Category Archives: Recipes

Baked Eggs with Rosemary Toast {Gluten Free}

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One lazy, Saturday morning….

The rest of the household could be heard rustling around in bed, having decided it was simply too early to be up and about.

This Saturday was the perfect morning for an extraordinary breakfast. I began pulling ingredients out of the refrigerator. Leftover chopped tomato, the last of the eggs… These were the makings of a delicious Saturday morning meal. Soon, the aroma of sautéed onions, luxurious sun-dried tomatoes, and toasted bread filled the air, and family members emerged from their bedrooms with sleep tousled hair.

Moments like these make life so wonderful!

This month is Hot Breakfast Month, and we are celebrating life’s little moments, Gluten-Free style! Savory baked eggs are a delicious and healthy way to kick off your family’s day. Serve with Udi’s Sandwich Bread, toasted, sprinkled with Rosemary, and cut into toast sticks for an elegantly presented spread. Good morning!

Baked Eggs with Sun-Dried Tomatoes
{Gluten Free, Dairy Free}

Ingredients:

  • 2 Tbsp Onion, diced
  • 1 Tbsp Sun-dried Tomatoes packed in Oil, chopped
  • 1/4 cup Tomato, chopped
  • 1/2 tsp Parsley
  • 1/4 tsp Thyme
  • 1/4 tsp Rosemary
  • Salt & Pepper, to taste
  • 1 tsp Nutritional Yeast Flakes
  • 2 Tbsp shredded Vegan Mozzarella Cheese
  • 2 large Eggs

Directions:

  1. Preheat oven to 375 degrees F.
  2. Spray a skillet with non-stick cooking spray.
  3. Sauté onions over medium-high heat until translucent.
  4. Add the sun-dried tomatoes, regular tomato, parsley, thyme, rosemary, salt, & pepper and cook 1-2 minutes until heated through.
  5. Divide mixture evenly between 2 ramekins sprayed with non-stick cooking spray.
  6. Evenly divide nutritional yeast and vegan cheese between the two ramekins.
  7. Crack 1 egg into each ramekin, and break the yolk.
  8. Place in preheated oven and bake 10-15 minutes until egg is just set.

A Recipe For Gluten Free Pancakes

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Gluten Free PancakesI have a confession: I work for Udi’s Gluten Free  and I’m not gluten free.   However, through my work with Udi’s Ambassador’s Program,  I’ve learned first hand that gluten free is more than just a diet …it’s a lifestyle.

From conversations with mothers who struggle to find products their children will eat, to hugs from enthusiastic Udi’s fans, to learning that gluten free eating can enhance athletic performance, I’ve learned being Gluten Free is more than just eating.  It is a community and I am privileged to be a part of it.

All that said,  in the name of solidarity I decided to take a basic recipe and make it so delicious no one would know it’s gluten free. Since February is National Hot Breakfast Month (every month should be “Hot Breakfast Month,” I love breakfast for any meal), I chose my family’s pancake recipe. My dad is the official pancake-maker in my family,  and it is a treat to have them when I am home visiting. There is a satisfaction that comes with making them from scratch and a comfort in using a family recipe.

Gluten Free FlourAfter looking at the recipe, I realized  I would have to find the right GF flour and make sure my baking soda, baking powder, butter and buttermilk were certified gluten free. The rest of the ingredients were already naturally gluten free. I found Bob’s Red Mill flour worked the best and provided the same consistency as the gluten-filled counterpart. Even my roommate exclaimed, “These are good!”

Here’s my ‘new’ family recipe:

Ingredients:
1 egg
½ tsp salt
1 Tbsp sugar
1 cup buttermilk
½ tsp GF baking soda
½ tsp GF baking powder
1 cup Bob’s Red Mill All Purpose Gluten Free Baking Flour
3 Tbsp melted butter
Yields 12-14 pancakes

Directions:
1.    Beat egg slightly in medium size bowl. Add salt and sugar. Stir in buttermilk.
2.    Combine baking soda, baking powder and flour in small bowl. Add to buttermilk mixture. Stir in butter.
Gluten Free Pancake Batter
3.    Heat griddle to medium high. Grease lightly. Pour 4 inch circles of batter on griddle. When bubbles rise to surface and break, turn and continue cooking until golden brown.
Gluten Free Pancakes Griddle
4. Add anything to this recipe that strikes your fancy:  blueberries, chocolate chips or chopped nuts.

I found it a rewarding experience to modify a recipe, to use unfamiliar ingredients and to closely read product labels. Getting into the details helped me become just a little more aware of the challenges faced by those I work closely with everyday.

I’m looking forward to seeing what else I can make from scratch.
I challenge everyone to try this little experiment…
start with a basic recipe and see if you can make it gluten free.

Care to join me? For the gluten-free veterans out there, what gluten-free recipes have you perfected? Can your family and friends tell the difference?

Valentine’s Day Heart Cakes {Gluten Free}

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Quick! It’s Valentine’s Day… what do you have planned for the special occasion? Yes, you can do the traditional chocolates and red roses, but do you know which chocolates are safe and which ones aren’t? Surprisingly, gluten can be lurking in many of these innocent looking heart-shaped boxes and if you aren’t prepared you could wind up with an accidental dose of gluten. To help clarify some safe and unsafe chocolate companies, check out this article at http://bit.ly/A594DJ. To be certain, always call the company if you are unsure of any of the ingredients listed.

Alternatively, instead of wading through the chocolate confusion, make your own dark chocolate heart shaped cakes with red raspberry, milk chocolate, and french vanilla filling. Before you dismiss this intricate sounding V-Day treat, let me mention that this is completely no bake and you can assemble it in less than half an hour!

Chocolate Heart Cakes
Yields 4 small cakes

Ingredients:
○ 1 Package Udi’s Double Chocolate Muffins○ 1 Small Tub of Milk Chocolate Frosting
○ 1 Small Tub of Raspberry Frosting
○ 1 Small tub of French Vanilla Frosting
○ Fresh Fruit of your choice

Tools:
• Heart shaped cookie cutters (small- medium)
• Small heart shaped molds (preferred but not necessary)

Instructions:
1. Take Udi’s Double Chocolate Muffins out of tray and cut off the rounded top of each muffin until top surface is level.
2. Cut muffin in half so that each muffin is now two round slices.
3. Using the heart shaped cookie cutters, slice hearts out of each muffin round (bonus: you get to munch on the extra muffin shavings).
4. Either press heart-shaped pieces into heart molds to round out the edges, or use as is.
5. Alternating flavors, layer a small dollop of frosting in between two chocolate hearts and press together.
6. Place finished cakes on a large, nonstick pan and refrigerate for an hour to set.
7. Either box up cakes for gifts, or serve at home with fresh fruit of your choice.

Celebrate The Big Game With Delicious GF Nutella Recipes!

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NutellaWhat a perfect combination: Superbowl XLV and World Nutella Day. I can’t think of a better way to celebrate the big game than by indulging in a bunch of delectable, Nutella-filled treats (all gluten free of course)!

My love affair with Nutella truly spans a lifetime. As a kid with a severe wheat allergy, the bread options were far bleaker then than they are now. My family introduced me to Nutella, and it instantly became my favorite toast topper. It took away the dry and bland taste of wheat and gluten free bread back in the 90’s. Nowadays, I love having Nutella on my Udi’s Gluten Free Millet-Chia Bread for breakfast – it’s a great combo! Also, I’ve found a bunch of different ways to incorporate Nutella in my every day cooking and baking.

To celebrate both the Superbowl and World Nutella Day, I’ve got a bunch of easy gluten free snacks to keep your crew thriving and smiling throughout the game!

First off, let’s start the game with a standout appetizer: Nutella granola! This snack is great for adults and kids alike. Simply use Udi’s Gluten Free Au Naturel Granola for your base and you’ll be good to go! Here’s the recipe:

2 cups Udi’s Gluten Free Au Naturel Granola
1/3 cup Nutella
2 tbsp canola oil
1/4 cup brown sugar
1 cup dried bananas (or you can use any of your favorite dried fruits)

1.    Pour the granola into a large bowl.
2.    Heat the Nutella, oil, and brown sugar in a microwave safe bowl for about 45 seconds and mix well.
3.    Slowly combine the Nutella mixture into the granola.
4.    Spread into a baking pan and cook at 300 degree for 45 minutes until the granola is toasted. Stir frequently.
5.    Let cool and stir in dried bananas.
6.    Enjoy!

Next up, the main event. This Nutella and Banana pizza is a great halftime meal! Follow this recipe, and substitute the gluten-filled crust with a great Udi’s Gluten Free Pizza Crust. Check out the recipe here and enjoy!

Last but not least, end the big game with a deliciously gluten free dessert: Nutella brownies. This is always a crowd favorite and it’s incredibly easy to make. I use this recipe, and it has always proved to be amazing!

Celebrating World Nutella Day during the Superbowl game is a great way to simply incorporate gluten free options that the whole crew will love! Typical game day snacks often lack appeal to the gluten free crowd, but these are an easy way to accommodate everyone! Don’t forget, Nutella can become a homemade option if you are vegan or have a dairy allergy or intolerance. Just use this vegan Nutella recipe, and you can adjust all the recipes to your needs! I hope you enjoy the big game while satisfying your sweet Nutella tooth!

What are some of your favorite Nutella recipes? Any tips for prepping for a Superbowl gathering?

Super Bowl Snack-Down

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Alright, Team! Huddle up! It’s time for a Super Bowl “Snack”-Down, gluten-free style!

Let’s face it. The best part of the Super Bowl (other than the commercials) is the food. Chips and dip, hamburgers and hotdogs, pizza and wings… the spread at a typical Super Bowl party is enough to make someone eating gluten free run for the hills in terror!

Udi’s to the rescue! Our Hamburger and Hotdog Buns will transform your tailgate party. Looking for something a little different? How about a make-your-own pizza party with Udi’s Gluten-Free Pizza Crust? Let your guests get creative with a variety of gluten-free toppings or prepare the gourmet pizza recipes listed below. They are based on two popular dip recipes, Mexican 7-Layer Dip and Spinach & Artichoke Dip.

Tasty Tip: Score a real touchdown with your dairy-free guests by using dairy-free substitutes for the sour cream, mayonnaise, and cheeses. We tested both versions and no one could tell the difference!

Mexican Layer Pizza
(Gluten-Free)

Gluten free Mexican Layer Pizza

Ingredients:

  • 1 Udi’s Gluten-Free Pizza Crust
  • 1/4 cup Refried Beans
  • 1 Avocado
  • 2 tsp Lemon Juice
  • 1/8 tsp Pepper
  • 1/3 cup Sour Cream
  • 2 Tbsp Mayonnaise
  • 2 Tbsp Gluten-Free Taco Seasoning Mix
  • 1 Tomato, chopped
  • Shredded Cheddar Cheese

Directions:

  1. Preheat oven to 375 degrees F.
  2. Spread refried beans in an even layer over Udi’s Pizza Crust.
  3. In a bowl, combine the avocado, lemon juice, and salt. Mash with a fork until smooth and well combined. Spread in an even layer over the beans.
  4. In another bowl, stir together the sour cream, mayonnaise, and taco seasoning until well combined. Spread in an even layer over the avocado mixture.
  5. Top sour cream layer with chopped tomato and Cheddar cheese.
  6. Bake in a preheated oven for 10-15 minutes, until cheese is melted.

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Spinach & Artichoke Pizza
(Gluten-Free)

Gluten Free Spinach Artichoke PIzza

Ingredients:

  • 1 Udi’s Gluten-Free Pizza Crust
  • 4 oz Cream Cheese
  • 2 Tbsp Sour Cream
  • 1/4 cup Parmesan Cheese
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 7 oz Quartered Artichoke Hearts, drained and chopped
  • 1 (10 oz) pkg Chopped Frozen Spinach, defrosted & drained
  • Shredded Mozzarella Cheese
  • Black olives (optional)

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a bowl, combine the cream cheese, sour cream, Parmesan Cheese, garlic powder, salt, & pepper. Stir until well combined.
  3. Gently fold in the artichoke hearts & spinach, until evenly distributed.
  4. Spread mixture in an even layer over the pizza crust.
  5. Top with shredded Mozzarella cheese.
  6. Bake 10-15 minutes, until cheese is melted.

Peanut Butter Balls {Gluten-Free}

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Last week I asked our Facebook fans if they have recipes that are so good, nobody can tell they are gluten-free. From cupcakes to orange chicken, our fans had a number of recipes  that gluten-free and gluten-full people alike enjoy. (If you want to read through the responses to this question, click here.)

After much deliberation, I decided I wanted to share with you one of my “famous” recipes that is just as good gluten (and dairy) free. I say much deliberation, because I wasn’t sure I wanted to give away the secret! Plus, I made the gluten-free version for my family this past holiday season, but told them it was the “regular” version to see if they could tell a difference. They couldn’t! In fact, they still don’t know they were gluten-free. I also tested the gluten-free, dairy-free version on my co-worker Susannah here at Udi’s and she was in peanut butter heaven.

Warning: If you make this recipe and share with friends or family, you will be asked to make it again. And again. And again. Be prepared!

Peanut Butter Balls
Yields 24-36 balls

Gluten Free Peanut Butter Balls

Ingredients

  • 2 cups Gluten Free Rice Krispies® (original Rice Krispies® are NOT gluten-free, so be sure to grab the right box)
  • 2 cups creamy peanut butter
  • 1 stick of butter, softened (for a dairy-free version try Earth Balance Vegan Butter Sticks)
  • Up to 1 pound of powdered sugar (amount varies based on test and texture of the peanut butter you are using)
  • Melting chocolate (I typically buy the trays available at most grocery stores. For a dairy-free version you can melt Enjoy Life mini chocolate chips)

Directions

  1. In a large bowl, crush Rice Krispies with the back of a large spoon (or crush them in a food processor if you have one available).
  2. Add peanut butter and softened butter to the bowl and mix thoroughly until the Rice Krispies are well incorporated.
  3. Begin adding powdered sugar to the mixture 1/4 pound at a time and stir well. Keep adding sugar until all of it is mixed into the Rice Krispies/peanut butter mixture. The dough should be stiff and should not stick to your hands.
  4. Roll the mixture into small balls and refrigerate for 1-2 hours. (I usually put the balls into a baking pan to store in the fridge.
  5. Heat the melting chocolate according to directions or melt dairy-free chocolate chips in a saucepan over low heat until all chocolate is melted.
  6. Roll the peanut butter balls in the melted chocolate and place on wax paper to dry. Note: if you use dairy-free chocolate chips to coat the peanut butter balls, you may need to place them in the freezer for 20 minutes to set the chocolate.
  7. Enjoy! They go especially well with a cup of coffee or some chai.

I would love to hear if you decide to make these peanut butter balls! Be sure to come back and leave a comment with your thoughts below.

Favorite Gluten-Free Recipes from Udi’s Employees

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Ever wonder who works behind the scenes at Udi’s Gluten Free?  While not all of us in the office have a dietary need to follow a GF diet, many of us have found the joys of cooking this way! Here is a look into a few Udi’s employees’ favorite GF recipes.

 

Cynthia, Inside Sales Manager
Recipe: Gluten Free Apple Crisp (Dutch Oven)

I actually borrowed this recipe from a friend: He is on a gluten free diet (and loves Udi’s) and when camping in MOAB last year he made the yummiest Gluten Free Apple Crust in a Dutch Oven on the campfire.

Not sure if it was the location (everybody that has been to Moab knows what I mean) or the fact that the cooking took place on an actual campfire in a Dutch oven or that Udi’s granola was used but…. YUMMY! It might have been the best gluten free apple crust ever.

Ingredients

  • Gluten-Free Apple Crisp8 apples, peeled and sliced
  • 3/4 cup sugar
  • Juice from 1 lemon
  • 1 1/2 sticks butter
  • 1/2 cup GF flour
  • 1/2 cup GF rolled oats (we used Udi’s GF Granola Au Naturel)
  • 1/4 teaspoon salt
  • Cinnamon
  • We actually ate it with fresh ice cream made in one of those funny plastic ice cream maker balls.

Directions

  • To prepare the crisp, begin by peeling your apples. Once peeled, slice the apples roughly 1/4 inch thick—ending up with pieces no bigger than 1 1/2 inches in any dimension. Make sure your camp Dutch oven starts shiny (coated with oil). Toss your sliced apples into it.
  • Add 1/2 cup of sugar, the juice squeezed from a fresh lemon, and a dash or two of cinnamon. Stir things around to combine.
  • Slice up 1/2 stick of butter (4 tablespoons) into manageable pats, and add these to the apples. Stir around to combine/spread out the butter.
  • Separately, combine the flour, oats, the rest of the sugar (roughly 1/4 cup), another dash or two of cinnamon, and salt to taste
  • Sprinkle this flour/oat mixture on top of apples, and then add the remaining stick of butter (sliced / 8 tablespoons) on top of the crisp.
  • Place the Dutch oven on the cleared spot in the campfire, and then pile glowing coals on top of the lid about 3 inches high.
  • The crisp should now bake for 45 minutes to an hour.  Keep checking it every 5-10 minutes (depending on how quickly it seems to be cooking), and always be on the lookout for burning. It can happen quickly. Keep rotating base and lid every time you check, and replace lid coals as needed to keep the top heat strong.

And the kids on camp got the scrape out the last pieces till it was all gone…..
And to be totally fair I should include the link to my friend’s blog about this one.

http://www.derekoncastiron.com/2010/06/recipe-camp-dutch-oven-apple-crisp.html

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Susannah, University Outreach Coordinator
Recipe: Gluten and Dairy Free Pumpkin Chocolate Chip Cookies

As a kid with wheat and dairy allergy, my Mom had to be crafty with her cooking and baking. She developed these pumpkin chocolate chip cookies to conceal the “gluten free” taste of the cookies. Nowadays, these cookies are so much better because of the amazing improvements in the allergen free market. I make them every Thanksgiving and it always reminds me of eating them with such joy as a kid!

Ingredients

  • Gluten-Free Pumpkin Chocolate Chip Cookies1 cup canned organic pumpkin
  • 3/4 cup sugar
  • 1 cup brown rice flour
  • 2/3 cup sorghum flour
  • 1/3 cup potato starch
  • 1 tsp. xanthan gum
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 2 tbsp. vanilla
  • 2 tsp. almond milk
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • ½ tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 bag of Ghirardelli semi-sweet chocolate chips

Directions

  1. Preheat oven to 375 degrees.
  2. Combine pumpkin, sugar, applesauce, egg, almond milk, and vanilla.
  3. Combine brown rice flour, sorghum flour, xanthan gum, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a separate bowl.
  4. Slowly add the flour mix to the pumpkin mix.
  5. Mix in chocolate chips.
  6. Grease cookie sheet and spoon dough onto sheet.
  7. Bake for 12-14 minutes until they no longer look wet.
  8. Let sit for 5 minutes and then cool on a wire rack.
  9. Enjoy!

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Regan, Outreach Manager
Recipe: Grape and Quinoa Salad

I like this recipe very much. I used this recipe for my cooking class a few years ago. It’s simple and fresh, but fast.

Ingredients

  • 3 cups of cooked quinoa
  • 1 1/2 cups of green and red grapes, quartered
  • 1/2 cup dry roasted hazelnuts, coarsely chopped
  • 1/4 cup chopped green onions
  • 1/4 cup Canola Oil
  • 2 TBSP Fresh lemon juice
  • 2 tsp     Light Agave
  • 1/4 tsp Salt

Directions
Mix quinoa, grapes, hazelnuts, and green onion in large bowl. In a small bowl, whisk together oil, lemon juice, agave, and salt. Add to quinoa mix and stir. Cover and refrigerate for 30 minutes before serving.

BASIC QUINOA RECIPE

  • 1 cup Quinoa
  • 1 1/2 cups Cold Water
  • 1/2 tsp Salt (optional)

Soak the quinoa for 15 minutes in water. Stir the quinoa with your hand and carefully pour out the water using a fine mesh strainer. Add 1 1/2 cups of water and salt (if desired) to rinsed quinoa. Bring to boil, cover with lid and turn heat down to simmer. Cook for about 15 minutes. Remove from heat and sit for 5 minutes with the lid on. Fluff quinoa with fork and serve.

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Natasha, Sales Manager
Recipe: Grain Free, Dairy Free Waffles

This is one of my favorite (grain-free, dairy free) recipes. I have adapted it from http://www.nourishingdays.com. Below you will see my adjustments and some instructions for waffles. Enjoy – not hard, I promise you.

I adjust the temperature of my waffle iron higher than the usual setting for flour based waffles, I find it makes them crisper and “waffle” like. Note: you have to know your iron, it took me a few tries to “dial in” the proper temp. Waffle enthusiasts will get this ;)

Ingredients

  • Gluten-Free Waffles4 eggs, room temperature
  • 1 cup milk (I use coconut milk out of the can, but any non-dairy or dairy milk will do)
  • 3 teaspoons vanilla extract
  • 1 tablespoon honey or a pinch of Stevia (I use about 5-7 drops of liquid Stevia extract)
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • Coconut oil or butter for frying
  • For waffles: 2 Tablespoons olive oil

Directions

  1. Froth eggs (very important the froth makes the cakes fluffy).
  2. Add all other liquid ingredients, mixing constantly.
  3. Slowly add coconut flour, mixing as you go.
  4. If batter looks to runny be sure to only add 1 tablespoon of coconut flour at a time (it is very absorbent).
  5. *I have also added hemp protein to give these a little more of a health kick. Same rule: 1 Tablespoon at a time.

What are some of your all time favorite GF recipes? Do any of our employees’ favorites strike your fancy?

Gluten Free Mini Cheesecakes

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Surrounded by a new year and plenty of new diet plans focused on deprivation and lonely dessert free nights, we thought we’d bring you a little bit of sweet love in the form of Gluten Free Mini Cheesecakes! If the word ‘cheesecake’ has you cringing and running for your bag of carrots, remember, a new healthy year has plenty of room for health minded indulgences. In fact, we tweaked this cheesecake recipe to include some great protein and lower fat ingredients. As a bonus, these little desserts are all individually portioned so you have the perfect sized sweet treat, without the entire cake staring you down. Try these and tell us you don’t have room in your diet for a little indulgence!

Ingredients

Crust:

Filling:

  • 8oz low fat cream cheese, room temperature
  • 2 cups low fat Greek Yogurt
  • 1 cup sugar, or sugar substitute
  • 3 egg whites
  • 2 egg yolks
  • 1 Tablespoon vanilla
  • 1 Tablespoon lemon juice
  • Pinch of salt

Preparation

  • Preheat oven to 325 degrees
  • In a food processor, combine Vanilla Granola and Snickerdoodle Cookies until fine.
  • Add in butter and mix to form a soft, crumbly blend.
  • Either press the mixture into individual tart tins or cupcake pans. Press down firmly with the bottom of a flat cup or with your hands.
  • Place in oven and bake for ten minutes.
  • Remove and let cool.
  • While the crusts are cooling, cream together cream cheese and Greek Yogurt until very smooth.
  • Add sugar, vanilla, lemon juice, and salt until well combined.
  • Beat in both egg whites and egg yolks and mix for two minutes.
  • Pour cream cheese mixture over the top of each crust, until 3/4 way up each tin.
  • Place in oven at 325 degrees and bake for 20 minutes, or until the cheesecakes are set around the edges, but still wiggly in the center.
  • Turn off oven and crack open while letting the cheesecakes cool inside the oven for an additional hour.
  • Remove cheesecakes from the oven and pans and place in the refrigerator for two hours.
  • Before serving top each individual cheesecake with your favorite fruit.

Nutrition Info

Enjoy! Now tell us, do you have any other favorite desserts with a healthy twist?

A Happy Gluten-Free Birthday to Elvis!

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Gluten Free Sandwich IdeaWhile some might associate Elvis Presley with “Heartbreak Hotel”, Graceland or swinging hips, my food-loving self always jumps straight to the Elvis Sandwich. If you have never heard of this classic sandwich, then you are in for a surprise. Let me warn you, at first, you will be intimidated, terrified or maybe even disgusted by the medley of ingredients in this sandwich. After your first bite, however, the delicious sweet and savory flavors will overpower any hesitations you may have held. The Elvis Sandwich is versatile and works well for school lunches, afterschool snacks or, as I usually do, ski slope meals. There is nothing quite like taking a semi-squished Elvis sandwich out of your ski jacket and enjoying it with a hot chocolate in the lodge! So, without further ado, here is the recipe to help you celebrate the birth of the King of Rock n’ Roll:

2 slices of your favorite Udi’s bread (I prefer the White Sandwich Bread, but I bet Cinnamon Raisin would be delicious as well)

Your favorite nut butter (peanut, almond, cashew… you choose!)

1/2 banana (sliced)

3 slices of cooked bacon (cooked as crispy as you like)

The next part is the easiest. Simply spread your chosen nut butter on both slices of bread. Then, add the banana slices and bacon and smash between the bread. Now, go ahead, try it. You’ll thank me later!

This is my rendition of the Elvis Sandwich; do you have your own? Share it with us!

Healthy, Home-Style Recipes for 2012

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While everyone is busy writing down their New Year’s resolutions to “lose 10 pounds” and “ exercise 5+ hours a day”, I have been focusing on the positive things I have gained during 2011. Sure, I may have gained a few pounds, big deal! 2011 has been about so much more than the numbers on the scale! 2011 has been about feeling good and being active. I learned how to ride a bike! I went swimming in the Bermuda triangle! I even started lifting weights! More than that, I have learned to appreciate food and to see it through new, health-focused eyes. A recipe does not have to be taken at face value and blindly followed down a path to cholesterol filled doom! (Okay, maybe that was a little dramatic, but you get my point.) In 2012, take charge of your kitchen and learn to reinvent your favorite recipes into healthier versions that don’t sacrifice flavor! Paula Deen promised Dr. Oz that she will commit to a healthier lifestyle in 2012. If the Queen of Butter can do it, so can you!

Here are two of my favorite made-over, home-style recipes. I hope they bring you and your family health and happiness in the New Year!

Baked Macaroni & Cheeze

(Gluten-Free, Dairy-Free)

Ingredients:

  • 12 oz. Gluten Free Elbow Shaped Pasta
  • 2 Tbsp Trans Fat Free, Dairy Free Margarine
  • 1 cup White Onion, diced
  • 1 1/2 Tbsp Corn Starch
  • 2 1/2 cups Unsweetened Non-Dairy Milk of choice
  • 1/4 cup Nutritional Yeast Flakes
  • 1 Tbsp Tahini (Sesame Seed Paste)
  • 2 Tbsp Lemon Juice
  • 1/2 tsp Salt
  • Freshly Ground Black Pepper
  • 1/2 tsp Ground Mustard
  • dash Garlic Powder
  • 1/4 tsp Tabasco Sauce
  • 1/8 tsp Nutmeg
  • 1/2 tsp Turmeric
  • 1/4 tsp Paprika
  • 1 cup frozen Peas, defrosted
  • 3 slices Udi’s Gluten-Free Whole Grain Sandwich Bread, toasted
  • 2 tsp Italian Seasoning
  • 1/2 pint Grape Tomatoes, halved

Directions:

  1. Preheat oven to 350 degrees F.
  2. Cook pasta according to package instructions until just al dende, drain, and set aside.
  3. Place toasted Udi’s Gluten-Free Whole Grain Sandwich Bread in a food processor, along with 2 tsp Italian Seasoning. Pulse until bread crumbs are formed.
  4. Melt margarine in a medium saucepan over medium heat.
  5. Add onion and cook until soft.
  6. Stir in Sorghum Flour to create a roux and cook about 10 seconds.
  7. Whisk in Non-Dairy Milk and bring to a bubble.
  8. Reduce heat to low and add Nutritional Yeast through Paprika.
  9. Once the sauce has thickened toss with cooked pasta and stir in the peas.
  10. Pour pasta into a 9×13 casserole dish sprayed with non-stick cooking spray and sprinkle with breadcrumbs and tomato halves.
  11. Bake until bubbling, about 25 minutes.

Turkey and Spinach Meatball Sandwich

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

  • 2 pounds 94% lean, Ground Turkey
  • 12 oz. frozen Spinach, defrosted and drained
  •  1/2 small Onion, diced
  •  3 medium clove Garlic, minced
  •  1 large Egg
  •  1/4 cup Low Sodium Vegetable Stock
  •  1/2 cup Brown Rice Flour
  •  2 slices Udi’s Gluten-Free Whole Grain Sandwich Bread, toasted
  •  2-3 Tbsp Nutritional Yeast Flakes
  •  1/2 tsp Rubbed Sage
  •  1/2 tsp Rosemary
  •  1/2 tsp Thyme
  •  1/3 tsp Nutmeg
  •  Salt to taste
  •  fresh ground Black Pepper to taste
  • Marinara Sauce, heated
  • Udi’s Gluten-Free Hot Dog Buns

Directions:

  1. Place toasted Udi’s Gluten-Free Whole Grain Sandwich Bread in a food processor. Pulse until bread crumbs are formed.
  2. Preheat your oven to 400 degrees F.
  3. Line a baking sheet (with a lip) with foil and spray with non-stick cooking spray.
  4. Now, it’s time to get messy! Roll up your sleeves, take off your rings, and dig in! Use your hands to thoroughly combine the ingredients in a large bowl. No liquid should remain.
  5. Roll meatballs into balls about 1 inch in diameter and place on your prepared baking sheet.
  6. Bake in a 400 degree oven about 20 minutes, until cooked through.
  7. Place 3 meatballs on an Udi’s Gluten-Free Hot Dog Bun. Top with marinara sauce.
  8. Enjoy!

These meatballs freeze beautifully! Just let them cool completely, toss them in a freezer bag, label and date them, and place them in your freezer.

Happy New Year!