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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Baked, Gluten-free Onion Rings

Tuesday I was invited to be a guest on FilmOn.tv’s live morning show, Good Morning 90210.  I was really excited about the opportunity and couldn’t wait to meet the hosts and other guests.  The studio happens to be in Beverly Hills, right next to my salon Giuseppe Franco, so I felt comfortable with directions and parking. I wasn’t rushed at all, even though the call time was 7am.

I was told the night before, that the theme was going to be slumber party and, at first, I didn’t know how to react.  From the morning shows I’ve been on in the past, I was planning on getting all dolled up and speaking on training and nutrition from a professional, medical angle.  I had to tap into my Landmark education, not judge, and go with the flow. It’s all about reading your audience and presenting yourself in a way that can be accepted in different circumstances.

I threw on a pair of Lululemon crops and a tank and was a happy little camper (afterall, this was a sports segment). I’ve noticed, in my 30s, that athletic apparel is usually my go-to anyhow. I’m rushing around all day, and rather than driving all the way home to change when I find time for the gym, I just leave the house prepared and ready.

The segment went great, although it was cut a bit short.  I was supposed to demo a Booty Blast workout, but with the bedroom set, I felt it came off a bit provocative! Ya’ll are just going to have to arrange some private training or meet me at Fryman Canyon friday or saturday mornings if you want those priceless tips! Check out this link for info and to sign up.

After I left the studio, ran some errands, popped into the gym for a shoulder workout and some cardio (I still had my Lulu on!), I came home to cook up goodies for this week’s blog posts.  I have so many recipes to share, but not enough time in the day! Have patience with me!

I’ve been wanting to try to healthify onion rings for the longest. They’d go great on the side of my sweet potato turkey burger! I have just been scared to work with gluten-free flours. I had a disaster with baking a rice bread and using yeast, so I’ve stayed well enough away. Between cooking for clients and getting props from Rocco Dispirito, I’ve decided to face my fears and try some simple things to start. I used the ratio suggestion from Gluten Free Girl as my base and it worked exceptionally well. No grit or caking, just nice as crispy.  She calls for a 40/60 ratio, so I took my protein powder scoop and gave each scoop a count of 20 (ex. 1 scoop = 20, 2 scoops = 40, 3 scoops = 60)

Baked Gluten-free Onion Rings


3 slices gluten-free brown rice bread (I used Trader Joe’s brand)
1 red or yellow onion, cut into 1/4 – 1/2″ rounds
1/2 cup unsweetened almond milk
1/2 cup egg white
1/2 tsp garlic powder
1/2 tsp onion powder
Himalayan pink salt and black peppercorn, to taste

Gluten-free flour blend (all Bob’s Red Mill brand)
2 scoops brown rice flour
2 scoops white rice flour
1 scoop tapioca flour

Preheat over to 300. Place the bread on a baking sheet and bake for 15 minutes. Flip and bake for 15 more minutes, or until bread is deep golden brown and crispy. Let cool, then crush or blend into breadcrumbs. Place crumbs in a bowl.

Combine almond milk and egg whites in a separate bowl and whisk well.  Place gluten-free flour mix, onion, garlic, salt and pepper in a separate bowl.  Separate onion rounds into rings. Dip rings into flour mix, then milk mixture, back into flour mix, then into breadcrumbs. Lightly tap, then place on a baking sheet sprayed lightly with cooking spray. Repeat for all rings.

Bake at 425 for 15 minutes, checking after 10 and 12 minutes to protect from burning.


This entry was posted in Appetizer, Egg Whites, Gluten-Free, Lunch, Onions, Recipes. Bookmark the permalink.

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