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<channel>
	<title>gfe--gluten free easily &#187; go ahead honey</title>
	<atom:link href="http://glutenfreeeasily.com/tag/go-ahead-honey/feed/" rel="self" type="application/rss+xml" />
	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<item>
		<title>SSS:  Sweet Potato Biscuits (Gluten Free, Dairy Free, Egg Free, Vegan+)</title>
		<link>http://glutenfreeeasily.com/sweet-potato-biscuits-gluten-free-dairy-free-egg-free-vegan/</link>
		<comments>http://glutenfreeeasily.com/sweet-potato-biscuits-gluten-free-dairy-free-egg-free-vegan/#comments</comments>
		<pubDate>Tue, 14 Feb 2012 19:12:04 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[GAHIGF]]></category>
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		<category><![CDATA[treats]]></category>
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		<category><![CDATA[allergy-free wednesdays]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[moist]]></category>
		<category><![CDATA[suite of sweets]]></category>
		<category><![CDATA[sweet potato]]></category>
		<category><![CDATA[sweet potato biscuits]]></category>
		<category><![CDATA[Wellness Weekends]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13468</guid>
		<description><![CDATA[This post is linked to Go Ahead Honey, It’s Gluten Free; Gluten-Free Wednesdays; and Allergy-Free Wednesdays. I confess. For the last day of my Suite of Sweets for Sweethearts event, I simply couldn’t share something chocolate like those yummy truffles that I make for our Valentine’s Day parties or the flourless chocolate cake made using my [...]]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/sweet-potato-biscuits-gluten-free-dairy-free-egg-free-vegan/feed/</wfw:commentRss>
		<slash:comments>61</slash:comments>
		</item>
		<item>
		<title>Indian Curry Balls&#8212;Joy’s Chicken Version and My Vegan Chickpea (Garbanzo Bean) Version</title>
		<link>http://glutenfreeeasily.com/indian-curry-balls-joys-chicken-version-and-my-vegan-chickpea-garbanzo-bean-version/</link>
		<comments>http://glutenfreeeasily.com/indian-curry-balls-joys-chicken-version-and-my-vegan-chickpea-garbanzo-bean-version/#comments</comments>
		<pubDate>Fri, 27 Jan 2012 03:58:25 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
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		<category><![CDATA[recipe]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[garbanzo beans]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[healthy]]></category>
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		<category><![CDATA[Indian curry balls]]></category>
		<category><![CDATA[party]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13126</guid>
		<description><![CDATA[This recipe is linked to Go Ahead Honey, Wellness Weekends, and Gluten-Free Wednesdays. One of my support group members, Joy, brought an appetizer&#8212;Indian Curry Balls&#8212;to our holiday meeting. These little bites were attractive, very tasty, and very well received! When I was trying to come up with an entry for Maggie’s (She Let The Eat Cake) theme [...]]]></description>
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		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Honeybear Brownies for Go Ahead Honey and Thanksgiving</title>
		<link>http://glutenfreeeasily.com/gluten-free-dairy-free-honeybear-brownies-go-ahead-honey-thanksgiving/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-dairy-free-honeybear-brownies-go-ahead-honey-thanksgiving/#comments</comments>
		<pubDate>Sun, 20 Nov 2011 05:12:13 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[brownies]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[moist]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[wellness weekend]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11822</guid>
		<description><![CDATA[Honeybear Brownies (Gluten Free, Dairy Free)

Ingredients

¼ cup coconut oil, liquefied
½ cup granulated sugar healthier alternative (one reader used Stevia in the Raw. I used Demerera sugar; coconut/palm sugar could be used, too—ensure that it’s gluten free)
1/3 cup honey (or slightly less agave nectar for a vegan option; I used our bees’ honey)
2 tsp vanilla extract
2 eggs (flax eggs can be substituted per reader's review/test)
½ cup gluten-free all-purpose flour mix
1/3 cup cocoa powder
½ tsp sea salt
1 cup chopped nuts (I use walnuts most of the time)

Instructions

Preheat oven to 350 degrees Fahrenheit and grease 8 x 8 baking pan.

Add ingredients in order shown, stirring well after each egg is added, and once all ingredients have been added.

Spread batter into baking pan.

Bake for about 20 minutes. Test doneness with toothpick, but you can also tell the brownies are done when they pull away from the sides of the pan. Cool in pan several minutes before cutting.

Shirley’s Notes: I used the mix of finely ground Asian white rice flour and cornstarch that I often use when gluten-free all-purpose flour is required. (I mix a large amount ahead of time---3 parts Asian white rice flour and 2 parts cornstarch---and then measure out what I need.) If you are nut free, I recommend replacing the nuts with sunflower seeds or another ingredient with some texture and bulk. I don’t believe that this recipe will have enough substance if the nuts are simply omitted. A reader reported that she made this recipe using flaxmeal "eggs" and Stevia in the Raw and the brownies came out beautifully. I suspect chia "eggs" would work well, too, but have not personally tried that substitution. Please report back if you make this recipe using chia "eggs." Finally, I'm so often asked by those who eat gluten if a recipe can be made with "regular flour." The answer is, of course! In this case, you'd just substitute "regular" all-purpose flour for the gluten-free all-purpose flour.]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Velvety Pumpkin Spice “Latte” and Five Other Kid-Friendly Seasonal Hot Beverages</title>
		<link>http://glutenfreeeasily.com/velvety-pumpkin-spice-latte-and-five-other-kid-friendly-seasonal-hot-beverages/</link>
		<comments>http://glutenfreeeasily.com/velvety-pumpkin-spice-latte-and-five-other-kid-friendly-seasonal-hot-beverages/#comments</comments>
		<pubDate>Fri, 28 Oct 2011 16:34:26 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[diagnosis]]></category>
		<category><![CDATA[discussion]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[Pumpkin Pie Plus ...]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[warning]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[go ahead honey]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11505</guid>
		<description><![CDATA[Pumpkin Spice “Latte” (Non-Coffee, Gluten Free, Dairy Free, Refined Sugar Free)

Ingredients 

About 1 ½ cups of unsweetened almond milk (or any milk of your choice; see notes)

About 3 tbsp pumpkin butter (I used this gfe recipe, which uses honey, but as stated in the recipe maple syrup or agave nectar can be substituted for an equally delicious vegan option) 

Instructions 

Stovetop method: Add milk to saucepan. Heat over medium to medium-high heat. Slowly stir in pumpkin butter. (I use my mini whisk, which is great for mixing single servings of beverages.) You want the latte mixture to steam, but not boil, so be vigilant. Fill mug. Enjoy! 

Microwave method: Fill mug to almost full; leave about ¾ to 1 inch at the top. Whisk or stir in pumpkin butter. Microwave on HIGH for about 2 ½ minutes, hitting PAUSE to stir about halfway through. Enjoy! 

Makes one serving. 

Shirley’s Notes: I love this non-coffee pumpkin spice latte made with almond milk. The texture is perfection---velvety smooth. It actually looks like pumpkin pie “batter,” too. If you want to substitute full-fat coconut milk, you’ll want to use a mixture of full-fat coconut milk and water. If you have a mug that holds 1 1/2 cups, I recommend using about 1 1/4 cup of full-fat coconut milk and 1/4 cup water. Cashew milk is another great option. And if you consume cow dairy, then regular milk would be fine, but I would use regular milk or 2% milk. If you drink Vanilla Almond Milk, you may not need as much pumpkin butter, but your Vanilla Pumpkin Spice Latte will no doubt be equally delicious. You may top your latte with some of my gluten-free, dairy-free Honey Whipped Cream or Diane’s gluten-free, dairy-free, vegan whipped cream for a truly decadent delight.]]></description>
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		<slash:comments>44</slash:comments>
		</item>
		<item>
		<title>Pumpkin Butter Pecan Chocolate Chip Bars (Gluten Free, Grain Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/pumpkin-butter-pecan-chocolate-chip-bars/</link>
		<comments>http://glutenfreeeasily.com/pumpkin-butter-pecan-chocolate-chip-bars/#comments</comments>
		<pubDate>Mon, 17 Oct 2011 22:52:51 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[Pumpkin Pie Plus ...]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[grain free]]></category>
		<category><![CDATA[the spunky coconut holiday]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11287</guid>
		<description><![CDATA[Pumpkin Butter Pecan Chocolate Chip Bars (Gluten Free, Dairy Free)

Ingredients

2/3 cup coconut (or palm) sugar (or more, to taste; see notes)
½ cup coconut oil, liquefied (or more; see notes)
2 large eggs
2/3 cup pumpkin butter (made with pumpkin puree, cinnamon, cloves, ginger, allspice, nutmeg, sea salt, and honey; see recipe here)
1 tsp vanilla extract
2 cups almond flour (I use Honeyville Blanched Almond Flour)
1 tsp baking soda
¾ tsp sea salt
2/3 cup pecans, chopped
2/3 cup chocolate chips (see notes)

Instructions

Preheat oven to 375 degrees. 

Add coconut sugar to large bowl. Stir in coconut oil. 

Stir in eggs, pumpkin butter, and vanilla extract. Mix well.

Add almond flour, baking soda, salt, pecans, and chocolate chips, mixing until you have an even batter. 

Using spatula, spread mixture into lightly greased 9 x 13 baking pan. 

Bake for about 20 minutes or so. Check for doneness using toothpick. 

Cool in pan at least 15 minutes before cutting.

Shirley's Notes:  Ghirardelli Semi-Sweet Chocolate Chips are dairy free. Enjoy Life Mini Chocolate Chips and Mega Chunks are dairy free and made with evaporated cane juice. The latter are also grain free.  If you like wet and moist bars, you may want to use more coconut oil. Add one tablespoon of coconut oil more at a time until you get a really spreadable batter. Omit chocolate chips for a completely sugar free option. I lowered the sugar a tad for this recipe; if you like sweet, you may wish to increase the amount, but with the already sweetened pumpkin butter, the chocolate chips, and the natural sweetness of coconut sugar and pecans, we found this amount to be about right.]]></description>
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		<slash:comments>55</slash:comments>
		</item>
		<item>
		<title>Skillet Supper Series: Combination Fried Rice for Go Ahead Honey</title>
		<link>http://glutenfreeeasily.com/skillet-supper-series-combination-fried-rice-for-go-ahead-honey/</link>
		<comments>http://glutenfreeeasily.com/skillet-supper-series-combination-fried-rice-for-go-ahead-honey/#comments</comments>
		<pubDate>Mon, 26 Sep 2011 03:40:18 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Chinese]]></category>
		<category><![CDATA[fried rice]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[stir fry]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11070</guid>
		<description><![CDATA[Combination Fried Rice

Ingredients:

A couple of tablespoons of oil of your choice (I use extra virgin olive oil or coconut oil)
About one large onion, chopped (or equal amount of chopped green onion)
About half of a green or red pepper; chopped (optional)
About 2 cups or more of cooked rice (I like to cook extra rice and then freeze it to use later for fried rice, soup, jambalaya, etc.)
One can sliced water chestnuts, drained
One can bamboo shoots; drained (optional)
About 1 cup of fresh mushrooms (when my mushrooms are “heading south,” I sauté them in oil and freeze and then pull them out for dishes like this)
About 1 to 2 cups or more of other vegetables of your choice (carrots, peas, broccoli
About 1 to 2 cups of cooked meat and/or seafood of your choice (chicken, ham, pork, shrimp) (optional, may omit for a vegetarian or vegan dish)
A couple of tablespoons of gluten-free soy sauce or tamari, or soy-free, refined sugar-free coconut aminos
About 3 eggs, beaten (optional, may omit for a vegan dish)

Instructions:

Add oil to skillet and heat on medium-high, adding onions and pepper cooking a few minutes until onion is soft.

Reduce heat to medium and add rice and other vegetables, stirring often for about 5 minutes.

Stir in meat and seafood, stirring a few minutes.

Drizzle beaten eggs into mixture in skillet and stir well, distributing eggs throughout. Cook until eggs are visibly done, about 5 minutes more.

Stir in soy sauce until well blended. 

Makes 4 or more servings]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/skillet-supper-series-combination-fried-rice-for-go-ahead-honey/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Go Ahead Honey, It&#8217;s Gluten Free August Roundup</title>
		<link>http://glutenfreeeasily.com/go-ahead-honey-its-gluten-free-august-roundup/</link>
		<comments>http://glutenfreeeasily.com/go-ahead-honey-its-gluten-free-august-roundup/#comments</comments>
		<pubDate>Fri, 02 Sep 2011 15:07:45 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
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		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[non-recipes]]></category>
		<category><![CDATA[pasta meal]]></category>
		<category><![CDATA[skillet dinners]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10800</guid>
		<description><![CDATA[This month’s Go Ahead Honey It’s Gluten Free carnival&#8212;with the theme &#8220;Dishes So Simple, No Recipe Required&#8221;&#8212;has brought out a lot of great bloggers. There are welcome new faces as well as many valued &#8221;regulars&#8221; &#8230; that&#8217;s the best combo of participants! The &#8220;non-recipe&#8221; submissions include classic family favorites as well as innovative creations that everyone will want to [...]]]></description>
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		<slash:comments>46</slash:comments>
		</item>
		<item>
		<title>Saucy Cheesy Chicken Veggie Pasta Skillet Supper for Go Ahead Honey, It’s Gluten Free</title>
		<link>http://glutenfreeeasily.com/saucy-cheesy-chicken-veggie-pasta-skillet-supper-for-go-ahead-honey/</link>
		<comments>http://glutenfreeeasily.com/saucy-cheesy-chicken-veggie-pasta-skillet-supper-for-go-ahead-honey/#comments</comments>
		<pubDate>Thu, 01 Sep 2011 02:22:42 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[discussion]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10767</guid>
		<description><![CDATA[Pasta Skillet Supper (Saucy Cheesy Chicken Veggie Pasta Skillet Supper)

- Add a couple of tablespoons of oil, butter, or liquid to your skillet. (Sometimes water or broth is what I use.) Heat skillet to medium.

- Add any uncooked meat or seafood that you wish to cook. (I added some uncooked chicken tenderloins for the recipe shown.) Cook for a few minutes on either side. If meat or seafood is done, remove and set aside. Otherwise, you may continue to cook meat or seafood with the other ingredients you will be adding.

- Add uncooked veggies that you wish to sauté. (I added onions, garlic, zucchini, and tomatoes at this point.)

- Saute until veggies begin to soften, stirring frequently.

- Add in any liquids at this point and reduce heat some. (I added in some pizza sauce and tomato sauce, both left over from previous meals. Sometimes I add in coconut milk. Sometimes I add in vegetable or chicken broth. Salsa and leftover soup are also good options. You’re going to be cooking long enough to reduce the liquid some and pasta needs more liquid than other skillet dishes. Still, start with less than you think you need, and add additional liquid ingredients as needed.)

- Immediately add in cooked pasta. If you had already cooked meat or seafood  for your dish, as well as any other already cooked veggies  you think would work well, add them at this time, too. (I added in some leftover corn and broccoli.) Stir until all is coated with sauce. Increase heat and cook until all is heated through and any liquid is reduced to make a sauce to your liking. Stir as needed while cooking.

- Turn off heat. Sprinkle with cheese (dairy or non-dairy), if desired---either while in the skillet or once served on plates. I generally prefer the latter because it’s easy for me to serve Mr. GFE a dairy version and me a non-dairy version if I so choose.

Sometimes cheese is not the right ingredient to add to skillet dishes. I made a skillet pasta dish when camping this summer that used brown rice ziti with grilled shrimp, olive oil, garlic, onions, and coconut milk plus some salt, pepper, and chipotle powder. It was just perfect as it was; no cheese of any kind was needed. Work with what you have and play with flavor combinations that have worked in other dishes. For example, if you love lasagna, then some ground beef (and/or ground sausage), tomato-based ingredients, cheese(s), and complementary veggies (e.g., zucchini, spinach) might be a good idea. If your family loves cheeseburgers, a cheeseburger macaroni dish would probably be welcomed. If you’re vegetarian and love chickpeas, some combination of roasted chickpeas and seasonal veggies cooked with the pasta in a veggie broth might turn out to be your favorite non-recipe pasta dish. You get the idea. Honestly, I find these non-recipes to be some of the most satisfying dishes that I make because I exercise creativity and “carefreeness,” but yet always end up with a delicious one-dish dinner. Plus I fill up my skillet when making these dishes so we always have leftovers for lunches or dinner the next evening.]]></description>
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		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>August Go Ahead Honey, It’s Gluten Free&#8212;Dishes So Simple, No Recipe Required</title>
		<link>http://glutenfreeeasily.com/august-go-ahead-honey-it%e2%80%99s-gluten-free-dishes-so-simple-no-recipe-required/</link>
		<comments>http://glutenfreeeasily.com/august-go-ahead-honey-it%e2%80%99s-gluten-free-dishes-so-simple-no-recipe-required/#comments</comments>
		<pubDate>Tue, 02 Aug 2011 16:27:01 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[real food]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10480</guid>
		<description><![CDATA[When Naomi, our lovely friend across the pond and creator of Go Ahead Honey, It’s Gluten Free, asked for this year’s hostesses, I volunteered with the theme Dishes So Simple, No Recipe Required. I’m talking about simple, real food options for breakfast, lunch, dinner, or even a snack or appetizer. Have you ever gone to a restaurant and [...]]]></description>
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		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Watermelon Sherbet with a Bonus Milkshake</title>
		<link>http://glutenfreeeasily.com/watermelon-sherbet-with-bonus-milkshake/</link>
		<comments>http://glutenfreeeasily.com/watermelon-sherbet-with-bonus-milkshake/#comments</comments>
		<pubDate>Wed, 20 Jul 2011 15:30:53 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[wellness weekend]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=10275</guid>
		<description><![CDATA[Watermelon Sherbet (Gluten Free, Dairy Free, Refined Sugar Free) 

2 cups ripe watermelon, ideally frozen and then slightly thawed

¾ cup full-fat coconut milk

¼ cup honey (or agave nectar for vegan option) 

Blend ingredients in blender for about a minute or so until well blended. 

Pour into prepared tub of ice cream machine. 

Churn about 15 to 20 minutes. 

Scoop and enjoy! Makes about 3 cups. Freeze any leftovers so you can make a milkshake the next day (recipe below). 

Original recipe by Shirley Braden 

Watermelon Sherbet Milkshake (Gluten Free, Dairy Free, Refined Sugar Free)

About 1 ½ cups of watermelon sherbet

1 ripe banana

1 cup almond milk (or other milk of your choice) 

Blend until smooth. Drink and be amazed at how good this healthy milkshake is. 

Original recipe from Shirley Braden ]]></description>
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		<slash:comments>48</slash:comments>
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