Archive for the ‘Gluten Free’ Category
Spaghetti Squash With Tuna And Tomato Sauce
I’m a huge fan of Giada De Laurentiis, she’s gorgeous and makes fantastic recipes that I can easily convert to fit my dietary needs. I have every cookbook she’s ever published and am mesmerized every time she shows up on the Food Network.
A while back I found her Tuna and Tomato Sauce recipe and even though I was skeptical I tried it. Wow, it’s amazing and I’ve been making it ever since. Way back I used regular pasta, then I switched to Dream Fields, and now that I’ve been diagnosed with a gluten allergy I put it over spaghetti squash. You can use whatever pasta substitute you like, but here’s how I make it…
Low-Carb, Gluten-Free Chicken Soup
Make it Low-Carb Monday: Low-Carb, Gluten-Free Fried Chicken
Today my man-friend had a hankering for some good ol’ fried chicken, so I starting digging through my flour subs to see what I could come up with. I think I hit the jackpot with this recipe.
Try it out and let me know what you think!
Low-Carb SuperBowl Snacks: Buffalo Chicken Dip
- www.EatLiveRun.com
The SuperBowl is here!
This is a recipe that has been around for ages, and it’s the best game time deliciousness out there. Unfortunately it is very heavy on the dairy so I won’t be partaking, but I’m whipping up a batch for the super-bowl party we’re attending. If you haven’t tried it and you’re looking for a super awesome dish for the game, definitely try this!
Make It Low-Carb Monday: Dairy-Free, Grain-Free Cream of Mushroom Soup
Campbells Cream of Mushroom Soup has long been a staple in many of my recipes. When I started a low-carb lifestyle I turned to a low-carb cream of mushroom bacon soup from my pal Jaimie over at The Lighter Side of Low-Carb. Now that I’ve discovered I’m allergic to dairy I’ve set out on a mission for a new recipe that complies with my food allergies and just in time for Thanksgiving. I don’t think the man-friend could live through Turkey Day without his beloved green bean casserole!
I’ve chosen to sub the cream and half and half that most cream of mushroom soup recipes call for with unsweetened almond milk. This came out pretty great, so I think any milk substitute would work in this recipe. I also chose to use the crock-pot here since this is an ingredient that I use in other recipes. I need to be able to scale it easily to make large batches for canning and it’s just plain easier to throw it all in the pot and let it cook so I can make this any time.
Here’s what I came up with…
Low-Carb Black Bean Chili
The best fall meal ever has got to be chili!
We make chili in the crock pot year round, but it always tastes better when it’s cold outside. Who am I kidding? Here in Arizona it’s definitely not cold yet, but you can just tell that it’s October. The fall feeling is here and that means, it’s time for some chili.
This chili is a little different, as my regular readers know, I’ve recently been diagnosed with food allergies. So I’ve had to use black beans instead of kidney beans since I’m allergic. If you’re looking to lower the carb count even further, you can easily omit the beans and the chili will be just as scrumptious.
This recipe makes for fabulous left overs, I use it for chili dogs and chili burgers!
