Lazy Gluten Free

Simple Taco Spaghetti

2017-12-02T00:23:00.000-05:00

This recipe was SO easy and SO good - I was actually surprised. Sometimes I go into a recipe thinking that it will be just okay, which was the case with this Taco Spaghetti. However, I was more than pleasantly surprised when I took my first bite and it was delicious! It tastes just like a taco, but as a pasta! If that makes sense...

Simple Taco Spaghetti

Ingredients:

1 pound ground beef

1 package gluten free spaghetti

1 10-oz can Ro-Tel Mild Diced Tomatoes & Green Chilies

1 tablespoon tomato paste

1 package McCormick Gluten Free Taco Seasoning Mix, Mild

Shredded cheddar cheese, as desired

Fresh cilantro, chopped

1 roma tomato, diced

Sour cream, as desired

Directions:
1) Brown ground beef in a large skillet. Meanwhile, in a separate pot, cook pasta to al dente.
2) Once beef has been browned (no pink remains), drain excess grease. Add taco seasoning according to the directions on the package. Add Ro-Tel tomatoes (undrained) and tomato paste. Mix together.
3) Add cooked pasta to beef mixture and toss until noodles are well-coated.
4) Top with cheese, tomatoes, cilantro, and sour cream.

Adapted from Skinny Point's Taco Spaghetti

Quinoa and Veggie Bento Bowl

2016-12-21T14:29:00.000-05:00

Before I dive in, I have to say 'thank you' for continuing to visit my site even though I have not updated it in over a year. My life has been a whirlwind over that period with lots of changes and almost zero time for myself. I made the decision to forgo updating Lazy Gluten Free in order to retain some semblance of sanity. I did not shut it down however, because I still get several thousand views per month. So to all of you who have kept LGF alive in my absence - THANK YOU. My plan is to post periodically, aka, when I can. Hopefully at least twice a month. I plan to not spend as much time on each post, so forgive my picture quality and lack of stories with every post. But hey, you'll at least get some new recipes, so give me some grace here. :)

----and now for the food----

Recently, we took a trip to Minnesota to visit my sister (who has since moved back to Michigan!). While there, we stopped in at this delicious restaurant, Quarks American Bento. All of their ingredients were 100% fresh and real, AND everything was gluten free! I quickly dubbed it as my new favorite restaurant. They really need to bring one to Michigan.

Anyway, so that is what gave me the idea for this recipe. Your first layer is your grain (quinoa, rice, etc.), next is your protein, add next whatever veggies sound good, and then top with a dressing of sorts. So easy, and SO good. Below is my version, but you can easily swap out what ever veggies, grain, protein, and dressing you prefer!

Quinoa and Veggie Bento Bowl

Ingredients:

Fresh Broccoli, steamed

Package of shredded coleslaw

1 cup cooked quinoa

1 cooked chicken breast, diced

Crumbled Feta, to taste

Ranch dressing (or whatever dressing sounds good)

Directions:
1) Put quinoa into the bottom of a bowl.
2) Top with diced chicken
3) Top with veggies
4) Add feta and dressing, to your preference.

That's it! Enjoy the protein-packed deliciousness!

Red Apple Lipstick: Summer 2015 Collection + Giveaway!

2015-07-09T08:40:00.001-04:00

If you have been following my blog for awhile, you know how much I love Red Apple Lipstick. For those of you who are new, Red Apple Lipstick makes all of its products from scratch so you're guaranteed to get a great product. Also, there is no petroleum, animal bits, gluten, soy, dairy, corn, harsh chemicals or GMOs in any of the products. What you're left with is lip balm and lipstick that are the most moisture-rich products I have ever used, and they last for hours!

You can check out my other reviews here:
Christmas 2014 Collection
Lash Project Mascara
First Review - Lipstick, Eyeshadow, and Primer

Any time new colors or products are released, you can pretty much plan on me reviewing them for you! The Summer 2015 Collection includes 6 new lipstick colors and 2 new lip glosses - and they're all to die for. I love shades of pink, so all of these are right up my alley!

Lipsticks
Risque - A great red that is not too overwhelming and is great for any age.

Twist 'N Pout - Perfect for everyday wear, this is a pink-tinged lipstick. Definitely one of my new favs.

Unpinkable - This is a bold summery pink.

Petal to the Metal - Depending on your natural lip color, this lipstick can have either more of a pink tone or purple. Either way, it's a good medium color and I loved it!

Beachside - A neutral lipstick that has a slight coral undertone to it.

Firecracker - This is a red lipstick with a slight coral/orange tone to it. I was skeptical about this one but ended up really liking it on!

Glosses
Tiny Dancer - A sheer-nude gloss that provides a little color but looks very natural (on me).
S.W.A.K. - A lovely pink gloss that adds a bit of flirt to go with any outfit (on Melanie).

SALE!!
If you can't wait to get your hands on the new collection but you missed registering for the sale, you can use coupon code LAZYGIRL22 for 22% off your total order. Click HERE to view Red Apple's amazing products!

Giveaway
Giveaway has ended.

Note: I was provided with products for free to review, however, all opinions are strictly my own. I would never recommend anything that I would never use myself. Additionally, I am an affiliate of Red Apple Lipstick and make a commission off of sales from links on my site. I do this because I love RAL and their products and I know you will too!

Gluten Free Brownie Cheesecake

2015-07-01T22:06:00.000-04:00

After you read this post you're going to know that I am a crazy cat lady - so I am just going to admit it up front. I'm a crazy cat lady. Last November, my husband and I adopted our first pet as a couple. He's an adorable boy named George and is (according to the Humane Society) part Russian Blue. This cat is seriously the most interesting animal I have ever known. His favorite game is fetch, his favorite food is raw spinach, he loves his tummy rubbed, and he's extremely interactive. He's like half dog and half human with a sprinkle of cat.

Other than being overly obsessed with my little furbaby by taking excessive pictures of him and buying him new toys all the time, I decided that I wanted to celebrate his birthday as well. Since he was adopted, I have no idea what George's real birthday is, but according to his microchip it's June 1, so that's what I went with. And what is a birthday celebration without dessert?

I wanted to make something really easy since his birthday fell during the week. My sister suggested cheesecake, but I wanted something with chocolate. I compromised and settled on this Brownie Cheesecake. Although George could not partake in his birthday dessert, the rest of us enjoyed it immensely. Don't worry, he was perfectly happy with a couple leaves of spinach instead. Happy second birthday Georgie Bee!

Gluten Free Brownie Cheesecake

Ingredients (Brownie Bottom):

1/2 cup butter

4 ounces semisweet chocolate (Baker's)

1 cup sugar

2 eggs, room temperature

1/4 cup milk

1 cup King Arthur Gluten Free All-Purpose Baking Mix (or Multi-Purpose Flour)

Ingredients (Cheesecake):

18 oz (2 + 1/4 package) Philadelphia Cream Cheese, softened

2/3 cup sugar

3 eggs

1 teaspoon McCormick vanilla extract

1/2 cup sour cream

Directions:
Preheat oven to 350F and lightly grease a 9-inch round spring-form pan.

1) In a large microwave-safe bowl, heat butter until melted. Break chocolate into small pieces and stir into the warm butter until combined. If needed, you may microwave the mixture in 15-second intervals, stirring in between. Let stand to cool.

2) Once butter and chocolate mixture is somewhat cool, add milk and eggs. Whisk until well combined. Add flour and mix.

3) Pour mixture into prepared spring-form pan and spread to even it out. Bake for 15-20 minutes or until top is cooked. No need to do a toothpick test since you will be putting this back in the oven. Remove from oven and set aside to cool some. Reduce heat to 325F.

4) While the brownie is cooling, mix all cheesecake ingredients until no lumps remain. Pour on top of brownie layer and spread evenly.

5) Bake for 50-55 minutes, or until center of cheesecake is nearly set. Leave cheesecake in oven, shut off it off, and open to cool for about 15 minutes (this will help prevent sinking, do not leave oven open unattended where kids or pets can burn themselves!).

6) Remove from oven to cool completely. Once cool, slide a knife around the edges of the cheesecake to loosen and remove spring-form. Place in fridge for up to 4 hours prior to cutting and serving.

Adapted from Roxana's Home Baking's Brownie Bottom Cheesecake

Grilled Ham and Cheese with Kale on Everything Bagels

2015-06-01T17:00:00.001-04:00

Thanks to Canyon Bakehouse, I was given the opportunity to try their new Everything Bagel. These bagels make for a great sandwich since they have the delicious taste of garlic, onion, poppy and sunflower seeds baked right in. I posted a similar recipe awhile back (see it here), however, I knew instantly that the Everything Bagel would be amazing with a variation of the Kale Grilled Cheese.

Remember to massage your kale before you saute it to help sweeten it up. You'll also note that instead of buttering the bread, I used mayo - this adds an extra richness to the sandwich.

Grilled Ham and Cheese with Kale on Everything Bagels

Ingredients:

1 garlic clove, minced
1 tablespoon olive oil
4-5 kale leaves, rinsed, massaged, and torn to pieces
2-4 slices of Colby Jack cheese
Sliced Gluten Free Deli Ham (as many as you wish)
2 Canyon Bakehouse Everything Bagels
Mayonnaise or Miracle Whip

Directions:
1) Heat the olive oil in a large pan over medium heat. Add the kale and saute until slightly wilted. Remove kale to a separate plate/dish and set aside.
2) Keep the skillet on medium heat. Add the pieces of ham and cook until just heated (about a minute).
3) Meanwhile, toast the Everything Bagels in a gluten free toaster.
4) Top the bottom bagel slice with 1 piece of cheese, a layer of kale, ham slices, mayo, another slice of cheese, and the top of the bagel. Enjoy!

Make sure to check out my review of the Plain Bagels and Brownie bites and enter the giveaway here!

New Bagels and Brownies from Canyon Bakehouse!

2015-06-01T17:00:00.000-04:00

Canyon Bakehouse has some of the best GF bakery products out there. You may remember my review of their bread awhile back (if not, see it here). So I was super excited when Canyon Bakehouse reached out to me asking if I wanted to try their new bagels and brownies before the official release. Of course I said yes!

The new products include two types of bagels, Everything and Plain, and Brownie Bites. My expectations were very high for all three since Canyon Bakehouse has such great products. I was not disappointed, they were all very good! Read on for more detail on each.

Everything Bagels
When I first opened the box with the products, I could smell the garlic and onion from bagels right away. I used to love onion buns, so I was excited to try these out. They definitely lived up to my expectations with a good onion and garlic flavor and good texture. The only thing that bothered me with these is that they were kind of "hole-y". There must have been a lot of air pockets when they were baked, so there were "caves", as my husband called them. Other than that they were very good.

I came up with a delicious twist on grilled cheese for these bagels using kale. Check out my recipe here!

Plain Bagels
I ate these bagels so quickly that I failed to get additional pictures of them. They're very tall, and unlike the Everything Bagels, they're dense like you would expect. In order to fit these into my toaster, I microwaved them for a few seconds to make them soft and squished them down a bit. I suppose you could just stick them under a broiler, but I didn't think about that until it was too late. Topped with your favorite cream cheese (I used strawberry) or whatever you want, these bagels are delicious. They're something I plan to keep stocked in my freezer for grab and go mornings.

Brownie Bites
Again, I didn't get detailed pictures of these, but it was also because I ate them too fast. These little brownies are great heated up and served with vanilla ice cream. They're moist and perfectly chocolaty. You cant even tell that they're gluten free!

These three new delicious products are available for purchase now on Canyon Bakehouse's website. However, two lucky readers will have the opportunity to try all three FREE thanks to the very generous people at Canyon Bakehouse! All you have to do is use the Rafllecopter widget below to enter. See giveaway rules and restrictions.

a Rafflecopter giveaway
Note: I was provided with products for free to review, however, all opinions are strictly my own. I would never recommend anything that I would not use myself.

Lazy Girl Update

2015-05-30T19:05:00.000-04:00

You have likely noticed that I haven't really done much on my blog lately. Well, as an understatement, it's been a crazy past several months. My boss went on maternity leave last October, leaving me in charge of my department. I was pretty excited about this opportunity, but the second she left, we got beyond busy. And if that wasn't enough, we acquired another bank, which involved a lot of training and even more work. Needless to say, I had zero energy left by the time I got home.

My goal was to get back to blogging in March, but then things continued to be crazy. April brought me a car accident (I was fine, thankfully) and my husband getting into a bad mountain biking accident. He had a concussion and broke his collar bone in six places! He ended up having surgery a week later and is doing great now. Shortly after Steven's surgery, I took a couple weeks off to help my dad recover from a full knee replacement.

Now that things are FINALLY starting to settle down, I am trying to get back into a routine. We've been eating a lot of super quick and easy staple recipes, and not too many new ones. Even if there was a new one, I simply have not had the time or energy to take pictures, edit them, and even consider coming up with something to write. So, I apologize for the several month hiatus, but I am happy to say that now that my life is getting back to some form of normal, I can resume blogging! I'm still working on getting a schedule down, but bear with me, I'll get there. :)

Thanks for your continued support while I disappeared for awhile. You all are my motivation for keeping LGF up and running.

Hugs,
Andrea Joy

Eat, Drink, and Be Merry with Udi's!

2014-12-24T00:00:00.000-05:00

For as long as I can remember, my family has always gone to a movie on Christmas Eve. We would then come back home and enjoy a warm beverage and open one or two gifts. Around 11pm or so, Santa would start urging my sister and I to go to bed so she could too. On Christmas morning, my family sits around the tree to open presents. We enjoy mom's wonderful Yum Yum Coffee Cake and fresh brewed coffee. We joke, laugh, sometimes tear up, and have a great time together.

Since going gluten free, I am much more aware of how holidays and family time revolve around food. This makes it quite difficult if you are traveling or staying with those who may not understand the diet so much. One thing I have learned is that you can't be afraid to simply bring your own food. Ask the host what they will be serving and bring something similar. There is no better gift during the holidays than not getting sick. Trust me, I was glutened on one Christmas Eve and it was miserable.

I have posted about Udi's before, and I love sharing about what they have to offer. Since I've last posted, Udi's has expanded their product line to offer frozen entrees, dinner rolls, burritos and so much more. Not to mention, they have one of the best line ups of gluten free treats of anyone I know!

You don't need to spend your holiday being stressed about what you're going to eat. Keep it simple and enjoy the time you're spending with those you love - not focusing on what you can't eat. Here are a few Pinterest boards to help you out with ideas so you can still Eat, Drink, and be Merry.

Since it is the season of giving, here are a couple giveaways for you to enter:

1) Udi's is giving away holiday prize packs similar to the one pictured above (seriously, that's a TON of goodies!) and hundreds of free product coupons in their Eat, Drink, Be Merry giveaway. Head HERE to enter.

2) Also, I have 5 coupons for a FREE Udi's product that I will be giving away to 5 lucky readers! Just use the Rafflecopter widget below to enter.

a Rafflecopter giveaway
Have a great gluten-free holiday season!

Disclaimer: I was given products to sample by Udi's, however, all reviews and opinions are completely my own.

What I am Most Thankful For

2014-11-26T11:47:00.000-05:00

Throughout the year, I try to pause and count my blessings. However, in the spirit of Thanksgiving, I thought I would share what I am most thankful for.

My wonderful husband, who makes me laugh on a daily basis.

My family - the best support group ever.

Being able to enjoy the little things in life.

The opportunities that Lazy Gluten Free has offered me, including connecting with all of you!

What are you most thankful for?

Red Apple Lipstick Christmas 2014 Collection & Giveaway

2014-11-19T00:00:00.001-05:00

The holidays are fast approaching, and if you're starting to think about what kind of gifts you're going to give this year, I have a solution for you. Red Apple Lipstick's new Christmas 2014 Collection offers an array of fabulous new colors in not just lipstick, but in eye shadow and gloss as well. Any of these would make fantastic gifts for the women in your life.

If you're new to Red Apple Lipstick, please check out my other posts about them here and here. To sum them up, RAL is an awesome company that makes gluten-free and chemical-free makeup. On top of that, they stand behind their products 100%, so if you're not happy, then they're not happy and they will try to make it right for you. This includes a 6 month return/exchange policy! I promise though, you're going to be completely satisfied with anything you buy.

My sister, Melanie, and I had such a fun time playing with the new Christmas collection. Neither of us typically wear bold lip color, but we both agreed that all the new colors in Red Apple's Christmas line were stunning! We were pleasantly surprised at how well we could actually pull the bold colors off, especially with our differing skin tones.

The weather actually put us right in the mood for Christmas too. It's been snowing for the past week here in Michigan, and my house happens to be right in the middle of the lake-effect belt. We have about a foot of snow, and more is on its way! I'm honestly not complaining though, I love winter (check back in February, I'll be saying otherwise).

Here we are with Mel rocking Oh Schnapp on her lids and Back to the Fuchsia on her lips. I have on Golden Ticket and En Point shadow and Wine & Dandy lipstick. We are both wearing The Lash Project Mascara (which is the best mascara ever).

Andrea - Wine & Dandy and Melanie - Back to the Fuchsia

RAL came out with two new glosses for Christmas. We decided to pair these with two of the new lipsticks and loved the combos. In this shot, Mel is wearing Gypsy Soul Lipstick and Brazen Raisin gloss on her lips (she kept the same shadow on). I have Poise 'n Ivy on my lids (I used Chocolate Martini for liner), with Ooh La La lipstick and Magic Momint gloss on my lips.

Andrea - Ooh La La/Magic Momint & Melanie - Gypsy Soul/Brazen Raisin

Last, but not least, we went extra bold with the two new reds. While growing up, we both took dance classes and attended many competitions and recitals. I don't think either of us have put any shade of red on our lips since then, so you can imagine how skeptical we were of how these were going to look. Let's just say we were pretty shocked at the results - I would definitely wear this color again! Mel is wearing Hollypeño and I am wearing Manhattan.

Andrea - Manhattan & Melanie - Hollypeno

Yet again, RAL outdid themselves with their new Christmas line. The colors are gorgeous and versatile for your day to day wear or holiday parties. Not to mention, any RAL products would make awesome Christmas gifts. Head here to get the new Christmas collection on sale! This sale will run Nov. 17-24, so get your order in (there won't be any more sales for the rest of the year).

And because I want everyone to have a chance to give these new colors a try, I am teaming up with RAL to give away 1 eye shadow and 1 lip color (lipstick or gloss) from their Christmas Collection to one lucky reader! ~~All you have to do to enter is use the Rafflecopter widget below. Giveaway starts on November 19th, and will run through November 24th. Good Luck~~! *Giveaway has ended*

Note: I was provided with products for free to review, however, all opinions are strictly my own. I would never recommend anything that I would never use myself. Additionally, I am an affiliate of Red Apple Lipstick and make a commission off of sales from links on my site. I do this because I love RAL and their products and I know you will too!

Tips for Successful Gluten Free Baking

2014-10-26T09:57:00.000-04:00

A nice domed loaf...that sunk later. The joys of GF baking!

Over the past several years, I have learned a lot about baking gluten free. It is definitely a science, which the 'just throw stuff in a pan' part of me struggles with. I am not an expert at baking gluten free, but I have learned several things that can help lead to a successful end-product. This is not an all-inclusive list, but hopefully it will help you regardless of whether you are new to the GF baking scene, or have been around it for awhile. Feel free to comment with any tips or suggestions that I didn't list (or may not know). I'll try to update this list periodically.

These scones were actually a non-GF recipe that I successfully converted.
That doesn't always happen.

Tips for Successful Gluten Free Baking

When following a recipe, measure everything EXACTLY.
Gluten free baking is a science, which means you must follow a recipe exactly if you want the same results. For example, instead of scooping your flour with the measuring cup, use a spoon to fill it. Otherwise the flour will compress causing there to be more flour than actually needed.

Don't expect the same result if you substitute ingredients.
This one is a biggie. For example, if you use an egg-substitute instead of actual eggs, your end result will likely be more dense, as eggs provide the 'fluffiness'. Artificial sweetener behaves differently than sugar, especially if it's a liquid like agave. Due to food allergies or dietary needs you may have to make substitutions, but just don't expect your end-product to turn out just like the original. This is especially true if you are converting a non-gluten free recipe to be gluten free. GF flours are very different.

I followed a non-GF recipe here.
They turned out good, but were kind of crumbly.

Make sure all ingredients are at room temperature.
This includes eggs, butter, milk, applesauce, etc. Having all ingredients at room temp is especially important when baking with yeast since it needs warmth to rise. If your ingredients are cold, that will reduce the warmth and your dough may not achieve the rise it needs. Conversely, make sure that your mix isn't too warm/hot either. Yeast likes it to be warm and cozy. I use a food thermometer to make sure my water/milk isn't too hot.

Proof your yeast.
I have found that gluten free baking with yeast is quite challenging. Everything has to be perfect to have success; that said, it's definitely possible. To proof your yeast, mix just the yeast and the liquid called for (water, milk, etc.) in a separate bowl and let set for a few minutes. If it starts bubbling and smelling yeasty, then you're good to go. If not, throw it out and get new yeast. If your yeast isn't good from the start, then your bread has already failed before you've even baked it. And we all know how cheap gluten free flour is...

Don't over-mix, knead, or beat your dough.
Seriously, this is very important. The reason that gluten-containing dough needs to be kneaded and punched down is to get the gluten working. Our dough does not contain gluten, so if you try over-mixing and/or punching down your dough, don't expect it to rise as high as it needs to, if at all. Put your dough in the pan you intend to bake it in while it rises and shape any rolls prior to baking. Since you only need to rise once and then bake, you will want to shape your dough prior to rising.

See how it's sunk a little at the top? I probably over-mixed it or it cooled too fast.

Make sure the dough has a nice warm place to rise.
I usually preheat my oven since my kitchen is cool, and I've actually set stuff in front of my gas fireplace since it emits some heat even when off (I don't turn it on as that would be too warm). Another option is preheating your oven to 200F, turning it off once the temp is reached, and then letting the dough rise (covered with an oiled parchment paper) in the warmed oven with a pan of water at the bottom. It's good to give your dough a lot of time to rise as the more it rises, the lighter and fluffier your end-product will be. Try to let bread dough rise to the top of the pan before baking.

Verify your oven's temperature.
Not all ovens are created equal, so just because you set it to 350F doesn't mean that is the same 350F as the oven used in the original recipe. Get an in-oven thermometer so that you can make sure that your oven is at the exact temp it needs to be. Also be sure to adjust your oven racks so your bread is in the middle. Baking it too high or too low can cause different results.

Glass and metal pans are not the same.
Bread will bake differently in glass than in a metal pan. Most seasoned gluten-free bakers recommend using metal pans as they will allow the bread to cook more evenly. If it looks like your bread is getting done too fast in a glass pan, cover it loosely with foil and keep baking. It is recommended that the internal temperature of a completely baked loaf should be around 205-210F.

You can prevent a sinking loaf, somewhat.
It's very common for gluten free baked goods to sink in the middle and sometimes it's even gummy or looks like it isn't fully cooked. Here's some ways to help avoid that:
-Don't over-mix your dough. Mix it until everything is just incorporated and be done.
-You may have had too much moisture in the mix. Reduce the liquid by 1-2 tablespoons or add 1-2 tablespoons of flour next time.
-You may have added too much xanthan or guar gum. Reduce it somewhat next time.
-Let the bread or other baked good rest in the oven before removing it. Just turn the oven off, open the door a bit, and let it rest for 5-10 minutes before taking it out.
-Altitude can a big player in how yeast breads behave. Make sure to adjust accordingly.
-Try using soda or other carbonated beverage in place of the required liquid, just make sure it's room temperature.

These biscuits called for 7-Up and were delish!

Read labels. Every single time.
This is more of a friendly reminder to make sure you're reading labels on everything you buy, even your baking powder. You just never know where gluten might be hiding out!

Have another suggestion or idea? I would love to hear it! Feel free to share in the comments below.

Happy [Gluten Free] Baking!

Spinach and Tomato Pie

2014-10-12T20:42:00.005-04:00

I am really not a big fan of traditional pie crust. I don't like it in pies and I don't like it in anything else. I always look for ways to create a crust alternative, whether it's a graham cracker crust for desserts, or shredded hash browns for a recipe like this.

This recipe can either be called a quiche or a pie, but either way, it does not have a pastry 'pie' crust. Instead, you use shredded hash browns, which make for a delightfully delicious crust that has no resemblance of pastry. What a win.

You could easily make this dish as a breakfast, but it works well as a dinner. Breakfast for dinner is always a great option. Either way, the quiche comes together super quick and it bakes up into a crispy outside, fluffy inside dish that is loaded with tomatoes and spinach (or kale if you prefer).

Spinach and Tomato Pie

Ingredients:

2 cups Ore Ida Shredded Hash Browns, thawed

1 cup shredded mozzarella cheese, divided

2 tablespoons olive oil

3 cups spinach (or kale works great too!)

1 cup cherry or grape tomatoes

4 eggs

1/4 cup milk

1 teaspoon garlic

salt and pepper, to taste

Directions:
1) Preheat oven to 375F and grease an 8-inch round cake or pie pan. Press thawed hash browns into the bottom and sides of the dish. Top with 1/2 cup mozzarella cheese.
2) In a large skillet, heat olive oil over medium heat. Once warmed, add the spinach and tomatoes and saute until spinach is somewhat wilted. Spread the spinach and tomatoes onto the prepared 'crust'.
3) In a separate bowl, whisk the eggs, milk and seasonings. Pour this on top of the vegetables. Top with remaining mozzarella.
4) Bake for 25-30 minutes, or until egg is set. Let cool for about 10 minutes before serving.

Recipe adapted from: Diethood's Hashbrowns, Spinach and Tomato Pie

Lazy Girl, Lately.

2014-10-07T11:05:00.001-04:00

Okay, so I know that my posts have been pretty few lately, and I apologize for that. To mitigate any concerns you may have that LGF is going away, I figured I'd give you an update: LGF is NOT going away.

I have been struggling lately with trying to balance my home and work life, and adding my blog in there has been a challenge. If you are familiar at all with running a food blog, then you know exactly what I'm talking about. It takes a lot of time to find and plan recipes, make the food, make it actually look good, take pictures, edit the pictures, prepare the post, and share all over the world wide web. It's a lot of fun, but definitely takes a good chunk of time.

One of the reasons things have been challenging lately is that my husband started a new job a couple weeks ago (yay!), so we have been going through a major adjustment. These things take some time, and I finally feel like I'm starting to get used to our new schedule.

On top of all that, I have been SO TIRED all the time. Seriously you guys, I get plenty of sleep and I still drag. My thyroid is still in remission, so that's all good. I've had several other things checked (my cortisol levels, vitamins/nutrients, etc.) and everything has come back normal. At this point, I'm chalking it up to allergies, since they've been horrendous this year. Plus now we're going through another season change. If any of you are from Michigan, you know exactly what I'm talking about. Spring and fall here can be really rough for allergy sufferers.

Recently, I decided to go dairy-free as well to see if that would help at all with my fatigue. I have minor issues when I consume dairy anyway (especially milk and yogurt), so going dairy-free can't hurt. Dairy can cause cross-reactivity if you are celiac/gluten intolerant, thus this is a good option to explore. I've been DF for about a week and a half now, and although I'm still fatigued, my pants fit a little better and I feel somewhat better overall. I would say that's a small win :)

There you have it, my life lately. I am not discontinuing LGF, just simply going through a re-adjustment. I'm still updating my social media accounts (Twitter, Instagram, and Facebook), and trying to respond to emails when I can find a spare moment. Just bear with me for a little bit and I promise we'll be back in full-swing soon!

Thank you all for your love and support. You guys are the best. XOXO

Caramelized Onion and Kale Grilled Cheese Sandwiches

2014-09-30T22:02:00.000-04:00

The leaves are beginning to turn vibrant shades of red and orange, the air is a bit chillier, and I am finding myself reaching for sweaters and blankets. Fall is my favorite season. I love the beauty it brings as well as the seasonal foods (apple crisp, pumpkin pie, cider...). However, as we begin the transition into fall, I find myself still trying to cling on to summer a bit. I've been accomplishing this by using up the last of my garden's bounty.

This was our first year at attempting a garden, and I have to say, it was pretty successful. We got way more produce out of it that I expected, and as most homegrown things are, the veggies were delicious. I only had two kale plants, but those little things provided me with a perfect amount of kale to use on almost a weekly basis. These sandwiches marked the last of the kale though, so at least I made it count.

Grilled cheese is one of my favorite comfort foods, and this variation really takes it to the next level. Remember to massage your kale before you saute it to help sweeten it up. You'll also note that instead of buttering the bread, I used mayo - this adds an extra richness to the sandwich.

Caramelized Onion and Kale Grilled Cheese Sandwiches

Ingredients:

1 small onion, sliced

1 garlic clove, minced

1 tablespoon olive oil

4-5 kale leaves, rinsed, massaged, and torn to pieces

2-4 slices of Colby Jack cheese

4 slices Canyon Bakehouse gluten free bread

Mayonnaise or Miracle Whip (enough to coat 4 slices of bread)

Directions:
1) Heat the olive oil in a large pan over medium heat. Add sliced onions and garlic and cook until caramelized (here's a good tutorial on how to caramelize onions).
2) Add the kale and saute until slightly wilted. Remove onions and kale to a separate plate/dish and set aside.
3) Keep the skillet on medium heat. Spread mayo on one side of two pieces of bread. Place these mayo-side down into the skillet. Add a slice of cheese, top with onions and kale, and add another slice of cheese (if desired). Spread mayo on the outside of the two remaining slices of bread. Place these on top of the cheese (or kale/onions) with the mayo-side out.
4) Cook over medium heat for a few minutes, or until lightly browned. Using a spatula, flip sandwich over and cook other side an additional 4-5 minutes, or until golden brown.

Gimbal's Jelly Beans Giveaway #2!

2014-09-19T00:00:00.000-04:00

Back in June I was given the opportunity to sample and review some products from Gimbal's Fine Candies. I had never heard of them before, but since I love trying new gluten free products, I definitely was excited to see what Gimbal's was all about.

Gimbal's has been making gourmet candies since 1898, and their motto is "Making gourmet candies for everyone, everyday". The company achieves this by not only making candy that tastes amazing, but that's also peanut-free, tree nut free, gluten free, dairy free, soy free and egg free. Additionally, their candies contain no high-fructose corn syrup and are made with real fruit juice. This allows more people, especially those with food allergies, to be able to also enjoy delicious candies.

Since I know you're probably as excited as I am about another giveaway, you can check out my original post and review here: Gimbal's Jelly Bean Review. Now let's get to the giveaway!

Gimbal's has graciously offered to give 2 winners: 2 bags of Gourmet Jelly Beans, 2 bags of Sour Jelly Beans, 1 bag of Sour Lovers, 1 bag of Cinnamon Lovers, and 1 bag of Cherry Lovers. Can you believe that!? All you have to do is use the Rafflecopter widget below to enter.

Giveaway will begin 9/19/14 at 12:00am EST and will end on 9/26/14 at 11:59pm EST. Two (2) US-based winners will be randomly selected and notified within 48 hours via email.

Good Luck!!

a Rafflecopter giveaway
Disclaimer: I was given products to sample by Gimbal's Fine Candies, however (and as always), my opinions are entirely my own.

Kale Mushroom Quinoa

2014-09-09T21:33:00.000-04:00

This year was the first year that we planted a garden. Although it didn't do as well as I had hoped, we still got a good amount of produce out of it. Two of our veggies thrived big time though, our one cucumber plant and two kale plants. This was awesome since Steven is apparently obsessed with cukes (we literally were picking up to 7 or 8 a week for a couple weeks!) and I love kale. However, I discovered that I had no idea what to do with all the kale besides make salads.

This recipe came about from my kale dilemma. I love the nutritional benefits it boasts and how much flavor it has. If you don't like the slightly bitter taste it has, make sure you massage it a bit to sweeten it up. More info on how to do this and why it works can be found here. I know it sounds strange, but I promise it works.

Kale Mushroom Quinoa

Ingredients:

1 cup quinoa, rinsed

1-1/2 cups water

2-3 cups kale, massaged

8 oz cremini (baby bella) mushrooms, thinly sliced

2 tablespoons olive oil

1 teaspoon garlic salt

1 teaspoon thyme

Parmesan or Mozzarella cheese, for topping

Directions:
1) Cook quinoa and set aside.
2) Meanwhile, heat olive oil in a large skillet. Add kale, mushrooms and spices and sautee until kale is wilted and mushrooms are cooked through.
3) Add prepared quinoa and stir to combine. Top with cheese.

Back to School with Canyon Bakehouse

2014-08-30T21:58:00.000-04:00

Having a child with a food allergy is hard enough, but what about when it comes to bringing food to school? Not very many schools offer allergy-friendly lunch options, and even if your school does have options, can you trust that there is no cross-contamination? Packing a lunch doesn't have to be a challenge, especially when there are many great nutritious gluten free options out there.

Look at that wonderful texture!

Canyon Bakehouse is a wonderful addition to any lunch, and is especially great for breakfast as well. The company is co-owned by people who actually have celiac and know how limited the choices for good gluten free options are. CB Bread is made with all natural ingredients and 100% whole grains. Additionally, CB is free of gluten, all nuts, soy, dairy and casein. The bread is made with real ingredients that you can pronounce and would find in your own kitchen, such as olive oil, agave syrup and eggs.

Cinnamon Raisin Bread

Since the very first time I tried Canyon Bakehouse, it has been my favorite gluten-free bread hands down. It has an awesome texture that feels almost just like glutenous bread, and all of the varieties are flavorful and delicious. I also love that it keeps in the freezer with no problem and thaws out wonderfully. With the GF breads I've tried before, they would have to be microwaved and then toasted in order to get a decent texture. Not Canyon Bakehouse. You can let it thaw naturally, you can toast it, or you can microwave it, but regardless of how you defrost it, it still retains its amazing taste and texture.

Mountain White Bread

Not only are CB's products great for lunches (for kids and adults alike), they're also wonderful for creating healthful breakfast options that will kick-start your day. Here's a few ideas:

The Cinnamon Raisin bread is wonderfully moist and has the perfect amount of cinnamon and raisins. This is one of my favorite breakfast choices topped with an all-natural nut butter such as Earth Balance's Creamy Coconut & Peanut Spread.
The Mountain White bread is soft and versatile for any sandwich. Unlike regular white glutenous bread, this Mountain White is full of whole grains and packs 2 grams of protein and 2 grams of fiber. For breakfast, try topping this bread with creamy avocados as a great source for energy and to keep you full longer.
The 7-Grain bread is one of my other favorites. It's packed with a variety of whole grains and has just a touch of sweetness to it. Not only great for sandwiches, this bread can be topped with a slice of turkey and cheese and toasted up for a great protein-filled breakfast. Remember, protein keeps you fuller longer and thus makes a great breakfast option.
A great alternative to bread is the Cranberry Canyon Crunch Muffins. With four grams of protein, these muffins are filled with a blend of berries, seeds and grains. One of these muffins for breakfast with a hard-boiled egg is quick and healthy and is sure to get your day started off right.

7-Grain Bread

In addition to sending your kids off to school with some delicious (and nutritious) breakfasts and lunches, here's some additional tips on helping to prepare for the school year so you can ensure your kids can stay safe:

Inform teachers and staff: set up a meeting prior to the first day of school with your kid's teacher, the school nurse and principal to discuss your child's allergies.
Provide a list of safe and unsafe foods: Especially with gluten allergies, people just don't understand what it is and where it can be found. If you create a quick list of foods to avoid, this will help eliminate the fear or confusion on the school's part.
Make an allergy action plan: Provide the school staff with medical information, emergency contact info, and a food allergy action plan in case your child has a reaction at school.
Keep a positive attitude: Don't just talk to the school staff. Make sure to talk about the allergy with your child so that he/she understands it. If you don't treat the allergy like it's something "weird", then they won't feel embarrassed about it.

Cranberry Canyon Crunch Muffins

Now, let's get this school year kicked off right with a giveaway!!!

Canyon Bakehouse is graciously giving away an awesome prize pack to one LGF reader that includes: one loaf each of the Cinnamon Raisin Bread, Mountain White, and 7-Grain Bread and one package of the Cranberry Canyon Crunch Muffins! How awesome is that?!

All you have to do is use the Rafflecopter widget below to enter. Good luck!

a Rafflecopter giveaway

Gluten Free Cinnamon Biscuits

2014-08-29T08:30:00.001-04:00

I typically only bake when I get a mad craving for something. Which in this case, I was dying to get my hands on a cinnamon roll. And at the mere mention of it, my husband decided he really needed one too. Not wanting the both of us to turn into ravaging cinnamon-roll craving monsters, I broke down and decided to make some.

The best kind of cinnamon rolls are the fluffy gooey kind, but those take quite a bit of time and dedication due to having yeast. This girl does not have the time or patience for that kind of baking. So when I came across this recipe for cinnamon biscuits that did not call for yeast, I knew I had to give them a try.

I was initially skeptical about how these would turn out, but my doubts were gone after taking the first delicious bite of a warm gluten free cinnamon biscuit. They're called biscuits since they are not as tall and fluffy as a typical cinnamon roll. However, they retained somewhat of a gooey texture and definitely tasted just like a roll.

I made the mistake of trying to take the biscuits out of the pan too soon. As is so common with gluten free baking, they were a little crumbly. But after they sat for a little bit, they became somewhat less crumbly. Either way, these biscuits are sure to satisfy a cinnamon roll craving and are super yum-tastic.

Gluten Free Cinnamon Biscuits

Ingredients:

1 cup heavy whipping cream

1-1/2 cups King Arthur Multi-Purpose Gluten Free Baking Flour

4 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons milk, warmed

1/2 cup brown sugar

1-1/2 tablespoons cinnamon

1 tablespoon cream cheese, softened

1 tablespoon milk or heavy whipping cream

1/2 cup powdered sugar

Directions:
1) Preheat oven to 425F and lightly grease an 8-inch round baking pan.
2) In the bowl of an electric mixer, beat the 1 cup of heavy whipping cream on high until soft peaks form.
3) In a separate bowl, whisk together the flour, baking powder and salt. Add to the whipping cream and stir with a spatula to combine. A stiff dough will form.
4) Flour a large cutting board or counter top and turn dough out onto the floured surface. Knead for about 1-2 minutes.
5) Roll or press dough into a 9-inch by 12-inch rectangle (will be about 1/4 inch thick). Using a basting brush, coat the dough with the warm milk (this works better than butter to allow the filling to stick). Sprinkle the coated dough with the brown sugar and cinnamon.
6) Beginning on one long side, roll the dough up to enclose the filling. Pinch the seams together. You can use a little bit of the milk to help seal the dough. Cut into 1-inch circles and place evenly in the prepared baking pan. Press circles down somewhat to flatten.
7) Bake for 12-15 minutes, or until dough begins to turn golden brown. Once done, allow to cool in the pan for about 5 minutes.
8) Meanwhile, prepare icing. Microwave cream cheese until quite soft. Add 1 tablespoon whipping cream and powdered sugar and whisk together. Spread on cinnamon biscuits and serve.

Recipe adapted from Patsy Caldwell and Amy Lyles Wilson's Cinnamon Biscuits Recipe

Lazy Gluten Free is 2!

2014-08-21T13:14:00.002-04:00

When I started Lazy Gluten Free in the summer of 2012, I honestly had no idea what to expect. I was super nervous about sharing my life in such a public space and I was scared about what people would think. I remember shaking as I was about to publish my first post, simply because of nerves.

Flash forward two years - my blog has now grown beyond what I ever dreamed it would be. I've learned a lot about myself, and more importantly, I've learned a lot about you. My favorite part of this journey has been the opportunity it's given me to meet some really awesome people and hear their gluten free stories. It's truly empowering to be a part of such an amazing community.

Check out these beauts from 2012...ew.

Now that I've got two years under my gluten free apron, I feel that I have more of a routine down and I am a little bit more adventurous in my posts. Do I still get nervous before posting? Actually, yes. As somewhat of an introvert, I am always a little scared of what people will think of me. But overwhelmingly, I get positive feedback on my content, so that keeps me going.

In recent months, I have begun to focus more on photo quality and making sure that the recipes I post actually look as good as they taste. I think what I'm most proud of is how much I've learned and have been able to apply to producing better content. I actually am kind of embarrassed about my old pictures, but hey, I had to start somewhere. As with anything, I have a lot more to learn and I look forward to the challenges ahead.

Much improved in 2014, but still plenty to learn!

I just want to say thank YOU for being a part of this journey with me. I really can't do this without you. Your encouragement, support and feedback is what keeps me going. I hope you enjoy reading and participating in my blog as much as I love sharing it with you. Here's to many more great years to come :)

Broccoli and Sausage Pasta Toss

2014-08-17T11:38:00.000-04:00

Summer is always a crazy busy time for us which means that I need recipes that are going to help me get dinner on the table quickly. Not only that, but I look for food that's going to taste good and will make enough for leftovers (I love leftovers for lunch). My husband just got a new job that will require him to bring lunch to work now too, so let the leftover wars begin.

This Broccoli and Sausage Pasta Toss was very good. It has just the right amount of comfort food taste and feel, but the broccoli makes you think that you're actually eating something a little better for you. Just don't think about it too much and you might actually convince yourself.

Broccoli and Sausage Pasta Toss

Ingredients

1-1/2 pounds sweet Italian sausage, casings removed

1 small onion, chopped

2 cloves garlic, minced

1 serving Lazy Girl's Cream Soup (or 1 can of gluten free cream soup)

1/2 cup milk

2 heads broccoli, chopped (or 1 package frozen broccoli cuts)

1/2 cup shredded Parmesan cheese

1 package gluten free rotini pasta, cooked and drained

Directions
1) In a large skillet over medium heat, cook sausage, breaking it apart as it cooks. Continue cooking until browned.
2) Meanwhile, prepare pasta according to package directions, and steam broccoli (if using fresh).
3) Add onion and garlic to sausage and saute until onions begin to turn translucent. Add cream soup, milk, 1/4 cup cheese, and broccoli. Bring to a boil, reduce heat, cover, and simmer for 5 minutes.
4) Add pasta and stir to coat. Serve with remaining cheese.

Recipe adapted from Campbell's Sausage and Broccoli with Pasta Recipe

Lazy Stuffed Peppers

2014-08-07T22:00:00.000-04:00

My sister was over the other night for dinner, which doesn't happen as often as it used to. As I was making this dish, and explaining it to Mel, she asked "You seriously haven't made this before?". I honestly had no good answer, I mean, it has 'Lazy' in the name, so why hadn't I made it? Regardless, I have made it now, and it was so lazy and delicious that I plan to make it again.

This is one of those great dishes that comes together so quick and is great for a weeknight. The original recipe called for regular rice, but I guess I'm lazier than that because I substituted Minute rice to cut the time down even further. You can use regular rice, but you'll want to add about 10 or so minutes onto the simmer time (step three).

Lazy Stuffed Peppers

Ingredients:

2-3 bell peppers (any color), seeded and diced

1 small onion, chopped

1 pound ground beef

1 8-oz can tomato sauce

1 14.5oz can stewed tomatoes, not drained

1 cup Minute rice, uncooked

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

2 cups chicken broth

1 teaspoon Italian seasoning

1-1/2 cups shredded cheddar cheese

Directions
1) In a large skillet, brown ground beef. Once meat is cooked through (no pink remains) do not drain. Add peppers, onion and garlic and saute until onions begin to turn translucent, about 5-7 minutes.

2) Add diced tomatoes (with juice), tomato sauce, broth, Worcestershire sauce and Italian seasoning. Mix well and bring to a boil.

3) Add rice and stir to combine. Cover and reduce heat to medium. Allow to simmer for 7-10 minutes, or until rice is tender.

4) Remove from heat, stir and top with cheddar cheese. Allow to cheese to melt for a few minutes before serving. Enjoy as is or top with sour cream.

Recipe adapted from Cherl Style's Lazy Stuffed Peppers

The New Gluten Free Labeling Regulation

2014-08-07T09:52:00.003-04:00

Hopefully you have heard that the FDA's gluten free labeling rules went into effect on August 5, 2014. So what does that mean and how does that impact the gluten free community (us)? I thought I would provide a quick overview for you to ensure that you know what is going on and what a GF label means now.

Overview:
The United States Food and Drug Administration (FDA) defines "gluten-free" foods as those containing less than 20 parts per million (ppm) of gluten. Don't be deceived by this, because manufacturers can legally label a food GF even if the food contains a gluten-containing ingredient (wheat, barley, rye, etc.) as long as the ingredient has been processed to reduce the gluten to below the 20ppm threshold. That means that if you are particularly sensitive to gluten, you need to be very careful about consuming products labeled GF. Make sure you use products that are made in a dedicated facility and that the manufacturer can attest to the ingredients being completely GF as well.

When the new rules were announced in August of 2013, the FDA said that 95% or more manufacturers were already following the 20ppm or less GF rules. However, all companies using GF labels had one year (until August 2014) to be in compliance with the new rules.

The FDA first proposed rules to govern gluten-free labeling in 2007. Then in August 2011, the agency reopened the public comment period and announced plans to resume work on the regulations. In February of 2013, the FDA completed its work on the regulations and sent the final version on for further regulatory review.

The Food Allergen Labeling and Consumer Protection Act of 2004 began requiring manufacturers to disclose on food labels the presence of eight major allergens (including wheat). These disclosures began to show up in 2006. The law also required the FDA to establish rules for gluten-free labeling, which in 2007 the agency proposed to define "gluten free" as food containing less than 20ppm.

What You Need to Know:
It should be noted that the new gluten free labels will be voluntary, not mandatory. Any manufacturer that wishes to cater to GF consumers can add the labels, but they are not required to do so. The labels will also not eliminate the need for us to continue to identify gluten and gluten by-products on food labels since the FDA's rules won't require manufacturers to disclose gluten-containing ingredients.

Here are the new "Gluten Free" terms you may see on labels that are covered by the FDA regulation:

Gluten Free
Free of Gluten
No Gluten
Without Gluten

What is Covered:

Packaged foods
Restaurants making a gluten-free claim on their menus should be consistent with FDA’s definition
Imported foods into the United States must meet the same federal requirements as foods domestically produced
Foods that by nature are gluten free (ex: spring water)
Any grain (other than the gluten-containing grains of wheat, rye, barley, or their crossbred hybrids)
Oats (do not have to be certified GF, just have to have less than 20ppm of gluten

What Isn't Covered:
The final gluten free labeling rule applies to all FDA-regulated packaged foods, including dietary supplements. However, the rule excludes those foods whose labeling is regulated by the U.S. Department of Agriculture (USDA) and the Alcohol and Tobacco Tax and Trade Bureau (TTB).

Meats
Poultry
Certain egg products (FDA regulates labeling of shell eggs)
Most alcoholic beverages, including all distilled spirits, wines that contain 7 percent or more alcohol by volume, and malted beverages that are made with both malted barley and hops.

My hope is that this helps shed a little light on what the FDA GF labeling rules actually mean. We are still a long way off from being able to 100% trust a food labeled 'Gluten Free', but this will help us to make better and somewhat more informed decisions about the food we buy. Continue to read labels and investigate when you are unsure if a product is safe.

If you would like more info, visit the FDA's site here: www.fda.gov.

Easy Potato, Bean and Sausage Skillet

2014-07-27T13:58:00.001-04:00

My husband and I went camping a couple months ago, and since food is always a big part of any vacation, I wanted to make sure that we had some tasty dinners planned. We only have a tent though, not a big fancy trailer with a gourmet kitchen, so I knew that any recipe I picked needed to be easy to prepare.

I had originally intended to make this recipe 'foil-packet style' over the fire. However, the first night we were camping the wood was so wet that there's no way we were going to get a hot enough fire going in time for dinner. Luckily I had brought along an electric fry-pan for this very reason (or if it rained), so I simply made a few minor adjustments to the recipe.

Before we left for camping, I had pre-cooked all of our meat so that I wouldn't have to deal with anything raw. This also helped significantly with cook time. I've made this dish twice now since then and having raw meat really doesn't add too much time. I'm sure there's something out there that says you should cook your meat in a separate pan and then combine everything, but I just don't care. I haven't gotten sick, and I contend that as long as everything gets cooked through, there's no harm. If you want to cook everything separately, by all means go for it, you'll just have a few more dishes to do.

Easy Potato, Bean and Sausage Skillet

Ingredients

1 pound sausage, cut into 1 inch pieces (any variety works, I used sweet)

8 ounces green beans, fresh or frozen

1 onion, chopped

4-5 small potatoes, peeled and cut into 1 inch chunks (russet or yukon gold)

4-5 mushrooms, sliced (optional)

2 teaspoons minced garlic

1/2 tablespoon butter

salt and pepper, to taste

Directions
1) In a large skillet, or electric fry pan, melt butter and add garlic over medium heat. Add prepared potatoes and sausage and cook over for about 5-7 minutes.

2) When sausage is mostly cooked through (very little pink showing), add green beans, mushrooms and onion. Continue to cook until beans are slightly tender, potatoes can be pierced with a fork, and sausage is completely cooked through (about 10-15 minutes total).

*To prepare this as a foil packet meal: Make two double layer aluminum foil packets and spray with non-stick cooking spray. Divide evenly all ingredients by first layering potatoes on bottom and the remaining ingredients on top. Top each with a cut of butter and pour 1/3 cup water over each packet. Wrap and seal the packet, leaving some air space in it to allow for steaming. Cook on hot coals for about 15 minutes, flipping once. Remove carefully as entire packet will be extremely hot. Enjoy!

Red Apple Lipstick: The Lash Project Mascara

2014-07-22T00:00:00.001-04:00

If you've spent any time on my blog or my social media sites, you already know how much I love Red Apple Lipstick and their gluten free products. I really can't express enough how awesome their lipsticks, glosses and eyeshadows are! In fact, I'm so addicted that I became a RAL affiliate. Needless to say, I was absolutely DELIGHTED when I learned that RAL would be coming out with a gluten-free and chemical-free mascara. I was even more stoked when I was asked to try it out before it's official release date (July 31st).

I've only had RAL's The Lash Project Mascara for a couple days, but let me tell you, it's absolutely amazing. To try it out I had to first take off my existing mascara, which took about five minutes since the stuff is like glue (see picture below...). I let my poor eyes rest for a few minutes before I put on The Lash Project, but I could tell as soon as I did start applying it that it was way different from my usual stuff. One of the first things I noticed about The Lash Project is that it didn't smell bad. The second thing I noticed as I was applying it, was that it didn't clump at all - it went on so smoothly!

For the past few years I have been using CoverGirl LashBlast 24 Hour Mascara. Up to this point, it had been the best mascara that I found to deliver the volume and length I require. I have naturally long lashes, so I love to emphasize this with 3-4 coats of mascara; the longer the better. Although the CoverGirl delivered the volume, I've always hated how much it clumps and that it's so stinking hard to remove. But since it was cheap, and I had tried a zillion other kinds, I settled.

What I didn't realize however, is how many chemicals are floating around in drugstore/department store mascaras and how awful they are for me. I should have known though, given how horribly allergy-prone and itchy my eyes always are. My eyes are so bad that I have a prescription strength drop to help alleviate the irritation. This only partially helps, so when I heard that RAL was coming out with a gluten and chemical free mascara, I knew I needed to try it ASAP.

Here are the ingredients in RAL's The Lash Project Mascara:
Water, Acrylate Copolymer, Stearic Acid, Iron Oxides, Carnauba Wax, Glycerin, Synthetic Beeswax, Tromethamine, Polyvinylalcohol, Mica, Silica, Glyceryl Stearate, Cetearyl Alcohol, Myristoyl Pentapeptide-17, Ginkgo Biloba Leaf Extract, Bergamot Leaf Extract, Octapeptide-2, Acorus Calamus Root Extract, Hydroxyethylcellulose, Allantoin, Ethylhexylglycerin, Phenoxyethanol

Some details about the key ingredients that make The Lash Project so wonderful:
-Ginko Biloba Extract: A great "Circulation Enhancer" that helps the collagen in your skin stay full and healthy. It conditions the skin around the root of the eyelash to keep the skin tight which in turn helps your body hold onto that lash, and helps it grow straight.

-Acorus Calamus Root Extract: This anti-inflammatory reduces the internal inflammation of the skin, as it conditions the hair and skin. It's an extract from the roots of the "sweet flag" plant and is a super ingredient that relieves skin irritations.

-Myristoyl Pentapeptide-17: This is a keratin stimulating ingredient. Since keratin is the body's main protein in hair, the more of it, the stronger and healthier the hair. This is a naturally occurring amino acid that your body needs in order to grow healthy hair... and your lashes LOVE IT.

-Allantoin: An amazing rejuvenator and anti-irritant that supports cellular function on a micro level, which promotes healing and regulatory function. This extract is from the comfrey plant, and it soothes and protects skin.

Now here are the ingredients in the CoverGirl LashBlast 24 hour mascara, and I dare you to look at what's in the stuff you've been using too (I've bolded those ingredients CoverGirl has in common with RAL):
Petroleum Distillates, Polyethylene, Disteardimonium Hectorite, Copernicia Cerifera (Carnauba) Wax, Rihydroxystearin Propylene Carbonate, Pentaerythrityl Hydrogenated Rosinate, Tall Oil Glycerides, Tocopheryl Acetate, Phenoxyethanol, Panthenol, Propylparaben. May Contain: Iron Oxides, Ultramarines, Titanium Dioxide.

You'll note that the drugstore mascara only has two ingredients in common with RAL's. Why? Simply because the rest of the ingredients in the drugstore/department store kind are cheap, thus allowing the companies to make a larger profit. I'm not even joking here. The cheap ingredients, although often allowing a less-expensive product, cause all sorts of allergic reactions and damage to your skin. Have you ever noticed how many eyelashes you lose when you remove your current mascara? If you're like me, it's more than you would prefer.

The Lash Project Mascara not only contains good ingredients that won't irritate your eyes or skin, it's gluten free, and it actually conditions your eyelashes! That's right, it's like a spa treatment for your eyes. I felt my lashes after my three coats dried, and was shocked that they didn't feel like there was very much mascara on them at all. But the proof is in the pictures, I definitely had it on.

Like all of RAL's other products, The Lash Project is gluten-free, vegan, paraben-free, soy-free, corn-free, SLS-free, nut-free, glycol-free and GMO-free and BPA-free. Despite all this free-ness though, the price of the mascara is not very free. It retails for $42, which is probably more than what you are spending currently. I promise you though, it's totally worth it. This mascara is nothing like the stuff you normally by from drugstores or department stores, so there's really no comparison. Not to mention, since it's loaded with conditioning ingredients, it won't dry out and should last you about 6 months (which brings the cost to only about $7 a month - completely reasonable!).

I urge you to give The Lash Project a go, and if you don't like it, RAL has a 6-month guarantee that will allow you to return it for a full refund. That means you have no risk whatsoever when you purchase The Lash Project (or any of RAL's other products for that matter). Plus, if you sign up for RAL's VIP program, you'll get a coupon every month in your inbox - meaning you'll never pay full price for their products.

The Lash Project + Boys N Berries Lipstick

When you buy RAL's The Lash Project, you're going to fall in love instantly. Here's what I loved most about it:

-No clumping while applying

-No clumps/flakes coming out of the tube

-No drying out

-No awful chemical smell

-Washes off easily (no pulling or hard scrubbing)

-No spider lashes

-Lasts all day

-No itching

With all that - how would you like to WIN The Lash Project Mascara AND a free lipstick?!?

The Lash Project + Boys N Berries Lipstick

You read that right. I am giving away one tube of the brand new The Lash Project Mascara PLUS a free lipstick of your choice (although I highly recommend my fav, Boys N Berries)! The mascara and Boys N Berries are my two RAL addictions, and I want you to have them. One lucky reader will win both of these, all thanks to Red Apple Lipstick.

The giveaway will start on 7/22/14 and will end on 7/31/14. The 31st is the launch day of the mascara, so you will know on the day of the launch if you've won.

Even if you don't win though, I still have something to give to you! An exclusive coupon code for you to save 22% on any order over $50 (that could be one mascara + what ever else you want!). This is a super exclusive code that will give you a better discount that anyone else will have! Just use the code lazygirl22 at www.redapplelipstick.com to save 22% on your order over $50.

*Giveaway has ended* ~~In the meantime, use the Rafflecopter widget below to enter for your chance to win a tube of~~ ~~The Lash Project Mascara PLUS one free lipstick! Good Luck!~~

NOTE: I was provided The Lash Project Mascara by Red Apple Lipstick to review, however (and as always), my opinions are entirely my own. It should also be noted that I am an affiliate of Red Apple Lipstick and do receive a commission off of sales made through links on my site.This also does not affect my review or opinion of RAL's products in any way, because they're seriously the best products I've used and I would never recommend something I don't love or use myself!

Gluten Free Crumb Topped Banana Bread

2014-07-17T21:13:00.000-04:00

Normally I don't bake unless I have a reason to. Sounds odd, but whenever I have something sweet in the house I usually end up finishing it off way too fast. So to save myself the calories, I just don't bake very much, problem solved. However, this bread came to be because I had some over-ripe bananas that I didn't want to go to waste.

This bread is absolutely divine. The batter was a little runny, so I was skeptical, however, it baked into a wonderfully moist banana bread. And the crumb topping, let me tell you. The topping is made with powdered sugar, which adds a heavenly sweetness to the bread. Plus when it bakes, it becomes a little crispy, which adds a great contrast to the moist bread.

In all honesty, I probably could have baked this a little longer, but I was afraid that it might get dry or overdone. My toothpick came out clean, but I think if I would have baked it for another 5 or so minutes it would have been a little more bread-like. Guess I'll just have to make it again...darn.

Gluten Free Crumb Topped Banana Bread

Ingredients:

1 egg

1 cup sugar

1 stick butter, room temperature

1 teaspoon vanilla

1/2 cup buttermilk

2 over-ripe bananas, mashed

2 cups King Arthur Multi-Purpose Gluten Free Flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon xanthan gum

1 teaspoon cinnamon

Crumb Topping:

1/2 cup powdered sugar

1/2 cup King Arthur Multi-Purpose Gluten Free Flour

1/2 stick butter, melted

1/2 teaspoon cinnamon

Directions:
1) In the bowl of a mixer, combine egg, sugar and vanilla until well combined. Add butter (must be at room temp) and beat until smooth. Add in the buttermilk (if you don't have buttermilk, mix 1/2c milk + 1/2tbs lemon juice and let stand for 5-10 mins) and bananas and beat again until smooth.

2) In a separate bowl, combine flour, salt, baking soda, baking powder, xanthan gum (omit if your GF flour blend has it already) and cinnamon. Whisk until well-combined.

3) Slowly add the dry mixture into the wet mixture. Beat until all ingredients are mixed through, scraping the sides of the mixing bowl with a spatula occasionally. Grease a bread/loaf pan with non-stick cooking spray. Pour batter evenly into pan.

4) In another bowl, mix the melted butter, powdered sugar, flour and cinnamon. Crumbs should begin to form. Using your hands, crumble mixture on top of the batter in the loaf pan.

5) Bake at 350F for 45-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean (I started checking at 40 minutes and pulled at 45, but ovens vary).

6) Cool bread in pan on a wire rack. Once mostly cooled, either serve bread out of loaf pan, or turn loaf out of pan and store in an airtight container.

Recipe adapted from Little Bits Of...'s Cinnamon Crumb Banana Bread