Category Archives: food

Gluten, Nut and Dairy Free Microwave Granola


My daughter loves granola either eaten with soy milk, topping ice cream and even mixed into fruit shakes. It can be hard to find a granola that is free of all of her allergens so I tried making some at home in a small batch this weekend. It was pretty easy and she loved. This way I know she can eat it safely and I save about $5 for a small bag! The other fun thing about this recipe is all of the things you can add to make it exactly how you like it.

1 cup Gluten Free Oats
1 T Oil (or dairy free butter or coconut oil)
2 T Honey (or maple syrup or agave)
1/2 tsp. Cinnamon (if desired)
1 tsp. Vanilla Extract or other flavoring
Mix-Ins (pumpkin seeds, sunflower seeds, flax seeds, cranberries, raisins, shredded coconut, chocolate chips, etc.)

Mix oats, cinnamon and seeds in a microwavable container.  Microwave oil, honey and extract for 30 seconds and mix to combine, pour over oat mixture and stir. Microwave for one minute, stir. Return to microwave for another minute, stir. Microwave for thirty seconds, stir. All microwaves are different so you may not need as much cooking time. Let granola cool before adding fruit or chocolate. Alternately, you could put the mixture on a cookie sheet and bake at 350 degrees, check often to make sure it does not burn (cook for approx. 10 minutes). Store in a covered container and enjoy!

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Gluten Free Holiday Desserts


I usually bring a gluten, dairy and nut free dessert to family gatherings for my daughter. Coming up with something new is sometimes difficult and often I need time to test out the recipe first to make sure it is presentable once I use substitutes for everything. I think this year I will be making this gluten free Buche de Noel again. I made it for Christmas last year but I think it would work for Thanksgiving also. It was pretty easy to make and as my daughters would say “it looks fancy!” CLICK HERE to go to the original post with recipe and directions. Here are a few other good recipes I may try. Click on the titles to get to the recipes. Just use substitutes if necessary.

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Gluten Free Pumpkin Bread just add a powdered sugar glaze to dress it up.

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Flourless Chocolate Cake

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Gluten Free Apple Crisp

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Easy Caramel Sauce


I love caramel sauce. If I could, I’d keep an IV attached at all times. I sometimes can overdose on caramel and have to take a step back. I used to get caramel lattes at Starbucks but I always asked for extra sauce so basically I had a cup of caramel with a squirt of coffee in it. Those days I was usually bouncing off the wall! Making caramel sauce at home is really easy and it’s awesome to have it in the frig. It’s great for coffee, putting on ice cream, hot chocolate and cakes, YUM! I made pumpkin bars this weekend using the Trader Joes mix, which is pretty good. It was missing a little something so I whipped up some caramel sauce. I bought a plastic squeeze bottle from World Market and store my sauce in the frig ready to go!

Caramel Sauce

4 tablespoons butter
1 cup brown sugar
1/2 cup heavy whipping cream
1/2 teaspoon kosher salt
1 tablespoon pure vanilla extract

Mix all ingredients except for vanilla in a pan over medium heat. Bring to a boil and lower heat, stir occasionally and let cook for about 5-6 minutes. Add vanilla and cook for an additional minute or so. Let it cool and then put into a container in the frig. It will keep for two weeks (if it lasts that long). Heat to serve.

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Last Veggie Harvest – Got Green Tomatoes?


On Friday, I was cleaning up the veggie garden and I had so many green tomatoes. Last year I made fried green tomatoes but this year I wanted to try something new. I decided to try pickled tomatoes. It’s a very easy process and hopefully pretty tasty. I don’t like tomatoes but everyone else in the family does.

Here’s what I did:
1. Sterilize your canning jars in boiling water
2. Wash tomatoes, cut off stem and cut in half (mine were cherry tomatoes)
3. Combine  and boil 1 cup white vinegar, 1.25 cups water and 3 tablespoons kosher salt for 1 pound of green tomatoes
4. Put a clove of garlic and 1 tablespoon of dill seeds and 1/2 tablespoon whole black peppercorns into each jar or one large jar (I used 3 smaller jars). You can also add other seasonings, like a chili pepper
4. Pour the hot mixture over the tomatoes to within 1/4″ of the top. Wipe the jar top, put the lids on and tighten. Age for at least 2 days in the refrigerator. ENJOY!

I also had lots of left over basil, which I love and use a lot. I washed all of the leaves and let them dry than put them in the freezer on a baking sheet. Once they were frozen I put them in a freezer zip lock bag. By individually flash freezing them first you retain the green color, otherwise they often will turn black. Click for some other options.



I also had lots of basil that I wanted to freeze.

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