2:56 pm - Wed, Nov 6, 2013
2 notes
Used my new panini grill to make a tuna melt on Udi’s bread for lunch :)

Used my new panini grill to make a tuna melt on Udi’s bread for lunch :)

8:37 pm - Mon, Nov 4, 2013
23 notes
My god…. I am so excited! Finally, I can eat a warm slice of pumpkin bread and feel all fally like the rest of the world! Have any of you tried this? :)

My god…. I am so excited! Finally, I can eat a warm slice of pumpkin bread and feel all fally like the rest of the world! Have any of you tried this? :)

1:53 am - Sun, Nov 3, 2013
11 notes
iheartmycupcakeroom:

Gluten Free Banana Oat Chocolate Chip Muffins-
1/2 cup buckwheat flour
1/4 cup all purpose gluten free flour
1 tsp baking powder
1/8 tsp salt
1/8 tsp cinnamon
a sprinkle of nutmeg
1/4 cup oats
4 tbls butter
1/4 cup sugar (plus a bit extra)
1/4 cup brown sugar
1 tsp vanilla
1-2 ripe bananas
2 eggs
1/4-1/2 cup chocolate chips
Preheat the oven at 350F.
You will need two bowls, one for wet ingredients and the other for dry. In one bowl melt the butter. While you’re doing that, mash the banana(s) with a fork. Next, you want to add the banana, both sugars, the vanilla, and the eggs to the bowl with the melted butter in it and then set it aside. In another bowl pour in both flours, the baking powder, salt, nutmeg, cinnamon, and oats. Mix together and then add its entire contents to the bowl with the wet ingredients. Blend everything together with an electric mixer to give the batter a little more lift than you’d normally get mixing it by hand. After thoroughly mixing, fold in the chocolate chips and then pour into a muffin tin. Optional- sprinkle a bit of sugar on top of the muffins before baking for a sugary, crispy muffin top.
Bake for 24-28 minutes, or until golden brown and a knife or tooth pick comes out clean when tested.
Yields 8-12 muffins.


Yum! Definitely making these this week! :)

iheartmycupcakeroom:

Gluten Free Banana Oat Chocolate Chip Muffins-

1/2 cup buckwheat flour

1/4 cup all purpose gluten free flour

1 tsp baking powder

1/8 tsp salt

1/8 tsp cinnamon

a sprinkle of nutmeg

1/4 cup oats

4 tbls butter

1/4 cup sugar (plus a bit extra)

1/4 cup brown sugar

1 tsp vanilla

1-2 ripe bananas

2 eggs

1/4-1/2 cup chocolate chips

Preheat the oven at 350F.

You will need two bowls, one for wet ingredients and the other for dry. In one bowl melt the butter. While you’re doing that, mash the banana(s) with a fork. Next, you want to add the banana, both sugars, the vanilla, and the eggs to the bowl with the melted butter in it and then set it aside. In another bowl pour in both flours, the baking powder, salt, nutmeg, cinnamon, and oats. Mix together and then add its entire contents to the bowl with the wet ingredients. Blend everything together with an electric mixer to give the batter a little more lift than you’d normally get mixing it by hand. After thoroughly mixing, fold in the chocolate chips and then pour into a muffin tin. Optional- sprinkle a bit of sugar on top of the muffins before baking for a sugary, crispy muffin top.

Bake for 24-28 minutes, or until golden brown and a knife or tooth pick comes out clean when tested.

Yields 8-12 muffins.

Yum! Definitely making these this week! :)

(via glutenfreefoodporn)

11:36 pm - Mon, Sep 9, 2013
2 notes
For dinner tonight, I made a salmon burger and some steamed spinach. The burger was from Trader Joe’s! Their burgers are so easy to cook and great for a quick meal. I love Costco salmon burgers as well… :) I baked it with a lemon slice and a dash of salt… and it was quite tasty! 

For dinner tonight, I made a salmon burger and some steamed spinach. The burger was from Trader Joe’s! Their burgers are so easy to cook and great for a quick meal. I love Costco salmon burgers as well… :) I baked it with a lemon slice and a dash of salt… and it was quite tasty! 

1:37 am - Sun, Sep 8, 2013
16 notes

Laura officially won the best roommate award when she came home from the store with a box of Betty Crocker brownie mix… gluten-free brownie mix, that is, to bake together :) I was a bit dubious about boxed brownies, since it is hard enough to make good gluten-free brownies from scratch, but they were amazing! We ate them as soon as they came out of the oven… and had to stop ourselves from eating the whole batch. Seriously, they were that good. Yummm…. perfect for our movie night! 

4:00 pm - Thu, Sep 5, 2013
1 note
This week has been way too busy! Lots of quick packed lunches… Aka the lazy chicken salad I made this morning, in my mad rush out the door. Only six more hours in the studio before the weekend hits off, and I can cook and bake some amazing food :) So excited! Can’t wait to browse through the cookbooks tonight…

This week has been way too busy! Lots of quick packed lunches… Aka the lazy chicken salad I made this morning, in my mad rush out the door. Only six more hours in the studio before the weekend hits off, and I can cook and bake some amazing food :) So excited! Can’t wait to browse through the cookbooks tonight…

5:14 pm - Sun, Sep 1, 2013
2 notes

Today, my dad visited, and we went to 26 Beach…. aka my favorite breakfast spot in Los Angeles. The decor is amazing, perfect for my small-towny design loving side, and the service is great. I was pleasantly surprised to find that they had a large variety of gluten-free options. In the morning, there are so many different choices of eggs to choose from, all served over brown rice. Yum. Throughout the rest of the day, there are many different gluten free salads and entrees that I cannot wait to try!!! I ordered the Veggie Royal with no cheese and a cup of coffee. It was so good. Perfectly cooked fresh veggies, on fluffy eggs, and rice. The coffee came in a cute little cup. I even have leftover rice for later! So happy :) 

1:32 pm - Sat, Aug 31, 2013
7 notes

My new cookbooks came!!! Time for an amazing cookathon :))

1:21 pm - Thu, Aug 29, 2013
51 notes

Yesterday, I decided to check out The Counter, a gourmet burger chain with a restaurant near my apartment. When my friends and I were speaking of going, I was a bit tentative. I’m not a lucky person, and my food often gets cross-contaminated when I eat out. After looking the menu up online, and seeing that the restaurant was celiac friendly, I decided to give it a try. The food was awesome! :) The waitress gave me a huge gluten-free menu that listed out all of my options for a safe, delicious meal. It even listed which sauces were gluten-free. I got an amazing burger with a nice, thick gluten-free bun and we shared fries. The menu had a variety of milkshakes too and even beer!  Lets just say I was pleasantly surprised… and I wasn’t gluttened. I felt satisfied and ecstatic for the rest of the night. I know where I’ll be going when I’m craving some good diner noms! 

2:03 pm - Wed, Aug 28, 2013
92 notes



Best gluten free chocolate chip peanut butter cookies!!!
The other night, I had a gluten free breakdown. I couldn’t stop thinking about french toast… thick, gooey, syrupy, bready french toast. I literally couldn’t fall asleep for hours because I was stuck on thoughts of my dad making his infamous eggnog French toast on Thanksgiving… and me sitting there with a bowl of…. fruit? Soooo, instead of stopping right there, driving to the store and buying some of that evil French bread… that would keep me in bed for days. I called my mom and she gave me the best advice ever. Make some treats…. gluten free goodies that make me feel on top of the world. So, I made, what I’d like to refer to as THE BEST gluten free COOKIES ever. But really…. they taste normal! And they don’t need any flour at all… no need to get out your collection of gluten free flour containers. These cookies are so good, all of my friends want to make them again. Goodbye… ouchy food cravings! So here is the recipe…. make them… you won’t regret it. Oh, and they taste awesome refrigerated too :)
Ingredients:

2 cups creamy peanut butter
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 teaspoons baking soda
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
Chocolate chips
Directions:

Heat oven to 350° F.
Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt. Add chocolate chips or dairy free chocolate chips.
Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days. Or refrigerate :) (Makes them less crumbly) 

Best gluten free chocolate chip peanut butter cookies!!!

The other night, I had a gluten free breakdown. I couldn’t stop thinking about french toast… thick, gooey, syrupy, bready french toast. I literally couldn’t fall asleep for hours because I was stuck on thoughts of my dad making his infamous eggnog French toast on Thanksgiving… and me sitting there with a bowl of…. fruit? Soooo, instead of stopping right there, driving to the store and buying some of that evil French bread… that would keep me in bed for days. I called my mom and she gave me the best advice ever. Make some treats…. gluten free goodies that make me feel on top of the world. So, I made, what I’d like to refer to as THE BEST gluten free COOKIES ever. But really…. they taste normal! And they don’t need any flour at all… no need to get out your collection of gluten free flour containers. These cookies are so good, all of my friends want to make them again. Goodbye… ouchy food cravings! So here is the recipe…. make them… you won’t regret it. Oh, and they taste awesome refrigerated too :)

Ingredients:

  • 2 cups creamy peanut butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons baking soda
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon kosher salt
  • Chocolate chips

Directions:

  1. Heat oven to 350° F.
  2. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt. Add chocolate chips or dairy free chocolate chips.
  3. Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
  4. Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days. Or refrigerate :) (Makes them less crumbly) 
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