Gluten Free Quick Rolls

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Apple Turkey Burger Sliders on Gluten Free Rolls

Anything that can pack a full-sized punch of flavor into a miniature fit-in-one-hand package is bound to be a hit. These seasoned turkey burger sliders with caramelized onions and apples over melted provolone cheese on homemade gluten free rolls are perfect for a Labor Day barbeque or to kick off a new season of football. Making the rolls before hand makes this bitesized meal come together even quicker, too.Serve them along with some Fresh Veggie Southwestern Salsa and corn tortilla chips, Cantaloupe Caprese or Watermelon Bruschetta With Marinated Basil Cucumbers & Feta, and some GF Double Chocolate Brownies for dessert."Wait. Wait. Is this healthy party food you're suggesting?"YES! We humans are social eaters, but wouldn't it be awesome if no one had to make compromises when they got together with friends? Wouldn't it be nice to enjoy one anothers company while eating yummy food, and not feel sluggish, bloated or otherwise exhausted from the simple act of digestion?I didn't think I had any problem with how I ate until I did a little purification. Our house is gluten-free now, and although I can and do eat wheat when I'm out with friends, I've found that eating refined, bleached wheat and sugars makes me feel kind of sick. I never knew how much that stuff was effecting me until I stopped eating it.The point is, eating clean (unprocessed/unrefined) while accommodating food allergies doesn't mean you have to sacrifice taste or make 10 different meals. You can have the best of both worlds, trust me!For starters, having some gluten free rolls in the freezer ready for whenever is just a good idea. Gluten Free Quick Roll recipe coming soon! Now for the sliders...Using a nonstick skillet works best for turkey burger. I made the mistake of using my stainless steel pan and ended up scraping the bottom a lot. A nonstick will help eliminate that issue. Also I didn't bother coring the apples. I just rinsed, sliced, and popped out the seeds. Steaming them over the onions helps to soften any tough middle parts.Enjoy! 

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Zucchini Paleo Pizza Crust!

PIZZA! I may be wrong, but I think even the most health conscious person still harbors a secret love of pizza. Whether you're uber-healthy - following a gluten free, Paleo, or clean eating diet - you can still have your pizza! This is especially true for families like ours that follow such a diet. My kids LOVE pizza. This healthy and simple crust curbs our pizza craving for sure!

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3 Ingredient Gluten-Free Peanut Butter Chocolate Chip Cookies

  I made these last night in celebration of the last week before the kids go back to school! Maybe it's a little more of a celebration for me and just sympathy sweets for the kids. Either way, they are chewy and yummy and so easy to make. Years ago Alex's grandma showed me how to take a couple eggs, a cup of peanut butter and a cup of sugar and make it into simple little peanut butter cookies. They are so good, but you have to make them really little so they don't fall apart and there's a lot of sugar. So I decided to take her classic recipe and alter it just enough to make it healthier, yet just as simple and good. The trick is replacing the whole eggs with whipped egg whites and the refined white sugar with a less refined sweetener like coconut sugar or honey.   * Okay, so actually there are 4 ingredients if you count the chocolate chips, but you get the idea. 

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Seared Balsamic Chicken (Paleo)

 

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Gluten Free Stir-Fry With Zucchini Noodles & Spicy Peanut Sauce

I love Asian cuisine, especially sushi...mmmm, sushi...

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How To Cook The Perfect Spaghetti Squash

 If you haven't figured out how awesome spaghetti squash is, now is the time. If you want or need to eat gluten free, are following the Paleo or Fodmap diet, or just want to eat healthier in general, the trusty spaghetti squash is your friend. Once cooked it comes out like...well, spaghetti noodles. Not only are you upping your vegetable intake, but a spaghetti squash in season will probably be cheaper than a box of gluten free noodles (yay!)Funny enough, most of the time I hear the reason people don't eat more of this amazing squash is because they're not really sure how to prepare it. Yes, I've watched the tutorials too on how to cook one, but it wasn't until I accidently did it different that it turned out perfect and delicious. Now I prepare it like this all the time. How did it happen, you ask? Well, it all started a few years back when I tried cooking my first spaghetti squash to use in place of pasta. I may have skimmed the how-to a little too quickly that said I was supposed to cook the squash face down. I cooked it face up. After painstakingly scraping the tasteless, dried squash noodles from the skins I decided that next time I would add a drizzle of olive oil, salt and pepper. So I did. And that turned out much better. Then one day when I was distracted with nerf gun projectiles and the endless struggle to find the matching Barbie shoe, I accidently set the oven hotter than usual. Halfway through cooking I realized my mistake and to alleviate the possibility of dried out squash noodles again, I turned it face down and lowered the heat. And....it turned out to be perfectly roasted, flavorful al dente squash noodles! And the moral of the story is...sometimes an accidentally mess up isn't a mess up at all, but the path to the perfection who've been seeking. (Pretty deep, I know.) Here's how to cook the perfect spaghetti squash...

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Chilled Tomato Basil & Roasted Squash Soup (Gluten Free)

Soup seems like a silly thing to make in the heat of the summer...but not this soup. This soup utilizes fresh vegetables from your summer garden. And the best part is, it can be served chilled. I know what you may be thinking, "Umm, I don't do cold soup." Well, I used to think the same thing. Then, as I was enjoying some catered appetizers at a wedding reception recently I picked up a little bowl of cool tomato basil soup. And what do you know? I really liked it!So I set out to recreate my version of this cool summer soup that can also be served warm on a crisp fall night. The problem was I had eaten all but 4 of the fresh tomatoes I'd gotten from grandma's garden. As I paced around my kitchen, taking inventory of what I had to work with, I passed by for the upteenth time this week a huge banana squash that had been given to me. Hmmmm....this could work. I had been wondering how to get my kids to eat up this squash. Hiding it in a tasty soup could be just the trick. Turns out it, that was a good choice!* If you don't have a banana squash you could also use any other year round squash like butternut or cushaw. Or if you're making this in the fall try pumpkin or acorn squash. No matter what squash you use, follow the same roasting directions.I paired it up with some Seared Balsamic Chicken for a filling and healthy dinner. Yummy!

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Gluten Free Zucchini Fritters

  Summer and excessive amounts of zucchini go hand-in-hand! This time of year my kiddos are bound to find things like tomatoes, cucumbers, squash, and zucchini hidden somewhere in their meal. The sneakier I am at hiding them, the better they are at eating them. Like in gluten free zucchini bread. So I decided to make some Gluten Free Zucchini Fritters and guess what? They didn't seem to notice that they were eating zucchini cakes! I had made zucchini fritters years ago before going gluten free and as far and I can tell when making fritters there are two ways to go about it - sweet or savory. I chose savory, which involves flavors like fresh basil and parsley, parmesan cheese and garlic. Traditional fritters usually call for bread crumbs or flour to help hold everything together. So I used the next best, gluten free thing...oat flour. Oat flour (made from gluten free oatmeal that has been ground into a flour-like consistency) acts just like wheat flour in most recipes. Unlike other gluten free flours you don't have to make an elaborate blend or add gums like guar gum or xanthan gum to make it stay together either. Plus, oats are full of fiber, antioxidants, boosts immune system, and so much more. If you're a nerd like me, you can read all about oats, one of world's healthiest foods here.  Now for the fritters! (Makes 12+ zucchini fritters. About 3-4 inches across) 4 cups zucchini shredded, drained and squeezed dry 1 cup oat flour 2 eggs 2 tsp. sea salt 1/2 tsp. black pepper 2 clove garlic 1/3 cup parmesan cheese 4-5 fresh basil leaves 3-4 sprigs fresh parsley, stems removed 2-3 tbsp. coconut oil Grate the zucchini and place in a strainer in the sink or set in a bowl. Allow the water to drain off the zucchini for about 10 minutes. While it's draining you can pulse the oats in a food processor or blender until it becomes oat flour. Take a clean dish towel and squeeze out all the remaining liquid out of the zucchini. Add the zucchini, eggs, salt, pepper, garlic, parmesan, basil, and parsley to the oat flour in the food processor. Blend everything together until it's nice and evenly chopped and mixed. Heat a nonstick skillet or griddle (preheated to 325) and drizzle on some of the coconut oil. Once the oil's hot take a spoonful of the fritter paste, shape into a patty (it will be sticky, that's okay), and get it cooking. It should only take about 5-6 minutes per side. Once both sides are a nice golden brown set them on a plate to cool. Serve warm. Eat them as a side to some grilled chicken for dinner or place a slice of tomato and mozzarella in between two fritters and have a fritter bruschetta sandwich for lunch! Enjoy!         

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Pecan-Crusted Chicken Tenders with Roasted Red Pepper Dipping Sauce

Maybe it has something to do with sensory development or something, but seriously what is it about  finger foods and kids? I'm not complaining, I'm just wondering why my children opt to use their hands to eat instead of their forks (and I'm not just talking about my 1 year old). Most of the time I demand table manners and the use of modern eating utensils, but to curb whatever primal need they have to use their hands to eat, I make finger food. Over the last several years we've come a long way in teaching our children how to make good, healthy food choices. (Here is our family's 5 Philosophies for Raising Healthy Eaters). No more mystery meat chicken nuggets or bleached wheat flour pizza dripping with cheese. Now-a-days I make made-from-scratch, gluten free finger food that tastes good and is good for you too! Having fun eating it is a bonus ;) 

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Gluten-Free Sweet Biscotti Trifle

  "Those who expect to reap the blessings of freedom must...undergo the fatigue of supporting it."    - Thomas Paine

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Gluten Free Chocolate Zucchini Bread

 

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10 Delicious & Gluten-Free Ways to Enjoy Watermelon

For me, celebrating Independence Day is almost as exciting as Christmas! I love the fireworks, the stirring reminder of patriotism, and the feeling of unity as citizens of a nation I am proud to be part of. I don't know about the rest of you, but the smell of fireworks and summer just isn't complete without watermelon. I'm a purist when it comes to watermelon. Big slices of cold deep pink goodness sitting on a piece of newspaper to catch the seeds and juice dripping off your chin - it's bliss. But sometimes it's fun to take this fruit and dress it up, blend it up, and otherwise use it to make everything it touches taste sweet and fresh.  I guess what I'm trying to say is...it's summer - let the watermelon madness begin!  Here I've collected 10 unique, gluten free, and delicious ways to enjoy everyone's favorite melon!....I'm going to need more watermelon.

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Italian Roasted Potato Salad

  

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Fresh Paleo Peach Pie

  Fresh peaches are showing up at farmers' markets and grocery stores everywhere now that summer is well underway. I love the smell and taste of a perfectly ripe peach. Mmmm, there is just something about them that requires you to relax.  I love to sink my teeth in and let the juice run down my chin, but there are lots of other delicious ways to serve and enjoy all those summer peaches too....Peach Meringue and Maple Vinegar Glazed Nectarines (or peaches) are some of my favorites for a quick dessert. Making it Paleo (gluten free, grain free, sugar free) eliminates the worry about whether you'll be able to shimmy into your swimsuit after eating it.

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Orange Creamsicles (Gluten Free/Dairy Free)

Hello summer! Time for something cold and sweet! Let's skip the sugar-laden, artificially colored, ingredients-I-can't-pronounce kind of treats and eat something that makes you feel as good as it tastes. Gluten free, dairy free, refined sugar free, delicious Orange Creamsicles!  The best thing about these yummy treats isn't just that they taste amazing...well, yes it is...okay, one of the best things is that this recipe is versatile! You can pour it into Popsicle molds or if you have an ice cream maker you can turn it into Dairy Free Orange Sherbet Ice Cream!

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Lemon Dill Asparagus

  Today the sky is azure blue. Birds are chirping a sonata of melodies each their own while a lizard does some vertical sunbathing on the back wall. Life in nature always seems so constant, so predictable, and peaceful. I sometimes watch the goings on of the usual wildlife that surround my home and think...I wish I had it that easy. Of course, then I'm reminded of all those Discovery Channel shows that delve into the "real" life of animals and suddenly I'm reminded that their existence isn't easy, just less complicated.

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Planning A Gluten Free Road Trip

 I'm in planning mode (which starts out as panic mode, then once I have a moment of clarity to get me in gear, get my to-do list organized, then it finally turns into planning mode. It's my process). In one week from today we will be doing some serious road tripping. A five hour drive to Salt Lake City to record a cooking segment on channel 4 Good Things Utah (go check out my first appearance on the show making Paleo Chocolate Chip Cookies), a wedding, then a 2 day drive to Arkansas to visit my grandma and relatives there! With four kids...9 years down to 10 months old...in a vehicle...driving for days...Ahhhh! Sorry, moment of panic.My worry isn't so much the car ride (although it should prove interesting trying to entertain a baby for hours a day who hates being in his car seat and isn't interested in movies yet). No, my biggest anxiety is keeping my gluten sensitive daughter fed while away from my safe gluten free kitchen. This morning as I sat on the floor with Dax while he played with his toys, Miah came and sat beside me and simply said, "I wish I could have gluten too." She wasn't upset, just thoughtful. "It's not always easy being different," I said with a smile, "but different is good too." Different is good, but I can make it easier by planning ahead and being prepared with knowledge and gluten free food ready to go. So now that panic mode has passed, I am preparing so we can make wonderful memories.

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Summer Veggie and Herb Salad

  Fresh tomatoes still warm from the sun. Kale, romaine lettuce, cucumbers, and green onions crisp and bright green. Carrots that grow in funny shapes; some long and skinny, some as wide as they are tall. Fresh herbs like basil and parsley that grow so fast you can hardly keep up with them.  Homegrown veggies straight from the garden...these are a few of my favorite things. Summer is upon us and I can't wait! 

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Paleo Chocolate Quinoa Bread

  Okay I have to admit this "bread" may be more closely related to a brownie, but it's a gluten free, dairy free, grain free, refined sugar free, delicious bread/brownie something!

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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