Mission Statement

Living & Loving Gluten & Casein Free is an informative and creative blog to enlighten those facing the challenges of a Gluten Free Casein Free lifestyle! There are original recipes and other recipes I have acquired along my GFCF journey! With tips, tricks and modifications to enhance your recipes and entice your taste buds. Topics include trips to the grocery store to find the best products available, awareness of ingredient labels, money savings with on-line ordering and understanding and providing answers in overcoming your daily frustrations and challenges. The blog will also take on issues with eating out, family meals, children lunches, traveling and planning for meals on the go. Living & Loving Gluten & Casein Free is here to lend a hand and to demonstrate the most effective and delicious ways to cook GFCF and stay within your budget.

Cheers! Ashley Lyerly

Saturday, March 19, 2011

GF Pork Stir Fry

Wonderful Leftovers...
What to do with left over Pork Chops?

I cleaned out my refrigerator for this one. Took the left over cooked pork chops that were cooked in a pan with a little oil, salt and pepper. I cut it thinly and threw into a pan with some oil and Gluten Free Teriyaki Sauce (can find at Whole Foods).  Found broccoli, mushrooms and green onion in my produce drawer. Threw that in and made a really quick, healthy, Gluten Free Delicious lunch! Serve with naturally Gluten Free White or Brown Rice.

GFCF Pork Chops with Maple Syrup Gravy and GFCF Creamy Mashed Potatoes

GFCF Maple Syrup Pork Chops with Casein Free Creamy Mashed Potatoes

Pork Chops
Season with salt and pepper cook in pan on medium heat with a little oil. Cook 3-4 minutes per side depending on thickness.  Remove from pan.

Maple Syrup Gravy
1T Gluten Free Flour
1/2 cup Maple Syrup
1/4 cup water
1 T Worcestershire
1 T Apple Cider Vinegar
Salt and pepper to taste

Add Gluten Free flour to the pan the pork chops were cooked in, add remaining ingredients. Let simmer for  a few minutes , mixing frequently.

Mashed Potatoes
3 Lbs Yukon Gold Potatoes
1/2 cup Vegan Sour Cream
1/2 cup Vegan Cream Cheese
1 stick Soy or Vegan Butter
Salt and pepper to taste

Peel and boil potatoes in salted water. Do not over cook potatoes as it could make the texture a little gritty. Poke with a knife if the potato falls off they are done or if you see a foam starting in the water they are probably done. Sorry I never time my potatoes! 

Heat all ingredients and add to hot potatoes, my mom told me never to add cold ingredients...seems to work. Combine all, add salt and pepper. Whip until smooth. 

Plate the potatoes, pork chops and let the Maple Syrup Gravy flow!  My boys love this...Got Wes who is not Casein Free to love mashed potatoes with these potatoes. He didn't like the dairy full version.  Enjoy!

Sunday, March 6, 2011

Gluten Free Casien Free Pot Roast

After taking away a puzzle piece, a DVD case and a bag of ham from our St. Bernard Gus and then having to tie Weston's shoes four times I finally got around to finishing our Delicious Pot Roast!

Boneless beef roast
3 lbs Yukon Gold Potatoes-quartered
1 bag baby carrots
3-4 Shallots-roughly chopped
1 t chopped Garlic
1 3/4 Progresso Gluten Free Beef Broth
3/4 c red wine or red cooking wine
3/4 cup All Purpose Gluten Free Flour

1 T salt
1 1/2 t pepper
2 T Olive Oil
Pat dry roast with paper towel, cover entire roast with salt and pepper, dredge entire roast in GF all purpose flour. Heat 2 T olive oil in roasting pan and sear roast 4-5 minutes on each side and sear ends.

.Add liquid, garlic and shallots to remaining flour and blend until smooth. Arrange beef and veggies in a roasting pan. Pour liquid over roast. Bake at 325 for 2-3 hours, until tender.

Served with Gluten Free Woodchuck Cider! Perfect for the KU vs. MU Game! Rock Chalk Jayhawk!