Our Third Episode of Double Take Diets!

Our third episode is all about Birthdays! If you’re living gluten free, you can still have your cake and eat it too We’re celebrating our birthdays and the birth of Double Take Diets with our favorite treat. We’ll show you how to make our famous frosted lemon cake that launched Jessika’s baking business and inspired our cooking show. That’s right, we’re giving you the recipe for our NUMBER ONE SELLER! And to top it off, we’re adding on a bonus: a warm strawberry filling.

Our frosted lemon cake is perfect for every celebration: birthdays, holidays, anniversaries, even weddings. You can even make them as cupcakes for a treat on the go or for kids’ events. Make sure to watch the episode to find out which flour is the perfect match to our lemonzest and makes this cake worthy of a celebration!

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Episode Three (Part 1)

Double Take Diets Episode Three (Part 1)

“Celebration Cake”

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Episode Three (Part 2)

Double Take Diets Episode Three (Part 2)

“Celebration Cake”

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

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Frosty Lemon Cakes with Strawberry Filling

From our “Celebration Cake” episode three of Double Take Diets

Frosty Lemon Cakes with Strawberry Filling

Serving Size: 6-8

Ingredients:

4 oz butter
2 tsp lemon zest
1 cup castor sugar
4 eggs
1 3/4 cups almond flour
1 cup self rising flour, sifted
glaze
1/4 cup lemon juice
3/4 powdered sugar
preheat oven 325

Strawberry filling:

1 1/4 cup chopped strawberries


1 Tbsp and 1/4 Tsp Arrowroot

1/4 granulated sugar

Preparation:

Place butter, zest, sugar in bowl. beat until light and creamy. gradually add eggs. Beat well.

Lightly fold in almond flour and regular flour.

Bake 20 minutes.

Lemon Glaze-

Combine sugar and juice. Pour over cake after cake has cooled for 5 min.



Strawberry Filling-


Combine ingredients and cook on the stove over medium heat for 10-15 minutes. While cooking lightly crush strawberries. When done set aside to completely cool before putting on cake.


**Cooks note: You can make this cake (sans filling) into muffins, mini cakes, or “bars”- pour batter in a pyrex and cut into squares.!





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Mini Gluten Free Asian Inspired Meatloaves

I was flipping through food magazines and came across a meatloaf recipe that cuts the baking time in half and also doesn’t have your meatloaf drowning in its own fat. So I had to try it. I wanted to do a twist on it though. Instead of the normal meatloaf I wanted to create one with asian flavors.

Mini Asian Meatloaves
serves 4

2/3 cup Finely crushed rice crackers (I used small edemame rice crackers, about half the bag)
1/2 cup milk
3 Tbsp soy sauce
1/3 cup finely chopped scallions
1 Tbsp wasabi powder (+ 1 Tbsp water to make a paste)
1 egg
1/2 tsp finely diced ginger
1 tsp garlic powder
salt and white pepper to taste
1 1/2 lbs 85/15 ground chuck
2 tsp veg oil

Glaze

1/2 cup Katsup
1/4 cup brown sugar
2 tsp rice vinegar
2 tsp apple cider vinegar
generous dash of siracha

Heat oven to 500 hundred degrees. Place a broiler pan with slotted top on middle oven rack.

Mix together cracker crumbs, milk, soy sauce, scallions, wasabi, egg, garlic powder, ginger, salt, and pepper.  Add the meat and mix thoroughly until everything is combined evenly. Form 4 packed loaves each measuring around 4 by 3 inches.

Heat oil in a non stick skillet over medium high heat. Cook the loaves until well browned on top and bottom. 2-3 minutes per side.

Mix together ingredients for glaze.

Transfer loaves onto the heated broiler pan. Spoon about a tablespoon of glaze over each loaf (save the rest for serving).  Bake until an instant-read thermometer registers 160 degrees. About 9-13 minutes. Let the loaves cool for about 3 minutes. Eat and enjoy!

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Things we love- Gillian’s Wheat, Gluten, and Dairy Free Pizza Dough

Who doesn’t love pizza??? My friend told me that one time she walked to her local pizza place to buy a little ball of fresh dough (did you know you can do that?!!) so she could make delicious pizza herself. I envied my friend’s ability to do that. And do you know how several grocers and markets have bags of fresh dough next to all of their yummy pizza fixings? Well, I used to walk down the aisle looking at the dough longingly, my stomach grumbling for a gluten free version.

I was tired of eating the frozen, pre-made, grainy pizza “discs” (as I call them) and I didn’t always have the energy to get out the mixer to make the dough from scratch. If a stomach prays for gluten free food in an empty supermarket, does anybody hear it? The answer is yes! The loud prayers of my tummy were heard. About a year ago, my local healthfood store started carrying Gillian’s gluten free pizza dough.

While it isn’t as fresh as the dough ball they hand out in the local pizza shop (like most things GF it comes frozen), with one simple step, you’re on your way to authentic delicious pizza crust.  Just remember to take it out of the freezer the night before and pop it into the fridge (or if you forget, like I often do, just leave it on the counter for a couple of hours to thaw).  And let me tell you, it’s just like the real deal! Actually, it’s better! Unlike the gluten dough from the pie shop, if you make a mistake in the rolling process (i.e. rip it) you can just repair the GF dough and move on. With the glutinous dough, it is almost impossible to make a hole disappear once it’s there.

What I usually do is cut Gillian’s dough in half and make two nice size personal pan pizzas. I roll it out on a lightly oiled surface, place it in either an oiled pan with corn meal or on my pizza stone with corn meal, and put it in the oven at 450 degrees for fifteen minutes. Boom!!!! Quick and easy, homemade pizza!!!! If Gillian’s Pizza Dough is not sold at your local store, you are approximately three clicks away….check it out at http://www.gilliansfoods.com/.

I made a chorizo, mushroom, and green bell pepper pizza with Gillian’s Gluten Free Pizza Dough. Delicious!

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Our Second Episode of Double Take Diets!

Our second episode is all about Simple Snacks, perfect for entertaining guests.  Just because you’re eating gluten free doesn’t mean you have to miss out at the party!  We’ll show you how to make a twist on traditional Italian Bruschetta.  And you’ll never guess the main ingredient! We’ll also make gluten free versions of gourmet classics: roasted tomato and Parmesan Crostini and Smoked Salmon with Soft Herb Cheese Crostini.

This episode caters to every gluten free host, saving you time in the kitchen while impressing your guests with layers of flavor in bite-sized treats. Watch the show to find out the fun and fresh base of our bruschetta and the best bread for the crispiest crostini.

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Episode Two (Part 1)

Double Take Diets Episode Two (Part 1)

“Simple Snacks”

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

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Episode Two (Part 2)

Double Take Diets Episode Two (Part 2)

“Simple Snacks”



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

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Bruschetta on Polenta Squares

Bruschetta on Polenta Squares

serving size 10 squares or 20 bite-sized points*

This recipe is from our “Simple Snacks” episode from Double Take Diets

Ingredients:

Polenta Squares-

41/2 cups water with 1/4 tsp salt
1 1/2 cups instant polenta
1/2 cup shredded parmesan
1 Tbsp olive oil

Tomato Topping-

2 cups heirloom cherry tomatoes (roughly chopped)
1/2 small red onion (finely diced)
1 garlic clove (finely diced)
3 Tbsp olive oil
1 1/2 cups balsamic vinegar

Preparation:

Polenta Squares-

Lightly grease a (9×13 inch) pyrex with 1 Tbsp olive oil.
Bring water with 1/4 tsp salt to a rapid boil, turn the water down to medium heat.  Slowly pour the instant polenta into the water while stirring until it thickens which takes about a minute.  Stir in the parmesan cheese.
Scoop polenta mixture into the greased pyrex with a spatula and quickly spread the mixture out to an even 1/4 – 1/2 inch thickness.  When it starts to cool it gets sticky and too hard to manipulate.  Let this cool for 30 minutes.
Preheat oven to 350º.

Tomato Topping-

In a medium bowl add the roughly chopped heirloom tomatoes, finely diced onion, garlic, and red onion.  Add olive oil and balsamic vinegar and gently mix the ingredients together.
You can make the topping up to two hours a head of time to let all the flavors marry (we do not recommend it sit for more than two hours because it will become too juicy and too hard to eat as an hors d’oeuvre).
Place the cooled polenta into the oven for 25 minutes.  Take out and let cool.  Cut the polenta using a square cookie cutter or knife into 10 squares.  Be creative and use a different shape cookie cutter, just make sure it will be an easy shape to eat!

Assemble by placing the polenta squares on a serving plate and top each square with the tomato toppiing.
*cut the squares in half on a diagonal AFTER topping with tomato mixture and this will make for 20 bite sized servings.

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