Friday, November 29, 2013

Gluten Free Mashed Potato Cakes

Happy Day after Thanksgiving!

I hope your holiday was relaxing, fun, and of course, filled with lots of yummy gluten free food!

I was once again reminded of how truly LUCKY I am to have such an amazing and supportive family. I was treated to not only one, BUT TWO delicious Thanksgiving meals, and I could eat EVERTHING. I know you all understand how blessed that makes me feel, and humbled I am by the kindness of my family.

I’m also lucky to be off of work today, so I’m soaking up family time and working on leftovers. Because leftovers are one of the best parts of Thanksgiving right?!?!

Yep. LOVE leftovers.

In fact, I wasn’t planning on blogging today, but then I made a killer brunch that I just couldn’t wait to share!

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Leftover Mashed Potato Cakes

I literally only made Mashed Potatoes yesterday so that I could make these Cakes today! Crispy on the outside, warm and gooey on the inside, they’re so darn good!

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You’ll need:

3 cups leftover (at least one day old) mashed potatoes

1 cup shredded cheese of your choice ( I used Cabot Seriously Sharp)

3 tbsp. Gluten Free All Purpose Flour; plus 3/4 cup for dredging

1 egg

4 tbsp. chopped scallion

3-6 tbsp. oil for frying

Start by beating the egg in a large bowl with a whisk. You just want the egg lightly beaten, so no more than 10 seconds and you should be good.

Add in the mashed potatoes, cheese, 3 tbsp. gluten free All Purpose Flour, and scallion. Stir to incorporate and then over with plastic wrap. Refrigerate for 30 minutes up to an hour.

In a cast iron skillet, add 3 tbsp. oil and heat over medium heat. Place the 3/4 cup gluten free All Purpose flour on a shallow plate or bowl to be used for dredging.

Remove the mashed potatoes mixture from the fridge. Roll around 1/4 to 1/2 cups of the mixture in your hand into a ball. Then press the ball down in to your gluten free flour, padding it out into a cake. Flip the cake over to get flour on both sides.

Once your oil is heated, add your GF flour covered cakes. Cook for 5 minutes on each side, or until the cake is a crispy golden brown. Once cooked, allow the cakes to drain for a few minutes on paper towel. You may have to add more oil to your pan if you’re making a few batches.

Serve and enjoy!

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I topped mine with Ranchy Greek Yogurt and additional scallions, but feel free to dress them up! Other options: Salsa; Chopped Turkey and Cranberry Sauce; Crumbled Bacon; Whatever your heart desires!

Enjoy!

Tuesday, November 26, 2013

How to Stay Gluten Free on Thanksgiving

Oh Thanksgiving.

How you scare us all with your plethora of pies, stuffing, rolls, and breaded onion casseroles.

So how do you stay gluten free this Thanksgiving when the cooking is out of your hands? Eesh! It seems a little daunting, no? But hopefully with a little support and preparation, you can enjoy Thanksgiving without worrying about gluten coming to get you!

Help Me, Help You: If you’re spending the holiday with close family and friends, then help them create their gluten free menu. Let your family know the ingredients that are safe for you. Provide a list with gluten free cooking stocks or better yet, give the cook a few boxes. Give them the gluten free bread for the stuffing. Whatever you can do to inform and help will make it easier on everyone.

The Early Bird..: gets the ingredients! Show up early. Help in the kitchen. That way you’ll know what ingredients are in what items, and you can even help substitute to keep it gluten free.

Get Cooking!: Offer to make a side item or dessert. That way you’re helping lighten the load and ensuring you can eat that offering!

Show up Packing: When all else fails, make your own gluten free version of items you’re unsure of. Order a few inch thick slices of Boar’s Head turkey from your local grocer.

Stick to Veggies: Mashed Potatoes are cool without the gravy. Greens and such should be cool. Cranberry Sauce? Check!

But most of all, don’t forget: it’s not about the food. Make new traditions for Thanksgiving that don’t involve stuffing and gravy. Create healthy habits that will be good for you and your family!

Still looking for gluten free recipes to help you celebrate?

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Monday, November 25, 2013

Stuff it in a Pumpkin

Happy Monday morning!

We had a cold snap over the weekend here in Durham, and it was a brisk 19 degrees this morning for my puppy walk! I was chilled to the bone but Max and Hazel loved it! Cold weather makes them super frisky!

First order of business today- The Rise Bar Giveaway Winners!

Congrats to Leah and Colie! Email me for details!

Second order of business- Blogger Secret Santa!

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I’ve already received over 100 sign ups – making it the BIGGEST Blogger Secret Santa yet! I’m so excited that so many of you have decided to participate; it’s going to be so much fun!

Want to sign up? Read more about it here!

Final order of business today – THANKSGIVING!

Are you ready for the big day? Still looking for recipe inspiration?

I HIGHLY RECOMMEND making a stuffed pumpkin!

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It looks fancy – It tastes amazing – AND its incredibly easy to make!

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Heavy cream….Bacon…Garlic….What’s not to love?

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Find the recipe here!

Friday, November 22, 2013

3rd Annual Blogger Secret Santa

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It’s that time of year and I am so excited to host my 3rd Annual Blogger Secret Santa!

Here’s how it works.

To participate, you simply email me (marlowapril(at)glutenhatesme.com) with your shipping info and any dietary restrictions.

After the sign ups have closed, I will randomly pair folks together and send each of you the shipping info for your Secret Santa gift.

Each gift needs to total $25 and can (or not) be food related, and must be shipped no later than December 16th.

For example, this is what I received my first year from my AMAZING Secret Santa:

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And I loved all of it!

I still use that mug nearly everyday Smile

And last year my Secret Santa sent me a Clemson Tervis that yes you guessed it, I use nearly everyday!

Basically, there are no real rules as to what you can give – just have fun with it! And then you will get a fun surprise gift in return. I mean, who doesn’t love surprises!? AND getting fun mail?!!

Want to join?

Simply email me with your shipping info by Friday, December 6th. I will email out the pairings on Saturday the 7th, giving everyone plenty of time to shop and ship to their Secret Santa recipient!

Only open to US blog readers – (Sorry International friends!!)

Have a blog?

Share the Secret Santa with your readers! The  more participants – the more fun!

Check back tonight to see if you’re the winner of the Rise GIVEAWAY!

Haven’t entered yet? You still have time! Enter HERE.

Thursday, November 21, 2013

Gluten Free Artisanal Cheese Straws

If you’ve been reading this blog long, then you know that I LOVE Christmas!

I love everything about the season, but I will say that around this time of year, being gluten free can be a bit….obvious.

Your co-worker makes Christmas cookies, or a neighbor hosts a Cookie Swap. Your friends throw a Christmas party and there is nothing you can eat. Pies, cookies, Phyllo Dough, Cake, Brownies, Gluten, Gluten, Gluten.

On the one hand, we’re lucky to be saved from those unplanned calories, but sometimes I’ve used that lack of group participation as an excuse to over indulge at home. And somedays, gosh darn it, you just want some holiday treats!

I’ve definitely spent some time remaking some holiday classics:

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Tartlets

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Sugar Cookies

and now some local friends have helped recreate one that I had missed terribly: Cheese Straws!

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AND not only did they make a DELICIOUS gluten free Cheese Straw, but they even made it a healthier version!

Five Points Baking Co is a venture right out of Raleigh, NC and I was SO EXCITED when they reached out to see if I would like to try their cheese straws!

Made with Almonds, these cheese straws are naturally low in carbs and HIGH IN FLAVOR!

Sharp Cheese with a Crumbly, Buttery Base and the tiniest hint of spice – each bite is pure heaven.

Available at my local Whole Foods, I can’t wait to give these as gifts to my gluten free family members and friends. These have definitely made the top of my Yummy Food List.

On their website, you can purchase the above straws OR you can purchase the mix to make your own straws at home!

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Just add your own favorite cheese or butter – I see some Cabot Straws in my future!

And fellow North Carolinians: I LOVE this gift pack from their website too!

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So stinkin’ cute! Dear Santa, ahem ^^^^^ add that to my list!

You can visit their online store HERE, try them – I know you’ll love them!

Happy Thursday!

The 3rd Annual Blogger Secret Santa sign ups start tomorrow!

Wednesday, November 20, 2013

Creamy Pumpkin Carrot Soup

Happy Wednesday!

I’m so glad so many of you have entered into the Rise Bar GIVEAWAY! I’ve loved reading how you wake up in the morning – keep those entries coming, you have until Friday to win! Good luck!

Now I have to tell you friends, I am SO EXCITED to share today’s recipe with you!

A few weeks ago, I signed up to participate in nHerShoes’ Holiday Shred 13. It’s a 6-week fitness and nutrition plan designed to maintain (or lose a little) weight during the holiday season. I’ve been wanting to try a nutrition plan for a while, so when I saw how affordable this program was, I jumped at the chance!

I started the plan just two short days ago, but I’m already feeling tons more motivation. It’s amazing what having a group of people to cheer you on can do – especially when they’re going through the plan with you!

Today’s recipe is from the plan; however, since it’s not an nHerShoes recipe I can share it!

And friends, you are going to want to make this soup!

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Creamy Pumpkin Carrot Soup!

It is SO good. I know it sort of looks like baby food…but the flavor is incredible. And honestly the texture isn’t bad - it’s sort of like the Tomato Basil Soup at Panera.

You can follow the RECIPE HERE from Tone It Up!

But I do have one suggestion:

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If you have it on hand, use smoked paprika instead of regular. It gives this soup an AMAZING smoky flavor. **Almost like bacon….almost.

And if it works for your own diet, crumbled bacon on top of this soup would be phenomenal. If you plan on doing that, then just use regular paprika. You don’t want to smoke yourself out!

I have eaten this soup for lunch for the past two days. Paired with a salad, it’s the perfect lunch. I can’t want to eat it again today!

Want to know more about my journey through weight loss?

Catch up here!

Tuesday, November 19, 2013

Rise and Shine – A GIVEAWAY

Happy Tuesday!

For the past few weeks, my co-workers and I have been working our way through a pretty yummy treat:

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from my friends over at Rise: Rise Breakfast Bars!

With Rise, I absolutely know that I’m eating something that’s not only safe – free of gluten, but I also know that I’m eating something that will fuel my body for the long haul healthfully. Each bar is the perfect balance of protein, healthy fat, and fueling carbs. And completely free of GMO’s – yippee!

Plus, I can eat it on the go!

I literally stood over a giant shipment the other day with a Rise bar in one hand, and an invoice in the other.

My favorite flavor?

Crunchy Cashew Almond.

LOVE! Seriously, I think I could eat cashews for days and still not grow tired of them.

And this bar, straight tasty. Plus with 5 grams of protein, I was full for hours!

It has been such a treat for myself and our volunteers to have healthy snacks at arms reach. You will definitely be seeing these bars throughout the holiday season – especially since Rise was kind enough to share this coupon:

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Want to try Rise bars?

Well LUCKY YOU! Rise has offered to supply TWO Gluten Hates Me readers with FREE RISE BARS!

Rise Bars GIVEAWAY

Here’s how to enter!

1) Leave me a comment or send me an email telling me how you like to rise in the morning! Coffee? Tea? Morning Run?

2) Want more chances to win? Tweet, Blog it, Facebook it, and then comment back that you did!

That’s FOUR POSSIBLY ENTRIES!

I’ll choose the two winners by random draw this Friday, November 22nd at 6pm. And sorry International Friends, but this giveaway is for US residents only.

Good luck!

Friday, November 15, 2013

I Promise You’ll Love It

Happy Friday everyone!

Is it just me, or does TGIF not really sound that great when you have to work the weekend? All you Weekend Warriors out there are definitely nodding your head with me… Although I wouldn’t say I’m bummed about working the weekend, I’m just not feeling very “Thank Goodness It’s Friday”.

I’ve got a busy day ahead of me, but thought that I would pop in quickly and share what I’m making for supper tonight after work:

gluten free kale and quinoa patties

Kale and Quinoa Cakes!

It has been WAY TOO LONG since I made this recipe – they’re so good!

For some of you, it may sound a bit too healthy, but I promise you’ll love the flavor and texture. It’s honestly like “health food” in disguise. Top them off with Greek Yogurt, Hot Sauce, and Avocado with Cilantro and your taste buds will be in HEAVEN.

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I was smart and pre-made the quinoa last night, so all I have to do is steam the kale, mix, and plop them in the pan.

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Plus I’ll have leftovers for tomorrow’s lunch – Win Win for sure.

You can find the recipe HERE.

Have a great weekend!

Thursday, November 14, 2013

EASY Gluten Free Veggie Risotto

During the summer, Parrish and I would often plan a few suppers during the week with an easy fix: Big Salad.

I love Big Salads because you can modify the ingredients to the veggies you have on hand, which helps make sure that fresh produce doesn’t go to waste. I also love how quick a Big Salad can come together. Less than 30 minutes for supper on the table is ideal for me during the week!

However, I’m realizing that a Big Salad is really only appetizing during the summer. I got home from work last night and read ‘Big Salad’ on the menu, and my stomach did not swoon. It was such a chilly day yesterday, and the last thing I wanted was a cold salad.

So I improvised, and created what will definitely be the ‘Big Salad’ of the Winter:

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Gluten Free Veggie Risotto

Much like a salad, I started with a base. But instead of salad, I used risotto. To make this recipe come together quickly, I used Lundberg Risotto.

 

Lundberg Risotto is Gluten Free and effortless. In fact, I always keep a box in the pantry as an easy standby. I get it at my local Harris Teeter, so it’s always easy to pick up a box.

While the risotto was cooking away on the stove, I heated my cast-iron skillet with 1/2 tbsp. olive oil. Once heated, I added in 1 cup Grape Tomatoes sliced in half and let those cook for about 5 minutes. Once the tomatoes were softened and beginning to brown, I added in 1 cup chopped steamed broccoli. I let that cook a bit with the tomato, and ended up adding another tbsp. of olive oil to help the flavors meld. Once the broccoli began to brown, I turned the burner off and then added in 3 cloves of garlic minced.

Once the risotto is nearly finished, meaning I taste the rice and it’s cooked through but there is still a bit of liquid, I added the veggies to the pot. Stir well and let the risotto continue to cook for about 5 minutes.

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Last night, I also added in 2 cooked Perdue Gluten Free Chicken Tenders chopped at the end for some protein. You could easily add in grilled chicken or fish if that’s what you have on hand.

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I did end up serving a salad on the side, and even though it was cold, having a smaller portion was appetizing. The risotto was delicious! I love how easy it was to make, and it was warm and comforting,

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and packed with veggies for nutrition and fiber! Sort of like a Super Grownup Mac & Cheese.

You will definitely see variations of this dish throughout the winter season. I could see using mushroom, or asparagus, fresh shallots, or roasted squash. The possibilities are endless!

Happy Thursday!

Wednesday, November 13, 2013

Healthy Treats and Obsessions

I feel like I’ve been saying it for weeks, but the busy season at work is OFFICIALLY here. Long days – Busy, Busy, Busy. During times like this, I often try to reward myself with tiny treats to help keep my mood positive.

Luckily, I was able to reward myself with bootcamp on Monday morning. Healthy rewards are important. Especially since I have definitely given myself a few too many of….

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of Taza’s new treat: Peanut Crunch. Seriously. SO GOOD! Salty, Crunchy, Pea-nutty, Chocolate-y. At 120 calories a pop I don’t feel too guilty, but I did eat 4 in one day…..

It doesn’t help that we sell these AT MY WORK, so they’re always within arms reach. In an effort to curb the cravings, I snagged a bottle of:

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So Delicious Mint Chocolate Coconut Milk. Definitely a healthier choice, and still creamy and satisfying. I took two shots of this yesterday (1/4 cup serving) and it seemed to help. I didn’t eat a Peanut Crunch yesterday…so that’s positive.

PLUS you guys know how much I LOOOOOOVE Seasonal everything! I will definitely be picking up another bottle when my current bottle runs out.

Another seasonal favorite:

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Flannel! If you follow me on Pinterest, then you have already picked up on my current obsession with flannel. I seriously can’t get enough! All I’m missing is a warm vest, and I will have all the wardrobe needs to fill this obsession.

I snagged the above beauty at H&M last week. For only $10 – and it’s long enough to wear with leggings and boots on a date night, or skinny jeans for work.

And hey, at least flannel doesn’t come with any added calories!

Happy Wednesday!

Do you treat yourself? AND how do you stay sane during the holidays?

Tuesday, November 12, 2013

A Free Day

Happy Tuesday!

Are you one of the lucky ones waking up to snow flurries this morning? I am super jealous if you are…although, most likely if you did wake up to flurries this morning you aren’t feeling too excited. You probably live somewhere where it snows often!

Want to know my favorite kind of Monday?

A Monday where I’m off of work!

What a great way to start the week with a day of mental rest. Love it! I started the morning off with a great workout at my local YMCA. Monday morning bootcamp (X-Train) is my favorite class. It’s always different – which keeps it interesting. Yesterday’s workout:

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Our leader explained that we were literally “chipping away” at the huge numbers she was challenging us with. Obviously the entire workout was challenging, but darn those glute bridges were tough!! My booty was burning.

We started our workout with a mile run, and I’m so happy there wasn’t more running. My legs were tired after the Zumba-thon.

After my workout I came home and made a yummy breakfast:

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Silver Hills Bakery Gluten Free bread topped with Greek Yogurt, Tomato, Avocado, Scallion, Bacon, and an Over-Easy Egg

My favorite breakfast! It’s a delicious combo, and it keeps me full for hours. Win – Win.

I had a busy day of laundry, cleaning, and grocery shopping, but it was nice to get everything squared away before a busy work week and weekend. I had a little bit of extra time in the afternoon, so I splurged on dinner!

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Ahh Bibimbap. SO. DARN. GOOD!

Honestly I would eat Bibimbap everyday if it didn’t take so much prep work. I wish I could find a way to make the process easier, but at the same time, it’s delicious, so why mess with a good thing?

Oh the crispy rice.

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The crispy rice is so good! And the bulgogi beef…

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the beef is SO GOOD!

Once again, I used the recipe HERE from Bon Appetit. I only prepared the zucchini and carrots from the recipe. Bok Choy and mushrooms were my own addition. You could honestly just add in any veggies that you like – top it with an egg – it’ll be yummy!

Monday, November 11, 2013

Two Hours Later

Happy Monday! AND Happy Veterans Day!

I really thought that I was going to wake up today and be KILLER SORE. I attended my FIRST Zumbathon last night:

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and literally danced my heart out for a little over 2 hours! Right around an hour and a half, my legs started feeling sore. By the end I was ready to rest, but felt pretty proud of surviving my first Zumbathon.

PLUS my team (Team Black) raised the most money for the We Build People Campaign for our local YMCA!

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It doesn’t hurt that our team was led by the two BEST Zumba Instructors in the Triangle!

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Lu and Derek are THE BEST! We are so lucky here in Durham.

Afterwards I refueled with a delicious Pumpkin Pie Smoothie:

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And since I was just using it as a post-workout drink, I left out the Gluten Free Rolled Oats. So yummy! Recipe here.

Now I’m off to bootcamp!

Hope you have a great start to your week!

Thursday, November 7, 2013

Gluten Free Cake Batter Rice Krispie Treats

Before I received my Celiac Diagnosis, I was sick all the time. Without much information, I deemed myself lactose intolerant.

It sort of made sense with the connections I made. Anytime I ate pizza, I would get SO BLOATED. Must have been the cheese. I would have never even thought that it was the crust! Plus when I ate ice cream I would also get sick. Must have been the dairy…EXCEPT…

it was Cake Batter ice cream!

Yep. I frequently indulged on ice cream WITH GLUTEN in it! Eesh.

Luckily my diagnosis saved me from making mistakes – now I know what I can and can’t eat. But you know what….I miss CAKE BATTER!

I LOVE that flavor. Rich, sweet, and oh so creamy. After perusing Pinterest for recipes, I finally hit the motherload:

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Gluten Free Cake Batter Rice Krispie Treats

Oh yeah. I will never make “regular” rice krispie treats again!

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Best part? They are EASY to make!

Gluten Free Cake Batter Rice Krispie Treats

You’ll need:

6 tbsp. butter

6 cups Gluten Free Rice Krispies

1/2 cup Gluten Free Yellow Cake Box Mix (I used Betty Crocker)

1 10 oz. bag of mini marshmallows (I used Jet Puffed)

Start by melting the 6 tbsp. of butter in large pot over medium heat. Once completely melted, add the entire bag of mini marshmallows and stir until completely incorporated.

Once the marshmallows are completely melted – no lumps – remove the pot from heat and stir in the cake mix. Keep stirring until the cake mix is completely incorporated, again – no lumps.

Finally, add in the 6 cups of Gluten Free Rice Krispies. Stir and Stir and Stir until the mix is coated on the krispies. Then transfer the coated krispies to a butter coated casserole dish and spread out evenly.

Add sprinkles to the top for fun and allow the krispies to cool and set before cutting!

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I took these yummy treats to our Christmas Decorating party at work this past Sunday, and they were a huge hit!

Plus, I LOVE how easy they are to make!

I will definitely be making this recipe again!

Tuesday, November 5, 2013

Spaghetti with Feta, Tomato, and Basil

I’m sure you guys have noticed that I have a new obsession.

Spaghetti Squash!

It has become a staple for the Ravelli Weekly Menu. I literally squealed when I saw it at the Durham Farmer’s Market this past weekend. The folks working the booth were pretty tickled by my sheer joy.

I’ve seen a few different ways to prepare spaghetti squash. My usual prep:

I start by slicing the top off of my squash – the end with the stem. Then I flip it over onto the cut portion so that it can stand tall on a flat surface – that makes it easier for the next part: slicing the squash in half lengthways.

I scoop the seeds out and discard. Then I use my baking sheet that has sides, and I fill it with about a quarter inch of water. Place the squash face down and BAKE at 400 degrees for 45 minutes.

So easy!

Then I just use a fork to scoop out the strands, and I have “pasta” ready for whatever I’m in the mood for that day.

Last night’s Mix:

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I sauteed 1/2 of a yellow onion with 2 tbsp. of olive oil on medium heat until the onion browned. Then I added 3 cloves of minced garlic and cooked for one minute. I reduced the heat to medium low, then added 10 cherry tomatoes quartered and continued cooking for about 5 minutes.

Finally, I added in the spaghetti squash “noodles” and stirred well to incorporate the ingredients. Finishing the dish off with 1/3 cup feta cheese crumbles and about one tbsp. fresh slivered basil.

To give this dish some staying power, I also added in a few pieces of Al Fresco Chicken Sausage.

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Delicious! I loved this dish – no surprise. It had all the tasty elements. It was so tasty in fact, that I didn’t even miss the “real” spaghetti noodles.

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I think that’s what keeps surprising me about all of the recipes I’ve tried. I don’t feel like I’m lacking any flavor, substituting spaghetti squash for gluten free noodles.

Actually, the only thing I’m lacking: calories, fat, carbs, starches, sugars. What I’m gaining: Fiber and nutrients!

PLUS spaghetti squash is naturally gluten free!

I like naturally gluten free, then I don’t have to worry!

Happy Tuesday!