Goodie Goodie Gluten-Free®

**Article found in April 2012 Oprah Magazine Do you ever wonder which vitamins and nutrients do what for your body?  It's easy to say oh I take Vitamin C, or I eat fruit.  But did you know that each fruit, vegetable and protein each does our body good?  Well it does.  Even chocolate.   Vitamin C Vitamin C fights free-radical damage to our cells and DNA, helps with tissue synthesis and wound healing, may boost HKL cholesterol (the good kind), aids in bone growth, and enhances the body's absorption of iron.  (nutritionists suggest pairing your C-rich foods with good iron sources to get the most benefit from both nutrients.)  Citrus fruits like oranges and grapefruits are especially high in C, but plenty of vegetables, like kale and broccoli, and other fruits, like apricots and peaches, can help you reach the recommended 75 milligrams a day. C-Portion Suggestions: 1/2 pink grapefruit or 9 small strawberries (about 51 percent of your RDA)...

**found in a very old issue of Life And Style Magazine This classic dish is the perfect starter at Ashton Kutcher's LA restaurant Dolce How to make it: Serves: about 4 Ingredients 3 eggplants 1/2 cup All-Purpose-GF Flour 2 eggs 1/2 cup marinara sauce (try Rao's) 1/2 cup mozzarella cheese 1/2 cup Parmesan cheese Prep: 1. Preheat oven to 375 degrees 2. Slice eggplant into 1/4-inch sheets 3. Pat each piece with flour 4. Place 2 eggs in a bowl and mix 5. Dip each piece of eggplant into egg mixture 6. Fry in a pan in two cups of oil until golden and crispy 7. Lay crisp eggplant in oven-safe pan and cover with marinara sauce 8. Top with cheeses and bake uncovered in oven at 375 degrees for 5 minutes Enjoy!! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/ 

*found in a very old issue of Life And Style Gossip Magazine.  Such an old issue, from when Eva's last name was Parker.  Can't get to these celeb-owned hot spots?  The stars' recipes can be whipped up right at home. Beso's guacamole is a celebrity original!  The LA Mexican eatery is famous for Eva Longoria (x Parker's) tasty family recipe. Serves 6-8 Ingredients: 8 large ripe avocados 2 large tomatoes, diced 1 large yellow onion, diced 1 bunch of cilantro, chopped 3 small serrano peppers, diced salt and lemon juice to taste (8-9 lemons and a lot of salt recommended) Prep: Mash together all ingredients by hand Serve with a lime-flavored GF tortilla chips for dipping Enjoy!! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/ 

**found in July 2003 Cooking Light Magazine-converted GF The vanilla cookies are very thin and are made from a batter that requires chilling before shaping.  They'll be soft when warm but light and crisp after they cool.  Gooey toppings make this a good knife-and-fork sandwich.  Assemble just before serving. Cookies: (converted to GF by Moi) 7 Tbsp. powdered sugar 6 tbsp. sifted all-purpose-gf-flour 1/4 tsp. vanilla extract 1 large egg Filling: 2 cups vanilla low-fat gf ice cream, softened 3/4 cup ripe mashed banana (about 1 1/2 medium bananas) 6 tbsp. coarsely chopped dry-roasted peanuts, divided (make sure gluten-free, some are definitely not) Remaining Ingredients: 6 tbsp. frozen fat-free whipped topping GF, thawed 6 Tbsp. GF chocolate syrup 6 maraschino cherries, drained 1.  To prepare cookies, combine sugar and flour, stirring with a whisk.  Add vanilla and egg, and beat with a mixer at medium speed 2 minutes. ...

There is nothing like bringing an old fashioned favorite into your own kitchen!  Forget going to the ice cream shop, stay home cuddle up on the couch, watch movies and make this fabulous dessert. Serves 4 Active time: 20 minutes/Start-finish: 30 minutes **found in August 2004 Gourmet Magazine This float was inspired by the Italian dessert affogato al caffe , which consists of ice cream that has been "drowned" in hot coffee.  We added caramelized sugar to the coffee for extra depth and topped it all off with whipped cream, toasted nuts, and chocolate shavings. 6 tbsp. granulated sugar 2 cups water 1/4 cup instant-expresso powder 2 cups ice cubes 1/2 cup chilled heavy cream 3 tbsp. confectioners sugar 4 generous scoops premium vanilla ice cream (from 1 pint) GF 2 tbsp. chopped nuts, such as almonds or hazelnuts (go with the hazelnuts), toasted 3 tbsp. bittersweet chocolate shavings (made with a vegetable peeler; from a 3-oz chocolate ba...

First I just need to say, YUM!!!! Omg.  I am so craving this right now!  This sundae is perfect for my evening dessert.  Too bad I do not have the ingredients.  I'll just blog it.  Enjoy!!  **found in April 2006 Gourmet Magazine Serves 4 Active time: 20 minutes/Start to Finish: 25 minutes 1 2/3 cups half-and-half 1/2 cup light brown sugar 1 tbsp. light corn syrup 1/4 tsp. salt 3/4 cup creamy GF peanut butter  1 1/2 pint premium vanilla ice cream (gf) 2 firm-ripe bananas, cut crosswise into 1/4-inch-thick slices Garnish: coarsely chopped chocolate toffee candy such as Heath Bar 1.  Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth.  Remove from heat and whisk in peanut butter until smooth.  Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes. 2.  Divide ice cream a...

I am craving all sorts of goodies tonight, so I am going to blog a few fabulous recipes to tantalize your foodie minds.  Besides it's Summer, and this is the time to do the baking, the cooking, the grilling and the eating... **found in November 2003 Cooking Light Magazine Calories: 227 P.S.-This is super easy to make!! Vanilla seeds perfume the syrup, making this simple yet elegant dessert a standout.  Refrigerate extra poaching liquid for up to 3 months; serve over ice cream or pancakes. 4 Cups water 1 Cup sugar 1 vanilla bean, split lengthwise 1 (3-inch) cinnamon stick 4 small firm Bosc pears 1. Combine the water and sugar in a medium saucepan; bring to a boil, stirring until sugar dissolves.  Add vanilla bean (split and whole) and cinnamon.  Cover, reduce heat, and simmer 15 minutes. 2.  Peel and core pears, leaving stems intact.  Cut about 1/4-inch from the base of each pear so they will sit flat.  Add pears to...

**found in July 2012 Glamour Magazine Serves 6 3 medium mangoes, peeled and cubed 2 tbsp. fresh lime juice 2 tbsp honey  1/4 tsp ground cinnamon 3 cups vanilla yogurt Fresh mint leaves, diced kiwi or mango for garnish 1.  In a food processor or blender, puree mangoes until smooth and transfer to a bowl.  Add lime juice, honey, and cinnamon to the mango puree and stir to combine.  Chill until ready to assemble parfaits. 2.  To assemble: In parfait or stemmed glasses, spoon in a 1-inch-thick layer of yogurt, top with a layer of puree, and repeat layering to the top.  Chill until ready to serve.  Garnish with fresh mint leaves, diced kiwi, or mango if desired. Enjoy!! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/ 

**found in July 2012 Glamour Magazine Serves 4 Hot dang! Summer time is here, and its time for some super fabulous fun recipes that everyone can enjoy, and why not use fresh herbs grown straight from the ground?  Natures finest delights! If you're a fro-yo fan, you are going to love Schimoler's sundae treat: Slice 1 lb. strawberries combine with 1/4 cup sugar 1 tbsp. fresh lemon juice Let stand for 30 minutes at room temperature. Meanwhile, combine 1 cup heavy cream 1/2 tsp. vanilla extract in a chilled bowl whip until soft peaks form. Fold in 1 tbsp. confectioners' sugar 3-4 basil springs chopped Spoon berries into a parfait glass or bowl add scoops of strawberry fro-yo or ice cream. Top sundae with whipped cream garnish with basil leaves.   **Try Greek Frozen yogurt for this fabulous dessert! Yum!! Enjoy!! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/  

*found in July 2012 Glamour Magazine YES, You can freeze that!  3 more food-pro tips for your Sub-Zero 1.  Coffee.  "Pour into ice cube trays, freeze and then use in inched coffee.  Unlike regular ice, these cubes won't dilute the flavor." Sugarman 2.  Herbs.  "For hearty herbs like rosemary, I just pop the springs into a storage bag and place in the freezer.  For basil, I puree the leaves with olive oil, then freeze the paste.  Easy, instant use." Schimoler 3.  Nuts.  "Almonds and walnuts are naturally oily and can spoil in your cupboard.  Freeze them until needed for topping a salad or an ice-cream sundae." Peterson Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/ 

**found in July 2012 Glamour Magazine Tops 4-8 cones Scoop shaved ice into glasses, then pour one of Peterson's scrumptious flavors on top!  (see picture above) Orange Put 1 cup orange juice (from 3-4 medium oranges) in a blender.  Add 2 cups water and 1 tbsp. agave syrup, or sub in 1 tsp. sugar.  Blend.  Pour over shaved ice. Strawberry Chop 10 fresh strawberries.  Blend with 2 cups of water and 1 tbsp. agave syrup.  Pour over shaved ice. Lime Heat 3 cups lime juice (from about 30 limes) in a sauté pan for 3 minutes.  Let cool completely, then stir in 2 cups water and 1 tbsp. agave syrup.  Pour over shaved ice. To make shaved ice: Freeze water in a Tupperware container, then shave ice with a cheese grater into a chilled bowl.  (or if you have a crushed ice feature on your refrigerator, use that!  So much easier. Enjoy!! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/ 

**Found in July 2012 Glamour Magazine Meet Neesa Peterson of NYC's Imperial Woddpecker and NYC food stylist Susan Sugarman and Kirsten Schimoler, who develops flavors for Ben and Jerry's in Vermont.  "You can have dessert and stay in shape for bathing suit season!" says Schimoler.  It's all in moderation".  We have a feeling you are going to LOVE these perfectly portioned treats. Makes 10 each  Lemon and Thyme Ice Pops In a saucepan, combine 1 cup sugar, 3/4 cup water and 1- springs thyme.  Place over medium-high heat, and bring to a boil until sugar is dissolved, 3-5 minutes.  Remove from heat, and let steep for about 45 minutes.  Strain the sugar syrup and discard thyme.  Add 2 1/4 cups lemon juice (from about 20 lemons). For all pops: soar wooden sticks before starting (1 hour).  Pour mixture into molds, add stick, and freeze 4-5 hours overnight. Watermelon and Ginger Ice Pops In a saucepan, combine 2/3 cu...

**found in Elle Magazine 2012 issue-Converted to GF Serves 6 6 boneless, skinless chicken breast halves 6 Tbsp. fresh lemon juice 2 Tbsp. unsalted butter or Ghee 2 Tbsp. extra virgin olive oil 1 1/2 Cup plain dry Gluten-Free bread crumbs (try Glutino) 6 Tbsp. chopped fresh basil 3 Tbsp. chopped fresh parsley 1 1/2 Tbsp. chopped fresh rosemary 1 1/2 Tsp. salt 1/2 Tsp. pepper 2 Lemons, cut into wedges for garnish 1.  Using a meat mallet, pound the chicken breasts between sheets of plastic wrap to 1/2-3/4 inch thickness. 2.  Arrange the chicken in a 15 inch x 10 inch x 2 inch glass baking dish.  Pour the lemon juice over the chicken, cover and refrigerate for one hour. 3.  Remove the chicken from the dish and pat it dry with paper towels.  Preheat the oven to 450 degrees. 4.  Melt the butter with the oil in a small saucepan over medium heat.  Set aside and let cool slightly.  Then mix the bread curbs, basil, pa...