Tex-Mex Sweet Potato & Black Bean Tostadas

Tex-Mex Sweet Potato & Black Bean Tostadas (Gluten-Free, Dairy-Free)

 

We have been trying to participate more in ‘Meatless Mondays’ recently. What are Meatless Mondays? Essentially that – no meat of any kind on Mondays, and instead you eat meals filled with plant-based ingredients. Sometimes my cravings for steak or chicken take over my control to only eat vegetarian on Mondays, but other times I’m totally able to convert to vegetarian for one day. I was looking to create a dish with what I had on hand in my pantry, and these flavorful tostadas were born (yay, I remembered to write down the recipe)!

These sweet potato and black bean enchiladas are delicious. They whip up in no time, and you can eat them a variety of ways. Chris prefers tacos over tostadas so he used taco shells for his dinner. I have to be honest, I think this recipe tastes even better the next day, especially when paired with a poached egg and some sriracha on top! Boom.

Tex-Mex Sweet Potato and Black Bean Tostadas

Gluten-Free, Dairy-Free, Soy-Free

Ingredients:

  •  1 large sweet potato, peeled and diced into tiny cubes
  • 2 cans black beans, drained
  • 1/2 softball size white or yellow onion, diced
  • 3 cloves garlic, minced
  • extra virgin olive oil, ~ 1 tablespoon
  • 1/2 vegetable broth or stock (might need more depending on size of sweet potato)
  • salt and pepper to taste
  • 1/4 tsp garlic powder
  • 1/8 tsp ground thyme
  • 1/4 tsp paprika
  • pinch oregano
  • 1 tsp ground cumin
  • 1 tsp ground chili powder
  • 1 tablespoon tomato paste
  • 2 cups chunky salsa
  • Tostadas or Taco Shells – I used El Milagro brand
  • Toppings: sliced avocado, cilantro, Italian parsley

Directions:

Peel the sweet potato and dice. Also, dice the onion and mince the garlic. In a large skillet, heat to medium/medium-high and add olive oil, sweet potato and onion, sauté for 5 minutes. Add vegetable stock, salt and pepper and simmer until liquid reduces down and sweet potatoes are fork tender. Add garlic and tomato paste and combine ingredients. Let simmer for a couple minutes to cook garlic and tomato paste, then add remaining ingredients – black beans, spices and salsa. Let it cook on low for about at least 30 minutes – with keeping watch of the liquid. Optional: You might want to keep adding splashes of stock occasionally and reduce it down so the skillet does not burn the base of the dish.

Cheers!

Looking for more Meatless Monday ideas? Check out this blog post filled with 7 Pasta ideas.

Don’t miss a news announcement, giveaway or recipe! Subscribe to our Feed, follow us on TwitterFacebook or Pinterest. Enjoy dining out? Download the Locate Special Diet mobile app for iPhone and Android and let us help you find gluten-free food and drink options (also vegan, vegetarian, local foods or paleo).

Gluten-Free Pumpkin Recipe Roundup

pumpkin quinoa pudding
It’s that time of the year … pumpkin everything. It’s beginning to finally feel like fall (takes a while in Texas) – football season is in full swing, the Austin City Limits Music Festival is going on, and you begin to see pumpkin recipes everywhere. I love this time of year!

Where have I been? Well, I’m a newlywed. Yep! Chris and I finally got hitched September 14th in Jackson Hole, Wyoming. It was such a wonderful time, and we enjoyed spending our honeymoon in Grand Cayman. I’ll upload some pictures when I have them so you can catch a glimpse of our special day.

In the spirit of this wonderful time of year, I thought I would share with you some of my favorite pumpkin recipes that you can add to your fall menu lineup. Satisfy your craving for pumpkin with the following recipes!

11 Gluten-Free Pumpkin Recipes

  1. Gluten-Free Pumpkin Donuts from Gluten-Free Goddess
  2. Apple-Pumpkin Butter from yours truly
  3. Gluten-Free Pumpkin French Toast from With Style and Grace
  4. Grain-Free Marbled Pumpkin Chocolate Bars from Daily Bites
  5. Sesame Roasted Pumpkin Seeds from The Healthy Apple
  6. Gluten-Free Pumpkin Oat Pancakes from Cookie + Kate
  7. Gluten-Free Vegan Pumpkin Cheesecake from Jules Gluten-Free
  8. Gluten-Free Pumpkin Quinoa Pudding from yours truly
  9. Gluten-Free Pumpkin Cupcakes with Maple Cream Cheese Icing from Gluten-Free Goddess
  10. Grain-Free Pumpkin Bread from Against All Grain
  11. Gluten-Free Pumpkin Polenta with Tomatillo-Avocado Salsa from Gluten-Free Goddess

Enjoy!

For those heading to Austin City Limits Music Festival this weekend, make sure and check out the marked gluten-free foods they have on their website.

Don’t miss a news announcement, giveaway or recipe! Subscribe to our Feed, follow us on TwitterFacebook or Pinterest. Enjoy dining out? Download the Locate Special Diet mobile app for iPhone and Android and let us help you find gluten-free food and drink options (also vegan, vegetarian, local foods or paleo). 

How to Make Carrot Noodles

How to Make Carrot Noodles – Quick and Easy Noodle Alternative

Vegetable noodles are all the rage these days. Lately I have seen them everywhere – from restaurant menus and home recipes or blogs, as an alternative to regular gluten-free pasta. I’ve tried making a variety of vegetable noodles – from cucumber, zucchini, spaghetti squash and so on. I find myself always going back to the carrot noodle.

There are a variety of ways to make a vegetable noodle. I personally use this one vegetable peeler called the Titan Peeler (I found mine at Bed Bath and Beyond and Amazon). The package comes with two different peelers. One peels the vegetable like normal, and the other peeler (the wider one) peels the vegetable in ‘strings’ or noodles.

How to Make Carrot Noodles

1) Buy a 5 lb. bag of carrots (For 2-3 people, I normally end up using 3 lb.)

2) Wash and peel the carrots with the smaller Titan peeler or a regular vegetable peeler.

3) Using the wider Titan peeler, peel the carrot like normal over a bowl. The wider Titan peeler will peel the carrot into thin noodles.

Note: You won’t be able to peel down the entire carrot with the Titan peeler. Save your fingers from being cut, and use the leftover carrots for other snacks; such as carrot rounds and hummus.

Once you have the amount of carrot pasta you are seeking, there are a variety of ways you can prepare it.

Ideas for Recipes Using Vegetable Noodles

Cheers!

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Let’s Party … Gluten-Free Style!

Attention Gluten-Free Austinites!

Attention Gluten-Free Austinites!

This weekend, thousands of food bloggers, media, food companies and more are descending upon Austin for the BlogHer Food Blogger Conference! It just so happens that there are various parties happening around town associated (officially or unofficially) with the conference, and two of them happen to be dedicated to … ALL THINGS GLUTEN-FREE!

I’ll be at both of these parties with my gluten-free party hat on! I hope to see you there.

And don’t worry – the parties are at separate times so you can make it to BOTH!

The first party is from 4-6 p.m. tomorrow (Friday, June 7th) at Frank.

.

It’s hosted by the hilarious April Peveteaux, Udi’s Gluten-Free Foods and Omission Beer. Free hot dogs and beer provided. The first 100 guests get a swag bag. RSVP for this FUN event by e-mailing April at: AprilHatesGluten@gmail.com

The second party is titled Better Than Before and it’s all about celebrating the gluten-free lifestyle!

Party

It’s from 9-midnight tomorrow (Friday, June 7th) at The Palm Door. This awesome shindig is brought to you by the amazingly talented Karen Morgan of Blackbird Bakery and the always refreshing – Tito’s Vodka!

The Better Than Before party will also be honoring the one and only – Robyn O’Brien of the Unhealthy Truth.  Also at this amazing party – FREE food and drinks courtesy of Blackbird Bakery and Tito’s Vodka, as well as other alcoholic beverages provided by various local companies, FREE swag bags to the first 100 guests, as well as FREE live music by gluten-free musicians Les RAV and Gina Chavez! How AWESOME is that?

Don’t forget to stop by the fun photo booth while you are at the party and have the talented Annie Ray snap a picture of you!

Remember to get there early! This party will reach capacity quickly!

RSVP for this KILLER event: 

http://www.eventbrite.com/event/6964259287/efblike

Can you tell we are EXCITED?

This is such a great opportunity to raise awareness to our lifestyle while having a little fun too!

I can’t wait to see you there.

Share this post with your friends! Both parties are welcome to anyone and everyone, for FREE!

Cheers!

10 Gluten-Free Breakfast Ideas – A Roundup

 

Easy and Healthy Breakfast

Breakfast is my favorite meal of the day, and often times, it’s the meal that I eat the most at. I try to eat a larger breakfast and taper down the portion sizes as the day goes on. I have found this not only helps maintain my energy level and blood sugar level, but also my weight.

You should always make the time to whip up breakfast in the morning. It’s not as time-consuming as people might think. No excuses – start your day off right with a healthy, gluten-free breakfast.

Here are some ideas to get you started …

A Roundup of 10 Gluten-Free Breakfast Ideas

1) Toast with sunflower seed spread and sprinkled with Spectrum Naturals Decadent Coco-Chia-Flax Mix (found at Whole Foods, Sprouts), served with fruit (pictured above, great snack also)!

2) Banana Silver Dollar Coconut Pancakes from The Spunky Coconut  ~ Loving these grain-free pancakes, highlighting banana and coconut!

3) Fresh Berry and Basil Crumble from The Healthy Apple ~ A refreshing take on a regular baked crumble. This recipe features tons of fresh fruit!

4) 1 Minute Blueberry Citrus Shake from Family Fresh Cooking ~ A super easy morning or afternoon shake, made with simple ingredients.

5) Apple Cinnamon Baked Oatmeal from Family Fresh Cooking ~ Use gluten-free oats with this recipe, super flavorful!

6) Peanut Butter Banana Quinoa Granola from Queen of Quinoa ~ A unique take on regular granola, this one is packed with nutrients!

7) Melted Leek and Red Pepper Quiche from Simply Sugar and Gluten-Free ~ I love quiches of any kind! They are great for breakfast, lunch or dinner!

8) Kale, Sausage and Quinoa Scramble from With Style and Grace ~ You had me at Kale … (I’m a huge kale fan).

9) Paleo Breakfast Bars from Elana’s Pantry ~ Perfect for a snack on the go!

10) Gluten-Free Buckwheat Crepes from The Gluten-Free Girl and Chef ~ Buckwheat is such a wonderful gluten-free ingredient and it works great in this crepe recipe.

What do you like to eat for breakfast? Share with us in the comment section.

Cheers!

News: Locate Special Diet now has a great Pinterest board … filled with tons of recipe inspiration such as: gluten-free, vegan, paleo, dairy-free and more! Check it out here.

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We have a MOBILE APP! Enjoy dining out? Download the Locate Special Diet mobile app for iPhone and Android and let us help you find gluten-free food and drink options (vegetarian and organic available also). (Demo)

Easy Baked BBQ Chicken (Gluten-Free, Dairy-Free)

Baked BBQ Chicken - Gluten-Free

Chris and I normally crave barbecue at least once a week. We normally just go out to a local barbecue joint for dinner, but now that we have the new oven (YAY); I can make my favorite baked BBQ chicken at home (no grill required).

This recipe is super simple to make. You’ll notice that the first 5 ingredients (plus olive oil), are more of a basic chicken seasoning recipe. Feel free to use that base, and switch out the sauce for something else (ex: Italian Dressing). Voila – you’ll have a whole new meal.

See the okra in the picture? Recipe coming soon, and it’s completely non-slimy … YES.

Easy Baked BBQ Chicken

Serves 2-3

Ingredients:

  • 1 lb. chicken breasts (2 breasts)
  • 1/8 teaspoon salt, each side
  • 1/4 teaspoon ground black pepper, each side
  • Onion powder
  • Garlic powder
  • 1 tablespoon Pickapeppa sauce
  • 1/2 tablespoon Worcestershire sauce
  • BBQ sauce (I used Russ and Franks)
  • Extra virgin olive oil

Directions:

Pre-heat oven to 350 degrees Fahrenheit. Place the chicken breasts in a small casserole or baking dish. Sprinkle salt and pepper on both sides of the chicken. Sprinkle onion powder and garlic powder, from the bottle, on both sides of the chicken. Pour Pickapeppa, Worcestershire over chicken. Drizzle a small amount of olive oil on the chicken. Mix chicken and ingredients with hands to evenly coat the chicken with sauces. Bake in the oven for 30-40 minutes or until chicken is cooked through. When there is 10 minutes of cook-time left, pour BBQ sauce over chicken.

Cheers!

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We have a MOBILE APP! Enjoy dining out? Download the Locate Special Diet mobile app for iPhone and Android and let us help you find gluten-free food and drink options. (Demo)

Austin Food Blogger Alliance Cookbook

Cookbook

The beautiful Austin Food Blogger Alliance Cookbook has arrived! I’m so honored to be a member of this wonderful organization, as well as having TWO gluten-free recipes in the cookbook. I must say, it is pretty neat to see your photographs and recipes in print!

Here are some of the recipes included in the cookbook:

~ Gluten-Free Olive Oil Pancakes

~ Gluten-Free Quiche

~ Grilled Lime-Paprika Broccoli

~ Coconut Sriracha Cauliflower Rice

~ And more! View the full list of recipes included here.

The cookbook is now available for purchase at participating local stores including: Whole Foods Market, Book People, Central Market and Breed and Company. You can also purchase it online through Amazon and Barnes and Noble!

Cheers!

Don’t miss a news announcement, giveaway or recipe! Subscribe to our Feed, follow us on TwitterFacebook or Pinterest.

We have a MOBILE APP! Enjoy dining out? Download the Locate Special Diet mobile app for iPhone and Android and let us help you find reliable options.

Vegetarian-Friendly Restaurants in Central Austin, South Austin and Westlake area (Austin Food Blogger Alliance City Guide, Part 4)

This is the FINAL post for the Austin Food Blogger Alliance City Guide. For those who are not from Austin, thanks for hanging tight as we finish up the city guide. We have tons of recipes lined up for the next few weeks!

This guide is for vegetarian-friendly restaurants in Central Austin, South Austin (78704), and the Westlake Hills area. Every single one of these restaurants also offers gluten-free friendly items. Many have dedicated menus. I’ll be posting links to their listings on Locate Special Diet so you can view the gluten-free tips for various restaurants. This guide is a partial listing of vegetarian-friendly establishments. If we have missed your favorite, please leave your suggestion in the comment section below!

Vegetarian Friendly Restaurants in Austin, Texas

Central Austin:

~ Wheatsville (Locate Special Diet listing)

~ Spider House (Locate Special Diet listing)

~ Tacodeli (Locate Special Diet listing)

~ The Steeping Room (Locate Special Diet listing)

~ Mellow Mushroom (Locate Special Diet listing)

~ Clay Pit (Locate Special Diet listing)

~ Kerbey Lane (Locate Special Diet listing)

South Austin:

Kerbey Lane (Locate Special Diet listing)

~ Bouldin Creek Coffeehouse (Locate Special Diet listing)

~ Tarka Indian Kitchen (Locate Special Diet listing)

~ Central Market Cafe (Locate Special Diet listing)

~ Soup Peddler, Juicebox (Locate Special Diet listing)

~ Mr. Natural (Locate Special Diet listing)

Westlake Hills area:

Thai Spice

~ Taco Deli 

~ zPizza (Locate Special Diet listing)

~ The Grove (Locate Special Diet listing)

Locate Special Diet Mobile Apps

For those looking to find other vegetarian restaurant options near them – we now have a mobile app for free download. Seriously! Use our app, called Locate Special Diet to help you navigate the vegetarian scene while you are visiting Austin! (available on iPhoneAndroid, and our website).

Here are some sample screenshots!

Cheers!

View other Vegetarian City Guide entries from other local bloggers:

All Annual City Guide posts: click here

Slow Cooker Tex-Mex Chicken (Gluten-Free, Dairy-Free)

Full of Flavor ~ 10 Ingredient Tex-Mex Chicken

If you are looking for a dish to throw on your Superbowl menu, look no further. This one-pot wonder is full of flavor, and it is so easy to make. There are so many different ways this dish can be served. I chose to plate mine over quinoa, but you may choose to plate over rice, buckwheat; or even on tortillas as a taco.  If you do decide to use this recipe for tacos, make sure you remove some of the liquid before placing on the tortilla.

Slow Cooker Tex-Mex Chicken (Gluten-Free, Dairy-Free)

Depending on how you serve it, this dish will serve several people.

Ingredients:

  • 1 cup chicken stock
  • 1.5 lb. chicken breasts (I used 1.58 lb., chicken thighs may be substituted).
  • 1 tablespoon tomato paste
  • 1 16 ounce jar salsa (I used Organicville tomato salsa)
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 onion
  • 2 cloves garlic

Directions:

Pour the chicken stock into your slow cooker or crockpot (mine is 5 quarts). Place the chicken breasts in the slow cooker. In a food processor, add 1 onion and the garlic cloves. Pulse till the onions are finely shredded and the garlic is minced (I do this because the onion’s juices provide a great liquid. You’re welcome to just dice very finely, and mince garlic finely). Add onion-garlic mixture to the slow cooker, along with the remaining ingredients. Mix around the remaining ingredients in the slow cooker to combine and evenly spread on top of the chicken. Cook on low for 6 hours (depending on your slow cooker, times may change). Check occasionally and stir. Chicken should fall apart and shred easily once completed.

Enjoy!

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Raw Kale and Avocado Salad with Lime-Sriracha Vinaigrette

 

This Raw Kale and Avocado Salad with Lime-Sriracha Vinaigrette is packed with nutrients like – fiber, b-vitamins, vitamin K, A and more.

Don’t let the title of this post scare you. This salad is not only nutritious,  but it is also tasty.

I have always loved kale. I eat it raw, steamed, sautéed, in smoothies, and so on. It has always been one of my favorite vegetables. Some people however, are terrified of kale. There is something about the big curly leaves that scares them. Try it this way and see what you think. Adding an entire avocado and one of my favorite condiments, Sriracha, definitely helps calm the natural flavor of kale. You’ll find yourselves going for seconds.

Raw Kale and Avocado Salad with Lime-Sriracha Vinaigrette

Print this recipe

Ingredients:

Note: This salad is a rough estimate of ingredient measurements. I literally just threw it in a bowl and mixed it all together. Serves 1.

  • Kale leaves, rough chop (I used about 1-2 cups, raw)
  • Juice of half a lime
  • Extra virgin olive oil, roughly 1 tablespoon
  • 1 small ripe avocado, sliced
  • Couple squirts of Sriracha, roughly 1-2 teaspooons
  • Salt and pepper to taste

Directions:

Combine all ingredients in a bowl and mix to combine. Serve at room temperature.

Enjoy!

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