Naturally, I tweeted them back and asked where my gluten free pretzels were? The next thing you know they show up at my door step. So thank you Glutino Foods for the pretzels and thanks for making them!

Thanks to Glutino Foods for sending a gluten free food blogger a great gluten free snack!

Glutino Foods gluten free pretzel twists are absolutely wonderful. They have the snappy pretzel crunch (BTW,  I am really into texture see the famous Cracker Post) and the salty goodness that goes great with a beer or cold glass of lemonade. I have been dipping them in sun dried tomato basil hummus. They are so good that I have had to limit myself to a handful at a time or I could gobble the whole huge bag up.

Right now, I am working on making a crust for a quiche with the pretzels. I figure I might as well try to use them for as many recipes as possible. They could be my good to for savory crusts that go perfectly with meat pies and quiches.

If you have not tried these pretzels, I highly recommend them for parties or football Sundays or anytime you need a salty little snack with lots of crunch.

Thanks again to Glutino Foods!

Let me know if you have any ideas for the crust recipe or if you have tried other Glutino Foods Products in the comments section.

-Chelsea

Mandarins, Blood oranges and the standard navel are all great for not only warding off the cold but they all have other powerful health benefits beyond being great immune system boosters.

– oranges are high in anti-oxidants which are essential for the health of your cells

– the high content of vitamin C helps your body absorb iron from the food you eat

– oranges are high in fiber (the whitish part under the skin has the most fiber)

– oranges are also high in potassium which plays a vital role in your heart health and muscular health.

– the high concentration of beta carotene of the orange plays a role in protecting your cells (especially skin cells) from damage

– magnesium and hesperidin, a flavonoid in oranges, both help to regulate and maintain blood pressure levels

So enjoy your orange juice or a fresh orange this winter. Your body will thank you for it. And let me know if you have any recipes that incorporate oranges in the comments section. I would love to get more oranges in my diet.

These are me latest treat blueberry muffins…

These gluten free muffins are sweetened with agave nectar.

Gluten free muffins tend to not rise as high as muffins made from wheat flour so I fill up the muffin tins almost all the way.

YUM! Finished muffins, so good warm.

I made the muffins the evening before and I left them out by the window. They became a little more moist from the sea breeze/humidity where I live. Toasting them in a pan or in the toaster oven brought them right back to life.

For the recipe for these muffins I just used my gluten free blueberry bread recipe and simply added the batter to muffin tins instead of the bread maker or loaf pan.

Hope you enjoy them!

-Chelsea

May look a little funny in the blender, but this smoothie is delish.

Spinach Acai Smoothie

- 1 packet frozen acai
- 2 scoops of your favorite gluten free vanilla or non flavored protein powder
- 1/4 cup frozen blueberries
- 1/4 cup frozen strawberries
- 1/2 to 1 banana
- 2 tablespoons fish or flax oil
- 1 cup of hemp or almond milk
- 1 cup of spinach

1. layer blender with frozen stuff on the bottom.
2. next put the protein and fish/flax oil
3. add the milk and the spinach and blend away.

This makes a thick and frozen smoothie. I will admit it does not feel like you are eating something good for you. I always feel like I am eating dessert for breakfast or dinner (I eat these for dinner too when I am in a hurry.)

Try it out! The spinach packs a lot of vitamins and you cannot even taste it. And as always, let me know what you think in the comments section.

Cheers,

Chelsea

My biggest complaint about many gluten free baked goods is that the texture is not quite the same as the “gluteny” stuff. Getting the flavor of recipes just right has never been a problem for me but avoiding the grit or mushiness that comes with some gluten free flours is disheartening at times.

Being a fan of the crunchy texture so often missed by those who are gluten free. Lettuce, celery, crackers or chips. I love the snap and crunchiness. When I found this recipe my mind raced to all of the hummus and guacamole I have been missing because of my lack of cracker selection. I was also immediately in love with this recipe because it does not rely on rice flour, potato flour or corn flour. GF people get enough of that right?

So, it may sound nuts, but you can make your own crackers and they taste better than any cracker I have bought in the store. Crucnhy, hearty, floavorfull and good for you.

ingredients:
- 1 cup of golden ground flax
- 1/3 cup parmesan cheese (grated)
- 1 tsp. italian spice blend (optional, if you do not like carraway seeds or basil leave it out)
- 1/2 tsp. garlic powder
- 1/2 tsp. sea salt
- 1/2 cup water
- 1 tbs. extra virgin olive oil

1. preheat the oven to 350 degrees F.
2. Combind all dry ingredietns in a large mixing bowl, mix well.
3. Add olive oil.
4. add 1/4 cup of the water and begin to mix. You want a thick paste like texture.
5. add the other 1/4 cup water. now there should be a thick paste formed, dense enough to pick up with your hands.
6. cut parchment paper to fit a baking sheet and spray with non stick pray or coat with olive oil. Add the flax mixture to the sheet and cover with plastic wrap.
7. with a rolling pin roll out the dough until is it 1/8 in. thick. *make sure it is really even to ensure even baking.
8. just before adding to the oven use a knife to cut your cracker shapes. i usually just do squares, but you can get fancy and make triangles or even circles with a cookie cutter.
8. bake for 16-20 minutes or until golden brown. remove from baking sheet and cool on a wire rack.
*note: if the crackers in the middle are soft after they are cooled, you can add them to the oven again for 2-5 minutes and they will crisp up.

The dough should be a thick paste, so that you can roll it out.

Cover with plastic wrap to roll out dough evenly.

Do not forget to cut the dough so the crackers come out in even shapes. Or you can leave it as 1 piece and break off pieces then serve as a decoration in a thick soups or over a salad.

The finished crackers on a cooling rack. People will love these!

adapted from: Laura Dolson

Let me know what you think in the comments section (or send me a new hummus recipe, these are perfect dipping crackers!). I hope they are as big a hit at your house as they are at my house.

Most sweet potato fries sold in the freezer bags are not gluten free. Making your own is the best option.

I was in the grocery store freezer section the other day looking for ice cream for my younger brother who needed a sweet little snack to brighten his day. I am rarely in this section so when I saw the sweet potato fries, I thought I would try them, unfortunately they are not gluten free.

So naturally, I decided to make my own. I also decided they needed a good garlic aioli. Hope you like them…

ingredients:
- 1 1/2 lbs. sweet potatoes (2 large ones)
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
- 1 tsp. thyme
- 1/2 tsp. paprika

for aioli:
- 3 garlic cloves, chopped
- 1 large egg
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 2 turns freshly ground black pepper
- 1/2 cup olive oil

directions:
1. preheat oven to 450 degrees
2. spray a large baking sheet with olive oil
3. peel and cut potatoes into 1/2 inch wide slices
4. in a large bowl combine spices and olive oil. toss potatoes in oil until they are evenly coated
5. spread on a baking sheet and bake for 20-30 minutes or until golden brown

for aioli:
1. add garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree until white
2. with the processor or blender on slowly add the oil until it begins to thicken, the longer you blend the ticker it will be.

these were a big hit at my house, so i hope you like them.

Enjoy, Chelsea

When I got home,  remembered an old wives tale saying that cranberries are good for you. I did a little research and turns out those old wives are right…

According to research by Rutgers University cranberries are are among the top foods with proven health benefits.

* Cranberries are full of antioxidants that fight cell damage.

* A compound found in cranberries called proanthocyanidine, prevents plaque formation on teeth. Now toothpastes and mouthwashes containing this cranberry compound are being developed to prevent periodontal diseases.

* Drinking cranberry juice increases good cholesterol and decreases bad cholesterol.

* Cranberries may prevent tumors from growing rapidly or starting in the first place.

* Also compounds in cranberries kill a bacteria associated with urinary tract infections.

To get more cranberries in your diet:

- eat them plain
- drink cranberry juice
- add dried cranberries to breads and muffins
- blend them in a smoothie
- cut them in half and add to salad
- mash them up with herbs and olive oil for a vinegrette

If you have anymore ideas on how to use cranberries or recipes. Let me know in the comments section.

I decided to just ask about these options, just to check the knowledge of the staff.  I was delightfully surprised to find that the flight attendant I asked about the gluten free snacks, knew exactly what she had available.

They offer snacks, but only offer gluten free meals on longer flights and you will need to call in advance to request a gluten free meal. Overall, I was very happy with my experience on Virgin America.

The Sweet Riot Unbar snack was clearly labeled gluten free.

The Galaxy Munch was also clearly labeled gluten free.

Sorry about the photos, lighting in planes is not the best.

I was sent the flour recipe by a friend who swears by the flour combination. It includes white bean flour, which I had never heard of. It is actually a flour made from dried white beans and sometimes fava beans are added to it. It is sold online and in stores that carry Bob’s Red Mill Products. (Geez, that Bob has thought of everything!)

Def. a fan of this flour blend because it does not rely on rice.

Ingredients for Flour Blend:
3/4 cup arrowroot flour
3/4 cup white bean flour
3/4 cup tapioca flour

Ingredients for Cookies:
Dry Ingredients:
- 2 1/4 cups of Flour Blend
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients:
- 1/2 cup butter softened, 1/3 cup coconut oil
- 1 teaspoon GF vanilla extract
- 2 large eggs
And…
- 2 cups chocolate chips (I use the mini ones!)
- 1 cup chopped nuts, optional

1. Preheat oven to 375 degrees F.
2. Combine flour, baking soda and salt.
3. In a large bowl; mix butter, sugar and vanilla until creamy.
4. Add eggs one at a time, beating well after each one is added.
5. Add flour mixture to bowl a half cup at a time and beat in flour mixture into sugar and butter mixture.
6. Stir in chocolate chips (and nuts, optional).
7. Line a baking sheet with unbleached parchment paper and drop rounded tablespoons of cookie dough onto the covered baking sheet. (about 12 cookies per sheet).
8. Bake for 8-10 minutes or until golden brown. But not cooked all the way (they will continue to cook in the baking sheets even after you remove them from the oven)
9. Cool on baking sheets for 2 minutes.
10. Remove from sheets after the cookies have firmed up after 2 minutes and are sable about to be moved with a spatula. Move to wire cooling racks to cool completely.
11. Enjoy

Note: This recipe does have a lot of sugar. It tastes great, but when I make this again in the future I am going to experiment with a sugar free version (Of course, I will post that version too.)

Let me know what you think in the comments section.

In my local grocer carries Coconut flavor and vanilla. The coconut has real pieces of coconut in it that gives it a nice texture. I like to buy ice cream in the plainest flavor and then add my own fresh ingredients like nuts myself.

Here is my recipe for Coconut Chocolate Macadamia Nut Ice Cream:

- 1 pint Coconut Bliss Coconut Ice Cream

- ½ cup toasted macadamia nuts (use 1/3 if you do not like it nutty)

- 2 ½ tablespoons unsweetened cocoa powder

In a large bowl soften ice cream so that you can mix it easily. Chop the toasted macadamia nuts into smaller pieces. Add the cocoa and macadamia nuts and mix well. Put ice cream in the freezer for 10-20 minutes until it has hardened again. I like to do this while I am making dinner so that when I’m finished with dinner it is ready to enjoy.

The mix of coconut, chocolate and macadamia is like an island vacation in a cup! You will really like it, I’m sure.

Try adding other kinds of nuts or fresh fruits. The vanilla flavor of Coconut Bliss is great with blueberries.

Hope you try this ice cream, it is really worth it. And let me know what you think about the Coconut Chocolate Macadamia Nut Ice Cream in the comments section.