Category Archives: Recipes

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!

5 Healthy, Gluten-Free Recipes For The New Year

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Now that we are five days into the New Year, I wanted to check in with you on your New Year’s resolutions. Did you make any (like one of these 4 gluten-free resolutions we suggested)? Have you kept them so far? One of my personal resolutions is to focus on finding healthier gluten-free options that can help fuel my half-marathon training schedule for the next four months.

Gluten-free does not necessarily mean low calorie or fat free, so I have scoured the internet to find five healthy, gluten-free recipes that you can feel good about eating.

1. Stuffed Peppers
The more colorful a dish is on my plate, the healthier it seems. Ok, so maybe this isn’t ALWAYS true. I mean, Cheetos are bright orange and they are definitely not in my “healthy” or “gluten free” category. However, this recipe for Stuffed Peppers from Elana’s Pantry is a bright and healthy dish that goes great with rice. I usually pick red or orange bell peppers, because I digest them easier, but you can use whichever kind of pepper stirs your taste buds. Bonus: This dish is also dairy-free!

2. Zucchini Noodles and Thai-Inspired Chicken Curry

Zucchini Noodles

Photo Courtesy of Alta at Tasty Eats At Home

Have you ever heard of zucchini noodles? Me neither! Alta from Tasty Eats at home created this inventive dish after going grain free. I love thai food…the flavors, the textures, the smells. This healthy option is perfect for an easy weeknight dinner or make it ahead of time for an exotic lunch at work.

 

 

3. Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette

Blueberry Salmon Salad

(Photo and recipe courtesy of the Chilean Fresh Fruit Association Media Center. © 2010)

Salads are a staple in every health-minded woman’s (or man’s) mind, but not all salads are healthy. (Cobb anyone?). This recipe posted by Anne-Marie at This Mama Cooks! incorporates one of nature’s super foods: blueberries.

 

 

 

4. Roasted Red Pepper Soup

Red Pepper Soup

Photo courtesy of Sommer at A Spicy Perspective

When cold weather hits, I’m all about the soup. Sommer, from A Spicy Perspective, shows how to make this delicious bowl of warmth from scratch. According to her, “This roasted red pepper soup is gluten free, dairy free, low carb, low calorie and oh so delightful.” After checking out the photos she posted, I have to agree it does look deliciously gluten-free!

 

5. Flourless Honey Almond Cake
Each of us needs a little something sweet occasionally. This recipe for Flourless Honey Almond Cake from Eating Well is the perfect weekend treat.

What are your favorite healthy, gluten-free meals? Comment below!

3 Easy Gluten-Free, Vegan Holiday Desserts

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Written by Susannah Faulkner. Susannah serves as the University Outreach Specialist here at Udi’s Gluten Free Foods, and was diagnosed with celiac disease in 2005. She proudly lives her life both gluten and dairy free, and loves creating new desserts.

Everyone deserves to chow down on delicious holiday treats, even if you are gluten free and vegan! When I first was diagnosed with celiac in high school, I didn’t cope well with the thought of missing out on the schmorgesborg of desserts at holiday dinners around this time of year. I would become bitter after we finished dinner, because I couldn’t satiate my sweet tooth!

Now, I always offer to bring a gluten free and vegan dessert to every holiday party I attend. By simply adjusting every day recipes, you will be able to make some delicious holiday treats that everyone will enjoy!

Gluten Free Gingerbread Cake1. Gingerbread Cake
This one is always a big hit and can be taken to any kind of soiree. I use this awesome gluten free recipe with a few modifications. First, make sure to use vegan butter, such as Earth Balance’s Vegan Buttery Stick. This product holds up better with baking compared to vegan spreads. The only other easy adjustment is to take out the egg, and add an additional ½ cup of applesauce, for a total of ¾ of applesauce. Follow the directions accordingly, and you’ll have a delicious, moist gluten free vegan gingerbread cake! The cake goes great with a scoop of your favorite vegan vanilla ice cream or soy whip cream, like Soyatoo. Trust me, no one will have any idea that this one is free from gluten, dairy, and egg!

Gluten Free Rugelach2.Scrumptious Gluten Free Vegan Rugelach
(Photo by Yuko Chan)
This Jewish pastry goes great at any Hanukkah festivity, and can be enjoyed by everyone with this great recipe. If you’ve never tried rugelach before (I hadn’t until I found this recipe!), it is like a sweet, nutty croissant. The recipe above calls for apricot jam and walnuts, but you can use any of your favorite fillings! One of my favorites is a raspberry and pomegranate blend. Chocolate filling is also very common for rugelach. For a simple vegan solution, use:

  • 1 tablespoon cocoa
  • 1 tablespoon cinnamon
  • 1 tablespoon melted vegan butter
  • 1/2 cup sugar
  • 1/2 cup Enjoy Life Semi-Sweet Chocolate Chips (microwave in a small bowl for 15 seconds)

Simply mix and use in place of the fruit jams!

 
3. Berry Crisp
Last on this list of easy gluten free vegan holiday desserts: a lovely berry crisp! This one is so easy and is perfect to take along to every holiday party, or to just enjoy at home with family!

Ingredients:

  • 3/4 cup Udi’s Gluten Free Au Natural Granola
  • 1/3 cup all purpose gluten free flour
  • 1/3 cup vegan butter
  • 3 cup frozen berries (feel free to create a blend of your favorite varieties )
  • 2 tbsp. cornstarch
  • Sugar to sweeten

Directions:

1.    Blend oats and flour in a medium sized bowl.
2.    Cut in butter until mixture is crumbly.
3.    Pack half of the mix into the bottom of 8 inch square baking pan.
4.    Slowly bring cornstarch, berries, and sugar to a boil while stirring.
5.    Cover the oat mixture in the pan with the berry filling.
6.    Top with remaining crumb mixture.
7.    Bake about 35 minutes at 350 degrees.

Make sure to let the crisp cool before serving. Just like the gingerbread cake, this one also goes great with vegan ice cream or soy whip.

I hope these three recipes help you with your holiday planning, and that you are able to enjoy them in the warm company of family and friends! Happy holidays from all  of us here at Udi’s!