Sans Gluten

Passionate about gluten-free, health, and delicious food. Cooking and baking without wheat or processed sugars - Keeping it natural, always.
Grilled Apricots with Greek Yogurt and Honey 

The perfect summer treat for breakfast, a healthy sweet snack, or dessert!

Brush the grill (or use a frying pan, like me, as I don’t have a grill) with a little olive oil to keep the apricots from sticking. Cut apricots in half and remove pit. Place facedown on the grill for about 2 minutes, then flip and grill for another 2 minutes. Remove from grill, top with a dollop of greek yogurt, and drizzle with honey. Delish! 

This can be done with peaches, nectarines…fruit of your choice, and also can be served with vanilla ice cream for a sweeter dessert! 

Grilled Apricots with Greek Yogurt and Honey 

The perfect summer treat for breakfast, a healthy sweet snack, or dessert!

Brush the grill (or use a frying pan, like me, as I don’t have a grill) with a little olive oil to keep the apricots from sticking. Cut apricots in half and remove pit. Place facedown on the grill for about 2 minutes, then flip and grill for another 2 minutes. Remove from grill, top with a dollop of greek yogurt, and drizzle with honey. Delish! 

This can be done with peaches, nectarines…fruit of your choice, and also can be served with vanilla ice cream for a sweeter dessert! 

Breakfast Galette/Pizza


I have been seeing so many delicious looking galettes and the like using bright summer fruits and looking so scrumptious…so I treated myself to my own today. 

I used Pamela’s mix to improvise a crust: Whisk together 1 cup Pamela’s baking mix, 1 Tablespoon sugar, 1/4 tsp salt. Cut in shortening (I used softened butter, 1/3 cup), and then add just enough water to make a nice dough (about 1/8 of a cup). Flatten on a prepared baking sheet and refrigerate for about 15 minutes. 

In the meantime, slice up fruit of your choice - I used 1/2 nectarine, 1 apricot, and mixed berries. In a bowl, toss with a bit of brown sugar and cinnamon. When the dough is nice and chilled, remove from fridge and flatten into a nice circle. Spread a dollop of greek yogurt in the center, and top with fruit. Fold up the sides of the galette (I need to work on that skill…) and bake at 400 degrees for about 25 minutes. Let cool for at least 5 minutes, slice and serve! I ate mine plain, but it would be delish with a drizzle of honey on top as well. Best part - I have leftovers in the fridge - yummy cold snack on a hot summer day! 

Sausage Roast with Sweet Potatoes and Carrots

This roast is simple, healthy and super easy to make. I used a cast iron skillet, but use any roasting pan. Slice 1 sweet potato, 3 large carrots, and 2 sausages into large/bite sized chunks. Preheat the oven to 400 degrees. Warm olive oil in the skillet for a few minutes, then add 1 clove chopped/crushed garlic, sweet potato and carrots. Top with a bit of balsamic, rosemary, salt and pepper to taste. Make sure everything is coated/stirred, and return to oven for about 30 minutes or until everything is just about done. Stir once or twice during this time.
Brown the sausages on the stovetop for just a minute or so, and then add to the skillet and return to oven for about 15 more minutes or until roasted to your taste. 

Sausage Roast with Sweet Potatoes and Carrots


This roast is simple, healthy and super easy to make. I used a cast iron skillet, but use any roasting pan. Slice 1 sweet potato, 3 large carrots, and 2 sausages into large/bite sized chunks. Preheat the oven to 400 degrees. Warm olive oil in the skillet for a few minutes, then add 1 clove chopped/crushed garlic, sweet potato and carrots. Top with a bit of balsamic, rosemary, salt and pepper to taste. Make sure everything is coated/stirred, and return to oven for about 30 minutes or until everything is just about done. Stir once or twice during this time.

Brown the sausages on the stovetop for just a minute or so, and then add to the skillet and return to oven for about 15 more minutes or until roasted to your taste. 

One-Skillet Pesto Polenta with Sausage, Avocado, and Tomato 


Especially with the pesto, this makes for an excellent summer dinner! Preheat the oven to 350 degrees (I used the baking directions on the polenta). Put a dollop of butter and a bit of olive oil in a cast-iron skillet, and let warm in the oven for a minute or so. Take out the skillet, add the mushrooms and tomatoes, and then return to the oven for about 10-15 minutes. Remove once again, add the polenta slices (each with a bit of pesto sauce), top with avocado, and return to oven for another 10-15 minutes. Remove one last time, add the sausage slices, and then it’s back in the oven for one last round of 10 minutes or until done to your liking. 

Quinoa-Fried-Rice 

So simple, so delicious, so healthy. I used Trader Joe’s chopped veggie medley, sort of cheating, but you can also chop up your own medley of carrots, celery, cabbage…whatever you want in your fried quinoa. I added mushrooms as well. I pan-fried the veggies in olive oil until pretty well cooked, then added the cooked quinoa until warm and a little browned. 

I actually made this the night before a work day to add to salad greens for a tupperware lunch, but it would be great served hot, too! 

Quinoa-Fried-Rice 

So simple, so delicious, so healthy. I used Trader Joe’s chopped veggie medley, sort of cheating, but you can also chop up your own medley of carrots, celery, cabbage…whatever you want in your fried quinoa. I added mushrooms as well. I pan-fried the veggies in olive oil until pretty well cooked, then added the cooked quinoa until warm and a little browned. 

I actually made this the night before a work day to add to salad greens for a tupperware lunch, but it would be great served hot, too! 

Sunday Morning Sweet Potato-Blueberry Pancakes 


On this Sunday morning, my first real day off in quite a while, I thought it was only appropriate to treat myself to pancakes. I used my favorite Pamela’s Baking and Pancake Mix, and followed the recipe for pancakes - but added one mashed sweet potato, cinnamon, nutmeg, and blueberries. 

Start by baking one sweet potato (about 40 minutes at 450 degrees). When it’s out of the oven, slice it and let it cool so that you can handle it. Mix 1 cup of Pamela’s mix with 3/4 cup water, 1 Tablespoon oil, and 1 egg (or, use your favorite GF pancake recipe and then add the sweet potato!). Scoop out the sweet potato from the skin, and in a separate bowl mash the potato with cinnamon and nutmeg (to taste). Add this mixture to the pancake batter, and then gently mix in blueberries. Grill the pancakes on medium-high heat, and serve with butter and maple sugar (my preference, of course..) or greek yogurt. Enjoy your Sunday! 

Baked Avocado and Egg 
I’ve been hearing a lot about the Paleo Diet (the “caveman” diet) from a good friend of mine, whose family has been testing it out. Basically, the assumption is that grains are not meant to be eaten in the quantities that we eat them in, that our bodies have not yet adapted to the changes in our agricultural and processing systems, and that grains are a huge addition to our diets that our bodies haven’t quite gotten used to yet. While I’m not about to give up all grains (oh, or dairy) - I already can’t eat wheat, it’s hard enough - I do buy the philosophy, and see what it’s saying. I like the idea of thinking outside the box and replacing grains for fruits, veggies and tubers when it’s simple, such as using spaghetti squash in place of rice pasta, or, in this case, using an avocado where I’d normally put a slice of gf toast. So, I’m going to be more mindful about how much grain is really in my diet, and try to add in more fruits and veggies in creative ways. 
Starting with this excellent breakfast (fruit, berries or sausage on the side makes it a good filling meal!). Just preheat your oven to 425 degrees, and put a cast iron pan inside to warm up. Slice an avocado. Take the pan out, put the avocado half on it, and break one egg into the avocado. Put whatever you want onto it - cheese, salt and pepper, etc. Replace into the oven, and bake until the egg is just how you like it!

Baked Avocado and Egg 

I’ve been hearing a lot about the Paleo Diet (the “caveman” diet) from a good friend of mine, whose family has been testing it out. Basically, the assumption is that grains are not meant to be eaten in the quantities that we eat them in, that our bodies have not yet adapted to the changes in our agricultural and processing systems, and that grains are a huge addition to our diets that our bodies haven’t quite gotten used to yet. While I’m not about to give up all grains (oh, or dairy) - I already can’t eat wheat, it’s hard enough - I do buy the philosophy, and see what it’s saying. I like the idea of thinking outside the box and replacing grains for fruits, veggies and tubers when it’s simple, such as using spaghetti squash in place of rice pasta, or, in this case, using an avocado where I’d normally put a slice of gf toast. So, I’m going to be more mindful about how much grain is really in my diet, and try to add in more fruits and veggies in creative ways. 

Starting with this excellent breakfast (fruit, berries or sausage on the side makes it a good filling meal!). Just preheat your oven to 425 degrees, and put a cast iron pan inside to warm up. Slice an avocado. Take the pan out, put the avocado half on it, and break one egg into the avocado. Put whatever you want onto it - cheese, salt and pepper, etc. Replace into the oven, and bake until the egg is just how you like it!

Goat Cheese and Honey Stuffed Sweet Potatoes with Roasted Grapes 

A-M-A-Z-I-N-G. That’s all I have to say about these. And that they taste like Thanksgiving or Christmas, yet are somehow so great in the summer too. Seriously fabulous. 

I used this recipe for these new-favorite-of-mine sweet potatoes, and although my photography is not nearly as cool as the one of the original blog, the actual potatoes were to die for. The original recipe is for 4, mine is for two. 

  1. Bake 2 sweet potatoes, poked with a fork and wrapped in foil, for 45-60 minutes at 350 degrees. Once they’re soft, take them out, unwrap them, and make a slice down the middle of each. Leave to cool. 
  2. Lay 1 cup of red grapes on a baking sheet, drizzle with olive oil or another cooking oil, as well as salt and pepper. Increase the temperature of the oven to 450 degrees, and roast the grapes for 15-20 minutes, until they begin to burst. 
  3. Once the sweet potatoes are cool enough to handle, scoop out the middles into a mixing bowl. Add 1.5 grams of goat cheese, a pinch of cinnamon, nutmeg, salt and pepper (all spices to taste) and about one tablespoon of honey. Mix it all together, and replace into sweet potato skins. 
  4. Top with more goat cheese, the roasted grapes, and drizzle with honey. 

Yum! 

Caprese Quinoa Casserole 

Last night, I wanted a light and summery dinner, but also warm and comforting at the same time. So, I looked at what I had in the fridge and came up with a mozzarella, tomato, chicken and quinoa casserole. (Apparently yesterday was a casserole-y day for me - and so many more ideas coming to me! They’re great for a busy schedule like mine. Just make it one night, and have leftovers for the week to grab and go.) 

I realized a little too late that it would have been great with pesto, which I had, or basil, which I didn’t have, so next time I will probably try it with either quinoa again or rice pasta, and remember to add some pesto or basil. 

I just cooked my quinoa (1/2 cup uncooked), sliced a bunch of cherry tomatoes, a ball of mozzarella, and leftover chicken, mixed it all together and spread it in a greased casserole dish. (Again, I realized too late that I should have stirred in a spoonful of pesto sauce also.) I baked it for about 25 minutes at 350 degrees F, sliced myself a bit, and now served with a yummy salad. And now, I have leftovers for my next few lunches! 

Chocolate-Banana French Toast Casserole 

This morning, I wanted brunch - a tasty, filling, sweet, and healthy brunch to get me through the day of studying. So, I made this recipe that I’ve been envying for a few weeks now, chocolate banana french toast casserole! 

It was easy, and SO delicious. I halved the recipe, as it was just for me, and it worked out beautifully. 

For one person, just beat together 2 eggs, 1/4 cup chocolate almond milk (the recipe uses soy, but I had almond in the fridge), and 1/2 tsp vanilla extract. Break or slice into big chunks 2 pieces of gluten free bread (I used Rudi’s multigrain gf bread) and mix into the egg mixture with your hands. Then, add 1/2 mashed ripe banana, and stir gently. Transfer the whole thing into a small casserole dish (greased/buttered), and bake for about 20 minutes at 375 degrees F. 

Let cool for a minute or so, slice, top with syrup (or, the original recipe recommends Greek yogurt), and serve! Definitely hits the spot! 

Chocolate-Banana French Toast Casserole 

This morning, I wanted brunch - a tasty, filling, sweet, and healthy brunch to get me through the day of studying. So, I made this recipe that I’ve been envying for a few weeks now, chocolate banana french toast casserole! 

It was easy, and SO delicious. I halved the recipe, as it was just for me, and it worked out beautifully. 

For one person, just beat together 2 eggs, 1/4 cup chocolate almond milk (the recipe uses soy, but I had almond in the fridge), and 1/2 tsp vanilla extract. Break or slice into big chunks 2 pieces of gluten free bread (I used Rudi’s multigrain gf bread) and mix into the egg mixture with your hands. Then, add 1/2 mashed ripe banana, and stir gently. Transfer the whole thing into a small casserole dish (greased/buttered), and bake for about 20 minutes at 375 degrees F. 

Let cool for a minute or so, slice, top with syrup (or, the original recipe recommends Greek yogurt), and serve! Definitely hits the spot!