Real Food with Christine

If you are near the Long Island, New York area, you need to check out Jac's Bakeshop & Bistro in Hicksville. I went there for the first time 2 weeks ago when they opened and have been back many times since. We have sampled and enjoyed many items such as their bagels, sandwich bread, bistro rolls, crumb cake, pretzels, rainbow cookies and cupcakes. It is great that they are gluten free but what I love even more is that their products are natural, 100% whole grain, use organic unrefined sugars, all natural food coloring and are 80% organic. Many of their items are also dairy free, egg free and vegan. I have not had a decent bagel since going gluten free. I've tried some gluten free bagels but none of them were that good so I'd rather just not have them. Jac's bagels are amazing and taste just like a traditional NY bagel. The bistro buns were great fresh, but also great after being frozen and defrosted for later use. I now keep some in my freezer so anytime we nee

Ingredients 1 tablespoon olive oil 2 skinless boneless chicken breasts cut into cubes 2 egg whites 3 tablespoons arrowroot starch salt and pepper sesame seeds or scallions for garnish (or both!) For the Sauce 1/2 cup water combined with 1 tablespoon arrowroot starch 1/2 teaspoon garlic powder 3 tablespoons coconut aminos 3 tablespoons coconut palm sugar 3 tablespoons ketchup 1/4 teaspoon dry ginger 1/2 teaspoon crushed red pepper Directions Heat oil over medium heat in a large skillet. In a medium size bowl, whisk together the egg whites, 3 tablespoons arrowroot, salt and pepper. Add the chicken and stir until all chicken is coated with egg mixture. Add chicken to the skillet and cook on one side for a few minutes then flip pieces over and cook until no longer pink.  For the sauce, combine all the sauce ingredients above and stir to combine. When the chicken is done, transfer to a plate. Add the sauce to the skillet and cook for 2 minutes until it

You NEED to make this bread! I love Irish Soda Bread but haven't been satisfied with many of the gluten free versions I've tried. This one came out exactly how I wanted it to be. It has a crispy golden outer crust and the inside is slightly sweet. This bread will go over great at any of your St. Patty's Day celebrations! Ingredients 2 cups gluten free flour mix 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon xanthan gum 3 tablespoons coconut palm sugar 3/4 cups raisins 3 tablespoons grass fed butter or earth balance melted 1egg 1cup rice milk 1 tablespoon vinegar Directions Preheat oven to 350 degrees. Grease and flour a baking sheet. In a bowl combine the flour mix, baking soda, baking powder, salt, xanthan gum, coconut palm sugar and raisins.  In another bowl whisk the egg and melted butter. Add egg mixture, rice milk and vinegar to dry ingredients and start to stir.  You wi

This recipe came about because my daughter was celebrating Chinese new year at school. The class was going to be bringing in vegetable fried rice. My daughter loves rice, but the vegetable fried rice from a Chinese restaurant would contain gluten and soy and she would not be able to have it. I didn't want her to not be able to participate, so I put this together the day before and it ended up being really amazing. So I hope you all enjoy this version of fried rice. Plus it is healthier than take out. For those of you who are grain free or just want to cut carbs, try this Vegetable Fried "rice" made with Cauliflower rice here ---> recipe Ingredients 2 tablespoons olive oil 1 small onion chopped 2 carrots shredded 2 eggs beaten 2 cups cooked brown rice 3 tablespoons coconut aminos 1 teaspoon salt 2 scallions chopped Directions Heat the olive oil in a large skillet. Add the onion and carrots and saute until soft. Slide the onion and carrots

Once and a while there is something that I need in a hurry and I don't have time to experiment with creating a new recipe. This was one of those times. Once a month my daughter has "pretzel day" at school. The first month I bought some frozen soft pretzels from a local gluten free market and made them for her. Before we even left for school they were hard as rocks and almost inedible. The next few times, she just asked for regular gluten free pretzels we used these ---> Gluten Free Pretzels . This time she said she'll try the frozen ones again and "maybe they'll be better this time". I felt so bad because I knew they would be just as bad as the first time, so I started searching online for recipes. I found this one and made only one adjustment to suite our needs and they turned out great. I wanted to pass this on to anyone who may need a recipe for gluten free soft pretzels. I used this recipe from Elizabeth Barbone---> Gluten Free Soft Pretz

I have made cauliflower crust before and was disappointed. It did not hold together and was very wet and soggy. I kept seeing over and over that people were making cauliflower crust and were successful. I had to give it a try again. After a lot of testing and reading, I did  notice that squeezing the water out of the cauliflower helped a lot. It was a much drier and crispy crust than before. So, please don't skip this step! You can also top this pizza crust with sauce and cheese like a traditional pizza, or experiment with any other toppings you like. This is a great grain free alternative to pizza! I'd love to hear what you topped yours with, leave a comment below and let us know! .  Crust adapted from this recipe Ingredients Crust 1 small head of cauliflower grated 1/4 cups grated Parmesan cheese 1/4 cups shredded goat mozzarella cheese 1/4 teaspoons sea salt 1 teaspoon dried oregano 1/2 teaspoon Garlic Powder 2 tablespoons coconut flour 1 whole Egg