I am back on track, eating healthy and in charge of what goes into my body.

Thanks in large part to finding some delectable snack and lunch options, I am feeling great and enjoying being gluten-free. Now at the end of the road, I can't say I'm going to continue my journey being entirely gluten-free. I feel I need a little whole wheat and gluten-containing grains to be healthy. However, I do want to continue to stay away from fast food, convenience foods and as many processed foods as possible. I also will continue to eat gluten-free at dinnertime and mostly at lunch time. I may have a whole wheat piece of toast in the morning to feel my cravings and keep me on track ... we'll see.

I feel great eating a boatload of fruits and veggies every day and plan to continue to do so. It's perfect timing to head to the farmers market and try out yet some more things.
I have had a blast and enjoyed learning how to go about daily life living gluten-free. It took a little more planning, and bringing food along on a few occasions, but I enjoyed seeing what I could "get away with" gluten-free. Revamping recipes and cooking with coconut milk were two of my favorite endeavors. Driving my kids to school/playdates/appointments without being able to quickly pick up a snack was my least favorite part. But, in the end, it was better for me to grab an apple and string cheese for the road.

Eating all the sweets was fun, too. But as my pants began to feel tighter, I started to work on some new tactics. For example, this recipe for chocolate banana shakes (photo of my little one drinking most of my calories at right) from Gluten Freeville was a healthy way to satisfy my sweet tooth. I made it with Very Vanilla Silk and coconut milk. Both tasted sinfully bad, but with a frozen banana and just a pinch of cocoa powder, you really just have to worry about the milk calories. It was a dream come true, really.

Then, I discovered some new snack options. Carrot sticks and hummus have always been one of my favorite snacks, but I really was missing some pita or crackers with it. Glutino crackers were a good alternative and the Veggie variety went really well with Laughing Cow Cheese and tomato slices (photo below). A big score in both the low-fat/calories and yummy snacks categories.


So, a few snacks under my belt and it was finally loosening up. Now, what for lunch?

Penny Ray of Commerce Township sent in a recipe for Salmon Patties. She said she doesn't really have a recipe, but "wings it" all the time, cooking the patties for supper and eating them cold for lunch the next day. I went with her directions and whipped up a batch myself for lunchtime. They were a big hit and must-have recipe for those eating gluten-free. Not only were they very healthful (117 calories, 3 grams of fat per huge patty), but affordable and simple. I had mine wrapped in a gluten-free pita with lettuce mix and tomato slices.

So, congrats to Penny! You win a Hiller's gift certificate and a HUGE applause for coming up with such gluten-free goodness.

Penny's Salmon Patties
3 cans (8 ounces each) salmon
1/4 cup mayonnaise (Hellman's or Safflower for dairy-free)
1 cup crushed Rice Chex or gluten-free rice crispy cereal
Generous amount of dried dill
1 teaspoon dried mustard
1 teaspoon lemon juice
Gluten free flour for dusting

Preheat oven to 375 F. Drain salmon and place in bowl. Add mayo, cereal and spices and mix with hands. Form six patties and dust with flour. Place on cookie sheet. Bake for about 15 minutes and flip. Cook until both sides are crispy and brown. Enjoy on a salad or rolled in a gluten-free wrap.

And that truly is a wrap!

Special thanks to: Hiller's Markets, the Gluten Intolerance Group, Pamela's products, my friends and family, Aunt Cathy of Oregon (home of Bob's Red Mill), The Oakland Press and Kinnikinnick. Support and contributions were appreciated this month!

It has come to this, the final week. As TV shows are pulling all the stops for their final episodes and the children are wrapping up their school years, I am still manning the gluten-free kitchen and trying to accomplish what many must endure all day, every day to keep their bodies healthy and free of a harm-causing protein.

I have been to every store and tried all the gluten-free products I could get my hands on. I'm looking back at the last handful of posts and I notice a few common ingredients. It appears I have become quite fond of 1. bananas 2. sugar and 3. chocolate.

OK, truth be told, I always have had an unhealthy fondness for chocolate. But bananas? And all these sweets? I wonder if this has to do with missing gluten. Is my body craving sugar and fruit heavy in carbohydrates (a banana has 26 grams compared with apples and oranges, which have 8)? I would say, yes sir.

In fact, in an attempt to be a little healthier, I grabbed a bar of dark, organic chocolate off the grocery store shelf last week. My plan was to allow myself just a few squares a day so I could feed my cravings a little without going overboard. But you know how this story ends... By the car ride home, half the bar was gone and I had to bury it in the bottom of my purse and throw it in the back seat. When I got home, I pulled the bar out and decided to put it in the garbage when I realized... I never read the label! Tsk, tsk. I really should know better by now. The bar was produced on "shared equipment as products that contain wheat." I suppose I am allowed one slip in three weeks.
So, I haven't made the best choices in past week or so, but I am back on track this week. I made a slow cooker full of chili made with ground turkey, pinto/black/kidney beans, Muir Glen Fire Roasted Tomatoes, onions, celery, garlic, cumin and chili powder. I paired it with a slice of gluten-free bread right out of the bread maker for a healthful dinner. I had a bowl of pineapple chunks (12 grams of carbs per serving) and strawberries (0.6 grams of carbs per serving) for dessert and didn't miss the chocolate bar. Well, not that much.Maybe after my body adjusts to the new diet, or I start introducing tiny bits of gluten, I will not crave so many things.

Until then, I will do the best I can.

Here are some other things I craved during my super-splurging....

I don't know whether I just missed the ease of grabbing a quick bite, or the late-night viewings of "Diners, Drive-ins and Dives," but man did I want a Coney Dog. Here in Metro Detroit, our Coneys are basically a loose meat chili on top of a grilled dog with a sprinkle of onions. I thought, I can revamp this and make it gluten-free. And Presto:

Gluten-free Coney Dogs
Chili Sauce:
1 pound ground beef (some "traditional" recipes also call for beef heart, but I skipped that)
1/2 red bell pepper, finely chopped
1/2 sweet onion, finely chopped 2 stalks celery, finely chopped
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
Salt, pepper to taste
3 tablespoons flour blend (such as Bob's Red Mill)
1/4 cup cider vinegar
3 cups beef broth
1 can tomato paste
Brown beef in large saute pan until fully cooked.

Scoop 3 tablespoons of fat into a small sauce pan. Drain the rest of the fat. Whisk the flour into the reserved fat and cook over medium heat. Stir frequently until it turns amber (about 10 minutes). This makes a roux. Then whisk in the broth, tomato paste and vinegar. Cook on low for 5 minutes.

Add Worcestershire sauce, garlic, onion, celery and pepper to meat mixture. Saute for 10 minutes. Add roux and stir. Simmer for 30 minutes.
Take 1/3 of the mixture out of the pan and puree in food processor, then add it back to the pan. Now you have a chili topping for your Detroit Coney Dog! Place hot dog on favorite gf bread or buns (we used a bun from Sugar Kisses Bakery) and top with chili and chopped onions.

One of my favorite side dishes growing up was fried zucchini. I remember my aunts using up their garden zucchini this way. Dipped in egg, breadcrumbs and fried in oil, they are warm and juicy on the inside and crispy and fried on the outside. What's not to love? And there's a vegetable in there somewhere...

Fried Zucchini
3 medium-sized zucchini washed and cut into 1/2 inch disks
2 cups homemade* or store-bought breadcrumbs (look in health section in supermarket). If they aren't flavored, add Italian spices such as oregano, basil and garlic
1 egg
3 tablespoons canola oil

Whisk egg in large, shallow bowl. Place breadcrumbs in second shallow bowl. Heat oil in large frying pan and set up plate lined with paper towels. Dip each piece of zucchini first in egg, then roll in crumbs. Place in heated oil (careful while dropping it in!). Cook each side about 10 minutes. Grab with tongs and place on paper towel. Cool for 15 minutes before eating.

* For homemade breadcrumbs: Place 6 slices of stale bread on baking sheet and bake in 200 F oven for 15-20 minutes or until brown on edges. Pulse in food processor with desired spices. I also heard crumbled up Rice Chex works!

At our house, mornings are about as hectic as they come. We're up at 6:30 and out by 7:10. It's hard enough to get teeth brushed, backpacks packed and shoes tied. How are we going to fit in breakfast?

On these days, my plan is to have them dressed and ready and at the breakfast table by 6:55 for a quick and healthful morning meal. Judy Sauer, a Novi teacher, sent me an easy Banana Muffin recipe (below) from her book Footloose and Gluten-Free that fit the bill. A quick bowl of cereal, gluten-free bread toasted with jam and a poached egg also are good ways to send off my little ones. (Click here for a printable coupon from Hiller's for a free carton of Blue Diamond Almond
Breeze milk with the purchase of one box of Arrowhead Mills Puffed Rice cereal.)

But on the weekends, we indulge a little more. When we have a little more time and energy, we like to pull out the good stuff: Eggs, cinnamon, brown sugar. If I'm lucky, I will have baked a loaf of bread during the week ready to slice and soak with such delights.

The thing about gluten-free bread, I find, is that it makes a wonderful French toast. Especially homemade bread, such as Gluten-Free Pantry's Best Sandwich Bread mix, soaks up a lot more egg batter than the store-bought, gluten variety. Cooked slowly in a frying pan (as it is in the picture above) or in the oven as baked French toast, it makes a soft and rich breakfast splurge just right for a weekend morning when there is time to stay in your jammies for a while!

Baked French Toast
6 thick slices gluten-free bread
Batter:
6 eggs (or 4 egg whites, 3 whole eggs), beaten
1 1/2 cup milk (cow, rice, almond or soy)
2 tsp pure vanilla
2 tsp cinnamon
Topping (if desired):
1/4 cup brown sugar
1/2 cup butter or buttery spread
1/8 cup pure maple syrup (Aunt Jamima is also gluten-free)

Place bread in 9-by-13 baking dish. Mix batter and pour overtop. Cover and refrigerate overnight.

The next morning, preheat oven to 350F. In small saucepan, melt butter and add brown sugar and syrup. Pour topping over presoaked toast and bake uncovered for 35-40 minutes. Top with banana slices and powdered sugar for a rich treat.

This recipe is from Judy Sauer's "Footloose and Gluten Free." "I know you said you were a bit intimidated by baking," Sauer said in an email, "but these two recipes are easily accessible to all and are sure-fire hits with kids ... My goal was to create a primer for people, especially mothers, who are facing the challenge of a food allergy diagnosis. I do not believe that baking gluten-free needs to be complicated and I wanted to empower people to reclaim their kitchens as a path to reclaiming their health." The recipe was very simple and even I was able to bake them!

Banana Muffins
3 cups brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 eggs
2/3 cup oil
1/2 cup honey or agave nectar
3 cups over-ripe, mashed bananas

Preheat oven to 350 F. Grease muffin tines. Makes 24 mini or 12 regular muffins. In a large bowl, combine flour, baking powder, baking soda, salt and xanthan gum.

In another bowl, beat eggs, oil, honey/agave and mashed bananas. Stir the banana mixture into the dry ingredients and mix well. Fill greased muffin tines 3/4 full. There may be extra batter to put into a small baking dish to make a mini loaf.

Bake 15-20 minutes or until center springs back. Remove from pans and place on cooling rack.

If those recipes didn't have you satisfied in the mornings, I would suggest a quick frittata. Here is a recipe I posted a year ago, but still a goodie:

Empty the Fridge Frittata
A dozen eggs
1/2 chopped onion
4-5 strips bacon (Kraft and Applegate Farms are gluten free)
1 can mushrooms diced or at least one cup diced veggies of choice
1 tablespoon olive oil
1 1/2 tablespoons Penzy's Mural of Flavor (shallots, onion, garlic, lemon peel, chives, orange peel) or generous amount of your favorite dried seasoning
2 teaspoons ground pepper

Cut bacon strips with scissors into confetti-sized pieces. Heat oil in oven-safe frying pan and saute bacon until cooked. Add onion, mushrooms (or veggies of choice) and spices. Saute for 3-5 minutes. While that is cooking, crack and whisk eggs. Preheat oven to 375 F. Add eggs to pan and cook at medium heat for 5-7 minutes, or until it looks about halfway cooked. Place pan in oven and cook for 10-15 minutes, or until it's fully cooked and the top looks cakey. If you wish, add a handfull of cheese. Slice like a pie and serve with fresh veggies and salad --- or whatever is in your fridge!

Tip: You can use turkey bacon or cubed lean meat for a lighter frittata, just add a little more olive oil so the eggs don't stick to the bottom.

Here is what my pros and cons list looked like when I decided to go gluten-free: Pros -- Find new recipes, gain perspective on what it's like to live a gluten-free life, lose weight; Cons -- Constraints on time and budget, limit to foods I can eat.

Now that I'm smack dab in the middle of my gluten-free May, I have to say I am wrong on more than half of my presumptions. Mostly, I am finding more gluten-free options than I ever thought possible --- or should I say they are finding me.

And the options that are finding me most are chocolate-covered, ooey-gooey desserts. They are popping out of every corner and I'm happy to try them. But I'm not sure that's good for Pro No. 3: losing weight. I would argue that this diet is the same as anyone's: It's best to eat mostly fruits and veggies and lean proteins and sample the really delectable, sugary stuff in moderation.

But at the height of my splurging, I discovered a whole list of ways to indulge. Here are my top picks:

1. Rumi's Passion at Hiller's Markets
Rumi’s Passion is a gluten-free line of baked goods from Steve Ciric, former owner of Westwood Bakery, Superior Bread and Wildflowers. Its certified gluten-free bakery in Northville offers a wide selection of gluten-free products, including the insanely delicious Bumpy Cakes (photo at right). Check out the Rumi's selection at any of the many Hiller's locations. The products do contain dairy.

SPECIAL OFFER: Buy one, get one free Rumi's Passion muffins and cupcakes with a printable coupon here.

2. Kinnikinnick Doughnuts
Longtime my son's favorite brand for breads and muffins, I found myself in front of a container of Kinnikinnick chocolate covered doughnuts (photo above). That was a dangerous situation and I was happy that the products also were dairy, soy and peanut free, so I could share with everyone. I really noticed no difference. Even a gluten-eater would gobble those up! The company's breads and pizza crusts also are something to splurge on, with soft bakery goodness. Check out a wide variety of Kinnikinnick products at Hiller's or at link above.

3. Lucy's Cookies
I nearly walked past a stack of pre-packaged cookies of Starbucks the other day when the words "gluten-free" popped off the package and another dessert was calling my name. I was not disappointed, either. The cinnamon thins tasted just like snicker doodles and I was happy to see the cookies were allergy-friendly and dairy-free! I snagged a bag of chocolate chip cookies for my picky eater and walked away excited that I can have my coffee and a gluten-free treat, too!

4. Sugar Kisses Bakery
Not far from where we live in southern Oakland County, there is a gluten-free bakery we take a special trip to at least twice a month. I love their breads and muffins and when I want to splurge, I get myself a giant brownie. It is worth a trip if you are in the area. The bakery says it uses the freshest ingredients available and as much organic fare as possible. The local business includes a wide range of dietary alternatives including but not limited to Gluten-Free & Vegan baked goods.

5. Kinnikinnick S'Morables
I had fun with these graham cracker-like treat. Add a toasted Kraft marshmallow and a square of gluten-free chocolate and you have yourself a beloved campfire treat. My son likes them with peanut butter on them and I crumble them to make a gluten-free graham crust. They are a perfect lunchbox treat.

6. GIG/Pamela's Challenge recipes
The whole idea for the monthlong gluten-free challenge came from the invitation from the Gluten Intolerance Group and Pamela's products to go gluten-free for one weekend (this one!) in May. I write about it on their blog here. I don't typically use Pamela's products, because they often contain dairy, which my son can not tolerate. But I personally find Pamela's pancake mix to be the best. Check out recipes, such as One Ingredient Chocolate Cake (photo at right) here.

7. Soy Joy Bars
This is a perfect little treat on the go. The new blueberry flavor was filling and sweet enough to feel like a splurge. Check out where to buy Soy Joy Bars here.

8. Lava Cake
Did I mention that P.F. Chang's has gluten-free Chocolate Lava Cake?

9. Celiac Specialties
I haven't been to the store yet, but this Celiac Specialties apple pie (right) is calling my name. Check out the company here or visit the Novi bakery!

10. Make your own treats
I have seen many recipes for crepes and decided to wing it one afternoon. My son helped me mix up a batch of batter and we rolled some bananas and homemade chocolate sauce in them. It worked out deliciously. I had a canister of teff flour my mom picked up at the Dekalb Farmer's Market in Georgia while on a recent family trip. Teff is a grain mostly used in Ethiopian cuisine and creates a darker paste when mixing with wet ingredients. Learn about teff flour here. You can get teff flour at any health section of the regular grocery chains, Whole Foods or Hiller's. Or just use your favorite gluten-free flour or blend. I was just playing with my new flour!

Batter: Mix 1/3 cup gluten-free flour of your choice with 1/4 cup sugar, 1 tablespoon melted butter, 1 teaspoon vanilla, 1 egg and milk (I used rice milk) up to 1 cup to make batter very runny. At this time, you can make chocolate sauce, too. I just put 1 tablespoon butter into microwave safe glass Pyrex pourer and cooked for 20 seconds. Add 1 tablespoon cocoa powdered sugar and 1 tablespoon powdered sugar and stir until it makes a chocolate syrup. Add milk or rice milk until it is pourable.


Melt 1 teaspoon gluten-free butter, such as Earth Balance, into nonstick skillet. Pour small ladle of batter into heated butter so it just covers the bottom. Flip after 3 minutes or when it starts to bubble up. Cook a few more minutes until both sides are golden and place on serving plate.


Toppings: Slice banana and place 4 slices in middle of crepe. Pour chocolate sauce over bananas and wrap crepe.Add a few more drops of chocolate and some powdered sugar and you have yourself a quick and tasty dessert or special treat!


Makes 5-6 crepes.

I will try to only eat one.

It's been a busy week to say the least. It's been storming, busy at work and to top it all off our deep freezer broke. All my hard work had to be tossed out and it's time to start over. More gluten-free shopping and baking is necessary and I'm gearing up. So, just a few updates while I have a minute!

First off, a reader sent me a pile of recipes, which I am extra thankful for. Easy lunch and snack recipes will come in handy as I'm re-stocking our gluten-free shelves.

Second, I'm putting together a desserts menu. It has been, by far, the biggest surprise to me this month that I can find sweet treats wherever I go. And I thought I would lose a few pounds! Look for my top 10 list Saturday, as well as a new Hiller's coupon for a dessert you won't want to miss.

Third, I finally stepped out last night and went to a restaurant. I visited PF Chang's in Dearborn and was more than pleased at the selection. I ordered the Lettuce Wraps, Singapore Noodles and even a Chocolate Lava Cake for dessert! I even took home some fried rice for my picky eater. I went there knowing that the restaurant had a full gf menu, but the other surprise was that on the way (on Michigan Avenue) the sign in front of Andiamo read "Try our gluten-free pasta!"

It's a good time to be gluten-free.

Here is a recipe sent in by reader Penny Ray of Commerce Township. It reminded me of my dinner last night. She said she got the recipe from a friend at church where she and her husband used to attend near Los Angeles. "It came from a Chinese family in Hawaii," she said.

Dickie Chong's Teriyaki Chicken Recipe
1 cup wheat free soy sauce or tamari sauce
1/2 cup water (distilled)
3/4 cup brown sugar
1/2 tsp sherry (optional)
2 cloves crushed garlic
1/4 tsp ginger
dash of hot sauce or pinch of red pepper flakes (optional)

Mix ingredients in a saucepan; bring to a boil then simmer 1/2
hour. Cool.

Marinate desired amount of chicken in sauce for several hours. Cover and bake at 350
F for 1 hour or put the chicken in slow cooker and pour sauce on top. Cook on
high for a couple of hours and on low the remainder of the day (6
hours or so).


If you have a recipe you would like to share, please send it to recipes@oakpress.com. The best recipe will win a $25 gift certificate to Hiller's at the end of the month!

Oh, the comforts of home.

When I was growing up, my mom would simmer spaghetti sauce all day and we would all take turns walking up to the big pot and giving it a stir, and perhaps a quick sample. The smells of basil and garlic filled the air with a familiar aroma that made us all feel cozy and loved.

This Mother's Day, I cooked up a comforting bowl of pasta sans the gluten. Although I often cook up a similar big batch of traditional red pasta sauce, I decided to rip another page out of my mom's handy cookbook of tricks. At a recent trip to the home I grew up in, I watched as she sliced large chunks of carrots, zucchini, red peppers, squash and eggplant. She brushed them with olive oil and roasted them in the hot oven. After that, it was just a quick toss in some light tomato sauce and she had whipped up yet another filling, wholesome meal.

I thought of roasting big chunks of veggies for this dish on the grill, as my mother-in-law likes to do. She likes to marinate the veggies in light Italian dressing. My husband loves to do this, too, and I think we are all influenced by the food our mothers cook for us. It's what keeps me going on the days that meal planning is the most daunting.

However, the day was cold and rainy, so I cranked up the oven instead.

As a mom, I want my kids to feel what I felt growing up. Not only do I want to supply a their bellies with wholesome food, I want to fill their home with love and comfort.

And here's the "mother of a deal" I mentioned in the title! Hiller's is offering the very comforting GF Cucina frozen 12-inch pizza for 99 cents! Click here for a printable coupon*

Veggie Pasta from My Mama
1. Cut up large chunks of veggies of your choice: I used 2 medium zucchini, 2 small summer (yellow) squash, 1 small sweet onion, 2 cloves of garlic cut in large discs, 5 carrots cut at an angle and two small eggplant sliced horizontally. I thought afterward that mushrooms also would be a great addition.
2. Brush veggies with olive oil and sprinkle with coarse salt.
3. Roast on baking sheet at 425 F for 10-15 minutes on each side.
4. While veggies are roasting, boil about an 8 ounce package of pasta of your choosing to package directions. I made Quinoa pasta shells. Drain and place into a large pot.
5. When veggies are finished, simply throw them in the pot with the pasta, drizzle with about 1 teaspoon of olive oil and season with basil. I tossed in two large tomatoes, cut into wedges. The heat of the pasta and veggies softened them.
6. Add about 1 cup of your favorite jar of gluten-free pasta sauce or tomato soup (I used 1/2 a box of Dr. McDougall's Chunky Tomato Soup).
7. Toss, heat to warm it up and enjoy. It's even good the next day.

*Coupon will be available starting the morning of Saturday, May 8.

I'm not going to lie, this hasn't been easy. Just a few days into May, I'm already sick of the few meal options I have come up with for myself. I'm finding myself to be a little irritable and out of sorts. It's probably true for anyone who changes their diet so dramatically.

I remember the early days after we changed our son's diet. He was irritable, too. I thought, "this can't be healthy. He needs to eat." Then, soon after, he began to glow and smile and fill his plate. I don't have celiac, so I won't see such a drastic change, but I hope my body will soon get used to the shift. So far, my daily menu has looked a little like this:

1. Breakfast: 1 egg on gluten-free bread (Kinnikinnick brown rice bread, toasted)
2. Snack: Fruit and yogurt (Stoneyfield Farms French Vanilla)
3. Lunch: Salad with some sort of protein (usually walnuts)
4. Snack: Peanut butter and apple slices or carrots, cheese and gluten-free pretzels, any gluten-free munchies I can get my hands on
5. Well-planned dinner and some gluten-free chocolate (I like the organic dark chocolate bars maybe a little too much.)

I'm pretty good about coming up with some new and fun dinner recipes that will feed our whole family gluten-free, such as the Enchilada Casserole recipe below. But when it comes to breakfast, lunch and especially snacks, I'm at a loss.

So, here's my suggestion:
SEND ME RECIPES.

Here's what I'm offering:
1. I will cook, write about and photograph the best entries in the coming weeks.
2. I will choose the top three to appear in an upcoming OP story at the end of the month
3. The person who submits the winning recipe will get a $25 gift certificate to Hiller's

So, put on your thinking caps. I like easy, healthful recipes and am not afraid to try new ingredients. I am, however, a little afraid of baking, but will even attempt that feat for a fantastic treat. Send in any recipe you have had success with, along with your name and how I can contact you to recipes@oakpress.com. Please make the subject "recipe contest."

Here's a recipe a conjured up for a Mexican treat. I altered it slightly for my little one, who doesn't eat dairy. I also didn't use taco sauce because he's a little sensitive to spicy foods. I just layered the tortillas with scoops of filling mixture in between and added a wedge of vegan cheese on top. I served both recipes with Tofutti sour cream. We all ate huge portions. Ole.

Enchilada Casserole
2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, diced
1 red bell pepper, diced
1 pound ground beef
1 can diced tomatoes
1 cup corn
2 teaspoons chili powder
1 teaspoon cumin
Taco sauce (Newman's own is gluten-free)
Shredded cheese
Sour cream
About 8 corn or gluten-free tortillas (I used Sandwich Petals, which I ordered here with free shipping)

Heat oil in large skillet. Add onion, garlic, pepper and saute until soft. Add beef and cook until brown and crumbly. Drain off excess fat. Add can of tomatoes, spices and corn. Simmer for 10-15 minutes. Meanwhile, heat up corn tortillas so they are soft and easy to roll. Put taco sauce in shallow container big enough to fit the tortilla in. Dip tortilla in sauce and set up in 9-by-11 baking dish. Scoop in about 3/4 cup of beef mixture into the tortilla. Roll into skinny burrito shape. Repeat until dish is full of wraps and top with cheese. Cook at 375 F for 15-20 minutes until bubbly. Serve with sour cream.