Blackberry Ice Cream

Summer is almost over, and school is already starting in 2 weeks for me! The summer honestly flew by, and while I'm sad that it's coming to an end, I am ready to get back into the school routine. Plus, I miss my friends at college, and am very excited to be reunited with them as they begin to move in again. Today's recipe is a 3 ingredient ice cream! It's so easy to make, and the tartness of the blackberries combine perfectly with the cream and condensed milk.

Ingredients
1 pint heavy whipping cream
1 can sweetened condensed milk
1 cup blackberry jam

Procedure
1. Whip the heavy whipping cream and sweetened condensed milk together until it gets a heavier texture.
2. Mix in the blackberry jam.
3. Add it to a container that comes with a lid and freeze it overnight.

Voila--it's that easy! Enjoy with a gluten-free cone or on its own, with a good book outside or with Netflix inside. Eat it however you'd like, it's so delicious it doesn't matter how you eat it!
Enjoy!
-Sema

Summer Blackberry Refresher

An excessive heat wave is about to hit my neck of the woods, which means another week of grueling summer heat! What's the best way to cope? A delicious summer drink of course! This easy drink will help you stay hydrated while adding a touch of blackberry goodness!

Enjoy!
-Sema

Lemon Garlic Shrimp

Yesterday we finally had a break from the heat and humidity, and I was able to step outside without feeling like I had entered a sauna! It's those days that you really have to take advantage of in the incredibly humid summers of St. Louis, so I took the time to drink my coffee outside with a good book. In the summer time, I love making refreshing dinners that don't take too much time so that I can spend my time engaging in summer activities! I recently had lemon garlic shrimp at BARcelona tapas restaurant, and I figured that such a refreshing and simple dish would be easy to recreate--and I was right!

Ingredients
Olive oil
4 cloves of garlic (minced)
6-8 oz pre-cooked shrimp (it was about a half a bag of frozen shrimp for me)
Chopped parsley for garnish
1/2 a lemon

Procedure
1. Heat a bit of your olive oil in a frying pan with minced garlic. Stir the garlic around until you smell its aroma.
2. Add the shrimp and heat it on both sides for two minutes each.
3. Squeeze your lemon into the frying pan and stir the shrimp around to ensure it gains its flavor.

Add parsley for garnish and voila! you've got your lemon garlic shrimp. You can add this to rice or pasta, or you can just have it as an appetizer. Either way, this refreshing dish won't make you break too much of a sweat in the summer heat!

Enjoy!
-Sema

2 Ingredient Pancakes

We have all heard that breakfast is important, but how often do we act on that advice? Sometimes I'll be running late or I'll just grab a quick snack to sustain myself for a bit, but it's not enough! That's why I'm going to make it a goal to eat breakfast more often in my dorm. The best way to motivate yourself to eat breakfast is to make foods you'll actually want to eat/have time to eat. I am currently on Spring Break, so I finally have access to a stove again! While I miss the convenience of the dining halls, nothing quite beats a home cooked meal. Today's recipe is so simple that there's no excuse for you to skip breakfast again!

Ingredients
1 banana
1 egg

Procedure
1. Mash the banana.
2. Beat your egg and add it to the banana.
3. Mix it well (you don't want a lumpy pancake)!
4. Cook the pancake like you would any other pancake, and make sure to flip your pancake when it becomes a golden brown color.

Voila! Add some toppings and you're good to go!
Enjoy!
-Sema

DIY Snack: Crackers and Cucumbers

While the majority of my midterms are over, college life never really seems to slow down. Each week brings a new challenge that I must learn to overcome (the majority of these challenges come in the form of papers and problem sets). While I could resort to eating junk food (which I am not going to lie, I definitely did on occasion), the aftermath of eating chips and chocolate isn't quite as much fun as the actual eating part. That's why today's DIY college snack edition features a simple combination of cucumbers, crackers, cream cheese, and pepper.

For the crackers, I used the Gratify Sesame Thins, as they are not only my favorite snack but pair very well with the cream cheese. I got a pepper packet from the dining hall, and added a cucumber that I bought from the little market we have on campus. I recommend keeping a cutting board and sharp knife in your dorm room, as it allows you to eat fresh produce instead of consuming everything out of a plastic box.

While this seems like a very simple idea, it is a ~classier~ alternative to chips. It also doesn't take too much thought to make them, but you still get to enjoy a delicious snack that is much healthier than just grabbing a bag of chips!

Enjoy!
-Sema

Gluten-free Chex Mix

The last time I had Chex Mix was well before I was diagnosed, which was over 10 years ago! Today I decided to create the iconic snack to enjoy while I completed my plethora of homework. In college sometimes it's easy to eat comfort food, so during the month of February I'm going to share with you all several study snacks that will get you motivated to study!

Ingredients

4 1/2 cups Rice Chex

4 1/2 cups Corn Chex

1 1/2 cups Gluten-free bagel chips (I used Glutino)

1 1/2 cups Gluten-free pretzels (I used Snyder's)

2 tablespoons Worcestershire Sauce

1 teaspoon garlic powder

6 tablespoons melted butter

Optional for Cheddar Chex Mix:

Nacho cheese popcorn seasoning

Gluten-free cheddar crackers( I used Van's)

Procedure

1. Preheat the oven to 250 degrees F.

2. Line a baking tray with parchment paper.

3. Combine the melted butter, garlic powder, and Worcestershire Sauce.

4. In a large mixing bowl, combine the cereal, bagel chips, and pretzels.

5. Slowly mix in the melted butter mix into the large mixing bowl.

6. Spread everything out onto the baking tray.

7. Bake the Chex Mix in the oven for about 30 minutes, stirring it every 10 minutes.

8. Let it cool down.

For the Cheddar Chex Mix, sprinkle the nacho cheese popcorn seasoning and add gluten-free cheddar crackers. 

I loved these snacks, as they weren't too greasy as I was working on all my homework, yet they satisfied my snack cravings.

Stay tuned for more study snacks!

Enjoy!

-Sema

Potato Pizza

 

Hello everyone! The weather here in St. Louis has gotten almost unbearably hot in the last week. I feel like it was just yesterday when I was pulling my sweater closer around my shoulders, shielding myself from the icy wind. Well you know what this means--now I can stay inside and cook. One recipe caught my eye in particular on Tastemade, so I decided to try it and found that I love it! Today's recipe is a potato pizza, and it's perfect for those days when you want to make a pizza but don't want to fire up the oven in the excruciating heat!

Ingredients
Half a Potato
1 tablespoon Olive Oil
Basil
Shredded Mozzarella Cheese
Tomato Sauce

Procedure
1. Slice the potato into very thin slices.
2. Drizzle the olive oil on a skillet and line the potato slices in a circle as pictured below.

3. Cook it on medium high heat for about 5 minutes.
4. Add the tomato sauce, cheese, and choice of toppings and cook on medium for about 5 more minutes or until the cheese is melted.
5. Transfer your potato pizza to a plate, add some basil, and voila! you have a delicious pizza that didn't require too much effort to make!

Enjoy!
-Sema

Quinoa Salad

Hello everyone! It rained non-stop for the past few days in my neck of the woods, flooding highways and streets! While I enjoy a good rainy day complete with a book and a cup of tea, I'm ready for some sun. The recipe I have for you all today is a quinoa salad, which will brighten up anyone's day :). If you have guests and need to prepare an easy lunch/dinner, this recipe is perfect for you. Now I know the ingredient list is long, so you can substitute/eliminate ingredients as you need (although they all work together quite well).

Ingredients
4 cups of quinoa
8 cups of water
2 cucumbers
1 lb of radishes
1 head of lettuce
3 branches of green onions
3 branches of Italian parsley
2 cups of diced red peppers
1/2 cup of lemon juice
1 cup of olive oil
1 cup of sweet red pepper paste or 4 diced tomatoes

Procedure
1. Add the quinoa to the water in a pot, and cook it until it gets fluffy.
2. Chop ALL of your ingredients.
3. Mix all your vegetables with the quinoa, and then add the olive oil, lemon juice, and red pepper paste/tomatoes.

Voila! You have a delicious light lunch/dinner!
Enjoy!
-Sema 

Coconut Macaroons and College News!

Hello everyone! Finals week is finally over, so I can take a breather! I also have some amazing news to share with you all. I was recently accepted into Washington University in St. Louis! It has always been my dream college, and I am VERY excited for the next four years. To celebrate, I decided to make coconut macaroons. This is honestly one of my favorite desserts, and this simple recipe is perfect for the holiday season. The macaroons were so good that they disappeared in no time courtesy of my family!

Ingredients
1 14 oz package of sweetened coconut flakes
1 cup sweetened condensed milk
1 pinch of salt
4 egg whites
1 teaspoon of vanilla extract
1/2 cup of semi-sweet chocolate chips (optional for dipping at the end)

Procedure
1. Preheat your oven to 325 degrees Fahrenheit.
2. Separate your egg yolks from your egg whites.
3. Beat the egg whites in an electric mixer until they are firm. Add a pinch of salt to the egg whites while they're mixing.
4. In a separate bowl, mix together the coconut flakes, condensed milk, and vanilla extract.
5. Fold the egg whites into your mixture, and make sure everything is mixed together.
6. Line a flat baking pan with parchment paper.
7. Roll the mixture into balls and make sure they are placed at least one inch apart on your baking pan.
8. Bake it for 20-25 minutes or until the top begins to turn a golden brown.

Now for the optional part: melt your chocolate in the microwave in 30 second intervals, stirring it until it gets smooth. You can dip your coconut macaroons in it, or dip clementine pieces into it!

Voila! You have a delicious dessert perfect for the holiday season!
Enjoy!
-Sema

Easy Gluten-free Apple Pie

 

Today I wanted apple pie, but wasn't in the mood of going to the store to buy a mix/a ready-made crust. I did, however, have some tortillas laying around, so I decided to make use of what I had (Because I was in my pajamas and didn't feel like changing to go to the store. We all have those days, right?). The good thing with this recipe is that it won't leave a huge mess in your kitchen, and you can actually multitask while making it. That's why I set up the recipe so that while the apples were cooking, you could work on the tortilla :). I also made an apple pie in an apple (see recipe at the end).

Wrapped Apple Pie

Ingredients
For the outside (enough for two tortillas)
2 and a half teaspoons of sugar
2 teaspoons of pumpkin spice (or you can just use cinnamon)
2 and a half tablespoons of unsalted butter
Gluten-free tortillas (I used Aldi's Live G Free brand)

For the inside
2 medium sized apples-cored and chopped
Honey
2 teaspoons of cinnamon
1 and a half cups water

Procedure
1. Preheat oven to 350 degrees Fahrenheit.
2. (For the inside) Add the chopped apples to a pan, and cover them with about 1 and a half cups water. It shouldn't cover them all the way.
3. (For the inside) Set the heat to medium, and cover the pan with a lid.
4. (For the outside) While that sits for 5-10 minutes, melt the butter in the microwave.
5. (For the outside) Add the pumpkin spice and the sugar to the melted butter.
6. (For the outside) Put your tortilla on a round pan, and using a brush, brush on the melted butter mixture to both sides of the tortilla.
7. (For the inside) Once your apples have softened for 5-10 minutes, add the cinnamon and drizzle honey on top.
8. (For the outside) Mix it together, and let it sit for another 5 minutes.
9. (For both) Now add the apple mixture to the tortilla and fold the tortilla.
10. Set it into the oven and wait for the tortilla to get a bit brown (but not burnt).


When it's done, take it out and add a little bit of the butter mixture to the exterior of the tortilla. You can add whipped cream (which I actually whipped with some pumpkin spice), and voila! you have apple pie! You can mash the leftover apples to make applesauce!

Apple Pie in an Apple

Now for this, all you need to do is carve out an apple, and add in the apple mixture from the recipe above. Cut a tortilla into really small strips, and brush on the butter mixture. Weave them on top of the apple and set them into the oven for about 5 minutes (the oven should be at 350 degrees Fahrenheit)!

Enjoy!
-Sema

Be sure to tag your apple pie with  #eatwithoutgluten so that I can see your creation!

Lemon Sauteed Green Beans (Naturally Gluten-free)

 

Today's recipe is a side dish! It's made with basic ingredients that blend together perfectly to create an exciting twist on green beans. In the midst of college applications and school work, it's nice to know that it doesn't take too much effort to make a delicious meal.

Ingredients
2 tablespoons of olive oil
5 cloves of chopped garlic
5 cups of green beans
Chopped parsley
1 teaspoon sesame seeds (optional)
1 lemon
Salt and Pepper to taste
2 medium sized chopped tomatoes

Procedure
1. Add the green beans to a pot and cover them with water.
2. Boil for about 10-15 minutes with the lid on or until they become tender (but be careful to not overcook them).
3. Drain the beans.
4. In a wok pan, add the two tablespoons of olive oil.
5. Add the garlic and let it sit for about 30 seconds on medium heat before you add the green beans.
6. Stir the green beans into the garlic.
7. Cut the lemon in half and squeeze the juice of the halves into your mixture.
8. Add the sesame seeds, parsley, salt, pepper, and tomatoes.
9. Let it sit for about 10-15 minutes or until done, occasionally stirring.

Voila! You have the perfect side dish to complement any main dish. Your house will smell like lemony goodness, and you'll be able to dress up your otherwise boring green beans!

If you decide to make this dish, be sure to post a picture of it with the hashtag #eatwithoutgluten on Instagram or Facebook, so that I can see your fabulous creation!

Enjoy!
-Sema

Easy Gluten-free Spaghetti

This week is the third week of school, and you know what that means: tests! It's that time of the year when we have learned enough to take our first tests. Unfortunately it seems like I have a test in practically all my classes, so I know what I'll be up to this week! Sometimes you don't have time to make everything from scratch, so the recipe I'm going to share with you all today is for those times when you are running around and need a quick-fix dinner.
Ingredients
1 jar of gluten-free ready-made pasta sauce (I used the Trader Joe's Roasted Garlic one).
A quarter of an onion
4 mushrooms
Olive oil
1 pack of gluten-free spaghetti (I used the one from the Aldi)
Ground beef
Parsley (for garnish)

Procedure
The Sauce
1. Fill 3/4 of a pot with water, and bring it to a boil. 
2. Chop the quarter of an onion and the mushrooms.
3. In a pot, sautee the mushrooms and onions.
4. In a separate pan, brown the ground beef (you can use as much or little as you like). I actually don't use any oil; I let the ground beef cook in its own fat. (It's healthier and less work).
5. Once the ground beef is done, add it to the pot, and stir in the jar of gluten-free pasta sauce.
7. Turn down the heat and cover the pot, occasionally stirring it so it doesn't burn.

The Spaghetti
1. Fill 3/4 of a pot with water, and bring it to a boil.
2. Add the pack of gluten-free spaghetti, and stir it in once the bottom half of the spaghetti gets soft (this way the water will cover all of the spaghetti).
3. Add salt to the water and occasionally check on it to ensure it doesn't get too soft.
4. After you've drained the water, rinse the spaghetti in cold water and add olive oil. Sometimes I'll even add dried parsley leaves or dried basil!

Voila! You've got a meal that didn't take too long and looks like you went to a restaurant. Decorate the table with fancy china and no one will notice ;). Also, be sure to garnish with parsley!
Enjoy!
-Sema