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Meatless

Gluten-Free Crepes

Gluten-free crepes are a favorite here in my house, but I feel the “carb rush” after eating grains, so almond flour has become one of my favorite ingredients for making them.

My husband does not care for the flavor of rice flour in baked goods, so in the past I have often cooked 2 batches of crepes – gluten-y and gluten-free – which is more complicated, of course. I was happy to find that the flavor of almond flour satisfies is good for both of us.

The liquid in this recipe can be varied to suit not just gluten-free eating but also dairy-free or paleo diets.

As you can see from the pictures, for our brunch today we topped our crepes with butter, fruit and/or syrup. I used butter and strawberry fruit topping. Al enjoyed seedless raspberry topping with butter and syrup.

A great thing about making crepes is how they can be a “pantry recipe” – when it’s past time to go shopping but we’re hungry, I can still often make a quick meal of crepes that we will enjoy. If we’d had fresh fruit today, I would have used some – strawberries or blueberries would have been a nice touch. However, the bottled versions of fruit toppings and spreads work well for crepes, and they keep in the pantry indefinitely. I choose the ones that are fruit juice-sweetened only, and Al usually wants a more traditional (over-sweetened) type. I tease him about his sweet tooth, but he does eat less sugar than he used to.

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Butternut Squash Soup in the Slow Cooker, Naturally Gluten-Free

Nourishing and warming Butternut Squash Soup in the Slow Cooker is naturally gluten-free.

Butternut squash is easy to cook several different ways, including the slow cooker, the stove top, the microwave or the oven. I’ve used each method in the past and found that they all have their advantages.

For this recipe I focused more on the set-it-and-forget aspect of a crock pot to cook the squash while I went about doing other things for a while.

All I did before putting it in the crockpot was to halve it and seed it.

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Voilà, Hybrid Frittata on Steroids!

This recipe came about one evening as I was looking for something I could do with eggs and the growing seasonal abundance of vegetables in my refrigerator. I put them all together and, voilà, hybrid frittata on steroids!

At first I was considering a neat, organized frittata, which is a seasoned mixture of beaten eggs with sautéed vegetables added, cooked slowly in a skillet without stirring and then turned as a whole at the end… similar to what you might do with an omelet.

But, what I had in mind was much more than that. I wanted a skillet heaped with scrambled eggs, which are cooked differently than frittatas. I wanted it vibrantly alive because of the scrumptious, savory sautéed veggies in it. And, I had absolutely the right idea… it was delicious!

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Collard Greens with Garlic and Lemon

Steamed or braised collard greens with garlic and a sprinkle of fresh lemon are naturally gluten-free. A relative of the cabbage and broccoli family, they are low carb and rich in fiber and many valuable nutrients, such as vitamins A, C and K, plus several of the B vitamins. They also have a variety of minerals, such as potassium, phosphorus and calcium, to name a few.

These collards can be served as a side for pork loin chops or chicken pieces for a paleo dinner, with a baked sweet potato as another side. I like to accompany them sometimes with Cajun rice or blackeyed peas to complement their texture and flavor for a vegetarian dinner. In the photo above they are shown with Shredded Barbecue Chicken.

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Curry Vegetable Red Lentil Soup

A bowl of this spicy, healthy gluten-free soup made a delicious lunch! As soon as I tasted it, I wanted to post it for you. Let me tell you how I discovered this wonderful treat…

… A few weeks ago my daughter-in-law sent some to me for lunch. But my son, who delivered it, couldn’t remember all of the ingredients, only that it was gluten-free. I enjoyed it and I wanted to learn how to make it.

Of course, I could tell that it had curry seasoning in it and I could taste the smoothness of the coconut milk. The cabbage, cauliflower, carrots and onion were obvious (yum!). But, there was a unique texture and flavor in it that I just couldn’t quite place.

When I found out later that the base was sprouted red lentils, I realized that they added a creamy texture and flavor to the soup that went far beyond what the coconut milk provided.

The soup is healthy in so many ways. It’s naturally gluten-free and can be made mostly from whole foods, except for the curry powder, turmeric and coconut milk – and they’re not far from whole foods.

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