Merry Christmas to all! And to all a good night...  ;)

Being Gluten Free doesn't mean you have to skip out on some of your favorite Holiday Recipes. With Christmas just around the corner, here's some links to our favorite holiday yummies! 

You know those yummy fried onions that you put on top of Green Bean Casserole? Too bad they're gluten-infested! This past Thanksgiving though, my mom surprised us gluten-free-ers with a wonderful recipe! Gluten Free French Fried Onions!  It turned out AMAZING! Even the gluten-infested-eaters were devouring it!

This recipe is pure awesomeness. They're seriously so good you can eat them without the casserole too! 

(Gluten Free, Dairy Free)
Adapted by Alene (jalene's mom)

Ingredients: 

• onion 
• white rice flour
• Avocado oil or another high temp oil
• sea salt, to taste

Directions: 

1. In a frying pan, pour about 1/2 inch of oil into the bottom. Preheat the oil over medium heat. 
2. Slice the onion paper thin. Dredge the slices in the white rice flour.  Fry until golden brown and salt to taste. 
3. Place the onions on top of your Green Bean Casserole before baking. You can also try what my mom did by putting them inside of the green bean casserole as well as alternating layers of casserole and fried onions. Yum!

There's a fun fact that not many people know about my husband. He's actually part Hawaiian! So, we've been known to enjoy some great gluten free Hawaiian dishes in our home from time to time. This next one is called Kalua Pork. Traditionally it's done with an entire pig, a pit, and some banana leaves, but since we don't have access to those things we've found an easier way to enjoy this Hawaiian favorite in our home with the use of our little ol' crockpot!

This recipe makes a great versatile meal. Serve it on gluten free rolls and you've got yummy pulled pork sandwiches or serve over sticky rice and you have a great dinner. However you dish it up, it's sure to be a crowd pleaser! You can even cook this and then freeze portions for later meals. We love throwing cabbage into ours as well. It helps stretch the meat a little further, adds some great nutrients, and it's like the Hawaiians do it. It's super ONO too. (That's Hawaiian for absolutely delicious). 

Enjoy! ;)

(Gluten Free, Dairy Free)
Created by jalene & her husband Dr. Nielsen

Ingredients: 

• about 2.5 lbs pork butt
• 2 tsp sea salt
• 1 & 1/2 tsp liquid smoke (We use Wright's, it's Gluten Free!)
• 1/2 cup to 1 cup water
• (optional) 2 cups shredded cabbage

Directions: 

1. Fill the bottom of your crockpot with about a cm of water (about 1/2 - 1 cup water). Add your pork. Sprinkle with the sea salt and liquid smoke. 
2. Cook on low for 8 hours. Shred the meat 1 hour before completed and return to the crockpot to cook the remaining hour. (If using cabbage, add it after shredding the meat so it can cook for 1 hour.) Serve warm and store leftovers covered in the fridge for up to 3 days. Can also be frozen for later meals. 

One of my sweet neighbors just found out they are gluten free so she's been trying out some of my recipes. She loved my dairy free Alfredo Sauce but then I found out she's not even dairy free! Oh my goodness, if you can digest dairy the more power to ya! Here is my DAIRY-infested version of Alfredo that we LOVE LOVE LOVE. It's Gluten Free and AMAZING. My family even thinks it's BETTER than Olive Garden's actually. It's serious that good! Enjoy ;)

(Gluten Free)
Posted originally by food.com

Ingredients: 

• 1/2 cup butter
• 2 Tbsp cream cheese
• 1 pint heavy cream
• 1-2 tsp of garlic powder (to taste)
• salt & pepper (to taste)
• 2/3 cup freshly grated Parmesan cheese

Directions: 

1. In a saucepan over medium heat melt the butter. Then add the cream cheese and cook until it is softened. 
2. Add the heavy cream and season with the garlic powder, salt and pepper to taste. 
3. Simmer for 15-20 minutes over love heat, stirring constantly. 
4. Remove from heat and stir in the Parmesan. Serve over hot gluten free noodles. 

Let me start off by saying that I love Bob's Redmill. I appreciate their Gluten Free Flours and products. I use them all the time in my recipes! But their pancakes have not been their strong point with me! I tried their pre-mixed pancake bag and was in shock! I must have followed the directions incorrectly or something because they were dry and yucky. So I tried them again. Same thing. Yuk! I wouldn't even feel comfortable posting a recipe like that and here they are selling this stuff. Sheesh.  I love you Bob. Just not your pancake mix. 

So I thought, maybe that was just a fluke, maybe they have a better pancake recipe than the pre-mixed stuff they sell but when I tried a recipe off one of their flour bags, same result. That's it. I knew I had to do something. I refuse to eat a dry pancake BOB! So, this next recipe is my improved version: moist, fluffy, healthier, and tastier.

PS- Bob's Redmill Pancake Mix...I'm coming for you next! ;)

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a Bob's Redmill Recipe

Ingredients: 

• 1 cup white rice flour
• 6 Tbsp coconut flour
• 2 Tbsp almond meal/flour
• 1 Tbsp baking powder
• 1 Tbsp sugar (I use evaporated cane juice sugar)
• 1/4 tsp xanthan gum
• (optional) 3/4 tsp ground nutmeg 
• 1/4 cup olive oil
• 2 eggs, beaten
• 2 tsp gluten free vanilla extract
• 1 & 1/2 cup buttermilk or to make it dairy free use 1 Tbsp apple cider vinegar + enough almond milk to make 1 & 1/2 cups total
• 1/2 cup water