COOKIE DOUGH ICE CREAM, WHAAAAT?

Go get this RIGHT NOW. 

Hello lovely followers, I’m gonna revamp this blog a bit cause it’s gotten a little slow.
Anyway my name is Lindsey, I’m a student at the University of Arizona and I’ve been gluten free for 12 years. I have lived on my own for 2 years now and since then, I’ve been cooking on my own. 
Well, tomorrow is Thanksgiving and I’m home for the weekend. Well…I’m also cooking half the food because my poor mom (the best cook ever) broke her ankle and is pretty much imoble, poor thing. 
So of course, I volunteered. I learned from my mom, and decided to surprise my parents with my skills.
This is the first of many posts for thanksgiving. 
My apple pies.
First I make a batch of the best pie crust ever from the gluten free pantry. I always add extra sugar cause it can be bitter and I don’t like bitter crust.
Apple Pie by Lindsey
what you’ll need:
5 granny smile apples peeled and sliced into thick pieces.
3/4 cup (give or take depending on how sweet you want it) of brown sugar
1 table spoon of cinnamon 
4 table spoons of butter
1 pinch of allspice
2 to 3 table spoons of almond flour (I used pamala’s)
1 egg

Put your butter into a large pan and start melting at a medium heat. Put your apples in there with it. As they start to soften add in your sugar and stir in until is melts, then add the cinnamon and all spice. It should start to get little gooey, and that’s what the almond flower is for. Add the table spoons until the gooey-ness becomes smoother. 
Once the apples are soft, take them off the heat! Quickly!
Then take your pie crust and use a cup to make small circles. Spray oil into a cupcake tin and put the circles into the tin and gently tap until they go down and not rip. Fill with your apple filly and then cover with pie crust however you like! I used leaf cookie cutters. 
Then beat together one egg and a teaspoon of water and brush over your tops, add a pinch of sugar on each one. 
Pop in the oven at 425 for 15 minutes and TADA
mini apple pies.
boom.
Now to make my punkin pie. yes it’s spelled wrong. No I do not care. Hello lovely followers, I’m gonna revamp this blog a bit cause it’s gotten a little slow.
Anyway my name is Lindsey, I’m a student at the University of Arizona and I’ve been gluten free for 12 years. I have lived on my own for 2 years now and since then, I’ve been cooking on my own. 
Well, tomorrow is Thanksgiving and I’m home for the weekend. Well…I’m also cooking half the food because my poor mom (the best cook ever) broke her ankle and is pretty much imoble, poor thing. 
So of course, I volunteered. I learned from my mom, and decided to surprise my parents with my skills.
This is the first of many posts for thanksgiving. 
My apple pies.
First I make a batch of the best pie crust ever from the gluten free pantry. I always add extra sugar cause it can be bitter and I don’t like bitter crust.
Apple Pie by Lindsey
what you’ll need:
5 granny smile apples peeled and sliced into thick pieces.
3/4 cup (give or take depending on how sweet you want it) of brown sugar
1 table spoon of cinnamon 
4 table spoons of butter
1 pinch of allspice
2 to 3 table spoons of almond flour (I used pamala’s)
1 egg

Put your butter into a large pan and start melting at a medium heat. Put your apples in there with it. As they start to soften add in your sugar and stir in until is melts, then add the cinnamon and all spice. It should start to get little gooey, and that’s what the almond flower is for. Add the table spoons until the gooey-ness becomes smoother. 
Once the apples are soft, take them off the heat! Quickly!
Then take your pie crust and use a cup to make small circles. Spray oil into a cupcake tin and put the circles into the tin and gently tap until they go down and not rip. Fill with your apple filly and then cover with pie crust however you like! I used leaf cookie cutters. 
Then beat together one egg and a teaspoon of water and brush over your tops, add a pinch of sugar on each one. 
Pop in the oven at 425 for 15 minutes and TADA
mini apple pies.
boom.
Now to make my punkin pie. yes it’s spelled wrong. No I do not care. Hello lovely followers, I’m gonna revamp this blog a bit cause it’s gotten a little slow.
Anyway my name is Lindsey, I’m a student at the University of Arizona and I’ve been gluten free for 12 years. I have lived on my own for 2 years now and since then, I’ve been cooking on my own. 
Well, tomorrow is Thanksgiving and I’m home for the weekend. Well…I’m also cooking half the food because my poor mom (the best cook ever) broke her ankle and is pretty much imoble, poor thing. 
So of course, I volunteered. I learned from my mom, and decided to surprise my parents with my skills.
This is the first of many posts for thanksgiving. 
My apple pies.
First I make a batch of the best pie crust ever from the gluten free pantry. I always add extra sugar cause it can be bitter and I don’t like bitter crust.
Apple Pie by Lindsey
what you’ll need:
5 granny smile apples peeled and sliced into thick pieces.
3/4 cup (give or take depending on how sweet you want it) of brown sugar
1 table spoon of cinnamon 
4 table spoons of butter
1 pinch of allspice
2 to 3 table spoons of almond flour (I used pamala’s)
1 egg

Put your butter into a large pan and start melting at a medium heat. Put your apples in there with it. As they start to soften add in your sugar and stir in until is melts, then add the cinnamon and all spice. It should start to get little gooey, and that’s what the almond flower is for. Add the table spoons until the gooey-ness becomes smoother. 
Once the apples are soft, take them off the heat! Quickly!
Then take your pie crust and use a cup to make small circles. Spray oil into a cupcake tin and put the circles into the tin and gently tap until they go down and not rip. Fill with your apple filly and then cover with pie crust however you like! I used leaf cookie cutters. 
Then beat together one egg and a teaspoon of water and brush over your tops, add a pinch of sugar on each one. 
Pop in the oven at 425 for 15 minutes and TADA
mini apple pies.
boom.
Now to make my punkin pie. yes it’s spelled wrong. No I do not care.

Hello lovely followers, I’m gonna revamp this blog a bit cause it’s gotten a little slow.

Anyway my name is Lindsey, I’m a student at the University of Arizona and I’ve been gluten free for 12 years. I have lived on my own for 2 years now and since then, I’ve been cooking on my own. 

Well, tomorrow is Thanksgiving and I’m home for the weekend. Well…I’m also cooking half the food because my poor mom (the best cook ever) broke her ankle and is pretty much imoble, poor thing. 

So of course, I volunteered. I learned from my mom, and decided to surprise my parents with my skills.

This is the first of many posts for thanksgiving. 

My apple pies.

First I make a batch of the best pie crust ever from the gluten free pantry. I always add extra sugar cause it can be bitter and I don’t like bitter crust.

Apple Pie by Lindsey

what you’ll need:

5 granny smile apples peeled and sliced into thick pieces.

3/4 cup (give or take depending on how sweet you want it) of brown sugar

1 table spoon of cinnamon 

4 table spoons of butter

1 pinch of allspice

2 to 3 table spoons of almond flour (I used pamala’s)

1 egg

Put your butter into a large pan and start melting at a medium heat. Put your apples in there with it. As they start to soften add in your sugar and stir in until is melts, then add the cinnamon and all spice. It should start to get little gooey, and that’s what the almond flower is for. Add the table spoons until the gooey-ness becomes smoother. 

Once the apples are soft, take them off the heat! Quickly!

Then take your pie crust and use a cup to make small circles. Spray oil into a cupcake tin and put the circles into the tin and gently tap until they go down and not rip. Fill with your apple filly and then cover with pie crust however you like! I used leaf cookie cutters. 

Then beat together one egg and a teaspoon of water and brush over your tops, add a pinch of sugar on each one. 

Pop in the oven at 425 for 15 minutes and TADA

mini apple pies.

boom.

Now to make my punkin pie. yes it’s spelled wrong. No I do not care.

Gluten free poptarts and a warning! Gluten intolerance and Celiac is a big deal, do not deviate from your diet or something like this could happen to you.

So excited to get back on campus with my own kitchen and my own food. I’m gonna be cooking up a storm.

What you need

  • 1 box quinoa pasta
  • 2 tablespoons of ricotta cheese
  • 1 bag mozzarella cheese
  • 1 to 2 cups of Parmesan
  • 1 clove garlic
  • butter
  • heavy cream
  • thin chicken breast

How to make it

  1. bring water to a boil and begin to cook pasta. this should take 10 to 20 minutes depending on your stove heat
  2. in a second pot put about 2 tablespoons of butter, melt and then saute the clove of garlic ( you can do this by peeling off a single clove, peeling off the paper like outside and then taking a spatula, put it over the glove and smash it, this will release the good stuff) Saute it until you can smell the garlic cooking 
  3. pour in 2 cups heavy cream and bring to a boil
  4. add your cheeses and mix until melted.
  5. your noodles should be done by now, so pour off the water, add some oil to them so they don’t dry out, and then pour the sauce over the noodles and let warm for a couple minutes.
  6. You can just make the chicken in a pan, use butter salt and pepper and cook until it is no longer pink inside, use a knife to check. cut up and mix into pasta.

TADA there you have it! garnish with some Parmesan and you are all set.

quote from my boyfriend:

"This is better than the chicken alfredo from olive garden."

 

I’m making gluten free chicken alfredo for my boyfriend tonight, I’ll post the recipe and how it goes over with my boyfriend and his roommates!

QuestionI'm so happy I found this! I'm leaving for college a little over a month from now and I was really nervous about being gluten free. Answer

Don’t be nervous at all! It’s not as difficult as you may think! If you have any questions, feel free to message me any time ok? You’re gonna have a blast!!!

Oatmeal Pancake French Toast
Ever wanted oat meal, pancake, AND french toast AT THE SAME TIME?
Yeah, me neither. But I was craving breakfast food that was healthy and yummy.
Ok so, in one bowl mix:
2 egg whites
half a container of apple sauce
1/4 tsp baking powder (helps everything stick together)
1/4 tsp vanilla extract
1/4 tsp cinnamon
1 tablespoon soy milk (or regular milk or water)
then mix in 1/4 cup of oatmeal.

Mix together and cook just like a pancake! Butter up a  small pan and cook on medium heat until brown. If you want too, add slices of apples or bananas, or other fruit you want. I put in slices of apples and it was soft and naturally sweet.
Then just warm up some syrup and 
TADA!
It takes like french toast but looks like a pancake, but it actually oatmeal.
Btw. This is one serving :) Oatmeal Pancake French Toast
Ever wanted oat meal, pancake, AND french toast AT THE SAME TIME?
Yeah, me neither. But I was craving breakfast food that was healthy and yummy.
Ok so, in one bowl mix:
2 egg whites
half a container of apple sauce
1/4 tsp baking powder (helps everything stick together)
1/4 tsp vanilla extract
1/4 tsp cinnamon
1 tablespoon soy milk (or regular milk or water)
then mix in 1/4 cup of oatmeal.

Mix together and cook just like a pancake! Butter up a  small pan and cook on medium heat until brown. If you want too, add slices of apples or bananas, or other fruit you want. I put in slices of apples and it was soft and naturally sweet.
Then just warm up some syrup and 
TADA!
It takes like french toast but looks like a pancake, but it actually oatmeal.
Btw. This is one serving :) Oatmeal Pancake French Toast
Ever wanted oat meal, pancake, AND french toast AT THE SAME TIME?
Yeah, me neither. But I was craving breakfast food that was healthy and yummy.
Ok so, in one bowl mix:
2 egg whites
half a container of apple sauce
1/4 tsp baking powder (helps everything stick together)
1/4 tsp vanilla extract
1/4 tsp cinnamon
1 tablespoon soy milk (or regular milk or water)
then mix in 1/4 cup of oatmeal.

Mix together and cook just like a pancake! Butter up a  small pan and cook on medium heat until brown. If you want too, add slices of apples or bananas, or other fruit you want. I put in slices of apples and it was soft and naturally sweet.
Then just warm up some syrup and 
TADA!
It takes like french toast but looks like a pancake, but it actually oatmeal.
Btw. This is one serving :)

Oatmeal Pancake French Toast


Ever wanted oat meal, pancake, AND french toast AT THE SAME TIME?

Yeah, me neither. But I was craving breakfast food that was healthy and yummy.

Ok so, in one bowl mix:

2 egg whites

half a container of apple sauce

1/4 tsp baking powder (helps everything stick together)

1/4 tsp vanilla extract

1/4 tsp cinnamon

1 tablespoon soy milk (or regular milk or water)

then mix in 1/4 cup of oatmeal.

Mix together and cook just like a pancake! Butter up a  small pan and cook on medium heat until brown. If you want too, add slices of apples or bananas, or other fruit you want. I put in slices of apples and it was soft and naturally sweet.

Then just warm up some syrup and

TADA!

It takes like french toast but looks like a pancake, but it actually oatmeal.

Btw. This is one serving :)

HELLO TUMBLR SO I JUST MADE SOMETHING DELICIOUS.
Well, my dad had a medical procedure today, and he hasn’t been able to eat for 2 days for it. So when it was over, the first thing he wanted was pizza. There a couple places in tucson who serve gluten free pizza, but I was feeling a little bit of homestyle cooking today. I’ve been itching to get back in the kitchen, and this was my perfect opportunity. 
Since we didn’t have a lot of food in the house, because we’ve been trying to not tempt my dad, I didn’t have much to work with. But that’s when improvising happens. And in my book, Improvisation = potential awesomeness.
 
Anyway here’s what happened.
First. I made the dough.
I used Chebe break mix, which yields a fabulous crust that is soft and crunchy at the same time. It’s very pliable, and doesn’t rip as easily as some other pizza crusts. And, it actually rises, so it doesn’t feel like I’m eating a pizza cracker. yuck.
Chebe is super easy to make, and I use it religiously with lots of things.
Basically, put mix into bowl, add 2 tbsp oil, 2 eggs, and 1/4 cup milk/ water and mix with your hands and TADA you have dough.
Then, while I let that kick in the refrigerator for a couple minutes, I made the sause. Yep. I made the sauce. Who needs a crap ton of sodium and preservatives when you can make your own for cheap? This is my own recipe, from scratch, so I hope you like it.
all you need is a can of diced tomatoes, tomato paste, garlic salt, parsley, cinnamon, and sea salt if you desperately need it saltier.
Open a can of diced tomatoes and pour the whole thing, liquid and all, into a small pot. Let that simmer for about a minute.
Then, stir in a table spoon of tomato paste. it doesn’t have to be exact, it just thickens it.
let that simmer for another minute.
Then, add 2 shakes of each seasoning, add more or less if you feel the need. I know cinnamon sounds really weird, but it really compliments the natural sweetness of the tomato while also adding a tiny bit of spice.
Cover the pot and let simmer for 5 minutes.
Now, you can either use your dough to make a whole pizza or, like me, make baby pizzas. I like the little ones, cause then I don’t eat too much and then I can just grab and go with the others. This dough really puffs up, so make your little circles thin, but not thin enough to tear. I like them puffy, so I made them about 1 cm thick.
Here’s the trick. Bake BEFORE adding sauce and other toppings and it will be the perfect texture. works like a freaking charm, plus it cooks faster.
Pop your tray in for 10 minutes. Then prepare your toppings and take the sauce off the burner. when the buzzer goes off, simply add everything!
I put my sauce, avocado, sliced plain tomatoes, Italian and cheddar cheese, and cream cheese. I know. Cream cheese? ON A PIZZA? try it, it’s awesome.
Alright, sounds perfect right? Well. It was. But I had some left over dough, so i thought, well. Let’s make desert!
I looked around the kitchen to see what was available. I saw an apple, and it’s like I KNEW.
I flatted the dough into an oval with my hands, cut the apple in half, sliced the apple and then halved the slices. put them in a bowl with stevia sugar and cinnamon, mixed em up, poured the cinnamon sugar apples into the dough, folded it in half, poked some holes in the top and put a stamp sized bit of butter on the top and popped it in on the same tray as my pizzas.
15 minutes later, I was in total heaven with an apple fritter and a little pizza. It’s a bit of work, but it was totally worth.
Excuse the long freaking post, but I just had to tell you!
TADA! HELLO TUMBLR SO I JUST MADE SOMETHING DELICIOUS.
Well, my dad had a medical procedure today, and he hasn’t been able to eat for 2 days for it. So when it was over, the first thing he wanted was pizza. There a couple places in tucson who serve gluten free pizza, but I was feeling a little bit of homestyle cooking today. I’ve been itching to get back in the kitchen, and this was my perfect opportunity. 
Since we didn’t have a lot of food in the house, because we’ve been trying to not tempt my dad, I didn’t have much to work with. But that’s when improvising happens. And in my book, Improvisation = potential awesomeness.
 
Anyway here’s what happened.
First. I made the dough.
I used Chebe break mix, which yields a fabulous crust that is soft and crunchy at the same time. It’s very pliable, and doesn’t rip as easily as some other pizza crusts. And, it actually rises, so it doesn’t feel like I’m eating a pizza cracker. yuck.
Chebe is super easy to make, and I use it religiously with lots of things.
Basically, put mix into bowl, add 2 tbsp oil, 2 eggs, and 1/4 cup milk/ water and mix with your hands and TADA you have dough.
Then, while I let that kick in the refrigerator for a couple minutes, I made the sause. Yep. I made the sauce. Who needs a crap ton of sodium and preservatives when you can make your own for cheap? This is my own recipe, from scratch, so I hope you like it.
all you need is a can of diced tomatoes, tomato paste, garlic salt, parsley, cinnamon, and sea salt if you desperately need it saltier.
Open a can of diced tomatoes and pour the whole thing, liquid and all, into a small pot. Let that simmer for about a minute.
Then, stir in a table spoon of tomato paste. it doesn’t have to be exact, it just thickens it.
let that simmer for another minute.
Then, add 2 shakes of each seasoning, add more or less if you feel the need. I know cinnamon sounds really weird, but it really compliments the natural sweetness of the tomato while also adding a tiny bit of spice.
Cover the pot and let simmer for 5 minutes.
Now, you can either use your dough to make a whole pizza or, like me, make baby pizzas. I like the little ones, cause then I don’t eat too much and then I can just grab and go with the others. This dough really puffs up, so make your little circles thin, but not thin enough to tear. I like them puffy, so I made them about 1 cm thick.
Here’s the trick. Bake BEFORE adding sauce and other toppings and it will be the perfect texture. works like a freaking charm, plus it cooks faster.
Pop your tray in for 10 minutes. Then prepare your toppings and take the sauce off the burner. when the buzzer goes off, simply add everything!
I put my sauce, avocado, sliced plain tomatoes, Italian and cheddar cheese, and cream cheese. I know. Cream cheese? ON A PIZZA? try it, it’s awesome.
Alright, sounds perfect right? Well. It was. But I had some left over dough, so i thought, well. Let’s make desert!
I looked around the kitchen to see what was available. I saw an apple, and it’s like I KNEW.
I flatted the dough into an oval with my hands, cut the apple in half, sliced the apple and then halved the slices. put them in a bowl with stevia sugar and cinnamon, mixed em up, poured the cinnamon sugar apples into the dough, folded it in half, poked some holes in the top and put a stamp sized bit of butter on the top and popped it in on the same tray as my pizzas.
15 minutes later, I was in total heaven with an apple fritter and a little pizza. It’s a bit of work, but it was totally worth.
Excuse the long freaking post, but I just had to tell you!
TADA!

HELLO TUMBLR SO I JUST MADE SOMETHING DELICIOUS.

Well, my dad had a medical procedure today, and he hasn’t been able to eat for 2 days for it. So when it was over, the first thing he wanted was pizza. There a couple places in tucson who serve gluten free pizza, but I was feeling a little bit of homestyle cooking today. I’ve been itching to get back in the kitchen, and this was my perfect opportunity. 


Since we didn’t have a lot of food in the house, because we’ve been trying to not tempt my dad, I didn’t have much to work with. But that’s when improvising happens. And in my book, Improvisation = potential awesomeness.

 

Anyway here’s what happened.

First. I made the dough.

I used Chebe break mix, which yields a fabulous crust that is soft and crunchy at the same time. It’s very pliable, and doesn’t rip as easily as some other pizza crusts. And, it actually rises, so it doesn’t feel like I’m eating a pizza cracker. yuck.

Chebe is super easy to make, and I use it religiously with lots of things.

Basically, put mix into bowl, add 2 tbsp oil, 2 eggs, and 1/4 cup milk/ water and mix with your hands and TADA you have dough.

Then, while I let that kick in the refrigerator for a couple minutes, I made the sause. Yep. I made the sauce. Who needs a crap ton of sodium and preservatives when you can make your own for cheap? This is my own recipe, from scratch, so I hope you like it.

all you need is a can of diced tomatoes, tomato paste, garlic salt, parsley, cinnamon, and sea salt if you desperately need it saltier.

Open a can of diced tomatoes and pour the whole thing, liquid and all, into a small pot. Let that simmer for about a minute.

Then, stir in a table spoon of tomato paste. it doesn’t have to be exact, it just thickens it.

let that simmer for another minute.

Then, add 2 shakes of each seasoning, add more or less if you feel the need. I know cinnamon sounds really weird, but it really compliments the natural sweetness of the tomato while also adding a tiny bit of spice.

Cover the pot and let simmer for 5 minutes.

Now, you can either use your dough to make a whole pizza or, like me, make baby pizzas. I like the little ones, cause then I don’t eat too much and then I can just grab and go with the others. This dough really puffs up, so make your little circles thin, but not thin enough to tear. I like them puffy, so I made them about 1 cm thick.

Here’s the trick. Bake BEFORE adding sauce and other toppings and it will be the perfect texture. works like a freaking charm, plus it cooks faster.

Pop your tray in for 10 minutes. Then prepare your toppings and take the sauce off the burner. when the buzzer goes off, simply add everything!

I put my sauce, avocado, sliced plain tomatoes, Italian and cheddar cheese, and cream cheese. I know. Cream cheese? ON A PIZZA? try it, it’s awesome.

Alright, sounds perfect right? Well. It was. But I had some left over dough, so i thought, well. Let’s make desert!

I looked around the kitchen to see what was available. I saw an apple, and it’s like I KNEW.

I flatted the dough into an oval with my hands, cut the apple in half, sliced the apple and then halved the slices. put them in a bowl with stevia sugar and cinnamon, mixed em up, poured the cinnamon sugar apples into the dough, folded it in half, poked some holes in the top and put a stamp sized bit of butter on the top and popped it in on the same tray as my pizzas.

15 minutes later, I was in total heaven with an apple fritter and a little pizza. It’s a bit of work, but it was totally worth.

Excuse the long freaking post, but I just had to tell you!

TADA!