Peach Lemonade ice tea

peach iced tea


Summer in Las Vegas is very hot and some times unbearable! After 4 years, living in Las Vegas,I still can’t tolerate the summer heat,neither can my daughter. We both love cold and rain,stepping in the paddles of water and playing on the rain.

One thing I love about summer in Las Vegas,though,is the abundance of fruits of any kind! But I always choose those I am familiar with and take me straight back to my childhood! Juicy,fragrant peaches and cold lemonade! I recently found an easy recipe for peach lemonade from Passion for savings and I said that I had to try it! I add lemon and garnish it with mint leaves and  I created a Peach lemonade ice tea. So refreshing and herbaceous!

peachy lemonade


Peach Lemonade syrup:

  • 1 cup sugar
  • 1 cup water
  • 3 peaches,ripen and sliced
  • juice of two lemons

Green tea:

  • 6 cups of water
  • 3 green tea bags


  1. Bring syrup ingredients to boil. Then reduce heat to medium.
  2. Crush peach slices as you stir to dissolve sugar. Simmer for 4 minutes.
  3. Turn off heat,cover and let sit for 30 minutes.
  4. Boil water and brew tea letting steep 5 minutes.
  5. Remove tea bags and refrigerate until tea is completely cold
  6. Strain syrup through a fine strainer to remove fruit pieces.

Peach Lemonade syrup


Don’t toss them! They make incredible peach spread.


Add syrup to tea and serve over ice.

Prosciutto and asiago beer bread(gluten free)


Last week my mother found on a Greek website recipe for beer bread. I had to try it immediately! I could only imagine the bitterness of the beer along with the salinity of the prosciutto. I had to make it kind of elegant. Don’t let the “elegance” fool you…I drink my beer from the bottle! No formalities there. It’s a very easy recipe,no kneading needing nor yeast.

Lately,I expressed my love for gluten free beer Omission and since I bought a six-pack,that recipe was definitely was calling beer’s name!

You can substitute the prosciutto with bacon,add jalapenos and cheddar. Make it yours!

Ingredients (one loaf):

  • 2  cups artisan gluten free flour blend
  • 1 1/2 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 12 oz gf beer
  • 1/4 cup unsalted butter, melted
  • 1/3 cup prosciutto,chopped
  • 1/3 cup asiago cheese,shredded


Preheat oven to 350F. Grease a 9″x5″x3″ loaf pan. Line the bottom of the pan with parchment paper. Set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed.  (Microwave the honey for 5 to 10 seconds beforehand to make it easier to stir in)

Add the prosciutto and cheese into the batter and mix well.

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Use a pastry brush to spread it around.

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.






Strawberry frozen yogurt sandwiches (gluten free)


If a homemade frozen yogurt sandwich  tastes far superior to its store-bought cousin,there is no question that homemade frozen yogurt sandwich will reign supreme. Velvety fro-yo meets the sweet, the juice of strawberries in this healthy and gluten-free frozen summer treat. Children of all ages will adore that frozen treat. A classic dessert packs creamy,cold slabs of refreshing strawberry frozen yogurt between two deep-chocolate cookies. The complementary flavors of the two key ingredients become one of the most memorable melt-in-your-mouth summer treats. Strawberries are abundant right now,packed with nutrients,vitamin C,biotin and dietary fiber, enough to boost your metabolism.

Eating healthy wasn’t always part of my life. I remember, when I was a kid,my favorite flavor combination was chocolate and strawberry. I used to compete with the other kids in my neighborhood on how many ice creams we could eat daily! I’ve never won,though because my mother was trying to control our sugar consumption! Unfortunately,she wasn’t trying enough,because my father was baking us incredibly delicious traditional Greek deserts with a little twist and we were so happy!

My happiness was about to turn into a sudden shock…Ten years ago,while still being a  teenager, I was diagnosed with celiac disease (gluten intolerance), and my adjustment was really  hard. To be completely honest, I wasn’t so obedient to doctors orders,but soon I realized  I should accept how the things would be for the rest of my life. Ever since,I cook and eat only gluten-free and I enjoy it every single day!

I love healthier treats for my little daughter. She is a two and a half full of energy,adorable little girl ,that always demands for something sweet! If you have kids, I am sure you will understand that some days don’t have the energy to deal with the sugar buzz. You have to improvise, be quick,creative and without using so much sugar.

So I decided to make frozen yogurt with her favorite fruit:Strawberry!  It takes few minutes to make it with only 3 ingredients and to make it decadent  make the chocolate sandwich cookies. A little bit more sugar for mommy won’t hurt!

From my table to yours!




Strawberry  frozen yogurt:
  • 4 cups frozen strawberries
  • 4 tablespoons honey
  • 2/3 cup Greek yogurt


Chocolate wafer cookies:
  • 1 cup Gluten free all-purpose flour
  • ¾ teaspoon xantham gum (omit if your flour already contains it)
  • ½ cup (40 gr) unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ cup (50 gr) granulated sugar
  • ½ cup (109 gr) packed light sugar
  • 6 tablespoons coconut oil
  • 3 tablespoons unsalted butter,melted and cooled
  • 2 eggs at room temperature,beaten
  • 2 teaspoons vanilla extract.




Make the wafer cookies.

Preheat your oven to 165 C.

In a large bowl, place the flour blend, xanthan gum, cocoa powder, baking soda, salt and granulated sugar, and whisk to combine well.

Add the brown sugar and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the shortening, butter, eggs and vanilla, mixing to combine after each addition. The dough should come together and be smooth and pliable.

Divide the dough into two equal pieces. Roll one piece of dough out between two sheets of unbleached parchment paper a square that is about 20 cm all around, and about ½ cm thick and place the rolled dough in the freezer for 10 minutes or until firm. Remove the dough from the freezer and cut into shapes( I used a round cookie cutter).

Place the cutouts about 2.5 cm apart on the baking sheets. With a toothpick,poke 5 to 6 holes in the center of each cutout.

Place the  pans, two at a time, in the preheat oven and bake until set in the center (about 8 minutes). Remove from the oven and allow to cool in the pans for at least 10 minutes before transferring to a wire rack to cool completely.

While the cookies are cooling,make the frozen yogurt.

Add the frozen strawberries,honey and yogurt to the bowl of a food processor. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

To assemble the frozen yogurt sandwiches.

Take the strawberry frozen yogurt out of  the freezer and let it sit on the counter for 10 minutes. Make cutouts with the same round cookie cutter you used for  the cookie cutouts,or  just scoop some frozen yogurt on the cookies.




Fresh strawberries can be used in place of frozen, however the fresh strawberries must be frozen solid.

You can deep the upper cookie in melted chocolate and sprinkle toasted almonds.

Adapted by:Gluten free on a shoestring

Strawberry lemonade greek yogurt mousse

imageYesterday,I  went to the grocery store and Greek yogurt is always on my shopping list. A long line of Greek generations grew up with Greek yogurt. Even my daughter,loves Greek yogurt! It’s tart,thick and luscious,full of protein and calcium. I specifically remember as a kid,mixing fruits and honey with yogurt. That was a gourmet snack! What a great balance! Organic juicy  fruits are one of the best snacks to hydrate your body,during the summer.

After I saw my daughter eating yogurt and strawberries I said to myself “Why not making a Greek yogurt strawberry mousse?” (Yes,sometimes I talk to myself!) Then it hit me! A strawberry lemonade yogurt mousse!

The lemon brightens up the mousse and takes it to another level. Easy to make,quick,no fuss, airy, refreshing and luscious! I think the photos speak for themselves…!



  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 cup Greek yogurt
  • 1/4 tbsp fresh strawberries, pureed
  • 1 tsp lemon zest
  • 1 tbsp lemon juice



  1. Whip heavy cream, until forms stiff picks.
  2. Add the sugar and yogurt, mix well until well incorporated.
  3. Fold in strawberries and the lemon zest and juice and mix with a spatula.
  4. Let it in the fridge for 1-4 hours to set and enjoy!



Pizza balls stuffed with sausage and cheese (gluten free)


One of the things I truly love about this country,is the incredible creativity of people when it comes to food! I’ve seen bacon ice cream,uncommon combinations of savory with chocolate,and they work harmoniously together. I have a true love about pizza,though. Pizza dough is like a blank canvas,you can get really creative and make from savory to desserts! Is really difficult to find a gluten-free pizza dough that you can work with. To be as pliable as the regular one and of course tasty. The yeasty flavor,that doesn’t overwhelm you,the beautiful char  and of course,the toppings.

I was really hungry,and that’s when the inspiration and creativity hits me. Why not pizza balls stuffed with sausage?That sounded so perfect,but what about cheese? Lets make a quick cheese-jalapeno mix. At this point I was Go big or Go home girl! For my pizza balls,I used a recipe from Honest Cooking,that is very close to an Italian pizza. I don’t want to upset my Italian friends,but it really is! The sausages where just perfect! Not spicy and the combination with the jalapeno and melted cheese mix is a home run! You won’t stop eating these!



For the pizza dough:

  • 2 cups brown rice flour
  • 2 cups tapioca starch
  • 2 cups white rice flour
  • 1 cup cornmeal
  • 1 tbsp kosher salt
  • 2 tbsp yeast
  • 2 tbsp xantham gum
  • 3 1/4 cups lukewarm water
  • 1/2 cup olive oil
  • 2 tbsp granulated sugar or honey
  • 2 eggs,large

For the stuffing:

  • 4 ounces cream cheese
  • 1/3 cup mozzarella,shredded
  • 2 tbsp finely chopped jalapeno
  • salt and pepper to taste
  • 1/4 cup Parmesan cheese,shredded
  • 3 Johnsonville  original brats
  • 1 tsp canola oil



  1. Whisk together the flours,cornmeal,yeast,salt and xantham gum in a 5-quart( 5 liter) bowl or lidded food container.
  2. Combine the liquid ingredients with the honey and add the mixture to the dry ingredients,in a heavy duty stand mixer with a paddle attachment,mix well until the dry ingredients are well incorporated.
  3. Cover and let it in a room temperature,until it rises for approximately 2 hours.
  4. You can use the dough immediately or you can divide it in thirds and refrigerate it in a lidded (not airtight) food container and use it over the next 5 days,or freeze it over the next two weeks.Though is better to handle when is cold. If using immediately,put some rice flour on a clean counter top and knead until is formed into a ball.
  5. Preheat the oven at 425 F (220 C).

Prepare the stuffing:

  1. In a medium bowl,mix the first 5 ingredients,set aside.
  2. Heat a frying pan in a medium heat. Add the canola oil.
  3. Remove sausage from their links and add it to the pan. Saute it until it’s done.

Take a piece of your dough,form it into a ball and press it with your palm. Add a tablespoon of sausage and a tablespoon of the cheese mix and seal it carefully.  Repeat to the rest,drizzle some oil on top of each  pizza dough,place it on a greased baking sheet and bake for 15 minutes.

Let it cool before you eat them! Enjoy!

Beer candied bacon (gluten free)


Being a gluten intolerant sometimes,is kind of challenging. Trying to replicate and mimic the flavors and textures you are missing is  very hard,at times…You are getting disappointed but if you truly believe in your skills and be persistent,you may definitely make it! I really love beer,but unfortunately in Greece was really difficult,even impossible,to find a gluten free beer. There are approximately 16 Greek beer brands and not even one is gluten free! At this point,where Greece’s economy concerns its citizens, whole Europe and not only ,I don’t think Greeks consider the non-existence of gluten free beer, as a problem,right now. Truth is,we are people who love food,good wine and beer,good company and trying to get through difficulties with humor and fighting until the end.

Back to beer! I am so lucky I finally found a gluten free beer I can enjoy! Omission IPA is without a doubt a very clean,crisp and refreshing beer.The bitterness is expected,and you can detect the fruity aromas and flavors. What’s better combinations with beer,than meat! Smokey,salty bacon,candied with brown sugar and the bitterness of the beer,seasoned with cracked black pepper,is a well-balanced snack. I am a big fan of bacon!



  • 1 lb thick-cut, high quality bacon
  • 1/2 cup brown sugar
  • 1/4 cup + 2 tbsp beer Omission IPA
  • cracked black pepper



Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.

Line a baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack. Season with cracked black pepper.Place in oven and cook for 10 minutes,drain grease, flip, then bake another 10-12 minutes. Brush glaze on bacon strips and bake about 6 minutes until sugars begin to caramelize.

Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.

Cool on wire rack completely before serving.

Adapted from: Tide and Thyme