I am so excited to share this recipe for gluten free crepes that taste just like regular ones – you can trust me on that statement as I’ve made LOTS of regular (non gluten free crepes) in my lifetime. By the way, these are also dairy free and xanthan gum free.
Why am I making gluten free crepes all of a sudden, while all other desserts on my site are pretty much full of gluten? Well, to my great shock, surprise, and disappointment I became gluten intolerant over the course of 2.5 months, and I’ve been gluten free for about a month now – which is a story on its own and definitely deserves a separate post.
Up to this point, I have made and published lots of non-gluten free desserts on this site, and with these gluten free crepes I am making my first foray into the world of gluten free desserts! [click to continue…]
Delicious, creamy, and very easy-to-make mushroom risotto. I don’t like spending much time at the stove after a long day at work, and I already made this dish several times this week after work on weeknights – that’s how easy this risotto is! The recipe is perfect for weeknight cooking, and the dish tastes like it came from a good Italian restaurant! [click to continue…]
I love mushrooms, and mushrooms often are at their best when prepared in the most basic way like this simple mushroom and garlic saute. This recipe is also great for paleo and gluten free life style, with just a few simple and natural ingredients producing very flavorful and filling meal!
The recipe uses 12 oz of button mushrooms and produces modest 4 servings that will go great with any grilled meat, especially steak! Or, you can eat it as-is as a vegetarian dish! After you have sauteed the mushrooms with garlic in olive oil, they become very juicy, delicious, with a meaty flavor and texture: [click to continue…]
Greek tortellini salad with tomatoes, avocados, cucumbers, feta cheese – in homemade Greek salad dressing. It’s a delicious and healthy salad that uses fresh ingredients, lots of vegetables, and the dressing is made completely from scratch!
While this salad is great served right after it’s made, it also gets better if you let it marinate overnight (or at least for 2 hours) in the refrigerator. If you let the salad sit in the fridge for at least 2 hours, the flavors will start to really soak into the pasta and other ingredients. [click to continue…]
Blueberry vanilla bread with lemon glaze. This delicious bread is stuffed with blueberries, and deliciously flavored with vanilla and lemon zest.
The glaze is made from freshly squeezed lemon juice and powdered sugar. There is just enough glaze to cover the top of the bread with a drizzle and not to overwhelm the overall flavor of this dessert! [click to continue…]
Butterfinger Peanut Butter Creme Oreo truffles made from crushed Oreos (with peanut butter creme filling) and crushed Butterfinger candy mixed in with softened cream cheese, coated in white almond bark. Delicious little Oreo balls that are easy to make at home, and are very popular with kids and adults alike!
I’ve always wanted to make Oreo truffles, and this was my very first try. The truffles turned out quite well: they looked gorgeous, did not fall apart, the almond bark coating process went smoothly. Which just shows how easy it is to make these cake balls.
Grinding the Oreos and then Butterfinger candy and mixing it all in with softened cream cheese is the easiest part of the recipe. The more challenging portion is dipping the Oreo balls in melted white chocolate (or almond bark) to create a beautiful coating. To ensure easy coating process, I definitely recommend using the easy-to-handle almond bark baking bar that can be easily found at Walmart. It melts well, doesn’t seize as easily as regular white chocolate, and it stays nice and melty while you’re coating the truffles. [click to continue…]
Strawberry, quinoa, spinach and cashew salad with a homemade honey-mustard balsamic vinegar dressing. It’s a delicious Summer salad, made with healthy, clean, whole food ingredients!
This salad is vegetarian, gluten free, grain free, and dairy free! If you remove quinoa, it becomes paleo-friendly, too – a perfect lunch, dinner or snack for devoted cross-fitters.
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Delicious crepes stuffed with peanut butter, Nutella and topped with strawberries in syrup. If you love chocolate and peanut butter – you’ll love these! Strawberries are soaked in sugar for 30 minutes to make them sweeter, softer, and more flavorful. You don’t even have to stuff these crepes with strawberries to the brim, just add a couple of strawberries inside the crepe, and then sprinkle it with powdered sugar like this:
To assemble, spread Nutella over one half of the crepe (or in the center of it), then add swirls of peanut butter:
Add strawberries: [click to continue…]
Strawberry banana bread muffins – I made these recently because I had too many strawberries and needed a delicious and easy recipe to use them up. I reincarnated my favorite, time-tested banana bread recipe to make it into muffins, and it worked perfectly!
They came out delicious. A favorite family breakfast! For 12 muffins I used only 1/3 cup butter and 1/3 cup Greek yogurt, which creates a nice, rich texture, and makes these muffins healthier and lower in saturated fats.
Because strawberries tend to make desserts very moist, I like to store these muffins covered and refrigerated. When refrigerated, these can last 2 weeks and still taste fresh like you just made them. [click to continue…]
This crunchy Asian salad with peanut dressing is amazingly tasty, colorful and refreshing, with a lot of crunch and flavor! Lots of vegetables: spinach, cucumbers, red bell pepper, carrots, sugar snap peas – all tossed in a delicious, homemade peanut dressing, and topped with toasted peanuts and sesame seeds. The salad dressing is both sweet and sour, and very creamy! [click to continue…]