Tuesday, July 31, 2012

Loaded Baked Potato Dip

I made Loaded Baked Potato Dip for a 4th of July cookout. It was delicious and didn't look this pretty by the time our friends arrived, as I couldn't resist trying it. Once I started "trying it", it was hard to stop devouring it! This is one of my new favorite appetizers. It's addictive and requires only 4 ingredients and minutes to prepare.

What's your favorite appetizer this summer?

Click here for Loaded Baked Potato Dip recipe

Saturday, July 28, 2012

My Pantry: Joy Gluten Free Sugar Cones

I was beyond excited when I found these Joy Gluten Free Sugar Cones at the grocery store a few months ago. I immediately put them in my cart and sent a picture to all of my gluten free family members. They were equally ecstatic and could not wait for me to report back on how they were. A text from my aunt was the best: "Omgomgomg!!!! I NEED those!" I couldn't agree more. My family can't find these in their area yet, so I stocked up and brought them some as well.

I've mentioned my LOVE for ice cream before. I love ice cream so much that it's my job as I'm fortunate to work for an awesome ice cream company. There aren't many things I miss since becoming gluten free because I can make them myself or someone else does. However, ice cream cones are the one thing I really, really, really miss. Well, not anymore! These Joy Gluten Free Sugar Cones are A-MAZ-ING, crunchy and sweet! My husband and I loved them, as well as the rest of my family.

I paid $2.89 for a box of 12 cones. While that's about a little more than the regular Joy cones, I don't care. They are delicious!

Disclaimer: This is not a sponsored post. It's a product I bought, loved, and wanted to share with you!

Wednesday, July 25, 2012

Buffalo Chicken Quinoa Mac & Cheese

After making Buffalo Chicken Quinoa Mac & Cheese, I am officially hooked on quinoa! While the picture may not look too appetizing, this dish is spicy, creamy, and packed full of protein.

When I was rinsing the quinoa to make this for dinner a few weeks ago, Mike asked me "What are you doing? Quinoa?! I thought we were having something good."

I responded, "We are. IGE's husband likes it. You will too." Mike walked way, shaking his head in disappointment.

Fast-forward 40 minutes or so later at the dinner table. Mike had his mouth full of Buffalo Chicken Quinoa Mac & Cheese and gave me a thumbs up as he said "It's really good." I completely agree. If you remember my quinoa mac & cheese flop from earlier this year, this recipe tastes nothing like dirt! Mike even got seconds (and I may have too).

Click here for recipe from Iowa Girl Eats

Sunday, July 22, 2012

Salted Nut Bars

I made Salted Nut Bars for a cookout a few weeks ago, and for lack of better words they are "OMG SO good." They are the perfect combination of sweet and salty.

Salted Nut Bars are easy and quick to prepare and require only 5 ingredients. The bars are a little sticky to eat, but they taste so incredibly delicious that you won't mind licking your fingers clean. :)

Click here for recipe from Bake or Break

I've also shared this recipe on: Slightly Indulgent Tuesday

Thursday, July 19, 2012

Lightened Up Corn Casserole

Around the holidays, I used to love corn casserole, but it isn't something I've had since becoming gluten free. When I saw a recipe for a healthy and gluten free version, I couldn't wait until the holiday season to try it.

This Lightened Up Corn Casserole tastes good. Honestly, it's almost as good as the week's-worth-of-fat version that usually accompanies holiday dinners. This recipe will definitely make it on the rotation for the holidays later this year.

Click here for recipe from Chocolate Covered Katie

Monday, July 16, 2012

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers are phenomenal! They are meaty, juicy, cheesy, and naturally gluten free.

The blogger that came up with this recipe is a culinary genius! We enjoyed these SO much that I will definitely be making them again very, very soon. I'd recommend doubling or tripling the batch. They reheat well and have a way of quickly disappearing. :)

Click here for recipe from Peace, Love, and Low Carb

Friday, July 13, 2012

Oatmeal Chocolate-Peanut Butter Chip Cookies (Flourless)

These Oatmeal Chocolate-Peanut Butter Chip Cookies came together in literally less than 5 minutes. They are crispy and DELICIOUS!

You can't tell by the picture or the taste that these cookies are also healthy. There is very little sugar, no eggs, and no butter. Which also makes the cookie dough safe to eat - yay! Be sure to use gluten free oats to make them gluten free. Instead of following the original recipe for Oatmeal Raisin Cookies, I used chocolate chips and peanut butter chips. It was a great substitute - I love the combination of oats, peanut butter, and chocolate.

This recipe comes from Chocolate Covered Katie. I've written about her before, but if you have not checked out her blog you need to do so now! Be prepared to spend way too much time drooling over her healthy dessert recipes and pinning an obscene amount of recipes. :)

Click here for recipe from Chocolate Covered Katie

Tuesday, July 10, 2012

My Pantry: Hazelnut Nut-Thins

I've written about my love for Blue Diamond Nut-Thins a few times before, and I recently tried a new flavor - Hazelnut. They were just as good as the other flavors I've tried and complemented the Homemade Hummus I made perfectly.

Have you tried Blue Diamond Nut-Thins? What's your favorite variety?

Disclaimer: This is not a sponsored post. It's a product I bought, loved, and wanted to share with you!

Saturday, July 7, 2012

Homemade Hummus

Homemade Hummus comes together simply in a matter of minutes, making it a healthy and tasty snack. With homemade hummus, I can control what ingredients go into it and mix up whatever flavor varieties my little heart desires. I thoroughly enjoyed it with Blue Diamond Nut Thins.

Ever since I discovered became addicted to hummus this spring, I've been pinning homemade hummus recipes to try. I decided to start with a basic hummus recipe that doesn't use tahini. Why? Because it's not an ingredient I ever have on hand, and I'm too cheap to buy it just for hummus. And, I didn't even miss it in this homemade hummus recipe.

What's your favorite hummus variety?

Click here for Hummus recipe

I've also shared this recipe on: Slightly Indulgent Tuesday

Wednesday, July 4, 2012

Best of As Good As Gluten Thus Far in 2012

I cannot believe that the year is halfway over and it is already July! Just like last year, this "Best of" post was hard to write because we've enjoyed really great food this year.

What have been your favorite As Good As Gluten recipes thus far in 2012?

Bacon and Butternut Risotto - This risotto recipe is A-MAZ-ING! It was my first time making risotto and my family inhaled it. This recipe also sent me into a risotto obsession, as I made risotto over and over again for a good two months straight! The flavors in this dish are phenomenal with the smoky bacon, sweet butternut squash, and creamy risotto.

Spicy Peanut Noodles with Asian Veggies - This Asian-inspired dish is healthy and tasty with the perfect balance of smooth and crunchy textures.

Coconut Peanut Butter Kiss Cookies - These 5-ingredient, decadent cookies are crunchy, chewy, sweet, and chocolatey.

Gluten Free Sugar Cookies - I was overjoyed when I developed this recipe for cut-out sugar cookies. They are made like, look like, and taste like a REAL (aka gluten) sugar cookie - sweet and buttery; tender and flaky.

Black Bean and Sweet Potato Tacos with Chipotle Sauce - Mike and I gave up meat for Lent this year, and this was our first vegetarian meal. This meal left us speechless at the dinner table, and we quickly devoured these über flavorful tacos.

Gluten Free Soft Pretzels and Pretzel Bites - This is my most popular recipe of the year, thus far. These pretzels taste like the real thing - soft, salty, and slighty chewy.

BBQ Portobello Pretzel Burgers - You all loved this recipe as well. The pretzel bun is salty and savory, which is topped with a meaty portobello mushroom, cheddar cheese, onions, and sweet BBQ sauce.

Nutella No Bake Cheesecakes - I discovered Nutella earlier this year, and I can't believe I lived without it for so long! This indulgent and delectable dessert consists of sweet and fluffy Nutella cheesecake on top of a bed of crunchy cookies, all topped with a layer of sinfully sweet homemade whipped cream.

Mexican Vegetarian Casserole - Meat lovers won't miss the meat in this tasty and creamy southwest casserole. This is one of my most popular recipes among vegetarian readers.

Hummus Chicken Lettuce Wraps - Hummus became my new favorite snack this spring, and I incorporated it into this fresh, healthy, and tasty dish that's simple to prepare.

Lemon Blueberry Cake (Flourless) - Mike loves my lemon white bean cake, and it remains one of my post popular recipes among my readers. For his birthday this year, I made a lemon blueberry variety that was moist, light, delicious, and super flavorful.

Mom's Mango Avocado Salsa - I am obsessed with this fresh, flavorful, and sweet salsa recipe from my mom. I've made it quite frequently this summer and it always disappears quickly.

Tex-Mex Bacon Cheeseburgers - This is one mess of a burger, and it is incredibly flavorful and delicious. The use of queso sauce on top sends this burger over the edge.

Sunday, July 1, 2012

Pineapple Shrimp Fried Rice

Pineapple Shrimp Fried Rice is healthy, tasty, and quick to prepare. While any type of oil can be used, coconut oil adds a nice nutty flavor to the shrimp and dish.

Pineapple Shrimp Fried Rice
Adapted from Skinny Taste

·1½ cups brown rice, cooked
·1 tsp coconut oil
·1 lb pre-cooked shrimp, thawed
·3 large carrots, chopped
·½ onion, chopped
·2 tsp minced garlic
·10 pickled jalapeno slices, chopped
·1 cup crushed pineapple, with juices
·1 TBS GF Soy Sauce Substitute
·2 tsp cilantro, chopped
·Salt and pepper

Heat coconut oil in a large skillet. When it liquefies, add shrimp and cook for a few minutes on each side. Remove from pan and add carrots, onion, garlic, and jalapeno. Sauté for 3-4 minutes. Add brown rice, pineapple, soy sauce substitute, cilantro, and salt and pepper. Cook for 1-2 minutes. Add shrimp. Taste and adjust seasonings to taste.