Just curious as to why a lot of your recipes do not give specific quantities of certain ingredients? Is that on purpose? 

Signed,

A fabulous friend and reader

I was excited to get this question! I think a lot of people wonder it, but because no one has mentioned it yet, I haven’t addressed it.

I’m happy to address it now.

The answer is simple: Because your taste buds are not my taste buds.

That’s the truth.

I think that so many times we glance over a recipe in a cookbook and think, “Wow….I really love x,y and z. I’m going to make this for sure!” But then what happens is we make the recipe. We follow it to a “T,” making sure that every tsp and tbsp match up perfectly. And when we take that first bite of the finished product? Now suddenly it doesn’t seem so great anymore.

Intuitively, when you see a recipe for the first time, you will know if the sum of ingredients will form food you really enjoy. But the quantities of those individual ingredients will make or break the grand finale.

Here’s a prime example:

Ryan was super excited to try my Baked Bananas dessert. The sum of ingredients he loves. But the original recipe called for 1/2 tbsp cinnamon. Now, because I LOVE cinnamon and Joshua Rosenthal recommended that amount, I stuck with the exact measurement. I enjoyed it. Ryan not so much. (He may or may not have cheated by adding ice cream to nuke the strong flavor!)

The next time? I made it with just a few sprinkles of cinnamon, and he enjoyed it much more. (And that time, we both may or may not have cheated by adding ice cream to it. This time, just for fun!)

The point is this: Yes, there are times I’ll put in exact quantities. Those are the times when you really need to follow a certain measurement (ie. xanthan gum parts to gluten-free flours when you’re replacing regular flour in a recipe – like in the Gluten-Free Banana Bread.) But when it comes to most things, I believe we need to let our own taste buds lead the way. We are all unique. Each one of us prefers stronger here, spicier there and so on.

My recipes are a very good starting place.

But you are your OWN Master Chef!

Have a question for me, too? NEVER hesitate to reach out!

I understand you are busy.

I am, too.

But I am never too busy to take of myself. And you shouldn’t be, either.

Luckily for us all today, I have a quick and simple recipe. Have it for lunch or for dinner. But however you have it, enjoy the moments and company surrounding you while you eat it!

Ingredients

• shirataki noodles
• green olives
• LiteHouse Foods freeze-dried cilantro
• LiteHouse Foods freeze-dried dill
• capers
• Mini Babybel® Light
• broccoli, carrots, cauliflower
• olive oil
• sea salt (if desired)

REALLY like this recipe? Make sure to give it a to remind your awesome self of it later!

Green Olives, Cilantro, Dill, Capers, Mini Babybel Light

1 Bag: Shirataki Noodles

Shirataki Mix: Gluten Free Joy

SHORT.

SWEET.

and TO THE POINT today.

Since so many of you were interested in a 1-Year Subscription to Experience Life Magazine, I thought I’d do another one so someone else has a chance to win! Sharing my love for the magazine excites me!

Entering is simple and fun!  Once I graduate from the Institute for Integrative Nutrition, I am focusing my health coaching business on helping people who have digestive issues. Digestive issues are a HUGE issue in today’s society. We just don’t talk about it very much. Why? Because poop is gross, right?! The reality is that so many people suffer. “Digestive” could mean anything from: IBS to Crohn’s to Celiac to Colitis to IBD to general heartburn, distress and more. I will never blame only food. But I know for a fact that food is a major contributor.

Everyone wants a happy, healthy tummy. FACT: Easier digestion means more energy.

I recently did a post on the Gluten Swap. Gluten, for many, is hard to digest, drains energy and makes the digestive system off. This is not the case for everyone. But I believe that everyone has a favorite, “happy tummy recipe and/or ingredient.”

To enter for the 1-year subscription to Experience Life Magazine, just comment: What is your favorite happy tummy recipe and/or ingredient? Or what food has been magical for you? (Note: Yours does not have to be gluten free. What is poison for one is a cure for the next.)

(Remember: K.I.S.S. –> Keep It Simple Sunshine. Don’t make this complicated. One word or recipe is all we need to share!)

You have from today through Tuesday, February 28 at 9pm PST. Good luck!

Experience Life Magazine Cover, March 2012

a Rafflecopter giveaway

I got to thinking this past weekend about sugar and how it seems as though when you go off sugar “there’s nothing to eat!” This could not be farther from the truth, but perception is reality. Because we perceive it to be that way, many of us will never take the plunge to get off sugar because we think we just might starve.

I want to prove that wrong today and change your thinking.

Here are 34+ gluten-free foods with Nil Sugar (and by “nil” I mean zero or very few grams/serving):

1. cauliflower
2. steel cut oats
3. baby carros
4. avocado
5. gluten-free rolled oats
6. butternut squash
7. quinoa
8. spinach
9. meat – turkey, hamburger, steak, ham….take your pick
10. beans, beans and more beans
11. spaghetti squash
12. rice cake
13. peanut butter
14. coconut butter
15. almond butter
16. butters in general
17. fish – salmon, sea bass, snapper, mahi, tuna…take your pick
18. lemons and limes
19. sprouts
20. mushrooms
21. collards
22. kale
23. bok choy
24. celery
25. sea vegetables (I like nori)
26. jicama
27. brussel sprouts
28. artichokes
29. pumpkin
30. brown rice
31. sweet potatoes
32. eggs
33. flax seed
34. no-sugar added Greek yogurt

You can view these and more with my “Nil Sugar” Pinterest Board.

These foods are absolutely not a comprehensive list. Furthermore, at first glance you might be thinking, “Um, boring. Yeah right!” Keep in mind that there are so many things you can do to add flavor. Everything from homemade dressings to cinnamon, shredded coconut, nutmeg, spices, herbs and more.

And on that note, I have been diligently working on something. Wait…RYAN and I have been diligently working on something to address this whole notion of, “But I need gluten-free, preservative free flavor, flavor, flavor…..” I cannot wait until it’s done, I can share with you and you all can benefit!

Source: selfishvegan.com via Sarah on Pinterest

 

Source: lesapea.tumblr.com via Sarah on Pinterest

 

Source: sarahkayhoffman.com via Sarah on Pinterest

 

Source: ohsheglows.com via Sarah on Pinterest

I live for the weekends. And my weekends are never too extravagant. They are typically simple and relaxing. But after 5 days of working, working and more working, I always crave the weekends!

Heading into this weekend is fun for me because I have 2 exciting announcements:

1. The 1-Year Subscription to Experience Life winner has been notified! Congrats to Debbie….I know you will absolutely adore the magazine as much as I have. The good news? If you were not the winner, Experience Life Magazine has given me one more 1-Year Subscription to Experience Life to giveaway! Stay tuned….will launch this next Tuesday, February 21st. It will be both here and via Giddy Up Gluten Free.
2. My cheesy recipes are about to get a whole lot more exciting! If you are new to this site, you might not know that I partner with The Laughing Cow®. Now you do. I love all of their cheese, so I’m stoked to share their brand new product: Smooth Sensations Cream Cheese Spread. Here are the new flavors you can expect to see on shelves: Classic Cream 1/3 Less Fat Than Cream Cheese, Strawberries & Cream, Garden Vegetable, Cinnamon Cream and Classic Cream. They all have 1/3 less fat than cream cheese, except for the regular “Classic Cream.” There is limited product availability, but the Smooth Sensations Cream Cheese Spread will be rolling out in stores over the next few months. Be sure to check the store locator to see if it’s in a store near you:) I cannot wait to try them all and to use them in future recipes. Breakfast is about to get a whole lot tastier!

I hope you all have a wonderful Friday and a fabulous weekend ahead.

Any exciting weekend plans?

Question: Of the new Laughing Cow flavors, which one(s) are you looking forward to trying the most?!

The recipe I want to share with you all today has sugar. I have not eaten my gluten-free banana bread for a couple of weeks now, though. Oh how I’m missing on it today! My recipe is a combination of my grandma + Ryan’s grandma’s homemade banana bread. There are 2 main differences in mine:

1. Mine is gluten free.
2. The original recipe called for 1 c. sugar. I cut mine in half. The second time I made this, I took it down to 1/4 c. sugar. And for the record, it still tasted phenomenal and sugary!

That is my tip on sugar for today: You will likely never need as much sugar as an original recipe calls for. You don’t have to skimp on the sugar and replace it with a nasty substitute like Equal or Splenda, but instead you can simply just cut the overall amount of the real sugar you put in.

I’m confident you will love this recipe!

Ingredients

• 3.5 very ripe bananas
• 1/2 c. sugar
• 1/2 c. ghee butter (or any butter)
• 1.5 c. Bob’s Red Mill All Purpose Gluten-Free Baking Flour
• 1 tsp xanthan gum
• 2 eggs (I only used the yolks)
• 1 tsp vanilla
• shredded coconut (optional)

Instructions

1. Mix all ingredients together, making sure that it’s smooth, but not overly mixed.
2. Let it stand for 10 minutes in a greased loaf pan. (Side note: While it’s in the greased loaf pan, add in your shredded coconut to a portion of the bread by sprinkling off a section and mixing it in with a toothpick. I didn’t want my whole loaf done this way because I wasn’t sure if Ryan would like it or not, so I just chose a small section!)
3. Heat oven to 350 degrees.
4. Bake the bread for 45 minutes to an hour.

REALLY like this recipe? Make sure to give it a to remind your awesome self of it later!

Very Ripe Bananas

Gluten-Free Banana Bread Batter

Gluten-Free Banana Bread

Gluten-Free Banana Bread served with Coffee

Here are 16 simple, common swaps to get you started in the right direction:

Breakfast

1. Swap your regular oatmeal for Bob’s Red Mill Gluten-Free Oats or Gluten-Free Oats from Trader Joe’s.
2. Swap your regular muffin for an Udi’s Gluten-Free Muffin or better yet one of these muffins.
3. Swap commercial, packaged bacon or sausage (many have gluten in them) for a homemade turkey patty (extra lean/lean turkey + pinch cumin + pinch pepper + pinch sea salt + red onion and garlic to your liking).
4. Swap regular pancakes for one of the following:

• a protein pancake (1 scoop vanilla protein powder + 3 egg whites + 1/2 c. gluten-free oats + pinch cinnamon + packet stevia) OR
• Gluten-Free, Egg-Free Pumpkin Pancake

Lunch

1. Swap the traditional salad dressing (most have gluten in them, but not all) for this gluten-free salad dressing {How-To Video}.
2. Swap your traditional bread for Udi’s Gluten-Free Bread. (Side note: I’m dying to try the Millet-Chia Bread.)
3. Swap your PB&J for this one.

 
Dinner

1. Swap your regular, whole wheat pasta for: quinoa, rice noodles, corn pasta, Shirataki noodles, millet or buckwheat.
2. Swap your mac ‘n cheese for this gluten-free mac ‘n cheesy.
3. Swap your spaghetti and meatballs for these gluten-free spaghetti and Swedish meatballs.
4. Be lazy and throw it all in the slow cooker.
5. Instead of rolling up your chicken in a whole wheat tortilla wrap, try wrapping it up in lettuce.

Snacks

1. Swap your Snicker’s Marathon Bar for a Pure Bar, Larabar or KIND Bar.
2. Swap your Handi-Snacks Crackers and Cheese for gluten-free crackers and some Laughing Cow Light Queso Fresco & Chipotle Cheese.
3. Swap a pre-packaged ho ho for a pre-packaged 100 calorie pack of raw almonds and pre-packaged Mini Babybel Sharp Original.

 
Going gluten free is scary in the beginning. I get that. I’ve lived through that. But once you get through the initial shock of the can-and-can’t haves, it becomes second nature.

I now live for gluten-free cooking and baking, finding substitutions so that I’m able to eat nearly everything I want, even if there doesn’t seem like a likely swap available. So my question for you today: What other gluten-free swap questions do you have?! 

I don’t regret it because the truth is that this is my lifestyle, not a diet. Sometimes in life we have to let loose, have fun and enjoy the treats and desserts that only come about on special occasions. Here’s a little peek into what that was for me:

Tutti Frutti Fro Yo

Peanut Butter Chocolate

But still, my digestive system is on overload. Super bloated. It needs rest.

The proof is in the pudding – my tummy pudding, that is. Food is a curse as much as it is a blessing for me. Colitis and digestive issues don’t care if it’s your birthday. I get a nice, little reminder of that from time-to-time. And just like they don’t care when it’s my birthday, they also don’t care that today is Valentine’s Day.

For me, for today, I’m going to celebrate the LOVE-FEST DAY by beginning my 54 days with no sugar. How (un)sweet is that?! I don’t care that it’s Valentine’s Day, and I will find myself without any sweets. I’m ready to feel fantastic again!

54 days because that takes me up to Easter Sunday. It’s an extended Lent.

54 days with no sugar means:

• nothing artificial; this includes gum
• no saccharin, sucralose, aspartame (ew)
• no white sugar, which means no banana bread:(
• no chocolate – 99%+ would be okay, but I’ll likely skip it altogether

54 days with no sugar does not mean:

• no fruit – again, this is not a diet. I’m not looking to lose weight or do some crazy thing. Fruit is a good thing.
• no stevia – I am fine with stevia because stevia is of the stevia plant and all natural.

I’m ready to give my digestive system a break. It’s going to thank me big time.

And on Easter Sunday? I think I’ll debut a new recipe with this delight I bought in Carmel at Sur La Table….

Mini Doughnut Pan

Question: Care to join me for the next 54 days? I promise to help you get through. It’s a lot easier than you might imagine. You can contact me with any questions. Yes, really!

Couldn’t care less about all this “sugar” talk since it’s Valentine’s Day?! Well then I hope you’ll enjoy a little “Red, White & Pink” from Pinterest!

Happy Valentine’s Day!

I don’t celebrate just the day of my birthday, which is today: February 10th (in 1983). I celebrate the entire week. I celebrate the entire month. And even when I turn 30 next year, I will be just as excited.

You ask, “why?”

I ask, “why not?”

Birthdays were made to celebrate because our birth, like our lives, are a celebration.

I never take for granted each day that God gives me. I thank my lucky stars that I’m able to be here yet another year….to live and to love.

I believe that each day we are given allows us to become a better version of ourselves, while giving a little more to those around us.

There are things you only get with age. I’m certain of that. And if we are constantly living in fear of age, growing older and blowing out another birthday candle, life will pass us by.

I don’t want life to pass me by.

I want to be here. And I want to be present.

Happy 29th Birthday to Me!

ps. I have an AWESOME weekend planned with my mom, who is visiting us from Minnesota, and Ryan. Nothing big and extravagant. Just simple and beautiful. I will get out my the new SOHO Professional Makeup Brushes my awesome client sent to me and put a little happy face on!

Source: madebygirl.blogspot.com via Sarah on Pinterest

Source: 1.bp.blogspot.com via Sarah on Pinterest

 

Source: marleinoverakker.com via Sarah on Pinterest

I had been boasting about my gluten-free puppy chow since the holidays. I finally got it altogether, in one place, just in time for you – for Valentine’s Day! It’s so simple  to make so go for it right now!

Gluten-Free Puppy Chow

Ingredients

• 2 x 6 oz bag of Scharffen Berger 62% Cacao Semisweet Chocolate Baking Chunks
• 1 c. natural peanut butter
• 1 box Rice Chex (gluten free)
• organic powdered sugar (use as much or as little as you’d like)

 
REALLY like this recipe? Make sure to give it a to remind your awesome self of it later!

Gluten-Free Rice Chex

Gluten-Free Rice Chex: Step 1

Pour the Chocolate

Mixing the Chocolate In: Careful not to Break it All

Chex Mix and Chocolate Bag Dump

Pour Some Sugar on Me

ps. NO judging! I had just gotten over the flu right before the holidays.

Shake It

Spread it Out

Gluten-Free Puppy Chow