Gluten Fake-Out

It's been about a year since I had to give up gluten and lately I've really been missing bread! Thankfully, I have realized that making gluten-free bread is quite possible and often quite easy. This HG-modified recipe will satisfy anyone's bread cravings and you won't even miss the evil gluten. For a superb breakfast, try topping a slice with cinnamon-sugar, whipped cream, and maple syrup. Delizioso!

Pumpkin-Apricot Bread
Gluten Free
Makes 1 loaf

1.5 cups gluten free all purpose flour
1/2 cup Truvia sweetener
1/4 cup brown sugar (not packed)
2.25 tsp baking powder
3 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp salt
1 (15 oz) can pure pumpkin
1/2 cup liquid egg substitute
1 teaspoon pure vanilla extract
1/4 cup dried unsweetened apricots, chopped

1. Preheat oven to 350 degrees.

 2. In a large bowl combine flour, Truvia, brown sugar, baking powder, spices (cinnamon, nutmeg, cloves, ginger) and salt.

 3. In a medium bowl, mix pumpkin, egg, and vanilla (wet ingredients).

4. Add wet ingredients to flour mixture and stir until just blended. Sprinkle in apricots (be sure they don't all stick together).

5. Pour batter into a loaf pan sprayed with nonstick spray. Bake for about 48 minutes or until top is firm to touch. Allow to cool completely before slicing.

 Nutrition information-- approximately 143 calories per serving (1/8 of loaf)

Potato Makeover

It all started when I saw a Hungry Girl recipe for twice-baked potatoes (a childhood favorite!). It looked delicious but I didn't have some of the ingredients which prompted me to make a few substitutions, Eventually, the multiple substitutions led me down the path to the mammoth creation you see below. The Four Cheese Supreme Potato Tower is a yummy potato creation stuffed with ricotta, feta, cheddar, and mozzarella which is then topped with tangy yogurt and herbs.

Four Cheese Supreme Potato Tower
Gluten-Free

1 (8 oz) Yukon Gold potato
1 slice fat free cheddar cheese
1 oz fat free feta cheese
1 tbsp fat free ricotta cheese
1 tbsp Silk unsweetened almond milk
1/2 tsp chives
1 tbsp mozzarella cheese, shredded
Salt and pepper

Optional toppings--
Fat free Greek yogurt
Fresh parsley
Green onions

1. Preheat oven to 375. Prick potato a few times with a fork and place on a microwave safe plate. Microwave 6-8 minutes or until tender.

2. Meanwhile, combine feta, ricotta, cheese slice, milk, and chives in a small bowl.

3. Once potato is cool enough to handle, cut a hole in the top of potato and scoop out the flesh to form a "potato bowl".

4.Add potato flesh to cheese mixture. Stir until well combined and season  with salt and pepper.

5. Carefully scoop cheese/potato mixture into potato bowl. Bowl will be overflowing, don't be afraid to pack it in!

6. Carefully transfer potato to baking sheet sprayed with nonstick spray. Bake 20 minutes or until lightly golden. Sprinkle cheddar on top and bake about two minutes more (until cheese is melted).

7. Top potato with a dollop of yogurt, green onions, parsley or whatever toppings you choose.

Microwave Magic

What happens if you're stranded on a desert island with only a microwave? Do you have to resort to Chef Boyardee for dinner? Nope, you can still have a spicy, cheesy, scrumptious dinner! Don't worry I was skeptical as well when I saw this recipe in an Eating Well cookbook but the microwave actually works brilliantly.

Refried Bean Poblanos with Cheese
Gluten-Free
Serves 4

4 medium poblano chiles, halved and seeded
1 (16 oz) can fat-free refried beans
1 (8.8 oz) pouch microwaveable cooked long-grain rice (I used Uncle Ben's)
1/2 cup picante sauce (I used salsa instead)
1 cup reduced fat Mexican cheese blend, shredded

1. Place chile halves, cut side up, on a microwave safe plate. Cover with wax paper and microwave 3 minutes.

2. Meanwhile, combine beans, rice, and picante sauce in a medium bowl.

3. Spoon bean mixture evenly into chile halves. Cover with wax paper and microwave 2 minutes.

4. Sprinkle each chile half with 2 tbsp of cheese. Microwave uncovered until cheese melts (about 1 minute).

Nutrition Information--Approximately 303 calories per serving (2 chile halves), 17g protein, 45.4g carb, 6g fat

Leaning Tower of Pancakes

Mini Banana Pancakes are once again a Hungry Girl recipe that was converted to gluten-free. The pancakes turned out to be absolutely delicious. Not to mention, if you're like me and don't  like to do a lot of prep in the morning, you can do most of the work ahead of time. I simply prepared steps 1 and 2 the night before and stored them in the fridge separately. The next morning I just stirred the two bowls of ingredients together and poured into the pan! Of course, you could make the pancakes completely ahead of time and reheat them but there is something special about pancakes hot off the griddle!

Mini Banana Pancakes
Gluten free
Makes 1 serving

1/4 cup gluten free all purpose flour (such as Bob's Red Mill Gluten Free All Purpose Flour)
1/4 cup mashed ripe banana (about half a bananas worth)
3 tbsp. liquid egg substitute
1 tbsp. Almond Breeze unsweetened vanilla almond milk (or you could substitute skim milk)
1/4 tsp baking powder
1/8 tsp vanilla extract
1 packet Truvia
1 tsp cinnamon
Dash salt
Pancake toppings

1. In a small bowl combine all dry ingredients  flour, baking powder, Truvia, salt, and cinnamon) until combined.

2. In a separate small bowl, combine banana and wet ingredients (egg substitute, milk, and vanilla) until mixed well.

3. Combine wet and dry ingredients and stir thoroughly.

4. Bring a large pan sprayed with nonstick spray o medium heat. Drop batter by the tablespoon into pan( you will have 8 pancakes total, you may need to do two batches). Once pancakes begin to look solid and bubble after about 2 minutes, gently flip. Cook for an additional minute until both sides are lightly browned. 

5. Plate pancakes and top with desired toppings (syrup, whipped cream, fresh bananas, etc)

 Nutrition information-- aprtoximayely 185 calories, 1g fat, 9.5g protein, 37g carbs

Gourmet Grilled Cheese

When your in the mood for a childhood favorite with a grown-up twist, this is the sandwich for you. Like the classic grilled cheese, this has cheese oozing from every angle yet the addition of red peppers and eggplant makes it more substantial and tastier. Plus, the soft, spreadable Laughing Cow cheese eliminates the need for all the butter. The resulting sandwich is healthier and more appealing than the original.

Mediterranean Grilled Cheese
Gluten Free* Vegetarian
Serves 1

2 slices gluten free light sandwich bread
1 wedge Laughing Cow Light Mozzarella, Sun-Dried Tomato & Basil, room temperature
1 slice fat-free cheddar cheese
1 piece roasted red pepper, cut into thin strips
1 thin round of eggplant, skin removed
Salt and pepper

1. Preheat grill pan to medium heat.

2. Spray eggplant with olive oil spray and season with salt and pepper on one side. Place seasoned side down on grill and season other side (olive spray, salt and pepper)

3. Grill about 3 minutes per side or until grill marks appear and eggplant is tender. Remove from grill

4. Spread half of Laughing Cow cheese wedge on each slice of bread. Place cheese slice on top of Laughing Cow on one slice of bread. Lay red pepper strips on top of cheese in a single layer. Finish with grilled eggplant and top with remaining bread slice. Be sure to place cheese side facing inwards.

5. Spray outside of sandwich with olive oil spray and place on grill. Grill until golden brown and cheese melts (about 3 minutes per side).

Nutrition Information--approximately 225 calories

Cheesy Paradise

Dinner for tonight was a gluten free version of manicotti. Traditionally, manicotti is made using gluten-y noodles but who needs noodles when you have eggplant? The noodles aren't missed at all as each bite is a heavenly harmony between three cheeses, marinara sauce, fresh basil, and roasted eggplant. I found this recipe in a cookbook by Rocco Dispirito that transforms fattening dishes into healthy ones. This manicotti certainly  fits the theme and is positively healthy considering the ingredients.

Eggplant Manicotti
Gluten Free * Vegetarian
Serves 4

1 large eggplant ( about 8 inches long and 5 inches wide)
Salt and pepper
1 cup fat free ricotta
1/2 cup parmigiano-reggiano cheese (expensive but completely worth the money)
1/2 cup fresh basil, chopped
1.5 cups marinara sauce (check for gluten; I use Classico Tomato and Basil)
1 cup shredded reduced fat mozzarella cheese

1. Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper.

2. Use a large knife (a santoku works best if you have one) to square off the eggplant and make it easy for slicing. Next, slice the eggplant lengthwise into 8 slices that are about 1/6-inch wide. Lay the eggplant slices on the prepared baking sheets and coat with nonstick spray. Season with salt and pepper.

3. Roast the eggplant for about 20 minutes or until almost tender. Remove eggplant, but leave oven on.

4. While the eggplant is cooling, combine the ricotta, 1/4 cup of the Parmigiano-Reggiano, and the basil in a medium bowl. Season with salt and pepper.

5. Spread 3/4 cup of the marinara sauce over the bottom of a 7x10 baking dish (I just used a 9x13 pan and didn't spread the sauce all the way to the edges).

6. Lay the roasted eggplant slices on a cutting board. Spoon 1/8 of the ricotta mixture onto the bottom of each eggplant. Roll up jelly roll style to wrap the filling. Nestle the manicotti seam side down in the baking dish. Pour the remaining 3/4 cup of marinara sauce on top and sprinkle with the mozzarella cheese and remaining 1/4 cup parmigano-reggiano.

7. Bake about 18 minutes or until cheese is bubbly and the filling is hot.

Nutrition Information-- Approximately 238 calories per serving (2 rolls), 8.3g fat, 21g protein, 19g carbohydrates

Easy Entertaining

This hummus is perfect for serving at dinner parties although it's so amazing you might want to save it for yourself! Actually, I did eat the whole bowl for dinner :) As usual, this recipe is from Hungry Girl (I guess I need to expand my recipe collection huh?) The great thing about this recipe is that it tastes even better when made ahead of time. You can serve it with gluten free bread/ pita or a variety of vegetables (carrots, cauliflower,etc) Enjoy!

High and Mighty Hummus
Gluten free * Vegetarian
Makes 1 cup

1 7 oz. can chickpeas, drained and rinsed
1 cup canned artichoke hearts, drained
1/8 cup vegetable broth
1/8 cup plain fat-free Greek yogurt
2 tsp. lemon juice
3/4 tsp. crushed garlic
1/4 tsp. salt
1/4 tsp. pepper
3/4 tsp cumin
1/4 tsp paprika
3 sprigs fresh parsley

1. Place all ingredients in a food processor ( I just used a small one). Pulse until desired consistency is reached (I like mine a little chunky).

2.  Refrigerate for a few hours for best results.

Nutrition Information-- Approximately 56 calories (per 1/4 cup)