Whole Foods is amazing. Whole Foods is great. Whole Foods is my savior. Whole Foods provides the GF items that I can’t find at the local grocery store; Greek yogurt, Tinkyada pasta, Glutino bagels, flours for my GF baking, AND Larabars!

Even though they aren’t the cheapest thing(one bar is roughly $1.40), Larabars have become a MUST purchase on my Whole Foods shopping trips.

Let me tell you a little about these Larabars. 

They are NOT:  granola bars with a hundred unpronounceable ingredients.

They are : healthy, nutritious and satisfying.  As the wrapper says, they are ” unprocessed, gluten free, dairy free, soy free, vegan and kosher”.

The banana Larabar, pictured above(which happens to be my favorite), has ONLY three ingredients: almonds, dates and bananas. Simple,all-natural and it really does taste  like banana bread. Seriously.

I hope you get the chance to taste one! If you don’t like them, please send them my way!

Happy monday 🙂



Lemon Ginger Creams


 Let me preface this post by saying these lemon ginger creams were supposed to be cookies. Yep, “spicy, soft drop cookies” as described in the recipe. Well, as you can see in the photo, they look nothing like cookies. I bring you lemon ginger muffin buttons instead 🙂

Baking gluten free is a gamble.  You just never know how the flour substitutions will work. So far, I am 0-3 in GF cookie attempts. Thank goodness I listened to my GF baking intuition today or I would have upped my tally to 0-4. Guaranteed.

As soon as I had mixed all of my ingredients and saw my cookie batter, I knew there was NO way I was going to have cookies; it was just too liquidy. Soooo….instead of throwing out the batter, I decided to scoop the batter into muffin tins and create , what I call, muffin buttons. 

Maybe not a good decision afterall? I can’t stop eating these little guys. Uh oh.


Low Fat, GF Lemon Ginger Creams(Adapted from Pillsbury Healthy Baking)

Cookies Muffin Buttons

  • 1/2 cup sugar
  • 1/4 cup butter
  • 1/2 cup molasses
  • 1/2 cup hot water
  • 1 egg
  • 1 cup brown rice flour
  • 1/2 cup potato starch flour
  • 1/2 cup tapioca starch flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon xanthan gum

-Heat oven to 350 and grease muffin tins(recipe yields ~2dz)

-In mixing bowl, cream sugar and butter

-Add molasses, water and egg; beat well

-Add all remaining ingredients and stir just until blended

-Bake for 10-12min.

Lemon Cream Cheese Frosting

  • 4 oz. butter, room temp.
  • 8 oz. cream cheese, room temp.
  • 5 oz powdered sugar
  • 1 teaspoon lemon extract
  • Beat butter until smooth

-Beat butter and cream cheese until smooth

-Add extract and powdered sugar; beat until incorporated

-Top muffins with icing(also good without icing–and even lower in fat)

From my gluten free world to yours!


TWD: Devil’s Food White Out Cake – Gluten Free



Stephanie of Confessions of a City Eater chose this week’s, Tuesdays with Dorie recipe : Devil’s Food White Out Cake.

Chocolately and decadent, this cake is delicious. The light and marshmellowy(is that a word?) filling contrasted nicely with the dense,  fudgy, chocolate chip cake layers. 

To make the cake GF, I substituted:

– 2/3 cup brown rice flour, 1/3 cup potato starch flour, 1/3 tapioca flour and 1 teaspoon xanthan gum for the AP flour.

-The meringue icing was already GF. YAY!

It worked beautifully!  I know the recipe  is a success when the non-celiacs devour their piece and when two kids want a slice for breakfast 🙂

You can find the full recipe, here, at Stephanie’s blog.

Happy Tuesday everyone!


Queso Flameado



Cheese. Cheese. Cheese. Oh, how I love thee.

Seriously, I could(and probably do) eat some kind of cheese every day. We all have our weaknesses, right?

Queso Flameado is Spanish for Flaming Cheese. It is traditionally made with Chorizo, a Spanish sausage, flavored with paprika & other spices. It is wonderful but unfortunately I haven’t discovered a brand that is GF(we usually buy ours from the local Mexican market and there isn’t a food label”.  So..I substituted poblano peppers and mushrooms for the chorizo. FABULOUSO!!


8oz block of Monterey Cheese, cubed

1 poblano pepper, seeded, deveined, and chopped

1/2 pkg sliced mushrooms

  • Saute mushrooms and peppers in olive oil(~2-3Tablespoons)
  • Melt cubed cheese in a microwavable bowl
  • Add cooked mushrooms and peppers
  • Make tacos with GF corn tortillas(we use the Mission brand)
  • Great as an appetizer or as a main dish.
  • Margaritas or Pina Coladas make it even better 🙂

Happy Eating!


With A Little Help From My Friends



Let me introduce two of my dear friends; Glutino bagels and Sam. Together, they make my Gluten Free world a better place.

First up, Mr. Glutino bagel. He is the closest I have found to real bread.  He  looks like a real bagel, he toasts like a real bagel and he tastes pretty darn close to a real bagel; making me no longer yearn for the Bruegger’s Bagels of my teenage years. He especially makes it hard for me to resist melted butter and honey or cream cheese and pepper jelly.

Second up, Sam. Sam is a co-worker of mine who enjoys cooking as much as I enjoy baking.  Sam gives me homemade pepper jelly. Thanks Sam. Sweet jelly, filled with the spicy kick of fresh, chopped peppers.  I don’t have her recipe and she doesn’t have a blog, but trust me, the stuff is PERFECTION!

plain Glutino bagel+cream cheese+Sam’s sweet & spicy jelly = a happy celiac.

Happy Eating!


Homemade Waffles


Sorry, no TWD.  It just didn’t happen.

Instead I bring you homemade, gluten free waffles.

This has become a weekend tradition at our house.  Although neither of my kids have been tested for Celiac, they still eat mostly gluten free food. I like to think I’m laying the groundwork;  just in case a diagnosis is in the future.

These are sooooo good!  The kiddos and I have made these multiple times and as Leah says, “they’re easy peasy”.

FYI….If  you would rather make pancakes, just eliminate one of the eggs.

Gluten Free Waffles

2 eggs

3/4 cup milk

1 Tablespoon canola oil

1 cup Pamela’s mix

– Preheat waffle iron

– Mix all ingredients just until combined

– Spray waffle iron w/ nonstick spray(Pam’s is GF)

– Pour ~1cup batter onto hot iron(more or less depending on the size of your iron)

– Top with fruit and syrup(or if you’re like my kiddos, honey)

Bake on!


Barney Butter Cookies


I found myself craving peanut butter cookies tonight.

 Amazing how the media can influence one’s thoughts though. The risk of contamination outweighed the craving.

But have no fear. Barney Butter is here.

I found the easiest and fastest cookie recipe at Four ingredients which create fresh, warm cookies in 15min. How could I not?

A craving fulfilled after all.

Barney Butter Cookies (makes about 15 cookies)

1 cup crunchy Barney Butter(can substitute peanut butter)

1/2 cup sugar

1/2 cup brown sugar

1 egg

Mix all ingredients together

Scoop dough onto parchment lined cookie sheet

Bake @350 for 10-15min.(the cookies will be very soft when you pull them out of the oven…don’t worry…they will harden upon cooling)

In case you haven’t tried Barney Butter, I urge you to make the splurge, and buy a couple of jars.

Crunchy is my favorite but smooth may be yours. Different strokes for different folks.

Bake on!