Cranberry-Banana Smoothie

Lip-smacking cranberry banana smoothie.

Here's a quick and simple cranberry infused recipe for breakfast that is refreshing, tart and food allergy friendly (around our humble casita, anyway). It's dairy-free, soy-free, egg, corn and nut free. And naturally, it's you-know-what free. Spring is around the corner, Babycakes.

Are you ready? Are you feeling a little bloated and pasty? Do you crave something light and refreshing?

Something to wake up your winter saturated taste buds?

I knew it. Pucker up.

Cranberry-Banana Smoothie - A Dairy-Free Recipe 

You don't have to be a vegan to appreciate this quick and easy breakfast. Cranberries make it tart- so please taste test and adjust the sweetness to your liking.

Ingredients: 

1/2 cup frozen organic cranberries
1 small ripe banana, peeled, sliced (frozen bananas rock)
1 cup cold non-dairy milk
A splash of cranberry juice
1 tablespoon raw agave nectar, to taste
1-2 tablespoons vanilla rice protein powder, to taste

Instructions: 

Combine the ingredients in a blender, cover and blend on a lower speed to process the cranberries. Add an ice cube or two if you like it super cold.

Rev it up to high till smooth and frothy.

Grab a straw.

Sip.

Feel the cranberry love.

Serves 1.

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Irish Potato & Cabbage Soup with Soda Bread

Irish potato and cabbage soup- rustic comfort in a bowl.

Put on some Irish music and grab your apron. Here's a recipe pairing to celebrate St. Patrick's Day- whether you're a dyed in the wool Celtic lass, Scott-Irish, or only mostly Irish in spirit. Irish Potato and Cabbage Soup and gluten-free Irish Soda Bread.

Slainte!

Read more + get the recipe >>

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Gluten-Free Main Dishes + Comfort Food

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Gluten-Free main Dish and Comfort Food Recipes

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Roasted Tomato Soup

A tomato soup recipe to cure all ills. Roasting is the secret.

When cabin fever hits, I am not a pretty sight. My hair has a static-inspired halo decidedly unholy. My chin breaks out (zits? At 53?). I pace and fidget. I am not the serene goddess you think I am.

I am itchy and creaky and sick to death of pilled winter sweaters- not to mention winter temperatures. You folks in Ohio? My thoughts are with you, Babycakes. Here in northern New Mexico I don't have much to kvetch about. But you? Oy. All that snow? It might crush me. Seriously. I'd be done.

So to celebrate the return of Daylight Saving (three weeks early, no less) I made a life affirming taste bud tingling pot of soup this weekend. See if this doesn't help quench your cabin fever.

Just a little.

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Sexy Spring Pasta- with roasted asparagus & tomatoes

Simple and romantic: pasta with roasted asparagus and tomatoes.

Today's recipe is a romantic, sexy spring pasta sauce with balsamic roasted asparagus and tomatoes. Because it's snowing. There's a foot of the white stuff. Ridiculous. Our morning appointment with our real estate broker was canceled. Oh, did I mention? We're putting our house on the market. Los Angeles beckons.

Aside from my husband's screenwriting momentum, these ole bones of mine (not to mention, my spare parts) are too creaky for winters with snow. Two years ago, when we planned our big move west, I was naive enough to imagine kinder temperatures. A January with no snow shovels. February afternoons sunny and warm enough to peel off your apple-green cardigan, roll up your sleeves, and drink in vitamin D old school style. Maybe south, in Las Cruces.

But not here north of Santa Fe. And so I find myself once again turning toward the new, welcoming change. Packing away family photos and books to simplify rooms and coax potential buyers into imagining their own conversations and meals and lovemaking in this space.

This space in the desert that has been my shelter- and my tabla rasa. Where I have shed old skins and birthed a new sense of self- in startling and unexpected ways. Interesting, isn't it? Living here has been so different than I imagined. Difficult, even. And yet. So good for me. It's been all about the process of change.

And lucky for me- I think change is sexy.

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Gluten-Free Stuffed Peppers with Ground Turkey

Ground turkey stuffed peppers with roasted corn and goat cheese.

How to stuff a pepper? Let me count the ways. Tonight's recipe is easy on the gluten-free budget- with a ground turkey filling. Spice it up with chipotle or make it Italian style with basil and oregano. It's all good.

This week has been sunny, cloudy, wet and windy here in the desert. All mixed up. Spring is definitely in the air. Flocks of cranes and geese echo their cocktail party conversation off the walls of Black Mesa, flying north. I hear them as I type. They are a noisy gaggle.

We're still lighting fires in the kiva at night. And still craving comfort food. I had three gorgeous bell peppers on hand- yellow, orange and green. I knew what had to be done. I poured myself a glass of red.

It was time to stuff a vegetable.

This is one of those recipes that you have to engage your intuition and adapt the ingredients to your own needs, depending upon the size of the peppers you choose, and the kind of filling you like- ground turkey or buffalo or sausages. Or go totally veg- this recipe makes for a great vegetarian meal. Just leave out the turkey and add a can of drained black beans, instead.

Note: Each choice influences how much stuffing you'll have. I make a pot of brown rice first, and assemble the stuffing in a skillet; I add the rice in last, a little at a time, to make just enough stuffing for the size of my peppers.

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Gluten-Free Spanish Rice Bake

Like Spanish rice? Try using brown rice and kick up the nutrition.

One of the more popular recipe searches here at Gluten-Free Goddess is brown rice. And why not? It's naturally gluten-free. It's an excellent grain choice for the Mediterranean Diet and the South Beach Diet. It's good source of fiber for both sensitive tummies and hearty omnivore appetites. And it's a complementary protein for earthy vegan tastes.

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