A great way to cool off on a Gluten-Free diet is to create fun fruit Popsicles! Moms, this is a fun project for you and your kids! You can avoid too much high fructose corn syrup of store-bought ones and make sure you only have fresh fruit in there (no extenders, and no risk for gluten contamination ;-). And it’s super easy! You can even let them do it and simply lend a hand when they need it.
Ingredients and Materials:
3 Cups Pureed Fresh Fruit or Ready Made Fruit Puree
Pure milk (optional)
Choose from a variety availabe at GERALD.ph’s
Position the sticks in the mold. If using a makeshift mold such as plastic cups or silicone trays, cover the container with aluminum foil or cling wrap and poke through the center with the popsicle stick to help keep it in place.
Pour fruit puree into the molds. To make fun patterns, add 2 tablespoons of pure milk in between the same amount of fruit puree. Dip a spoon in and lightly swirl it around to make swirly patterns.
Place in freezer for at least 5 hours. When ready, take molds out and run the outside under warm water for 10 to 15 seconds and pop the popsicles out. Enjoy! This recipe makes around 10 popsicles, depending on the size of your molds.
Let’s face it! It’s always HOT in the Philippines no matter the rain or typhoons. Even if we’re gluten intolerant, we need to keep cool, eh? Ice creams are one if not the best and most delicious way. It’s tough that gluten can sneak up at us in processed food and can be stealthily there even in frozen treats that we buy. It’s not so easy to spot that chocolate chip cookie dough or brownie chunks are gluten laced, when they are lumped into delicious creamy goodness.
Again, as gluten free stamps are not ubiquitous in groceries locally, you need to be smarter in identifying the gluten ingredients in ice cream. All natural fruit ice creams are a safe bet, or go one better with purely fruit cold treats like sorbet as they would be naturally gluten free. But if you are craving for the creamy and the chunk packed, there are options. GERALD.ph offers gluten free ice cream among its list of gluten-free items that are sure to satisfy.
Here are some new Gluten-Free Ice creams and cool treats you can enjoy!
Click here to see all products.
Try them out and let us know your experience in the comments! 🙂
This is practically a no-brainer dish that can be prepared in a matter of minutes. This indulgent dish works for anytime you need to prepare something nice but do not have much time. Good news: Lemon, Butter, Garlic and Prawns are naturally gluten-free! If you are highly reactive to gluten and need to be absolutely sure, try to find butter with gluten free on the label :-).
1 block King Size Black Tiger Prawn 1.3 kg (12 to 15 pieces)
¾ cups butter
1 tablespoon vegetable oil
8 cloves garlic
2 lemons – juice
Salt & pepper
1 tsp fresh parsley or(flash frozen parsley)
To Defrost Prawns: Open bag and leave in the refrigerator overnight, or leave at room temperature for about 3 hours.
In a wok or large pan, melt the butter and add oil. Add garlic and cook until fragrant about 30 seconds. Add lemon juice, and saute for another 30 seconds. Add defrosted prawns.
Stir-fry until color of prawn changes to pink and thoroughly cooked (about 4 to 5 minutes). Cooking the prawn with the heads on adds to the flavor to the dish.
Add salt and pepper to taste, and sprinkle parsely. Transfer and assemble prawns to a nice serving dish and serve.
|Edamame Mixed Mushroom Carbonara|
|For a delicious creamy and gluten-free pasta recipe that has less carbs but high protein and fiber, try this quick and easy recipe. Notice that this would no longer need additional meat like the typical Carbonara with bacon or chicken, since you can already enjoy nice protein from the pasta that you use.|
|It saves you cooking time and would also be very well within your weekly meal budget planning. Try this for your family this weekend. Enjoy!|
|Recipe adapted from 7 grains.|
1 pack 200 grams Edamame Beans Pasta
2 cups sliced Mixed Forest Mushrooms1 medium onion, diced
2 cloves garlic, minced
1 cup grated parmesan cheese
1 cup milk
2 tsp chopped fresh thyme
2 tbsp chopped fresh parsley
3 tbsp fresh parsley leaves, chopped
|Boil one 200 gram pack of Edamame Beans Protein Pasta until al dente. In a separate pan, sauté garlic and onions for 3-5 minutes or until soft. Add mixed forest mushrooms and sauté for another 5 minutes. Stir in soup, milk and thyme. Bring to simmer. Reduce heat and simmer for 4-5 minutes to bring the flavors together.|
|Remove from heat. Stir through parsley. Serve sauce over cooked Edamame Beans Pasta and top it with Parmesan cheese, if desired.|