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	<title>gfe--gluten free easily &#187; Slightly Indulgent</title>
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	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>Blueberry Banana &#8220;Foamie&#8221;</title>
		<link>http://glutenfreeeasily.com/blueberry-banana-foamie/</link>
		<comments>http://glutenfreeeasily.com/blueberry-banana-foamie/#comments</comments>
		<pubDate>Fri, 24 Jun 2011 04:27:31 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
		<category><![CDATA[breakfast]]></category>
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		<category><![CDATA[Spunky Coconut Holiday]]></category>
		<category><![CDATA[sugar free]]></category>
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		<category><![CDATA[vegan]]></category>
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		<category><![CDATA[bananas]]></category>
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		<category><![CDATA[fruit smoothie]]></category>
		<category><![CDATA[GFE]]></category>
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		<category><![CDATA[Our Spunky Coconut Holiday]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=9972</guid>
		<description><![CDATA[Blueberry Banana “Foamie”

1 cup coconut water

1 cup almond milk

1 frozen banana

2/3 cup blueberries, washed

2 dates, pitted and soaked*

Add all ingredients to blender. Blend 1 to 2 minutes until ingredients are incorporated enough for your taste. Sip away!

*Soak in boiling water for 5 minutes or so and then drain off water.

Makes one blender full, about four 8-ounce servings.]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Gluten-Free, Dairy-Free Pineapple Layer Cake with Maple Coconut Whipped Cream Frosting</title>
		<link>http://glutenfreeeasily.com/gluten-free-dairy-free-pineapple-layer-cake-with-maple-coconut-whipped-cream-frosting/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-dairy-free-pineapple-layer-cake-with-maple-coconut-whipped-cream-frosting/#comments</comments>
		<pubDate>Tue, 21 Jun 2011 19:22:24 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[birthday cake challenge]]></category>
		<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[coconut]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=9977</guid>
		<description><![CDATA[Gluten-Free, Dairy-Free Pineapple Layer (or Rectangular) Cake with Maple Coconut Whipped Cream Frosting 

1 1/3 cups almond flour

2/3 cup gluten-free all-purpose flour mix*

1 1/3 cup brown sugar

2/3 cup granulated sugar

2 ½ tsp baking soda

2 large eggs

2 tsp maple syrup

20-ounce can crushed unsweetened pineapple, with its own juice 

Preheat oven to 350 degrees. If using small baking dishes, add about ½ tsp coconut oil to each turning them carefully in your hands to ensure oil coats sides. If using a 9 x 13 pan, add about a teaspoon of coconut oil and tilt and coat sides of pan the same way. While mixing ingredients, place your baking dish(es) in preheated oven for 5 minutes. 

Mix dry ingredients in large bowl. (FYI:  A wooden spoon will work fine for all of your mixing.) 

Add eggs and mix well. 

Add maple syrup and pineapple with juice. Stir the latter just well enough so that ingredients are mixed. 

Pour batter into prepared, hot baking dish(es). (Be cautious. It’s easy to forget that dishes are already hot and will burn you if you touch them.) 

If using smaller baking dishes, bake for about 25 minutes. If using a 9 x 13 pan, bake for about 30 to 35 minutes. (Check at 30 minutes.) 

Remove from oven and cool for about 5 minutes. Use a heat-proof spatula to loosen cake layers, remove layers from dish(es) and place on wire rack. Cool completely.

* I still can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever gluten-free all-purpose flour mix you use most often for your baking.

Maple Coconut Whipped Cream Frosting

1 cup coconut "cream," from a chilled can of full-fat coconut milk (read more below)
1 ½ to 2 teaspoons maple syrup (adjust to desired sweetness, may need more if using unsweetened coconut flakes)

Handful of coconut flakes (I used sweetened)

The day before, chill one can of coconut milk, your mixing bowl, and beaters in refrigerator. (I try to keep 2 cans of full-fat coconut milk in the refrigerator at all times for making ice cream and whipped cream. I’ve made the frosting without having the bowl and beaters chilled, but it works best if they are.) Skim about one cup of the "coconut cream" off the top ... that's what I'm calling the thick, non-liquid substance that forms when you refrigerate full-fat coconut milk for at least 24 hours in the coldest part of your refrigerator. Add the coconut cream to a chilled bowl. Whip coconut cream with chilled beaters until it reaches its whipped cream state. Gradually add maple syrup. Whip again until it turns to whipped cream with at least soft peaks remaining when you stop whipping. Stir in coconut flakes or sprinkle them on top of whipped cream after spreading on each cake layer.

Shirley’s Notes: Ramekins can be used if you want a much smaller layered cake or even several single-layered cakes with frosting. If you’d prefer to use gluten-free all-purpose flour, omit the almond flour and use 2 cups of gluten-free all-purpose flour. If using gluten-free all-purpose flour, you may need to add an additional 5 minutes of baking time. When made with almond flour, the cake (or layers) will be thinner than if made with gluten-free all-purpose flour. They will also be denser and moister. I cheated (as I usually do) and placed my layers in the freezer for a few minutes to expedite cooling. While I’ve never made this cake egg free, I believe it will work with the usual egg substitutions. I used a new brand of coconut milk, which didn’t yield my usual fluffy whipped cream. Your frosting results may look slightly different and hopefully better!]]></description>
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		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Gluten-Free, Dairy-Free, Refined Sugar-Free Chewy Granola Bars</title>
		<link>http://glutenfreeeasily.com/gluten-free-dairy-free-refined-sugar-free-chewy-granola-bars/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-dairy-free-refined-sugar-free-chewy-granola-bars/#comments</comments>
		<pubDate>Tue, 08 Mar 2011 16:37:04 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[camping]]></category>
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		<category><![CDATA[granola bar]]></category>
		<category><![CDATA[healthy]]></category>
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		<category><![CDATA[honey]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=9137</guid>
		<description><![CDATA[Gluten-Free, Dairy-Free, Refined Sugar-Free Chewy Granola Bars 

½ cup butter, softened (non-dairy or dairy)
¾ cup palm (or coconut) sugar
2 tbsp honey
½ tsp vanilla extract
1 large egg
¾ cup almond flour
¼ cup coconut flour
1 tsp ground cinnamon
½ tsp baking powder
¼ tsp salt
½ cup quinoa flakes (or gluten-free oats/oatmeal; see notes)
1 ¼ cups crisp rice cereal (effective November 2010, Erewhon crispy brown rice cereal is certified gluten free by GFCO)
Up to 1 cup chocolate chips, raisins, or chopped nuts (I used ½ cup Enjoy Life mini-chocolate chips)

In a mixing bowl, cream butter and then mix in palm sugar. Add in honey, vanilla extract, and egg; mix well. Mixture will be thick and dense. I very slowly incorporated ingredients from this point on using my beloved wooden spoon.

Add in almond flour, coconut flour, cinnamon, baking powder, and salt; mix well.

Stir in quinoa flakes, slowly incorporating into mixture.

Mix in crisp rice cereal and remaining ingredients, slowing incorporating until mixed.

Spread ingredients in greased 8 x 8 baking pan.

Bake at 350 degrees for about 25 to 30 minutes. Use toothpick to test for doneness.  Set aside to cool well before cutting.

Shirley’s Notes: The mixture is very thick before baking, which produces a nice dense, chewy granola bar. Depending upon the amount of other ingredients I add (raisins, chocolate chips, nuts), I often mix in more quinoa flakes (or oatmeal) if the mixture will take it. I want to be able to still stir the mixture and spread the mixture in the pan, so I am careful not to add too much. I never make these granola bars without chocolate chips. Chocolate chips really complement the flavors well and the softened chips help bind the ingredients, too. Just about any gluten-free flour mix, even gluten-free all-purpose flour, can be used in this recipe in place of the almond flour and coconut flour. A less denser flour like gluten-free all-purpose flour will not be as nutritious, of course. However, it will allow you to add more quinoa flakes, etc. to the recipe.]]></description>
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		<slash:comments>79</slash:comments>
		</item>
		<item>
		<title>Saturday Summary &amp; Kickoff for Suite of Sweets for Sweethearts with Gluten-Free, Dairy-Free No-Bake Cookies</title>
		<link>http://glutenfreeeasily.com/saturday-summary-kickoff-suite-of-sweets-for-sweethearts/</link>
		<comments>http://glutenfreeeasily.com/saturday-summary-kickoff-suite-of-sweets-for-sweethearts/#comments</comments>
		<pubDate>Sun, 13 Feb 2011 04:22:00 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[cookies]]></category>
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		<category><![CDATA[Suite of Sweets]]></category>
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		<category><![CDATA[Valentine's Day]]></category>
		<category><![CDATA[vegan]]></category>
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		<category><![CDATA[chocolate]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8875</guid>
		<description><![CDATA[Almond Chocolate Double Coconut No-Bake Cookies

2/3 cup palm sugar 

2 tbsp cocoa powder

½ cup coconut oil (liquefied)

¾ cup almond milk

½ cup almond butter

½ tsp vanilla extract

2 ½ cups shredded coconut (fairly firmly packed)

½ cup quinoa flakes

Mix palm sugar, cocoa powder, coconut oil, and almond milk, in a large, heavy saucepan. Bring to a boil over medium to medium high heat, stirring constantly. Boil one minute only.

Remove from heat and stir in almond butter, vanilla extract, shredded coconut, and quinoa flakes until well mixed. Drop by rounded teaspoonfuls onto baking sheets lined with wax paper. Chill a few minutes in refrigerator or a very cool area. Serve.

Shirley’s Notes: Granulated sugar can be used instead of palm sugar. Certified gluten-free oats can be substituted for the quinoa flakes. Even after chilling, these cookies remained somewhat soft; I loved that. (Using the original recipe, the cookies often hardened too much.) Mr. GFE said these taste like “chocolate dough balls.” If you’re a cookie dough fan; that’s a high recommendation, but I think that shows that these cookies are soft and delicious.
]]></description>
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		<slash:comments>49</slash:comments>
		</item>
		<item>
		<title>Review: GoGo Organic Pear Juice and Pear-ific Green Smoothie</title>
		<link>http://glutenfreeeasily.com/gogo-organic-pear-juice-pearific-green-smoothie/</link>
		<comments>http://glutenfreeeasily.com/gogo-organic-pear-juice-pearific-green-smoothie/#comments</comments>
		<pubDate>Wed, 02 Feb 2011 16:07:44 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8801</guid>
		<description><![CDATA[Full disclosure: This product was provided to me free of charge. However, this is not a paid review; the opinions expressed are my own. This post is linked to Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Real Food Weekly, and Seasonal Sunday. The kind folks who make GoGo Organic Pear Juice asked me if I wanted to [...]]]></description>
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		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Best Pumpkin Pie Ever and It&#8217;s Crustless, Gluten Free, and Dairy Free</title>
		<link>http://glutenfreeeasily.com/best-pumpkin-pie-ever-and-its-crustless-gluten-free-and-dairy-free/</link>
		<comments>http://glutenfreeeasily.com/best-pumpkin-pie-ever-and-its-crustless-gluten-free-and-dairy-free/#comments</comments>
		<pubDate>Tue, 25 Jan 2011 20:59:32 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
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		<category><![CDATA[Pumpkin Pie Plus ...]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8764</guid>
		<description><![CDATA[Crustless Gluten-Free, Dairy-Free Pumpkin Pie--Best Pumpkin Pie Ever

2 eggs
1 can (16 ounces) pumpkin or 2 cups cooked fresh pumpkin (I used fresh pumpkin that I had frozen, hence, the lighter color and fresh pumpkin also provides a much lighter taste in my opinion)
¾ cup granulated sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
1/8 tsp ground cloves
1 cup full-fat, canned coconut milk
¼ cup gluten-free flour (your choice—your favorite single flour or a mix; sift if needed)

Preheat oven to 425 degrees F. Grease pie plate and set aside. In large bowl, beat eggs slightly; mix in remaining ingredients. Place pie plate on oven rack; pour in filling. (I never do this, but it makes sense. Personally, I’m in the “hum” or “count as you carry the pie to the oven” school of thinking to ensure the pie plate contents do not spill. Hey, it works for me!) Sprinkle with cinnamon. Bake 15 minutes.

Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer. (Pies made with fresh pumpkin sometimes take slightly longer to bake due to higher moisture content if excess water is not drained before adding to recipe.)]]></description>
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		<slash:comments>97</slash:comments>
		</item>
		<item>
		<title>Virgin Pina Coladas Become Luscious Pina &#8220;Greena&#8221; Coladas—Believe!</title>
		<link>http://glutenfreeeasily.com/pina-colada-green-smoothie-greena-colada/</link>
		<comments>http://glutenfreeeasily.com/pina-colada-green-smoothie-greena-colada/#comments</comments>
		<pubDate>Wed, 12 Jan 2011 05:51:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=8697</guid>
		<description><![CDATA[Luscious Pina “Greena” Colada Smoothie

1 can full-fat coconut milk

2 cups pineapple juice (or crushed pineapple or pineapple chunks)

1 banana (sliced and then frozen is ideal, but not necessary)

1/2 cup shredded coconut/coconut flakes 

several ice cubes

handful of baby spinach leaves (about 1/2 cup, packed)

Blend first five ingredients together until smooth. Pour yourself a glass. Take a sip.

Does it taste exactly like a luscious pina colada should? Terrific!

Now, here’s where the faith comes into play … add your last ingredient---a handful of baby spinach leaves---to your blender/Vitamix/Blendtec container. Blend a bit more on high until spinach is incorporated.

What was once your luscious pina colada is now a pale green smoothie---Greena Colada. Go ahead ... take a sip of your new beverage now. It still tastes great, doesn’t it? You may think it tastes even better. I know I do. Greena coladas taste brighter and more vibrant than pina coladas and, of course, they are healthier. So pat yourself on the back! You’ve just successfully made your first green smoothie,and most importantly, one that you enjoyed drinking.

You can drink the whole batch at once by sharing with family members or you can drink half in the morning and save half for your mid-afternoon snack time (that time where you often think you will chew off the handle to the refrigerator if you don’t find something to consume immediately).

After a few times making this Greena Colada, if you’re ready and perhaps just a tad brave, you can add in a few more spinach leaves, cut back on any sweetener you added, and/or add in a little something else to make your smoothie more nutrient-dense—maybe a little almond flour, chia seeds, or hemp seeds. The following week, sub in kale for the spinach or replace part of the spinach with kale, romaine, or cabbage. Take baby steps. And, if you stick with your original Greena Colada smoothie, that’s okay, too, as Greena Coladas supply several fruit and vegetable servings---a great and tasty start to your 27 fruits and veggies for the week!]]></description>
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		<slash:comments>63</slash:comments>
		</item>
		<item>
		<title>Top 10 GFE Recipe Posts, Plus Honorable Mentions and Sharing</title>
		<link>http://glutenfreeeasily.com/top-10-gfe-recipe-posts-2010/</link>
		<comments>http://glutenfreeeasily.com/top-10-gfe-recipe-posts-2010/#comments</comments>
		<pubDate>Sat, 08 Jan 2011 15:55:30 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
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		<description><![CDATA[This post is linked to Slightly Indulgent Tuesdays. So maybe you’re thinking that Top 10 posts are soooo &#8220;last year.&#8221; After all, it’s 2011 now, right? In fact, Jeanne (The Art of Gluten-Free Baking) and I tweeted on this topic the other night. But I stated the other day that we’ll be kicking off this year [...]]]></description>
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		<title>Quick and Easy Gluten-Free, Dairy-Free New England Clam Chowder</title>
		<link>http://glutenfreeeasily.com/new-england-clam-chowder/</link>
		<comments>http://glutenfreeeasily.com/new-england-clam-chowder/#comments</comments>
		<pubDate>Thu, 30 Dec 2010 17:54:27 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[25 Days of Christmas]]></category>
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		<description><![CDATA[Quick and Easy New England Clam Chowder

3 to 4 large russet potatoes

2 6-ounce cans minced clams, drained with liquid reserved

¼ cup butter (dairy or non-dairy)

1 onion, chopped

2 cloves garlic

¼ cup gluten-free flour (or other thickener of your choice)

2 cups of clam liquid and clam broth, combined (see directions)

1 ½ teaspoons clam base (added to water; see directions)

6 ounces full-fat coconut milk plus 6 ounces almond milk (or other non-dairy milk of your choice) or if you eat dairy, you can use one 12-ounce can evaporated milk

1 tsp seasoning salt (or more to taste)

¼ tsp Old Bay seasoning (optional)

Microwave the potatoes about 8-9 minutes or until baked through.

While potatoes are baking, drain clams and reserve juice in a 2-cup measuring cup. Set clams aside.

Set aside cooked potatoes to cool slightly. (You can also use leftover baked potatoes in this recipe.)

In large sauce pan, melt butter and add onion over medium to medium-high heat, stirring occasionally until onions are translucent and cooked most of the way through. Cook about 7 to 8 minutes.

While onions are cooking, fill a teapot/saucepan half way full with water and bring to a boil.

Add garlic to your soup pan. Cook for about 30 seconds, stirring while cooking.

Add flour. Stir to make a roux. (It doesn’t take long at all.) Remove from heat so roux will not burn.

Add boiling water to measuring cup that already contains reserved clam juice, filling to 2-cup level. Stir in 1 ½ tsp clam base. Stir well until clam base is dissolved and becomes clam broth.

Slowly add milk and broth to soup pan and return to heat.

Scoop most of the pulp from one potato, mash it slightly and add to chowder.

Add clams to chowder.

Bring chowder to a boil. Add seasoning salt and Old Bay (if used).

Quickly dice the remaining two potatoes and completely empty skin of the third potato. Add to chowder and heat through for a minute or two. Serve. Enjoy.

Adapt this recipe to your liking. For example, some clam chowder recipes call for crumbled bacon to be added at the end. A gluten-free bread on the side would make for a wonderful meal. I ate my chowder without accompaniment, but Mr. GFE enjoyed a breadstick (gluten-full) with his. There are many gfe "bread" options that would go great with this chowder: Popovers, Garlic Cheese Biscuits, Corn Muffins, Marvelous Cheese Muffins, and Flat and Firm Cornbread, to name a few---all of which can be made dairy free when needed by using ingredients like non-dairy butter, non-dairy milk, and Daiya Cheddar Cheese. (Check out gfe Recipes page for more ideas.)

Shirley’s Notes: I used Better than Bouillon clam base to make clam broth. (All Better than Bouillon soup bases are gluten free.) If you don’t have clam base to make clam broth, you may use chicken broth, or you may replace the water with clam juice and add chicken bouillon or chicken base. The clam flavor will not be quite as strong, but the chowder will still be very good. I've even read about lobster base that I'd like to try. (Perhaps next iteration, this recipe will become a proper seafood chowder.) Even with minced clams, I use my kitchen shears to cut all of the clam pieces very small. (I really hate chunks of super chewy clams.) More potatoes will make this chowder thicker, but note that if there is any leftover, it will thicken consderably upon cooling and additional liquid may need to be added before serving. I leave the skins on the potatoes for the extra nourishment they provide. They cook down most of the way and are pretty tender, so we enjoy them in our soups, but if you prefer, you can discard potato skins. 

Original recipe by Shirley Braden]]></description>
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		<title>Food for Christmas at My House This Year</title>
		<link>http://glutenfreeeasily.com/food-for-christmas-at-my-house/</link>
		<comments>http://glutenfreeeasily.com/food-for-christmas-at-my-house/#comments</comments>
		<pubDate>Sat, 25 Dec 2010 04:23:55 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[25 Days of Christmas]]></category>
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		<description><![CDATA[This post is linked to Slightly Indulgent Tuesdays. Today is Christmas Eve &#8230; wow! We hosted my family&#8217;s celebration here this afternoon. Our time together was great. Admittedly, some of my food plans fell by the wayside as our gathering time approached, but that often happens and it was okay, because of course we had more than enough of everything. We [...]]]></description>
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