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Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and www.CarolFenster.com

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Overnight Muesli

There are some summer mornings when the last thing I want is anything hot for breakfast. Knowing that the day will heat up, I want something cool and refreshing to get me started… yet something nutritious and tasty.

Overnight Muesli is just the ticket.

Muesli made with gluten-free oats.

Muesli made withg gluten-free oats.

I first learned of muesli back in my corporate traveling days when I ate breakfast at my hotel in Seattle. Now I make it for myself, at a fraction of the cost, and vary it as I like.

This version of muesli is made from gluten-free rolled oats (the whole grain part) and milk and yogurt (for dairy nutrients) plus a little honey and grated apples for sweetness.

It’s also perfect for busy summer days when your family—or guests—want breakfast at different times of the morning. All they have to do is reach into the refrigerator and grab one of these little gems.

I like using these cute little Mason jars, but use any vessel you like…as long as it’s got a lid to seal in moisture while the oats soak in the liquid overnight.
Enjoy!

Overnight Muesli

Reprinted with permission from www.GfreeCuisine.com* by Carol Fenster

Museli , an oat-based cereal dish commonly served in European countries, is very creamy, hearty, and filling. It is especially cute when served in mini Mason canning jars, but you can use regular cereal or soup bowls. This dish is vegetarian but  f you use non-dairy yogurt and milk, this is a vegan breakfast.

Makes 4 servings
Preparation time: 5 minutes
Chilling time: overnight

3 [1/2] cups gluten-free granola**
2 apples (Gala or Fuji, or your choice), cored and grated (I don’t peel the apple, but you can)
8 ounces plain low-fat yogurt or soy yogurt
1 cup milk of choice
1 tablespoon honey or agave nectar, or to taste
1 teaspoon pure vanilla extract
Fresh fruit for garnish

In a large bowl, toss all of the ingredients until well blended. Cover and refrigerate overnight. Serve cold, garnished with fresh fruit.

Per serving: 230 calories; 8g protein; 7g total fat; 4g fiber; 35g carbohydrates; 3mg cholesterol; 77mg sodium

*Check with your physician to make sure gluten-free oats are right for you.

** Www.GfreeCuisine.com is a weekly e-booklet menu planning service that provides you with a personalized grocery shopping list.