Thanksgiving Tasting! This Wednesday! 10:00am! This is your last chance to sample our Thanksgiving pies and rolls before committing to a special order. Tasting begins at 10:00am and lasts as long as our supplies do. In addition to pies and rolls, we will have two versions of our stuffing mix to sample, one meat and one vegetarian. We cannot wait to see you!
Monday, November 14, 2016
Wednesday, October 12, 2016
Pumpkin Praline Bars (Grain-Free, Dairy-Free)
Yield: 9 bars
- 1 cup blanched almond flour
- 1 tsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup pumpkin purée
- 1/3 cup honey
- 2 large eggs
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp pure vanilla extract
- 1 Tbsp coconut oil, melted
- 2 tsp honey
- 1/8 tsp ground cinnamon
- 1/3 cup pecan pieces
Pecan Praline Topping
- Preheat oven to 350°F. Lightly oil an 8x8-inch baking dish; set aside.
- For the pumpkin bars: In a small bowl, combine the almond flour, coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl, add the pumpkin, honey, eggs, pumpkin pie spice and vanilla. Whisk until well combined.
- Add the dry ingredients to the wet and continue whisking until thoroughly combined. Add the batter to the prepared baking dish and use an offset spatula to even out the top.
- For the pecan topping: In a small bowl, whisk together the melted coconut oil, honey and cinnamon. Add the pecan pieces and toss well to coat.
- Sprinkle the pecan topping evenly across the top of the pumpkin bar batter, making sure to gently press it into the batter a bit.
- Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool before cutting into bars. Enjoy!
Posted by GIG SW WA at Wednesday, October 12, 2016
Monday, September 12, 2016
I had the most perfect pizza for dinner last night. It was Glutino Spinach & Feta pizza. I found it at Safeway. It was $4.99, which I thought was a bit expensive for such a small size, but the taste made up for it. I baked it on a rack in my toaster oven for 16 minutes. It was light golden brown and very crispy. It did satisfy my craving for pizza without making me feel too full or bloated. I know Glutino makes other varieties as well. Give them a try, you may be pleasantly surprised!
Posted by GIG SW WA at Monday, September 12, 2016
Friday, September 2, 2016
Prep time: 20 minutes
Cook time: 30 minutes
Refrigerate: 2-3 hours
Cook time: 30 minutes
Refrigerate: 2-3 hours
- 1 pound skinless, organic bone-in chicken
- 2 medium sweet potatoes, peeled and roughly chopped
- 1 cup cilantro, chopped
- 1 tablespoon green chilies chopped fine
- 1/2 teaspoon red chili powder, or to taste
- 1/2 teaspoon ground cumin, or to taste
- Salt and pepper, to taste
For the Coating:
- 1 egg
- 1 cup almond or coconut flour
- Add water to two saucepans, and bring both to a boil. Place chicken in one, sweet potatoes in the other.
- Remove from heat when chicken is done (about 15-20 minutes) and sweet potatoes are done (about 10-12 minutes)
- Once cooled, shred the boiled chicken into small pieces. Mash the potato. Mix together in a bowl.
- Add in cilantro, chilies, and spices
- Form 2-inch, round patties
- Leave in fridge to firm (ideally 2-3 hours, but I was impatient and waited 30 minutes)
- Remove from fridge, then dip each side in the egg mixture (just one egg beaten)
- In a separate bowl, coat each cutlet in flour
- Place on a cookie sheet on top of parchment paper. Allow it to freeze.
- When you’re ready to eat, simply take one out and pan-fry it with some ghee or coconut oil.
Posted by GIG SW WA at Friday, September 02, 2016
Thursday, September 1, 2016
Shrimp Fajita Fettuccine
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
3 bell peppers, sliced
1 onion, sliced
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons salt
12 ounces cooked fettucine
1 cup pepper jack, shredded
1. Heat oil in a pot over high heat.
2. Cook the shrimp until pink, then remove from pan.
3. Next add onions, peppers, cumin, chili powder, cooking until peppers and onions start to soften slightly.
4. Add the fettuccine and pepper jack, stirring until evenly combined and cheese is melted.
- Tasty - Check them out on Facebook
Posted by GIG SW WA at Thursday, September 01, 2016
Saturday, August 20, 2016
Here are some facts you may not have know about Celiac disease.
1. CELIAC DISEASE IS NOT AN ALLERGY
Celiac is an autoimmune disorder. Once a person has it, they will have it for the rest of their lives.
2. VERY COMMON
Celiac disease is one of the most common autoimmune disorders today.
Celiac is heredity meaning it is passed down through generations. If one of your parents or a family member has it, you are more likely to get it.
4. GLUTEN IS EVERYWHERE
Gluten is not just for food, it is also in vitamins, makeup, toothpaste, and adhesives.
5. NO CURE
There is no cure for Celiac disease, the only treatment is a gluten-free diet for the rest of your life.
6. DERMATITIS HERPETIFORMIS
20% to 25% of people with Celiac will get this rash. It is very itchy and painful.
Celiac affects children. About every 1 in 100 children are diagnosed with the disease.
8. DAMAGE TO SMALL INTESTINES
If a person diagnosed with Celiac disease continues to eat gluten, they risk permanently damaging their small intestines.
9. SYMPTOMS SHOW UP AT ANYTIME
There is really no onset stage of Celiac symptoms. They can show up anytime, from childhood into adulthood.
Commons symptoms of Celiac disease include fatigue, joint pain, headache, rash, and stomach pain. Sometimes there are no symptoms.
11. BLOOD TEST
A blood test can tell for certain if you have Celiac disease. If a family member has it, you should probably get tested for it.
12. UNDIAGNOSED OR MISDIAGNOSED
It is estimated that 90% of those with Celiac disease are undiagnosed or misdiagnosed.
If you test negative for Celiac disease but show signs of it later on, get tested again. You can have a false negative test.
The actual cause of Celiac disease is not known. Scientists are still researching it.
15. CAN’T OUTGROW
If your child is diagnosed with Celiac disease, they will have it forever. It can’t be outgrown.
16. NUTRIENTSPeople with Celiac disease may not be absorbing nutrition properly because of damage to their intestines.
Posted by GIG SW WA at Saturday, August 20, 2016
Monday, August 15, 2016
For the Chickpea Burger
1⁄3 cup olive oil, separated
1 small onion, finely chopped
1 small stalk celery, finely chopped
1 tbsp. fresh thyme leaves
Salt and pepper, to taste
1 (15-oz) can chickpeas, rinsed and drained
1 cup cooked brown rice
8 cloves garlic, roasted and peeled
1⁄4 cup sesame tahini
2 tsp. lemon zest
1⁄4 cup finely chopped parsley
2 oz. sprouts
1 small cucumber, thinly sliced
2 Roma tomatoes, cored and sliced 1⁄2" thick
3 oz. feta, crumbled
3 pocket pitas cut in half crosswise, or 6 hamburger buns, split and toasted
Heat 2 tbsp. olive oil in a 12" skillet over medium high heat. Add onions, celery and thyme and cook until soft, about 4 minutes. Transfer to a large bowl and reserve. Wipe skillet clean.
Place chickpeas and rice in a food processor, along with garlic, tahini, and zest. Pulse until chickpeas and rice are chopped, but not yet a paste, about 8 pulses or about 10 seconds. Transfer mixture to the bowl with the onions. Add parsley and egg, season with salt and pepper, and mix well to combine. Divide mixture into six 4 oz. patties, about 3" wide x 1⁄2" thick. Place on a plate and refrigerate for 20 minutes or until ready to use.
Heat 2 tbsp. oil in skillet over medium high heat and cook burgers in batches of 3, flipping once halfway through until toasted on each side and cooked through, about 2 minutes per side. Repeat with remaining oil and burgers.
Divide burgers, sprouts, sliced cucumber, tomato and feta between pita pocket halves or buns and serve.
- GIG of Portland
Posted by GIG SW WA at Monday, August 15, 2016