Goodie Goodie Gluten-Free®

Another golden recipe found in Shape Magazine, November 2011 Issue that happens to be naturally gluten-free.  One of my favorites is Butternut Squash Soup!  It's divine, and this recipe has carmalized pears!  It's like dessert in a soup.  Yum!!  Nothing like Butternut Squash soup to warm you up on a cold winter's day. Serves 6 Prep time: 20 minutes Total time: 1 hour/35 minutes For the Soup: 1 cinnamon stick 1 whole nutmeg seed, smashed with-the knife flat side of the knife 1 stalk lemongrass, chopped 1 cardamom pods 1 1-inch piece of fresh ginger, peeled and chopped (you can leave this out if allergic) 2 dried chipolte chilies 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts only, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1-inch dice 1 cup drained canned or jarred chestnuts, chopped 2 tbsp. chopped fresh sage 8 cups water 2 tbsp. pure maple syrup sea salt For the Pears: 1

Need a last minute app for your fabulous GF Thanksgiving?!  Here you go!  Sometimes I wonder back then, did the Pilgrims have any allergies or know about them?  I bet they would have fancied these fabulous recipes!! **found in Shape magazine, November 2011 Naturally GF Serves 6 Prep time: 10 minutes total time: 40 minutes 2 pounds fresh spinach, tough stems removed 8 ounces silken tofu, coarsely chopped 1/2 cup reduced-fat vegan mayonnaise 1/2 tsp minced garlic 1 tbsp. chopped fresh flat-leaf parsley 1 tbsp. fresh lemon juice 1 tbsp. extra-virgin olive oil 1 tsp. sea salt 1/2 tsp. freshly ground black pepper 1. Bring a pot of salted water to a boil over high heat.  Add spinach and cook for 2 minutes.  Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible.  Finely chop spinach and transfer to a large bowl. 2. Process tofu, mayonnaise, garlic, parsley, lemon juice, oil, salt and pepper in a blender or foo

**found in Shape Magazine November 2011 coverted to GF There is nothing like stuffing, candied yams, green bean casseroles and more.  They are all delicious!  But not when it's not gluten-free.  This holiday is such a bummer if not prepared.  That's why I'm here!  To prepare you, get you in the gluten-free groove!  Check out these fantastic recipes from Candle 79 a fabulous restaurant that caters to those Vegans and Gluten-Free eaters out there. Beet, Fennel and Fig Salad with Cranberry-Sage Dressing serves 6 prep time: 10minutes total time: 1 hour, 30 minutes Dressing: 4 tbsp. extra virgin olive oil 1/2 cup finely chopped shallots 1 cup fresh or frozen cranberries (I prefer fresh) 1/4 cups balsamic vinegar 1 tsp chopped fresh rosemary leaves 1/2 tsp. chopped fresh sage 1/3 cup water 1 tbsp. pure maple syrup 1/2 tsp. sea salt Salad: 1 pound beets 1 fennel bulb, trimmed and halved 2 tsp. extra-virgin olive oil sea salt and fr

After recently frequenting Dos Caminos and STK, I found out interesting tidbits about their menu items and what really isn't gluten-free... At Dos Caminos I decided to order the Enchiladas and my waiter said I couldn't have the Mole Sauce.  I said why not, that's gluten-free.  He said there is breading in it.  I said "No Way!".  I did not know that.  Third Ave Location, NYC At STK I asked for the Buffala Mozzarella and the waiter told me their version has bread in it.  Go figure! And good to know!  But the best part of STK is that the fries are in their own oil fryer.  Ye haw! Meatpacking District Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com