glutenfreefitandfrugal

To share tasty, nutrient dense Gluten Free recipes, fitness & wellness tips and best prices for GF ingredients & healthy products in my locale.


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Easy Refrigerator Pickles

We don’t always have time to buy jars, prep and heat process authentic Dill Pickles, right?!  You can use store-bought pickle juice or my leftover Pickled Eggs brine to pickle English or Field Cucumbers.

If you have a ten minutes, you can make this easy-refrigerator-pickles recipe. When I find deals on “less than perfect” English Cucumbers,  I “stripe” them with my peeler, slice them and put them in this simple brine.  Here’s the original Cooking Light video.

 

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Killer Caesar Salad with Oyster Croutons

I really enjoyed this Caesar Salad at my friend’s house.  Sherri mentioned that she got this Killer Caesar Salad with Oyster Croutons recipe from a Chuck’s Day Off episode on the Food Network.  My PDF shows both the original and a variation.  I use Extra Virgin Olive Oil (EVOO) and substitute the flour. Anchovies and Capers are optional, but they make the dressing so Give It a GO !  There’s nothing worse than soggy salad, so go easy on the dressing and you’ll have leftovers for manana !

Killer Caesar Salad with Oyster Croutons

Killer Caesar Salad with Oyster Croutons

 

 


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Chipotle Mayo

Originally, we bought President’s Choice Chipotle Dressing to slather on my husband’s capicollo-egg-cheese breakfast sandwiches. They always ran out, then later we stopped shopping at Super Store.  I cobbled together a knock-off Chipotle Mayo recipe based on some ideas found in Carol Fenster’s cookbook.

I like this dressing on my grass-fed mushroom burgers with coconut oil, avocado and roasted red peppers on a GF toasted bun.  During BBQ time, I double the recipe and fill up squeeze bottles.   Makes for quick and easy dispensing and less clean up. 


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Spicy Sweet Potato Dip

I found this recipe in the Metro newspaper.  It’s a tasty, healthy veggie dip.  You can make it “As Is” or substitute half of the Sweet Potato with Kabocha.  Kabocha aka Butter Cup Squash is one of my FAVEs.  It looks like a green pumpkin.  It’s has orange flesh and a rich flavour.    Sushi restaurants include it in their Vegetable Tempura. I cut it in half or in wedges and roast it in the oven with Olive or Coconut Oil, Pepper Medley, Rosemary, Himalayan Sea Salt and sometimes drizzle it with Maple Syrup.  It’s so good I even eat the rind !  Roasting carmelizes the natural sugars.  Chipotle and Cumin gives it a bit of heat.  Great with sugar peas and other crunchy crudités.

Try it, you’ll like it.  Spicy Sweet Potato Dip