Tag Archives: gluten freed

Veggie Stir Fry



After my family headed home Saturday I had few hours to catch my breath before Margo, Jeff, and I headed to the Avett Brothers concert that night. It was cold and rainy but the venue was sweet and the show was worth it. But by the time Sunday afternoon rolled around I didn’t have much creative energy left. So my jars this week are a stir-fry consisting of whatever veggies I had on hand. Here’s the basic breakdown:

Serves 6

  • 1 yellow onion, sliced
  • 2 garlic cloves, chopped
  • 3 carrots, julienned
  • 1 red pepper, julienned
  • 3 zucchini, julienned
  • 2 yellow squash, julienned
  • Oil of choice
  • 3 Tbsp soy sauce
  • 1.5 Tbsp apple cider vinegar
  • 1 Tbsp peanut sauce
  • Salt to taste

Heat the oil over high heat. Stir-fry the onions for 2 minutes. Add the garlic and stir for about a minute more. Add the rest of the vegetables and stir-fry for 5-7 minutes or until they are the crispness you prefer. Add the soy sauce, vinegar, peanut sauce, and salt and heat through.

I put the veggies over brown rice in our jars. Basically, you can use whatever you have in your refrigerator. At least that’s what I did!

And here’s to a fun night with fun friends!



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Sugar Cookies

  • 2 cups all purpose gluten free flower
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup earth balance
  • 1 cup sugar or sugar substitute
  • 1 egg
  • 2 tsp almond extract
  • 1/4 cup almond milk

Preheat oven to 350 degrees. In a small bowl, combine flour, baking soda, sea salt, cinnamon, and nutmeg. In a separate bowl, beat the butter and sugar until creamy. Add egg, almond extract and almond milk, mix well. Add flour mixture to wet mixture and mix well. Scoop dough into balls and place 2 inches apart on cookie sheet. Bake for 12 minutes or until golden brown.

From Celiac.com

Be sure to allow the 2 inches between cookies because they will expand quite a bit while baking!

We made the following icing and let people decorate their own cookies!

  • 2.5 cups powdered sugar
  • 2 Tbsp water
  • 1 Tbsp earth balance
  • 1 Tbsp cream of Tartar
  • 1/2 tsp vanilla

Combine all ingredients. Add more water as needed to reach desired consistency. Add food coloring if desired. You can substitute almond milk for water.

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Quinoa Mushroom Pilaf

  • 2 1/2 – 3 cups cooked quinoa
  • Olive oil
  • 2 cloves garlic, finely chopped
  • 1 small to medium yellow bell pepper, diced fine
  • 1 small to medium green bell pepper, diced fine
  • 2 cups sliced mushrooms
  • Sea salt and ground pepper, to taste
  • 2 tablespoons fresh chopped parsley
  • 1 teaspoon Greek Seasoning (mint, lemon, basil, oregano mix)
  • 2 scallions (spring onions) sliced- white and light green sections
  • Squeeze of fresh lemon juice
  • Extra virgin olive oil, to taste

When the quinoa is almost done, heat a splash of olive oil in a large skillet over medium heat. Add the garlic, yellow and green pepper; and stir over medium heat until slightly softened. Add in the mushrooms. Season with sea salt, and ground pepper, to taste. Add the Greek seasoning. Stir and cook until the mushrooms are tender.

Add the quinoa to the mushroom-pepper mixture. Add in the sliced scallions. Stir to combine. Squeeze fresh lemon juice all over the quinoa and drizzle with extra virgin olive oil. Toss to coat the quinoa.

Taste test and add more salt or seasoning if it needs it.

Sprinkle with toasted pine nuts, if desired.

This made a good amount for four jars.

Adapted from Gluten Free Goddess

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