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One good thing about this season, pumpkin, pumpkin and more pumpkin!

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20131016-103230.jpgWho loves pumpkin? We do! Pumpkin pie, pumpkin bread, pumpkin pancakes, pumpkin spice tea and of course pumpkin ice cream! Dairy free of course!
I hope you enjoy it too!

Recipe: Pumpkin Ice Cream (dairy free/vegan)
In blender combine:
1 can coconut cream (full fat)
1/4 C coconut oil
1 C rice milk
1/2 to 3/4 C agave
1/2 C canned pumpkin
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Blend until smooth then refrigerate for an hour or until cool. Pour into ice cream maker and turn on. Wait until desired thickness and enjoy…

If your nutty about nuts add these to the top!
Recipe:
Cinnamon flavored candied walnuts
Combine in a bowl:
2 C walnuts, chopped
1 teaspoon cinnamon
1 Tablespoon agave
1/4 teaspoon salt
Bake at 350 for 8-10 minutes on a cookie sheet lined with parchment paper, just until the sugar melts and they brown just a bit. Let cool and sprinkle over ice cream .

20131016-103302.jpgThis is simple to make and is really delicious so I always keep ingredients on-hand just in case company comes over!

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Vegan, gluten free and raw CHEESECAKE!!

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So this is one of my favorites! It’s a real crowd pleaser and allergy friendly too! You can tell how much I love this because it’s the third page in my recipe book!

I must say this is adapted from another recipe. The great thing is once you start to play with it the options are endless! I started with just a plain cheesecake recipe then made pumpkin cheesecake (my mouth is watering just writing about it) then a friend wanted to try adding berries so we did and wow! Perfect! So feel free to experiment with it!

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Crust:
1 1/2 Cups pecans
1/4 teaspoon sea salt
1/2 Cup pitted dates
1/4 Cup shredded coconut

Filling:
3 Cups raw cashews (soaked for 4 hrs)
1/2 Cup lemon juice
1/2 to 3/4 honey or agave
3/4 Cup coconut oil
1 teaspoon vanilla (more if you like vanilla, like I do!)
1/2 to 3/4 Cup water or enough to make creamy but not watery

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Picture: cheesecake topped with fresh mango
Crust: blend nuts, salt and dates so the consistency is like the picture above. Not too big, not too small
Place shredded coconut into spring-form pan and spread evenly, add crust mixture using a fork to sprinkle evenly and firmly press into pan.

Filling: blend all ingredients in high speed blender, mixture will be very thick. Blend until the mixture is really creamy and pour over crust. Then freeze for a few hours until firm. Add any topping and enjoy when still chilled.

Option:
Pumpkin cheesecake
Use the same crust recipe.
Filling: 1 1/2 Cups raw cashews (soaked for 4 hours)
1 Cup canned pumpkin
2 Tbsp. lemon juice
1 Tbsp. pumpkin pie spice
1/2 Cup agave
6 Tbsp. coconut oil
1/3 tes. sea salt
1/2 Cup water or enough to make creamy but not watery
Vanilla and cinnamon to taste
Follow directions stated above

Option:
Very Berry cheesecake
Use same crust as above.
Filling: 1 1/2 Cups raw cashews (soaked for 4 hours)
2 Cups blueberries and strawberries (can use frozen, thaw, rinse and pat dry)
2 to 3 Tbsp. lemon juice
1/2 Cup agave
6 Tbsp. coconut oil
1/3 tes. sea salt
1 tes. vanilla
1/2 Cup water or enough to make creamy but not watery
Follow directions stated above

I would love to hear your comment and suggestions! Oh and by the way, next time you make this for your friends don’t tell them what’s in it and see if they can guess! It’s a great party trick!

{recipe} Versatile Green Herb Sauce

glutenfreecoach:

Sorry folks, here is the whole article! Can’t wait to try it!

Originally posted on FROM SCRATCH CLUB:

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This month’s recipe from my kitchen takes its inspiration from both Asian Indian and Argentine cuisine.

My CSA share from Soul Fire Farm has been wonderful, and full of greens. In the past week, I got a nice bunch of curly parsley and lemon basil. Curly parsley gets a lot of flack for being nothing more than a plate garnish, but that’s the narrow view. Curley parsley is a terrific ingredient in different kinds of green herb sauces, like chimichurri, and green chutney (which usually calls for cilantro, but parsley works well for cilantro haters). Given that I had the parsley, and lemon basil, I did my own version of a quick, easy green herb sauce using both.

It’s a versatile sauce because you can use it in so many different ways – I like to stuff some under the skin of a chicken before roasting, and you can…

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A note on eating gluten-free in Mexico City

glutenfreecoach:

We moved! Not to Mexico City but to Tijuana in June! I’m a gf beginner in Mexico so if you have any advice please pass it on! Gracias

Originally posted on Yes, I live in Mexico City:

During my sister-in-law Raine’s visit last week we sought out the best examples of Mexican food that DF has to offer: in markets, in restaurants, at street stands, at my house… I even took her to my local Superama, the grocery store run by WalMart (where you can observe that that company certainly didn’t enter and dominate the market so quickly based on the quality of what they offer).

We didn’t worry too much about not eating veggies and fruits that had been washed in local water or avoiding ice in our drinks, and no one had any important stomach issues. I find that if you’re diligent about hand washing here, you can avoid most of the bugs that might cause you problems. The one thing we were careful to avoid was gluten. Raine does not have celiac disease, but she does have a serious gluten intolerance that caused her…

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Urgent!!! Natural Decadence gluten free graham crackers Kickstart is almost over!

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Only a few more hours left to order Natural Decadence gluten-free graham crackers via their Kickstarter: http://kck.st/10Gvc5k

Let’s support our small business owners! They have almost met their goal but still need our help for this last little bit!

I’m dreaming of these…..

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Puff Piece

glutenfreecoach:

I fully agree! Found these at the GFAF Expo and loved them instantly! I can’t wait for more Vegan treats!

Originally posted on BitterSweet:

When Earth Balance, a company once known only for producing vegan buttery spreads, announced that it was expanding its product line into the unlikely realm of snack food, it was impossible not to be curious. How would expertise in spreadable condiments (and now non-dairy milks) translate to munchable morsels? Hunting down these new offerings has been hit and miss, so I’m thankful that company representatives kindly stepped in and sent me a complete collection.

What really caught my attention and appetite were the Vegan Aged White Cheddar Flavor Puffs. Above all else, this sounded like (and later proved to be) a snack worth seeking out. To my knowledge the only other vegan puffs on the market are Tings, which don’t compare to this new cheesy doodle. While Tings taste like nutritional yeast, the Earth Balance Puffs, taste like… Wait for it… Cheese! Yes indeed, subtle nutty…

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Fruit Salsa with Baked Cinnamon Chips

glutenfreecoach:

I’m going to try this with brown rice tortillas to make it gluten free, oh ya and for breakfast too!

Originally posted on The Thread Affect:

Two weeks spent eating an unthinkable amount of pub food of fish burgers and chips in Ireland and London had me craving fresh fruit.  This recipe combines a fruit salsa of strawberries, apples, kiwis, and raspberries with homemade cinnamon tortilla chips.  Although the addition of white and brown sugar decreases the healthiness of the fruit it truly enhances the natural sweetness of the fruit.  To keep the recipe healthier, only add one tablespoon of white sugar and omit the brown sugar completely or use fresh pita bread instead of the cinnamon chips!

Ingredients:

for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)

for the cinnamon chips:
10 (10 inch) flour…

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Review: Sami’s Bakery in Florida, Bread and Chips

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Sami's Bakery millet-and-flax-bagel

 

Who doesn’t like bread?? Not me! I would eat it all day long if I could. So I was very happy to sample some bread my sister bought from Sami’s Bakery in Florida. So here are some suggestions if you would like to try this place. These are all gluten, yeast, corn, egg and dairy free.

Millet and Flax Cinnamon Chips, very, very good! Only had a few but could easily have eaten the whole thing! This is my first favorite!

Millet and Flax Onion Bagel, another yummy! We toasted it and put some fish ceviche (that my husband brought home) and made it into bruschetta. This is not for the faint-of-heart, it has a strong onion flavor so don’t forget your breath mints! This is my second favorite!

Millet & Flax Bread, good sandwich bread. Not the best I have had but very light for being egg-less!

Millet Sourdough Bread, don’t have this out of the bag! Toasting this bread makes it come alive. Not very sour, more like regular bread. Not my favorite but toasted with butter (Vegan) I liked it.

Millet Sourdough Bagels, same flavor as the Sourdough bread. Wasn’t great cold so I toasted it! Butter (Vegan butter) is always a good addition! It would be good for quick mornings but don’t forget to toast it or you will be eating Styrofoam.

Millet Flax Pumpkin Bread, not great. Had it cold and warm and it didn’t have much flavor. It was very light though, which surprised me.

Millet and Flax Cinnamon Bagel, not great. I was really hoping it would be like eating gluten-full ones. They used to be my favorite and hoped this would give me that taste but couldn’t even eat it cold. Toasted it didn’t even pass.

Hope you enjoyed reading this review. Was it helpful? Have you tried anything else that you liked from Sami’s? Please let me know!

Go ahead and eat the bread! Take care!

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