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Lactose-Free

Gluten-Free Gravy with Mushrooms and Onions

There is no doubt that a favorite at my house is gluten-free gravy with mushrooms and onion. A steaming mushroom gravy to spread over dinner can definitely step up the flavor to another level.

Gluten-free or not, meat, chicken or vegetables often taste so much better with the complement of a simple gravy. This is not an unhealthy, fat-laden indulgence, either.

It can be made with a surprisingly small amount of fat, whether from drippings, oil or butter. In fact, it tastes better if there isn’t much grease in it.

The gravy I made for these pictures had plenty of onion and mushrooms in it, as you can see. The meat I served it with was boneless pork loin chops, which cook quickly and, while they’re so lean that they do require a little added oil for pan-grilling, that makes it easy to prepare a meat-flavored gravy in the same pan.

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Easy Gluten-Free Asparagus Salad with Beans

I am always looking for an easy new gluten-free salad recipe. This asparagus salad appeals to me since it is easy and full of flavor, plus it is nutritious and filling!

Fresh ingredients are ideal to use when they’re available, like during the spring when asparagus is inexpensive and easy to find in produce markets. Fresh beans are good, too, when available.

At other times, a salad like this can be made with frozen asparagus and some canned or cooked dried beans, and it will still be healthy and delicious. I just made one that way yesterday, and my husband loved it!

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The KING of Pork Loin Recipes with Italian Seasoning

A pork roast hot from the oven seems like a dinner for company, but if the roast is a boneless pork loin recipe with Italian seasoning, it’s easy enough to make any day of the week special.

By adding some vegetables to the roasting pan, almost the whole meal can be ready at once. And it’s such an easy gluten-free dinner!

This week I used a pork roast that had been tied by the butcher, as you see in the pictures. It is just two smaller pieces of boneless pork loin tied together to make one thicker roast.

After roasting the strings are easily cut so they can be removed before slicing. It doesn’t have to be a tied roast, though — often I use a single piece of pork loin for this recipe.

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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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