Tag: Gluten-Free

Pesto Change-O: 3 New Twists on the Classic Recipe for This Iconic Flavor Booster

by in Healthy Recipes, April 19, 2016

Gone are the days when pesto was just a popular Italian condiment made with six classic ingredients: basil, pine nuts, Parmesan, olive oil, garlic and salt. While there’s nothing wrong with cooking it the old-school way, there’s plenty of reason to break down pesto into its basic flavor components (herb, nut and salt), swap in some different ingredients and give your recipes a whole new twist.

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3 Ways to Use Beets

by in Healthy Recipes, March 31, 2016

We’ve taken one of the season’s favorite and healthiest veggies — antioxidant-rich beets — beyond the boiled beets Grandma used to make. Check out three new ways to get your daily dose of beets in an easy yogurt-and-granola parfait, veggie burger and main-course salad — breakfast, lunch and dinner are served!

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3 Ways to Have a Gluten-Free Easter

by in Easter, Healthy Recipes, March 24, 2016

When you’re gluten-free, any holiday — including Easter — can be a challenge. But we’ve come up with recipes that are so good that no one will even question if they’re gluten-free or not. They’ll just be asking for seconds! A make-ahead, perfect-for-brunch breakfast casserole kicks off the day, and whether you’re making ham or lamb for the big feast, easy herbed popovers and hot cross buns will deliciously round out your Easter menu.

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Baking with Beans

by in Healthy Tips, March 12, 2016

Looking for a way to make your baked goods healthier and add extra nutrients to other everyday dishes? Then you’ll want to start keeping some pulse flours in your kitchen pantry. If you search online or in specialty grocery stores, you’ll find a wide array of flours made from pulses — like green pea, white bean, chickpea, fava bean and black bean. And more and more, you can find one or two varieties (chickpea being the most common) even at mainstream groceries.

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Why Cacao Butter Should Be Your Valentine

by in Healthy Recipes, February 12, 2016

What could be more romantic than the cold-pressed oil of a cacao bean — aka cacao butter? Maybe it’s the fact that cacao butter isn’t just an essential ingredient in chocolate, but also a healthy source of Omega-6 and Omega-9 fatty acids, antioxidants and, yes, mood-stimulating serotonin. Use cacao butter to make chocolate, or for melt-in-your-mouth cookie dough truffles and sexy raspberry chocolate leather.

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Throw a Gluten-Free Game-Day Party

by in Healthy Recipes, January 31, 2016

Game-day party planning is no easy task — especially for starving football fans. Add gluten intolerance to the mix and you may just feel like throwing in the towel. But, really, there’s no need to stress. You’re just minutes away from party prowess with these good-for-you game-day snacks.

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Pomegranate, 3 Ways

by in Healthy Recipes, January 11, 2016

Popping pomegranate seeds right into your mouth, with their refreshing burst of juice, is satisfying, but these little gems also add a wonderful tartness to both savory and baked dishes. In these recipes, we use them to brighten up a turmeric-spiced pistachio pilaf, a ketchup-laced veggie burger and a warm, cinnamon-y apple crisp topped with an almond-oat crumble.

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Nutrition News: Craft-Beer Labeling, Gluten Sensitivity, Healthier Checkout Lanes

by in Food News, December 18, 2015

Craft beer clarity

Pretty soon, when you order a craft beer at a chain restaurant or brewpub, you’ll know a lot more about its nutritional value and calorie count than you do now. The U.S. Food and Drug Administration has proposed new regulations that would require craft breweries to list nutritional information on the beers offered at chain eateries, specifying a December 2016 deadline. Although the new rules may be costly for small brewers to implement, many have embraced the move toward greater transparency, ABC15, in Arizona, reports. “Craft brewers would love ingredients to be listed as well … because that’s really what separates us as ‘craft,’” Mike Lawinski, owner of Fate Brewing Company, in Boulder, Colo., told the station, “and a lot of the bigger breweries are using GMO ingredients and high-fructose ingredients.” Read more

Gluten-Free Pecan Pie

by in Healthy Recipes, November 16, 2015

Since I started baking gluten-free almost a decade ago, so much has changed. For starters, people actually know what “gluten-free” means. Now at the holiday table, almost all of the traditional foods are possible to make gluten-free. Read more

Butternut Squash, 3 Ways

by in Healthy Recipes, November 13, 2015

These three recipes use roasted, pureed butternut squash in ways usually reserved for cheese — and you’ll never even miss it. See how butternut squash lends a slight sweetness to mac and cheese, dip and even baked jalapeno poppers while delivering creaminess.

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