Monday, March 31, 2014

A few of my favorite (gluten-free) condiments...

photo from 
I am often guilty of having an empty fridge with the exception of condiments, which I can't seem to get enough of. I love that you can spice up an omelet, throw together a funky sauce, enhance a sandwich, make the perfect dip, all with the help of a few trusty condiments!

Here is a list of a few of my favorite gluten-free condiments. I'll probably add a few more as they come to mind but these are (literally) what I have in my cabinets at this very moment:

Amy's Organic Salsa
Why I'm a fan:
They're organic and certified gluten-free. They taste fresh and go great with my baked sweet potato recipe!

Annie's Organic Dijon Mustard
Why I'm a fan:
This is the mustard I tend to use most for my favorite dressing. It's organic, zest, made with sea salt, and it's got that "zip" that a good Dijon mustard always has.

Bragg Apple Cider Vinegar
Why I'm a fan:
I use Bragg in my salad dressings, as a water-flavoring, a marinade, and so much more. It's a great apple cider vinegar. Plus, as it says on the website, it "contains the amazing Mother of Vinegar, which occurs naturally as strand-like enzymes of connected protein molecules."

Bone Suckin' BBQ Sauce
Why I'm a fan:
When I have time, I make my own homemade BBQ sauce (someday, I will share the recipe, it's to DIE for). But when I don't have time to make my own, this is my stand-by. It has a great sweet, smokey, BBQ flavor. I love it on burgers, with gluten-free chicken fingers, and—of course—with ribs.

California Olive Ranch Olive Oil
Why I'm a fan:
Did you know most olive oils don't have an expiration date? I think that's a little suspect, and the more I've researched, that more I've learned about how little this industry is regulated. That's why I like California Olive Ranch Olive Oil. It has an expiration date, plus it has great flavor.

Cucina Antico Organic Tomato Ketchup
Why I'm a fan:
It's organic, corn-syrup free (unlike most ketchups) and it's sweetened with organic sugar. I use this in my mom's chili recipe.

Why I'm a fan:
While I wish this product was organic. That's my only complaint. Other than that, it has great, traditional tamarind chutney flavor. It's also, according to the website and packaging, "Free from artificial flavorings, colorings, and preservatives." Try it next time you're making an Indian curry or sometimes I even use it in place of BBQ sauce.

Maranatha Organic Creamy Almond Butter
Why I'm a fan:
I like Maranatha Almond Butter because it's organic, creamy, and simple. It's also raw. I use it in smoothies and sandwiches. One of my favorite post-race meals is an almond butter sandwich.

San-J organic, reduced sodium tamari
Why I'm a fan:
Again, it's organic (seeing a pattern?) But it's lower in sodium than regular soy and tamari sauces. I use it for marinades and my homemade sushi.

Santa Cruz Organic Light Roasted Peanut Butter
Why I'm a fan:
I like this peanut butter because there aren't any additives and it's organic and lightly roasted. Try adding it to your next smoothie…yum.

Seggiano Basil Pesto
Why I'm a fan:
I recently included this pesto in my recipe for a quick kale salad and poached eggs dinner. I can't get enough of this pesto. I love it with scrambled eggs, spread in a sandwich, and tossed in a salad dressing.  It's great because it's gluten-free, raw, and dairy-free. Plus, this pesto contains cashews, which are the "cheesiest" nut, so you really don't miss the Parmesan. 

Spectrum Organic Mayonnaise
Why I'm a fan:
It's organic mayonnaise that is sweetened with honey. It has a nice flavor and enhances sandwiches and sauces. 

Thai Kitchen Red Curry Paste
Why I'm a fan:
I use this red curry in a few of my recipes, including this simple curry dish. It has a nice flavor—I dig the lemongrass!

Himalayan Pink Sea Salt
Why I'm a fan:
I love this salt. As it says on their website, "our Super Premium Grade Himalayan Salt is produced in our own facility that is gluten-free, non-GMO, organic, Kosher, and Green-e Certified" and Himalayan Salt is considered to be "the most pure form of whole salt on the planet." If they don't sell this product at your local market, you can find it here

Thursday, March 20, 2014

Quick and Healthy Gluten-Free Dinner

The other night, my husband and I decided to spontaneously go to the movies. We don't usually do this on a Tuesday night but we thought, what the heck? Sometimes, you've got to live a little! So we went to see 12 Years a Slave and were not disappointed. It was an incredible film. I cried just about the entire time and had to close my eyes in a few violent scenes, but I'm grateful I saw it because it's a part of our country's history that we should never forget and never repeat.

Before we left for the flick, dinner had to be made and consumed in under an hour. I decided to make one of my favorite salads, my Kale Salad with Avocado Dressing. For a protein, I whipped up some poached eggs.  To give the eggs a little more flavor, I added one of my favorite new products—Seggiano Pesto. It's dairy-free, which is awesome, plus it has cashews in it, also awesome, plus it's raw. Triple awesome.

So here's the meal:

Kale Salad with Avocado Dressing, Poached Eggs and Pesto

Kale Salad
Poached eggs (to make the perfect poached egg, please refer to this funny but informative Huff Post article

That's it. It's that simple.



Wednesday, February 26, 2014

5 Delicious and Healthy Gluten-Free Soups

March is almost here. But March can be a cruel month in New England— it can have a few gloriously warm days right alongside bitterly cold and stormy ones. I know I'm not alone in dreaming of warmer weather and finally thawing out. But until then, I wanted to share 5 of my favorite soup recipes to continue to keep you all warm inside while it's still oh-so-cold cold outside!

I find that I usually make less soup in the warmer months so, if you're like me, this is the last chance to enjoy them! After all, soups and stews are one of the few culinary perks of winter for me.

Stay warm!

-The Gluten-Free Yogi

1. Gluten-Free Beef Bourguignon
There’s nothing like a good stew, especially on cold fall or winter days when our bodies crave something hearty. This is a gluten-free and dairy-free adapted version of the very classic French dish, Beef Bourguignon. Beef Bourguignon typically contains flour, which thickens the broth. Luckily, I have found that I don't miss this ingredient in the dish at all! If anything, the flour hinders the abundance of flavors found in the broth.

2. Kale and Sausage Soup 
Kale is amazingly good for you. In fact, according to Dr. Joel Fuhrman, it's THE BEST for you. Kale ranks at the very top of his nutritional density test, making it the super-est of super foods. This Sausage and Kale soup recipe is also nice for those cold fall or winter days. It can be made with any kind of kale, any kind of sausage, homemade or store-bought broth, and either beans or potatoes as a “starch.” It’s versatile (kind of like “stone soup”).

3. Moroccan Lamb Stew
I recently discovered gluten-free brown rice couscous and it inspired me to make a traditional Moroccan Lamb Stew. This meal is not only hearty but incredibly flavorful. The combination of the heat, spices, herbs and lemon result in a fresh, savory, delicious dish. It's a great option for a Sunday soup as it tastes just as great the second day.

4. Borscht
Beet and cabbage soup? Yes indeed! I used to call this dish "magenta soup" when I was a little girl. It took me a while to warm up to it back then but now I'm grateful to have the recipe so I can still enjoy it. Of course, we used to serve this soup with a dollop of yogurt on top or shredded parmesan cheese. However, it tastes just as good without these toppings. And it's naturally gluten-free. It's a great option for a healthy, COLORFUL soup.

5. Sweet Potato Soup with Cilantro Almond Pesto
This soup is super easy to make and super delicious and while the pesto isn't absolutely necessary, it definitely makes for a heavenly combination of flavors in your mouth. This recipe is also naturally gluten-free, vegan and paleo. A triple whammy! It is the perfect spicy soup for a freezing cold winter evening when you'd rather be snuggled up on the couch than slaving in the kitchen.

Tuesday, February 25, 2014

Gluten-Free Fish Tacos

My husband likes to joke sometimes that if he had it his way, every single meal we eat would have seafood in it. He's only half joking as he LOVES all things that come from the sea. I'm not as huge a fan of seafood but I know that it's good for me because it's loaded with omega-3 fatty acids, so seafood we shall eat! (just not....every day).

Luckily, I created a really delicious way to incorporate both fish, raw vegetables, and all sorts of other healthy things into one meal—Fish Tacos!

I was so thrilled to find that my Whole Foods is currently selling local tortillas that are made the traditional "Aztec-ian" way (is that an adjective?). They're made simply of stone-ground corn flour, water, a hint of lime and salt. And they are absolutely delicious. 

For this Fish Taco recipe, you could use soft tacos or hard taco shells, depending on your preference. Or, if you're corn-free or paleo, lettuce wraps or even collard greens as a "shell."

We absolutely devoured these fish tacos the other night and my husband said they were hands-down the best he's ever had. As you can imagine, given his love of fish, that's quite the statement!

Here's the recipe, I hope you enjoy it as much as we did!

Gluten-Free Fish Tacos
Serves 4

16 gluten-free soft or hard taco shells (you could also use lettuce wraps if you're corn-free or paleo)
4 pounds fish of your choosing (I prefer cod)
Kosher salt and freshly cracked pepper to season the fish

Place all of these ingredients in small serving bowls.
1 bunch of rinsed, organic, chopped cilantro
1 organic pepper, chopped (I prefer orange peppers over green or red) 
2 organic avocados diced and sprinkled with lime juice
2 cups organic shredded carrots
2 cups organic shredded purple cabbage
2 cups organic shredded romaine lettuce
Lime wedges, for garnish

Hot Sauce
Combine these ingredients in a bowl and stir.
1/4 cup organic, gluten-free mayonnaise (I prefer Spectrum) 
1-2 teaspoons organic, gluten-free Sriracha
Juice from 1 lime

Grill or bake your fish until it is flaky but not too dry. Break it into small, bite-sized pieces and place it in a serving bowl. 

Warm your taco shells (if they are soft) using the instructions on the packaging, then serve them using a covered plate so that they stay warm throughout your meal. 

Fill your fish tacos with all of the delicious ingredients above and enjoy!