Posts Tagged 'gluten free'

Gluten Free Tofu Noodles

As many of you know, I have a wheat intolerance meaning Im not allergic I just get bad stomach pains from wheat similar to those with lactose intolerance. So, Im always looking for alternatives to wheat…especially for things like noodles. The other day I saw a packet of tofu noodles in the health food section of the store and decided to give them a shot. Well, I have to say, I think Im in love.

Shirataki Noodles are made from blending the root of the Konnyaku (a member of the yam family) with tofu to create a firm yet still pliable texture. The noodles come already softened and soaking in water so they are good to go! Plus they are not only gluten free, but dairy free, sugar free and vegan….oh and they clock in at a mere 20 calories per serving. Not bad eh? This is probably the best guilt free pasta Ive found to date!

Last night for dinner, I whipped up a quick and tasty pasta using these noodles. All I did was roast some garlic and red peppers in the broiler until they were browned. Then in a pan I quickly sauteed some yellow squash with onions and salt and pepper. Finally I tossed in the pasta along with the roasted garlic and red peppers and cooked until the pasta was warm. It was incredibly easy, tasty and totally guilt free ;)

tofu pasta leftovers for lunch!

tofu pasta leftovers for lunch!

<3
Seanalyn

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the best morning glory muffin recipe!

i was feeling extra adventurous this morning!  i decided to try this whole foods market recipe and it was seriously fabulous!  (bonus: they give you the nutritional info too.)  what i love about it, is that there is an alternative gluten free option as well.  -please do yourself a favor and try this!  you can make the batter  beforehand and put it in the fridge, preheat the oven in the morning, and bon appetite!

Makes 16

Whole wheat pastry flour combines with apples, raisins, carrots, coconut and walnuts in these nutritious and satisfying muffins. Also try our Gluten-free Morning Glory Muffins.

Ingredients

1 1/3 cups whole wheat pastry flour
1/2 cup sugar
1/4 cup packed natural brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2/3 cup canola oil
1 teaspoon vanilla extract
1 Fuji apple, cored, peeled and diced
1/2 cup seedless raisins  (i used 1/4 cup raisins & 1/4 cup dried cranberries)
1/2 cup grated carrots
1/2 cup walnuts, finely chopped
1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided  (i didn’t use coconut because i’m not a fan)

**i used a teaspoon of brown sugar and sprinkled it on top of each muffin before baking it!

Method

Preheat oven to 350°F. In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.

In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, walnuts and 1/4 cup of the coconut and stir gently until well combined.

Spoon batter into 16 paper-lined muffin tins, filling each about 2/3 full. Top evenly with remaining 4 teaspoons coconut and bake for 25 to 30 minutes, or until cooked through.

Nutrition

Per serving (1 muffin/about 2oz/55g-wt.): 200 calories (110 from fat), 12g total fat, 1.5g saturated fat, 25mg cholesterol, 170mg sodium, 21g total carbohydrate (2g dietary fiber, 14g sugar), 3g protein

<3 kt

Make your own vegetable pasta!

As many know, I am on a wheat free diet for medical reasons so often I find myself having to come up with substitutes for my dishes. Im Italian so I love pasta dishes, but Ive never really liked the taste and texture of pasta…its too bland and gummy. Enter veggie pasta. Veggie pastas are when you use a vegetable to simulate the pasta in your dish. Its far more healthy than the carb rich noodles and I find it much more tasty. The easiest to prepare and most popular is spaghetti squash. The large gourd is cheap and all you have to do is cut it in half, boil it and then scoop out the meat with a fork and it will fall out like noodles.

Cool huh? I use this all the time when I need spaghetti noodles and frankly I like it more than regular spaghetti. Its got a more firm texture and a flavorful nutty taste. Im a big fan of just tossing the noodles with some olive oil and garlic then sprinkling with some fresh Parmesan cheese.

One of my recent discoveries has been the use of zucchini as noodles. All you have to do is take a zucchini and cut the ends off and peel the skin. Then using a potato peeler slice long even strips of the zucchini. About 2 average sized zucchinis makes enough for one serving.

Heres my 12seconds video of how to make the noodles

Cooking Lesson 1: How to make zucchini noodles in 12 seconds! on 12seconds.tv

Once you have a big pile of zucchini noodles you can either quickly boil them our lightly saute them in oil. Be careful not to cook them too long or they will become soft and mushy. All you need to do is get them nice and hot, any longer than that and they will loose their noodle-like texture. I really like using them in a chili and soy stir fry but you can use them in any recipe that calls for flat noodles. So enjoy the healthy and delicious taste of veggie noodles!

<3 seanalyn


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