The long lazy days of summer are here in New Zealand and I’m taking full advantage of them. This means a little less time in the kitchen and a bit more time outdoors. I’ve lived here for about two years now and don’t think I’ll ever get over the amazing scenery I have access to outside my front door!
With the days being hotter than usual – and that is saying something considering how windy Wellington is – my hubby and I both find our tastebuds crying out for colder items, steering us away from the warm comfort foods we both usually adore. I’m a fan of a good chicken salad and this one is one of my favorite cold (and gluten free) salads to whip up when we need a fix.
Combine apples, almonds, chicken, carrots and parsley in one bowl. In a separate bowl mix the mayo with sugar (I used approximately 1 1/2 tbsps this time). Once this was properly whisked, I added it to the other bowl of ingredients then topped it with the lemon juice. Give it a stir or two then put in the fridge. I liked letting it sit for about 2 hours to let the flavor truly pop before we ate.
We enjoyed our meals on a bed of lettuce with some tomato and cucumbers on the side – we also had some of my homemade ranch dressing nearby, but found we didn’t need to use it. The tastes and textures of this dish will keep you happy bite after bite!
PS: If you’re watching your sugar intake, feel free to leave it out. I play with the amount I use depending on how I feel. It’s totally up to you.
Have you ever thought about giving up dairy? Not forever (well, unless you really, really wanna) but for just a little bit?
I love cheese. LOVE it. Could take a bath in it. I enjoy finding a little cafe where I can sit and order a cheese plate complete with olives and almonds (and gluten-free baguette in my dream world) so I can have my own French-themed picnic. Heaven.
Apparently, I’m not alone. In 2009, Americans consumed an average of 32.8 pounds of cheese that year.
That’s per american.
That’s a lot of cheese.
I love and follow Ashley Borden, she’s a celebrity trainer and lifestyle consultant in Los Angeles. One thing she says over and over to her followers is to try giving up dairy, even if it’s just for a few days. She asks her #RollingOutRevolution (those are her peeps!) to take note of how their body reacts and see for themselves at the end of 11 days (her recommended time to try going dairy-free) how they feel.
Starting tomorrow, the challenge begins. I know I’m taking it, and I hope some of you will, too. I’ll be looking around this week for recipes that are not only gluten-free, but dairy free as well that I can share with you guys!
I haven’t…I’m not lying. I’ve done cookies, cakes, pastries – I’ve mastered the art of making an amazing garlic clove chicken. This whole cooking thing is still somewhat of a new passion for me. It’s something I’ve always been good at doing, but until recently I never felt the drive or the need to create in the kitchen. Then, one day you’re told you can’t have gluten. Suddenly, a daily task such as eating is never going to be the same again.
I’ve taste-tested my fair share of bread options. While some are …well, chewable, I’m still on the hunt for bread that will be soft on the roof of my mouth again or that will not be as thick as a brick. I’m sure they are out there, but this girl is still in search. Bread bowls at dinners out are sadly off my radar now, and one of my favorite items was gone forever. Focaccia bread.
Or, so I thought.
For anyone else out there that loves bread and would like to be able to break off a piece of focaccia and run it through some olive oil and balsamic Vinegar, I have the best news ever.
You can! Best part? My taste testers didn’t know this recipe was gluten free when I had them sample it.
Along with the help of my good friend Mimi Germaine, and based on a recipe from the cookbook Vegetarian Cooking for Everyone by Deborah Madison, I’ve found a focaccia recipe that will make folks at your Thanksgiving table come back for thirds and fourths!
2 tsp active dry yeast
½ tsp sugar
1 tsp salt
2 tbsp olive oil
2 ½ -3 cups of Gluten Free Flour (I used Bob’s Red Mill)
1 ½ tsp coarse sea salt
In ¼ warm water, dissolve yeast and sugar. Set this mixture aside for up to 20 minutes. Some recipes suggest 10, BUT Mimi (aka Kitchen Goddess) suggested I let it dissolve longer to “add air” since my issue with most bread was the denseness.
Prep a mixing bowl for the dough by oiling it thoroughly.
Using a separate mixing bowl, mix together 1-cup warm water, salt, oil and flour. Add yeast mixture to this concoction and lightly knead. After flour ingredients are all mixed together, turn out ingredients on to a floured surface to lightly knead, no longer than 2 minutes or 3.
Place the dough inside the oiled bowl, covering top with a damp cloth. Place bowl in a warm spot for dough to rise for the next hour. Again, as with the yeast, some recipes suggest letting the dough rise for 45 minutes. Go longer, add air. It’s the Germaine way!
After the dough has risen, you can put it in a bread pan, shape it into a circle and use a pizza stone or do what I did: I spilt the dough in half, dividing it into two different sized Le Creuset bakeware dishes. This way I could also make one loaf of plain Foccacia and one loaf with some pizzazz!
After the dough has been placed in the bakeware, pinch it or poke small holes in the top with fingertips to make a decorative top to the bread. Cover again and let rise in a warm place for the next 45 minutes.
Preheat oven to 450 degrees. Top with anything from Rosemary to pre-roasted garlic or you can even add some onions (I used fried onions leftover from making the Gluten Free Green Bean Casserole). Bake for 30 minutes.
While it’s cooling off, get a plate and pour some olive oil and balsamic vinegar on it for your dipping pleasure.
Trust me – this bread is going to be a hit on your dinner table!