But here’s the thing – I’m in the camp that treats are just that: once-in-a-while treats. My ‘why’ surrounding giving up grains (I’d already been gluten-free for more than six years) was my attempt at reducing the inflammation in my body; I’d done enough research to know that grains can be troublesome for some people while sugar is inflammatory for everyone. And for me, it has worked; I feel better now than I have in decades.

I follow Christina Lane over at Dessert for Two on Instagram; besides being mama to two super cute kiddos she’s also the Queen of all small serving recipes. Her Lofthouse cookie recipe was my jumping off point to create a grain-free version with some additional tweaks; it took making 6 batches of cookies over the course of 4 days before I created what I believe is a great, white, wedding-cake-like cookie. And while I can enjoy them plain, a peachy-pink buttercream frosting makes these cookies extra dreamy.

GRAIN-FREE LOFTHOUSE-STYLE COOKIES

Recipe by DebraCourse: DessertCuisine: AmericanDifficulty: Moderate

Servings

10

cookies

Prep time

30

minutes

Cooking time

15

minutes

Calories

157

kcal

Fat

16

grams

Protein

2

grams

Net Carbs

2

grams

Ingredients

• FOR THE COOKIES

• 3 Tablespoons Butter

• 1/3 Cup Granulated Monkfruit (OR Xylitol, Sukrin, etc)

• 1 Large Egg White

• 5 Tablespoons Heavy Cream

• 1 teaspoon vanilla extract

• 2/3 Cup Almond Flour (fine ground)

• 1/3 Cup Oat Fiber

• 1/2 teaspoon Baking Powder

• 1/4 teaspoon plain gelatin

• 1/4 teaspoon kosher salt

• FOR THE FROSTING

• 5 Tablespoon Butter, room temperature

• 3/4 Cup Powdered Erythritol OR your preferred sugar sub

• 1/2 teaspoon Vanilla

• 2 teaspoons Heavy Cream

• Pinch of Kosher Salt

Directions

• Preheat oven to 350 degrees; line a sheet pan with a silicon mat (preferred – as parchment does tend to allow cookie spread which can be an issue when baking grain-free)
• In a small bowl, add egg white, vanilla and ONE Tablespoon of the heavy cream; whisk until egg white is blended; set aside
• In a medium-sized bowl, add almond flour, oat fiber, baking powder, gelatin, salt and whisk together; set aside
• Add monkfruit (or sugar sub of choice) to mixing bowl with butter; beat for 2-3 minutes until butter lightens. Note: granulated monkfruit (or granulated sugar subs in general) will not blend together like regular sugar – it’s ok! You can also use a powdered sugar substitute if that’s what you have on hand
• Add egg white mixture to the butter and beat until well blended
• Add flour mix and the remaining 4 TABLESPOONS heavy cream to the bowl, alternating between flour and heavy cream and continue mixing until ingredients are well blended
• Using a 2 Tablespoon cookie scoop, scrape batter up the side of the bowl leaving a clean edge on the scoop; place batter on the silicon mat leaving about 2 inches between cookies.
• Bake for 15 minutes; remove from oven and allow to cool completely on the pan (cookies continue to bake as they cool so resist the urge to bake longer than the recipe indicates; you’re looking for a very light color with lightly golden edges)
• TO MAKE THE FROSTING
• Place all frosting ingredients in a bowl and whip until well blended; I added a teeny, tiny, pinhead of red gel food coloring to get the peachy pink frosting.
• These cookies are fragile so take care in handling when applying the frosting

Fast-forward a few years and here we are smack in the middle of a pandemic so travel is now off the table; however, making a Paloma at home couldn’t be easier. We make ours low-carb by swapping sugar-heavy grapefruit and simple syrup with sugar-free grapefruit soda and a few squeezes of lime; jalapeño rings provide tiniest bit of heat and a wedge of fresh grapefruit makes for a very pretty cocktail.

I’m betting this is my summer drink of choice!

LOW-CARB PALOMA MARGARITA

Recipe by DebraCourse: CocktailCuisine: MexicanDifficulty: Easy

Servings

2

servings

10

minutes

Cooking timeminutes

Calories

139

kcal

Fat

.0

grams

Protein

.0

grams

Carbs

.0

grams

Ingredients

• 4 ounces Tequila

• 4 ounces Sugar-Free Grapefruit Soda, chilled

• 2 ounces of Lime Juice

• 4 Jalapeño Rings

• 1 Small Wedge of Fresh Grapefruit

• Margarita Salt

Directions

• Add Tequila, soda and lime juice to a small pitcher; stir to combine
• Run the grapefruit wedge around the rim of an lowball glass; press rim of glass into Margarita salt
• Gently fill glass with ice cubes; pour Paloma mix over the ice
• Top with jalapeño rings, add a small wedge or two of fresh grapefruit and serve immediately
• Cheers!

While most of us associate radishes with having a ‘bite’ or ‘peppery’ taste that can be off-putting, the herby butter tames the overall heat of the radishes and dare I say, makes me feel a bit fancy?

Pinky’s up!

HERBED RADISH BUTTER

Recipe by DebraCourse: CondimentCuisine: FrenchDifficulty: Easy

Servings

12

Tablespoons

Prep time

15

minutes

Cooking time

Calories

52

kcal

Fat

6

grams

Protein

0.0

grams

Net Carbs

0.0

grams

Ingredients

• 1 Bunch Radishes (to make approx 1 cup finely chopped)

• 6 Tablespoons Butter, room temperature – very soft

• 3 Tablespoons finely chopped chives

• Salt/pepper

Directions

• Remove tops from radishes, rinse thoroughly, pat dry and place in a food processor fitted with a blade; pulse until radishes are finely chopped. You can also grate on the fine holes of a box grater if you don’t have a food processor
• Remove radishes from the bowl of the food processor (taking care to avoid the blade) and place in a cheesecloth OR several layers of paper towels; gather ends and squeeze out excess liquid until radishes are as dry as possible
• Place softened butter into a medium-sized bowl, add chives add the processed radishes; mix with a wooden spoon or spatula until well blended
• Salt/pepper to taste and serve with your choice accompaniments: crackers, baguette slices, celery, etc

My favorite guy and I love them dunked in a dipping sauce of olive oil, salt, pepper and a pinch of red pepper but feel free to slice and toast them or slice and fill them with veggies or sliced meats – they can even be spread with an herbed cream cheese!

LOW-CARB SUN-DRIED TOMATO, OLIVE & FETA BAGEL

Recipe by DebraCourse: Breakfast, Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

12

minutes

Calories

212

kcal

Fat

14 g

Protein

14 g

Net Carb

6 g

Sun-Dried Tomatoes, Olives and Feta Cheese, make these low-carb bagels a winning favorite!

Ingredients

• 1-1/2 Cups Shredded Mozzarella Cheese

• 2 Tablespoons Cream Cheese

• 1 Large Egg

• 1-1/4 Cups Almond Flour

• 2 Tablespoons Oat Fiber

• 1 Tablespoon Baking Powder

• 1 Tablespoon Chopped Sun-Dried Tomatoes

• 1 Tablespoon Chopped Olives

• 6 Tablespoons Crumbled Feta Cheese

• Egg Wash (1 beaten egg, 2 teaspoons water, whisked)

• Sesame Seeds for Garnish (optional)

Directions

• Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with a silpat mat or parchment. Place a second sheet pan or glass dish on the lower rack of the oven.
• Place the mozzarella and cream cheese in a microwave safe bowl and microwave for 1 minute; stir and microwave for 30 seconds to 1 minute more until the cheeses are mostly melted. Scrape the mixture into a food processor with the egg and process until smooth.
• Add the dry ingredients and process until a dough forms; the dough will be sticky; transfer the dough into a bowl, then add sun-dried tomatoes, olives, feta cheese and knead with hands until fully incorporated.
• Divide dough evenly into 6 pieces, roll into a ball and place on silpat mat (using parchment paper may cause the bagels to spread more than you’d like so something to keep in mind). Poke a hole in the middle of the bagel (about the size of a quarter), pushing all the way through to the bottom of the bagel. Brush bagels with egg wash and sprinkle with sesame seeds if using.
• To create steam and help give a bit of rise to your bagels, place 7-10 ice cubes in the extra pan on the lower rack of the oven; place bagels in the oven.
• Bake for 12 minutes or until the outside has browned; they will still be soft, allow them to cool completely on the pan before removing. Once cool, store in a container in the refrigerator – or place them on a sheet pan and freeze; once frozen, place in a container to store.
• Enjoy these savory bagels at room temperature with a bit of dipping oil made with olive oil, salt, pepper and a pinch of red pepper flakes. You can also slice and toast or use to make sandwiches.

I’ve updated this version by replacing the sugar with stevia – but you can use your sweetener of choice; the rest of the ingredients are the same: broccoli, cheese, red onion, bacon and a sweetened mayo sauce. Prep it about an hour before serving to allow the flavors to meld – overnight is even better making it a great make-ahead dish. Just give it another stir right before serving.

FAVORITE BROCCOLI SALAD

Recipe by DebraCourse: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking timeminutes

Calories

144

kcal

Fat

12 g

Protein

4.5 g

Net Carb

3.5 g

Ingredients

• 3 cups raw broccoli florets, cut into small bite-size pieces

• 2 Tablespoons red onion, finely diced

• 3/4 cups shredded mozzarella cheese

• 6 Tablespoons cooked bacon, crumbled

• FOR THE DRESSING:
  

• 3/4 cup mayonnaise

• 1 teaspoons yellow mustard

• 2 teaspoons olive oil

• 2 teaspoons apple cider vinegar

• 4 drops stevia glycerite OR your preferred sweetener

• Salt/Pepper to taste

Directions

• In a medium-size bowl, add all of the sauce ingredients and blend well; set aside
• In a large bowl, add broccoli, onion, cheese, bacon; pour the dressing over the salad and stir until well coated
• Taste and adjust seasonings if needed
• Cover and refrigerate for at least an hour if possible; overnight is best
• Stir again right before serving

Years ago (decades actually), my sister and I worked summers at the local cannery in Walla Walla; asparagus was one of the first crops to find its way onto the conveyor belt and believe me when I say that those spears straight from the farms looked nothing like the beautifully curated stalks displayed in grocery stores.

My younger self didn’t like asparagus – mainly because it was boiled beyond recognition which tends to make it slimy. I’ve since learned that blanching or roasting the spears brings out their natural sugars and is actually quite tasty; pair them with fresh strawberries and you have a terrific salad that is quite lovely for spring soirées – including vegetarians and vegans!

LOW-CARB ASPARAGUS & STRAWBERRY SALAD

Recipe by DebraCourse: SaladsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

119

kcal

Fat

10

Protein

3

Carbs

3

Ingredients

• 1 pound Fresh Asparagus

• 1 Cup Fresh Strawberries, quartered

• 1/4 Cup Marcona Almonds

• 2 Tablespoons Lemon Juice

• 3 Tablespoons Extra-virgin Olive Oil

• Salt/pepper

Directions

• Snap the woody ends off the asparagus spears; discard the ends, rinse asparagus and set aside
• Fill a large bowl with cold water, ice and 1 teaspoon salt; stir to dissolve and set aside
• In a large skillet, add approximately 1/2 cup water and bring to a boil; add 1 teaspoon salt and carefully place the asparagus spears in the pan. Cover, reduce heat and cook for 3-4 minutes or until al denté – asparagus should be cooked but also have a bit of bite
• Remove asparagus with tongs and drop into salted ice water; once cooled, remove and pat dry. Cut asparagus on the bias, reserving tips; set aside
• Rinse strawberries and pat dry; remove the hull and quarter, set aside
• In the bottom of a large bowl, add lemon juice, salt/pepper and olive oil; whisk until emulsified into a thick dressing. Add asparagus pieces and strawberries to the dressing and stir gently to coat; add reserved spears and Marcona almonds and stir to combine
• Taste and adjust seasonings; serve

This grain-free pasta dish is one of those that does double-duty in that it’s perfect for lunch or dinner, you can serve al fresco when the weather is lovely and we think pasta is always a great choice when hosting friends. It’s incredibly flexible as well; if you have a bit of leftover chicken, shred or chop and toss it in. Don’t like peppers? Substitute another crunchy veggie such as radishes or snap peas. But the best part is that it’s ready in under 30 minutes!

You can also make this dish using gluten-free pasta as noted below*

GRAIN-FREE VEGETARIAN NOODLES

Recipe by DebraCourse: Lunch, DinnerCuisine: AsianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

116

kcal

Fat

9

grams

Protein

4

grams

Carb

3

Net

Ingredients

• FOR THE SAUCE:

• 4 Tablespoons Tamari

• 2 Tablespoons Monkfruit or sweetner of choice

• ½ cup Water

• 6 Tablespoons Almond or Peanut Butter

• 1 teaspoon srirracha or hot sauce (less if you want to reduce the heat)

• FOR THE NOODLES:

• 1 package (2 pouches) Shiritake noodles*

• 1 Tablespoon minced garlic

• 1 Yellow pepper, thinly sliced (can sub red, orange or a mix; approx 1 cup total)

• ½ cup quartered cherry tomatoes

• 1 Tablespoon thinly sliced fresh basil

• 1 Tablespoon sliced scallions

• 1 Pinch red pepper flakes for garnish

• *To make this gluten-free, cook 3-ounces gluten-free dry noodles (we prefer Jovial but use your favorite)

Directions

• Open both pouches of shirataki noodles and rinse; set aside*
• Prepare the vegetables and set aside
• Place all sauce ingredients into a large skillet and whisk over medium heat for 1-2 minutes until ingredients are hot creates a sauce
• Add the garlic, peppers and cherry tomatoes and allow to simmer for 2 minutes; add noodles and mix together until the sauce fully coats the noodles, roughly 1-2 minutes. If the sauce is a bit thick, add water, 1 Tablespoon at a time until desired consistency
• Add half of the basil and half of the scallions and reserve the rest for garnishSalt/pepper to taste
• Divide the noodles into pasta bowls and top with remaining basil and scallions; serve immediately
  
• *If making gluten-free pasta, bring salted water to a boil and cook pasta according to package directions; strain the pasta but do not rinse; set aside

May is National Celiac Awareness month and for those of us affected by celiac or other forms of gluten-intolerances, coming in contact with gluten can have severe consequences. One out of every 133 Americans has celiac disease, equivalent to nearly 1% of the U.S. population. Unfortunately, 83% of the 3 million Americans living with celiac disease remain undiagnosed or misdiagnosed.

I’ve been gluten-free for about six years now, and earlier this week photos from a past trip to Cinque Terra, Italy popped up in my Facebook feed.  We had gone to Italy to shoot photos and videos for a client, but the trip also included our friends Shauna and Danny.  They were instrumental in helping me understand the health issues I was experiencing were related to gluten exposure.

It was a picture-perfect day: gorgeous blue skies, ragged hills dotted with terra-cotta colored villas; brightly-colored blue, red, orange and green boats bobbed in the sea and along steep cobblestoned streets, laundry hung to dry from balconies and windows. We found a restaurant near the water and in the waitstaff patiently pointed to the menu items we could eat and still be gluten-free; we feasted on octopus and potatoes, mussels in butter and fresh prawns in a tomato sauce. It was an absolutely glorious meal! Thing is, it’s pretty easy to eat gluten-free in Italy – a country known for their pasta but also has a high population of celiac disease – so they take great care to feed people well.

Here in the States, I rely on companies like Toufayan Bakeries to feed me well with their gluten-free products; we always have their wraps on hand because they’re extremely versatile: breakfast quesadillas, cinnamon crisps, cast iron skillet pizza and this simple grilled caesar salad with shrimp.

Perfect for warm weather, wraps are grilled a few minutes on each side to give them a nice smokey flavor then topped with romaine leaves tossed lightly with caesar dressing, a few snips of chives, a bit of parsley and parmesan and crowned with soft baby-pink shrimp. I’ll pour the wine and meet you outside on the deck for dinner al fresco!

*Disclaimer: This post is sponsored by Toufayan Bakeries. All content and opinions are always my own.

*Disclaimer: This post is sponsored by Sabra. All content and opinions are always my own.

We’re in the last few months of this year, friends . . . what-the-what?! Summer is winding down and I have to admit, it’s been a good one for us Smith Bites. Work projects haven’t allowed us as much garden time as we’d have liked (Halp!! The weeds have taken over!) but there have been plenty of naps on the deck, books read and floating in the pool – we’ll take it.

Summer meals are pretty laid back and less fussy; our garden provides seasonal herbs, lettuces and tomatoes as well as whatever vegetables the groundhog doesn’t eat . . . all we need to decide is what protein we’ll be grilling for dinner-al-fresco.

One of our favorite dips to keep stocked in the fridge for easy meals are Sabra Tzatsiki Dips; they can be used in a variety of ways: obviously you can use nearly any veggie and dip to your heart’s content, but they also make a great spread on sandwiches and wraps in lieu of mayo. Tzatziki dips also play nice as a topping on grilled fish and meats; think Cucumber Dill on cedar-planked grilled salmon (add a few drops of Sriracha for a bit of heat), Spinach Parmesan on grilled chicken, Classic on lamb kabobs and The Professor and I have used Ranch on Taco salad made with smoky, grilled romaine. Needless-to-say, Sabra’s Tzatziki dips taste great and are very versatile.

Baked sweet potatoes are standard fare in our kitchen – but when I’m feeling naughty, I up my game and toss some frozen french fries in a bit of melted duck fat, salt and pepper, throw them on a lined sheet pan and bake in a super hot oven. About 20-minutes later, I have gorgeous, crispy-on-the-outside, fluffy-on-the-inside, easy duck frites – without deep frying and they’re perfect for dipping in Sabra’s Tzatziki Classic!

Who’s feeling naughty?!

Sabra Tzatziki Dips are now available at your local Kroger and Sam’s Club – don’t forget to download the coupon from Sabra! 

*This post is sponsored by Sabra for National Hummus Day. All content and opinions are always my own.

One would think that life without children means we have all the time in the world to bake, garden, read, lounge, visit family or other various and sundry activities; however, mid-life is proving to be full which means we’re very fortunate – and we’re going to enjoy every single moment.

The Professor began teaching his summer class this week and I’m co-facilitating art journaling workshops with another life coach; we’ve had a few days to clear out our garden beds, the outdoor furniture has been uncovered in anticipation of summer and we’re headed to Philadelphia soon to see a niece graduate from college.

Thankfully, meals these days are simple; one of the nice things about having a tub or two of hummus on hand is that it’s quick to pull a soup, salad or quick bite together. This Black Pepper Hummus dip is both vegan and vegetarian, it’s also plant-based which means it’s also healthy – but what I really love is that the dip comes together quickly, is great as an afternoon snack or can be enjoyed as a nibble while supper is being prepped.

I’ve used Classic Hummus as a base, added a squeeze of lemon, a bit of lemon zest, a drizzle of olive oil and several cracks of black pepper; spread on toasted crostini, add cauliflower and top with fresh mint. But you could swap out classic for Lemon Twist, Garlic, Supremely Spicy or other hummus flavors found at Sabra.com.

In a quick, non-scientific poll of friends, I happen to know that they do love their dips; National Hummus Day is Saturday, May 13th and this dip would make a great, un-official meal!

One of the best things about blogging is the people you meet who become lifelong friends; and when those friends are talented bakers, they write beautiful cookbooks and send a copy to you. Such is the case with Marbled, Swirled, and Layered written by our very good friend Irvin Lin of the wildly popular blog, Eat the Love.

Irvin is a passionate baker with a love of all things pastry and who also happens to have a gift for pairing traditional flavors with unusual combinations; they create multilayered desserts you might not have considered: Seville Orange Bars with Salted Shortbread and Gin Meringue (Gin Meringue!) or regional recipes such as Butterscotch Whoopie Pies with Apple-Cream Cheese Filling. His cover recipe, Marshmallow-Filled Chocolate Cake is a spin on one of my childhood favorites – the Hostess Cupcake – complete with swirled icing on top.

I’ve been a gluten-free baker for the past 6-years and even though this isn’t a gluten-free book, the recipes can be converted with success so there’s no need to feel left out at any type of celebration. There are also recipe hacks which give a traditional recipe that special ‘sumpin’-sumpin’, such as adding bourbon or spiced rum to a pie crust (Apple-Blackberry Tarte Tatin anyone?).

I have several pages flagged for recipes to bake in 2017 but one of my seasonal favorites is Irvin’s take on the humble brownie; I’m pretty sure we can all agree on our love of brownies but topped with Salted Caramel popcorn? Sublime. But wait  . . . he also gives a few alternatives including one for Candied Peppermint Popcorn Mocha Brownies; so good in fact, that the recipe landed in Oprah’s December issue . . . yes, the Oprah.

I made mine gluten-free and switched it up yet again: white chocolate ganache popcorn, laced with crushed peppermint candy. We shared leftovers (who has leftover brownies??!!!) with The Professor’s students and they were a huge hit!

If you’re a baker, even a gluten-free baker, you need Marbled, Swirled, and Layered on your shelves – it’s a beautiful book – and one you’ll bake from again and again.

Disclaimer: I am not being compensated to share this with our readers; and while I received a free copy of the book, everything I write here are my own words, my own opinion, and my own experiences.

If you’re like me, school is back in session and most mornings the alarm comes way earlier than you’d like, am I right? In my house, there are lunches to pack, showers to be had, workouts to be completed and breakfast to be eaten – and sometimes I’d like something more than a green smoothie, scrambled egg or piece of toast with nut butter. The Professor needs something with protein but we also want our breakfast healthy – as in nothing with sugar yet is filling and tastes great!

This gluten-free egg salad breakfast open-faced sandwich is made using the Sea Salt & Cracked Pepper of Sabra’s new line of refrigerated spreads designed for sandwiches. Besides being a new way to love hummus, these new spreads contain 75% less fat than mayo and come in convenient squeeze bottles and best of all, they taste delicious!

Garlic Herb, Sea Salt & Cracked Pepper and Honey Mustard are vegan, kosher, gluten-free, and non-dairy, contain 0g Trans Fat, 0mg Cholesterol and are made with high quality ingredients. They are also the first line of refrigerated spreads from Sabra that are made with Hummus and will be available in the deli section of grocery stores. Learn more at www.sabra.com/hummus

Try Garlic Herb spread on a veggie sandwich or Honey Mustard spread paired with Ham or chicken – or make this egg salad breakfast sandwich (The Professor packed a few triangles in his lunch to enjoy with his soup).

Sandwiches taste better with #SabraSpreads!