Tag Archives: gluten free 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.

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.

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?

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!