Tuesday, July 17, 2012

RE: gluten free struggle

Reply to: Joia Noel Lucht [mailto:joianoel@gmail.com]
Sent: Monday, July 16, 2012 4:22 PM
From: Becky Price
Subject: Re: gluten free struggle

 

By the way, I cook exclusively with olive oil.  When I bake, I substitute apple sauce for olive oil.  Both are compatible with a GF diet, correct? yes

 

Also, is gluten found in any common spices? sometimes.  I had assumed it wasn't,   RULE 1: NEVER assume anything.  Always read the labels carefullybut since you mentioned that some baking soda contains gluten not normally baking soda, but baking powder yes.  , I've been concerned about where else it might be hiding. avoid hydrolyzed vegetable protein.  Pure spices like cinnamon, cumin, garlic, etc. are usually fine.  Most Mrs. Dash and Perfect Pinch are ok. See RULE 1.

good resource for hidden gluten:  http://www.gluten-free-around-the-world.com/sources-of-gluten.html

Wednesday, July 11, 2012

Recipe: Enchiladas


Blocks
EnchiladasProteinCarbs
16 oz.  Cooked meat: chicken, turkey, pork, ground beef.  Chop or shred.  A  food processor with slicer or blade works.16
1/3 CGreek yogurt10.5
1/2 C Picante1
8Soft corn tortillas16
1 CSalsa verde (Herdez $1.77 for 16 oz bottle)1
7 oz.2% sharp cheddar cheese, grated7 
2418.5
Mix the chooped meat with the yogurt and the picante.  Divide into 8 portions.
Soften tortillas in the microwave if needed.  Fill each tortilla with 1/8 of the mixture, roll and place in 6"x10" pan.
When all enchiladas are rolled, pour 1 cup salsa verde on top and sprinkle cheese on top. BAke at 350 until cheese is melted and they are hot.
Serve with a green beans or brocolli or other green vegetable.  Makes 8 - 3 block servings
*If you want to eat it alone, just use 3 oz of cheese.  They will be 2.5 blocks each.
If you cannot have milk products, leave out the yogurt and cheese and add an equal number of blocks (ounces) of meat. 
If you don't have Salsa Verde you can use picante sauce.
C=Cup