40% off Enjoy Life's NEW PLENTILS

Check out this great deal from Gluten Free Saver, click here.

I love enjoy life products, the snickerdoodles are my favorites! They recently came out with with a new line of chips made from lentils and I have been itching to try! Not yet available at my local wholefoods, I was beyond thrilled when I learned about this deal, 40%, only $18 gets you 2 bags of each flavor; one 4 oz bag and one individual sized snack bag (and a coupon for your next in store purchase!).

And don't forget to check out the new website - www.glutenfreebostongirl.com where I post weekly and keep the most up to date Restaurant list and products! 

Check out the New Website!

Hi all!

I have created a new website: www.GlutenFreeBostonGirl.com

I just updated my product list on the new site and will continue to do so every time I find a new gluten free goodie! I will continue to post here from time to time but please check out the new site and let me know what you think!

Thanks for following me! :) 

Legal Harborside

I can't believe I've lived in Boston for over 2 years and this was my first time going to Legal Harborside!

We sat on the roof deck (3rd level). It was such a nice summer night, not too hot or humid and a nice little breeze coming off the ocean, ahhhh bliss.

Each floor has it's own menu. The first floor has a similar gluten free menu to the ''regular'' Legal Sea Foods. It has some additions, like Fish tacos and deviled eggs. The second floor is INCREDIBLY PRICEY ($54 for a lobster dinner - yikes!) but if you are looking for a fine dining experience on the water well then this just might be the right spot for you. Only the first and second floor take reservations. The first floor is fun, more relaxed; has a nice big bar and raw bar, with both a dinning area and high tops in the bar (first come first serve here). We tried to eat here the Tuesday night after 4th of July week and there was a 2 hour wait!! We instead waited 45 minutes and ate across the street at Legal Test Kitchen, by far my favorite Legal Restaurant of them all. If you haven't, check it out, Now!

My favorite floor, and yes the only one I've eaten at so far, is the third floor; the roof top deck. The third floor menu is all sushi with a few raw bar options and classics, like their New England Clam Chowder and Lobster Roll. Surprisingly, it is not too overpriced. It is a little more expensive than the local sushi place I like to go to, but nothing over the top and you are paying for the view and let me tell you, it is well worth it. The sushi was delicious and fresh.


The first roll we had was the Hawaiian Roll; spicy tuna roll topped with salmon and avocado ($12.50 - actually not so bad, I paid more last night for this roll at Haru!)

The second roll we tried was the Rainbow Roll; California roll topped with tuna and salmon. Stop! I know what you are thinking, we can't eat California rolls! WELL this was not fake crab, this was real king crab meat. What really bugs me about the California roll is that it is not from Japan, it was invited in the United States, and is one of the most popular rolls here. Why did imitation crab meat become so ubiquitous? And why isn't anyone else complaining? ANYWAYS, enough of that little rant! Both rolls were incredibly fresh and quite good. They also have gluten free soy sauce, which makes it even better!

Since it was my sisters birthday I let her pick the drinks, and she wanted white sangria, so we ordered a pitcher. It was light and refreshing, but on the sweeter side. I love sangria, but not too sweet. This one was just on the edge of being too sweet.

 
My friend Lauren ate here a few weeks before I did and sent me this picture. Ever since I have wanted to eat here so badly. If there had been more of us we would have ordered the sushi boat, but with only three, we didn't. Anyone want to go back with me? ....

Roasted Red Bliss Potato Salad with Balsamic Vinaigrette

Are you looking for a new way to jazz up your roasted red potato recipe? If you want something a little different, try this recipe. The balsamic vinegar adds a nice kick without being overwhelming. This delicious side salad is perfect for any season; a summer picnic or as a side for that hearty winter meal. It can be served warm or at room temperature, making it even more versatile! 

I love how the potatoes absorb the delicious balsamic flavor and how the parsley adds a nice hint of freshness at the end. 

Ingredients

1 lb red bliss potatoes, cubed

2 tablespoon balsamic vinegar

2 teaspoons Dijon Mustard (optional)

1 ½ tablespoons olive oil

1 garlic clove, very finely chopped  ( or ½ teaspoon minced garlic or ⅛ teaspoon garlic powder)

salt and pepper

2 stalks green onion (scallion), chopped

1 cup chopped celery

½ cup marinated roasted red peppers, thinly sliced and cut into small pieces 

Fresh parsley, chopped

Preheat Oven to 400 degrees F

To make the vinaigrette: In a small; bowl, combine balsamic vinegar, olive oil, garlic, salt, pepper and Dijon mustard if you want it to have an extra kick. Dijon will give the salad a much stronger, a bit bitter and more vinegar-y taste.

Pour half of the dressing in a bowl with the cubed potatoes and toss to coat. Let sit for a few minutes to allow the vinaigrette to soak into the potatoes.

Transfer potatoes to a baking dish coated with nonstick cooking. Cook for about 35-40 minutes; until they soften and slightly brown. 

When finished remove from oven and let cool slightly. Add in celery, red peppers, scallion and the rest of the vinaigrette. Toss to coat. Top with parsley and serve warm or at room temperature. 

DEAL $15 for $25 at THE MEAT HOUSE

I LOVE buying my meat here! And the groupon makes it even better! Today the deal is $15 for $25 worth of meats and seafood. Click here to see the deal.

I like buying meat from a local butcherie rather than the grocery store. The Meat House offers a wide selection of expertly butchered premium meats, poultry, veal, lamb, and pork, prepared proteins, fine cheeses, fresh produce, hearty breads, prepared side dishes, Boar's Head Deli products, and other gourmet grocery items, wines and beers (not sure about gluten free though).

My favorite are the marinated meats. Most of the marinades are gluten free, each one is labeled too! Two that pop into my head, that I've had recently are the Lemon Pepper Chicken, and the Sundried Tomato Chicken. My absolute favorite are the Meat House and Sweet BBQ marinated steak tips. The Burgundy Wine Steak Tips are also gluten free, among many others. Salmon burgers, lamb meat, everything I've had has been wonderful!

Check out this deal, it's good for all 16 locations!


http://www.groupon.com/deals/the-meat-house-stratham-1?utm_campaign=UserReferral_dp&utm_medium=email&utm_source=uu6714204

Kale Salad with Roasted Acorn Squash

After having a delicious kale and butternut squash salad last week at Audubon Circle I was inspired to make one myself. The first item on my grocery list was kale, and I actually picked up some fresh Kale at the Sowa Farmer's Market yesterday and since I had an acorn squash from the garden to use, I decided to sub that for the butternut squash. The salad I had last week has sliced almonds, onions and Parmesan cheese. I don't like raw onions nor am I a big fan of Parmesan but I do wish that I had had almonds in the house, I think that would have added a nice touch to the salad. Instead, to give it a little sweetness, I added craisins.

My version of Audubon's Kale Salad

This salad is super healthy and loaded with nutrients. If you are looking for a delicious - and healthy - side dish to go with dinner tonight, or I', thinking this would be a great alternative to green bean casserole at Thanksgiving, you've got to try this recipe. It's quick and easy to prepare (if you microwave the squash)

Ingredients (serves 2)

5-6 Kale leaves, washed well
1 acorn squash (or sub butternut squash)
3 teaspoons Olive Oil
3 Tablespoons Lemon Juice
pinch of Salt
pepper
handful of craiains
3 tablespoons sliced almonds (optional)

How to cook Acorn Squash:

1. Cut the squash in half lengthwise
2. Scoop out the seeds and stringing part in the middle of the squash

Bake: Place both halves cut side up in a baking dish filled with 1/2 - 1 inch water, this will keep the skin from burning to the pan and the squash from drying out. Bake at 400F for 40-60 minutes, until soft. Timing will vary depending on the size of the squash, and the oven. Let cool and the skin will easily peel off

or

Microwave: Lay cut side down on a piece of microwave safe plastic wrap placed directly on a plate. Cook on high in 3 minute intervals until completely softened and cooked through, about 5 to 7 minutes. Again, cooking times will vary upon size.

I added cinnamon and nutmeg to one side - wish I had added it to both sides; it gives it a little extra something!

In the meanwhile...
Cut the stems off of the kale and slice leaves into thin slices. Place slices in a bowl and add half the lemon juice, 2 teaspoons olive oil and salt. "Massage" the kale with your hands, as my friend Meg explained it to me, until it begins to soften and wilt a little, this will take about 2 to 3 minutes. Set aside for another 10-15 minutes.

In a smaller bowl mix together the remaining lemon juice, 1 teaspoon olive oil, and pepper. This will be the dressing. You can use more olive oil if desired, I like to keep it on the lighter side.


Toss the dressing with the kale, then add in craisins and cooled chopped squash. Toss once more so the squash gets a little bit of the dressing too! To make this a meal add sliced almonds and shredded Parmesan cheese ...and eat the entire bowl. Or serve this as a side with pork, chicken, steak, or tofu!

Baked Eggplant Tomato and Mozzarella

This recipe is courtesy of my sister Katie. We went to Sowa Market today and bought fresh vegetables, and more gluten free spinach fettuccine, my new obsession. We spent the majority of our walk home talking about what she should make for dinner using the eggplant she just bought. She lives in the North End and has the luxury of fresh cheese and Italian spices right at her finger tips - yes we should all be jealous. So when she got home she picked up a few more ingredients and made a layered baked eggplant dish with tomatoes, spinach and mozzarella, our take on eggplant Parmesan without breadcrumbs, and then put it on top of fettuccine to make the meal complete.

Ingredients:
1 eggplant, sliced into 1/4 inch thick pieces
1 large tomato, sliced thinly
Mozzarella Cheese ( or whatever kind of cheese you prefer)
Fresh Spinach
Spices: Basil, Oregano, Garlic
Your favorite marinara or pasta sauce
Olive oil
Gluten Free Spinach fettuccine


Preheat oven to 350 degrees.
Mix garlic, basil and oregano with the pasta sauce.
Spread pasta sauce on the bottom of a baking pan. Layer eggplant, more sauce, cheese, spinach, and tomato. Drizzle olive oil and spices over the top of each eggplant stack.

Cook for about 25 minutes or until the eggplant is soft and starts to brown.

Use the leftover pasta sauce in the pan to mix with the spaghetti, then place the eggplant layers on the pasta and enjoy!