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We have had an abundance of fresh organic asparagus and fresh eggs – time to make a frittata – something we all love in this household, and yet something I tend to forget to make.  Not sure why that is, but this was a lovely reminder to make a frittata more frequently.

3 cups shredded yukon gold potatoes – put in a clean towel and  squeeze out the excess moisture

1/2 cup Parmesan cheese

fresh cracked pepper

4 slices bacon, diced and cooked

4 large fresh asparagus – blanch 1 min. drain and add to cold water, once cold pat dry and slice into 1/2 inch pieces

2 large green onions diced

3 Tblsp. fresh minced basil

1 1/2 cups grated aged cheddar cheese

8 large organic eggs, season with salt and fresh cracked pepper – whisk just till combined

Heat up a cast iron skillet on low medium heat.  Add the chopped bacon and cook – then transfer to a paper towel lined bowl.  Drain off 1/2 of the renderings.  Add the shredded potato to the pan with fresh cracked pepper. Cook for  20 minutes stirring about every 3-4 min. until it starts to become golden.  Then sprinkle in the parmesan cheese mixing well.

Preheat the oven to 375 degrees.  Add the diced green onions to the potatoes – continue to cook stirring about 5 more minutes.  Then spread shredded potato evenly in the pan. Once the asparagus is cool – pat dry with paper towel and chop into 1/2 inch pieces.  Spread through out the shredded potatoes then add the minced basil and cooked bacon evenly through out.

Sprinkle with the grated cheddar cheese and pour in the eggs evenly.  Leave on the heat for another 5 minutes then transfer to the oven and cook for  12-15 more min.  Remove from the oven and let sit for 5 minutes before slicing and plating.

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Recently we had a family reunion/gathering in our household.  We had cousins arrive from our homeland in Denmark…family we have never met before.  I fell in love with these far away cousins and it was an amazing, lovely, gathering of the clan.

Everyone brought something food wise to the table this day.  Our cousins brought Danish Cookies, Danish candies, and my all time favorite Danish Salt Licorice.  There was one kind of Danish Licorice that was gluten free and I nabbed it…stashed it…..hid it away.  Oh my goodness do I ever love Danish Salt Licorice!!

There was an abundance of food.  I roasted a 15 lb. organic turkey, made a huge bowl of potato salad, and a macaroni ham salad.  With the leftover turkey this dish was then born, plus we have made a recent new discovery in our neck of the woods:

Oh my goodness!  This is actual real lactose free cream cheese…something I have been waiting for years to finally arrive in my neck of the woods.  Interestingly enough, this comes from Ontario, and is imported from Denmark.  So perfect.  And it is mighty delicious.

2 Tblsp. Extra Virgin Olive Oil

4 crimini mushrooms roughly chopped

2 large shallots, diced

2 large garlic cloves minced

2 Tblsp. Balsamic Vinegar

2  1/2 cups leftover diced turkey (or chicken)

small handful of chopped Italian Flat Leaf Parsley

gluten free spiral pasta – cook as per directions

reserve 1- 2 ladles full pasta water

salt and pepper to taste

3 tblsp. Lactose Free Cream Cheese

grated Parmesan or Asiago cheese

Cook the pasta as per directions.  While pasta is cooking heat up a dutch oven on low medium heat with the EVOO.  Add in the chopped mushrooms, saute about 3 minutes until they have a little color.  To this add the shallots and garlic sauteing another 3 minutes.  Pour in the Balsamic Vinegar and then add the cooked turkey sauteing just to heat through then add the 1 cup of the reserved pasta water mixing well.

Drain the pasta and add to the dutch oven, with the Cream Cheese, seasonings, and parsley  (look at the consistency to see if you need a bit more pasta water) – toss well and serve with Parmesan or Asiago cheese.

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This is a post that finally came down to the result of a whole lot of frustration.  I would like to show case wonderful, delicious, food that is GLUTEN FREE.  Most of it, GLUTEN FREE NATURALLY.

There is so much negative hype/nastiness out there these days about Gluten Free this, Gluten Free that, Gluten Free being a Fad, Gluten Free Nonsense, Gluten Free to loose weight, and the list goes on and on.

Well, I have had enough of the negative hype.  Hopefully through this post, people will gain some understanding.  Being a Celiac or Gluten sensitive in today’s world is so much easier than it used to be – finally!  Twenty years ago there was nothing available or virtually nothing available for a Celiac.  One could certainly never go out to a Restaurant to eat that is for sure.

When one has lived a life – 30 plus years miss-diagnosed only to discover they are in fact a Celiac – let me tell you, the world opens up once you become Gluten Free.

How does this happen?  Well here we go:

- once going gluten free, eventually your guts will heal.  Each person is different so it may take time.  My body took 3 years to fully heal.

- eventually the pain, lethargy, brain fog will disappear.  Yes you will actually be able to think clearly once again, because your brain is no longer sending signals that the body has been poisoned.

- eventually your stomach, large intestine, and small intestine will physically heal.

- you will gradually put on the many pounds you have lost, and the mall absorption will disappear and turn your body into a healthy, vital, strong body.

- and guess what?  Because there are so many people out there that are finally diagnosed correctly:  whether a Celiac or Gluten Sensitive:  Restaurants have finally learned – yes learned and their chefs and staff have been educated on serving REAL, HEALTHY GLUTEN FREE FOOD NATURALLY.

- But best of all?  There is much more information available now for people that need to eat Gluten Free.  With all this information, awareness, plus great food blogs, you will be able to find beautiful, delicious, nutritious food that once you were terrified to eat.

Here are just a few dishes that are healthy, nutritious, and delicious:

Italian Meatballs served over gluten free pasta…what is not to love.

How about fresh, wild Baked Salmon:

Here is a lovely Roasted Tomato Vegan/Vegetarian Soup:

Here is a good one:  Remember Rice A Roni?  Loaded in Gluten.  Well, here is a gluten free version of Rice a Roni….and it is damn tasty!

Here is a delicious Chicken dish…can’t do without chicken for dinner, can we?  Chicken and Leeks recipe:

How about Gluten Free Beef Bourguignon?

Need more convincing that Gluten Free food can be delicious?

How about Gluten Free French Bread?  Yes you did read it correctly…delicious Gluten Free French Bread that tastes like the yesteryear French Bread I remember:

Now for a few Pasta dishes….lord have mercy we soooo can not forget gluten free pasta dishes.  Here are a few to tempt your taste buds:

Gluten Free Butternut Squash Skillet Lasagna:

Then we have:  Shrimp and Scallop Pasta:

Can’t forget about the nourishing, health giving nutrients of bone broth:  Chicken Bone Broth and Wild Rice Vegetable Soup:

Lets move on to baking/deserts.  (By the way if you want more healthy delicious meals – check out my side bar – there are almost 600 recipes – so lots to choose from.

Here is a great breakfast muffin or snack:  Rhubarb Walnut Muffins:

Or a delicious and nutritious cookie:  West Coast Trail Cookies – these pack a punch of wholesome goodness.

How about something decadent?  Yes, we all need a few of these recipes in our world once in a while:

Gluten Free Gingerbread Cake With Sticky Toffee Date Sauce:

Or how about good old fashioned  great tasting Chocolate Cake – yes Gluten Free.

At the side bar on this blog under desserts you will see gluten free puddings, pies and more cakes and muffins – as a Celiac in today’s world – the world is your oyster – please help yourselves!

And finally – people – please do not negate other people for eating gluten free….sometimes it truly is a matter of life or death.  Do your research to help support your friends and family that are dealing with Celiac Disease….they will love you for it!

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We had the most tender, flavorful sirloin tip roast beef the other day, with quite a bit leftover and this dish was a great way to use it up.  (plus a number of tasty sandwiches for lunch too)

If you do not have left over roast beef, using fresh beef strips would be delicious as would [...]

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For some reason we rarely ever see fresh Veal in our grocery stores, however, using chicken in this dish was wonderful.  This would also be lovely with boneless pork chops too.

This was such a quick easy meal to prepare – great for those busy days.  Just steam up some veggies, potatoes, toss together a salad, [...]

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Years ago, there used to be a cafe/restaurant in town that served the most heavenly gluten free Mexican Pie.  We didn’t get to that part of town very often, but when we did this would be our lunch.  Basically, it was an Enchilada – but the corn tortillas were stacked on top of one another, [...]

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This has to be one of my all time favorite soup recipes.  It was one of my first soup recipe posts from 2010 and one I make time and time again.

Back in the day….I am talking wayyy back in the day, as a teenager I loved the tomato rice soup that came in [...]

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GLUTEN FREE CHICKEN CHOW MIEN - Re-posted with Changes

Lately these days, there does not seem to be enough time in my day to make new recipe creations or for any Internet blog surfing come to that.  However, I did click onto Linda’s blog, Boeddhamum Gluten Free and read that she was in the process of re-posting some of her favorite recipes that have [...]

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I love lentils cooked any way – especially in soup.  The other day was a particularly busy day and on my way home from town I had one more stop to make at our local health food store.  Once in the door, something smelled heavenly (I was starving too as it was lunch time).

Our local [...]

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On our recent trip away, we went to a restaurant that has been around for years and years.  On the menu’s back pages, they listed various meals that were made from yesteryear – one of them being a piping hot bowl of chili con carne served with a bun for $1.50.  Coffee was 10 cents [...]