4 Ingredients Gluten-Free Cookbook Review

Even though I've been gluten-free for two years, I still have moments where I struggle to come up with a meal plan. Gluten-free eating can be so simple, but sometimes I want to recreate those recipes (filled with gluten) that I grew up with. So, it's great to have a few gluten-free cookbooks on hand for inspiration.

The cookbook, 4 Ingredients Gluten-Free, by internationally bestselling authors Kim McCosker and Rachael Bermingham offers more than 400 recipes using 4 ingredients (or less) that are compatible with a gluten-free lifestyle.
4 Ingredients Gluten-Free discusses the basics of eating gluten-free and offers a range of recipes including dips, breakfasts, appetizers, salads, and veggies, plus an assortment of main courses and desserts. It also includes a section featuring kid-friendly recipes and one for babies and toddlers.

Since I had an abundance of buckwheat flour on hand recently, I decided to try the Buckwheat Pancakes recipe. They were delicious (even to my gluten-eaters)!

Buckwheat Pancakes
Serves 2

1 cup buckwheat flour
1 egg
2 tablespoons butter, melted
tablespoons pure maple syrup

In bowl, mix all the ingredients together with 1 cup water. Add a bit more water if the batter seems too thick. Heat a nonstick skillet over medium heat. Dollop in the batter and cook the pancakes for 1 minute. Flip them over and cook for another minute.

We have plans to try the Tangy Chicken Tenders and the Apple Bars soon too.

I love that 4 Ingredients Gluten-Free offers meals that fit my dietary restrictions, but are also flavorful and easy to prepare. The fact that they use minimal ingredients, most of which I have on hand, is an added bonus. It's so encouraging to see a cookbook full of delicious recipes that are quick, taste good, and are completely gluten-free.

Buy It: 4 Ingredients Gluten-Free is available for under $15

You can also watch Kim McCosker demo her recipes on the 4 Ingredients YouTube Channel.

A copy was provided for review. All opinions are my own.

Beanfields Nacho Bean & Rice Chips: Review

Last year we were excited to find out about Beanfields chips. Made from beans and rice, the chips are free of all the top 8 food allergens (plus are corn free).

Until recently I didn't realize just how many people have to deal with food allergies. I've been gluten free for quite awhile, but in the past 5 months have become dairy free as well. It can be so hard to find quick snacks that still taste good.

Beanfields chips are a yummy, filling snack, that are easy to grab on the go. The newest addition to the Beanfields line are their Nacho Bean & Rice Chips. They offer 4 grams of protein per serving, as well as 4 grams of fiber. Plus they are Non-GMO and vegan.I had to laugh when my (non-allergy suffering, hater of all my "free-from-everything" foods) hubby announced how good the chips were. He is by far the biggest snacker in the house, and the hardest to please, but he loved the nacho chips. They have a great flavor and texture.

Buy It:
You can buy Beanfields chips at a natural food store near you or order online. They retail for $2.99-$3.99 for a 6oz bag or $1.19-$1.49 for a 1.5oz snack size.

Samples were provided for review. All opinions are our own.

Orchard Bars Review

With this pregnancy, I am constantly snacking. I rarely feel like eating a huge meal, but am more than happy to eat snacks throughout the day. My fridge is full of string cheese, fruit, and carrots. The only problem I have is finding gluten free snacks that are easy to eat on the run or in the car.

I was recently introduced to Orchard Bars. Orchard Bars are fruit and nut bars that cater to many special dietary needs. They are gluten-free, dairy-free, kosher, and vegan. Orchard Bars are low in sodium, high in Omega-3, and a good source of protein. They contain no preservatives, no artificial flavors or colors, and no cholesterol or saturated fat.
So how do they taste?

That is always my first question when I find a new gluten free snack, because often times the taste doesn't live up to my expectations and I find myself throwing away the rest of the box or pawning it off on my husband.

With Orchard Bars, I wasn't disappointed. They are fruity and sweet, without being overpoweringly so. As soon as you open the wrapper, you can smell the fruit. You can taste the fruit, nuts, and sunflower seeds, and the texture is a great combination of chewy and crunch.

Orchard Bars are available in 3 flavors:
Blueberry Pomegranate & Almond
Pineapple Coconut & Macadamia
Strawberry Raspberry & Walnut

I'm absolutely in love with the Strawberry Raspberry & Walnut flavor. Delicious!

The only thing I don't like? No stores in my area carry them! However, Orchard Bars can be purchased online or in some brick and mortar stores. Plus, they are coming to more stores soon.

Buy It: Orchard Bars can be purchased online for $14.95 to $25.95 for boxes of 12-20.

Check them out:
Follow Orchard Bars on Twitter
Like them on Facebook

Product was provided for review. All opinions are my own.

Flourless PB-Free Cookies

These cookies may be flour free and peanut butter free, but they are delicious. The biggest perk? Everyone in our family can safely eat them.

Momma may or may not have eaten two for lunch today.Flourless PB-Free Cookies
(Makes about 2 dozen)

1 cup Soy Nut Butter (You can sub PB or another nut butter if your family can have it)
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon baking soda
Chocolate Chips or Hershey Kisses

Preheat oven to 350 and grease cookie sheet.

Combine soy butter and both sugars in mixer. Blend on medium for about two minutes, or until well mixed.

Add egg and baking soda. Continue mixing about 2 more minutes.

Roll dough into golf ball size balls and place on cookie sheet. Make crisscross pattern with a fork.

Bake for roughly 7-8 minutes or until edges are slightly brown. As soon as you remove from oven, press Kisses or chocolate chips into tops of cookies.

Allow to cool before removing from cookie sheet.

Enjoy!

Have you voted for my Gluten-Free Big Hit recipe today??!

Eating Gluten Free

Every time someone finds out I don't eat wheat or gluten, they act like I'm crazy. You don't eat pasta? You can't have cake? You won't even try a bite of pizza?

People always see negatives. But the thing is, I do eat pasta, and cake, and pizza. I just have to make it myself, without gluten. To be perfectly honest, I eat better now than I did before going gluten free.

I wake up and make myself eggs with lots of veggies and a side of sliced tomatoes. Instead of eating something from a microwavable box for lunch, I have a salad with leftover chicken or I make a quick stir fry from whatever's in the fridge.

For dinner, I serve grilled or roasted meat, a potato or rice, and lots of veggies. If we want pasta, I make a rice pasta. Pizza? I use a gluten free crust mix. Which, by the way, makes some delicious cheesy bread.

When it comes to sweet stuff, I love experimenting with gluten free desserts. There's been brownies, cake, and donuts. My favorite so far?

Chex Treats
1 bag marshmallows
1/4 cup butter
7 cups of Chex (I mixed rice and corn)
handful of chocolate chips

Melt butter and marshmallows in microwave. Start with 1 minute, check every 20-30 seconds until marshmallows are melted and smooth.

Stir in Chex.

Put mixture into a well greased 13 x 9 inch pan, press until even.

Top with chocolate chips and press them into treats.We won't discuss how quickly a huge batch disappeared in our house this week.

Have you voted for my Gluten-Free Big Hit recipe today?

The Big Hit Avocado Blog Tour

I didn't grow up eating avocados. To be honest, I don't think I even tried one until just last year. After hearing so much about the benefits of adding them to your diet, I had finally decided to pick one up at the grocery store.

We've been using them in our house ever since.

Recently, my diet has changed and I've had to rethink and relearn a few things in the kitchen. Being gluten-free means no breads, no rolls, no flour tortillas. But it also means feeling better than I have in years and having so much more energy.

There are several things I miss eating, but I've found ways to alter my favorite foods so that I can still enjoy them alongside my family.

Gluten-Free Philadelphia-Inspired Cheese Steak Taquitos with Avocado Cream

Ingredients:
8 Corn tortillas
1 lb thin cut steak slices (or Steak-ums)
1/2 cup thin sliced peppers (we use red, green, and yellow)
1/2 cup thin sliced onion
2 Tbs olive oil
1/2 cup shredded cheddar (substitute your favorite)
2 cups oil for frying
1 medium avocado
1/2 cup sour cream
2 Tbs fresh lime juice

1. Mix mashed avocado, sour cream, and lime juice in blender until creamy and well mixed. Put in fridge to chill.

2. Heat olive oil over medium heat, then add peppers and onions and cook until soft.

3. Add steak to pan and cook thoroughly.

4. Warm tortillas in microwave for 30 seconds or until pliable.

5. Add small portion of steak, peppers, and onions to warm tortilla and roll up. Secure with a toothpick.

6. Picked up rolled tortillas and drop carefully into hot oil with tongs. Cook until crispy.

7. Top with cheddar cheese and serve with avocado cream. And enjoy!

Did you know?
Avocados are only 50 calories per ounce (around three slices) and are sodium and cholesterol free. Also they contain nearly 20 different types of vitamins, minerals, and phytonutrients in a one ounce serving.
The "Big Hit" Contest and Avocado League
Mexican Hass Avocado Importers Association (MHAIA) is launching the Big Hit contest exclusively for those participating in this blog tour:
The Avocado League is featuring hometown recipes in Atlanta, Boston, Baltimore, Charlotte, Chicago, Philadelphia, New York and Washington, D.C. MHAIA will choose 8 bloggers, one from each featured hometown, with the best recipe from the blog tour as members of the Avocado League, with public voting of their dishes to take place in late September. Avocado League participants and their dish will be professionally photographed and have their own personal profile on the Big Hit microsite.

The Avocado League recipe with the most votes during the Big Hit contest will win the title of Avocado League MVP and the grand slam prize ­ a $5,000 grocery gift card! Second and third place winners will receive a $2,500 and $1,500 grocery gift card, respectively. Each of the top three winners will also receive a year's supply of avocados! The five Avocado League runner-ups will each receive $100 grocery gift cards.

Any consumer can submit their avocado recipe and may be featured as an "all-star" recipe. All voting and recipe posting will take place at the Big Hit site.

I wrote this review while participating in a blog campaign by Mom Central on behalf of Mexican Hass Avocado Importers Association. Mom Central also sent me a gift card to thank me for taking the time to participate