Pasta Salad with Veganaise Gourmet Spread

6 oz uncooked Whole Wheat Penne Pasta

1 medium Zucchini diced

2 Tbs diced Red Onion

2 Carrots Shedded

1/2 C Grape Tomatoes halved

1/2 C shredded Cheddar Cheese

1/2 - 3/4 C Roasted Garlic Veganaise (or Pesto, Chipotle or Barbeque flavor)

Cook Pasta according to package directions. In a large bowl combine Pasta, Zucchini, Red Onion, Carrots, Grape Tomatoes, and Cheddar Cheese. Next stir in Veganaise. I like to mix the ingredients together while the pasta is still  warm. The pasta absorbs the dressing ( in this case the Veganaise) and the flavor penetrates throughout the salad.

Farro & Garbanzo Bean Summer Salad

1 C Uncooked Farro

3 C Water

1 14 oz can Garbanzo Beans drained and rinsed

1 Carrot Shredded

1 Zucchini shredded

2 Tbs shredded Red Onion 

2 oz Lemon Juice

2 oz Extra Virgin Olive Oil

1 tsp dried Oregano

1/4 tsp Garlic Powder

Greens for serving if desired

In a medium sauce pan bring Farro and 3 cups of water to a boil. Reduce heat and simmer 30 minutes. Meanwhile in a large bowl combine Garbanzo Beans, Carrot, Zucchini and Onion. In a small bowl combine Lemon Juice, Olive Oil, Oregano and Garlic. Pour dressing over bean mixture and stir.

When Farro is done (soft) drain off remaing water

and stir the warm Farro into the bean mixture. Serve over greens or top with Parmesan cheese if you are like baby boy who loves it on everything!

Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake adapted to be gluten free and a reduced the sugar (there is still plenty, don’t worry) from the SmittenKitchen. Check out her post for detailed pictures. She obviously didn't bake this over 2 days with a baby in one arm like I dis. Although it was totally worth it! I made this for BJ’s Birthday which happened to fall in our 30 days of Gluten Free. BJ says its like a giant Peanut Butter Cup and he liked it so well he didn't share with anyone but me.

Chocolate Crust

2 Boxes (14.5 oz total) of Pamela’s GF Chunky Chocolate Chip Cookies

(or any Gluten Free Chocolate Chip Cookies)
5 tablespoons unsalted butter, melted and still hot

Fudge Layer
1 cup heavy or whipping cream
13 ounces bittersweet or semisweet chocolate, chopped or chips

(Be careful that the chocolate you choose is Gluten Free like Enjoy Life, also the mini chips melt very easily.)

Cheesecake Layer
2 8-ounce packages cream cheese, at room temperature
1 1/4 cups smooth natural peanut butter (no sugar added)
1 cup evaporated cane sugar
3/4 cup sour cream
3 large eggs

Ganache Topping
1/3 cup heavy or whipping cream (NOT the stuff you spray out of the can or that comes in the tub!)
4 1/2 ounces bittersweet or semisweet chocolate, chopped or chips

Make chocolate crust:  In a food processor, blend cookies. Drizzle in melted butter and process until crumbs begin to stick together, scraping down the bowl if needed. Transfer crumbs to prepared pan. Press crumb mixture up sides to within 1/2 inch of top, then evenly over bottom of pan. Chill crust until next step.

Make fudge layer: Bring cream to simmer in large saucepan. Remove from heat; whisk in chocolate until chocolate is melted and mixture is smooth. Pour into bottom of chilled crust and spread in an even layer. Freeze until ganache layer is firm, about 30 minutes or overnight.

Heat oven: To 325°F.

Make cheesecake layer: Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well-blended and fluffy. Beat in sour cream, then eggs, one at a time. Mix until smooth. Pour over fudge layer that has set in the freezer.

To Bake: Place springform on middle baking rack. Bake cake until slightly firm to the touch and the top appears dry, about 1 hour to 90 minutes. I find cheesecake baking times to be the hardest to pin down; it is safest to use this visual guide: The center two inches should only move slightly when pan is gently shaken. Transfer cheesecake to rack in the fridge until fully cool, at least three hours. Waiting is the hardest part but crucial.

Make ganache topping: Heat cream in a small saucepan until simmering. Off the heat, whisk in chocolate, if using. Pour onto chilled cheesecake and spread to the edges. Return cheesecake to the fridge until the ganache sets, about 30 minutes.

To serve: Gently cut around between edge of cheesecake crust and springform pan to make sure it isn't sticking. Unhinge the sides. Serve in very skinny wedges, that way you can go back for seconds. Cake keeps in fridge for up to a week, and longer in the freezer.

* If you don't want to make this gluten free just use any chocolate chip cookies for the crust. Our devilishly good chocolate cookies would make a tasty crust. You would need roughly 18 cookies. 

Gluten Free Corn Bread

Gluten Free Cornbread

1/2 cup quinoa flour

1/2 cup cornmeal

1/4 tsp baking soda

3/4 tsp baking powder

1 tsp salt

1 tsp onion powder

1 egg

3/4 cup buttermilk (or almond or dairy milk with a TBS of lemon juice or vinegar)

2 Tbs unsalted butter

1 Tbs honey

Preheat oven to 400. Grease a 9 inch cake pan. In a large bowl mix together quinoa flour, cornmeal, baking soda and powder, salt and onion powder. In a small sauce pan melt together butter and honey. Mix egg, milk and butter mixture in a small bowl. Combine wet and dry ingredients, pour into prepared pan and bake for 25-30 minutes. Serve with butter and honey.

Day 30: 30 Days of Gluten Free

The last day of our 30 day challenge! We have tried many good, bad and horrible products along our 30 day journey. Look for our wrap up later in the week. These pizzas made the cut of things we will eat just because they were good!

Breakfast: Mango-Strawberry Protein Shake

Lunch: Udis and Against the Grain Gluten Free Pizzas

Snacks: Kind Bar

Dinner: Nachos with beans, beef, zucchini, bell pepper, onion, cheese, salsa and guacamole.

Day 27: 30 Days of Gluten Free

We derive inspiration from some of the strangest places. While watching TV the other night we came up with the idea to stuff baked sweet potatoes with buffalo chicken strips and blue cheese dressing. If we weren't gluten free we would have used Gardein Buffalo Chicken with our Follow Your Heart Vegan Blue Cheese dressing, may be next week!

Breakfast: Protein Shake

Lunch: Epic Seed Greek Yogurt with Chia and Blackberries, Maple Glazed Pecan and Sea Salt Kind Bar

Snacks: Creamy Jack Cheese

Cocoa Dusted Almonds

Dinner: Buffalo Chicken and Blue Cheese Stuffed Sweet Potato

Super easy Dinner! Just bake a couple of sweet potatoes. Grill some chicken or use Gluten Free Chicken Strips, toss the Chicken strips in Franks Red Hot. Drizzle a little blue cheese dressing over potato, top with chicken and drizzle more blue cheese over the top. 

Good Morning Sunshine Smoothie

Ingredients:

1 Lemon

1 Orange

5-6 Slices of frozen Peaches

1 Scoop of Vanilla Protein Powder

1/2 C Almond Milk 

1 Shot of Liquid Multi Vitamin (Optional)

Peel lemon and orange by cutting off each end 

and carefully run your knife down each side to cut off the rest of the peel and pith.

Place all ingredients in blender and blend until combined. 

Day 29: 30 Days of Gluten Free

Breakfast: Good Morning Sunshine Smoothie

Lunch: Baby Spinach and Chicken Salad with Honey Mustard, Almonds and Dried Cranberries

Snacks: WOW Baking Lemon Cookies

Sun Butter Cups, like a peanut butter cup but with sunflower seed butter

Cheese and Glutino Bagel Chips

-I was stressed today, don't judge;)

Dinner: The Great Organic Hot Dog on Canyon Bakehouse Gluten Free Hot Dog Buns with Oven Fries

(I took a picture of the Hubby's plate because I chowed down before I remembered to snap a pic)

Day 28: 30 Days of Gluten Free

Only two days left of our 30 Days of Gluten Free and I'd be lying if I didn't say I am excited its almost over. I have a sourdough starter on my counter right now to make some yummy homemade bread on Friday!

Breakfast: Protein Shake

Lunch: Turkey Bologna Sandwich on Canyon Bakehouse 7 Grain Bread

Snacks: Betty Lou Cherry Bar (shared with my little friend)

Think Think Brownie Crunch Bar

Dinner: Vegetarian Butter Masala over Brown Rice with Gluten Free Vegetable Egg Rolls

Day 26: 30 Days of Gluten Free

We brought in the new line of Vegenaise Gourmet Mayo last week and we have been working our way through some of the flavors. Tonight we brushed the Chipotle Mayo on our Chicken tenders before we grilled it. It infused a lightly spicy flavor into the chicken and kept it nice and moist. I think any of the four flavors(Barbecue, Roasted Garlic, Pesto, Chipotle) would be great on grilled chicken or vegetables.

Breakfast: French Toast and Bacon

Lunch: Mary's Gone Crackers and Jalapeño Jack Cheese

Snacks: Wow Baking Company Ginger Molases Cookies

Dinner: Grilled Chipotle Chicken with Roasted Brussel Sprouts and Grill Zucchini

Day 25: 30 Days of Gluten Free

Breakfast: Protein Shake

Lunch: Ham Sandwich on Canyon Bakehouse 7 Grain Bread 

(It looks boring but I'm just glad to have decent bread!)

Snacks: Fuji Apple 

Dinner: Shredded Beef Taco and Tamale, Rice and Beans

Day 24: 30 Days of Gluten Free

I know many Celiacs avoid eating out due to the lack of choices on many restaurant menus as well as the fear of accidentally consuming something with gluten when you are not preparing food yourself. PF Changs is one of the restaurants we have found that is doing it right. Not only do they have an excellent gluten free menu but they also have a whole different set of dishes on which they serve their gluten free items. That assures you of getting your gluten free dish even if someone your dining with orders the same item with gluten. We have been going to PF Changs for years because they can easily accommodate food allergies due to the fact they make everything in house and actually know what's in their food.

Breakfast: Protein Shake

Lunch: Honey Maple Turkey Breast on Canyon Bakehouse 7 Grain Bread with 1/2 a Banana and some Blackberries

Snacks: Way Better Snacks Sprouted Corn Chips Sweet Chili Flavor
WOW Baking Company Ginger Molasses Cookies

Dinner: PF Changs Chicken Fried Rice, Lettuce Wraps, Mongolian Beef and Spicy Chicken

Day 23: 30 Days of Gluten Free

I have to admit I'm losing my zest for the Gluten Free Diet. I don't feel mental clarity, a reduction of aches and pains or any thinner. I haven't wanted to check the scale since I gained 3 pounds in the first 10 days, so next week I will weight in and measure up. 

What I have gained is greater insight into what a celiac goes through. The convenience products are more expensive and many times not to tasty. You can eat out with some planning and there are resturants that cater to gluten free clientele but many that have "gluten free" menus are just hamburgers without buns. 

To be honest this is the hardest diet I have ever gone on. We haven't had one iota of wheat or gluten in three weeks. One more week to go and then the true test of our gluten free diet, how do we feel when we reintroduce gluten into our life.

Breakfast: Kate Farms Komplete Protein Shake Java

Lunch: Tres Pupusas Green Chili and Cheese with Smoked Jalapeño Kraut 

Snacks: Kind Bar Ginger Cashew

Dinner: Turkey Meat Loaf with Baked Potato

Turkey Meat Loaf

(No eggs or gluten)

12oz Ground Turkey

2 Carrots Shredded (I used 3 but it seemed like too many in the finished product)

1/2 Onion Chopped

1 Tbs Chia Fiber

1 Tbs Agave Sweetened Ketchup

2 tsp Balsamic Vinegar

1 tsp Worcestershire 

For Topping:

1/4 C Agave Sweetened Ketchup

2 Tbs Worcestershire 

1 Tbs Balsamic Vinegar

Preheat oven to 350. Mix all meat loaf ingredients in large bowl. Place meatloaf mixture in a large glass pan. Bake for 30 minutes. 

Meanwhile mix together topping ingredients in a small bowl. Spread ketchup mixture on partially cooked meatloaf. Bake additional 15 minutes.

Day 22: 30 Days of Gluten Free

Had dinner with brother in law and his fiancée tonight and we tried Canyon Bskehouse Gluten Free Hamburger Buns. Brother in law said he forgot these buns were gluten free! They were so awesome we gobbled them up and forgot to take a picture!

Breakfast: Strawberry Protein Shake & Fresh Mango 

Lunch: Roasted Garlic Hummus & Vans Gluten Free Crackers

Snacks: Kind Bar 

Dinner: Hamburger with Barbecue Veganaise, Onion and Avocado on a Canyon Bakehouse Gluten Free Bun with Purple Asparagus, Aritchoke and Sweet Potato Fries

Day 21: 30 Days of Gluten Free

I hate breakfast. I know it's The Most Important  Meal of the Day, but I hate it. I'm not a fan of cereal, never have been. I also am not big on dessert first thing in the morning, which is why I don't like cinnamon rolls, muffins or doughnuts. It's seriously been over 10 years since I've eaten a doughnut, but that's a story for another day. Most breakfasts are too sweet or too hard to prepare when you are half asleep. I also don't like to start the day with a heavy meal, it makes me sleepy. So I skipped breakfast and would have my first meal of the day around 2 pm. I was fine with it. I wasn't hungry, my energy was fine. I actually felt bad and would be hungry all day when I ate before noon. 

Then I passed out one day and I realized I was feeling really lousy if I didn't eat. My blood sugar kept dropping and I didn't know why. Then I found out I was pregnant and I had to start eating something to keep my blood sugar up, so I started drinking protein shakes every morning and it just stuck. I've been drinking a protein shake every morning for about 2 years now. It's always a plant based protein powder with almond milk and a little frozen fruit for variety. That's why I start my morning everyday but Sunday with a protein shake. When I was pregnant Sundays were Biscuits and Gravy almost every Sunday for 9 months. It was for the baby!

 

Breakfast: Blueberry Protein Shake

Lunch: Ceasar Salad, Leftover Eggplant Parmesan 

Snacks: Blue Corn Chips & Salsa

Dinner: Pan Fried Rockfish Tacos on Sprouted Corn Tortillas with Smoked Jalapeño Sauerkraut and Spanish Style Quinoa with Black Beans

Day 20: 30 Days of Gluten Free

The biggest thing I've missed the last 20 days are sandwiches. I've said before it's my quest to find a tasty gluten free bread for our store. I picked up a loaf of Canyon Bakehouse 7 Grain Bread on Sunday and I'm pleased to report its tasty! It was not dry or crumbly, it didn't have a real starchy texture like other breads and it looked like a nice whole grain bread. I didn't even have to put half a jar of Mayo on it to make it edible like I did the Rudis Multigrain Bread. We did find a use for the Rudis Bread since it's too expensive to toss, we made bread crumbs for our Eggplant Parmesan!

 

Breakfast: Blueberry Protein Shake

Lunch: Turkey Sandwich on Canyon Bakehouse 7 Grain Gluten Free Bread and a Banana

Snacks: Fruit and Nut Trail Mix

Think Thin Brownie Crunch Protein Bar

Dinner: Eggplant Parmesan with Roasted Romanesco Cauliflower and Asparagus

 

Day 19: 30 Days of Gluten Free -Pizza Night!

We had the opportunity to travel to the city to visit some of our friends on Sunday. Usually gatherings can be a source of stress when you are limiting foods from your diet. We usually try to bring a hearty dish to make sure we have something to eat! This group of friends has many food allergies and intolerances so we were able to avoid gluten (and coconut which is my food allergy) no problem. 

I was also super excited to go out to dinner at Picazzos! Almost all their menu items can be or are gluten free, and I finally got the pizza I had been craving!

Breakfast: Scrambled Eggs with Turkey Ham and Spinach

Lunch: Cowboy Caviar, Blue Diamond Nut Thins, Corn Chips, Flourless Chocolate Almond Brownies

Snacks: Think Thin Brownie Crunch Bar

Annie's Organic Gummy Bunnies (I haven't had a gummy candy in years)

Dinner: Picazzos Baked Chicken Wings,

 Greek Salad and Gluten Free Diavola Pizza 

Day 18: 30 Days of Gluten Free- Comfort Food

Posting a day late, better late than never right! 

It had been a long week and by Saturday night we were tired and hungry. It was also a cold, rainy night and we needed comfort food. Well comfort foods are synonymous with wheat and long cooking times and since we were wanting to avoid both we took a short cut. We stopped by our local Safeway and picked up a rotisserie chicken on our way home. We made some gluten free biscuits using Bobs Red Mill Biscuit Mix, sautéed an onion, made a rue out of butter and quinoa flour, added broth for a gravy and tossed in frozen mixed veggies and the chicken and served the whole shebang over the biscuits. Quick comfort food that didn't take forever or screw up our diet! 

Breakfast: Protein Shake with Blueberries and Mango

Lunch: Veggie Wraps with Hummus, Avocado, Zucchini, Tomato, Spinach and Mushrooms

Snacks: Baked Potato Chips

Dark Chocolate Bar with Espresso Beans

Gluten Free Chicken Strips

Dinner: Chicken and Biscuits

Biscuits made with Bobs Red Mill Biscuit and Baking Mix. We made them as directed and they were dry. I was going to say a little dry, but that would be lying. They were super dry. Next time I will add more milk, a lot more!