Friday, February 29, 2008

Congratulations, Kelleen!

You will soon get to experience the Namaste Joy!

Email your address to me at:


This recipe and photo is from Erin in NYC. She wanted to let us know this is her all-time favorite breakfast she eats almost every day. Thanks Erin, looks healthy & hearty!

I make one cup of uncooked quinoa with 2 cups of water. It makes 4 servings of quinoa. I add a small handful of mixed, unsalted nuts (chopped up), some dried cranberries, dried raisins, a dash of cinnamon, a tiny bit of milk and a little less than a tablespoon of the Splenda Brown Sugar blend. I keep the pre-made quinoa in the fridge so I heat it up the whole bowl with all the toppings in it. The milk makes it less dry. Quinoa is a high protein grain, its gluten free and it satisfying in the morning.

Tuesday, February 26, 2008

Reader Appreciation

Dear Readers!

This is my first Reader Appreciation Day.

Thank you for reading, sharing your tips and ideas, and sharing my joy in discovering the beauty of a yummy gluten-free find. I offer you three bags of my favorite brownie mix, Namaste Brownies.
All you have to do is leave a comment on this post within the next 48 hours. I will randomly select the winner, who will then email me their address so I can send the reward (p.s. only shipping within the US).

Good Luck!

Friday, February 15, 2008

Mashed Potatoes

Thank to Amy in California for this recipe!!!
Moose Mountain Mashed Potatoes

6 large potatoes, washed and unpeeled
1 large yellow onion, chopped
4 oz. cream cheese
1 c sour cream
2 oz. butter
¼ to ½ cup milk
Salt and pepper to taste

Boil potatoes and onion until tender. Drain, mash, then beat until smooth. Add cream cheese, sour cream, and butter. Beat well. Add milk while beating until potatoes are light and fluffy. (A little looser than you will want at the table as they will firm up when baked.) Salt and pepper to taste.

Place in an ovenproof dish and bake at 300 for 30 min.


P.S. We has leftover Hawaiian Chicken and the chicken + (bbq/ pineapple) sauce made a sweet gravy-like topping that went perfect with these potatoes! I think it's a nice combo I will plan another week.

Thursday, February 14, 2008

Gluten-Free Peppermint Patty Cookies

Adapted from a recipe I got from Allyson in Utah.

Gluten-Free Peppermint Patty Cookies
Makes about 24 cookies

1 pkg. gluten-free chocolate cake mix (I used Gluten-Free Pantry's)
½ c. shortening
1 Tb. Water
2 eggs
1 tsp. peppermint extract*
Peppermint patties
Powdered sugar

Preheat oven to 365°. Mix above ingredients, except for peppermint patties and powdered sugar. Roll batter into 1” ball and roll in powdered sugar. Place 2” apart on a greased cookie sheet and bake for 7-10 minutes. Let cool a couple minutes, and while still warm place a peppermint patty into the center of each cookie and press down.
*(checking to see about gluten- might need to omit this ingredient)

Monday, February 11, 2008

"cookie pie"

After my toddler watched me
mix Pamela's chocolate gluten-free cookies in a blender,
mix with 2 tsp. of butter
and bake (350 for 10 minutes),
then fill with chocolate ice cream
he spent the following 8 hours asking me when we could eat "cookie pie".
So cookie pie is what it's now called in my home. And we took a suggestion of a reader's comments a while back and put magic shell chocolate topping on top! Yum.
Note: I let the ice cream sit on the counter to soften while I prepare the cookie shell and it works well.

Friday, February 8, 2008


Arrowhead Mills has a good gluten-free pancake mix that is nice to have on hand. I have not used it for anything else, so please share if you have found this mix to be yummy used any other way. Their products have been available in my regular grocery store's organic section (Safeway).

An easy dinner to have is breakfast: pancakes, bacon, and eggs.

Thursday, February 7, 2008

chicken wings

We made these at my house growing up. No restaurant can compare.
It's best to set up your stations like this:

1) raw, uncooked chicken wings next to the stove

2) Fry pan with crisco (melted about 1/2 inch deep) and a mesh cover to shield the grease (got mine at Target)

3) Large pot with hot sauce mix*

4) Crock pot on low for finished product

I had the grease on medium heat, filled it with wings and cooked them until they were golden brown. Gave them a dunk in the hot sauce mixture and then they are ready to eat. Don't forget to have fresh trimmed carrot and celery sticks with ranch for dipping and cooling off your mouth. It's an easy process, but takes a bit of time if you want to make a lot. Start well before meal time and store them in the crock pot until everyone is ready to eat.

* You can use all sorts of hot sauce mixes. I used Durkee growing up, but was only able to find a random hot wing sauce bottle from Louisianna as a nice replacement. I added about 1/4 cup of Red Hot, 1/2 stick of butter, and 10 dashes of tobasco. Keep it on low.

Tuesday, February 5, 2008