UPDATE:  ANNOUNCING THE WINNER FOR THE ITALIAN DIABETES COOK BOOK GIVE AWAY CHOSEN AT RANDOM IS:  LINDA.
Please contact me through my email with your mailing address to receive your free copy of the cook book....congratulations Linda!
I recently received The Italian Diabetes Cook Book Delicious And Healthful Dishes From Venice To Sicily and Beyond written by Amy Riolo.  Published by the American Diabetes Association.
First, let me say, this cook book has so many wonderful recipes it was a tough call choosing a few to test for this post.  Just flipping through the cook book had me wanting to make every single recipe - and there are 150 of them!  This will definitely be a cook book I will use time and time again. It has also been a fun new taste experience for my family.  Each recipe I have made has been seriously delicious.  If you read my blog, you know I am a lover of food, especially Italian, so this is a cook book that pulled me in right away.
On another note, a good friend of mine recently passed away.  He was a diabetic who was very careful with his diet and exercise regime.  He did not die from diabetes, but from other health/age conditions at the age of 72.  He often said, "if people followed a diabetic diet, there would be less obese and much healthier people in this world".
In reading this cook book I would totally agree.  The recipes use local, fresh in season ingredients.  Wholesome food that is delicious and nutritious.  The book begins with Appetizers, then First Course recipes, 2nd Courses, Side Dishes, Salads, Breads, Sauces and Condiments,  and Desserts.  Amy also offers many gluten free options for her recipes  - every recipe made for this post, of course, is Gluten Free.
If you would like to receive a FREE copy of this lovely cook book, just leave a comment saying what your favorite Italian dish is.  One winner will be chosen at random and notified by email.
Here are just a few of the dishes I have made so far:  By the way, all of the pictures of the recipes I have made were taken by my dear husband so he gets full credit here.
CLASSIC MEATBALLS (POLPETTE) A TRADITIONAL CALABRESE DISH: (quick, easy to make and we loved them, we have had them twice now)
Next up:  ASPARAGUS, ORANGE, AND FENNEL SALAD (INSALATA DIASPARAGI, ARANCE, E FINOCCHI): (this salad was so refreshing and delicious, again quick and easy to make)
Next up:  VENETIAN-STYLE BEANS WITH SWISS CHARD (FAGIOLIALLA VENEZIANA CON BIETOLE)
(I would like to add a note in regards to this delicious dish:  The beans listed in the book call for Borlotti beans sometimes known as Cranberry Beans.  I went to a local health food store and here they are called Heirloom Anasazi Beans - so they are known by a few names....my new favorite dried bean)  This dish has lovely subtle flavors that get even better the next day.
Now for a couple of dessert recipes:
Next up:  Yogurt Gelato (GELATO ALLO YOGURT) with Strawberries: (this was surprisingly refreshing and full of flavor with added vanilla)
Next up:  IVREA'S POLENTA CAKE (POLENTINA DI IVREA) This was a moist delicious cake with subtle flavors....we loved it!  Again an easy dessert cake to make and lovely to serve with tea, plus it is the first time I have used Almond Flour...what a great texture it adds to baked goods.
I really had a fun time in the kitchen making these recipes.  You should see my copy of the cook book - dog ear'd, lots of book marks for all the other recipes I still want to make, it already looks well used, which in truth it is and certainly will be even more so down the road.  Thank you Amy Riolo for your cook book of delicious recipes, my family loved them all.
(Don't forget to leave a comment saying what your favorite Italian dish is, we have 1 cook book to give away free!)

Let me start by saying I love the title of this cook book:  Seasonal Recipes for Delicious Homegrown Food THE ZERO-MILE DIET COOK BOOK by Carolyn Herriot. (please forgive my pictures...we do have a new camera which I have yet had the time to learn.)
Carolyn Herriot is a local author from our hometown of Victoria, British Columbia.  She is an advocate for eating local, home grown organic food, and has written a few books now - The Zero-Mile Diet Cook Book being her most recent.
This is a book that is true to my heart.  Eating local, organic (as much as possible) for me is the only way to go.
Carolyn also has a most beautiful garden:  The Garden Path, growing her own organic food.  She speaks publicly at various venues, radio talk shows through out the year, where she spreads the word on growing and eating local organic food.  I have seen Carolyn give talks both here and on Salt Spring Island, B.C. - a true inspiration.
Most of the recipes in The Zero-Mile Diet Cook Book are vegetarian - recipes I am always looking for to compliment the other foods my family eats.  The recipes are categorized into Spring, Summer, Fall and Winter with gorgeous pictures.  Included in the book are sections on preserving, home canning and fermenting as well.
If you are interested in purchasing this lovely cook book check it out here.
I will show case a few recipes I have made in the past couple of days - they have all been delicious!  (Carolyn graciously gave me permission to print some of the recipes I have chosen here).
The first recipe I made is from the Spring section of the cook book:  HEALTHY HARVEST WRAPS page 126.
It turned out that I had every ingredient in my refrigerator, what luck!  These Healthy Harvest Wraps are now my new favorite lunch.  In fact - I could eat the filling right out of the bowl - so delicious!  I used Food For Life Gluten Free Brown Rice Wraps, and did a slightly different method.
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1-2 Tblsp. Tamari Soy Sauce
1/2-1 cup  cooked Quinoa
1/2-1 cup leftover salad
Food For Life GF Brown Rice Wraps
Dressing:
1/2 cup Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
2 Tblsp. Tamari Soy Sauce
1 tsp. Dijon Mustard
1 Tblsp. liquid honey
fresh cracked pepper
In a cast iron skillet on medium heat, lightly toast the sunflower and pumpkin seeds.  When lightly golden, remove from the heat and add in the Tamari Soy Sauce, tossing to coat, then set aside.
Make up the dressing, whisking all of the ingredients well. (you will have extra to use through out the week on your favorite salads)
Blend 1/2 - 1 cup of the cooked quinoa with the salad and toasted nuts.  Season with 1-2 Tblsp. of the dressing or more to taste.
Heat up a cast iron pan on medium heat with a light drizzle of olive oil.  Place in the GF Brown Rrice Wrap and cook to a lightly golden color, then flip.  I leave the second side down just for a minute or two.  Remove from the heat, and place the wrap onto a plate.  Add in the filling and extra lettuce if you wish, wrap up and cut in half.  I will be having this for lunch again tomorrow - so so tasty.
Next up:  From the Fall section CREAMY CHANTERELLE MUSHROOM SOUP page 193
I would have LOVED to have used fresh Chanterelle Mushrooms - they are my favorite mushroom.  Wow, despite not having  chanterelles this soup was amazing.  I ended up using some fresh organic crimini mushrooms, as well, I rehydrated a wild mushroom mixture of: chanterelle, porchini, shiitake and oyster mushrooms.
Next time I make this soup, I will make a double batch - to have on hand in the refrigerator for recipes that call for cream of mushroom soup - so good!
2 Tblsp. butter, 2 Tblsp. Extra Virgin Olive Oil (or use only EVOO for Vegan)
1 large onion, chopped
3 garlic cloves, minced
2 dried Bay leaves
1 lb. chanterelle or seasonal mushrooms, chopped into 1/2 inch pieces
2 cups Vegetable stock (I used homemade vegetable stock)
fresh cracked pepper
1 Tblsp. Worcestershire sauce (I did not use this as it is not gluten free)
1 Tblsp. dried herbs:  I used a combination of Savory, Basil, Greek Oregano
2 cups soy milk (I use an unsweetened neutral tasting Soy Milk)
2 Tblsp. corn starch
1/4 cup of cooled soup broth to make a slurry
salt to taste
Heat the butter and the oil on medium heat in a cast iron pan.  Saute the onions, garlic, and bay leaves for 5 minutes.  (if using dehydrated mushrooms, chop, and rinse in a sieve.  Add to a bowl and cover with water or vegetable stock to rehydrate - 45 minutes).
Add the chopped fresh mushrooms to the frying pan, saute another 5 minutes.  Meanwhile, heat up the vegetable stock on low medium heat to a light simmer, and add the rehydrated mushrooms including the liquid.
Then add the sauted onion/mushroom mixture to the vegetable stock, add in the dried herbs, and season with salt and pepper.  Do not boil, but keep on a light simmer.
Whisk in the milk.  Make a paste with the cooled soup broth and cornstarch.  Pour in the slurry whisking well until nicely thickened.  Remove the bay leaves, and check for seasonings.  A very savory flavorful soup plus it was quick and easy to make too.
(I have made this soup twice now.  I made a double batch so another meal awaits in the refrigerator - yum!)
The next recipe we had was from the Winter section:  AMBER'S VEGAN PATE page 222.
A most delicious and nutritious pate it was.  I made a couple of changes such as using finely ground almonds in place of buckwheat flour, I also included 1 1/2 Tblsp. toasted sesame seeds. We had this lovely dish with a Quinoa Greek Salad...recipe pending.
1/2 cup finely ground almonds
1/2 cup cup nutritional yeast (I used 1/4 cup)
1 tsp. dried thyme
1 tsp. dried savory
1 tsp. sea salt
1 tsp. fresh ground pepper
1 tsp. dry mustard powder
1 tsp. ground dried chili peppers (in place of I used 1 Tblsp. dried Greek Oregano and 1 tsp. dried Parsley)
1 cup sunflower seeds
1 1/2 Tblsp. toasted sesame seeds
1 large grated carrot
1 onion, chopped small
2 garlic cloves, finely minced
1 stalk of celery, diced small
1 potato, peeled and diced small
1 cup water (I used 3/4 cup water)
1/2 cup vegetable oil  (I used grape seed)
2 Tblsp. fresh lemon juice
Preheat the oven to 350 degrees.
In a large bowl combine the dry ingredients and seasonings, blending well.
Prepare the vegetables transferring into a bowl, and mix in the sunflower seeds.  Add the vegetables to the dry ingredients and toss well to coat.  Add the wet ingredients, mixing well.  Use a spatula to spread the pate in an 8 inch baking dish.  (mine was a 9 inch rectangular pan)
Bake 1 hour.  When done it will be firm to the touch and lightly browned.  Very tasty and filling!
Included in the Zero Mile Diet Cookbook is the recipe from Nourishing Traditions:  Kim Chi, which now sits on my counter fermenting.  Can't wait to give that a try.
We had a "teaser" of a couple of weeks of warm weather...which made us think summer was  already here.  Sooo not...we are back to cloudy, rainy, cool weather with the odd hour or two of sunshine.  As soon as the fresh summer vegetables are here - I am back in the kitchen to cook up some wonderful summer recipes with The Zero Mile Diet Cookbook. Thank you Caroline... for spreading the word about growing your own organic food, plus the recipes you have shared... and best of all...I luv your food!  🙂

Recently, I received this gorgeous cook book - Easy Elegance from Fabulous Fairholm, written by Sylvia Main.  Sylvia has a most beautiful Inn - Fairholme Manor located in the "Rockland - Fairfield" district of Victoria B.C.  Not only is her Inn one of the best rated Inn Bed and Breakfast vacation destinations in our City, Sylvia's breakfast and brunch entres offer a divine food experience - as you will see in her recently published second cook book - Easy Elegance from Fabulous Fairholme.   I am in love with this cook book! It has a number of naturally Gluten Free Meals, as well as a number of recipes that easily convert to Gluten Free.  Plus - I love that Sylvia uses local organic fresh ingredients, the only way to go in my humble opinion.
Also included in this cook book are recipes from celebrated chefs Nora Pouillon and Chris Young.  Even more deliciousness to add to your plates.
This is a cook book that oozes style and grace.  The kind of cook book you want on your kitchen counter as well as sitting open on the coffee table for people to peruse through - ooohhhing and ahhhing - believe me, as they turn the pages they will be ooohhhing and ahhhhing.  The photography is stunning which inspires one to get into the kitchen and start cooking!
After showing my sister this cook book, she ordered two copies, having fallen in love with it as much as I did. She made Sylvia's  FAIRHOLME MAPEL-PECAN GRANOLA, PAGE 5 and loved it!  She said it was not only delicious but surprisingly hearty as well.
If you ever get the opportunity to visit our fair City, and have the good fortune of a stay at the lovely Fairholme Manor, you will go home remembering all the delicious foods served during breakfast - many of them from this new cook book.  Please check out Fairholme Manor to view this lovely Inn and what this gorgeous cook book has to offer.
Meanwhile, I have been busy in the kitchen with Easy Elegance from Fabulous Fairholme.  Deliciousness abounds:
The first dish I made was: INDIVIDUAL BABY POTATO, CHEESE, BACON & THYME FRITTATAS, PAGE 8.  Hearty deliciousness that was an easy make breakfast.  I did not have bacon on hand, so used smoked ham.  With fresh Thyme, Swiss Gruyere Cheese - deliciousness in a pretty ramekin.
Here is a picture plated - don't you just want to dive in?
Then the next recipe we had were these CRANBERRY WALNUT SCONES PAGE 55 which I converted to Gluten Free.  It can often be a challenge converting baked goods to Gluten Free - but these turned out great!  We served these scones with homemade Apricot/Peach Jam.  So yummy, they did not last long in this household.
Gluten Free Cranberry Walnut Scones:
1/2 cup of Cornstarch
1/2 cup Tapioca starch
1/2 cup Brown Rice flour
1/2 Tblsp. Baking Powder
1/4 tsp. Baking Soda
pinch of salt
1/2 tsp. Cinnamon
1/2 cup of Coconut Palm Sugar
zest of 1/2 a lemon
1/4 cup plus 2 Tblsp. cold butter
1/2 cup plus 2 Tblsp. Buttermilk (I used Kefir milk)
2/3 cup dried Cranberries
1/2 cup chopped Walnuts
1 Tblsp. Coconut Palm Sugar
1/4 tsp. Cinnamon
Sweet Rice flour
Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.  Use two baking sheets together to prevent the bottom of the scones from getting too brown.
Add the flours, baking powder, baking soda, coconut palm sugar, salt and cinnamon to a food processor.  Pulse a few times to combine.  Then turn on and add in the cold chunks of butter - process to incorporate.
Transfer to a bowl, and add in the cranberries and walnuts stirring to combine.  Pour in the milk stirring until the dough comes together and form a ball.  Transfer the dough onto a lightly dusted surface of Sweet Rice Flour and shape into a round about 1 inch thick.  Cut into sections - this made six.
Combine the 1/4 tsp. of Cinnamon with the 1 Tblsp. of Coconut Palm Sugar, mixing well.  Then sprinkle over each of the scones.  Bake for 40 minutes or until cooked through and golden.
The next dish we had was PAN-ROASTED CHERRY TOMATOES PAGE 19 (I could not get yellow cherry tomatoes, so used regular sized yellow tomatoes)  With the fresh Basil, good Balsamic - a marriage made in heaven!
We had these delicious pan roasted tomatoes with BBQ triple AAA Angus Beef Tenderloin, Organic baby potatoes, carrots and broccoli. I will use the leftover tomatoes tomorrow with poached eggs - can't wait for that deliciousness.
And finally GLUTEN FREE AUSTRIAN CELEBRATION COOKIES (Vanillekipferln) PAGE 139
These are a delicious light cookie that just melts in your mouth!  I realized with the first batch I made that the gluten free flours were too light for the amount of butter in them - they baked into one big flat cookie.  But so so delicious.  Can you believe my DH ate the whole thing?!
So I tweeked the recipe and although I did not get quite the pretty crescent shape like Sylvia's - they are darn delicious!  The recipe calls for vanilla sugar which I did not have, so I substituted fresh lemon in the recipe.
Gluten Free Celebration Cookies:
1/2 cup of Sweet Rice Flour
1/4 cup Cornstarch
1/4 cup ground Almonds
1/4 cup plus 1 Tblsp.  White Rice Flour
1/2 cup room temperature butter
3/4 cup Icing Sugar
zest from 1 small organic lemon
juice from 1/2 a small organic lemon
In a mixer, cream together the butter, icing sugar, and lemon zest.  In a bowl combine the flours and ground Almonds whisking to combine.
Slowly add into the creamed butter mixture, continue to mix and squeeze in the lemon juice.  The dough will come together in clumps.
Turn the dough out onto a clean counter and roll to form a log.  Wrap in plastic wrap and refrigerate for 40 minutes.
Preheat the oven to 375 degrees.
Cut the dough into 20 pieces.  I flattened the dough with my palm, then shape into a crescent shape.
Line a baking sheet with parchment paper, and place the cookies evenly onto the sheet.  Bake for 12 minutes or until lightly golden.
Cool the cookies on the baking sheet on a wire rack.  While still warm, sift some icing sugar on top of the cookies.
A delicious, light, and most lovely cookie for any occasion or celebration.
Easy Elegance From Fabulous Fairholme is such a beautiful cook book, with outstanding recipes.  I can't wait to make more.
You can order this lovely cook book through the Fairholme Manor Website or Amazon.ca.  Thank you Sylvia - my family has had very happy tummies. 🙂

Once again, Joy Bauer has created another winning cook book. This is a cook book about eating rich, delicious food without the excess calories. The recipes are quick, affordable and easy to make. Creative recipes that stretch your food and save on costs as well. How good is that?  (I am about to get a bit long winded here...please forgive me but I can't help it!)
You can check out Joy's website and learn more here.
I like Joy's approach with her Cooking At Home - Three Strategies:
1)  Make most of your meals at home:
Fresh wholesome foods without additives and preservatives will always bring optimal health benefits. Plus your food costs will be considerably less.  (as you know, I make everything from scratch and we rarely eat out)
2)  Become a savvy shopper:
Stocking the pantry and freezer with foods that are on sale - something I always do.
3)  Grow your own food:
If you do not have the space for a garden or the inclination, simply growing some fresh potted herbs is a wonderful, healthy addition to your meals. And saves money in the long run.
This cook book also covers chapters on must haves. For example:
Joy uses buttermilk for low fat cooking and baking. I use Kefir Milk in place of buttermilk - with the same wonderful results. It is amazing what buttermilk or Kefir milk can add to a recipe.
Canned goods:  such as canned beans, canned tomatoes (something I can not live without) canned broth - chicken, vegetable, beef which I use if homemade is not on hand. An absolute must in the kitchen.
Whole Grains:  Being a Celiac, I will always use Whole Grain Gluten Free flours such as Sorghum, Brown Rice and Millet. Other grains include Quinoa and Brown Rice Pastas, to name a few. Many of Joy's recipes are Gluten Free. The ones I tried that were not, easily converted to Gluten Free.
Lean Cuts of Meat:  Joy recommends 90% lean ground turkey and chicken, skinless poultry and lean cuts of meat -  pork, beef as well as fish and shellfish. We always use 90% lean ground meats in my recipes as well as lean cuts of pork and beef. Joy will often use a few egg yolks and mostly egg whites in her dishes. Cuts down on the fat and cholesterol - but still remains delicious.
Flavor Enhancers:  Hot sauces, Vinegars, Soy Sauce Herbs and Spices. Well, you know from my blog I am a huge herb and spice junkie! As well, I use many Vinegars and Tamari sauce in my recipes. Hot sauces...not so much - we are wimps in this household when it comes to spicy heat! Vinegars, Soy Sauce, Fresh Herbs and Spices add tremendous flavors to your everyday cooking - I could not cook without them. And the added bonus:  you do not need to use excess salt - because there will already be a ton of flavor - for me it is always about flavor.
There is also a couple of pages on must have tools. We both have similar requirements:  A good cutting board, a good sharp knife, a food processor, a citrus zester, and a good set of pots and pans. Ohhh, almost forgot, I can not live without a few well seasoned cast iron pans.
Then Joy covers a number of tips to encourage children to get cooking with you in the kitchen...honestly, this book not only delivers delicious meals, but covers almost everything else you can think of!
Now onto some DELICIOUSNESS:
Here are a few scrumptious recipes we have made so far:
HERB-ROASTED PORK TENDERLOIN, PAGE 149
WITH A SIDE DISH OF BALSAMIC GLAZED PEARL ONIONS, PAGE 183
Here is another picture, sliced - just waiting to be devoured!This simple easy recipe was incredibly delicious. The flavor of the herbs, with the sweet tangy taste of the Balsamic Pearl onions is a true winner. With the Balsamic onions, I used fresh and added honey to the recipe in place of sugar.  Joy's method for cooking the Pork Tenderloin, is one I have not used before. In this recipe, the Pork Tenderloin is browned in a frying pan, then the rest of the cooking is done in the oven. I can't wait for leftovers tomorrow.
Next, a hearty Vegetarian Soup:
TOFU TOMATO SOUP WITH PARMESAN TOAST, PAGE 45
We are not Vegetarians in this household, however, we do enjoy a couple of Vegetarian meals each week.  This soup was packed full of flavor!  I was not able to get Silken Tofu, so I used an organic Medium Tofu which worked beautifully.  I also included fresh Basil as I had it on hand.  A hearty, delicious soup - great for lunch or dinner.
Now for a scrumptious sweet treat:
SOFT-BAKED CHOCOLATE-CHERRY OATMEAL COOKIES, PAGE 201
These cookies really are scrumptious. Soft, crispy, not too sweet - the perfect snack. I love the use of apple sauce, and egg whites in this recipe. Whenever I convert a regular gluten filled recipe to Gluten Free, it is always a challenge.  Often it takes a few failures before I get a winning recipe. This is a winning recipe! If you can have Gluten Free Oats - that is the way to go in this recipe. I can not tolerate Oats (ohh, how I miss them) so I used a combination of dried Quinoa Flakes and Gluten Free Brown Rice Crispy Cereal. It turned into a great combination, with the use of Brown Rice flour and a smaller amount of Tapioca Starch. This recipe is now one of our new favorite cookies. 🙂
Now for one final recipe, and one final note:  I adored all of the recipes I made from Joy's book.
My all time, hands down, favorite recipe:
SPICE-RUBBED FLANK STEAK WITH CHIMICHURRI SAUCE, PAGE 140:
I have never had flank steak before, nor have I ever cooked a steak under the broiler. Mercy!  This was so, so good...the spice rub blend was perfect, add the chimichurri sauce and this was a dish made in heaven. You will note, from this post and the previous post Joy Bauer's Food Cures, I chose to make a number of "meat" entrees.
Back when I was recovering from Celiac disease, it was a 3 year journey for me. During that period, the transition to gluten free and the healing time required was an intense time.
Through out that process I decided to try Vegetarianism. I ate fresh wild fish, shell fish, canned salmon and tuna, as well as organic eggs and organic cheese. I lost more weight, even though I was underweight to start with. Despite my over zealous efforts to combine the right proteins, I felt weak and lethargic. I had incredible hair loss and was also becoming Anemic. I knew this diet that was not for me. Each of us is unique. What works for one body, may not for another. We all have to find what is inherently best for our own selves.
So began the slow introduction to meat. I had not eaten beef in over ten years. I slowly began eating lean cuts of beef, chicken and pork. After 6 months, my hair grew back shiny and luxurious. My strength returned. I also regained the weight necessary for a 5'8" frame. I have never looked back - to this day - I feel strong and healthy.
So the bottom line is this:  We all need to find our own ways in the kitchen. Joy creates healthy, balanced meals that provide the necessary nutrition, without the added fats.  And most importantly:  All the recipes I tried were really delicious. I want more of these tasty recipes - this is yet another cook book that is a must have in the kitchen. Thank you Joy for your inspiration in the kitchen and for sharing these delightful, healthy recipes.

Recently, I received this wonderful book from Joy Bauer to review. (You can visit Joy Bauer's website here.)  Plus I also received the book:  Joy Bauer Slim and Scrumptious - a book I am looking forward to.  A review to follow this one soon.
Joy's Book - Food Cures is a comprehensive, educational, inspiring book that looks at the many areas of how food affects our health.  I am a firm believer that food can heal the body and prevent disease.  Joy's book lists chapters on various diseases: Heart disease, Arthritis, Osteoporosis, Diabetes, Migraines, (to name a few) - then she outlines what foods most benefit these diseases as well as the prevention of illness through a healthy diet.
Chapter 18 covers good ground on Celiac Disease - and as you know from my blog, the more information about Celiac Disease that gets out there in the world, the happier I am! 🙂
Joy also covers in detail, the benefits of Vitamins, Minerals, Omegas, Healthy Fats and Antioxidants, which I found very informative.
With each chapter, there is a weekly food menu, offering a wide selection of meals, which include a number of delicious and healthy recipes, that are easy to follow. They could easily be converted to Gluten Free.  As well, there are some delicious, healthy snack options...gotta love that!
This is a book I really recommend.  I will definitely be sharing it with my Daughter and Son who now live on their own and cook for themselves.  The younger one starts with healthy, "REAL"  food, the better their lives will be.  Thank you, Joy, for your books that offer healthy Real food, awareness and education. And most importantly, gives people the inspiration to get into the kitchen and cook!
Here are a few of the recipes I have tried so far - all delicious. I can't wait for more.
GLUTEN FREE APPLE CINNAMON PANCAKES WITH LEMON YOGURT TOPPING:
Celiac Disease Chapter 18,  Page 433

The only thing I did different to this recipe was to add a bit of Sorghum flour and Rice flour to the Buckwheat.  The flavors and textures in these pancakes were delicious.  The lemon yogurt topping was a winning combination, and a healthy alternative to maple syrup. We will be having these for breakfast again tomorrow - yum!
GRILLED ASIAN SALMON:
Memory  Chapter 12,  Page 297
Mercy....did we love this dish.  The only thing I did different was to use Gluten Free Tamari Sauce - which is quite strong, so I also added a splash of water to the marinade...it was perfect.
HEARTY TURKEY MEATLOAF:
Cardiovascular Disease  Chapter 7  page 149
A delicious hearty meatloaf....one to add to the recipe box - packed full of flavor.  Fresh mushrooms, zucchini, herbs - so tasty!  The only thing I did different was to add Quinoa Flakes because I can not do gluten free oats. Again I used Gluten Free Tamari Sauce in place of Soy sauce.
I have to say, it has been fun working with someone else's recipes...all of which will now be in my repertoire.   An informative, educational, book with delicious healthy recipes - most worthy of anyone's kitchen.