Almond muffin and potato salad

There was this adorable cafe where I used to live that always served a pumpkin muffin with their potato salad, or any other kind of salad for that matter. But I would feel guilty after eating there, not because of the gluten, as I was unaware of its effect on me at that time, but because I knew they used mayonaise, and hydrogenated oil. Now I look at this picture of lunch today and feel good about what we eat. Cheers!

Potato Salad:

4 baked potatoes, peeled once cool (because I can't bring myself to skin and boil them, depleting any nutritional value they may have)

1 handful of parsley, chopped

2 tbs fresh chopped dill

2 stalks of celery, chopped

1/2 tsp Herbamare seasoning

3 tbs pickle relish

1/3 cup Vegenaise grapeseed oil

Gluten-free Almond Muffins:

(to make about 14)

1/2 cup + 1 tbsp liquified coconut oil

1/2 cup honey

12 drops vanilla liquid stevia

3 eggs

I like to beat the eggs in one at a time

Then add:

2 cups almond meal flour

1/2 cup brown rice flour

1/2 tsp baking soda

1/2 tsp sea salt

2 cups thawed organic cherries, or blueberries, or nuts

Bake at 350 for about 24 minutes

They are rich and delicious. My husband says they are his favorite of all my gluten-free recipes (not that I have any recipes which aren't gluten-free!)

Deli Cioso

This afternoon we ate lunch at Deli Cioso in Longmont. Our server was named Mandy and she had the cutest baby bump. She remembered us from before and made sure that Ashley got the fresh scrambled eggs because otherwise they give you a premix, and who knows what's in it. She suggested the "low carb chili" because it's gluten-free, and it was so yummy. We also had a few different tacos with corn tortillas, all of which were really good. As always, it's important to ask for help and make sure to tell them your food restrictions.

Chef Ashley

Homemade nut milk

I make almond milk by blending a cup of soaked blanched almonds with 4 to 5 cups of purified water, and straining it through a nut milk bag. You can also use cheesecloth, or even a thin kitchen towel. Add some agave or a little vanilla liquid stevia if you like. I also love macadamia nut milk, which you can make exactly the same way :-)

Chebe Pizza

I made gluten-free pizza for dinner with a Chebe Gluten-Free Pizza Crust Mix, substituting with coconut oil and milk. All of the Chebe gluten-free mixes have a similar texture, chewy on the inside and crunchy on the outside. Either you're a fan or you aren't and we definitely are. I like to bake it for 20 minutes or so at 400 degrees, then move it up top and broil it on low for a bit, keeping my eye on it, so the top gets golden before I add my toppings. Tonight I sauteed onion and green pepper from the Door to Door Organics box. Then I just broiled it for another minute or two. Nights like this I don't miss wheat at all :-)

Nederland Co-op

Today we went to Boulder Creek, Boulder Falls, and Ned. I wished I could live by that creek :-) It was so beautiful, and the sound of the running water made my heart sing. We brought a packed lunch, but stopped at the Mountain People's Co-op and got some gluten-free soup to bring home. The soup was made fresh and the smell in the store reminded me of my grandmother's kitchen. Andy thought Ned was just like the town in Northern Exposure, one of his favorite sitcoms of all time.

Pei Wei

Last night I went to Pei Wei in Broomfield with some other mamas. I got the gluten-free Pei Wei Spicey with chicken and it was excellent. They are my new favorite. The manager there, Jean, is a rockstar. If you have any concerns just ask for her. I've also been to the one in Boulder at 29th Street for gluten-free food.