• tina

    posted on April 5, 2011 at 7:16 am

    I don’t have a blog. I’m new to celiac and I happen to have a wish list at iHerb right now! One of the things I want to get is agave nectar. It seems like a good time to move away from sugar and I have a lot of recipes I’m waiting to try from your blog.
    My healthier recipe is barely a recipe! I have started to keep protein powder and soy milk on hand, and mornings when I am running off to work I can quickly grab a protein shake instead of something much less healthy. No excuses for potato chips for breakfast!

    [Reply]

  • Miz Helen

    posted on April 5, 2011 at 7:44 am

    Good Morning Miz Amy!
    I am inviting all of you to brunch today, I am sharing your wonderful Savory and Sweet Buckwheat Crepes. The recipe from your great new cookbook Simply Sugar and Gluten Free. The crepes are delicious and I hope everyone enjoys them. Thank you for hosting and have a great day!
    Love You,
    Miz Helen

    [Reply]

  • Debi

    posted on April 5, 2011 at 7:57 am

    Amy, I shared the raw cake I told you about. :D It just so happened to be my day to post for April In The Raw, so it’s brand new!

    [Reply]

  • Alta

    posted on April 5, 2011 at 10:06 am

    I linked up my Seared Sea Scallops with Lemon Herb Risotto. It’s one of the more indulgent things I’ve made lately, but still gluten/dairy/sugar-free!

    [Reply]

    Amy Reply:

    @Alta, I **love** risotto. Off to oogle your dinner. So jealous.

    Hugs,
    Amy

    [Reply]

  • Kelly Michelle

    posted on April 5, 2011 at 11:18 am

    No blog but I would love to win! I have been wanting to try coconut flour and they sell it! I’m registered on iherb.

    [Reply]

  • Kelly Michelle

    posted on April 5, 2011 at 11:19 am

    A healthy tip I have is for when I want a drink that is low cals but healthy and not just water. I love to mix a big glass of sparkling water with about an oz of all natural apple or pom juice. Yum, a little bit sweet with fun fizz but no yucky chemicals.

    [Reply]

  • Deanna

    posted on April 5, 2011 at 12:03 pm

    Thanks for highlighting my recipe. I haven’t come up with a recipe of my own yet this week to post. Eep! I’d best get on that, eh?

    [Reply]

  • Chickiepea's Blog: Eating for Autoimmune Health

    posted on April 5, 2011 at 12:20 pm

    Looks like grain-free matzah is popular this week- just in time for Passover too :)

    [Reply]

  • Christianne

    posted on April 5, 2011 at 12:34 pm

    I don’t have a blog either Amy, so thank you for giving us ‘voyeurs’ a chance to win!
    Seems i have every flour from Teff to Quinoa but NO coconut. This would be the next purchase I would invest in.
    Bob’s Red Mill, Organic Coconut Flour, Gluten Free, 16 oz (1 lb) 453 g
    Thanks!

    [Reply]

  • Arielle

    posted on April 5, 2011 at 3:05 pm

    Chia seeds!

    [Reply]

  • Susan Aff

    posted on April 5, 2011 at 6:53 pm

    Hi there! I absolutely ADORE iherb! Since my mom found that website and shared it with me, I’ve replaced every product that I use with a natural one. I was diagnosed with Langerhans Cell Histiocytosis (an extremely rare cancer-like disease) and I also have a multitude of other auto immune dysfunctional problems. After a month of becoming an organic gluten-free sugar-free vegan I feel like a different person. I am slowly weening myself off of my many medications and switching to supplements to support my immune system and help the numerous problems. I don’t know where I’d be without iherb and the many vegan blogs that help me teach me how to live/eat naturally! You’ve all helped me change my life!!

    One of the things I really love to eat is pizza but after becoming vegan it’s kind of impossible to just eat any ordinary pizza like before. So after doing much research looking for that perfect substitute pizza recipe, the blog ‘Oh She Glows’ posted an amazing recipe with pictures! (for my recipe, I sub out everything to organic, gluten free foods but it really depends on what you need to eat for your health! everyone is different) Of course you can mix it up with other vegetables and herbs that you like!

    Roasted Tomato, Onion, and Basil Pesto Pizza with Vegan Parmesan Cheese

    Herb-infused Pizza Dough
    Vegan Parmesan Cheese
    Vegan Pesto
    Garlic-infused oil
    Roasted Tomato, Onion, Garlic, and Basil topping

    http://ohsheglows.com/2010/10/17/project-food-blog-challenge-5-a-pizza-complex/ – if you want pictures and step by step directions on how to make this delicious pizza! CONSUMER BEWARE: You may become addicted to this pizza and be obliged to make one at least once a week. I know I am! ;)

    [Reply]

  • Sharon

    posted on April 5, 2011 at 7:42 pm

    I love Iherb and would love to buy some coconut oil for cooking baking and blending into smoothies. I’ve read it’s very good for healing a leaky gut!

    [Reply]

  • Andrea (Andreas Kitchen)

    posted on April 5, 2011 at 8:06 pm

    Hi Amy! This week I am sharing my recipe for Dairy Free Chocolate Ice Cream. The flavor is incredible and nobody will ever guess it is dairy free!
    Thanks for hosting!

    [Reply]

  • Karah

    posted on April 5, 2011 at 8:35 pm

    I don’t have a blog, so I’m sharing a simple filling I like to add to cinnamon rolls, muffins, and even your awesome donuts from your book. I soak dates then blend with cinnamon and walnuts (sometimes I will add a little coconut sugar if I want it a little sweeter). I love using dates to sweeten recipes. Thanks! Karah

    [Reply]

    Amy Reply:

    @Karah, Oh, you’ve made the donuts? Yes, I love them too. Love your date-sweetening idea. I love dates to sweeten baked goods, too.

    Hugs,
    Amy

    [Reply]

  • Christy

    posted on April 5, 2011 at 9:15 pm

    Hi Amy,
    I am sharing a g/f Amazing Chicken Enchilada dish! thanks for hosting this great carnival!

    [Reply]

  • Geri

    posted on April 5, 2011 at 10:12 pm

    When I’m baking something gluten-free that calls for vegetable oil, I substitute coconut oil. It’s much healther, and I like the taste even better.

    [Reply]

  • Judit

    posted on April 6, 2011 at 5:13 am

    I don’t have a blog, but I share my Carrot Cake with You.

    Ingredients for 6 people:

    * 4 pcs(organic) eggs
    * 300 g cane sugar (or xylitol or honey)
    * 2 dl cold-pressed oil (for example olive oil)
    * 280 g whole grain flour
    * 100 g almonds
    * 1 package phosphate-free baking powder
    * 1 teaspoon powdered cinnamon
    * 400 g (organic) carrots
    * a pinch of Himalaya salt

    Preparation:

    1. Peel and grate the carrots.
    2. Greased with butter and sprinkle with flour the cake pan (about 25 cm in diameter) .
    3. Preheat the oven to 165 degrees.
    4. Mix the oil-sugar well and add the eggs one by one.
    5. Mix cinnamon, flour, baking powder and salt. Add these to the previous ones.
    6. Choppe almonds, add the carrots too.
    7. Take the cake mixture and bake for 60 minutes at air mixing position.

    Great with dark chocolate topping. :-)

    [Reply]

    Amy Reply:

    @Judit, Thanks for sharing, Judit! It sounds delicious!!

    Hugs,
    Amy

    [Reply]

  • Heather Imel

    posted on April 6, 2011 at 8:09 am

    Dear Amy, I’m not sure if this is the right place to post…..I’ve been using your recipes for my family. I’m so glad that you are doing this! We have many health issues and allergies. I was wondering if you’ve ever learned anything about soaking your grains or flours to get rid of phytic acid? Any help or resources would we so much appreciated. Thankyou for your time.

    [Reply]

    Amy Reply:

    @Heather Imel, Hi Heather,

    I have a couple of soaked grain/flour recipes – I don’t do it often because we don’t experience any problems that would warrant the extra step. But, here’s what I have:

    Whole Grain Belgian Waffles:
    http://newsite.simplysugarandglutenfree.com/whole-grain-belgin-waffle-recipe/

    and Yeasted Buckwheat Pancakes:
    http://newsite.simplysugarandglutenfree.com/yeasted-buckwheat-pancakes/

    Hugs,
    Amy

    [Reply]

    Ginny Reply:

    @Amy, Oh, I wish more people would advocate soaking grains, nuts and legumes! Even if you don’t think you experience ill effects, phytates block absorption of vital nutrients. If you don’t consume many grains at all, this shouldn’t pose too much of a problem. But if grains, nuts and legumes make up a hefty portion of your diet, you could experience mineral deficiencies that will cause any number of health problems. Look into it! Soaking is a part of my daily routine, and it takes an extra couple minutes of my day…not an inconvenience at all.

    [Reply]

  • Chris@Natural Health Goodies

    posted on April 6, 2011 at 10:49 am

    I’m just trying to get back into blogging again and re-discovered Slightly Indulgent Tuesday (which used to be Mondays?) My latest post is a basic pesto recipe I use modified with gluten free Chia oil – a little twist on a basic recipe. :) (I have to admit I don’t really know much about eating gluten free but I think the recipe should be all gluten free)

    [Reply]

    Amy Reply:

    @Chris@Natural Health Goodies, Yes, it used to be Mondays. I changed days on you. :)

    Welcome back! Your dish sounds delicious!! And, it’s ok if you’re recipes aren’t gluten-free. They should just be healthier in some way. We’re all about sharing ideas and inspiring each other at Slightly Indulgent Tuesday.

    Hugs,
    Amy

    [Reply]

  • Maggie

    posted on April 6, 2011 at 2:55 pm

    Hey Amy – I linked up some super nutritious muffins this week. I think you’ll love them! Thanks for hosting us xo

    [Reply]

  • Pat @ Elegantly, Gluten-Free

    posted on April 6, 2011 at 9:42 pm

    Hi Amy,
    Easy and healthy and quick to prepare — Pan-Grilled Asparagus, Garlic & Parsley. GF, CF, sugarfree.
    Have a good week!
    Pat

    [Reply]

  • Johanne Gilbert

    posted on April 7, 2011 at 9:52 am

    Hi Amy, I found this great dip recipe and would like to share it :

    Gluten-Free Taco Party Dip

    1 can fat-free refried beans
    1 lb. lean ground beef
    1 (1.25 oz.) taco seasoning mix
    2 c. shredded Mexican blend ( cheddar/Monterey Jack) cheese
    1 bag (4.5 oz) Gluten free Multi-Seed Crackers
    1/2 c. chopped fresh tomatoes
    1/4 c. thinly sliced green onions
    Optional additional toppings:
    1 chopped avocado
    3 Tbsp. chopped cilantro
    1/2 c. sour cream

    Pre-heat oven to 350˚F. In a large skillet, brown the ground beef and season with taco mix. Set aside. Spray a 24 oz. Au Gratin dish, or 9” deep dish pie pan with non-stick baking spray. Evenly spread 1 can of fat-free refried beans on the bottom of the dish. Top with ground beef/taco mixture. Sprinkle with Mexican blend cheese.
    Layer the Multi-Seed Crackers around the outside of the dish in an overlapping pattern. Cover crackers with aluminum foil to prevent over-browning.
    Bake at 350˚F for 15 minutes, until cheese melts, and dish is warmed through.
    Take from oven and remove foil from crackers. Cover with fresh chopped tomatoes and sliced green onions.

    [Reply]

  • Claudia

    posted on April 9, 2011 at 7:40 am

    I just registered yesterday for iherb by coincidence! I bought mesquite flour (gluten-free) and palm sugar. I have some mesquite-fig cookies in the works… But I’m wrapping up my semester, so I do not have the recipe yet. Anyway, I want to join the giveaway fun. I hope is fine :D. My healthy cooking tip is to use local and fresh produce. I joined a CSA this year and I can’t wait to blog all about it! Also, if you are in the mood for Mexican food, I just posted a banana leaf tamales recipe. Thanks for the giveaway Amy!

    [Reply]

  • Deanna

    posted on October 27, 2011 at 7:35 am

    Thought you’d get a kick out of the fact that I just now made my first iHerb order and used your referral code. Many months later and it still works. Yay! Palm sugar, lucuma, kelp noodles and irish moss headed my way. :)

    [Reply]

  • Pingback: Potato Boats with "Sour Cream" and Herbs | Ricki Heller

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