gluten free Archives

Oven Steamed Artichokes

April 4, 2016 by Kristin 2 Comments

Friends.. You have to be as annoyed with life hacks by now as I am. I’m not the least bit bothered that I’ve been taking my shirt off the incorrect way my entire life because, well, I’ve been making do. I refuse to cut my cupcakes in half and stack before eating because frosting on the nose is just a part of eating cupcakes. That’s what the zigzags on bobby pins are for? Interesting, but.. habit prevails.

But the FeedFeed artichoke hack? This is a hack I can get on board with. I experienced a major grilled artichoke fail a few weeks ago and stumbling upon this oven-steamed tutorial couldn’t have happened at a more perfect time.

The best part of the recipe is that the drippings are reserved as a dipping sauce. And the close second of a best part is utilizing the artichoke stem, which tastes much like the heart.

Click here for the full recipe and video tutorial.

{Grilled} Chicken Salad

October 13, 2015 by Kristin Leave a Comment

For someone who’s spent a lot of years talking about how chicken is oh so boring, I’ve been really into chicken lately. Specifically pounding it with a meat tenderizer, generously seasoning it {with salt, pepper, and garlic powder}, and throwing it on an extra hot cast iron grill pan.

There’s just something about that sear that amps up the ordinary. And then I got to thinking.. If I already love ordinary chicken salad, would I love chicken salad made with grilled chicken even more?

The answer was yes. Grilling the chicken doesn’t change the flavor of the salad dramatically, but it does add enough smokiness to set it apart from traditional chicken salad. I also added a lot of stuff to my salad: grapes, nuts, celery, and onions. And just enough mayo to bind it all together.

Meyer Lemon Pudding

September 30, 2015 by Kristin 4 Comments

Lemon curd is one of my all time favorite eats. The love stemmed from baking lemon meringue pies with my grandmother every Thanksgiving and Christmas from the time I could balance on a step-stool to reach the stove. My little arm would get so tired from stirring the thick and bubbly filling. And I’d always pretend I scraped as much of the filling as I could into the pie shell, but really I’d leave a fair amount in the pan so I could eat the rest with a spoon.

Years later {and thankfully while living alone}, I discovered that lemon meringue pie filling and lemon curd were the same-ish. I started buying a fancy brand of lemon curd and eating it by the spoonful, similar to peanut butter, for dessert. But knowing how much butter is in lemon curd, it was a habit that needn’t continue.

This meyer lemon pudding recipe is a hybrid between lemon curd and stirred vanilla pudding. Tart like curd, creamy like pudding, but without any of the dairy that’s common in both. Made with coconut milk and coconut oil, this dessert is completely dairy free and completely delicious.

Homemade Lobster Roll

September 27, 2015 by Kristin Leave a Comment

There’s a ninety percent chance that when I ask my roommate for a blog idea, he’s going to respond with lobster {or crab}. Ninety percent! You’d think at this point, I’d start answering my own question. But nope, I still ask. And every once in a while, when I’m making my more-than-weekly trip to the seafood department, I’ll spot lobster tails on sale and I’ll pick some up. Maybe this is all part of his master plan..

This time he went a mini step further and suggested crab dip. I couldn’t for the life of me justify making/eating crab dip on a weeknight. But what I could justify was a lobster roll, because.. I can always justify a lobster roll.

And there’s really nothing to a lobster roll. Lobster {obviously}, celery, parsley, mayo, salt, and pepper – mixed and stuffed in a toasted bun {I used Udi’s gluten-free buns}. A traditional lobster roll’s bun is slathered in butter and then toasted. But calories aside, I’m rarely a fan of greasy bread.

For an even lighter version, I’m certain lobster salad lettuce wraps would be out-of-this-world good!