A Treat For My Sweet…

Today has been a wonderful day! This morning, I was given the opportunity to film a spot for local news show that really raised awareness for Celiac Disease & Gluten Intolerance. It was so much fun! Let me back up a little… 
My store, Rollin’ Oats Market & Cafe , is participating in a wonderful charity fundraiser for The Abilities Foundation , the 21st Annual Abilities Wine Tasting & Silent Auction. This event is a huge, black-tie affair with booths hosted by local 5 star restaurants, wine bars, and… a locally owned health food store, Rollin’ Oats! Each booth serves up samplings of appetizers, wines, & desserts that represent their company. Rollin’ Oats will be taking an entirely new and exciting approach and is serving up a variety of Gluten Free foods, wines, and beers! The theme of our booth really ties in with the mission of The Abilities Foundation, which provides programs for people with disabilities that help them find jobs, buy homes, and lead fairly “normal” lives. As many of you may know, a gluten free diet is most commonly used to treat Celiac Disease and Gluten Intolerance. However, it is also used to combat the symptoms of a variety of disabilities, ranging from Autism to Rheumatoid Arthritis.
I, along with the “media marketing mogul” for The Abilities Foundation, was interviewed about the event and about the interesting theme of our booth. I was able to share about about Celiac Disease, Rollin’ Oats, and my work on “Gluten Free Gidget”. It was a wonderful experience that I hope will educate a lot of people. 
Now on to the food….
I already posted the GF Gidget household Valentine’s Day “Love Menu”. BUT….. I left something out. DESSERT!!!!!!!!!!!!!!
Don’t worry! I won’t hold out on you guys! 
This year I created one of GF Guys favorite things, Chocolate Chip Cookie Dough Ice Cream. His two favorites are Chocolate Chip Cookie Dough and Cookies N’ Cream. I have already made a few variations of GF/DF Cookies N’ Cream (ie Cookies N’ Dream  & Mint Cookies N’ Dream 
), but had yet to tackle the Cookie Dough flavor.. until now…. I did cheat a little and use a cookie mix, but I didn’t want to spend our Valentines Day slaving away in the kitchen. So sue me! GF Guy loved it, and didn’t mind that I cheated. That’s what really counts. After all, it was a “Treat For My Sweet”. 
GF/DF Chocolate Chip Cookie Dough Ice Cream
PS- GF Guy took the photo. Don’t judge… just embrace it…
Ingredients:
– 1 recipe Chocolate Chip Cookie Dough
– 2 cans full fat Coconut Milk
– 2/3 cup Sugar
– 1/4 teaspoon Xanthum Gum
– 2 teaspoons Vanilla Extract
Prepare Cookie Dough, roll into little balls, and freeze.
In a blender, combine remaining ingredients and chill about 45 minutes.
Pour chilled mixture into your ice cream maker and process about 20 minutes.
Add frozen Cookie Dough Balls and continue processing about 5 minutes.
Scoop Ice Cream into a glass, freezer safe container. 
Allow to harden at 2-5 hours before eating.
What is your all time favorite ice cream flavor? 
I like vanilla because it is so versatile! Just think of the endless mix-in possibilities!
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Blog ‘Bout Nog….

In honor of Christmas and my Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker GIVEAWAY, I decided to create an ice cream flavor bursting with holiday joy and cheer. What screams Christmas more than Eggnog?

…Confession…

I have never actually had Eggnog.
BUT, that is a minor detail we should choose to overlook at this moment!

My grand inspiration struck when I saw a quart of Silk Soy Nog at the grocery store. Why not, right?
I mean, crazier things have been tried (ie. Strawberry Kefir Sorbet).

Vegan Eggnog Ice Cream
(how oxymoronic does that sound?!)


Ingredients:
– 13.5 oz. can Coconut Milk, full fat
– 13.5 oz. Silk Eggnog
– 1/4 cup Light Brown Sugar
– 1/8 cup Sugar
– 1 tablespoon Cinnamon
– 1 teaspoon Nutmeg
– 1/2 teaspoon Cloves
– 1/4 teaspoon Xanthum Gum
– 1/2 teaspoon Vanilla Extract

Combine ingredients in a blender.
Freeze blender canister for 30 – 60 minutes.
Pour mixture into your Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker.
Process according to manufacturer’s instructions. I processes 25 minutes.
Scoop ice cream into a freezer safe, glass container and allow to harden to desired consistency and garnish with a sprinkle of nutmeg, or garnish with a Vegan Gingerbread Bear, before serving.

Now what are you waiting for? Click here to enter for a chance to win your very own Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker.

Are you ready for Christmas? Do you have any more presents to pick up/make or are you all set? I did most of my gift buying online… at the last minute. Now, I am at the mercy of the US Postal Service! Here’s hoping and praying the snow storms don’t stop the mail!

Have You Been Naughty, or Nice (A Christmas Giveaway)….

I LOVE kitchen appliances, cookware… basically if it has anything to do with cooking, I love it! CSN Stores.com, an online store packed with everything you could every dream of for a kitchen, is my dream store. Everything from pans to pasta makers, this site has it all! My current favorite line of featured products is the Paula Deen Cookware. The colors and rustic simplicity of the products are completely and utterly “down home” and bursting with charm.
Last week, I was contacted with an interesting proposition. CSN Stores and cookware.com have offered to team with Gluten Free Gidget to host a Christmas Giveaway featuring one of my favorite kitchen appliances! That’s right, my lovely readers, one of you will be receiving a VERY special gift from Santa this Christmas! What is it? Well read on to find out!

As many of you know, I am in love with a certain kitchen appliance:


my Cuisinart Frozen Yogurt, Ice Cream and Sorbet Maker!

Using this little gem of a machine, I have created such dairy-free masterpieces as:

Mint Cookies N’ Dream Ice CreamChocolate Mint Chocolate Chip Ice CreamPumpkin Pie Ice CreamStrawberry Kefir SorbetStrawberry Coconut Ice CreamRoasted Banana Ice CreamMint Chocolate Chip Ice CreamCookies N’ Dream Ice CreamMango Coconut Ice Cream
Each of these creations made possible by my little Ice “Dream” Machine from Cuisinart. Now, you will have the chance to win one of your very own!

To Enter:
1. Follow this link to Cookware.com and the Paula Deen Cookware Collection and leave a comment telling me which of the items you think best encompasses the spirit of Paula Deen. (I, personally, am going with the Cast Iron Hoe Cake Pan!)
2. Also, tell me which of my Ice Cream creations you most want to try and what your dream ice cream flavor is.
* These 2 steps constitute 1 entry*

For Additional Chances to Win:
1. Become a Follower, or Subscribe, to Gluten Free Gidget, and leave a comment telling me you’ve done so.
2. Link back to this post on your blog and leave a comment telling me you have done so.
3. Twitter, Facebook, and/or Buzz on Foodbuzz about this giveaway and leave a comment telling me you’ve done so.
* 1 additional entry per item completed*

The winner will be announced on Christmas Day! That is next Friday, December 25th. Good luck! Let’s hope you are not on Santa’s Naughty List this year!

Reader Request….

I received a comment last time I posted an Ice Cream recipe from Oli asking:

“Would one of you try this? I no longer have a working ice cream maker. I want someone to use HEMP milk and Coconut milk mixed together. Hemp is very creamy. I tried TEMPT ice cream and it is delicious.
Please let me know how it turns out while I look for another maker.”


Coincidentally, I had just purchased some Pacific Natural Foods Vanilla Hemp Milk
(I love Pacific Natural Foods products, and no they are not paying me or offering me any discounts to endorse them. Their products are simply the best, in my humble opinion. Another perk, their Almond Milk does not contain any Soy Lecithin!)

to make the Gluten Free Goddess’s Crustless Vegan Pumpkin Pie for Thanksgiving and had the perfect amount leftover for making ice cream! Quelle coïncidence! N’est pas? Instead of playing with new flavors, I combined two of my already existing ice cream recipes. This enabled me to really focus on the flavor and texture of the ice cream. I reduced the amount of sugar in the recipe due to the sugar already in the Vanilla Hemp Milk. The result… Perfection! I hope you enjoy this recipe Oli! You should definitely ask Santa for an Ice Cream Maker for Christmas this year!

Mint Cookies N’ Dream Ice Cream


Ingredients:
– 1 13.5 oz. can Coconut Milk, full fat
– 13.5 oz. Vanilla Hemp Milk
– 1/3 cup Sugar
– 2 teaspoons Peppermint Extract
– 1/4 teaspoon Xanthum Gum
– about 12-14 Kinnitoos, or other Gluten Free/Dairy Free “oreo” cookie, crushed

In a blender, combine Milks, Sugar, Extract, and Gum.
Freeze blender canister 45 minutes- 1 hour.
Briefly pulse mixture in the blender to loosen and pour into prepared ice cream machine.
Process mixture about 15 minutes.
Pour Cookie crumbles into the machine and continue to process about 5 minutes.
Pour ice cream into a glass, freezer safe container and allow to harden about 5 hours before serving.

Hemp Milk is a nutritional powerhouse.
“For optimum health, our bodies require essential ingredients including fats, protein, vitamins & minerals, and live enzymes…. Hemp seeds contain all 10 Essential Amino Acids (EAA’s) – the building blocks of protein. They’re also rich in naturally-balanced Omega-3 and Omega-6 Essential Fatty Acids (EFA’s). Additionally, hemp is high in magnesium, iron, potassium, fiber and phytonutrients, plus natural antioxidants like vitamin E…..
The polyunsaturated fats you find in hemp seeds are the good ones. They contain a naturally balanced 1:3 ratio of Omega-3 and Omega-6 Essential Fatty Acids (EFA’s). These nutrients are termed Essential because our bodies require them to function – but since the human body cannot produce them, we must get EFA’s from the foods we eat, or from supplements. EFA’s are required for energy production, brain development and function, skin health and digestive efficiency. EFA’s are important at every age – remember, children need good fats, too!
Hempmilk is an excellent source of ALA (Alpha-Linolenic Acid) Omega-3 fatty acids. One serving of Hempmilk provides about 50%* of your daily value of Omega-3 EFA’s. In fact, 92% of the fat content in Hempmilk is Omega EFA’s. It provides almost 3x the Omega-3’s found in the leading soymilk brand, and more than double the Omega-6’s. By contrast, almond, rice milk and dairy contain no Omega-3’s and less than 100 mg of Omega-6’s.
The “good fat” Omegas in Hempmilk are special for even more reasons. Unlike soy, rice, almond or dairy milk, (hempmilks) contain naturally-occurring Super Omegas Stearidonic Acid (SDA) and Gamma Linolenic Acid (GLA). SDA and GLA help your body convert the benefits of Omega-3 & Omega-6 EFA’s more efficiently. Due to factors such as age, genetics, diet and lifestyle, we don’t all process these good fats the same way. SDA and GLA help everyone maximize the benefits of Omega EFA’s. You know you’re getting a good thing from hemp seeds – SDA and GLA are not found in flaxseeds, sunflower seeds, soybeans, pumpkin seeds, canola oil, corn oil, almonds, walnuts nor hazelnuts.
Hemp seeds are one of the plant kingdom’s best sources of easily digestible, high-quality protein. Proteins are among the body’s most essential nutrients, helping you build and repair tissue and build lean muscle mass. 65% of hemp seeds’ protein is high-quality edestin, making them the highest vegan source of this simple protein that’s required for proper immune system function. The other 35% is albumin protein. With live enzymes intact, hemp’s digestible proteins are easily assimilated into the body….. Hemp protein is also a great alternative if you’re allergic to the proteins found in dairy and soy. Add hemp protein powder to a morning smoothie for a valuable whole-food energy boost. With an impressive profile of all 10 essential amino acids, it’s a great way to power up your day.
The good nutrition news doesn’t stop there. Hemp seeds are an excellent source of natural plant fiber, especially in Hemp Protein Powders…..”

I prefer to use Hemp Milk in baking, and now ice cream, due to its somewhat distinctive and “earthy” taste. It is a bit too strong to simply pour over cereal, at least for me. I encourage you to give Hemp Milk a try. Not only is it a Superfood, it makes some pretty darn tasty ice cream!

In other news:
I am super excited about tomorrow night. My father in-law, sister in-law, my dad and I are all going to an ice hockey game! Gotta love the father daughter bonding!

Are you a daddy’s girl/boy or a mommy’s girl/boy?

Chocolate + Coconut = SMILE….


Hello Loves! The GF Gidget household has been decidedly dearth of desserts as of late. I honestly hadn’t noticed until GF Guy’s forlorn face emerged from our freezer. We were completely out of coconut milk ice cream, muffins, quick breads,…. You get the picture. (I also think he has become a bit spoiled! hahaha) To make up for my dessert provider fail, I decided to create a new coconut milk ice cream flavor for him.

GF Guy like his ice cream very frozen (not soft serve), so I woke up early to make it so it would be frozen by dinner time. The ice cream flavor du jour turned out to be delicious! GF Guy was happy and all is now right in the world!

Chocolate Mint Chocolate Chip Ice Cream

Ingredients:
– 2 cans Coconut Milk, full fat
– 3/4 cup Sugar
– 2 teaspoons Peppermint Extract
– 1/4 cup Unsweetened Cocoa Powder
– 1/4 teaspoon Xanthum Gum
– 1/2 cup Enjoy Life, Dairy Free Chocolate Chips

Combine all ingredients, except chocolate chips, in a blender.
Place blender canister in the freezer for about 1 hour.
Re-blend about 30 seconds and pour into ice cream maker.
Process about 20 minutes.
Pour in chocolate chips.
Process 5 more minutes.
Pour ice cream into a freezer safe container and allow to harden to desired consistency.

In honor of my birthday I have decided to ask birthday questions this week.
Birthday Question “du jour”: What is the best birthday gift you have ever received?

The best one I can remember was getting my car detailed. I HATE, LOATHE, AND DESPISE cleaning my car. I was so happy to have someone else do it! hahaha

October in Florida….


WHY IS IT SO HOT!!!!!!!! Don’t get me wrong, I love being warm. GF Guy jokes that I am “solar powered”. But seriously?! 95 degrees in October?! There has to be some sort of law against this! How am I suppose to cook pumpkin pie in this heat? It just doesn’t feel right. This calls for a compromise.


This months theme for “Go Ahead Honey, It’s Gluten Free”, hosted by Heather of Life, Gluten Free, is Pumpkin Treats. Pumpkin is, by far, one of my favorite foods. I mix it in oatmeal. I use it as a dip with carrot sticks. Heck, I even make chili with it! But… It is just too darn hot to cook around here! I decided to go a little out of the box and create something just to beat the heat. Enjoy!

Pumpkin Pie Ice Cream


Ingredients:
– 2 cans Coconut Milk
– 3/4 cup packed, Light Brown Sugar
– 1 teaspoon Vanilla Extract
– 1/4 teaspoon Xanthum Gum
– 1 cup packed, Pumpkin Puree
– 3/4 teaspoon Cinnamon
– 1/3 teaspoon Ginger
– 1/3 teaspoon Nutmeg
– 1/3 teaspoon ground Cloves

Combine ingredients in a blender until fully incorporated.
Place entire blender canister in the freezer for about 1 hour.
Re-blend for about 30 seconds, just to free the mixture.
Pour mixture into an ice cream machine.
Process about 25 minutes.
Pour into a freezer safe container and allow to harden to desired consistency.
Serve with Gluten Free, Dairy Free Graham Crackers (Kinnikinnick‘s S’Moreables are AMAZING!!!!) and LOTS of Cinnamon.

Pumpkin Pie Florida style!

More Kefir Creations…

After reading about the numerous health benefits of Kefir, I have been looking for ways of incorporating it into my diet. You all know I am an ice cream fanatic. Naturally, that’s where my brain went. You can make ice cream from coconut milk and frozen yogurt from coconut milk yogurt. Why couldn’t I make something “ice cream like” with Kefir. The resulting dessert tasted more like a sorbet than a frozen yogurt or ice cream. It was, ans is, delectable. Tangy and sweet, this frozen dessert is sure to become a healthy household favorite!

Strawberry Kefir “Sorbet”

Ingredients:

– 30 oz. Vanilla Coconut Milk Kefir
– 1/2 cup Sugar
– 1/4 teaspoon Xanthum Gum
– 10 oz. frozen Strawberries, defrosted

Combine ingredients in a blender until smooth.
Transfer to your ice cream maker and process about 30 minutes.
Serve as soft serve or transfer to a freezer safe container and allow to harden further.

GF Guy had 2 bowls! I think that should count as a golden seal of approval! The name, however, needs work. Does anyone have a better name idea? I originally called it Strawberry Kefir-Cream, but nixed that for obvious reasons.

Daily dose of Dickens time! GF Guy and I have been working looong days, so Dickens has been going to his Great Grandparents’ house. He loves the car rides!

He is such a little man!
Have a fabulous Monday, everyone!

I Scream…

I scream.
You scream.
We all scream for ice cream!…


Hello everyone! You all know I love everything about food; cooking, creating recipes, even grocery shopping! These are some of my favorite past times. I first began writing a food blog to show people it is possible to live a happy, healthy gluten free lifestyle, with an emphasis on living. When I was first diagnosed with Celiac Disease, I felt like my life was being ripped out from under me. Something as basic as eating was suddenly a challenge. I began avoiding food related gatherings. I ostracized myself from my family and friends. My breakthrough came when I stopped looking at all the foods I could not eat, and instead began focusing on what I could eat. I now consider Celiac’s to be one of the best things to happen to my culinary life. Without it, I never would have dreamed of eating Quinoa or Kale. I never would have known the joy of smelling fresh bread baking. I never would have learned just how strong and beautiful my body is. My life did not end two and half years ago when I was diagnosed with Celiac’s. It finally began!
Now, back to the food part…
If you are anything like me, summer evenings mean one thing…. ICE CREAM!
As a gluten free, dairy free girl with a penchant for clean eating, I naturally prefer to make my own ice cream. About one month ago, I received the best surprise of the summer. I returned from a trip to find a rather large box on my doorstep. This box contained none other than a Cuisinart Frozen Yogurt Ice Cream and Sorbet Maker!

I began experimenting, searching the Internet, and perusing cookbooks for dairy free ice cream recipes. Many of the recipes I found required stovetop cooking, then cooling, then processing in the ice cream maker, than freezing again…. You get the picture. I may love cooking, but this all seemed a bit excessive to me. I decided to take a more simplistic approach. At first, my creations were too icy or bland and tasteless. I tried various dairy substitutes before settling on Coconut Milk. My favorite brand is Native Forest Organic Unsweetened Coconut Milk.

I also tried various sweeteners ranging from Agave Nectar to simple Bananas. In the end, I found plain, old sugar best replicated the creamy consistency found in dairy ice creams. The “big breakthrough” occurred when I discovered Xanthum Gum. Xanthum Gum is the key to perfect, creamy, dairy free ice cream without having to heat the ingredients on the stove. I’m not sure how it does it, but it creates magic! My basic, “go-to” recipe was formed! It can be adapted to nearly any flavor under the sun! Just be sure to eat it quickly. Sun causes ice cream to melt!

Gidget’s Go-To Ice Cream Base

Ingredients:
– 2 cans Full, Fat Unsweetend Coconut Milk
– 3/4 cup Sugar
– 2 teaspoons Flavored Extract (vanilla, peppermint, coffee, coconut, etc…)
– 1/4 teaspoon Xanthum Gum

Combine these ingredients in a blender.
Place entire blender canister in the freezer for one hour and allow to set.
After one hour, briefly re-blend ice cream mixture (about 45 seconds).
Pour mixture into you ice cream maker and follow manufacturer instructions.
I process mine for about 25 minutes before scooping into a freezer safe container and allowing to harden for about 1 hour.

Various mix-ins can be added to this recipe.
– chocolate chips
– nuts
– crushed oreo style cookies (Kinnitoos for gluten/dairy free)
– frozen, softened fruit
– coconut flakes
You can enjoy your ice cream straight out of the machine if you enjoy soft serve. Personally, I prefer mine to have a firmer consistency, so I allow it to harden for at least one hour.

Here are a few of my creations so far:

Strawberry Coconut Ice Cream


Roasted Banana Ice Cream


Mint Chocolate Chip Ice Cream

Cookies N’ Dream Ice Cream


Mango Coconut Ice Cream

Who knows what I will create next? The sky is the limit!

And The Winner Is…

It is that time again! Time to announce the winner of the Oikos Yogurt Giveaway
after these announcements!
This morning started with a little time with the teacher, Julia Child. I ate the apple though. I don’t give up my fruit easily! I also had a Comfort Muffin. Then the gym was calling my name. I pounded out 13 sweaty miles on the stationary bike, did a bit of Hill Walking on the treadmill, and totally rocked a Jillian Michaels ab circuit. Love it!
Lunch was my new favorite, Spicy Kale Salad with a side of Baby Carrots.
Snack = another Comfort Muffin
Dinner…… I was in the mood for something new.

Rustic Kale and White Bean Soup
from Fat Free Vegan Kitchen The only change I made was using dry beans instead of canned.

Dairy Free Sour Cream Cornbread with a Twist


Ingredients:

– 3/4 cup Yellow Cornmeal
– 1 cup Bob’s Red Mill Biscuit and Baking Mix
– 2 1/2 tablespoons Sugar
– 2 Eggs, beaten
– 1 teaspoon Baking Soda
– 1 teaspoon Cream of Tarter
– 3/4 teaspoon Salt
– 2 tablespoons + 1 teaspoon Oil
– 1 cup Tofutti Better N’ Sour Cream with Guacamole
– 5 tablespoons Water

Preheat oven to 350 degrees.
Whisk together dry ingredients.
Add wet ingredients to dry and beat thoroughly.
Pour batter into a greased 9×5 loaf pan.
Bake 25-30 minutes, until a toothpick comes out clean.
Cool in pan 10 minutes, then on a wire rack before slicing.

GF Guy and I were both pleasantly surprised by this recipe. Firstly, we were surprised it actually turned out. Secondly, we were surprised by just how moist and yummy the cornbread was. GF Guy ate half the loaf himself! This is a real winner of a recipe!

Dessert called for a new dairy free ice cream creation. I appreciate the suggestions from some of you fabulous readers. However, my flavor choice was decided when Tita sent home 2 super ripe mangoes from her backyard mango tree. This recipe is another Katrina Kitchen Creation in the Cuisinart!

Mango Coconut Ice Cream

Ingredients:

– 2 cans Coconut Milk
– 3/4 cups Sugar
– 2 ripe Mangoes, peeled and diced
– 1 teaspoon Vanilla Extract
– 1 teaspoon Almond Extract
– 1 tablespoon Lime Juice
– 1/4 teaspoon Xanthum Gum
– 1/2 cup Coconut, shredded

In a blender, puree 3/4 of the Mango pieces, coconut milk, sugar, extracts, xanthum gum, and lime juice.
Place blender canister in the freezer for one hour. In a separate container, store remaining mango pieces in the freezer.
After one hour, pulse ice cream mixture in the blender, then pour into ice cream machine.
Process about 20 minutes.
Add frozen mango pieces and coconut. Process 5 minutes.
Transfer to a freezer safe container and allow to harden to desired consistency.
Enjoy your tropical vacation in a cup or cone!

Now for the winner…

Congratulations to Arwen!

Arwen said…

My favorite would be to have it with loads of fresh fruit topped with granola. Perfect summer breakfast!

Email me with your mailing address to receive your prize! To the rest of you, follow this link for Stoneyfield Farm product E-coupons!

I leave you with your daily dose of Dickens. AWWW!!!! I have the cutest boys!

New Friends…

Happy Sunday! It’s the start of a brand new week! I have big plans for this week: a giveaway, new recipes, doggy dates…. Like I said, it’s a big week.
This morning, I ate a bowl of Gluten Free Corn Flakes with Raw Almond Milk
and hit the showers… with Dickens that is. That’s right. We gave Dickens his first bath this morning. He was such a good boy. He didn’t squirm or fight during the bath. But, he did run around like a whirling dervish after we let him out of the bathroom! Look at his little puddin’ face!
Since I was already wet from bathing Dickens, I took the opportunity to scrub the shower. Unlike most people, it takes me an entire hour to scrub a shower up to my cleanliness standards. Anal retentive much? It is so shiny! Seriously, a clean shower makes everything better and brighter.
I emerged from my bleach cocoon to discover a message in my inbox from fellow food blogger, Meghann. We have been trying to schedule a meet up for a while now. Luckily, this time we were able to coordinate our schedules. GF Guy and I met Meghann and Anne at a local health food store for a little browsing and a lot of fun conversation. GF Guy claimed to be there for the free food samples!
Meghann just got a new puppy, so we had fun swapping stories. While we chatted, I enjoyed a beverage called Ayala’s Herbal Water.
I chose one infused with lemongrass, mint, thyme, and lavender. It was very light, refreshing, and reminded me of a spa day. (GF Guy thought it tasted like cough medicine, but what does he know anyway!) Before we left, we had to take a picture together. That’s what we bloggies do! Look at the sign in the background.
How funny is that? It was totally unplanned.

Lunch was the typical Sunday fair at Tita’s: White Beans over Rice, Collard Greens, Salad, Tomato Slices, and Avacado (are you happy Gena?)
and Watermelon

GF Guy and I were both anxious to get back home to Dickens. It was the first time we have left him home alone for over 2 hours. Guess what. No accidents! He was a perfect angel!
We had plans to take him on a walk to Publix. I needed to pick up a few things for dinner. But… it was soooo HOT! We didn’t even make it to the front of our complex! Instead, we took a little car ride, which he loved.
Dinner and dessert tonight were both scrumptious. Get your aprons ready because here comes some serious yumminess!

Pan-Roasted Scallops with Sesame Sauce

Ingredients:

– about 1 1/4 pounds Sea Scallops
– 1 sliced Green Onion (white and green sections separated)
– 2 Garlic Cloves, minced
– 2 tablespoons Braggs Liquid Aminos (or low sodium tamari)
– 1 tablespoon Rice Vinegar
– 3 teaspoons Sugar
– 1/2 teaspoon Cornstarch
– 1 tablespoon Toasted Sesame Oil
– 1/8 teaspoon Crushed Red Pepper
– 1 teaspoon Canola Oil
– 1/8 teaspoon Black Pepper

Bring scallops to room temperature.
In a small bowl, whisk together white pieces of onion, garlic, Braggs, rice vinegar, sugar, cornstarch, sesame oil, and red pepper. Set aside.
Heat canola oil in a large skillet on over medium heat.
Add scallops and sprinkle with black pepper.
Cook 3 minutes on 1 side, until golden. Turn and cook 2-3 more minutes until done.
Transfer to a plate and tent with foil to keep warm.
Whisk sauce and add to skillet.
Cook just under a minute, until sauce boils and thickens slightly.
Remove pan from heat.
Serve scallops drizzled with sauce and garnished with green onion pieces.

I served our scallops on a bed of Quinoa, Spinach, and Steamed Broccoli. This impressive, restaurant worthy meal takes less than 15 minutes to prepare, beginning to end. Now that is impressive.

For dessert, I prepared GF Guy’s favorite ice cream flavor in our Cuisinart Frozen Yogurt, Sorbet, and Ice Cream Maker using his favorite cookies.

Cookies N’ Dream Ice Cream


Ingredients:

– 2 cans full fat Coconut Milk
– 3/4 cup Sugar
– 2 teaspoons Vanilla Extract
– 1/4 teaspoon Xanthum Gum
– 16 gluten free and dairy free “Oreo” style cookies, crushed (I used Kinnitoos)

In a blender, combine coconut milk, sugar, vanilla extract, and xanthum gum.
Place blender canister in the freezer for one hour.
Re-blend ice cream mixture about 35 seconds and pour into ice cream maker.
Process about 20 minutes.
Over the last 5 minutes, slowly pour crushed cookies into the machine.
Put ice cream in a freezer safe container and allow to harden at least one hour before serving.

I didn’t actually eat the cookie garnish. It sure looks cute though! Do you ever put little touches on your food just for the photo? 🙂

I have the day off work tomorrow. Such a lady of leisure! I plan on baking a bit, hitting up the library and gym, then, who knows. The world is my oyster! Tune in tomorrow for a giveaway. Trust me. You don’t want to miss this one. My own mother may even enter this one!