Thursday, October 1, 2015

Gluten free pesto for the soul!

Hello everyone. I trust your day is going well. I got off to a shaky start this morning but things are hopefully back on track. It has been a really hectic week. I have been trying to help my sister find a new place to live that will be closer to her job. I watched my five year old grandson yesterday as he was running a fever and couldn't attend school. I have to drive my oldest grand child to an appointment today as she doesn't yet have her drivers licence. All of this while still trying to perfect a vanilla cupcake recipe...

I have been up since 7:00 AM today and already have unloaded and loaded the dishwasher, made a batch of cupcakes, which I have yet to sample. I have tackled several chores and I am about to get ready for the rest of the day, but wanted to share a great pesto recipe with you first.

I love pesto, that is if done right, and I hate all those added "things" they contain when purchased in the store, especially pine nuts as I am allergic, so this is a nice recipe for me as I can sub walnuts, and I know it's fresh. My friends at Miracle Noodle had this great recipe on their site that I really, really  like, so I will post it here.

This is the easiest recipe I have made to date for pesto, and the taste really is super. So I hope you  enjoy. In my book it rates a #10....Oh....Did I mention that their noodles are great too....and 0 calories!!!




2 cups fresh basil leaves
4 medium cloves garlic
A pinch of sea salt
Freshly ground black pepper to taste
1/3 cup pine nuts, toasted (you can sub chopped walnuts)
2 1/2 tablespoons (1 ounce) freshly grated Parmigiana cheese
2 1/2 tablespoons (1 ounce) finely grated Pecorino cheese
1/2 cup extra virgin olive oil


  1. Rinse the basil leaves and spin dry. Place them together with pine nuts into the bowl of a food processor and pulse a several times. Add the peeled garlic and pulse several times more to mix.Slowly add the olive oil to emulsify until the mixture is creamy.
  2. Transfer the contents to a separate bowl and mix in the grated cheeses with a spoon or spatula. At the end stir in some salt and freshly ground black pepper to taste.

Serving suggestion:

  1. Pesto can be served with rinsed package of Miracle Noodle pasta right away or on any of your favorite gluten free pastas.

Friday, September 25, 2015

Not in the mood...but need some food...Hurry up scramble eggs!

Hey everyone. Its another day starting, and although I would rather still be tucked under the covers with my cat, I gotta push myself and get up...I haven't been in the mood lately to cook, guess its the changing season. I'm sure there are others out there who feel the same.

I know I have to eat, so I brought out one of my quickie recipes to share,  Hurry up scrambled eggs.
These are quick, easy, and just right for a total of 1...


1 egg and 2 egg whites
dash of water
dash of hot sauce , optional
chopped chives, optional
salt & pepper to taste
cooked ham chunks, optional
shredded cheese, optional
fresh spinach, optional

Whisk the eggs and water together. Add chives, salt & pepper, cooked ham chunks, shredded cheese, fresh spinach, the sky is the limit. Pour into a mug lightly sprayed with Pam.

Microwave for 30 seconds, check to see if done, cook in 30 second increments if needed until done.
This is a quick meal, quick cleanup, and pretty filling, even on those hectic days. I like to top mine with a scoop of cottage cheese and some salsa. Yum.

This has saved me many times from eating something bad when I was hungry and in a hurry to eat.
So I hope you enjoy, and will leave a comment as to what  you like to add to yours.

Till next time....have a great GF week!!!