just made today black bean hummus and used it as a spread for a nori rolls, stuffed with avocado. carrots, tempeh, lettuce, bell pepper, beets and radishes
As long as you stay with the veggies (Hi Pierno!! -- maybe a lettuce "wedgie" too with salad dressing? Sorry Pots & Pies, couldn't resist, though probably should have) you'll be fine. When you want to step into the cheese & crackers world, that's where you'll have challenges. We're a GF/DF family, so we have lots of almonds and dried fruit, and this time of year -- lots of fresh fruit.
If you're looking for GF/DF cracker and cookie replacements, there are some in the stores that aren't too bad, but if you're willing to cook/bake for yourself you will be much happier. Butter gets replaced with DF margarine (Saffola is my favorite, but there are others out there) and flour requires some adjustment. You can search "gluten-free" on this site and the web for some good recipes, many of which will specify the GF flour replacements. Or you can try an AP GF flour -- cup4cup is supposed to be good, but it includes whey (dairy) so I don't use it; Bob's GF AP flour is good for full flavored foods, but it has a beany quality that I don't like in more subtly flavored items; the King Arthur GF AP is pretty good, although not wonderful; I've heard very good things about "Pam's" but haven't tried it. Be sure and search on this site for recipes contributed by BeyondCelery -- all are GF and worthy.
Here's a dessert idea that I have been loving...not necessarily healthy, but gluten and dairy free... Use Jeni's Ice Cream recipe for Chocolate Bombe Shell • 12 ounces bittersweet chocolate (60 percent or greater cocoa), chopped • 1/3 cup coconut oil (see note) Combine chocolate and coconut oil in a double boiler and heat, stirring frequently, until chocolate is almost melted. Remove from heat and stir until completely smooth. Let cool, then store, covered or in a jar, in the refrigerator. The chocolate will keep up to 6 weeks.
Slice bananas and freeze. Once very cold/frozen, dip into chocolate bombe shell. The shell will harden immediate, place back onto sheet and put back into freezer.
My go to dessert in my new gluten and dairy free life ;-)
Besides the usual suspects, fruit, vegetables here is a great healthful recipe for fruit and nut bars, vegan, GF http://food52.com/recipes/22107-five-minute-no-bake-vegan-granola-bars
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If you're looking for GF/DF cracker and cookie replacements, there are some in the stores that aren't too bad, but if you're willing to cook/bake for yourself you will be much happier. Butter gets replaced with DF margarine (Saffola is my favorite, but there are others out there) and flour requires some adjustment. You can search "gluten-free" on this site and the web for some good recipes, many of which will specify the GF flour replacements. Or you can try an AP GF flour -- cup4cup is supposed to be good, but it includes whey (dairy) so I don't use it; Bob's GF AP flour is good for full flavored foods, but it has a beany quality that I don't like in more subtly flavored items; the King Arthur GF AP is pretty good, although not wonderful; I've heard very good things about "Pam's" but haven't tried it. Be sure and search on this site for recipes contributed by BeyondCelery -- all are GF and worthy.
Use Jeni's Ice Cream recipe for
Chocolate Bombe Shell
• 12 ounces bittersweet chocolate (60 percent or greater cocoa), chopped
• 1/3 cup coconut oil (see note)
Combine chocolate and coconut oil in a double boiler and heat, stirring frequently, until chocolate is almost melted. Remove from heat and stir until completely smooth. Let cool, then store, covered or in a jar, in the refrigerator. The chocolate will keep up to 6 weeks.
Slice bananas and freeze. Once very cold/frozen, dip into chocolate bombe shell. The shell will harden immediate, place back onto sheet and put back into freezer.
My go to dessert in my new gluten and dairy free life ;-)