Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Category: Healthy

Triple-Berry Cereal Bars

Triple-Berry Cereal Bars

Grab one of these snack bars for your next on-the-go breakfast or afternoon pick-me-up. Do you want to know the best thing about making your own snack bars? You know exactly what ingredients you put in them. You also know just how healthy you can […]

5-Minute Good-for-You Cheesy Broccoli Bisque

5-Minute Good-for-You Cheesy Broccoli Bisque

It’s definitely no thanks to me that my kids love broccoli. Maybe I can blame my mom for only feeding me broccoli rabe and romanesco growing up. Somehow, broccoli just seemed, well, boring. These days, I only enjoy broccoli two ways—blended into a creamy soup and roasted until […]

Grilled Shrimp with Summer Guacamole

Grilled Shrimp with Summer Guacamole

What does summer mean to you? To me, besides beaches and backyard barbecues, summer means visiting local farms early Saturday mornings to see the week’s harvest. Summer is peak growing season and that usually means more fruits and vegetables than I know what to do with.

Everything I make or bake, I look to incorporate ingredients I’ve picked up from the farms. I also realized years ago that even if I don’t use all of the produce in one weekend, it’ll stay fresher longer than anything I’d pick up at the supermarket. Plus, farms are seriously paycheck-friendly, too!

I developed this guacamole recipe one evening when I had too few avocados and I was trying to make enough guacamole to feed my hungry family. I had, of course, shopped at the farms so I decided to stretch the guac by stirring in chopped tomatoes, corn and peaches. Now, it’s a family fave!

Grilled Shrimp with Summer Guacamole

Serving Size: 4

Ingredients

1 ear of corn

1 pound medium shrimp, peeled and deveined

Olive oil, for drizzling

Salt and pepper

2 ripe Hass avocados, halved, pitted, peeled and cut into ½-inch cubes

1 pint cherry tomatoes, halved

2 tablespoons finely chopped red onion

2 peaches, peeled and cut into ½-inch cubes

Juice of 1 lime plus 4 lime wedges, for serving

Instructions

  1. Heat the grill to medium-high heat. Open the corn husk slightly and fill with water; wrap tightly in foil and grill, turning occasionally, until tender, 15 to 20 minutes.
  2. Meanwhile, thread the shrimp on skewers, drizzle lightly with olive oil and season with salt and pepper. Grill, turning once, until just cooked through, about 4 minutes total.
  3. In a small bowl, toss together the avocado, tomatoes, onion, peaches and lime juice; season with salt and pepper. Serve the shrimp and guacamole with the lime wedges.
https://silvanaskitchen.com/grilled-shrimp-summer-guacamole/

No-Bake Paleo Fruit Pie Minis

No-Bake Paleo Fruit Pie Minis

Check out my perfect-for-summer pies—NO-BAKE FRUIT PIE MINIS, my latest recipe for the Food Network’s HEALTHY EATS BLOG. I’ve traded in the average cookie crust for a healthy, nut-based pie shell and filled them with a dollop of my DIY Foolproof Lemon Curd—all gluten-free, grain-free, dairy-free optional, refined sugar free and Paleo!

Gluten-Free, Dairy-Free Creamy Kale-Cannellini Soup with Garlic Chips

Gluten-Free, Dairy-Free Creamy Kale-Cannellini Soup with Garlic Chips

During the long, cold winter months, my kids know all too well that I could happily subsist on soup alone. I find it both comforting and nourishing. Even better, it’s an easy going dish—or meal, if you’re me. I love that soup doesn’t have to be complicated, allows for improvisation and if we were to boil soup down to its very essence, it really is whatever you make of it. That’s true for so many choices we consciously make in life—both in and out of the kitchen.

Gluten-Free, Dairy-Free Thanksgiving Desserts

Gluten-Free, Dairy-Free Thanksgiving Desserts

I’ve been busy baking up gluten-free, dairy-free Thanksgiving desserts for you (and the Food Network)! Here’s hoping you have a sweet Thanksgiving. These desserts are healthy, too, but I swear you’d never know it!

Please come say “hi” and let me know what you think about these recipes over in my online community, Silvana’s Kitchen. If you need dairy substitutions, please leave me a message on my Facebook page—I’m happy to give you swap-in ingredient ideas!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,

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Granola-Stuffed Baked Apples

Granola-Stuffed Baked Apples

Pear-Cranberry Crumb Cake

Pear-Cranberry Crumb Cake

Cider-Roasted Caramelized Pears with Candied Ginger

Cider-Roasted Caramelized Pears with Candied Ginger

Pumpkin, Oat and Cranberry Cookies

Pumpkin, Oat and Cranberry Cookies

Pumpkin Coconut Custard

Kelly Brozyna’s Gluten-Free, Dairy-Free Fried Banana Ice Cream

Kelly Brozyna’s Gluten-Free, Dairy-Free Fried Banana Ice Cream

Dairy-free ice cream can be a challenge—whether you’re make a batch at home or even picking up a pint at your local supermarket. I don’t know if you’ve tried all those store-bought, dairy-free ones, but they can be really icy, which is disappointing for the gelato lover in me (I am half Italian, after all!). But creamy, dairy-free ice cream? Now, that’s a real challenge. If you know Kelly Brozyna, aka The Spunky Coconut, like I do, you know she’s the master of any dairy-free foods—from yogurt to yes, ice cream!

Gluten-Free, Dairy-Free Quinoa Salad with Roasted Sweet Potatoes, Crispy Bacon and Toasted Hazelnuts

Gluten-Free, Dairy-Free Quinoa Salad with Roasted Sweet Potatoes, Crispy Bacon and Toasted Hazelnuts

I made this quinoa recipe earlier this year when I was whisked away on a beautiful escape to Italy. One requirement of the trip: I was to bring snacks and dinner for our airplane ride. Mission accomplished. I’d say I got the deal of a lifetime…Im truly one lucky girl!

Gluten-Free, Dairy-Free Penny’s Easy Roasted Peppers

Gluten-Free, Dairy-Free Penny’s Easy Roasted Peppers

I owe everything I know about cooking and all of my kitchen curiosity to my mom, Penny, and my grandfather, or Nonno as I used to call him. Growing up, the day’s events were always focused around mealtime—from talking, shopping, prepping and cooking—food was by far the means to happiness. This is common in Italy, where I was lucky enough to spend every other summer with my Neapolitan grandfather.   

Whenever I make these peppers, the smell that lingers through the house reminds me of those beautiful Roman days spent in the kitchen cooking, then sitting around the family table, taking in the good food we so heartily enjoyed preparing together. 

Please come say “hi” and let me know what you think of this recipe over in my online community, Silvana’s Kitchen. Thanks for reading and sharing!

For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.

Let’s get cooking,

Gluten-Free, Dairy-Free Penny’s Easy Roasted Peppers

Yield: 4 to 6

Ingredients

8 red, orange or yellow bell peppers, poblano, jalapeño or your favorite pepper

4 to 6 cloves garlic, thinly sliced

¼ cup extra-virgin olive oil

Sea salt

Instructions

  1. Preheat the oven to 400º. Place the whole peppers on an aluminum foil-lined baking sheet and roast, turning occasionally, until the skins are wrinkled and the peppers are charred, about 30 minutes. Remove the pan from the oven and immediately cover tightly with foil. Let cool, covered, for 30 minutes.
  2. Gently peel, stem and seed the peppers. Tear them into strips and place in a shallow dish. Stir in the garlic and let sit at room temperature for at least 1 hour. Drain off any pepper juices, if desired, then add the olive oil and season with salt; stir gently. Refrigerate for up to 2 weeks. Return to room temperature before serving.
https://silvanaskitchen.com/gluten-free-dairy-free-roasted-peppers/

Gluten-Free, Dairy-Free Baked Mushroom Risotto

Gluten-Free, Dairy-Free Baked Mushroom Risotto

Growing up with an Italian father and American mother, I’ve eaten my fair share of risotto, which happens to be naturally gluten-free and can happily be made dairy-free. But, the one ingredient I lacked in my risotto was patience. While my mom might have the patience of a cooking saint, I was not born with this trait. My stubbornness to find an easier way led me to choose the oven over the stovetop and I’ve never gone back.

Gluten-Free, Dairy-Free Chocolate-Dipped Coconut-Almond Bars

Gluten-Free, Dairy-Free Chocolate-Dipped Coconut-Almond Bars

I am a self-confessed snacker. Some may even call me an all-day grazer. Ever since I first laid my eyes on a KIND bar at Starbucks, it became my afternoon addiction along with coffee. Eventually, I ordered them online by the box. I’d toss them in my canvas bag just in case I got hungry on the subway or lying on the grass in the park. My kids gradually caught on, tasted the bars and there we were fighting for the last bar in the 12-count box. That’s when I knew I needed to make them myself.

Tess Master’s Gluten-Free Raw Chocolate–Orange Torte + A Cookbook Giveaway!

Tess Master’s Gluten-Free Raw Chocolate–Orange Torte + A Cookbook Giveaway!

I was first introduced to my friend Tess Masters, aka The Blender Girl, by one of my closest friends, Amie Valpone (The Healthy Apple). This was a few years back and we were all in Santa Monica, California, at a food blogger conference where I was speaking. She was so generous to take us around town to explore tasty—and healthy—foods and fresh-pressed juices in the area. That’s why I’m so excited for all of her success and for her awesome new cookbook, The Blender Girl: 100 Gluten-Free, Vegan Recipes, which launches today! Of course, with my sweet tooth, I turned right to the desserts chapter and found this decadent chocolate torte.

Besides all the amazing gluten-free, vegan recipes, you’ll be touched by her personal story and empowered by her incredible energy. I know I always am!

Today I’m happy to be giving away a copy of Tess’ new cookbook, The Blender Girl! To enter to win, just leave a comment below telling me about your favorite healthy food or dish. The winner will be selected at random this Friday, April 11, 2014. Please note: This giveaway is available to U.S. residents only.

4/11/14: Please note that this giveaway has ended. Any comments posted after today will not be included in the random drawing for a chance to win the cookbook. Thanks for visiting!

Tess Master’s Gluten-Free Raw Chocolate–Orange Torte + A Cookbook Giveaway!

Yield: 20 slices

Ingredients

Crust

1 cup (160g) raw whole almonds

1/2 cup (80g) firmly packed chopped pitted dates, plus more as needed

1/4 cup (18g) cacao powder or unsweetened cocoa powder

Filling

1 cup (240ml) coconut oil in liquid form

1 cup (240ml) freshly squeezed orange juice

3/4 cup (180ml) raw agave nectar

1/2 cup (35g) cacao powder or unsweetened cocoa powder

3 cups (420g) raw unsalted cashews, soaked

1/4 teaspoon orange extract

Pinch of natural salt

1 teaspoon finely grated orange zest

Shaved vegan chocolate, to garnish (optional)

Finely grated orange zest, to garnish (optional)

Instructions

  1. To make the crust, grease a 9- or 10-inch (23 or 25cm) springform pan with coconut oil. Put the almonds, dates, and cacao powder into your food processor and process until well combined and the mixture forms a dough. Form the dough into a ball; if the dough doesn’t hold together, you may need to add more dates and process again. Press the dough into the bottom of the prepared pan and set aside.
  2. To make the filling, put all of the ingredients into your blender in the order listed and blend for 2 to 3 minutes, until rich and creamy. To achieve the smoothest filling, stop the machine periodically and scrape down the sides of the container. Pour the filling into the crust. Cover the pan with aluminum foil and freeze the torte for 8 hours.
  3. To serve, transfer the pan from the freezer to the fridge at least 11/2 hours before serving; let the torte defrost in the fridge for about 30 minutes. Remove the sides of the springform pan and then cut the torte into slices with a very sharp knife. Keeping the slices together, return the torte to the fridge to continue defrosting for at least an hour before serving.

Notes

Note: Because of the coconut oil, this filling will melt if left out at room temperature.

Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc. Photograph by Anson Smart © 2014.

https://silvanaskitchen.com/tess-masters-gluten-free-raw-chocolate-orange-torte/

Shrimp Salad with Dairy-Free Caper-Lemon Dressing

Shrimp Salad with Dairy-Free Caper-Lemon Dressing

Summer is flying by! I wanted to quickly share an easy, hearty shrimp salad with you. It’s based on one I had recently at a food shop in Brooklyn I like to check out every now and then called Bklyn Larder. To serve, just place the shrimp salad over chopped romaine or field greens.

Elana Amsterdam’s Paleo Upside-Down Apple Tartlets with Whipped Coconut Cream

Elana Amsterdam’s Paleo Upside-Down Apple Tartlets with Whipped Coconut Cream

Countdown to 2014 Cookbook Giveaway, Day 1: I’d like to introduce my first guest, Elana Amsterdam, and her New York Times best-selling cookbook, Paleo Cooking from Elana’s Pantry!

Creamy Dairy-Free Pesto

Creamy Dairy-Free Pesto

The secret ingredient to my creamy dairy-free pesto is…water. Years ago, thanks to my magazine test kitchen friends, I learned that water is often the solution to many cooking conundrums.

The idea came to me when I was eating spaghetti with pesto sauce at a popular New York City restaurant. I was fascinated by its bright green color and creaminess. When I asked the chef what he put in the pesto, he just replied that he used all of the “usual” ingredients.

After dozens of attempts to replicate his version of the Italian classic, I drizzled in some water in place of more oil to make my pesto sauce a looser consistency that would easily coat pasta. Low and behold, the grassy green color came into clear view!

Here are some ideas for cooking with pesto:

1. Toss with 1 pound gluten-free pasta.

2. Use as salad dressing.

3. Drizzle over omelets and broil.

4. Brush meats before grilling.

5. Stir into cold or hot soups.

Please let me know if you have any ingredient substitution needs and I will be happy to give you my best solutions. Just leave me a message on my Facebook page, Silvana’s Kitchen.

Come say “hi”  and let me know what you think about this recipe collection over in my online community, Silvana’s Kitchen. Thanks for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,

 

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Creamy Dairy-Free Pesto

Yield: 4

Ingredients

2 cups packed basil leaves

1 clove garlic

1/3 cup olive oil

½ cup pine nuts or walnuts

½ cup grated parmesan cheese, dairy-free parmesan alternative or more pine nuts

Salt

Instructions

  1. Using a food processor, puree the basil, garlic, olive oil, nuts, parmesan (or more nuts) and about ½ teaspoon salt. With the motor running, drizzle in about 2 tablespoons water until you achieve your desired consistency.
https://silvanaskitchen.com/creamy-dairy-free-pesto/

Ali Segersten’s Grain-Free, Dairy-Free Cinnamon Raisin Bread

Ali Segersten’s Grain-Free, Dairy-Free Cinnamon Raisin Bread

Countdown to 2014 Cookbook Giveaway, Day 7: Now, I’d like to introduce Ali Segersten and her book, Healthy Holiday Grain-Free Treats and Raw Desserts!

Kelly Brozyna’s Paleo, Gluten-Free Chocolate Pie

Kelly Brozyna’s Paleo, Gluten-Free Chocolate Pie

Countdown to 2014 Cookbook Giveaway, Day 6: Now, I’d like to introduce Kelly Brozyna and her new cookbook, THE PALEO CHOCOLATE LOVER’S COOKBOOK: 80 Gluten-Free Treats for Breakfast & Dessert!

Dairy-Free Pineapple-Cucumber Mint Cooler

Dairy-Free Pineapple-Cucumber Mint Cooler

Now that the warmer weather seems here to stay, I have started my annual rotation of what I eat. It’s just like rotating your wardrobe seasonally, I spring-clean my (and my family’s) breakfast, lunch, dinner and dessert.

There are foods I start craving when it starts heating up, like juice, which has become one of my everyday, feel-good foods in the last few years. Once you get juicing, you start to improvise based on several things: 1) what fruit and veggies are in your fridge 2) seasonal finds at your local farmers’ market and 3) what the kids will drink (and love!).

Dairy-Free Pineapple-Cucumber Mint Cooler

That said, my consciously healthy husband is a huge pineapple snacker. Maybe it’s for the antioxidants or the burst of sweet-sour flavor. Either way, I decided to throw some in the juicer the other day along with two of my favorite juicing ingredients, cucumber and mint. It was love at first sip—for the whole family—and a refreshing drink on a hot day.

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get juicing,

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Dairy-Free Pineapple-Cucumber Mint Cooler

Yield: 2 Cups

Ingredients

2 cups (about half a pineapple; 325 grams) fresh chopped pineapple

2 cucumbers, skins on

Mint leaves from about 3 sprigs mint

Instructions

  1. Don't have a juicer? Just puree the ingredients in your blender instead.
  2. Using a juicer, process the pineapple, cucumber and mint. Strain, if desired. Serve over ice or refrigerate, covered, until chilled.
https://silvanaskitchen.com/dairy-free-pineapple-cucumber-mint-cooler/

Danielle Walker’s Paleo Real-Deal Chocolate Chip Cookies

Danielle Walker’s Paleo Real-Deal Chocolate Chip Cookies

Countdown to 2014 Cookbook Giveaway, Day 5: Now, I’d like to introduce Danielle Walker and her New York Times bestselling cookbook, Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great!

Gluten-Free, Dairy-Free Toaster Oven Cookie Crumb Apple Crisp

Gluten-Free, Dairy-Free Toaster Oven Cookie Crumb Apple Crisp

For as long as I can remember, apple crisp was our weeknight dessert—and my family (and I) couldn’t be happier! There’s just something about the warmth of apples spiced with cinnamon and topped with a crunchy topping that’s satisfying at the end of a long day. Lately, I’ve been playing around with the streusel. Instead of making the classic kind with my flour blend, I decided to switch things up and use cookie crumbs instead.

Gluten-Free, Dairy-Free Turkey Veggie Meatloaf

Gluten-Free, Dairy-Free Turkey Veggie Meatloaf

My Mom is famous for her meatloaf. I should know. I grew up eating it at least once a week. It was, after all, part of her repertoire of revolving weeknight dishes.

As a kid, I remember wondering why she always cooked up the same slurry of meals. Yes, every now and then, she would divert from her recipe rolodex and venture out into the unknown recipe world. But for the most part, she stuck to her tried-and-true plan.

Cooking every night for my own family for nearly two decades has changed my perspective on what’s for dinner. Gone are the grand expectations and here to stay are comforting meals the whole family can enjoy and equally important—that I can assemble quickly or make ahead of the dinner rush. This meatloaf recipe is a variation of my Mom’s recipe—I’ve left out the hard-boiled eggs that my kids just don’t seem to appreciate.

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,

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Gluten-Free, Dairy-Free Turkey Veggie Meatloaf

Yield: 6

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

1 carrot, grated

1 clove garlic, grated

1½ pounds ground turkey

¾ cup ketchup

2 tablespoons gluten-free soy sauce

2 tablespoons gluten-free Worcestershire sauce

1 egg, lightly beaten

1 cup finely crushed gluten-free rice cereal

¼ cup chopped parsley

Salt and pepper

Instructions

  1. Preheat the oven to 350° and grease a 9-by-5-inch loaf pan. In a skillet, heat the olive oil over medium heat. Add the onion and carrot; cook until softened, about 5 minutes. Add the garlic and cook for 1 minute. Let cool.
  2. Meanwhile, in a medium bowl, combine the turkey, ½ cup of the ketchup, soy sauce, Worcestershire sauce, egg, rice crumbs, onion mixture, parsley, ¾ teaspoon salt and ¼ teaspoon pepper. Place in the prepared pan, rounding the top. Spread the remaining ¼ cup ketchup on top. Bake until cooked through, about 50 minutes, or until a thermometer inserted in the center registers 160 degrees. Let set for about 10 minutes; cut into ½-inch thick slices.
https://silvanaskitchen.com/gluten-free-dairy-free-turkey-veggie-meatloaf/

Gluten-Free, Dairy-Free Creamy Cocoa Nib & Almond Butter Smoothie

Gluten-Free, Dairy-Free Creamy Cocoa Nib & Almond Butter Smoothie

My kids are calling it a heat wave. We’ve hit the 80s here in Brooklyn. Crazy for this time of year. Now, there’s no denying the one thing that will satisfy me—this thick and creamy smoothie. It’s so good, you could even call it dessert. And making it is really as easy as putting all of the ingredients in a blender and blending until smooth.

Gluten-Free, Dairy-Free Minestrone Chard Soup with Garlic Croutons

Gluten-Free, Dairy-Free Minestrone Chard Soup with Garlic Croutons

Where I live, in New York City, things are just starting to warm up. That’s why I wanted to get in my family’s go-to soup. It’s easy to make and relies heavily on what you already have in your veggie crisper and cupboards.

When I make the minestrone, I like to include at least one green—here, I use Swiss chard—and some fresh herbs. It gives the soup a bright flavor and pop of color. The garlic croutons add a nice crunch. So take the chill off the start of spring season with my hearty greens-and-beans soup.

Gluten-Free, Dairy-Free Chicken Provençale Hot Pockets

Gluten-Free, Dairy-Free Chicken Provençale Hot Pockets

Sometimes, I just need dinner to cook itself. Can you relate?

While takeout may be the norm in New York City, I prefer to cook my family’s meals from scratch. Occasionally, I get help from store-bought meal starters (like a gluten-free pizza crust or rotisserie chicken) or splurge for dinner at a favorite gluten-free friendly restaurant. After all, Moms have enough pressure as it is.

My other solution? I like to keep an arsenal of meals that pretty much cook themselves in my back pocket, like this super-flexible chicken recipe. I like to swap in salmon or extra-firm tofu with different herbs, greens and condiments (think gluten-free soy sauce, barbecue sauce, etc.). You can use whatever ingredients you and your family love to eat—it’s really as easy as that.

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,

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Gluten-Free, Dairy-Free Chicken Provençale Hot Pockets

Yield: 4

Ingredients

Olive oil, for drizzling

8 small potatoes (about 1 pound), sliced into ¼-inch rounds

Salt and pepper

2 cups fresh spinach leaves

8 slices (about 1 pound) boneless, skinless thin-sliced chicken breast

8 slices lemon

4 sprigs rosemary

8 cloves garlic, smashed

Mixed olives

Grape tomatoes

1 cup chicken broth

Instructions

  1. Preheat the oven to 450º. Stack 2 sheets of foil, 18 inches long, on a clean work surface. Drizzle the middle with olive oil. Top with a quarter of the potato slices; season with salt and pepper. Top the potatoes with a quarter of the spinach.
  2. Drizzle the chicken with olive oil and season with salt and pepper. Place 2 chicken slices on top of the spinach. Top with 2 lemon slices, 1 rosemary sprig and 2 cloves garlic. Scatter around some olives and tomatoes. Pour ¼ cup broth over the top and fold the foil over in half; tightly crimp the edges to seal. Repeat with the remaining ingredients.
  3. Place the pockets on 2 baking sheets and cook until the chicken is cooked through, about 20 minutes. To serve, slit the top of each pocket and open carefully.
https://silvanaskitchen.com/gluten-free-dairy-free-chicken-provencale-hot-pockets/

Gluten-Free, Dairy-Free Cinnamon-Raisin Bread

Gluten-Free, Dairy-Free Cinnamon-Raisin Bread

What’s the one food that Isaiah misses the most? Bread, of course. Over the years, we’ve found some good store-bought loaves, but I’ve missed the smell of baking bread.

The truth: I wanted to believe that I could make anything gluten-free. That didn’t turn out to be the case—at least, not when it came to bread.

Gluten-Free, Dairy-Free Chili con Chicken

Gluten-Free, Dairy-Free Chili con Chicken

While chili may be the quintessential Super Bowl food, it’s my weeknight go-to recipe. I like to switch up the ingredients depending on what I find in my fridge, but I’ve realized through all of my chili incarnations over the years that simple is really better. The idea of easy and effortless is something that I’m trying to translate to my personal life, too. I want to spend more time living and sharing real moments than worrying about every little thing—especially when it comes to putting dinner on the table. Eat this cold-weather favorite with a spoon, in a crispy corn taco shell or piled high, Sloppy Joe-style, on a gluten-free bun.

Gluten-Free, Dairy-Free Cauliflower-Jalapeño Bisque

Gluten-Free, Dairy-Free Cauliflower-Jalapeño Bisque

The weather in Brooklyn has been unusually warm for winter, but the constant clouds that keep the sun from shining still beg for closeness and comfort. For me, there’s only one food that can warm up my grey mood—soup! That’s why I always have some stockpiled in my fridge and freezer.

Luckily, my kids have also taken a liking to soups, like this recipe for Cauliflower-Jalapeño Bisque. Honestly, this soup was really a happy mistake. I intended to make a vegetable curry side dish to top over rice or quinoa, but I overcooked the cauliflower. That’s when I decided to just add more liquid and call it a bisque.

If you haven’t already, please join the conversation in my online community, Silvana’s Kitchen, where you can meet my friends who are cooking gluten-free, too. I’d love to hear how you’re doing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,
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Gluten-Free, Dairy-Free Cauliflower-Jalapeño Bisque

Yield: 4 to 6

Ingredients

2 tablespoons unflavored coconut oil or olive oil

1 medium onion, chopped

1 poblano pepper, seeded and chopped

1 to 2 jalapeño peppers, seeded and chopped

2 cloves garlic

1 tablespoon chopped fresh ginger

1 tablespoon curry powder

1 teaspoon ground turmeric

Salt

1 head cauliflower, cut into florets

One 14-ounce can unsweetened coconut milk

3 to 4 cups vegetable broth, chicken broth or water (depending on your desired consistency)

Salt, to taste

Instructions

  1. In a soup pot, melt the coconut oil over medium-high heat. Add the onion, poblano, jalapeño, garlic and ginger; cook until the onions are softened, about 5 minutes. Add the curry powder, turmeric and ½ teaspoon salt; cook for 1 minute. Add the cauliflower and stir to coat.
  2. Stir in the coconut milk and broth; bring to a boil, reduce the heat and simmer until the cauliflower is softened, about 10 minutes. Using an immersion blender, puree the soup to your desired texture and salt to taste.
https://silvanaskitchen.com/gluten-free-dairy-free-cauliflower-jalapeno-bisque/

Gluten-Free, Dairy-Free Bananas Foster Loaf Cake

Gluten-Free, Dairy-Free Bananas Foster Loaf Cake

People tell me all the time that they cook, but they don’t really bake. And, that baking actually scares them—gluten-free or not. As the rush of December sets into our daily lives, the only thing I consciously want to do is bake so I can feel that warmth that only baking (and cuddling with my kids) gives me. Before I develop new cookies for the holiday season, I just had to bake this banana cake. It’s my comfort food. I hope you’ll take refuge in it, too.

Gluten-Free, Dairy-Free Carrot-Ginger Bisque

Gluten-Free, Dairy-Free Carrot-Ginger Bisque

There’s a food co-op near our upstate New York home and even though it’s tiny, they manage to cook two soups a day. For months, I was obsessed with their carrot soup. Raw cashews were the secret to the creaminess that ultimately made this soup a bisque. Lime was the other curious ingredient that transformed an otherwise ordinary carrot soup into a must-have.

Gluten-Free Smoky Lentil Soup with Spinach and Mushrooms

Gluten-Free Smoky Lentil Soup with Spinach and Mushrooms

Balance.

Seems easy enough. But, somehow it’s hard to find. I’m a mom. I’m a wife. I’m a magazine editor. I’m a cookbook author. I’m a… The list goes on. You know exactly what I’m talking about. You walk in my shoes every day.

This year, I’ve made a decision to be more present and more green—in what my family eats and in our daily routine. Today, that means lentils with spinach. Instead of running to the grocery store to grab ingredients, I am training myself to cook (and bake) from my pantry. First, I see what I already have. Then, I supplement that with fresh meats, fish, vegetables and fruits. Turns out, I have plenty of ingredients right at my fingertips. I just wasn’t looking closely enough.

I’m happy to announce that my friends and fellow gluten-free bloggers Amy Green and Maggie Savage have launched a new website called The Balanced Platter—a place you can go for balanced, healthy gluten-free living with recipes, tips, how-to’s and product reviews.

Balanced Healthy and Gluten Free

To kick off their launch, we’re all celebrating with a month’s worth of recipes and tips as part of the Balanced, Healthy, & Gluten-Free in 2012 blogger event. Check out their website for more details and to enter the Balanced Platter Baking Gift Pack giveaway on February 1!

Until then, please join me and my family for a cup of lentil soup.

Gluten-Free Smoky Lentil Soup with Spinach and Mushrooms

Yield: 6

Ingredients

3 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 stalks celery, chopped

2 carrots, chopped

1 bay leaf

3 cloves garlic, 1 clove finely chopped? and 2 cloves smashed

1½ cups dried French lentils

5 cups vegetable broth or water

1 cup strained tomatoes

1 cup dry white wine (or more broth or water)

1 teaspoon ground cumin, or to taste (optional)

2 whole chipotles in adobo sauce, or to taste (optional)

Salt, to taste

One 3.5 ounce container of maitake mushrooms (also known as hen of the woods) or your favorite mushroom variety, loosely chopped

2 handfuls of baby spinach

Lemon wedges, for serving

Instructions

  1. In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion, celery and carrot; cook until softened, about 8 minutes. Stir in the chopped garlic and cook for 1 minute. Add the lentils, broth, strained tomatoes and wine; bring to a boil. Reduce the heat to low and simmer, covered, until the lentils are tender, 30 to 35 minutes. Season with the cumin and chipotles, if using, and salt.
  2. Meanwhile, in a medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the smashed garlic and cook until fragrant, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened and golden, about 5 minutes. Remove from the heat.
  3. Using an immersion blender, puree the soup until you’ve reached your desired consistency. If needed, you can thin the soup with more broth or water, then season with more salt. Stir in the spinach and cook until just wilted, about 2 minutes. To serve, ladle the soup into bowls, top with the mushrooms and a squeeze of lemon.
https://silvanaskitchen.com/gluten-free-lentil-soup/