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Sue's Blog

Wednesday, 01/15/14 - Don’t be afraid to splurge!

One of the quickest ways to go off any diet is to limit your eating so much that you never get to indulge in some of your favorite foods. Give yourself the occasional pass and mix in an unhealthy meal that you love.  If you're a foodie like me you may even like a nice juicy burger with fries!  

One of my favorite places to get the best gluten free burger at a restaurant here in Austin is Hopdoddy Burger Bar on Anderson Mill Road.  They have the best gluten free fries too cooked in a dedicated fryer so no worries about contamination!  They also have grass fed beef on occasion so be sure to ask!   There's also a new Fuddrucker's coming here to Lakeway and I'm already on it to ask the manager if they plan to have gluten free buns on their menu!  Recently I read a press release that Fuddrucker's is getting on board with gluten free!!  Yippee! 

Or on occasion pair a yummy sweet treat with a healthy meal of Panko Crusted Salmon like below-

Here's two from Food Network that I'm modifing gluten free to try next! 

First is Chocolate Carmel Expresso Bars

Ok who doesn't like chocolate and carmel? 



Vegetable cooking spray

12 whole (6 ounces) gluten free graham crackers, crumbled or 2 cups gluten free graham cracker crumbs. 

1/4 cup sugar

1 1/2 sticks (6 ounces) unsalted grass fed butter, melted



1/2 cup heavy cream

1 stick (4 ounces) unsalted grass fed butter, at room temperature

1 1/2 cups light brown sugar

1 tablespoon water

Chocolate Layer:

2 cups (12 ounces) semisweet chocolate chips

1/2 cup heavy cream

1 3/4 teaspoons instant espresso powder
1 teaspoon sea salt, optional

Special equipment: a candy thermometer

For the crust:

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round spring form pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.

For the caramel:

While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.

For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.

Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.

Read more at:


Next is Panko Crusted Salmon - Serve with some roasted asparagus!  How much healthier can you get? 


2/3 cup panko (Japanese dried bread flakes) (Ians Gluten Free Brand at Whole Foods or Trader Joes)

2 tablespoons minced fresh parsley

1 teaspoon grated lemon zest

Kosher salt and freshly ground black pepper

2 tablespoons good olive oil

4 (6- to 8-ounce) salmon fillets, skin on

2 tablespoons Dijon mustard

2 tablespoons vegetable oil

Lemon wedges, for serving


Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Read more at:

Enjoy the Journey!

Gluten Free Lady



Dr. Tom O’Bryan’s “Now That You Know, Where Do You Go?” FREE webinar on Jan 30-Feb 2 will teach you how to diagnose a gluten-related disorder, convince your doctor to order the tests and, most importantly, how to interpret the results.   Register for Free Here -

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