilla and orange juice. Then beat to combine. Stir in the carrots, coconut and dates by hand.

Pour the batter into the backing pan and bake for about 25 to 35 minutes. Then enjoy!

*Recipe and image courtesy of cibo verde.*

Fresh-Fruit-BonanzaGluten-Free Meal Planning Tips

A gluten-free diet doesn’t have to mean resorting to expensive, specialty gluten-free products. Build meals around naturally gluten-free foods for a healthy gluten-free diet fit for your whole family.

Follow the MyPlate guidelines for a generally healthy diet:

• Start by filling half the plate with fruits and vegetables.
• Fresh fruits and vegetables are all naturally gluten-free.
• Canned and frozen plain vegetables are gluten-free, but avoid those with sauces and breading.
• Check labels of dried fruits, which may have added flour.
• Fill one-quarter of the plate with lean meat and beans.
• Choose fresh lean beef, pork, poultry, seafood, eggs, plain nuts, and dry and canned beans, which are all naturally gluten-free protein sources.
• Read labels carefully when selecting self-basting poultry, cold cuts, processed meats, and hot dogs, which may contain gluten.
• Fill one-quarter of the plate with whole grains.
• There are many gluten-free options appropriate for the whole family, including corn tortillas, grits, cornmeal, brown rice, puffed rice cereal, oats, and gluten-free flours, such as almond meal and rice flour.
• Fill in the gaps with gluten-free specialty products, including breads, crackers, cookies, baking mixes, cereal, and pasta.
•  Add a serving of low-fat dairy.
•  Choose low-fat milk, cheese, yogurt, and ice cream.
•  Avoid malted milk, and check the labels carefully on flavored milk and yogurt, cheese sauces and spreads – the additives in these products may contain gluten.

Many of the meals your family already enjoys may be gluten-free, and most meals can become gluten-free with just a few simple substitutions.

Does your family enjoy tacos regularly? Substitute corn tortillas in place of flour tortillas to make this meal gluten-free. Spaghetti night? Prepare homemade sauce and try spaghetti squash for a vitamin-packed pasta alternative. Lunchtime a problem? Make wraps using corn tortillas; sandwiches with rice cakes, cornbread, or gluten-free bread; or salads packed with vegetables, low-fat cheese, and rice or quinoa.

The eMeals Gluten-Free meal plan makes it simple to prepare gluten-free dinners utilizing basic, easy-to-find ingredients. eMeals provides seven mainstream dinner recipes and a shopping list every week, making it easy to shop for and prepare flavorful meals the whole family will enjoy.  Download a free sample plan and see how eMeals can help you simplify gluten-free meal planning.

Creamy Spinach CrepesCourtesy of the Maine Stay Inn & Cottages in Kennebunkport, Maine comes this creamy & dreamy gluten-free recipe for spinach crepes!

Creamy Spinach Crepes


Ingredients for Batter:

¾ cup milk (whole milk or 1/2C 1% milk and ¼ C cream) (“Mom” prefers organic)

3 eggs (“Mom” prefers cage-free eggs)

½ cup plus 1 T gluten free baking mix (I like Bob’s Red Mill “Biscuit and Baking” mix, or you can mix 2 parts white rice flour:1 part tapioca starch:1 part garbanzo bean flour or sorghum flour)

Dash of salt and slightly larger dash of pepper (black)

1/8 teaspoon Italian Blend seasoning

½ Tablespoon olive oil

Ingredients for Spinach Filling:

10 ounces frozen spinach

1 T butter (“Mom” prefers organic)

1 T olive oil

½ small onion (yellow), chopped

½ clove garlic, diced

Black pepper to taste

2 Tbsp. Dijon mustard

1/8 teaspoon mustard powder

2 teaspoon heavy cream or half & half (“Mom” prefers organic soymilk creamer or plain kefir)

1 ounce cream cheese

2 Tbsp. shredded cheddar cheese (“Mom” prefers organic)

1 teaspoon fresh thyme

Dash of Italian Blend seasoning

1 Tbsp. sour cream (“Mom” prefers organic, low-fat sour cream)

6 teaspoons Gruyere cheese (shredded)


Combine all ingredients for crepes in a bowl and blend with a stick blender until no lumps remain. Ladle into a hot pan coated generously with spray oil. Swirl batter until a thin layer coats the bottom of the pan. When edges pull from sides of pan, use a flexible spatula to release and flip, cooking for just a few moments on the second side. Transfer to a plate.

Meanwhile, melt butter and oil in a skillet. Add onion, garlic, pepper, mustard powder, and Italian blend and cook until onions are soft. Add frozen spinach and cook until soft. Reduce heat to low. Add remaining ingredients, except Gruyere and stir until all cheeses are melted. Remove from heat and let cool for a few minutes.

Fill crepes with stuffing, making sure to sprinkle with Gruyere before rolling. Place in a baking dish sprayed with pan coating. Sprinkle with additional Gruyere if desired. Refrigerate overnight if necessary.

Bake at 350 degrees for 20 minutes covered with aluminum foil. Remove foil and bake for an additional 5 minutes, or until filling is hot all the way through. Serve immediately!

*Recipe and image courtesy of*

Yara 2Adventurous Grains to Set You Gluten-Free

Healthy cooking is a passion: just like the love of good food, it’s a great feeling to know you’ve served up a side of “good for you” with your family’s favorite meal. Sometimes, allergies mean we need to modify our diets even further. The words “gluten intolerance” used to sound like funeral bells for fresh, warm bread or a comforting bowl of cereal, but now there are delicious alternatives available on the market. May is Celiac Awareness Month, so we want to inspire you with easy, natural ways to go gluten-free. Even if your body can process gluten, diversifying your diet always gives your body a chance to take in different combinations of vitamins, minerals, and trace elements – and you may find a new favorite food in the process!

Oats: You can still enjoy a warm bowl of oatmeal in the morning! Just know that while oats are naturally gluten-free, they are often contaminated from being processed near wheat products. Stick to buying oats (preferably steel-cut) from a supplier that labels them clearly as gluten-free.
Buckwheat: Don’t let the name fool you! Buckwheat is a closer cousin to rhubarb than wheat, and is a nutritious, satisfying option to replace wheat flour. Try it in pancakes!
Wild Rice: Another tricky name, wild rice is actually a seed, and higher in fiber and flavor than white rice. Pair it with vegetables or use it in a hearty soup.
Millet: These seeds are rich in B vitamins and absorb the flavors of the foods around them – use them to put a tasty spin on stuffing.
Amaranth: Densely nutritious and a good source of protein, amaranth works best when mixed with other ingredients. It’s great when combined with rice or quinoa in a stir-fry!
Teff: A little-known grain from Eastern Africa, teff is rich in calcium, iron, and other essential minerals. The tiny seeds can be ground into flour and used to bake bread or thicken soup.
Quinoa: Quinoa is one of the most famous gluten-free grains, but recent studies suggest it may actually irritate people with gluten sensitivities. If you have a gluten intolerance and haven’t yet tried quinoa, you might want to discuss it with your doctor before leaping into the unknown.

Rice isn’t exactly an uncommon food, but it does come in many more varieties than just white or brown! Broaden your palate by trying Malaysian red rice (excellent when simmered in coconut milk), fragrant jasmine rice, or even antioxidant-rich Chinese black rice!

Everyone enjoys satisfying breads, noodles and other traditionally glutinous goodies. Even if your body needs to skip the gluten, you don’t have to miss out on your cravings anymore! Hungry for a hot plate of pasta? Try Japanese soba noodles, made of naturally gluten-free buckwheat! Tempted by toast?  Have a slice of millet toast with creamy almond butter!

Yara’s new book, Health On Your Plate, includes many original recipes that can be adapted to be gluten-free, just by substituting one or more of these great grains for glutinous ones. Taking gluten out of your diet doesn’t mean taking the joy out of it! With a little creativity and a willingness to explore your supermarket, you won’t even miss it!

About the Author

Yara Shoemaker is an ordinary woman with an extraordinary appetite for knowledge about healthy living. She decided to dig deep into the facts of nutrition and health to learn how every bite would affect her and her loved ones. As a result, she created an ideal lifestyle centered on natural nourishment with real flavor. The principles are simple: savor the things you love and keep everything in proportion to be healthy and happy.  Find mouthwatering recipes, healthy advice and more at her blog: Yara’s Way!

EggsFlorentineThis rich brunch dish from the Brierley Hill B&B in Lexington, Virginia is perfect accompanied by a tossed green salad!

Gluten-Free Eggs Florentine


6 Eggs (“Mom” prefers cage-free, vegetarian-fed eggs)

8 Oz. grated Swiss cheese

8 Oz. Feta cheese

16 Oz. Cottage cheese

1 Stick melted unsalted butter (“Mom” prefers organic)

1 Package frozen chopped Spinach

1 4.5 Oz. can sliced or chopped mushrooms

1/4 teaspoon nutmeg

Several drops of Tabasco sauce


Beat eggs, add cheeses & butter and mix well. Cook and drain spinach well. Add cooked spinach to egg – cheese mixture with mushrooms. Add nutmeg and Tabasco sauce.

Pour into greased 9×13 baking dish and refrigerate overnight.

Bake at 350 degrees for 40 minutes.

Serves 12.

*Recipe and image courtesy of BNBFinder.*

gluten-free-quicheFrom the  Brewster House B&B in Freeport, Maine comes this creamy, gluten-free quiche that is made with goat cheese, “Mom’s” favorite addition to just about anything!

Gluten-Free Quiche with Goat Cheese


2 tablespoons butter, softened, plus more for pan (“Mom” prefers organic)

1 package (1 pound) frozen hash brown potatoes, thawed

12 large eggs (“Mom” prefers cage-free, vegetarian-fed eggs)

Coarse salt and ground pepper

1 1/2 cups reduced-fat sour cream

1 package (4-5 ounces) soft goat cheese, room temperature

4 scallions, thinly sliced


Preheat oven to 375 degrees F. Brush a 9 by 2 1/2 inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as the pan); brush paper with butter.

Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

Serves 6-8 – depending on serving size.

*Recipe and image courtesy of*

EggCheeseSouffles_ChestnutStreetFrom the Chestnut Street Inn in Sheffield, IL comes these light and airy gluten-free souffles that complement any Spring or Summer brunch!

Individual Gluten-Free Egg and Cheese Souffles


2 Tbl Unsalted Butter (“Mom” prefers organic)
1/2 cup grated parmesan cheese
3 Tbls unsalted butter (“Mom” prefers organic)
3 Tbls Domata Living Flour or other Gluten Free All Purpose Flour
1 cup whole hot milk
1 tsp Grey Poupon Dijon mustard
½ tsp Lea and Perrin’s Worcestershire sauce
½ tsp Harissa Paste
Pinch Salt
Pinch Freshly Grated Nutmeg
5 large eggs, separated (“Mom” prefers cage-free eggs)
Pinch of cream of tartar
1/3 cup fresh goat cheese (“Mom” prefers redwood Hill Farm)
1/3 cup shredded baby swiss


Preheat oven to 400 degrees. Butter 6-1 cup ramekins with and place on a baking sheet. Coat each ramekin with parmesan cheese, tapping the bottom of the ramekins to remove any loose cheese. In a medium saucepan over medium heat, melt butter. Add flour and whisk for approx. one minute or until the rawness of the flour begins to cook away. Slowly whisk in hot milk until well combined with the flour and butter mix. Reduce to low heat and add mustard, Worcestershire sauce, harissa and nutmeg. Cook on low heat for approx. 5 mins or until the mixture is thick and creamy. Remove from heat.

Slowly whisk four egg yolks one at a time into base, making sure not to scramble the eggs. Add the swiss and goat cheese and whisk until the cheese is mostly melted. In a separate bowl, beat egg whites with a pinch of cream of tartar and salt until the egg whites form stiff peaks. Take a quarter of the egg whites and whisk them into the yolk/cheese mixture to lighten it. Slowly pour yolk/cheese mixture down the side of the bowl of egg whites and fold remaining whites into the yolk/cheese mixture until well combined. Carefully spoon soufflé mix into individual ramekins, dividing the entire batch evenly amongst the ramekins. Sprinkle the tops of the soufflés with more grated parmesan cheese.

Place soufflés into the oven and reduce temperature to 375 degrees. Bake for 20 minutes or until the soufflés are puffed and golden on top. Serve immediately.

Yields: Approx. 6 individual soufflés

*Recipe and image courtesy of*

This lovely chowder courtesy of the Gracehill Bed & Breakfast in Townsend, Tennessee can be made gluten-free by using corn starch in place of the flour.

Gluten Free Corn Chowder


2 C water
2 C diced peeled potatoes
½ C sliced carrots
½ sliced celery
¼ C chopped onion
1 tsp salt
¼ tsp pepper
¼ C butter (“Mom” prefers organic)
¼ C all-purpose flour or substitute 2 Tbsp of corn starch for the flour to make it gluten-free
2 C milk (“Mom” prefers organic)
3 C (12 ounces) shredded cheddar cheese (“Mom” prefers organic)
2 cans (14-3/4 ounces each) cream style corn
1 can while kernel corn


Place water in a 2-quart microwave-safe dish, cover and heat until boiling. Add potatoes, carrots, celery, onion, salt and pepper. Cook, uncovered, on high for 8-10 minutes or until veggies are crisp tender; set aside (do not drain.) Meanwhile, in a 3-quart dish, microwave butter on high for 50-60 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Cook, uncovered, on high for 6-7 minutes or until thickened, stirring every 2 minutes. Add the cheese. Heat for 1 to 1-1/2 minutes or until the cheese is melted. Stir in the corn and reserved veggies. Cook on high for 2-3 minutes or until heated through.

Yield 10-11 servings, 2-1/2+ quarts.

*Recipe and image courtesy of*
Recipe link:

Crunch on this! For healthful noshing in the New Year to keep weight loss goals in check, Crunchies® natural snacks are the perfect alternative to a bag of potato chips! The freeze-dried fruits and vegetables keep adults and kids alike crunching on a wide variety of fruits and veggies! “Mom” is loving that there are only 100 calories or less per serving, and the crunch factor plus the fresh, tart fruit & vegetable taste is extremely tasty.

The Crunchies® line of freeze-dried fruits and vegetables are free of additives, chemicals, preservatives or unhealthy ingredients, and come in convenient resealable for easy snacking anytime. These make great nutritious additions to your child’s lunchbox, too!

Why do we love Crunchies®?

No sugar added
No Preservatives
Gluten/Wheat Free
Kosher Certified
Approved by Weight Watchers
Fat free fruits; low fat veggies
Less than 100 calories per serving
Crunchies have a 24 month shelf life and are in resealable bags so they stay fresh after being opened

Crunchies® are available in four varieties, including Fruit Crunchies®, Veggie Crunchies®, Organic Crunchies® and Corn Crunchies®. In addition, they now have smaller Munch Paks available in the following fruit varieties: Cinnamon Apple, Mango, Mixed Fruit, Pear, Pineapple and Strawberry.

Not just for snacking on, Crunchies® can also be used in recipes, and the website offers an interesting recipe selection using Crunchies® for more fun in the kitchen!

To learn more about Crunchies®, please visit

*Company generously provided samples and images for this piece.*

The holidays can be a treacherous time for those of us with rebellious intestines. If you’re hosting a holiday brunch or lunch for a crowd, how about including a festive dish that EVERYONE can enjoy? Here’s a delicious solution to your Holiday brunch dilemmas: gluten-free, lactose-Free Blintzes, from Tamara Duker Freuman, MS, RD, CDN

Recipe adapted from Living Without Magazine

Gluten-Free, Lactose-Free Holiday Brunch Blintzes


For the crepes (yields about 8):

Vegetable oil, for greasing pan
3 extra-large eggs, lightly beaten, room temperature
2 Tbs. unsalted butter, melted and cooled
1 cup gluten-free all- purpose flour blend* of choice, more if needed
½ tsp. xanthan gum** (use only if all-purpose flour blend does not contain xanthan or guar gum)
1½ cups lactose-free milk of choice, room temperature; more if needed


1 cup Green Valley Organics Lactose-Free Sour Cream
1 cup Lactaid cottage cheese
1 Tbs. sugar (or to taste)
1 tsp. ground cinnamon

*Note: Be sure to use GF All Purpose Flour Blends. DO NOT use GF All Purpose Baking Mixes. The “baking mixes “contain chemical leavening agents like baking soda or baking powder and are NOT suitable for this recipe. Also, read the ingredients of your All Purpose Flour blend. If it contains xanthan gum or guar gum, you can omit the xanthan gum called for in the recipe.


1.Lightly grease an 8- to 10-inch nonstick skillet with vegetable oil, like grapeseed or canola oil, and set aside.

2.In a large bowl, whisk together the eggs and butter until well combined. Mix the flour blend with the xanthan gum and blend into the egg mixture. Pour in the milk in a slow, steady stream, whisking constantly until batter is smooth. Add more milk or flour by the tablespoon, if necessary, to ensure a smooth and thin batter.

3.Heat prepared skillet over medium heat. Using a large ladle or spoon, place a generous ¼ cup batter into the center of the hot pan, swirling to coat the bottom of the pan in an even layer, taking care not to spread the batter too thin.

4.Cook the pancake until edges begin to brown slightly, about 2 to 3 minutes, and flip with a wide spatula. The pancake will flip easily when ready. Cook the other side for about another 20 to 30 seconds until the pancake is set. Turn the pancake onto a plate lined with a moist tea towel and cover to keep warm.

5.Repeat with remaining batter, layering pancakes one on top of the other. Cover after each addition. You do not need to re-oil the skillet in between pancakes.

6.In a medium-size bowl, mix filling ingredients until well combined. You will likely have some extra, which you can use as a topping. Alternatively, save it for breakfast tomorrow and use it as a spread for toasted gluten-free Cinnamon Raisin bread.

7.Preheat oven to 400°F.

8.To assemble blintzes, place one pancake flat on a plate. Place 2 Tbs. filling on the flat pancake, about one-third of the way from the edge closest to you. Fold the bottom of the pancake over the filling, turn in the sides toward the middle and roll away from yourself to create a cylinder. Repeat with remaining pancakes. Fear not if the filling seems a bit too liquid; just wrap it carefully and place open seam down on the baking pan. It will all firm up during baking, and will turn out better than you could have imagined.

9.Place rolled blintzes in preheated oven and bake for 10 minutes at 400°F. (Alternatively, you can sauté blintzes in a bit of butter or oil in a pan over medium-high heat until crisp, about 5 minutes, flipping halfway through the process. I baked them.)

10.Let blintzes sit for a few minutes before plating and serving to allow filling to set. Serve warm or at room temperature, plain or garnished with extra filling, lactose-free sour cream, or fruit compote.

Yields about 8 blintzes.

More Festive Filling & Crepe Ideas

Create your own holiday tradition by adding festive flavors to this Holiday Blintz recipe:

• Pump-kin Up The Volume: Add ½ tsp. freshly grated nutmeg to the crepe batter and make the filling with 1 cup Green Valley Organics Sour Cream, 2/3 cup organic pumpkin puree, 3 Tbs. sugar or maple syrup (or 1 stevia packet), 1 tsp. vanilla extract and 1 tsp. pumpkin pie spice for a special family brunch on Thanksgiving Weekend.

• Gingerbread Crepes: Add 3 Tbs. molasses, 3 Tbs. sugar, 1 tsp. cinnamon, ½ tsp. ginger and ¼ tsp. clove to the crepe batter for a gingerbread version.

• Cranberry Orange Crepes: Add one 6-oz cup of Redwood Hill Farm Cranberry Orange Goat Yogurt to blintz filling; top crepes with leftover cranberry sauce or relish with an orange zest garnish.

PER SERVING (1 blintz with filling): 229 CAL; 9G PROT; 14G TOTAL FAT (8G SAT. FAT); 17G CARB; 112MG CHOL; 158MG SOD; 2G FIBER; 3G SUGARS

*Recipe and image courtesy of Green Valley Organics.*