Tag Archives: gluten free

Homemade Roasted Garlic Hummus

Allergen Information: Free of the top 8 allergens.

Special Equipment: Food Processor

Just a little while ago, I didn’t know what hummus was, and upon more research found out that it was made from Chickpeas.  Ok, great. I still didn’t know what those were either!  And back then, if I didn’t know what it was, I wasn’t about to try it. I was the girl who ate buttered noodles, Spaghetti-os from the can, and Laffy Taffy until I was full.  I ate chili for the first time after I got married at age 21 and gagged if I could even taste a HINT of peppers or celery.

I actually have a little confession to make–I once thought chickpeas were somehow related to chickens.  I can hear you chuckling now–in fact, I’m laughing at myself for how sheltered I really was. But if you thought it, too, hey–at least you aren’t the only crazy one!

I tell you part of my backstory to say, if you are there now, you aren’t alone.  So let me help.  Hummus isn’t weird; think of it as a dip or spread–a very flavorful one at that! Chickpeas, or garbanzo beans, are legumes, a plant-based protein.

I know there’s lots of hummus brands in the store, but most brands have some very bad ingredients and preservatives in them that have been linked to various health issues.  It’s so quick and easy to make this at home, so give it a try, and don’t let those toxins in your body!

Hummus Collage

I could eat this stuff with a spoon (maybe I do??), but there are many ways to eat it.  I love having hummus sitting out with raw veggies because it helps me get a few good servings of my vegetables in! It’s incredible on wraps, sandwiches, salads, or with some tortilla chips.

I’ve made lots of hummus recipes, but this one I created has all the flavors I love.  This one’s so good, Beckham licks it off his carrot stick, and then throws it at me screaming, “MO!”  (which is toddler translation for “more”). I love that he licks hummus, but I’m working on him actually eating the carrot, too!  Picky kids!

Before you make the hummus, you’ll need to roast the garlic.  I will say it again, ROAST THE GARLIC.  If you don’t, you’ll blow away the neighborhood.  I made several mistakes getting to the perfect recipe, and let’s just say, my husband had a hard time kissing me for several days after my last batch.

How to Roast Garlic

How to Roast the Garlic:

-Preheat the oven to 400 degrees

-leave the whole head of garlic intact, peeling away the outer layer

-cut the tips off, just enough to expose a tiny amount of the garlic

-wrap the head of garlic in tin foil, and bake for 30 minutes

-when it’s done, peel the garlic (this should happen easily) & you are ready to start your hummus!

Homemade Roasted Garlic Hummus
Prep time: 
Cook time: 
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Serves: 6
  • 1 can chickpeas, drained & liquid reserved (see note)
  • 3 T reserved liquid
  • 2 T lemon juice
  • 1 T olive oil
  • 1-2 T tahini
  • 5 cloves roasted garlic (save the rest for something else!)
  • ½ t cumin
  • ½ t smoked paprika (see note)
  • ½ t salt
  1. Put all ingredients in the food processor & blend until creamy.
1. Reserve the liquid by putting the strainer over a bowl to "catch" the liquid. If canned items are an issue for you, you may also get dry chickpeas in the bulk section of your health food store & soak them prior.
2. You can find this at health food stores, usually in the bulk spices, but if you can't, regular paprika will work. I just LOVE the smokey flavor in my hummus!

**Please use all organic ingredients when possible


Asian Buckwheat Salad–Gluten Free

Allergen Information: Contains soy.  You could use Coconut Aminos in place of the soy sauce, though I’ve never tried it. Gluten-free

Asian Dressing adapted from Kris Carr’s Crazy Sexy Kitchen

Asian Buckwheat Salad 2

I know the title sounds misleading, but yes, this is a gluten-free dish!  One of my favorite parts of my own personal food journey has been learning about all the amazing ingredients that God created–one reason why I encourage non-gluten free friends to try new things!

Buckwheat Soba NoodlesBuckwheat (though it sounds like it’s related to wheat) is actually not even a grain.  It’s a seed–which makes this recipe compatible for those on a grain-free diet as well.  The flavor works very well in Asian dishes, and gives this recipe just what it needs.

I have never found these noodles at a traditional grocery store in my area, only at Earthfare on the Asian aisle.  If you are following a gluten-free lifestyle, be careful to choose these noodles wisely.  You will see “Buckwheat Soba” noodles which are made with only Buckwheat flour, and you will see “Soba” noodles that are made with Buckwheat and wheat flour. If you are not gluten-free, feel free to try any (the Soba noodles tend to be cheaper)!

The taste of this recipe is punchy.  It’s all mixed together, but each ingredient stands out and lingers around for a while.  It’s incredible.  We like this salad paired with our spring rolls, but it is good enough on its own.  The recipe as written will probably feed about 4 servings, but if I’m left alone with it, you can bet I eat it in one sitting!  Do as I say, not as I do, right?

Asian Buckwheat Salad--Gluten Free
Prep time: 
Cook time: 
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Serves: 4
  • For Salad:
  • 8 oz package of Buckwheat Soba noodles, cooked & rinsed
  • ½ cup thinly shredded Napa Cabbage (save the rest for another use)
  • ½ cup red pepper, julienned
  • ½ cup fresh broccoli
  • 2 carrots, julienned or shredded
  • 3 Tablespoons sesame seeds, toasted lightly
  • For Dressing:
  • 2 T olive oil
  • 3 T sesame oil
  • ¼ cup Tamari (gluten-free soy sauce)
  • ½ cup white wine vinegar
  • ¼ cup agave
  • 3 cloves garlic, minced
  • 1 T fresh ginger root, peeled & minced (cut as small as you can)
  1. Put all dressing ingredients in a jar with a tight fitting lid and shake vigorously until well combined.
  2. Combine all chopped vegetables and cooked noodles in a large bowl. Drizzle desired amount of dressing (between ½ and ¾ cup) over the salad and stir!
  3. Store leftover dressing in the refrigerator & use on salad, raw vegetables, or as a marinade.
  4. If possible, chill the salad for at least one hour or overnight. If not possible, it still tastes great 🙂


Coconut Cinnamon Popcorn

Allergen Information: Free of all top 8 allergens.  Gluten-free, dairy-free.  Contains: corn, coconut

I. Love. This. Snack.  #1 It’s cheap.  #2 It’s easy.  #3 It’s sweet AND salty.  #4 It’s like kettlecorn with a cinnamon kick! The coconut gives it a slightly sweet flavor, but it’s mainly used as a butter substitute.  Even if you aren’t dairy free, you still will love it–AND benefit from the wonderful properties of coconut oil!

Tips for buying ingredients:

Popcorn 2~Please, please, please–whatever you do, buy organic corn kernels.  (You can find them in the organic section of your grocery store or at your local health food store). Corn is one of the United States’ biggest GMO (or genetically modified) crops.  We don’t want to be walking science experiments here, so let’s be smart! You can ensure you have a pure corn kernel if you buy it organically! We will have a whole post about GMOs shortly, so just hang tight….

~White refined sugar sure isn’t good for you, even if it’s organic.  The only difference between organic sugar & regular sugar is that you can guarantee your sugar isn’t from a GMO sugar beet and wasn’t grown used synthetic chemicals.  This recipe features Coconut Sugar, which is still a sweetener, but is harvested with a little bit more natural process and still retains some nutrients, while white sugar has virtually no nutritional benefit for our bodies.  I wouldn’t suggest Coconut Sugar for our sweet tea 😉 but it’s a great substitute for baking if you like the taste!

To cook the popcorn, we use this Popcorn Trick recipe from 100 Days of Real Food, although our cooking time varies.  You simply pour 1/4 cup of kernels in a brown paper bag, fold the bag down a few times, and microwave it until done!  Alternatively, you can pop your popcorn on the stove. Feel free to add more spices if you like!

Cinnamon-Coconut Popcorn
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
  • ¼ cup popcorn kernels
  • 1 T coconut oil, melted
  • 1 t coconut sugar
  • ¼ t ground cinnamon
  • sea salt, to taste
  1. Put popcorn kernels in a brown paper bag and microwave on your popcorn setting, or adjust time to fit your microwave.
  2. Pour popped corn in a bowl and drizzle coconut oil over.
  3. Stir until combined.
  4. Stir in coconut sugar and cinnamon. Sprinkle with salt.
  5. Enjoy!
*Please buy organic ingredients when possible!




Gluten-Free Rice Tortilla Chips

Allergen Information:  Free of the top 8 allergens

I don’t think I ever would have picked up these tortillas at the grocery store before our food journey & if McCall never would have been eating “rice” products.  Boy, I’m sure glad I did!

We love these rice tortillas for quesadillas, wraps, and these awesome chips.  We buy ours at Earthfare in the frozen bread section, though our local Food Lion has them in their frozen Organic Section, too!

These are so simple, it’s almost hard for me to write a recipe for them, but every time we go to a party and take a dip with these chips, people always ask how we make them.PicMonkey Collage

So forgive this simplistic post (and my dirty pans as well–looks like I know what I’m getting for my 30th birthday)–although I think some of you will jump up and down that it’s this easy!

These are wonderful served with guacamole (we make our own with Wildtree spices), some organic salsa, or some home-made hummus!  We love to eat them with our Chilled Quinoa-Cranberry Salad!

Easy Peasy Tortilla Chips (Gluten-Free)
Prep time: 
Cook time: 
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Serves: 4
  • 2 Food for Life Brown Rice Tortillas
  • 1 T grape seed oil (see note)
  • sea salt, to taste
  1. Preheat oven to 350 degrees.
  2. Place two tortillas on a pan.
  3. Brush a small amount of oil on the tortillas.
  4. Sprinkle with desired amount of sea salt.
  5. Bake for 12 minutes or until golden brown (I used a light pan and seem to need less time with a dark pan)
  6. Let cool & break apart with your hands.
  7. Enjoy!
1. We use grape seed oil because it's a "safe" food for McCall. We've never tested any other oil on these, but I'm sure Olive Oil would work. We do not suggest regular Vegetable oil, as it's most likely a GMO product.



Banana-Chocolate Drops

Allergen Information: Contains Tree Nuts (substitution given)  Gluten-free (if using gluten free oats), egg free, soy free, dairy free

Banana-Chocolate Drops 2

Common ingredients. Inexpensive ingredients.  And only four.  You really can’t get easier than that!  These are a cinch to make & absolutely incredible.  They are light & fluffy, and may I add quite addicting?

Make these pronto!

Banana-Chocolate Drops
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 medium bananas, mashed (see note)
  • 2 T almond butter (see note)
  • 1 cup quick cooking oats (gluten-free oats for those that need)
  • ¼ Enjoy Life chocolate chips (see note)
  1. Preheat oven to 350 degrees & line pan with parchment paper.
  2. Combine almond butter and mashed bananas. Stir until well combined.
  3. Add the oats and stir.
  4. Fold in chocolate chips.
  5. Using a spoon, drop spoonfuls of batter onto the pan (I had about 14-15).
  6. Bake for 15-16 minutes.
  7. Cool for about 10 minutes.
  8. Enjoy!
1. Bananas vary in size. After you've made your batter, if it looks too gooey or moist, add more oats, about a tablespoon at a time until desired consistency!
2. If you have an almond allergy, sunflower seed butter works great, too!
3. We use Enjoy Life chocolate chips because they are free of the top 8 allergens (you can find them at most grocery stores in the organic section or at your local health food store!) If you do not want to use those, get some good quality dark chocolate chips (70% or higher)!