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This easy to make traditional Spanish cold soup packs a lot of flavor and requires no cooking at all! Prep time: 5 minutes Resting time: 2 to 4 hours Serves 4 to 6 people Gluten/Dairy/Soy Free Vegan & Vegetarian Made out of fresh ingredients, Gazpacho is a simple yet delicious Spanish staple food. Raw tomatoes, cucumber, bell pepper, onion, garlic, cumin, salt, pepper, olive oil, vinegar, and thyme are blended together to create this refreshing cold soup. It is 100% vegan, gluten free, lactose free, soy free, low-carb, low fat, and cholesterol free ... the perfect meal! “Gazpacho Andaluz”, as it is known in Spain, is the perfect meal during hot summer days. Loaded with fiber, vitamins A, C, B-6, E; calcium, iron, potassium, magnesium, and antioxidants. What is Gazpacho? Gazpacho or Andalusian gazpacho, is a cold soup made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula, specifically Andalusia, and spread into the Algarve regions. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, as it is refreshing and cool. While there are other recipes called gazpacho, such as gazpacho manchego, the standard usage implies Andalusian gazpacho. There are also a number of dishes that are closely related to Andalusian gazpacho and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), and cojondongo. What is the flavor profile? Fresh with herbal and garlic notes. What ingredients will I need to make this? Tomatoes, a red onion, a red bell pepper, fresh garlic, olive oil, a cucumber, lime juice, gluten free bread, Sherry or vinegar, salt & pepper, cumin, and water. What else will I need to make this? A cutting board, a knife, a vegetable peeler, measuring cups and spoons, and a blender. Can I make additions or substitutions? I do not recommend changing the recipe. The outcome will be different. How is Gazpacho served? It is served cold. Is Gazpacho beneficial to my health? 1. Gazpacho prevents colds. Gazpacho contains Vitamins A, E and C, mainly in pepper and tomato, which protect our body from this common viral infection in winter. 2. Gazpacho prevents hypertension. If hypertension is not treated early, it can cause heart attacks, ictus and kidney failure. Gazpacho has a certain vasodilator effect which helps control blood pressure. 3. Gazpacho slows the aging process. Antioxidant properties of gazpacho, such as lycopene of tomato and Vitamin C, reduce the action of free radicals. Gazpacho is the tastiest formula against wrinkles and skin spots produced by aging. 4. Gazpacho increases organism defenses. Garlic is one of the gazpacho ingredients, and acts as a natural antibiotic that helps increase the body defenses against bacteria and viruses. 5. Gazpacho helps you loose weight. It is a low-calorie nutritious dish that satisfies hunger and is rich in fiber, which facilitates intestinal transit and elimination of toxins. 6. Gazpacho hydrates your body. Andalusian gazpacho is an isotonic drink with a great content in mineral salts and water. Stay hydrated to relieve fatigue, help digestion and improve performance of your body. It seems gazpacho has many wonderful and beneficial properties. If you have never tried it, this is your chance to do so! INGREDIENTS 8 Roma tomatoes 1 large cucumber 1 red bell pepper 1 medium red onion 4 cloves of garlic 4 tablespoons of Sherry vinegar or apple cider vinegar Salt & Pepper to taste 1 lime (juice of) 1/2 teaspoon of ground cumin 1 cup of water 3 or 4 slices of any gluten free bread of your choice Method Wash all vegetables well. This is a raw cold soup. Make sure all vegetables are properly washed to avoid bacterial infections. Halve the tomatoes; peel and chop the cucumber; peel and quarter the onion; peel the garlic; cut the bell pepper in have and remove the central core with the seeds. In a blender or food processor, add the water, bread, cumin, tomatoes, cucumber, bell pepper, and garlic. Blitz until smooth ( about 1 minute to 1 1/2 minutes). Transfer into a container with a lid. Add the vinegar, lime juice, and salt & pepper to taste. Seal the container and refrigerate for at least 2 to 4 hours. Serve cold. Top with toasted bread and olive oil. Enjoy!!! Printable PDF recipe below:

Louisiana's delicious dish made simple for all! It is one of the best dishes in the South! Prep time: 6 to 12 hours Cooking time: 3 hours Serves 6 to 8 people Gluten/Soy/Dairy Free Perfect for large gatherings... or just for a Sunday meal. This a one-pot dish that requires minimal effort and produces a flavorful dinner that will leave all satisfied. It is so simple to make that even beginning cooks can master this delicious Southern dish! Traditionally this dish requires the base for of all cajun/creole cooking: the "Trinity." The trinity is just onions, celery, and green peppers, chopped up and sauté into an aromatic "southern mirepoix." However, in order to maximize cooking time, you can puree the Trinity in the blender. Trust me, the flavor remains the same and it really saves time. And...if you have picky eaters at home, like I do, and who do not like chunky pieces of vegetables in their food, this trick is a lifesaver. Some versions of Red Beans & Rice use a "Roux" base. I was taught by a chef in New Orleans how to make it without a roux and I honestly like it better this way. Fresh ingredients are the best. Do no use any canned products for this dish. The results will not be the same. INGREDIENTS 1 pound of Camila Kidney Beans 1 pound of smoked andouille sausage or fresh andouille sausage 1 pound of Tasso or smoked ham 1 pound of beef bones (soup bones) 4 stalks of celery 1 large Spanish onion 1 large green bell pepper 2 bay leaves 8 cloves of garlic 6 stalks of green onions (spring onions) 1/2 teaspoon of sea salt 4 tablespoons of fresh chopped parsley 2 tablespoons of Joe's Cajun Spices (recipe below) 10 cups of water Joe's Cajun Spices Blend 1 tablespoon of sea Salt 1 tablespoon of course black pepper 1 tablespoon of onion powder 1 tablespoon of garlic powder 1 tablespoon of Spanish paprika 1 teaspoon of cayenne pepper Method Soak the beans in about 10 cups of water for about 6 to 8 hours. If you want to do this step the day before, leave the beans soaking in water overnight. They will be ready to be cooked in the morning. In a blender of food processor add the celery, onion, green bell pepper, and green onions (spring onions), and garlic. Add 2 cups of water. Blend for 30 seconds. Set aside. Drain the beans and rinse with fresh water. In a large pot, over high heat, add the beans and the blended mixture. Add the bay leaves, parsley, 1/2 teaspoon of salt, Tasso (make sure you break it into smaller pieces) and the beef bones. Add 10 cups of water. Bring to a boil and reduce the heat to medium low. Cook uncover for 2 hours. Stir frequently. After two hours have passed, you will noticed that some of the liquid has evaporated and the beans are becoming smoother. Taste for seasoning. If you feel the beans need more seasoning, add 1 tablespoon of cajun spices. DO NOT ADD SALT. There is salt in the cajun spices. Cut the andouille sausage into 1/2 inch medallions and add to the beans. Cook uncover for another hour. After the hour has passed taste again for seasonings. If you feel it requires more, add 1 tablespoon of cajun spices. Remove from heat and serve over rice. You can top it off with fresh chopped parsley and green onions (spring onions). Enjoy!!! Crock Pot Method If you would like to use a crock pot to make this overnight, just follow the previous instructions. This is an alternate way to make this dish but requires a bit more cooking time. The night before, using a Crock Pot, follow steps 1 through 10 as before. Let it cook at high temperature overnight. In the morning, add the cajun seasonings and let it cook for another 2 hours. Follow steps 14 through 16 as before. Enjoy!!! Enjoy!!! Printable PDF recipe below:

Delicious traditional Italian cheese “dumplings“ that are light and creamy! Ever had Gnudi? Ever heard of it? Gnudi is a light "dumpling" made of ravioli stuffing. They are light as air and fluffy. They are creamy, delicate and soft as pillows. Just delicious. Gnudi in Italian means "naked". These delicate "dumplings" are called Gnudi because they are a "naked ravioli"...ravioli without the pasta layer. A good Gnudi has a minimal amount of flour and lots of whole milk ricotta cheese. A good Gnudi is creamy inside while retaining its shape after being cooked. A good Gnudi requires attention to detail and patience... requires some resting time in the refrigerator before cooking. That helps keeping everything together while cooking. I'll be honest, Gnudis require some time to make but the end results are worth the time and work you put into them. You can make them a day ahead and refrigerate them...but do not freeze them! Once cooked, serve them with a simple tomato sauce or butter sauce. They are too rich to be served with a creamy sauce. So keep that in mind. This is a lacto-vegetarian recipe. Are you ready? Let's make it! Prep time: one hour Cooking time: 3 to 4 minutes Makes 40 to 50 Gnudi INGREDIENTS 32 oz. of whole milk ricotta cheese 1/2 cup of grated pecorino romano 1/2 cup grated parmesan 1 teaspoon of salt 1/2 tablespoon of black pepper 1 teaspoon of parsley flakes 1/2 teaspoon of garlic powder 1 1/4 cups of Pillsbury Gluten Free All Purpose Flour Blend Store bought tomato sauce Method In a large mixing bowl add the cheeses, salt, pepper, parsley flakes, and garlic powder. Whip everything together and slowly add 1/4 cup of flour to the bowl while whisking all ingredients until well incorporated. Line a baking tray with parchment paper. Spread the flour on the parchment paper. Using a spoon, scoop some of the Gnudi mixture onto the baking tray with the flour. Use your fingers to gently roll it until fully coated with the flour. Place the Gnudi in your hand and roll it as instructed in the video below by tossing it gently from one hand to another. Do not apply pressure. Once a ball has formed, place it on the baking tray with flour. Repeat process until until all the Gnudi mixture has been used and you have about 40 to 50 Gnudi balls (Figure 1). Place baking tray with Gnudi in the refrigerator and let them rest for at least 30 minutes. In a large saucepan or pot, bring some water to a boil. Add 1 teaspoon of salt to the water. Gently drop 2 to 4 Gnudi in the boiling water. Allow them to cook for 3 to 4 minutes (until they float to the top). Using a slotted spoon, remove the Gnudi one by one and place them gently in a plate and scoop some tomato sauce on top. Serve right away, top with some fresh parmesano and chopped parsley. Enjoy!!! Printable PDF recipe below: #glutenfree #glutefreelife #celiac #coeliac #joeandtheglutenfreelife #glutenfreeblogger #gnudi #glutenfreepasta

Refreshing and delicious: A new twist on the traditional Bellini. What is Frozen Sunset Bellini? It is my ultimate creation: Prosecco, peach purée, peach juice, grenadine, and topped with a single raspberry. It is so refreshing, with sweet notes from the grenadine and peaches, and the crispiness from the Prosecco. A true winner. Why is it called "Sunset Bellini"? Because it reminded me of the bright sunsets I enjoyed while visiting Italy. Since having my first glass of Bellini at a restaurant right next Ponte Rialto in Venice, Italy, I always wanted to learn how to make it. Over a decade later I decided to give it a try and the results were cause for celebration. However... I wanted to push the envelope farther. Why not a frozen cocktail with a modern twist? Cue the grenadine, the peach juice, and raspberry. Now, to make this you will need to either make peach purée or get some from the store. I could not find any at the store so I decided to make my own. Although I had no experience making peach purée, my friend Amy did. So I went to her website Little Healthy Foodies and used her recipe and it was perfect for what I needed. If you don't want to spend the time making peach purée from scratch, you could just get a 10 oz. package of frozen peaches and blend them with some peach juice. You will get a similar result in no time. If you do not drink alcohol but still enjoy non-alcoholic cocktails, just substitute the Prosecco/Spumante for non-alcoholic Sparkling Cider! Now...let's get back to our cocktail! Let's make it! Prep time: less than 5 minutes Cooking time: 0 Serves 6 people INGREDIENTS 1 cup of peach purée or 10 oz. of frozen peaches 1/2 cup of peach juice Grenadine Prosecco or Spumante ( you can use a non alcoholic sparkling cider as well) Method If using frozen peaches: add the frozen peaches and the peach juice in a blender. If using peach purée: add the peach purée, the peach juice, and some ice in a blender. Blend until it all freezes. Fill a champagne flute half way with the frozen peach mixture. Gently add the Prosecco or Spumante. Top with a dash of grenadine. Gently stir everything together. Top with a raspberry and serve! Enjoy!!! Printable PDF recipe below: #glutenfree #glutenfreelife #glutenfreecocktails #cocktails #bellini #frozenbellini #joeandtheglutenfreelife #glutenfreeblogger #celiac #coeliac

This delicious beet soup is loaded with spices, potatoes, herbs, and carrots... and it is gluten, soy, dairy free and vegan! Borscht is a traditional soup found in Poland, Ukraine, and Russia. Made with beets, potatoes, carrots, and depending on the country... a variety of delicious ingredients. Borscht from Poland has allspice. Borscht from Russia can be made with or without some sort of meat product and cabbage. And Borscht from Ukraine has cabbage amongst other things. So it is a very diverse dish that can showcase different flavor profiles. What is the flavor profile of Borscht? Well, it depends on what ingredients are used. But overall, there is an earthy note that is highlighted by the spices and other vegetables used to make this soup. I like mine with a bit of acidity and kick, so I add lemon juice, apple cider vinegar, and lots of black pepper! I researched several recipes and decided to combine what I liked from each onto one. Took elements from the Polish, Ukrainian, and Russian recipes and brought them together to create a delicious Borscht. If you have picky eaters at home, like I do, and they don't like to eat vegetables, just purée the Borscht once it is fully cooked and you will have a smooth creamy-like soup. Beets, or Beetroot, get overlooked so often that people don’t realize how nutritious they are. Beets are low in calories, are loaded with vitamins C, D, B-6, Calcium, Iron, Magnesium, Potassium, Phosphorous, and Manganese. Beets can help to keep blood pressure in check and may help reduce inflammation. They are thought to help athletic performance, brain function, and even maybe fight cancer! Such a wonderful vegetable! Beets can be baked, pickled, boiled, or juiced. Beet juice is a great addition to healthy smoothies. This underrated vegetable is a true superfood! Are you ready for a little culinary adventure? Let’s make it! Prep time: 20 minutes Cooking Time: about 30 to 35 minutes Serves 4 to 6 people INGREDIENTS 3 large beets (peeled and cubed) 1 large Russet potato (peeled and cubed) 1 medium yellow onion (diced) 3 carrots (peeled and chopped) 1 stalk of celery (chopped) 1/2 teaspoon of allspice 4 cloves of garlic (minced) 2 bay leaves 4 to 6 cups of Swanson Gluten Free Vegetable Broth 2 tablespoons of Apple Cider Vinegar 2 tablespoons of Red Wine Vinegar The zest of a lemon The juice of a lemon 1 teaspoon of dill seeds Fresh dill 2 teaspoons of fresh thyme Salt and Pepper to taste 1 teaspoon of sugar (optional) 2 tablespoons of olive oil Method Wash beets throughly. Either use a knife or a vegetable peeler to remove the skin. Cut into small 1" cubes. Set aside. Do the same with the potatoes and carrots. Dice the onions and celery. Mince the garlic. set aside. In a large pot over medium, add the oil. Start by adding the onions and cooking them for about 8 to 10 minutes until they have caramelized. That will bing the sweetness of the onions out. Add the beets, potatoes, celery, and carrots. Sauté all together for about 5 minutes to help the vegetable soften a bit. Add the garlic and cook until it becomes fragrant. Add the broth, bay leaves, thyme, allspice, and dill seeds. Bring to a boil and reduce temperature to a simmer. Allow it to cook for 15 minutes or until the vegetables are tender to the touch. Add the zest and juice of the lemon and the vinegars. Season with salt and pepper to taste. Add sugar if desired. Now, you could either serve as is or purée the borscht by using a hand held mixer or your blender. If you let it rest overnight it will develop deep flavors by next day. Ladle onto a bowl and top with fresh dill. Enjoy!!! Printable PDF Recipe below: #glutenfree #glutenfreelife #soups #joeandtheglutenfreelife #celiac #coeliac #borscht #glutenfreerecipes #glutenfreeblogger

Delicious and easy to make baked Penne Rigate with smoked Gouda, Gruyère, Pecorino Romano, and Parmesan. Prep time: 20 minutes Baking time: 10 to 15 minutes Serves 4 people Gluten/Soy Free Lacto Vegetarian This baked Penne Rigate is an easy pasta dish that kids and kids at heart will love. It is crunchy and creamy... and loaded with lots of cheese. It is the product of the marriage between Mac & Cheese and baked Ziti. It has smokey notes from the Gouda, sharp notes from the Gruyère and garlic, mild notes from the Pecorino Romano and sweet Spanish paprika, and the salty notes from the Parmesan. Pasta...one of my weakness. Love it. Grew up eating in and it was one of the things I set out to find once I was diagnosed with celiac disease. Back then, pasta products were...well... "questionable" to say the least. But that was a long time ago and now we are lucky to find a diverse array of gluten free pasta products. Although I used Penne Rigate for this recipe, you could use Ziti, Macaroni, or any other similar pasta you like. For the Parmesan cheese, I recommend you find either a block of Parmesano or grated Parmesano that doesn't have any added cellulose in it. Let's make it! What is the flavor profile? Sharp and creamy. What ingredients will I need to make this? gluten free pasta, Gruyère cheese, smoke Gouda, Pecorino Romano, Parmesan Cheese, milk, heavy cream, crushed pepper flakes, sweet paprika, garlic powder, gluten free bread crumbs, salt, and pepper. What else will I need to make this? A mixing bowl, measuring cups and spoons, a wooden spoon, and a baking dish. Can I make substitutions? Honestly...you can use any combination of cheeses or pasta you like. How do I gluten free bread crumbs? At you local store or you can order it online. INGREDIENTS 12 oz. Gluten Free Penne Rigate, Ziti or Macaroni 1 cup of Gruyère Cheese (grated) 1 cup of Smoked Gouda (grated) 1/2 cup of Pecorino Romano (grated) 1/2 cup of Parmesan (grated) 1 1/5 cups of milk 1 cup of heavy whipping cream 1 tablespoon of crushed pepper flakes 1/8 teaspoon of Sweet Spanish Paprika or smoked paprika 1/2 tablespoon of garlic powder 1/4 cup of gluten free bread crumbs 1 teaspoon of salt 1 teaspoon of black pepper Method Preheat the oven to 350º F. To make the cheese sauce combine the milk, cream, cheeses, garlic powder, paprika, garlic flakes, salt, pepper in a saucepan over medium heat, Allow the cheeses to slowly melt. Do not bring it to a boil. Make sure you stir continuously. Taste for salt & pepper and adjust if necessary. Prepare the pasta as instructed in the packaging. Once the pasta is ready, drain and combine with the cheese sauce. Gently fold the bread crumbs in. Pour the pasta into a greased baking dish and top with some bread crumbs and Parmesan and Romano cheeses. Bake for 10 to 15 minutes. Once baked, add more cheese on top and serve! Enjoy!!! Printable PDF recipe below:

Easy to make salt encrusted Branzino with fresh herbs, lemons, and garlic. Branzino is a mild flavored white fish, also known as European Sea Bass and found in the Mediterranean, which makes it very popular in Italian cuisine. Traditionally, Branzino is cooked whole. You can grill, pan-sear, bake or fry it. I am going 100% Italian and will use the salt encrusted method for this recipe. It keeps the fish moist while imparting a great amount of flavor. Salt, black pepper, lemon, fresh thyme and rosemary, garlic, and olive oil are all the ingredients you'll need to make this delectable dish. If Branzino is not available in your area, do not worry. You can substitute it with trout, sea bass, snapper, or any whole white meat fish of your choice! Are you ready? Let's make it! Prep time: less than 10 minutes Cooking time: 30 minutes Serves 2 people INGREDIENTS 1 whole Branzino or any white meat fish of your choice (gutted) 4 pounds of salt 3 cloves of garlic (peeled) 1 lemon (sliced) fresh Thyme and Rosemary Olive oil Black pepper to taste Method Preheat over to 400 degrees F. On a baking sheet, place a large piece of aluminum foil and create a bed of salt (figure 1). Lay the fish on the salt. Generously rub some olive oil and black pepper in the fish cavity. Place the lemon slices, garlic, thyme, and rosemary (Figure 2). Completely cover the fish with the remaining salt. Fold the ends of the aluminum foil to create a "pocket" (Figure 3). Seal the ends. Double wrap with more foil if needed (Figure 4). Bake for 30 minutes. Remove from oven and open the foil. The Branzino will be encrusted in a hard salt cocoon (Figure 5). Gently break the crust apart with the back of a spoon (Figure 6). Remove as much salt as possible from the fish. Transfer to a serving dish. Drizzle some olive oil and fresh herbs on top. Serve and enjoy! Printable PDF recipe below: #glutenfree #glutenfreelife #glutenfreerecipes #glutenfreeblogger #joeandtheglutenfreelife #glutenfreecooking #branzino #mediterraneanrecipes #soyfree #dairyfree

Easy to make traditional Latin “Pollo Al Carbón” marinated with Chimichurri Sauce and grilled to perfection! If you are looking for a delectable and amazing grilled chicken recipe: look no more! This delicious and easy to make grilled chicken is infused in aromatics and develops a really deep flavors in less than 30 minutes! It is a favorite in Latin countries...specially on Sundays when people gather to be with family, friends, or to celebrate life. "Pollo Al Carbón" translates to "Chicken Grilled Over Coals" and it is another great recipe that can be found in every country, island, and state from Mexico to all the way down to Patagonia! You can use charcoal (preferred method), a gas or an electric grill. Whatever you choice, I recommend you fire up the outdoors grill, take your shoes off, grab either one of the great drinks I have shared in the website, and enjoy a day outside! Click here for drinks. Traditionally, this is served with a "Chimichurri" sauce of sorts. Each country has a different version of the sauce: some add more garlic, some are more acidic, some are more spicy. Whatever the version of the sauce they use, it is still delicious and compliments the chicken. For this particular recipe I will use the Argentinian Chimichurri sauce with parsley, garlic, oregano, salt, pepper, oil, vinegar, and lemon juice. Simple but effective while packing a lot of flavor! French fries are the preferred side dish for this delicious chicken. Although, rice, salads, or plantains are also good sides dishes. The preference is cultural in nature and varies from country to country. So...are you ready? Let's make it! Prep time 40 minutes Cooking time 45 minutes (charcoal method) Serves 4 people INGREDIENTS A whole Chicken 1/2 cup of olive oil 4 tablespoons of red wine vinegar 2 cups of fresh parsley 3 tablespoons of dried oregano 10 garlic cloves (peeled) 2 lemons (juice of) 2 teaspoons of salt 2 teaspoons of pepper 1 teaspoon of cayenne pepper (optional) Method Start by rinsing the chicken with cold water. Pat dry with a paper towel (Figure 1). On a flat surface, place the chicken breast down and using kitchen sheers or a sharp knife, carefully cut the chicken in half alongside the backbone (Figure 2). Set aside. In a food processor or blender, add the olive oil, vinegar, lemon juice, parsley, oregano, garlic, salt, pepper, and cayenne pepper (optional). Blend well until it becomes a green "smoothie). That is your Chimichurri sauce. Taste for salt and pepper and adjust if necessary. Divide the Chimichurri sauce into thirds. It is important you do this. One third will be divided into half and will be used for marinating the chicken. One third will be used to baste the chicken while cooking. And the last third will be served as a side dip with the final product. Place each chicken half in a large ziploc bag. Pour the Chimichurri marinade that was divided in half into each bag: one half per bag. Close bag and massage the marinade into the chicken (Figure 3). Place the bags in the refrigerator and allow it to marinate for at least 30 minutes. Keep in mind the longer it marinates, the better the flavor. You could do this hours or days ahead if you wish to. Heat up your grill as instructed by the manufacturer. If using charcoal (preferred method) make sure the charcoal is ready before grilling the chicken. The charcoal is ready when the flames have died out and all you can see is embers. If you cannot hold your hand about the grill for 3 to 5 seconds: your grill is ready. Make sure you have greased your grill. That will prevent the chicken from sticking to it. Remove the chicken from the refrigerator and transfer to a plate/plater. Pour the marinade in the bags over the chicken (Figure 4). Place the chicken on the hot grill with the breast facing up (Figure 5). Allow it to sear for 5 minutes before flipping the chicken. Once you flip the chicken, use the third of the marinade set aside for basting and with a brush, baste the chicken with it. You are going to repeat this process every time you flip the chicken..about every 5 minutes. This will ensure a consistent and even char on all sides (Figure 6 and 7). After 45 minutes have passed, remove the chicken from the grill and let it rest for 10 minutes before serving. This will allow the chicken to remain moist inside. Serve with a side of Chimichurri sauce and fries... and enjoy!!! Printable PDF Recipe below: #glutenfree #glutenfreelife #glutenfreeblogger #glutenfreefood #glutenfreedinner #grilledchicken #joeandtheglutenfreelife

This is the best gluten free banana bread you'll ever have! Loaded with cranberries with almonds, walnuts, and pistachios. Absolutely delicious! Moist, flavorful, full of Omega-3, potassium, fiber, and so many good things. This gluten free banana bread is going to be a new breakfast tradition at your kitchen table. Banana bread is one of those simple pleasures in life that brings such comfort. Whether all by itself or serve with some jelly or butter, banana bread just puts a smile on anyone's face. This recipe is very simple and can be adjusted to accommodated to cater those with dietary restrictions or food allergies. Substitutions are very easy to make and the end result will still be a delicious gluten free banana bread loaf. So...are you ready? Let's make it! Prep Time: 20 minutes Baking time: 80 minutes Makes 1 loaf Serves 6 to 8 people INGREDIENTS 4 ripe bananas 2 whole eggs 1 cup of sugar or sugar substitute 2 tablespoons of milk or coconut milk 2 cups of Bob's Red Mill Gluten Free 1 to 1 Baking Flour 1 stick of butter or 8 tablespoons of butter substitute (room temperature) or 1/4 cup of apple sauce 1 teaspoon of baking powder 1 teaspoon of baking soda 1/4 cup of sweetened dried cranberries 1/4 cup of mixed nuts (I used almonds, pistachios, and walnuts) Substitute with dried fruit if nuts allergy present Pinch of cinnamon Method Preheat oven to 325 degrees F. In a mixing bowl, mix the butter and sugar. Cream the butter until fluffy. Slowly add one egg at a time. Mix well. In a different mixing bowl, mix the flour, baking soda, and baking powder, cranberries, and mixed nuts. Set aside. Mash the bananas until purée completely. Add the milk and pinch of cinnamon. Mix well. Add the banana purée to the flour mixture and incorporate until all dry ingredients have been absorbed. Add the creamed butter. Mix well. The batter should be thick. Line a 9" x 5" x 3" bread pan with wax paper. Make sure you create a "basket with the wax paper that will hold the batter in. If you do not want to do this, you can grease and flour the pan. I find it that the wax paper helps in the easy removal of the loaf from the pan after cooking. Pour the batter onto the pan. Place in the over and bake for 80 minutes. Remove from oven and let it cool down for 25 minutes before taking the loaf out of the pan. Transfer the loaf to a cooling rack , gently peel off the wax paper, and allow it to cool all the way before cutting into it. Enjoy! Printable PDF recipe below: #glutenfree #glutenfreelife #theglutenfreelife #joeandtheglutenfreelife #glutenfreerecipe #glutenfreerecipes #glutenfreebananabread #glutenfreeblogger #glutenfreebread

Delicious and easy to make flavorful breaded crispy calamari! Crispy...spicy...served with a side of marinara sauce or Fra Diavolo Sauce, Calamari or fried squid is hands down one of my favorite appetizers! Once you start eating them, you want more...and more...and more. It is that good and addicting! The secret to a good calamari lies in the perfect breading. The breading has to be seasoned just right and needs to coat the squid in such way that once it hits the oil it becomes golden, crunchy, and crispy. Too many times I have eaten calamari that either was pale, soggy or lacked seasonings... and that's just plain wrong! lol So...after years of searching for the right combination of flours and spices, I finally came up with the perfect fried calamari...and I am ready to share it with you all! So...are you ready? Let's make it! Prep time: 15 minutes Cooking time: 2 to 3 minutes Serves 4 people INGREDIENTS 1/2 pound of fresh or frozen uncooked squid (tubes and tentacles) 1/2 cup of Pillsbury Gluten Free All Purpose Flour Blend 2 teaspoons of corn starch 3 teaspoons of 4C Gluten Free Plain Crumbs or any gluten free bread of your choice. 1 teaspoon of garlic powder 1 1/2 teaspoon of black or white pepper 1 teaspoon of sea salt or Kosher salt 1/2 teaspoon of paprika 1 teaspoon of Italian seasoning 1/2 teaspoon of cayenne pepper 3 whole eggs 2 cups of vegetable oil 1 or 2 lemons (cut into wedges) Store bought Marinara Sauce or Fra Diavolo Sauce Method Mix the flour, crumbs, corn starch, garlic powder, black or white pepper, salt, paprika, Italian seasoning, and cayenne pepper in a bowl. That is the breading. Set Aside. In another bowl, whisk the eggs. Set aside. If you purchase the squid from a fishmonger, make sure to ask if the tubes have been properly cleaned and the quill (cartilage) has been removed. If not, you will have to remove it yourself along with other entrails. If you are using precut frozen squid, thaw first before utilizing it. Most frozen squid has been cleaned beforehand. Cut the squid heads (tubes) into rings. This will ensure the breading covers all exposed areas. Mix the rings with the tentacles. In a frying pan or cast iron pot, heat the oil over medium high heat. Prepare you dredging station as follow: squid, bowl with breading, and bowl with eggs. Add the squid to the bowl with the breading and shake well until all the squid is coated. Remove the squid from the breading, shake excess, and drop in the eggs. Saturate the squid in the eggs. Remove squid from eggs and dredge once again in the breading. Shake well. Test the temperature of the oil by gently dropping a small pice of a coated tentacle in the pot. If it starts to bubble up right away, it is ready. Gently drop the calamari into the pot. Cook in two batches so as to no overcrowd the pot. Cook anywhere from 2 to 3 minutes. Do not overcook the squid. It will turn very hard and chewy. You want the end product to have a nice golden color without looking burnt or turning chewy. Remove calamari from the oil and place on a plate lined with paper towels. The paper will absorb the excess oil and stop the calamari from getting soggy. Serve with a side of Marinara Sauce or Fra Diavolo Sauce and lemon wedges. Enjoy!!! Printable PDF recipe below: #glutenfreelife #theglutenfreelife #joeandtheglutenfreelife #glutenfree #glutenfreerecipe #glutenfreerecipes #seafood #calamari #glutenfreecalamari #recipe #recipes #pillsbury #4cglutenfree #fradiavolo #marinara #squid

Refreshing Caribbean cocktails made with natural juices, and with or without rum and Cachaça! Another favorite straight from the Caribbean! Rum Punch can be found almost anywhere from Cuba to Trinidad & Tobago. Each island has its own version of it but they all require two main ingredients: fresh fruit juice and rum! I decide to honor the traditional Rum Punch from the Dominican Republic but with a Brazilian twist! Don’t be fooled by the fruity flavor. This cocktail could bring and elephant down! It is fruity but it packs a punch... pun intended! Now... I know that not everyone drinks and that’s ok because you can make this alcohol free! Instead of Rum Punch, you can make a traditional Caribbean Fruit Punch! Just skip the alcohol and add mango or guava juice and voilà... you have a wonderful and refreshing drink for all to enjoy!!! Let’s make it! Prep Time: less than 10 minutes Cooking Time: 0 Serves 4 to 8 people INGREDIENTS Rum Punch 1 cup of orange juice 1 cup of pineapple juice 1/4 cup of lime juice 1/2 cup of Brugal Añejo, Bermúdez Añejo, or Captain Morgan Spiced Rum 1/2 cup of Leblon Cachaça or any white rum 1/2 cup of grenadine ice Fresh fruit to garnish Maraschino Cherries (optional) Fruit Punch 1 cup of orange juice 1 cup of pineapple juice 1/4 cup of lime juice 1/2 cup of mango juice 1/2 cup of guava juice 1/2 cup of grenadine ice Fresh fruit to garnish Maraschino Cherries (optional) Method In a large pitcher, mix all ingredients but the ice. Stir well. Prepare the serving glasses by adding 1/2 cup of ice on each. Pour the Rum Punch or the Fruit Punch over the ice. Top with fruit and cherries. Enjoy!!! Printable PDF recipe below: #rumpunch #cocktails #glutenfreelife #theglutenfreelife #joeandtheglutenfreelife #glutenfree #lebloncachaca #captainmorganspicedrum #fruitpunch #mangojuice #guavajuice #cocktails #libations #pineapineapplejuice

Easy to make gluten free pie loaded with a delicious cherry and apple filling! Summer is coming and pie season begins ...although I may argue that pie season never ends and lasts all year long! The filling was just inspired by what I had in the pantry. Just a simple filling... and yet so satisfying, while capturing all the natural flavors from the cherries and apples, without being overpowered by sweetness or spices. A pie is not a pie without a good crust... and a good crust should be buttery, flaky, and be able to hold the filling without getting soggy or falling apart. Here is a nice rustic open pie crust that is 100% gluten free and it bakes without breaking or falling apart... while remaining light and buttery. I've tried so make gluten free pie crusts in the past and none of them turned out the way I wanted. So, I combine the elements from other recipes that I liked the most into one, and the result speaks for itself: the crust maintained its shape, baked to perfection, and was light and flaky like a regular pie crust. It has become a true life saver for those special occasions where pies are called for without much notice! Let's make it! Prep Time: 40 minutes Cooking Time: 65 minutes Makes one 9” pie and serves 8 to 10 people You'll need a food processor to make this quick pie crust. Avoid handling the butter with your hands. The colder the butter the better. That's the secret to a flakey and light crust. INGREDIENTS Pie Crust 1/2 cup of unsalted butter (cubed and cold) 1 1/2 cups of Pillsbury Gluten Free All Purpose Flour Blend 1/2 teaspoon of salt 1/2 cup of ice cold water 2 tablespoons of vegetable shortening Pie Filling 2 Granny Smith apples 1 to 1 1/2 pounds of fresh cherries (pitted and halved) 1/4 cup of sugar 1/2 cup of orange juice 2 teaspoons of corn starch Method In a bowl add the cherries and sugar. Macerate the cherries while making the pie crust. Set aside. Pit the apples and cut into 1/2 inch slices (See Figure 1). Set aside. In a food processor, add the flour, salt, vegetable shortening, and butter. Pulse until all incorporated. Set on mix and slowly add 2 tablespoons of water at a time. You might not need to use all the water. Once the pie crust has become pliable and comes together, it is ready. Apply some gluten free flour to a flat surface. Transfer the pie crust from the processor onto the flat surface. The crust will be somewhat "sticky". Form onto a ball and wrap in plastic wrap. Allow the dough to rest in the refrigerator for at least 30 minutes. This will help the fats to solidify again, which in turn will help the final product be flaky. While the pie crust rests, cook the cherries with 1/2 cup of the orange juice in a medium size sauce pan at medium heat. Once it starts to bubble up, reduce the heat down to low and let it simmer for 20 minutes. Mix the corn starch and the remaining orange juice, stir the mixture into the sauce pan, and remove from heat. Set aside. Preheat the oven to 375 degrees F. Lightly butter and then flour a 9" pie dish. After at least 30 minutes have passed, remove pie crust ball from fridge. The ball should be solid at this point. Place the ball in the center of the pie dish and cover with a large piece of either plastic wrap or waxed paper. Using your hand or a the back of a spoon, gently press the dough down and out from the center of the dish to the sides. Do this until you have covered the entire pie dish. Using a fork, make wholes in the pie crust. (See Figure 2) Bake for 45 minutes. Once the pie has baked, remove from heat and allow it to cool down for at least 10 minutes. Once the crust has cooled down, add a layer of sliced apples to the bottom followed by the cherry filling. Top with more apple slices. Place the pie in a baking tray and return to the oven for 25 minutes. After 25 minutes have elapsed remove the pie from the oven, let it cool down, and enjoy!!! Printable PDF recipe below: #glutenfree #glutenfreelife #theglutenfreelife #joeandtheglutenfreelife #glutenfreepiecrust #piecrust #glutenfreepie #pies #glutenfreerecipe #applepie #cherrypie #recipes