Gluten Free Pre- and Post- Race Snacks

Gluten Free Racing

This year, I decided to invite my extended family to participate in the Naperville Turkey Trot, an annual 5k race the morning of Thanksgiving!
Bright and early, I rallied with 4 of my favorite family members and headed to the starting line. Two of my siblings, Daniel and Kirsten, breezed through the race, which also happened to be their first! **Proud sister moment**

Naperville Turkey Trot

You might be wondering, what are good pre-/post-race snacks for someone following a gluten-free diet! I mean, aren’t you supposed to carbo-load?!
Well I’m happy to share a few yummy, GF, options!

Gluten Free Pre Post Race Snacks

Naturally Gluten Free
1) Banana with peanut butter
2) Low-fat Greek yogurt and berries
3) Strawberry-Banana smoothie
4) Cottage cheese and fruit

Show me the CARBS! (pictured above)

I can’t say it enough! There are tons of gluten free breads, pastas, muffins, etc. out there! Here are four great options to start or end a race:

1) Udi’s “Mighty Bagel
2) Udi’s Harvest Crunch Muffins
3) Toast made with Gluten Free Whole Grain Bread
4) GF LaraBars

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

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Brie Cheese

Brie Cheese Tonight, I decided to treat myself to a glass of wine and my favorite cheese: brie.

Brie is undoubtedly one of the best known and most well-loved of the French cheeses. I mean, it’s even nicknamed “The Queen of Cheeses!” (A name I feel it truly deserves.)

The round disk of soft, sweet cheese is often found with a powdery white rind, but don’t be intimidated, it’s edible. (Promise!) It’s served in a variety of ways, including: room-temperature with crackers and fruit preserves; and baked into a sweet and crispy pastry crust with cranberries and almonds. You will typically see a lot this delectable cheese around the holidays–and it is sure to delight your host if you bring it to a party as an appetizer.

Soft cheeses, like brie, are usually paired with a dry Riesling, Chardonney, or Champagne. I picked up one of my favorite Rieslings and served my brie at room temp with Glutino Table Crackers and Strawberry Preserves!

1 ounce of Brie Cheese: 95 calories

Brie Cheese

 

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

The Best Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

If you’ve ever dabbled in gluten-free, paleo or clean eating, then you’ve probably heard of an oblong winter squash called the spaghetti squash. The spaghetti squash is commonly suggested as a pasta substitute for specialty diets or as a carb-cutting trick.

The stringy, buttery and tender texture of the squash makes it an easy swap. As you scrape out the yummy insides, it even LOOKS like pasta (of the rice or angel hair variety).

Here’s the first of two spaghetti squash recipes I plan to feature in the coming weeks. It’s a spaghetti squash take on traditional lasagna, and it’s delicious!

It’s also easy to freeze and store for later! Bonus!

Spaghetti Squash Lasagna Ingredients

Ingredients:

  • 1 medium spaghetti squash (when you pick it out, make sure there are no soft spots)
  • 1 cup ricotta cheese
  • ½ cup parmesan cheese
  • 2 cups grated mozzarella
  • 1 tsp Italian herbs
  • 2 eggs
  • 1 jar of marinara sauce (I suggest mushroom marinara)

How to Make The Best Spaghetti Squash Lasagna:

1. Preheat oven to 350 degrees.

2. To prep the spaghetti squash, use a large knife to poke 10-12 holes around the squash. This will allow the squash to vent as it cooks. Place the squash in the microwave and cook for 6 minutes on each side. Let sit in the microwave for a few additional minutes.

(You can cook it in the oven, but I prefer the microwave! Same effect, significantly faster. See options here.)

3. Remove the squash from the microwave and cut off the stem. (It should cut easily since it has baked through.) Cut the squash lengthwise and begin removing seeds. Once all seeds have been removed and the squash is hollow, use a fork to shred the squash and remove the “spaghetti.”

How to Prepare Spaghetti Squash

4. In a lightly greased pan, spread squash as the first layer.

5. In a medium bowl combine ricotta, herbs, parmesan, and eggs. Mix well and spread mixture over squash.

6. Cover first two layers with marinara sauce. Sprinkle mozzarella over the top.

7. Cover your pan with tinfoil and bake for Bake 45 minutes.

8. Remove tin foil and bake and additional 15 minutes (turns the cheese a light, crispy golden brown.)

Serves 8

How to Make Spaghetti Squash Lasagna

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

Gluten-Free Perfect Pumpkin Muffin Recipe

Perfect Pumpkin Muffins (gluten free)

How could I possibly let Halloween slip by without sharing a pumpkin-inspired recipe?! Though it’s coming a little late, this fall-fantastic recipe is fitting for the season and sure to make your eyes and tummy equally happy.

Quick note: make sure that if you are making this recipe gluten-free (like I did), that you use baking flour (you’ll see other options like GF all-purpose/multipurpose flour) and have xantham gum on hand!

Now, without further adieu, my pumpkin muffin recipe with an optional sugar glaze.

Perfect gluten free Pumpkin Muffin recipe (gluten free)

Ingredients:

  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 15-ounce can pumpkin purée
  • 3 tablespoons molasses
  • 1 teaspoon pumpkin pie spice (or a blend of 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice)
  • 1 teaspoon vanilla extract
  • 2 cups Gluten-Free All-Purpose Baking Mix (again, make sure it is a baking mix, not all-purpose flour)
  • 1/2 cup chopped walnuts or pecans, optional
  • 1 tablespoon xantham gum (if using gluten free flour)

How to Make Apple Crumble:

1. Preheat the oven to 350°F. Line muffin tin with cupcake liners or grease cups.

2. In a large bowl, stir together the oil, sugar, eggs, pumpkin, molasses, pumpkin pie spice, and vanilla.

3. Add the baking mix, stirring to combine.

4. Mix in the nuts, if you’re using them.

5. Spoon the batter into the prepared tin. Allow the batter to rest for 10 minutes before baking.

6. Bake 22-25 minutes, let stand in tray for 5 minutes before removing.

7. Allow muffins to cool; Add optional drizzle.

Optional Sugar Glaze/Drizzle

pumpkin muffin sugar glaze

Ingredients:

  • 2 cups powdered sugar
  • 3 tbsp milk
  • 1 tbsp butter
  • 1tsp vanilla

How to Make the Sugar Glaze:

1) Mix all the above ingredients in a small-medium sized mixing bowl. Voila! You’re done!

Gluten-free Apple Crumble/ Crisp Recipe

photo 1 (1)

Yesterday may have been the perfect Autumn day. The sun was peaking through fluffy clouds, the air had just the perfect chill, and the trees seemed to have reached their colorful peak of red, orange and yellow.

A friend and I ventured to the east side of Cleveland to Patterson Fruit Farms to take a walk through the ripe orchards and snag some local fruit. (Because really, what else can you do on the perfect fall afternoon?) As soon as we entered the shop, the sweet aroma of bubbling cider and tart, apple treats met our noses. From that moment, I was ready to start baking myself.

Here’s the recipe for our gluten-free apple crumble.

photo 3

Ingredients:

  • ¾ cup crushed almonds
  • 1 cup gluten-free oats
  • 1 cup brown sugar
  • ⅔ teaspoon ground cinnamon
  • ½ cup (1 stick) butter, room temperature
  • 8 tart apples, peeled, cored and sliced
  • 4½ teaspoons fresh lemon juice
  • ½ teaspoon vanilla
  • ¼ cup granulated sugar
  • Optional: fresh yogurt, whipped cream or vanilla ice cream.

How to Make Apple Crumble:
1. Heat oven to 375°F.

2. Mix crushed almonds, gluten free oats (I used a maple flavored variety), brown sugar and a dash of cinnamon in a bowl. Cut in the butter. Use enough butter to so the mixture holds loosely together.

3. In a separate mixing bowl, combine apples, lemon juice, granulated sugar, vanilla, and of cinnamon. Toss to combine.

4. Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan. You can also use large ramekins.

5. Sprinkle crumble mixture over apples.

6. Bake 35 minutes or until the mixture is bubbling and apples are tender. (Check after 20-25 minutes.)

7. Let cool for 5-10 minutes.

Original recipe here

photo (7)

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

Apple Cinnamon Muffin Recipe

Apple Cinnamon Muffin Recipe

I describe myself as a cook, not a baker. The science of baking soda is lost on me… But I’m making an attempt to break into the world of baking, one little baby step at a time….

Step 1: Buy baking supplies. (muffin tin, bread tin, mixing bowl, mixing spoon)
Step 2: Buy baking essentials. (baking sugar, baking powder and soda, flour, xanthan gum-important ingredient for gluten-free baking, vegetable oil, pam spray, etc.)
Step 3: Foster intent to bake.
Step 4: Tell other people I plan to bake, creating accountability for baking.
Step 5: Suck it up; bake something.

These muffins were insanely easy to make (thank goodness). My only complaint is that the recipe only makes about 9 muffins… Don’t get me wrong, those 9 muffins were scrumptious, but I feel like baked goods are meant to be shared in mass quantities!

Apple Cinnamon Muffin Ingredients

Ingredients:

  • 1 box of Hodgson Mill Apple Cinnamon Muffin Mix
  • ¼ cup of sugar
  • ¼ cup of vegetable oil
  • ½ cup of 2% milk
  • 1 egg

How to make gluten-free Apple Cinnamon Muffins:

1. Preheat oven to 375.

2. Combine muffin mix and sugar into a medium size mixing bowl.

3. Blend in oil, milk and egg; Mix well.

4. Grease 9 muffin cups (or line with paper liners); Spoon batter evenly into each.

5. Bake 14-15 minutes. Serve warm.

How to Make Apple Cinnamon Muffin

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

Spicy Crab and Corn Chowder Recipe

Crab and Corn Chowder Recipe

There’s nothing better than snuggling up and digging into a warm, savory dish like this on a chilly Autumn day! ‘Tis the season for soup, chili and chowder. Hope you enjoy!

Ingredients

  • 1 medium poblano chile**
  • 1 tablespoon butter
  • 1 cup finely chopped onion (about half of a large onion)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground red pepper
  • 1 (16-ounce) package frozen corn kernels, thawed
  • 1 cup half-and-half, (divided 3/4 and 1/4 cup)
  • 1 (8-ounce) russet potato, peeled and chopped
  • 2 cups water
  • 2 tablespoons all-purpose flour (I used Hodgson Mill Gluten-Free All-Purpose)
  • 1 cup 2% reduced-fat milk
  • 1 (8-ounce) container crab claw meat, shell pieces removed

**I might grab two. The pepper really adds the spice to this dish, and with poblano’s it’s hard to tell the level of heat until you cook them!

How to Make Spicy Crab and Corn Chowder:

1. Preheat broiler.

2. Place poblano on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small zip-top plastic bag; seal. Let stand 10 minutes. Peel off the pepper’s burnt outer skin and chop.

3. Melt the butter in a Dutch oven over medium-high heat. Add onion, salt, sugar and red pepper to pan; sauté 4 minutes, stirring occasionally.

4. Add corn; sauté 2 minutes.

5. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth.

6. Add potato to pan; sauté 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium.

7. Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth. Add flour mixture to pot. Cook 1 minute, stirring constantly.

8. Return corn puree to pan, stir.

9. Stir in poblano, milk, and crab; bring to a simmer. Cook 3 minutes, stirring frequently.

How to make Spice Corn and Crab Chowder Recipe

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating