It’s been quite a few years since I’ve been able to enjoy a soft, floury tortilla that was stuffed with my favorite salads and the forbidden gluten. As a pickier eater, salads and wraps used to be one of my go to meals at a number of restaurants. But as with many of my favorite dishes from years past, gluten was a main ingredient, now making them obsolete in my diet.
Although we’ve yet to reach the point where I can enjoy a wrap yet again at Red Robin or Saladworks, another amazing feat has been reached for the gluten free community by the release of Udi’s gluten free tortillas. Slowly but surely, some of my past cabinet staples are reemerging in a gluten free form. Each time I see a new gluten free product in the store, I first cross my fingers that this one will succeed and be consistently stocked, but then I feel overwhelmed with encouragement that the restrictions facing allergy and other dietary folk are beginning to break down. It’s amazing how the release of a simple gluten free product could be so overwhelming but it truly does fill you with complete and utter gratitude for those who are even attempting the task.
The addition of these tortillas back into my diet has expanded my lunch menu tremendously. For my first trial, I decided to recreate Red Robin’s Crispy Chicken Wrap. Using some basic ingredients that I always keep around, along with one of my other new favorite additions to the gluten free world, Perdue’s Simply Smart Gluten Free Breaded Chicken Strips, I created an amazing gluten free wrap that could certainly stand up to the gluten equivalent.
Ingredients:
Udi’s Large Tortillas
Romaine Lettuce
Blue Cheese Dressing (Wishbone is gluten free; I also enjoy Marie’s)
Tomatoes
Bacon (I like to use Hormel’s Real Bacon Bits)
Hardboiled Eggs
Breaded Chicken Strips (I love Perdue’s Simply Smart Gluten Free Chicken Strips (in the frozen section))
Amounts of these ingredients vary depending on how many wraps you are preparing and how much of each ingredient you like. I usually add equal parts of each. For one wrap for myself, I add about one handful of each ingredient, prepare salad mixture, and add accordingly to wrap. No worries if you have extra, you can always enjoy this as a salad on the side!
Crispy Chicken Cobb Wrap
Directions:
For my first wrap, I prepared enough ingredients to add about one handful of each to the wrap.
Preheat oven and prepare breaded chicken strips.
Additionally, add eggs to water and prepare hardboiled eggs.
While eggs and chicken are cooking, wash lettuce and tomatoes, chop into small bite size pieces, and add to a small mixing bowl.
Add 1-2 tablespoons of bacon to mixing bowl.
When eggs are ready, rinse with cold water so they’re cool enough to handle, chop, and add to other ingredients.
Similarly, when chicken has finished cooking, chop one or two strips into bite size pieces and combine with other ingredients.
Add several tablespoons of dressing, as much as desired, to ingredients and mix to coat all with dressing.
Wrap one tortilla with a damp paper towel and microwave for about 25 seconds to moisten and soften.
Remove paper towel and spoon salad mixture onto center of tortilla, making sure to not add too much and leave sides and top and bottom free for wrapping. Feel free to leave any extra to eat separately as a salad.
Turn up top and bottom and pull one side over to the other to wrap. Add toothpicks and cut wrap diagonally to enjoy!
Tortillas stuffed with Cobb salad!
Udi’s has certainly done me proud by producing such an outstanding product that I’ll be stocking in my refrigerator for years to come. To find these tortillas in a store near you, just use Udi’s tool here on their website. I hope you give these a try as soon as you can, you’ll be so glad that you did when you taste the gluten free love that Udi’s baked into these!
Sincerely,
Lindsay
Quick And Easy And Gluten Free Crispy Chicken Cobb Wraps
Blue Cheese Dressing (Wishbone is gluten free; I also enjoy Marie's)
Tomatoes
Bacon (I like to use Hormel's Real Bacon Bits)
Hardboiled Eggs
Breaded Chicken Strips (I love Perdue's Simply Smart Gluten Free Chicken Strips (in the frozen section))
Amounts of these ingredients vary depending on how many wraps you are preparing and how much of each ingredient you like. I usually add equal parts of each. For one wrap for myself, I add about one handful of each ingredient, prepare salad mixture, and add accordingly to wrap. No worries if you have extra, you can always enjoy this as a salad on the side!
Instructions
For my first wrap, I prepared enough ingredients to add about one handful of each to the wrap.
Preheat oven and prepare breaded chicken strips.
Additionally, add eggs to water and prepare hardboiled eggs.
While eggs and chicken are cooking, wash lettuce and tomatoes, chop into small bite size pieces, and add to a small mixing bowl.
Add 1-2 tablespoons of bacon to mixing bowl.
When eggs are ready, rinse with cold water so they're cool enough to handle, chop, and add to other ingredients.
Similarly, when chicken has finished cooking, chop one or two strips into bite size pieces and combine with other ingredients.
Add several tablespoons of dressing, as much as desired, to ingredients and mix to coat all with dressing.
Wrap one tortilla with a damp paper towel and microwave for about 25 seconds to moisten and soften.
Remove paper towel and spoon salad mixture onto center of tortilla, making sure to not add too much and leave sides and top and bottom free for wrapping. Feel free to leave any extra to eat separately as a salad.
Turn up top and bottom and pull one side over to the other to wrap. Add toothpicks and cut wrap diagonally to enjoy!
By Gluten Free Mom To Be
Gluten Free Mom To Be http://www.glutenfreemomtobe.com/
Flour tortilla wraps used to be one of my favorite lunches or dinners prior to going gluten free. In fact, in my college days I probably ate these at least a few times a week, mostly for lunch, stuffing them either with egg salad, grilled chicken, or a caesar salad. These were such a flexible and healthier option for a lunch or dinner. Flash forward two years and those days were long gone, as my once beloved flour tortillas, as suspected by the term flour, were chock full of gluten and strictly off limits in my new lifestyle.
Over the past few years of dining gluten free, I’ve tried a decent amount of tortillas, whether they were corn or brown rice. For me, these gluten free options were always a bit too strong in taste and brittle or rubbery in texture, unfortunately, just never fitting the bill of the soft and tender flour tortilla that could lend itself to so many different dishes. As a result, any dish involving tortillas has been absent from my gluten free diet for the past two years or so.
Thankfully, my hiatus from soft and tasty wraps has come to an end as I’ve recently discovered a wonderful contribution to the gluten free world! Udi’s has introduced the allergy free community to a gluten, dairy, soy, and nut free tortilla that both tastes and looks like the gluten filled version! Allergy free diners fitting into those categories will no longer have to abstain from tortilla consumption and drool over the soft and delicious tortillas teasing them at stores and restaurants.
Udi’s Flour Tortillas
They’ve produced tortillas that not only have a mild flavor that do not interrupt with the stuffings, but also a soft and tender product that reminds me of those delicious wraps that I used to enjoy only a few short years ago. Udi’s has put out two varieties of these tortillas, a large size selling in a 6 pack and a small size available in an 8 pack. Pricewise, these sell for about $4- $5, depending on store and size.
Crispy Chicken Cobb Wrap
Being a huge fan of Udi’s products, I couldn’t wait to give these a try and bring back one of my favorite lunch options. I must say, yet again Udi’s did not disappoint. They’ve managed to produce a gluten free tortilla that doesn’t compromise on its taste or structural integrity. They’re soft and flexible, perfect for wrapping, after a quick 30 second warm up in the microwave.
For my first taste test of these tortillas, I decided to bring back a long forgotten Red Robin’s favorite, the crispy chicken wrap. I threw together some cobb salad staples and my favorite crispy chicken, wrapped the mixture up in a tortilla, and eagerly took a bite. Delicious! To check out my recipe for my Quick and Easy Crispy Chicken Cobb Wrap, check out my post here. All I can say is thank you to Udi’s, I can see many gluten free wraps, quesadillas, and soft tacos back in my future.
I’ve shared some of my favorite dessert recipes for my gluten free and dairy free Strawberry Vanilla Chex Treats and Banana Chocolate Muffins on Tempting Tuesdays, brought to you by voiceboks! Check out these and many other great recipes here!
This smoothie recipe is a total keeper! Much of making veggie and fruit smoothies is trial and error, figuring out what combinations of things work for you. As I’ve learned, what works for some, may not be so tasty for me. If you happen to love the berry family, including blackberries, blueberries, raspberries, and strawberries, then you will totally fall for this one! Based on my favorite fruit smoothie recipe from Chiquita Bananas, this smoothie has a fantastic combination of berries and banana, but with a few tweaks I boosted the nutritional content drastically without jeopardizing that perfectly sweet flavor. As you’ve probably learned from many of my smoothie recipes I love to add spinach, not only because it’s one of my favorite veggies and has numerous nutritional benefits, but also because it blends in with other ingredients perfectly! My Berry-Banana Flaxseed Smoothie was no exception, I not only added my traditional two cups of fresh spinach, but also used one of my favorite gluten free liquid bases, Dream Blends Unsweetend Rice and Quinoa, along with adding in two tablespoons of gluten free ground flaxseed! This smoothie is incredibly delicious and was gobbled up by myself and my little one in just a few short minutes!
Well, Easter 2014 went off without a hitch!!! My favorite part of course was watching my little girl experience all of the holiday traditions for the first time with big bright eyes and a smile to boot. This year was so different than last year when she was a stationary little 3 month old so we were so excited to pack our Easter full of fun and tradition. In the early AM, little one rose extra early than usual, I like to think in the anticipation of wanting to see what the Easter Bunny had brought. After being sprung from her crib she walked out of her room only to go straight for the diaper bag by her toy chest; no surprise that she literally locked eyes on Mommy’s bag that’s strictly off limits, completely overlooking the oodles and oodles of new toys and treats that the Easter Bunny had brought. After a little redirection, her eyes locked onto the mound of Easter fun that awaited her and with mouth open in shock she went straight for her brand new plush Minnie backpack from Mommy and Daddy!
With no problem, she had sorted through her Easter Basket and the toys along with it, scattering everything throughout the entire living room. Onto a quick breakfast and a little playtime and then we were off to church. A lengthy church service later and our little toddler was excited for fun with her cousins at Nanny and Pop Pop’s house! The Easter Bunny had made a stop there too, leaving lots of fun surprises for her and her five cousins. What caught my daughter’s attention there? Well that would be the eggs that we had dyed last weekend there in preparation for the Easter Bunny’s visit. She promptly dug out the dyed Easter eggs from her cousin’s baskets and brought them back to Mommy and Daddy for her to examine and play with…it’s the simple things right!!! After two quick Easter egg hunts, one at Nanny and Pop Pop’s and back at home, which I’ve now learned is probably one of her favorite activities to participate in, it was time for lunch and a much needed nap before dinner.
Being the first year that we actually hosted the holiday dinner at our home, I was so excited to create some gluten free menu items that everyone could enjoy! We usually run our holiday dinners in kind of a potluck fashion where each family member brings along a different dish. So this year, going along with tradition, my parents prepared the ham and baked beans, my grandparents brought along a potato salad, my aunt a fruit salad, and my cousin and siblings added a side dish or dessert and some of the other dinner essentials. As far as my contributions, I prepared my grandmother’s coleslaw, deviled eggs, jello jigglers for my nieces and nephews, and strawberry and vanillla chex treats that I was first introduced to by Iowa Girl Eats.
In preparation this past week for the cooking fest that was about to occur for the holiday, I was so busy running around to multiple food stores, picking up different gluten free items that I needed. Yes I did say multiple food stores, as life cannot be as simple as for my main grocery store located only 10 minutes down the road to have everything. Can you tell that this is a huge sticking point for me? Do any of you have to frequent multiple food stores to collect your favorite gluten free products? Anyway, little one and I made our way to some of my favorite gluten free havens, Wegmans, Whole Foods, and Trader Joe’s, where the aisles are much more welcoming to the gluten free shopper. Although I try to only make occasional trips to these, mainly because of their appealing gluten free selection always causing more of a small grocery shopping trip than a quick stop, unfortunately for my grocery budget this week, I also stocked up on a few other different gluten free items that hadn’t made an appearance in our house in quite awhile. Finally all stocked up and ready to go, I was ready for our Easter dinner and couldn’t be more excited for our awaiting menu.
I must say this year, our dinner did not disappoint. We had a ton of variety for all of our diners, gluten free and non-gluten free. Take a look at some of our menu choices below and feel free to give some of the dishes a try for dinner tonight, your next cook out, or even one of the next holidays!
Main Dish: a Cook’s spiral ham…This one unfortunately was not gluten free. In past years it has been, but Cook’s has indicated now that although their ham is inherently gluten free, the suppliers of spices and other ingredients can alter their formulations thus changing gluten content as well. Sadly, Cook’s indicates that they cannot guarantee that their hams are 100% gluten free, which for me makes it 100% off limits. To read their gluten statement, take a look at their FAQs section on their website here. For my gluten free substitution I contemplated making my own small ham or ham steak but to be honest I was short on time and was really in the mood for a lunch meat kind of ham (not very special and holiday like, but it was tasty to me). So instead of a potential gluten run in, I ate a gluten free Black Bear Virginia Ham sandwich substitute, delicious!
Gluten Free Baked Beans: This one is one of my dad’s signatures. He’s been making these ever since I can remember, definitely making them a holiday tradition. In recent years, he’s had to adapt a little and make sure all of the ingredients are allergy friendly and gluten free, but still follows the same recipe!
7 lb 2 oz can Pork and Beans (our store brand is gluten free, but choose whichever brand is gluten free that is available to you)
1/4-1/3 cup French's Mustard (gluten free)
3/4 cup Heinz Ketchup (gluten free)
1/2-3/4 cup Vermont Maid Maple Syrup (gluten free)
1 lb Bacon Ends (choose a brand that is gluten free that is available to you)
Brown Sugar to dot top of baked beans
Instructions
Preheat oven to 325 degrees.
Spread baked beans in a 16 x 13 baking pan.
Add 1/4-1/3 cup of mustard to center of beans and stir to combine. Add either amount depending on personal taste, i.e. if you love a mustard flavor go with the 1/3 cup.
Place 3/4 cup of ketchup to center of beans and stir.
Stir in 1/2-3/4 cup of maple syrup until all is combined with baked bean mixture. Again, add either amount depending on personal taste, i.e. if you like a sweeter baked bean than go with the 3/4 cup.
Dot top with brown sugar and use a knife to swirl into bean mixture.
Lay 1 lb of bacon ends evenly across the entire surface of the baked beans.
Place prepared baked beans on the middle rack of your oven and bake for 3 hours or until bacon is crisp on top.
Enjoy!
By Gluten Free Mom To Be
Gluten Free Mom To Be http://www.glutenfreemomtobe.com/
Gluten Free Potato Salad: This one along with my coleslaw, are family staples. We always have a potato salad and coleslaw for our holiday meals. Now that I’ve inherited the coleslaw recipe from my grandmother, I get to make that one a few more times throughout the year along with each holiday. The potato salad though is still my grandmother’s favorite and is a special treat for everyone just on holidays; she even makes sure to use gluten free ingredients for me (Love that!)!
5 lb bag of Yukon potatoes (use 1-2 potatoes per person)
4 hardboiled eggs (or more if desired)
1 cup celery (about 4 stalks; adjust this number if you prefer more celery)
1 medium yellow onion chopped
Hellmann’s Mayonnaise (either regular or light, both are marked gluten free; amount varies depending on number of potatoes used)
Light Sour Cream (check the label and call the company of whichever brand you choose unless it states gluten free explicitly on the label; amount varies depending on number of potatoes used)
Paprika
Salt to taste
Instructions
Wash and clean as many Yukon potatoes as needed.
Add potatoes to pot and cover with water.
Bring to a boil and cook until potatoes are fork tender.
While potatoes are cooking, prepare hardboiled eggs.
Pour off water and leave potatoes in pot until cool enough to handle.
Peel and cut potatoes into quarters or bite size pieces and add them to a large bowl.
Peel and slice two of the hardboiled eggs for adding to the top of the salad and chop remaining two and mix in with the potatoes. (Feel free to adjust this if you'd like.)
Chop about one cup of celery (4 stalks); this amount can vary according to personal taste, add more if you're a celery lover or less if you prefer.
Mix celery in with the potatoes and eggs.
Chop one medium yellow onion and combine with the potato mixture.
Prepare mayonnaise and sour cream mixture, similar to the dressing used for my coleslaw, creating a 2:1 ratio of mayo to sour cream. Taste mixture, making sure there is a good balance between mayonnaise and sour cream. Prepare plenty of dressing to make sure the potato salad is nice and creamy. Amounts will vary depending upon how many potatoes you need but my best advice would be to start with a larger amount and add what is needed; don't be afraid to make more later, just make sure you taste as you go!
Mix in dressing with the potato mixture, making sure all is coated and creamy. Make sure you add plenty of the mayo and sour cream mixture, as the potatoes are sure to absorb some of it and you don't want a dry potato salad.
Taste and add salt as needed.
Top with sliced hardboiled eggs.
Dust top with paprika.
The secret to this one is to use enough dressing to keep it creamy!
By Gluten Free Mom To Be
Gluten Free Mom To Be http://www.glutenfreemomtobe.com/
Gluten Free and Dairy Free Deviled Eggs: These are by far one of my favorite side dishes for holidays or everyday. They’re such a tasty little side that always remind me of family get togethers and summer cookouts, making them perfect for any dinner! Check out my recipe here for these wonderful gluten free bites that are easy to make and enjoyed by all.
Deviled eggs dusted with paprika.
Gluten Free Coleslaw: This a perfect combination of finely chopped cabbage, mayo, and sour cream. Just season with salt and top with paprika and you’re ready to enjoy. This year I received the stamp of approval from my grandmother, this recipe’s founding mother, making it taste just that much better. Give this one a try this summer or for any holiday dinner. Check out my gluten free coleslaw recipe here.
Gluten free coleslaw, perfect for any holiday.
Gluten Free and Dairy Free Pasta Salad: This year my sister-in-law treated us allergy folk as well as all the other diners to two versions of a pasta salad, only difference was the pasta used! Gluten free pasta, tomatoes, cucumbers, onions, and carrots all topped with Wish Bone Italian Dressing! Just simply cook your pasta of choice according to the box directions, chop up any type of add ins you’d like, and top with the desired amount of Wish Bone Italian Dressing (or really any gluten free dressing)! So simple, yet so delicious!
Gluten free pasta salad courtesy of my sister-in-law.
Gluten Free and Dairy Free Strawberry and Vanilla Chex Treats: I came upon this recipe just in time for Easter thanks to Iowa Girl Eats. Instead of making a strictly gluten free version though, I made a dairy free one as well, perfect for my little allergy ridden nephew! These are absolutely delicious with the combination of the freeze-dried strawberries and the Vanilla Chex! I’m so glad I have some leftover for my family to nibble on today!
Gluten Free and Dairy Free Strawberry Marshmallow Treats
Gluten Free and Dairy Free Strawberry and Vanilla Chex Treats
4 tbsp gluten free, dairy free butter (I used Earth Balance)
10 oz bag mini marshmallows (I used my store brand)
13.5 oz box Vanilla Chex
1- 1.2 oz bag freeze-dried strawberries (I used Crunchies brand, purchased at Wegmans, and actually may try two bags next time I loved the addition so much)
I’ve shared my recipes for my pulled pork, mixed berry flaxseed smoothie, and cucumber and tomato salad on Foodtastic Fridays brought to you by voiceboks! Check out these and many other great recipes here!
One of my all time favorite summer salads that we probably make a few times a week in our house is a gluten free cucumber tomato salad with an oil and vinegar dressing. It pairs so well with any meal, from barbecues to holidays, I think I’ve made it for a number of them. The best part is is that it is so simple to put together! My favorite time to make this is during the summer, when we have fresh tomatoes and cucumbers from our garden. Nothing beats using your own veggies especially incredibly ripe tomatoes…so good!!! Even if it’s not summer though, this is equally as delicious year round, and trust me we enjoy that way. For a little twist on this classic oil and vinegar dressing I like to use a roasted garlic infused red wine vinegar by Pompeian, which is gluten free. I love the flavor of garlic so anytime I can add it to a dish in a subtle way I’m eager too and this was a perfect item to do just that.
This dish is so easily gluten free and only uses four ingredients, most of which are cabinet staples in our house. For this one, I’m just going to touch on the ingredients and how to quickly throw everything together, not going into too much detail. This recipe is so flexible and can be tweaked as you need it or prefer, i.e. using as much of each ingredient as necessary for the size of your dinner party, more tomatoes than cucumbers, more of vinegar flavor than oil, etc.. So just gather as many tomatoes and cucumbers as you’d like and top them with your perfect combination of gluten free oil and vinegar!
Ingredients:
Tomatoes (any size tomatoes will do)
Cucumbers
Pompeian Roasted Garlic Infused Red Wine Vinegar
Smart Balance Oil
Note: Total amounts and ratios of tomatoes to cucumbers can vary depending on your own personal preference. I like to end up with equal parts tomatoes to cucumbers so I just chop up and go from there. For my small family of three, I usually chop up a medium cucumber and two plum tomatoes/2 cups of grape tomatoes (or whatever I have on hand).
Tomato cucumber salad ingredients.
Directions:
Wash and peel cucumber.
Cut cucumber long ways into quarters and then chop into bite-size pieces.
Optional: When I have extra time to spare, I add these to a bowl, dust them with salt, and leave them for 1/2 hr to 1 hr, this allows the water to drain from the cucumbers which tend to hold a ton of water. I have to say though, this step doesn’t happen often for me so don’t worry if you are short on time, this is completely optional.
Slice cucumber into small bite-size pieces.
Wash and chop tomatoes into bite-size pieces. I even like to cut grape tomatoes into smaller pieces, making bite-size pieces for my little one to enjoy!
Quarter grape tomatoes or cut large tomatoes into bite-size pieces.
Note: When making the dressing, the amount and balance of oil to vinegar is really based on your own personal taste. What I like to do is mix the dressing first and then adjust the volume once I add in the cucumbers and tomatoes.
Of course this is completely dependent upon how much chopped tomato and cucumber you have, but I usually start with 1/4 cup oil and then add in about half that amount of vinegar. Taste and adjust as you desire.
Mix in dressing, tomatoes, and cucumbers making sure all are coated with dressing. Feel free to add more dressing if needed or desired at this point. You don’t need a ton of dressing on this salad, a little goes a long way and the veggies don’t have to be swimming in it; just as long as you mix up the salad well and all veggies have been coated with the dressing you’re good to go.
Add enough vinegar and oil to suit your tastes.
I like to taste a bite to see how it all goes together. At this point you can either add more dressing or even add a little salt or garlic salt and pepper to taste.
Perfect summery salad with a hint of garlic!
And there you have it! A light and summery salad, with only four ingredients, that you can enjoy year round! As you can tell, this recipe is incredibly flexible and can be customized to your own personal tastes, that’s the beauty of it. So file this one away in your recipe book and maybe even add it to your Easter dinner this weekend! It only takes about 10 minutes in all to make and is such a tasty addition to your meal!
Sincerely,
Lindsay
Gluten Free Cucumber and Tomato Salad
2014-04-18 07:42:54
A summery salad infused with garlic that can be enjoyed year round!
Note: Total amounts and ratios of tomatoes to cucumbers can vary depending on your personal preference. I like to end up with equal parts tomatoes to cucumbers so I just chop up and go from there. For my small family of three, I usually chop up a medium cucumber and two plum tomatoes/2 cups of grape tomatoes (or whatever I have on hand).
Instructions
Wash and peel cucumber.
Cut cucumber long ways into quarters and then chop into bite-size pieces.
Optional: When I have extra time to spare, I add these to a bowl, dust them with salt, and leave them for 1/2 hr to 1 hr, this allows the water to drain from the cucumbers which tend to hold a ton of water. I have to say though, this step doesn't happen often for me, so don't worry if you are short on time, this is completely optional.
Wash and chop tomatoes into bite-size pieces. I even like to cut grape tomatoes into smaller pieces, making bite-size pieces for my little one to enjoy.
Note: When making the dressing, the amount and balance of oil to vinegar is really based on your own personal taste. What I like to do is mix the dressing first and then adjust the volume once I add in the cucumbers and tomatoes.
Of course this is completely dependent upon how much chopped tomato and cucumber you have, but I usually start with 1/4 cup oil and then add in about half that amount of vinegar. Taste and adjust as you desire.
Mix in dressing, tomatoes, and cucumbers making sure all are coated with dressing. Feel free to add more dressing if needed or desired at this point. You don't need a ton of dressing on this salad, a little goes a long way and your veggies don't need to be swimming in it; so keep it light, just as long as you mix up the salad well and all veggies have been coated with the dressing you're good to go.
By Gluten Free Mom To Be
Gluten Free Mom To Be http://www.glutenfreemomtobe.com/
Clear your cabinets and make room for these soft and delectable gluten free sprinkle cookies!
Growing up, I remember making those occasional trips to Italian Peoples Bakery and our parents treating us to their perfect Italian cookies; my favorites of which were those brightly colored leaf cookies that are stuffed with chocolate fudge in the middle and the light and soft sprinkle cookies. They brought many smiles on Saturdays after dance class that’s for sure! As the years have passed, those trips dwindled down but I still remember the lightness of those cookies and how they literally melted in your mouth.
In my experience with gluten free baking, it’s rare to describe gluten free pastries as being light and soft, but in Katz’s case, these terms are used quite often. They’ve succeeded yet again in producing a fantastic sprinkle cookie that is sure to make any gluten free Italian or cookie lover happy! An added bonus about these cookies is that they’re also dairy and nut free as well, only containing soy and eggs. So, if you happen to have multiple food restrictions or allergies you might just be in luck!
Katz sprinkled cookies are dairy, nut, and gluten free.
On their website, these cookies sell for $5.19 for a 6 oz package. Their shelf life is 4 months, that’s right I said 4 months, not to say that I’m promising that they’ll make it that long on your shelf though. This extended shelf life is a fantastic perk with Katz products allowing you to buy in bulk either by the case or individually when they have one of their many promotions.
Katz sprinkle cookies in their glory!
If you haven’t had Italian sprinkle cookies, these gluten free treats are also just like Luna Rosa’s which are those gourmet cookies that are adorned with chocolate sprinkles, multi-colored sprinkles, sandwiched with fudge or jelly, dusted with powder sugar, or dipped in chocolate. These are my mother’s favorite cookies that my dad surprises her with on special days like a birthday or holiday, but I always used to sneak one every now and then in my gluten days. Katz’s gluten free sprinkle cookies resemble the classics from my childhood perfectly with their extremely soft, melt in your mouth kind of texture and mildly sweet flavor with the extra touch from the sprinkles, which are those long, soft kind that are perfection.
These cookies are an amazing snack and a great alternative to your homemade standbys. There were many a pregnant day that I perused Katz’s website for a different baked good that I hadn’t had success in making gluten free for myself yet. When I came upon these sprinkle cookies, I was instantly thrown back into those fond days of being a kid and enjoying those gluten filled sweets. I couldn’t help but give them a try and thanks to Katz they certainly lived up to my memories, making me miss Italian Peoples or Luna Rosas a bit less. So treat yourself or your little one to one of Katz’s gourmet gluten free cookies which you can check out on their site here. As always, make sure you check into their promotions to try to save a bit!
Perdue has produced a number of certified gluten free products. One of my personal favorites are several of their varieties of shortcuts. These are perfectly seasoned chicken breast strips that make for a quick and easy meal on any busy weeknight. Just throw them on a sandwich or in a stir fry with your veggies of choice and your all set for a tasty and healthy dinner. To check out their entire list of shortcut products and see which ones are gluten free just head over to their website here. If you see something you like and want to give them a try, you can find a coupon for your choice of shortcuts here on coupons.com.
Note: Not all of the shortcut varieties are gluten free however those that are are clearly stated as such, so always make sure to check the labels. My favorite gluten free flavors are the original roasted and honey!
Smoothies are a fantastic start to the day, mid morning or late afternoon snack. While I certainly like my all fruit smoothies, I try to always throw in a handful or two of spinach to sneak in another veggie helping during the day. Adding veggies to smoothies is scary I know but the benefits of adding these to the mix are tremendous. So if you’re on the fence on this one, just give it a try first. Also, for an extra nutritional boost I like to add flaxseed, oatmeal, or chia seeds. In this mixed berry smoothie I decided to add a tablespoon of ground flaxseed which adds a bunch of extra protein and fiber to my daily diet. This mixed berry smoothie was a winner for both myself and my little smoothie buddy so hope you enjoy!
Ingredients:
1 cup mixed berries (ex. frozen Welch’s antioxidant fruit blend: strawberries, blueberries, dark sweet cherries, sour cherries, blackberries)
1/2 cup plain fat free regular or Greek yogurt (Stonyfield or Cabot is gluten free)
1 banana
2 handfuls fresh spinach
1 tbsp flaxseed (Bob’s Red Mill is certified gluten free)
1 tsp honey or agave nectar
1 cup fat free milk
1 cup ice
Mixed Berry Gluten Free Smoothie
TIP: If you have any extra smoothie, store it in a sealed glass jar like the one above and enjoy the next day!
