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As you likely already know, May is Celiac Disease Awareness Month. I’ve been sharing thoughts about why I went gluten-free, tips on how to take those first gluten-free steps, and how to avoid cross-contamination of gluten in your own home. Today, I’m sharing something a little more fun! I was asked to contribute to an event called Cupcakes for a Cause, hosted by the American Celiac Disease Alliance. All throughout the month of May, various gluten-free bloggers and bakers will be sharing their cupcakes – baking the number of cupcakes needed to represent the years they’ve been gluten-free. Each entry will be pinned on Pinterest, and you are welcome to “vote” for your favorites there – just “like” it or repin; either counts as a vote.

Anyway, as I have been nearly 3 years gluten-free, I am showing 3 of these lovely, welcome-to-summer peach cupcakes. (In truth, the recipe makes more than 3 cupcakes - it’s hard to make only 3 cupcakes!) Peach season has come early to North Texas, due to the warm temps we’ve had this spring. I was astonished when I started seeing the early peaches at the farmer’s market on the first weekend in May. Since then, I’ve been buying them up - they’re superb this year, full of juicy sweetness. You bite into one, and that sticky, orange-red juice drips down your chin. It’s messy, and it’s heaven. Mostly, I’ve been enjoying them unadorned. They’re one of my most favorite fruits.

But since I needed to bake some cupcakes for this event, what better inspiration than the bounty of late spring/early summer? I opted to make this healthier gluten-free cupcake. But you don’t have to know that it’s healthier; just know that there’s the gorgeous flavor of peach throughout, and a creamy, decadent peachy frosting on top. It’s a perfect way to celebrate both a gorgeous time of year and an excellent cause.

Check them out for yourself, and be sure to go and vote for your favorite cupcakes!

Peach Cupcakes with Peachy Cream Frosting (grain-free, dairy-free, refined sugar-free)

For the cakes:

3/4 c diced peaches

1/2 c medjool dates, pitted

1/4 c coconut oil, melted and cooled to room temperature

3 eggs

1 t vanilla extract

1/4 t almond extract

1/4 t stevia extract

1 1/2 c blanched almond flour

2 T tapioca starch

scant 1/2 t salt

1/4 t baking soda

Preheat oven to 350 degrees. Line a muffin tin with cupcake papers. Place peaches, dates, and coconut oil in the bowl of a food processor fitted with a metal blade. Process until smooth. Add eggs, vanilla, almond and stevia extracts, and process again until well-blended. In a large bowl, whisk together the almond flour, tapioca starch, salt and baking soda. Scrape the wet ingredients from the food processor and add them to the almond flour. Mix together with a spoon until well-combined. Spoon batter into cupcake papers, filling each about 3/4 full. Bake for about 18 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

Peachy Cream Frosting (grain-free, dairy-free), refined sugar-free)

6 T coconut butter (such as Artisana, or you can make your own)

2 T palm shortening

2 T coconut oil

6 T tapioca starch

1/4 c refined sugar-free peach jam

3 T agave nectar

1/4 c powdered coconut sugar

6 T coconut milk

Add coconut butter, shortening, coconut oil, tapioca starch, jam, and agave nectar to the bowl of a food processor. Whisk until creamy. Refrigerate for 30 minutes. Remove from refrigerator and add coconut sugar and coconut milk and whisk until creamy and thick, scraping down sides of the bowl as needed.

Frost cupcakes as desired.

posted on Monday, May 21st, 2012 by altawrites Posted in Baked goods,Dairy-Free,Gluten-Free No Comments

I am sharing my recipe for a dairy-free broccoli “cheese” souffle at Go Dairy Free today! If you’re not familiar with Go Dairy Free, I highly recommend you check it out! When I first went dairy-free back in July 2010, I wasn’t sure exactly what to look for to ensure I was eating entirely dairy-free, and even more concerning - how could I still have ice cream and cheese? Alisa Fleming, the founder of Go Dairy Free (and the author of the book by the same name – which I own and refer to all the time) shares wonderful tips and recipes that are entirely free of dairy, and many are vegan to boot. This site and her book are both a wealth of dairy-free information.

Anyway, if you’re just waiting for the souffle recipe, head on over and check it out!

posted on Friday, May 18th, 2012 by altawrites Posted in Dairy-Free,Gluten-Free,Healthy Meals,Vegetables,Vegetarian 1 Comment

Remember cinnamon raisin toast? That warm, slightly sweet slice of bread, swirled with cinnamon and studded with raisins, slathered with butter, made the best breakfast. We didn’t have it often when I was growing up, but it was a treat when it was around. I didn’t realize just how special it was until I went gluten and dairy-free, and could no longer enjoy it.

Then it became another one of those fond food memories, forever tucked away in my brain, pulled out only every once in a while for reminiscing.

Then one day, I decided that I needed to bring back a version of that breakfast treat. I don’t often make or eat breads anymore, but an exception needed to be made for this. But I wanted to make it both full of nutrition and full of that cinnamon-y goodness. I also wanted to make it grain-free, since I feel best when I’m not consuming too much in the way of grains (and subsequently, that also makes it paleo-friendly and lower-carb).

I wasn’t sure the best way to go about making a grain-free bread, but then I remembered the bread I’d made based on AndreAnna’s recipe a while back when I adopted her for Adopt a Gluten-Free Blogger. That recipe used almond butter. The wheels started turning. Could I do the same with this loaf? I started to play around with the batter.

After 3 tries, I got it down. It’s a lovely, hearty little loaf that rose well, had a subtle sweetness packed with cinnamon, and in every bite, a raisin or a walnut. I love that baking with almond butter brings a gorgeous brown shine to the top of the loaf. The slices held together beautifully as well, and were moist – quite a feat for gluten-free baking. I decided to spread a little coconut spread on a slice, heat it up a skillet, and toasted it on both sides. Heaven.

Cinnamon Raisin Walnut Bread (Grain-Free, Dairy-Free, Paleo)

½ c almond butter

1 T coconut oil

2 medium eggs at room temperature

1 t lemon juice

2 ½ T arrowroot powder

½ t salt

¼ t vanilla extract

¼ t baking soda

1 T plus 1 t cinnamon

¼ c Medjool dates, chopped

¼ c raisins

½ c walnuts, toasted and chopped

Preheat oven to 350 degrees. Grease a small/mini loaf pan with coconut oil and set aside. In the bowl of a mixer, blend the almond butter, coconut oil, eggs, and lemon juice until well-blended. Add arrowroot powder, salt, vanilla extract, baking soda, cinnamon and date. Blend again until well-blended. Add the raisins and walnuts and stir in.

Scrape batter into prepared loaf pan. Smooth out on top with spatula.

Bake for 30 minutes or until toothpick inserted in the center comes out clean. Cool completely before slicing.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

posted on Monday, May 14th, 2012 by altawrites Posted in Baked goods,breakfast,Dairy-Free,Desserts,Gluten-Free,Vegetarian 7 Comments

Yes, I promised you a chocolate cake over a week ago. I apologize. I considered making the cake once more so I could retake the photo. Then we had an illness in our family, and that didn’t happen. (Thankfully, that family member is on the mend!) And then, this week, there has been a lot of drama about a certain (not-so) gluten-free pizza situation in the gluten-free community. I’ve been a bit distracted. No more excuses though.

Because cake just can’t wait.

Especially chocolate-y, moist, delicate cake with a rich, fudgy, coconut-y frosting.

Most especially when that cake is grain-free, dairy-free, and refined sugar-free, and is a bit more nutritious than most. It also has a secret ingredient. Well, not-so-secret anymore, since I put the ingredient in the title of this post. When serving this to guests (or your kids!), however, you don’t have to tell them about the zucchini. It can be our little secret. Since the zucchini is pureed, there are no detectable little green shreds in the bite of cake. In fact, the texture is rather uniform. And since the cake is a rich brown from the cocoa powder, the green is completely hidden. What the pureed zucchini provides is excellent moisture and a bit of structure. Made alone, this cake would be an excellent “snacking” cake – rich wtih chocolate and not overly sweet, but satisfying.

But frosting makes everything better, right? Lately, I’ve been working on a cinnamon roll recipe, and I’ve been opting to top it with a lightly sweetened coconut butter instead of a sugary icing. I fell in love with that bit of richness, and a light bulb came on - what if I tried to make a frosting using coconut butter? Adding coconut butter and even unrefined sugar alone was too sweet – but with a bit of coconut cream and some starch to thicken it, I had a lovely, spreadable frosting, fudgy and rich. Seriously, I could eat this stuff all by itself. (And I bet with a touch less coconut cream, you could totally make fudge with it. Maybe that’ll be a future project!) But on this cake, it provides that little extra something. It elevates it to “special” – perfect for a birthday celebration, Mother’s Day (hint, hint) or even because you wanted to have something chocolate.

Whatever the reason, you won’t regret this little cake.

Chocolate Zucchini Cake (grain-free, dairy-free, refined sugar-free)

3 T coconut flour

1 1/2 c blanched almond flour

1 t salt

1/2 t baking soda

1/4 c raw cacao powder

1/2 t finely ground coffee (optional)

3 eggs at room temperature

3 T coconut oil, melted and cooled

1/4 c agave nectar or honey

1/4 t vanilla stevia extract

1 t vanilla extract

2 oz unsweetened chocolate, melted

1 c pureed zucchini (I just cut mine into chunks and threw it in my food processor)

Preheat oven to 325 degrees. Grease a 9-inch cake pan.

In a large bowl, whisk together coconut and almond flours, salt, baking soda, cacao powder, and coffee. In a separate bowl, whisk together eggs, coconut oil, agave, stevia, vanilla extract, and melted chocolate. Whisk in zucchini puree. Add wet ingredients to dry and mix to combine well.

Scrape batter into cake pan and spread out evenly. .

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Chocolate Coconut “Buttercream” Frosting

1/4 c coconut butter (such as Artisana, or you can make your own)

1/4 c raw cacao powder

1/4 c coconut oil (cool and semi-solid, but not rock-hard)

1/3 – 1/2 c powdered unrefined sugar (I made my own in my coffee grinder with raw turbinado sugar)

1-2 T arrowroot starch

1 t vanilla extract

1 T coconut flour

1/3 c coconut cream (cream from the top of the coconut milk in a can)

Place all ingredients in the bowl of a mixer with a whisk attachment. Mix on medium until well-blended, adding a touch more starch if too thin, and a bit more coconut cream if too thick. If mixture starts to look oily or come apart, refrigerate for a while and re-whisk to get it to thicken properly and set.

Spread frosting over top of cake.

Refrigerate cake until ready to serve.

posted on Thursday, May 10th, 2012 by altawrites Posted in Baked goods,Dairy-Free,Desserts,Gluten-Free,Vegetarian 11 Comments

Do you miss comfort foods such as macaroni and cheese? Doesn’t everyone?

Today over at The Balanced Platter I’m sharing a healthy, vegan and grain-free cauliflower dish that has lovely creamy “cheesy” qualities to it, without the dairy. All the happiness of comfort foods without those negatives such as intestinal discomfort or lack of nutrients!

Head on over to check it out!

posted on Tuesday, May 8th, 2012 by altawrites Posted in Dairy-Free,Gluten-Free,Healthy Meals,Kid-Friendly,Side Dishes,Vegetables,Vegetarian 2 Comments

I’ve mentioned before that cookies are my go-to baking treat. I wasn’t lying. If I get the urge to bake and experiment, the first place I go to is cookies. There’s a lot of room for successful experimentation in gluten-free cookies. They’re also easy to share, which is what I often do with my baked goods. My coworkers receive a great many of my creations. (Although the hubby’s coworkers received these – gotta spread the wealth from time to time!) And, they’re cookies. Cookies are awesome!

So I had a few minutes the other night, waiting for dinner to finish in the oven, and so I threw together these little babies. I made a small batch (but you could definitely double the recipe!), since I was experimenting, just to see how they’d turn out. They looked promising out of the oven, but they were even more delightful once they cooled. Comforting, sweet (but not overly so), a bit soft, a bit chewy. A perfect little bite after dinner, or to help through a long afternoon.

Of course, this means that other recipes that I’ve promised (like the chocolate zucchini cake pictured here) will have to wait a few more days. You see, I had requests for the recipe after I posted the photo on Facebook, so I went ahead and bumped these to the front of the line. But I promise, the cake will come. Soon. For now, enjoy this simple little treat.

Black Walnut Cookies (grain-free, dairy-free)

3/4 c blanched almond flour

2 T arrowroot starch

1/4 t baking soda

1/4 t salt

1/2 c sucanat, coconut palm sugar, or brown sugar

1/4 c almond butter

1 egg at room temperature

1 t vanilla extract

2 T coconut oil, melted and cooled

1/2 c chopped black walnuts

Preheat oven to 350 degrees. In a large bowl, whisk together the almond flour, arrowroot, baking soda, salt and sugar. In a medium bowl, whisk together the almond butter, egg, vanilla, and coconut oil. Mix together the wet ingredients into the dry until well-blended. Stir in walnuts.

Scoop tablespoonfuls of dough and roll into balls. Place on a parchment-lined baking sheet. Bake for 10-12 minutes or until golden on the edges and bottoms. Allow to cool for 5 minutes on the baking sheet, and then remove to finish cooling on a cooling rack.

Makes 12-14 cookies.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free and Whole Food Wednesdays at Beyond the Peel.

posted on Friday, May 4th, 2012 by altawrites Posted in Baked goods,Dairy-Free,Desserts,Gluten-Free,Kid-Friendly,Quick and Easy,Vegetarian 16 Comments

Sometimes, dinner (or breakfast, or lunch) just has to be fast. Easy. A no-brainer. And sometimes, you just didn’t adequately plan ahead of time so that you could make this happen. Then what do you do?

This was my story, the evening after I ran Warrior Dash. I came home and scarfed a bit of leftover salad from the fridge, showered to get rid of the 1,000 pounds of mud from my body, and made myself presentable enough to take the kids out for a promised pizza dinner. (Yes, sometimes the kids get junk food.) By the time we got back home, I was suddenly famished (obviously, my salad “snack” wasn’t enough) and craving pizza. I hadn’t made plans for a meal beforehand, since we were taking the kids out. I figured I would rummage something up for myself. Only for some reason, I’d underestimated a) how hungry and b) how tired I would be.

So my “rummaging” turned up some portobello mushrooms that needed to be used up, some eggs, and a few pantry ingredients – tomato paste, olives, and a bit of Daiya cheese I’d stashed in the freezer. I was going to make some sort of pizza, I’d decided. It might not be traditional, but it would be nutritious, easy, and hopefully tasty.

Indeed it was. I had the “pizzas” ready to go into the oven in about 5 minutes (although it took longer than that to allow the oven to heat up) and could relax for a few minutes while they baked in the oven. In less than 30 minutes, and with the few dishes I used already washed (a bonus!), I had dinner – two gigantic portobello pizzas, enough to serve 2 people (with a side salad, perhaps). I paused just long enough to get this somewhat decent photo taken for you before both were gone. And I’m not apologizing for that.

These indeed hit the spot. They were delicious. The portobello provided a lovely, meaty base for the “pizza”, and the olives and seasoned tomato paste gave it the “pizza” flavor I was after. The egg just gave it a delicious, rich sauce, as I only baked it long enough to set the whites, leaving the yolk all warm and runny. So. So. Good.

All of a sudden as I’m writing this, I’m hungry for another one of these. I might have to accidentally-on-purpose make some more this weekend.

Portobello Mushroom Egg Pizza

2 large portobello mushroom caps, stems hollowed out

Olive oil or baking spray

salt and pepper

1/3 c tomato paste

1 t Italian seasoning or pizza seasoning

1/2 t garlic powder

1/2 t onion powder

8-10 black olives, sliced (I used Kalamata)

1/4 c dairy-free cheese (such as Daiya)

2 large eggs

Preheat the oven to 375 degrees. Lightly spray or brush mushrooms with oil and season the insides with salt and pepper and place on a parchment-lined baking sheet. In a small bowl, stir together the tomato paste, Italian seasoning, garlic and onion powder. Spread the sauce over the inside of the mushrooms. Sprinkle olives and dairy-free cheese over. Carefully crack one egg on top of each.

Place baking sheet in the oven and bake for 20 minutes or until eggs are set to your liking. Remove and serve.

Serves 2, or one very hungry person.

Note: You can use any toppings you like on these pizzas. Roasted red peppers, pepperoni, cooked crumbled Italian sausage, ham, jalapenos, artichokes – anything goes!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

posted on Saturday, April 28th, 2012 by altawrites Posted in Appetizers,breakfast,Budget-Friendly,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Main Dishes,Quick and Easy,Vegetarian 9 Comments

I love to grill. It’s a great thing that I live in Texas, where I can practically break out the grill year-round. But when the days get longer and we all long to be outdoors, that’s when our grill really pays for its place on our back patio. Any night of the week, I can throw a few steaks, some chicken breasts, or even a burger or two on the grill, and with a quick salad, we have a delicious meal. Less fuss and fewer dishes. It’s my kind of cooking!

But this year, I’m going to expand my grilling horizons. Far too often I reserve the grill for cooking meat. Sometimes, I’ll throw a portobello mushroom or two on there, but generally, all of the side dishes are prepared indoors. Well, friends, no more! I’ve decided that nothing is off-limits when it comes to the grill. Vegetables, desserts, salads – they’re all fair game. Okay, beverages might be difficult…but never say never, right?

(Okay, I don’t think my glass of ice water will be used for anything except possibly putting OUT fires on the grill…)

To get this project off on the right foot today, I decided to start with a salad. Since our kale is still growing in full force in the garden, I opted to use it. (A side note: I do love grilling because it reminds me to water the garden in the evenings – the garden is lucky I opted to grill today!) Since I had some apples and grapes that were longing to be used, I thought a waldorf-inspired salad was in order. I made up a quick dressing (using my homemade mayonnaise I made following this recipe) and tossed together the kale, some walnuts, grapes, and celery. And grilled apples.

Yes. I grilled the apples. Ever had a grilled apple? It’s essentially all of the deliciousness of a baked apple, only in a fraction of the time and with the added fun of being outdoors. And it’s a perfect addition to a salad.

That’s it! A super-easy salad that involves no grilling of any meat whatsoever. I’m feeling like my horizons are expanded already, and it’s not even summer!

Kale Waldorf Salad with Grilled Apples

1 large apple, cored and sliced ¼ inch thick

juice of 1 lemon, divided

1 T honey

1 T mayonnaise

1 t Dijon mustard

Pinch salt and pepper

1 large bunch kale, leaves torn

1/3 c sliced celery

¼ c toasted, chopped walnuts

¼ c grapes, sliced in half

Heat the grill to high heat. Meanwhile, brush the apple slices with half of the lemon juice and lightly brush with honey. When the grill is hot, oil the grates and grill the apple slices just until they have grill marks but retain some firmness, about a minute on each side. Remove and set aside.

In a small bowl, whisk together any remaining honey, the other half of the lemon juice, mayonnaise, Dijon mustard, and salt and pepper. Toss the kale leaves with the dressing and coat well – massage with your fingers to really soften up the kale leaves. Add the celery, walnuts, grapes, and apple slices (cut into smaller pieces if you desire) and toss again.

Allow to sit for at least 5 minutes before serving. Salad will last a day or two in the fridge.

Want to win a $25 Sears gift card? For your chance to win, tell me why, aside from the food (which is my favorite part, but not killing the garden comes in pretty close), you love to grill?

This is a sponsored conversation written by me on behalf of Sears. The opinions and text are all mine. Official Sweepstakes Rules.

posted on Thursday, April 26th, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Salads,Vegetarian 7 Comments

A few weeks ago, I saw a recipe for Black-Eyed Pea Hummus over at The Balanced Platter, shared by Valerie of City|Life|Eats. I loved the idea of this alternative to the traditional chickpea hummus. I can’t tolerate many legumes, and chickpeas are on the very top of the “just can’t do” list. However, I can tolerate fresh peas in small amounts, black-eyed peas being one example. But the light bulb really came on when Valerie replied to a comment I left on her post – she suggested a green pea-based dip.

OMG, I thought. Green peas? In a dip? Suddenly, I was hungry.

It’s funny how the littlest things can excite me. It was like the clouds parted and the sun was sending down warm, bright, clear rays down on me. Okay, maybe it wasn’t that dramatic, but you get my point.

I decided to make myself a little snack. Green pea hummus was the goal. I had to see if this green pea-based dip thing lived up to my expectations.

It did. Oh boy, it did.

Think of the creamy, addictive deliciousness that is hummus, and pair that with the spring-time freshness of green peas and parsley. That’s what this is. The best part? It’s terribly easy to whip up, and makes an excellent little snack to pack in your lunch, or for a savory afternoon pick-me-up.

I served mine with jicama sticks, baby carrots, celery sticks, and red bell pepper sticks. You could also use some of it to dress up some vegan “cheesy” crackers. You could even thin it out a bit and use it as a salad dressing. Or spread it out on some gluten-free bread as a condiment for a sandwich. Oh, the possibilities! But whatever you do, I highly recommend you make some. You’ll be glad you did.

Green Pea Hummus (gluten-free, vegan, soy-free, grain-free)

2 c frozen peas

1/2 c flat-leaf parsley, packed

4 T tahini

Juice of 1 lemon (about 2 tablespoons)

1 t ground cumin

2 confit garlic cloves plus about a teaspoon of the oil (alternatively, 1 fresh garlic clove and a teaspoon of olive oil)

1/4-1/2 t salt

1/2 t smoked paprika

In a small saucepan, bring about 4 cups of water to a boil. Add peas and boil for 3 minutes. Drain and rinse with cold water.

Place peas, parsley, tahini, lemon juice, cumin, garlic and oil, salt, and about 3/4 of the smoked paprika in the bowl of a food processor or a blender. Process until smooth, stopping to scrape down the sides as needed. Taste and adjust salt as needed. Scrape into a serving bowl and sprinkle remaining paprika. Chill and serve.

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.

posted on Tuesday, April 17th, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Vegetables,Vegetarian 17 Comments

Disclaimer: I was provided a copy of Simply Gluten-Free Quick Meals at no cost. This in no way influenced my review.

This giveaway is now closed. The winner was commenter #54 – Nicole, who says her favorite quick gluten-free meal is Miracle noodles with veggies and sauce. Congrats, Nicole! Enjoy your copy of Simply…Gluten-Free Quick Meals!

One of the struggles many people who switch to a gluten-free diet, especially when they wish to focus on healthy foods, is finding the time to prepare meals. For many people who rarely cooked before their transition to gluten-free, this can be especially daunting. But in an effort to heal our bodies after gluten, we make the commitment:

I’m going to learn to cook gluten-free for my family.

But how? Carol Kicinski’s new book, Simply…Gluten-Free Quick Meals, is an excellent tool to help you through that process. Carol is the author of the blog Simply…Gluten-Free and another cookbook (which I also reviewed!), Simply…Gluten-Free Desserts. She is incredibly talented, especially at making gluten-free recipes that are so good, you’d never guess they were “free from” anything! I’ve made quite a few recipes from her book and blog over the years, and they’ve been excellent!

Her newest creation, Simply…Gluten-Free Quick Meals, is possibly her greatest yet. The entire book is organized by meals, giving you a main course, side dishes, and desserts. This way, you can plan dinner for every night of the week! Carol gives you time-saving hints before each meal (such as suggesting you use frozen vegetables to save on prep time), which are essential when you only have about a 30-minute window for dinnertime. The recipes are very family-friendly, easily customizable (if you have dairy-free needs, Carol makes notes for dairy-free recipes as well), and the best part – they’re delicious. There are recipes for macaroni and cheese, polenta pot pie (I’ve made this before from her blog; it’s delicious!), shepherd’s pie, and SO much more.

I opted to make her Vegetarian Curry and Spiced Basmati Rice with Cashews. I love curries, but rarely opt to make a vegetarian version. This curry was easy, as it called for a jarred gluten-free curry base, and when using frozen cubed butternut squash, prep was a breeze. What would normally take an hour to prepare was done in a flash. She did offer a recipe for easy Mango Lassis, which I didn’t make, but can only imagine would be a perfect sweet treat to finish the meal. The curry was delicious – not too spicy, creamy, and comforting. The rice was the dark horse – it seems unassuming, but the spices were just enough to really keep you interested. Of course, the cashews provided a lovely crunchy contrast. It might have stolen the show! It was a great weeknight meal.

Sound good? Are you ready to learn how to win a copy of Simply…Gluten-Free Quick Meals? Here’s how you can do it:

1. Leave me a comment telling me YOUR favorite gluten-free quick meal, or a previously gluten-full quick meal recipe you’d love to see converted to gluten-free.

2. “Like” Tasty Eats At Home on Facebook and leave me a comment telling me you did so.

3. Follow Tasty Eats At Home on Twitter and leave me a comment telling me you did so.

4. “Like” Simply…Gluten-Free on Facebook and leave me a comment telling me you did so.

5. Follow Simply…Gluten-Free on Twitter and leave me a comment telling me you did so.

That’s it! The giveaway will end on Sunday, April 15 at 11:59PM CDT. I’ll then randomly pick one winner and notify you via email!

posted on Wednesday, April 11th, 2012 by altawrites Posted in Dairy-Free,Gluten-Free,Main Dishes,Meal Plans,Quick and Easy,Side Dishes,Vegetarian 107 Comments