Category Archives: gluten free

Monday, January 11, 2016

Gluten Free Pancakes

CoverWe are big pancake lovers in this house.  I mean, come on…pancakes!  What’s not to love.  For years we made pancakes with teff flour, then I found a few other pancake recipes that used white gluten free flours.  Then over Thanksgiving break I found a gluten free mix at a Safeway up in Tahoe, this one. I liked it, but didn’t love the way the cornmeal tasted and the texture.  I susepct it was added to give the pancakes some fluff or non-stick.  I began to pay more attention to the ingredients in the many, many store bought gluten free pancake mixes (that you can find at just about any grocery store).  I noticed they use virtually the same ingredients:  a rice flour, one or two other gluten free flours, a starch, baking soda, corn meal or another mealy grain, salt, and a gum.  One brand was nearly $8.00!  I was like, oh no, I can make my own gluten free mix just fine thank you.  So I did, and I loves it.  This recipe works great on a regular pancake griddle or with oil in a skillet and they pop up nice and fluffy ya’ll (that’s what I’m talken’bout).  Enjoy…and long live breakfast food! Continue reading

Posted by Amber at

Labels: breakfast, gluten free.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Monday, January 4, 2016

Date Pecan Pie

coverMy husband Scott LOVES pecan pie!  He loves all dessert really – he doesn’t discriminate when it comes to sweets, but there is something about pecan pie for him…ha ha, let’s be honest, it’s all the sugar…and that yummy pecan flavor of course. Traditional pecan pie is basically sugar, butter, pecans, and eggs.  The two main sugars used are corn syrup and brown cane sugar.  So it’s not a stretch to modify the recipe and swap out the sugars, for example, instead use honey, maple syrup, coconut sugar, coconut nectar, etc.  I wanted to make a pecan pie recipe that was similar to an original recipe but with my own special twist and dates came to mind.  I made this pie over the weekend for family visiting.  Ah ha!  The perfect opportunity to snag some recipe testers.  And I’m so happy to report that everyone really liked it!  I was afraid it would be too “datey” or too sweet or not “pecany” enough.  But everyone genuinely liked it.  And Scott LOVED it.  He was very excited about it.  Yay. I used this original recipe as an inspiration.   Continue reading

Posted by Amber at

Labels: dessert, fall treats, gluten free, holidays, thanksgiving desserts.

6 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Monday, November 2, 2015

Easy Gluten Free Pumpkin Bread

Cover

I was so excited to finally make some pumpkin bread last week!  It’s been so darn hot here that baking felt quiet unappealing.  This year I made my own gluten-free flour mix, and it worked great for this recipe – yay!  If any of you fine folks out there have been following me since I started blogging four years ago, you will know that baking has been a journey for me.  I have been experimenting for a couple of years now and I’m happy to say that baking no longer feels like a burden or chore, rather, it’s something I enjoy.  It goes to show you that practice makes perfect, err, practice makes comfortably okay.  Ha ha.  Baking is never perfect, right.  I hope you enjoy this recipe.  I’ve made it several times with both my gluten-free mix and the suggested flours in the notes section of the recipe.  It’s been well received by family and friends.  So enjoy…and happy fall. Oh and it rained today!  So cozy and wonderful.  So happy.  xo   Continue reading

Posted by Amber at

Labels: Breads, fall cuisine, fall treats, gluten free, holidays, Pumpkin, Thanksgiving.

5 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Monday, October 26, 2015

All Purpose Gluten-Free Flour Mix

text1Cover

I’m super excited to share The Tasty Alternative’s very first gluten-free flour mix!  After 12 years gluten-free, I’m finally making my own mix.  This comes primarily due to soooo many mixes out there in the stores nowadays.  Some recipes call for using these mixes in their recipes, and some have dairy (like this one).  So I have studied many all-purpose mixes and found my own ratios that work great!  I understand mixes aren’t for everyone, but it’s fun to put one together and have on hand. You might be wondering why I am using white rice flour.  Allow me to explain.  We eat a lot of brown rice products flour (crackers, pasta, cookies, bread, etc).  Just about everything we have that is gluten-free is made with brown rice flour.  I’ve read that arsenic is more concentrated in brown rice and thus even more so in the flour.  So given the choice, and in an effort to balance out the rice flours, I use white rice flour when I can.  Anyway, I am excited to share some new recipes with you using this mix!   Continue reading

Posted by Amber at

Labels: gluten free, gluten free flour mix.

4 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Thursday, July 11, 2013

Strawberry Coconut Cake w/ Strawberry Frosting (dairy free, gluten free, cane-sugar free)

I’m thrilled my blog is working again so I can share this cake with you.  I made this for my daughter’s 7th birthday last week.  The recipe is simply my coconut blueberry muffin recipe made into a cake.  I made two batches for two layers and I added strawberries instead of blueberries.  But the frosting is what I am excited to share with you.  Several traditional eaters taste tested this and really liked it.  I am always on the lookout for easy-to-spread frosting that won’t melt all over the place and this one did the trick.  This frosting is inspired by The Urban Poser’s whipped strawberry frosting, which I’ve made 5 or 6 times, and while I love it, the honey is far too overpowering so I used coconut nectar instead and added some soaked cashews.  It looks like chocolate, but it’s actually strawberry (I made a chocolate version too that was delightful, see pictures below).  Happy birthday to my amazing daughter.  We love you so much and we are so very proud of youbeyond words! 
Strawberry Coconut Cake w/ Strawberry Frosting 
Cake Ingredients:
(I made 2 batches of this recipe)
Wet
-2 eggs room temperature (weighing 4.5 ounces in the shell)
-1/2 cup coconut sugar
-1 cup canned full-fat coconut milk (room temperature)
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract
-1/2 teaspoon vanilla or plain stevia
-3/4 cup fresh small chopped strawberries 

Dry
-100 grams sorghum flour (3/4 cup + 2 level tablespoons)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch/flour (1/2 cup)
-1 teaspoon baking powder 
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum 
-1/2 teaspoon salt 

How To:
Preheat oven to 350 degrees 
1.  Prepare your cake plans by rubbing the inside with coconut oil and dusting a generous amount of flour (rice or sorghum to coat the pan.  If done properly, the cakes will pop right out with NO stick.  Set aside 
2. In a medium bowl, mix together all your dry ingredients.  
3. Next, in a large bowl, add in the eggs, coconut sugar, coconut milk, vanilla, and stevia (please make sure everything is room temperature).  Beat on medium with a hand mixer for 30 seconds.  Drizzle in your coconut oil with the beaters running on low.  Beat on medium for 15 seconds.  
4.  Add in the dry ingredients.  Hand mix gently for a few seconds, then beat with mixers on medium for 15 seconds.  
5.  Fold in the strawberries.  
6.  Fill the cake pans.  I make two separate batches at one time so I can place both pans in the oven together.  
7.  Bake on middle rack for 30 – 35 minutes.  Mine were perfect at the 35 minute mark.  
8.  Remove from oven and let cool for 10 minutes or so.  When you can handle the pans, scrape around the edge with a knife to loosen, then pop out the cakes and allow to cool completely on a cooling rack.

Strawberry Frosting Ingredients:
-1 cup cashews soaked for at least 8 hours, drained and rinsed 
-2/3 cup coconut nectar
-2 teaspoons vanilla extract
-5 teaspoons tapioca or arrowroot starch
-1 cup palm shortening
-A few drops of stevia for added sweetness (optional)

How To:
1.  In a high speed blender (don’t know if a regular blender will work), add in drained cashews, coconut nectar, vanilla, palm shortening, and freeze dried strawberries.  
2.  Blend until everything is well incorporated and it become smooth – I use the tamper the entire time. 
3.  Transfer into a large bowl and add in the tapioca or arrowroot starch.  Mix by hand until incorporated.
4. Place in the fridge to cool for about 10 minutes.  It will be warm from the blender – you just want to cool it off, not refrigerate it long.
5. Frost your cake.  This batch will frost a two layer cake as shown below.

Notes:
*See HERE for the Urban Poser’s Strawberry Frosting recipe.
Skylar also requested my homemade coconut strawberry almond ice cream.
Oh my, it was a strawberry explosion! 
Coming soon
Chocolate cake with chocolate frosting.  
Yup-Yup
Posted by Amber at

Labels: dessert, frosting, gluten free, summer treats.

9 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Saturday, June 15, 2013

My Favorite Chicken Salad ~ With Apples and Fresh Tarragon

I flippen LOVE chicken salad.  Especially with lots of add-ins.  Oh the flavor and texture combination can be magnificent.  And I am one who loves to mash food together. There are no boundaries between food on my plate.  It’s a friendly place.  I will mix everything together on my plate so each bite equally represents each food.  That must be why I love things like chicken salad.  Everything is nicely mixed together and I just love it.  I can eat chicken salad for any meal (yes, even breakfast).  I hope you enjoy this recipe.  It’s super easy and a fantastic way to use up that leftover chicken (see the notes section for additional add-ins).    
Chicken Apple Salad with Fresh Tarragon 

Ingredients:
-2 cups shredded chicken*
-1/2 cup dill pickle, small chop
-1/2 cup celery, chopped 
-1/2 cup peeled apple, small chop 
-1/3 cup diced red onion
-1/3 cup mayo ~ here or here vegan or homemade vegan
-1 teaspoon Dijon or stone ground mustard (optional) 
-1/2 teaspoon garlic granules 
-1/4 teaspoon salt (or to taste)
-1 teaspoon fresh chopped tarragon or 1/2 teaspoon dried

How To:
1.  To a bowl add in the above ingredients and mix.
2.  Best if made 4 – 6 hours before serving.  

Notes:
*The best way to “shred”  chicken is in a food processor.  Simply add in the two cups of chicken and give it a whirl.  Personally, I like to cook chicken in the crock-pot, this makes it shred naturally.  So I use leftover crock-pot chicken for my chicken salad.  You could also used cubed chicken, it’s really up to you.  
*There are endless possibilities with chicken salad.  Here are some of my other favorite add-ins: sliced grapes, sweet yellow or red peppers, cucumber, hard boiled egg, radish, green onions, fresh dill, cashews, mango, slivered almonds, walnuts, kalamata olives, bacon, curry spice, or dried cranberries.  Go crazy folks.  

Posted by Amber at

Labels: allergy-friendly, dairy free, gluten free, lunch, snacks, summer cuisine.

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Friday, May 31, 2013

Gluten Free Banana Walnut Bread (dairy free, cane-sugar free)

 Okay, there is nothing earth shattering about banana bread, I mean, banana bread is a very popular recipe. I get it.  But I’ve never made gluten free, dairy free, cane-sugar free banana bread that wasn’t a dry, crumbly, “I need a glass of milk now or I am going to choke to death,” mess of a bread.  So I’m glad it turned out so well.  Because I LOVE banana bread! And I love saying things like, “Oh, yes, of course I will bring some banana bread to the brunch girl, no problemoI have just the recipe.”
  
And you know I’m trying to bulk up the ‘baked goods‘ section of my recipe page, so of course I had to get this one in.  As you might suspect, this is my near exact chocolate chip banana muffin recipe, tested as a “bread.”  Yes, you can slice it, but it’s not for sandwiches, so I guess you can also call this banana cake.  This is fabulous in the morning with a cup of tea. I like the muffin version for my kids as a snack at school, but something about the sliced version says breakfast.  This is also quite tasty as a dessert topped with coconut vanilla bean ice cream.     
Gluten Free Banana Bread 
dairy free, cane-sugar free 

Ingredients:

Wet
-10 ounces of peeled banana (about 3 largish bananas)
-1/2 cup coconut sugar (3.0 ounces)
-2 room temp eggs (weighing 4.5 ounces with shell)
-3 tablespoons full fat canned room temp. coconut milk
-1/2 cup melted coconut oil
-1 teaspoon vanilla
-1/2 teaspoon liquid stevia

Dry
-80 grams sorogum flour (3/4 cup)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch (1/2 cup)
-1 teaspoon baking power 
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum (if you can’t use xanthan gum, try 1 teaspoon of psyllium husk instead). 
-1 tablespoon cinnamon (or more if you like)
-1/4 teaspoon salt
-1 cup chopped walnuts (small pieces)

How To:
Preheat oven to 350 degrees 
1.  In a bowl add in the banana and mash it around for a bit with a fork until it’s a wet mixture.  Then add in all the other wet ingredients and mix everything with a hand mixer (or stand mixer) for 45 seconds on medium speed.
2.  In another bowl, add in the dry ingredients (except the walnuts) and whisk everything together until everything is well incorporated.  
3.  In small batches, add in the dry ingredients to the wet ingredients and continue mixing with the hand mixer.  Mix until everything is well incorporated.     
4.  Add in the walnuts and stir by hand.  
5.  Fill the bread pan  with batter and top with chopped walnuts and coconut sugar 
6.  Bake for 50 – 55 minutes on the middle rack (use the knife test to check the middle). I baked mine for 55 minutes.    
7.  Allow the bread to cool for about 15 minutes, then carefully turn it out and allow it to continue to cool on a rack.  
-Store in airtight container at room temp for 3 days. 

Notes:
*When baking, I suggest following the weight of the ingredients exactly (even the banana).  This might mean investing in a small kitchen scale.  I cannot guarantee results if the recipe is not followed as specified and measurements are not accuratejust sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring.  *For dry, use metal measuring cups.  And when measuring flours, spoon the flours into the measuring cup, then level off with a knife.  Never pack in the flour.
*I use a 5 x 9 inch glass bread pan.  I also line the bottom with some parchment paper.

My son LOVES to help momma in the kitchen.  
This is one of his favorite treats.  
Posted by Amber at

Labels: breakfast, cane sugar free, dairy free, dessert, gluten free.

5 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Saturday, May 18, 2013

Just Right Coconut Blueberry Muffins (gluten free, dairy free, nut free, cane-sugar free)

You might remember last month I shared my kitchen epiphany regarding baking.  Well, I’ve been having a grand ole’ time here in the kitchen BAKING and loving it, yes, Amber the “I am soooo not a baker” loves to bake.  Why the change of heart?  Well, things are working out.  Things are happening.  Things are not tasting like dirt and cardboard.  Things are delicious.  

YEAH! 

I’m starting off here with basic gluten-free baking (using eggs)vegan gluten-free baking will be my next conquest.  Last month I shared my banana chocolate chip muffins (that I’ve also made into a banana walnut breadsharing soon).  I have to tell you, a couple of my friends have made my banana chocolate chips muffins and like them very much.  My friend Jen tells me she makes a double batch every week. How great is that!  I love it when my recipes are enjoyed by others.  So nice.  

Okay, so these muffins (that really taste like cupcakes) were my latest baking adventure.  I played around with the recipe about four times before I found the PERFECT moist factor.  Last night’s batch was the winning batch.  Yeah.  When I took that first bite, I thought, “ahhh, just right.”  These muffins are so moist, I just can’t get enough.  They are moist, yet light and fluffy.  The sweetness is right-on for me.  BUT, you know I’m not a huge sweet tooth, so make them once yourself and adjust the sweetness as needed the next time.  I think they’re fantastic.  I’m super proud of this recipe.  I hope you try it soon, and perhaps enjoy with a glass of non-dairy milk, such as: almond, hemp, walnut, or macadamia.  
Cheers.  
Just Right Coconut Blueberry Muffins 
(gluten free, dairy free, nut free, cane-sugar free)

Ingredients:
Wet
-2 eggs room temperature (weighing 4.5 ounces in the shell)
-1/2 cup coconut sugar
-1 cup canned full-fat coconut milk (room temperature)
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract
-1/2 teaspoon vanilla or plain stevia
-3/4 cup fresh blueberries 

Dry
-100 grams sorghum flour (3/4 cup + 2 level tablespoons)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch/flour (1/2 cup)
-1 teaspoon baking powder 
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum 
-1/2 teaspoon salt 

How To:
Preheat oven to 350 degrees 
1. In a medium bowl, mix together all your dry ingredients.  
2. Next, in a large bowl, add in the eggs, coconut sugar, coconut milk, vanilla, and stevia (please make sure everything is room temperature).  Beat on medium with a hand mixer for 30 seconds.  Drizzle in your coconut oil with the beaters running on low.  Beat on medium for 15 seconds.  
3.  Add in the dry ingredients.  Mix gently until incorporated   Then beat with mixers on medium for 15 seconds.  
4.  Fold in the blueberries.  
5.  Fill batter to the top of the muffin cups.  
6.  Bake for 18 minutes.  
7.  Remove muffin from tin and cool on rack.  
Makes 12 muffins

Notes:
*Due to the high coconut content in these muffins, they will stay moist at room temperature, but if they get cold, they will become stiff.  It’s warm here in my neck of the woods (high 80s to mid-90s).
*When baking, I suggest following the weight of the ingredients exactly. This might mean investing in a small kitchen scale.  I cannot guarantee results if the recipe is not followed as specified and measurements are not accuratejust sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring.  *For dry, use metal measuring cups.  And when measuring flours, spoon the flours into the measuring cup, then level off with a knife.  Never pack in the flour. 
*The muffins will stay moist for 3 or 4 full days at room temp in a container.  
*Oh, and I only use these large baking muffin cups.

Posted by Amber at

Labels: allergy-friendly, breakfast, cane sugar free, dairy free, dessert, gluten free, nut free, snacks.

10 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Saturday, May 11, 2013

Mini Strawberry "Cheesecakes" ~ Inspired by Chef Amber Shea

Last week on Facebook I shared a recipe by Chef Amber Shea: Cinnamon Swirl Caramel Cheesecake Bars.  These totally blew my mind.  I kid you not, these babies taste like REAL cheesecakeand the texture is spot on.  Needless to say, I have been obsessed with the recipe. So for a family gathering over the weekend, I turned the bars into little mini strawberry “cheesecakes.” I kept most all ingredients the same with the addition of strawberries to the topping (instead of maple syrup and cinnamon).  Amber’s recipe is so very versatile.  You can have fun with it and add in your favorite flavors.  The possibilities are endless.  I urge you to try Amber’s version first, as it’s just delicious!  Thank you Amber for such an amazing, healthy recipe.  
Mini Strawberry “Cheesecakes”
Inspired by and based on: 
(By Chef Amber Shea)

Ingredients:

For the crust
-1 1/2 cups almond flour or sunflower seed flour* 
-1/4 teaspoon sea salt
-3 tablespoons maple syrup or honey
-2 tablespoons melted coconut oil

For the filling:
-1 cup raw cashews soaked for 2 – 3 hours, drained & rinsed
-1/4 cup honey (vegans, use coconut nectar or maple syrup)
-2 tablespoons lemon juice
-1/4 teaspoon of sea salt
-1/2 cup melted coconut oil
-4 large ripe strawberries 
-1 tablespoon honey (vegans, use maple syrup, coconut sugar, or coconut nectar) 

Instructions:
1.  Fill a regular sized muffin tin with muffin cups.  
2.  To make the crust, combine the almond flour and salt in a large bowl.  Add in the maple syrup and coconut oil. Using a pastry cutter or large fork, cut/stir the mixture together until it is crumble but just starting to clump together. 
3.  Press down the mixture in the muffin cups, make the crust as thick as you want.  Just make sure there is an equal amount in each cup.  
4.  To make the filling, in a high speed blender (I used a Vitamix, or you can use a food processor as Amber suggests), combine the soaked and drained cashews, yogurt, honey, lemon juice, and salt.  Blend to combine.  With the blender running on low speed, pour in the coconut oil in a thin stream, then blend on high until the mixture is completely smooth.  
5. Pour the mixture into the muffin cups all in equal amounts, leaving about 1/2 cup of the mixture in the blender.
6.  To the blender add in 4 large ripe strawberries and blend together with the mixture until smooth.  Top off the muffin cups with this strawberry mixture.  
7.  Place the muffin tin in the dehydrator or 4 hours at 105 degrees.  OR as Amber suggests (and what I do) is leave out on the countertop for 5 to 8 hours.  Then transfer to fridge for at least 4 hours before serving.  I like to leave out at room temp for about 10 minutes before serving. 

Notes:
*To make sunflower seed flour, simply add about 2 cups raw sunflower seeds to a food processor and blend until well ground and BEFORE it turns into sunflower seed butter.  I used sunflower seed flour as the base, as almond flour is difficult for me to digest.  But I’ve made this recipe with almond flour too, and I actually prefer the taste of the almond flour.  So I would go with the almond flour if you can digest it.  

 
This is how I served the little cheesecakes!  I blended up about 8 strawberries with 1 tablespoon of honey and drizzled over the top.  I finished with fresh blueberries.  EVERYONE was raving about these puppies.  I hope you try them soon.  
Posted by Amber at

Labels: allergy-friendly, cane sugar free, dairy free, dessert, gluten free, raw.

14 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Thursday, May 9, 2013

Kalamata Olive and Sweet Pepper Macaroni Salad (gluten free & vegan)

Confession: I LOOOOOVE macaroni salad.  I love it goopy or dry, with hard boiled eggs, chicken, hot peppers, bacon, or veggiesand whatever else you want to throw in there, I’ll eat it.  I find macaroni salad just delightful.  And it’s a must for me to eat macaroni salad along side baked beans (and chicken of course).  The beans must be hot, the macaroni salad nice and cool, chop that chicken up and mix everything together so you get a flavor blast of every bite.  Mmmmmm.  So awesome together. It’s the whole summer food vibe that brings back wonderful memories of camping and backyard barbecues.  But there is just something magical about that macaroni/baked bean/and chicken combo that screams summer.  Rock your macaroni salad however you like – it’s a versatile dish.  The macaroni recipe I am sharing today is a crowd pleaser (and bonusit’s vegan and gluten free).  I made it last weekend for a family gathering and it was a hit. Summer arrives early for us here in Northern California and I am already deep in a macaroni salad state of mind.  I hope you get a chance to enjoy this recipeor perhaps it will inspire you to make your own version of this classic summer dish.  Salud. 
Ingredients:
-3 1/2 cups dried gluten free Tinkyada elbow pasta* 
-1 cup small chop sweet orange or yellow pepper
-1/2 cup small chop dill pickles 
-1/3 cup chopped green onion
-1/3 cup chopped celery
-1/3 cup chopped kalamata & green olive mix, or just kalamatas 
-1/4 teaspoon garlic granules (or more, just be careful with the spice factor if serving to chidlren)
-1/2 teaspoon onion granules 
-1/4 to 1/2 teaspoon salt (to taste – remember the olives are salty)
-3 tablespoons oil 
-1 tablespoon apple cider vinegar OR coocnut vinegar 
-1 to 2 teaspoons dried parsley
-optional: juice from pickle jar to taste

How To:
1.  Boil and rinse the pasta.  
2.  Add in all the ingredients listed above to prepared pasta.  Mix well.  
3.  It is my STRONG recommendation that you make this at least 12 hours ahead of time.  Store in a covered glass container in the fridge.  Macaroni just gets better as it sits with all the flavors.  It’s also my suggestion to remove the macaroni salad at least 30 minutes before serving and add in some additional liquid if necessary (such as, more mayo, pickle juice, vinegar, oil, etc).  I like to add in some additional oil and mayo
Serves 6 – 8 (if used a a side dish). 

Notes:
*Tinkyada is my favorite pasta brand.  To make, bring nearly a gallon of water to a rapid boil.  Add in some oil and a touch of salt.  Then add in the dried pasta and stir, continuously until the water starts to again rapidly boil.  Now you can leave it alone until the pasta is soft. I find that stirring continuously in the very beginning helps the pasta from sticking together.  Test pasta 15 minutes later for doneness. Now this is an important stepbrown rice pasta must be rinsed. So I rinse with cool water until the pasta is cool and clean of excess starch.    
Here are the kiddos enjoying their macaroni salad with a turkey and avocado sandwich with a side of crisp lettuce and fresh blueberries. 
Yum! 
I made Megan’s Paleo breaded chicken recipe last week and it was amazing!  The perfect accompaniment for baked beans and my macaroni salad (and yes, after I took this picture I dumped that bowl of baked beans all over the plate).  I’m a dedicated food mixer.  
Posted by Amber at

Labels: gluten free, sides, summer cuisine, vegan, vegetarian.

7 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *