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Recipe Reviews 7 reviews
Zucchini Bread Gluten Free
I followed the recipe exactly. I made this for our son who has type I diabetes and is also gluten sensitive. He didn't care for it as much as several other recipes. I plan to try it again using different flours, perhaps a combination of brown and white rice flour and some teff. We find buckwheat to have a strong flavor. It made a very heavy loaf and for our taste needed spices, perhaps cinnamon, clove and cardamon. I appreciate the gluten free recipe and lack of added oil.

9 users found this review helpful
Reviewed On: Aug. 25, 2012
Baked Dijon Salmon
I make this gluten free and lower carb by simply deleting the bread crumbs, adding a few more nuts and replacing the honey with splenda or some other lower carb sweetener. Even those who are not diabetic or on a gluten free diet enjoy it. I salt and pepper, top with mustard mixture, then nuts and either cilantro or parsley.....always a hit. I've done this with both fresh and frozen salmon. Of course fresh is best but frozen is handy. Just pop the frozen salmon out of the freezer and proceed as above, bake a little longer.

1 user found this review helpful
Reviewed On: Jul. 10, 2012
Easy Roasted Peppers
I use the sweet, multicolored mini-peppers. Wash them and roast without removing seeds or membranes. They are perfect right out of the oven, no need to peel. Depending on your taste you might want to add a touch of salt. They are ready to eat or use in other recipes. (of course do not use or eat the stem.)

26 users found this review helpful
Reviewed On: May 1, 2012
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