Hello—I’m Meg from Beard and Bonnet. Thank you for hosting me for the 2012 Gluten-Free All-Star Recipes event. I’m honored to be part of this inspiring group of bloggers who regularly brighten my inbox and motivate my kitchen adventures.
What you should know about me… the short version.
I’m happily married to my best friend and business partner, Todd, and we have two wonderful children, Eliza and Kash. Our family has long favored a mainly vegetarian, whole-foods approach. We buy local when possible and generally avoid processed and fast foods.
When our son was an infant he developed a persistent cough, constant runny nose, acid reflux, recurring ear infections, and struggled with weight gain after starting solids. During his first year, pediatricians ran many tests and offered various diagnoses — from reflux to structural concerns — and prescribed treatments that often brought little improvement.
At our wit’s end and facing the prospect of ear tubes and an invasive bronchial examination, we consulted a local chiropractor who suggested removing dairy and gluten from our diet for a short trial. The results were dramatic. After two weeks our son was a different child: his infections began to clear, his cough diminished, he began sleeping through much of the night, his weight improved, and he had more energy. We canceled the planned procedures and continued with a gluten- and dairy-free diet.
Nearly a year into this change, our family is healthier and happier. Along the way we discovered Todd also has a gluten intolerance, and we’ve found that gluten-free cooking can be both delicious and satisfying. If you want the full story of our journey, visit the Beard and Bonnet site for more details.
My favorite gluten-free recipe from 2012
Samoa Cupcakes: Gluten-Free and Vegan
That photo makes my mouth water. I have to give major credit to Cara at Fork and Beans for these irresistible Samoa Cupcakes. They’re both gluten-free and vegan, yet decadent enough that no one would guess. I guarantee you’ll want to make a batch, enjoy most of them yourself, then bake another to share. They outshine the store-bought cookies in both flavor and presentation.
Beard and Bonnet’s 2012 Gluten-Free All-Star Recipes
Authentic Golden Falafel: Gluten-Free and Vegan
I’ve been on a mission to recreate my husband’s favorite authentic falafel at home, and readers embraced it as well. The recipe requires planning — soaking dried chickpeas for 24 hours — but the results are worth it: no breading, just chickpeas and seasonings, yielding a crisp exterior and perfectly textured interior. Even the most skeptical falafel lovers are pleased by the balance of spice and crunch.
Sweet Potato Casserole Hash: Gluten-Free with a Vegan Option
This sweet potato casserole hash was posted just weeks ago and quickly rose to the top of the most-viewed list. I love hashes for their comfort and simplicity. This version uses just a handful of common ingredients and can be ready in about 15 minutes. It strikes a delightful balance of sweet and savory, and there’s also a savory potato, kale, and white bean hash that readers have enjoyed.
Cranberry and Coconut Raw Bars: Gluten-Free and Vegan
These cranberry and coconut raw bars are a household favorite and a reader favorite. Think of an elevated fruit-and-nut bar: intensely flavorful, wholesome, and simple to make. They come together in about 10 minutes using a food processor, and they’re a great example of how homemade snacks can be tastier and healthier than store-bought alternatives.
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