Alyssa Rimmer

Alyssa is the quinoa-obsessed girl behind the gluten-free website, Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and hopes to show the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. Alyssa is also the author behind the popular ebook, Baking with Quinoa, which features scrumptious gluten-free, dairy-free and refined sugar-free treats.

15 Last Minute Gifts for Candy Lovers

Christmas is tomorrow. Can you believe it? I feel like these past two weeks have seriously flown by so fast!

My next question is the big one…are you ready? Perhaps this sounds a little familiar:

You’ve made your list, you’ve checked it more than twice, and you think you have everything covered. But then, you realize you’ve missed your neighbor across the street, the hostess of the party you’re attending tonight, or your secret santa pick for your friend. There’s someone that didn’t make it onto that list and you need to grab something super quickly.

Food always makes a great gift, especially sweet treats like candies. So today I wanted to share a few gluten-free candies that won’t take you too long to whip up, but will surely please whoever you’re giving them to.

Dark Chocolate Quinoa Truffles
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20 New Ways to Use Pumpkin

When you dream of Thanksgiving, what food pops into your head? For me, it’s pumpkin pie. Always.

And it’s because of my mom. She makes the best pumpkin pie on the planet.

Ever since I was a little girl, every Fall when the sugar pumpkins hit the markets, it meant pumpkin pie. And every last bite was like a piece of heaven. It’s always been my favorite time of year.

But what if you’re not a pumpkin pie fan? What if you don’t feel like making a allergy-friendly pumpkin pie for Thanksgiving? I’m a pumpkin lover no matter what, so here are a few new ways to enjoy this wonderful ingredient, but skipping the pie.

Vegan Pumpkin Bread - a #glutenfree #vegan pumpkin bread recipe that everyone will love!

1) Vegan Pumpkin Bread

2) Pumpkin Cheesecake Smoothie

3) Refined Sugar-Free Pumpkin Butter

4) Pumpkin Cheesecake Smoothie

5) Mini Gluten-Free Pumpkin Donuts
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Almond-Curry Noodles

There’s something eternally comforting about a plate of pasta. Just looking at it sitting in front of you, don’t you immediately feel all warm and fuzzy inside? I know I do, which is precisely why I wish that pasta was the healthiest food on earth so that I could eat it every single day with no regret. Unfortunately, it’s loaded with carbs and it’s not an eat-it-everyday food.

The good news? Some brands of gluten-free pasta are actually better for you than the traditional varieties. Take quinoa pasta for example. Made exclusively with quinoa flour, it’s got more protein and more nutrients. Makes you feel a little better, right?

Not to fear, I’ve got a few more tricks up my sleeve to make the ultimate pasta dish healthy.
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Quinoa Taco Lettuce Wraps

Ever since I was a little girl I’ve been a big fan of tacos. They’re an easy week night meal, simple in flavor, and a complete cinch to whip up. Plus, they’re pretty much every kids dream of meal. Especially when they can add all the toppings themselves.

But lately, I haven’t been making tacos. I don’t know if it’s because I’ve been avoiding red meat, or if I’ve just been craving other Mexican inspired meals instead (like slow cooker chicken tacos or vegetable quinoa chili), but tacos kind of fell off my radar.

But then a few weeks ago I was given a couple of pounds of local, grass-fed ground beef. I was kind of at a loss at what to make since I hadn’t eaten red meat in quite a while. Our first meal, we opted for burgers, but I quickly realized I much prefer the taste of turkey burgers, so I promptly threw the rest of it in the freezer.

Then came a night last week where I was completely strapped for time, it was late, we were hungry, the fridge was almost bare, and we had no dinner plan. That ground beef was staring at me from the freezer. So I pulled it out and ground beef tacos immediately popped into my mind. I grabbed peppers, onions, and corn (practically the only veggies we had on hand), tossed them in the pan with the ground beef, and a few spices and in 15 minutes, we had dinner. I felt it was missing something, so to bulk the meal up a little bit (and to stretch it so we could have it for the next day’s lunch), I added some quinoa and called it a day.

We opted to skip the hard shell tacos this time around and instead stuck with a tried and true favorite, the lettuce wrap. And let me just say (for both me and my man), these quinoa taco lettuce wraps are glorious. They’re super simple, pretty much effortless (coming together in about 20 minutes), and taste spectacular.  I was also thrilled to have enough to use on top of a salad for the next day for lunch (I added a little bit of salsa as you can see!).
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