Saturday, July 28, 2012

Hot Rice Cereal

I'm sitting here typing away on my laptop with an empty bowl sitting next to me. Empty bowl and full stomach.

Yep. But really, this is becoming a bad habit. I have been trying to eat more fruit for breakfast, but too often I opt out on the green smoothie for this super delicious, satisfying, warm bowl full of gluten-free goodness.

So be warned. If you make this, you will have a hard time not making it at least a couple of times a week. Better stock up on rice!

This hot rice cereal is as usual, gluten, dairy and sugar free. I use a little bit of natural maple syrup to sweeten it up, but feel free to use whatever sweetener you prefer.

For those of you who miss that steamy bowl of oatmeal from your glutenous days, this is a wonderful substitute.

Wish I had an actual picture of the cereal to show you!


1 cup leftover cooked rice (you can cook it in the morning if you wish, but that will take much longer)

coconut milk (you could also use almond or any other type of non-dairy milk you like, but the
coconut milk is thicker, so it makes the dish nice and creamy)

3 Tablespoons butter

1 Tablespoon maple syrup

dash or two of salt

handful of raisins


Place all the ingredients except the coconut milk into a small pot. Add coconut milk, pouring in enough to at least cover the bottom of the pan. Use your discretion to determine how much milk you want. Cook on low, covered, stirring every few minutes to make sure it doesn't burn. Cook for 5 to 7 minutes, until steamy hot.

Thursday, July 12, 2012

Grilled Lemongrass Pork

Serves 6

Well, summertime is certainly upon us. It's hard to believe it's already mid-July. There's only so much time left to use the beloved grill, before the weather get's nippy, so I am going to try to make as many grilling recipes as I can before summer comes to an end. 

This Lemongrass Pork dish is full of flavor: a little sweet, a little salty, and a lot of delish. Grilling it provides a nice, slightly charred look and flavor. I think it's safe to say this recipe is a winner, because my family devoured it all last night, leaving none for my poor dad who didn't get home until later.

It's completely gluten, sugar, and dairy free, and you won't believe how easy it was!

Enjoy with some rice and a nice summer salad. 

Grilled Lemongrass Pork:


2 pounds boneless pork shoulder steak (1/2 inch thick)
2 Tablespoons chopped garlic
2 Tablespoons chopped shallot
2 stalks lemongrass, trimmed and chopped
2 Tablespoons raw honey
1/2 teaspoon black pepper
3 teaspoons tamari (basically gluten free soy sauce- you should be able to find this in your grocery store. If not, check your local asian store)
3 Tablespoons fish sauce (make sure you check the ingredients for gluten-some have it, some don't)
2 Tablespoons olive oil


Cut the pork into long pieces, about 3 to 4 inches long. Alternatively, you can cut it into cubes if you want to put them on a skewer. Set aside in large bowl. 

In a food processor, blend garlic, shallot and lemongrass until fine. Add the honey, pepper, tamari, fish sauce and olive oil and pulse until well combined. The texture should be somewhat smooth. Pour mixture over the pork and coat. Cover and allow to sit for at least an hour to marinate at room temperature. If making the day before, let sit in the refrigerator overnight and let the meat sit out for 45 minutes before grilling. 

Grill the pork at medium-high for 6 to 8 minutes. Turn the slices frequently until completely cooked. Serve over rice. 

Thursday, July 5, 2012

Chocolate Peanut Butter Pie

(Original recipe from

My mom's birthday was a couple of days ago, and I was put in charge of making the cake (which I totally didn't mind). I asked her what cake she wanted, and being the most selfless mom in the world, said she wanted me to make something that we could all eat- meaning gluten, dairy AND sugar free. It sounds impossible, I know. 

But this was the "cake" she asked for-a chocolate peanut butter pie I had made once before. Last time I made it, it was good. But I had to make a few changes to give it a more peanut buttery flavor. Obviously, the peanut butter is the best part. 

The second time around, I think I nailed the peanut butter flavor. There's no longer just a hint of peanut butter, but there's not so much that it sticks in your throat. 

Added bonus: this is one of those "freezer cakes," so it's a perfect dessert for the summer. 


Blend all the crust ingredients together in a food processor until it has the consistency of dough. 

Blend all the filling ingredients except the water. Add the water in a little bit at a time until the desired consistency. I actually put in the full 1/4 cup of water in. It was wetter than the first one I made, but I actually liked it better that way.

Blend all the topping ingredients until smooth. 

Place parchment paper in an 8-inch spring form pan. Press down the crust. Add in the peanut butter filling and top with the chocolate topping. 

Place in the freezer for about 3 hours. Then let it thaw or eat it frozen! (I like it frozen). 

Monday, July 2, 2012

Chocolate Banana Smoothie

(makes one serving)

One morning, I woke up craving a Chocolate Banana Smoothie from Starbucks. But there were a few problems:
1. The Starbucks version has dairy in it (and I'm not a huge fan of the soy substitute)

2. The Starbucks version cost $4.45, which is a lot for a poor college student like me

3. I had just woken up, and was in no condition to leave the house

So, I decided the only satisfactory alternative was to make my own. I gathered a few essential ingredients and threw them all in my food processor. Now since Starbucks was on the mind, when I tasted this smoothie, I thought it tasted exactly like the real thing (and hastily named it the Starbucks Clone Chocolate Smoothie). But having made this many times since, and having downed my share of actual Starbucks Chocolate Smoothies since, I've decided it does not taste exactly the same. In fact, I think my recipe is actually much tastier! 

Why? Well, it's less icy, more chocolatey, dairy-free, less expensive (this really does make it taste better, I promise).

But really, I prefer this easy, homemade smoothie to any other, and I frequently make it if I need to take a meal with me and eat on the go.  


2 bananas, sliced and frozen 
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 1/2 Tablespoons cocoa powder
1/2 Tablespoon honey, or to taste
1/2 teaspoon instant coffee granules (this is totally optional and to taste, but 1/2 teaspoon usually works for me)
1/2 Tablespoon canned coconut milk, or to taste


Blend frozen bananas in food processor with vanilla, cinnamon, cocoa powder and coffee granules. When the mixture becomes thick, add the honey and coconut milk. Add coconut milk until the consistency is to your liking. I like mine very thick, so I only use 1/2 Tablespoon. 

Scoop into a glass and that's it! A healthy, filling, shake for any time of day.