My life can get pretty complicated. I'm sure that most moms feel the same.

And as the holidays roll in, our lives get a little more hectic. The kids are home from school, the nights are later and -- oh yeah -- there's gluten-free baking to be done.

In our family, we celebrate both Passover and Easter. Both of these holidays, it turns out, are actually pretty friendly holidays for a gluten-free eater.

At a Passover Seder, no one eats "leavened" food. That's good news because most food that rises has gluten in it. The Passover ban on leavened foods stems from the experiences of Hebrew slaves in Egypt who, according to the Book of Exodus, fled the country in such haste 3,200 years ago that their bread did not have time to rise.

Then, there's Easter. This holiday turns out to be pretty gluten-free friendly, as well. Save a few candy no-no's and green bean casserole, it's easy to make ham, veggies and deviled eggs free of gluten. Alas, my life has become a little less complicated. Now, if only I could send the kids back to school earlier...

Here are some things I'm bringing to our holiday celebrations:

1. My own ham.
I made ham roll-ups for my son with Boar's Head ham lunch meat and Tofutti Cream Cheese. However, most ham is gluten-free, so you might not need to bring your own! Check the label. I know Honeybaked Ham is gluten-free!

2. Chocolate-covered treats.
I kept my kids busy by putting them to work dipping Kraft marshmallows, gluten-free pretzels and raisins into melted Enjoy Life chocolate chips, which are both gluten- and dairy-free. I lined a cookie sheet with parchment paper and let them dip and then drop them. I refrigerated the "candy" overnight, then placed them in decorative cupcake papers. It's a good treat to pass and everyone can eat them.

3. Mini corn muffins
I love making them to take with me. They travel well, and the kids devour them. I simply bake a package of Bob's Red Mill Cornbread Mix (found at most grocery stores) in a mini muffin tin. I like to add 1/4 cup of applesauce and 2 tablespoons of honey to add a little moisture and sweetness.

4. Candy and cookies
Nothing says holidays like all the sweets lining the buffet table. I make sure my little one can fit in by grabbing a bag of cookies from the freezer (usually Bob's Red Mill Chocolate Chip) and some special treats. Most Peeps candy is gluten-free (check the label) and we like Mike and Ike's jelly beans. For a pdf list of gluten-free candy, click here.

For Passover, we stick to the Seder plate. And since the meal is typically eaten at night with my family, we don't worry about the little ones (they eat before we get there). But if you missed it, here is a recipe that uses quinoa that ran in The Oakland Press March 30:

Quinoa Fritters With Lemon-Horseradish Mayonnaise
For the mayonnaise:
1⁄2 cup mayonnaise (regular or light)
1 tablespoon lemon juice
1 tablespoon minced fresh parsley, plus more for garnish
11⁄2 teaspoons jarred horseradish
1⁄8 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄2 teaspoon finely grated lemon zest

For the fritters:
2 tablespoons plus 1⁄2 cup canola oil, divided
1 medium yellow onion, chopped
1 large clove garlic, minced
1 cup mashed potatoes
2 eggs, beaten
2 cups cooked quinoa
1⁄4 cup matzo meal
2 tablespoons minced parsley
1 teaspoon kosher salt
1⁄2 teaspoon ground black pepper

To make the mayonnaise, in a medium bowl whisk together the mayonnaise, lemon juice, parsley, horseradish, salt, pepper and all but a pinch of the lemon zest. Spoon into a small ramekin and garnish with additional parsley and the remaining zest. Set aside.

To make the fritters, in a large skillet over medium-high, heat 2 tablespoons of the oil. Add the onions and saute until softened and lightly browned, about 8 minutes. Add the garlic and cook for 1 minute. Transfer the onion mixture to a bowl to cool slightly.

Wipe the skillet with a paper towel and set aside.

In a large bowl, use a fork to mix together the mashed potatoes and eggs. Stir in the quinoa, matzo meal, parsley, salt, pepper and the sauteed onion mixture.

Return the skillet to the burner over medium-high. Add the remaining 1⁄2 cup of oil and heat until very hot but not smoking.

One at a time, scoop the fritter mixture into balls about 2 tablespoons each. Place 4 or 5 balls in the skillet, then use a lightly oiled spatula to gently flatted them. Cook until golden brown and crisp on the bottom, about 2 minutes.

Flip the fritters and cook for an additional 2 minutes, then transfer to paper towels to drain. Repeat with remaining fritters. Serve the fritters with the mayonnaise.

Tip: Experiment with quinoa. It has the most complete nutrition and highest protein content of any grain, but is simple to make, very much like rice. Cooked quinoa tastes similar to couscous, but more substantial.