Gluten Free Regina would like to introduce you to Easy Brazilian Cheese Bread Recipe
I had the Easy Brazilian Cheese Bread at a friend’s house. She finally gave me the recipe and I kept putting off trying to bake them. With COVID19 I had time on my hands and like everyone else, I turned to my oven/stove for comfort in the isolation.
These little balls are chewy in the middle. You can make them with most types of cheeses. I added Montreal Steak Spice to mine instead of salt. It would be delicious to add different herbs.
Easy Brazilian Cheese Bread Recipe
Prep time:5 minutes
Cook time:15 minutes
Yield:Enough batter for 16 – 20 mini muffin sized cheese bread
The recipe as presented is fairly basic. Feel free to dress it up a bit with herbs or spices of your choice.
1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer’s cheese (if using fresh farmer’s cheese, you may want to add another 1/2 teaspoon of salt)
1 teaspoon of salt (or more to taste)
*It helps when baking with eggs to start with eggs at room temperature. If you don’t plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge. Special equipment:
One 24-well or two 12-well mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.
1 Pre-heat oven, prepare mini-muffin tin: Preheat oven to 400°F. Spread a small amount of olive oil around the insides of each well of a mini-muffin tin.
2 Blend ingredients: Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point, you can store the batter in the refrigerator for up to a week.
3 Pour into mini-muffin tin: Pour batter into the prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
4 Bake: Bake at 400°F in the oven for 15-20 minutes, until all puffy and nicely browned. Remove from the oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.
So, I generally measure out my water into the pan by using a bowl. If there’s 4 of us eating I put in 5 bowls of water. 6 of us- 7 bowls of water.
I add in enough chicken to feed us. A few chicken breasts without bones and a few thighs with skin and bone. But grandma usually uses a whole mini chicken. I just like keeping it simpler. Lol.
Boil/simmer until cooked. Then take the chicken out, cut it up and place aside.
Add in two heaping handfuls of ginger, sliced. Sometimes without the skin and sometimes with the skin. Just depends on our mood that day, if we feel like scraping it off. 😅
Add in two chicken bouillon cubes, garlic salt (1 tbsp or so), a few dollops of oyster sauce. Then let simmer on low for a few hours.
I then add one onion cut into thin slices and turn it up until the onion is tender. Add a splash/drizzle of soy sauce, and some pepper.
Then add the chicken back in and turn off the heat. Serve with (on top of) a bowl of Jasmine rice.
We don’t measure the seasoning usually because we make it so often. But that’s it. It’s really simple. You may also need to add more water while it’s simmering if the water level goes down.
11 Proven Health Benefits of Ginger
Ginger is among the healthiest (and most delicious) spices on the planet. It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain. Here are 11 health benefits of ginger that are supported by scientific research. It Contains Gingerol, a Substance With Powerful Medicinal Properties
Ginger is a flowering plant that originated from China. It belongs to the Zingiberaceae family, and is closely related to turmeric, cardamom and galangal.The rhizome (underground part of the stem) is the part commonly used as a spice. It is often called ginger root, or simply ginger.
Ginger has a very long history of use in various forms of traditional/alternative medicine. It has been used to help digestion, reduce nausea and help fight the flu and common cold, to name a few. Ginger can be used fresh, dried, powdered, or as an oil or juice, and is sometimes added to processed foods and cosmetics. It is a very common ingredient in recipes.
The unique fragrance and flavor of ginger come from its natural oils, the most important of which is gingerol. Gingerol is the main bioactive compound in ginger, responsible for much of its medicinal properties. It has powerful anti-inflammatory and antioxidant effects (1Trusted Source).
Ginger is a popular spice. It is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties.
Ginger can treat many forms of nausea, especially morning sickness. Ginger appears to be highly effective against nausea. Ginger may also relieve nausea and vomiting after surgery, and in cancer patients undergoing chemotherapy. It may be the most effective when it comes to pregnancy-related nausea, such as morning sickness.According to a review of 12 studies that included a total of 1,278 pregnant women, 1.1-1.5 grams of ginger can significantly reduce symptoms of nausea. However, ginger had no effect on vomiting episodes in this study. Although ginger is considered safe, talk to your doctor before taking large amounts if you are pregnant. Some believe that large amounts can raise the risk of miscarriage, but there are currently no studies to support this.
Send us your favorite Gluten Free Ginger Recipes! Glutenfreeregina@gmail.com
Gluten Free Regina explores the world of herbs and plants. Today’s plant is Borage. It grows like a weed in Saskatchewan but what the hell do you do with it? It kept popping up in the garden I started letting it grow and it made these beauties!!! Now they’re growing everywhere! So what do I do with them?
BORAGE, A PLANT PRACTICALLY MADE FOR WOMEN!!
The herb is known to be rich in gamma linolenic acid, the Omega-6 Fatty Acid that is as essential for overall health. The herb is believed to act as a restorative agent on the adrenal cortex. In other words, Borage Leaf extract will revive and renew adrenal glands after medical treatments of cortisone or steroids. This explains the ancient uses for Borage to uplift and strengthen the spirits, especially in times of grief. Today’s translation of this healing herbal extract is to help people deal with everyday stress and exhaustion. Borage leaves are used as a diuretic to support treatment of urinary tract conditions and weak hearts, and varicose veins. It is also used to soothe the body’s mucous membranes, suppress inflammation and help ease arthritis and rheumatism. Borage has antibacterial effects against Helicobacter pylori, bacteria that can cause stomach ulcers. It has been used to increase breast milk production and is one of the most popular herbs among women for treating premenstrual syndrome (PMS), as well as menopausal symptoms. Borage has proved to be an excellent alternative medicine to for fibrocystic breast. The healthy fats are also used to delay male baldness naturally, as well as other types of hair loss. It also improves skin’s water retention and provides nourishment to dry or damaged hair. As an anti-inflammatory, it is said to also help to relieve inflammatory conditions such as eczema, seborrheic dermatitis and other skin conditions. Some believe that Borage leaf herbal extract may be the perfect remedy for treating a hangover or preventing them. Borage is packed with healthy nutrients and a good herbal supplement for women, because it contains high levels of calcium and iron that so many women are deficient in. It is a well known herb for its soothing qualities and has been useful in the treatment of nervous conditions. Its natural sedative effects have been used to ease mood swings and depression often associated with menopause and menstrual cycles. Borage leaf also holds a good amount of potassium, manganese, copper, zinc and magnesium. Potassium is an important component of cell and body fluids, which help to control heart rate and blood pressure. The manganese content is useful as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is another important co-factor for cellular metabolism. Additionally, it is a component of hemoglobin inside red blood cells, and determines the oxygen carrying capacity of the herb. B-complex vitamins, particularly niacin, help to lower LDL cholesterol levels in the body. Borage may be helpful in preventing prostate cancer cells in males and may increase the effectiveness of the drug tamoxifen in the treatment of breast cancer. Cancer studies show that gamma linolenic acid (GLA) can kill 40 different kinds of cancer cells in the laboratory tissue tests without harming healthy tissue. Researchers say the GLA can induce apoptotic death in tumorous cells, a process where the bad cells break into smaller pieces which other body cells destroy. Although these studies are relatively new, scientists believe that Borage shows great promise as an alternative cancer therapy. The research showed that it suppresses tumor growth and prevent cancer and the carcinogenic substances. The adrenal glands in the body work very hard, especially when the body is working hard all day to prepare for fight or flight situations and constantly releasing adrenalin into the body. Its natural sedative effects have been used to soften the nervous edge that some experience. The herbal extract of Borage leaf has an action on the endocrine system as well, and has been recommended for thyroid issues. It has been traditionally used for increasing lactation in women who are breastfeeding their babies, so it probably acts on the endocrine chain, on the hypothalamus and pituitary. Borage contains silicon, which can have a powerful rebuilding effect on the nervous system. Borage benefits in the transmission of the nerve impulses and also prevents nerve damage. The use of Borage is essential to improve peripheral neuropathy. The fatty acids in Borage contributes to healthy nerve development in such diseases as multiple sclerosis (MS) and cystic fibrosis, a recessive genetic disease affecting most critically the lungs, pancreas, liver and intestine. Like other adrenal nourishing herbs such as Licorice and Ginseng, Borage is could be a vital herbal remedy in today’s world. This herbal remedy is valued as it is said to effectively counteract the effects of steroids and other substances in the body. It is also believed to encourage the production adrenal production of steroid hormones and is used as a helpful herb when weaning a person off steroid therapy. Borage should be able to clear up any congestion, from your lungs to the back of your throat. Borage is considered a superlative demulcent that soothes mucous membranes, including those of the respiratory system, reducing the discomforts of sore throat, chronic bronchitis, hacking coughs and bronchial infections such as pleurisy and tuberculosis – and also those irritated tissues of the gastrointestinal system. There is some evidence that Borage, when taken in combination with eicosapentaenoic acid might reduce the number of days in intensive care (ICU) and length of time spent on a breathing machine for patients with acute respiratory distress syndrome (ARDS). Borage is a natural diuretic that has been used for kidney and bladder ailments. Fevers can be alleviated using Borage herbal remedy and herbal medicine makes extensive use of this herb in this respect as it possesses a calming and cooling effect on the body, which can rapidly decrease elevated body temperature. The general regulatory effects of Borage Leaf tincture include the control of arterial muscle tone, sodium excretion through the kidneys, blood platelet (stickiness), inflammatory response and immune function, just to name of few. Convalescing and recovering patients, in many parts of Europe, have been treated with Borage Leaf extracts, to regain strength and boost their chances of recovery from weakness or disease. Borage is considered one of the “good fats” that are thought to be instrumental in lowering blood pressure, and considered to be as necessary for your health as vitamins that are commonly lost through normal aging, dietary fat intake and other effects. The gamma linolenic acid (GLA) content in Borage helps in decreasing the level of body serums and therefore keeps the body away from heart diseases and high cholesterol problems. Borage is of great benefit preventing the atherosclerotic plaque that can be a major cause behind the cardiovascular disease. Some other benefits of taking Borage tincture is for improving blood circulation, preventing blood clotting, high blood pressure, or hypertension. Borage contains the essential fatty acids and minerals that help to maintain healthy skin and nails. Borage leaf tinctures benefits are numerous in the field of skin care for the aging, roughness and dryness of the skin. Regular use of Borage internally will improve skin health, not only scaly, dry skin, but acne, itchy scalp and the chronic inflammatory skin condition of rosacea. Borage can help in solving the inflammatory problems of skin inflammation, eczema, psoriasis and cutaneous inflammatory skin disorders. Externally, Borage has been used in eyewashes, gargles, mouthwashes and poultices, but contact with the leaves may cause dermatitis in sensitive persons.
Contraindications: The plant (but not the oil) contains small amounts of pyrrolizidine alkaloids that may cause toxicity in the liver, and Borage should never be taken in large doses (many times the recommended amount) or for a long period of time. If you are taking any blood thinning medications, speak with your doctor before using Borage.
Disclaimer:The information presented herein by New Way Herbs is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.
To flavour a glass of tomato juice or cocktail add 1 tablespoon minced young borage leaves. Add borage flowers when serving alcoholic drinks and fruit drinks. Especially good with a claret cup. Add borage leaves and flowers to hot or iced tea or lemonade. Borage Wine Cup Makes about 2 liter 125ml brandy 30ml castor sugar 750ml bottle dry white wine 125ml orange juice 250ml crushed ice 750ml bottle pink champagne 250ml lemonade 250ml ginger ale 250ml chopped fresh borage leaves Borage flowers to garnish (optional)
Blend brandy, sugar, wine, juice and ice until combined.
Combine champagne, lemonade, ginger ale, borage and wine mixture in large bowl just before serving.
Decorate with borage flowers.
Borage Ice Blocks
Half fill ice block trays with cold water and freeze solid. Remove from freezer and tip out the half blocks. Put a borage flower into each division, replace the half blocks and top them up with water. The flower is then trapped between the water and the ice. When the tray is returned to the freezer the borage flower will be set in the middle of the ice block. Otherwise the flowers tend to float to the top.
¼ cup lemon juice 2-3 tablespoons sugar 3-4 medium-sized borage leaves 2 cups water
Put all ingredients in a blender and blend for approximately 30 seconds. Strain into a tall glass, and garnish with borage flowers.
Strawberry and Borage Cocktail
4-5 borage leaves 250ml dry vermouth 450ml orange juice 450ml soda water 450ml ginger ale 1 lemon thinly sliced 1 punnet small strawberries
Lightly crush borage with mortar and pestle.
Place in a large punch bowl and add all other ingredients, except strawberries; chill.
Clean and prepare strawberries and float in a punch bowl just before serving.
Desserts with Borage
To Candy Borage Flowers
Pick the borage flowers, each with a small stem, when they are quite dry. Paint each one with lightly beaten egg white, using a water colour paintbrush. Dust them lightly with castor sugar and set to dry on waxed paper in a warm place like an airing cupboard or in a very cool oven.
Tropical Fruit Salad with Lime Syrup
Make a mixture of fruit e.g. Passion fruit, kiwi fruit, pineapple, selection of berries, paw paw, melon, water melon. Combine fruit in a large bowl. Add lime syrup, toss gently to combine, cover, refrigerate for several hours, even overnight.
125 ml lime juice 125 ml sugar 60 ml chopped fresh borage leaves
Combine juice and sugar in small saucepan, stir over heat without boiling, until sugar has dissolved.
Bring to boil, reduce heat, simmer, uncovered without stirring for 5 minutes, cool.
Stir in borage.
Preserves with Borage
Add flowers to herbal vinegar as a dye and for a slight cucumber flavour.
A great spread with cream cheese and crackers. 6 cups borage leaves and flowers parts soaked in a 4 cups of cold water overnight, drain 4 cups of borage infused water 4 ½ cups sugar 1 tablespoon lemon 1 pack commercial pectin a pinch of salt and red pepper
Cook according to commercial pectin direction.
Salads with Borage
Red, White and Blue Salad
1 medium cucumber 3 medium vine ripened tomatoes ¾ cup sour cream 1/4 teaspoon course black pepper 1 teaspoon white sugar 1 tablespoon rice wine vinegar 1 teaspoon chopped dill leaves 1/8 teaspoon freshly grated lemon peel 1/4 teaspoon finely grated red onion salt to taste borage flowers togarnish
Combine all the ingredients except for the tomatoes and flowers.
Slice tomatoes and arrange them, overlapping, around the edge of a serving platter.
Mound the cucumber mixture in the center of the platter, just covering the inner edge of the tomatoes.
Chill well, and place the borage flowers decoratively on the salad just before serving. Serves 4 to 6
Mixed Herb Salad (La Salade de Plusieurs Herbes)
Adapted from a 16th century French translation of a book originally written in Latin in 1474. 2 heads lettuce 1 handful young, tender borage leaves 1 handful chopped fresh mint leaves 1 handful fresh lemon-balm leaves 1 handful tender fennel shoots and flowers 1 handful fresh chervil leaves 2 tablespoons chopped fresh parsley 1 tablespoon oregano or marjoram flowers and leaves salt 1/3 cup olive oil 2 tablespoons wine vinegar
Wash the lettuce and herbs well, dry them and place them in a large dish.
Sprinkle with salt, add the oil and finally the vinegar.
Let the salad stand a while before serving.
Eat the salad heartily, crunching and chewing well. To serve 6
Borage and Cucumbers
3 large cucumbers 200ml sour cream 2 tablespoons rice vinegar ½ teaspoon celery seed 1/4 cup chopped green onion 1 teaspoon sugar salt and pepper to taste ¼ cup fresh, young borage leaves (chopped finely)
Slice the cucumbers thinly. Salt lightly and set aside in a colander for 30 minutes, then rinse and pat dry with paper towels.
Mix the remaining ingredients, add the cucumbers to the mixture, and toss lightly.
Garnish with borage blossoms.
Chill for one hour before serving.
Sauces with Borage
Serve with fish salads, fried seafood and green salads 1 cucumber 2 shallots 5 ml soy sauce salt and pepper 10 ml lemon juice 5 ml orange or lemon rind 5 ml made mustard a dash of cayenne 20 ml chopped borage leaves 125 ml mayonnaise
Grate the cucumber and shallots. Add all other ingredients and blend in electric blender.Makes ± 375 ml
Frankfurter Gruene Sauce (Frankfurter Green Sauce)
3 cups mixed herbs (parsley, chives, chervil, borage, dill, spinach greens, watercress, tarragon, basil, pimpernel) 1 cup sour cream or plain yogurt 2 small onions, coarsely chopped 2 tablespoons cream 2 tablespoons mayonnaise ¾ cup low-fat cottage cheese (pressed through a fine sieve in order to smooth curds) ground white pepper small pinch of sugar 1 to 2 eggs, hardboiled and coarsely chopped
Choose all or merely a selection of the herbs and greens mentioned in the list of ingredients (using the tarragon more sparingly than the others). Wash them thoroughly and drain on paper towels.
Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether.
Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and puree in the blender or processor; add a few tablespoons of cream if it doesn’t seem to be fluid enough.
The rest of the greens should just be finely chopped and stirred in a mixing bowl with the puree in order to give the sauce a little bite.
Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce.
Season with salt, pepper, and a little sugar. The hardboiled eggs can either be mixed in with the sauce or strewn over it as a garnish. Makes 2 to 3 cups
Soups with Borage
Add one tablespoon young freshly chopped leaves to every 4 cups beet, cabbage, green pea or spinach soup
Acquacotta di Verdure – Cooked Water with Greens
Acquacotta literally means cooked water. It is generally served as a one coarse meal and in the past was eaten by shepherds and stockmen. There are as many versions as there are cooks. A loaf of day-old Italian bread 1 cup potatoes, peeled and cubed 500 g ripe tomatoes, chopped (and peeled, if you like) 500 g spinach washed and coarsely chopped 500 g vegetables such as peas, beans, bell peppers or whatever else is in season Bouquet garni of minced borage, marjoram, thyme, parsley 125 ml extra virgin olive oil Salt and pepper to taste
Fill a fairly large pot ¾ full of water and add the vegetables and herbs. Season with a little salt and cook for about 40 minutes.
When the vegetables have finished cooking, cut the bread into thick slices. Dip each in the pot, let it drain, and put it in a bowl.
Spoon some vegetables and a bit of the vegetable broth over the slices, drizzle some olive oil over them, and serve them with freshly ground pepper.
Vegetables with Borage
Borage flowers makes an attractive edible garnish and may be added to any green or fruit salad to taste. Young finely chopped borage leaves may be added to any green salad, but do not add too much because of their hairy texture. Especially good with beans, green peas and spinach.
Borage Leaves as a Vegetable
Wash young borage leaves and remove stalks. Chop finely and cook in a little butter in a covered saucepan over a very low heat. Season to taste. The dampness of the washed leaves should be enough to keep them from sticking to the bottom; they should soon be tender and their hairy texture disappears when cooked. Try to combine the borage leaves with cabbage or spinach using about one-third borage leaves to two-thirds cabbage or spinach and cook in the same way. It is makes a great ‘marog’. Borage Fritters 250 ml flour 8 ml baking powder salt 125 ml milk 1 beaten egg 125 ml – 250 ml cooked, chopped borage leaves 15 ml grated onion oil or butter to fry
Sift flour, baking powder and salt into a basin.
Make a well in the centre and stir in combined milk and egg to make a stiff batter.
Add chopped, cooked borage leaves and grated onion.
Heat oil in a frying pan and fry the mixture in tablespoons, turning to brown both sides.
Drain on brown paper and eat hot with mashed potatoes and grilled tomatoes.
The BEST 5-Minute Vegan Sauces! Simple, delicious, and perfect for dipping.
Are you looking for Vegan Sauces? Here are some delicious ideas!
serves: 4 servings
TThis spicy hummus is topped with crushed red pepper, feta cheese, and olive oil. A healthy, easy snack with crackers or veggies!
1 can chickpeas, drained
2 cloves garlic
1 tbs. tahini
1 squeeze of fresh lemon juice
1 tbs. olive oil
salt to taste
cayenne to taste (I would start small with a ¼ teaspoon)
Put chickpeas, garlic, tahini, lemon juice, salt, and cayenne in a food processor. Process until thick paste forms.
Add the oil (streaming it in while the food processor is running seems to work best) and continue to add 1 tbs. of water at a time, until the consistency smooth and spreadable.
Sprinkle extra cayenne on top for more spice, and feta to cool things down!
A quick word about tahini: it’s sesame paste. You can buy it at Cub or other run-of-the-mill grocery stores (just ask a knowledgeable salesperson to help you find it). It costs about 5-10$ for a jar, and the jar will last you for many batches of hummus. If you don’t have it and don’t want to buy it, use peanut butter or omit it altogether.
5-minute magic green sauce
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
juice of one lime (or two – get lots of limey goodness in there!)
½ cup water
½ cup olive oil
1 teaspoon salt
½ cup pistachios (you can sub other nuts – see notes)
Pulse all ingredients – except pistachios – in a food processor until incorporated.
Add pistachios and pulse until mostly smooth (depends on what consistency you want).
Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.
I did make this with other types of nuts like walnuts and almonds and it worked just fine, but the taste wasn’t as good IMHO. If you can find shelled pistachios, it’s worth the splurge!
5 minute kale pesto
2 cups torn kale (no stems) and parsley, combined
½ cup olive oil
¼ teaspoon salt (more to taste)
1 clove garlic
juice of one lemon
¼ to ½ cup raw almonds
Pulse the kale, oilve oil, salt, garlic, and lemon juice in a food processor until smooth.
Add the almonds and pulse until the almonds are ground to desired consistency.
I ended up using about 1½ cups kale + ½ cup parsley. But I’ve made this many times with just about any combination of greens, whether JUST kale, kale and spinach, kale and other herbs… it is a very flexible recipe so adjust the ingredients and quantities depending on what you have on hand. A traditional pesto flavor profile would include basil, but when I made it with basil, I didn’t really love it. Go figure. Just make it however you like is what I’m saying here.
If you don’t want this to be vegan, no probs. Just add a handful of Parmesan into the mix and YUM.
Also really really really delicious = using spicy almonds. I just bought some from a co-op that were already seasoned and spiced and used them in place of the raw almonds.
For more gluten free recipes visit the video recipes!
friendly, gut-healing bacteria and yeast which:
-fight off the growth of harmful bacteria and yeast
-promote a healthy digestive system
-strengthen the immune system
-heal the gut by restoring gut flora (especially important after taking antibiotics!)
-detoxify your body, ridding it of toxins
-prevent and treat diseases
Fermented foods/drinks are superior to probiotic pills because they:
-cost less: generally, 1-2 bites/sips contain as many probiotics as a whole pill
-are more easily assimilated into your body because of their Real Food form
-contain plenty of vitamins, enzymes and healing acids as well as probiotics
Did you know that your body actually contains more bacterial cells than it does human cells? Amazing!
Your gut contains about 3lb of bacterial cells, all of which are extremely important to your body’s overall physical, mental and emotional well-being!
According to Hippocrates, father of modern medicine, “All disease begins in the gut.”
You need tons of probiotics to keep your immune system strong and able to fight off intruders, especially after taking antibiotics (which kill the good along with the bad).
Not only do probiotics balance out your gut, but they also help to detoxify your body, getting rid of toxins that have built up over the years, and help you to heal from various ailments with their amazing enzymes, healing acids and food-based vitamins.
Fermented foods/drinks are not only a delicious way to get probiotics into your body, but they are also cheaper and more readily assimilated into your body than probiotic pills are, because of their Real Food form.
Fermented foods/drinks are superior to probiotic pills because they:
-cost less: generally, 1-2 bites/sips contain as many probiotics as a whole pill
-are more easily assimilated into your body because of their Real Food form
-contain plenty of vitamins, enzymes and healing acids as well as probiotics
???? This is a simple, delicious way to incorporate important probiotics into your diet! Spread this old-style dijon on to your sandwich, burger, or pair with meat/fish. ????
Not only will your taste buds fall in love, but because your gut health affects your overall health, this mustard will help your immune system, digestion and much more. (Check out my website and Google to learn about the amazing benefits of probiotics.)
If you have to bring a dip to a party, bring a Caesar Dip! You’ll have the best dish of the party!
Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. In this blog we share a recipe for Caesar Dip.
Caesar dip is the new salad.
SERVES: 8 SERVINGS
8 oz. cream cheese, softened to room temperature
1 c. shredded mozzarella
1/2 c. finely grated Parmesan
1/2 c. sundried tomatoes
4 oz. frozen chopped spinach, defrosted and squeezed dry
1/2 c. Caesar dressing
Juice of 1/2 lemon
1/2 tsp. chopped thyme leaves
Little gem lettuce (or romaine hearts), for serving
baguette, sliced and toasted
Preheat oven to 350 degrees F. Grease a small baking dish with butter or nonstick cooking spray.
Mix all ingredients, aside from the lettuce and bread, in a large bowl until evenly combined. Transfer to prepared baking dish. Bake until the cheese is bubbly and starting to turn golden about 20 minutes.
Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. In this blog we share a recipe for Brussels Sprouts.
MAKE BRUSSELS THE BEST PART OF THE MEAL WITH BACON BRUSSELS GRATIN
Brussels Sprouts are one of our favorite veggies, in spite of the fact that they don’t have the best reputation. We typically chalk up people’s distaste for the green veggie to not knowing just how delicious it can be – roasting is basically the only way to go – and therefore not realizing how great it is, and we try to do our parts to show everyone what a great ingredient it is. Here, we took some lightly roasted Brussels (gotta get a little color on them) and then made a creamy, cheesy, flavorful gratin to showcase them and make everyone fall in love with them…you need to try this!
The key here is roasting your sprouts ahead of time. Not only does this ensure that your veggies will be perfectly tender by the time they’re cooked in the gratin and come out of the oven, but roasting them gives an amazing flavor that takes everything up a notch. Add to that the crumbled bacon, cheese, and rosemary, and you’ve got yourself a side dish that’ll steal the show. At least that’s what happened at our dinner!
Brussels Sprouts Gratin
45 minutes to prepare serves 6
1 1/2 pounds brussels sprouts, halved
8 oz. bacon, cooked and crumbled
1 cup sharp cheddar cheese, grated
1/2 cup fontina cheese, grated, optional
3/4 cup heavy cream
2 tablespoons extra‑virgin olive oil
1 sprig rosemary, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes, optional
Kosher salt and freshly ground pepper, to taste
Preheat oven to 400º F.Toss Brussels sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15‑20 minutes, or until semi‑softened.
Toss Brussel sprouts with olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15‑20 minutes, or until semi‑softened.
In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
Remove Brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
Reduce oven temperature to 350º, return the baking dish to oven and bake for 20‑25 minutes, or until cheese is bubbly and just set.
Remove from oven and let cool 5 minutes before serving.
Chicken Bacon Ranch Lettuce Wraps are the easiest way to ditch carbs or gluten!
1 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Freshly ground black pepper
16 leaves romaine
8 slices provolone
8 strips cooked bacon
2 roma tomatoes, thinly sliced
Ranch, for drizzling
Chips, for serving (optional)
In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 5 minutes, then slice.
Line a surface with a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine and top with 2 slices provolone, tomato, 2 slices bacon, and cooked chicken slices, then drizzle with ranch and season with salt and pepper. Top with romaine leaf.
Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around the bottom. Poke with a toothpick.
Preheat oven to 375 degrees F. In a large bowl, combine flour and cauliflower, Toss until fully coated.
Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.
Bake until golden and crispy, 20 to 25 minutes.
Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
Coat baked cauliflower in sauce and serve with ranch if desired.