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

Personalized Platter + Cheeeeeese! Print Recipe

I love to entertain. I also love a good cheese plate.

There are so many options when it comes to creating a cheese plate, this is just one example. It also depends what in season. Sometimes, I’ll add figs, pears or dried apricot alongside the cheese. As for the cheese, I usually just ask the person behind the cheese counter and they hook me up.

Depending on who’s coming over, I’ll make sure to have a goat or sheep cheese. Those are usually easier to digest, vs. cow cheese. My ABSOLUTE favorite, drunken goat. Pretty sure I’ve already shouted that out to you in an old post, but just in case – DRUNKEN GOAT.

I’m not sure how much longer I will be able to eat dairy, but I will certainly be enjoying it until my body tells me no again. For the most part, I eat dairy-free, but you put a cheese plate in front of me, I can’t say no. I just can’t.

Let’s talk about this platter.

I was lucky enough to receive this fun platter from Rutherford Papers. I can’t even begin to tell you how delightful the woman was to work with. When I say work, I mean listen as I go back and forth, trying to make a decision. There are so many great options and then you can personalize it however you like. I just couldn’t decide.

Rutherford Papers has any and every type of announcement (wedding, baby, etc.), holiday cards to all sorts of gifts! I’ve spent so much time playing around, I already picked out my Christmas cards. And Mace’s first birthday invite… and our return address label. I can’t stop!

For all you lucky ducks, she’s offering 10% off your next purchase (not valid on Heartstrings items). Just enter the code – WSAG10.

On top of that, she’s giving AWAY a Personalized Platter (example below) to one lucky winner. Details below!

psst. mother’s day is May 12th…

a Rafflecopter giveaway

Terms + conditions: This giveaway includes one personalized platter from Rutherford Papers. Open to residents of the US, only

If you’re not big on entertaining, it’s perfect for your makeup, hair or other pretty products. See!

Sponsored: I was given this platter, but all options are 100% my own!

April 24 2013

posted by With Style and Grace / filed under Lifestyle / 72 Comments

“Living Gluten-Free With Style & Grace” Print Recipe

I can’t believe this day is finally here!

Let’s just practice. Lisa Thiele, author of “Living Gluten-Free With Style and Grace” eCookbook.

Yeah, I like it.

While I was writing the my story for the book and getting ready for the launch, I got this crazy lump in my throat. It was two three ago exactly when I ened up in the hospital (the first time), which is what eventually led me to become gluten-free. Although it was a scary time, I’m so thankful for what came out of that experience. For more, visit my sales page (top right) or for the complete story, which is rather long to include, you can read it in the ecookbook – purchase info. below.

You see what I did there? (wink wink)

Now here I am, three years later in perfect health (knock on wood) and going after the dream. Don’t read into that as if my life is perfect. It’s not, but happiness trumps it all, right?

I decided to write the ecookbook because –

I’m incredibly passionate about the subject. It has changed my life. I live and breathe it everyday.
It can be very overwhelming in the beginning of the lifestyle change and I wanted to create a positive guide for those looking for that support.
I also wanted to create a quick resource for those who may not be gluten-free themselves, but need a reference for when they have guests or a family member who has dietary restrictions.
I also believe that many people can benefit from a gluten-free diet – anyone who suffers from migraines, digestive issues, arthritis, ADD/ADHD, and more.
My mission is to spread beauty to the world of gluten-free and this is just another vehicle to do that.

What I love about this is that all the recipes can be made for a mixed crowd of gluten-free and gluten-loving, and no one will know the difference. Since health is so important to me, most of the recipes also support a smaller waistline. We like that, don’t we?

Inside “Living Gluten-Free With Style and Grace” eCookbook –

For those just embarking on the journey of gluten-free, this is a supportive and easy-to-follow guide to making it a positive experience. Even if you don’t consider yourself a cook, most, if not all the recipes are quick and easy.

A total of 25 gluten-free recipes, everything from smoothies, salads, breakfast, mains and desserts.

Most of the recipes are also dairy-free for those with dairy sensitivities or allergies.

A few classic comfort meals, such as chicken noodle soup, lasagna and pasta, all prepared without gluten.

50+ tips for entertaining, dining out, traveling, grocery shopping and more!

A list of safe & unsafe foods for a Gluten-Free diet. It can be confusing if you’re just getting started or cooking for an event and looking to include gluten-free options. This is a great reference.

Items that are always in my pantry, plus a list of my favorite gluten-free products.

Three sample meal plans – using the recipes from the ecookbook.

Majority of the recipes are NEW, never been seen on the blog.

Here’s a peek into book and some of the recipes you can find –

A HUGE thank you to Heidi over at FoodieCrush for designing and building this book! She’s been so incredible throughout this process and so patient with me as I couldn’t make a decision to save my life at times. Also, my sister-in-law who jumped in to proof read at the last minute (errr… not one of my strengths). Thank you, thank you!

My family. Their amazing love and support throughout all my ups and downs with my health, business and now this e-cookbook. I shot almost all the photos while I was 7 months pregnant at my parents home. I needed all the help I could get from cooking, cleaning to taste testing. This honestly would not have happened if it weren’t for them.

My husband. I don’t even have the words to describe how grateful I am for his support. Thank you for allowing me to do what I love. You’re my everything, B!

My readers. I wouldn’t be here, doing what I love if it weren’t for you. Thank you for always coming back for more and bringing a little ray of light with you – brightens my day, always.

The blogging Community. An incredibly talented group of people, who motivate and teach me something new every day. I’m honored to be able to call several of them my friends. Thank you for being so awesome.

The e-cookbook can be downloaded for $7.99 for iPad/e-reader or as a PDF. I don’t have a Kindle version yet, but if you’re interested, let me know!

And the good news keeps on coming… Since it’s a big day over here, I want to find a way to thank you for all the support, so our friends at KitchenAid, is giving away a beautiful stand mixer to one lucky winner! Woohoo!!

Oh how I love my mixer. It’s an absolute must have in every kitchen.

a Rafflecopter giveaway

Terms + conditions: This giveaway includes one KitchenAid Stand Mixer. Open to residents of the US, only.

If you’re interested in becoming an affiliate and earn money by selling on your site, please check out my Affiliate page.

April 17 2013

posted by With Style and Grace / filed under Cooking,Lifestyle,Recipes / 264 Comments

Buckwheat Crepes with Raspberry Preserves Print Recipe

My first job when I was 15, I worked at a cafe where they (not me) made crepes on a beautiful crepe maker. My favorite was always the crepe with raspberry preserves and powdered sugar. I can’t even tell you how many I consumed that summer. Thank goodness for a young and speedy metabolism.

Since being gluten-free, I had only eaten gluten-free crepes at select restaurants or farmers markets and they were, well… just okay. It was time I made my own.

My husband and I tried a few different combinations and this was definitely the winner. They had great flavor, the texture was soft, not gritty or chewy. These aren’t as thin as original crepes, but a little extra “meat” never hurt anyone (wink, wink).

Crepes are really just a thin pancake.

It’s pretty brilliant. Just one more way to get that pancake fix.

I decided to make my crepes with buckwheat flour for a little added protein and fiber. You’d think by the name, that buckwheat would contain wheat, but surprisingly, it doesn’t. Buckwheat is a plant that is cultivated for its seeds. This flour adds a bit of nuttiness as well as good protein, like I mentioned.

With a combination of Arrowhead Mill’s all-purpose gluten-free flour and buckwheat flour, I knew it wouldn’t take many tries for this to work out. I know I’ve said this before, but not all gluten-free flours are created equal so when you find a good all-purpose, get excited. very excited.

Other favorite fillings include strawberries and whipped cream or nutella/hazelnut spread and bananas. Or you can make these savory with some ham, pesto and spinach. That’s my other favorite.

*Don’t forget* to visit the Arrowhead Mills Pinterest board, Gluten-free Living and pin to win $100 in Arrowhead Mills products - details on the Pinterest board!

Previous recipes with Arrowhead Mills include -

Buckwheat Crepes with Raspberry Preserves

makes about 6 crepes

PRINT Recipe

INGREDIENTS

1 1/2 cup milk – I used unsweetened vanilla almond milk
1/2 cup Arrowhead Mills All-purpose Gluten-free flour
1/2 cup Arrowhead Mills Buckwheat Flour
1 1/2 tablespoon butter, melted
2 large eggs
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
plus butter for the pan

Filling

Raspberry preserves or jam
powdered sugar

DIRECTIONS

Add all ingredients to a blender and blend until well combined – no clumps. Place in the refrigerator to chill for about an hour.

note: make sure the butter is slightly cooled before adding to the blender. If too hot, it may start to cook the egg.

Heat a non-stick skillet over low-medium heat. Add a sliver of butter and coat the bottom of the pan. Mix the batter before you pour about 1/4-1/3 cup into the center of the pan. Tilt the pan back and forth ever so slightly until the batter reaches the edge of the pan. Cook about 4 minutes and then carefully flip with Nylon or Silicone spatula. Cook for another 2 minutes or so on the other side and then remove.

note: lightly mix the batter in between crepes since it tends to separate a little.

Continue until you’ve used up all the crepe batter.

Spread about 1 tablespoon of raspberry preserves or jam in the center of the crepes, spread with a knife or back of the spoon. Sprinkle a good amount of powdered sugar (via sieve) and then carefully roll up. For a nice touch, sprinkle a little more powdered sugar and then ready to serve.

Serve immediately and enjoy!

*gluten-free

Inspired by David Lebovitz

This post is sponsored. However, I only work with brands I like and have products that I’d (someday) feed my kid(s). All opinions are my own.

April 15 2013

posted by With Style and Grace / filed under Breakfast,Dessert,Gluten-Free,Recipes / 14 Comments

Gluten-free Cranberry and Pistachio Biscotti Print Recipe

Meeting my girlfriends for coffee just isn’t the same when everyone’s juggling babies. Not literally, guys.

Now that we’ve moved from coffee shop sofas to the sofas in our homes, I always feel it’s necessary to bring something. I’ve always loved the combination of a Cranberry and Pistachio Biscotti and it pairs so nicely with coffee and tea. Plus, how many coffee shops have gluten-free biscotti? Exactly.

I’m running off to meet my best friend who’s in town and bringing the second batch over for today’s play/coffee date. Taking the coffee shop experience into the comfort of our own home.

I’m rather picky when it comes to all-purpose flour. Some are too bean-y, others leave a bad aftertaste or have texture issues. I was sent a package of various Arrowhead Mills products and had been eying their all purpose gluten-free flour. Sometimes when you’re short on time and you want to bring cookies to a friend, you’d like to just scoop out ONE flour, not four different ones. I tested their AP gluten-free flour in these biscotti’s and when I took that first bite, I was so happy! The next test, my husband. He’s picky when it comes to gluten-free baked goods. I literally had to hide them from him so I could photograph. I love to say this, again, this is yet another cookie that you wouldn’t suspect to be gluten-free.

These biscotti cookies aren’t too sweet so there’s less guilt when you sneak one in at breakfast. Key word, one (wink, wink). The lemon zest & the almond extract kick up the flavor just a notch. The texture of the cranberries and pistachios are perfect. If you want them a little more chewy, decrease the baking time, otherwise these have a nice crumble.

*Don’t forget* to visit the Arrowhead Mills Pinterest board, Gluten-free Living and pin to win $100 in Arrowhead Mills products - details on the Pinterest board!

Gluten-free Cranberry and Pistachio Biscotti

Inspired by Epicurious/Self Magazine

makes 1 small loaf, about 10-12 cookies

PRINT Recipe

INGREDIENTS

1 cup Arrowhead Mills all-purpose gluten-free flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2 1/2 tablespoons butter – I used salted, at room temperature
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup dried cranberries
1/2 cup dried pistachios

DIRECTIONS

Preheat oven to 350 degrees F. Line your baking sheet with parchment paper and set aside.

In the bowl of your mixing stand, add all purpose gluten-free flour, sugar, baking powder, and salt. Using either the whisk attachment or a hand whisk, mix together the ingredients. With the flat beater attachment, turn on medium speed and add the egg and butter. Stop and scape sides. Add lemon zest, vanilla extract, almond extract and mix to combine. Mix in the cranberries and pistachios.

note: dough should be rather loose.

Place the dough in the center of the baking sheet and form into a long and relatively flat log with your hands.

Bake for about 23-25 minutes or until the outside of the log is lightly browned and somewhat firm.

Remove and let sit for a few minutes. Slice loaf anywhere between 1/4-inch to 1/2-inch thick. Arrange the slices, cut side down on the baking sheet and return to the oven. Bake for 10-12 minutes. Remove and let cool for 10 minutes.

If stored in an airtight container, these will good for about 2 weeks.

*gluten-free

This post is sponsored. However, I only work with brands I like and have products that I’d (someday) feed my kid(s). All opinions are my own.

April 10 2013

posted by With Style and Grace / filed under Baking,Breakfast,Gluten-Free,Holiday Recipes,Recipes / 18 Comments