A seasonal favorite, no one would expect hot chocolate to contain gluten of any kind. However, many brands use the same equipment for hot chocolate mixes as other products opening the mix to a realm of cross contamination. But if you’re like me, hot chocolate is something you can’t, or maybe refuse to, live without! Here are a few brands to drink and a few to stay away from!
1. Swiss Miss
Swiss Miss is my favorite hot chocolate brand and is especially popular with kids. The brand not only has a wide variety of types and flavors, but it has gluten-free labels on all of its products!
Hershey’s also has a number of hot chocolates that appear on their gluten-free list. However, it is good to verify these are gluten-free because not all are.
1. Cacao Reserve by Hershey’s
3. Stephens Gourmet Hot Cocoa
Warm Meals for Cold Months
This meal is one of my absolute favorites! A delicious treat, Texas oven brisket is a perfect dinner during colder seasons. This is the dinner I would beg my mom to make on my birthday, as a little girl. You don’t need to be a pro chef to make this meal. But be warned, it will take a while to cook. Hope you enjoy!
• 1 tablespoons salt
• 1/2 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon sugar
• 2 teaspoons dry mustard
• 1 bay leaf, crushed
• 4 lbs beef brisket, trimmed
• 1 1/2 cups beef stock
1. Preheat the oven to 350°.
2. Use salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf to make a dry rub for the meat.
3. Use the rub on each side of the raw brisket to season the rub.
4. Put the brisket in the roasting pan and let it roast, uncovered, for one hour.
5. Add enough water and beef stock to yield about a half an inch of liquid in the pan.
6. Turn the heat down to 300 degrees.
7. Cover the pan with foil and let it cook for three hours.
8. Cut the meat and top it with juice from the pan. Enjoy!
Who has time to make a huge, healthy meal every single night? Not me! We are busy people with busy schedules, and being gluten-free shouldn’t have to slow us down. One of my favorite healthy options is HEB’s Tortilla soup. This delicious concoction comes with not one but three options: microwave, cook, or casserole.
You can buy an already made container of HEBs already made soup at any location. One of my favorite soups, I often bring it to school or work with me to heat up and eat there. It is great for life on the go. However, know that you will have to keep this soup cold until you are ready to eat, or it will go bad.
Cook or Casserole:
Want a healthier option? Want to make a soup that doesn’t take hours to cook? Don’t have time to find or collect all of those ingredients? This is your golden egg. I’m not exaggerating! This soup is sooo easy to make. Only taking 15 minutes to prep, ingredients come already prepared so you only have to follow the very basic instructions on the back of the container to make a soup or casserole. You can even get creative. When I have a bit more time on my hands, I like to try adding new ingredients, and will always add a bit of extra fajita chicken.
Hope you have an amazing week! Au Revoir!
Alrighty everyone, I’ve got another delicious recipe for you this week! This week you’re getting the recipe for gluten-free, dairy-free, paleo, peanut butter double chocolate cookies. These things are addictive! When they’re in the house my mom and I have a hard time resisting the desire to eat our weight in them. This is probably one of the safest treats you can make. Hope you enjoy this scrumptious treat as much as we do!
1 cup natural crunchy peanut butter
1/2 cup of dark brown sugar
1/2 cup almond flour
1 cup melted chocolate chips
2 Tbsp almond milk or half/half
1 tsp baking soda
1 tsp vanilla
1/2 cup chocolate chips, optional (in case you want to make them extra chocolatey)
Mix melted chocolate chips and milk. In mixer, combine peanut butter, brown sugar, almond flour, melted chocolate chip mixture, baking soda, and vanilla. Add 1/2 cup chocolate chips. In rounded Tbsp, place dough on parchment lined baking sheet. Flatten balls of dough slightly. Bake at 350 degrees for 9 minutes.
One of the hardest parts about going gluten free, for me, was realizing that I couldn’t eat normal bread. I was told I’d have to stop eating sandwiches, and abandon my love of avocado toast. (I know, anything but the avocado toast!) But, thankfully, while shopping, I learned that this atrocity was a lie. There were many, many brands of gluten free breads, but which ones were good? Throughout the past few months, I have tried tons of different bread brands – the good, the bad, and the disgusting. Here are my two favorite bread brands that are tied for first place!
Udi’s by far is one of the best gluten free brands out there. It’s breads are the most popular, and if you haven’t tried them this is one band wagon you need to jump on immediately. Udi’s breads, though slices are smaller in size, are amazing and avoid being too dense. My personal favorite is the white bread, but they sell a variety including whole grain and millet-chia breads.
Overall, I give Udi’s breads 4 stars!
2. Canyon Bakehouse
Canyon is my preferred bread choice. Although I love Udi’s, I find Canyon to taste more similar to regular bread. Canyon has TONS of options, even varying slice sizes, so it is easy to find one to enjoy. Once again, this brand avoids creating breads that are too dense- a tragedy many gluten free bread brands fall victim to. If you, like me, love Canyon breads then I recommend you try their Rosemary & Thyme Focaccia.
Overall I give Canyon 4.5 stars!
Hope this helps! These two brands are both really good and my favorites. Udi’s is definitely easier for people to buy, as it is the more popular of the two options, but Canyon Bakehouse Breads are also delicious and are sold at most Sprouts. Have fun getting your grilled cheese game back on, au revoir!
GLUTEN FREE FRENCH TOAST CASSEROLE
This is a delicious and fairly easy recipe so you have a delicious and healthier morning treat. I have made it and it is amazing (especially with some maple syrup on top). Enjoy!
1 stick of butter
12 slices of Udi’s (or any gluten free) bread
3/4 cup of brown sugar
1 teaspoon cinnamon
5-6 organic eggs
1 and a half cup almond or coconut milk
(optional) 1 cup chopped pecans
- Melt butter in 9 x 13 baking pan
- Put 6 slices of bread in bottom of pan
- In a bowl mix 1 cup brown sugar with 1 tsp cinnamon
- Sprinkle 1/2 of this sugar mixture over bread
- Add another layer of 6 slices of Udi’s (or any gluten free) bread
- In a bowl whisk eggs with almond or coconut milk until well blended
- Pour over bread layers
- Sprinkle with remaining sugar mixture
- Cover and refrigerate overnight
- Bake it covered at 350F for 30 minutes
- Uncover and continue baking 15 minutes or until set and browned