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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