Category Archives: Cooking

Paleo (Gluten Free) Oatmeal Raisin Style Cookies

This recipe is adapted from the one found here, the best paleo chocolate chip cookies ever. I was never a huge chocolate chip cookie fan, but oatmeal raisin is my absolute favorite. If you read my blog regularly, you already know that. 🙂


I’ve already posted a recipe for gluten free oatmeal raisin cookies, but these are different because they don’t use oats or anything. No dairy, no grain, no eggs – but don’t let that scare you – they are delicious!


  • 1 c. almond meal
  • scant ÂĽ t. sea salt
  • â…› t. baking soda
  • ÂĽ t. cinnamon
  • 2½ T. melted butter
  • 2 T. honey
  • 1½ t. vanilla
  • 2 T. shredded coconut
  • 2-4 T. raisins


Preheat the oven to 350 degrees.

Mix the almond meal, salt, baking soda, and cinnamon.

Stir in the butter, honey, and vanilla.

Stir in the coconut and raisins last.

Bake for 10-11 minutes on a well oiled or parchment paper-lined cookie sheet (the edges should be golden).

Let them sit on the pan or remove to a plate for 5-10 minutes so they can firm up a bit.

Eat and enjoy! Hopefully, you will have more willpower than me and they will last a few days. If not, rest assured in knowing that they are quick to whip up another batch!

What do you think? Did you try them? Like them? Adapt the recipe again? Let me know!



Filed under Cooking, Daily Life

Gluten Free Protein Pancakes

In honor of Mother’s Day, I thought I’d write a post centered around a food I always used to bring to my mom (breakfast in bed of course!) on madre day. What about those gluten free moms out there? They deserve breakfast in bed too! So, here is a recipe for delicious, healthy, flourless pancakes.

Pancakes used to be one of my favorite things in the whole world before I was diagnosed with celiac disease. In the land of gluten free…pancakes are definitely not the same. So, I pretty much didn’t eat pancakes for years (sad).

A few months back, a friend of mine posted about “protein pancakes” and I thought it was interesting. The ingredients seem weird, but I wanted to give it a try. Healthy pancakes seemed impossible to me, but I tried it and I’ve made a few modifications.

The recipe:
Coconut oil (for cooking)
1/2 cup oats (I use Bobs Red Mill Gluten Free Rolled Oats)
1/2 cup cottage cheese
1/2 cup egg whites (if you don’t have egg white substitute, I’ve found that 4 large egg whites works well)
Cinnamon (to taste, I use a pretty generous amount…at least 1 tsp)
1/4-1/2 cup Blueberries (fresh or frozen)

Put oats, cottage cheese, egg whites and cinnamon in a high speed mixer (I use one of those magic bullet things – mine is off-brand – and its perfect). Mix until smooth. Stir in berries (by hand).

Place a pan on medium heat and put in the coconut oil. I know this means you can’t use a griddle…but trust me…the coconut oil brings a flavor that is totally worth it.

Pour in 1/2 of the batter and spread the blueberries around (especially necessary when using frozen berries). Cook like a regular pancake! It will get the air bubbles and “dry” around the edges the same way. I’ve eat mine as is (no toppings) because I’m cutting out sugar, but give mom her favorite toppings on these. I’m sure she will love them!

I’ve been thinking about playing around with other fruit, like banana or raspberry or peach. Did you try any variations you liked? What did you (or your mom) think of these?

And, again, have a happy Mother’s Day!




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Filed under Cooking, Friends and Family, recipes

Guest Post: Brian Forester from Now Foods – Natural GF Options for Your Diet

Great Natural Foods To Incorporate Gluten-Free Choices Into Your Diet

So, you’ve decided to start incorporating more gluten-free choices into your meals. Great! And while that might require you to start rewriting your favorite recipes, there are plenty of naturally gluten-free foods that you can easily incorporate into your new diet without causing you to wrack your brain every time a meal comes around.

Gluten is the protein found inherently in the endosperm of wheat, rye and barley—composed of two smaller proteins glutenin and gliadin. For people with Celiac disease or gluten sensitivities, gluten can cause bloating, cramps, diarrhea, constipation, fatigue, pains and other ailments. Cutting gluten from your diet can relieve these symptoms, but as gluten—and many of the foods that contain gluten—offer nutritional values in protein, fiber and sugar, they need to be accounted for in your new diet. Luckily, there are many natural food solutions.

As gluten-free means avoiding products made with wheat, barley or rye, the bulk of your meal replacement is going to exist in your grains and breads, which can be tricky as many meals use these grains as a base. For natural, gluten-free options in this category, try unbleached, unprocessed rice (brown, wild or flour variants), buckwheat, almond flour, quinoa, flaxseed, tapioca, millet flour, soy, sorghum and finally, one of your biggest and best alternatives, corn and potatoes.

Corn and potatoes are likely to be your easiest transition from wheat, rye and barley as many grains—tortillas, breads, and pastas—are already widely available in corn and potato options.

Dairy will most of the time be gluten-free, although some varieties of cottage cheese, yogurt, cream and ice cream sometimes contain gluten additives. Blue cheese, unfortunately, does contain gluten. Always check the ingredients on the label to make sure there aren’t any gluten surprises.

Hummus is a fantastic naturally gluten-free food that can be worked either as a side or as an appetizer into almost any meal.

Luckily fruits and vegetables are all gluten-free, which you’ll likely be eating more of in order to make up for the loss of fibers and vitamins found in gluten products. Fresh fruits and vegetables will also give you natural sugar alternatives in addition to being gluten free; supplying your body with better and more efficient energy reserves.

Meat, too, is gluten-free unless breaded—like fried wings, chicken parmesan or meatloaf; all dry beans are gluten-free as well. Thankfully,there are many great recipes out there to make gluten-free versions of classic dishes. Check out this recipe for a delicious, gluten-free meatloaf

Desserts are going to be one of your hardest substitutes as so many pastries and treats contain gluten. Fruits are a great natural dessert, but if you need to have something a little more exciting you can use butter, margarine, peanut oil or butter and even olive oil—which offers great opportunities for infusing flavors. Try putting blood orange-infused olive oil on a salad with mandarin oranges and cocoa-roasted nuts and tell me it’s not a dessert!

Going gluten-free doesn’t mean quarantining yourself off from the rest of the eating population; it simply means making some key substitutions and refraining from foods that, as it happens, are naturally not recommended as part of a balanced diet (i.e. fried foods, processed sugars and flour, and many desserts).

About the Author:
Brian Forester is a health and wellness writer in the Chicago area. It is his goal to help people learn more about healthy natural foods and incorporate them into their diets. Companies like Now Foods offer healthy options to improve wellness for everyone with NOW Personal Care.


Filed under Changes, Cooking, recipes

Is Rice Gluten Free?

For those of us that have been gluten free for a while, this seems like an obvious question. However, I want to make sure this blog helps everyone – especially the newly diagnosed – so I’m adding in some of the basics.

I get asked all the time by non-celiacers about different grains to see if I can eat them or not. Very commonly I get the question, “Can you eat rice?” Or, “Is rice gluten free?”

I remember when I was first diagnosed, when I started to hear what gluten was, I had the same thoughts. This also led to thoughts/questions about corn, potatoes, quinoa, spelt and many more. I will have more posts about those grains (and others) soon.

In short, yes, rice is gluten free. You are safe eating it, but watch out for accidental cross contamination. You done want to boil rice in a pot that just had whole wheat pasta or something. And, traditional soy sauce is not gluten free (neither is teriyaki sauce – which is comprised of soy sauce and other ingredients) but there are alternatives. I use gluten free tamari and can’t tell the difference. It is available at almost any grocery store in the Asian foods section.

So, eat all the rice you want and watch out with eating in Asian restaurants (because of the soy sauce). It isn’t traditional Chinese food, but PF Changs is a great option for gluten free. They use separate bowls and plates and cook with different pots and pans – gluten free shrimp fried rice is one of my favorites! They have complete meal options and a large gf menu.

Do you have any gluten free recipes using rice that you love?

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Filed under Changes, Cooking, Daily Life, Eating Out

Gluten Free Slow Cooker BBQ Chicken

In honor of the SlimKicker contest going on in this blog to win a slow cooker I thought I’d post today about a recipe for BBQ chicken I made in my crock pot a couple days ago. It’s super easy and really good. I made more chicken than we needed and I’ve used it in two other yummy recipes I made up since then (future posts coming soon!)

So, here is the recipe:
– Place 4-6 chicken breasts (frozen is ok) in the bottom of your crock pot or slow cooker.
– In a bowl, mix1 bottle of Sweet Baby Ray’s BBQ Sauce, 1/4 cup brown sugar, 1/4 cup vinegar (I used apple cider vinegar), 1 tsp red pepper flakes, and 1 tsp garlic powder.
– Pour over chicken. Cover and cook on low for 8-10 hours.

Easy peasy! We ate them on some premade GF ciabatta rolls, with a side of veggies, but they would be great just alone with a side of veggies and potatoes or something. I found the chicken was a bit spicy, so if you don’t like spice, I’d do a half tsp of the chili flakes.

For the other recipes I used with the leftovers, shred the leftover chicken using two forks and place it in the fridge. Next – BBQ ranch chicken pizza!

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Filed under Cooking, Daily Life, recipes

SlimKicker Contest: Win a Slow Cooker!

It’s official – the first contest on My Celiac Life is underway!

This contest is courtesy of SlimKicker – a super cool app/site that helps you lose weight and get healthy one challenge at a time. You pick a challenge – like no snacks after dinner or walking 10 minutes a day – and earn points when you meet each goal.

So, how do you win this little contest and what is up for grabs?

All you have to do is suggest some new challenges. After a week they will pick the best one and ship out the prize! (US entries only for shipping reasons. Sorry guys!)

You make your suggestion via comments on this blog post.

What can you win? This awesome slow cooker. A slow cooker is one of my best friends in the kitchen. Will this slow cooker be your new best friend?

Leave your comments now – contest ends at midnight (Pacific) on Tuesday, April 16th.

Good luck!

SlimKicker also has lots of promo codes such as this page with Bowflex promotional codes.


Filed under Contests, Cooking

Recipe: Easy, Delicious, Flourless Oatmeal Raisin Cookies

So, oatmeal raisin cookies were my absolute favorite before my diagnosis. I’ve tried to make a few types with replacement flours and they just never taste right. Bob’s Red Mill is good for oats, but that GF flour has a brutal taste when it comes to baking.

One day, I was really craving the oatmeal raisin cookies and I started scouring the internet for options. Enter: Chocolate Covered Katie. This girl is a genius and the flourless oatmeal raisin cookie recipe is to die for. Some of its best features:
1) It is incredibly easy to make. There are only 8 ingredients.
2) It is super quick! The time from “Man, I wish I had a cookie.” to “Mmmmm, I’m enjoying this delicious cookie!” is about 15 minutes. You can’t beat that.
3) No eggs in the batter – so you can glom on the cookie dough without fear!
4) Can easily be made with no dairy (sub water for milk) and still be delicious.

I have found that I need to cook a bit longer than her recipe says, 10 minutes or so, but just test your own oven to see what works. These are seriously amazing and worth trying today. And, for the record, I used Bob’s GF oats for this recipe. 🙂


Filed under Cooking, recipes