Raise your hand if you’re hungry.
Glad I’m not the only one! After seeing all the tempting 2012 Gluten-Free All-Star Recipes shared this week, who wouldn’t be ravenous? Big thanks to Lexie for creating this idea and gathering so many talented gluten-free recipe developers. I’m honored to be included, and I appreciate Sarah Bakes Gluten Free Treats for featuring me today.
One thing to know about me: I’m not a typical gluten-free blogger. Surprisingly, I tolerate gluten just fine, and so does my husband. Still, nearly everything I cook at home—and most of what appears on this blog—is gluten-free. People often ask why choose gluten-free when you don’t have to. For me it’s simple: eating a variety of wholesome, clean foods offers many nutritional benefits and keeps meals interesting. I enjoy making food that more people can eat, and I hope gluten-eaters discover the benefits of moving beyond wheat flour once in a while.
I haven’t always followed this path. I’ve loved food my whole life, and that love contributed to being obese through my early childhood and much of college. In my early twenties I realized I wanted to live a long, active life for a future family, so I changed my habits. Rather than dieting for vanity, I adopted a mostly low-calorie approach and started exercising until I reached a healthy weight. The key to maintaining that balance while still indulging my passion for food was learning to cook with colorful, nutritious, and exciting ingredients. Eating well doesn’t mean depriving yourself—quite the opposite. Good food expands possibilities for healthy, delicious meals.
Cara’s Cravings 2012 Gluten Free All-Star Recipes
Now that you know a bit about me, here are some of the recipes my readers loved most in 2012.
Mint Chocolate Brownie Protein Bars
My Mint Chocolate Brownie Protein Bars were hugely popular both on the blog and at home. They inspired many flavor variations we now enjoy regularly—so much that I’ve thought about compiling them into an e-book. These bars are sweet and chewy, naturally sweetened, and vegan, yet they pack about 12 grams of protein per serving. That satisfying protein boost is often missing from typical nut-and-dried-fruit bars.
Salted Caramel Ice Cream
I was thrilled to see my Salted Caramel Ice Cream among the top-viewed recipes this year. I keep meaning to make it again—it’s rich, dark caramel folded into an incredibly creamy base without refined sugar. It’s vegan and indulgent, perfect scooped over a warm chocolate chip cookie. That’s how we first fell in love with it.
Melon Mojito Fish Tacos
Not everyone craves sweets, so here’s a savory favorite: Melon Mojito Fish Tacos. These aren’t your everyday tacos. A mint-and-lime marinade brightens flaky white fish, which is then topped with crisp purple cabbage and juicy green honeydew melon. The result is colorful, fresh, and unforgettable—this fusion kept me hooked on melon all summer.
Strawberry “Cheesecake” with Almond-Macadamia Crust
I also want to highlight a hugely popular recipe I adapted from a friend. Alta from Tasty Eats at Home created a lovely Strawberry “Cheesecake” with Almond-Macadamia Crust, which inspired my own Vegan Blueberry Cheesecake Cupcakes. Alta’s recipe encouraged me to use cashews more often in creamy, dairy-free desserts and helped shape several treats I now make regularly.
Thanks again to Lexie’s Kitchen and Sarah Bakes Gluten Free Treats for organizing such a delicious and fun event—2012 was a fantastic year and it will be hard to top!
If you want to stay connected and see what’s next in 2013, here are ways to follow:
- Subscribe to Cara’s Cravings via email or your favorite reader
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- Explore favorite recipes on Pinterest
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