The Everything Gluten-Free Slow Cooker Cookbook Giveaway!


GLGEVSCI’ve got a special treat for you, gluten-free peeps, as we move into these bleak and dreary depth-of-winter-months.

If you haven’t already heard, Carrie Forbes,  Ginger Lemon Girl  has a gangbuster new cookbook, The Everything Gluten-Free Slow Cooker Cookbook. Guess what I didn’t know before I read this book? You really can cook everything in a slow cooker. She’s not kidding.  From Breakfast to Casseroles to Breads and Desserts (and Lattes!).  While I’ve been using my slow cooker (occasionally) for years for soups and stews, I have never delved into baking in a slow cooker. Carrie’s book has got me totally jazzed to bust out my slow cooker and try a whole new genre of cooking. And with 300 recipes to choose from, I won’t be running out of options any time soon!

While it might seem that cooking in a slow cooker is the opposite of what I’m focused on right now, (30-minute meals), the more I thought about it, the more in sync I realized Carrie and I are.  Using a slow cooker actually serves the same purpose as a 30-minute meal. Whether you’ve got dinner in the slow cooker for 2-8 hours, or you’re whipping up a 30-minute meal, the goal is the same: LESS TIME SPENT OVER THE STOVE!

Random side note: One of the cutest things about this book is that last I checked, it was the #1 bestseller in the category of Potatoes on Amazon. I didn’t know there was category for Potatoes, but I like it!!!   That actually tells you a little bit about this book, which is that it’s filled with comforting foods, because what’s more comforting than a potato?

This is not to say this book is just chock-full of potatoes. As mentioned above, it’s a book that teaches you how to cook everything in a slow cooker.  I am very impressed by the variety of recipes. While Carrie does give us many traditional favorites, like Chicken Cacciatore (p.188) and Split Pea Soup (p.125), this book is not your typical run of the mill roster.  Eastern North Carolina Cheesy Grits Casserole (p.52)? I’m on it. Welsh Rarebit (p.84)? Yup. Lone Star State Chili (p139)? I’m going to make that right now!

In addition to the Soups, Stews and Chilis chapter (my favorite types of food), I am most excited about the Slow Cooker 101 chapter, the Five Ingredients or Fewer chapter, and the Kid-Friendly Meals chapter.  Oh, yeah, and also the Gluten-Free Breads and Desserts chapter. Oh, dang it, I’m excited about it all! Bravo, Carrie for putting together such a comprehensive, fun, and instructive gluten-free cookbook. On top of the stellar recipe collection, The Everything Gluten-Free Slow Cooker Cookbook also has excellent instructional chapters on Slow Cooker Basics, and Why Gluten-Free. 

PLEASE NOTE THAT WHILE GLUTEN-FREE, THIS BOOK IS NOT TOP 8 ALLERGEN-FREE. But many recipes naturally are, or if not, are adaptable.  Given the incredible breadth of delicious recipes, I think I can safely say that there’s something in this cookbook for just about everyone.


To enter to win a copy of The Everything Gluten-Free Slow Cooker Cookbook, by Carrie Forbes, just simply do One, Two, or all Three of the following. Just be sure to leave A SEPARATE COMMENT for each one that you do so that you can earn an entry for each.

1. Tell me why you would like this book!

2. Follow me, Cybele Pascal or Ginger Lemon Girl on Facebook, or tell me if you already do.

3. Share this post with your friends on Pinterest, Twitter, Facebook or other social media and leave an additional comment saying you did so. Help spread the word about this great new cookbook!

This GIVEAWAY will end on TUESDAY, February 5th at PST. The winners will be announced then. 


Small Plates and Sweet Treats by Aran Goyoaga


Get ready to meet the most beautiful book in the word.  Small Plates & Sweet Treats: My Family’s Journey to Gluten Free Cooking is the prettiest collection of recipes to cross my desk, ever.

As somebody who’s spent the better part of my life reading cookbooks in bed for relaxation, this gorgeous tome is one sweet treat. It’s so pretty, I even found myself cooing over the floral print on the inside of the dust jacket! If you are familiar with Aran’s award-winning blog, Cannelle et Vanille, you will know that her food photography and styling are truly top notch. Her work is sumptuous, real, always telling a story, and making you desperately want to eat whatever it is she’s just prepared. So imagine how breathtaking these images are in book format. Big, glossy, full-paged… Dare I say it? Even better than on the blog, because there’s more immediacy, more clarity, so tangible you want to dive right in.

Call me antiquated, but I still love a book. Food blogs are special for their real time experience, the in-depth process shots, the window into somebody’s life, and the community they can foster. But nothing replaces a COOKBOOK. The pages you pour over and spill food on. However, in full disclosure: I don’t want to spill food on this book. I want to keep Small Plates & Sweet Treats as the stunning coffee table book it is, or could be if I keep it clean. I obviously need two copies: one for breaking in, and the other for perusing.

But let me be clear, Small Plates & Sweet Treats’ beauty is way more than skin deep. First, let me talk about its structure. It is divided into seasonal chapters, a structure I’m particularly fond of. Seasonal chapters simplify life, by letting you flip directly to the seasonally applicable recipes for inspiration. Warming soups for fall, cooling salads for summer, already curated for you. Cooking seasonally is preferable for many reasons, perhaps most importantly because it simplifies shopping by sourcing what is in season, and thus readily available and cheaper. Cheaper, easier to find, and hitting the spot based upon your seasonal moods? What could be better? Interestingly, Aran has started the book with autumn, while most seasonal cookbooks begin with spring. I like that she’s started with autumn, because I always think of the beginning of the year as the beginning of the school year, so this works for me.

Another highlight of Small Plates & Sweet Treats is that it’s comprised of small plates. Derived straight from Aran’s Basque childhood, small plates are a great way to eat. Make one recipe for lunch, or whip up several complimentary dishes for a lively and varied supper. And the best thing about small plates? They leave room for dessert, which believe me, you’ll want to be doing. Aran was previously a professional pastry chef, and has lifted gluten-free baking to new heights.

Best of all, these recipes are simple. While they range in style from innovative (candy-striped beet, fennel & raclette tart with buckwheat crust) to traditional (sunday beef stew) they are all easy to execute, and most of all delicious. I can’t wait to cook and bake my way through this cookbook. At the top of my list are crispy & creamy chicken, mushroom and potato bake (see recipe below), eggplants stuffed with millet & serrano ham, roasted parsnip & apple soup with mustard croutons, autumn panzanella salad (made with Aran’s homemade seeded bread), celery root, sweet potato & quinoa crumble, chocolate sweet potato donuts, and coconut cream cookies (which my son Lennon looked at and said “make that!”). Please note that while all these recipe are gluten-free, they are not specifically free of other common allergens, so pick and choose those that are safe for you. I chose to share the recipe below because it’s easily made top-8-free if you just omit the cheese.

I don’t know about you, but I know what I’ll be getting people for Chrismukkah this year! Thank you, Aran, for this lovely luscious book!

crispy & creamy chicken, mushroom & potato bake

From Small Plates & Sweet Treats by Aran Goyoaga

I WAS ELEVEN THE FIRST TIME I VISITED IRELAND. I spent a summer with the O’Sullivans, who took me in as an exchange student while I attended English classes. Every morning, Una packed my lunch in a brown bag: a chicken sandwich, an apple, and a packet of malt vinegar crisps. It seldom varied. During a lunch break at school I saw a fellow classmate pack his crisps inside his sandwich. I had never seen anything like it! “He might be on to something,” I thought to myself, and he was. This dish is inspired by those fl vors and textures, with a creamy chicken, mushroom, and tarragon filling and a crunchy potato, malt vinegar, and parsley topping.



2 tablespoons olive oil, plus more for brushing bowls and frying

4 slices pancetta, chopped

1 medium yellow onion, diced

2 cloves garlic, minced

1 celery stalk, diced

1 pound (450 g) boneless chicken breasts or thighs, cut into bite-size pieces

1 1/4  teaspoons salt

1 teaspoon freshly ground black pepper

4 ounces (110 g) cremini mushrooms, sliced

1 tablespoon chopped fresh tarragon

¼ cup (60 ml) white wine

1/2 cup (125 ml) unsweetened coconut milk

2 medium Yukon gold potatoes, peeled

1 tablespoon malt vinegar

½ ounce (15 g) Parmesan cheese, finely grated

1 tablespoon finely chopped fresh parsley



1 Preheat the oven to 375°F (190°C). In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the pancetta and cook until crispy. Add the onion, garlic, and celery and cook for 5 minutes.

2 Season the chicken with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper. Add it to the pan. Cook for 5 minutes, turning once. Add the sliced mushrooms and cook for another 2 minutes. Add the tarragon, white wine, coconut milk, 1/2 teaspoon of the salt, and remaining 1/2 teaspoon black pepper. Cook for another minute.

3 Brush the inside of 6 (8-ounce) oven-safe bowls with oil. Divide the chicken mixture among the bowls and bake for 20 minutes.

4 Meanwhile, thinly slice the potatoes on a mandoline, or slice them by hand as thin as possible. Pat them dry with a paper towel. In a large sauté pan, heat 1/2 inch of olive oil over medium heat. Fry the potatoes in batches until crispy, making sure not to overcrowd the pan. Drain them on paper towels. Drizzle the malt vinegar and remaining ¼ teaspoon salt on top.

5 Remove the bowls from the oven and top with the crispy potatoes and Parmesan cheese. Put the bowls back in the oven for 5 minutes. Top  with the parsley and serve immediately.

Joy Bauer Food Cures Giveaway plus Slim & Scrumptious


Joy Bauer, the Nutrition Expert for the Today Show has generously offered to give away three copies of Food Cures, and three copies of her new book Slim & Scrumptious! That means three of my lucky readers will win a copy of each book! What a win, win! Food Cures is a must read, chock-full of advice about how to manage your health through your diet, with healing food choices.  She shares tips for how to manage diabetes, arthritis, migraines, extra weight, and so much more, through good nutrition. (more…)