Hello, Roasted Brussels Sprouts! I love Brussels sprouts. We have a bunch of places here in Austin that serve killer Brussels sprouts. Peached Tortilla, ATX Cocina, Uchiko and East Side King to name a few. And we have a few go-to super easy recipes on the blog. I really want to try and replicate the ATX Cocina fried Brussels with green chorizo and green mole...
Mango, Black Beans and Wild Rice Salad We eat a lot of salads. There really is no better way to get all that dietary fiber to feed those gut bugs, good fat, vitamins, minerals and all things good for you in a satisfying meal. And since mangos are in season right now – we must eat them! Why not make a mango, black...
Gluten-Free pasta Primavera is perfect for Meatless Monday with it’s roasted veggies, complete protein in the quinoa pasta, and decadence with the Parmesan cheese. We really try to make sure we eat meatless on Mondays and cut back on how much meat we eat in general. I love the Meatless Monday campaign. If you haven’t checked it out yet, you really should. Better for...
Zinfandel Grape Sauce Once a year I love making a peach cobbler while peaches are in season. And of course we need a scoop of @nadamoo gluten-free and vegan Vanilla…AHHH ice cream. Last year I had two clusters of Zinfandel grapes on the vines and I made it into a Zinfandel grape sauce. And poured that over the cobbler and ice cream. It was insanely...
This is a copy cat of the amazing potato salad at the Salt Lick BBQ. It is naturally gluten-free and dairy-free, too! Salt Lick Potato Salad The Salt Lick is a BBQ institution just outside Austin in Driftwood, Texas. We’ve been going there since my college days at The University of Texas in Austin starting around 1990. We take friends when they come to...
Crispy Parmesan Brussels Sprouts These crispy Parmesan Brussels sprouts are one of the easiest and tastiest side dishes in our dinner rotation. It is basically a Parmesan crisp with a delectable little roasted vegetable attached. It adds a nice bit of salt and texture and yum to any meal. I especially like to serve them with sweet carrot rice or meatloaf stuffed peppers. I love...
This was a fun experiment in the kitchen that turned out pretty well. We used grape leaves and oregano from the backyard to make a grape leaf chimichurri sauce. Chimichurri Sauce Chimichurri sauce is a green spicy herb sauce that originated in Argentina. It is typically made with parsley, oregano, garlic, olive oil, red wine vinegar, salt, pepper and red pepper flakes. Two of...
Grilled Smoked Asparagus One of our favorite restaurants, District Kitchen + Cocktails, serves the most delicious seasonal and locally sourced food. And so much of it can be made gluten-free. Right now asparagus is plentiful and in season and of course on their menu. I love asparagus because it is a detoxifier (glutathione), feeds the gut bacteria (inulin) and contains lots of vitamins...
Goat Cheese Croutons? Yes, goat cheese croutons! Made with honey chèvre goat cheese and organic gluten-free rice cereal! Just freeze the cheese, cut it up, coat in gluten-free flour, dip in egg wash, coat with crushed cereal and fry. Super easy and so good. I have been loving all the fried things we have been making lately. Do you miss gluten-free cheese sticks? I’ve got...
Smoky Pimento Cheese I love pimento cheese! And I haven’t been able to make it or eat it since 2014 when I finally acknowledged that I just couldn’t handle dairy anymore. In the old days, I used to make this killer recipe – Died and Went To Pimento Cheese Heaven! It’s not very good for you with all the cheese, cream cheese and mayo....
This blog is about cooking real food from unprocessed ingredients to make simple and naturally gluten-free meals and mostly casein-free/dairy-free (except for a little aged Parmesan and goat milk). We try to "healthify” and clean up our favorite comfort foods using organic fresh veggies, lean proteins, healthy grains and lots of spice!
