Monday, May 10, 2010


I know you can buy Jello GFCF but it has all the crap in it we are not able to do like colors and flavors that are not all natural. This is so quick and easy and cheap.

1 can frozen juice ( I will only use 100 percent juice)
1 can of water
3 packets of unflavored gelatin

If the concentrate is still frozen, thaw it out. Pour it into a large bowl that would be easy to pour out of. ( I have a mixing bowl with a handle and a spout.) Boil a cans worth or water. While the water boils, pour and mix gelatin into the concentrate and mix well. Once the water boils pour into juice and gelatin and and stir well until it is all dissolved.
Spray nonstick spray in a nonstick mini muffin tin. Pour the mixture into the tin. You will have enough extra for a couple of big muffins if you have another tin around.

* I was making this in a glass 9X13 dish and it always stuck even with spray. And it would get a odd film on it. When I did the muffin tins it was ready MUCH faster! ( within an hour or so) and they slide right out with a finger swipe under them, and no film and tough texture. As soon as they were done I popped them all out and placed in a tight sealing bowl in the fridge. Makes it easier to store and fast serving.


I myself am not a fan, but E LOVES it and was sad to give it up. It has been a year now since he has had any. While at Whole Foods I found coconut milk yogurt. Got one in case he wouldn't dig it, he LOVED IT! DON'T be turned off if you don't like coconut, it really doesn't taste much like coconut at all. If you are looking for it you can taste it be it is mildly light. Since we are in berry season I thought this would be a great way to use all these berries we have been picking. Not to mention to make stuff like tzkiki or however you spell it!

3 cans unsweetened coconut milk
2 cans LITE unsweetened coconut milk
2 Tablespoons tapioca flour
1 six once cup of plain coconut yogurt

Pour all the milk in a large oval crock pot but one can. Pour out about half the last can and with what is remaining in the can mix the tapioca flour well. Pour into crock pot and stir well. Cover and heat on LOW for 2 hours. Check the temp with a GOOD thermometer. As soon as it gets to 180, ( THIS IS SO IMPORTANT! You don't want it any hotter than a few degrees than that or any less, or it will not set! Check often after two hours if it is not at the point by then) take the plug out and let it set for three hours. At this point take the yogurt from the fridge and allow it to get to room temp.
After the three hours, pour a few ladlefuls of the crock pot mixture into a medium bowl and pour the room temp yogurt in with it and mix well. Return the mixture to the crock pot.
Replace the lid and cover with a towel to insulate. MAKE SURE IT IS UNPLUGGED!!! Let it sit overnight if you planned it right. If not, about 8 to 10 hours.

Wednesday, April 28, 2010


Made this up on the fly tonight and it was delish!!!

peanut oil for cooking
1 lb ground chicken
1/4 cup minced white onion
2-3 cloves garlic minced
1/4-1/2 cup GF soy sauce ( I free poured everything tonight so go by taste here)
1/4 cup honey
splash rice vinegar
drop seasame oil
random veggies chopped

Heat the pan on med high and add enough oil to cook the chicken, about two capfuls. Brown chicken with the onion, when almost done, add the garlic. A few minutes later add everything else and cook until veggies are done. If it is to watery from the soy sauce a few pinches of cornstarch mixed in well will fix that. Serve over rice.

Friday, April 23, 2010


A staple in this house. Always have it for the ever hungry kiddos, hubby loves to snack on it at work, GREAT for nursing mamas, aka me. You can make this in bars or loose granola, however you want to.

2 cups gluten free Bobs Red Mill Gluten Free oats. ( MAKE SURE THEY ARE GLUTEN FREE!!!)
1/2 cup lightly crushed pecans
1/2 cup sliced almonds
1/2 cup sunflower seeds
1 cup coconut
1/2 cup ground flax seed
1/2 cup oil
1/2 cup honey ( local is best but use what you have :) )
2 tsp vanilla

Mix oats, nuts, and grains in a bowl. Measure oil into cup, pour in, then the honey. ( Makes the honey slip right out!) Toss all together.

Pour into well greased medium baking dish and press down firmly, bake for 30 min on 300.

Pour onto baking sheet, lightly greased, stir and turn every ten min. Bake for 30 min on 300.


This is easy to switch around several ways!

Sub the almonds and pecans for peanuts, use peanut oil:)
Chocolate makes everything better. Add some vegan chocolate chips OR make a chocolate glaze and drizzle on top.
Sub the nuts for 1/2 cup crushed GF pretzels and 1/2 cup peanuts.
Dried fruits....


This makes for a fast lunch or last minute summer party dish.

1/2 lb cubed chicken or turkey breast ( I asked my deli girl to just cut a thick hung instead of slice the meat)
1 1/2 cup dry corn quinioa noodles
1/2 cup chopped carrot
1/2 cup peas
1/2 cup chopped green peppers
1/2 cup broccoli
1/2 cup chopped green olives with pimentos
1/2 cup Italian Dressing

While the noodles boil, mix everything together in a bowl except the dressing. Drain the noodles and add, mixing well. Slowly add the dressing to desired wetness.


1 cup olive oil
1/4 cup apple cider vinegar
1 tsp italian seasoning
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup green olive juice ( my secret ingredient, I like things dirty!)

Mix all together and keep cold. It will harden a bit so I put it on the stove while I cook so it is good come dinner time!

Monday, April 19, 2010


This is a STAPLE in our house!!!! Muffins, loaf, pan....

1 cup cornmeal
1 cup rice flour
2/3 cup sugar
3 1/2 tsp baking powder
3/4 tsp xanthan gum
1 cup almond milk
1 egg
1/3 cup oil

Mix all the dry stuff together, make a little well and add all the wet. Mix well. Grease pan and bake at 375 for about 20 minutes until done.


4 chicken breasts

1 Tbl ground cumin
3/4 Tbl garlic powder
3/4 Tbl onion powder
1/2 Tbl salt
3/4 Tbl chili powder
1/4 Tbl corriander

8 oz tomato sauce

mix spices together in a small bowl and rub half of the mixture well into the meat. Heat a pan on medium hight heat. When hot, heat a splash of oil in the pan and add chicken. Brown for about 5 min and flip. Reduce heat to medium while you pour tomato sauce into a small bowl and mix in remaining seasoning mixture. Pour over chicken reduce to a simmmer and cover for about 15 minutes or until chicken is done.
Serve with cornbread.

Sunday, April 18, 2010


DELIGHTFUL!!!!!! You really can't tell that these are 'healthy', well as healthy as double chocolate cookies can be!

1 tsp ground coffee
6 oz vegan chocolate chips, melted

1/2 cup earth balance, softened
1/2 cup applesauce unsweetened
1 1/2 cup sugar
2 tsp vanilla extract
2 eggs

1/2 cup armaranth flour
1 1/2 cups rice flour blend ( I made 50/50 brown and white)
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp xantham gum
1/2 tsp salt

6 oz chocolate chips

Preheat oven to 375. Melt chocolate chips in microwave for about 30 seconds, stir in coffee.

Mix earth balance, applesauce, sugar and vanilla in mixer. Slowly add eggs one at a time.

In a medium bowl sift together all the dry ingredients. Slowly add to the egg mixture. once well blended add chips and stir.

Drop dough by the tablespoon on a ungreased cookie sheet, baking 9-11 minutes

I tried a few flours and the armaranth flour is so worth it, don't skip it! It gives a wonderful mild nuttiness to it. Also if you want you can add 1/3 cup pecans or marshmellows or anything like that. I think I might try with some lemon extract next time....

Wednesday, April 7, 2010


So much better to give on the way to school or practice than something pre-made :)

1 1/2 cups gluten free oats ( I used bobs red mill)
1/4 cup flax seeds
1/4 tapioca flour
1 cup rice flour
1 tsp xanthan gum
1 tsp baking powder
1 cup unsweetened applesauce
1/2 cup almond milk ( vanilla is a nice touch)
1 egg white

1/4 cup oats
1 Tbl brown sugar
1/2 tsp pumpkin spice
1Tbl meted earth balance

Beat all the ingredients together and pour into greased muffin cups in a muffin tin, about 3/4 full. In a small bowl make the topping and add to top. Bake at 400 for 20 min until toothpick comes out clean.


I have had to start keeping this suckers on hand all the time. So good and good for you! Don't be afraid of all the ingredients.

1/4 cup sifted cocoa powder
1/4 cup oil
3 eggs

1/4 cup coconut flour
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 white rice flour
3/4 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp coffee
1 tsp xanthan gum
1/4 cup flax seeds

1/2 cup vegan chocolate chips
1/2 cup nuts

1 Tbl earth balance, melted
1 Tbl flax seeds
1/3 cup nuts crushed
1/4 tsp cinnamon

In a med bowl mix well first three ingredients. In a large bowl sift in the next large list of dry ingredients. Mix the chocolate mixture in with the dry. Once well mixed fold in the chips and nuts. Pour into muffin tin with paper cups and sprayed with non stick spray, filling to 3/4 full. Mix the topping ingredients in a small bowl and top each muffin with a pinchful. Bake at 350 for 20 min.


I have to make this when the hubby is not home, he invades the bowl and there is no chance of having enough left.

This is very easy to flavor with extracts :)

1/2 cup Spectrum Shortening
1/2 cup Earth Balance
1 tsp vanilla
4 cup powdered sugar
2-4 Tbl Vanilla Almond Milk

Cream the shortening and earth balance together. Add vanilla. Add the sugar slowly. When it starts to get to dry, add milk as needed.


It is strawberry shortcake season and as the mother of a boy who loves his strawberries and all sweets. I fooled around with this for a while and it is so easy to alter and make different for all things!

3 eggs separated ( room temp)
1 tsp cream of tarter
3 drops almond extract
capful vanilla extract
1/2 cap lemon extract
pinch salt
1 tsp baking powder
3/4 cup cornstarch
1/2 cup sugar

Sift the cornstarch, baking powder, and sugar into med bowl. mix the egg whites with cream of tarter in a glass or metal bowl into meringue. As they whip up slowly add extracts. Once stiff but still wet, add the yolks slowly, keeping speed on high. Once well mixed, SLOWLY add in the dry. Once well mixed stop and pour into well greased cake pans. Cook in 350 oven for 15 min. Don't over cook! Cool for a few minutes then cool on metal rack.

Awesome for all kinds of things. I cut it up and layered it in a glass with berries, and icing and AH Laska chocolate sauce.


1 cup red onion chopped
3 slices thick sliced bacon
2 cloves garlic minced
4 eggs
1/2 cup tofutti sour cream
1 1/2 cup shredded cheddar cheese ( use the vegan gourmet)
1 1/2 cup shredded mozzarella cheese ( once again, the vegan gourmet)
package frozen spinach ( de thawed and drained)
tomato slices

Fry the bacon for a few minutes then add the garlic and onions. When the onions have wilted add the spinach and heat through, add DASH nutmeg, remove from heat. In a large bowl mix the eggs, tofutti and 'cheeses'. Grease a large backing dish, lightly press spinach mixture on bottom of baking dish, pour on top egg mixture. Lay sliced tomatoes on top. Bake at 375 for about 15 min until set.


3 large chicken breasts beat thin ( 1/2 inch about)
12 oz fresh cherry tomatoes, halved
2 tsp dry rosemary crushed
1/2 cup brown rice flour
1/4 cup cornstarch
marsala wine
1 1/2 cups chicken stock
salt and pepper
olive oil

Beat out the breasts to about a 1/2 inch thick. Salt and pepper the breasts. Dredge the breasts in rice flour. Heat pan on medium high heat. When hot, add enough oil to cover bottom of pan. Add chicken and flip when bottom is browned. Flip and after a few minutes, add the marsala and rosemary, enough to cover about an 1/2 inch deep in the pan. Reduce a few minutes. When almost done remove chicken, cover, set aside. Mix cornstarch with the cold chicken stock and add to the pan slow. Stir well and add back the chicken and tomatoes, cover until tomatoes start to wilt. Serve.

Wednesday, March 17, 2010


EVERY kid deserves mac and cheese, it is the ultimate comfort food, and a great way to hide veggies.

1 cup GF macoroni noodles ( I like the corn and quinoa ones)
1/2 cup shredded vegan cheese ( I love the Vegan Gourmet Cheddar for this)
2 Tbl Earth Balance
1 Tbl Nutristinal yeast
splash of almond milk, original

Boil noodles till done and drain, add back to same pot and place back on the hot eye that is turned off. Add everything and stir WELL until melted. Serve.

Monday, March 1, 2010


I thought this would be a good way to use the rest of the 'mozzarella' I had from pizza night.

2 cups crushed rice chex
1/4 cup brown rice flour
1 tsp xanthan gum
3 tsp italian seasoning
1 tsp onion poweder
3/4 tsp garlic powder

1 egg
salt and pepper

jar red pasta sauce
GFCF mozzarella

Crush the chex in a gallon bag if not already crushed, add the remaining seasonings. Salt and pepper chicken. I had fingers so that is what I am using tonight, you could easily use breasts.
make an egg bath, salt and pepper meat and coat in egg bath. Place chicken in bag and shake well until coated. Only do a few at a time.

You could either fry them or bake them. I think I am going to try baking them.
BAKE: Set oven to 400. Once heated, bake fingers for 8 minutes, flip them, bake another 7 or 8 min. Spray with cooking spray if you want a 'wetter' finger. After you flip add mozzarella and finish baking.


Heat oil in pan over med high heat. Cook fingers until brown and crisp, flip, add 'cheese' when they are almost done and cover to melt.

Serve with warm pasta sauce on top or side.

Hens ( Lemon Thyme)

I always feel so rustic when we make these. I love them because it is no fuss, pretty fast, and so tasty. Also great for company at the last minute. You can really stock up on them when they go on sale too. But what I love best is that you can not screw up on them if you follow cooking instructions. ( I had cornish game hens, on 325 convection oven for an hour and they were perfect. Tonight I made Lemon Thyme ones:)

Whatever hens you can get, I used Rock Cornish Game hens here.

Olive oil
1 lemon
Garlic chopped ( about 4 guess)
Onion Powder
Garlic Powder

First thing I rinsed and patted dry the birds.
Placed them in a shallow baking pan on a rack.
Drizzled the bird in olive oil and sprinkled salt and pepper all over them, along with some chopped garlic and lemon juice. Rubbed it all it really well. Took a quarter of the lemons I just used, covered them in thyme and placed inside the bird.

Follow baking instructions.

Meanwhile, in a small bowl, pour about a quarter cup olive oil, tablespoon garlic powder and onion powder, squirt of lemon juice, and garlic. Baste birds every 20 min or so.

Sunday, February 28, 2010

Fried Apples

Our favorite quick sweet treat:)

Cut up an apple or two, we love Granny Smith's for this. Melt some earth balance , about three tablespoons until bubbly and starting to brown, over med/high heat.

Add cut up and skinned apples to pan and cover with lots of pumpkin spice and brown sugar. Brown until soft. Serve with your favorite CF ice cream. Also good with left over flatbread or pizza crust:)

Friday, February 26, 2010


It seemed like every Friday night growing up was Friday Night Pizza Night. We did it to once we got married and had kiddos, making our own pizzas how we liked them. Well it was a hard pill to swallow when we went GFCF, after all you can't get more dairy and gluten than pizza now can you!
I had heard of these tofu cheeses but could never find them, and lets be honest, the cheese snob I am, the LAST thing I wanted was nasty fake cheese, i would *GASP* rather go without it at all. Well I know E misses pizza and I miss having that weekly tradition. I thought I would TRY and see if whole foods had such a substance. I was shocked when I found it, and they had 4 flavors, including mozzerela! So we grabbed it and went on our way. I am very leary of this being any good but I figured if I lead on like it is good, then E will invite it in as great. We get home the first thing he wants is not the big cookie I got him in checkout, but a slice of cheese. It made me want to cry! He has been awesome with his diet shift, no complaints, smiles, eats it all and loves it. But when he was so happy about the cheese and when he bit into it I held my breath... he LOVED it! I have to admit, it was edible! I could so make some capresse salads and such out of it. So has he ran off to play I knew that this was going to rock for him, Friday Night Pizza night was back on. Thank goodness it tastes great melted, yes that is right, it even melted and browned like the real stuff!! It was a wonderful end to a long week:)

And here are the two pizzas I did and recipes! One was just a cheese and onion, the other was a craving that needed satisfying, Dill Pesto Chicken Pizza.

I used an easy GFCF prepackaged pizza crust mix, I could have, and will make my own next time. I might just use the flatbread recipe and make them in my largest skillet and make large personal pan ones.

Once I have the crust layed out and ready to bake, before I top them I drizzle them in olive oil and rub with a smashed garlic clove, followed by a good dusting of italian seasoning. Bake for about seven to ten min, just enough to crisp. THen I top as I like.

The one was normal red sauce, minced onions, and 'cheese'

The Dill Pesto Chicken was a bit more work but still easy and so very good.

1-2 Chicken Breast, cut into small pieces
1 container fresh dill
3 fresh basil leaves
2 green onions
2 cloves garlic
salt to taste
Extra virgin olive oil
1 Tbl lemon juice

Ingredients to make Dill Dip

Take all but the chicken and place in a food proccesor. Chop into a rough paste, but smooth enough to spread. Take about a quarter cup of it and rub all over the chicken. along with a shot of EVOO. If you can let it sit in that a while that is great, if not, no big deal. Heat a pan on medium high heat and when hot add oil and then chicken, quickly cook the meat and remove right before it is done.
After the crust is pre-baked, take out of oven and rub remaining pesto all over the crust. top with the chicken and cheese. (If you have any red onions and or some fresh tomato that would be heavenly as well with this!)
Place pizzas back in oven about 10 minutes, until bubbly and starting to brown.

While pizzas finish, take the food proccesor, don't even need to clean it, and make the dill dip. When you pull out the finished pizza, drizzle it in the dill dip.

This so hit my dill craving tonight!

Also I always save a pit of the plain pizza dough and make sweets with them, tonight it was cinnamon and sugar sticks:) Just like old times.

Thursday, February 25, 2010


I might be a freak but I love my moms meatloaf. She would make extra to have leftovers so my dad could have a meatloaf sandwich the next day for lunch. All I had to do was change the breadcrumbs with rice chex crumbs.

( If you don't do pork you could do all beef, or use ground turkey.)

1 lb ground beef
1 lb ground pork
1 envelope dry onion soup mix
2/3 cup rice chex crumbs
1-2 eggs
squirt ketchup
dashes worsteshire
dash of cumin
1-2 stalks celery chopped fine

Mix all together and bake at 325 for 45 min or until 160 in the middle.

I like to top mine sometimes with a sweet ketchup sauce.

1/4 ketchup
1 tsp mustard
2 tsp brown sugar

pour it on top the last ten minutes and serve.

Tuesday, February 16, 2010


The one thing my dad used to love to order in Kirkwood at Wang Fu's was orange beef. It was never on the menu but they would always make it for him. I could never be as good as that but this was not half bad, dad might even like it.

peanut oil for frying
1-2 lb stir fry beef
1 cup cornstarch
peel of one orange, grated
1/2 cup GF soy sauce
1/2 cup orange marmalade
2 cloves garlic, minced
1 teas fresh grated ginger
juice of one orange
red pepper flakes to taste
1 1/2cup beef stock

Heat oil on high in a wok or deep pan. Place cornstarch and and orange peel in shallow dish and coat meat in mixture. Mix all the other ingredients in a small bowl and mix well. When oil is good and hot throw the meat in and keep it moving for about 7 min. Once browned, pour in the liquid mixture. and reduce to a simmer.

Serve over rice.

You can add a sliced bell pepper, carrot matchsticks, and onions. with the beef when frying. Oh so good!!
I was so mad I didn't get a picture, it was gone before I could get the camera out!


Sunday, February 14, 2010


I got this from the Gluten Free Mommy website and LOVE it! WIsh I could take credit for this one.

8 oz. cooked gluten free chicken sausage- I used andouille
a bunch of green onions, diced
2 tomatoes, chopped
1 can (14.5 oz) of gluten-free chicken broth (I used the Pacific foods brand)
1 cup long-grained rice (I used Lundberg’s Jasmine rice)
1/2 cup water
1.5 teaspoons dried thyme, crushed
1/4 teaspoon ground saffron
1/4 teaspoon red pepper, crushed (optional)
8 oz. peeled cooked shrimp
3/4 to 1 cup frozen peas
In my paella tonight, I used a gluten-free Andouille chicken sausage, shrimp, and vegetables. I just threw the sausage, chicken broth, rice, water, thyme, gr. saffron, and red pepper in a skillet. I brought the mixture to a boil, covered it, and let is simmer for about 15 minutes. You want the heat to be just right or all the water will evaporate before your rice has a chance to cook. (You can also add the rice just as the water begins to boil, but the above method works fine for me- just be an attentive cook). After the rice has cooked, I add the cooked shrimp, tomatoes, green onions, peas, and any fresh herbs I may have on hand. I cook until heated through- about 2 minutes. I like the bottom of my paella to get a little brown/crusty, but you need to be careful not to burn it at this stage.
Makes about 4 servings

Saturday, February 13, 2010


Oh my sweetness! I had a craving for potstickers, and we can't go to the Big Buffet anymore, it is a gluten paradise. So I got a hodge podge of things that are asian out of the fridge and cabinet and this is what came from it. I was SHOCKED at how it was just like a huge potsticker of flavor. This is a great way to hide some veggies!

1 lb ground pork
1 egg
handful of finely crushed rice chex
two capfuls gluten free soy sauce
two capfuls of rice vinegar
2 green onions chopped
1 capful sesame oil
2 teaspoons fresh grated ginger
2 minched garlic cloves
half a carrot grated
2 handfuls cabbage, finely chopped
peanut oil to cook in

I mixed everything but the pork together in a large bowl before I add the ground pork and mixed well. Heat the pan to med high heat and prepare the patties. Cook 6 min each side. Done with internal temp is 160. I served it with stir fried peppers.
and onions.


2 carrots, sliced
1 yellow pepper sliced
1 green pepper sliced
1/4 a red onion, sliced
1 Tbl peanut oil for frying
capful soy sauce
capful rice vinegar

Heat oil in wok over high heat. When oil is hot throw the carrots in first for a few minutes, then add the rest of the veggies, Keep them moving, won't take to long until they are soft.

A great sauce for dipping all this in 2 tablespoons soy sauce, 1 teaspoon rice vinager, 1 teaspoon grated fresh ginger.

Wednesday, February 10, 2010


Still in the oven but so far so good!

1-1 1/2 lb chicken
3/4 Tbl Garlic powder
3/4 Tbl Onion powder
4 Teas Corriander
4 Teas Cumin
3 Teas chili powder
1/4 cup chopped red onion
1 4oz can chopped green chilies
1/4 tofutti cream cheese
1/2 cup tofutti sour cream
Corn tortillas
Old El Paso Red Red Enchiliada Sauce ( CHECK LABEL!! Some have wheat, others don't)
oil for cooking

First I seasoned the chicken with all the dry spices and let it sit for about an hour with a tablespoon of cooking oil. After a hour I preheated the oven to 350. I heated my pan to med high heat and when hot cooked the meat, turning often until cooked. Remove heat from pan, add about a tablespoon of oil and saute red onion for a few minutes until soft. Add the green chilies and saute a few min at most. Remove from heat. Chop the chicken ( I used my food processor.) Add the chopped chicken and chili and onion mixture to a large mixing bowl. Add the cream cheese and sour cream and mix well. Grease an 8X10 pan and roll the meat in the corn tortilllas. Pour the enchilada sauce over it all and heat in preheated 350 oven for about 20 min, until hot and bubbley.

Tuesday, February 9, 2010


Well after playing in the aftermath of the 2010 blizzard, the boy deserved some hot chocolate, I know I did! Just threw this together and glad I measured, it was so very good!

1 1/2 cup almond milk
1 1/2 tablespoons cocoa powder
1 teas vanilla extract
2 teas pumpkin spice
2 spoonfuls of sugar

Heat the milk in the microwave for about two minutes. Add the rest of the ingredients. Stir really well. I would suggest sifting the cocoa powder.

Friday, February 5, 2010


I love how easy this is! I got a little ham in the ham section, it was gluten free and pre sliced and boneless, and all you do is heat it for like 30 min! Follow the instructions for the ham, but they are all pretty much the same. While that heats up in the over, I just made some veggies and fried some tater tots. Fast and easy.


We love dill here, summer or winter, can't get enough of it. This is a quick and easy one that is great for last minute dinner guests.

2 large boneless, skinless chicken breasts ( I found some that were already thin sliced and trimmed, worked perfect)
Two handfuls FRESH parsley leaves
One small bunch of FRESH dill leaves
1/2 lemon, zested and juiced
1/4 cup olive oil, plus 2 tablespoons
Salt and freshly ground black pepper

Butterfly chicken breasts ( if they are the big whole ones) and set aside. In a food processor combine the dill and parsley and pulse until finely chopped.
In a plastic bag add the herb mixture, the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade. GIve the meat a good rub, ( that deserves a good 'that's what she said' I might add!) and let it hang out with some turning now and again for at least an hour, longer the better.

Preheat pan to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.

Serve with the Dill Dip recipe for some yummy spread in some flatbread with lettuce, cucumbers, and tomatoes.

Dill Dip

Oh this was delish, I hope we have enough for our chicken tonight.

1 handfuls of parsley leaves
1 small bunch fresh dill
1/2 lemon ( zest and juice)
1/2 cup tofutti 'sour cream'
1/3 cup mayo
1 teas garlic powder
1/2 teas onion powder

Mix the parsley and dill in the food processor. Add to medium bowl and add the rest of the ingredients, mix well. Serve with veggies or on top of a backed potato, or in a cucumber and tomato salad.... endless and yummy:)

Tuesday, February 2, 2010


After perfecting this I could never go back to the packet with all the salt and junk in it. Very easy and more real tasting to me. I have been known to triple the cumin for myself, I LOVE cumin, but this is the middle of the road that you can tweak for your own taste. Don't skip the corriander, it is so sweet and gives it a wonderful balance.

1 lb ground beef
1/2 red onion finely chopped
1 8oz can tomato sauce
3 teas ground corriander seed
3 Tbl ground cumin
1 Tbl chili powder
2 cloves garlic minced

Brown the beef with the red onion. DRAIN THE FAT!! ( I forget to do said step, it was greasy, just do it, worth the extra minute I swear!) Add the spices and tomato sauce and mix well. Let it simmer on low for about twenty minutes to let the spices marry.

Serve anyway you like it.


So I threw this together tonight after having the idea in my head a while. Sometimes you just need junk food!

2 1/2 cups fritos
2 Tbl 'butter'

1 lb ground beef
1/2 red onion finely chopped
1 8oz can tomato sauce
3 teas ground corriander seed
3 Tbl ground cumin
1 Tbl chili powder
2 cloves garlic minced

Lettuce, Tomato, Onion... to top with.

FInely crush the fritos in the food processor or in a bag. Mix them with 2 tablespoon melted butter. Press into a pie plate and back at 375 for about 7 min or so, until crisp.

Brown the beef with the red onion. DRAIN THE FAT!! ( I forget to do said step, it was greasy, just do it, worth the extra minute I swear!) Add the spices and tomato sauce and mix well.

Remove crust from the oven and pour the meat in. Bake for 10 min.

Serve with choice of toppings. VERY good, but not so good for you.

Friday, January 29, 2010


Got this from Rachael Ray and tweeked it a tad. This is a GREAT thing to use the flatbread for!!

1 1/2 lb chicken tenders
salt and pepper to taste
8 flatbreads
zest of one lemon
3 Tbl red wine vinegar
1/2 cup extra virgin olive oil
2 Tbl oregano
3 cloves chopped garlic
2 hears of romaine
1/2 cup olives chopped
2 tomatoes seeded and diced
2 cucumbers diced
1/2 red onion chopped
1/2 cup fresh chopped parsley

Preheat grill pan over high heat. Place the chicken in a shallow dish and season with salt and pepper.

Preheat oven to low and heat the flatbread wrapped in foil

Combine lemon zest, and juice with the vinegar in a bowl and whisk in oil. As the spices and whisk again to mix well. Pour half the dressing over the tenders and coat well.

Combine veggies in a mixing bowl and toss well with the remaining dressing just until lightly coated. Season with salt and pepper and transfer to a serving platter.

Grill tender 4 to 5 minites on each side, transferring then as they are done to the salad lined platter. Remove flatbread, cut in half and arrange them around the platter.

Pile it all on the flatbread and enjoy!!!


This was a standby growing up and one of Nick Nick's favs. It was the first thing I made for when one of hubbies friends came to visit us after we got married. Said it tasted just like his moms. I felt like a hero!

1 lb ground beef
3 slices bacon ( you don't have to do this, just takes it to a new level that is all!)
1/2 cup chopped onions
teaspoon salt
1/2 teas paprika
Cream of Mushroom soup
1 tofutti sour cream

Brown the beef with the bacon, add onions, cook until tender. Drain off the fast add seasoning and soup to meat mixture Cook slowly uncovered 20 minutes, stirring often. Stir in the sour cream and heat through. Do not boil. Serve over buttered noodles or rice.


Ok so I have been thinking about this and I think I am going to post the Menu and Grocery List and a few of the recipes as I go. I will try and have them all up before tommorow. Hope this helps!


Greek Chicken Pitas
Taco Pie
GIngersnap Pot Roast
Chicken enchiladas
Orange Beef with Rice
Ham with seasoned potatoes
Potsticker Patties with asian stirfry veggies
Dill Chicken sandwiches/pitas
Chili and cornbread


Oregeno ( fresh is always better but get what you can)
Romaine Lettuce hearts ( a two pack should be good)
A few yellow onions
Red Onions
Fresh Parsley ( I can go try with a lot of herbs but not this one!)
A few tomatoes
A few red and green bell peppers
Green onions
Carrots and one Parsnip
package of mushrooms
Head of Cabbage
a few lemons
fresh dill ( another one that I can't go dried on!)

( These you more than likely don't have to get everytime, just a part of stocking your pantry)
Corn Meal
Sweet Rice Flour
White Rice Flour
Brown Rice Flour
Tapioca Flour
Xanthum Gum

Peanut Oil
Soy Sauce ( make sure it is gluten free!) I find mine at our Kroger and commissary.
Chili Powder
Worstechire sauce
Big jar of unsweetened applesauce
1 Chicken and 1 Beef Stock ( I use Kitchen Basics, LOVE it!)
Quinoa noodles ( they are my favorite substitute, use which ever one you like best, this is for strogonaff so you could just use rice if you want
A BIG bag of rice ( this is a staple here! I love jasmine but get what you want.)
4 oz chopped green chilies
1 can rotel
1 can Kidney beans
Rice Chex ( another staple, makes AWESOME breading!!!!! Throw it in the food proccesor, I use for a bread crumb substitute.)
Bobs red mill bread mix if you want to make it easy
Fresh Orange Juice
Apple Juice
GF Dry onion soup mix
GFCF Ginger snaps
Fritos ( YES they are GFCF!)
corn tortilla
Vans Waffles ( GF has a blue ribbon in the left top corner)
Frozen asian veggies

Almond milk ( or hemp or silk or rice, whatever you use)
Earth Balance OR Smart Balance Organic Vegan/Dairy Free
Tofutti sour cream and cream cheese sub ( 2 each)

2 Chicken finger cuts chicken
GF andoille sausage ( or something more mild if you don't like the heat)
2 packs of Chicken Breasts
3 Ground Beef packs
1 Ground pork
Little Ham
Pot Roast
Shrimp ( I get the frozen uncooked but get what you like best)

Ok I might have to come back, I am funky how I do this so it might not work for other people. LET ME KNOW if you have any questions!!!!

Thursday, January 28, 2010


Less than 5 things make this so yummy. Was feeling lazy and wanted something sweet and as much as I would LOVE pecan sticky buns for dinner, I just can't teach that to the boys just yet!

2 handfuls honey nut chex
3 handfuls pecans
2 eggs
1 cup white rice flour
oil for cooking

Place the chex and pecans in a mixer and mix till fine crumbs. Pound out the breast until about 1/4 in thin. Mix eggs in a shallow bowl large enough to fit each pounded out breast, add a few splashes water. The rice flour will go on a plate. I set up an assembly line here. Dip the pounded chicken into the flour first, then the egg, then the pecan mixture and then into a hot pan set to med high. Brown for a few min and flip, watching them as to not let them burn. I used two of my biggest pans to make it go faster. Drain on paper towels if it makes you feel a little more healthy!


I could live off of this. There is nothing better than garlicy, buttery, rich mushrooms served on garlic toast with some marinaria! Oh this is going to keep me happy for a while past lunch!!!

cup or so chopped mushrooms
few tablespoons butter sub
two tablespoons EVOO
1-2 cloves garlic ( however strong you like your flavor to be)
1/4 cup chopped onion
splashes of beef stock
splashes of burgundy wine
few tablespoons spagetti sauce
slice of GFCF bread

Preheat the boiler to low and chop your mushrooms in your pan heated to med high heat with the oil and butter sub. When the pan gets hot and a little foamy throw the mushrooms and onions on in and saute them until they get soft. Before you chop the garlic, rub it on the buttered bread. Chop garlic and then add the garlic to the mushrooms. If it looks a little dry add more butter sub or oil. Spread the spagetti sauce on the bread and throw under the broiler till toasted. Add the stock and wine to the mushrooms, bring to a boil and then reduce heat and let it reduce. Take out the toast, pout mushrooms over it and enjoy! Yes chesse would take this to a whole new level but I can't complain how good it is without it.


I got some Bobs Red Mill GF bread mix last week for the first time and it was very easy and pretty fast in terms of rising and baking. I did add about 1/2 cup honey and ground flax seed and I am glad I did, might even add more honey next time. Well I noticed a few fuzzies on it this morn so I skimmed them off and sliced the rest and cubed the ends and made some french toast. It has been to long!

6 slices of bread
3 eggs
3/4 cup milk sub.
capful vanilla
tablespoon pumpkin spice

mix every thing in a bowl that will fit the bread in with room on the sides. Coat both sides and place in hot griddle, flip once when the bottom is browned.

I also did this and it was SO freaking good. The kids are on a bad egg nog kick. I am screwed in a few weeks when the leftover supply is gone for the year!

3 eggs
3/4 cup Silk egg nog
2-3 teaspoons nutmeg
cap of vanilla

Oh so yummy!!!!

Wednesday, January 27, 2010


Thanks to a gal pal, I am going to try this this week!!!!

1 c. Brown rice flour
1/2c. white rice flour
1/2c. Tapioca Flour
1/2 c. apple sauce
1bsp. xanthum gum
1 tsp of salt
3/4c. water

It's more like a dough, so you want to take a chunk, roll it out, I sprinkle brown rice flour on the counter and on top of the dough so it doesn't stick, then roll it out, put in medium heat pan, flip when stiff. and eat! i


Man I would kill for some turkish food right now. This is going to have to do. As always a measure stuff in my hand, it is not an exact science.

a boneless turkey breast
cooking oil of choice ( I used EVOO tonight, but you could use cooking spray if you want)
salt to rub with
1/2 Tbl red curry powder
1/2 Tbl curry powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 lemon's juice

Preheat oven to 325

Rub( or spray your bird down with oil of choice. Rub bird boob with salt. Mix dry spices in a small bowl and get to rubbin'! I rubbed it all over on all sides. Then I juiced half a lemon over the rubbed up bird and made sure the skin side was up. Bake about 1 1/2 to 2 hours. Check at an hour to make sure it isn't burning. ( if it is cover with foil) Done when thickest part is 170. Pour chicken broth over it as needed, make sure there is always some broth on the bottom.

When you take it out of the oven move the breast to a platter and cover with foil. Take the pan with the drippings and put it on the stove and heat it until it boils. Mix about 2 tablespoons cornstarch and 1/2 cup COLD water and pour in and stir, reduce heat and allow to thicken a few minutes.
I am planning on making my sweet rice with this tonight. LOVE sweet and spicy and savory!!

Tuesday, January 26, 2010


1/2 cup chopped mushrooms
3 Tbl Earth Balance
glug of white wine
a cup of almond milk
1 Tbl onion minced
clove of minced garlic
2Tbl cornstarch

Heat the 'butter' in a small saucepan till bubbly, add mushrooms, onion and garlic and wine. When wilted, sprinkle and whisk in the cornstarch. if it gets to thick add some wine. ( Same goes for the chef, glug for the pan, glug for you!) Heat the milk until hot in microwave and slowly add to mixture. Simmer on low until thick.


Just threw it all in the crock pot so we will see what we are dealing with here around 6:30.

Package of Chicken breasts, ( I think there was three big ones...)
the juice from a 20 oz can of pinapple ( for the record I HATE pineapple, but you can't taste it in the sauce, it just makes it flavorful, promise)
a few grates of fresh ginger
about a tablespoon if cornstarch
few good squirts of ketchupabout a 1/4 or 1/3 cup I guess
a tablespoon of cider vinegar
half an onion, rough chop
red pepper chopped
2 tablespoons brown sugar
splash of apple juice

I didn't but it might be a good idea to mix everything up before you pour it in. I am very informal and just threw it in the pot as I went through the kitchen and stirred it up in there.

Monday, January 25, 2010


This is one of my favorite comfort meals my mom ( aka Boo Beans, Bert, Bert Bean, Boosie, ect ect ect) makes, everytime I make it I think of her. It doesn't hurt that Nick Nick loves it as well.

2lbs stew meat
can of tomatoes OR a 8 oz can of tomato sauce
1 cup of beef stock
1 tsp worchestershire sauce
1-2 cloves garlic
1 medium sliced onion
bay leaves
1 Tbl salt
1 tsp sugar
1/2 tsp paprika ( using Hungarian Paprika gives it a great flavor as well!)
1/4 tsp pepper
1/2 tsp basil OR thyme
dash allspice or cloves

1/4-1/2 cup dry red wine
1/3 cup COLD water
2 tablespoons cornstarch

Brown the meat in bacon grease or shortening. Add next 12 ingredients ( I stick the garlic and bay leaves together on a toothpick to make it easy to get them out later) and cover and simmer for hour and a half, stir occasionally to prevent sticking and add water as needed. Remove garlic and bay leaves. Add carrots and potatoes. Cover for another 30 min. Slowly stir in a mixture of 1/3 cup COLD water with 2 tablespoon


So easy to make, don't know why anyone would use a can of the pre-made stuff.

chopped onion ( Hubby loves onion so I use a whole big one)
1 lb ground beef
cup of bbq sauce
squirts of organic heinz ketchup

brown the meat and onion, drain and add the sauces. Reduce heat to low and simmer for about 20 min, add water if it gets to thick.

We eat this with either homemade GF bread or fritos.


I heard you can put meat straight in the pot frozen so we shall see. I was in the mood for something southwestern and easy and Nick told me he misses how chicken thighs that just fall apart in the crock pot. I am thinking this is going to be served in taco shells. It is cooking now so updates to come tonight.

1 can drained corn ( I used white, NOT creamed, just kernels)
1 can black beans, drained a little not much
a pack of boneless, skinless, thighs
jar of salsa

Just throw it all in and forget about it!!

Saturday, January 23, 2010


I could live off of this stuff, for real!!!

I follow my directions for my rice. ( I like jasmine the best right now) I use half the water they call for and the other half coconut milk and a handful or two of frozen peas. Just before you serve throw in a bunch of chopped green onions and shaved cocount. OMG LOVE LOVE LOVE!

Thursday, January 21, 2010


OH MY GOD! This is one of the best things to have come out of my head!!! Some prep but oh my is it worth it!! Do the soup first to let it thicken while you get everything else ready.


1/2 cup chopped mushrooms
3 Tbl Earth Balance
glug of white wine
a cup of almond milk
1 Tbl onion minced
clove of minced garlic
2Tbl cornstarch

Heat the 'butter' in a small saucepan till bubbly, add mushrooms, onion and garlic and wine. When wilted, sprinkle and whisk in the cornstarch. if it gets to thick add some wine. ( Same goes for the chef, glug for the pan, glug for you!) Heat the milk until hot in microwave and slowly add to mixture. Simmer on low until thick.

about a pound of chicken meat cut up. ( I used boneless, skinless, boneless thighs tonight
a cup of chopped onion
a stalk of celery chopped
salt and pepper

Throw it all in a pan on med high heat and cook until meat is 160. Remove everything from the pan and into a large mixing bowl and add..


about a cup of chicken stock and mix with brownings and bring to a boil. While that is coming to a boil, mix about 2 Tbl of cornstarch and 3/4 cup COLD water and mix well. Once bubbling, add the cornstarch and water and stir until thick.

Pour the gravy and the soup into the big bowl with the meat mixture and mix it all up. I added about a cup or so of frozen mixed veggies. Grease a 8X8 pan and pour it all in. Throw it in the oven ( if you are anal about your oven as I am, place it on some foil so the boil over doesn't jack up the bottom of your oven.


Ok I swear you are almost done, it is so freakin worth it!!! For the cornbread. This is a STAPLE in our house!!!! ( Use the left over to make a few muffins to have for dessert with butter and hot syrup!)

1 cup cornmeal
1 cup rice flour
2/3 cup sugar
3 1/2 tsp baking powder
3/4 tsp xanthan gum
1 cup almond milk
1 egg
1/3 cup oil

Mix all the dry stuff together, make a little well and add all the wet. Mix well. Take the pan out of the oven, this is important to make sure that it is hot when you pour the batter on it. Pour the batter all over the meat. There will be left over. Put it back in the oven for about 25 min.



Now I don't mean to brag but I make one hell of a mean roast, Nick says it can make a puppy pull a freight train. Secret here is bacon grease!!! Don't spare your heart, your soul NEEDS bacon grease!!!

Montreal Steak seasoning, sprinkle all over the hunk of meat
Pack of GF dry onion mix
glugs of dry red wine
few cloves chopped garlic
carrots, potatoes, onions
beef stock
tsp thyme

Brown the meat on ALL sides on high in skillet. Lay veggies in the bottom of the crockpot. Lay the browned roast on top, spinkle dry onion pack all over, enough stock to just cover veggies and some good glugs of wine. Set and go.
When the meat is done, take out the meat and veggies and pour the sauce into a saucepan bring to low boil. In a cup add about three tablespoons of cornstarch and a cup of COLD water. mix real well and wisk into sauce and allow to thicken.


I use any kind of GF pasta with this one:)

1 med onion chopped
2 cloves garlic chopped
3 carrots
stalk celery
1 lb ground meat of choice
26 oz can crushed tomatoes
8 oz stock ( according to what meat you use)
1 Tbl sugar

Cook garlic and onion till soft. Meanwhile, chop celery and carrots in food processor, add to the skiller up the hear to hight and add meat and salt and pepper. Add the tomatoe and broth and sugar, simmer for about 30 min. Serve over noodles.

THis is GREAT to hide veggie purees! Add ten minutes before the end.


1lb pork loin
salt and pepper to rub loin down with
1 Tbl fresh ginger
1/4 Hoisin Sauce. ( check the ingredients! I found one that is GF at the commissary.)
1Tbl GF Soy Sauce
1/c orange juice
1/2 cup chicken stock
1 tsp seasme oil
4 green onions chopped

Salt and pepper the loins and sear all sides in a skillet with EVOO. Stick it in the oven set at 400 for 20 min, splash the juices over it every so often to keep it moist. ( I had a splash of stock to pan to help with that)
In the same pan you browned the loin in ad ginger for a min and then everything bit the onions. SImmer for 20 min, turn off heat and add sliced onions. Poor over the meat, serve with rice.


2 Tbl of any GF flour, I use brown rice for this alot
2 Tbl of oil
6 Pork Chops
1 cup uncooked rice ( REAL rice, not the minute stuff)
2 cups beef stock ( Chicken Basics is awesome!)
1 Onion thin sliced
Seasoning Salt
Garlic Powder
Onion Powder

Preheat the oven to 350. Roll the chops in the flour and shake on both sides some seasoning salt and powders and brown in oil till just browned on both sides. In large casserole dish mix the rice and stock. Place brown chops in there and then the onions. Depending on how thick your meat is cook it anywhere from 20 min to 45. I get thinner ones so it is about 20 min until they are 165 inside. GO BY TEMP! Little pink is ok on pork girls!!

If you like mushrooms it is great to mix them in with the rice and broth. I also love to add some orange peel and sage to this sometimes. Careful of sage mamas nursing with low milk supplies!


Dang it can't find where I wrote this down, will post when I find it in the depths of my recipe cabinet!


1 cup cilantro leaves
1/4 cup pecan pieces
1/4 cup olive oil
3 garlic cloves
1 Tbl lime juice
1 teas cumin

Throw it all in a food proccesor and smear on your skirt steak. Cook as you would a skirt steak.:)
After you are done with the steak reduce the heat to med and throw in the sliced peppers and onions and cook till tender. Add a little oil if you need to.


1 tsp salt
1 tsp pepper
2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp red pepper
2Tbl Earth Balance
2 Tbl EVOO
1/2 cup chicken stock ( i always us Kitchen Basics)
4 Tbl Lime Juice
6 Boneless Skinless Breasts

Mix all the seasonings in a bowl sprinkle and rub into the breasts. Heat 'butter' and oil in skillet over med hight heat. Saute 5-7 min each side. Remove the chicken and turn down the heat to low. Add the stock and juice mixing in the brownings really well. Reduce and bring back the chicken to get a good bath and serve.

Sweet Rice ( I could LIVE off of this!!!)

I follow my directions for my rice. ( I like jasmine the best right now) I use half the water they call for and the other half coconut milk and a handful or two of frozen peas. Just before you serve throw in a bunch of chopped green onions and shaved cocount. OMG LOVE LOVE LOVE!


SO I think I will start with our menu for the LAST two weeks or so. I find it easier to when I think of something to write it down right then and there or it is gone forever! I am going to be working on trying to be a coupon clipper but one thing at a time. A lot of people think that this diet is uber expensive but I think it works out to be even cheaper since you are not buying all that crap convience food. There are some good convience GFCF stuff but they are pricey and depending on where you are hard to get but I like to have one or two Namaste meals for just in case nights or lunches. I will also make it a point to make the grocery list I make for each menu. This was the hardest part for me so I hope it helps out with you making the leap, or maintaining your jump.

Garlic Lime Chicken with sweet rice and peas

Cilantro Pesto Skirt Steak with Green Peppers and Onions

Peanut Butter Beef and Rice

Consumme Pork with Green Beans

Hoisin Ginger Pork with Veggies


Salsibury Steak with Mashed Taters and Mixed Veggies

Crock Pot Orange Chicken

Sweet Balls with Rice

Beef Burgandy

Mojo Chicken and Spanish Rice

Meatloaf Beatloaf with Oven Taters

Here It Goes!

I keep on having people want to know what we are doing for dinner. It is the most dreaded thing we think of about two o'clock. Lunch has settled, the day is dragging on and all we want is dinner to be here so the rest of the day is downhill. If only dinner took care of itself. Well it can if you take a few minutes here and there. I am all about fast and easy, ( girls who know me, contain the remarks to such a phase by me!) This blog is to help all you others out there that have the whole gluten/dairy free thing going on. Be it for there little ones, selves, random loved ones coming over for dinner and you have NO idea what to make other than cardboard and water.
This adventure started about a year ago. Easton had been diagnosed with SPD sensory seeking and Aspergers at about two and half years old. Therapy was wonderful for us all but he had reached a plateau and as much as I LOVE my breads and dairies, I had to do this for my boy. There is nothing we would not do for our babes. It was going to be hard and the plunge was the scariest. We went through withdrawals complete with nightmares but by the end of the month we started seeing a different spark about him. His stool went from mud to normal, he started to go to sleep on his own, and if he woke up all he needed was cuddles. The stims started to diminish to occasional, not predicable. We were getting our boy back.
So here it is, my little outreach to all those who are scared of the leap. It is intimitating but once you get some of the basic knowledge, it gets easier, and then it become habit and then a new life as begun and it is good!

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