Living with food allergies is not easy but that doesn’t mean it is impossible. When I first found out about my food allergies, I felt lost. Suddenly I was forced to look at my life and I realized that I never REALLY understood food. After 18 years of eating, cooking, and baking I didn’t really comprehend how spices, vegetables, fruits, and meats combined to make flavorful dishes. It was only after years of reading cookbooks, magazines, and watching hours upon hours of the Food Network that I finally starting piecing it all together.
I am without a doubt a novice at best but the only way to understand food is to play with it. Just like any task, job, or hobby that you undertake in life you must practice. The best advice I have learned is not to be afraid. You have to be willing to take the risks.
Here is one of those risks:
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| Mozzarella Sticks over a Garden Inspired "Greek"Salad |
Home-made Mozzarella Sticks (gluten free)
(makes 12 sticks)
(makes 12 sticks)
2 cups of Corn Chex (ground fine)
2 eggs
1 cup of GF Flour*
12 pack of mozzarella sticks
handful of basil (fresh or dried)
1. You will need 3 “dipping pans” and a non-stick baking pan for the sticks. Arrange the bowls like an assembly line. In pan 1, place the flour. In pan 2, place the eggs (mix the yolk and white together). In pan 3, combine the basil and ground corn mix. Spray the non-stick pan with some cooking spray.
2. Take one mozzarella stick and dip into the flour making sure to coat the sticks entirely.
3. Then dip into the egg mixture in pan 2. Makes sure the egg covered all of the flour. If you do not, the crumble will NOT stick correctly which will cause the cheese to leak out during baking.
4. Dip into the third pan (containing the Chex/Basil combo) and coat thoroughly.
5. Place coated mozzarella stick on the non-stick baking pan and repeat with remaining sticks.
6. Place clear saran wrap over the pan and place sticks in the freezer for at least 2 hours.
7. Preheat oven to 400 degrees. Remove the saran wrap from the pan and place in the oven for 10-12 mins. Enjoy!
2 eggs
1 cup of GF Flour*
12 pack of mozzarella sticks
handful of basil (fresh or dried)
1. You will need 3 “dipping pans” and a non-stick baking pan for the sticks. Arrange the bowls like an assembly line. In pan 1, place the flour. In pan 2, place the eggs (mix the yolk and white together). In pan 3, combine the basil and ground corn mix. Spray the non-stick pan with some cooking spray.
2. Take one mozzarella stick and dip into the flour making sure to coat the sticks entirely.
3. Then dip into the egg mixture in pan 2. Makes sure the egg covered all of the flour. If you do not, the crumble will NOT stick correctly which will cause the cheese to leak out during baking.
4. Dip into the third pan (containing the Chex/Basil combo) and coat thoroughly.
5. Place coated mozzarella stick on the non-stick baking pan and repeat with remaining sticks.
6. Place clear saran wrap over the pan and place sticks in the freezer for at least 2 hours.
7. Preheat oven to 400 degrees. Remove the saran wrap from the pan and place in the oven for 10-12 mins. Enjoy!
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| Prepared Mozzarella Sticks before freezing. |
Garden Inspired “Greek” Salad
Baby Spring salad mix
1 small Corn removed from cob
handful of Feta Cheese
Drizzle Olive Oil & Vinegar dressing.
1 small Corn removed from cob
handful of Feta Cheese
Drizzle Olive Oil & Vinegar dressing.
**gluten free flour combination used in this recipe:
2/3 cup of Bob’s Red Mill all purpose flour (gluten free mix)
½ cup of Bob’s Red Mill quinoa flour (gluten free)
2/3 cup of Bob’s Red Mill all purpose flour (gluten free mix)
½ cup of Bob’s Red Mill quinoa flour (gluten free)
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