Showing posts with label GF Living. Show all posts
Showing posts with label GF Living. Show all posts

Monday, February 9, 2015

Udi's Gluten Free GIVEAWAY

Hey y'all! I know I have some LOYAL GF followers here, so thanks to Rosey The Coupon Coach and Udi's, we are able to offer up this AWESOME giveaway! Make sure you enter via the Gleam widget below! Excited for whomever wins this amazing assortment! Here, at my house, we LOVE some Udi's GF Raisin bread! GOOD LUCK! Don't forget to share this giveaway with all of your awesome friends!

Win this amazing assortment of products from Udi's!




Udi's Gluten Free Product Review and Giveaway!

Contest runs from February 9, 2015 9:00 PM to 
February 17, 2015 11:59 PM E.S.T.

and 
Udi's Gluten Free Products!

Friday, June 6, 2014

GF Fridays: My new tab/page to find all my recipes


Hi y'all! I haven't done a GF Friday in awhile!  I figured I would to celebrate the new and awesome tab I have set up in order to have all of my recipes in a gallery form in one place!  All of my GF recipes, as well as my non GF ones are working their way up there! I promise I'll have them all up within a week or so.  There are 29 recipes according to my labels, so it will take awhile.  I have a few GF ones up already and will continue to give those priority this week.

Here is the link: Recipes

Enjoy!

As always, if any reader/blogger would like to contribute a GF recipe for GF Fridays, just contact me at info(at)eveyscreations(dot)com.  I look forward to hearing from you!

xoxo,
Evey
Owner/Creator, Evey's Creations

Tel: 201-281-6696 
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Wednesday, October 30, 2013

Don't Be a Smug Cook--Part 2

Remember back when Evey was doing those GF Fridays? And remember my GF Friday post about how we don't "do" gluten-free here in the E's Delights kitchen? (You can check it out here if you wish to laugh at my naivete) I wish I could go back and smack the crap out of myself.
Because I am knee-deep in this shit, now, my friends. Knee. Freaking. Deep.
Princess Sassafras has had tummy issues ever since she came to live with us about 18 months ago.  We have spent considerable time and effort trying to get her gastrointestinal functions under control and it has been no picnic. Recently we got some tests back indicating that she is highly sensitive to several foods which make up the backbone of all of the food in this house. Eggs. Wheat. Whey. Casesin (milk protein). Cheese. Peanuts.
Awesome.
Look, I am not going to complain. She does not have a life-threatening peanut allergy. She does not have celiac. She eats, breathes, grows.  I am still incredibly blessed.  And now I get to use my fancy education and the power of the Internet to come up with a way to make tortillas made out of cauliflour. The point of this post is to give you a couple of tips if you are a smug person like me who now has to eat humble pie:
1. Don't panic. --Seriously, it is going to be fine. Information is always better than ignorance and now you have the power to make a positive impact in someone's life.
2. Utilize every resource you've got.--Get on Pinterest, FoodAllergies.com, go to the library, go to WebMD, talk to other parents, join pages on Facebook, but basically do whatever you need to do to get information and support.  You are confused and upset. It's okay. Let other people help you navigate this tricky world.
3. Make a list.--Post a list on the refrigerator of food ingredigents to be on the lookout for.  When your spouse is trying to feed all of your kids and it's already 30 minutes past dinner time and he or she doesn't want to call you because you are finally enjoying a night out, give them a break a post a list of stuff to watch out for. This keeps you from screaming, "NO! No soy sauce! Never soy sauce!!" over your phone at a packed bar while you try to juggle your cosmo.
4. Cry sometimes.--Yeah. It sucks. It would be nice not to have to spend $6 for a loaf of bread or spend 100 years shopping because you have read every single food label. But, if it sucks for you, imagine how it feels to be 4 years old and watch your brothers wolf down 3 slices of cheesy pizza at a party while your mommy cuts up your one millioneth grilled chicken breast because you can't have gluten OR dairy.
5. Embrace the crazy.--I have had laundry sitting various states of folded vs not folded on my sofa for two days. I have spent the time instead creating a special shelf for Princess Sassafras in the kitchen of all the foods she CAN snack on so that I am not constantly shouting, "No! You can't eat that!" I also have been burning up our Amazon Prime account ordering GF oats, GF flours, nuts, and coconut oil so that I can make the girl a muffin that won't send her into gastric distress. Everyone deserves a good muffin.
Drink wine. Remember how awesome you are.

Friday, May 31, 2013

Gluten Free Fridays: Make ahead GF Chicken Fingers



Hi y'all! It's FRIDAY! Gluten Free Friday!  I thought I'd share my kids' favorite Friday dinner, Chicken Fingers!  I partially cook these in advance, then freeze them so they are readily available when you don't feel like cooking! They taste fresh when you finish them up right before serving.



Ingredients:

5lbs Chicken Tenders
3tbs Italian Seasoning (I make my own)
GF Bread Crumbs (I use Corn Chex)
GF All Purpose Flour
2 eggs (beaten, and thinned out with a bit of water)
2 cloves crushed garlic
Olive Oil

Method:

Set yourself up neatly with a row of plates and an assembly line.  Season EVERY step of the way.  This means, salt and pepper your flour, and bread crumbs.  Of course, also season the chicken tenders with salt and pepper to taste and rub it down with the Italian seasoning.  Heat oil (medium heat) in a large pan, and brown the garlic.  Remove it once it's browned or it will burn.  Burnt garlic is extremely bitter and no good!  You have infused the oil with the garlic even though you have removed it.  Start by coating the chicken fingers in the seasoned flour, shake off the excess, then transfer it to the egg wash, then to the bread crumbs.  The pan should be hot enough so that you hear a sizzle when you drop the chicken tender into it, but not too hot that it burns quickly.  Brown both sides, but don't let it cook all the way through, then transfer to a plate to cool.  When they are all cool, transfer them to a freezer Ziplock bag and freeze.  Make sure you label accordingly, as they will only be partially cooked.  The day that you use them, simply defrost then finish them off in the oven at 375 degrees for about 15 minutes or until fully cooked.



Enjoy!

xoxo,
Evey
Owner/Creator, Evey's Creations

Tel: 201-281-6696 
http://sweetsongbird.eveyscreations.com
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Friday, April 26, 2013

Gluten Free Fridays: The top 10 GF Pinterest boards to follow

Hi y'all! It's Friday! Gluten Free-Friday! Hooray! ::jumping up and down for joy:: (Well in my mind anyways, because if I literally jumped I'd undo my surgery stitches FO' SHO'!) sigh.

Back to GF Friday...Here are my top ten Gluten Free boards on Pinterest to follow!  If you recall, I shared my favorite GF blogs awhile back. 

1. If I list my own, is that self-promotion? Oh well. :) Gluten Free living by Evey's Creations

2. DDD Recipes by Taryn from Design, Dining + Diapers

3. Gluten Free Favs by Udi's Gluten Free Foods  (I would recommend following all of their boards, but this one is my favorite!)

4.  My Gluten Free recipes by The Gluten Free Goddess.

5. Gluten Free Recipes and Food. (This is a multi-contributor board, which makes it even better! More people, more recipes and ideas!)

6. My Recipes by The Spunky Coconut.

7.  Favorite Gluten Free Recipes. (Again, this is a multi-contributor board.)

8. Food, Gluten Free Food by Gluten Free on a Shoestring.

9. Gluten Free Thanksgiving Recipes by Adventures of a Gluten-Free Mom. (LOVE that it's a Holiday board, since holidays are usually so difficult to cook GF for!)

10. Can't Believe it's Gluten Free. (Another shared board)

There you have it! My top ten favorite GF Pinterest boards to follow!  I truly hope you can use some of the recipes! 


xoxo

Evey
Owner/Creator, Evey's Creations

Tel: 201-281-6696 
http://sweetsongbird.eveyscreations.com
FB: www.facebook.com/EveysCreations
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Friday, April 12, 2013

GF Fridays: How we do Gluten-Free in the E's Kitchen


I know that Friday is halfway over and I am finally getting this post out.  So sue me.  We have a lot of stuff going on over here.  My foodie partner-in-crime has her sweet brown sugar behind in the hospital again so I get to take over all of her stuff.  Seriously...the girl has a lot of stuff.  And she is SO FLIPPIN' BOSSY! From the hospital bed she will text me. "E, I need you to do this. E, don't forget to do that. E, how come your pictures always look like crap?" Damn.

So, pray for her okay? And pray for me because she is going to max out my phone text limit and my sweet Mr. Incredible is going to be hella pissed. 

But I have gotten off topic. IT IS GLUTEN-FREE FRIDAY! Hooray. (mild sarcasm).  Over here in the E's Delights kitchen, I like to tell you about making GF things are delicious, but not necessarily nutritious or practical.  I mean, everyone can tell you how to make a GF Chicken Pot Pie, but that is B-O-R-I-N-G. You know what we are making? GF Pop-Tarts. Word.

The first thing I need to say is that this recipe is not mine.  I did not come up with it on my own.  I was trolling Pinterest as I do every day and found it. I saved it on one of my boards.  I forgot about it for about 5 weeks.  Then one day I took Captain Underpants and The Hulk to the grocery store with me.  This is usually a huge no-no, but it was spring break and I had no choice unless I wanted to go at 9:30 at night when Mr. Incredible finally got home. So I did what any sane mother would do: I bribed them.  If they were good and did not whine, I would let them buy one junk food item each. JUST ONE. 

Well, Captain Underpants chose strawberry Pop-Tarts which made The Hulk cry. Why? Because strawberry Pop-Tarts have Red 40 in them and The Hulk cannot have this food dye. (how do you think he got this nickname?) The lightbulb came on over my head and I told him that I could MAKE some homemade Pop-Tarts. This caused joy. But, they would have to be GF because of Fancy Pants (my daughter) not being able to have gluten right now.  This did not stop The Hulk's dance of joy.  So, I bought some strawberry preserves (which I am really allergic to, btw) and off we went. 

You can find the recipe here: Momables Pop Tarts. I'm not going to re-type it because I am lazy.
Here are all of the ingredients I used. Aren't they pretty? I used Rice Flour as the GF flour of choice.  I ground it myself in my coffee grinder, but more on that later.
Here is the dough ball.  The recipe said to mix everything by hand, but I don't have that kind of time. I really don't. I used my food processor with my dough blade and went to town. ALSO, I mis-read the directions and added too much water, so I had to keep adding flour so that the dough ball would hold it's shape. I'm a dumb ass. Please read directions.

Here are the Pop-Tarts rolled out and with the strawberry preserves inside. This leads me to another opportunity where I get to point out how I screwed up. This recipe says that it can make 8 tarts. Um...yeah. No. I ended up making 5 full-size tarts and then running out of dough for the top layers. So I had to improvise and fold over the last three and make a couple of "mini" tarts. This actually worked out very well and they ended up being the perfect size for lunch boxes, so at least it wasn't a waste.  
Here they are in the oven.  The kids were becoming increasingly hungry at this point though I reminded Captain Underpants that he had already HAD his chemical laden Pop-Tarts earlier so he needed to calm down.
This is the (mostly) final product. I did top each one with a lemon glaze I had leftover from some muffins I made awhile back. 

The verdict: The Hulk and Fancy Pants ate these things like there was a coming alien apocalypse and these were the last food items available.  Captain Underpants ate his, told me they were delicious, but when I asked for his honest opinion, told me that they were only so-so and then looked as though he might cry for fear of hurting my feelings.  Two things I want to note: 1) I did not grind the rice flour finely enough, so the end product was a bit gritty and this is what was making them only so-so for my kid who is texture-sensitive 2) I added some nutmeg  and next time I will replace some of the white sugar with brown sugar. Everyone here knows how I feel about the brown vs. white thing. (ref: Brown Rice post)

Since I couldn't have any (strawberries +  E = death) I had....c'mon, do I have to say it?

A nice cool glass of Savignon Blanc. Ahhh





Friday, March 22, 2013

GF Fridays: Taryn from "DD+D" visits!- GF Shortbread Cookie Recipe


Hi y'all! Welcome to another edition of Gluten-Free Fridays! Today, we have the pleasure of having Taryn from Design, Dining + Diapers! Please help me welcome her and make sure you check out her incredible blog!

Enjoy!




Hi All! I'm Taryn from Design, Dining + Diapers and I'm very happy to be here today sharing a gluten-free recipe! This one is SUPER easy but SO delicious! I love my morning time with my 2 year old daughter. It consists of us snuggling on the couch together under the same blanket while she drinks her milk and I drink my cup of coffee. It's perfect. I cherish those moments. But just when I thought my morning cup of coffee couldn't get any better, THESE little cookies came along... Gluten-Free Shortbread Cookies Dipped in Chocolate and Peanuts. Gluten-Free Chocolate Dipped Shortbread Cookies I like to think of them as faux-biscotti because they taste just like biscotti (but a little softer) and dipping them in my coffee just made my morning that much better. But technically since they aren't 'baked twice' they aren't considered the real deal. But who is counting? Gluten-Free Chocolate Dipped Shortbread Cookies
 These little cookies are about 1.5"X3" of pure goodness. The soft crumbly cookie, sweet chocolate and crunchy topping are the perfect combo. Gluten-Free Chocolate Dipped Shortbread Cookies
These would make a great addition to your morning cup of coffee, served with ice cream or a nice bite size dessert following a dinner party.
Chocolate Dipped Shortbread Cookies (Gluten-Free)
Recipe Type: Dessert
Author: Taryn
Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins
Serves: 36 Cookies
Ingredients
  • Bob’s Red Mill Gluten-Free Shortbread Cookie Mix
  • 1 tsp Egg Replacer + 2 Tbsp water (or 1 egg yolk)
  • 1 1/2 Sticks of Butter
  • 2 Tbsp Water
  • 1 Cup Chopped Nuts
  • 8 Oz. Melting Chocolate
Instructions
  1. Make the Shortbread Cookies according to the Bob’s Red Mill Package which includes 1 1/2 sticks of butter and 1 large egg yolk (or egg replacer).
  2. Beat or in a food processor combine the ingredients until the dough is crumbly (but will stay together when squeezed between your fingers).
  3. Separate the dough in half.
  4. Form half of the dough into a ball and roll it out onto a clean surface until it is about 1/4" thick. Use GF flour to keep it from sticking.
  5. Use a rectangular cookie cutter to cut out the cookies.
  6. Pick up the dough scraps, form a new ball and roll out again.
  7. Repeat process until all of the dough is used.
  8. Place the cookies on an ungreased cookie sheet and bake for 12-15 minutes at 375 or until golden brown.
  9. While the cookies are cooling, melt the chocolate in a double broiler and place chopped nuts into a bowl.
  10. Take each cookie and dip it in the chocolate, then into the chopped nuts, and place it on a cookie sheet lined with freezer paper.
  11. When the tray is full, place it in the freezer for 10-15 minutes to harden the chocolate.
  12. Repeat until all cookies have been dipped.
What do you enjoy with your morning cup of coffee? You can also view more of my gluten-free  recipes here!

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Friday, March 15, 2013

Gluten Free Fridays: Week 4- GF Cocoa Cupcakes

Hi y'all! It's Friday! Around these parts, that means that it's Gluten-Free Friday.  Today I will be sharing one of my "Cake Doctor-modified" recipes.  I have spoken about the Cake Doctor before.  She has wonderful tips and shortcuts for those days that we just don't feel like baking from scratch!  I must admit though, I normally make my own GF cake mix.  When I don't,  I use Betty Crocker's Gluten Free Yellow Cake Mix.  Other than that I stick to making my own.  I also use certain tricks/tips I've shared with you before during my failed 30 days of Gluten-Free Living.  I say "failed" because I never made it to 31 days! Oh well, it happens.  :)


 Anyway, here is my modified "Cake Doctor" recipe for Cocoa Cupcakes.

Ingredients:

1box GF Yellow Cake Mix (Betty or my own)

1/2 box GF Vanilla (Dry) Instant Pudding Mix (This helps make the cake more moist, I promise.)

1/2 Unsalted Butter- softened at room temp (Please DON'T use oil, TRUST me on this one!)

2tbsp of Unsweetened Premium Cocoa (Hershey's is Peanut/Tree Nut free, FYI.)

1/4c Sour Cream or Yogurt (I only use Low-fat Greek Yogurt since it adds protein.)

3 Large Free Range eggs

4tbs Orange Juice or Milk (I prefer the milk)

1tbs Pure Vanilla Extract

Method:

In a stand-up mixer with the paddle attachment, add butter, milk, yogurt, and vanilla- combine on low until just mixed.  Add eggs in one at a time, then slowly add dry ingredients.  Make sure you don't over-mix yet combine it thoroughly. Using a scoop, fill cupcake liners to about halfway.  Place in oven for about 20 minutes or until toothpick inserted in center comes out clean.  Cool thoroughly, then frost.  I recommend using cream cheese frosting for this cupcake, it's particularly delicious that way.


Again, if you are a blogger or reader that is living Gluten Free and would like to share a recipe for Gluten Free Fridays please email me at info(at)eveyscreations(dot)com for more info! 

 Enjoy!

xoxo

Evelin Alvarez-Flores
Owner/Creator, Evey's Creations

Tel: 201-281-6696 
http://sweetsongbird.eveyscreations.com
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Friday, March 8, 2013

Gluten-Free Fridays 3: Make ahead GF Gravy

Hi y'all! I hope you have been finding these posts useful and helpful!  Today I will share my make ahead GF Beef Gravy recipe!  This is what I serve my GF Meatballs with!


Ingredients:

1tbsp GF All purpose flour (I prefer the Bob's Red Mill Brand)
2c  Organic Beef Stock (Imagine brand is GF)
1tsp unsalted organic butter


Method:

Melt the butter in a saucepan on low, add the GF flour and cook it until it smells nutty and looks slightly browned.  This is called creating a roux.  Whisking rapidly, add the stock.  Allow to cook down until thick but still a little runny, and whisk often to avoid lumps.  Remove from heat and allow to fully cool.  I store mine in (yep, you guessed it!) mason jars.  :)


I place my jars in the freezer along with my meatballs and just pull out, defrost and heat in the microwave (just remove the lid and ring!) and serve with some creamy mashed potatoes!

 Enjoy!

xoxo

Evelin Alvarez-Flores
Owner/Creator, Evey's Creations

Tel: 201-281-6696 
http://sweetsongbird.eveyscreations.com
FB: www.facebook.com/EveysCreations
G+: https://plus.google.com/u/0/105370121686355288267/posts
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Wednesday, March 6, 2013

Make Ahead Smoothie Recipe


Hi y'all! So here's the deal...I finally gave up coffee. For GOOD.  It only took me, oh 2 years!  I did it, though! So instead of coffee, every morning I have a smoothie.  Now, making a smoothie every morning in the middle of my three kids getting ready for school would be silly.  You see, to say that I am not a morning person would be putting it mildly.  I loathe mornings.  No one should really talk to me in the morning, let alone make eye contact.  Even my kids and the dog know this.  So, I make them ahead of time and put them into (what else?) mason jars.  This works for two reasons.  One, I just grab one for myself and get moving preparing school bags and lunches.  Two, the kids each take a smoothie to school everyday, so they just grab one out of the fridge, dump it into a thermos and go about their merry way.


A few things you should know: I buy my fruit bulk when it's in season, and cut it up then freeze it and bag it individually for convenience.  I also make my own "mixes" and bag them up so that my oldest can make himself his own smoothies when he wants to, in case I haven't had the chance.  Also, store bought frozen fruit is a cheap alternative when fruit ISN'T in season, just make sure there aren't any additives in it.    

Here's my recipe for my favorite smoothie. Feel free to swap out fruit for your own favorite!

Ingredients:
1/4c Greek No-fat Yogurt
1/2 banana
1/4 frozen peaches
1/8c frozen raspberries
1tbsp flaxseeds
a handful of organic baby spinach
1c of OJ
plus a little bit of water or more juice, if necessary

Method:
In a blender, pulse all of the fruit, yogurt, flax seeds, spinach and half of the juice. Stream in the remainder of the juice (and a little bit of water if necessary) until smooth and thoroughly mixed.  Pour into mason jars and refrigerate.  They keep in the fridge for up to 3 days. They are also delicious frozen!


Believe me when I tell you, you cannot taste the spinach!  My kids love these smoothies and until I told them, they had NO idea I was putting spinach in them!

Enjoy!

xoxo

Evey
Owner/Creator, Evey's Creations

Tel: 201-281-6696 
http://sweetsongbird.eveyscreations.com
FB: www.facebook.com/EveysCreations
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