24Aug

Discover Gluten Free Sweets with the Gobstopper

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts
4 Comments

Making sweets for the greater good!

Sweets, sweets, glorious sweets, there’s nothing quite like them for a delicious treat! So everyone should be able to enjoy sweets in all their diverse and tasty glory regardless of allergies and intolerances. Just because you have to ensure a gluten-free diet doesn’t mean you’re destined to a life without beautiful sweets, including all the retro sweets that are currently big news. Oh no! With a range of delights from classic Fudge and good old Rhubarb and Custards to Kopp Kopps and Candy Whistles, gluten-free sweets don’t mean taste free, but quite the opposite – it screams ‘scrumptious’!

Confectionary shouldn’t be boring!

For those who haven’t a clue what gluten is, it is a protein often found in various foods, most often wheat, barley, rye, malts and triticale. In some cases, it also appears in flavouring, stabilizing or thickening agent as a food additive, often referred to as “dextrin”. A gluten-free diet may be the medically accepted treatment for coeliac sufferers and those with a wheat allergy but it shouldn’t spell an end to fun when it comes to experimenting with the world of confectionary so when taken the gluten out, we leave the flavour behind!
Whatever your reasons for turning to gluten-free sweets, our confectionary caters for it, so why not try the powerful and distinctive explosion of rich flavour you get from our divine Blackcurrant and Liquorice or enjoy a nostalgic taste trip with a bag of traditional Bubblegum Mega Lollies? Or maybe it’s the juicy, fruity appeal of a Pear Drop that you simply can’t resist.  Don’t worry, we’re all suckers for Pear Drops and with our gluten-free version you can afford to polish off the whole bag in one sitting (we won’t tell!)

Coeliacs, gluten intolerants,  and anyone shopping or cooking for those with a gluten allergy  may need to be cautious about foods, but should also be aware of the simply fantastic range of flavours waiting to be discovered in the gluten-free sweets family that cater for the condition without compromising on tastes or quality. They’re not only safe enough to eat, they’re good enough to eat. In fact they’re divine!
Created using specific ingredients that avoid gluten, suck on an Everton Mint, have fun with some Fizzers or get stuck in to some delicious Almond Nougat and we guarantee you’ll have no complaints when it comes to flavour.

Life can taste fantastic and no one should be denied the rainbow of flavours simply due to a condition or intolerance beyond their control. So shout it from the roof tops and make the world aware – no one needs to live a bland life devoid of flavour and fun. When it comes to all things sweet The Gobstopper’s doors are open to all so make sure you stop by soon!

 

Written For: http://inspiredeats.net/

Copyright @ The Gobstopper
As a proud independent sweets shop, they have brought The Gobstopper to live and created employment in their local area. A firmly family affair, Mark is in charge of numbers, Sean his younger cousin greets villagers and Lisa is the creative mind, and of course their chief tasters in their two sons and we mustn’t forget the family pet – Albert the white French Bulldog – who has somehow ended up as the unofficial mascot. Life is sweet!

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17Aug

Balancing Green Smoothie (Paleo, DF, GF)

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Let's Juice Paleo Paleo Recipes Recipes Vegan
3 Comments

This is a delicious alkalizing green smoothie recipe that I have almost daily; it’s a great way to help balance your PH levels and with the Omega 3 benefits from the flax oil and natural b vitamins from the berries, it’s a perfect way to start your day!  Strawberries are not only nature’s way of giving us a sweet treat, but they are also packed with helpful nutrients. They are an excellent source of vitamin C and manganese, are a very good source of dietary fiber and iodine, potassium, folate, riboflavin, vitamin B5, omega-3 fatty acids, vitamin B6, vitamin K, magnesium, and copper. 

For those of you who are new to kale, it can often have a slight bitter taste and I like this recipe because the sweetness from the berries helps counteract that. If you choose to use a protein powder, opt for a grain and dairy free version  that’s flavored with stevia ideally. I prefer Wheatgrass which is naturally gluten free and sprouted. 

You can help us by shopping our on-site mall and save at the same time! Click here to purchase the Amazing Wheatgrass. 

Amazing Grass wheat grass powder is an excellent concentrated food source of beta-carotene, calcium, chlorophyll, fiber, iron and vitamin K. It is also a very good source of protein, vitamin C, vitamin B-12, folic acid, vitamin B-6, trace minerals and contains all essential amino acids.

Ok, back to the smoothie.  As well as the Wheatgrass, I also I always strive to add omega-3 fats to all of my smoothies by adding hemp seeds and/or flax. My favorite is Barleans, Highest Lignan Flax Oil Liquid – 100% Organic Flax Oil.

Some of the benefits of Flax Oil include:

  • Pure, unfiltered and unrefined source of essential omega-3 fatty acids and nutrient-rich lignans
  • Promotes heart health and healthy cholesterol levels
  • Improves joint mobility & bone density
  • Helps maintain healthy blood glucose levels
  • Protects skin & hair health

Click here to purchase Barlean’s Flax Oil  

In addition to the benefits from the wheatgrass, kale, berries and flax, the avocado also The avocado, also highly alkalizing, makes the texture smooth, creamy and dreamy. I recommend always adding avocado to your blended green drinks.

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Balancing Green Smoothie

Balancing Green Smoothie

Ingredients

  • 1-2 handfuls baby greens
  • 3 medium Kale leaves
  • 5-8 fresh mint leaves
  • 1″ piece fresh ginger, peeled
  • 1 avocado
  • handful strawberries
  • 12 oz coconut water
  • fresh juice of one lime
  • 1-2 TBSP flax oil

Instructions

  1. Add coconut water and protein to your Vitamix or blender
  2. Add the rest of the ingredients
  3. Blend on high for 30-60 seconds until all greens have combined and texture is smooth
  4. Enjoy!
http://inspiredeats.net/balancing-green-smoothie-paleo-df-gf/

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15Aug

Peach Coconut Freeze Dessert (GF, DF)

Posted by: Jennifer Mansfield Categories: Blog posts Coconut Oil Recipes Daily Posts Dairy Free Dairy Free Recipes DF Desserts GF Desserts Gluten Free Gluten Free Recipes Grain Free Recipes Low glycemic Paleo Paleo Recipes Recipes Vegan
1 Comment

Bring on the hot summers, not so cool nights (gotta love our Texas weather!) and we start craving somethin’ sweet!  In an effort to avoid the abundance of uber-sweet, sugary ice cone places all around Austin, we prefer to make our own goodies around here.  And this is one of our new faves. 

This is a delicious, refreshing dessert packed with flavor and natural sweetness from the ripe peaches, and with the use of coconut milk and grape juice rather than cow’s milk, it remains gluten free, dairy free, vegan and 100% delish! 

 

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Peach Coconut Freeze Dessert (GF, DF)

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

Serving Size: 1 cup

Calories per serving: 180 calories

Fat per serving: 10g total fat (8g sat fat)

Peach Coconut Freeze Dessert (GF, DF)

Ingredients

  • 4 large ripe peaches, peeled and finely diced
  • 1/2 cup canned or fresh, coconut milk
  • 1/2 cup unsweetened peach or white grape juice
  • 1/2 cup unsweetened dried or frozen coconut flakes

Instructions

  1. Place diced peached in an airtight container and freeze until solid, at least 4 hours.
  2. Break up any big chunks and transfer peaches to a food processor.
  3. Add coconut milk and juice and process until fairly smooth (a few chunks of peach for textruse is nice).
  4. Spoon into bowls and sprinkle with coconut flakes.
  5. Enjoy!
http://inspiredeats.net/peach-coconut-freeze-dessert-gf-df/

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9Aug

Cilantro Apple Jam (Paleo, GF, DF)

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes Vegan
1 Comment

Since we’re grain free around here, I don’t often enjoy a slice of toast or something equally as fun to put a jam on, however, this is a great complement to meat and fish, and to those of you who are much better bakers than I, it would be perfect on your favorit coconut or almond flour pastries or breads.  

What I love about this jam is the fresh ginger and cilantro which really add depth to the flavor and make for a fresh, not-too-sweet jam.

If only they would have had this at our the restaurant I went to the other night when I ordered grilled pork chops. Since I’m gluten and dairy free, they just added some simple S&P so while it was tasty, it could have used a little help from our Cilantro Apple Jam! 

I think this might be a new addition to our holiday dinners as well 🙂  Enjoy!

 

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Cilantro Apple Jam (Paleo, GF, DF)

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Cilantro Apple Jam (Paleo, GF, DF)

Ingredients

  • 3 Apples (preferably organic, red)
  • ½ cup Apple Juice (or Cider)
  • Juice of ½ Lemon
  • ¼ c Coconut Crystals/Sugar alternative
  • 1 Tbsp Ginger (fresh)
  • ½ Tbsp Honey
  • ¼ tsp Sea Salt
  • ¼ cup Water + ½ Tbsp Arrowroot powder
  • ¼ cup Cilantro

Instructions

  1. Peel and dice the apples, discarding the core and skins.
  2. Add the apples, cider, lemon, coconut crystals, ginger, honey and sea salt to a saucepan over medium-high heat and cook for about 10 minutes, stirring occasionally.
  3. Turn the heat down to medium-low and simmer for 30-45 minutes or until the apples begin to break down.
  4. Once the mixture is liquid, add the arrowroot powder and stir until thickened.
  5. Remove from heat.
  6. Let cool for 2 minutes, then add the chopped cilantro.
  7. Use immediately or spoon into a jam jar and refrigerate.
http://inspiredeats.net/cilantro-apple-jam-paleo-gf-df/

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7Aug

Avocado Caprese Salad (gluten free)

Posted by: Gluten Free Girl Categories: Blog posts Daily Posts Gluten Free Gluten Free Recipes Recipes
1 Comment

I love avocados; can’t get enough of ’em really. We eat them on their own, with a dash of salt, or as a complement to meat or fish entrees, as an alternative to cheese in omelettes or tacos and in salads. We also use them for our smoothies to help thicken them up while keeping the texture smooth and creamy.  So when browsing through Whole Foods the other day, I grabbed a recipe card for their Avocado Caprese Salad and was excited to give it a shot. Be sure to omit the dairy (as I did) if you’re so inclined – paleo and primal blueprint devotees will want to, as will our lactose intolerant friends. With or without, this was a delish new dish and makes for a great starter. Enjoy!

 

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Avocado Caprese Salad

Avocado Caprese Salad

Ingredients

  • 1 ripe avocado, halved, seeded, peeled and cut into 1/4" slices
  • 2 lemons, juiced
  • 8 medium fresh basil leaves
  • 1- 8 oz. container of fresh mozzarella, cut into 1/4" slices
  • 1/4 cup olive oil (suggested lemon scented if available)
  • 3 Tbsp capers, drained
  • Sea salt to taste
  • Fresh ground black pepper to taste

Instructions

  1. Place avocado slices in shallow bowl and dress with lemon juice, making sure all slices are coated.
  2. On individual salad plates, layer tomato slice, fresh basil lead, mozzarella slice and avocado slice.
  3. Repeat with a second tomato slice fresh basil leaf, mozzarella slice and avocado slice alongside.
  4. Drizzle with olive oil and sprinkle with capers over all.
  5. Repeat process for each plate.
  6. Season with sale and pepper, to taste.
http://inspiredeats.net/avocado-caprese-salad-gluten-free/

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3Aug

Some quinoa varieties may be unsuitable for strict gluten-free diets, study suggests

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free
1 Comment

I’ve mentioned in the past that I am unable to eat most grains, and after testing for cross-reactive foods with Cyrex Labs, I was able to identify quinoa, millet and white potato were causing me to have symptoms of eating gluten. I was told that for many of us with food sensitivities, especially a gluten sensitivity, the body just can’t tell the difference between these particular foods. It has something to do with the molecular structure of the grains, and was a bit over my head, but what I did get was that I needed to avoid all grains to be sure I was allowing my body to heal from the 30+ years of damage I had done by eating gluten. And as I read the many posts about people who are gluten sensitive, turn toa gluten free diet, and still have symptoms, I couldn’t help but think that I wasn’t a part of a rare few with this “cross reactive” issue.   

Turns out I’m probably not alone.  

A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms. You can read more about the study here: 

http://www.foodnavigator-usa.com/Science/Some-quinoa-varieties-may-be-unsuitable-for-strict-gluten-free-diets-study-suggests

 

So if you’re like most who, after being diagnosed with a gluten allergy or sensitivity  turn to gluten free products, you might be continuing the damage as I was. Just another reason to give the Primal Blueprint or Paleo way of life a shot to ensure you heal! 

 

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28Jun

Gluten-free turkey gyros

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Recipes
1 Comment

It’s Gyro Time!

While catching up on my Facebook fan pages today I noticed a comment by someone who’s FB page title caught my eye: Gluten free & other allergen free recipes. So of course I headed on over to her site to see what it was about, and its a straightforward recipe site she built to help those of us trying to live the allergy-free life which she discovered after her children were diagnosed with food allergies. There are so many of us out here who just can’t tolerate the top food allergens, and more and more wonderful resources are popping up to help us manage the allergy-free lifestyle. I’ve mentioned this before, but my hope for Inspiredeats is to offer a destination site where you can bookmark any recipe you run across online in one place (and if we haven’t found it yet, we want you to be able to add it to our site). Alongside a fully stocked “allergy-free”  shop (which right now is powered by Amazon until we get the real one built), product reviews and a local guide for allergy free friendly restaurants.  So until then, we (being myself and my fabulous hubby and son) will keep testing and posting recipes, tips, tricks, and more to help you along your allergy-free path! Ok, back to the post at hand: I know so many people who are diagnosed with a gluten sensitivity, and if you’re lucky enough to have found it early (as I was for my son) then you can most likely live a life filled with as much or as little grains as you like without an issue (though it’s not my recommendation for a quest of optimal health). And while I prefer a life free of grains and dairy (for health and intolerance reasons) I know so many of you that would like to continue to eat your typical staples like rice, bread, pasta, pizza, pastries, etc. And while I discourage mass consumption of those guys, I think moderation is key for most of you to continue on a healthy and happy path.    So, with that said, this post is dedicated to those folks who have gone gluten-free, but don’t yet want to give up their sandwiches. Thanks to http://meganlierman.com/ for this recipe. Since my son eats grains now and then, and is a big fan of Udi’s, I’ll be making this for him as a taste test. I would omit the sour cream for personal reasons, but I imagine you can substitute some goat’s or sheep’s milk cream or just stick with the Feta cheese. Oh, and quick note on Feta – read the label carefully to make sure you’re not con suing cow’s milk if you prefer to avoid it when buying Feta as some manufacturers claim the name “Feta” on their cheese, but it’s made from cow’s milk. According to the EU, real Feta cheese must be made of at least 70% sheep milk and up to 30% goat milk, and it must be produced to definite specifications.

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Gluten-free turkey gyros

Gluten-free turkey gyros

Ingredients

  • 1 lb. ground turkey
  • 1 tsp. oregano
  • 1 tsp. onion powder
  • 1 tsp. basil
  • 2-3 cloves garlic, minced
  • salt & pepper to taste
  • 1/2 c. sour cream (omit for dairy free option)
  • 1/4 red onion, sliced thinly
  • 1/2 cucumber, peeled & diced
  • 1 package Udi's gluten free pizza crust
  • handful of kalamata olives, pitted & halved
  • Optional
  • 1/4 c. feta cheese

Instructions

  1. Saute ground turkey in a little olive oil with garlic & dry spices; cook until no longer pink.
  2. In the mean time, mix feta with sour cream (omit this step if not using cheese).
  3. Heat gluten free pizza crusts in microwave until pliable; load up with turkey mixture and top with olives, red onion, sour cream mixture & cucumbers.
  4. Enjoy!
http://inspiredeats.net/gluten-free-turkey-gyros/

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26Jun

Paleo zucchini “pasta”

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes Vegan
4 Comments

 

 

As many of you following a paleo diet can relate to (and as this Italian-raised girl often blogs about) the old pasta dish is one of the most commonly missed dishes in my home. I grew up on homemade pasta dishes covered in homemade sauces, used as a base for lasagna and nestled in between fresh mozz and ricotta cheeses as a baked ziti.  So when I found out I had to give up pasta, I felt sad and a bit scared; scared of never enjoying my old favorites again. 

And it didn’t take long for me to hop online searching for an alternative pasta once I went paleo and kicked out all grains for good. Soon I discovered many posts about “zuchinni pasta”.  Sliced lengthwise, about one-eighth-inch thick (which you can also do it with a sharp knife, but it’s easier with a mandoline), zucchini ribbons can stand in for regular pasta. (Steam them for a couple of minutes until they’re crisp-tender.)

So when we ran across this paleo, dairy free ‘pasta’ dish on All Against the Grain, we were so excited to give it a test as it meets not only our gluten free, but our paleo needs too. And as Danielle who writes All Against the Grain often does, she was inspired by a similar recipe she found online and tweaked it a bit for her own tastes. 

The version we made at home was slightly different, so you can read her original post here and below for our modified version. 

This tasty little treat is not only grain free, but it’s dairy free as well, and with a quick omission of the prosciutto, it’s vegan friendly too. How perfectly balanced is that?  Food and health in harmony; life is good 🙂

 

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Paleo zucchini “pasta”

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 plate

Paleo zucchini “pasta”

Ingredients

  • 4 medium zucchini, peeled and sliced into thin noodles
  • 1 cup asparagus pieces
  • 2 tablespoons virgin olive oil
  • 1/2 cup cherry tomatoes, cut in half
  • 1 cup fresh chopped mushrooms
  • 4 cups boiling water
  • 1 garlic clove
  • 2 tablespoons chopped basil
  • 1/4 teaspoon salt
  • dash of pepper
  • Garnish with toasted pine nuts and fresh basil

Instructions

  1. Steam or pre-boil the zucchini slices until they're slightly tender (about 3-4 minutes)
  2. Heat olive oil in a nonstick pan
  3. Mince cloves of garlic and add zucchini, asparagus and mushrooms together over medium heat until the zucchini softens but isn't mushy.
  4. Add tomatoes and remove from heat.
  5. Garnish with toasted pine nuts and fresh basil.

Notes

Alternate options include:

2 ounces prosciutto (omit for vegan and add 1/4 teaspoon salt) 1/2 cup frozen peas (omit if you’d like for Paleo)

http://inspiredeats.net/dairy-and-grain-free-creamy-pesto-pasta-with-spring-vegetables/
Paleo creamy pesto zucchini “pasta”

 

 

 

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25Jun

‘Optimal Foods’

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free GM Foods Grain Free Inspiration No More GMOs Paleo
Comments Off on ‘Optimal Foods’

Optimal Food. Optimal Health. 

For those of you familiar with cleansing, this list will come as little surprise, but may serve as a nice reminder of the most optimal food choices you can make. For those of you not familiar with cleansing, we will be posting a series on cleansing soon, and will tie all the details together, so until then, read on for a list of the most optimal food choices we can make.

 

Remember that old adage from childhood – GIGO. Garbage in = garbage out.

It applies as much to our bodies and our health as it does to science.  Be sure to feed your body with fuel that will help it heal and thrive!

 

(more…)

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5Jun

Thunderbird Energetica Bars

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free Gluten free kids Gluten free shopping Grain Free Low glycemic Paleo Vegan
3 Comments

 Why we love Thunderbird – well, first, we haven’t tasted one we didn’t love! Not only are they handy and allergy-free friendly, they’ve literally saved us from a low-sugar driven faint spell. Well, it wasn’t quite that drastic, but they certainly helped stave off a cranky fit due to hunger pangs. Grab any of their 6+ delish bars and rest assured you will love any of their healthy, allergy-free friendly bars wrapped in eco-friendly wrappers.

I find them super handy to keep in my bags in case I find myself hungry at a sporting event, conference, travels, etc. and that inconvenient hunger pang hits when there are little (if any) allergy-free options around. My fave is the cashew fig because it’s not too sweet, and with the dates as a base, its moist, soft and totally satisfies! But with flavors ranging from Cashew Fig Carrot, Sweet Lemon Rain Dance, Cocao Hemp Walnut to name a few, these bars are sure to please every palette.

Good food, that is good for you and our pretty little planet. How can you go wrong?

In their words: Thunderbird Energetica specializes in creating epic tasting whole food energy bars. Containing uniquely pure and highly powerful ingredients, Thunderbird bars provide consumers with conveniently packaged, nutrient dense, plant-based goodness. Each bar is meticulously handmade using the finest and freshest available whole foods that Mother Earth has to offer.

Thunderbird Bars are 100% soy free, dairy free, gluten free, contain no added sugar energy  and give you the same clean burning fuel humans have enjoyed over the last 10,000 years.

Check out their site and buy some of these amazing bars today!

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1Jun

Gluten Free Cheese Garlic Biscuits

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free Gluten free kids Gluten Free Recipes Gluten free shopping Recipes
Comments Off on Gluten Free Cheese Garlic Biscuits

Could it be that these yummy little biscuits are GF and delish? According to our readers – YES – thanks to General Mills Gluten Free Bisquick mix. 

I’m told these taste  just like the biscuits from Red Lobster, and while I can’t try them myself, I do recall how much I used to love those cheesy biscuits from Red Lobster, so this is one I had to share.  Thanks to General Mills and Glutenfreely.com for this recipe below.

For those of you not following a dairy and grain-free diet, or for that ultra important cheat day, these are a decadent, indulgent treat to add alongside your dinner.  And if you don’t have any Gluten Free Biscuick on hand, you can pick some up here!

Please let us know your thoughts once you give this recipe a go!

 

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Gluten Free Cheese Garlic Biscuits

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 10 buscuits

Calories per serving: 230

Fat per serving: 13g

Gluten Free Cheese Garlic Biscuits

Craving a warm cheesy biscuit but you're eating gluten free? Try this easy cheesy biscuits thanks to Bisquick® Gluten Free mix.

Ingredients

  • 2 cups Bisquick® Gluten Free mix
  • 1/4 teaspoon garlic powder
  • 1/4cup firm butter or margarine
  • 2/3cup milk
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 3eggs
    • Garlic-Butter Topping
  • 1/4 cup butter or margarine, melted
  • 1/4 teaspoon garlic powder

Instructions

  1. Heat oven to 425°F. In medium bowl, combine Bisquick mix and 1/4 teaspoon garlic powder. Cut in 1/4 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, cheese and eggs until soft dough forms.
  2. Drop dough by 10 spoonfuls onto ungreased cookie sheet.
  3. Bake 8 to 10 minutes or until light golden brown. Mix 1/4 cup melted butter and 1/4 teaspoon garlic powder; brush on warm biscuits before removing from cookie sheet. Serve warm.

Notes

1 Serving (1 Biscuit)Calories 230(Calories from Fat 120),Total Fat 13g(Saturated Fat 8g,Trans Fat 0g),Cholesterol 95mg;Sodium 400mg;Total Carbohydrate 22g(Dietary Fiber 0g,Sugars 3g),Protein 5g;Percent Daily Value*:Vitamin A 10 %;Vitamin C 0 %;Calcium 10 %;Iron 0 %;Exchanges:1 1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 1/2 Fat;Carbohydrate Choices:1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

http://inspiredeats.net/gluten-free-cheese-garlic-biscuits/

 

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