Posted by: onebeggarsbread | June 22, 2012

Schwarzbein Chicken Tacos

(Original recipe serves 4 people, 2 tacos each.  I’ve doubled it, and revised it a bit, here.  Each taco provides 41 grams of protein and 34 grams of carbs.)

2 TBSP olive oil1 med

2 minced garlic clove

1 large red onion, chopped

1 package of Trader Joe’s 3 pepper mix

1 tsp cumin

1 tsp oregano

black pepper to taste

2 TBSP olive oil

8 boneless skinless chicken breasts (or chicken tenders, or leftover shredded chicken, whatever)

16 corn tortillas


cheese, cilantro, scallions, tomatoes, avocado, lettuce, salsa.

Warm torillas directly over gas burner, turning once until softened and a bit puffy.


Posted by: onebeggarsbread | April 18, 2011


Denise Drake’s

Toad in the Hole

Heat oven to 400°

Whirl batter in a blender:

2 cups milk

3 eggs

1.5 tsp salt

2 or little less cup flour

Add a light olive oil to pans and add meat (sausage or meatballs).  Put in oven for 10 minutes.  The pans, oil and meat must be VERY hot.  Remove pans and quickly pour in batter and return to oven.  Cook until puffed and brown.  Approximately 15 minutes.   Enjoy!

Posted by: onebeggarsbread | October 20, 2008

Greek Salad

I was so surprised by how delicious this salad is!  There is a very high YUM factor in this recipe!

From The Fat-Resistance Diet:

2 cups romaine lettuce

1 tomato, chopped

1 cucumber, chopped

½ red onion, diced

¼ cup black olives

2 teaspoons olive oil

Juice of ½ lemon

¼ cup crumbled feta cheese

1 tablespoon fresh thyme or ¼ teaspoon dried thyme

¼ teaspoon salt

In salad bowl, toss lettuce, tomato, cucumber, onion, and olives. In a cup, whisk together the extra virgin olive oil and lemon juice and pour over the salad when you are rady to eat. Spread the feta cheese over the top. Sprinkle with the thyme and salt. Serves 2.

I usually double this recipe for our family, and add chopped peppercinis from a jar.  I’m sure the pepperchinis aren’t good for us (for some reason) but they sure add a nice kick to this salad!!

Posted by: onebeggarsbread | June 18, 2008

Green Bean Recipes — Lemony Vinaigrette


Herbs and spices that compliment green beans include dill, mint, basil, sage, thyme, summer savory, garlic, onions and dry mustard.

Steamed Green Beans with Lemony Vinaigrette

Lemony Vinaigrette

  • 1 tablespoon fresh parsley, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fat-free yogurt
  • 1 tablespoon chives or green onion with green top, finely chopped
  • 1/4 teaspoon each, salt and black pepper
  • 1/2 cup canola oil or safflower oil

In a small bowl combine parsley, lemon juice, yogurt, and chives. Set bowl on a wet towel to avoid slippage. Add oil in a steady stream, whisking constantly until vinaigrette is blended. Chill.

Steamed Green Beans

  • 1 pound fresh green beans, leave whole
  • 1/2 cup red pepper, cut into julienne strips

Wash green beans and remove the stem end only, leave whole. Steam or blanch green beans for 3 minutes. Toss with julienne red pepper. Toss green beans and red peppers with enough vinaigrette to coat vegetables, about 1/3 cup. Serve warm. Leftover vinaigrette can be used as a salad dressing. Store in the refrigerator for up to one week.

Posted by: onebeggarsbread | June 13, 2008

Steak with Corn Salsa

Glutenfreeda’s Recipe of the Week:
June 12, 2008
Grilled Steak with Warm Corn Salsa

Difficulty: Easy
Makes 4 servings


For corn salsa:

  • 1 Tablespoon vegetable or canola oil
  • 1 Tablespoon butter
  • 3 ears corn on the cob, kernels cut from cob
  • 4 scallions, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh salsa
  • Kosher salt to taste

For steak:

  • 4 New York or Rib Eye steaks, trimmed of fat
  • Kosher salt
  • Fresh ground pepper
  • 1 Tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon brown sugar
  • 1/4 cup chopped fresh cilantro


Prepare a grill.

For corn salsa:
Add oil and butter to a medium skillet over medium-high heat. Add corn, red pepper and onions and saute for 2 minutes. Add garlic and salsa and season to taste with salt and pepper. Continue to saute for 2-3 minutes or until the vegetables are softened and the corn begins to turn a golden color. Remove from heat.

In a small bowl combine salt, pepper, chili powder, cumin and sugar. Sprinkle spice mixture over both sides of steaks.

Grill steaks over high flames for gas grill or hot coals for charcoal grill for about 5 minutes per side for medium-rare.
Re-warm corn salsa.
Remove steaks from grill and transfer to serving plates. Spoon warm corn salsa over part of and next to steaks. Garnish with cilantro. Serve immediately.

See for more!

Posted by: onebeggarsbread | June 2, 2008

Tuna Salad Lettuce Wraps

I use romaine leaves from the package of romaine hearts we buy at Costco.

Portion Size: Eat 0.5 servings from each recipe below.

Tuna Salad Lettuce Wraps

> 2 tbsp celery

> 1 tbsp flaxseed oil

> 1 head iceberg lettuce

> 2 tbsp onions

> 1 can albacore tuna

> 2 tbsp carrots

> 1 tbsp mayonnaise

Preparation Instructions:

Prep: Finely dice celery, carrots and onion.

Combine all ingredients and serve wrapped in lettuce leaves

Serving Size:

Serves 2 – Eat 0.5 Servings


Phase 1, Phase 2, Phase

Posted by: onebeggarsbread | June 2, 2008

Chicken Cheddar Cobb Salad


Recipe Cards Click here to print the recipe cards

Portion Size: Eat 1.3 servings from each recipe below.

Chicken Cheddar Cobb Salad

> 1 bibb lettuce

> 1 cup olive oil

> 2 oz cheddar cheese

> 2 hard-boiled egss

> 1 tomatoes

> 2 tbsp lemon juice

> 6 oz grilled chicken

> 1 Herbamare Seasoning

> 1 cup sour cream

> 1 tbsp flaxseed oil

> 1 avocado

> 1 tsp dijon Mustard

Preparation Instructions:

Prep: Chop tomatoes. Peel and slice avocado. Grate cheese. Slice eggs and chicken. Chop lettuce.

Toss together salad ingredients. To make dressing: Combine Olive Oil, flaxseed, lemon juice, Dijon, sour cream and Herbamare and whisk. Toss salad in dressing and serve.

Serving Size:

Serves 2 – Eat 1.25 Servings


Phase 1, Phase 2, Phase

Posted by: onebeggarsbread | April 16, 2008

Scrumptous Pancakes

3 cups gluten free flour

6 tsps sugar

3 tsps baking powder

1 tsp baking soda

1 tsp sea salt

4 eggs

6 tablespoons canola oil

3 to 3 1/2 cups milk or water

I dump all these ingredients together (i hate that whole “dirty two bowls” thing) and mix with a whisk.  I let the batter sit while my cast iron pan heats up.  I go back and forth oiling the grill with butter or my olive-oil sprayer, and make smallish 4-inch pancakes.

Super yummy. 

Posted by: onebeggarsbread | April 16, 2008

Another Great All-Purpose Gluten-Free Flour

6 cups brown rice flour

2 cups sorghum flour

2 heaping cups tapioca flour (not homeground, I found this stuff for dirt cheap at an Asian market)

2 1/4 cups cornstarch (one of those nifty cans)

1/2 cup arrowroot

4 tsps (one was heaping) xantham gum

Used this flour to make chocolate chip cookies — yum!!!

Posted by: onebeggarsbread | March 6, 2008

Burt Bars

A few years ago, Burt Bars were a favorite snack of my little boys’.  Originally from the Quaker Oats box, this recipe was called Low Fat Chewy Fruit and Oatmeal Bars. I modified it quite a bit to our tastes (whole wheat flour, whole fat products, added flax, etc.).
I recently tried to make these gluten-free, and they turned out great. Here’s the catch: I used a wild and weird gluten-free flour mix that included the most random bits of gf grain:  teff, almond meal, tapioca flour, brown rice flour, jasmine rice flour, corn flour, corn starch and maybe a few other things. I’ll post the directions for this wild and weird flour when I find the piece of paper I wrote them on (I literally made a mix from all the tiny bits of leftover gf grains in my freezer. The mix works great for chocolate chip cookies and these bars. I also plan to try an apple crisp with it soon.)
I haven’t tried this recipe with a more normal all-purpose gf flour yet, but will post results when I try.
1/2 cup brown sugar

1/2 granulated sugar

8 ounces plain yogurt

2 eggs, lightly beaten (I was out of eggs once and substituted a whole banana here — turned out great!)

2 Tbsp canola oil

2 Tbsp milk (I needed more because my homemade flour sucks up liquid more than regular)

1 1/2 cups gf flour

1 tsp baking soda

1 tsp cinnamon

3 cups gf oats (Quaker Oats don’t make me sick so I use those — do your own research on whether or not these are gf, or use a certified gf brand)

1 cup raisins

1/2 cup flaxmeal

1/2 cup walnuts

1. Heat oven to 350 degrees. In large bowl, combine sugars, yogurt, eggs, oil, milk and vanilla; mix well.  In medium bowl, combine flour, baking soda, cinnamon, flaxmeal and salt; mix well.  Add to yogurt mixture; mix well.  Stir in oats, fruit and walnuts.

2. Spread dough onto bottom of ungreased 13×9 inch baking pan.

3. Bake 28 to 32 minutes or until light golden brown.

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