Naturally Gluten Free Roasted Veggies are a terrific way to add tasty nutrition to your GF diet!
Roasting vegetables is a simple way to intensify the natural flavors that otherwise go unnoticed in foods like cauliflower.
This simple How-To applies to most veggies... broccoli, carrots, sweet potatoes, squash, eggplant, etc. Use your imagination and find YOUR favorite roasted veggie dish!
Gluten Free Gigi's Roasted Cauliflower (with Cajun Spice)
1 head cauliflower (substitute any veggie you like here!)
Juice from 1 lemon
1 Tablespoon Olive oil (or other oil of your choice)
1 teaspoon Cajun seasoning (salt, pepper, cayenne pepper)
Preheat oven to 400F.
Line a large baking pan with foil.
Remove outer leaves from cauliflower. Separate cauliflower into florets, wash, drain.
Add oil, juice from lemon, and florets to a large bowl and toss, coating all florets with oil, juice, and seasonings.
Pour contents of bowl onto prepared pan.
Place in oven and roast for 40 minutes. Turn half way through roasting, at 20 minutes.
Remove from oven when done, edges will become dark and slightly crisp.
Serve hot, or cool to room temperature. Roasted cauliflower is even excellent served chilled!
Then, try this...
I made my own chocolate chunks (yes, I made them and I've got the recipe for you here)... 
Homemade Chocolate Chunks ~ it's as simple as opening a bag of the store-bought kind!
...to add to these muffins so I'd have a terrific muffin recipe for you. To me, a terrific muffin recipe is a Staple Recipe! 
Good as Gold Gluten Free Vegan reNEWal Muffins
Here's the catch, though. You see, I planned to tell you these gluten free muffins are "incredibly good". But, before I used the word "good", I decided to look up the definition. I do this often, especially when I feel I'm about to use an over-used word. I've found over-use can skew a word's meaning. Turns out "good" is not an accurate description of my muffins at all. "Good" is really just "OK". {good ~ of a favorable character or tendency; suitable; fit; adequate; satisfactory}
These muffins are so much MORE than "incredibly OK"! From the way they came to be (my desire to create a healthy, easy muffin recipe for YOU that fits our reNEWal theme) to the nutrition packed into each one (high protein, high fiber, low fat), to the way they satisfy hunger and taste... these muffins are not good.Perusing Merriam Webster, I discovered these muffins are "GOOD AS GOLD"!{good as gold ~ of the highest worth or reliability}That sums it up. A valuable recipe full of healthy, natural ingredients that can be made easily time and time again to help us renew truly is good as gold!And that's what I want to be to you... good as gold... reliably providing you with valuable information and insights about living gluten free. I want to be your go to resource... what you think of first.Each and every day I want you to be able to use what you find here at GlutenFreeGigi.com to improve and enhance your gluten free life. I want you to come back often and be a part of the gluten free community we are creating here. Yes. Good as Gold. That is exactly what I want GlutenFreeGigi.com to be for you!Now, how about those good as gold muffins?
Naturally Gluten Free ~ Festive Peppermint Meringue Christmas Stars!
As promised, I'm sharing a special Christmas treat with you each Sunday throughout December. Last week, we made Gluten Free Butter Cups. You know, Reese's candy with no peanut butter. They're also soy free and dairy free. And delicious! Did you make them yet?! If not, now's the time!
And while you're at it, add this light and airy delight to your list!Christmas Stars... a simple, fun-to-make, naturally gluten free sweet treat. Does it get any better?Yes! These minty morsels are gorgeous piled into a bowl on your holiday table! Guests will gobble them up! You will, too, and that's a-OK because they're fat free, low in calories, and naturally gluten free! They're super-affordable, too!Let's get in the Christmas kitchen...
You can still find organic kale in markets & these chips will make you wonder why you didn't make them sooner!
With spring in full swing, organic kale from my garden will be a thing of the past for months. An early blast of heat from the South's furnace sealed the deal - all remaining plants will be bitter and once again, appreciated only for their aesthetic contribution to the garden.
Lucky for me, I harvested just before the heat stole my fortune! That final batch is always the best thanks to the sweetening effects of the final frost of the season. Fitting, isn't it? Nature presents you with her best and sweetest, leaving you with an it's worth the wait feeling to get you through until next winter's first harvest.
So, what did I do with that precious bundle of curly emerald greens? I did what any gal would do...I got right in the chips!
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