copycat bottled 'frapp' recipe

        I used to love getting those super sweet iced coffee  bottled frappuccino drinks, being lactose intolerant I can't indulge anymore. I finally figured out how to make a dairy-free one that is just as good!

Dairy free iced coffee recipe
1/4 cup coffee
1 cup Original or Vanilla Almond milk
1 tablespoon of sugar
1 teaspoon gluten-free Caramel syrup
ice

Stir sugar into coffee until it dissolves, add milk and ice. Top with caramel syrup.

gluten-free, dairy-free ice-cream at home

        I recently received an ice-cream maker as a gift. And what a gift it has been. Since I have been dairy-free for close to 2 years it's been awhile since I have been able to enjoy ice-cream. Which hasn't been easy because I have a sweet tooth, so I would cheat anytime people were having ice-cream and eat a little, then regret it later.. Even sherberts & sorbets usually have skim milk in them. 
        I've been experimenting with all kinds of flavors and these are a few that have been hits with my family that have no allergies.


Mint & York peppermint patty  


3 cups of original almond milk
1/2 cup of sugar or sweetener
1 teaspoon peppermint extract 


Combine all ingredients, place in ice-cream maker for 25-30 minutes. Add 2 crushed york peppermint patties (or 1/4 cup of chocolate chips). I really like the peppermint patties because it adds another level to mint & chip.


Tropical
1 1/2 cups original almond milk
1 cup unsweetened coconut milk
1/4 cup Orange juice
1/2 cup of sugar or sweetener
1 banana sliced 
1/4 cup of crushed pineapple or diced fresh pineapple


Mix juice, milks and sugar together well, incorporate the fruit and pour into machine.


I'm excited, I'll be able to enjoy sweet treats on a hot day..now I have to work on making a gluten-free waffle cone recipe.

easy gluten-free lunch

        Figuring out what to eat for lunch once I started my gluten-free life was a bit of a challenge. I was used to eating out, or eating something easy like a sandwich or a frozen burrito.

        Good gluten-free corn tortillas are a staple in my diet. I use Guerrero white corn tortillas. I use them for Quesadillas with my dairy-free almond cheese alternative and whatever meat leftovers from dinner the night before as a great quick lunch. Or I heat up deli meat, like bologna or roast beef and eat that with a corn tortilla.

        This is a white corn tortilla with a few slices of Hillshire Farms roast beef that I heated in a skillet and seasoned with a little pepper. A few slices of avocado and jalapenos make this perfect and delicious. I highly recommend you give it a try if you're looking for an easy and tasty lunch.  

sunday morning biscuits and gravy

        Sunday Morning breakfast. I made the mistake of watching food network's diners, drive-ins and dives on Saturday night. Seeing all that diner food gave me cravings for biscuits and gravy. Instead of being gloomy that I cannot simply go have that at a diner, I decided I would make a gluten-free, dairy free version. I made the bread dough, and let it rise in the fridge overnight.

       When I woke up, I made drop biscuits with my gluten-free bread mix. Then I started cooking my ground beef. I used hamburger meat instead of the traditional sausage gravy. 

        For the gravy I started with some unsweetened almond milk, gluten-free all purpose flour, (rice flour or instant mashed potatoes also work), and seasoned with salt, pepper, 1 minced garlic glove and a pinch of parsley.

       With a cup of coffee and a glass of Orange juice..there could not be a better start to the day.

gluten-free pasta

        Lemon Chicken Pasta with Zucchini & "Mozzarella"

       I never thought much about pasta, until I knew I couldn't have it. I was very relieved to know that there are alternatives for people who must live gluten-free. Obviously eating a lot of pasta, even if it is gluten-free, will not help you lose weight..if you're trying out gluten-free living as an actual diet.

        So far, I've tried brown rice pasta, corn pasta, and quinoa pasta. Brown rice cooks the fastest, but the corn pasta is more accessible to me, and is available in more variations at my grocery store.

        Last night I browned some boneless skinless chicken breasts, cut into bite sized pieces. Seasoned with garlic powder, salt, pepper, Italian seasoning, and red pepper flakes. Once the chicken is no longer pink, (I prefer it lightly browned), I add chicken stock and two large zucchini cut into crescent shapes. I usually season again with more garlic powder and Italian seasoning. Let the stock reduce down then add the cooked pasta once zucchini is tender. Squeeze the juice of one lemon and top with shredded "mozzarella".

Ingredients:

boneless skinless chicken breast

garlic powder

salt

pepper

Italian seasoning

red pepper flakes

rigatoni corn pasta

zucchini

juice of one lemon

almond cheese alternative mozzarella style

ode to breakfast

        Breakfast is one of the meals I have come to love. Growing up my parents always made special breakfasts on Sunday mornings because my dad would have the day off so we'd get to eat breakfast all together. So my brother and I would get a big brunch with our parents that we normally wouldn't get to have during the week before school. When my parents didn't have to drive me to school any more they'd occasionally go out to a restaurant on a breakfast date, and I'd tag along. Breakfast has a special place in my heart.

        As I started to recover once going gluten-free, and started gaining an appetite I'd wake up starving. My mom would make me eggs and bacon. Or pancakes, (Gluten-free Bisquick makes super delicious pancakes and waffles). We all love the gluten-free pancakes. My family gave up gluten when I had to, because they were worried about cross-contamination. So now our house & kitchen are gluten-free, even though I'm the only one that needs to be. I know, I'm very lucky. 
        Now I make gluten-free breakfast for all of us. I make my own bread which I use for French Toast, other times I use the same bread mix and form them into rolls which makes for great sandwiches. One of my new favorite breakfasts is my Gluten-free, and Dairy-free breakfast sandwich. I guarantee it's better than any fast food breakfast sandwich.

Ingredients:
Fried egg
Almond cheddar cheese alternative
Breakfast meat of your choice; ham, bacon, sausage, fried bologna, pepper turkey*
Gluten-free roll**
Ore-Ida tots make a great easy side of 'hashbrowns'


*You have to be cautious when buying prepared meat, especially sausage, because it may not be gluten-free. I really liked using deli sliced ham or pepper turkey from Hillshire farms. I heat a few thin slices in a sautee pan, for one sandwich. Oscar Meyer Bacon & Bologna are also good options that work for me. The big companies are more likely to say on their websites if the products are safe. Always double check to be safe.


**You can buy gluten-free sandwich rolls, they are usually in the freezer of specialty food stores. I like to use Gluten-free Pantry Favorite Sandwich bread mix, I mix according to package instructions. Let the dough rise for an hour, then make drop biscuits. The box says the oven setting for 375 degrees, then I let the biscuits cook for 15-18 minutes.