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Question! Any help is appreciated :)

Hey guys, I know I haven’t been posting very much lately, but I’ve been trying to write college application essays. Have any of you ever written an essay, or anything about having celiac disease, or being gluten free? Also, is celiac disease supposed to be capitalized?

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It was so good I was half way through eating it when I realized that maybe I should take a picture. I just recently rediscovered rice cakes (I had a traumatizing experience with them when I was younger) because I decided to stop being so picky. I got Lundberg’s caramel rice cakes, and in one picture, I covered it with a blackberry&raspberry jam, and in the other picture I cut up one banana and put agave syrup on it. The rice cakes are actually less calories than 1 slice of bread, and it definitely will satisfy any sweet tooth cravings you have. Enjoy!

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There is no gluten in chlorine: Raw veggie pasta delicousness explosion

sillyswimmer:

There is nothing like a big bowl of pasta made with garlic and oil…or topped with fresh tomato sauce with a sprinkle of fresh basil. Sadly, I went to bed last night with the largest pasta cravings ever. Maybe its the swimmer inside of me constantly begging for carbs…or maybe its my wild side…

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Pizza casserole

Serves 4

  • 4 cups of water
  • Sprinkle of salt and olive oil
  • 2 cups of Ancient Harvest corn-quinoa elbow pasta
  • 2 mushrooms
  • 1 tablespoon of margarine or butter 
  • 1 package of Italian sausage
  • 1/2 cup of water
  • 2 cups of tomato sauce
  • 10 pieces of fresh basil, cut up
  • 1 package of cheese, shredded (you can use non-dairy cheese!)

1. Get 4 cups of water into a pot with a sprinkle of salt and oil (to keep the pasta from sticking together)

2. Put 1 tablespoon of butter/margarine into a pan, and cut up mushrooms into small slivers. Once the butter is melted, put the mushrooms into the pan. Cook mushrooms until they are soft, and slightly browned. Once mushrooms are done, put them into your casserole dish. 

3. By now, the water should be boiling, so put the pasta into it, cook for about 11 minutes. Once done, also put into your casserole dish.

4. After the mushrooms are done, put the sausage into the pan. Put 1/2 cup of water. Cover the pan with a lid. Let it brown on one side, then flip it over. Keep flipping it over, until it is browned thoroughly. Once it is browned, begin to crumble it, because you don’t want whole pieces of it. After it is cooked, put it into the casserole dish.

5. Preheat your oven to 350 degrees.

6. After the pasta, sausage, and mushrooms are all into the pan, put the 2 cups of tomato sauce into the casserole dish. Mix it all up, until there is sauce on everything.

7. Put the whole package of cheese on top of your casserole. Put it into the oven for 15-20 minutes, or until cheese is melted.

Enjoy! Cause I know how good it is :)

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Cave.City.Cooking: Hungarian Hazelnut Torte

triple-c:

One of the great things about this cake recipe is was already basically primal/paleo! The only substitution was swapping out the sugar for maple syrup. Hazelnut has always been one of my favorite nut and flavors, but the nut and their flours can be a bit expensive. If you want to sub out…

(Source: cavecitycooking)

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healthy-lollie:

PIZZA WITH CAULIFLOWER CRUST
Ingredients:
Cauliflower Pizza Crust:
1 cup cooked, shredded cauliflower
1 organic egg
1 cup almond meal
1 1/2 tsp organic Italian herbs
2 tsp organic parsley
1-2 cloves garlic finely chopped
Pinch of caraway seeds
1/2 cup nutritional yeast flakes
Topping:
3 TBS Tomato paste no additives
1/2 cup nutritional yeast flakes (You can substitute with mozzerella if you are eating dairy)
handful rocket
Spinach, onion, garlic, olives, anchovies
Method:
Preheat oven to 230 degrees Celsius
Brush a baking tray with EV olive oil
In a bowl, combine cauliflower, egg, almond meal, garlic, seeds and nutritional yeast flakes.  Scoop out the mixture with a spoon and then press evenly on the pan to make a square shape.
Sprinkle evenly with herbs.
Place in oven for 12-15 minutes
Remove and let cool slightly then, add sauce, toppings and cheese.
Place under a high heated grill for five minutes to warm toppings
Enjoy

healthy-lollie:

PIZZA WITH CAULIFLOWER CRUST

Ingredients:

Cauliflower Pizza Crust:

  • 1 cup cooked, shredded cauliflower
  • 1 organic egg
  • 1 cup almond meal
  • 1 1/2 tsp organic Italian herbs
  • 2 tsp organic parsley
  • 1-2 cloves garlic finely chopped
  • Pinch of caraway seeds
  • 1/2 cup nutritional yeast flakes

Topping:

  • 3 TBS Tomato paste no additives
  • 1/2 cup nutritional yeast flakes (You can substitute with mozzerella if you are eating dairy)
  • handful rocket
  • Spinach, onion, garlic, olives, anchovies

Method:

  • Preheat oven to 230 degrees Celsius
  • Brush a baking tray with EV olive oil
  • In a bowl, combine cauliflower, egg, almond meal, garlic, seeds and nutritional yeast flakes.  Scoop out the mixture with a spoon and then press evenly on the pan to make a square shape.
  • Sprinkle evenly with herbs.
  • Place in oven for 12-15 minutes
  • Remove and let cool slightly then, add sauce, toppings and cheese.
  • Place under a high heated grill for five minutes to warm toppings
  • Enjoy

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TRUBIEHOLIC: Keebler Style Pecan Sandies (Vegan/Gluten free)

trubieholic:

These cookies were formulated to replicate the rich shortbread
cookies, studded with finely chopped pecans, that were made so popular
by the Keebler company. Pair these with a fresh pot of hot tea for best results.


1 1/2 c Vegetable or palm shortening
3/4 c Granulated sugar
1 1/2 ts…

(Source: betterbatter.org, via trubieholic-deactivated20140805)