Pao de Queijo

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch)
1/2 tsp kosher salt
1/4 C grated cheddar cheese (preferably medium or sharp)
1/4 C grated Parmesan cheese
Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder.

1.Preheat oven to 400 degrees. Spray a mini-muffin tin with non-stick spray.
2. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times. 
3. Immediately pour batter into a mini muffin tin, filling each well about 3/4 full, or just slightly less.  If desired, sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
4. Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm.

Recipe from Our Best Bites

Citris Pomegranate Quinoa Salad

1/2 medium cucumber, peeled, seeded, and diced
1/2 medium red onion, minced
1/4 cup fresh minced cilantro or parsley
1 cup pomegranate arils
1 can garbanzo beans or great northern beans, rinsed and drained
1 cup quinoa
2 cups water or chicken (or vegetable) broth
1-2 avocados, cut into small cubes (depending on how much you love avocado and how big the avocados are)
kosher salt and freshly ground black pepper 
1/2 cup freshly squeezed orange juice (about 1 medium orange)
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 medium juicy lemon)
1 1/2 tablespoons freshly squeezed lime juice (about 1/2 medium juicy lime)
2-3 teaspoons sugar, honey, agave, or Splenda (just add it to taste)
2 tablespoons pure olive oil
1/2 heaping teaspoon kosher salt
A few cracks of freshly ground black pepper
1 clove minced garlic

1. Whisk together dressing ingredients and set aside.
2. Combine diced cucumber, minced onion, chopped cilantro, pomegranate seeds, and drained and rinsed beans in a large salad bowl. Toss with quinoa. Drizzle the dressing over the mixture and toss to combine, then chill until ready to serve.
3. Before serving, add diced avocado and eat immediately.

Recipe originally from Our Best Bites:  http://www.ourbestbites.com/2012/01/citrus-pomegranate-quinoa-salad/

Peppermint Bark Popcorn

16 C popped popcorn (fresh, or about 2 bags microwave popcorn)
1 lb almond bark
1 6 ounce box candy canes, crushed
2 teaspoons peppermint extract
3/4 cup semi-sweet or dark chocolate chips

1. Pop the popcorn! Place popcorn in a very large mixing bowl.
2. Melt almond bark according to package instructions.  When completely melted, add extract or peppermint oil.  If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
3. Pour melted almond bark mixture over popcorn and pour crushed candy canes on top.  Stir to evenly coat.  Pour popcorn out onto waxed paper, parchment, or foil and spread out.
4. Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth.  Drizzle over popcorn mixture. 
5. Let mixture dry completely until chocolate and almond bark are hardened.   You may place in the fridge to speed process along.When chocolate is hardened, use your hands to break up popcorn into chunks.

Recipe from Our Best Bites:  http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/

Cinnamon Bun Popcorn

12 C popped popcorn
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark

1. Preheat oven to 250 degrees.
2. Pop the popcorn!
3. Place popcorn and chopped pecans in a large bowl and set aside.
4. Combine brown sugar and cinnamon in a big, microwave-safe bowl. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.  Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
5. Remove from the microwave and add in vanilla and baking soda.
6. Pour the mixture over the popcorn and pecans. Stir until everything is well coated.Spread popcorn mixture onto a foil-lined jelly roll pan.
7.  Place in oven and bake for 30 minutes, stirring every 10 minutes.
8. After 30 minutes, take a piece out and let it cool. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and let it cool off for a bit.
9. Melt your almond bark (according to the package directions) and drizzle the melted almond bark over the popcorn mixture.
10. When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!

Recipe from Our Best Bites: http://www.ourbestbites.com/2009/09/cinnamon-caramel-corn-with-pecans-white-chocolate-aka-cinnamon-bun-popcorn/

Peanut Butter Cup Popcorn

2 bags of Simply Salted (or similar) popcorn (or about 20 cups of popped popcorn)

2 c. honey roasted peanuts

3 c. peanut butter chips (I used Reese’s)*

2/3 c. semi-sweet chocolate chips *

1 Tbsp. vegetable shortening or oil

 

1. Pop the popcorn!

2. Place the peanuts and popped popcorn in a very large bowl. 

3. In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. 

4. Drizzle the melted peanut butter chips over the popcorn and peanuts and toss to combine.Spread the popcorn onto a wax paper-lined baking sheet. 

5. In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds). Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn. 

6. Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along). When done, break the popcorn into small pieces and enjoy!

 

Recipe from Our Best Bites:  http://www.ourbestbites.com/2010/08/peanut-butter-cup-popcorn/

Zucchini Bread

I can't believe I haven't posted a recipe for Zucchini Bread yet! It is one of my favorite treats. I got this recipe from the fabulous Heidi Draper, who brought a few warm slices that totally made my day while I was recovering.

1 c. brown sugar
1 c. white sugar
1 c. oil
3 eggs, slightly beaten
2 tsp vanilla
2 c. zucchini, grated
3 c. gluten free flour
2 tsp. xantham gum
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp pumpkin pie spice

1. Cream together brown sugar, white sugar, oil, eggs, and vanilla.
2. Beat in zucchini.
3. Stir in flour, xantham gum, baking soda, salt, and spices.
4. Grease and flour 2 bread pans. Pour batter into pans.
5. Bake at 325 degrees for one hour. Cover for the last 15 minutes if getting brown.

Snack ideas

Another hard part of transitioning to living gluten free is figuring out what to eat for snacks. Here are some of my favorites:

Trio bars: Trio bars are fruit, nut, and seed bars. I buy the big box at Costco. They taste great and are a great source of protein. It's a great pre-gym snack.

Nuts, trail mix, etc: These can also be high protein. Just make sure that you check the ingredient lists to make sure everything is gluten-free. Not all brands will be safe.

Popcorn: Check labels but most are gluten free.

Fresh fruits and veggies: You really can't go wrong with fresh, whole fruits and veggies. If you can, try to pick things that will be high in fiber (it can be hard to get enough fiber when you are gluten free). I usually cut up a few days worth of fruits and veggies and put individual servings in ziplock bags in my fridge then I can just grab 3-4 to take with me to work.

Salads: Add toppings like meat, hard boiled eggs, and nuts for extra protein.

Hummus: I love hummus. You can buy it at the store but it's pretty easy to make yourself at home. I prefer to eat hummus with carrots, bell peppers, and cucumbers but you can also have it with tortilla chips.

Lunchmeat: Make sure to check labels. Sometimes processed meat has gluten.

Eggs: High in protein but they require a little more preparation than most of the other things on this list. Try scrambled, omelets, or fried. For an quicker option, try making hard-boiled eggs ahead of time or mix eggs and your favorite toppings then bake in muffin tins and freeze for a quick snack.

String cheese

Yogurt

Gluten free cereal or granola: I know cereal is traditionally a breakfast food but I enjoy it for snacks too. I eat it dry or with milk, depending on where I am and what else I'm doing while I eat. In addition to the specialty gluten free cereals, check out Chex (not Wheat Chex), Pebbles, and gluten-free Rice Krispies.

Smoothies: Try blending one yogurt with 1 cup frozen fruit and 1/2 cup sugar-free juice. You could substitute Greek yogurt, add protein powder, add more fruit, or even add spinach.

Muffins, breads, etc: I wouldn't rely on these in general but if you have made/bought gluten free baked goods they make a great snack.

California Quesadillas

corn tortillas
cheese
crumbled bacon
cubed turkey or chicken
sliced green onions
diced roasted red pepper
diced avocado

1. Put a thin layer of cheese on each tortilla. Top with desired toppings. Add another thin layer of cheese then top with 2nd tortilla.
2. Cook in frying pan until golden brown on each side and the cheese is melted.

Pear and Apple Relish

2 apples
2 pears
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

1. Wash, core, and chop apples and pears.
2. Combine all ingredients in pan. Bring to boil, cover, and cook 20 minutes.

This relish is delicious as a topping for crepes and pancakes.

Graham Crackers

I've made good cheesecake with 'Nilla Wafer crumbs and snickerdoodle crumbs, but sometimes I really just want graham cracker crumbs. That's why I was really excited to find this recipe in the book "Gluten Free Baking" by Rebecca Reilly.

1 cup tapioca starch
1 cup brown rice flour
1/2 cup corn starch
1/2 cup packed brown sugar
1 3/4 teaspoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
3-4 tablespoons cold water
3 tablespoons honey
1 teaspoon gluten free vanilla

1. Mix together flours, sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt.
2. Using your fingertips, work the butter into the dry ingredients.
3. Stir in 3 tablespoons of water, the honey, and vanilla. If the dough is too dry, add in a little more water, 1 teaspoon at a time.
4. Gather the dough into a soft, manageable ball. Refrigerate for at least one hour.
5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line it with parchment paper.
6. Option 1 (for crumbs): roll out the dough to 1/4 inch thickness on cookie sheet. Option 2 (for 'smores etc): roll out dough to 1/4 inch thickness then cut into 2x3 inch pieces. For both options, prick all over lightly with a fork.
7. Cook 12-15 minutes or until golden brown. Let the cookies cool slightly before transferring to a cooling rack. Repeat with the remaining dough.

Peach Basil Salad

3 peaches, sliced 1/2 inch thick
1/2 red onion, very thinly sliced
1/3 cup fresh basil
the juice of 1/2 lemon
1 tablespoon olive oil
salt and pepper to taste

1. Toss the peaches, red onion, basil, lemon juice, salt, and pepper together.
2. Drizzle with the olive oil.
Serves 4.

Serving suggestion: Good with grilled chicken

(Recipe found in Martha Stewart Living Magazine)

Hummus

1 can garbanzo beans
1/4 c. olive oil
1 T. lemon juice
1tsp. cumin (or 2 T roasted garlic and 1/2 t oregano) (or 2 cloves crushed garlic and 1/2 c. roasted red peppers)

1. Mix all ingredients together in a food processor. Process until smooth. (If too thick, add olive oil a little at a time until you achieve the desired consistency.)
2. Serve with fresh sliced veggies (cucumbers, bell peppers, carrots, etc).

Garlic hummus: add 2 T roasted garlic and 1/2 t oregano

Roasted Red Pepper hummus: add 2 cloves crushed garlic and 1/2 c roasted red peppers

Sweet Potato Fries

2 sweet potatoes
cooking spray or vegetable oil
salt and pepper to taste

1. Wash and peel potatoes.
2. Thinly slice potatoes (like fries).
3. Spray a baking sheet with pam or spread a little oil around.
4. Place potato slices on cookie sheet. Sprinkle with salt and pepper.
5. Bake at 350 until potatoes are soft (or crispy if that's the way you like them).

*Try adding cilantro and lime when you pull them out of the oven (The Gluten Free Girl and The Chef)

Granola

3 cups gluten free oats (I used Bob's Red Mill)
1/2 cup sunflower seeds
1 cup slivered almonds
other seeds/nuts/dried fruit you want (have fun!)
2 tsp (or more, to taste) cinnamon
2 tbsp butter, melted
2/3 cup pure maple syrup
2 tbsp brown sugar
1 tsp vanilla extract

1. Preheat oven to 325 degrees. Line cookie sheet with wax paper.
2. Melt butter. Add maple syrup, brown sugar, and vanilla. Mix well.
3. Combine dry ingredients.
4. Pour wet ingredients over dry ingredients. Coat dry ingredients well.
5. Cook 25-30 minutes, stirring 3-4 times to avoid burning. Bake until brown. Store in airtight container.

Adapted from Gluten Free Gobsmacked: http://glutenfree.wordpress.com/2008/12/22/gluten-free-granola-vanilla-maple-granola/