September 29, 2009


Italian Chicken – What can I eat?

What can I eat Hello! Welcome to “What can I eat that’s gluten-free?”  If you find yourself asking that question, you’ve come to the right place.  After my recipe you will find links to recipes and ideas from other bloggers.  If  you’re a blogger, please join in.  Your link must be about some gluten free food item or recipe, but your blog doesn’t have to be gluten free.  You can read the guidelines here.
A couple of weeks ago I watched this quick and easy meals video at Balancing Beauty and Bedlam.  I really liked the idea of buying meat in large packs and freezing some along with other ingredients so it’s ready to cook.    The options are open to your creativity.  Unfortunately, we can’t just dump in a can of cream of chicken soup, but there are other options. 
I gave it a try after buying a big pack of chicken breasts.  I used half for dinner one night and the other half I put into a gallon size freezer bag.
I added to the chicken:
I might have added a little water too.  I got as much air out of the bag as I could and put it into the freezer.
crock pot Italian chicken - freezer To cook the chicken, I took it out of the freezer and hit the bag on the counter edge to break it up a little.  I then put it into the crock pot and added about 1/2 cup V8 juice.  I started it on high and later turned it to low.
crock pot Italian chicken My crock pot runs very high so it got done sooner than I expected.  The kids were wondering why we were having such an early dinner, but it was Saturday and my husband was home.  I served the chicken with Tinkyada penne, spooning some of the sauce over the pasta.  With the leftovers, I decided to shred the chicken and mix it in with the sauce which I actually liked better.
I would love to hear your ideas for things that could be added to chicken or beef and then frozen.

Reminder:  Next week has a theme of breakfast food, but the theme is only a suggestion.
1. The Happy Housewife ~ Spaghetti Squash
2. Brian (Firehouse Boneless Pork Ribs)
3. Gluten Free Gidget ( 15 Minutes to Garlic Bread)
4. Amy Green @ Simply Sugar & Gluten Free (Homemade Chicken Stock)
5. The W.H.O.L.E. Gang-Chili Shrimp/Chicken w/Avocado Salsa/Roast Jalapeno/Pablanos
6. Jessie (Pizza Please)
7. Kim, The Food Allergy Coach (3 GF recipes from Nicolette Dumke's new book)
8. Janelle - Gluten free noodles

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September 28, 2009


Fruit & Vegetable Wash Recipe


This recipe was passed on to the celiac support group I attend by the woman who spoke about organic food at our last meeting. 

It is important to wash your fruit and vegetables, especially when they are not organic.  Washes contain citric acid and surfactants to remove wax, soil, and agricultural chemicals.

Homemade Fruit & Vegetable Wash

This recipe did not come with directions, but here’s what I would do (I haven’t made it yet because I’m still using up some store bought wash):

Combine the ingredients in a spray bottle.  Make sure you add the water first so you don’t have a volcano effect from the vinegar and baking soda.  Spray it directly onto food and rub it with your hands or a vegetable brush.  Rinse well.


September 24, 2009


Pumpkin Roll

For years, any food that was rolled up always gave me the impression that it was complicated and difficult to make. Then I tried a pumpkin roll. It's really quite easy, and it makes a great fall dessert.  They freeze well, and in the past I have made a couple of these rolls a few weeks before Thanksgiving and frozen them.  It’s always nice to have some things prepared ahead of time.

This is a standard pumpkin roll recipe substituting gluten-free flour and adding xanthan gum. I think it will work well with any gluten-free flour mix or regular wheat flour. I used Carol Fenster's sorghum blend with corn flour.

Gluten-Free Pumpkin Roll


In a mixer bowl beat the eggs on high for several minutes. Add the sugar and beat until light in color. Add the pumpkin and lemon juice. Mix until blended. In a small bowl, combine the dry ingredients. Add to the pumpkin mix. Mix just until blended.

Pour batter into a sprayed jelly roll pan. Spread the batter to the edges of the pan and try to even it out. Sprinkle the walnut pieces over the top. Bake at 375 degrees for 15 minutes. Let the pan cool on a wire rack for 10 minutes. Turn the cake (walnut side down) onto a towel that has been sprinkled with powdered sugar. Roll the cake and towel lengthwise. Leave it to cool.

Combine the filling ingredients and beat until smooth. Unroll the cake and spread the filling over the surface.

Use the towel to help roll the cake back up, but do not roll the towel with the cake as before.

Wrap in plastic wrap and refrigerate at least one hour before serving. To freeze it, I wrapped it twice with plastic wrap and once with wax paper. I then put two rolls together and put a zip lock bag on each end (they didn't fit into one bag).

When ready to serve, unwrap and slice. Makes about 16 servings.

Note: For the first cake I greased and floured the pan. I also turned the cake out right away instead of letting it sit. For the second cake, I sprayed the pan and let it sit 10 minutes. It came out of the pan fine. There was just a little film of cake left on the center of the pan. For the third cake, I put a silicone mat in the bottom of the pan and then sprayed the pan. That worked just as well.

The trickiest part is getting the cake out of the pan. The most difficult part is probably clean up. I had a lot of powdered sugar on the table and three towels coated with it. It really is a simple recipe. Go on. Give it a try, and let me know how it turns out.

This post is linked to A Gluten-Free Holiday at Gluten Free Easily, the Ultimate Recipe Swap at Life as Mom and the Holiday Food Fest at Hoosier Homemade.

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September 22, 2009


Chicken Parmesan

Oven baked chicken parmesan is one of our favorite meals.  For a while I fixed it so often that we actually did get a little tired of it.  Then I went a long while without making it.  When I finally made it again, we were reminded of why we love it so much.  The coating on the chicken keeps it super moist, and the pasta sauce and cheese go so well with it.  If you eat dairy free, all you need to do is omit that cheese that goes on top.

Dry meat is the one thing I often fear when serving company.  Because this chicken always turns out moist, it is a great choice.  In fact, I recently made it for a large group of friends and it was a big hit.

To make this I use these Tortilla Crumbs.  I like the light corn flavor it adds to the dish, but it should work just as well with gluten-free bread crumbs.

chicken parmesan 3

Gluten-Free Chicken Parmesan

If the chicken breasts are large, cut them in half.  Place the thicker half inside a plastic freezer bag (a cereal bag works too) and pound it with the flat side of a meat mallet until it is the same thickness as the thinner half.  If keeping the breasts whole, just pound the thicker end.
Dip each piece of chicken in the egg and then coat it with the tortilla crumbs.  Place the pieces in a greased baking dish.

chicken parmesan 1
Bake the chicken at 400 degrees for 20 minutes.
Pour pasta sauce over and around the chicken pieces.  I like to pour some over the middle of each piece , but not completely cover it.  Top each piece with the cheeses.  Bake an additional 10 minutes or until the chicken is done.  Serve with hot cooked pasta.  Enjoy!

chicken parmesan 2

This recipe is submitted to Tasty Tuesday at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, and the 2009 Bloggy Progressive Dinner.  Visit Cooking During Stolen Moments for more progressive dinner recipes.

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September 20, 2009


New Celiac Gene Discovered

It has been known that the genes DQ2 and DQ8 predispose people to develop celiac disease.  Some people have had genetic testing done to find out if they have the genes.  If they don’t, celiac can be ruled out.  If they do, they might develop celiac but not necessarily.

Maltese Researchers have now discovered another gene sometimes involved in the development of celiac disease.  They studied a family with three generations of people with celiac and found that those with the disease all carried a variant of the gene CD59.  They also found that those with the DQ2/DQ8 and the CD59 developed the disease, while those with only one or the other did not.

The CD59 gene is very rare, so most people with celiac disease do not have it. Therefore, it is not really useful for diagnosis.  However, the discovery should be useful in research pertaining to the relationship between genes and chronic disorders.

More information can be found in these articles:

Times of

The Malta Independent


September 18, 2009


Gluten Free Apple Dessert Recipes

Fall will be here in a few more days, and I’m enjoying the cooler weather.  I can’t wait for the leaves to change.  Fall is apple season, and the ingredient for today’s Friday Foodie Fix is apples. I thought I would highlight a few of my desserts that use some form of apples.






























Be sure to visit The W.H.O.L.E. Gang for more apple recipes.

September 17, 2009


Gluten-Free Granola Bars

Labor Day weekend my family left me to go camping.  Some of you are wondering why I didn’t go.  I have done my share of camping, including a 4 week cross country trip, but not this time.  Let me just say, there were 10 men & boys, dirt bikes, guns, and no bathrooms.  What would you have done?  Besides, one of my dogs had a sprained leg, and it would have been torture to take him but not let him run.

Anyway, I wanted to make some granola bars they could snack on that wouldn’t be full of sugar.  As is often the case, I combined ingredients and techniques from different recipes.  I was very happy with how they turned out.  I made two batches and put some in the freezer to have for quick gluten-free snacks.

Gluten-Free, Sugar-Free Granola Bars

Ingredientsgranola bars
Combine the oats, coconut, sunflower seeds, nuts, flax seeds, and salt in a food processor and process until well mixed and in small pieces.  I had to do this in batches since I don’t have a large food processor.
Put it into a large bowl.  In a small bowl, combine the nut butter and agave nectar. Pour this over the ingredients in the large bowl and stir to evenly coat.  Place everything in a greased/sprayed jelly roll pan and pat it down with a spatula or greased fingers. 

Bake at 350 degrees for 20 minutes.   Cool before cutting.  They will keep at room temperature for a few days, or you can store them  in the refrigerator for at least a week.  They freeze well for long term storage.

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More more great recipes visit  Slightly Indulgent Mondays and Ultimate Recipe Swap.


September 15, 2009


Cube Steaks – What can I eat that’s gluten free?

What can I eat

Welcome to this weekly blog carnival of gluten free eating ideas.  If you have a blog, please add your link. You don’t have to have a gluten free blog.  Many recipes are naturally gluten free (no wheat, rye or barley).  If it is your first time participating, you can read the guidelines here.
Note: I recently saw a cube steak recipe on a gluten free blog, but can’t remember where.  I forgot to bookmark it, so if it was you or you know who it might be, please let me know.
Today I pulled out my crock pot and loaded it up with cube steaks.  I bought a big pack at BJ’s and decided to cook them all at once.  I’m freezing what we didn’t use for a quick dinner another night.
Cube steaks are often served with gravy.  I didn’t have time to make cream of mushroom soup to put in the crock pot, so I planned to make a gravy after it finished cooking.  Due to events beyond my control, I didn’t have time to make the gravy, but I did make some after dinner to put in with the steaks I’m freezing.  Besides the flavor and texture it adds, I think the gravy makes it look better!  It looked fine in person, but not too great in the pictures.

Crock Pot Cube Steaks

Ingredientscube steak
Place the onion slices and about 1/2 c. water in the bottom of the crock pot.  Add the steaks in layers putting a little soy sauce, seasoned salt, garlic, and mushrooms on top of each layer.  Cook  on high about 4 hours (Low probably 8 -  10 hours).
Remove the steaks and onions and any fatty bits.  Using about 2 Tb. sweet rice flour or 1 1/2 Tb. corn starch for each cup of liquid, whisk the flour/corn starch into 1/2 – 1 c. of cold water.  Add this mixture to the hot broth and whisk while heating it on high in the crock pot or in a pan on the stove (stove will be faster).  Heat and stir until it starts to boil then remove from heat and serve over the steaks.
Please remember to link back here so other people can find everyone’s great ideas.

1. Amy Green @ SS&GF (Ratatouille & Chickpea Pancakes)
2. The WHOLE Gang-Chicken Fricassee Master Makeover Now Gluten Free and Dairy Free
3. Kim, The Food Allergy Coach (Spaghetti Squash w/ Peas & Bacon)
4. Rachel - Honey Mustard Grilled Chicken
5. Cheryl@SomewhatCrunchy (One-Pot Potato Meal-NOT HEALTHY)
6. Ellen at I Am Gluten Free blog - Crockpot Whole Turkey
7. Janelle - Hungarian Goulash
8. Mikki (Chili)

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September 14, 2009


Cinnamon Bundt Cake

cinnamon bundt cake-slice

This gluten-free cake has become one of my favorites.  The whole grain sorghum  blends with the cinnamon to give it a wonderful flavor, and the sorghum also gives it an incredibly soft texture.  No one would guess this cake is gluten free. 

I also like the fact that a little glaze is all that needs to be added on top.  There are times when I enjoy a cake with icing, but I prefer to have a great cake without the icing.

Due to the lack of icing and the whole grain sorghum, I’m making this post part of Slightly Indulgent Mondays at Simply Sugar & Gluten Free.  Stop by for more recipes made a little bit healthier.

Gluten-Free Cinnamon Bundt Cake


cinnamon bundt cake-whole


In a small bowl combine the dry ingredients.  In your mixer bowl, beat the butter.  Add the eggs and vanilla and beat again.  Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients.  Mix well, scraping the bottom of the bowl to be sure the butter is incorporated.

Spoon the batter into a sprayed or greased bundt pan.  Bake at 325 degrees for 50 minutes.  Cool in the pan for 10 minutes, then transfer to a wire rack.  Top with a glaze (below).

Notes:  This would also make a great spice cake if you want to add cloves, nutmeg, and/or ginger.
This recipe has evolved a little and has always used sour milk, but I think regular milk or a substitute would work also.  Let me know if you try it.

Glaze:  Exact amounts are not necessary, but this will give you a place to start.
1/2 c. powdered sugar, 1 tsp. vanilla, 2Tb. milk (or enough to get it to the right consistency).  Mix them together and use a spoon to drizzle it over the cake.

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September 13, 2009


Organic Foods

Friday night our celiac support group had a guest speaker.  She was a woman who works for the USDA and has 25+ years of nutrition research experience.  She also happens to have celiac disease.  I found her presentation on organic foods interesting and took some notes I thought I would share with you.  I’m sorry if it sounds disjointed as I mention points that were addressed in the well prepared slide presentation.

In the U.S., organic means the food was grown without any synthetic fertilizer or sewage and is free of pesticides, herbicides, growth hormones, GMO’s, artificial food additives and irradiation.

Food labeled organic has to contain at least 95% organic ingredients.  Both organic and 100% organic foods fall under the “USDA Organic” label.

Note:  My notes were incomplete on the following two lists, so I used the Internet to fill in the few I was missing.

If you are only going to buy some organic foods, the most important foods to buy organic are:

Foods that you don’t need to worry about are:

While some people talk about nutrient depletion of soil, a bigger problem is that our foods have been modified to grow faster.  Faster growth means less time in the soil and less time to absorb nutrients.

Fresh is better than frozen, frozen is better than canned.  The nutrient content of fresh food is always better than frozen.  It’s best if foods are allowed to ripen on the plant.

A recent study found that organic foods are not better nutritionally than non organic foods.  What the study did not address is the amount of pesticides and other things that can be harmful to our health.  Just because they have the same amount of nutrition does mean they are the same.

We had some discussion about possible risks associated with non organic food, especially pesticide use.  The speaker did recommend using a vegetable wash on non organic fruit and vegetables.  At the end, she briefly shared her experience of being able to lose weight when she did an organic food detoxification diet.

Recent studies have linked pesticide exposure to increased risk of Parkinson’s disease, including this study done by Harvard School of Public Health.

Grass fed beef is better than corn fed.  “Grass finished” means they fed the cows grass in the last few weeks before slaughter.  They have found that doing this keeps them from having to use antibiotics.  Many, however, choose to feed corn the entire time because it is cheaper.

The movie Food, Inc. came out in June.  If you click the link you can watch the trailer.  I look forward to watching it when the DVD is released in November.  As someone in the trailer points out, we’re voting every time we go to the store.  We’re voting for organic or non organic, local or not.

I will finish with where the speaker began.  Many of us (depending on your age) grew up on organic food, not because our mom’s went to an organic market, but because that was how all food was produced.  Our moms went to the store multiple times a week, sometimes daily.  We want to shop once a week.  Food is naturally perishable, so something has to be done to make it last longer. 

Times have changed, and food has changed.  Most of us would agree that it hasn’t changed for the better.  I’m sure that fingers can be pointed in numerous directions, but I got wondering how much it should be pointed at me.  What part have I played as a consumer in encouraging bad practices and changes to food?  More importantly, what can I do now to help bring about change for the good?  In these economic times, many of us are trying to cut the grocery budget, but we must remember that, like it or not, we’re voting with our money.

Where do you stand on the issue of organic food?



Celiac Disease Index

Note:  This page has been moved to a new location.  Please update you bookmarks.  The new location is:

Celiac Disease Information

Basic Information & Getting Started:

What is Celiac Disease?
Celiac Disease, Gluten Intolerance, or Wheat Allergy?
Diagnosis:  Celiac Disease
Help for Those New to the Gluten-Free Diet
What's in a Name:  Celiac Disease
Putting Celiac Disease in Perspective


Telling Your Story (my celiac story)
How Gluten Affects Me Mentally
A Reason to Celebrate
Forgetting About Gluten

Posts with mostly links to other resources:

Listening to Dr. Fasano
Articles on Grains and Celiac Disease
Celiac Disease and Gluten Free Living Resources


September 10, 2009


Gluten-Free Recipe eBooks

One of the goals I have always had for this blog is to provide gluten-free recipes free of charge.  That will not change.  However, I am now giving my readers the option of purchasing some of my recipes.  They are not new recipes, and all of them are already available for free here.  So why would you want to purchase them?

1.  Format.  These small eBooks are in PDF format.  It allows them to be easily read and easily printed.

2.  Donate.  This is a way you could donate to this blog and support the time and financial cost of making it happen. 

The eBooks

Price:  $3 each.  Payment is accepted through PayPal using the email address glutenfreehomemaker (at) gmail (dot) com.   Please make note of which book you want when you pay.  Once I receive payment, I'll email the ebook to you.

Here is a sample page showing the format used for all the recipes.


1.  Cakes, Cookies & Bars contains the following recipes:

2. Yeast Breads & Quick Breads contains the following recipes:

Whether you purchase or not, please let me know what you think of  the idea.  If it goes well, I’ll offer other recipe books in the future.


September 8, 2009


Chicken & Mushrooms with Lemon Sauce

What can I eat

Welcome to this weekly blog carnival of gluten free eating ideas.  If you have a blog, please add your link.  If it is your first time participating, you can read the guidelines here.

This recipe originally came from Wampler, but since I don’t think they are in business any more, I’ll post it here.  I love the chicken, mushroom, Parmesan combination and when you add a lemon sauce to it, it’s even better. 
I’m sorry I didn’t get a very good picture.  I accidentally left it under the broiler just a little too long which didn’t make for the most attractive picture.  This one is a piece that was cut in half.  The appeal of this dish is more in the flavor than the looks department anyway.

Chicken & Mushrooms with Lemon Sauce

Melt the butter in a skillet and sauté the chicken until just fully cooked.  Remove the chicken and add the mushrooms.  Sauté until soft. Combine the cornstarch and water.  Add it to the skillet along with the wine, lemon zest, lemon juice, salt and pepper.  Stir and cook on high heat for 1 minute. 
Butterfly the chicken breasts (slice them horizontally, but not all the way through).  Place some of the sauce and Parmesan inside each chicken breast and place it in a baking dish.  Cover the chicken with the remaining sauce and Parmesan. Broil until lightly brown.
1. Brian (GF Hamburger Buns)
2. The WHOLE Gang-Boeuf Bourguignon Burger
3. The Food Allergy Coach (Chicken Fried Steak & Oven Sweet Potato Fries)
4. Gluten Free Gidget ( Spaghetti Minus the Spaghetti)
5. Simply Sugar & Gluten-Free (Tomato Basil Pantry Soup)
6. Jessie (Tomato Soup Too)
7. Gluten Free Taste of Home (Vegetarian Spring Rolls with Thai Peanut Sauce)
8. Mikki (Pork Loin with Apple-raisin sauce)
9. Rachel (Asian Lettuce Wraps)
10. Trish (Quick BBQ Pork Ribs)

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September 7, 2009


Pine-Applesauce Cake

Last week we had our first cool, fall-like evening, and I just had to heat up the oven and bake a cake.  The kids were celebrating the cool weather by having a fire out back and friends over, so I knew there would be mouths to feed.  I turned to that trusty favorite old cookbook of mine and found a recipe that sounded good.  I had to make it gluten free, of course, but I also made a number of other changes.  I really wasn’t sure how it would turn out, but we loved it.  I served it without any icing or glaze and it was plenty sweet and moist.

This recipe is part of the blog carnival Slightly Indulgent Mondays at Simply Sugar & Gluten Free.  Stop by to find more fabulous food made a little bit healthier.

Gluten-Free Pine-Applesauce Cake



With your mixer, cream together the butter and sugar.  Add the eggs and vanilla and beat until light and fluffy.  Add the applesauce and mix. In a separate bowl, combine the dry ingredients.  Add to the mixer bowl and beat well.  Stir in the crushed pineapple, nuts, and coconut.

Spoon into a sprayed bundt pan and bake at 350 degrees for 50 minutes.  Cool in the pan for 5 minutes and then remove the cake to a wire rack to finish cooling.

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September 3, 2009


The Zester – Tools of the Trade

clip_image002[8]In this house, we love lemony desserts.  Lemon juice is great for adding that lemon flavor, but even better is lemon zest.  According to, zest is “the thin outer peel of citrus fruit used for flavor.”  The tricky part  is to get a very thin layer of the peel.  Basically you want the part that has color to it, but not the white part underneath which has a bitter taste.

I used to just omit the zest, but then I started trying to use it a little.  It adds so much flavor if you get it right.  At first I tried making zest with a grater or a peeler, but it never worked very well.  Finally, I bought a zester, and I’m so glad I did.  This little tool does the job perfectly.  It scrapes off just the right depth of  skin and gives you little stringy bits of zest.

If you like lemon or other citrus flavor in your food, a zester if the tool for you.  Look for one where kitchen gadgets are sold, or purchase one online.


September 1, 2009


Deviled Eggs – What can I eat that’s gluten free?

What can I eat

Appetizers are the theme of this week’s “What can I eat that’s gluten free?” blog carnival, but don’t worry if you don’t have an appetizer post.  The theme is only a suggestion and all entries are welcome.  If you would like to know more about participating, you can read the guidelines here.

I love eggs, and deviled eggs are something my mom has always made.  I think they make a great high protein appetizer, especially in the warm weather.  They are very simple to make once you boil and peel the eggs, but peeling those eggs was a problem for me for a long time.  After looking at many suggestions online and doing some of what I’ve always done, here is what I’ve come up with that gets consistent results (eggs that peel well).  Still, I add in an extra egg or two just in case.  This time I was only using 6 eggs so I added 7 to the pot.  It was a good thing because one of them didn’t peel well.

hard boiled eggs
Hard Boiled Eggs:
Put the eggs in a pot and add 1/2 – 1 tsp. baking soda.  Cover the eggs with cold water and heat to boiling.  Reduce heat and simmer for 10 minutes. 

While the eggs are simmering, prepare a bowl of ice water.  When the timer goes off, use a slotted spoon to move the eggs from the pot immediately into the ice water.  Let them sit 10 minutes or more until completely cool.

Now you can peel them.  I have found that adding the baking soda makes a big difference.  I have also read that it helps to use older eggs, not real fresh ones.  Usually I do that also.

Deviled Eggs:
Cut 6 hardboiled eggs in half lengthwise.  Squeeze or scoop the egg yolks into a small bowl.  Add to the egg yolks:

1 tsp. vinegardeviled eggs
1 tsp. mustard (I used Dijon)
2 1/2 Tb. mayonnaise
1/4 tsp. salt

Beat well until the yolks are smooth.  You can spoon some of the yolk into each white, or for a fancier look, use a cake decorating bag (the kind you put icing in) with a tip that has a large opening.  If desired, sprinkle with paprika just before serving.

View Printable Recipe

1. Gluten Free Taste of Home (Blackberry-Blueberry Crumb Pie)
2. Jessie (Fast Food)
3. The Food Allergy Coach (Ratatouille)
4. Gluten Free Gidget ( Veggie Sushi Bowl)
5. The WHOLE Gang- Posole New Mexican Stew
6. Simply Sugar & Gluten-Free (Chunky Banana Flax Muffins)
7. Heather (Avocado Salsa)
8. Brian (Caramelized Onion Dip)
9. Mikki (Caprese)
10. The Daily Dietribe (Ginger Coconut Vegetable Soup)
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