A Quick Gluten Free Lunch: Pepperoni and Cheese Mac

Macaroni and Cheese was and still is one of my favorite dishes, but it is nearly impossible to find a gluten free version on any menu. To satisfy this craving, I made my own and even added a little pepperoni for flare. This is how I did it!
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Ingredients for single serving

1 cup of DeBoles corn* elbow style pasta
1 or 2 slices of Muenster cheese
2 slices of thin pepperoni, squared
¼ tomato, cubed
1 scallion, chopped
1 tablespoon of Greek yogurt
Salt and Pepper to taste

1. Add the cup of pasta to boiling water, and allow 7 minutes of cooking time.

2. In your serving bowl, add the pieces of pepperoni, slice of Muenster cheese and teaspoon of Greek yogurt.

3. Once the pasta is finished, drain the excess water and immediately transfer the hot pasta into your bowl. (A little residual liquid actually helps the cheese to become saucier.)

4. Allow the hot pasta to melt the slice of cheese before mixing in the tomato and scallions.

5. Salt and Pepper to taste

6. Bon appetite!

*Rice pasta may be used as a substitute, but I have found that the consistency and texture of corn pasta is closer to that of regular pasta.

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Juice and Bake: Carrots!

Today I juiced a lot of carrots with Jack, and I must say: carrot juice is soooo refreshing and sweet! What makes it even sweeter is that the fiber can be recycled for baking. I was so happy with myself because I didn’t waste anything! I incorporated the carrot fiber into a gorgeous gluten free cake batter and made some top notch muffins. Here’s how I did it:

Recipe:
2 cups sugar
4 eggs
1 ¼ cup of melted butter
2 cups all-purpose gluten-free flour mix
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
1 teaspoon salt
1 cup chopped nuts
3 cups freshly grated carrots
½ cup of vanilla-almond milk

1) Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add melted butter and beat until smooth.
2) In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and mix well.
This is a gluten free flour I picked up from Target:

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3) Stir in left over carrot fiber from juicer, and your choice of chopped nuts.

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4) Add vanilla almond milk and mix well.

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5) Spoon the batter into a lined muffin tin, filling 2/3 of the well. Bake in preheated oven for 30 minutes at 350ºF. Double check with toothpick test.
6) Cool.

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7) Enjoy!

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