I know nothing—and I mean nothing—about football. I do know how to up my game when it comes to making fast-and-easy Super Bowl snacks. I’m talking finger-licking foods so good that you’ll want to put some aside before you bring out the platter to your friends and family.
What do I look for in a party snack? Simple ingredients I likely already have in my kitchen combined with low-maintenance prep and cook times. Here are three I recently created for the Food Network’s Healthy Eats blog. They’re all gluten-free, of course, and I’ve added swaps if you’re also dairy-free. Please let me know if you need any brand recommendations!
French Onion Dip Stuffed Mushrooms
REPLACE reduced-fat sour cream or nonfat yogurt with DAIRY-FREE sour cream, plain coconut yogurt or plain almond yogurt
Chicken Parm Wings
REPLACE grated parmesan with DAIRY-FREE parmesan
REPLACE shredded mozzarella with DAIRY-FREE shredded mozzarella
Honey-Roasted Peanut and Pretzel Caramel Corn Crunch
This recipe is 100% dairy-free!
Cooking for Isaiah, Dairy-Free, Dinner, Fall, Food Network, Gluten-Free, Healthy, Holidays & Parties, Winter
Since I started baking gluten-free almost a decade ago, so much has changed. For starters, people actually know what “gluten-free” means. Now at the holiday table, almost all of the traditional foods are possible to make gluten-free, even pecan pie. The best part? Baking gluten-free can result in better-than-regular baked goods. This pecan pie is all the proof you need.READ MORE »
I decided it was time to get back in the kitchen and experiment. My new mission? To develop a grain-free flour blend and mixes that could deliver great texture and flavor—just like my wildly popular gluten-free flour blend. I’m proud to introduce a brand new kind of baking flour and stir-and-bake mixes—non-GMO, grain-free and refined sugar-free, which means they’re good for just about everyone!READ MORE »
I know. It’s summer. It’s hot outside, but somehow I still can’t help turning on my oven. Maybe it’s old habit from having owned a bakery in NYC, where the summer humidity brought me and my bakers to our knees—even with glasses upon glasses of water and commercial fans spinning on high.
Or maybe it’s that the summer crop endlessly inspires me. I spend as much time as I can driving to local farms in my quest for the sweetest peaches and just tart-enough cherries. This fruit tart is easy and fast, just like summer. Take in every moment…READ MORE »
Check out my perfect-for-summer pies—NO-BAKE FRUIT PIE MINIS, my latest recipe for the Food Network’s HEALTHY EATS BLOG. I’ve traded in the average cookie crust for a healthy, nut-based pie shell and filled them with a dollop of my DIY Foolproof Lemon Curd—all gluten-free, grain-free, dairy-free optional, refined sugar free and Paleo!READ MORE »
Cheesecake used to intimidate me. So many baking rules—and so many cheesecake flavors to choose from! I had a few ripe bananas sitting on my kitchen counter and instead of making the usual banana bread, I decided to try something new and go beyond my comfort zone. The result? This incredibly decadent, light and airy cheesecake. It’s super fancy-looking with its decorative design of dulce de leche, but don’t let that intimidate you—it’s really easy to make!READ MORE »
Who’s got the best burger buns in the gluten-free biz? Just in time grilling, I rounded up dozens of buns from around the country and these bread winners rose to the top! Did your favorite make the cut? Find out in my story for the FOOD NETWORK’S HEALTHY EATS BLOG!READ MORE »
Muffin tops are making a comeback… at least in my house! Here’s my logic: They’re easy to make, take half the time to bake, are perfect for grab-and-go and the kids (and I) love them! So what’s my favorite part of this recipe besides the fact that it undoubtedly yields the best part of a muffin? It’s incredibly flexible—flavor-wise—so go ahead and swap in ingredients you already have in your fridge or pantry.READ MORE »