The Winner is…..

The winner of my Bakery On Main Giveaway, as chosen by is…………..

Thank you to everyone for entering! Have a great weekend!


This post is co-written by Dickens:
I eat zucchini spaghetti A LOT! Seriously, it is our go-to meal around here. What’s for dinner? I don’t know… Let’s just eat Zucchini Spaghetti with Marinara Sauce or Avocado Pesto… That happens at least once a week. The other day, I decided to get us out of our “pasta” slump and make real pasta without marinara sauce! That’s right, kids! We ate real live brown rice pasta, and it was yummy! Enjoy this quick and easy gourmet meal!
Spaghetti Aglio e Olio
– 6 oz. Gluten Free Spaghetti Pasta
– 4 cloves Garlic, minced
– 1/4 c Extra Virgin Olive Oil
– a pinch Red Pepper Flakes
– 20 medium, pre-cooked Shrimp, defrosted
– Black Pepper and Herbamare
– 2 handfuls fresh Baby Spinach
Cook pasta according to package instructions.
While pasta cooks, heat oil in a medium pan over medium-high heat.
Once hot, add garlic and red pepper flakes and cook until fragrant, about 1 minute.
Season Shrimp with Pepper and Herbamare.
Add to hot oil and cook until heated through, about 2 minutes.
Drain cooked pasta and toss with garlic oil and shrimp and spinach.

Broccoli Woccoli….

Happy Monday! It’s time to strap on those big girl panties and get back to work. This week will be decidedly less busy now that the Bob’s Red Mill Cooking Classes are over. Even Dickens was exhausted after last weeks business!
I have big plans to dig out from under the giant mountain of paperwork, emails, and boxes that have been steadily accumulating on, under, and around my desk. In the mean time, enjoy this recipe for a traditional BBQ get together. It is a BIG hit with the boys!
Backyard Broccoli Salad
– 1 large bunch Broccoli
– 1 small Red Onion, diced
– 1/2 cup Raisins
– 1/2 cup Vegenaise (or mayonnaise)
– 1 tsp White Wine Vinegar
– 1 Tblsp Agave Nectar
– 3/4lb. Turkey Bacon, cooked and crumbled
Cut broccoli into bite size florets.
In a large bowl, combine broccoli, onion, and raisins.
In a small bowl, whisk together Vegenaise, vinegar, and agave.
Pour over broccoli and stir until thoroughly coated.
Cover and refrigerate 30min to 1 hour.
Add bacon crumbles just before serving.

GIVEAWAY TIME!!!!!!!!!……..

Alright guys and gals! It is time for a giveaway, but first a review!
Bakery On Main, located in Glastonbury, CT, specializes in Gluten Free Granola and Granola Bars. “Bakery On Main maintains exceptional quality standards by employing Good Manufacturing Practices including ingredient quality controls, full product traceability, in-house gluten testing, standardized allergen and sanitation cleaning procedures, and a HACCP program to insure food safety. State of the art metal detection is employed.” (from their website)
I believe VERY strongly that food should taste good. I don’t care how healthy it is, or if it is free of every allergen on the planet. If something does not taste good there is no point in eating it. My last experience with a Bakery On Main product was less than stellar. The Peanut Butter Chocolate Chip Granola Bars tasted like cardboard and were difficult to chew. Being the forgiving person that I am, I decided to give them another try. BOY AM I GLAD THAT I DID! I must have gotten an old box of granola bars the first time, because the granola bars they sent me were superb! GF Guy and I split all the bars in half and had a tasting party after our Segway Tour last weekend. Here are our reviews:

Peanut Butter Chocolate Chip- Delicious, moist and chewy! Sweet, but not too sweet. The perfect lunch box treat!

Cranberry Maple Nut- GF Guy loved this bar, but it was a bit too sweet for me. You could taste more Maple than Cranberry. If you have a sweet tooth, you will love this bar!

Extreme Trail Mix- I loathe trail mix. However, I LOVED this bar! It was my favorite of the three. Just the right amount of sweet. I would definitely buy these for a quick snack or a road trip!
Next, we hit up Bakery On Main‘s Granolas. They sent us two kinds, Extreme Fruit and Nut and Triple Berry Fiber Power.

Extreme Fruit and Nut- This one was okay. The mix of ingredients was not as traditional as I tend to prefer. The flavor profiles were good, though.

Triple Berry Fiber Power- HOLY COW!!! WE LOVE THIS GRANOLA!!!!! The taste, the clusters, the fiber, the protein… this product is a sure fire winner! Whether eaten plain, on yogurt, or used to make a fruit crisp, Bakery On Main Fiber Power Granola is a MUST BUY!!!!!
And that, my friends, is my unbiased review of Bakery On Main‘s Gluten Free products. So, would you like the chance to try these wonderful products, too? Bakery On Main has generously offered to supply one of my readers with the following:
  • … a Bakery On Main reusable tote bag containing one of each of their full-size products! That is 10 products in all!!!!
Talk about generous! For your chance to win this incredible Bakery On Main prize:
  1. Leave a comment with your favorite way to enjoy granola!
 For additional entries:
  1. Follow GFGidget on Twitter and leave me a comment saying you did so
  2. Subscribe to my blog and leave me a comment saying you did so
  3. Post a link to this giveaway on your blog and leave me a comment with a link to your post
  4. Post a link to this giveaway on your Facebook and leave me a comment with a link to your post
  5. Tweet about this giveaway and include a link and leave me a comment with a link to your tweet
  6. Visit the Bakery On Main website and leave me a comment with a fun fact about the company
A winner will be selected, at random, on Thursday, July 29th! Check back to see if you are the lucky winner! 
I would like to send a special thank you to Bakery On Main for sponsoring this giveaway. And now…. LET THE GAMES BEGIN!

Red and White….

What a loooong week this is shaping up to be! I taught a cooking class Monday (13 hour work day), did a recipe demo Tuesday (8.5  hour work day), caught up on computer work (8.5 hour work day), and taught another cooking class tonight (13 hour work day). Tomorrow, I will be doing another recipe demo and Saturday I will be working a Health Fair. I am pooped! 
Here is a Picnic recipe I made a few weeks ago for a recipe demo. I’m not a huge potato salad fan. However, I had numerous people tell me this was the BEST potato salad they had ever eaten. (shrug) Cool!
Red and White Potato Salad
– 2 c Organic Red Skinned Potatoes, cubed
– 1 can Great Northern White Beans, drained and rinsed
– 1/4 tsp Black Pepper
– 1/4 c Red Onion, minced
– 1 tsp dried Dill
– 2/3 c Vegenaise (or mayonnaise)
– 1 tsp Yellow Mustard
– Sea Salt, to taste
– 1/2 tsp Paprika, for garnish

  1. Boil potatoes in a large pot of water until tender, about 7-10 minutes, drain, and place in a large bowl with beans, pepper, and onion and toss to combine.
  2. In a small bowl combine Dill, Vegenaise, and Mustard.
  3. Pour over potatoes and toss until evenly coated.
  4. Adjust seasonings to taste.
  5. Sprinkle with Paprika.
  6. Serve at room temperature or chilled. 
Dickens and I have gotten very close lately. I think it’s because he knows I’m going to need lots of lovin’ when GF Guy leaves. Animals are amazingly intuitive. Don’t you think? Dickens has slowly started inserting himself in my arms while I sleep. GF Guy captured the moment earlier this week….
I’m going to miss GF Guy, but I’m lucky to have a little man like Dickens to snuggle with!


    I am supremely blessed. Do you ever have that realization? I am sitting in my new home, with an amazing loving husband who spoils me to distraction, an adorable puppy who adores me back… I have an amazing family, both my side and my husband’s. I love my job and am passionate about what I do. I have started singing again. I have started taking ballet again. Life is a beautiful thing. It’s about time I started embracing it again!
    That being said, since I haven’t been cooking anything new and exciting at home lately, I am going to share the recipes I have been creating at work for Tasty Tuesday/Foodie Friday! This recipe will change your perception of pasta salad forever! It is absolutely delicious. Make sure you use good quality Greek Kalamata Olives. They make all the difference.
    Perfect Pasta Salad
    – 3/4 lb Gluten Free Pasta Spirals (I like Deboles Rice Spirals with Golden Flax)
    – 3/4 lb Sunergia Soyfoods Mediterranean Herb Soy Feta Cheese
    – 1/4 c Red Onion, mined
    – 1/2 c Sundried Tomatoes packed in Oil, drained and chopped
    – 1 c pitted Kalamata Olives, drained
    – 3 c fresh Sorrel (or Baby Spinach)
    Dressing Ingredients:
    – 1 clove Garlic, minced
    – 1/2 tsp Sea Salt
    – 3/4 tsp Black Pepper
    – 3 Tblsp Red Wine Vinegar
    – 1/2 c Extra Virgin Olive Oil

    1. Cook pasta according to package instructions, drain, and place in a large bowl.
    2. Add soy feta cheese, onion, sundried tomatoes, olives, and sorrel.
    3. In a small container with a lid, combine all dressing ingredients and shake until well blended.
    4. Pour dressing over salad and toss to combine.
    5. Serve at room temperature.

    Summer Lovin’….

    I have so many recipes to share, but no time!!!! GF Guy and I have been maximizing our limited time together. For me that means ignoring my computer to focus on him. Bare with me through the next month. My posts will be sporadic at best. Last weekend, we went to the Art Museum and an awesome park and played in the outdoor fountains. 
    Rule #6 for playing in the outdoor fountains was my favorite…
    Then we had dinner with my family at cool little wine bar, took them to play in the park, and went to a little local gelato/sorbet stand on Harbor Island. This weekend, we took a Segway Tour of Tampa and saw Toy Story 3! 
    We are having so much fun doing all the cool, little things in our city. If you have never explored your city in this way I highly recommend it! Not gonna lie, I thought I might die on the Segway, but, I didn’t crash once! GF Guy almost hit a biker, but no harm, no foul! I am going to miss my best friend so much when he is gone…. Okay back to happy thoughts! 
    I started taking ballet again this week. I hadn’t danced in years, and I’m not going to lie… I WAS SCARED! I put on my “big girl panties”, sucked it up, and went anyway. Guess what… IT WAS SO MUCH FUN! I am so happy to have ballet back in my life. I use to be a hard core dancer. Dancing is such a strong form of expression. Plus, it is a form of exercise I could do all day and never tire of! 
    I will post a recipe a little later when I get the chance. I have to go in to work today to prep for an exciting day. Tomorrow Bob’s Red Mill is sponsoring me to teach a Gluten Free Cooking Class at work! I am excited and a little bit nervous! Wish me luck!

    "Gidget-izing" and Glimpses….

    I have been so exhausted and dehydrated lately. I don’t know what’s up. I arrive home from work, make dinner, and basically sit in a prone state on the sofa hoping GF Guy will offer to do the dishes. (Which he usually does!)
    I am incredibly lucky in love! GF Guy spoils me rotten. I arrive home from work every day to find something new in the house. First, was our new rug properly in place.
    Then, the tin ceiling tiles arrived to jazz up our kitchen.
    This lovely little number showed up in the dining area.
    A finally, our new bathroom and bedroom doors suddenly hung jauntily in place! (They are going to be painted white next week.)
    Next week, we are also getting measured for new energy efficient windows! YAY!!!!
    Now on to the food! Earlier this week, we stopped by my in-laws house to find them chowing down on homemade mac n’ cheese….. I wanted some. So I decided to make some! I took their recipe and “Gidget-ized” it by making it Gluten-Free, Dairy-Free, and adding my own special touches. This is creamy and decadent! Enjoy!

    3 Cheeze Mac N’ Cheeze
    – 3/4 lb. Gluten Free Noodles, shape and brand of choice
    – 1 cup frozen Peas
    – 1 cup fresh, Baby Spinach
    – 2 Tbsp Extra Virgin Olive Oil
    – 1 Tbsp Earth Balance
    – 1/4 Yellow Onion, minced
    – 1/2 tsp Mustard Powder
    – 2 1/4 c Unsweetened Almond Milk, heated
    – 1/4 tsp Ground Nutmeg
    – 1/8 tsp Hot Sauce
    – 3/4 c Nutritional Yeast Flakes (Red Star brand is GF)
    – 1/2 to 3/4 c Non Dairy, Soy Free Daiya Cheddar Cheese Shreds, plus 1/3 c for the topping
    – 4 oz. Tofutti Better Than Cream Cheese
    – Salt and Black Pepper, to taste
    1. Preheat the oven to 375 degrees and spray a 1 1/2 qt. casserole dish with nonstick cooking spray.
    2. Bring a large pot of salted water to a boil. Add noodles and cook until just al dente. Drain and pour into prepared casserole dish.
    3. Place frozen peas and spinach in a pot with water, cover and cook over medium low heat until just wilted, drain and add to noodles in the casserole dish.
    4. In a 2 qt. saucepan, heat oil and Earth Balance over medium heat. Add the onion and saute until soft. Whisk in the flour and dry mustard and cook until the mixture gives off a “nutty” aroma, about 2 minutes. Slowly whisk in the hot almond milk and simmer, stirring occasionally, for 5 minutes. Stir in the nutmeg, hot sauce, nutritional yeast, Tofutti Better Than Cream Cheese, 1/2 to 3/4 c Daiya Cheddar Cheese, and salt and pepper. Stir until thick and melted.
    5. Pour Cheese Sauce over the noodles and vegetables in the casserole dish. Stir to combine.
    6. Sprinkle remaining Daiya Cheddar Cheese over top.
    7. Bake, uncovered, in your preheated oven 20-25 minutes, until golden and bubbling.
    8. Remove from oven and let stand 10 minutes before serving.
    9. Top with diced tomato.
    This is ooey-gooey cheesy-ness at its finest! GF Guy ate half the pan by himself! It’s amazing what you can do without dairy, isn’t it?
    What is your favorite macaroni recipe?

    Tastes Like Love….

    These days, few people take the time to prepare their meals. By prepare, I don’t mean ripping the plastic off a frozen pizza and popping it in the oven. (Though after a rough day, I completely understand taking that route!) Truly preparing a meal can take hours, but the love that goes into that meal can be tasted with every bite.
    Last night was a rough one for me. As I prepared to leave work, the skies opened up and a deluge burst forth. I decided to make a run for it….. Bad idea….  I wish I could say I looked like this….
    But, sadly, it was something more like this….
    As I flew to my car, I proceeded to trip. My groceries went flying across the parking lot, my cell phone slid under my car, and I stood in the rain muttering the word “fudge” to myself, but thinking far less innocent things! Needless to say I needed something warm and comforting for dinner. I arrived home, immediately donned pajama pants and a sweatshirt, and set to work preparing my ode to summer tomatoes.

    Have you seen the tomatoes lately?

    They are absolutely gorgeous! Try this recipe next time you need a bit of love and comfort. It will soothe your soul and nourish your body! Bon Appetit!

    Oven Roasted Tomato Soup


    1. Preheat your oven to 400 degrees F.
    2. In a large bowl, gently toss together Tomatoes, Garlic Cloves, 1/4 c Extra Virgin Olive Oil, Salt, and Black Pepper.
    3. Spread Tomatoes and Garlic in a single layer on a baking sheet, and roast in preheated oven for 45 minutes.
    1. In a large stockpot over medium heat, saute Onions and Red Pepper Flakes in Earth Balance and 2 Tblsp Extra Virgin Olive Oil until slightly brown, about 10 minutes.
    2. Squeeze the oven roasted Garlic Cloves from their skin and lightly break-up the clove in the pot.
    3. Add the Canned Tomatoes, Basil, Thyme, Chicken Broth, Water, and Sherry.
    4. Add the oven roasted Tomatoes and the juices from the baking sheet.
    5. Bring to a boil, reduce heat and simmer, uncovered, for 40 minutes.
    6. Puree mixture to desired smoothness using either and immersion blender, a food mill, or puree in batches using a standard blender.
    I enjoyed my soup with a Gluten-Free, Dairy-Free Grilled Cheese Sandwich made with my homemade Oat So Good Bread and Daiya Non-Dairy, Soy-Free Cheddar “Cheese”. (It actually melts!) It was absolute perfection and turned my dreary evening into something wonderful!

    Now it’s your turn to share!

    What is your favorite Tomato recipe? Leave a comment with your recipe!

    This post is linked to Gluten Free Wednesdays at Gluten Free Homemaker.

    Tangled-up in Kelp….

    I love seaweed!
    It is delicious, nutritious, and available in so many forms! Kelp is my current favorite, due in part to Sea Tangle Kelp Noodles
    “Kelp Noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories.  Their noodle form and neutral taste allow for a variety of uses including salads, stir-fries, hot broths, and casseroles.” (
    “Kelp has a high concentration of iodine, which makes it useful for treating goiter and other thyroid problems. It also works to treat the inflammation of joints from arthritis.” (
    I have been having so much fun with these delicious, raw noodles! They are awesome on top of a salad, topped with marinara sauce or Avocado Pesto, and tossed in a stir-fry. Try this recipe! I featured it in a Tasty Tuesday/Foodie Friday at Rollin’ Oats. It went over so well, the cafe’ is costing it out to see if they can include it on their regular menu! If you like ginger, you will LOVE this recipe!

    Almond Kelp Noodle Salad
    – 12 oz pkg Sea Tangle Kelp Noodles
    – 1 c Carrots, grated
    – 1 c Red Cabbage, shredded
    – 1 c Green Cabbage shredded
    – 2 c Baby Bok Choy, shredded
    – 1/4 c Daikon, shredded
    – 6 Tbsp Almond Butter
    – 2 Tbsp peeled, grated Ginger
    – 1/2 c Coconut Water (I used Amy and Brian Coconut Juice)
    – 1 Tbsp Toasted Sesame Oil
    – 2 Tbsp Lemon Juice
    – 1 1/2 t Sea Salt
    – 2 tsp Bragg Liquid Aminos
    1. Rinse Kelp Noodles, cut to desired length, and place in a bowl with the vegetables.
    2. Place Almond Butter, Ginger, Coconut Water, Sesame Oil, Lemon Juice, Sea Salt, and Braggs in a blender. Process until smooth.
    3. Pour dressing over vegetables and noodles, toss, and allow to marinate at least 30 minutes before serving.
    This salad tastes even better the next day! Have you ever tried Kelp Noodles? What is your favorite recipe? I’m always looking for something new!

    This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.