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Make it a Gluten Free Holiday

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting! (function() { var s = document.createElement('SCRIPT'), s1 = document.getElementsByTagName('SCRIPT')[0]; s.type = 'text/javascript'; s.async = true; s.src = 'http://widgets.digg.com/buttons.js'; s1.parentNode.insertBefore(s, s1); })(); Tweet (function() { var s = document.createElement('SCRIPT'), s1 = document.getElementsByTagName('SCRIPT')[0]; s.type = 'text/javascript'; s.async = true; s.src = 'http://widgets.digg.com/buttons.js'; s1.parentNode.insertBefore(s, s1); })(); TweetTweet Are you on a gluten free diet but devastated by the prospect of no pecan pie, turkey with stuffing, or Christmas cookies?  Well, don’t despair, you can enjoy you holiday meal by focusing on the seasonal ingredients that are naturally gluten free such as cranberries, sweet potatoes, winter squash, roasted vegetables, corn, and apples. Stuffing can still be an option by substituting toasted, cubed gluten free bread or cornbread. Make sure to purchase a fresh, unprocessed turkey. Try thickening the gravy with cornstarch or rice flour. For holiday pies, use store bought gluten free pie crusts or try a recipe for a holiday dessert from one of the many gluten free cookbooks now available.  Be adventurous and try something new this holiday season–a great option is this naturally gluten free recipe to start a new tradition this year!   Rice Pilaf With Cranberries and Pecans Ingredients: 1 1/2 cups brown rice 1 cup wild rice 1/3 cup olive oil 1/3 cup sherry wine vinegar 2 T. fresh thyme, chopped 1 garlic clove, minced Salt, to taste Fresh ground pepper, to taste 1/2 cup dried cranberries 1/2 cup pecans, roasted and chopped Directions: Cook the brown and wild rice according to their package directions. While the rice is cooking, prepare the dressing by whisking together the olive oil, sherry wine vinegar, thyme, and garlic.  Season with salt and pepper to taste. In a large bowl, mix the vinaigrette with the warm brown and wild rice, tossing to coat.  Mix in the cranberries and pecans, evenly distributing. Nutrient Analysis per serving: Calories: 240; Total Fat: 10 gm; Sat. Fat. : 1.5 gm; Sodium: 50 mg; Carbohydrate: 33 gm; Dietary Fiber: 2 gm; Protein: 4 gm Recipe courtesy of Rachel Begun, MS, RD If you enjoyed this post, make sure you subscribe to my RSS feed!

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Try Homemade Muesli for Breakfast

Posted by Susan | Posted in Recipes | Posted on 09-01-2013

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Looking for a healthy breakfast alternative to high sugar cereal or a high fat high calorie bacon, egg, and cheese biscuit?  Try this easy recipe for muesli which is high in fiber, low in calories, and tastes great!

 

Ingredients:

  • 2 cups old fashioned rolled oats
  • 1/2 cup red currants
  • 1/2 cup golden raisins
  • 1/2 cup unsweetened flaked coconut
  • 1/4 cup almonds, slivered
  • 1/4 cup walnuts, chopped
  • 1 tsp cinnamon

 

Directions:

 

  1. In a medium bowl, combine oats, currants, raisins, coconut, almonds, walnuts, and cinnamon.
  2. Stir ingredients, until they are well mixed–can store for several months.

Microwave Instructions:

 

  • Combine 1/2 cup muesli with 1 cup water and add a dash of vanilla, if desired. Microwave on high for three minutes.  Top with 1/2 tsp. ground flaxseed.

Stovetop Instructions:

  • Bring 1 cup water to boil for each serving of muesli.  Stir in muesli. Simmer three to five minutes over medium heat, stirring occasionally.  Add vanilla, if desired, and 1/2 tsp ground flaxseed per serving.

Nutrient Analysis per 1/2 cup serving of dry cereal:

 

Calories: 229; Total fat: 10 gm; Sat. fat: 3 gm; Trans. fat: 0 gm; Sodium: 0 mg; Carbohydrates: 33 gm; Fiber 7 gm; Sugar: 12 gm; Protein: 6 gm.

 

Recipe courtesy of McKenzie, Hall, RD

Author:  Susan Taylor, RD, LD

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