Be Free For Me Blog

Some people say that eating gluten and allergen-free can be bland and boring. If you think this is true, try spicing up both your recipes, and your life, with fresh herbs.

Fresh herbs are, hands-down, my all-time favorite way to spice up any dish. I am an herb-maniac of sorts. Depending on my mood or fancy I reach for different herbs. A bit of cilantro can add a southwestern flair to any dish, the scent of sage comforts me and makes me think of my favorite gluten-free Thanksgiving stuffing, and the taste of basil makes me think of my Italian grandpa’s specialties. 

This year I decided to plant fresh herbs in containers placed strategically around my terrace and back deck, rather than plant them directly in my garden. I decided to do this so I could enjoy the greenery and scents of the herbs more easily, have relatively low-maintenance terrace gardening, and, most importantly, so I can bring the pots inside and continue to grow some of the herbs throughout the fall, and hopefully even throughout the winter.

Following are the herbs I am growing this year, and my favorite ways of using these herbs:

Basil: My all-time favorite herb. Used frequently in Italian dishes, I am looking forward to using it in making my favorite Classic Pesto Sauce, topping mozzarella and fresh garden tomatoes, and atop a gluten-free margarita pizza. Delicious!

Rosemary: My favorite use for rosemary is to use the woody stems as “kabobs” when I cook up chicken or pork on the grill. Using rosemary stems as skewers infuses the oils of the herb right into the meat while cooking. Amazing.

Dill: I use dill in many of my sauces, dressings, soups and atop fish. I am also looking forward to trying my hand at canning dill pickles this year with fresh cucumbers from my garden. Wish me luck!

Sorrell: I love to toss young sorrel leaves in with my salad greens or crushed on top of soups and stews.

Thyme: A favorite with fish and also as a seasoning for root vegetables such as carrots.

Cilantro: My favorite way to use cilantro is in my homemade salsa. Always a crowd pleaser, and always requested again and again.

Chives: A favorite added to omelets, mashed potatoes, sauces and salad dressings. Chives delicate onion flavor is versatile and makes it an all-around popular herb for many dishes.

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What’s are your favorite herbs, and ways to use them?

Fiber, Fiber, Fiber. Everyone needs their fiber! But many people, especially those with celiac disease, on a gluten free diet, or those with other various food allergies, understand that getting the minerals, vitamins, protein and fiber your body needs can be real tough.

That is why I am pleased to announce the Friday Favorite on BeFreeForMe this week is Hodgson Mill’s Milled Flax Seed.

Flax seeds are a fantastic and versatile way to get a daily dose of fiber. Plus they are gluten and allergen free, all natural, and contain no sugar, cholesterol, trans fat or salt.

I like to stir a couple of tablespoon into my yogurt or blend some into a fruity smoothie, for a filling and satisfying breakfast or mid-day snack.

And according to the folks at Hodgson Mills, flax seeds can also be used as a fat substitute in most recipes. Generally, 3 tablespoons of milled flax seed can replace 1 tablespoon of fat or oil. Also, 1 tablespoon of milled flax seeds, mixed with 3 tablespoons of water can replace 1 egg.

Nutritious, fiber-filled and so very versatile are the reasons why Hodgson Mill’s Milled Flax Seeds get this week’s Friday Favorite honors.

Fiber up!