Gluten Free Baked Potato Soup

I love soups and stews, but so many times they are thickened with wheat or the seasonings are bound by wheat or gluten.

So when I went to make some potato soup (definitely not the lightest recipe but in small doses it’s very tasty) this winter, I was determined to enjoy some for myself.

The original recipe calls for 2/3 cup of flour, but for this recipe I used potato starch to thicken the soup.

I swear this minor change made for the creamiest, dreamiest, potato soup I’ve ever had.

Ingredients

3/4 to 1 stick of butter (you can get away with smaller amount but  substitutions don’ t work near as well)

2/3 cup potato starch

6-7 cups of skim milk

6 baked potatoes (I pre-bake mine the night before, sometimes even a few days before and just store them in the fridge) chopped into chunks

4-5 green onions, chopped

½ to 1 cup of shredded cheddar

2 tbsp of reduced fat sour cream

Salt and Pepper to taste

*Turkey Bacon or Regular Bacon (nitrate free if you can find it) for garnish

*extra cheese, green onions, and sour cream make for a great garnish as well

Directions

Melt butter in large pot

Add in potato starch gradually (the mixture should be kind of creamy)

Start adding in milk (one cup at a time)

Stir constantly for about 5 minutes (until mixture starts to thicken)

Add in onions and potatoes (stir constantly for another 5 minutes)

Simmer on low for 10 minutes

Add in your other ingredients (sour cream, cheese)

 Salt and pepper to taste

Enjoy on a cold day...best when accompanied by a movie and fuzzy slippers.

Giving Thanks for Gluten Free

I love the holidays.

I love seeing family (even if it means running around like a crazy person to see as many people as possible) and being home.

And of course, I love food.

But I won't let my gluten free eating go by the wayside just because of the holidays--it's just not necessary (and it can make you ill if you are allergic or intolerant to gluten).

I'm not worried though! It's easy to enjoy all of the flavors of the season without gluteny or gluttony...

I will be posting a few Thanksgiving recipes in the next week. But first, I'll start with my favorite....green beans!

You might find it odd that green beans are my favorite, but I've always been this way. They are tasty, high fiber, low calorie, and filling.

So start with some fresh, crisp, green beans..

And add..pecans

dried cranberries

and some feta cheese (or goat cheese) into the mix

Toss with some homemade citrus vinaigrette and you have a recipe for a delightful, light, and delicious Thanksgiving side dish...

Take this green bean salad to your holiday potluck or making it as a side dish for Thanksgiving dinner.

Ingredients:

·         1 lb fresh green beans, blanched (careful: don't overcook them!)

·         4.25 oz feta cheese, crumbled

·         1/3 cup (heaping) dried cranberries

·         4 Tbsp extra virgin olive oil

·         2 Tbsp balsamic vinegar

·         2 Tbsp. OJ

·         Salt and Pepper, to taste

·         1/3 cup crushed pecans

Instructions:

·         Make vinaigrette dressing (vinegar, OJ, and Olive oil) in a shaker.

·         Mix cooked beans, cheese, cranberries, and nuts together.

·         Toss with vinaigrette.

·         Refrigerate for an hour (preferable but not mandatory).

Enjoy!

Running Richmond

I mentioned a few months back that I didn't want to end 2011 without doing something that was fun, physical, and challenging.

I am happy to report that last weekend, I ran in the Richmond Half Marathon.

The day started out a bit chilly, as evidenced by my clear over bundling...

..But by the time we finished 2 hrs, 27 minutes, and 57 seconds later, the weather was down right pleasant.


Stinky, sweaty, and happy

 It was a fun day and a well organized race.

Showing off my sweet medal

Some of my past favorites have been

Shamrock Half Marathon in Virginia Beach, VA

Rock and Roll Half Marathon in Virginia Beach, VA

Five Boro Bike Tour in NYC

What has been your most fun physical challenge of 2011?

I need suggestions for 2012...

Simple Autumn Meal

In the mood for a simple autum meal?

30 minutes or less.

Why not go for a smooth, creamy, delicious butternut risotto?

Don't mind if I do...

Ingredients

• 1 quart chicken stock
• 1 cup water
• 1/2 sweet vidalia onion, chopped
• 2 cloves garlic (chopped finely)
• 2 cups arborio rice
• 1 cup chardonnay (or other dry white wine)
• 1 cup of butternut squash
• 1 cup grated parmesan cheese
• 1.5 tbsp butter
• nutmeg, salt, and pepper

Directions:

Bring stock/broth and water to a boil in a pot.

Heat olive oil (medium heat) in a skillet. When oil is warm, toss in your onion and garlic and saute.

Then add in your rice and brown it (should take about 2 minutes)

Now add your cup of wine and let it absorb into the rice (about 2-3 minutes)

Add broth mixture to the rice (a few cups at a time)--make sure you let the liquids absorb with each addition of liquid

When all liquid has absorbed into the rice, add your butternut squash and stir

Then add salt, pepper, and nutmeg to taste

  

Then, add in your butter and cheese and stir mixture thoroughly.

*Note: This recipe makes a pretty decent sized batch (about 6 or so sizeable servings) so if you are just making it for a few people you may want to half the recipe amounts.

ENJOY!

So yummy. It tastes like grown up macaroni and cheese (in my opinion, lol).

I served mine aside a salad with spinach (spring mix would work great too), goat cheese, cranberries, pecans, topped with tofu, and a balsamic vinaigrette.

Guacamole-Pure and Simple

Easy.

Delicious.

Nutritious.

Guacamole.

I. am. in. love.

Basic Guacamole Recipe

Ingredients
3 avocados
1/2 red onion
3 tbsp cilantro (I usually put in a little more..because I love cilantro)
Finely chopped tomato (about a half of a tomato)
1 tbsp lime or lemon juice (whatever you have handy)
sea salt (to taste)

Directions:

Put all ingredients in a bowl. Mix 'em up.

Enjoy!

Make some tonight. Serve with gluten free corn chips, sliced jicama, or red radishes. Enjoy it as a dip, or put a dollop atop a salad in lieu of dressing.

New Twist on Old Classic--Apple Crisp

As the air gets cooler and cooler, it's like clock work...I start craving a few fall essentials...

...warm socks

...crackling fires

...cozy blankets

...and Apple Crisp

...made with fresh, crisp, sweet, and sliiightly tart apples.

This year I put a new twist on the old classic. It's dairy free, gluten free, and flavor-full.

If you want to make it grain free (and Paleo Diet friendly) just omit the oats and add a little unsweetened coconut and extra walnuts on top.

Apple Cranberry Crisp

Ingredients

7 apples, unpeeled, cored and chopped

4 teaspoons fresh lemon juice
3/4 cup fresh cranberries (optional)
1/2 cup maple syrup
1/4 cup chopped walnuts (optional)
1 teaspoon apple pie spice

1 cup gluten-free oats
1/2 cup coconut oil 

Directions
Preheat oven to 375 degrees.

Put the apples in a casserole dish.

Sprinkle the lemon juice over the apples.
Drizzle half of the maple syrup over apples

Stir the mixture around a bit with a spoon. 

Combine remaining maple syrup, apple pie spice, and gluten free oats in a bowl (add nuts or coconut at this point if you are so inclined). Cut in coconut oil.
Sprinkle mixture over apples.
Bake 45 minutes or until topping looks crisp.

Then proceed to wrap yourself in a warm blanket, put on your warm socks, and curl up by a fire with this delicious fall dessert.

Original recipe (modified by Jamie) http://www.celiacchicks.com/recipes/dessert/gluten-free-recipes-apple-cranberry-crumble.html

No Tricks Here...

No tricks here. Just treats.

Halloween is here, and who can blame you for craving something sweet?

Not me.

Do not despair, or beat yourself up, but don't reach for the plastic pumpkin with the candy just yet.

Reach for a real pumpkin (or canned pumpkin) and make yourself some sweet pumpkin treats.

How about making those Sunday morning pancakes for a family, but trying a gluten free, dairy free, pumpkin pancake stack...

Gluten Free Pumpkin Pancakes
Ingredients
1/2 cup tapioca flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 cup pumpkin puree
3 eggs
1 tablespoon coconut milk
1/2 teaspoon maple syrup (honey would probably work well here too or agave nectar)
Optional: Walnuts, Pecans, Cranberries, or maybe a few chocolate chips

Directions
Mix dry ingredients together (flour, baking soda, salt, pumpkin pie spice)
In another bowl whisk eggs, coconut oil, coconut milk, maple syrup, and pumpkin puree.
Add dry ingredients to egg mixture gradually
Heat your skillet (grease first with non stick spray or coconut oil) and make those flap jacks!
*Note the batter is very thick so just keep and eye on them to make sure they don't burn and that the inside gets thoroughly cooked.
Serve with maple syrup, or butter, or some apple butter, or fruit, or just roll 'em up and devour this little tasty cakes.

Or maybe try a new twist on an old favorite?? Pumpkin bread is absolutely delicious and you shouldn't have to always miss out since you are g-free....

Why not make an extra batch, grab a jug of apple cider, and brighten up your office with an autumn/halloween treat?

The original recipe has been left below, in case you or someone you love can tolerate gluten but I've also added my own modifications to provide a gluten free, dairy free, and slightly lighter version of this wonderful old favorite.

I should mentioned that I got this wonderful recipe from my darlin’ Mother, who got it from her co-worker whose mother, Ms. Joyce Sievers of Martinsburg, WV, is the baker responsible for making the original recipe.

Gluten Free Pumpkin Bread

Ingredients
2 c. flour tapioca flour
2 t. baking powder

½ t. baking soda

1 t. sea salt

1 T. cinnamon

½ t. nutmeg

1 c. pumpkin

½ c. coconut milk

1 c. sugar pure maple syrup

½ c. vegetable oil or melted butter  unsweetened applesauce

2 eggs

½ c.  nuts (optional) or dark chocolate chips (keep it to 85% or greater to keep sugar levels down)

Directions
Mix all together with a whisk.   Pour into a greased loaf pan.  Bake 45 – 50 minutes until a knife comes out clean.

yum yum!

Happy Halloween!!!

It’s incredible and edible…

Eggs!

You can scrambled them with a bit of cheese...

Or hard boil for a quick and portable breakfast in the AM...

You can have them sunny side up...

Or poached...

But, to be perfectly honest…the old standby ways of making eggs can get tiresome after a while...

So here are a few recipes (with modifications and options) to break you out of your standard egg rut….

Andrea’s Broccoli Sausage Egg Bake (YAY for little sister's cooking skills!)

Ingredients

• 8-10 eggs
• ¼ cup skim milk (or coconut milk if you don’t tolerate dairy well)
• Salt and pepper to taste
• 1 teaspoon ground mustard
• 1 cup cooked, chopped, broccoli
• 1 cup cooked, crumbled, sausage (use turkey sausage to reduce the fat and cholesterol or veggie sausage—but use caution a lot of veggie sausage crumbles and patties contain wheat or gluten)
• 1 cup shredded cheddar cheese
• 1-1.5 cups cooked hash browns
• Fresh parsley to garnish

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Mix eggs, skim milk, ground mustard, and salt and pepper to taste.
• Spray casserole dish with cooking spray (make sure it’s gluten free!) or lightly grease with coconut oil.
• Layer broccoli, then sausage, then egg mixture
• Cook hashbrowns on the stove—about half way (if they are frozen this gets the water out of them)
• Bake egg/sausage/broccoli mix for approximately 20 minutes
• Take egg/sausage/broccoli mix out of the oven and put hashbrowns on top.
• Put casserole back in oven for another 10 minutes or so (or until you can stick a fork in the middle and it comes out clean and the potatoes on top are brown)
• Garnish with fresh chopped parsley

*If broccoli/sausage/cheddar isn’t your pleasure….try fresh basil, chopped tomato, garlic, and asiago….or ham, chopped onion, and swiss cheese…

Jamie’s Egg Pops

Ingredients

• 4 eggs
• 2 tablespoons fat free half and half (or coconut milk, or regular milk)
• Salt and Pepper to taste
• ½ tablespoon dill
• 2 tablespoons light cream cheese

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Mix eggs, half and half, salt and pepper, dill, and cream cheese (you may want to soften the cream cheese or prepare to whip this mix a while)
• Pour egg mixture equally into 6 muffin tins (make sure you have greased the tins with coconut oil or cooking spray)
• Bake for 20 minutes or until you see the egg ‘muffins’ actually start to pop out like this…

Dill and Cream Cheese

Enjoy! Serve immediately if you can, because they lose that nice puff after a few minutes.

If you aren’t a dill person, try broccoli and cheddar cheese…also very tasty!

Broccoli and Cheddar

Queen B's Superhuman Smoothie

Ever wonder what super heroes drink for breakfast?

 I admit I have wondered what the optimal breakfast for a superhuman would be...

Since I am not besties with any real life superheroes (although I would argue some of my friends are pretty close), I cannot tell you what said super people have for breakfast with 100% certainty...

But I am pretty sure (let's say 92%) that you will feel delightfully refreshed, satisfied, and ready to take on the day after having a superhuman (super green) smoothie for breakfast...

Yes, I realize they are so green they almost glow!

Superhuman Supergreen Smoothie
(Serves 2)

Ingredients

• 1/2 cup of coconut milk (I like Silk Pure Coconut Milk Vanilla)
• 1 frozen banana (if you don't have frozen bananas on hand use a regular one and throw in some ice cubes)
• 1 apple, chopped (don't bother peeling it-there is fiber in the skin)
• handful (roughly 1 cup loosely packed) kale --if you want to increase the amount of kale that's great just go a little bit at a time and taste it regularly--don't overkale yourself at the beginning
• 3/4 cup frozen mango (or frozen tropical fruit medley of your choosing)

Directions
Put it all the blender and mix it up!
Note 1: If you don't have a super powered blender you might try blending one ingredient at a time (maybe start with kale and coconut milk)...
Note 2: Depending on your prefered thickness you may go with more coconut milk

With a little less than 200 calories per serving, tons of fruits and veggies, and naturally dairy and gluten free...this sweet, creamy, treat should satisfy you without weighing you down!

Enjoy!

**As an aside my Dad mentioned that I needed a better pitch to get people to drink anything green, but I swear the flavor is tasty and not too intense at all, you will just look really tough as you sip your green breakfast....and hence you will appear to be a super tough super hero (even if you don't always feel like one).

**Credit to my friend, Bridgette, who was the one responsible for coming up with this delightful concoction. Thanks Queen B!!

Applepalooza!

Last weekend was Apple Harvest in my home town of Martinsburg, WV.

It was such a nice visit. So happy to be home.

We cheered on the Apple Trample (5k) participants early in the afternoon

Then went off to the Apple Harvest Parade.

Then to the Arts and Crafts Festival

Did I mention I love WV?

In honor of Apple Harvest I put together several recipes that use apples in slightly different ways than your average apple pie (which IS delicious, don't get me wrong!)....

Unfortunately, my camera gave me some flack so some of the pictures weren't usable and others were a little blurry. Sorry about that. But the recipes overall turned out well, so if you are game for a whole day's worth of apple related food, I have some recipes for you...

Recipe # 1 Apple Cider Pork Loin

Ingredients:
1 tablespoon of olive or coconut oil
1 pork loin
1 garlic clove
Salt and Pepper, to taste
dash of cumin
1 cup of apple cider
1 cup of chicken broth

Directions:
1. Heat oil on stove at medium to high heat--when it gets hot toss your garlic in the skillet
2. While the skillet and oil warm, rub the pork loin with sea salt, pepper, and a little cumin
3. Brown all sides of the pork loin (should take about 10 minutes)
4. Preheat oven to approximately 400 degrees Fahrenheit
5. Place the pork loin into a baking dish with 1 cup chicken broth and 1 cup apple cider
6. Cook for about 20 minutes (or until it's just barely pink inside)
7. Take the pork loin out of the oven and allow it to 'rest' for 5-10 minutes (it will continue baking)

Serve with recipe #2: Kale with Bacon, Apple, and Onion....

Recipe #2: Kale with Apples, Onion, and Bacon

Ingredients
3 slices of bacon, chopped
1 vidalia onion, finely chopped
1 bunch organic kale (or swiss chard)
1/2 golden delicious apple, finely chopped
Salt and Pepper to taste

Directions:
1. Pan fry bacon
2. Remove bacon and drain fat from the pan
2. Sautee onion and apple for about 5 minutes until the onions start to carmelize
3. Add bacon back into the onion and apple mixture

4. Toss with kale or chard until it becomes bright green (take care not to over cook it)
5. Salt and pepper to your liking
*if it starts to stick to the pan add a dash of olive oil

  

Enjoy!

If you are really hungry you can serve recipe 1 and 2 with recipe #3....

Recipe #3: Curried Buttnernut Squash Soup with Apple

Ingredients:
1 tbsp olive oil or coconut oil
1 large butternut squash
1 garlic clove
1 apple (I used golden delicious but use your favorite....granny smith or honey crisp would work well also)
3 stalks (medium sized) celery, chopped
1/2 red onion, finely chopped
2-3 cups of chicken broth (depending on how thick you like your soup
1 teaspoon cumin
1 dash of tumeric (add more if you like a little spice)
1/4 cup coconut milk
Salt and Pepper to taste

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Cook butternut squash (slice lengthwise, scoop seeds, and face down in pan) for about 45 minutes
3. While squash is cooking chop your onions and celery
4. Put onions, apple, and celery into pan (should be medium heat and have some of your oil already melted)
5. Cook onions, apples, and celery until carmelized
6. When squash is finished, scoop out the 'meat' and add in the pan with the onions and celery
7. Add 2-3 cups of chicken broth
8. Add cumin and tumeric (and salt and pepper to taste)

  

9. Let mixture simmer for 5 minutes
10. Add coconut milk (or sour cream if you prefer)
11. Put the soup into the blender in batches and blend until smooth

Enjoy!

Alas, I enjoyed the recipes but for my tastebuds nothing is better than taking a bite out of a crisp, just picked, apple. Oh yea, and being home.  



Enjoy Some Fruity Garuti's

 I know I promised apple recipes this week, and apple recipes you shall have...I'm working on whipping some up apple dishes tonight. But, while I work on apple harvest related items to please your palate I thought I should provide you with a little wheat free, dairy free, paleo friendly dessert item to hold you over until applepalooza.



But first a little background information:

A few weekends ago Darren, Pretty, Hudson, and I packed the truck and drove north to Pennsylvania. We met my college roommate Bridgette (known to those who know and love her as Queen B) and our dear college buddy (and QB's boo of 9 years) John (a.k.a Johno).

YAY for friends! YAY for fun! YAY for the poconos!



The Buddy. The Huddy Buddy Swimming.



We laughed, exercised, ate, and drank...and Hudson swam foreverrrrr...

Then Hudson and Pretty crashed hard....and tried to fit themselves into beds that were meant for much tinier pups...but don't tell them that...they look soo comfy..

We had lots of delicious, homemade, healthful meals and made up new recipes as we went along. Johno's fruity Garuti cookies we one of my absolute favs from the weekend.
So without further adieu, I present to you....Johno's Fruity Garuti Cookies...

Johno’s Fruity Garuti Cookies

Ingredients

• 4 cups almond flour (1 package)
• 1.5 cups shredded coconut
• 1.5 cups dried fruit – whatever you prefer
• Cinnamon to taste
• 2-2.5 cups (10 oz or so) agave (honey would also probably work)

 Directions

• Mix all dry ingredients.

• Heat up the agave so it flows freely.

• Mix all that together.
• Let it sit for an hour in the fridge…makes it easier to shape balls.
• Cook at 350F for 12-15 minutes.

Note: Make sure to coat the cookie tray in coconut oil as well.

Other options: You can substitute chocolate or carob chips for shredded coconut if desired!

 Enjoy!

So naturally I wanted to share them with you!

They are paleo friendly, non dairy, gluten free and amazingly delish!

Where I come from....

Where I come from (Martinsburg WV) we love us some apples.

In fact, this weekend I'll be at the Mountain State Apple Harvest Festival (MSAHF).

I will eat apples all weekend. Golden delicious, fuji, macintosh, honey crisp...

I will eat them with caramel dipping sauce, with peanut butter.

There will be apple dumplings, apple pies, apples covered in chocolate, candied apples, and apple butter. (I know I sound a bit like the guy from Forest Grump...Bubba?)

There will be apple peeling contests, apple eating contests, apple pie baking contests.

There is an Apple Queen (Queen Pomona) and Apple Princesses (yes, I was one back in the day too, circa 2000)...woo woo for Apple Royalty:)

An apple parade...

An apple race (apple trample 5k)....

And I could keep going. on. And on. And on.

Yes, where I come from we love apples. I've eaten apples in all sorts of different ways...but my absolute favorite is just eating them in their natural form...biting into a crisp golden delicious..
I'm fairly sure my excitement is palpable at this point...can you tell I'm excited?!

It's true I currently reside in Virginia and I love it, and I love my Hokies and Virginia Tech. While Virginia is where I reside, WV is (and will always be) my home.

I love apples. I love friends. I love family. I love home. I LOVE West Virginia.

I'll post some pics from this weekend, and in honor of the Apple Harvest Festival I'll have some apple-related recipes to share next week as well...

Country roads...take me home...to the place I belong....West Virginia

I think an angel danced on my tongue....

I swear I tasted heaven (seriously, my tastebuds were dancing!) at the Good Natured Vegetarian Cafe on Columbus Day (Monday).

Puppies and rainbows...that's what heaven is made of:)
 and this cake..

Columbus founded the new world, and I found a whole new level of gluten free deliciousness in my very own hometown of Martinsburg, WV. 




See the sunlight that appears to be shining on the cake?
I think there were actually rays of sunshine coming from it!

 I swear I am not exaggerating when I tell you that their gluten free carrot cake is AMAZING/OUT OF THIS WORLD/RIDICULOUSLY delicious. Little flecks of fresh carrot (and what appears to be zucchini) adorn this tasty treat and it's covered in a cream cheese icing that has just the right amount of sweetness.

Even if you aren't gluten intolerant and/or allergic, you must--I repeat YOU MUST check this place out.


It was late afternoon (post-lunch hour) so I didn't get a chance to sample the rest of the menu--but you can rest assured I will next time I am back home.


Here is their website:
http://www.goodnaturedllc.com/


And menu:
http://www.goodnaturedllc.com/?page_id=12

If you live in the area or are just passing through, it's well worth your time and money to check this place out.
What's your favorite hometown gluten free treat?

Pumpkins--not just for carving...

Yes, carving is fun. But so is eating.



 Yummerz.

These are SO GOOD. Moist, delicious, not too sweet.

A perfect paleo friendly, gluten free, nutritous, delicious start to your day.


Paleo, Gluten Free, Dairy Free Pumpkin Muffins.

Ingredients:
1½ cup – almond flour

1/3 cup tapioca flour (or arrowroot powder)
1 teaspoon – non aluminum baking powder
1 teaspoon – baking soda
1½ teaspoon pumpkin pie spice or apple pie spice (5 calories)
1/8 teaspoon – salt

1/2 cup raisins or cranberries (optional)--you could also try dark chocolate chips..yumo
3 large – whole eggs
3/4 cup – canned pumpkin; I used mashed, baked pumpkin
1/4 to 1/3 cup maple syrup or honey depending upon your sweet tooth

Liberally grease 8 muffin tins with cooking spray.

If you have empty muffin tins you will need to fill them half way up the sides with water to prevent warping during baking. Be careful when removing the pan from the oven to avoid getting burned by the hot water!

Combine the almond flour, tapioca, baking powder, baking soda, spice, sea salt, and optional raisins/cranberries in a medium bowl. Whisk the eggs in another bowl or the workbowl of a food processor fitted with a metal blade or in a blender. Add the pumpkin or squash and maple syrup or honey. Mix to combine. Add the dry ingredients and mix until thoroughly combined.

Pour mix into the 6 tins. (actually got 9 muffins out of this recipe)  

Bake at 350 degrees F for about 25 minutes on the middle rack in the oven until muffins pull away from the sides of the pan and a toothpick inserted into the center comes out clean.

Allow muffins to cool in the pan for 10 to 15 minutes, then run a knife around the sides and invert over a cooling rack. When cool, cover and store at room temperature for up to 3 days or refrigerate for longer storage. They also freeze well. 

Note 2: Maple syrup has a lower carb and calorie count per tablespoon compared to honey.

Orginal recipe came from here (and was modified based on what I had available and our personal preferences) http://www.thehealthycookingcoach.com/2010/02/if-you-love-or-once-loved-pumpkin-bread-and-muffins-but-youre-avoiding-wheat-gluten-or-grain-youll-love-this-tasty-r.html

Note 1: If you can find a pumpkin at your farmers market (make sure they are the type for eating, sometimes called 'pie pumpkins', not carving--those are NOT good to eat-low nutrients and taste) try making the recipe with fresh baked pumpkin. If that's not in the cards just get regular canned pumpkin (no added sugar-don't get pie filling).

I hope you enjoy!!

What's your favorite gluten free start to your day? I love eggs, don't get me wrong, but I get a little sick of them...