Potato Leek Soup

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Potato Leek Soup | Gluten, Dairy -free
1 tablespoon extra virgin olive oil
1/2 cup chopped yellow onion
2 leeks, white and pale green parts, chopped
1 teaspoon salt
3 medium red potatoes, chopped
4 cups vegetable broth
2 cups rice milk
1 tablespoon chopped dill (optional)
Salt and pepper to taste

+ In a large pot, heat olive oil over medium heat.
+ Add onion, leeks, and salt, and cook until just softened, about 6 minutes.
+ Add potatoes and broth, and bring soup to a boil. Turn to medium low and let simmer, about 25 minutes.
+ Using an immersion blender or food processor, blend soup until smooth.
+ Return to pot, stir in rice milk, salt, and pepper.
Serve warm.

recipe adapted from here

5 Summer Salad Recipes

1. family-size summer salad

2. quinoa, avocado, and pea salad

3. mixed berry salad

4. chicken, bacon, and avocado chopped salad w/ homemade herb vinaigrette

5. Potato salad with dill horseradish aioli

photos 1 via, 2

Homemade Brownies | Gluten Free

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Brownies | gluten free

1/2 C. gluten free flour (or any flour of choice) (My gf flour is a mix of rice flour, tapioca flour, & potato starch)
1/3 C. unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
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1/2 C. vegetable oil (I use this coconut oil in recipes)
3/4 C. sugar
1 tsp. vanilla extract
2 eggs


Preheat the oven to 350 degrees F.
Grease a 8-inch baking pan or line with parchment paper.

1. In a small bowl, mix flour, cocoa powder, baking powder, and salt. Set aside.
2. In a mixing bowl, add oil, sugar, and vanilla. Mix in eggs until well combined.
3. Slowly add flour mixture to wet ingredients, folding in with a spoon or spatula until just combined.
4. Pour into lined pan and bake 20-25 minutes, or until toothpick comes out clean and brownies move away from sides.
5. Let cool before cutting into squares.

Easy Dinner: Crockpot Potato Soup | Gluten Free, Dairy Free

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Crockpot Potato Soup | Gluten Free, Dairy Free

4-5 russet potatoes, peeled and cubed

3-4 celery ribs, chopped

1 small onion, chopped (about 1 C.)

1 C. chopped carrots 

4 C. chicken broth (or 1, 32-ounce box of broth)

1 tsp. salt

1/2 tsp. black pepper

- - -

1/4 C. flour (I used tapioca )

1 1/2 C. milk (I used rice milk ) 

optional toppings:

bacon or bacon bits

chives (green parts)

shredded cheese

sour cream

In a crockpot, combine potatoes, celery, onion, and carrots. Cover with chicken broth and season with salt and pepper. 

Set on low 6-7 hours, or high 3 hours. 

Once finished cooking, combine milk and flour in a small bowl until fully combined and pour into soup. Mix gently and allow to cook for 15-20 minutes longer on low. 

Serve alone or with any optional toppings. 

Adapted from this recipe.

Sweet & Spicy Almond Recipe | Gluten Free Snacks

Sweet & Spicy Almonds

3 C. raw almonds

1/4 C. raw sugar (or table sugar)

2 tsp. salt (I used sea salt to add more of a crunch)

1 tsp. cayenne pepper (I used smoked paprika above, but have since used the cayenne and like it better. either one is fine to use.)

1 Tbs. honey

1 Tbs. water

1 Tbs. olive oil

- Preheat oven to 350 degrees F.

- On a parchment paper lined baking sheet, spread out raw almonds evenly and roast in preheated oven, about 15 minutes. Stir frequently to avoid burning. *Really be sure to watch these after 10 minutes of cooking time and take them out as soon as they turn a slightly darker brown.
- In a mixing bowl, stir together sugar, salt, and cayenne pepper. Set aside.
- In a saucepan (or skillet in my case) over medium heat, add honey, water, and olive oil. Once mixture is heated through and begins to bubble, add baked almonds and stir until coated evenly.
- Using a slotted spoon, move almonds from saucepan to mixing bowl with sugar, salt, and cayenne, and stir together.
- Pour coated almonds back onto the baking sheet with parchment paper, and spread with a spoon or spatula to cool.
- Once cooled, store in an airtight container, up to 1 week.

Adapted from this recipe.

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Cinnamon Spice Donuts | Gluten Free

Cinnamon Spice Donuts | gluten free, dairy free

1 1/2 C. gluten free flour (I used a mix of rice flour, tapioca flour, and potato starch)

3/4 C. sugar

2 tsp. baking powder 

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 eggs, room temperature

1/4 C. vegetable oil (I used coconut oil)

1/2 C. milk (I used rice milk)

cinnamon sugar topping

1/4 C. sugar

1 tsp. ground cinnamon 

1/4 tsp. nutmeg

Preheat the oven to 350 F. 

In a bowl, mix flour, sugar, baking powder, cinnamon, and nutmeg.

In a separate bowl, mix eggs, oil, and milk.

Gradually pour flour mixture into egg mixture. Stir until just combined. 

Pour batter into donut pan , about 1/2 the way full in each mold. 

Bake for 15 minutes, or until toothpick inserted comes out clean. 

While donuts are baking, prepare the cinnamon sugar topping in a shallow bowl. 

When donuts are finished baking, remove each one from the mold while still warm and dip one side into cinnamon sugar topping. Place on wire rack or parchment paper to cool. 

*adapted from Silvana Nardone's sugar and spice donut recipe in Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals

Homemade Peppermint Patties | Vegan

Homemade Peppermint Patties | vegan

- 2 C. powdered sugar

- 1 1/2 Tbs. shortening (or softened butter if okay with dairy)

- 1 1/2 tsp. peppermint oil

- 2 Tbs. water 

- 2 C. chocolate chips (I used Enjoy Life - free of top eight allergens)

- Line a baking sheet with wax or parchment paper. 

- In a bowl, mix powdered sugar, shortening, peppermint oil, and water until dough forms. If too dry and crumbly, add in 1 Tbs. of water at time until dough forms. If too wet, add more sugar, 1 Tbs. at a time.

- Scoop out dough 1 Tbs. at a time, roll in hands, and place on wax or parchment lined baking sheet.

- Using the back of a spoon, (or your finger) flatten each dough ball to form patties. 

- Place sheet in the freezer, about 20 minutes.

- In a separate bowl, melt chocolate chips in double boiler or microwave. 

- Remove patties from freezer, and using a fork, individually dip each patty into chocolate, flipping once to coat evenly, and return to lined baking sheet.

- Return to freezer until chocolate has hardened, about 15 minutes.

- Store in an air-tight container or sealed bag in the refrigerator or freezer. 

Recipe adapted from The Nerdy Farm Wife 

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Homemade Graham Crackers | Gluten-Free, Dairy Free

Homemade Graham Crackers Recipe | Gluten, Dairy, Soy, Egg -Free

2 1/4 C. gluten free flour (I use a mix of Bob's Red Mill rice flour, tapioca flour, potato starch)
1/2 C. brown sugar
2 tsp. cinnamon
1 tsp. gluten free baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum
1/2 tsp. salt
7 Tbs. cold butter, margarine, or substitute (I use Spectrum's Organic shortening)
3 Tbs. cold water (+ more if needed)
3 Tbs. honey
1 tsp. vanilla extract

1. In a mixing bowl, combine flour, brown sugar, cinnamon, baking powder, baking soda, xanthan gum, and salt.
2. Incorporate butter (or substitute) with a fork until mixture is crumbly.
3. Add in cold water, honey, and vanilla, and stir until soft dough forms. *If dough is too dry, add in water 1 Tbs. at a time until dough forms. Be careful not to go too quickly with additional water because the dough will become sticky quickly. If this happens, just a a few tsp. of flour to even out.
4. Place dough on plastic wrap and form into ball. Place ball in fridge for 30 minutes.
5. Preheat oven to 325 F. Set aside a baking sheet.
6. Remove dough from fridge, discard plastic wrap, and place dough on a parchment lined cutting board. Cut ball in half.
7. Working with the first half, roll out dough until 1/8" thick (the thinner the better). With a knife (or pizza cutter) cut 2" x 3" pieces (each dough half will yield about 12 single crackers). Prick with fork to create the famous graham cracker wholes.
8. Transfer crackers with parchment to your baking sheet.
9. Bake for 13-15 minutes, or until a deep golden brown.
Repeat steps 6-9 for second half of dough.

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Gluten Free Flour Tortillas Recipe

Gluten Free Flour Tortillas

2 C. gluten-free flour (I used a mix of 1 C. white rice flour & 1 C. tapioca)

1 tsp. salt 

1 1/2 tsp. baking powder (I use Rumford because it's aluminum/gluten-free)

3/4 C. milk (I use So Delicious coconut milk but almond, soy, or dairy is fine)

2 tsp. olive oil

In a bowl, mix flour, salt, and baking powder. 

Add in 1 tsp. oil and milk, mixing until dough starts to form. (It will be a little bit clumpy and scattered. If it's too try, add in milk 1 Tbs. at a time)

Sprinkle extra flour onto work surface. 

Using your hands, remove dough from bowl and form into a disc. 

Cut disc in half, and then quarters - 8 pieces total.

Roll each piece in your hand to make a ball. Set aside and repeat with remain pieces. 

Place dough ball between two pieces of plastic wrap (I used a ziploc bag instead for this step by cutting along the sides until it was one large piece) and flatten with a rolling pins or your hands until tortilla is formed. Repeat with remaining pieces. 

Heat a large skillet over medium heat and add remaining oil.

Place tortillas on skillet, 2 minutes each side. 

Remove from skillet and enjoy!

Adapted from Gluten Free Foodies

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