Yummy G-Free Noodles

So when going gluten free I went to the store and bought a little bit of this and a little bit of that so  I could attempt to eat as a "normal" person.  Well, as I started unpacking my grocery's I looked at the food label of the noodles I had purchased, and could not believe the amount of calories in a serving! (205 calories in 2oz) 4 servings/box and I defiantly thought I could eat the whole box!

So 10 months later..I still had not eaten the noodles.  I then moved home and everyone wanted spaghetti, so I finally gave in and was ready to try my G-free noodles.  They were AMAZING : ) it tasted like real pasta, and I hadn't had that in over a year, needles to say I was in heaven.  The best part?? I was stuffed after a serving size (which I didn't think would be the case) so after all the calories weren't so bad : )  I loved it so much, 3 days later I made homemade mac n' cheese!


So the thing I've been raving about;

Ancient Harvest, Quinoa Pasta, Gluten Free!

1 serving; 2oz
205 calories (7 cals from fat)
1g fat
0g sat/trans fat
4mg sodium
46g Carbohydrate
4g fiber
<1g sugar
4g Protein

Pasilla Stuffed Peppers

Wow! It's been a while and so much has changed.
I decided to start this blog while I was wrapping up my internship, moving home, studying for boards, etc. etc.  So, I'm going to attempt the blog world one more time, as I hope it to be much more successful now that I have some free time!

I'm now a Registered Dietitian, living at home and on the job hunt! So my current day-to-day life includes working out, cooking, looking for jobs, and spending time with friends and family before I land the big J-O-B that could put me who knows where.


So my mom and I made this delicious recipe that EVERYONE loved, and wanted more!

So you're going to need:

2 cans refried beans
1-16oz jar of salsa
2 bags Uncle Bens (microwavable) Brown Rice
2 bags Cheddar Cheese
2 bags Mexican Cheese
6 Pasilla Peppers

First, cut the peppers in half, clean and wash.  Place halves in a glass, microwavable, dish.  Heat peppers for 3 minutes in microwave.

Next, combine rice, beans, salsa, and "some" cheese into bowl.

Fill Peppers

Microwave for 2 minutes (or until desired temperature)

Sprinkle Cheese on top and microwave for 2 additional minutes

Serve with sour cream, black olives, and any other desired toppings.

Enjoy!

G-Free Banana Bread

So my VERY first post.  I hope today was as sunny in your area as it was in mine.

I had the privilege to work at a middle school today in the lunch room.  Not only was I able to make homeade pizza and smoothies for the kids I was honored to work with a wonderful women, Lois (AKA the lunch lady).  She takes her job to heart; she knows every child by name and makes homemade foods as much as possible.  School lunch is actually quite healthy, as long as children are choosing hot lunch.  Though the alacarte there is a problem, one child chose 3 ice creams for lunch, another 4 cookies and a gatorade, while one child chose a slice of pizza, an apple, and a milk : ) yeah for a balanced meal in the alacarte line! Long story short, teach your kids what a balanced meal  is so they will make the healthy choice OR just don't allow there account to be used in alacarte.


When going gluten free my mom bought me the cook book Deliciously G-Free by Elisabeth Hasselbeck.
I've been able to try a few recipes but I've been able to make the G-Free Banana bread a couple of times, while making some personal changes.

I didn't take any pictures, forgive me next time I will : )


Gluten Free Banana Bread

It calls for:
5 Tablespoons unsalted butter
1 cup granulated sugar
2 eggs
1 1/2 cup mashed banana (about 4 very small bananas) I would recommend using more bananas
1 cup brown rice flour
3/4 cup millet flour I didn't have millet flour so I replaced with Sorghum flour 
1 teaspoon baking soda
1/2 teaspoon salt I omitted the second time, no need for that stuff! 
1/2 teaspoon xanthan gum
1/4 teaspoon baking powder
1/2 cup chopped walnuts (I've never added these but I'm sure they would be great)

1. Preheat oven to 350, line 2-pound loaf pans with aluminum foil and then coat with cooking spray.
2. Place the butter and sugar in large bowl.  Use electric mixer on high speed until the mixture is light yellow and fluffy.  Add the eggs, one at a time, mixing on medium speed until combined.
3.  Add the mashed bananas and 1/2 cup of water, mix on low speed for one minute.  Sprinkle in brown rice flour, millet (or sorghum) flour, baking soda, salt (or not), xanthan gum, and baking powder over the bananas.  May add nuts at this time with a wooden spoon until just combined.
4.  Spoon batter into the two loaf pans, bake until the center of the bread springs back to touch, 50-55 minutes.
5.  Transfer loaf pan to a wire rack let cook for 5 minutes, then lift bread out of pan and let cool completely.

- Bread should keep for up to 5 days in refrigerator
- Or freeze for a later date : )


Have a fabulous day!