Archive for February, 2012

Breakfast in a Muffin (Gluten & Dairy Free)

I seem to be on a breakfast kick these days, but you can’t go to wrong with breakfast right?! And breakfast food is something you can eat for any meal….any time of the day!! I love all kinds of breakfast food…..but sometimes you just don’t have a whole lot of time to cook up bacon and eggs, etc. So this handy little recipe gives you the full meal deal, in a convenient on-the-go package, otherwise known as muffins! LOL! These are both gluten and dairy free….and SO good. I used all pre-done items, like dried chives and bacon bits (I like the Costco ones the best cause they’re real bacon!!) to save on time! These come together nice and quick, and you wont be disappointed when you bite into one!! Enjoy! 🙂

Breakfast Muffin (Printable Version)

1 cup gluten free  flour

½ tsp xanthan gum

½ tbsp baking powder

1 tsp granulated sugar

½ tbsp Italian spice

½ Tbsp dried chives

1/2 tsp salt

1/4 cup shredded soy cheese

1/4 cup crumbled bacon bits

1/2 cup almond milk

2 Tbsp canola oil

1 large egg

1/2 tsp light corn syrup

Mix all the dry ingredients together in a medium bowl. Stir in most of the cheese and all of the bacon bits. In a separate bowl, mix the wet ingredients together, then add to the dry ingredients and stir until just blended. Spray a 6-cup muffin tin and fill evenly with batter. Bake at 400 degree F for 15 minutes. Sprinkle with remaining cheese and bake another minute longer.


Dinner Italian-Style! (Gluten, Dairy & Yeast Free!)

Its official……its Lent, and that means 40 days of?!??! No red meat for me! It was actually kind of difficult to find something to give up considering I’ve already cut out so much from my diet! But to celebrate my mom’s birthday, I decided to cook up a feast… Italian style! Yup….spaghetti and meatballs, side salad and cheddar & herb biscuits. I’ve posted a recipe on here for regular beef meatballs…..but I’ve got to say…I don’t think I’m gonna go back to beef after tasting the turkey version!! SOOOO much better! And of course, me being a germ-a-phobe (not really but I like things clean!!) I’m paranoid of undercooked food and getting sick, so I tend to overcook everything!! Not to the point of burning or anything…. I just want to make sure its cooked! I’m sure this attributes to my dislike for red meat….most of its still mooing! And you overcook it and it just gets tough. Plus then I start thinking about the cow as an animal and not a slab of meat! LOL! I just can’t do that… all bloody and yugh!! Anyhow…. These meatballs were moist and tasty….even after being cooked an extra 20 degrees! I mixed up a nice big batch of gluten free pasta, add a jar of marinara sauce and there ya have it…..spaghetti & meatballs!! YUM!! But….that wasn’t enough! I miss bread!! I’ve got some good ones up my sleeve too…its not that being gluten and dairy intolerant means i can’t have bread……its just that you add in a yeast allergy and….. no bread! But these little gems are incredible!! So light and fluffy and full of flavor! Try eating just one!! Its SO not gonna happen! We ended the evening with my delectable fudgy ooey-gooey chocolate brownies! This was one amazing meal! I can’t wait to have leftovers for dinner tonight!! No one could even tell that it was gluten, dairy and yeast free!! The meatballs stay nice and moist when you reheat them…..they also freeze really well too! I’m sure these are going to become some staples in my house!! Super easy to make too! I made a nice big batch…thus saving myself from having to make lunches for hubby for at least a couple of days!! Hope you’ll give it a whirl! Enjoy! 🙂

30-Minute Baked Turkey Meatball (Printable Version

1 package (1.25 lb lean Jennie-o ground turkey)

1 egg

2/3 c gluten free bread crumbs (Ener-G GF bread crumbs)

1/4 of an onion, minced

Dash each of: garlic powder, basil, oregano, parsley, salt & pepper

In a large bowl or kitchen-aid mixer, combine all ingredients. Roll into balls or use a cookie scoop and place on a lightly greased baking sheet. Bake at 400 degrees F for 20-25 minutes or until cooked through.

Cheddar & Herb Biscuit  (Printable Version)

1 cup gluten free flour

½ teaspoon xanthan gum
1/2 tablespoon baking powder
1/8 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon shortening
1 1/2 tablespoons cold non-dairy butter
1/2 cup almond milk + 1/2 tsp lemon juice
1/3  cup grated sharp cheddar cheese (soy)

Buttery Topping:
1 1/2 tablespoons melted non-dairy butter
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
pinch of salt

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist. Using a cookie scoop, drop the biscuits onto a greased baking sheet. Bake for 10-12 minutes, until golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. When the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly. Serve immediately.

No-Bake Granola Bites

As much as I love the granola bars that I make….eating them every single day for my mid-morning snack gets kinda old! I found a recipe for these little gems, and tweaked it just a bit until I got something that I liked! You can easily switch out the “extras” with what you have on-hand, or try any combination of extras to keep it fresh! With the peanut butter, oats and nuts, you get a nice little energy burst…and the chocolate chips and honey gives it just enough sweetness to satisfy those  sweet tooth cravings! These freeze well, so you can just take a couple out in the morning and enjoy them later in the day! They are also super easy to make…..just stick in all in your kitchen-aid mixer and ball em up! No need to even turn on the oven! So have fun with these…. you pretty much can’t go wrong! Enjoy! 🙂

No-Bake Granola Bites (Printable Version)

1 cup old fashioned oats

1/2 cup peanut butter

1/3 cup honey

2/3 cup coconut flakes

1/3 cup diced walnuts

1/2 cup ground oats

1/2 cup Ghiradelli chocolate chips

1 tsp vanilla

Mix everything above in a Kitchen-aid mixer until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week or freeze.

Cinnamon Roll Coffee Cake ~ Gluten & Dairy Free!

The smell of hot cinnamon rolls right out of the oven…..what could be a better way to start the day?! Except for the fact that cinnamon rolls are 1. made with yeast 2. full of gluten and dairy and 3. time consuming (and a pain in the butt LOL!) to make. The quick, easy and delicious fix!?! Cinnamon roll coffee cake!! Who would have thought! It’s super easy to make….. AND its gluten, dairy and yeast free!!! The top gets kind of flaky and its so light and cinnamony!  YUM doesn’t even begin to describe how awesome this cake is! It definitely beats ordinary cinnamon rolls! If there’s any leftover (haha yeah right!!), its just as good cold! This is one that I’ll be making often!! I thought I missed cinnamon rolls…. but now I really know what i was missing! Hope you’ll give it a shot! Enjoy! 🙂

Cinnamon Roll Coffee Cake (Printable Version

1 1/2 cup gluten free flour

¾ tsp xanthan gum
1/8 tsp salt
1/2 cup sugar
2 tsp baking powder
¾ cup almond milk
1 egg
1 tsp vanilla
1/4 cup non-dairy butter, melted

1/2 cup non-dairy butter, softened
1/2 cup brown sugar
1 Tbsp Gf flour
½  Tbsp cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 8×8 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 30-35 minutes or until a toothpick inserted in center comes out clean.

1 cup powdered sugar
2 1/2 Tbsp water or almond milk
1/2 tsp vanilla

Drizzle the glaze over the cake.

Roasted Potato Wedges & Homemade Ranch Dip (Gluten & Dairy Free!)

Somewhere in my distant memory I have this vague recollection of creamy ranch dressing.  I remember how I used to put Ranch dressing on everything! I also remember getting really bad indigestion after eating ranch dressing! That’s probably because of the buttermilk…since I’m allergic to milk and didn’t realize it! LOL! But now that I know…. I realized how much I miss ranch! So I set out to find a gluten free AND dairy free ranch dressing/dip. Found one! And OMG it tastes amazing! Its incredible paired with sweet little crunchy baby carrots, or these delicious roasted potato wedges! Yum! You can thin it down if needed with more almond milk to make a great creamy salad dressing too! If I could have pizza….trust me I’d be dipping it in this ranch sauce! Now I’m thinking of all the things that I can make that will utilize this fabulous dip! Got any suggestions?! Let me know! LOL. In the meantime though… give these a try! The wedges are super yummy with or without the ranch. They make a nice complementary side dish or have em just for a snack! Enjoy! 🙂

Roasted Potato Wedges (Printable Version)

2 large Yukon Gold potatoes

1 tbsp vegetable oil

1/4 tsp paprika

Salt and pepper to taste

 Dash of Parsley flakes


Preheat the oven to 425F.  Wash and scrub the potatoes well. Cut potatoes into wedges and place in a large bowl. Add oil, paprika, salt, pepper and parsley and mix well to coat thoroughly. Spread the wedges, side down, on a baking sheet lined with foil. Bake in the oven 15 minutes, turning potatoes, and bake for another 15 minutes.

Gluten & Dairy Free Ranch Dressing/Dip (Printable Version)


1 cup regular or lite Mayo
1/4 cup almond milk with a dash of lemon juice
1/2 tsp. dried Parsley
1/2 tsp dried Chives
1/2 tsp. dried Dill
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/8 tsp. Sea Salt
1/8 tsp. Black Pepper


  1. Combine all ingredients in a medium bowl.
  2. Store in an airtight container in the refrigerator for up to a week.

Makes 1 cup

A Valentine’s Day Feast

We’ve all heard it…. “The way to a mans heart is through his stomach.” I am prrreeeety sure that’s true! ;)- And since I like to cook….. it works out great for us! I wanted to do something special for valentines day (feeling a little guilty since its too hard to attempt to go out to a restaurant and find gluten, dairy and tomato free food! Tack on yeast and soy free and I’m screwed! LOL!) So….needless to say…..staying home for a romantic home-cooked dinner for 2! But….I wanted to make the whole days worth of meals special….so I got up nice and early and made a delicious banana coffee cake and fresh fruit parfaits! Lunch was a quick trip home for grilled steaks (on my wonderful George Foreman!!) and homemade Ramen soup, which needs some tweeking before I post! Then for my masterpiece of a dinner! Parmesan-basil stuffed chicken breasts with pasta and mixed green salad. Dessert was easy (thank you Bobs red mill for your awesome chocolate cake mix!!) …chocolate cupcakes with dark chocolate frosting (Betty Crocker)! I was a good girl though…. most of these ended up in the freezer! Then I can pull one out for special occasions, or whenever I’m having a serious chocolate craving that I can’t resist LOL….I always wonder what in the world I’m going to do with an entire cake every time some event comes up! I don’t need to eat the whole thing, that’s for sure! Now I’ll be set for awhile!  Overall, it was a great food day and a nice Valentines day! And lucky you!! You’re going to get some amazing new recipes outta me! Hope you give em a try! Well worth it! Enjoy! 🙂

The topping was a little sweet for me….I think next time I’ll cut the streusel in half! You can try it either way though!

Banana Coffee Cake (Printable Version)


2/3 cup brown sugar

1/2 cup diced walnuts/pecans

1 tablespoon ground cinnamon

1 1/2 cups GF flour

¾ tsp xanthan gum

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1/2 cup non-dairy butter, softened

1 large egg

2-3 Large ripe bananas, mashed

3 tablespoons almond milk

1 tsp vanilla


Preheat oven to 350°F. Grease an 8×8-inch glass baking pan. Stir brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.

Sift flour, xanthan gum, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, butter, and egg in large bowl until fluffy. Beat in mashed bananas, milk and vanilla. Add dry ingredients and blend well.

Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel.

Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.

Parmesan- Basil Stuffed Chicken with Strawberry Sauce (Printable Version)


1 cup fresh strawberries, chopped

1/2 tablespoon white vinegar

2 Tbsp strawberry jam

Sea salt and black pepper

2 boneless, skinless chicken breast halves

1 oz Parmesan (or other white cheese)

2 large fresh basil leaves

2 tsp minced garlic

Chopped fresh basil


1. Preheat George Foreman grill to medium.

2. Cut all fat off of chicken. Cut a lengthwise “pocket “in each chicken breast half by cutting down through the middle of the chicken about an ¾ inch wide, but not through. Cut Parmesan cheese in 2 3×1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt, pepper and garlic and rub in on both sides. Place chicken on grill with the hold side at the top of the grill. Close grill and cook for about 12 minutes or until a thermometer in the thickest part of the breast reaches 180 F.

3.  In a small saucepan, combine strawberries, vinegar, and jam. Over high heat, cook sauce until strawberries are softened and sauce has thickened.

Serve chicken with strawberry sauce. Sprinkle with basil.

Perfect Pancakes (& Waffles) ~ Gluten & Dairy Free!

It may have taken me awhile……but I have finally perfected my buttermilk pancakes! They are both gluten and dairy free…but they are so light and fluffy and scrumptious…..just like I remember them before I had to alter them! Trust me…I have tried everything; eggs, no eggs, no xanthan gum, with xanthan gum, adding applesauce, less milk, different “buttermilk” alterations, you name it. But….I have found out the secret to perfecting not only pancakes, but waffles too! And I stumbled upon this by mistake, as I was cooking too early in the morning and was apparently still half asleep! It ending up being the best mistake I ever made! That’s how good these are! So I guess I will let my loyal readers in on this amazing secret…. beaten egg whites. If it calls for one beaten egg white…..I used two…..if it didn’t call for the egg beaten…….I beat it anyways……and you know what?! PERFECT batter! Even the leftovers, which are usually soggy or dry and gross, are delicious and still fluffy! I am honestly amazed! So I will re-post the altered versions now of these breakfast favorites…I hope you’ll give them a try! Enjoy! 🙂

Perfect Pancakes ~ Gluten & Dairy Free (Printable Version)

1 c gluten free flour + ¼ tsp xanthan gum

1 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c “buttermilk”

2  Tbsp oil

1 egg, separated

Make your buttermilk by mixing almond milk with 1 Tbsp of lemon juice to equal 1 cup. Let sit for 10 minutes. Meanwhile, beat the egg white until stiff, set aside. Combine dry ingredients in a medium mixing bowl with wire whisk. Whisk the oil and egg yolk into the buttermilk and then whisk  into the dry ingredients until  moistened. Using a spatula, fold in the egg whites. (You can add any additives like blueberries or chocolate chips now too if desired!) Heat a nonstick griddle to 325-350. Pour batter on griddle to desired size and flip when bubbles form.

Gluten & Dairy Free Belgian Waffles (Printable Version)

3/4 c + 2 Tbsp GF flour + 1/2 tsp xanthan gum

1/2 Tbsp sugar

1 tsp baking powder

1/4 tsp salt

2 eggs, separated

3/4 c almond milk

3 1/2 Tbsp oil

Blueberries (opt)

Beat the egg whites until stiff. Combine the dry ingredients in a large bowl. Combine egg yolks, milk and oil and add to dry ingredients, stirring until just moistened. Fold in egg whites (and blueberries if desired). Add half the batter to a hot greased (sprayed with Pam or Crisco spray) Belgian waffle iron. The light on the waffle iron turns off on mine when its done, or just cook until they are lightly browned. Makes 2.

Weeknight Casserole

Another busy workday, coming home exhausted and having absolutely NO idea what to make for dinner?!  This casserole is simple to make with mostly on-hand ingredients, and it freezes well too! I cut the recipe in half to make a smaller one for just the 2 of us, but you can double it and make it in a 13×9 inch pan. Sometimes I do that and then freeze individual pieces wrapped in Saran wrap and then foil. Its really easy to just grab one and throw it in a container and stick it in the microwave when you need a quick meal. They’re great to send to work for lunch with the hubby too when I don’t have any leftovers! LOL! I omitted the tomatoes and green peppers because I can’t have them, so you’re will look a little different then my photo, but any way you make it, this casserole is fantastic! Wondering what to do with that other half a can of mushroom soup!? Well stay tuned, cause I’ve got another great casserole recipe coming up that will finish up those leftovers for ya! Enjoy! 🙂

Baked Spaghetti Casserole (Printable Version)


  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 tablespoon butter
  • 14 ounces diced tomatoes, undrained
  • 2 ounces mushroom stems and pieces, drained
  • 1 ounce sliced ripe olives, drained
  • 1 teaspoon dried oregano
  • 1/2 pound extra lean ground beef, browned and drained
  • 6 ounces gluten free spaghetti, cooked and drained
  • 1 cup shredded cheddar cheese
  • 1/2 can Progresso cream of mushroom soup
  • 1/4 cup grated Parmesan cheese


  • In a large skillet, sauté onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano. Add ground beef. Simmer, uncovered, for 10 minutes.
  • Place half of the spaghetti in a greased 8-in. x 8-in. baking dish. Layer with half of the vegetable mixture and 1/2 cup of cheddar cheese. Repeat layers.
  • Pour soup over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. 

Sweet Treats

You can thank my sweet tooth, because I’m going to share with you some super easy, but super tasty desserts… and just in time for Valentines Day! These sweet treats taste amazingly delicious….and they are pretty simple to make too! The only problem you’ll have is keeping yourself from eating them all at once! So before I start craving these to the point of having to get up and make them….I’m going to get this post done! LOL! Enjoy! 🙂

Gluten-Free & Dairy-Free Brownies (Printable Version)

¾ cup GF flour

heaping ¼ tsp xanthan gum
1/2 cup brown sugar

½ cup white sugar
5 Tbsp unsweetened cocoa
1 tsp salt
½ cup non-dairy butter
2 eggs
1 tsp pure vanilla extract

Ghirardelli chocolate chips & walnuts (opt)

Preheat oven to 350 degrees. In a glass bowl, melt the non-dairy butter in the microwave. Add cocoa until blended, then add sugars and mix well. Add eggs, one at a time.  Stir in vanilla, flour, salt & xanthan gum. Add in chocolate chips and walnuts if desired. Do not over mix. Spread into a greased 8×8 baking pan, bake for 30 minutes. Cool .

Turtle Brownies

Brownie batter from recipe above (minus chocolate chips and walnuts)

Smucker’s caramel sauce or make your own for non-dairy

1 cup Ghirardelli semisweet chocolate chips

½ cup coarsely chopped pecans

Heat oven to 350°F . Grease bottom of an 8×8 inch square pan. Make the brownie batter following the recipe above. Spread 2/3 of batter in pan. Bake 10 minutes. Drizzle caramel evenly over partially baked brownie. Sprinkle with half the chocolate chips and half the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining chocolate chips and pecans. Bake 20 to 25 minutes longer or until top of brownie looks dry. Cool completely before cutting.

*** I like to make these brownies as a brownie mix in a jar and give them as gifts! They turned out super cute and its great (and really easy) for people who are gluten free and don’t like to cook! All they have to do is add the eggs and butter and vanilla and bake them! These are the ones I made for Christmas…. I made little tags with the directions on them too.I layered them from the bottom up… the flour, xanthan gum and salt mixture. Then the brown sugar, cocoa, white sugar and topped with the chocolate chips and then walnuts. They fit perfectly in these little jars…I think they were 2 cup capacity jars.

Peanut-Butter Oatmeal Cookies (Printable Version)

1 cup GF quick-cooking oats
1 cup all-purpose GF flour + 1/2 tsp xanthan gum
1/2 tsp. GF baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup dairy-free margarine, softened
1/2 cup Skippy Creamy Peanut Butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 tsp. pure vanilla extract
6 oz. Ghirardelli semi-sweet chocolate chips


1. Preheat oven to 350°. Combine oats, flour, baking powder, baking soda and salt in small bowl; set aside.
2. Beat margarine and peanut butter in large bowl, with electric mixer on medium speed until smooth. Beat in sugars, then egg and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate chips.
3. Using a cookie scoop, drop dough by rounded tablespoonfuls on greased baking sheet, 2 inches apart. (9 on pan)
4. Bake 12-13 minutes or until golden on edges. Let cookies sit on pan 2-3 minutes. Remove cookies to wire rack and cool completely.

Yield: 18 Cookies

%d bloggers like this: