Monthly Archives: August 2010

Allergen Friendly Banana Bread Mini Muffins

Banana Bread Mini Muffins

Ingredients:

2 cups basic gf flour mix
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup applesauce
1/2 cup dairy and soy free “butter” (if don’t have can sub with 1/2 cup veg oil OR if not worried about dairy can use 1/2 cup butter!)
1/4 tsp vanilla extract
3 mashed bananas

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Sweet Freedom in Philly!

I tagged along to Philly with Jessika, her husband, and the little Schnappi to visit Jessika’s sister-in-law Janine and her boyfriend Jamie.  Janine knows that Jessika and I are obsessed with food so she planned our day trip around places to eat (that’s how we travel… food first, and sights on the way to the restaurant :)).  Janine and Jamie also share a passion for food, whether trying new recipes at home or going to the many wonderful restaurants in their new hometown. They were very accommodating and researched several places that were specifically gluten free that we could visit.

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Cybele Pascal’s Allergen- Free Baker’s Handbook

You know when something is so easy that you think you’re doing it wrong? Has this ever happened to you? Well, this is how I feel about Cybele Pascal’s Beer Bread. I’ve been baking it once a week for a little over a month now and I STILL double check everything because it’s just so simple (but oh so delicious) that I think I’m forgetting something!

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Gluten Free Spaetzle, Wienerschnitzel, Green Bean Salad Recipes!

We were inspired by our visit to Herwig’s Austrian Bistro in State College, PA. Jessika decided to make a delicious German/Austrian meal. It was the first time we have had Spaetzle since we’ve been diagnosed with celiac!  Spaetzle literally translated means “little sparrow” and is a doughy egg noodle.  The noodle shape is created by using a potato ricer or a colander where the dough is pressed through into boiling water.

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A nice GF friendly surprise in State College, PA

Last weekend I went to State College PA (a small town where Penn State University is located) with Jessika, her husband, and baby daughter, nickname Schnappi .  One of their good friends was getting married and he was in the wedding.  I tagged along to watch my beautiful 8 month old niece.  While Jessika and her husband were enjoying a weekend of wedding festivities my niece and I had a lot of fun exploring the quaint college town.  On our first day there we stumbled upon a quirky Austrian restaurant called Herwig’s Austrian Bistro (I really did stumble, it was extremely hot and my stroller pushing skills aren’t that great).  I was starving and looking for a place to cool down and eat so we went on in.

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Episode One (Part 1)

Double Take Diets Episode One (Part 1)
“All About Breakfast”: Crustless Quiche

Watch all of the Double Take Diets episodes on youtube in HD.

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Crustless Quiche

Gruyere and Spinach Crustless Quiche

serving size: 6 – 8


This recipe is from our “All About Breakfast” episode of Double Take Diets

Ingredients:

1 cup white onion (diced)
2 cups fresh baby spinach (roughly chopped)
2 cups gruyere cheese (shredded)
6 pieces cooked bacon (chopped)
5 large eggs
1 3/4 cups 1/2 & 1/2
salt and pepper (to taste)
1 Tbsp olive oil

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Episode One (Part 2)

Double Take Diets Episode One (Part 2)
“All About Breakfast”: Gluten Free Blueberry Pancakes

Watch all of the Double Take Diets episodes on youtube in HD.

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Gluten Free Pancakes

Pancakes with Sparkling Blueberry Juice

Serving Size: 10 – 12

This recipe is from our “All About Breakfast” episode of Double Take Diets

Ingredients:

1 cup brown rice flour
1/2 cup almond flour
1/2 cup potato starch
3 tsp baking soda
pinch of salt
2 large eggs
2 Tbsp melted butter
1 cup sparkling blueberry juice

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Our very first episode of Double Take Diets!

Today we are launching our very first episode of Double Take Diets, Cooking Gluten Free! We are so excited to share our dream come true with you.  Having been involved in the food and entertainment industry for several years and recognizing the need for a gluten free cooking show, it has been a passion of ours to share our knowledge and recipes with the gluten free audience. We have been fortunate enough to work with some of our closest friends and dearest colleagues throughout the production process of our show. The Double Take Diets team shared our passion for reaching out to the specialty diet audience and have loved being part of this fun and rewarding project. Though creating a cooking show can be quite a challenge, we’ve never stopped having fun.

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