Happy Leap Day! Thanks for hopping over here to participate in this carnival of gluten-free eating ideas.
If you get this post by email, remember to click over to the site later in the day or sometime tomorrow to see what great ideas have been gathered here.
Giveaway: This week Living Without magazine is offering a free subscription to one winner. It’s a great magazine that you’re sure to benefit from.
What is Gluten? If you didn’t see last week’s post about gluten, you might enjoy the plant taxonomy chart I made for it.
Monthly Theme: This is the last week for soups & stews theme. Starting next week, March’s theme will be muffins.
Last Week’s Highlights:
Chicken Cabbage Soup – The Tasty Alternative
Carrot Ginger Soup – Nourished & Cherished
Turkey Taco Soup – Dandelions on the Wall
Hearty Chicken Soup – Cooking Gluten (& Dairy) Free
Celery Root Fish Soup – Low Amine Recipes
My Submission: This week I have a quick and easy meal for a busy week night.
The Carnival: Please read!
- Keep the links to gluten-free eating ideas (recipes, reviews, menus)
- If you’re new, please read the guidelines.
- Leave a link back (I will not highlight any recipes that do not link back.)
- Thanks for participating!
Hi,
I shared a recipe for a Cacao Date Energy Bar and an article about the special foods needed for a healthy baby.
thanks for hosting again!! I shared Vietnamese Salad rolls and an easy homemade mayo! If you get a chance, we’d love to have you submit a recipe on our blog hop too: Allergy free Wednesdays! Thanks Linda (we’re enjoying the saffron road coupons too, fyi, thanks again!)
As planned, Linda, I’m linking up my grain-free/paleo-friendly Pumpkin Honey Pecan Chocolate Chip Cookies that I made yesterday.
Thanks so much for hosting.
Shirley
Hi Linda –
Here is my latest chocolate treat, slightly modified from an earlier version: Honey, Peanut Butter & Chocolate Crispy Rice Bars. They’re GFCF and refined sugar-free, so there’s no butter and none of the normal sugar.
Thanks for hosting!
I’m sharing some delicious and easy berry cups. They are easy to customize to individual taste. They are not only gluten free, but also dairy and refined sugar free.
I have shared a post about how to do a healthy pantry and kitchen makeover. I’ve created an eBook that will guide you through a complete kitchen and
pantry makeover, which can be downloaded for FREE on my website. It’s kinda like taking a personal tour of my kitchen and pantry! It is really good for newbies,
but you may find tips there as well.
Enjoy!
Thanks for hosting. I’m sharing a recipe for a versatile mushroom sauce that can be grain-free and dairy-free, or not depending on people’s dietary needs.
Linda,
Thank you so much for highlighting my hearty chicken soup!!! I know it’s not a soup or stew, but today I shared my ultimate grain free brownie recipe
Thanks for hosting this link up each week! This week’s submission is a little different than my typical submission, because I delve into the reason why we eat gluten-free at my house. There’s an eggplant parmesan recipe, too.
I meant zucchini lasagna recipe! I’m thinking about dinner tonight.
Happy Wednesday,
This week I am sharing two recipes: (1) a very sweet, decadent, vegan, cane-sugar free treat that will seriously knock your socks off! Coffee flavored, maple sweetened coconut whipped cream (or mousse). Everyone that has tried this claims it tastes like a mousse or pudding, but it can also be used as a whipped cream or icing for cake/cupcakes, and (2) a super easy, basic marinara sauce (creating no kitchen waste).
Have a great week.
Be Well,
–Amber
Coffee Mousse: http://www.thetastyalternative.com/2012/02/mocha-up-your-whip-vegan-mocha-whipped.html
Sauce: http://www.thetastyalternative.com/2012/02/super-simple-super-tasty-marinara-sauce.html
Thank you for highlighting my chicken cabbage soup!
Be Well,
–Amber
Happy Wednesday Linda! I am sharing my recipe for Garnet Yam Crisp with Dried Cherries and Coconut. This is a super healthy recipe both because of the yams and also because it has minimal added sugar. The whole recipe only has a total of 4 tablespoons of grade B maple syrup and 2 tablespoons of brown sugar. We love eating it for breakfast!
Thanks for hosting!
Thanks for hosting! I shared a post on an sardines — their nutrient content, how to shop for them, and cooking ideas.
Hi! Today I’m sharing my Beetroot Salad! Have a lovely week and thank you for hosting!
Hi Linda,
I shared two treats this week that both happen to be vegan: Mango Milkshake and 5 Minute Chocolate Pudding. Have a wonderful week!