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I LOVE peaches. I think growing up with peach trees in our backyard did me in. So, imagine my joy when my parents brought me 2 boxes of organic peaches the other day! Yum!! But um...2 boxes is A LOT of peaches, ha ha! Needless to say I've been drying them, making them into jam, eating them, and sneaking them into all sorts of recipes. Even my baby is enjoying them in her Peaches & Quinoa Breakfast (a recipe which I'll post soon ps.) This next recipe is a great breakfast muffin. The yogurt provides a moist and delicious flavor and the peaches provide all the rest. ;) I think you'll love them! They are gluten free but can also be dairy free by simply subbing 2 of the ingredients. The batter also makes a great sweet bread. Enjoy!  (Gluten Free, Can be Dairy Free) Created by jalene Ingredients:
 This also makes great sweet bread! Directions:
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 Getting tired of the same old thing for dinner? Try this next quick gluten free dinner idea. Start to finish is only 15 minutes! A little recipe background: Why Polenta? I guess you could say that Polenta has been trying to sneak it's way into my heart for the past year. It all started at the Gluten Free Expo* where I was first introduced to this little "corn log" ;). I had seen Polenta in the grocery store but I was a little weary of them. I mean, how do you cook a log of corn? And what does that even taste like? And why are people eating this stuff? I wasn't scared...well, ok, I was scared. So with a little encouragement from the sales rep at the expo I thought, "Ok, maaaaybe I'll give it a try..." But, I soon forgot my promise and went along my merry way until- a couple of months later my brother-in-law invited us over for dinner. On the menu: fried polenta. What in the world. There it is again. Popping into my life. This time I had the opportunity to taste it and I actually liked it! To quote a phrase from Home Alone "I'm not afraid anymore!" I had been introduced, I had seen it been cooked, I had tasted it myself... Now, it was my turn to go and purchase one of my very own... So, on my next visit to the grocery store, I found one down the spaghetti aisle. (They come in a variety of flavors ps and it's organic.) Excited and feeling brave I brought it home and placed in my cupboard...and there is stayed for the next 4 months... taunting me whenever I opened the door! "Cook me! Try me!" it would say. And no joke with 1 day left on the expiration date I decided it was now or never. ;) This recipe was created purely out of necessity but the result is unique and tasty. The polenta in this recipe is used in place of where I would normally have gluten free pasta. It's a great alternative that cooks up faster than pasta and has the same filling effects. Try it and let me know what you think! *Psst! The Gluten Free Expo is coming up soon on Oct 11th 2014 in Salt Lake City, Utah. For tickets go to the glutenfreeexpo.com website.
Store leftovers in an airtight container in the fridge for up to 3 days.  Gluten Free Finger Foods for Baby Do you have Gluten Sensitivity or Celiac disease? Then genetically-speaking, it might run in your family. So as your baby begins to eat solid foods, it might be a good idea to avoid Gluten altogether. My husband, Dr. Nielsen, informed me that the latest research has actually shown that if you keep your child off of the most common food sensitivities (gluten, dairy, soy, peanuts, etc.) for the first 2 years, that your child will be less likely to have food sensitivities as an adolescent and even as an adult. There are a variety of foods that your baby can try out instead of wheat-based products! Here is a great list, many of which I have fed to my own children. *Remember, start with small, very soft pieces of food first and always supervise your child while eating! Some foods on this list may require teeth or even chewing skills so use discretion before feeding it to your child. (Also, don't worry if your child has trouble picking up small pieces of food at first, it's great for developing their fine motor skills!)
Gluten Free Prepackaged foods ready to eat:
I think I officially might have a problem. My body always wakes up craving something sweet. I'm talking about yummy baked goodness delights like muffins, waffles, pancakes, german pancakes, even donuts! ;) So to be honest, most of my breakfast choices tend to lean towards just that- grains with sugar. My husband on the other hand is a hearty man. Give him eggs, sausage, meat...etc. and he's a happy camper. He also says it's better to get some protein to start your day rather than carbs and sugars... Hmmp. What does he know. K, I guess he is a doctor and all. Like I said. I think I have a problem. Sigh. So this next recipe is my attempt at being less sugary and more protein-y in the morning. ;) We love to throw this one together when we need a quick breakfast. It's a great way to use leftover baked potatoes. (If you don't have leftover baked potatoes and you're in a super hurry, and you use microwaves, you could simply microwave some to use that morning. Just remember potatoes cook quick (unlike my old college roommate who nuked a potato once for 15 minutes. It was a shriveled up mess. Poor girl. Hopefully she's mastered the microwave by now...) K, where was I? Oh ya, hearty protein breakfast burritos!! Audrey loves her burrito served with ketchup while my husband is more of a hot sauce man. I'm a salsa girl so whatever your pleasure...enjoy!  Serves 2-4 Ingredients:
Sausage, Egg, & Potato Breakfast BurritosDirections:
Like hearty no sugar added breakfast recipes? Here's some more!
Can you believe my baby is a year old already! Time is flying. I'll probably wake up tomorrow and she'll be getting married or something! Good grief. Well, since her special day kind of snuck up on us, I didn't have time to really experiment different combinations for her 1st birthday cake. So I guess you could say I kind of "jimmy-ridged" this next recipe. I literally threw in a bunch of ingredients hoping it would all work out in the end. Let's just say... I think Jimmy would be pleasantly surprised. I'm super pleased with the results too! It's tasty, moist, gluten free, dairy free, egg free, and a low-sugar cake! And best of all, she LOVED it! (And the rest of us were loving it as well. Audrey and I kept sneaking in bites when we could...) The coconut flour gives this cake a great added flavor along with some good fiber and other nutrients. :) Hopefully you'll enjoy it too! Let us know what you think! Gluten Free, Dairy Free, Egg Free Cake (Gluten Free, Dairy Free, Egg Free, Soy Free) Yields two 6 inch cakes (Double this recipe for two 8 or 9 inch rounds) Ingredients:
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