Gluten Free Goodness

Given the week it is, I thought I holiday theme would be appropriate. And whatever you do (or don’t) celebrate, I hope everyone has a wonderful and peaceful holiday season.  And PLEASE PLEASE PLEASE!  I need new hosts, and that means you!

I had a busy week of making holiday treats:

Choc chestnut fudge
pralines (vegan and regular)
Choc covered orange slices
Hazelnut crispy balls
Spiced nuts(I just omitted the pretzels)
Heath (and hazelnut) meringues
rugelach
truffles

If you need inspiration, I have this list of 50+ naturally GF treats, which work beautifully for people who don’t want to fuss with specialty ingredients, or need to give relatives a gentle nudge.

and quite honestly, I’m needing a break from making sweets for a few days. I assume I’ll need to make more things for the holiday, but right now, I’m good.

So what’s your favorite GF treat?

Monday:
Mahi Mahi with pesto and baked carrots

Tuesday:
Chicken with rosemary, onions and Kalamata olives with broccoli

Weds:
Lemony Mint Quinoa with asparagus (I know, I try to eat seasonally, but hey)

Thursday-Saturday:
we will be traveling, so I will be taking along the quinoa, some of Amy’s soups, tuna/lettuce/crackers, turkey and celery in chestnut sauce. I will also be trucking along the ingredients for an apple crisp.

And you all?

Kimberley of Gluten Free is Life has an ambitious meal planned, and I love the sound of her Gingerbread cake. She’s going to her dad’s house, and there will be many GF things there for her! She’s got a lot of mixes to keep things easy for Christmas morning.

Rebecca of GFCF Cookbook joins us for the first time. Her big “pot o’chili” sounds perfect for this weather. Do check out her post on “GF” bread in NC that isn’t really GF–what a horrible story.

Heather of Celiac Family says she has an easy week planned (I say it still looks ambitious!) including chili and a Christmas buffet. She’s got ideas for GF holiday gift giving, too, so check it out!

As the holiday season gets busier, it’s more important for me to hang on and plan so that we’re actually eating meals.  Please do check out my holiday GF newsletter, which includes a list of 50+ naturally GF desserts.

It was a busy week of baking, as usual around this time of year.  Best of all there is Chocolate Chestnut Fudge which is one of my all time favorites because it is super easy and super yummy and a way to recreate that amazing chocolat-y goodness minus the HFCS, sugar and marshmallows.  Try it.  Seriously.

But I tend to overdo things, so for gifts there will be:

• hazelnut krispie balls
• pralines (dairy free and regular)
• Chestnut fudge
• Choc covered orange peel
• Rugelach
• chocolate covered pomegranate seeds
• Fruit and nut balls but made sugar free
• Heath and hazelnut meringues

This way, there will be boxes that are dairy free and ones that are sugar free  and all, of course, will be gluten free.

Our kind hostess this week is Heather of Celiac Family, who always delights with her recipes and great info.  She chose cinnamon, which I put in many things.  It gives depth to chocolate, which is why it appears in the fudge, but it also helps stabilize blood sugar in addition to just being yummy.  And somehow I think I’m going to need my blood sugar stabilized this week.

Monday:Turkey and celery in chestnut sauce

Tuesday: Quinoa Italiana with the few tomatoes left in my sunroom

Weds: Salmon and roasted thyme peppers

Thursday: Chicken in a coconut curry sauce with broccoli

Friday leftovers!

It’s gotten cold here rather suddenly, and given the fact that it’s been so lovely until now, I can’t really complain. But the dudes always have the right idea. Whenever the going gets tough, snuggle up.

I had a fun week of baking last week, including carob balls and dairy free pralines per my sister’s request (I will post soon!). And looking towards this week, I’m eagerly anticipating soup and finally, a time to unwind a bit.

Our hostess for the menu swap is Esther from Lilac Kitchen, and she’s chosen suet. Now, this may be a common ingredient across the pond but it’s new to me, so I look forward to seeing how it’s used!

Monday:
Chicken and broccoli in fresh mint sauce

Tuesday:
Turkey soup!

Weds:
Pesto-ed mahi with steamed kale and kalamatas

Thursday:
Lentil dal with roasted cauliflower

Friday:
leftovers!

Baked goods:
cheesecake, I think
pumpkin bread (maybe)

From my garden:
aside from herbs, that’s all for the season. Most of the raspberries froze on the vine, regretfully.