Gluten-Free Living – Page 2 – The Creative Salad

Mango, Avocado, and Quinoa Salad Recipe

Goodness, it’s been ages since I’ve posted a healthy, gluten-free recipe here on the site. This particular salad is one that I’ve been making and enjoying frequently. It takes 2 minutes to put together and I absolutely love it.

Cut up one mango and avocado, season with salt to taste. Add several heaping spoonfuls of cooked quinoa. Mix thoroughly. Enjoy!

Tip: We always keep a batch of quinoa cooked with homemade vegetable beef stock on hand in the fridge. Since it’s already made, we find it incredibly easy to add this high protein seed to soups, scrambles, and salads. Give it a try!

Gluten-Free Muesli

This fall I won a giveaway at Shauna James Ahern’s delightful website, Gluten-Free Girl and the Chef. The prize? Bob’s Red Mill Muesli, a new product containing gluten-free rolled oats, brown rice crisps, raisins, dried apples and cranberries, sunflower seeds, almonds, roasted soy beans, pumpkin seeds and coconut flakes.

Oh, boy, it’s delicious.

And gluten-free.

I follow the recipe straight off the box:
simmer an equal ratio of muesli and milk for five minutes on the stove.
(I’m particularly fond of using goat milk.)
Then I add a dash of maple syrup and indulge.

I find myself full all morning long.

I’ve had some trouble locating this product in stores, so I finally ordered a bunch online via soap.com (with a generous coupon code and free two-day shipping to boot) and have been LOVING this morning ritual of muesli and (decaf) English breakfast tea.

I love starting the day off with delectable things, don’t you?

Gluten-free Garlic Cheese Biscuits

Our family was thrilled to see that Pamela’s now makes a gluten-free Biscuit and Scone Mix! One of our favorite locally owned companies, their gluten-free brownies, cake and cookie mixes are consistently delicious. In fact they are so good that we make their fudgiest brownie recipe for our daughter’s birthday every year to rave reviews.

Now the drop biscuit recipe straight off the box is pretty yummy, but my cousin Julia has one-upped it, transforming the biscuits from tasty to downright heavenly. Here’s her take:

Gluten-free Garlic Cheese Biscuits
adapted from the Pamela’s Drop Biscuits recipe

Pre-heat oven to 400 degrees Fahrenheit. Add one bag of Pamela’s Biscuit Mix into a stand mixer with a paddle attachment or pastry blender. Mix 8 TBSP well-chilled butter (cut into 1/2″ cubes) into the dry mix until pea-sized crumbs are formed. Add 1 1/4 cups milk and 1 cup grated full-fat Monterrey Jack cheese and stir until just incorporated. Scoop large dallops onto a greased or parchment covered cookie sheet. Bake for 20 minutes until just starting to brown. After removing the biscuits from the oven, brush the tops with a mixture of melted butter and garlic powder. Serve and enjoy!

Watch out, you may find yourself eating the whole batch. Of course, I’m pregnant so I have a great excuse to over-indulge. Ahem.

Quick Rice Krispie Treats

Most pregnant women crave pickles and ice cream.

I am not one of those women.

This pregnancy I’ve been craving string cheese and cucumbers. When I was pregnant with my four year old, I craved string cheese and kiwi fruit. No, really. I know, it’s weird.

The other day though a rice krispie treat craving hit that just couldn’t be ignored. I do believe it’s been a full decade since I’ve had that gooie, tasty dessert. Oh, my, was I in for a treat.

This recipe for Gluten-free Brown Butter Rice Krispies took 5 minutes, tops, and was absolutely delicious.

This recipe was SO easy and such an over-the-top tasty treat. Go make it!

How to Quickly Cook Dried Beans in an Electric Pressure Cooker

Remember that Christmas present that I was less than thrilled about? Well, I’ve been using it nearly every day. That electric pressure cooker was just the present I didn’t know I needed. (Thanks again, David!)

Here’s how I make a pot of beans. The prep takes five minutes tops, the pressure cooker does all the work (with the push of a button), and the meal costs pennies.

To two cups of dried beans (e.g. chickpea, pinto or black), add two tablespoons of olive oil, two garlic cloves (either whole to remove later or crushed for a more fully infused garlic flavor), two bay leaves, and a whole lot of freshly ground black pepper.

Add water, plug in the electric pressure cooker, press the “beans” function, and about an hour later the beans are done ready for burritos, chili, nachos or salad. (Don’t forget to season the beans generously with salt!)

I love a tasty, quick, and cheap meal, especially one our daughter enjoys helping with:

What quick meals have you been enjoying lately?