ChelseaJans.com

I don’t know about you, but I am not into fad diets. It’s enough trouble getting people to try to understand a gluten free diet without having to answer 100 questions and repeat myself 100 times.

That is why when I read the title of this article “Sip Your Way to a Flat Belly” I was turned off. I wondered why would anyone send me something like this?

Against my better judgment I clicked anyhow. I was surprised by what I learned:

“There is a potion that magically strips away pounds from your body, improves your overall health, lengthens your life, makes you more attractive to the opposite sex, and keeps you lean forever. Even better, you can have as much of this magic weight-loss potion as you want, for free, and start stripping away pounds—perhaps even several dozen pounds this year alone—without exercise, without dieting, without visiting the set of Nip/Tuck.

What is this magical elixir? It’s water.”

That is right, there is no secret trick. All our bodies need is what mother nature intended for us.

Now I know why I was sent the article. I am always talking about going gluten free “naturally”. By that I mean focusing your gluten free diet on foods that are naturally gluten free such as nuts, fruits, veggies, meat, dairy, etc. the stuff nature intended for us. Instead of running out and buying every box of food labeled gluten free you can get your hands on.

So CHEERS, I raise my glass of water to you. Hoping you have a wonderful gluten free and water filled day.

To read the rest of the article click here –> “Sip Your Way to a Flat Belly”

One of the biggest complaints about being gluten free is the it takes a long time to prepare food that is gluten free.

Sure you can grab an apple, or cut a piece of fruit in no time. but sometimes you just want more than that.

So for those of use who want a hot gf meal anytime. I have a solution. It is really simple & easy & fast. Are you ready? When I tell you, you will think “why didn’t I think of that?!?” and “why haven’t I been doing that all along!?!”

Here it is…

Every time I cook anything that is gluten free. I make a little extra. Then after lunch or dinner I simply put it in a container and freeze it. That’s it.

Just heat & eat. Gluten Free food ready in no time.

So instead of a handful of nuts yogurt or, fruit or vegetables (my go to snacks) all i have to do is heat the food I made earlier and instant meal. Freezing them is also great for taking them along with you to work, school, road trips etc. all you need is a place warm the food up.

This little trick has proven to be a lifesaver. I took frozen gf meals with me on a long car ride recently. When we stopped at a gas station I would just go inside use the microwave. I didn’t have to read every single label in the store just to get a snack, I was in and out in 2 minutes.

Cheers,
Chelsea

*Bonus: This trick is also amazing because it saves you money too! You can buy gluten free food in bulk and benefit from the lower price per ounce or pound

It’s inevitable. Once in a while you are going to have some gluten free mistakes. Well, what on earth do you mean by that Chelsea?

It happens to the best of us really. You are doing great with a gluten free cooking and baking and you think you have got it down. Then next thing you know you end up with a lopsided loaf of bread that looks more like shoebox covered in stucco.

So what do you do? Scrape it into a recognizable shape? Try to rebake it? Toss it and try to forget that it ever existed? Wasted time and wasted money is not an option in my house so I suggest none of those ideas. Instead take the high road, figure out what the problem is and then turn that gluten free mistake into something useable.

And what could you possibly make with lopsided, burnt, undercooked in the middle or tasteless gluten free bread? Gluten Free breadcrumbs or gluten free croutons, of course! Why buy gf breadcrumbs or croutons at $5,$6,$7,$8 or $10 dollars a box?

How? I am glad you asked.

Below are recipes to creating delicious breadcrumbs and gluten free croutons.

Gluten Free Bread Crumbs

ingredients:

- 1 baked gluten free maistake/disaster (bread, waffles, rolls etc.)

- 1/4 teaspoon salt

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

method:

1. Slice the gluten free mistake into slices so that as much of what would be the inside of the bread/roll/waffle/muffin is exposed.

2. Spread on a baking sheet and bake at 375 for 10 minutes. You want the slices to be golden brown and dry, almost but not quite burnt and blackened.

3. Remove from the oven and allow to cool. once at room temperature, cut into inch pieces and add to a food processor or blender about a cup at a time.

4. Process or blend until the pieces become crumbs. Continue until all of the bread has been used.

5. Add to a large bowl and add the salt, garlic and onion. combine well. Store in an air tight container.

* for Italian style breadcrumbs add 1/4 teaspoon of a salt free italian spice blend for every cup of crumbs.

Gluten Free Croutons

ingredients:

- 1 baked gluten free mistake/disaster (bread, waffles, rolls etc.)

- 1/4 teaspoon salt

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

- 1 teaspoon of italian spice blend (for extra robust flavor) or parsley

- 1 to 2 tablespoon of extra virgin olive oil

method:

1. Slice the gluten free mistake into 1 inch cubes.

2. Spread on a large lightly oiled baking sheet.

3. Brush with olive oil.

4. Mix the salt, garlic, onion, spice blend or parsley in a bowl.

5. Sprinkle the croutons with the blended spices.

6. Bake in the oven at 375 for 8-12 minutes or until golden brown.

So cheers to your gluten free mistakes

This recipe is a take on my favorite stuffed cremini mushroom recipe. Serving stuffed mushrooms at a party is always a hit, but I like them so much I tried to figure out a way to eat them for dinner. With the addition of chicken these stuffed portabella mushrooms are a complete meal.

*It is really detailed, but I put more information than you probably need just in case.

it is NOT complicated, it just looks like a lot of steps.

Stuffed Portabella Mushrooms (for 2)

Ingredients:

- 2 organic chicken breasts

- 2 large (about 6 inches in diameter) portabella mushrooms

- 1/2 cup gluten free bread crumbs

- 1/4 cup grated Parmesan cheese

- 1/4 cup diced sun dried tomatoes

- 1/4 cup white onions

- 1 fresh garlic clove minced finely

- 2 fresh basil leaves thinly sliced

- 1 large egg

- 1/4 cup milk

- olive oil

- 1/2 teaspoon italian spice (found in any grocery store, more if you like the flavor)

- salt & pepper to taste

- pasta sauce (you can buy a small jar or use your favorite home made recipe)

*If you do not have gluten free bread crumbs put well toasted cubes of gluten free bread in the blender or food processor, make sure the bread is cooled before you make bread crumbs.

Method:

1. Preheat the oven to 375 F.

2. Heat up a skillet  on medium heat with 1 teaspoon olive oil. Add the diced white onion and garlic. saute until slightly browned and translucent. (if you put the heat too high they will turn black and burn. keep it medium heat and continuously move them around in the pan for about 2 minutes) set aside and allow to cool.

3. Slice the chicken breasts length wise so that you get 4 thinner chicken breast filets. sprinkle with salt and pepper and set aside.

4. In a mixing bowl add the egg, milk, bread crumbs, parmesan cheese, diced sun dried tomatoes, cooked onions, cooked garlic, italian spice and thinly sliced basil leaves, add a sprinkle of pepper. Mix well to make what is called a bread crumb panada.

5. Clean the portabella mushrooms and remove the stem. place top side down (the part where the stem was should be up facing you) and drizzle with a little olive oil. Add mushrooms to the saute pan on medium-high heat and saute 1-2 minutes (no more than 2 min.) on each side. remove from pan and set aside.

6. Add 1 teaspoon olive oil to the pan then add the thinly sliced chicken breast filets to the pan. Saute the chicken breasts 3 minutes on each side. Remove from pan. (it is okay that they are not all the way cooked, you are putting them in the oven to bake.

7. Now just assemble your stuffed mushrooms.

– place mushrooms stem side up on a baking sheet.

– add a few spoonfuls of the pasta sauce to the mushroom.

– then place 2 of the thinly sliced chicken breast filets on top of the sauce.

– on top of the chicken breast add enough of the panada (the bread crumb mixture we made) to cover the chicken breast and mushroom

– top with a sprig of fresh basil and a sprinkle of chopped sun dried tomato

8. bake in the oven for 10-12 minutes or until the panada is golden brown at the top.

This is  great recipe that you can make ahead of time and leave in the refrigerator until you are ready to bake.

Hope you enjoy this meal as much as we do.

p.s. if you like it (and if you don’t) let me know by leaving me a comment in the comments section.

Todays recipe should be for the winter time, but the truth is I cannot get enough of this soup year round so I made it last night and I thought I would share it with you.

It is called ‘posole’ (po-soul-lei). It is a traditional pre-Columbian soup or stew from Mexico. I had never heard of it until a friend of mine introduced me to it about a year ago.

There is a red variety made with chilies and there is what they call a green posole made with green tomatillo tomatoes.

It takes a while to make so I suggest doubling the recipe and freezing the rest to enjoy later. This hearty stew is so delicious you will forget that it is gluten free.

Ingredients:

- 2 cups of water

- 3 cups of low sodium gluten free chicken or vegetable stock

- 8 chicken thighs or drumsticks or a combination of both

- 2 cups cooked and rinsed hominy (or 1 can)

- 1/2 cup chopped white onion

- 3 whole garlic cloves

- 1/2 lb. green tomatillo tomatoes (about 6-8)

- 1 jalapeno pepper (with seeds removed)

- 3 1/2 tablespoons olive oil

- 1/2 cup chopped cilantro

- 2 teaspoon dried oregano

- 1 bay leaf

- 1/2 teaspoon ground black pepper

- 1 teaspoon lime juice

- salt to taste

Method:

1. In a large pot on medium heat, heat 2 tablespoons of olive oil. Add the chicken and cook for 3 minutes on each side.

2. Add the water, stock, bay leaf, garlic cloves, 1 teaspoon oregano and a dash of salt.

3. While the chicken is boiling. Remove the husks of the green tomatillo tomatoes and scoop out the seeds then chop into smaller pieces to saute.

4. In a medium sized sauce pan heat 1 tablespoon of olive oil on medium heat. Add the onion, chopped green tomatillo tomatoes, cilantro and chopped jalapeno pepper. Saute on medium heat until the onions are translucent and the green tomatillos have softened. Turn off heat and allow to cool.

5. Continue to let chicken boil until it nearly falls off the bone. As it is boiling remove the foam the rises to top by taking a spoon and simply skimming it off.

6. When chicken is thoroughly cooked, remove chicken from stock and set aside.

7. While the chicken is cooling remove the bay leaf from stock and discard. Remove the garlic cloves and add to a blender.

8. Strain the stock in a fine sieve and set aside.

9. Using a fork (or two forks) remove the chicken from the bones and fat. Set aside.

10. In the blender with the garlic cloves add the sautéed  green tomatillo mixture that you made earlier. Add 2 cups of the cooled chicken stock and blend together.

11. In the original pot used to make the stock heat 1/2 tablespoon olive oil on high until it is hot, but not smoking. Add the puree from the blender and let simmer for 2 minutes. Add the black pepper and the remaining oregano.

12. Reduce the heat to medium and add the chicken and the hominy sauteing for 2 minutes. Finally add the chicken stock and reduce heat to low and let simmer for 1 hour.

13. After one hour the hominy should be tender. Add lime juice, salt to taste and fresh chopped cilantro if desired. Enjoy.

Some people like to serve this soup with avocado chunks, diced red onion and sliced radishes and sliced lime. These ingredients do add a lot of texture but are not necessary.

As I mentioned before, this dish is soo yummy that it is worth the time it takes to make.