Hello Everyone

I have been working non-stop to create a recipe section for my blog. It has been a long process but for now I am done. I am a woman on a journey to improve my health by eating clean, simple, gluten-free and dairy-free food. I am not a recipe creator. I often get inspired by recipes I can not use and I recreate them. Sometimes I develop recipes from scratch. Either way when they are good I will share them on my blog. 

I am happy to post a recipe you have developed and love so feel free to let me know.

Thank you for your patience and know starting next week I will be posting educational article etc again.

Marian's Gluten-Free Turkey Loaf

I created this recipe when we were on a cleanse and could not use bread or eggs. We liked it so much we have continued to use it. I now add different sauces to elevate the flavor and add variety. 

• Serves	Cook Time	Total Time	Prep Time
  6	45 minutes	1 hour	15 minutes

• Ingredients 

  1 lb ground turkey or beef
  ½ medium onion, chopped
  2 garlic cloves, minced
  1 tbsp olive oil
  1 cup spinach, washed and drained
  ½ cup cook squash (if available)
  1/8 cup coconut milk
  ¼ tsp onion flakes
  1 tsp parsley
  ¼ tsp garlic powder
  ¼ tsp oregano
  salt and pepper to taste
   
• Optional:
  gluten-free BBQ sauce such as Robbies
  gluten-free Marina Sauce

• Instructions 

  1. Pre- heat oven 350
  2. In a sauté pan, sauté onion in 1 tbsp of olive oil until translucent. Add garlic and sauté for another 4 minutes
  3. Put turkey in a bowl and add coconut milk, sautéed vegetables and all herbs and optional sauces. Add salt and pepper. Mix together until everything is incorporated.
  4. Put mixture in a glass pan and shape like a meatloaf.
  5. Bake at 350 for 45 minutes

Lemon Chicken: Gluten-Free

Quick and easy. This simple recipe is always a welcome sight on the dinner table. It goes great with brown rice or mashed potatoes and any vegetable, 

• Serves	Cook Time	Total Time	Prep Time
  4	15 minutes	20 minutes	5 minutes

• Ingredients 

  4 chicken breasts or tenders.
  1 tbsp olive oil
  juice from 1 lemon
  organic garlic powder to taste                                                                                               black pepper to taste
  salt to taste
  

• Instructions

  1. Put oil in pan and heat
  2. Sprinkle garlic powder and lemon juice on chicken. Place sprinkled side face down in pan.
  3. For tenders turn after 4 minutes, breasts after 7 minutes.
  4. Sprinkle more garlic powder and lemon juice on chicken and cook until done.
  5. Salt and pepper to taste. 

Curried Butternut Squash Soup

I really enjoy creating soups. My Butternut Squash soup has been revamped many times over the years. This current recipe is delightful light with only a hit of curry spices. It can be made as a vegan soup also.

• Serves	Cook Time	Total Time	Prep Time
  6	30 minutes	55 minutes	25 minutes

• Ingredients 

  1 2 pound butternut squash
  1 tablespoon butter substitute such as coconut oil
  1 medium onion, finely chopped
  1 teaspoon curry powder
  1 large apple, chopped
  16 oz of veggie or chicken broth or water ( if you use water you may need to add salt and pepper )
  1 cup water
  ¼ teaspoon ground cumin
  ¼ teaspoon dried thyme leaves
  ¼ teaspoon ground coriander
  1/8 teaspoon cinnamon
  1/8 teaspoon nutmeg
  ½ cup coconut milk/ coconut cream

• Instructions 

  1. Peel butternut squash and chop into small pieces. Remove fiber and seeds
  2. In 5 quart saucepan, melt coconut oil. Add onion, curry. Cook until onion is transparent. Add squash chucks, apple water or broth, water, all spices.
  3. Heat mixture to a boil and then reduce heat to low and simmer uncovered for 30-35 minutes or squash is tender. Cooking time depends on the size of the squash chucks
  4. When squash is tender: Use food processor or blender, and blend or process squash and coconut milk/cream. Do ½ a time, if necessary.

• Marian's Personal Notes

  1. Play with the spices. I usually do not measure so it varies a little each time. 
  2. I make chicken bone broth so I use my homemade bone broth in this recipe. It really elevates the taste.

Pesto Genovese

Since my husband can not eat tomato sauce any longer, I had to come up with a dairy-free version of a sauce he would enjoy. I grow my own herbs so basil was the way to start. I have since created a frozen green pea and mint recipe also. 

Recipe is gluten-free, dairy-free (option), soy-free

• Serves	Total Time	Prep Time
  6-8	15 minutes	15 minutes

• Ingredients 

   2 cups basil (remove stems)
  1/2 cup of organic olive oil
  2 tbsp of nuts such as (pine nuts, cashew and or pecans)
  2 cloves of garlic
  salt to taste
  2 tbsp of softened butter alternative
  2 tbsp of goat/sheep cheese Romano (optional)

• Instructions  

  1. .In a blender place the following ingredients in this order:
  2. Basil packed into the bottom of blender, nuts, and garlic.
  3. Turn on blender and pulse while adding olive oil through the opening on the top cover.
  4. If the ingredients get dry you can add a tbsp or water to loosen it up. 
  5. Put the pesto mix in a bowl.
  6.  Add cheese and butter alternative then blend by hand
  7. Set aside
  8. Use either 1 tbsp pasta hot water or 1 tbsp of heated water and add to pesto. Stir
  9. This will yield enough for 1 pound of pasta

• Marian's Personal Touches

  1. I purchase sheep cheese Romano from Trader Joes
  2. I also like to grate a hard goat cheese such as Gouda to replace the Romano. 
  3. For a dairy-free version omit the cheese and use a little more garlic.
  4. You can use butter alternatives such as Earth Balance, coconut butter.
  5. I suggest using a powerful blender such as Vita MIx, Nutri Bullet, or Blendtec. 
  6. I use pesto on many foods such as pasta, rice, salmon and salads.

Marian's Gluten-Free Apple Pie

I have been making apple pie since I first stepped into the kitchen to bake. Over the years, I have tweaked it many time. I now use gluten-free pie crust to accommodate my families GF needs. 

• Serves	Cook Time	Total Time	Prep Time
  6-8	1 hour	1 hr 15 minutes	15 minutes

• Ingredients 

    gluten-free pie crust (see notes)
    8 cups of peeled, and chopped / sliced apples (see notes)
    2 tbsp of Earth Balance or coconut oil/butter
    1/3 cup sugar
    1/4 cup gluten-free flour mix (Trader Joe's or King Arthur's)
    1/2 - 1 tsp of cinnamon depending on taste
    1/2 tsp of ground nutmeg
     salt to taste
  

• Instructions 

  1. Pre-heat oven to 425 degrees.
  2. In a large bowl, combine sugar, GF flour, cinnamon, nutmeg and salt.
  3. Add apples.
  4. Place in prepared pie crust.
  5. Dab Earth Balance or butter alternative around the pie and then place the top crust on the pie. Seal the edges of the crust and put 4 slits on the top of the pie.
  6. Use 2 inch strips of aluminum foil to cover the edges of the crust to prevent it from burning. Remove the foil about 40 minutes into the baking process.
  7. Bake pie from 50 minute - 1 hour. Make sure the apples are bubbling hot.
  8. Remove from oven and cool on a cooling rack.

• Marian's Personal Touches

  1. You can replace the flour mix with 1/4 cup of white rice flour and 2 tbsp of potato/tapioca starch (not flour)
  
  2. I usually make gluten-free pie crust from scratch. My favorite pie crust recipe has been adapted from Gluten-Free Girl. (http://glutenfreegirl.com/2009/11/gluten-free-pie-crust/) You can also use a GF pie crust mix such as Pamela's or purchase a pre- made frozen one.
  
  
  Photo image: http://www.sheknows.com/food-and-recipes/articles/2852/ask-chef-mom-apple-pie-basicshoto

Green Beans with Tomatoes and Garlic

This recipe is as simple as it gets and tastes wonderful. It has been passed down through the family. I hope your family enjoys it as much.

• Serves	Cook Time	Total Time	Prep Time
  6	20 minutes	25 minutes	5 minutes

• Ingredients 

        green beans
        2 cloves fresh minced garlic
        cherry tomatoes
        1-2 tbsp olive oil
        salt to taste

• Instructions 

  1. Clean and snap green beans
  2. Place green beans in a vegetable steamer and steam until until al dente.
  3. While the green beans are steaming, cut cherry tomatoes in half. Heat a saute
  4. pan. When the pan is hot pour in olive oil.
  5.  Add garlic to pan and allow it to brown for 2 minutes and then add the cherry tomatoes. Remove from the heat as soon as tomatoes begin to heat .
  6. When green beans are al dente remove from heat and add to pan. Stir quickly and then transfer to bowl.

• Marian's Personal Touches

  I like to place the cook green beans in a bowl of ice water in order to stop the cooking process. It allows the green beans to maintain their lovely color. Remove the green beans from the water soon after placing in them in ice bath.

Marian's Berry Pie

Berries make for a light and delicious dessert. You can use either fresh or frozen berries for this recipe so it can be made year round. 

• Serves	Cook Time	Total Time	Prep Time
  8	50-55 minutes	1 hr 10 minutes	20 minutes

• Ingredients 

  gluten-free pie crust (I use a frozen one or Pamela's Pie Crust Mix)
  3/4 cup of gluten- free oats ( quinoa flakes if you do not eat oats)
  ½ cup of white rice flour
  2 tbsp of coconut palm sugar or sweetener of choice.
  4 tbsp of melted butter alternative such as Earth Balance
  Sprinkle of cinnamon to taste
  3 cups of mixed berries (If frozen let sit for 30 minutes)
  ¼ cup of honey
  1 tbsp of lemon juice
  ¼ tsp of lemon zest
  3 tbsp of cornstarch, tapioca starch or arrowroot for thickener
  

  Instructions

  Topping: 
• Combine topping ingredients and put in the refrigerator for 30 minutes.
  ½ cup of white rice flour
  2 tbsp of coconut palm sugar or sweetener of choice.
  4 tbsp of melted butter alternative such as Earth Balance
  Sprinkle of cinnamon to taste
   
  Preheat Oven to 375 degrees
   
• Filling:
• Combine all filling ingredients and mix until combine and the place in pie crust.
        3 cups of mixed berries (If frozen let sit for 30 minutes)
        ¼ cup of honey
        1 Tbsp of lemon juice
        ¼ tsp of lemon zest
         3 tbsp of cornstarch, tapioca starch or arrowroot for thickener
   
• Bake in pre-heated oven for 50 -55 minutes. The filling should be bubbling. Use foil to prevent the crust from browning too much if necessary.
   

Buckeye Recipe

image by http://www.hobbyfarms.com/food-and-kitchen/candy-making.aspx

                These family delights are a staple at our family holiday events.


    Buckeyes:
    

    Ingredients:
        18 oz of organic peanut butter or organic almond butter
        1/2 box organic confectioner sugar
        3 cups GF organic rice crispies
        4 oz of earth balance or a solid butter substitute


   Instructions:
1.Mix the above ingredients together - roll into balls - lay on wax paper (on cookie sheet) and  refrigerator for a while.2. 1 package chocolate chips
3. Melt the chocolate chips in a double boiler. Dip balls into chocolate & lay on wax paper (use chop sticks to move them)
4. Refrigerate for at least 2 hours.

Banana Bread (Gluten-Free and Dairy-Free) by eZG

   

     This banana bread is moist, delicious. No one will know it is gluten-free and dairy-free.

• Serves	Cook Time	Total Time	Prep Time
  12	50 minutes to  1 hour	1hr 15 mins	15 minutes

• Ingredients 

   eZG Gluten-Free Flour Mix:

  1 cup almond flour
  1/2 cup brown rice flour
  1/4 cup potato starch (not flour)
   
• 2 teaspoons of baking powder
  1/4 teaspoon of baking soda
  1/2 salt
  1/2 teaspoon of cinnamon
  1/3 teaspoon nutmeg
  2/3 cup sugar
  1/3 cup of apple sauce or canola oil
  2 eggs, lightly beaten
  2 ripe bananas (mashed)
  Optional:
      raisins
      chocolate chips (Enjoy Life)
         

• Instructions 

  1. Pre-heat oven to 350 degrees
  2. Place sugar and applesauce (or oil) in mixing bowl and blend.
  3. Add eggs and beat well
  4. Mix together flour mix, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk
  5. Add flour mixture to liquid mixture and blend
  6. Add bananas and hand mix until blended.
  7. Add optional ingredients and stir
  8. Put mix into a bread pan, lined with parchment paper or well oiled.
  9. Bake at 350 for 50 -60 minutes.
  10.  When the bread is done, remove as soon as possible, and place on cooling rack.

• Marian's Personal Touches

  I always whisk to the flour mix before using it- this adds lightness to the mix. Hain Baking powder is corn-free Removing gluten-free baked goods from the pan, as soon as possible, prevents moisture build up.

Gluten and the Brain

Until the 1970's  most doctors and researchers did not know what Celiac disease and Non Celiac Gluten Sensitivity was, let alone know what the symptoms are or how to test for it. Until recently, gluten sensitivity was not even acknowledge as a medical issue, but now it has its own medical name, Non Celiac Gluten Sensitivity or NCGS, and is being researched.  

This medical arena is still in it's infancy stages as far as research and testing are concerned. Even more obvious to people trying to get answers is that very few doctors link the symptoms to the possibility of these diseases and disorders. It can take years to be diagnosed. It has been stated by Dr. Fassano that there are over 300 symptoms for Celiac Disease and over 140 NCGS.  So it is no surprise that the medical profession has difficulty relating certain symptoms to these diseases and disorders.

What is coming to light now is that what was once considered a mainly gastrointestinal issue has now started to become a neurological issue also.  Doctor David Perlmutter has written Grain Brain. Dr.O'Bryan has done a series of informational webinars on this very subject.

Living Without Magazine has published a very exciting article called Gluten &Your Brain by Christine Boyd in the April/ May 2014 issue. Please pick up the magazine or go to the website and order it. There is so much to learn about this area of gluten issues.

"Celiac disease is not just a gastrointestinal condition as we believed before, says celiac expert Alessio Fasano M.D, director of the Center for Celiac Research  at Mass General Hospital for Children. "It can affect any organ ...  "  Dr. Fassano goes on to state that neurological symptoms associated with gluten are on the rise.   Living Without


According to the Article these are some of the diseases and disorders linked to gluten: There are many more possibilities.
Behavioral Issues
Brain Abnormalities
Brain Fog
Cognitive Troubles
Gluten Ataxia
Gluten Encephalopathy
Gluten and  Schizophrenia
Language Issues
Myelopathy
Myopathy
Neuropathy

Photo by http://www.howtofascinate.com/blog/bid/187873/Fascination-Happens-Deep-Within-The-Brain
Boyd, Christine. Gluten & Your Brain. Living Without Magazine. April/May 2014 pp. 26-33
Perlmutter, David MD. Grain Brain. New York. 2013

Spinach and Lentil Quiche - Gluten-Free and Dairy-Free by eZG

• • Lentils were a staple in my household when I was growing up. I needed to create a gluten-free dish that was vegetarian and wholesome for an event. In addition, I wanted it to look beautiful. I decided to reinvent a lentil spinach quiche.

  Serves	Cook Time	Total Time	Prep Time
  6	25-30 minutes	1 hour	30 minutes

• Ingredients 

  gluten-free pie crust ( I use Pamela's Mix)
  1 tbsp olive oil
  1 2/3rds cup of boiling water
  1 medium onion (chopped)
  1 tsp coriander
  1 tsp grounded cumin
  3/4 cup of red lentils
  3/4 lb of spinach (washed and drained)
  1 tbsp lemon juice
  sea salt and pepper to taste

• Instructions 

  1. Pre-heat oven 450 degrees
  2. Make GF pie crust and place in pie pan as per directions.
  3. Heat a large sauteed pan and add olive oil.
  4. Add onions and spices and saute until onions are translucent.
  5. Add lentils and boiling water. Bring back to a boil, cover, and cook for 15 minutes. The lentils will look like a puree.
  6. Meanwhile, saute the spinach in a pan for approx. 6 minutes. Drain and chop the spinach into small pieces.
  7. Add spinach, lemon and salt and pepper to the lentil mix.
  8. Add to pie crust and then bake for 25 - 30 minutes

• Marian's Personal Touches

  You can add seeds like sesame seeds or flax seeds on the top is desired.
  I have made this with and without crust. Even though it is good without the crust, it is better with. The sweetness of the crust blends well with the spices.  

Gluten-Free Noodle Kugel by eZG

 

Kugel is a tradition in my husband's family so I have set out to convert the family recipe, so it is gluten-free and dairy-free. Even the non gluten-free guests went back for seconds and asked for the recipe. 

• Serves	Cook Time	Total Time	Prep Time	Publisher
  6-8	35 minutes	1 hour 10 minutes	15 minutes	Marianzg

• Ingredients 

  Manischewitz Gluten Free Egg Noodles (12 oz bag)
  4 tbsp of alternative butter such as Earth Balance
  3 tsp cinnamon
  1/2 cup of organic golden raisins
  1/2 cup of organic Thompson raisins
  1 medium Granny Smith apple. (peeled and chopped)
  2 tbsp honey
  4 large eggs, beaten
  1 tsp sea salt
  1 20 oz can of unsweetened organic crushed pineapple
  extra cinnamon

• Instructions 

  1. Pre-heat oven to 375 degrees & start boiling water in large pot to cook GF noodles.
  2. In medium pan, melt butter alternative. Sauteed cinnamon and apples for a few minutes.
  3. Add raisins and honey
  4. Place GF noodles in boiling water for 4 minutes. It needs to be al dente.
  5. Drain and transfer to a large bowl.
  6. Add the sauteed mix to noodles, immediately. I use a spatula to scrape out all the juice in the pan.
  7. Add eggs and salt, stir.
  8. Add pineapple and all the juice from the can.
  9. Put in a greased 9 x !3 pan.
  10. Add a shake of cinnamon on top. Dot with reminding butter alternative. Bake for 35 minutes.

• Marian's Personal Touches

  1. This recipe works with 2 eggs and 2 egg whites. 
  2. Canned pineapple works best. Organic canned pineapple is usually chucks and not    crushed, so I crush it. 
  3. You can substitute prunes, dried apricots, or any dried fruit for raisins.

Green Peas and Caramelized Onions by eZG

The combination of sauteed peas, caramelized onions and white wine creates a wonderful savory vegan dish. 

• Serves	Cook Time	Total Time	Prep Time
  6	15 minutes	20 minutes	5 minutes

• Ingredients 

  1 bag of organic frozen peas
  1 medium onion ( red or yellow)
  2 tbsp Earth Balance or butter alternative
  1/4 tsp. dried thyme
  sea salt to taste
  black pepper to taste
  white wine (just enough to steam peas)

• Instructions 

  1. Sauteed onions in 1 tbsp of butter alternative until they are caramelized. Approx 10 minutes.
  2. Add frozen peas, thyme, sea salt, and white wine.
  3. Taste and add spices and wine to taste.
  4. Add 1 tbsp of butter alternative and black pepper.

• Marian's Personal Touches

  After the pea mixture is cooked, I put the pea mixture in the freezer for 3 minutes in order to stop the cooking process and keep the peas bright green.

Roasted Beets and Butternut Squash by eZG

• Serves	Cook Time	Total Time	Prep Time
  10	1 hr 30 minutes	2 hr	30 minutes

• Ingredients 

    1  bunch of beets
    1/2 tbsp of Olive Oil
    butternut squash ( 2 lbs)
    2 -3 tbsp of fresh parsley
   1 medium onion (chopped)
   1/2 tbsp of olive oil
   1/2 tsp of sea salt
   1 cup of kale ( cleaned, stemmed, and chopped)

• Instructions 

  1. Pre-heat oven to 400
  2. Clean, remove ends and peel beets.
  3. Roast the beets by putting them in individual squares of aluminum foil and splashing olive oil on them.
  4. Twist the foil so the beets are in little packages,
  5. Roast for 40 minutes or until the beets are al-dente.
  6. While beets are cooking, clean, peel and remove seeds of the butternut squash.
  7. Chop squash into 1/2 inch pieces and place into a large bowl.
  8. You can sauteed onions or use raw. Add to bowl
  9. After beets are done, remove from oven and foil. Allow to cool for a few minutes, so that you can safely cut them into 1/2 inch cubes.
  10. Combine beets with butternut squash in bowl. Add parsley, olive oil and sea salt. (NOT KALE)
  11. Toss until it is fully covered with the oil. Place on a baking sheet, so that the beets and squash are laying flat and not on top of each other.
  12. Roast for 45 minutes or until the butternut squash is tender. Reduce heat to 350 degrees. Add kale and roast for 5 minutes.
  13. Enjoy

• Marian's Personal Touches

  I have used raw onions, sauteed onions,shallots and /or red onions. All work well. This is the hit of a gathering. Well worth the time to create it.

Green Pea Pesto - A Great Find

Photo by Bon Appetit

The fresh flavor of mint combined with the earthy flavor of green peas makes for a delightful pesto. 

I wanted to make a pizza last night using Udi's Gluten-free pizza crust but I did not have any sauce for it. What I did have was a bag of Organic Frozen Peas. So I went on line and found the  Bon Appetit site.They had an article, 10 Things to Do with Frozen Peas by  Written by Teri Tsang Barrett.

The first recipe was Green Peas and Mint Pesto. I thought, why not give it a try. Richard and I are so glad I did. The texture and flavor were excellent. The mint gave the pizza a pop of freshness. All and all, it was one of my favorite pesto alternatives and a great pizza,


GREEN PEAS AND MINT PESTO (modified for our dietary needs)

• Serves	Cook Time	Total Time	Prep Time
  6-8	5 minutes	10 minutes	5 minutes

   

  Ingredients

         frozen organic peas
        1 tbsp  mint leaves
        grated goat cheese ( I use Gouda)
        garlic clove
        black pepper to taste
        salt to taste
        olive oil
        lemon juice (optional)

• Instructions

  1. Steam frozen peas until al dente.
  2. In a blender or food processor combine frozen peas, mint leaves, grated cheese, garlic and black pepper.
  3. With the machine on, add olive oil through the feed tube until the pesto is smooth, combined and thickened to the desired consistency.
  4. Add salt and lemon juice to taste

 ENJOY!