Don’t let May pass you by without enjoying some sweet, succulent, and oh-so juicy, strawberries! May is National Strawberry Month, a perfect opportunity to set this healthy and versatile little berry in the spotlight. Did you know that strawberries are high in vitamin C, folate, potassium, and full of healthy antioxidants such as flavonoids? One cup of strawberries comes in around 50 calories and is the perfect addition to breakfast, lunch, dinner, or dessert!

To help celebrate the strawberry, here are some deliciously decadent recipes inspired by this sweet fruit!

Chocolate Strawberry Brownies

Ingredients:

• 2 cups gluten free flour
• 1 cups sugar
• 1 cup cocoa powder
• 1 tsp baking powder
• 1 tsp sea salt
• 1/3 cup water
• 1 cup vanilla yogurt
• 2 eggs
• ¾ cup strawberry preserves or jam
• ½ cup coconut oil
• 1 tsp vanilla extract

 Ganache:

• ½ cup maple syrup
• 1/2cup coconut oil, melted
• ½ cup cocoa powder
• 1 teaspoon vanilla
• Pinch sea salt
• 1 pint strawberries, sliced

Instructions:

1. Preheat oven to 350
2. Mix together flour, cocoa powder, baking powder, and salt.
3. In a separate bowl beat together yogurt, coconut oil, sugar, eggs, water, vanilla extract.
4. Whisk together wet and dry ingredients.
5. Fold in the strawberry preserves.
6. Pour batter into a greased 13inch baking pan.
7. Bake brownies for 30- 35 minutes or until inserted toothpick comes out almost clean.
8. Place brownies in refrigerator to cool.
9. For the ganache, mix together maple syrup, coconut oil, cocoa powder, vanilla, and sea salt in a blender or food processor.
10. Process mixture until smooth.
11. Pour ganache over brownie mixture and leave in refrigerator for 2 hours.
12. Take brownies out, cut into 12 pieces and garnish with additional strawberries.

French Vanilla Cream Cheese Strawberry Raspberry Cake

Ingredients:

 Cake:

• 1 box gluten free vanilla cake mix
• ½ cup coconut or vegetable oil
• 1/3 cup warm water
• 3 eggs
• 1 teaspoon vanilla

Filling:

• 3/4 cup raspberry preserves
• 1 cup raspberries

 Frosting:

•  1 8oz tub strawberry cream cheese
• 2 – 3 cups powdered sugar
• ½ cup salted butter
• ½ teaspoon vanilla

Instructions:

1. Preheat oven to 325
2. Beat together vanilla cake mix, oil , water, eggs, and vanilla.
3. Pour batter into a greased 8 inch cake pan.
4. Bake cake for 45-55 minutes or until inserted toothpick comes out almost clean.
5. Place cake on counter to cool.
6. While cake cools, beat strawberry cream cheese, butter, and vanilla together for frosting.  Slowly sift in powdered sugar and beat until frosting is light and fluffy.
7. Once cool, remove cake from pan and cut cake evenly in half.
8. Layer raspberry preserves filling between cake rounds and top with the fresh raspberries (make sure filling is not too thick or it will spill out).
9. Place top layer over filling.
10. Frost entire cake with frosting and garnish with fresh raspberries and strawberries.

Strawberry Honey Parfait

Ingredients:

• 4 Udi’s Double Vanilla Muffins
• 1 cup honey or agave nectar
• 4 cups Honey Greek Yogurt
• 1 cup chopped walnuts
• 1 pound slices fresh strawberries

Instructions:

1. Take 1 vanilla muffin and tear into about 1 inch cubes.
2. Place half of the cubes at the bottom of a parfait glass.
3. Drizzle 1/8 cup honey over the muffin pieces.
4. Spoon ½ cup honey Greek yogurt over the honey layer.
5. Place about ¼ cup sliced strawberries over the yogurt.
6. Drop remaining muffin pieces over yogurt and drizzle with an additional 1/8 cup honey.
7. Spoon ½ cup greek yogurt over honey and top with another ¼ cup slices strawberries.
8. Top parfait with ¼ cup chopped walnuts and garnish with additional strawberries if desired.
9. Repeat process to remaining parfaits for a total of 4 finished parfaits.

 Strawberry Pistachio Goat Cheese Pizza

For a heartier twist on the strawberry, try using them in this Strawberry Pistachio Goat Cheese Pizza by CookingLight. Just make sure to use an Udi’s Gluten Free Pizza Crust as your base! Find the recipe here: http://bit.ly/1801oWp

 What’s your favorite way to incorporate strawberries in a recipe?

By: Andrea Glenn – Author of A Lazy Girl’s Guide to Living Gluten Free

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I have been extra busy at work lately, which is in addition to all the normal craziness I manage to pack in each week. Needless to say, I have not had much time or energy to cook lately, but I still try to have dinner on the table each night, even if it only takes me ten minutes to make. That’s where these meatball subs are perfect. I had some Udi’s hotdog buns in my freezer and a bag of Meijer pre-made frozen meatballs and figured I could make a quick meatball sub that still tasted amazing. These subs took very little time to prepare and even less effort, yet they were very delicious.

You will need:

• 4 Udi’s Gluten Free Classic Hotdog Buns
• 20 Frozen or homemade Meatballs (4 medium meatballs will fit into 1 Udi’s bun)
• 3/4 (18 oz) Jar Prego Pasta Sauce
• 1 cup Shredded Mozzarella Cheese

Directions:

1. Preheat oven to 400F. Grease a 9×9 inch baking dish.
2. Place frozen meatballs (no need to thaw) and pasta sauce in a sauce pan. Coat the meatballs by turning them carefully with a spoon. Cook over medium heat until heated through.
3. Place buns open side up in the greased baking dish. Be careful to keep the buns intact if possible. Put 4 cooked meatballs in each bun and top with remaining sauce if desired. Cover each sub with shredded mozzarella cheese; I probably used more than a cup since I love lots of cheese.
4. Bake subs in preheated oven until cheese is melted and slightly browning.

Enjoy!

                 -Andrea

Make sure to stop by Andrea’s blog  Lazy Girl’s Guide to Living Gluten Free for lots of simple and delicious gluten free recipes!

]]> http://udisglutenfree.com/2013/04/05/easy-gf-baked-meatball-subs/feed/ 20 http://udisglutenfree.com/2013/03/29/fool-your-tastebuds/ http://udisglutenfree.com/2013/03/29/fool-your-tastebuds/#comments Fri, 29 Mar 2013 17:31:45 +0000 Suzanne http://udisglutenfree.com/?p=5349 By: Megan Bauer – New Face of Gluten Free

April Fool’s Day is widely known for practical jokes, hoaxes, and other foolishness. Although its origins are unknown, this ‘holiday’ has been adopted world wide as the day when it’s okayto play a trick or two on each other. In the spirit of April Fool’s we want to share a recipe that will ‘fool’ your taste buds. Serve this for dinner and no one will know they’re eating gluten free!

Only a couple of weeks into my gluten-free adventure, a serious lasagna craving hit me. Luckily, after doing some research, I realized that all I had to do to make this recipe gluten free was to substitute rice noodles for regular lasagna noodles. Keep reading for one of the best lasagna you’ll ever have.

Ingredients:

• 1 jar of Newman’s Own tomato basil sauce
• 1/2 pound of sweet Italian sausage
• 1 small container whole milk ricotta cheese
• 1 cup of mini turkey pepperoni
• 2 cups shredded whole milk mozzarella cheese
• 1 egg
• 1/4 cup Parmesan  cheese
• Pinch of nutmeg
• DeBoles Rice Lasagna  (No Boil, Oven Ready)

Directions:

1.  Start by sauteing the sausage. Once it’s browned and cooked, add the mini pepperoni and quickly cook until slightly browned.
2. In a separate bowl combine the ricotta cheese, egg, Parmesan, salt and pepper, and nutmeg.
3. Now it is time to assemble the lasagna!
   • Something I quickly learned about using the rice pasta is to make sure every inch of the noodles is saturated with tomato sauce. This will allow it to cook properly and not end up too firm.
   • You can choose to layer the lasagna to your own preference. I like a nice cheesy layer between two big meaty layers. If you want to reduce carb count, simply use less pasta layers and increase your filling. The sky’s the limit on this one!
4. Bake in a 350 degree oven for about 45 minutes or until nice and bubbly brown.
5. Now, enjoy!

Do you have a recipe no one would ever guess is gluten free?

]]> http://udisglutenfree.com/2013/03/29/fool-your-tastebuds/feed/ 7 http://udisglutenfree.com/2013/03/27/gf_easter_recipes/ http://udisglutenfree.com/2013/03/27/gf_easter_recipes/#comments Wed, 27 Mar 2013 15:38:02 +0000 Suzanne http://udisglutenfree.com/?p=5323 By: Megan Bauer – Udi’s Face of Gluten Free

 Capped Deviled Eggs

 There are numerous deviled egg recipes floating around that have abandoned the classic halved egg presentation, in favor of serving  this Easter staple in form of little baby chicks. I debated heavily on whether or not I thought this was cute or perhaps a tad bit creepy. Eventually, after much deliberation, I decided their little beady eyes were a little disconcerting for me but did realize the overall concept is a good one. I happen to love deviled eggs, but rarely make them because they are fairly difficult to transport. The chick concept led me to “put the cap back on”!

Ingredients:

• 12 hard boiled eggs
• 1/4 cup of mayonnaise
• 2Tbs of Dijon mustard
• 2 tsp of pickle juice ( you could also use white vinegar but I love the pickle juice)
• salt and pepper

Directions:

Passover is a Jewish celebration that commemorates liberation and is a time to reflect on the evolution of our existence. Food plays an integral part in this holiday as it is the fuel to our livelihood. The history of this celebration embraces food to resemble the struggle of historic events. The Seder itself is based on the Biblical verse commanding Jews to retell the story of the Exodus from Egypt which ushers in the Passover holiday, connecting generations with their ancestors who escaped slavery in ancient Egypt. For this remembrance, I am recommending one dish that resembles the six symbolic foods in the Passover Seder. Enjoy!

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Baked Fish Fritters with Beet Vinaigrette & Mushrooms

Recipe by Stopsky’s Delicatessen in Mercer Island, WA

Ingredients

For Beet Vinaigrette:

•  2 medium red beets (about 8 ounces total)
•  1/4 cup fresh lemon juice
•  2 tablespoons prepared horseradish
•  1 tablespoon balsamic vinegar
•  1/2 cup extra-virgin olive oil
•  Kosher salt
•  Side dish sautéed mushrooms

For Fish fritters:

• 1 12-ounce mahi mahi fillet
• 5 tablespoons (or more) veg. oil, divided
• 8 ounces smoked salmon, skin and bones removed, flaked
• 3 large eggs, beaten to blend
• 1 large shallot, finely chopped
• 1/4 cup brown rice, cooked
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill plus more for serving
• Lemon Juice
• Garlic & Sea Salt
• Freshly ground black pepper

Preparation

Beet Vinaigrette:

1. Preheat oven to 400°
2. Wrap beets individually in foil, place on a rimmed baking sheet, and roast until tender, 50-60 minutes. Let cool. Peel and cut into 1/4-inch cubes.
3. Whisk lemon juice, horseradish, and vinegar in a medium bowl; gradually add oil, whisking to blend well. Season with salt.
4. Mix beets into vineagrette.

Make ahead: Beets and vinaigrette can be made 1 day ahead. Cover separately and chill.

Fish Fritters:

1. Heat oven to 400°.
2. Place Mahi on a rimmed baking sheet. Rub with 1 tablespoon oil. Roast until just opaque in center, 10-15 minutes. Let fish cool, and then flake with a fork.
3. Mix Mahi, whitefish, eggs, shallot, brown rice, parsley, and 2 tablespoons water in a medium bowl. Season with pepper, sea salt, lemon and mix vigorously to combine (mixture will be stiff).
4. DO AHEAD: Fritter mixture can be made 1 day ahead; cover and chill.
5. Reduce oven temperature to 200° and set a wire rack inside a large rimmed baking sheet.
6. Heat remaining 4 tablespoons oil in a large skillet over medium-high heat. Working in batches, drop scant 1/4-cupfuls of fritter mixture into skillet; press gently with a spatula to flatten. Cook, turning once and adding more oil if needed, until golden brown and crispy around edges, about 4 minutes per batch.
7. Transfer to prepared rack. Keep warm in oven while cooking remaining fritters.

Serve fritters with vinaigrette, garnish with dill, and top it off with a bottle of red wine!

 Do you celebrate Passover? If so, what are you serving for Passover Seder?

Spring is my favorite season in New England. The world wakes up after a long winter’s nap and comes alive again. I love the way the ground smells as it thaws; the way the sun feels after its prolonged absence; the way the birds chirp merrily in the trees; and I especially love the flavors of the very first fruits and vegetables of the growing season.

The spring harvest is such a treat. Peas, fiddleheads, cherries… they’re all delicious but my favorite is definitely asparagus. It is an excellent source of vitamins and nutrients and dietary fiber. It’s a versatile vegetable and tastes great steamed, roasted, sautéed or blanched.

I’m thrilled to share this delicious Asparagus Frittata recipe, paired with a fresh spring beet salad and zesty lemon squares. It’s a great menu for a spring luncheon. Enjoy!

Be well,

- The Gluten Free Yogi

Spring Greens with Beets, Avocado & Fennel

Yields 4-6 servings

 Ingredients:

• 3-4 beets, peeled and chopped
• 1 organic fennel bulb, chopped
• 1 container of organic spring greens
• 2 avocados, diced
• ½ cup pepitas
• ¾ cup of my favorite Salad Dressing

1. To save a step, I usually buy beets that have already been cooked and peeled. Otherwise, I recommend preparing the beets the night before by boiling them in a pot of water until they’re easily pierced with a fork (like a potato), straining them and placing them in the refrigerator overnight to cool. You can peel them just before chopping them.
2. Combine all the salad ingredients except the avocado in a salad bowl.
3. Prepare the dressing and pour over the salad, toss well.
4. Add the avocado just before serving.

Note: For those who eat dairy, a gluten-free gorgonzola, goat or feta cheese is a nice addition to this salad.

Gluten-Free Spring Asparagus Frittata

Yields 4-6 large servings

Ingredients:

• 8 large brown organic eggs
• ¾ cup soy milk
• 1 yellow onion, diced
• 2 cloves of garlic, minced
• 1 cup chopped asparagus (cut into approximately 1 inch pieces)
• 1 cup chopped mushrooms
• 1 cup cooked Canadian Bacon or ham, chopped
• ¾ cup spring peas
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh dill
• Extra Virgin Olive Oil
• 1 teaspoon sea salt
• Cracked black pepper, to taste

1. Preheat oven to 375F. In a saute pan, add a ½ tablespoon of olive oil and saute the mushrooms until browned. Remove the mushrooms and set aside.
2. In the same pan, saute the onions, seasoning with salt and pepper as they cook.
3. If using Canadian Bacon, saute the meat and set aside on a plate with paper towel to remove some of the excess grease. If using pre-cooked ham, set it aside to add to your batter later.
4. Fill a separate pan halfway with water and bring to a boil. Blanch the asparagus for approximately 3 minutes and then strain and set aside.
5. In a mixing bowl, whisk together the eggs and milk. Once ready, combine all ingredients in the bowl.
6. Pour the frittata batter into an oven-safe, greased pan (I recommend a glass pie pan) and bake for approximately 25-30 minutes or until the frittata pulls away from the edges of the pan and has a light golden brown coloring.
7. Let the frittata cool and then slice into pie wedges and serve.

Note: For those who eat dairy, approximately ½ cup of shredded parmesan cheese is a nice addition to the batter.

 Gluten Free Lemon Squares

Makes one 8” tray of lemon squares

Ingredients for Crust:

• 1 1/2 cups blanched almond flour
• 1/2 teaspoon sea salt
• 2 tablespoons virgin coconut oil
• 1 tablespoon honey
• 1 tablespoon vanilla extract
• 2 teaspoons lemon zest

Ingredients for Lemon Topping:

• 1/4 cup virgin coconut oil
• 1/4 cup honey
• 3 large eggs
• 1/2 cup freshly squeezed lemon juice

1. Preheat oven to 350F. Grease an 8″ square baking dish with coconut oil and dust with almond flour.
2. Combine the almond flour and salt in a large bowl. On low heat, melt the virgin coconut oil for both the crust and the topping. Pour 2 tablespoons of the oil into a small bowl and whisk together with honey, vanilla extract and lemon zest. Stir the combined wet ingredients into the almond flour mixture until thoroughly combined. Press the dough with clean fingers or a spoon into the prepared baking dish. Bake for 10-12 minutes, until lightly golden.
3. While the crust bakes, prepare the topping. In a blender or food processor, combine remaining coconut oil, honey, eggs, and lemon juice.  Process on high until smooth. Remove the crust from the oven and pour the topping evenly over the hot crust.
4. Put the dish back into the oven and bake for 15-20 minutes, until the topping is golden.  Let cool in the baking dish for 30 minutes, then refrigerate for 2 hours to set. Cut into square bars and serve.

Note: This is a modification of Elana Amsterdam’s recipe from one of my favorite GF resources, “The Gluten-Free Almond Flour Cookbook.” I substituted the agave nectar for honey and the grape-seed oil for virgin coconut oil. I also added a touch of lemon zest to the crust because I think it gives it a more citrusy kick. These bars are excellently tart, surprisingly health, and so easy to make!

Do you have a favorite Spring fruit or veggie?

—

Did you know there is an entire month dedicated to Chocolate!?  February is National Chocolate Lover’s Month, and we are totally behind this chocolate drenched holiday!  While we don’t suggest indulging in an entire chocolate bar each night, we do have some fun ways to help you celebrate this sweet sweet month.  Check out some of our favorite chocolate recipes below.

Blueberry Nut Clusters

This is a simple and healthy recipe if you need a chocolate fix, quick!  All you need is chocolate, blueberries, and your favorite nuts.  For this recipe we used almonds but you can use whatever you like.

Makes between 10-12 clusters

Ingredients:

• 8oz carton fresh blueberries (do not use frozen)
• 1 cup slivered or chopped nuts of your choice. (slivered almonds were used in this recipe
• 2.5 cups gluten free chocolate chips

Directions:

1. Arrange nuts in small piles on a parchment lined baking sheet.  Use 1-2 tablespoons of nuts depending on your preference.
2. Place 5 large blueberries or 8 medium sized blueberries on top of each nut stack.
3. In a double broiler, melt chocolate chips, stirring often.  Check often to be sure the chocolate does not burn.
4.  Once fully melted, spoon chocolate over each blueberry nut cluster until all blueberries are fully covered in chocolate.
5. After all clusters are finished, place the baking sheet in the freezer for half an hour.
6. Take the pan out of the freezer, and test to be sure the clusters are hardened.
7.  For storage, keep clusters in an airtight container in the refrigerator.
8.  Enjoy!

Brownie Bites with Chipotle Buttercream & Candied Jalapeno

Combining sweet with spicy has become a more popular dessert arrangement these days.  Check out these incredible brownie bites who’s a spicy flavor component adds an extra dimension to this sweet creation.  It might look a little intimidating but trust us- you will not be sorry after you try them! Hey, they were featured at the 2013 Sundance Film Festival, that has to mean something! http://bit.ly/XsxMMj.

Ingredients:

Brownie Bites:

• Udi’s Brownie Bites
• Butter

Ganache:

• 2 lbs chocolate
• 4 cups cream

Chipotle Buttercream:

• 1 lb butter
• 6 cups powdered sugar
• 2 tbsp mile
• Chili powder

Candied Jalapenos:

• 1 cup sugar
• 1 cup water
• Pinch of lime zest
• 2-3 Jalapenos, thinly sliced

Directions

To prepare brownie bites:

1. Crumble the brownie bites in a bowl. Add melted butter slowly and combine together for a dense consistency.
2. Once combined, press the mixture into a lightly sprayed baking sheet. Spread as evenly as possible and top with ganache.
3. Then top with chipotle buttercream and jalapenos

  To prepare the ganache:

1. Bring cream to a boil. Pour over chocolate and whisk until incorporated and all chocolate is melted.

To prepare the chipotle buttercream:

1. Cream butter until smooth. Add powdered sugar and whip until light and fluffy. Slowly add milk. Add chili powder to taste

To prepare candied jalapenos:

1. Bring sugar and water to a boil. Reduce to a syrup and add lime zest. Slice jalapenos to desired size, removing seeds is optional
2. Drizzle simple syrup over jalapenos and allow to dry.

Triple Chocolate Cake Pops

Makes 12 large cake pops.

For when you want the whole chocolate cake!  These bite sized chocolate cake pops are pre-portioned to let you have your cake and eat it too! It will be hard to stop at just one, so we suggest sharing with the family or office.  You can use any flavored buttercream you like, but in honor of National Chocolate Month, we chose Milk Chocolate.

Ingredients:

• 1 package Udi’s Double Chocolate Muffins
• 1 cup chocolate frosting or buttercream.  If you are using store bought, double check the ingredients to be sure it is gluten free.
• 3.5 cups dark chocolate chips
• Chocolate sprinkles.

Directions:

1. Finely crumble Double Chocolate Muffins.  You can do this in a blender or food processor.
2. Once a fine crumb forms, add in your chocolate frosting  ½ cup at a time until the mixture is fully blended and ‘firm’.  You should be able to see a clear indent if you press your finger into the mix without it crumbling.
3. Scoop out muffin mixture using a small ice cream scoop or a spoon and drop balls onto a parchment lined baking sheet.
4. With your hands, roll balls until the outer edges are smooth.
5. Place the baking sheet with the cake balls into the freezer for 10 minutes.
6. Once balls are firm (not frozen), take them out and place on your countertop.  Immediately push lollipop sticks into each ball.  Replace tray back into the freezer.
7. While the cake balls are hardening, in a double boiler melt chocolate chips.
8. Remove cake balls from the freezer.  Make sure the lollipops are set into each cake ball.  If they ‘wiggle’ place them back into the freezer for an additional 5 minutes.
9. Take each lollipop stick, and dip cake pops into the melted chocolate until fully submerged.
10. While the chocolate is still wet, roll the cake pop into the chocolate sprinkles.
11. Allow to air dry and harden. 

If all else fails, there is nothing wrong with warming up one of our Chocolate Chip Cookies, topping with vanilla ice-cream, drenching it in chocolate fudge, and going to town!

Do you have a favorite chocolate recipe?  Share below!

Valentine’s Day is a day of love, and what better way to express love than through food? Admittedly, I have a penchant for romantic clichés. Candlelight, red wine, and chocolate…what could be better!?

So, in honor of my favorite Valentine’s Day clichés, I created a recipe that is the perfect end to a romantic meal. Rich and luxurious, my Chocolate Red Wine Cake (served with a dollop of homemade Whipped Cream) will have your heart and your taste buds soaring!

Happy Valentine’s Day!

Chocolate Red Wine Cake

(Gluten-Free, Dairy-Free)

Ingredients:

• 1/3 cup Oil
• 1/3 cup Organic Sugar
• 1/4 cup Agave Nectar
• 2 Tablespoons Maple Syrup
• 5 drops Vanilla Creme Liquid Stevia
• 3/4 cup Red Wine
• 1/4 cup Vegan Sour Cream
• 1 large Egg
• 1/8 tsp Ground Cloves
• 1/8 tsp Ground Nutmeg
• 1 tsp Vanilla Extract
• 1/2 cup certified Gluten-Free Oat Flour
• 1/2 cup White Rice Flour
• 1/4 cup Cornstarch
• 1/4 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Xanthum Gum
• 1/4 tsp Salt
• 3/4 cup Unsweetened Cocoa Powder
• 2 Tablespoons Unsweetened Plain Almond Milk, if needed.

Directions:

1. Preheat oven to 325 degrees F (350 degrees F for high altitude), and spray an 8×8 baking pan with Non-Stick Cooking Spray.
2. In a large bowl, cream together oil, sugar, agave, syrup, & stevia until smooth. Add egg, wine, vegan sour cream, vanilla, cloves, & nutmeg, and beat until smooth.
3. In another bowl, whisk together, oat flour, rice flour, cornstarch, baking soda, baking powder, xanthum gum, salt, & cocoa powder.
4. Slowly beat the dry mix into the liquid until just combined.
5. If batter is too thick, add almond milk, 1 Tablespoon at a time. (I added 2 Tablespoon, but am cooking at a high altitude, requiring more liquid)
6. Pour batter into prepared baking pan and smooth with a spatula.
7. Bake in preheated oven for 15-20 minutes, until a toothpick inserted in the center comes out clean.
8. Cool before serving.

 Enjoy!

Carnival season is upon us and that means the decadence associated with Mardi Gras has taken over the South. It’s a time of celebration leading up to (oh-so appropriately named) Fat Tuesday; during which you have a free pass to indulge in all your favorite, not-so-healthy, comfort foods before the ritual fasting of Lent.

However, we know that many traditional Cajun dishes like to sneak in a bit of gluten here and there. That’s why I’ve assembled a few of my favorite Louisiana dishes that are complete sans gluten.  So grab a hurricane, put on some jazz, and bring Mardi Gras to your kitchen!

Gluten Free King Cake

What would Mardi Gras be without King Cake!!?? This colorful cake is a vital and delicious part of the carnival tradition. This particular cake was baked in honor of the three kings and brought to festive gatherings as a gift. Inside every cake is a tiny baby and the person who receives the slice of cake with the baby is asked to continue the festivities by hosting the next “King Cake” party.

Jules, from Jules Gluten Free, has delicious gluten free King Cake recipe that she warns may be devoured in one night. Find the recipe here. Remember, watch out for the baby!

 

 

 

Andouille and Shrimp Jambalaya

How can you go wrong with a combination like Andouille sausage and fresh shrimp!? Jambalaya originated through an attempt by the Spanish to make paella in Louisiana. Soon French influence, combined with Caribbean spices, created this unique dish. You can easily create a gluten free version of this Cajun favorite. To help get you started, try this recipe by Living Without.

 

Beignets

Beignets are the perfect little sweet treat to indulge in before Lent. This delicious, pillowy bite of heaven is a type of donut that was made popular in Café du Monde in New Orleans. They are topped with a dusting of powdered sugar and can also be filled with different fruits.

Luckily we’re not the only ones who enjoy this square fritters. We’ve found numerous great gluten free recipes that will please your taste buds.

• Jules Gluten Free – Beignets
• Celiac Family – Gluten Free Beignets
• Peanuts are Evil – Gluten Free Beignets
• Examiner.com – Beignets: Gluten-free pastries Louisianans love
• Carol Fenster Cooks – Gluten-Free Beignets
• The Gluten Free Spouse – Gluten Free Beignets

 

If you’re looking for more Gluten Free, Mardi Gras inspired dishes, make sure to check out our Pinterest board here!

 

When I am going to throw a party, especially a game day party, I try and stick to things that are naturally gluten free and of course super tasty. Today I am going to share a recipe that can be done two ways and it’s sure to be a crowd pleaser!

Buffalo Chicken Jalapeno Poppers

Ingredients:

• 10-15 Fresh Jalapeno Peppers
• 1 8 oz package of Cream Cheese softened
• ½ cup of Blue Cheese Dressing
• ¼ cup of Hot Sauce
• 2 cups shredded Chicken
• 1 ½ cups shredded Mozzarella Cheese
• Optional: strips of bacon (one for each popper)

Directions

1. Pre heat your oven to 375 degrees.
2. Prep the Jalapeños. You may want to wear latex gloves during this step.  Wash them,  cut off the top, and then cut them down the middle so you have 2 halves. Remove the seeds and membranes. Set aside.
3. Combine all the rest of the ingredients in a mixing bowl and stir until mixed well.
4. Stuff the buffalo chicken mixture into the jalapeno halves and put on a baking sheet. If you want to go the extra mile, wrap each popper with one strip of bacon!
5. Bake in the oven for 15-20 minutes or until the top is golden brown.
6. If you have any leftover buffalo chicken mixture you can put it into a baking dish for a wonderful buffalo chicken dip. You can serve the dip with Corn Tortilla chips which are naturally gluten free and celery sticks.

There you have it Buffalo Chicken Two Ways! This is sure to be a game day hit (no matter who wins the game)!