Iowa Girl Eats

known since my Celiac Disease diagnosis that activated charcoal is one of the best things to take if you’re accidentely “glutened” but hadn’t purchased a bottle until earlier this month when I got super sick from take out – ugh. This planner is not only dateless and evergreen, so if you skip a few days you’re not wasting paper, but each page helps you create a complete road map for your day – work, home, and wellness in one. I don’t think I’ve used Herbal Essences since high school but the grapefruit + mint combo in this Herbal Essences White Grapefruit and Mosa Mint Shampoo + Conditioner caught my eye at the grocery store a few weeks ago. I like the Beauty Collagen, vs Vital Protein’s original collagen peptides, because my face as been SO dry all winter and the hyaluronic acid in the mix is supposed to help your skin retain moisture.

After eating half of a pan of Gluten Free Lemon Bars, I can confidently say that I want you to enjoy this sweet-tart lemony treat, as I am officially cutting myself off. Aside from the lemons, I can almost guarantee you already have all the ingredients on hand to make this Gluten Free Lemon Bar recipe, plus several ingredients are used in both the shortbread crust and lemon filling. * Gluten Free Flour Blend: A gluten free flour blend WITH added binder is used in both the shortbread crust and lemon filling to give it structure. Again, I tested this recipe using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour Blend.

Mix shredded chicken with buffalo wing sauce for spice, chopped green onions for zip, then layer with shredded cheese between two gluten free tortillas. I use Mexican-blend shredded cheese but shredded Monterey Jack or cheddar would be great too. To a bowl, add shredded chicken, chopped green onions, and as much buffalo wing sauce as you like the stir to combine. (I like Mission gluten free tortillas,) then add a thin layer of shredded Mexican-blend cheese followed by the buffalo chicken mixture.

Here’s where I landed: Vietnamese-Style Caramelized Ground Pork Bowls feature caramelized ground pork served over cilantro lime cauliflower rice, topped with quick pickled carrots, steamed broccoli, sliced jalapenos and green onions. That said, if you don’t dig cauliflower rice, feel free to serve these bowls over regular Cilantro Lime Rice (<< visit the Notes section of that recipe for the white rice recipe.) Heat a little vegetable oil in the wok over high heat then add fresh or frozen cauliflower rice, season with salt and pepper, then stir fry until crisp tender, 3-4 minutes. Scoop the Cilantro Lime Cauliflower Rice into bowls then top with the Caramelized Ground Pork, Quick Pickled Carrots, and even more toppings including sliced jalapenos, chopped green onions, steamed broccoli AND A PARTRIDGE IN A PEAR TREE!