You Pick It Smoothie, Gluten Free Dairy Free


You Pick It Smoothie, gluten free dairy free
Creamy, fruity and oh, so good! You Pick It Smoothie is a dairy free, delicious treat no matter what fruit or juice you pick to make this frosty treat.
You Pick It Smoothie – makes 2 servings
1 banana, peeled and frozen
2 cups frozen berries (your choice)
1 cup diary free milk substitute (almond, coconut, etc.)
1 6 oz container non-dairy yogurt, your choice of flavor (soy, coconut or rice)
1/2 cup juice of your choice
1 tablespoons sugar or honey, if needed
Place all ingredients in a blender.  Cover and blend ingredients until smooth. You can adjust the consistency by adding more ice if it’s too thin or more liquid if it’s too thick.  Pour in glasses.
You Pick It Smoothie - gluten free dairy free

Stroganoff Casserole, Gluten Free Dairy Free with Freezer Instructions


gluten free dairy free stroganoff casserole

You can make this a vegan dish by not adding the meat, increasing the mushrooms to 12 oz and using portabella mushrooms (much more substantial texture and flavor).

Stroganoff Casserole, Gluten Free Dairy Free with Freezer Instructions

Angela Litzinger at test.angelaskitchen.com
Course beef, casserole, freezer cooking, hot dish, main dish, oamc, pasta
Servings 8

Ingredients
  

  • 1 1/2 pounds ground beef or stew meat
  • 2 cups chopped onion
  • 8 oz sliced mushrooms
  • 3 cloves garlic minced
  • 2 Tablespoons olive oil
  • 1/4 cup sweet rice flour
  • 1 ½ teaspoon ground thyme
  • 1 teaspoon ground sage
  • 3/4 teaspoon white pepper
  • 1/2 teaspoon sea salt or to taste
  • 1 1/2 cups gluten free chicken or vegetable broth can replace up to 1/2 cup of broth with 1/2 cup white wine as part of liquid
  • 1 cup gluten and dairy free unsweetened milk substitute of choice such as almond milk
  • 2 tablespoons reduced-sodium gluten free soy sauce or coconut aminos
  • 8 oz gluten free penne pasta cooked then rinsed with cold water (use corn free if needed)
  • 1 1/2 cups frozen peas thawed

Instructions
 

  • If gluten free pasta is not cooked yet, start cooking that first while starting the rest of recipe. When pasta is cooked, drain and rinse in cold water to stop pasta cooking. Set aside until needed in recipes.
  • Precook ground beef and drain grease, if using. If using stew meat, heat oil over medium-high heat, add beef and cook until browned.
  • Add onion and saute 3-4 minutes. Add mushrooms, saute 3 minutes. Add garlic and saute 1-2 minutes more.
  • Push meat and vegetables to edges of pan. Add oil to pan. Add seasonings and sweet rice flour and stir to incorporate flour into oil, browning it slightly – mixture should become very thick. Slowly add broth while stirring with a whisk to evenly incorporate, then slowly stir in milk substitute while continuing to stir until mixture is smooth and cooked to desired thickness. (You can add more milk or broth if you would like a thinner sauce, or increase sweet rice flour for more thickness).
  • If serving right away, stir in soy sauce, cooked pasta and peas. Continue to heat stirring occasionally until everything is heated through.
  • To freeze: Follow recipe through cooking sauce until thickened. Then remove pan from heat. Stir in soy sauce, cooked pasta and peas. Pour into 2 deep dish 8"×8" pans or one 9"x13" pan. Cover and wrap well. Label and freeze.
  • To serve: Thaw. Cook in 350 degree oven until heated through (approximately 30 minutes), removing foil for last 10 minutes of cooking.

 


Better Than Nutrigrain Bars, Gluten & Dairy Free


In case you hadn’t noticed, I am big on making things from scratch around here.  And, if I can, I like to feed my kids something other than cereal in the mornings, but I often just need a simple, easy to grab meal in the mornings.  Enter this recipe for a cereal bar that you can make in any flavor you like.  Hope you like it as much as we do!

(Edit:  Because we can get certified gluten free oats now – YA-HOO! – I use generally use oats to make these now.  I have also made it with half GF oats and half quinoa flakes.  I find they hold together much more with the oats and taste extra yummy.)

Better Than Nutrigrain Bars, Gluten Free/Dairy Free

Ingredients
  

  • 3 cups quinoa flakes or certified gluten free rolled oats (or half of each)
  • 3/4 cup brown sugar
  • 1/2 cup corn starch or arrowroot powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil or non-hydroginated shortening or glutne and dairy free margarine
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons gluten free vanilla
  • 1 1/4 cups jam or jelly of choice (I use fruit juice sweetened)

Instructions
 

  • Preheat oven to 350 degrees F.  Line a rimmed baking sheet with parchment paper and oil the parchment.  Set aside.
  • Put quinoa and/or oats into a blender and pulse until ground but still with some texture to it (mostly it will look like flour, but there will still be flakes and partial flakes in the flour.  I like a little texture in these bars.)  Mix all the dry ingredients together in a mixing bowl.  Add the wet ingredients, except jam, to the dry and mix until well blended and formed into a cohesive ball.
  • Split the dough in half.  Firmly pat out half of the dough into an even layer onto the oiled parchment in the baking sheet.  Spread jam evenly onto the dough.  Warm the jam slightly if needed if it is too thick to spread evenly.
  • Lay another piece of parchment, waxed paper or plastic wrap on the counter.  Oil the parchment.  Pat out the other half of the dough into about the same size and shape as the bottom piece of dough.  Using the parchment, carefully flip the dough into the pan on top of the jam.  Gently pat the top piece of dough to remove any air bubbles.
  • Bake at 350 degrees F for about 30 minutes or until baked through and golden brown.  Allow to cool completely before cutting into bars.