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I’m really excited about this one! And its just in time for the holidays. It all started when I grabbed a bag of fresh cranberries at our local produce market and started thinking of all the yummy things I could make with them. Then I started wondering about the nutritional value of cranberries, so I did some research. It turns out cranberries are really good for us! Besides having a nice amount of vitamin C, and fiber, the phytonutrients they contain are well know for their antioxidant, anti-inflammatory, and anti-cancer benefits. There are studies showing cranberries help support immune function and potentially lower the frequency of cold symptoms as well as benefiting the digestive tract. And guess what? Studies show that in order to get the most benefit from cranberries, they should be eaten in their natural food state (surprise!).
Setting aside all the good news about cranberries and their nutritional qualities, it turns out they are super yummy as part of this delicious, allergy-friendly snacking loaf. This cranberry orange bread would make a tasty breakfast, a nice pick-me-up afternoon snack or a wonderful gluten-free bread to serve with Thanksgiving or Christmas dinner. The orange flavor subtly adds a bit of tangy sweet which compliments the cranberries beautifully. For the recipe, I started with the one on the Ocean Spray cranberries package and adapted it to be free of gluten, dairy and eggs (and a little less sugar). And it worked!
So run right now to the store, grab a bag of fresh cranberries and make this bread! Its come together quickly – no fuss – and gets eaten really fast!
Cranberry Orange Bread gluten, dairy and egg-free
1 1/2 cups sorghum flour
1/2 cup potato starch or tapioca starch
1 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 TBSP ground flaxseed
3/4 cup sugar (I used white)
1 cup orange juice
2 TBSP oil
1 1/2 cups fresh cranberries, coarsely chopped (I used my good old Pampered Chef Food Chopper)
In a large mixing bowl, whisk together dry ingredients (sorghum, starch, xanthan gum, baking powder, baking soda, salt, ground flaxseed and sugar). To this, add orange juice and oil. Using a hand or stand mixer, mix for a few minutes until well combined. Stir in chopped cranberries. Transfer to a 9 x 5 inch loaf pan and bake at 350 for 55-60 minutes. Cool on a wire rack. Remove from pan, slice and enjoy! Makes one loaf.
This recipe is being shared at Full Plate Thursday, Frugal Food Thursday, Delightfully Inspired Thursday, Pennywise Platter, Gluten Free Friday, Foodie Friday, Fresh Bites Friday, Foodtastic Friday, Food on Fridays, Potluck Party, Gluten Free Monday, Better Mom Monday, Melt in Your Mouth Monday, Monday Mania, Make Your Own Monday, Musings of a Housewife, Inspire Me Monday, Slightly Indulgent Tuesday, Traditional Tuesday, Allergy Free Wednesday, Gluten Free Wednesday, Cast Party Wednesday, Healthy 2day Wednesday, Real Food Wednesday, Wednesday Extravaganza, Tasty Traditions
I hope everyone had a wonderful Thanksgiving. I sure did! I loved spending the day with my family and friends and really enjoyed having my hubby home for a nice long four-day weekend! We even got some projects done! I cleaned out a few of those unruly drawers in my kitchen, weeded out my recipe book, washed the kitchen floor and deep-cleaned my dust-coated bedroom. My hubby did some clearing out in the basement and got our Christmas lights up (yaah!), plus some other stuff.
Since we ate dinner at our friend’s home, we don’t have much in the way of leftovers, so this week’s meal plan doesn’t include recipes using turkey or mashed potatoes, but I’d love to hear some of the creative ways you have found for using Thanksgiving leftovers.
MONDAY – Java Crockpot Roast – This is my new favorite way to cook a roast. The flavor is sooooo good. I just leave out the cream cheese that’s mentioned in the recipe.
TUESDAY – Oven Baked Chicken Cacciatore – I’ve been enjoying dicing up fresh tomatoes instead of canned, but either works great!
WEDNESDAY – Experimental Creamy Burger and Potatoes – I’ll be using the creamy sauce from my Creamy Chicken Pie, but using ground beef and cubed potatoes instead of chicken. I’ll let you know if it turns out yummy.
THURSDAY – Beef and Sorghum Stew and Biscuits – I’ll be using the planned-over beef from Monday’s dinner in my new favorite stew recipe which I hope to share soon.
FRIDAY – Roaster Chicken, Mashed Potatoes and Peas – Since we didn’t have Thanksgiving leftovers, I’m still craving all that goodness.
SATURDAY – Take-Out from Pei Wei Asian Diner. This has become our Christmas-Tree-Getting-Day traditional dinner. They have a reasonable gluten free menu and my whole family likes it.
SUNDAY – Salad Dressing Chicken and Rice
What’s on your plan?
Its December and really starting to feel like Christmas around here! My family went out and cut down our Christmas tree on Saturday. We had a great time together! Now the tree is decorated and all the festive Christmas treasures are displayed through the house (actually, I only really decorate two rooms, but still, its warm and cozy feeling!). Then we (read “my husband”) made a turkey and mashed potatoes dinner which we shared with friends on Sunday afternoon. Now I finally get to enjoy turkey leftovers! So here’s our gluten, dairy and egg-free meal plan for this week . . .
MONDAY – Homemade Turkey Noodle Soup and Biscuits – Not only did my husband make turkey this weekend, but he also made his wonderful broth with the turkey carcass so we get to enjoy nourishing and delicious soup tonight. I’ll be using our favorite gluten-free noodles.
TUESDAY – Gina Chicken with Broccoli over Rice
WEDNESDAY – Shrimp Scampi
THURSDAY – Crockpot Beef Stroganoff
FRIDAY – The kids will have Skillet Fiesta which is already prepared in the freezer. The babysitter will just have to heat and serve. Me and Hubby will be going out Christmas shopping!
SATURDAY – Sausages with Peppers, Onions, Mushrooms and Rice
SUNDAY – Turkey Gone-Gone – This is just turkey, mashed potatoes and gravy mixed together but my daughter loves it so much she named it Turkey Gone-Gone because it’s always eaten until its all gone.
What’s on your plan?
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Sometimes its the little things that make a kid (or grown-up) with food allergies feel normal. Its always nice to be able to enjoy the same treats that everyone else is having. Take those little Santa-shaped chocolates, for instance. You know the ones wrapped in foil that often end up in stockings or as treats at Christmas parties. Of course they are off limits for those sensitive to dairy, but there is an easy – and just as tasty – alternative. Are you ready to make the easiest treat in the world? Good.
All you’ll need is some dairy-free chocolate (I use Ghirardelli semi-sweet chocolate chips, but there are other good choices including Enjoy Life and Chocolate Dream chips) and some Christmas-themed chocolate molds. The chocolate molds will only run you about $5 and can sometimes be found at craft stores and on amazon.com.
Here’s what you do. Are you ready? – this is a really complicated recipe (not!).
Melt about 1 cup dairy-free chocolate chips. You can do this in the microwave or in a double boiler on the stove. I use the microwave, putting the chips in for about 30 seconds; remove and stir, then another 30 seconds and stir, repeating until the chocolate is melted and smooth.
Using a regular teaspoon or other convenient utensil, scoop out a little chocolate and drizzle it into the molds, making sure to completely fill the shape (and try not to lick your fingers!). Once you’ve filled all the shapes, tap the mold on the counter a bit to make sure you don’t have any air bubbles trapped in the chocolate. Then let the tray sit on the counter (or in the fridge for those of us with less patience) until the chocolate hardens. Gently pop out the chocolates and voila! – you now have pretty little Christmas-shaped chocolates that are safe for those with dairy allergies to enjoy.
One cup of chocolate chips yielded 17 little snowmen, candy canes, trees, etc. using the mold I have. And by the way, if you get interrupted while making these, or if you end up with more melted chocolate in your bowl than can fit in your mold, you can re-heat your melted chocolate and continue with no problem.
This recipe is being shared at Gluten Free Monday, Better Mom Monday, Melt In Your Mouth Monday, Inspire Me Monday, Musings of a Housewife, Slightly Indulgent Tuesday, Healthy 2day Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, Cast Party Wednesday, Wheat Free Wednesday, Wednesday Extravaganza, Full Plate Thursday, Frugal Food Thursday, Ultimate Recipe Swap, Gluten Free Fridays, Foodtastic Friday, Foodie Friday, Food on Friday, Potluck Party, Allergy Friendly Friday
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Happy Monday! Time for a fresh new outlook on the week ahead with plenty of good foods on the menu. We had two great things to celebrate this weekend – my husband’s birthday and the filling of our freezer! My husband’s brother raises a couple of cows a year and we were able to buy half of one this year. And let me tell you, last night’s dinner was THE BEST SIRLOIN I have ever eaten! Wow – fresh and natural makes all the difference. We were also able to get some soup bones, so if anyone has advice on making bone broth, please share!
So here’s our plan for this week:
MONDAY – Spaghetti and Meatballs
TUESDAY – Oven Baked Chicken Cacciatore
THURSDAY – Crockpot Beef Stroganoff
FRIDAY – BBQ Shredded Chicken and Rice
SATURDAY – Seasoned Ground Beef and Rice
SUNDAY – Salad Dressing Chicken and Rice
Its seems that forever I have been searching for a good bowl of beef stew, but have continued to be disappointed. I figured I must not actually like beef stew so much since I can’t seem to find a recipe I like. Until now! My good friend Gina Shatney (of Gina Chicken) served me a bowl of her Beef and Barley soup – just one bite and I sighed a contented sigh, knowing I had found what I was looking for. So of course I got her recipe, made a few minor adjustments (namely, taking out the barley) and cooked up an amazing pot of gluten-free beef stew for my family. It was a hit from the youngest to the oldest at our table, so I figured I’d better share it with you.
As if a successful beef stew recipe wasn’t enough, another surprising thing happened. I needed to make a soup to bring to church for the fellowship meal. I hadn’t planned for this, but I found I had on hand the ingredients to make this soup – except for the beef. So I decided to make it anyway, but substitute ground beef for the stew meat. And guess what? It turned out great! I do prefer the original version using beef from a roast, but the ground beef version is almost as good. So if you’re pinching pennies, or just don’t have any stew meat on hand, try it with ground beef. You’ll be warmed and satisfied either way.
*Now because this is a beef stew, let’s take a minute and talk about your beef options. This recipe calls for about 1 to 1 1/2 pounds of beef, and there are several options that will produce a great stew. My favorite is to use leftovers from a brisket or from my new favorite crockpot roast. I cook up a 3-pound roast and serve half for dinner, then shred the other half for this stew. The shredded meat is perfect! But if you didn’t happen to have a roast earlier in the week, you could always go with cubed stew meat or a london broil cut into bite-sized pieces and browned in a skillet. The third option, which I mentioned already, is ground beef. Simply brown your ground beef in a skillet while you work on the rest of the stew, then add it to the stew after the ground beef is cooked through.
Now on to the recipe . . .
Beef Stew gluten, dairy, and egg-free
Note: As with most soups, the amounts given are approximate. The measurements are listed to give you an idea of how much, but please, add or subtract as suits your taste and pantry supplies.
1 – 1 1/2 lbs beef, see note* above and choose from:
leftover beef roast, shredded
cubed stew meat, browned in a skillet
ground beef, browned in a skillet
2-3 TBSP olive oil
1 medium onion, diced
1-2 carrots, cut into small pieces
1-2 stalks of celery, cut into small pieces
2-3 cloves garlic, crushed
1 TBSP dried oregano
2 large potatoes, peeled and cut into bite-size cubes
2-4 TBSP red wine (red cooking wine if fine)
6 cups beef broth (if using store-bought broth, make sure its gluten-free and MSG-free)
15 oz. can tomato sauce
In a stockpot, saute onion, carrots, and celery in olive oil over medium heat until crisp-tender. Add garlic and oregano and saute a few minutes more. Add liquids (red wine, broth and tomato sauce) and bring to a boil. Simmer for a little while to get the flavors into the broth. Add potatoes and pre-cooked meat. Simmer until potatoes are tender (about 15 minutes). Serve on its own, or pair with some fluffy gluten-free biscuits.
This recipe is being shared at Inspire Me Monday, Melt In Your Mouth Monday, Motivation Monday, Make Your Own Monday, Better Mom Monday, Gluten Free Roundup, Fat Tuesday, Slightly Indulgent Tuesday, What’s Cooking Wednesday, Gluten Free Wednesday, Healthy 2day Wednesday, Allergy Free Wednesday, Cast Party Wednesday, Real Food Wednesday, Wednesday Fresh Foods, Wheat Free Wednesday, Wednesday Extravaganza, Full Plate Thursday, Delightfully Inspired Thursday, Frugal Food Thursday, Pennywise Platter, Tasty Traditions, Gluten Free Friday, Foodie Friday, Fresh Bites Friday, Foodtastic Friday, Food on Friday
Recently I stumbled onto this recipe for Gooey Cornflake Bars at The Better Mom and was impatiently waiting for a chance to try it. When I finally did have an occasion to make it, a bag of Ghirardelli semi-sweet chocolate chips caught my eye and I just haaad to add them in. I figured, you probably can’t go wrong mixing peanut butter and chocolate together, right? So I never did actually make the recipe I meant to, and I still hope to, but in the process this chocolate version emerged. So next time you need to put together a simple sweet treat, give this one a try (or if you’d rather, try the original non-chocolate version.)
Chocolate Peanut Butter Cornflake Bars gluten, dairy, egg-free
6 cup gluten-free cornflakes
1 cup smooth peanut butter
1/4 cup honey
1 cup dairy-free chocolate chips
In the microwave, melt peanut butter, honey and chocolate chips for 1 minute. Remove and stir; then continue heating in 30-second increments until completely melted and combined. (If you prefer, you can do this in a saucepan on the stovetop over medium-low heat, stirring constantly.) Measure cornflakes into a large bowl and pour in peanut butter-chocolate mixture. Stir to coat. Grease a 7 x 11 inch pan. Transfer coated cornflakes to pan. Spread evenly into pan, pressing down firmly with the back of a pancake turner, packing mixture tightly. Cover and refrigerate for at least 2 hours. Cut into squares and serve.
This recipe is being shared at Inspire Me Monday, Make Your Own Monday, Melt In Your Mouth Monday, Better Mom Monday, Motivation Monday, Gluten Free Weekly, Slightly Indulgent Tuesday, Allergy Free Wednesday, Gluten Free Wednesday, What’s Cooking Wednesday, Cast Party Wednesday, Wheat Free Wednesday, Wednesday Extravaganza, Thriving on Thursday, Full Plate Thursday, Delightfully Inspiring Thursday, Frugal Food Thursday, Gluten Free Friday, Foodie Friday, Foodtastic Friday, Food on Friday
Valentine’s Day is almost here and maybe it’s got you wondering what you can do for that special someone who can’t eat the usual Valentine’s treats. After all, we can’t let a little thing like a gluten, dairy or egg allergy get in the way of celebrating love.
Baking and decorating heart-shaped sugar cookies is a great family activity to do with kids. Heart cookies are also fun to bring in to share with classmates or co-workers. And never overlook a plateful of hearts as a sweet gift for your heart throb. Just grab some cutsie heart-shaped cookie cutters and pop on over to my recipe for Holiday Cut-Out Sugar Cookies. My husband and I just made these with our kids last night and had a great family fun evening.
If you’d like to skip the kitchen in favor of the store, you can make up a little Valentine’s treat bag. Always read labels for yourself, but here’s a short list of candies that are gluten, dairy and egg-free.
Necco Conversation Hearts, Valentine’s Peeps, Skittles, Dum-Dum lollipops, Starburst and whatever else you might be able to turn up at the store. Just read those labels carefully and have fun assembling your treat bag!
Happy celebrating LOVE with your LOVE-lys!
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Are you ready for the easiest dinner ever? My good friend invented this one and it’s become a regular in my rotation because its healthy, easy and everybody likes it! Sound like a winner to me! Let me introduce to you . . . Salsa Bean Chicken!
Crockpot Salsa Bean Chicken
2 – 4 boneless, skinless chicken breasts
2 cups of home-cooked black beans (or one 15 oz can of black beans)
2 cups homemade salsa (or one 16 oz jar of salsa)
Place chicken into crockpot (its okay if it’s frozen). Top with salsa and beans. Cover and cook in your crockpot on low for 8 hours. Serve with brown rice.
Told you it was easy!
This recipe is being shared at Better Mom Monday, Melt In Your Mouth Monday, Inspire Me Monday, Make Your Own Monday, Gluten Free Weekly, Motivation Monday, Slightly Indulgent Tuesday, Fat Tuesday, Traditional Tuesdays, Allergy Free Wednesday, Healthy 2day Wednesday, Gluten Free Wednesday, What’s Cooking Wednesday, Cast Party Wednesday, Real Food Wednesday, Wednesday Fresh Foods, Wheat Free Wednesday, Wednesday Extravaganza, Thriving on Thursday, Full Plate Thursday, Frugal Food Thursday, Tasty Traditions, Gluten Free Fridays, Foodie Friday, Fresh Bites Friday, Foodtastic Friday, Food on Friday
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Ever been to P.F. Chang’s? How about Pei Wei? If you’re not familiar with these, they are both excellent Asian-inspired restaurants that also have gluten-free menu options. Pei Wei (read Pay-Way) is the fast-food version of P.F. Chang’s and one restaurant that our whole family can enjoy (4 yr old-adult plus allergy-friendly).
Anyway, my sister-in-law sent me this P.F. Chang knock-off recipe created by Kelly Senyei at Just a Taste. I’ve made it twice now and have enjoyed it greatly. Even though it’s not my recipe, I thought I’d share it with you since its just so good! If you follow the recipe as written, you’ll notice it doesn’t include broccoli. To add broccoli, just toss your florets in during the last step when you add the beef back in to the sauce in the skillet. That lets the broccoli take on the flavor of the sauce while staying crisp. I left out the scallions. And be sure to use gluten-free soy sauce. Serve with brown rice.
This recipe is being shared at Wheat Free Wednesday, Cast Party Wednesday, What’s Cooking Wednesday, Gluten-Free Wednesday, Healthy 2day Wednesday, Allergy Free Wednesday, Real Food Wednesday, Tasty Traditions, Full Plate Thursday, Thriving on Thursday, Pennywise Platter, Frugal Food Thursday, Gluten Free Fridays, Foodie Friday, Fresh Bites Friday, Foodtastic Friday, Food on Fridays, Weekend Kitchen Creations, Show and Tell Saturday