Archive | January, 2012

Fast Pho Recipe- Gluten Free

17 Jan

Pho is a Vietnamese noodle soup with restorative properties – it helps get you through the sniffles, warms your bones and is a pretty good hangover food as well. In other words, it is good pho you. (Yes, I went there, sorry!)


While pho should be a naturally Gluten Free Recipes, often it is not, especially when you grab a bowl at one of those little corner pho joints. Often the broth is made with a soup base which contains gluten. You can of course make your own soup broth from scratch but all that work is sort of counter intuitive when you are in need of a soup with restorative powers.


Due to the dietary restrictions and choices in my family I wanted a broth that would be gluten free and work for both vegetarians and meat eaters alike. I decided to use CelifibR Vegetarian Chicken Bouillon soup cubes from Maplegrove Gluten Free Foods. This way I could use meat – in this case chicken, as an optional garnish.


Speaking of garnishes, that is what, in my opinion, pho is all about! I mean otherwise it is just a bowl of noodles with broth, fine but not magically restorative. The thing with garnishes is that each person customizes their own bowl, no two soups are the same and each is an individual masterpiece designed by the diner. Serve the pho with dishes filled with lime wedges, cilantro and basil leaves, sliced green onions, slices of fresh chili peppers, bean sprouts and in this case, chicken shredded from a rotisserie bird from the store – making this really fast pho!


Of course there is no pho without noodles. Look for rice noodles, also called Bahn Pho Noodles, in Asian markets or in the ethnic section of the grocery store. They come in different sizes; I think the medium (about ¼ inch thick) are perfect. And, according to the lady who runs my local Asian market, disregard the instruction on the package that tells you to boil the noodles. Instead, soak the noodles until soft in warm water (about 10 minutes) then place them in a strainer set in a mixing bowl. Just before serving, fill the bowl with boiling water, let the noodles sit for 5 seconds then place in the bowls and ladle on hot broth. This method results in perfectly cooked noodles that are not mushy.


So, in case you caught the sniffles this holiday season or indulged just a wee bit too much, think about making fast pho. It may just magically restore you back to good health!


Gluten Free Fast Pho




½ pound rice noodles (Banh Pho)

4 CelifibR gluten free vegetarian chicken bouillon cubes

5 cups boiling water

1 bunch green onions, thinly sliced

Kosher salt and freshly ground pepper

1 handful cilantro leaves

1 handful basil leaves

2 Thai or jalapeno peppers, thinly sliced

2 fresh limes, cut into wedges

2 cups shredded cooked chicken (omit for vegan or vegetarian)




Soak the noodles in very warm water until softened, about 10 minutes.


Dissolve the bouillon cubes in 5 cups boiling water. Add half of the sliced green onions and season to taste with more salt and pepper if needed.


Once the noodles are softened, drained them, put into a strainer set in a large bowl and fill the bowl with boiling water. Let sit for 5 seconds, drain and divide the noodles among 4 large soup bowls. Divide the hot broth among the 4 bowls of noodles. Serve immediately with all the additional ingredients on the side. Let each diner design their pho the way they want.


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Gluten Free Guilt Free Chocolate Banana Pie Recipe

12 Jan

Happy New Year !

It seems this is the time of resolutions – everything from “sticking to my gluten free diet 100%” to “becoming organized” to “getting a body like Jennifer Aniston or Ryan Reynolds.”

According to the dictionary “resolution” means a firm decision to do or not to do something. There is nothing wrong with resolutions; they are certainly the start to quitting smoking, losing weight and getting out of debt. But I like to do a little more at the beginning of a new year than just make resolutions; I like to dream my dreams first. I find that resolutions are easier to keep if they have a purpose – if they serve to fulfill a dream.


Every year the hubby and I take a little time away from the house and we look at what we hoped to accomplish the year before. We acknowledge the things we did get done and decide if we still want to do the things that we didn’t. Then we dream our dreams. We don’t worry about whether they seem obtainable or not, we just dream and we dream big! After all, if we shoot for the stars and don’t quite make it, we still end up soaring a lot higher than if we were just aiming for the treetops!

Dreaming is not enough however – it needs to be followed up with action and I think this is where resolutions come in. If we dream of having that perfect body, we have to make some resolutions to get there – go to the gym and work out every day, eat clean; cut back on sugar and fat…whatever it is that you need to do to get where you want to go. And then after we make the resolutions we have to do or not do what we decided.  And remember – the definition of resolution contains the word “firm” in there – we need to stick FIRM to those decisions.

Whatever your dreams and resolutions are this year, I hope they include getting or staying healthy. And I hope that I can help you keep them. As is my way, I think getting healthy is a lot easier to do if I can eat chocolate pie while doing it.

This guilt free chocolate banana pie is gluten free, dairy free, and sugar free, low in fat, high in protein and just plain delish! It is also pretty darn easy to make.

This year I am all about getting healthier and simplifying my life.  EVERY year I am ALL about eating yummy food – so this recipe fits right into my life – the one I have and the one I want to have.

Oh, and by the way – if you have Celiac disease or gluten intolerance and you haven’t done this yet, it IS time to take control of your health and make the resolution to stick to your gluten free diet 100%! It doesn’t have to be a difficult resolution to keep – trust me!

Gluten Free Guilt Free Chocolate Banana Pie


1½ cups blanched almond flour
5 large medjool dates, finely chopped
Large pinch of kosher or fine sea salt
3 tablespoons coconut or grapeseed oil (or maybe a bit more)


5 small, ripe bananas, cut into pieces
5 large medjool dates, chopped
1 cup light, unsweetened coconut milk
1/3 cup unsweetened cocoa powder, measured then sifted
1 tablespoon pure vanilla extract
½ cup sliced almonds
2 ounces dark chocolate, chopped or shaved with a vegetable peeler


Preheat oven to 350 degrees. Spray a 9 inch pie plate with gluten-free, non-stick cooking spray.

Prepare the crust by combining the almond flour, dates and salt in a food processor. Pulse until the dates and almond flour are well combined. Add the oil and process until the mixture starts to come together like a dough. If the mixture is too dry add some more oil, a few drops at a time. Bake for 12 – 15 minutes or until the crust has browned, it may seem soft but it will harden up as it cools. Let cool completely.

Prepare the filling by combining the bananas, dates, coconut milk, cocoa powder and vanilla in a food processor. Process until smooth. Pour the mixture into the cooled pie crust, top with the sliced almonds and chopped or shaved chocolate, cover with plastic wrap and freeze for at least 4 hours. Can be made 1 – 2 days

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Santa’s Thumbprint Cookies Recipe – Gluten Free

10 Jan

Leaving cookies and milk for Santa is something we always do in this house. Call it appreciation for the gifts he will bestow, offering some Gluten Free sustenance for a long night or maybe even just a little extra assurance that Santa will know we have been nice this year, not naughty.


Every year it is something different. This year we are leaving Gluten Free Santa’s Thumbprint Cookies. We thought maybe he would feel a twinge of recognition and know how grateful we are.


For maraschino cherries without red dye or corn syrup, try these.


If you put out cookies for Santa, what kind do you leave?


Gluten Free Santa’s Thumbprint Cookies




4 cups pastry quality gluten-free flour

1 tablespoon baking powder

¾ teaspoon salt

1 cup unsalted butter, at room temperature

¾ cup granulated sugar

¾ cup corn syrup or light agave nectar

1 large egg

2 teaspoons pure vanilla extract

½ cup sanding sugar (or just more granulated sugar)

One 11 ounce bag semisweet chocolate chips

24 maraschino cherries, cut in half and dried well




Whisk together the flour, baking powder and salt and set aside.


Cream together the butter and ¾ cup sugar with an electric mixer. Add the corn syrup, egg and vanilla and mix well. Gradually add the flour mixture, with the mixer on low, and beat until combined. With a spatula, scrap the sides and bottom of the bowl to make sure everything is mixed well.


Roll the dough into 1 inch balls then roll in the sanding sugar and place on a plate or baking sheet – you can put them on top of each other – and refrigerate for 30 minutes. You can make ahead of time but if they are refrigerated for more than 30 minutes you will have to let them sit out for a few minutes before proceeding.


Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicon baking mats.


Place the balls on the prepared cookie sheets about an inch apart. Flatten with your thumb, making an indentation in each ball. Bake for 10 – 12 minutes or until firm but not beginning to brown. Leave oven on. If the indentations have risen, use the end of a wooden spoon to depress again. Fill each indentation with a teaspoon of chocolate chips. Return to oven for 2 minutes. Using a small offset spatula or spoon, swirl the chocolate chips to melt. Top each cookie with a maraschino cherry half.


Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at:


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