Tag: Gluten-Free

7 Summer Sides That Will Make Everyone Happy

by in Healthy Recipes, June 29, 2014

Throw a bash these days, and you’ll likely be faced with a barrage of requests from friends who are gluten-free, dairy-free, meat-free — you name it. But that doesn’t mean these guests are fun-free! Whatever your pals’ eating styles, they will be primed to party (and think you are the Best Host Ever) when youRead more

Breakfast of the Month: Gluten-Free Zucchini Bread

by in Amy's Whole Food Cooking, June 24, 2014

Zucchini are available year-round, but the summer growing season brings an abundance of all shapes and sizes of summer squash, from crookneck to pattypan to eight-ball. If you have a garden, you will be inundated with the green and golden vegetables right through October. This flavorful bread offers a great way to bring any typeRead more

This Week’s Nutrition News Feed

by in Food News, June 6, 2014

In this week’s news: Taking the long view of the diets du jour; growing up on raw foods; and having a complicated relationship with diet soda. Will Gluten-Free Go the Way of Fat-Free? Gluten-free. Paleo. Vegan. According to an opinion piece in the Los Angeles Times this week, someday we’ll likely look back on theRead more

Gluten-Free “Birdseed” Granola

by in Gluten-Free, May 22, 2014

We love a wholesome and hearty breakfast to begin our days, and this granola has four different whole grains in it, so it is exactly that! It’s a great breakfast (or snack) for summer, paired with berries and yogurt. We jokingly call this granola “birdseed” because it looks a bit like it, with the milletRead more

Dessert of the Month: Almond-Vanilla Mini Cakes with Rhubarb

by in Amy's Whole Food Cooking, May 20, 2014

These mini cakes are a lot like macaroons: Crisp on the outside, thanks to plenty of almond meal,  and tender inside, from the combination of maple syrup and coconut oil. Not only are these little cakes dairy- and gluten-free but they’re also packed with nutritious ingredients, including chia seeds, flaxseeds, and flours ground from wholeRead more

Millet, the Little Grain with Big Potential

by in Amy's Whole Food Cooking, May 11, 2014

Millet is a small, round, gluten-free grain that cooks up light and fluffy in just 20 minutes. When cooked fresh, it has an earthy flavor and almost creamy mouthfeel. With its mild flavor and lovely sunny color, millet is an ideal grain for sweet and savory recipes.

The Secret to Great Gluten-Free Pizza? You’d Be Surprised.

by in Gluten-Free, May 10, 2014

This Jimmy Kimmel video made the rounds this week when his show stumped a few civilians on the street by asking them to explain what gluten is. But Kimmel’s best line just might have been: “People are very anti-gluten, which bothers me because I’m very pro-pizza — and you can’t be pro-pizza and anti-gluten.” Well,Read more

My No. 1 Tip for Navigating a New Gluten-Free Lifestyle

by in Gluten-Free, May 1, 2014

Last month I shared here on Healthy Eats that we discovered my daughter is gluten intolerant, and so for nearly a year I have been navigating the new waters of gluten-free living in our house. Since then I have been asked many questions by gluten-free folks wondering everything from whether going gluten-free has made aRead more

Dessert of the Month: Gluten-Free Jam Dot Cookies

by in Amy's Whole Food Cooking, April 15, 2014

When made with different colors of jam, these little cookies are reminiscent of a pretty collection of jewels. They satisfy both the need for something nutty and crisp and any desire for big fruity flavors — all in one bite. The combination of whole-grain flours, ground coconut and maple complement the assertive flavor of toastedRead more

Crepe Night: Gluten-Free Edition

by in Gluten-Free, April 3, 2014

One of our favorite special-treat meals is crepe night. We whip up a few batches of crepes and make an entire meal of them, starting with savory ham-and-Gruyere crepes (perhaps topped with a fried egg, called a “complete” crepe in French) and finishing with sweet versions — either lemon, butter and sugar, or the classicRead more

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