Sunday, March 29, 2015

Gluten-free Bread Pudding and Vanilla Sauce

I haven't had bread pudding for a while, so today I set to the task of making it, as I had quite the sweet tooth this morning. It wasn't hard to make, and my mom said that she couldn't tell that it was gluten-free (even though I assure you, it most definitely was.) I decided to make this recipe lactose-free as well with lactose-free milk :).

The Pudding
6 slices of gluten-free bread (I used the BFree white bread, check them out!)
2 tablespoons of melted butter
4 beaten eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup raisins
2 cups milk
3/4 cup white sugar

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cut the gluten-free bread into little squares and them to a bread pan.
3. Sprinkle the raisins and the melted butter over the bread.
4. In a separate bowl, mix the eggs, cinnamon, vanilla extract, milk, and white sugar. Mix it well.
5. Add the mixture to the bread pan, completely covering the bread. You may have to push down on the bread to completely submerge it.
6. Bake for about 35 minutes, then take it out and cover it in foil. Put it back in for another 10 minutes.
7. Take it out to cool. 

The Vanilla Sauce
1/2 cup butter
1/2 cup brown sugar
1/2 cup heavy whipping cream
1/2 cup white sugar
1 teaspoon vanilla extract

1. Combine all the ingredients except for the vanilla extract over medium heat in a saucepan.
2. Mix it together until the mixture becomes thick. It will begin to boil, and once it does add the vanilla extract.
3. Mix it a little more and then remove it from the heat.
4. Add the sauce to an individual bowl filled with the bread pudding.

Voila! You have a delicious dessert!

Tuesday, March 24, 2015

Easy Fish Dinner


Do you need dinner fast? Here is a quick and easy fish dinner recipe! You can eat fish cold or warm, grilled, baked, boiled, poached or fried (so many options!). I usually opt for boiling the fish, as it is the healthiest, and in my opinion, most delicious option. When you have learned how to boil fish properly, the end result is a tender, juicy meal! I mean, if you can boil water, you can boil fish!

4 skinless salmon fillets
6-8 cups water
Pinch of salt
4 bay leaves

1. Fill  pot with enough water to cover the fish.
2. Add a couple of bay leaves and a pinch of salt.
3. Bring the water to a boil.
4. Add the fish and bring it to a simmer. Let it simmer for 20 minutes.

On the side you can add steamed vegetables and brown rice, as I think they complement the fish nicely. Voila, you have a meal (and a really healthy and delicious one too)! 

Saturday, March 14, 2015

Gluten-free Norwegian Almond Cake (Suksekake)

Happy pi day everyone! In honor of this special day, I decided to make a cake (because I love to celebrate with food). This cake is pretty easy to make, and I love how it's naturally gluten-free. The first time I tasted this cake was at my great-aunt's house in Norway, and ever since I've been dreaming about it :).

The Frosting
5 egg yolks
2/3 cup white sugar
2/3 cup softened butter
1/2 cup heavy cream

1.  Place a saucepan over low heat, and add the egg yolks and sugar, whisking them together.
2. Stir in the heavy cream until the mixture becomes really thick. (Bring the mixture to a near boil.)
3. Remove it from the heat and let it cool down to room temperature. I used an electric mixer to get rid of any lumps.
4. After it reaches room temperature, mix in the softened butter until you get rid of the lumps.
5. Set it in the fridge so it can get cold.

The Cake
5 egg whites
1 2/3 cup confectioners' sugar
2 cups almond flour
1 teaspoon baking powder

1. Preheat the oven to 400 degrees F (200 degrees C) and grease your baking pan (I used a round 9 inch form).
2. In a bowl, mix together the egg whites with an electric mixer until they become firm.
3. In a different bowl, mix together the almond meal, confectioners sugar, and the baking powder.
4. Fold the egg whites into the mixture.
5. Pour your batter into your baking pan.
6. Bake for 30 minutes! Your cake should spring back when you put your finger on it-it will also get a nice golden color.
7. Let it cool down (and sit down and enjoy the scent of an almond cake). Once cool down , add the frosting! 

Look how beautiful it is :').

Add some slivered almonds for garnish,  and voila, you have traditional (and tasty) Norwegian almond cake. The best part of the recipe is that it is entirely gluten free!

Sunday, March 8, 2015

Strawberries and Cream

I spent the majority of today outside, basking in the beautiful weather. Lately, we've gotten a lot of snow and icy cold weather, so today was quite a treat (it got up to 65 F/18 C)! When I got home, I decided I wanted a simple dessert, something that was easy to make and didn't require a lot of prep time. So, I whipped 1/2 a cup of heavy whipping cream in the blender, adding a dash of sugar. I then cut up some strawberries, and shaved the side of a chocolate bar, and voila, I had dessert :).

Also, happy International Women's Day!

Sunday, March 1, 2015

Spicy Gluten-free Chicken Wings

It's been snowing on and off for the last few weeks, and last night we got a lot of snow! (Of course the snow couldn't have waited until tonight, so that we'd get a snow day tomorrow...) To counteract the extremely cold weather outside, I decided we needed something spicy for dinner. I love spicy chicken wings, as they are pretty easy to make as well as delicious to eat! I could have just used a ready made gluten free buffalo wing sauce, but instead I used this recipe (shout out to my dad for teaching me this!). You can add any side dish, and I decided to go with boiled potatoes, rutabaga (a Swedish turnip), and carrots, as well as a side salad.

3 lbs chicken wings
Gluten-free soy sauce
Honey mustard
1/2 cup buffalo wing sauce
1 teaspoon Italian seasoning
Black Pepper

1. Preheat the oven to 450 degrees Fahrenheit.
2. Spread the chicken wings on an oven safe pan.
3. Sprinkle a little bit of soy sauce and honey mustard over the wings.
4. Add 1/2 a cup of buffalo wing sauce.
5. Sprinkle a dash of black pepper and 1 tspn Italian seasoning.
6. Now for the fun part! Treat your chicken wings to a spa treatment by massaging all the ingredients in!
7. Put the wings into the oven for about 30 minutes.
8. After about 30 minutes, set the oven to 400 degrees and flip the chicken wings over.
9. Put them back into the oven for another 30 minutes, or until done.

Voila! You have spicy chicken wings!

Sunday, February 22, 2015

Gluten-free Cheerios!

I used to eat Cheerios all the time as a child, as it was a great snack and cereal! Of course, when I was diagnosed with Celiac at the age of 6, we didn't want to focus on what I couldn't eat-so we focused on what I could eat (there is plenty out there)! Oats are in fact gluten-free, but often come in contact with wheat during the production phase , which is why you have to buy certified gluten-free oats. I am very excited that the manufacturer of Cheerios finally has decided to make Cheerios certified gluten-free through a procedure that ensures the separation of oats from other grains during the production phase. However, make sure you check with your physician if you can tolerate gf oats, as not everyone with Celiac can!

Watch this informative video on it:


Sunday, February 15, 2015

Fruit Smoothie

Here's a naturally gluten-free delicious smoothie that you can enjoy in this chocolate-infused week :)! I absolutely adore this recipe-it's got a sweet taste to satisfy your sweet tooth cravings! The good thing about smoothies is that you usually can add anything you've got in the fridge to make a delicious creation! This is my favorite smoothie recipe, as it is sweet and filling!

1/2 a cup of Greek yogurt: you can make your own, click here for the recipe!
1/4 a cup of sliced strawberries
1/4 a cup of sliced kiwis
1/4 a cup of sliced frozen mangoes
1/4 a cup of sliced bananas
a dash of mango/orange juice-I used mango juice to give it a sweeter taste
1 tablespoon of chia seeds

1. Put all the ingredients in the blender.
2. Blend until you reach the desired consistency.

Voila! You have a delicious snack/breakfast item!

Sunday, February 8, 2015

No Cook Gluten-free Oatmeal

Sometimes mornings can be hectic-but that shouldn't mean that you skip breakfast! With a little prep the night before, you have a delicious breakfast the next day. This week make sure you get a hearty breakfast in the midst of all the chocolate!

1/2 cup of gluten-free oatmeal
1/2 cup of Greek yogurt
1 teaspoon chia seeds
A drizzle of honey
Optional: fruit of your choice.

1. Mix all the ingredients together.
2. Put a lid on the jar and store in the fridge overnight.

Voila! You have a delicious breakfast for those chaotic mornings!

Valentine's day is just around the corner, and I'm really looking forward to it this year. I will be performing with a small orchestra at a retirement home. I love seeing their faces light up as we stroll into the room, instruments up and ready to play.
Here's my outfit of the day for Valentine's day! Sometimes just a pop of color really goes a long way :).


Tuesday, February 3, 2015

Gluten-free Waffle Sandwiches

 Do you like waffles? Do you like sandwiches? Well then I have the perfect snack for you! Sometimes when you're in a hurry, you don't think about what you are going to eat. Here's your solution-once a week, make waffles. Store them in an airtight container, and whenever you run out of time for a meal, pop a waffle into your toaster, and voila you've got a snack!

But you can do so much more with waffles than you think! The cool thing about it is that you can top waffles with whatever you're in the mood for! I mean, there are some days where I'm just like I need some whipped cream on my waffles. But then there are other days when I like to top them with a mixture of sauteed hotdog, mushroom, tomato, and a little green onion for garnish.


GIF by

Sunday, January 25, 2015

Chocolate Chip Oatmeal Bars from the Living Luxe Gluten-free Cookbook

When you go looking for recipes, it's not very different from shopping for clothes. When you look in a magazine and see a shirt you like, you'll probably want to buy it. So, when you look through a cookbook and see a recipe you like, more often than not the food will be laid out in an enticing way.
I love browsing books and magazines that contain beautiful foods. Yes, I just called food beautiful! When I looked through the Living Luxe Gluten-free Cookbook this afternoon, what really drew my attention was the pictures. Honestly, gluten-free has never looked better :). Today, I am sharing a recipe with you with the permission from the author of  Living Luxe Gluten-free Cookbook Michelle Lee (She has over 110 recipes that are both gluten and lactose-free!).

These chocolate chip oatmeal bars are easy to make as well as delicious to eat!

1 tbsp. softened butter (lactose-free if needed)
2 tbsp. brown sugar
1 lightly beaten egg
1/2 tsp. vanilla extract
1/2 tsp. salt
1 cup gluten-free rolled oats
1/4 cup semi-sweet chocolate chips
8 medjool dates without pits that are finely chopped
Optional: gf vanilla protein mix (I didn't use it.)

1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with foil and set aside.

2. Mix butter and sugar together in a large bowl. Stir in egg, vanilla extract, and salt. Slowly stir in oats, chocolate chips, dates, and protein mix (if using).

3. Lightly grease foil with a touch of butter. Spread oat mixture evenly on foil, creating a 1/2-inch deep rectangle measuring about 4-by-8-inches. Bake until edges are browned, about 10 minutes.

4. Remove fro oven and allow mixture to cool for 5 to 10 minutes. Slice into four snack bars, each measuring about 4-by-2-inches. Serve immediately or store in a sealed container in a cool, dry place.

Voila! You have homemade chocolate chip oatmeal bars! Click here to buy Living Luxe Gluten-free on Amazon. Michelle has done a wonderful job in the layout of the book and on her choices of recipes.

Sunday, January 18, 2015

Easy Gluten-free Tomato Soup

Today I was in the mood for tomato soup, so for lunch that's exactly what I made :). This recipe is very easy, and you can easily impress your friends with your culinary abilities! So here it is, the easiest, most delicious tomato soup recipe! *drum roll please* (I have also included a DIY bread sticks recipe!)

The Soup
1 can tomatoes (I used our own canned tomatoes.)

1.5 cup broth (I used chicken broth.)
1 cup heavy whipping cream
Salt and Pepper to taste
Parsley/basil for garnish
Optional: 1-2 tablespoons tomato paste diluted in about a 1/2 cup water

1. Mix the broth and tomatoes in a medium saucepan at medium heat.
2. Once it starts bubbling, add the heavy whipping cream.
3. Let it simmer for about 15-20 minutes and season with salt and pepper!
4. Use a hand-held blender and puree the soup.
5. Garnish with parsley or basil (I used parsley).

The Bread Sticks
2 slices of gf bread
2 cloves of garlic
Olive oil
Shredded/sliced cheese (I used chedder.)

1. Toast the bread until has a golden color. While you're doing that, preheat the oven to 375 degrees Fahrenheit.
2. Slice the bread into thin slices.
3. Chop up the garlic and add it to the bread slices.
4. Drizzle each slice with olive oil.
5. Add the cheese, covering each slice.
6. Bake until the cheese is melted. I let it bake a little after that to make it crunchier.

I ended up making two batches, because my younger brother loved it so much!

Voila, you have bread sticks and tomato soup!


Sunday, January 11, 2015

Easy Gluten-free Apple Crisp

Today is a cold and rainy day, so I decided to make apple crisp! I think that the best way to counter a gloomy day is with wonderful food, a good book, and a delicious cup of tea. This apple crisp is SUPER easy to make and will surely make your mouth water!

1/3 stick of butter
2-3 apples
1 cup certified gluten-free oats
1 tbs of cinnamon
A handful of walnuts
1/3 cup of brown sugar

1. Preheat the oven to 375 degrees Fahrenheit.
2. Slice and peel the apples.
3. Put the oats into a blender to make your own flour. Blend them until they reach the consistency of    flour.
4. Crumble the butter in the oat flour.
5. Stir the brown sugar, cinnamon, and walnuts into the mix.
6. Add the mix to the apples.

7. Bake for 30-40 minutes, until the apples are soft and tender.

Voila, you have a dessert! I added a little cream to the side, but you can substitute the cream with ice cream or yogurt!


Sunday, January 4, 2015

How to Bake a Pizza in 3-5 Minutes

School is starting again tomorrow, so that means that my life is going to get super busy again! Sometimes you don't have time to spare-even when it comes to baking a pizza! That's why this trick comes in VERY handy during those busy days ahead of us (and it really works on thin crust pizzas)!

1. Preheat the oven to 350 degrees Fahrenheit.
2. Put a large frying pan in (make sure that it has no plastic/wood components in it.)
3. Heat the frying pan until it becomes REALLY hot.
4. Take out the frying pan and add your homemade/ready made pizza crust.
5. Put the oven on 500 degrees Fahrenheit.
6. Add your favorite toppings to the thin pizza crust! I like to saute onions, mushrooms, and turkey sausage before I add it to the pizza. My pizzas usually contain as many vegetables that can fit on them.
7. Put the frying pan back into the oven.
8. Bake for 3-5 minutes or until it's done.

Voila, your pizza is finished! The best part about it is the fact that the middle of the pizza won't be gooey or uncooked, because the frying pan does a good job of heating the whole crust!


Sunday, December 28, 2014

What's For Breakfast: Gluten Free Holiday Edition

It is practically inevitable to have guests during the holidays! Having guests means that you must make extra food-and breakfast can often be a chore. I currently have two lovely Norwegian exchange students visiting for the weekend, and we had fabulous Scandinavian breakfasts. Here's what you do.

1. Set the table the night before, that way you don't have to even think about plates and forks in the morning.

2. Take the deli meats and vegetables out of the packaging and set them on a plate, it gives it a classier look.

3. Light some candles. Candles=classy.

4. Get egg cups. I mean, what's cuter than a little cup that holds your soft/hard boiled egg.

5. Charger plates add a splash of color to your place setting.

6. Add wine glasses to your breakfast table. It's more fun to drink milk and juice out of it! Bonus-add a cloth napkin.

7. Add a variety of cheeses to the table, as it allows people to choose which cheese they'd like. (We also had a variety of deli meats: turkey pastrami and roasted turkey breast.)

8. Have a starter-even at breakfast. We served oatmeal (gluten-free of course.)

9. Make sure your bread is separate from the other bread. As my guests aren't gluten-free, their bread was in a separate bowl than mine. Fun fact-my bread is actually a gluten-free crisp bread from Norway! So, if you're ever in Norway, pick some up, it's DELICIOUS. (Plus you don't need a toaster.)

Sprucing up your breakfast table really makes your guests feel welcomed and gives you bonus points as a host!


Sunday, December 21, 2014

Easy Gluten-free Nacho Dinner

The holidays are a time of shopping-frenzies, so time may be limited when it comes to cooking! That's why quick-fix dinners are the way to go :)! The other day I made nachos, adding a little twist to the usual nachos and cheese dinner. I don't exactly know how much of each ingredient I used in the dish, because I ended up just using whatever I had laying around! The good thing with nachos is that you can as much of an ingredient as you want.

Black olives (I chopped up some from a pan.)
Gluten-free tortilla chips
Shredded cheese
Chopped onions
Chopped lettuce
Chopped tomatoes
Chopped garlic
Sour cream
Optional: fry some ground beef in a pan, you can add some taco seasoning if you'd like.

1. Preheat the oven to 350 degrees fahrenheit.
2. Bake the tortilla chips and the cheese until the cheese has melted.
3. Add all the other ingredients on top.

You have an easy dinner that is more than just nachos and cheese!


Sunday, December 14, 2014

Gluten-free Banana Nut Muffins

One of my favorite treats of all time is the banana nut muffin. And the good thing about it is that it's super easy to make! I used a gluten-free yellow cake mix (mine was a generic brand), and added one and a half banana and a handful of walnuts. It really made the yellow cake mix taste so much better with these ingredients! To garnish, I added some powdered sugar. I also sprinkled a few of the muffins with walnuts before I put them in the oven (I did them in two batches).

It made it eclectic, but at the same time it made it seem like I made a bunch of different muffins instead of just one kind :). All I needed to do was follow the directions on the packet! Sometimes it's just easier to get a mix instead of making it from scratch (I was in a time crunch at the time). Fortunately, ready-made gluten-free mixes are available in most mainstream grocery stores these days!

The next time you head to the store make sure you grab a ready made gluten-free cake mix and try it out! If you want step by step instructions then check out my banana nut bread recipe.


Sunday, December 7, 2014

Easy Gluten-free Squash Soup!

'Tis the season for squash and soup, so therefor I have a delicious squash soup recipe for you guys (a special thanks to my dad for it)! I mean, what's better than a bowl of soup on a cold day? The awesome part about this recipe is that you don't need that many ingredients in it!

 2 cups milk
1 can light coconut milk
1 tablespoon curry powder
4 cups squash

1. In a pot, cover the squash completely with water.
2. Boil the squash until it's tender.
3. Add the coconut milk, curry powder, and milk.
4. Mix the ingredients together with a hand blender.
5. Heat it on the stove until it's boiling. Once it has boiled, turn it off.

Add one spoon of sour cream and a little bit cilantro, and voila, you have a delicious squash soup!!

Check out my guest post on CeliacCorner, "Living as a Teen with Celiac Disease":)!
I am also Delight Magazine's gluten-free blogger of the week!

Sunday, November 30, 2014

Thanksgiving 2014 Recap!

Thanksgiving has come and gone again :)! I got to spend it with my wonderful family, and got to eat delicious food. It actually snowed here the day before Thanksgiving, allowing us to enjoy a white Thanksgiving (it's not often that that happens...).

I was working on my next single during the day, so I was unable to make a delicious dessert from scratch this time around. That's when a pack of gluten-free instant chocolate pudding came in handy. All I had to do was add 2 cups of milk and voila, I had dessert!

I started off the day with a hearty breakfast! (And I of course drank my hazelnut creamer infused coffee.)

I actually didn't eat lunch in anticipation for the dinner :).

Here is the....drum roll....turkey!!! It's my dad's boneless turkey, and I can certainly vouch for it.

Here I am modeling the dessert.

Here is the dessert modeling itself.

Here is my fabulous family!


I have the best recipe in store for you guys! Stay tuned for it next week!

Sunday, November 23, 2014

Gluten-free Fruit Compote

Thanksgiving is just around the corner! In my house, my mom prepares the side dishes, my dad prepares the turkey, and I prepare the dessert :)! Here is a prospective dessert for this Thanksgiving! It originates from 17th century France and is made of whole/pieces of fruits/berries in a sugar syrup and spice mix.

1 cup sliced apples
1 cup sliced pumpkin
1/2 cup sugar
3/4 cup water
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 1/2 tablespoon of cornstarch diluted in 1/4 cup of water.

1. Combine the ingredients (excluding the diluted cornstarch) in a saucepan over medium, cooking until everything is tender.
2. Whisk in the diluted cornstarch mixture.
3. Let it cook additionally for about a minute, and pour the mixture into individual containers, and let it cool down before you eat it! I used a wine glass for a classy look :).

You can also add dash of Greek yogurt or  heavy whipping cream on top as well as walnuts!

Click here to check out another delicious dessert: Creme Caramel!


Sunday, November 16, 2014

Gluten-free Waffles

Good morning everyone! This morning I was craving waffles, and decided to try out a new gluten free waffle mix. Also pictured: My article in Allergic Living Magazine! I'm in the fall edition!! Be sure to check them out!!

Think.Eat.Live Waffle Mix, or a waffle mix of your choice
4 Eggs
1/3 cup+4 tbsp Milk
4 tbsp of oil

1. Mix the eggs, milk, and oil together.
2. Add it to the waffle Mix.
3. Spray oil onto your waffle maker (I just dipped a paper towel in and spread the oil onto it like that.)
4. Completely cover the bottom half of the waffle maker and "bake" until done!

Now for the toppings! I'm not really a syrup person, so today I created my own topping. I took some whipping cream, a tablespoon of sugar, and three tablespoons of gooseberry jam. (Click here to find out how I made my own jam.) I blended it until it had the consistency of whipped cream!


Saturday, November 8, 2014

Gluten-Free Taco Dinner

Yesterday we decided we all wanted tacos, and it wasn't that hard to make :)! Check out this deliciousness!

1 lb ground beef (We used grass fed beef)
1 box of taco shells of your choice
1/2 onion
1 packet of ready made taco seasoning mix. (We used Old EL Paso Original Seasoning Mix
3/4 cup water
Shredded lettuce
Diced tomatoes
Grated cheddar cheese

1. Brown ground beef in skillet  over medium heat. Drain. Add water and taco seasoning mix. Mix well. Bring to boil, reduce heat and simmer uncovered for 10 -12 minutes.

2. To prepare the shells preheat the oven to 350 f. Heat the shells for 4-5 minutes until desired crispness :).

3. Fill and garnish. Fill each shell with 1-2 tbs of meet.  Top with lettuce, tomatoes, sweet onions and cheese. You can also mix in sliced avocado and sour cream.

Voila you have delicious, easy-to-make tacos!

Saturday, November 1, 2014

The Switch Witch

Allergy UK
If your child went out trick-or-treating yesterday, you probably have a huge pile of candy stashed somewhere. Some of that candy might not be safe for your child, and thus, the switch witch must come and magically wisk away the unsafe candy and replace it with safe candy! Check out Allergy UK on facebook, as they were the ones who posted this great idea!

"We heard a great Halloween idea today!

Introduce the 'Switch Witch' to your little one's Halloween excitement. Let them know that if they leave their collected treats out when they go to sleep, the Switch Witch will fly in on her broomstick and swap all the things they shouldn't have for an even better (and safe) pile of goodies!

The Switch Witch will bring you peace of mind whilst making their Halloween memories even more magical. The Switch Witch could even leave a toy in place of the sweeties!

Good luck Switch Witch, it will be a busier night for her than the Tooth Fairy!"
-Allergy UK

Sunday, October 26, 2014

Gluten-free Halloween Cupcakes!

As you all probably know, I love themed food! Halloween is a great time to make "spooky" snacks and at the same time indulge in them. Today, I made Halloween themed cupcakes, which were very simple to make and even more fun to decorate. All I did was buy a generic chocolate cake mix from my local grocery store. After I baked them, I decorated them with black and orange icing. At Michaels (a craft store), I found a Halloween spider cupcake kit, which came with candy eyes and cute spider legs!

Voila! It is so cute and simple to make!

Saturday, October 18, 2014

Gluten-free Halloween Lollipops!

Hello everyone! Halloween is coming up, so that means: themed snacks!! I found this kit at Walmart, and I noticed that I had to supply the cookie part, so I figured I could make it gluten-free!  It was quite simple, although the bag I used to put in the candy coating did break. But that obstacle did not deter me from making these really cute gluten-free Halloween Lollipops.

1Wilton Halloween Candy Melt Kit.
1 pack of gluten-free oreo-like cookies (I used KinniToos)

1. Add the candy melts into the provided baggy, and loosely close the end.
2. Put it in the microwave and heat it for a minute. Knead the bag. 3.Put it in for intervals of 30 seconds, and knead it until it's fully melted.
4. Cut the tip of the baggy.
5. Insert the lollipop stick into the middle of the cookie.
6. Squeeze the candy melt into the mold, about 2/3 full. (make sure you don't put in too much)
7. Smooth it out with a spoon or your finger.
8. Insert the cookie into the mold, and allow it to go up over the sides.
9. Let it sit while you finish the rest, you can either leave it out or put it in the fridge for a bit. (I just let it sit out, and it hardened just fine.)
10. Use the leftover melted candy like a glue, and put on the candy face accessories.
11. Package it, or just leave it out! I used the name tags to make it personable.

Voila! You have a gluten-free snack that wasn't even made to be gluten-free :) 

Sunday, October 12, 2014

It's a S'mores Kind of Day!

I woke up this morning to see a gloomy mist settling over everything. I immediately decided that today I needed to make something cheerful (yes, food can be cheerful)! Looking through the pantry I stumbled over a pack of gluten-free graham crackers, some chocolate, and a pack of marshmallows. Thus sparked the idea of making s'mores!
It was really easy you see,  all I needed was three ingredients. I found that I needed to slice the marshmallow in half, as it overflowed when I tried it the first time around. I paired it with coffee that contained the Coffee-Mate Hazelnut Creamer!

Gluten-free Graham Crackers: Do not be fooled by the packaging, they are in fact very small.
A bar of chocolate
1. Preheat your oven to 350 degrees Fahrenheit
2. Break the graham crackers in half
3. Add the chocolate and HALF a marshmallow (one whole marshmallow is too much) on separate pieces of graham cracker.
4. Bake it for 3-5 minutes.
5. With a knife, put the chocolate half on the marshmallow half, and press them together to create a gooey piece of goodness.
Voila! You have s'mores on a dreary day!

Sunday, October 5, 2014

Atlanta Recap: How I Dealt With My Gluten Free Diet While Traveling

So as you all probably know, I went to Atlanta, GA last week :)! Here's a recap of how I dealt with my diet traveling on a school trip:

Lunch: On our way there, we stopped by Panera Bread! I ordered the Asian Sesame Chicken salad without wonton strips, and the creamy tomato soup without croutons!

Dinner: We stopped by Mellow Mushroom in Atlanta, GA! Unfortunately, there was a slight mix-up with the toppings on my pizza, but they fixed a new one right up for me! I packaged some extra pizza to take with me as emergency food for the next day.

Breakfast the next day: I was of course in contact with the hotel when it came to my diet before we stayed at the Marriot Marquis in Atlanta. The staff was very understanding and made sure that the omelette and hashbrowns were fried in a designated pan, and that there wouldn't be any cross contamination.

After breakfast we stopped by the aquarium. It was beautiful and worth a visit if you ever plan on visiting Atlanta! My lunch was enjoyed at a restaurant close to the aquarium. The chef made sure that I got a burger that had never touched a bun. I also ordered a side salad :).

That night, before our performance, we were to get a sandwich buffet for dinner. The event manager had been notified that I was on a gf diet and that my bread had to be wrapped separately and also have my name on it, so that I could be sure it was safe for me to eat.   But bread was not wrapped up with my name on it, as promised. I also had cross contamination concerns. We notified the manager, who was very apologetic and understanding. Instead of insisting that the food was safe for me to eat he offered a delicious vegetable medley with a baked potato! It was delicious. Lesson learnt: It's always a good idea to talk to someone whenever you notice a mishap, because you don't want to get sick just because you didn't speak up!

On our way home on Sunday we stopped by Chipotle:)! All I had to do there was to ask the server to change her gloves, and voila, I could eat the same thing as my friends! Loved it!

All in all, it was a great trip. I ate out a lot and it went really well!. There was some planning ahead in all, but it was a breeze when I was actually on the trip! I of course had a lot of snacks with me, so I never went hungry either :).