Skinny Dip ~ Naturally Gluten Free Skinny Guacamole pictured with Pop Chips.
If you follow me on Facebook or Twitter, you know I'm a football fan. All autumn long, I scheduled errands around NCAA Saturdays, made sure I had my NFL Sunday Ticket, and settled in on Monday nights for... yes, more football. Now, the day football fans everywhere anticipate, Super Bowl Sunday, is only six days away! Even if you don't care for the game, I bet you're into the food. I know I am! I love serving healthy, naturally gluten free versions of "old favorites" everyone can enjoy at my Super Bowl Bash! Of course, because I don't want to miss a minute of the gridiron action, I like keeping it simple! My Skinny Guacamole is a definite "score" for your game day appetizer table... It's full of essential nutrients, lower in fat than it's traditional counterpart, quick to fix, naturally gluten free, and it tastes terrific! Add Comment Avocado Mayo ~ A Healthy Sandwich Spread 01/30/2012
 You'll never eat mayo from the jar again! Avo Mayo 1 ripe avocado Juice of 1/4 lemon 1/4 teaspoon garlic powder 1/4 teaspoon black peper 1/4 teaspoon sea salt 3 Tablespoons light olive oil Combine all ingredients except oil in the bowl of your food processor and blend until pureed. You will need to scrape down the sides several times to insure all avocado is pureed. When the mixture is smooth, drizzle the oil slowly into the processor while blending. Be patient - if you add the oil all at once or too fast, you will not achieve the rich creamy mayo-like texture that you're looking for. Use immediately, or store in fridge for 3-5 days tightly covered. It may keep longer, but it never stays around my fridge long enough to find out.  Perfect for a sandwich! Also try my Avo Mayo in these Deviled Eggs!  Coming soon! The announcement for my February webinar and topic is coming this week! I don't want to give it away, but if you are gluten free AND dairy free, or if you're gluten free and considering going dairy free, this webinar is for you! You won't believe what I did in the name of science and the results will SHOCK you! Be sure to sign up for my FREE E-LETTER by CLICKING HERE to be among the first to receive these exciting details!! Let's Connect Comments about a specific post or recipe? Share it in the “comments” section below! Questions? Click here to check out my ALL NEW FAQs and you might just find your answer! If not, email me: mailbox (at) glutenfreegigi (dot) com. I’m always happy to hear from you, but need to ask for your understanding and patience when it comes to responding. I receive lots of email these days, which I love, but it can be challenging sometimes to respond to each one. I answer as many of your questions as possible in my How-To videos and posts so everyone can benefit. Keep watching my videos and website for my answer to YOUR question! Follow Along... On Twitter and "Like" me on Facebook! You can also check out my boards on Pinterest and find out what I’m posting on Google+! These are places I like to go have fun and share what’s going on in the Gluten Free Test Kitchen and in my HOME Kitchen! I love following you, too! Make sure you let me know you’re out there! ~g~ Thanks for taking time to visit! Come back for my weekly recipe and how-to video posts on Tuesdays and useful "A Side of Science" articles on Thursdays. If you don't, I'll miss you! My mission here at GlutenFreeGigi.com is to share my experience and knowledge to make gluten free living easy and accessible for everyone. I can help you navigate your gluten free life with ease and confidence because I understand how challenging it can be! Click here to learn more about who I am and my gluten free story. I’m super-excited to have YOU here! The journey doesn't seem nearly as long when you share it with folks you like... I'm glad you're sharing the gluten free journey with me! P.S. -- Click here to sign up for my free e-Letter so you don't miss a thing! Deviled Eggs with Avocado Mayonnaise 01/30/2012
 Avo-Ovos (Deviled Eggs with Avocado Mayonnaise) 4 hard boiled eggs, halved with yolks removed to a small bowl 1 Tablespoon Avo Mayo (Click HERE for the simple recipe!) 1 teaspoon Dijon mustard 1 teaspoon minced fresh chives Place egg whites on a serving dish. Mash yolks with a fork until smooth, then add the Avo Mayo, mustard, and chives, stirring to blend. Spoon mixture into a piping bag and fill the whites. Sprinkle with sea salt & serve, or chill if you prefer. Store leftovers in an airtight container in the fridge.  Simple, natural, and WHOLE FOODS ingredients make these eggs a healthy addition to your next party, appetizer tray, or meal!  Coming Soon! The announcement for my February webinar and topic is coming this week! I don't want to give it away, but if you are gluten free AND dairy free, or if you're gluten free and considering going dairy free, this webinar is for you! You won't believe what I did in the name of science and the results will SHOCK you! Be sure to sign up for my FREE E-LETTER by CLICKING HERE to be among the first to receive these exciting details!! Let's Connect Comments about a specific post or recipe? Share it in the “comments” section below! Questions? Click here to check out my ALL NEW FAQs and you might just find your answer! If not, email me: mailbox (at) glutenfreegigi (dot) com. I’m always happy to hear from you, but need to ask for your understanding and patience when it comes to responding. I receive lots of email these days, which I love, but it can be challenging sometimes to respond to each one. I answer as many of your questions as possible in my How-To videos and posts so everyone can benefit. Keep watching my videos and website for my answer to YOUR question! Follow Along... On Twitter and "Like" me on Facebook! You can also check out my boards on Pinterest and find out what I’m posting on Google+! These are places I like to go have fun and share what’s going on in the Gluten Free Test Kitchen and in my HOME Kitchen! I love following you, too! Make sure you let me know you’re out there! ~g~ Thanks for taking time to visit! Come back for my weekly recipe and how-to video posts on Tuesdays and useful "A Side of Science" articles on Thursdays. If you don't, I'll miss you! My mission here at GlutenFreeGigi.com is to share my experience and knowledge to make gluten free living easy and accessible for everyone. I can help you navigate your gluten free life with ease and confidence because I understand how challenging it can be! Click here to learn more about who I am and my gluten free story. I’m super-excited to have YOU here! The journey doesn't seem nearly as long when you share it with folks you like... I'm glad you're sharing the gluten free journey with me! P.S. -- Click here to sign up for my free e-Letter so you don't miss a thing!  I love avocadoes. I know many of you do, too. What's not to love? This tropical fruit is chock full of fiber, is rich in potassium, and is packed with vitamins like B, E, and K.  Even if you cast aside the fact that this green delight contain loads of heart healthy oleic acid, it still receives high marks for other attributes, like the silky texture, rich buttery flavor, and versatility. Versatility? Why, yes. Don't tell me all you're doing with these verdant beauties is making smoothies and guacamole! Take a look at just how versatile this fab fruit can be, and discover that all avocados are not created equal! Raw Nut-free "Cheese" Crackers 04/30/2011
 Raw "Cheese" Crackers Obviously, there can be no real cheese in a raw cracker. They can't even contain non-dairy "cheese" products like the vegan shreds that you see me use from time to time. So why Raw "Cheese" Crackers? The truth is, my entire family thinks that these crackers taste like they are flavored with cheese, and for us, that's a good thing. Simple Salsa 09/17/2010
 Do you have a favorite cookbook? You know, the go-to book that you never tire of reading with the recipes over which you never tire of drooling. I cannot honestly narrow it down to a single book; however, I can tell you that one of my all-time favorites is an attractive little dust-jacketed book published back in 1992 called “Burning Desires”. The author is W. Park Kerr of the El Paso Chile Company, and sadly, I haven’t ever tried any of their products, but I have certainly spent hours over the years reading and contemplating Kerr’s sassy recipes for the grill. And I know that summer is nearing an end and my thoughts should be turning to apples, pumpkins, and spiced cider…and they are, just not completely. I never turn completely away from the grill; I have been warmed many a winter evening by a spicy sauce-slathered bite of grilled meat à la Kerr. And although I read (and re-read) Burning Desires as if it were a sultry novel, it is rare that I actually follow one of Kerr’s recipes. Perhaps I never have all the ingredients for the recipe I would like to make. Or maybe I tweak something to suit my family’s unique taste preferences. Kerr says shrimp, I use chicken. He writes Serrano, I sub jalapeno. Regardless of my refashioning, it always seems to work, and somehow, I think Park Kerr wouldn’t mind. A man who writes with his wit and grills with such passion has to be open-minded, especially when it comes to food. And so, as I perused Burning Desires yet again, I began thinking of what I would put on the table on busy autumn weekends filled with football games, festivals, and hayrides. Something I could make ahead, something everyone would enjoy, something that was free of gluten, dairy, egg, soy, and nuts. Something with nutritive value. Something simple and quick. After reading so many of Kerr’s wonderful salsa and guacamole recipes, I then, very hungrily, closed the book and headed to the kitchen and made a few chip-worthy dips, no one coming from Kerr’s book, but all three inspired completely by Burning Desires. Once again, thank you, Mr. Kerr. Here’s the recipe for Simple Salsa, or Winter Salsa, as I call it, due to the canned organic tomatoes that it requires. I tend to be a purist when it comes to food, eating primarily what is in season, but my yearning for salsa does not die out with the summer, so I turn to this recipe when I must. Enjoy! Simple Salsa 28-ounce can of organic diced tomatoes ½ medium onion, coarsely chopped 1 medium tomatillo, quartered 2 cloves of roasted garlic 1 T. diced jalapeno pepper (or to taste) ¼ c. finely minced cilantro ½ t. toasted cumin, ground 1 T. freshly squeezed lime juice ¼ t. sea salt 1/8 t. freshly ground black pepper Add tomatoes, onion, tomatillo, garlic, and pepper to the bowl of your food processor and pulse 6-8 times until all ingredients are reduced in size and somewhat uniform, but not puréed. Pour into serving bowl; add cilantro, lime juice, salt, and pepper and stir. Serve immediately, or refrigerate for 1 hour to allow flavors to fully develop before serving with your favorite gluten-free organic chips. Zesty Herbed Yogurt-Goat Cheese Dip This dip is delicious and healthy, providing a low-fat source of bone-strengthening calcium – good for the bones, but also for other important functions such as muscle contraction and neural transmission – so enjoy this one guilt (and gluten) free! 1 c. non-fat Greek yogurt ½ c. crumbled goat cheese 1 t. lime zest, finely grated 1 T. fresh chives, finely chopped 1 T. flat leaf parsley, finely chopped Stir all ingredients together in a glass serving bowl and chill for 1-2 hours prior to serving. Serve alongside your favorite gluten free crackers or crisps and fresh veggies, such as grape tomatoes, carrot sticks, and pepper slices. | 
 
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Visit Debi, an Autism Specialist, offering a transformational system for children with ASD.  Give the most UNIQUE and HEALTHY holiday gift anywhere... Avocados! My friends at California Avocados Direct simply have THE BEST! !  Visit the National Foundation for Celiac Awareness by clicking here!archivesMay 2012 categoriesAll  |
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