A Gluten-Free Girl's Dream

Good morning and happy Friday! Today is the day... a day to celebrate. A day to celebrate you!

In accordance to the celebration of the end of the work-week, the hubby decided to take me out to pizza, since it is my favorite. Typically, a gluten-free girl wouldn't be able to walk down the street to the local pizza shop and grab some gluten-free, and absolutely delicious, pizza... but we are lucky enough to have a Willow Street Pizza right down the way! Willow Street Pizza has an entire gluten-free menu with a few pizza selections, pasta selections, soup and salads. We ended up ordering a GF Cheese Pizza and a side of Romaine Gorgonzola salad. The pizza was deliciously garlicky and cheesy, with a wonderful added crunch to the crust.

We sat outside enjoying the beautiful weather and our yummy wood fired pizza, thinking about how lucky we are to have this place right down the street from us. What a find!

Can't Get Enough of Your Love...

A toast to you, my delicious chocolate sorbet!
Soft and yummy, my love for tonight :)

Ingredients:
3/4 cup sugar
1/2 cup cocoa powder
1/4 tsp vanilla extract
1/8 tsp ground cinnamon
1/8 tsp salt
2 cups water
1 espresso shot

Directions:
1. Combine all ingredients and cook over low heat until all ingredients have dissolved.
2. Get out your ice cream maker and freeze according to manufacturers instructions. If you don't have an ice cream maker, scoop the sorbet into a container and freeze.

Picture via Chocolate and Zucchini

Pad Thai

Pad Thai with my Fave of the Day- Annie Chun's Pad Thai Rice Noodles

Ingredients:
3 garlic cloves
6 shallots
2 eggs, beaten
1 package Annie Chun's Pad Thai Rice Noodles
1 cup shredded slaw mix (which I got from the wonderful Trader Joes)
Tofu- about 8 oz (I marinated mine in soy sauce and broiled for 10 minutes to get that nice crispy exterior)

Sauce:
5 tbs soy sauce or fish sauce (I used soy because I didn't have any fish sauce on hand)
3 tbs sugar
juice from 1 freshly squeezed lime
small splash of rice vinegar
red chile pepper flakes (as hot as you like it- I use about 3 pinches)
cilantro to taste (I use about 1/4 cup)

Garnish:
1/8 cup crushed peanuts

Directions:
1. Spray your pan or wok with a bit of Pam, or grease with a small amount of oil
2. Add garlic and shallots to pan- stir fry until tender
3. Add your scrambled eggs, noodles, tofu, and sauce and stir fry until hot.
4. Garnish with crushed peanuts and enjoy!

Bon appetit!

Photo via ifood

Welcome to Dee's Delectables!

In case you hadn't realized yet... I love to create good, healthy food. I am inspired by a healthy lifestyle and believe the old saying, "you are what you eat."

My philosophy for an absolutely delectable dish is simple really, and it begins with creativity. Creativity?! What if I don't have any of that?! Well, dig some up hunny and dig in, because your creativity will make your dishes better than you could have ever imagined.

Since educating myself on the real world issues surrounding food and its production process, I decided to become a vegetarian. On top of that, I became wheat and gluten free because I found that it made my previously severe migraines dissipate to almost nothing. Some may be lead to believe vegetarian food can never be as good as a good-old piece of meat, but I beg to differ... and I'm sure you will understand after you try some of these surprisingly simple, absolutely delectable dishes.

With that said, here is a healthy and delicious recipe to start you off with:

Potatoes with Creamy Cheese Sauce (vegan)

6 potatoes
3 tbs olive oil
5 tbs rice flour
2 1/2 cups unsweetened hemp milk
1 tbs tahini
4 tbs nutritional yeast
2 tsp minced onion
2 tsp garlic powder
1/2 tsp dijon mustard
1 tbs rice vinegar
1 sprinkle of nutmeg
1/4 cup vegetable broth

(to add a nice orange color use a decent amount of paprika)

1. Preheat your oven to 375
2. Wash you potatoes and cut them into bite size chunks. Place them in boiling water for about 15 minutes or until tender.
3. Start making that delicious non-cheese, cheese sauce by heating up your oil over medium heat. Use your whisk to add in the rice flour. Whisk until combined.
4. Add hemp milk and bring to a boil, whisking constantly to ensure that your milk doesn't burn. Once the milk is brought to a boil, bring down to a simmer and let thicken.
5. Add the remaining ingredients and allow it to simmer to the desired thickness. I like to make sure my cheese sauce doesn't get too thick, especially if I am going to bake it or save it for the next day... it will thicken more overnight.
6. Place potatoes in a gratin dish and spoon some savory cheese sauce over the potatoes (enough to soak those delicious potatoes).
7. Bake for 20 minutes and voala!

Here is a side dish that will always be remembered... especially by your thankful vegan friends! :)