Archive for April, 2012

Mini Chicken Pot Pies (Gluten Free)

Comfort food turned finger food! These really do taste like chicken pot pie, but basically in a muffin! They are incredibly easy and quick to make and delicious as well! I’m in a huge rush this morning, and really…what else is there to say?! But I promised I’d get this much anticipated recipe posted….next up is chicken and dumplings! (i hope!) Enjoy! 🙂

Mini Chicken Pot Pies (Printable Version)

Chicken Mixture

1/2 cup cooked chopped chicken

2 Tbsp chopped onion

1 /2 cup frz mixed vegt, cooked

1/4 teaspoon salt

1/8 teaspoon ground thyme

1/2 cup shredded sharp cheddar cheese

Baking Mixture

1/2 cup Gluten Free Bisquick

1/2 cup almond milk

2 eggs


Heat oven to 375°F. Spray 6 regular-size muffin cups with cooking spray.

Combine chicken, onion, vegetables, seasonings and cheese.

In medium bowl, stir baking mixture ingredients with whisk until blended. Spoon 1 1/2 tablespoon baking mixture into each muffin cup. Divide chicken mixture equally into muffin pans and top with remaining baking mixture.

Bake 20-25  minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.


A Little More Omega-3 ~ Tuna Burgers (Gluten & Dairy Free)

These tuna burgers are amazing….and healthy! Packed full of protein and omega-3, they are grilled instead of fried! I just showed the photo of the burger since I eat it plain like that, but you can certainly do it like a “normal” non-allergic person and have the full lettuce, tomato, cheese, tartar sauce, etc on a nice gluten free bun! But its still pretty darn tasty just by itself. You could also throw in whatever seasoning you like to this…I’m pretty basic so i stuck with just the salt! LOL. You can also double the amount of breadcrumbs and celery & add more veggies and make 4 patties… since  there’s just the 2 of us….I cut it down and just made 2, and then there’s more fish per serving too! Give em a try! Enjoy! 🙂

Tuna Burgers (Printable Version)


1 can (6 to 7 ounces) Albacore tuna, drained and flaked

1/4 cup dry gluten free bread crumbs

1/4 cup finely chopped celery & onion

2 Tbsp mayonnaise

1 egg, beaten

Dash of salt


In a bowl, combine the tuna, bread crumbs, celery, onion, mayonnaise, salt and egg. Shape into 2 patties. On a greased George Foreman, cook patties for 4-5 minutes on medium heat or until internal temperature reaches 160 F or higher.

Chocolate Chip Scones (Gluten & Dairy Free)

Nothing beats a Sunday morning breakfast! I wanted to make something different… this morning I set out to make scones…..and not just any scones mind you….but amazing, melt in your mouth delectable chocolate chip scones! I wasn’t sure how these would turn out dairy and gluten free, but you can’t tell the difference! They are nice and light and flaky. They are super easy to make, I cut the recipe in half to just make 4, but you can easily double it if you want more. This ones definitely a keeper and since its so quick and easy to make, I’m sure I’ll be making these more often! Enjoy! 🙂

Chocolate Chip Scones (Printable Version)

1 c gluten free flour

1/2 tsp xanthan gum

2 Tbsp sugar

1/2 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

1/4 c non-dairy butter

1/4 c mini Ghirardelli chocolate chips

1/2 tsp vanilla

1/3 c almond milk + dash lemon juice

Egg Mixture:

1 egg, lightly beaten

1 Tbsp almond milk


1/2 Tbsp sugar

Dash cinnamon

Mix almond milk and lemon juice and let sit 5 minutes. In large bowl, mix dry ingredients. Cut butter in with pastry blender until coarse crumbs. Stir in chocolate chips. Add milk & vanilla and stir until dough comes together. On lightly floured surface knead dough 4-5 times, then pat into a circle, about 1 inch thick. Cut into 4 equal wedges. Place scones on a parchment paper covered baking sheet. Brush with egg mixture. Sprinkle topping evenly on top of scones. Bake at 400 for 15-20 minutes or till golden brown. Check with toothpick. Transfer to wire rack to cool.

Apple Cheddar Turkey Meatballs

Meatballs…….so easy to make, and so yummy to eat! Such a simple food……but it doesn’t have to be! This recipe is a new take on meatballs….. not just plain ole beef! Its a nice change….and I’m finding that giving up red meat was easier then i thought…and I’ve kind of just stuck with it. I don’t think it likes me much anyways! LOL! Ground turkey is a much healthier alternative….and did you know that turkey has just as much iron in it as red meat?! Chicken doesn’t have iron, but turkey…. yes! So…. I’ve just been swapping out the beef for turkey, and its fabulous! These meatballs are a great example, throw in some apple and some sharp cheddar (my splurge for the week!) and they are soooooo tasty! Even reheated…not that there will be any left! I decided after making an entire pan of meatballs and still having some meat mixture leftover, to just put it in the fridge, and the next day I made it into patties and grilled them up on the George Foreman…..SO so soooooo good! So, I guess what I’m sayin is that this recipe makes great burgers too! Either way you wanna dish it…..this ones a keeper! Enjoy! 🙂

Apple-Cheddar Turkey Meatballs (Printable Version)

1 lb lean ground turkey
1 egg
1 medium apple, peeled and minced
½ cup sharp cheddar cheese, shredded
1 tsp salt
1/2 tsp onion powder

In a large bowl or kitchenaide mixer, combine all ingredients. Using a cookie scoop, shape into balls, and place on a greased cookie sheet. Bake at 375 for 35-40 minutes, or until temperature reaches 180 F or higher.

Cinnamon Swirl Banana Bread (Gluten & Dairy Free)

I LOVE banana bread….but sometimes you just need to change things up a bit…..and that’s where this amazing, cinnamony deliciousness comes in! So moist and full of both banana and cinnamon flavor, it practically melts in your mouth! Easy to make……and even easier to eat, LOL, you might want to make this in the mini loaf pans so you can eat one and freeze one…that way you’ll have it on hand when that craving strikes! It fact…that’s where I’m headed now! It looks so good on here I’ve just got to have a piece! Enjoy! 🙂

Cinnamon Swirl Banana Bread (Printable Version)

For the bread:

  • 3-4 over-ripe bananas, mashed
  • 1/3 cup melted non-dairy butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tsp pure vanilla extract (GF)
  • 1 tsp baking soda
  • dash of salt
  • 1 1/2 cups GF flour
  •  3/4 tsp xanthan gum

For the swirl:

  • 2/3 cup sugar
  • 2 Tbsp cinnamon
  1. Preheat oven to 350. Grease a 9×5 loaf pan.
  2. Mix bananas, butter, sugar, egg, and vanilla together. Sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour and gum. Be careful not to over-mix!
  3. In a small dish, mix together the sugar and cinnamon.
  4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
  5. Bake for 50-60 minutes.

Double Chocolate Muffins

Who doesn’t love chocolate right?! These little morsels are filled with not only one, but two types of chocolate! I say, the more the merrier! LOL! These taste more like a cupcake then a muffin right out of the oven, but after they cool the taste like a muffin. They’re quite addictive though, so be careful! Again, these are both gluten and dairy free…. but still oh so good! I just found Ghiradelli makes both dark and mini chocolate chips now, or maybe I’ve just been blind at the store?!? but i think dark chocolate chips in the muffins would be yummy! Maybe next time I’ll give that a try. Definitely worth making these bad boys! Enjoy! 🙂

Double Chocolate Muffins (Printable Version)


½ cup Ghiradelli chocolate chips

2 ½ Tbsp non-dairy butter

½ cup almond milk

1/4 cup + 2 Tbsp sugar

1 egg

3/4 tsp vanilla extract

½ cup + 1/3 cup gluten free flour

½ tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

1/2 cup Ghiredelli chocolate chips



1. Preheat the oven to 400 degrees F. Grease mini muffin pan.
2. In a small bowl melt ½ cup chocolate chips together with the non-dairy butter in the microwave.
3. Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the milk, sugar, egg, and vanilla, until well blended.
4. In a large bowl, stir together flour, gum, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the remaining chocolate chips. Spoon the batter into the greased muffin cups.
5. Bake at 400 degrees F for 12 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand 5 minutes before removing the muffins and letting them cool on a wire rack.
yld 18 mini muffins


Fruity Baked Oatmeal

Not your typical, boring bowl of porridge….this baked fruity oatmeal has no flour, yet it still turns out cake-like and delicious! You could make it with any fruit combination really. And for someone who doesn’t necessarily like plain ole oatmeal (like my hubby!) this is a sure way to get them to eat it….willingly! LOL! Its really tasty, full of flavor and nutrition….and its both gluten and dairy free! I’ve made it with apples and raisins before as well, and that is super yummy too! I love the peach and blueberry combo though…so i usually just stick with that! It does take awhile to bake…as your stomach is growling and you’re peeking in the oven to see if its finally done yet! LOL…..maybe that’s just me?! It’s worth the wait though! Give this one a try! Enjoy! 🙂

Fruity Baked Oatmeal (Printable Version)


  • 1 ½ cup quick-cooking oats
  • ½  cup packed brown sugar
  • 1 teaspoon baking powder
  • ½  teaspoon salt
  • ¼  teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • ½  cup almond milk
  • ¼  cup non dairy butter, melted
  • 1/3 cup chopped fresh, frozen or canned peaches
  • 1/3 cup fresh or frozen blueberries


In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. Combine the egg, milk and butter; add to the dry ingredients. Stir in the peaches and blueberries. Pour into a greased glass loaf pan. Bake, uncovered, at 350° for 45 minutes or until a knife inserted near the center comes out clean.

*Substitute the peaches and blueberries for apples and raisins and double the cinnamon!

Sweet Blueberry Muffins

For some reason I just wanted to go back to the basics this morning and have some plain good ole blueberry muffins! These are the ones I grew up eating, converted to be gluten and dairy free of course! And I use a muffin top pan for these…. because of course the top it the best part, and who wouldn’t want more of it!?! I found mine at bed bath and beyond but you can order them online too. Since there are only 6 with one of these pans that means that each muffin is actually worth 2 regular muffins, but its well worth it! These muffins are simple to make (obviously since as kids WE got to make them!) and they are nice and moist and delicious! I like to sprinkle on a little sugar before I pop them in the oven too….just realized I didn’t add that to the recipe. Either way works though, they’re still just as tasty! Enjoy! 🙂

Sweet Blueberry Muffins (Printable Version)

1 egg

½ c almond milk

¼ c oil

1 ½ c gluten free flour

3/4 tsp xanthan gum

½ c sugar

2 tsp baking powder

½ tsp salt

1 c fresh or frozen blueberries


Oven 375 F. Grease bottoms only of 10-12 cup muffin pan or 6-cup muffin topper pan. Mix milk, oil and egg in a glass measuring cup. Mix dry ingredients in bowl & add liquid to it. Stir until just combined. Don’t over mix! Rinse 1 c blueberries in warm water, drain well, gently fold in. Bake 20-25 min. Remove immediately from pan when done.

Lemon-Berry Shortcake

Hope everyone had a happy Easter! We were busy running around to his family and my family, then home for me to cook Easter dinner for my family! A little hectic…things never work out as planned! The one thing that DID turn out fabulously was dessert…. which is great cause that’s my favorite part! LO! I love this recipe because it has a nice lemon flavor (not enough to kill my stomach tho! YAY!) and there are berries in the cake too, which is awesome since I can’t have whip cream and can’t seem to find any non-dairy whip cream anywhere! It’s not the same without that….but this cake is so good I have it eaten before I even realize oh yeah….whip cream on shortcake! You don’t need it! Fresh strawberries on top is pretty yummy too! Whatever way you wanna eat this……I guarantee its gonna be good! Try it out & enjoy! 🙂

Lemon-Berry Shortcake (Printable Version)


1-1/3 cups gluten free flour

1/2 tsp xanthan gum

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

2/3 cup almond milk + squirt lemon juice

1/4 cup non dairy butter, melted

1 tablespoon lemon juice

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1 cup sliced fresh strawberries


Combine almond milk and lemon juice and let sit 5 minutes.

In a large bowl, combine the flour, gum, sugar, baking powder and salt. In another bowl, combine the egg, “buttermilk”, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into a greased and floured 9-in. round baking pan.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely or cool in pan.

Top with fresh strawberries and (non-dairy) whip cream if desired.

Chocolate Quinoa Cake (Gluten & Dairy Free)

Moist, chocolate decadence in every bite…. this cake is both gluten and dairy free. Its made with whole quinoa (if you can believe that!?!) and absolutely no flour of any kind! You actually blend up the quinoa. Apparently quinoa is a super-food. I’ve never really been a big fan, but this cake looked so good I just had to try it…..and ya know what?!? It IS! It’s got a rich chocolatey flavor, and it freezes well too! Its rather filling, so it lasts a while…….you may just have to share! Enjoy! 🙂

 Chocolate Quinoa Cake (Printable Version)

2/3 cup white or golden quinoa
1 1/3 cup water
1/3 cup almond milk
4 large eggs
1 tsp. pure vanilla extract
3/4 cup non-dairy butter, melted and cooled
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Rinse the quinoa. Add to pan and bring the quinoa and water to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.

Combine the almond milk, eggs and vanilla in a blender or food processor. Add 2 cups cooked quinoa and the butter and continue to blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving. Frost if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.

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