It’s another glorious week of healthier food – thank you for helping me get the word out that eating healthy can taste great.
Last Week’s Healthier Highlights…
It’s always exciting to see what you’ve been making in your kitchens – and I never once come away uninspired. Breads and quick breads were the dish of the week with Lauren’s Puffed Gluten Free Pancakes and Ricki’s Pick-Your-Own Gluten-Free Pancakes. Aubree shared her Gluten-Free Whole Grain Bread, which was a spin on my Whole Grain Sandwich Bread, which was inspired by none other than Karina.
If you’re still hungry, try these gluten-free buttermilk ramp biscuits. At the very least, you’ll learn all about ramps. I like to leave room for dessert once a day – and these Quinanna Cookies from Clean Food Kitchen sound delicious.
Other Healthier Happenings…
- Diane from The Whole Gang has united real food bloggers that are have special diet needs (like me!) with her latest event, 30 Days to a Food Revolution. If you haven’t done so already, check out her blog. Or, subscribe to Diane’s feed and get the entire series in your Google Reader.
- Shirley from Gluten-Free Easily recently reviewed Posana Cafe, a gluten-free restaurant in Asheville, NC. A must read for anyone who loves to learn about restaurants cooking gluten-free.
- Make your own almond butter – it’s simple. Jessica from ATX Gluten-Free shows you how.
Linking Up Guidelines!!
- When you link, please tell us who you are and what you’re cooking. For example, I might enter:
Amy @ Simply Sugar & Gluten Free – (6 Tips to Make Eating Out SF & GF Simple) - Please link to your individual post, not your homepage and link back to this post so that your readers can find the recipes here.
I hate deleting links but some get deleted every week.
If you find that your link has been deleted it’s because it doesn’t link to your post or you haven’t linked back here. E-mail me with questions or if you need help.
Powered by… Mister Linky’s Magical Widgets.
Zoe @ Z's Cup of Tea
posted on May 17, 2010 at 11:37 pm
No recipe this week, but instead an article about my evolved eating habits and going gluten-free in support of Celiac Awareness Month. The next article will be about my experience with cooking/baking gluten-free.
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Chelsey
posted on May 17, 2010 at 11:45 pm
Oops, When I linked my post I forgot to look up and check my spelling. Sorry!
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Amy Reply:
May 18th, 2010 at 8:06 am
@Chelsey, I fixed it…my fingers move faster than my brain quite often.
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Chelsey Reply:
May 18th, 2010 at 8:17 am
@Amy,
Thank-You!
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Alea
posted on May 18, 2010 at 1:53 am
I am feeling a little guilty about linking up my cookie recipe. But I am excited to share that I was able to reduce the total sugar by 25 percent by replacing some of the cane sugar with date sugar (and since I find date sugar sweeter I was able to use less sugar). Best thing – it passed the kid test!
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Amy Reply:
May 20th, 2010 at 9:32 am
@Alea, Don’t feel guilty at all. You have the absolute right to make ‘healthier food’ however you want. It means something different for everyone.
The most important thing is that we learn from each other and have an open, supportive community where we can share ideas. I am impressed with you use of date sugar – I love it and don’t use it often enough.
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Jenn
posted on May 18, 2010 at 1:59 am
Looking to be another great roundup this week! I’m sharing some GF DF Thai style enchiladas that I made with my homemade curry paste!
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Jenn Reply:
May 18th, 2010 at 2:13 am
@Jenn, and I’m also linking an awesome roundup of blogger secret ingredient challenge – honey! Honey is a great natural substitute for sugar, and so many came up with some really yummy and diverse recipes!
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Jillian
posted on May 18, 2010 at 2:43 am
Did you know Canola Oil is among the healthiest of cooking oils. It has the lowest saturated fat content of any oil commonly consumed in the U.S., at just 7%. By comparison, sunflower oil has 12% saturated fat, corn oil has 13%, and olive oil has 15%.
Although it’s low in saturated fat, canola oil is very high in healthy unsaturated fats. It’s an excellent source of the omega-6 fatty acid, linoleic acid, and it is higher in the omega-3 fatty acid alpha-linolenic acid (ALA) than any other oil commonly used. These fats are particularly important in the diet because the human body can’t produce them.
And now you can try it in a light mayonnaise!
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Hallie @ Daily Bites
posted on May 18, 2010 at 7:52 am
Sharing a delicious recipe for Tomato Chutney today…gluten and sugar free, but super delicious!
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Tasha - My Homemade Happiness
posted on May 18, 2010 at 8:12 am
The almond butter is something I’ve been wanting to try. I do make peanut butter, assuming it’s about the same but will check that out!
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Aubree Cherie
posted on May 18, 2010 at 8:58 am
I love Tuesdays
Thanks for highlighting my/your bread!
I actually am planning to bake another loaf tonight!
~Aubree Cherie
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abbie
posted on May 18, 2010 at 9:07 am
thank you for the link! I am looking forward to perusing some of the other entries this week!
The sugar-free part of your blog has really inspired me to try more things sugar free. I think this too (with the gluten) will help my family’s health. Thanks!
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Jason@jlhealthtulsa
posted on May 18, 2010 at 10:55 am
My recipe is certainly gluten free and only has a little bit of sugar! I hope you enjoy….Have a great day and thanks for the carnival!
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Amy Reply:
May 20th, 2010 at 9:30 am
@Jason@jlhealthtulsa, Sugar is just fine – in case you were wondering. Everyone has the right to decide what is healthier for them – and not everyone needs to avoid white sugar. Thanks for joining in – I’ve enjoyed your spin on food.
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Winnie
posted on May 18, 2010 at 11:11 am
Hi Amy,
I’m sharing a recipe for Mini Greek Frittatas from the cookbook Almost Meatless…stop by my blog and leave a comment for a chance to win a signed copy of the book!
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Maggie Savage
posted on May 18, 2010 at 1:01 pm
Hi Amy & everyone – I’m sharing gluten-free granola bars this week made with quinoa flakes and almond meal. Protein packed and low in sugar. Thanks!
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Jessica
posted on May 18, 2010 at 1:15 pm
Thank you Amy for linking to my almond butter recipe, also thank you for your kind words. I actually just made another batch of almond butter without the salt and more honey (just a touch) and it turned out tasty as well. Eating an almond butter sandwich as I type
Happy Slightly Indulgent Tuesday! I’ll put the link on my blog for you. — Jess
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Lindsay at Kitchen Operas
posted on May 18, 2010 at 1:26 pm
I’ve been sick with a chest cold all week, so I needed congee to feel better.
It’s been great healing food – easy on the digestive system, and I can spice it up as much as I want as I’ve been recovering.
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Lauren
posted on May 18, 2010 at 7:06 pm
Well thank you for including my submission from last week (It’s even sugar-free, only the apples had any maple syrup on them!). This week, I have a rhubarb lemon bundt cake, which is a cake that really showcases the flavour of rhubarb
.
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Jessica
posted on May 19, 2010 at 3:39 pm
Hey Amy- I made a delicious “Green Mocktail” filled with fresh organic fruits and vegetables, almond butter and protein powder (from a local company). It is a perfect drink for after a long walk. I linked to here!
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