Have a Happy New Year

To continue with my Christmas post, the Christmas was full of sorrow and joy. Let me explain!

 Sarah and Lida at Umi's

We celebrated with our daughter Sarah while she was here by going out to a Japanese Steak House and Sushi Bar for lunch and then back to our children's home in Starkville for play time, dessert and  to open gifts.

Time to take a spin

Our happy baby boy.

No, this was not her Christmas

Our photo shoot

We took our daughter Sarah to Jx for a wedding and to catch her flight for home. After she went to board her plane we left for Greenwood to prepare to return to Starkville for Christmas day.

Early Monday morning we recieved a text that our babies were sick and the kids said that they would understand if we didn't want to come to their house for Christmas. After talking the situation over Honey and I decided that we would go ahead with our plans and maybe we could help with the sick babies, at the time we didn't know it but this was a God thing. We had a fun Monday night filled with rocking sick babies and lots of cooking. We were up most of the time Monday night with the baby because of his not being able to breath and also teething.

Monday morning bright and early my Dad knocked on the door he was here for the day. We were excited that he decided to come although the babies were sick.

I played Santa Claus during the night and we were exicted to see Austin's reaction when she saw what was under the tree.

She seemed stunned when she saw the doll she had asked for, she didn't try to touch it she just stared.

Talking about the gifts while Daddy looks on.

A bag for Gammy's house

Benny Boop and his MSU football and got a cowbell too. 

He's all boy loves wheels, balls and making noise! 

Click on the photo at the bottom of the page to see lots more photos of our Christmas.

We lost two precious souls during the holiday, our lost is heavens gain!

Uncle Bob was a retired Baptist preacher who never really retired although he tried too many times. I cherish the way he led his family by example and his love for us all! He is in a better place now and he will be greatly missed!

Before lunch Christmas day our son received a phone call that he was needed in another town. His best friend had died unexpectedly, what a blow to us all. He and Ash hurried off to be with the family and I took care of dinner and the sick kids. Thank the Lord my Dad and Honey were there to help!

Chris Rushing was a special person! I can't began to list the wonderful things he has done for our family! He will always be remembered for his loving, sweet, gentle spirit and the love he has shown! I'm disappointed though that I didn't get to help set him up with the woman of his dreams, I tried a few times. Now he is in a MUCH better place with others that loved him as we did and one day we'll all be reunited once more.

Thank the Lord that we know where both of these precious souls are, it helps us to endure the sorrow we feel!!

Have a Happy New Year friends, we never know when it may be our last.

Thanks for stopping by y'all and please come again soon!
 

Merry Christmas Y'all

We've had a great holiday season so far!

We started our celebrating with the "Annual Roy Martin Christmas Parade" in our hometown which is always great.

 Santa Claus

Then we assisted with our annual "Breakfast with Santa". It was so much fun. It's like a Christmas carnival at our church.

 Santa and his Elves

We've had Christmas dinner with our church family and attended the adult and children's programs. Both programs were top notch and I hear the dinner was fabulous, my piece of pie sure was.

Our last event was dinner with the Good family and celebrating our grand-daughter Lida's 2nd birthday. It's always fun when you get a lot of kids together.

 NOT a picture perfect moment!

The two youngest

My two big girls, Lida and Austin!

Now we are beginning to celebrate with our children. None of us together but each family separately because we are scattered all over the USA. I'll post photos and details of these celebrations after the first of the year.

Merry Christmas and Happy New Year to you and your family! 

Let's remember the REAL meaning of Christmas it's not all about the presents and food!

Thanks for stopping by y'all and please come again soon!

Old Fashioned Egg Custard

I am getting ready to go to my Dad's tomorrow so that I will be in town for an appointment with my arthritis doctor on Tuesday.

We have our annual Christmas dinner at church Wednesday night provided and cooked by our men's ministry. YES we have a wonderful group of men at NGBC who cook for us all the time. The only thing that they asked is that we provide some desserts, so I offed to make a couple of pies. When I was planning my pies for Wednesday night I remembered that I did not make my Dad an Egg Custard this year for Thanksgiving so I decided to make one and take to him. Boy will he be surprised and happy too I might add my Dad loves to eat. He is a little bitty thing that can eat anything he wants and never gains an ounce some people have all the luck.

So here is my Egg Custard recipe and let me tell you it is the real thing!

Old Fashioned Egg Custard
Servings: 8

Ingredients:
4 eggs
1 ½ cup sugar
1 ¼ cup milk
1 tsp. vanilla

Instructions:
Mix well and pour in 9-in. uncooked pie shell. Bake at 350 degrees for 45 minutes or until set.


Thanks for stopping by y'all and please come again soon!

Quick Easy Barbeque Beef

Once in a while I am busy all day and when I get home I need a quick meal. Last Saturday was one of those days. I had gotten up early and went to the church to take photos for our annual breakfast with Santa and when I got home it was after 12 and Honey was ready for lunch.

This is so easy and great, you can add vegetables if you wish. You can eat it as a sandwich, nachos or over a bed of rice. We have eaten it all of these ways and love it.

 Santa and his elf's after breakfast with Santa.

Quick Easy Barbeque Beef

Ingredients:
1 lb of ground beef of your choice
1/4 cup ketchup
2 Tbs Worcestershire sauce
1 heaping Tbs deli mustard
1/4 cup brown sugar

Directions:
Brown and drain ground beef. Add back to pan and mix in all other ingredients. Cook until hot and bubbly. Add more of any ingredient if you wish, you can't go wrong!

Enjoy in the manner of your choice.

Thanks for stopping by y'all and please come again soon!

Easy Delicious Gluten Free Bisquick Biscuits

If I had not started going by "Gracefully Gluten Free" years ago I would probably blog as Simply Gluten Free because that's what I am! I love easy simple recipes that are quick and tireless.

I have made bisquick biscuits for years now but the last few times they have been great so I decided to share what I did with you.

This recipe only makes three large biscuits.

Easy Delicious Gluten Free Biscuits

Ingredients:
1 cup GF Bisquick
1 serving spoon of mayonaisse
1/8 cup buttermilk
1 egg
enough milk to make to finish up leaving batter thick

Directions:
Preheat oven to 375 degrees. Spray baking pan with Pam and set to the side.
Mix all ingredients well.
Drop by large spoon full onto baking pan.
Bake for approximately 15 minutes until brown on top.
ENJOY


Thanks for stopping by y'all and please come again soon! 

A Happy Thanksgiving for sure!

We had a Happy Thanksgiving for sure! We love all being together for the holidays, I can't imagine always being home alone. We have so much to be thankful for!

Due to my arthritis I decided to try a few new easy pie recipes and they were an immediate hit. My family loved them and I will be using them for years to come. They were taken from a recipe book I have of the movie, "The Help".

Here are a few photos of our time together as well as some of the food!

Bennett is going everywhere now, he smiles and laughs a lot and brought joy to our celebration. Above he is pictured with my Dad.

The food was some of the best yet!

Austin did wonderful you can tell she is growing into a young lady. Here she is eating (which is a real chore she told me that she doesn't like food) and then Dad took her out and let her run around some.

That was all the family for this year. Our other children were unable to be with us. We hope to see the others in December.

I pray you have a wonderful Thanksgivng like we did!

Now I am taking the day off to rest and watch football but hope to start decorating for Christmas soon! The month of December is already filling up and getting quite crazy but I wouldn't have it any other way!

Thanks for stopping by y'all and please come again soon!

Easy Corndog Bites

So it was Saturday, which at my house is football and hotdog day. Honey was away from home and I didn't have any gluten free bread or buns so I set out to create a way to have hotdogs. I found a recipe for hotdog muffins on my zip list and decided that I could easily make them gluten free.

I loved them they were perfect for my time alone watching football and such an easy way to have a corndog!

Here is what I did:

Easy Corndog Bites
  
Ingredients:
1 cup Bob's Red Meal Cornbread Mix
1 egg
enough buttermilk to make lumpy
enough sweet milk to make batter creamy
3 hotdogs 

Directions:
Preheat oven to 350 degrees. Spray mini muffin pans with non-stick cooking spray.

Mix batter well. Cut hotdogs in bite size pieces and add to batter.

Using a teaspoon drop one hotdog piece with enough batter to cover well in muffin pans.

Bake until golden brown, 15 to 20 minutes.

Eat with a mixture of mayonnaise, mustard and a dab of ketchup. 

Thanks for stopping by y'all and please come again soon!

My Version of a Gluten Free Crustless Coconut Pie

When living in Guatemala I use to make this pie a lot. I had a friend there who really liked it and that was hard for me to believe because it is so simple!

When planning for a visit from my Dad I thought about it and decided to try and make a gluten free version and succeed I did. We loved it my Dad said the only problem with it was he was too full to eat more.

It is moist with a bread like base and a slightly crunchy coconut topping. Make one and see for yourself and let me know what you think.

Gluten Free Crustless Coconut Pie

Ingredients:

4 eggs, beaten
1 cup sugar
1/2 cup GF Bisquick

1 cup milk

1 cup heavy cream
4 tablespoons butter, melted
7 ounces flaked coconut
1 teaspoon vanilla extract

Directions:

Mix the ingredients together in the order listed.

Bake in greased pie pan at 350 degrees F for 40 to 45 minutes.

Store leftovers in refrigerator.

Thanks for stopping by y'all please come again soon!

Deep South Dishes Beef Enchilada Casserole

My favorite bloggers Beef Enchilada Casserole such cheesy goodness you surely won't be able to resist!

I saved this recipe a long time ago but never got around to trying it. I had bought the ingredients several times and used them in something else. Last week when I needed a quick meal I thought about it and pulled it out and I'm so glad I did.

Mary at Deep South Dish is my inspiration she has great recipes and she is Southern which makes it even better. I usually have to adapt her recipes to my gluten free lifestyle but this one is just naturally gluten free.

I did omit the onions though because hubby has an allergy to them.

Beef Enchilada Casserole

©From the Kitchen of Deep South Dish

Prep time: 15 min |Cook time: 15 min |

Yield: About 6 to 8 servings

Ingredients

• 2 pounds of ground beef
• 2 (8 ounce) cans of tomato sauce
• 1 (11 ounce) can of Mexicorn/Fiesta Corn, drained
• 1 (10 ounce) can of enchilada sauce
• 1-1/2 teaspoons of chili powder
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of freshly cracked black pepper
• About 16 corn tortillas
• 2 cups of shredded cheddar cheese

Instructions

Preheat oven to 375 degrees F. Cook ground beef until browned, breaking up the meat as you go . Drain off excess fat, if needed, and return to skillet.

Add the tomato sauce, corn, enchilada sauce, chili powder, oregano, salt and pepper and bring to a boil. Reduce heat to medium and cook for about 5 minutes, stirring occasionally.

Meanwhile, prepare a 9 x 13 inch baking dish with non-stick spray. Place enough tortillas to cover the bottom of the pan and overlap, with some extending up the sides of the dish. Place 1/2 of the meat mixture on top of the tortillas and layer with 1/2 of the cheese. Add another layer of tortillas, then meat and sprinkle with the other half of the cheese. Loosely tent with aluminum foil and bake at 375 degrees F for 10 minutes covered. Remove the foil and bake an additional 5 minutes. Remove and let sit for a few minutes before cutting.

Source: http://deepsouthdish.com

Then I added a green salad and dessert and I had a terrific supper!

Thanks for stopping by y'all and please come again soon!

Dig A Little Deeper

Health Update:

I haven't written in a while to let you guys know what's going on with me so here we go.

Months ago I was having like three migraines a week and my daughter called and asked me a question. I'm the mother so I should be asking her questions but at this time God used her to ask me and I'm so glad He did. The question was, "Mom are you sure your skin care products, hair care products etc are gluten free"? This made me start thinking I felt desperate to try some new things and try to get over having so many headaches. So I started investigating everything I was using. I found that my shampoo, conditioner, and eye cream had wheat in them. I changed these plus went to a toothpaste that I was sure was gluten free. I have changed many of my skin and hair care products.

One thing I have eliminated totally are all Bath and Body Works products not because I found them to be bad but when asking Bath and Body Works for a list of their gluten free products they were not able to provide one. I don't know if this means that everything has gluten in it or if they are just unwilling to take the time to inform us but whatever it means I'm not willing to go there.

Another change I am making is trying not to clean with chemicals. I still have some of these products in my house and will continue to use them until they are gone but then I am going to natural cleaning products.

In taking these small steps I am feeling sooo much better. I still have allergy related headaches but I have not had a migraine since August 17, I keep a migraine journal so I know.

So if you are suppose to be gluten free for a health issue and you are still having problems just dig a little deeper! It will be worth it!

Thanks for stopping by y'all and please come again soon!

My Famous Vegetable Beef Soup

Yay it's soup weather! Being from the south we don't have soup until the fall during the summer we're too hot and in the spring we are tired of it but in the fall and winter I make a lot of soup. So it's been really rainy here and in the 60's and Honey and I both were wanting soup.

I've made this recipe numerous times and everyone loves it. Honestly I would love to tell you that it requires a lot of work but I would be lying and my Momma taught me not to lie so I have to be honest it is easy. The hardest part of it is cutting up your meat and vegetables, if you want to use fresh ones, and then waiting on it to get done.

I usually use frozen vegetables because I like to use things that I have in my freezer. I use a cheaper grade of steak or stew meat and then I let it cook for hours.

My Famous Vegetable Beef Soup

2 TBS of olive or canola oil
1 pound beef
1 TBS Ham or Chicken broth granules
1 cup water
1 - 15 oz. cam tomato sauce
1 - 15 oz. can diced tomatoes or you can use a can of tomato with peppers
1 can diced carrots
1 - 16 oz. bag frozen butter beans
1 - 16 oz. bag whole kernel corn
1 lg potato
salt and pepper to taste

Heat oil in a dutch oven. Cut up beef into bite size pieces and add to hot oil, cook until brown. Add broth granules and water heat until boiling. Cook on med heat for about 1 hour. Add other ingredients and cook until all vegetables are done. 

I serve with hot cornbread, remember I'm a southern girl.

You can adjust vegetables according to what you prefer.

Thanks for stopping by y'all and please come again soon!

Thanks for stopping by y'all please cone again soon!

Lazy Goulash

Honey and I were out running errands one day last week and when it came time for supper we were just getting home. I asked what he wanted and of course the answer was food, it takes a lot of food to keep honey going!

I needed a meal that would be very quick but wanted a meal that would be very easy so after some thought this is what I came up with. I call this meal goulash and I'm not sure why. It's like baked beans with a lot of hamburger in it and we love it.

The hard part for me was I am not eating supper right now unless it's a small bowl of cereal. I'm trying really hard to loose a few pounds before basketball season, not that I'm playing or anything but my college gear that I love to wear to State games is getting really snug and I love it and don't want to buy more, I'd rather use that money for something else. So the only way I was able to rested this dish is that I told Honey he had to leave me some for lunch the next day. Yumm it gave me something to look forward too.

In making my goulash I don't measure anything but pour in the amount I feel I want and then taste and adjust.

My Goulash

Ingredients:
1 pound ground beef
1 can pork and beans
ketchup
Worcester sauce
prepared mustard
1/4 cup or less of brown sugar
4 shakes of Cayenne pepper

Directions:
Mix all ingredients together and cook over med/low heat until bubbly. Eat over rice of your choice.


Thanks for stopping by y'all and please come again soon!

Gluten Free Easy Chicken and Broccoli Stir Fry

Sometimes I have a problem making gluten free low in calorie. We had rather have fattening pasta, rice or potato based meals but I am determine to stop cooking so much of this. I went to the grocery store the other day and had no idea what I was having for supper. The yellow peppers were on sale, which we love and the broccoli looked great so I decided then and there to make a chicken, broccoli stir fry.

Title: Chicken & Broccoli Stir-Fry
Servings: 6
Cooking Time: 15 minutes
Preparation Time: 15 minutes

---
Ingredients:
---
3 chicken breast, chopped to bite size pieces
1/4 tsp. black pepper
1/4 tsp. ginger
3 Tbl. oil
1 bunch broccoli, cut small
1 med. bell pepper or several small sweet peppers
3/4 cup and 2 Tbl. chicken broth, divided
1/2 cup 3 Pepper Peach Sauce by Oxford Falls
 Soy sauce to taste
1 tsp. salt
1 Tbl. cornstarch
1/2 cup parmesan cheese

---
Instructions:
---

Sprinkle chipped chicken with ginger and pepper. In a large fry pan or
wok, pour oil and heat to high temperature. Add chicken and stir fry 3
minutes. Push chicken aside and add vegetables. Sir-fry 3 minutes
more. Mix together 3/4 cup broth and salt, add to fry pan. Add wine
and reduce heat to med-high; cover and cook 2 minutes. Add cornstarch
to remaining 2 Tbls. chicken broth and stir until smooth. Stir into
fry pan and cook 1 minutes more. Remove from heat and stir in cheese.
Serve hot over cooked rice.


I always chop my chicken into bite size pieces. Heat 1 to 2 tbs EVOO in a wok and cook the chopped chicken until slightly brown. While chicken is browning cut the yellow pepper in strips and chop the broccoli into bite size pieces. Stir liquid ingredients together except for chicken broth. (You can adjust the sauce to your own taste)

When chicken is brown set aside. Add chicken broth to wok when hot add vegetables. Cook until start to tender then add remaining sauce and cooked chicken. Cook until desired tenderness and hot through and through.

Thanks for stopping by y'all and please come again soon! 

My Red Beans and Rice

What a lifesaver! I had cooked this the first of last week and when I went to sit with my grand-babies I took the leftovers with me. I was so busy at times with the babies that I took out a plate and heated some for my meal, it was so good I didn't mind at all! It was just as good leftover as it was the first time!

Red Beans and Rice

1 cup dried red beans
1 can pinto beans
4 pieces of bacon, fried & crumbled, save grease
1 small onion
1 pkg. link sausage, if not precooked fry and set aside
1/2 tbls. chicken stock granules
1/2 tbls. ham stock granules
salt and pepper if needed
4 cups water


Prepare you beans for cooking. Fry bacon and sausage and set aside. Saute onion in bacon grease. Drain dried beans when ready to cook and add stocks, water, bacon and onion with bacon grease. Cook until tender add can of pinto beans. Cook until super tender! Eat over a bed of rice with with your favorite corn bread recipe my recipe here!

Enjoy!

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Gluten Free Potato Casserole

This is one of my all time favorite side dishes and I have been craving it. Since it will serve around nine people I decided to serve it last week when we had company. It was wonderful as always.

Gluten Free Potato Casserole

Ingredients:
1 large frozen hash browns (2 lbs)
½ cup butter; melted
½ tsp salt
½ tsp pepper
1 pint sour cream
20 ounces Cream of Chicken Soup*
10 oz. cheddar cheese; shredded
2 cups corn flakes; crushed

Instructions:
Mix all ingredients except for corn flakes and melted butter. Place in 9x13-in. casserole dish. Put crushed corn flakes on top and then pour melted butter over this. Bake in 350 degree oven for 1-1/2 hours until bubbly and corn flakes are brown.

Makes sure all your ingredients are gluten free in order for it to be a gluten free recipe.

*If you use a package mix add around about 1/2 cup of heavy cream to give it some moisture

I hope you enjoy.

Thanks for stopping by y'all and please come again soon!

Gluten Free/Low Calorie Double Dark Chocolate Chip Cake

I am always trying to think up ways to cut back on calories and eat healthier.  This cake totally does the trick! A rich dark chocolate goodness that you can afford to eat! ENJOY

Gluten Free/Low Calorie Double Dark Chocolate Chip Cake 

Ingredients: 
  1 (12.88 ounces) Devils Food Cake Mix (I used 123 Gluten Free Cake Mix, Chocolate Devils Food, 12.88-Ounce Boxes (Pack of 3)
    1 (3.4 oz) package of instant chocolate fudge pudding mix
    1/2 cup sugar *
    1/2 cup sugar substitute *
    1/2 cup light brown sugar *
    1 cup buttermilk
    1/2 cup warm water
    1/2 cup applesauce
    2 tablespoons canola oil
    1 teaspoon vanilla extract
    3 large eggs
    1 cup Dark Chocolate chocolate chips
    1 tablespoon powdered sugar

*Add only if using: 123 Gluten Free Cake Mix, Chocolate Devils Food, 12.88-Ounce Boxes (Pack of 3)

Instructions:
Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray with flour if necessary. 

In an electric mixer or using a hand mixer, combine all the cake ingredients except the eggs. Beat well.

Add the eggs and egg whites and mix well.

Stir in the chocolate chips.

Pour the cake batter evenly into the coated Bundt pan.

Bake for 50 minutes until a toothpick inserted comes out almost clean. (I like mine to be a little fudgy if you want yours completely done cook a 5 to 10 minutes longer until toothpick comes out completely clean.)  Cool for about 10 minutes and then carefully remove from pan.

Let cake cool completely and dust with powdered sugar.

 Makes 16 slices

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New Orleans Praline Brownies Recipe

I recently took my regular recipe of these and made them gluten free for a family reunion! Words can't describe this melt in your mouth goodness!!

If you love Pralines and you love Brownies you will definitely love my New Orleans Praline Brownies!

New Orleans Praline Brownies

Brownies:
    •    1 box gluten free fudge brownie mix or family size regular mix
    •    water, vegetable oil and eggs called for on brownie box
    •    1/2 cup chopped pecans 
Praline Frosting:
    •    1/2 cup whipping cream
    •    6 Tbsp butter
    •    1 1/2 cups packed brown sugar
    •    1/2 cup chopped pecans, toasted
    •    1 1/2 cups powdered sugar
    •    1 tsp vanilla

Method:
    Heat oven to  350 degrees.  Spray bottom of 9"x13" pan with cooking spray.

    Make brownies as directed on box for fudgy brownies (adding water, oil, and eggs).    Stir in 1/2 cup pecans.

    Bake as directed then cool for about an hour until completely cool.

Topping:
    In a small-medium sized saucepan, mix whipping cream, butter and brown sugar.

    Heat to boiling over medium heat, stirring frequently. Boil and stir 1 - 2 minutes.
   
    Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla.
   
    Cool 5 minutes, stirring frequently.
   
    Spread frosting over brownies.

    Let stand for about 45 minutes or until frosting is set before cutting.


ENJOY I know you will!

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Honey Mustard Chicken Thighs

WOW!!!

It's been a while since I was creative in the kitchen so I thought I'd make something special tonight.

I don't think I will ever cook thighs any other way!!!

Honey Mustard Chicken Thighs

Ingredients:
1 - 2 lb. package chicken thighs (I used a pkg of 8 without skin)

1/2 cup of your favorite Organic Deli Mustard
1 TBLS Apple Cider Vinegar
1/2 cup Honey
1/4 cup Pineapple Perserves

Direction:
Preheat your oven to 450 degrees. Prepare your chicken thighs, sprinkle with salt and pepper and place in a 11 x 13" pan.

Mix all wet ingredients together well

Pour over thighs, turning each one in the mixture to make sure it is well coated.

Bake at 450 degrees for about 45 minutes basting about half way through.

This chicken is good enough to eat alone but I chose to serve it over a bed of rice.

Hope you ENJOY!

Thanks for stopping by y'all and please come again soon!

 

Rudi's Gluten-Free Bakery Giveaways

When approached about promoting the launch of these new gluten free tortillas I didn't have to think twice. I've tried these tortilla's and have nothing but great things to say you can search my blog to read my reviews. Just like all of the Rudi products they are wonderful!!!

Rudi’s Gluten-Free Bakery has a surprise for gluten-free food lovers with its new What’s Under Wraps Facebook campaign. For three weeks starting today, Aug. 13, Rudi’s Gluten-Free Facebook fans can guess what kitchen gizmos are wrapped in the new Rudi’s Gluten-Free Tortillas for a chance to win what’s underneath. Additionally, once fans “like” Rudi’s Gluten-Free on Facebook, they can receive a $2 off coupon to try out the three Gluten-Free Tortilla flavors—Plain, Spinach and Fiesta, and also gain access to new tortilla recipes revealed each day. Rudi’s Gluten-Free was founded on the optimistic idea that you don’t have to give anything up to go gluten-free, so celebrating its new line of Gluten-Free Tortillas makes perfect sense.

Once fans “like” the brand and get access to the $2 off coupon, they can click on the giveaway tab and guess what new prize is wrapped under the scrumptious, new tortillas. Once a fan has submitted a guess, they’re automatically entered to win the daily prizes—no correct guess required. Prizes include a Cuisinart Stainless-Steel Ice Cream Maker, Bella  Quesadilla Maker, Tiago Tortilla Warmer and a Le Creuset Dutch Oven, and of course, new Rudi’s Gluten-Free Tortillas. Each daily winner will be chosen at random and announced on Facebook the following day.

To help inspire some added creativity in the kitchen, the What’s Under Wraps Facebook application also includes a daily recipe reveal featuring recipes made with the different flavors of Gluten-Free Tortillas, including recipes like Dessert Nachos, Mini-Mexican Pizzas and Picnic Tortilla Roll-Ups. All recipes were created by Rudi’s Gluten-Free experts to maximize the taste and texture of the new Gluten-Free Tortillas. 

“We take great care and pride in baking delicious gluten-free products that taste and feel like the real thing, and our new campaign is meant to inspire gluten-free fans with cheerful prizes and delectable tortilla recipes,” said Doug Radi, senior vice president of marketing and sales for Rudi’s Organic Bakery. “We hope our daily giveaway will help brighten the day for all of our fans and inspire some fun in the kitchen.

Rudi’s Gluten-Free products are free of artificial ingredients, preservatives and genetically modified organisms (GMOs), including the new Gluten-Free Tortillas.  The Tortillas are made with whole grain flours and have a soft, pliable texture, ready to be rolled into a delicious burrito or tasty sandwich wrap. To satisfy everyone in the family, the Tortillas are available in three varieties, each made with simple and wholesome ingredients, including whole grains and 5 grams of fiber per serving. The three flavors include:

·         Plain Tortillas (MSRP - $5.99) - Soft and pliable so they’re perfect for building a simple quesadilla or a loaded chicken burrito.

·         Spinach Tortillas (MSRP - $5.99) – These delicious tortillas are made with gluten-free ingredients moms can feel good about. Their soft and pliable texture make them the perfect wrap for a variety of ingredients, from a chicken Caesar wrap to a morning egg and cheese delight.

·         Fiesta Tortillas (MSRP - $5.99) – Spice up your favorite Mexican meal with these tasty tortillas made with red bell pepper, jalapeno, onion and garlic flavors.

Additional Rudi’s Gluten-Free products include Original, Multigrain and Cinnamon Raisin Breads, Pizza Crust, Hamburger Buns and Hot Dog Rolls. All products are available nationally at natural foods stores and select mainstream supermarkets. For more information and to find local availability, visit rudisglutenfree.com.

About Rudi’s Organic Bakery, Inc.

Rudi’s Organic Bakery, Inc., has been passionate about baking better breads for families for more than 30 years. Founded and headquartered in Boulder, Colo., Rudi’s Organic Bakery is the only nationally available brand offering a full line of nutritious and delicious, certified organic breads and baked goods. Rudi’s Organic is committed to baking breads using only the best organic ingredients and no artificial additives, preservatives and GMOs. In 2010, Rudi’s Organic leveraged this heritage to create Rudi’s Gluten-Free Bakery, a line of gluten-free breads and baked goods made with wholesome, all-natural ingredients so that each bite tastes like the real thing. Rudi’s Organic and Rudi’s Gluten-Free products are available nationally at natural foods stores and select mainstream supermarkets. For more information, visit www.rudisbakery.com.

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"Gluten Free Rockin' on the Road" Guest Blog by Darius Lux

When first approached about someone being a guest on my blog I was hesitant but then after reading this story I thought that it might help someone else in the gluten free community and after all that's what I'm here for. I hope you enjoy!

What could be less rock n roll than dietary considerations?! - haha - and yet here we are in 2012, looking back on the ashes of the last few decades of rock decadence and it would seem some could have benefited well from healthier habits. A few years back I would gladly eat and drink anything put in front of me - it was ALL good. Recently tho, I have had to dig a little deeper and come up with some solutions in order to stay on point (rockin on stage is very athletic).
As I found glutens affecting me adversely over the last few years, I even wound up reflecting on it on my current record: "Time Is Now" -  in the song "No Problem" - "What do you eat and what do you think, how do you feel and what did you drink?"

If you're reading this post you probably know what glutens are and the negative impacts of bloating, decreased energy etc. Traveling thru your own hometown can be difficult enough let alone being on the road from gig to gig. Add to this that most of the time you are relying on people's hospitality and the last thing you wanna do is start complaining...but....as most gluten-sensitive people know - you gotta do what you gotta do! Funnily enough, glutenous foods are not hard to give away - by handing off bread, cake and donuts, I'll tend to make new friends rather than lose them. I also make a point to  be very clear in thanking them for what I am able to eat, which is usually something, however small.

In general, I try to make sure in advance that trigger foods are not being made for me. Outside of that you just have to get good at knowing where to go to get what you need. Tacos (made from corn) are always reliable and very widely available. If possible, I seek out Japanese, Thai and/or East Indian food since it is more rice-based than bread. Most important is keeping some staples on me - ahi/salmon jerky for protein (goes a long way), potato chips, nuts and dried fruit for carbs/energy, and whatever fresh fruit I can get a hold of - apples are great and travel well.

When it comes to the actual night of the gig, beer is a big glutenous no-no, but wine and spirits are fine and keep the rock n roll persona intact. Being gluten free is a challenge and I'm sure I have gone down in the estimation of some of my hardcore musical comrades but at the end of the day all that matters when I plug in onstage is that I give 100% and that's about feeling as good as possible - my lasting hope is that the show makes everything alright!

By: Darius Lux

To find out more about Darius and his music you can click HERE.


Thanks for stopping by y'all and please come again soon!

Spicing up the old!

We have taken a couple of trips before the farming began in full force. I want to share with you what we've been up too.

First we went to New Orleans to just get away. We love the history and Food of New Orleans. I know some just see the evil there but since I have lived and worked among the less fortunate I just those involved in the evil as souls that God loves. Really my heart breaks at some of the things you see walking down the streets of New Orleans.

While there I literally got addicted to one of the candy shops, "Mister Apple"! If you have never visited this wonderful shop you have to do so the next time you are in town. Honey took me three times and each time I bought something, I even bought apples and brought them home with me for later. If I was ever featured on "The Best Thing I Ever Ate" I think this is what it would be. So PLEASE just go to Mister Apple and try it! Of the few I tried this was my favorite, I think they call it the "Deluxe Chocolate".

Since returning home we have started farming in full force. I've been hone a lone or until late at night a lot and have not been in the mood to cook anything new. Here are some of the things that I have cooked and just spiced them up a little.

 The other morning I was craving the "Cream Cheese Pancakes" that I have made several times before. This time I spread several with peanut butter and topped them with honey. Mmmm I can't express how good they were I could have easily eaten another batch but I would not allow myself to cook more.

I made my "Salmon with A Yellow Pepper Jelly Glaze" last night but used Pineapple preserves. Oh man it was great! NO leftovers of this.

Since this is Honey's birthday week I also made some "Shortbread Cookies" from a Bob's Red Mill mix that I had on hand. I didn't really feel we would enjoy these by themselves but I had some fresh fruit so I made a big bowl of fruit with a powdered sugar glaze and then topped it with whipped cream to serve along with the cookies. It was great and the cookies are good right by themselves, with a cup of coffee of course!

Don't be afraid to branch out in your cooking, try new things, you'll be amazed at what you come up with.

That's about all for now, I just wanted you to know that I'm still alive and kicking!

 Thanks for stopping by y'all and please come again soon!