Adopt A Gluten-Free Blogger: Gluten-Free Goodness

This month for Adopt A Gluten-Free Blogger I chose to adopt Cheryl of Gluten-Free Goodness. Cheryl’s a relatively new bloggy friend of mine; I “met” her through Carrie at Ginger Lemon Girl. Cheryl is a Registered Dietitian and nutritionist, as well as a health and wellness coach. She helps a lot of people enjoy a healthy, gluten-free diet. Cheryl has several food allergies, and while that might frustrate some in the kitchen, Cheryl handles it with grace and innovation. She is always coming up with something delicious, healthy, and allergen-free. It definitely makes choosing just a few recipes to try that much more difficult!

Somehow, I managed. I had to choose one of her dessert recipes, and came across these amazing Brazil Nut Chip Cookies. Brazil nuts, however, are not something I adore, so I improvised a bit. (Okay, more than a little bit…but I wanted to use what was on hand.)I used almond butter instead of the brazil nut butter, substituted raisins for the chocolate chips, and used 1 whole banana instead of the avocado. My gluten-free flour blend was 1 part teff flour, 1 part millet flour, and 1 part coconut flour. These came out of the oven tasting like banana-y oatmeal raisin cookies – one of my favorite cookies of all time. I’m definitely making these again and again. They were superb.

Another recipe I have tried (more than once) from Cheryl is her coconut curried greens recipe. I opted to use canned coconut milk, and did not add chicken, as I made this a side dish. Don’t be fooled by the simplicity of the ingredients here – these greens are craveably delicious. I had to make them twice – after the first time, the flavors haunted me. It’s a good thing collard greens are arriving in my CSA box in large amounts lately!

While this is all I’ve made so far, I definitely found more recipes I want to make in the future. Cheryl has a Nana Skillet Bread that looks comforting and delicious. I can imagine it as tasty breakfast treat. Her Sniffle Stew looks like a go-to recipe, especially in the winter. (I don’t think you need the sniffles in order to eat it – I can imagine it’s the perfect lunchtime soup as well!) And who could pass up her Chocolate Raspberry Pie? That looks killer.

Need some healthy, easy recipe inspiration? Check out more of Cheryl’s recipes here. I promise you won’t be disappointed!

Comments

  1. says

    Great “adoption” choice! I love Cheryl’s recipes. As for the coconut curried greens, they are delicious. I’ve made them. I’m into canned coconut milk, too. I used to use whole coconuts, but it was too much added (and unnecessary) stress getting them open and emptied out. =)
    Melissa

  2. says

    Love the sound of your flour mix Alta! I am going to try it. Does it work with pretty much everything you’ve tried? Have you posted about it? Inquiring minds want to know! I must try those greens. I am always looking for a new way to prepare them and this sounds enticing for sure! Thanks for sharing Cheryl.

    • tastyeatsathome says

      Maggie – the flour mix was kind of a whim. I still haven’t settled on a go-to mix…I am adoring the use of teff and millet right now. Coconut flour to me is tricky, since it absorbs so much moisture. In these cookies, it made them soft and lovely though. I imagine the mix would work for pancakes too…hmmm! Thank you!

  3. says

    Great adoption Alta – I’ve never been to Cheryl’s blog, but will check it out. I’ve only had brazil nuts a few times, so making her recipe as is intrigues me.

  4. says

    Hi Alta,
    What a wonderful surprise to see this morning! I am honored and thanks for the adoption.
    I haven’t made the brazil nut cookies in forever, and it’s about time to dust off that recipe.
    hugs!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>