Tuesday, April 4, 2017

The ULTIMATE Gluten Free Dinner

Food Events. Tasting Menus. Curated Drink & Dinner.

These are a few of my favorite things - AND unfortunately, these are also a few things that as a gluten free person, I rarely get to partake in.

UNTIL NOW!

Local friends rejoice! Our good friends at Durham Magazine have planned an event as part of their TASTE 2017 series that is just for us: The Ultimate Gluten Free Dinner!

When: FRIDAY APRIL 21, 2017  
Where: Primal Food & Spirits, Durham
Details: Join me for a three course served dinner by one of Durham’s most talented and charming chefs, Tim Lyons of Primal and Blu Seafood. Tim has put together a creative and flavorful gluten-free menu which will be paired with various ciders curated by Mattie Beason of Black Twig Cider House and breads from acclaimed gluten-free baker, Kaley Laird of Rhubarb in Asheville, NC. To finish off the evening, you will enjoy a wonderful dessert prepared by Joe Parker of JP’s Pastry, the Carolinas most renowned gluten-free pastry chef and my personal FAVE.

And the menu sounds AMAZING!

Deviled eggs with cider vinegar, smoked paprika aioli and candied bacon; Baked Camembert with pear and crostini - and those are just the appetizers!

See the full menu, including paired drinks HERE.

But you know I'm really and truly in it for the dessert:


So will I see you there? Let's eat, drink, and be gluten free - shoot me an email so we can plan to meet!

Wednesday, March 15, 2017

Personal Pan Cauliflower Pizza Crusts

Cauliflower Pizza is one of those recipes that has continued to stump me.

For one - it's not pizza. Right?! I mean, we all WANT it to be pizza but at the end of the day, it's just mashed up cauliflower with pizza spices. But put cheese on pretty much anything and I'll eat it happily - so I keep trying to find a recipe I like.

And don't get me wrong. I've enjoyed all the cauliflower pizzas I've made - the flavors are spot on - but I've never been able to make an actual pie that you could slice and eat without a fork. The edges always end up burnt and the middle ends up a bit soft.

Then I had what I am now calling a GENIUS idea (because it worked!) - make SMALLER pizzas.



In the spirit of my childhood, I dubbed these "personal pan" because they ended up being handheld and positively delicious!

Each crust was perfectly brown, crisp, and you guessed it...totally able to eaten without a fork. Finally!

The key to these and all cauliflower pizzas is removing the liquid from the steamed cauliflower. You have to let it cool completely (trust me on that!) and then scoop it in to a cheese cloth to be squeezed. Take your time and get out every last drop of moisture. The less moisture, the crisper your pizza - it's worth it.

I started making these early in the day. With Mason's help, I chopped the cauliflower in the food processor, steamed it in the microwave, and then let it cool completely for an hour. Then, just before dinner time, I squeezed out the moisture and added in the cheese and spices.

You bake the crust before topping it too - so definitely give yourself plenty of time to prepare.


This recipe ended up yielding 6 pizzas - 5 round, 1 rectangle - and I think that the next time I whip these up, I'll make them all in to rectangles. More like "french bread" pizzas and way easier to eat. 

I hope you enjoy a batch of your own - I will definitely be making these again soon!




Personal Pan Cauliflower Pizzas

Yields 6 small pizzas

You'll need:

One head cauliflower, cut in to florets
1/4 cup Cabot 50% Sharp Light (or your favorite skim mozzarella), grated
1/4 cup Parmesan cheese, grated
1 egg
1/2 tsp. oregano
1/2 tsp. garlic powder
1/4 tsp. salt

Toppings of your choice: I used pizza sauce, Cabot, and turkey pepperoni. 

Preheat oven to 450 degrees. 

Chop your cauliflower in to florets and place in a food processor. Process until the cauliflower resembles rice - scraping down the sides a few times to ensure uniformity. Then place the cauliflower rice in a microwavable bowl, uncovered, for 4-5 minutes. Set aside and allow to cool COMPLETELY.

Place the cooled cauliflower rice in cheese cloth and squeeze out any liquid. Continue to squeeze until no moisture drips out. You'll be left with what resembles a dough ball of cauliflower. 

Combine the now squeezed cauliflower with the remaining ingredients. Mix well with a spoon or your hands to completely combine. Spread this mixture on to a baking sheet lined with parchment paper in to your desired shape, using your fingers to press out the mixture. 

Bake the crusts for 10 - 15 minutes (check at 10) until the edges and tops are golden and crispy. Remove from the oven and add your toppings. Place back in the oven for 3-5 minutes - just until the cheese melts. 

Enjoy!


Monday, January 9, 2017

Gluten Free Protein Crepes

I'm always looking for an easy breakfast that's ready in a matter of minutes. If you follow me on Instagram or Snapchat (@glutenhatesme), then you already know that I am pretty much obsessed with Burn Bootcamp. I mean...I must be if I wake up at 4:30 am 5 days a week to get that workout in!



I have a small amount of caffeine and half a banana before bootcamp and come home at 6:30 am ready for a real breakfast packed full of protein. I typically go for a protein smoothie and two hardboiled eggs, but after eating the same meal for months....I needed a little break.

So I googled protein pancakes, expecting to find involved recipes and tons of gluten. Instead I was pleasantly surprised by the amount of gluten free AND super easy recipes there are! I found one that only had 4 ingredients and whipped a batch up using my blender. From the first bite I was HOOKED - holy moly these are good!

The "pancakes" are super thin, like crepes and even roll up easily. All last week I enjoyed them plain, no topping necessary. The flavor is almost like a cream cheese danish to me, with the combination of the cottage cheese and vanilla.


And since we were snowed in this past weekend, I decided to treat myself and topped a batch with sliced strawberries and a drizzle of chocolate nut butter - SO GOOD.


Each batch makes 3 fairly large (but thin) pancakes and paired with Al Fresco Chicken Bacon, is definitely enough to keep me full for a few hours. Try them - I know you'll love them! And as always - be sure to check any food labels before using new ingredients to ensure they're gluten free!

Protein Crepes

gluten free; low carb
inspired by The Fit Blog - original recipe found here

1/2 cup fat free cottage cheese
1/3 cup egg whites (or the whites from 2 eggs)
1/4 cup Gluten Free Rolled Oats (I used Happy Rolled Oats from Bakery on Main)
1 tsp. vanilla extract
Coconut Oil Cooking Spray (or your preferred spray)

Start by blending the cottage cheese and egg whites until smooth. Then add the oats and vanilla, once again blending until completely smooth.

Spray a non-stick fry pan with cooking spray and heat over medium. Cook pancakes until golden brown on both sides. Enjoy!

**Tip: I use the small cup blender attachment to my Ninja to whip these up quickly. It's the perfect size and that way I don't dirty my large blender!

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Want to see more of my daily eats? I've started a daily food journal on Instagram Stories to motivate myself to eat healthier and to stay accountable. Check it out through the Instagram App, with the @glutenhatesme storyline on the top.