Flourless Chocolate Cake

Buttered Herb Pasta

With six, simple ingredients, this quick pasta dish feigns decadency with its rich and luxurious flavor.

Ingredients:

8 oz. Gluten Free spiral pasta, or any pasta of choice

4 Tablespoons non-dairy butter

4 Tablespoons non-dairy Parmesan cheese

1 teaspoon garlic powder

1 Tablespoon fresh finely chopped basil leaves (or 1 teaspoon dried)

1 Tablespoon fresh finely chopped parsley leaves (or 1 teaspoon dried)

Directions:

1. Cook and drain pasta according to package directions.

2. In a medium saucepan over low heat, melt the butter.  Add cheese and spices until well combined.  Add in the pasta and toss to coat well.  Serve.

Herb Crusted Pork Chops

Recipe adapted from the blog Eat Yourself Skinny!

4 boneless pork chops, fat trimmed

2 Tbsp Dijon mustard

1/2 cup Gluten Free Panko breadcrumbs

1 Tbsp fresh thyme, chopped

1 Tbsp fresh parsley, minced

1/8 tsp. salt

1/8 tsp. ground black pepper

1 Tbsp extra-virgin olive oil

1. Preheat oven to 450 degrees F. 

2. Rub mustard evenly over pork chops.  Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture. 3. Heat a large ovenproof skillet over medium-high heat.  Add oil to pan and swirl to coat.  Add pork chops, saute for 2 minutes or until golden brown. 

4. Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center.  Enjoy!

{"Spicy Hot Chili Pepper Poster" via RabbitduckWorkshop}

Meatless Chili Mac

Ingredients:

2 (15 oz) cans dark red kidney beans, undrained

1 cup mild salsa

1 Tablespoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt

8 oz. Gluten Free elbow macaroni

Directions:

1. In slow cooker, combine the beans, salsa, and spices.  Stir well to combine.  Cook over low for 6 hours or high for 3-4 hours.  (You may also opt to cook over medium-low heat on the stove top for 20-30 minutes.) 

2. When ready to serve, cook and drain macaroni according to package directions.  Add the drained noodles to the chili mixture in the slow cooker.  Stir to coat the noodles and combine well.  Top with dairy-free cheese or sour cream.  Serve.

Easy Oatmeal

{Picture via weheartit.com}

Ingredients:

1/2 c. vanilla almond milk

1/2 c. gluten free quick-cooking oats

2 Tbsp. brown sugar

1/2 tsp. vanilla extract

1/8 tsp. cinnamon

Directions:

Combine all ingredients and microwave for 2 minutes at 80% power.  Stir.  Top with your favorite fruit, nuts, peanut butter, jam, etc. if desired.

(May also cook over low-medium heat on stove top for 5 minutes.)

Yield: 1-2 servings

How-To: DIY Paper Root Veggies

{via Anthropologie}

Citrus Berry Cake

This light and fresh cake has all the bright flavors of summer.  Recipe adapted from Taste of Home.

Ingredients:

1-1/3 cups Gluten Free all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

2/3 cup soy milk

1 teaspoon lemon juice

1/4 cup non-dairy butter, melted

Egg replacer equal to 1 egg

1 tablespoon orange juice

1 teaspoon grated orange peel

1 teaspoon vanilla extract

1 cup sliced fresh strawberries

Topping:

1-1/2 cups sliced fresh strawberries

1 tablespoon lemon juice

1 teaspoon sugar

2 cups non-dairy whipped topping

2 teaspoons orange juice

Directions:

1. Preheat oven to 350 degrees.  Grease a 9-inch round baking pan with nonstick cooking spray.

2. In a small bowl, make the egg replacer according to package directions.  Add the melted butter, orange juice, orange peel, and vanilla.

3. In a separate bowl, combine the soy milk and lemon juice.  Let sit for at least 5 minutes.  Add to the egg mixture.

4. In a large bowl, sift the dry ingredients together.  Add in the wet ingredients and stir until just combined.  Fold in the strawberries.  Pour batter into the prepared pan.

5. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove paper. Cool completely.

6. For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving.

7. In another bowl, mix whipped topping and orange juice; spread over cake. Drain strawberries; arrange over top. Yield: 8 servings.

  *For tips on how to make your own non-dairy whipped topping, follow this great step-by-step tutorial.

“Our life is frittered away by detail. Simplify, simplify.”

- Henry David Thoreau

In honor of National Doughnut Day

Baked Doughnuts

Recipe adapted from the blog Iowa Girl Eats

1 cup Gluten Free all purpose flour

1/2 tsp. xanthan gum

6 Tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/2 teaspoon salt

6 Tablespoons buttermilk

1 egg

1/2 teaspoon vanilla extract

1 Tablespoon butter, melted

For the glaze:

1/2 cup or more powdered sugar

1/2 teaspoon vanilla extract

Water

1. Pre-heat oven to 325 degrees. Mix together flour, xanthan gum, sugar, baking powder, cinnamon and salt in a bowl. Add buttermilk, egg, vanilla and butter. Whisk to combine.

2. Transfer dough to a ziplock bag. Snip off a corner of the bag and pipe dough evenly into a 6-cup doughnut pan. Bake for 9-10 minutes, or until dough is set (it won’t be golden brown, but should be springy.)

3. In a separate bowl, mix together powdered sugar and vanilla. Begin adding water 1 teaspoon at a time. Stir until desired thickness of glaze is achieved. Glaze doughnuts while warm or cool.

"Make everything as simple as possible."

- Albert Einstein