Amazing Gluten Free Almond Butter cookies

While staying at my parents' house in Snowflake, my mom and I made these delicious almond butter cookies. (pictures to follow when I get home!)

The best part is how simple they are.

1 cup almond butter

1 cup sugar

1 egg

Preheat oven to 350 degrees.

Beat the egg. Add sugar and almond butter. Mix well.

Roll into small balls (about 1 inch). Place on ungreased cookie sheet, about 2 inches apart. Slightly flatten with a fork (just like with regular peanut butter cookies). Bake for about 10 minutes. Let cool.

I really liked these with some Nutella on top! Spoon Nutella into a corner of a plastic baggy and cut the tip of the corner so you can more easily drizzle the chocolate. Or you can just spread it on with a butter knife. Just be careful because it can get messy, as Nutella does not harden!

These cookies were great because they have a lighter, nutty taste. My not-gluten-free family loved these too!

Cocoa Pebbles and Fruity Pebbles are Gluten Free!

A lot of you may already know, but just in case...I was pleasantly surprised to find Cocoa Pebbles and Fruity Pebbles now say "Gluten Free" right on the box! You can bet we have a box of each! I really like to mix either of them with corn or rice Chex (so it isn't so sugary). Kate was so excited to eat a new kind of cereal. I love you Chex, but a little extra variety is wonderful!

Gluten Free while Nursing

Bridget, Kate, and Trey Christmas 2011

On October 19th we had our baby boy, Trey. Everything has gone really well and he has been such an angel.

I have decided to be Gluten-Free while I nurse. My decision came after seeing some article (that I can't find anymore!) that said being gluten free while nursing an at-risk baby may help lower the chances of the disease displaying itself. I haven't been able to find much research on this topic. I talked to my dad, who is our Doctor. He said scientifically it does not make sense to go gluten free while nursing. When the body processes the food we eat into breast milk it breaks it down and changes it so much that you shouldn't be able to recognize the food, even gluten. However, he knows someone who is nursing and whenever she has dairy her baby gets a rash. Scientifically, this should not happen. But there is a definite link between what she eats and her baby reacting to it. My dad says, knowing this, there is a chance that it is the same with gluten. Even if it only lowers his chance by a fraction, it is worth it to me.

Gluten Free Friendly Restaurants, YC's Mongolian Grill

Hurray for Restaurants that are accommodating for Gluten Free!

We are big fans of YC's Mongolian Grill. They have 5 locations around the Valley (Phoenix area). When you first walk in and pay for the food, you tell the Cashier you have a Gluten Allergy and they will give you a little sign to put on your tray. Pile on as much food as you can (using the little papers they provide to smash as you go). We like to double up on the sauces, be sure to steer clear of the Soy sauce! SOY SAUCE IS NOT GLUTEN FREE! When you bring your food up to the cooking station, the cooks will see the sign and clean off the cook top before cooking your food.

TJ had lunch there this last week and didn't feel the least bit glutened!

Gluten Free Homemade chicken broth

After making a whole chicken in your crockpot as seen here, follow these steps to make a broth.

1.Once you have pulled off all the meat put the remaining bones, etc. back into the broth.

2.Add the "extras", or neck bone and organs, you set aside from cleaning the chicken.

3.Add an onion, cut into fourths; a few cloves of garlic, carrots, celery, salt and pepper, and 1T rosemary or 1T basil. Or any other seasoning you like.

4.Cook on low overnight, or 8-10 hours.

5. Strain. Use a thin strainer or cheescloth. Refridgerate. Good for 2 weeks at most. If you know you won't use it all, you can freeze it in an ice cube tray, then put in a baggie for as-needed.

Gluten Free Rotisserie style chicken in the Crockpot

I used to get the cooked Rotisserie chicken from the store for a quick and easy meal. But not knowing what seasonings are used or who touched what before the chicken, I like to play it safe and make my own now. Plus it is so cheap if you buy a whole chicken when it goes on sale! The best price I have seen in my area is $0.67/lb.! The best part is it always makes 2 meals for us!

Preparing the chicken:

1. Take out of bag and rinse well. Remove the stuff that is in the cavity (neck bones, organs, etc.) Remove the skin and any fat if you want (I do). The chicken stays moist without the skin, but you can leave it on and just pick it off after it is cooked if you like.

*set aside the "extras" from the cavity if you would like to make a broth later. Just stick them in a baggie and refrigerate.

2. Place in Crock pot/slow cooker. Season with whatever you want! A few of my favorites..

Italian dressing; Rosemary with garlic, salt and pepper; Lemon Pepper, garlic, salt; Cumin, chili powder, garlic; Cajun seasoning; Or just a little garlic and salt and pepper. You could also just chop some fresh onion or garlic.

I haven't tried this yet, but I have a friend who likes to put on a can of Cranberry sauce. There really isn't a wrong way to go! The key is to keep in mind what else you want to serve with it and how you want to use the leftovers.

3. Cook on high for 4-5 hours or low for 6-8 hours. Check the internal temperature before eating if you are unsure (180-185 degrees Fahrenheit), or just make sure the juices run clear. *Save the bones and juice in the crock pot if you want to make homemade broth.

Tip: It is much easier to pull off the extra meat when the chicken is warm.

*If you would like to make some Homemade (Gluten Free) Chicken broth check out tomorrow's post.

Ideas for using the leftover chicken:

Chicken quesadillas

Chicken noodle soup (use the broth too!)

Hawaiian Haystacks

Chicken and Rice casserole

BBQ sandwiches

Tacos/Burritos

You can also put the extra chicken in a baggie and freeze it to have on hand if you don't use it within two weeks.

Ali's Story

I am a stay-at-home mom and I love it. I enjoy cooking here and there, but it isn't something I really love or excel at. Whenever I look up recipes online, I look under "30 minutes or less", to give you an idea. When Kate and TJ were diagnosed with Celiac I had a bit of a rough time with the transition, especially with being the cook. I got so caught up in thinking about everything we couldn't eat and couldn't do. I don't know when the change occurred (I am ashamed to say it wasn't all that long ago) but I realized that it really isn't all that bad. Yes, you have to plan out meals a little more carefully, and yes, it can be a little more expensive for certain items but it gets easier the more you live with it. Plus it is exciting when you find a new restaraunt or great recipe or product. I am hoping by my posting this I will help someone else with the transition to a Gluten Free lifestyle.