With Style & Grace : Living a healthy, gluten-free life

What’s Gaby Cooking: Pasta Bolognese, GF Print Recipe

I’m so excited, my friend Gaby from What’s Gaby Cooking is hanging out with us today and sharing some Bolognese deliciousness that I cannot wait to try!

With Super bowl just around the corner, this would be perfect to for all those meat eatin’ football fans. Plus, it’s is versatile. For those that aren’t gluten-free, you can top this over regular pasta or for another gluten-free option you could even throw over a bowl of quinoa. I personally just want to eat with a spoon.

ps. Gaby has a book coming out soon and it’s ALL about avocados!! I just might need to dedicate an entire week of avocado eating in her honor. Who’s with me?

Hi Guys!! I’m so jazzed to be posting over here today on Lisa’s site! Lisa is one of my most favorite people in the whole wide world and I am so happy that she’s finally had her baby and gets to enjoy being a mom!! I’m already planning my trip up to Portland to go visit It’s going to be the best!

So let’s talk food shall we? I’m super stoked about this recipe. This bolognese sauce is the best! And while it does take a little bit of time to prepare, it’s totally worth it! Plus it’s a lot of adding things into a pot and then walking away for a while so the sauce can do it’s thang! The flavors are basically out of this world and everyone is going to be obsessed with this meal. Since it takes over an hour to make the sauce, the flavors have a lot of time to develop and really make something special. I tend to make this in a double batch and then freeze it so I can pull it out of the freezer at a moments notice and warm it up for dinner on a cold day.

I throw this on top of my favorite quinoa pasta, top it with some fresh basil and parmesan cheese and call it a day!

Pasta Bolognese, Gluten-free

PRINT Recipe

Ingredients

3 tablespoons extra virgin olive oil
3 ounces pancetta, finely chopped
1 medium onion, minced
3 medium stalk celery with leaves, minced
3 small carrot, minced
10 ounces ground pork
10 oz ounces ground beef
2 ounce thinly sliced Prosciutto, chopped
2/3 cup dry red wine
1 1/2 cups chicken stock
2 cups milk
3 cups canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

Directions

Heat the olive oil in a 12 inch dutch oven over medium-high heat.

Add the pancetta and chopped vegetables and sauté, stirring frequently with a wooden spoon, about 10 minutes.

Add all the meats together, including the prosciutto. Stir into the pan and slowly brown over medium heat. Stir often, scooping under the meats with the wooden spatula. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Put them into the dutch oven and set over medium heat.

Add the wine to the dutch oven, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles.

Stir ½ cup stock into the dutch oven and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Cook your gluten free pasta according to the package directions. Once al dente, drain and set aside.

Serve the bolognese on top of a bowl of gluten free pasta

*gluten-free

January 7 2013

posted by With Style and Grace / filed under Gluten-Free,Main Course,Recipes / 5 Comments

15 Healthy Gluten-free Salads Print Recipe

In case you needed a reminder, healthy does not mean boring, even when it comes to salads.

With the new year and new goals, most likely being about eating healthy or losing weight, I’ve gathered 15 of my favorite salad recipes.

I love salads. Like BIG every day love.

One of my intentions for 2013 is feed my body with nutritious, whole foods. I don’t do well with restrictions. I do well with balance. I find the more I feed my body whole foods, the more I crave them and the better I feel. It’s a wonderful cycle.

Salad Recipes

Top from left to right: Raw Beet Salad with Jicama Avocado and Oranges // Orange and Cranberry Salad // Curried Chicken and Apple Salad // Greens, Sprouts & Sweet Potato Salad

Middle row from left to right: Mexican Spinach Salad // Quinoa Tabbouleh Salad // Winter Chop Chop Salad // Cannellini Red Pepper & Walnut Salad

Bottom row from left to right: Kale Salad with Lemon Chicken and Quinoa // Sweet Potato and Black Bean Salad // Detox Salad // Healthy Greek Quinoa Salad

Not pictured - Swimsuit friendly detox Salad // Quinoa and Vegetable Salad // Butter beans, Olives and Roasted Tomatoes

More healthy recipes HERE.

Have a wonderful weekend!

January 3 2013

posted by With Style and Grace / filed under Gluten-Free,Healthy,Recipes,Salads / 4 Comments

Oatmeal with Torched Bananas, Gluten-free Print Recipe

I’m going to guess a majority of you have already jumped right into healthy eating, am I right? Good news, a few friends and I have you covered. We also have a few indulgent recipes as well. You’re allowed, it’s okay.

I have a very special guest today, my friend, Kasey from Turntable Kitchen is here and she sharing this beautiful and delicious oatmeal with torched bananas. If you’ve gotten bored with your typical oatmeal or breakfast routine, this is for you!

When Lisa asked me to share a recipe with her readers while she was busy tending to her new bundle of joy, I was thrilled. Lisa and I first got to know each other through our blogs, and have stayed in touch since she moved away from the Bay Area (I’m dying to visit her in Portland!). I’m expecting my first child this winter and it’s been so wonderful to be able to drop Lisa notes here and there and share our feelings, tips and worries. She’s definitely been a trooper throughout her pregnancy and I can tell will be a fantastic mom to her little boy.

Over on my site, Turntable Kitchen, I focus on cooking comforting, healthy (usually!), and nutritious food, and given that this is a time when Lisa probably needs a lot of comfort, I figured I’d share one of my go-to breakfast recipes. It was inspired by a stay at the Ace Hotel in Palm Springs, where steel cut oats are served with a topping of torched bananas (can you think of anything better?!). The thing I love about this breakfast is that it feels indulgent; the vanilla-scented oatmeal reminds me pudding, and the sugary, caramelized bananas make me think of banana bread mixed with creme brûlée. That said, it’s loaded with good for you stuff, so you can eat it every day of the week and not feel guilty. Enjoy!

Oatmeal with Torched Bananas
*serves two- four

PRINT Recipe

Ingredients

1 cup of old fashioned oats
pinch of salt
2 cups of milk or water
2 tablespoons of golden raisins
1 teaspoon of real vanilla extract
1 tablespoon of honey
1-2 bananas, peeled and sliced
2-3 tablespoons of Turbinado sugar

Directions

Add the water or milk to a medium saucepan. Stir in the oats along with a pinch of salt, and bring to boil. Cook oats for about 5-8 minutes, stirring occasionally as needed, until creamy.

Stir in the vanilla extract, along with the honey and raisins. Cook for another minute or two to let the vanilla infuse the oatmeal.

Divide the oatmeal between two or four oven-proof baking dishes or ramekins (depending on what you have on hand). Top with banana slices and sprinkle evenly with the sugar.

Broil for several minutes (watching carefully), until the bananas begin to brown and caramelize.

*gluten-free *dairy-free, optional

January 2 2013

posted by With Style and Grace / filed under Breakfast,Dairy-free,Gluten-Free,Recipes / 16 Comments

a new year, a new intention Print Recipe

I’ve never been one to make new year resolutions.

Not that I don’t keep them, well… I don’t know, considering I’ve never made one. It’s just never seemed important to me.

November 9th 2012, I received the biggest blessing I could have ever imagined. It changed everything.

I became a mother to the most amazing boy, Mason Jeffry Thiele.

Not only has my daily routine changed, that’s obvious, but so have my priorities and the things that are important to me.

The passed two months have been full of change. I’ve stepped away from the blog, work and focused on one thing, being a mom.

This year, I aim to find that fine balance of work and motherhood. One thing I’m confident about is the blog, With Style and Grace will be even better than the years before. It’s my baby, right next to my real life one. In case you were worried it was slowing down. It’s not.

So, instead of resolutions, I’ve decided that this year, I’m going to set intentions.

My intention for 2013

be present to my baby. he will only be this small for so long.
be a loving and patient mom and wife – emphasis on patients…
be authentic in conversations, relationships, and on the blog – that’s very important to me.
dance, laugh and sing more. hard to be grumpy doing any one of these.
be kind and gentle with my new body. self reminder: I have a beautiful baby that was worth every pound.
feed my body with nutritious, whole foods.
be creative and allow perfection to better not deter.
be open to change and creating new pictures when current ones are broken
hold a positive space around money.
specifically for the blog: be true and authentic in every post. share the beauty of gluten-free. inspire.
specifically for the baby blog: connect, inspire and be a resource for other parents. as well as share the growth and milestones of this little guy.
continue to do the things I love.

Thank you for following me through all my adventures. Next year will be filled with even more gluten-free recipes, discoveries and the launch of my first ebook!

Wishing you a year full of endless possibilities – Happy New Year!