Browse Category by Gluten-Free
All Recipes, Gluten-Free, Low Carb, Sides

Roasted Fennel

Geroosterde Venkel

Have you ever tried fennel before? It is a wonderful vegetable, with a very distinct flavor that reminds you of anise. Some even associate the flavor with licorice. Fennel can be eaten raw in a salad or fried, grilled or roasted. It pairs great with all kinds of food: meat, fish, fruits and vegetables.

Roasted

I love fennel that has been soaking in a nice vinaigrette for a couple of hours, almost liked pickled fennel. It’s also great sauteed, but my absolute favorite way to eat it, is roasted. Its easy, it’s fast and delicious. Prep time is maybe 5 minutes and you need just a couple of ingredients. Roast it to your preference and you’re ready to dish up. read more

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All Recipes, Cookies, Dairy Free, Gluten-Free

Healthy Oatmeal ‘Kruidnoten’

Gezonde Haver-Kruidnoten

Kruidnoten are a traditional spiced, bite-sized cookie that is eaten around ‘Sinterklaas’ in the Netherlands. Sinterklaas is based on Saint Nicholas, who was the patron saint of children. Sinterklaas is the feast that celebrates Saint Nicholas’ name day on the 6th of December. It is often celebrated by giving presents and sweet treats to children on the 5th of December, Saint Nicholas Eve.

While ‘Sinterklaas’ is celebrated in other countries as well, Kruidnoten are typically Dutch and have almost become an integral part of the festivities. The last couple of years, more and more varieties on the traditional cookie are hitting the stores. The most exotic combinations can be found. If you happen to get the chance, check out Van Delft Pepernotenfabriek, they have several stores now across the Netherlands. But be warned, they have so many great and unique flavor combinations (and they let you taste test them), your self control will be put under a lot of pressure there. I tried a few and managed to leave with ‘only’ three bags… Limoncello, Sweet Chili and Seroendeng (Seroendeng is used in Indonesian cooking and is a mixture of seasoned and roasted coconut with peanuts). read more

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All Recipes, Gluten-Free, Mains

Warm Bulgur Salad with Roasted Pumpkin, Smoked Mackerel and Feta Cheese

Bulgur salade met geroosterde pompoen, gerookte makreel en fetakaas

Bulgur Wheat is made from different types of whole wheat grain, mostly durum. It’s first precooked, dried and then cracked. The wheat is naturally high in fibre and has a somewhat nutty flavor. It’s perfect in warm dishes, but also in warm or cold salads.

When I started on this dish, I actually had couscous on my mind. As I went to get the couscous from the pantry, I saw that I still had a box of bulgur. And I thought: hey, that would be great in this dish as well. And boy, did that work out well. The combination of the more substantial texture of the wheat, the softness of the roasted pumpkin, together with the oily smoked mackerel and the salty feta cheese… this was heaven on a plate. read more

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All Recipes, Gluten-Free, Low Carb, Mains

Cheesy Chicken Sausage Spaghetti Squash Bowls

Spaghetti-Pompoen Boten

Spaghetti squash is still fairly unknown around here. But since one of the largest grocery stores in the Netherlands has started selling it and explained in monthly magazine what it is, the word is getting out and recipes are popping up everywhere. I’m really glad about it, as I don’t have to drive through half the country anymore to get a spaghetti squash.

It’s a fun and versatile vegetable and perfect if you want to cut down on your carb intake. It is a delicious sub for spaghetti (obviously), but you can use it in other dishes as well, where you would normally use pasta, rice or potatoes. I posted this Spaghetti Squash Casserole last year, which is actually based on a pie recipe (like a Shepherd’s pie). read more

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All Recipes, Breakfast, Dairy Free, Gluten-Free

Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin anything

Did I mention yet it’s pumpkin season? Now you don’t need a reminder, do you? I just love, love, love pumpkin recipes. And since it’s October and we now can officially enjoy anything pumpkin, I’ll throw in another delicious recipe: pumpkin pancakes! Because we also love pancakes. For breakfast, lunch or dinner.

These pumpkin pancakes are very easy to make, especially if you have pumpkin puree ready to use. You can use canned pumpkin, but fresh homemade pumpkin puree, without any additives, is so much better. These pancakes are so light and fluffy. And, they are also gluten and dairy free. read more

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All Recipes, Cakes, Bars & more, Gluten-Free, Low Carb

Banana Hazelnut Snack Cake

Banana recipe #… I know, another banana recipe. And guess what, I still have a bunch of recipes I want to share with you. So stay tuned if you like banana bread and similar recipes. This recipe is really different from all the other recipes. Why? Because it’s made with ground hazelnuts.

Gluten & sugar free

As I’ve used ground hazelnuts instead of flour, it’s gluten free and fairly low-carb. Fairly low-carb as it doesn’t have any flour, but probably still too carby for those on a strict low-carb diet, due to the banana. But low-carb or not, this cake is definitely worth a try. It tastes amazing and is super light and fluffy (due to beaten egg whites added to the batter). And, I did not use any added sugar or sweetener. The bananas and the ground hazelnuts are sweet enough together. read more

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All Recipes, Gluten-Free, Low Carb, Mains

BBQ Chicken Skewers ‘Greek Style’

Greek Chicken Skewers

BBQ-time!

It’s summer and that means BBQ-time! Well, at least if the weather is playing along. Our summers around here are often wet and temperatures are not always what they are supposed to be during summer time. Which means that we have to seize every opportunity we can to enjoy warm and sunny days and eat outside.

I can enjoy any meal outside, if the temps are right. Breakfast, lunch, dinner. The best meals outside of course are barbecued ones. I love the smell and the food tastes so much better when grilled on the barbie. During our last heat wave, we enjoyed many moments outside. And we fired up the BBQ. read more

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All Recipes, Breakfast, Gluten-Free, Low Carb, Miscellanious

Roasted Apricot Puree

Roasted Apricot Puree

Apricots – the season for this summer stone fruit is in full swing. They are juicy and full of flavor. Funny enough though, I don’t like them fresh that much. While I prefer most fruits and vegetables fresh over the canned ones, I do like canned apricots better. And I like them dried. Both not the best options when it comes to sugar, of course. The canned apricots are happily soaking in sugar syrup and the dried ones are (just like any dried fruit) little sugar bombs. So I try to avoid both (not always succeeding). read more

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All Recipes, Appetizers, Gluten-Free, Low Carb, Mains

Spinach & Cheese Stuffed Portobello Mushrooms

Stuffed Portobello

Today, I’m sharing this fantastic recipe: spinach and cheese stuffed portobello mushrooms. But before I go into that, let me share something else first. Last week, I had the honor of being a guest blogger on LaFamiliaB. On LaFamiliaB, Rachel blogs and vlogs about everything that is going in her and her family’s life. Fashion, beauty, food, lifestyle… basically anything that happens in their daily lives. Rachel’s beautiful teenage daughters are also starting to show interest in blogging and vlogging and you may occasionally find them taking over. read more

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All Recipes, Gluten-Free, Sides, Snacks

Polenta ‘Fries’

Polenta Fries

Have you ever had polenta before? Polenta is not an ingredient, as some people might think. It actually is a dish made from cooking coarsely-ground yellow cornmeal into a kind of mash. It can be eaten like porridge or mashed potato. I won’t go into the details of the classic dish right now, that will be for some other time.

Grilled polenta

If you let the polenta cool though, the consistency changes and the ‘porridge’ or ‘mash’ firms up so that you can ultimately cut it into pieces, like squares or wedges. When cut into pieces, you can perfectly grill them on the BBQ, roast them in the oven or fry in a pan with a bit of olive oil. Add a few spices and you have a prefect side dish for your grilled chicken or steak. Now I’ve made these patties or cakes on several occasions, but a few weeks ago I saw this recipe for polenta ‘fries’ on Boter, Kaas & Eieren Blog, a fun food blog with great recipes. I really thought this was a fun idea. Why I have never thought about ‘fries’ myself before, is beyond me. And since the boys are crazy about fries, I set to work (almost) immediately. I have made a different version, but you can find the original recipe here (a must-try!). read more

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