Most Popular Recipes

Happy upcoming New Year everyone! I love starting a new year because it is a great time for reflection. When I was first diagnosed with celiacs, I thought it was a terrible thing, but I've learned to be grateful for it.

I never imagined myself being able to cook. 

Learning to cook and creating recipes has been a wonderful (and delicious) creative outlet for me. I've also really enjoyed making my recipe posts, re-creating and sharing other people's favorite recipes, and becoming a part of the gluten-free community. 

I've gotten fantastic feedback about my blog, and I've realized I need to organize my recipes differently on my site so people can find what they are looking for more easily. So that is my blogging New Years resolution. In the meantime, I want to share with all of you my five most popular recipes, by page views. In the next few days I'll post my top five personal favorite recipes! 

Wishing you happiness and health this New Year!

Most Popular Recipes on Celiac Sanctuary

1. Butternut Squash Macaroni and Cheese

2. My First Thanksgiving Turkey!

3. Italian Broccoli Slaw

4. Sweet and Tangy Texas Caviar

5. Steamed Lobster Tails

Sweet and Tangy Texas Caviar

"A recipe has no soul.  You, as the cook, must bring soul to the recipe." - Thomas Keller

One of the best ways to avoid temptation when you go to a party is to bring something gluten-free and fabulous to share, that way you always have something to munch on! This dish is vegetarian as well as gluten-free, and super addictive. Goes great with any gluten-free chip (Tostitos Scoops are a popular choice). 

Ingredients: 

1/2 lime

1/2 cup sugar

1/2 cup apple cider vinegar

1/4 cup canola or vegetable oil

1 large yellow onion

2 ears of corn

1 can black eyed peas (15 oz)

1 can pinto beans (15 oz)

1/2 green bell pepper

1/2 yellow bell pepper

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Step 1: Grill corn until cooked but not mushy. (If you are low on time, you can wrap the corn in a wet paper towel and microwave for 3 minutes on high, turning once.) Cut the corn off the ear.

Step 2: Chop the bell peppers and  onion. In a large bowl, mix peppers and onion with corn. Add oil, vinegar, salt, pepper, and sugar. Squeeze the juice from ½ lime into bowl and mix.

Step 3: Empty the pinto beans and black eyed peas into a strainer. Rinse beans and peas thoroughly and add to the large bowl. Toss all ingredients together.

Step 4: Marinate for 1 hour and serve with gluten-free chips of your choice!

Serves 6-12 depending on portion size.