“Simplicity is the ultimate sophistication.” – Leonardo da Vinci

Simplicity can be hard to achieve sometimes.  It requires a different way of thinking… in business, life, etc.

In my personal life, I sway to the term “more is more” when it comes to some things. Let’s use fashion accessories for an example (sorry boys, we’re talking jewelry). I’m a walking jewelry store normally. Actually, let me rephrase that. According to my friends, I’m the “crazy owl lady” who is always wearing multiple pieces of owl jewelry. I guess I like to express myself that way. With business and other things, I feel like I lean more towards the middle. A balance between complexity and simplicity…leaning more towards all things simple and easy. Even that sounds complex.

What does this have to do with food you may ask? Well lately, I prefer my food simple. Plain… (What? Who am I?) These days, I prefer to roast all my vegetables with only salt and oil. I actually hardly saute or steam my vegetables at all now. Roasting brings out such a beautiful flavor in vegetables, and the salt and oil just accentuates that.

In this new year I’ve made a resolution to eat other vegetables on a normal basis that I wouldn’t normally eat… like radishes.

I roasted these beauties on a cookie sheet (after slicing them thin with a mandoline) for 15 minutes at 375 degrees Fahrenheit with salt and canola oil. I hope you enjoy!

Happy 2012 everyone!

What are your New Year’s Resolutions?

Howdy folks. Long time no see. I’ve missed you guys.

I’m still around. Since I finished grad school a few weeks ago, I’ve taken some time to just relax, reflect and work on finalizing the last minute details of our product (which should be launching soon).

As you can see from this pile of papers… we have been hard at work researching. Can you take a guess of what it is?

I’m not cooking this year for Thanksgiving so I’ve decided to provide you with a great roundup of gluten-free Thanksgiving recipes. Some are my recipes, others are recipes from some of my favorite gluten-free bloggers. Make sure and check out their blogs… you’ll find some special (and delicious) stuff.

Thanksgiving Recipe Roundup

• Olive Oil Pancakes (ATX Gluten-Free)…add fresh pumpkin puree to the batter for the ultimate pancake recipe.
• Quinoa Stuffed Acorn Squash (ATX Gluten-Free)…WOW your guest with this beautiful presentation.
• Cranberry Ice Cream (Simply Sugar and Gluten-Free)… indulge in a healthy dessert.
• Quinoa Stuffing with Apples (ATX Gluten-Free)… skip the gluten-free bread stuffing and try out this special recipe.
• Raw Cranberry Sauce (Elana’s Pantry)…go Paleo with this simple sauce.
• Butternut Squash Pizza with Ricotta (ATX Gluten-Free)…a reader fav!
• Grain-Free Cranberry Walnut Granola (Daily Bites)…a great snack for a chilly day.
• Shredded Brussels Sprouts with Feta (ATX Gluten-Free)…brussels can be a magical ingredient!
• Pumpkin Cupcakes with Maple Cream Cheese Icing (Gluten-Free Goddess)….need I say more?
• Mushroom-Rye Stuffing (Silvana’s Kitchen)…loaded with flavor and easy to make.
• Butternut Squash with Ricotta and Thyme (ATX Gluten-Free)… butternut is my favorite squash.
• Cinnamon Poached Pears with Sorbet (With Style & Grace)…an elegant dessert.
• Pumpkin Pie (Gluten-Free Goddess)… a Thanksgiving staple.
• Gluten-Free Gravy/Bechamel (ATX Gluten-Free)… the best gravy you’ll ever try.
• Roasted Hazelnut Chocolate Spread (ATX Gluten-Free)…eat it by the spoonful.
• Turkey and Sweet Potato Enchiladas (Gluten-Free Goddess)…the perfect way to finish off those turkey leftovers.
• Apple Pumpkin Butter (ATX Gluten-Free)…once again, eat it by the spoonful.
• Baked Cinnamon Spice Donuts (With Style & Grace)…OMG yummy!

I hope you all have a fabulous and delicious Thanksgiving this year. I’ll be back after Thanksgiving with our product announcement and more recipes!

In the meantime you can get a sneak peek into my life by following me on Instagram, Twitter, Facebook and Pinterest.

Happy first day of Fall! Fall is definitely in the air here in Austin (kind of). The temperature is giving us a short break (hopefully long break), pumpkins are being spotted at our neighborhood grocery stores, and the candy is filling the shelves for the trick or treaters.  It’s hard to believe it’s almost October. Life gets busy. Especially when you are starting a company companies, finishing graduate school (October!), and just the general hustle and bustle of life…where has this year gone?

The good thing is after October things should be settled down some. I really can’t complain though. 2011 has been an amazing year so far with so many opportunities presenting themselves. I never thought I would be doing what I’m doing now for work and I can’t wait to share the details with you soon. I know, I know. I’ve been saying that for months right? Well, things keep getting pushed back. I promise I’ll shout it from the mountain tops soon and my dear readers will be the first to know…

Enjoy the flavors of fall with this yummy recipe. Spread it on your favorite muffin or bagel, spoon some into your morning oatmeal or mix it in your favorite smoothie.

Or eat it by the spoonful. That’s what I do. It can be our little secret.

Apple-Pumpkin Butter

Gluten-Free, Dairy-Free, Sugar-Free

Print this recipe

Makes about 1 ½ cups

Ingredients:

• one 15 ounce can pure pumpkin (or 2 cups fresh pureed pumpkin)
• 1 Fuji apple, medium size, diced
• juice of ½ small lemon
• pinch salt
• pinch nutmeg
• pinch ground allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• 4 packets stevia (4 grams stevia or 8 teaspoons sugar)

Instructions:

Dice apples and place them in food processor. Puree apples until smooth (leave some chunks if desired), add pumpkin and remaining ingredients. Pulse until combined and appears to be a smooth consistency. Cover and refrigerate for two hours.

Note: For more intense flavors, roast the apples and fresh pumpkin beforehand. If you want a quick recipe, use fresh apple (no roasting) with canned pumpkin. Either way it’s good!

Enjoy!

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It’s already that time of the year… ACL 2011. The gluten-free friendly food options have grown this year. I thought we had it good last year, but this year is great! As always, please be aware of cross contamination. The food and drink companies listed below work in close quarters at the ACL Eats Food Court. Be conscious of your food choices, because there is a risk of cross contamination. Other than that, have fun and I’ll see y’all out there! Also, I should note that if you have Celiac Disease, ask your doctor for a doctor’s note. A doctor’s note stating you have Celiac Disease allows you to bring in your own food. Or be a rebel and sneak in your own food. Do it.

Gluten-Free Friendly Food Options at ACL 2011

Fresh Squeezed Best Lemonade (double check with staff, there was not a confirmation):

• Lemon Lemonade
• Strawberry Lemonade
• Limeade
• Strawberry Limeade

Photo Credit: ACL Festival

It feels good to be back…to blogging, back in my own kitchen, and back to life in Austin (minus this ridiculous heat). Over the past month I have been in Jackson Hole, Wyoming on our yearly summer vacation. I rode my bike to Teton Village almost every day, hiked in Grand Teton National Park, stuffed my face with gluten-free goodness from Lotus Cafe and The Kitchen, and just relaxed. It was just what I needed.

It has been a wild summer. I just finished writing my thesis (I got an A!) and am currently preparing for my cumulative final for my Master’s program. If I pass my exam in October, then I will graduate with my Master’s of Science in Human Nutrition degree. That’s fun to say…I’m a Master of Science. These days I feel more like a master of multi-tasking. I’ve become this insane list person that has to write down everything, and keep multiple lists going to get things done. The good thing is, things are getting done and  they are getting done on time. We are getting closer and closer to the announcement/launch of our business, which should be sometime this fall (fingers and toes crossed).

In the mean time, enjoy this simple recipe. It’s great for dinner with a side of roasted asparagus, or as a delicate salad for lunch. It literally takes 5 minutes or less to throw together. Stay tuned for some more recipes. I’m back in the kitchen and cooking up a storm.

Lemon Pepper Chicken

Print this recipe

Ingredients:

• 1 pound chicken breasts, 4 small
• 1/4 teaspoon garlic powder, sprinkled on all the chicken breasts, one side (not 1/4 tsp per chicken breast)
• 1/4 teaspoon onion powder, same as above
• 1/4 teaspoon ground white pepper, same as above
• 1/4 teaspoon ground black pepper, same as above
• salt, sprinkle on both sides
• zest of 1 small lemon sprinkled throughout chicken breasts
• juice of 1 small lemon
• extra virgin olive oil, for drizzling

Greetings lovely readers!

I’m currently writing my thesis for my Master’s program (see mess above). I promise it is more organized than it looks! We will be back with regular recipe postings after I submit the thesis at the end of August. In the mean time, enjoy your summer and we will see you soon…very soon!

xoxo,

Jess

P.S. I’ll remain active on Twitter and Facebook while I’m gone; feel free to follow me there. For those who might be interested, I am writing my thesis on the “Positive and Negative Effects of Grains on Health.”

It’s been a while since we have written a gluten-free news segment. We’ve been working hard on our projects (and thesis). So much so that we have gotten sidetracked! If you know of any local or national gluten-free news happening now, leave it in the comment section and share with us!

Love Pup Brownies has launched a gluten-free brownie option.

The Soup Peddler will mark “GF” next to gluten-free soups on their menu, which is updated daily.

Fleming’s has a new gluten-free menu.

Eddie V’s has launched a new gluten-free menu (post coming soon).

Udi’s hamburger and hot dog buns- available now at many local grocery stores including Sprouts, Whole Foods and Central Market.

The Alamo Celiac has provided some guidelines for eating safely at The County Line…Although slightly outdated, their menu has stayed the same as well as preparation.

Red’s Porch has some gluten-free options including burgers (no bun), tacos (no rice), and some salads. Talk with restaurant manager to learn more.

Zatarains has launched a new line of gluten-free products.

Gluten-free Rice Krispies have hit the shelves…

Alamo Drafthouse has taken some things off their menu that used to be “gluten-free.” Make sure and double check with staff.

Austin Food Blogger Alliance has launched in Austin… are you a local food blogger? Join!

California Pizza Kitchen has launched their new gluten-free menu.

Some of Puffins Cereals boxes have marked gluten-free symbols now.

Macaroons by Jane has gluten-free macaroons that are too-die-for. I recently was able to sample several different flavors, thanks Jane!

Good to Go, a spinoff of The Grove will be opening this month or next. They will offer numerous gluten-free options, and are working closely with GIG (Gluten-Intolerance Group).

Soleil updates their gluten-free options regularly and their menu items are clearly marked.

Uncle Billy’s has marked menu items now.

The Skinny Girl Margarita franchise is coming out with a new cocktail-Skinny Girl Sangria, all gluten-free.

Luna Bars are coming out with a few gluten-free versions.

Deep Eddy Sweet Tea Vodka is gluten-free…

Central Market has a gluten-free menu in their cafe.

Important Note: If you live in Austin, I’m sure you have heard of the “gluten-free” products coming out of Jenny’s Bakehouse. She is a whole sale distributor that has products in numerous People’s RX locations, among others. I’ve received several complaints about cross contamination issues when eating her products. Since she bakes “gluten products” in her home, there is a chance that the gluten-free products are being contaminated. So please, eat at your own risk. This also goes for most restaurants in Austin that are not working with GIG or or not gluten-free certified. It is always important to educate yourself about cross contamination, gluten and where it is found, and to listen to your own body.

Updated 9/26/2011: Jenny’s bake-house products were tested by the GIG and they confirmed that they are NOT gluten-free, so do not eat them.

If you enjoy following along ATX Gluten-Free, consider voting for us in this year’s Best of Austin- Austin Chronicle Awards under “local food blog.” Thanks for your support!

Stay tuned for more delicious gluten-free recipes!

It’s almost the fourth of July weekend and we’ve rounded up some delicious recipes the whole family will enjoy. Menu planning for holiday parties can be difficult sometimes with the hustle and bustle of life. But don’t worry, we’re here to help! Best of all, everything is gluten-free.

Start the day off with a satisfying breakfast…

Cinco de Mayo Fourth of July Tex Mex Frittata or Olive Oil Pancakes

Later in the day snack on some delicious appetizers…

Roasted Cauliflower Bites wrapped in Prosciutto or Caprese Salad Skewers

Is it happy hour yet? Who am I kidding…refresh your body with this fruity cocktail.

We’ve got your menu planning covered with some delicious main courses. How about these flavor packed meals…

• BBQ Chicken Pizza
• Smokehouse Burger
• Grilled Chipotle Turkey Sliders
• Balsamic Pulled Pork Sandwiches

I’ve always got to slather on extra BBQ sauce… what about you?

Don’t forget the sides! Sides are an integral part of any BBQ party…right?

• Grilled Lime Paprika Broccoli
• Grilled Corn with Chili-Lime Vinaigrette
• Grilled Skillet-Potato Corn Hash

Maybe a July 4th picnic is what you had in mind? Either of these dishes travel well…

• Tarragon Chicken Salad
• Cheeseburger Chili

Don’t forget the desserts!

How about a chocolate cake in less than 5 minutes? Or a decadent chocolate peanut butter brownie? Both are equally delicious.

From ATX Gluten-Free, we hope you have a fabulous and safe July 4th weekend!

Can you tell I have been working through my can of chipotle in adobo peppers? I have posted a couple recipes with chipotle peppers lately, including here and here. Fourth of July weekend is always a great weekend here in Austin. For us, it is normally filled with family, friends, the lake (because it’s so damn hot here), and a grill. This year I will be making sliders for our group. I use a gluten-free bun for myself, but the gluten eaters can use their miniature slider buns. I have made this recipe before for gluten eaters, and they couldn’t tell it was gluten-free. That is always a good thing. They said it was the best slider they’ve ever had- true story! Let’s see what this group says this weekend…

What are you making for the fourth of July? Do you have any fun plans?

Grilled Chipotle Turkey Sliders

Print this recipe

Makes between 8-12 sliders

Ingredients:

• 1 pound ground turkey
• 2 chipotle in adobo + 1 teaspoon sauce, minced
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 egg
• ¼ cup parmesan cheese
• 1 teaspoon ground thyme
• ½ tablespoon lime juice
• 1 tablespoon garlic powder
• 1 tablespoon corn meal

Instructions:

Pre-heat grill to medium-high heat. Combine all ingredients in bowl and form 1 ½ inch balls, place on baking sheet and flatten gently with spatula. Drizzle vegetable oil over meatballs and place on grill a couple inches apart. Flip after 5 minutes; ensure they have wonderful grill marks. The cooking time depends on size of patty and power of the grill. They should take about 20 minutes to cook all the way. Make sure there is no pink in the inside of the patty and that it is cooked thoroughly.

Tip:

• Roll the meat into small meatballs and serve with your favorite pasta and sauce.
• Cook the ground turkey and form chipotle turkey tacos.
• Form the meat into larger patties and serve like a regular hamburger.
• Serve these delicious slider patties with grilled skillet potato-corn hash and grilled lime-paprika broccoli!

Enjoy!

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