You may have noticed that I like recipes that are gluten free and food allergy friendly. I get a huge kick out of finding something good to make – that I can do just as the recipe calls for. There is something normal about it, and I like it! When I find recipes from mainstream sources, they are often fruit or vegetable based and they’re lean, clean and really good for you.
In late December I posted on Facebook a link for some wonderful, healthy, New Year’s eating ideas from Bon Appetit. Most are gluten free and food allergy friendly, or easily adapted. Check these out.
Lean and clean aside, I am on the lookout for some new ways to make the rich and fancy stuff. Since it can be challenging to work without certain ingredients, sometimes I feel like I’m in a recipe rut. So this year, I am forging ahead with new attempts and new ideas.
I will be posting my successes here throughout 2011. And, I invite you to share some of your own. Please do.
This month I’ll post a couple of options for using Lucy’s cookies in a dessert recipe, plus a few ideas for savory winter entertaining.
Coming tomorrow is my recipe for Gluten Free, Vegan Chocolate Cake complete with video commentary. Really, we’ll be posting a cooking video with National Foundation for Celiac Awareness. Alternative Appetites Chef, Dan Kohler, and I made the cake together. There’s a secret ingredient! Stay tuned.