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Eggplant and Avocado Frittata from Complete Gluten-Free Diet & Nutrition Guide

by Theresa Santandrea-Cull

Eggplant and Avocado FrittataMakes 4 servings Frittata means “fried” in Italian. Theresa loves both eggplant and avocado and decided to put them together in a frittata. The result? Divine.11⁄2 tbsp   grapeseed oil   22 mL1 cup   chopped red bell pepper   250 mL1⁄2 cup   chopped onion   125 mL1 tbsp...

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Multigrain Bread

by Donna Washburn, PHEc and Heather Butt, PHEc

Multigrain BreadMakes 15 slices(1 per serving)A celiac friend suggested this variation of our Whole-Grain Amaranth Bread (page 50). This soft-textured, creamy, honey-colored bread is so delicious you won’t even suspect how nutritious it is.3⁄4 cup   amaranth flour  175 mL3⁄4 cup  brown rice flour  1...

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Broccoli Salad Toss

by Donna Washburn, PHEc and Heather Butt, PHEc

Broccoli Salad Toss

 Broccoli Salad TossServes 6 to 8 This versatile all-season salad can be made the day ahead. Be sure to try some of the variations for a different salad every time you make this recipe. Triple this recipe to take to a pot luck, family reunion or company picnic. DRESSING1⁄3 cup GF mayonnaise 75 mL1⁄3...

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Burritos

by Donna Washburn, PHEc and Heather Butt, PHEc

 BurritosMakes 4 servings (2 per serving)  Tired of sandwiches? Here’s a new idea for lunch or dinner! Extras can be warmed quickly in the microwave. 2 tsp  vegetable oil  10 mL2  cloves garlic, minced1  small onion, chopped11⁄2 tsp  chili powder  7 mL1⁄2 tsp  ground cumin  2 mL1 can (19 oz/540 mL)...

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Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter CookiesMakes 3 dozen cookiesPreheat oven to 350°F (180°C)Baking sheets, ungreasedEverybody’s absolute favorite cookie! These are just perfect to share with friends of all ages. No need to be separate from the crowd! 1 cup   soy flour   250 mL1⁄2 cup   packed brown sugar   125 mL1⁄2 cup...

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