I recently read the hysterically funny book Reasons Mommy Drinks by Lyranda Martin Evans and Fiona Stevenson. I laughed out loud from the very first sentence of the introduction. I even tweeted that. Reasons Mommy Drinks chronicles a new mother's journey from the baby shower, "a painful rite of passage, cleverly disguised with adorable pink or blue ribbons that later become an embarrassing hat," through 18 months postpartum and drinking the Mommy Kool-Aid. This pint-sized book includes 100 chapters (if you call a hysterical, one-page vignette a chapter) accompanied by 100 drink recipes -- that's 100 drinks to snarf through your nose for every belly busting chapter about the first 18 months of motherhood. The drink recipes are just as funny to read as the vignettes. The instructions for "One-Hit Wonder" suggest listening to Vanilla Ice with a shot of Irish cream to drown out all the questions about baby number two when baby number one isn't even one yet. And the … [Read more...]
Daiya Cheese Quesadilla #GlutenFree #DairyFree
I've been reading The Whole Fromage by Kathe Lison and all I can think about is cheese. But here's my problem: I'm trying to cut out cheese because, well, we're just not friends. Cutting out cheese, all dairy actually, is really hard when you are reading a book ALL ABOUT CHEESE. Since I started reading the book, I've been craving a grilled cheese sandwich -- one with crisp, buttery bread and cheddar cheese oozing from the sliced middle. However, I have yet to find a gluten-free bread that fits this order. So, I decided to improvise by making a gluten-free, dairy-free quesadilla. At the grocery shopping, I picked up rice tortillas and Daiya wedge-style cheese. Its supposed to cut and melt like cheese even though its a dairy-free product. When I was dairy-free, Daiya was the only dairy-free cheese I would buy. The shredded mozzarella was great for making pizza, even though the smell was less than desirable. The Daiya Cheddar wedge looks a lot like a block of Velveeta and … [Read more...]
Pineapple Chicken Stir-Fry Recipe #GlutenFree
Last fall, I took part in the WORLDFOODS Fusion Taste Team challenge and had the opportunity to sample a hamper (i.e. basket) of their Asian-inspired sauces. Our Maryland team did not win the challenge but I had fun sampling the sauces and creating a new recipe. I like how these sauces easily jazz up any recipe but I also really like that they are gluten-free, dairy-free and free of trans fats. WORLDFOODS wants to get the word out about their gluten-free products so they sent me a few more sauces to try. I was inspired by the Cambodian Pineapple Lemongrass stir-fry sauce and now I want to add this dish to our regular menu. I hope you enjoy it, too. Pineapple Chicken Stir-Fry Ingredients: 2 chicken breasts, cubed 1 TBSP olive oil 1 bottle Cambodian Pineapple Lemongrass stir-fry sauce by WORLDFOODS Fusion of Flavours 1lb bag frozen stir-fry veggies 1 can diced pineapple 3 cups of rice Directions: Heat olive oil in a skillet or wok. Cube chicken … [Read more...]
Easy Chickpeas-y Curry Rice
Learning to eat gluten-free has been a challenge. I’ve found that I cannot eat most convenience foods; I have to prepare the majority of my meals – there’s no grabbing and going from the refrigerator or pantry. Just before I made this diet change, I was invited to be a member of the WORLDFOODS Maryland Fusion Taste team by Liza of (a)Musing Foodie. WORLDFOODS makes ready-to-use sauces in a variety of Asian flavors. I panicked a little. How was I going to review Asian flavors with my diet restrictions? Fortunately, the hamper I received from WORLDFOODS was complete with gluten and dairy free sauces. Score! And the flavors are amazing – very robust, just the right amount of spice, perfect for dressing up any dish. Seriously. I improvised with what I had in my pantry and the Thai Green Curry Paste and I now have a new favorite dish. This side-dish is so good, I’ll eat it as a meal. And I don’t share. Go make your own! Easy Chickpeas-y Curry … [Read more...]
Gluten Free Pumpkin Spice Pancakes
August turned my kitchen upside down and its taken me longer than I thought to get it straight again. Just before my daughter’s first birthday, she had an allergic reaction to a graham cracker. She took one bite and her face broke out in a rash. It was that quick. Because of our family history, we were planning to have her tested for food allergies at her one-year check-up. I just wasn’t prepared for the results. Wheat. Garlic. Soy. Eggs. Peanuts. Treenuts. Bananas. The only food allergen she shares with my son is eggs (he outgrew his peanut allergy). Since I’m still breastfeeding my daughter, I’ve had to adopt her diet, only not as strictly. For example, I can eat foods with soy or garlic near the end of the ingredient list but not as a primary ingredient. No tofu or roasted garlic for me. So, I’ve been learning to eat – and cook – gluten-free. Its been a hard adjustment; it was when my son was diagnosed, too. I miss bread. Yet, I’ve discovered a few … [Read more...]
