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Lyndi Fultz: Gluten-Free, Dairy-Free Chicken Alfredo

A delicious gluten-free dairy-free pasta alfredo.

Gluten Free, Dairy Free Pasta Alfredo arkansaswomenbloggers.com via nwafoodie.com

Hello Community!

For fifteen years I lived a dairy-free life and a gluten-free life for five of those years. Those were challenging years, to say the least. Those were the days where you had to travel to large cities and specialty shops to find pre-packaged goodies and staples. Oftentimes it was a crapshoot on whether that $6.00 teeny tiny bag of pasta was actually going to taste anything like pasta… or disintegrate in the boiling water.

While I am no longer gluten-free or dairy free (read the story on nwafoodie) , ninety percent of the time I still gravitate towards gluten-free dishes. All those years proved to me that eating with limitations has merit. You learn to cook, for instance, because no longer can you mindlessly dial the pizza delivery guy or make something quick, easy, and simple as sandwiches or reach for the pint of ice cream if you had a sweet craving.

For those of you who are still living a gluten-free or dairy-free lifestyle or have a loved one who is, this recipe is for you. Actually, scratch that. This recipe is for all of us, including myself. It’s delicious and deliciousness knows no boundaries.

Gluten-Free, Dairy-Free Pasta Alfredo products

 

Lyndi Fultz: Gluten-Free, Dairy-Free Chicken Alfredo

Ingredients

  • 1 tablespoon extra virgin olive oil
  • ½ cup So Delicious dairy free coconut milk creamer
  • ¼ cup Toffuti milk free Better Than Cream Cheese imitation cream cheese
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 6 ounces gluten-free spaghetti or fettuccini

Instructions

  1. In a small saucepan over medium-high heat, add the olive oil, creamer, cream cheese, salt, and pepper. Stir approximately five minutes until bubbles appear and turn off heat. Cover.
  2. In a large pot, cook the pasta according to directions in boiling water for approximately twenty minutes until cooked al dente and turn off heat.
  3. Reheat alfredo sauce and add one tablespoon of the pasta water and stir.
  4. Using tongs, remove pasta from water and add to the alfredo sauce and mix until pasta is thoroughly coated with sauce.
  5. Serve and enjoy!
  6. Happy pasta eating.
http://arkansaswomenbloggers.com/lyndi-fultz-gluten-free-dairy-free-chicken-alfredo/
 

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Lyndi Fultz Arkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.

http://nwafoodie.com/

Gluten-Free Chocolate Chip Muffins {Foodie Friday}

Gluten-Free Chocolate Chip Muffins {Foodie Friday}
Written by Kelly Peterson of Kelly’s Pink Bicycle.  

 

 I’m not a gluten-free expert. In fact, if there was a level below novice, I’d be in that category. But we have recently found that my husband appears to be somewhat gluten-intolerant, and since I love him very much I am learning to cook with his needs in mind.

However, gluten-free baking is INTIMIDATING. I didn’t realize how many different types of flours existed until I began scanning through gluten-free recipes for bread, donuts, pastries, and cakes. I’ve been sticking to lots of rice and vegetable dishes because they’re healthy and easy to make, but this past weekend I decided to venture outside my comfort zone and bake.

I decided to start small with my version of gluten-free chocolate chip muffins, adapted from a recipe from Arrowhead Mills. You could easily make them bigger (they’re pretty small) by filling the muffin tins all the way to the top, and lengthening the oven time to 25 minutes or so. You could also do all kinds of fillings – I used chocolate chips and dried cranberries, but I bet they’d be amazing with blueberries, chopped apples, shredded coconut, or even crunchy peanut butter!

My husband gave them a thumbs up, and he’s a pretty picky eater. I hope you like them!

 

Gluten-Free Chocolate Chip Muffins (makes 15)

Ingredients

  • 2 cups gluten-free baking mix (I used Arrowhead Mills Gluten-Free Pancake & Baking Mix)
  • 1 tsp baking powder
  • 1 tsp xantham gum
  • 3 Tbsp milled flax seed
  • 1 egg
  • ¼ cup honey
  • ¾ cup water
  • ¼ cup unsweetened applesauce
  • 1 tsp vanilla
  • ¼ cup gluten-free chocolate chips
  • ¼ cup chopped dried cranberries

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium-sized bowl, mix together the first 4 ingredients.
  3. In a small bowl, mix together all wet ingredients (egg, honey, water, applesauce, and vanilla)
  4. Pour liquid mixture into bowl with dry ingredients and mix only until lumps are gone.
  5. Mix in the chocolate chips and cranberries (don’t over mix!).
  6. Fill oiled muffin tins ¾ full with muffin mixture. The mixture will be thick.
  7. Bake for 17-20 minutes, or until the tops are golden brown.

 

Nutritional Information (per muffin)

Calories: 123; Carbs: 26g; Fat: 2g; Sugars: 8g; Sodium: 181mg; Protein: 3g; Fiber: 1g; Calcium: 11%

Kelly is in love with her husband, her cookbooks, and her bread machine. When she’s not reading The Hunger Games or trying to sprout her own lentils, she can typically be found spending way too much time on Facebook and Twitter. You can read more at Kelly’s Pink Bicycle.

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