Monica Manning asked:


Are you always hungry for great healthy meal recipes?  Is it a foremost thought because you need easy and delicious gluten free meals?  If this is so then I would like to introduce you to the solution.

It is a cookbook that has 75 gluten free recipes that are completely:



sugar-free (except fruit)

digestion-friendly (eliminate IBS)

allergy friendly (wheat, gluten, soy, etc.)

low glycemic



and delicious too!

The author was a former chef at The Golden Chalice restaurant.  This eatery offered all organic, gluten free and processed sugar free meals.  Sensitive eaters know that this translates into safe food for diabetics and celiacs as well.  She has life experience gearing the recipes to people that suffer with food and environmental sensitivities.  

Low glycemic foods are highly important for optimum health.  They also affect hunger, appetite, and blood sugar levels.  The glycemic index of foods is actually a ranking of foods and their result on blood sugar levels.  High glycemic foods are cabohydrates that break down quickly during digestion.  Low glycemic foods are carbohydrates that break down slowly during digestion; they release glucose into the blood stream slowly.  

Two great advantages of using (eating) low G.I. foods are:



they help burn body fat, not muscle

they help fill you up, keeping your appetite satisfied longer.



It’s pleasant not to feel hungry, and to release fat.  One thing I have noticed in glycemic index informational books is that  there is no help for people with food sensitivites.  That’s why this cookbook is so very unique.  

It addresses easy and delicious gluten free meals that are low glycemic!  Diabetics can also use these recipes.  In fact, it is the first cookbook of it’s kind because it is easily converted with vegan and vegetarian options too.  Most of the recipes also have guidelines for sugar and flour substitutes also.  I am a former restauranteur (read many different cookbooks) and I have never found a single cookbook that offers all this in an easy, downloadable, affordable, clear manner.

Gail Mercedes asked:


Well the holidays are here again. It seems like the years are rushing by.  But it is always good to spend quality time with dear friends and family. If you require a gluten-free diet here are few holiday recipes ideas  especially for you!

 

Cranberry-Orange Relish

Gluten Free and Dairy Free Recipe

Ingredients

Makes 2 cups

2 cups fresh or defrosted frozen cranberries 1/4 cup diced red onion 1 large jalapeno pepper, seeded and finely chopped 2 tablespoons fresh lime juice 2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved 2 teaspoons freshly grated ginger (not processed) 1/2 cup sugar (no refined sugar) 2 stalks celery, peeled to remove strings, cut in 1/4-inch dice 1/4 cup fresh mint leaves, coarsely chopped 1/4 cup pecans, toasted, broken in pieces Directions Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl. Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.

Provided by Martha Stewart Living November 1995

Paleo diet consist of  fresh fruits, nuts, no refined sugar and nuts. Original diet modified no refined sugar and unprocessed ginger.

Gourmet Rice Dressing

Gluten Free Recipe

Ingredients

1 cup onions, chopped

1 cup celery with leaves, chopped

4 ounces sliced mushrooms

3 Tablespoons butter or margarine

1 cup rice, uncooked

2 cups gluten-free chicken broth, boiling

1 teaspoon salt

pepper to taste

3/4 teaspoon gluten-free poultry seasoning

1/2 cup sliced almonds, toasted

Directions

Saute onions, celery, mushrooms and uncooked rice in butter until vegetables are tender and rice is golden. Put in a 2-quart buttered, shallow casserole. Stir in seasonings and chicken broth. Cover casserole and bake at 350 degrees for 30 – 40 minutes, or until rice is tender and liquid is absorbed. Fluff with fork, sprinkle with almonds. If casserole has no cover, use foil sealed to top of dish. Makes 5 1/2 cups.

Variation

Reduce celery to 1/2 cup and add 1/2 cup green pepper, chopped and I cup gluten-free ham, cooked and chopped.

3/4 teaspoon GF curry powder can be substituted for pepper

Provided by Celiac Sprue Assoc.

HONEST INGREDIENTS: The Paleo Dairy Free and Gluten Free Cookbooks combines 310 recipes. All which are gluten-free, dairy-free and preservative-free recipes. A healthy low fat diet consisting of lean meat, fish, poultry, raw fruits and vegetables and nuts. Delicious healthy dairy free recipes that anyone can enjoy. Order: Paleo Gluten Free Recipe Cookbook http://www.favoriterecipes.biz/paleo.html For a selection for Favorite Secret Recipes Order: Favorite Recipe Secrets http://www.favoriterecipes.biz

Linda Wilson asked:


Who doesn’t love a cool glass of refreshing lemonade, especially on hot summer days?  Diabetics are always looking for beverages that don’t have that bitter, artificial sugar taste.  Here are a couple of lemonade recipes that are tasty for diabetics as well as anyone watching their sugar intake.  Both recipes are made using Splenda granular which does not leave that bitter taste found in some diet beverages. 

The first recipe is lemonade with a berry twist,  Our recipe uses blackberries but you could substitute raspberries or your other favorite berry.  Very tasty and refreshing, perfect for a picnic, outdoor barbeque, or just relaxing around the pool.

BLACKBERRY TWIST LEMONADE

2 cups fresh blackberries or unsweetened frozen blackberries, thawed

1 cup fresh lemon juice

1 cup Granulated Splenda

4 cups cold water

Put berries, lemon juice, and Splenda into blender.  Process mixture until smooth, scraping down sides.  Press mixture through a sieve into a pitcher.  Discard solids remaining in the sieve.  Stir in water.  Serve over ice.

Yield:  7 servings with 4 grams sugar each

Our second recipe is for an old-fashioned lemonade made with Splenda rather than sugar.

OLD-FASHIONED-STYLE SUGAR-FREE LEMONADE

2/3 cup water

1/2 cup Splenda granular

1 cup fresh squeezed lemon juice (about 6-8 lemons)

4 to 6 cups cold water to taste

In a large glass measuring cup, combine 2/3 cup water and the Splenda.  Heat in the microwave for 2 minutes on high.  Using caution, remove from microwave and stir the mixture to see if Splenda is completely dissolved.  If not, return to microwave and heat an additional 45-60 seconds.  Fill a pretty, large pitcher with ice.  Pour lemon juice over the ice.  Add the Splenda mixture and stir well.  Add 4 cups (1-qt) of cold water.  Stir well to blend.  Taste and add additional water to suit your taste.

Fill a tall glass with ice and pour your choice of our lemonades over the ice for a very refreshing summer drink.

Enjoy!

Linda Wilson asked:


Surprise the diabetics among your family and/or friends with these tasty little Cinnamon Flat Cookies.  These tasty little Cinnamon Cookies are pretty drizzled with a sugar-free “sugar” glaze.  Hint:  For the Christmas holidays, tint half of the drizzle green and half red.  Diabetics deserve special cookie treats, too.

CINNAMON FLAT COOKIES

1 3/4 cups all-purpose flour

1/2 cup Splenda granular

1 1/2 tsps ground cinnamon

1/2 cup cold butter

3 egg whites, divided

1 tsp vanilla extract

1 tsp water

Preheat oven to 350 degrees.  Grease a 15 x 10-inch jelly roll pan; set aside.

In a medium mixing bowl combine the flour, Splenda, cinnamon, salt, and nutmeg.  Using a pastry blender or two knives cut in the butter until the mixture resembles coarse crumbs.  Beat in two of the egg whites and the vanilla.  Mix the dough with your hands until it forms a soft dough.

Divide the dough into 6 equal parts and place on the prepared jelly roll pan.  Press dough evenly to the edges of the pan; smooth top with a metal spatula or the palms of your hands.  Mix the last egg white with the water in a small cup.  Brush the mixture over the top of the dough.  Lightly score dough into squares about 2 x 1 1/2-inch square-type pieces.  Bake at 350 degrees for 20 to 25 minutes or until lightly browned.  While still warm, cut along the scored lines.  Drizzle the sugary glaze over the top and let set for 15 minutes so the glaze can set before removing from the pan.

Sugary Glaze:

1 cup sugar-free powdered sugar*

2 to 3 tbsps milk

1 tsp vanilla extract

Combine the powdered sugar, two tablespoons of milk and the vanilla in a small bowl.  If the glaze is too thick, add up to another tablespoon of milk gradually until consistency is reached.

*To make sugar-free powdered sugar put a ratio of 3/4 cup Splenda granular to 2 tablespoons of cornstarch into a blender container.  Blend until a fine powder of powdered sugar consistency.

Enjoy!

Linda Wilson asked:


These Italian Pork Chops get their name from the Italian-style tomatoes, mozzarella cheese, garlic, oregano, etc.  They are simple and easy to make and they are a healthy entree to serve your family and friends.  This one dish offers meat, dairy, and an assortment of vegetables.  Serve with some brown rice and add this Butterscotch Pudding for dessert.  This is a meal even the diabetics can enjoy!

ITALIAN PORK CHOPS

6 to 8 lean pork chops

flour for dredging

salt to taste

pepper to taste

2 to 3 tablespoons canola oil for browning

1 green bell pepper, diced

1 can (8-oz) sliced mushrooms

1 medium onion, diced

1 can (approx 1 lb) Italian style tomatoes

1 tbsp oregano

1 cup shredded Mozzarella cheese

1 clove garlic, minced

Salt and pepper pork chops; dredge in flour.  In a large skillet over medium high heat, heat the oil.  Shake excess flour from chops and add to the hot skillet.  Brown chops on both sides; remove from skillet to a baking dish.  In the skillet, saute the bell pepper, mushrooms, and onion until almost tender.  Add the tomatoes, mushrooms, and oregano.  Simmer mixture for 5 minutes to blend the flavors.  Pour tomato sauce mixture over the pork chops in the casserole dish.  Bake at 350 degrees for 1 hour.  Remove from oven, top with the cheese and return to the oven for 5 minutes or until the cheese is melted.

BUTTERSCOTCH PUDDING

2 tbsp nonfat dry milk

1 1/2 tbsp cornstarch

1/4 cup Splenda Brown Sugar Blend

1 can (12-oz) fat-free evaporated milk

1 egg, beaten

1/2 tsp vanilla extract

Sugar-Free frozen whipped topping, thawed

In a medium-size heavy saucepan, whisk together dry milk, cornstarch, and Splenda Brown Sugar Blend.  Add the evaporated milk and egg gradually; whisk constantly.  Place pan over medium-high heat and cook, whisking constantly, for 5 minutes or until thickened.  Remove pan from the heat.  Add the vanilla extract and whisk until combined.  Pour pudding evenly into 4 pudding cups.  Allow to cool then refrigerate 1 hour to 3 days.  Serve chilled with a spoonful of whipped topping on top.

Per serving: 173 calories, 28 g carbs, 8 g protein, 1 g fat

Enjoy!

For More Free Resources visit www.onlinepublishingsite.com asked:


Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U.S., wined and dined with the best our finest chefs had to offer. What impressed them most? Lunch at an Amish farm in Pennsylvania, where they ate homegrown new potatoes, string beans with cream sauce and corn, charcoal-grilled chicken, and baked ham, washed down with homemade root beer and peppermint tea, served by the family in a barn lined with handmade quilts.

They were stunned. Happily so, it seems. The chef for the president of France said, “Cooking has evolved so much. Nobody presents the true product as it is, and all of a sudden we were presented that.”

But the desserts impressed them most. Especially one they couldn’t name. One they described as a light “pain d’epices” (spice cake) with a layer of chocolate filling. Gilles Brunner, chef to Prince Rainier of Monaco, was so taken with the cake, which he described as a chocolate gingerbread, that he tried to get the recipe. His request was refused.

The Amish family did not want their identity revealed, which refusal greatly hampered efforts to identify the cake as well. Research by Phyllis Richman, then food editor of the Washington Post, seemed to show that the mystery dessert was Amish applesauce cake with chocolate frosting, and the Post printed a version of it contributed by Betty Groff, a cookbook author from the Pennsylvania Dutch country.

Which applesauce cake turned out to be pretty much what our family had been enjoying since my father married Edith Kennedy in 1977, and which Edith’s family had been enjoying long before that? Her daughter, Lorenelle Doll, who gave me the recipe, says that it was a favorite of my father and Lorenelle’s husband Arnie. (So far as I know, Edith didn’t actually feed any to a French chef.)

I like to think Edith’s version is better than Betty Groff’s, because that recipe says to “frost with vanilla or chocolate frosting if desired.” Whereas Edith’s gives a recipe for chocolate frosting MADE WITH BUTTER. And in my view the humblest frosting made with butter is better than the fanciest frosting made without. I’m not implying that Edith’s frosting is humble. It isn’t. It’s purely wonderful, as is her cake.

Edith Kennedy Glidewell went to be with her Lord in March 2002, but before that she gladdened many hearts in many ways, this applesauce cake not the least of them.

EDITH’S APPLESAUCE CAKE

Cream together 1/2 cup room temperature butter or shortening and 1 cup sugar. Add 1 egg and beat together. Mix in 1-1/2 cups applesauce.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. soda, 1 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, and 1/4 tsp. cloves. Add to applesauce mixture, along with 1 cup raisins and 3/4 cup chopped walnuts.

Lightly oil a 9″ x 12″ pan and dust with flour. Add the cake mixture and bake at 350 degrees 50 to 60 minutes, until the top of the cake’s center springs back when touched. Frost with chocolate frosting when cool.

Chocolate Frosting: Combine in a heavy saucepan or double boiler 1 square baker’s unsweetened chocolate, 1 cup sugar, 1/4 cup butter, and 1/3 cup milk. Bring to a boil, stirring constantly, and cook 1 minute. Cool and beat until the frosting has a satin finish.

Linda Wilson asked:


Make a Tex-Mex style meal for your family to enjoy.  This meal,  is tasty , easy and economical.  For the entree, taco-style lasagna is a casserole that only takes minutes to make and then bakes for about a half hour.  The flour tortillas instead of lasagna noodles, the beans, taco seasoning, etc. come together to create a real southwestern-style dish.This dish has your meat, vegetables, and dairy all in one dish.  Some grain is included with the tortillas.  By topping with shredded lettuce and tomato, you add a salad element.  To go with the lasagna, serve southwestern skillet corn to add to the southwestern flair of the meal.  For dessert, finish your meal with the cool, tangy tartness of lemonade pie.

TACO-STYLE LASAGNA

1 lb lean ground beef

1/2 cup chopped green bell pepper

1/2 cup chopped onion

2/3 cup water

1 pkg taco seasoning mix

1 can (15-oz) black beans, rinsed and drained

1 can (14 1/2-oz) Mexican-style diced tomatoes, do not drain

6 (8″) flour tortillas

1 can (16-oz) refried beans

3 cups (12-oz pkg) shredded Mexican cheese blend

In a large skillet, cook the beef, pepper, and onion over medium heat until meat is no longer pink; drain well and rinse with hot water.  Return to skillet, add water and taco seasoning mix; bring to a boil.  Reduce heat; simmer uncovered for two minutes.  Stir in the black beans and tomatoes.  Simmer, uncovered, for 10 minutes.

Grease a 13 x 9 x 2-inch baking dish or pan.  Place two tortillas in greased pan and spread half of the refried beans and beef mixture over the tortillas.  Sprinkle 1 cup of cheese over beef mixture.  Repeat layers.  Top with remaining tortillas and cheese.  Cover and bake at 350 degrees for 25 to 30 minutes or until bubbly and cheese is melted.  Before serving, top each serving with some shredded lettuce and diced tomatoes, if desired, to bring some salad into the meal.

9 servings 

SOUTHWESTERN SKILLET CORN

1 med red bell pepper, chopped

1 tbsp finely chopped seeded jalapeno pepper

1 tbsp butter

1 1/2 tsp ground cumin

1 (1 lb) pkg frozen corn, thawed

1/3 cup minced fresh cilantro (parsley may be substituted)

In a large nonstick skillet, saute pepper and jalapeno in butter until they are tender.  Add cumin, cook another half a minute.  Add corn and cilantro; saute another 2 to 3 minutes or until heated through.

3/4 cup = 138 calories, 26 g carbs, 6 g protein

Note:  Be careful when handling jalapenos.  Wear gloves and do not touch your eyes or face.

 

TANGY LEMONADE PIE

1 pkg (.3 oz) sugar-free lemon gelatin

1 pkg (8 oz) reduced-fat cream cheese, cubed

1 3/4 tsp sugar-free lemonade drink mix

1 (8 oz) reduced fat graham cracker crust

6 tbsp sugar-free frozen whipped topping, thawed

Prepare gelatin according to package directions.  Refrigerate until almost set.  Transfer gelatin to a blender or food processor.  Add the cream cheese and lemonade mix; cover and process until smooth.  Pour into the crust.  Refrigerate overnight.  Serve with whipped topping.

Enjoy!

Linda Wilson asked:


Are you looking for a different pie recipe?  Do you want to impress your family and friends with something new?  Why not try this brownie pie recipe?  It is yummy and will impress any chocoholics in your group.  And the best part?  It is suitable for the diabetics and dieters in the group.  Get out the pie plate and give it a try today!  You don’t need to wait for a special occasion; treat yourself.  You’re worth it!  HINT:  This also makes a good birthday treat for those who prefer pie over cake.

BROWNIE PIE

1 stick of butter

1 cup Equal Sugar-Lite

1/4 cup unsweetened cocoa powder

2 eggs beaten or 1/2 cup egg substitute

1/2 tsp vanilla

1/4 cup flour

1 cup chopped pecans or walnuts

Prepare your favorite sugar-free piecrust shell but do not bake. 

Melt butter in saucepan and blend in cocoa powder.  Blend in other ingredients, except nuts.  Mix well.  Add nuts and mix in.  Pour into pie crust shell.  Bake at 350 degrees for 40 minutes.

For a special dessert, add a scoop of sugar-free vanilla ice-cream to each pie slice and drizzle sugar-free chocolate syrup (I love the Russell Stover brand) over top of ice cream. Sprinkle with chopped nuts, if desired. 

Note:  For a chocolate lovers’ birthday treat, dress each slice as mentioned above and insert a birthday candle into the ice-cream of the honorees’ slice.  Or you could put the candles on the pie before serving, then cut into slices, add the ice cream and syrup after the candles have been blown out.  That would probably work better with a child and the other method better for an adult.

Linda Wilson asked:


Make a Tex-Mex style meal for your family to enjoy.  This meal,  is tasty , easy and economical.  For the entree, taco-style lasagna is a casserole that only takes minutes to make and then bakes for about a half hour.  The flour tortillas instead of lasagna noodles, the beans, taco seasoning, etc. come together to create a real southwestern-style dish.This dish has your meat, vegetables, and dairy all in one dish.  Some grain is included with the tortillas.  By topping with shredded lettuce and tomato, you add a salad element.  To go with the lasagna, serve southwestern skillet corn to add to the southwestern flair of the meal.  For dessert, finish your meal with the cool, tangy tartness of lemonade pie.

TACO-STYLE LASAGNA

1 lb lean ground beef

1/2 cup chopped green bell pepper

1/2 cup chopped onion

2/3 cup water

1 pkg taco seasoning mix

1 can (15-oz) black beans, rinsed and drained

1 can (14 1/2-oz) Mexican-style diced tomatoes, do not drain

6 (8″) flour tortillas

1 can (16-oz) refried beans

3 cups (12-oz pkg) shredded Mexican cheese blend

In a large skillet, cook the beef, pepper, and onion over medium heat until meat is no longer pink; drain well and rinse with hot water.  Return to skillet, add water and taco seasoning mix; bring to a boil.  Reduce heat; simmer uncovered for two minutes.  Stir in the black beans and tomatoes.  Simmer, uncovered, for 10 minutes.

Grease a 13 x 9 x 2-inch baking dish or pan.  Place two tortillas in greased pan and spread half of the refried beans and beef mixture over the tortillas.  Sprinkle 1 cup of cheese over beef mixture.  Repeat layers.  Top with remaining tortillas and cheese.  Cover and bake at 350 degrees for 25 to 30 minutes or until bubbly and cheese is melted.  Before serving, top each serving with some shredded lettuce and diced tomatoes, if desired, to bring some salad into the meal.

9 servings 

SOUTHWESTERN SKILLET CORN

1 med red bell pepper, chopped

1 tbsp finely chopped seeded jalapeno pepper

1 tbsp butter

1 1/2 tsp ground cumin

1 (1 lb) pkg frozen corn, thawed

1/3 cup minced fresh cilantro (parsley may be substituted)

In a large nonstick skillet, saute pepper and jalapeno in butter until they are tender.  Add cumin, cook another half a minute.  Add corn and cilantro; saute another 2 to 3 minutes or until heated through.

3/4 cup = 138 calories, 26 g carbs, 6 g protein

Note:  Be careful when handling jalapenos.  Wear gloves and do not touch your eyes or face.

 

TANGY LEMONADE PIE

1 pkg (.3 oz) sugar-free lemon gelatin

1 pkg (8 oz) reduced-fat cream cheese, cubed

1 3/4 tsp sugar-free lemonade drink mix

1 (8 oz) reduced fat graham cracker crust

6 tbsp sugar-free frozen whipped topping, thawed

Prepare gelatin according to package directions.  Refrigerate until almost set.  Transfer gelatin to a blender or food processor.  Add the cream cheese and lemonade mix; cover and process until smooth.  Pour into the crust.  Refrigerate overnight.  Serve with whipped topping.

Enjoy!