My Favorite Balsamic Glazed Salmon

Once upon a time, I found an amazing, naturally gluten-free balsamic glazed salmon recipe on Pinterest. It immediately got onto a weekly rotation for an easy and healthy after work dinner. I’d whip it out when guests came over to impress them. It is my favorite recipe to date.
Then one day, I went back to look at the recipe and it was gone. GONE. Gone forever!
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Goodbye, wonderful pin 😦

I was sad not to have the original, but luckily I’ve made it so many times that I remember roughly how to make it.
From the best I can remember, here is my favorite, delicious Baked Balsamic Salmon.
salmon filets
4 tbsp Extra Virgin Olive Oil
4 tbsp Balsamic Vinegar
2 cloves of garlic
2 tbsp honey
salt, to taste
pepper, to taste
dried herbs, to taste (Italian seasoning, dried basil or dried oregano work best!)
In a saucepan, saute the garlic in the olive oil over medium heat. Once it begins to brown, carefully add the balsamic vinegar and honey, whisking the mixture together. It will start to bubble, continue whisking for a minute then immediately remove from heat to avoid burning.
Marinate the salmon in the balsamic sauce for at least 20 minutes. Pre-heat oven to 400F/200C. Put salmon in a baking dish and pour over the sauce. Salt and pepper the filets and sprinkle a bit of dried herbs on top. Bake salmon for 20 minutes. Enjoy!
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Gluten-Free​ Baking Fail – Pumpkin Whoopie Pies

Well, my attempt to share the joy of Thanksgiving with my coworkers devolved into a crumbly mess, ha!
I tried to gather the necessary ingredients for my mom’s delicious gluten-free pumpkin whoopie pies, but I missed the rice flour line! Ended up subbing a general flour blend. Since ovens in the UK are fan ovens, things tend to bake faster here, so I took them out at 10 minutes.
I’ll be making more today and I’ll be leaving them in for 12 minutes and using rice flour! Gluten-free baking can be hit or miss, but even though the presentation of these guys wasn’t the best, my coworkers ate them all!
Have you had a Thanksgiving baking fail?
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Gluten-Free Sausage, Egg, and Sun-Dried Tomato Casserole

Gluten Free Egg Casserole Recipe

I seriously cannot believe it’s almost Easter. That probably has something to do with how cold it has been here in Boston. I associate Easter with pastels, warmer weather, flowers beginning to bloom… not freezing winds and still surviving snowbanks!

That’s enough about the weather… let’s get down to business: food! My family celebrates Easter with a brunch, and often this egg casserole is served. This recipe is a family favorite, first discovered by my mom, and here I’ve put my own, lighter spin on it. It is the perfect easy brunch dish. You can make ahead the sausage and veggie mixture, then bake the day of. It’s perfect for holidays or brunch with friends, and it is insanely delicious.

You can view the original recipe on Epicurious here, or make my version, which I’ve listed below. I’ve swapped the sausage for chicken sausage, the whipping cream for plain Greek yogurt, and the mozzarella for reduced fat mozzarella for a healthier twist. Either way, it is simply divine. Continue reading

Easy Gluten Free Quinoa Pizza Crust

Easy Gluten Free Quinoa Pizza Crust

Hello, hello! Happy 2013! As with every year, I hope this is the one that I really devote myself to maintaining this blog… I suppose time will tell. I’m inspired to share my dinner with you all tonight since I could not find a recipe like this when I tried searching for it, and because it came out pretty darn tasty!

Tonight a pizza craving struck… if you read this blog, you’ll know that’s nothing new for me. I had some leftover pizza supplies kicking around my fridge, but not quite enough to cover the dough mix I had in my cupboard. Wanting to eat something healthy, I figured I’d try to incorporate quinoa! A quick Pinterest search wasn’t giving me the kind of crust I had in mind, so I decided to take a leap of faith and make up my own.

I wanted quinoa to be the true base of this pizza, so I kept it as simple as possible. Enjoy! Continue reading

Sweet Potato, Black Bean and Quinoa Gluten-Free Veggie Burgers

Gluten-Free Sweet Potato, Black Bean and Quinoa Veggie Burgers

I’m back! Maybe for good this time? That I’ve posted twice so far in 2012 is pretty impressive…

In the time I’ve been away, my attitudes and thoughts on food have continued to evolve, especially lately. Due to different health issues and emerging intolerances in my family, my eyes have been opened to different schools of thought on food, among them being what’s “good” for you, and what’s “bad,” how much protein I actually need in my diet, the effects of vegetarianism/veganism on health, and eating foods for certain ailments or parts of the body (who knew beets were so good for your liver? Or that black raspberries are excellent for the esophagus?).

With these things in mind, my diet has started to include less dairy and meats. I am in no place to give up butter yet (YUM). This has been made easier by my 2012 resolution to try one new recipe a week. I love food, and I definitely prefer to cook than bake, however, I was never very adventurous with it. I have my go-tos that are pretty quick, pretty easy to make and taste good enough and most importantly, don’t require a recipe. Recipes intimidate me! I’ve been facing my fear head on this year, and I am loving the results (though I rarely stick to the actual recipe at hand).

This week’s endeavor was a great one! My oldest friend (we go back to 1st grade!) was in town from New York, so I invited her for dinner. She is dairy-free and I am gluten-free, so I needed a recipe that catered to both, and something we both would like. Enter, Pinterest. I love Diana’s boards – I can always tell what pins are hers because of her distinct design aesthetic. Luckily one of her boards is dedicated to food, chockfull of handpicked recipes just for me. I had also pinned this sweet potato veggie burger recipe, so it was an easy choice. Ah, technology. Love it.

Last week I had made these cheesy quinoa bites, based off of this recipe. The sweet potato veggie burger recipe said they were mushy and fell apart easily, but the quinoa bites had stayed together well, and I had some quinoa leftover, so I decided I would combine the two recipes and see what happened (after almost twenty years of friendship, I figured I would be forgiven and probably not judged if my experiment failed…)! I also decided to sub black beans for the white beans in the original recipe, because I’m more used to black beans and thought maybe I’d add a southwestern flair to these veggie burgers (only evidenced by adding in cilantro and serving with my new obsession, honey-mustard chipotle sauce). Continue reading