Gluten Free

Halloween White Chocolate Chex Mix

One of our favorite party treats made Halloween style…I dare you to eat just one handful, this stuff is seriously addicting and the perfect sweet, salty and crunchy mix.


1 bag white chocolate chips
4 cups Rice or Corn Chex cereal
2 cups bite-size  gluten free pretzel twists or pretzel sticks
1 cup M&Ms
1 cup candy corn


In a microwavable bowl, microwave white chocolate chips uncovered in 30 second intervals, stirring between each interval, until melted and smooth.
In a large bowl, combine Chex, pretzels, candy corn and M&Ms.
Pour white chocolate over top and mix until evenly coated.
Spread on waxed paper until chocolate is set, about 30 minutes.

Store in an airtight container.


Breakfast, Celiac, Family Meals, Gluten Free

Chicken Maple Sausage and Spaghetti Squash Breakfast Bake

I love prepping my breakfast for the week on Sundays, makes it so easy to get through the week since I pack my breakfast to eat at work. Breakfast bakes are my go to and this one did not disappoint! Was just as delicious on Friday as it was on Monday!

Serves 6

3 cups roasted Spaghetti Squash
1 tbsp Olive Oil
½ tsp garlic powder
Salt and Pepper, to taste
1 package Applegate Chicken Maple Sausages, cut into quarters
½ Onion, chopped
1 tsp salt
1 Tbsp dried Thyme
1/2 tsp ground nutmeg
1 tsp Paprika
1/4 tsp Cayenne Pepper
1 tsp Black Pepper
8 whole Eggs
1/2 cup Milk ( dairy or non-dairy)
1 cup shredded cheddar or your favorite cheese

Preparing your spaghetti squash, microwave whole spaghetti squash for 3 minutes, this makes it easier for you to cut it in half without risking injury to fingers or limbs. Scoop out seeds from each half of squash. Drizzle ½ tbsp of olive oil inside each half and massage around, sprinkle with salt, pepper and garlic powder. Place face down on a baking sheet lined with foil and bake at 375 degrees for 45 minutes. Scoop roasted spaghetti squash out of each half into a bowl. You will use roughly about ½ of this spaghetti squash. I like to save the rest to serve later in the week with buffalo chicken, meatballs and sauce or any type of yummy bowl recipe!
Crack all eggs into a small bowl, add milk and whisk with salt and pepper to taste. Add egg mixture to large bowl with spaghetti squash, add cheese, spices, sausage and onion and mix together.


Place into greased 9×9 pan and bake at 375 degrees until egg is cooked through in center.


Celiac, Family Meals, Gluten Free

Pizzadilla-Kid and Adult Friendly

It is Taco Tuesday at our house and my middle guy wasn’t feeling we improvised Taco Tuesday for our pizza fan and made Pizzadillas!


4 corn tortillas

1/4  cup mozzarella cheese or your fav

8 slices pepperoni

marinara sauce for dipping

Heat a skillet or grill pan over medium high heat and coat with cooking spray. Place 2 tortillas in skillet, top each with cheese and then pepperoni. Top with remaining 2 tortillas. Cook for approximately 2-3 minutes on each side until browned to your liking.

Slice with a pizza cutter into triangles and enjoy! You can totally add in any of your favorite pizza toppings as well!

Breakfast, Celiac, Dairy Free, Gluten Free, Side Dishes

Maple Bacon Hash

This week we had Meal Prep Monday instead of Sunday! Oh how I love Monday holidays! Maple Bacon Hash is on deck for my breakfasts this week and it is amazing, perfect for Fall although the weather is going to be more summery for the next 2 days. This is a quick and easy recipe to throw together and would be amazing for a Brunch or Thanksgiving side dish!



2 sweet potatoes, peeled and diced

¼ onion, chopped

1 lb bacon, diced

1 teaspoon cinnamon

1 tablespoon maple syrup


In a large skillet on medium/high heat, cook bacon until crispy. Place cooked bacon onto a paper towel lined plate.


Drain bacon fat from skillet, leaving 2 tbsp remaining in skillet. Cook sweet potatoes and onions over medium/high heat in bacon fat, stirring every couple minutes until soft inside and crispy outside, about 10-15 minutes.


Add 1 teaspoon cinnamon and stir, add 1 tbsp maple syrup and stir. Add bacon back into skillet, stir and enjoy! I love mine with an over easy egg on top, it is also delicious as is!


Celiac, Dairy Free, Gluten Free

Pumpkin Spice Dairy Free Creamer


I have been trying to track down an unsweetened pumpkin spice dairy free creamer for weeks with no luck. I found one online but it was sold out. I then realized I had all the of the ingredients to make my own and without any additives. This recipe yields approximately 16 ounces of delicious pumpkin spice creamer.


12 ounces unsweetened vanilla almond milk
2 tablespoons pumpkin puree ( Great Value Organic Pumpkin)
2 tablespoons almond butter
2 teaspoons Pumpkin Pie Spice ( Great Value brand is labeled Gluten Free)

Place all ingredients in blender and blend for at least 30 seconds. I store mine in a mason jar in the fridge for up to one week.

I love to add a scoop of Vital Proteins Collagen in with my morning coffee for an extra boost. Find it here on Amazon

If you like your creamer sweet you can add in maple syrup to taste.

Celiac, Family Meals, Gluten Free

Slow Cooker So Easy Buffalo Chicken Chili

This is hands down maybe one of my favorite easy slow cooker recipes ever! You must make it soon! Perfect for an easy weeknight meal, Lazy Saturday or Football Sunday!


1 lb ground chicken
2 celery stalks, diced
2 carrots, peeled and diced
¼ cup diced onion
1 cup chicken broth ( I love to use Sam’s Choice Organic Chicken Bone Broth)
1 tbsp chili powder ( My favorite is Trader Joe’s Chili Lime Seasoning)
1 tsp cumin
1 tsp smoked paprika
½ cup Frank’s Buffalo Sauce
15 oz can tomato sauce ( I use Hunt’s)

Blue Cheese Crumbles
Blue Cheese Dressing
Sliced jalapenos
Tortilla Chips

Now this is a tricky recipe so make sure you read through the instructions carefully before starting.

Place all ingredients in slow cooker. (except for garnishes)
1. Mix ingredients to combine.
2. Place slow cooker on low for 8 hours.
3. Really, that is it and you do not have to brown the ground chicken before hand.

I garnished mine with sliced fresh jalapenos, a heavy drizzle of Ken’s Chunky Blue Cheese Dressing and Late July Organic Tortilla Chips!


Celiac, Dairy Free, Family Meals, Gluten Free

Crispy Fish Sandwich


fish sandwich 4
1 lb skinless haddock or cod fillet
½ cup gluten free bread crumbs
1 cup almond flour ( can use 2 cups gluten free bread crumbs if you need to remove nuts)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon Old Bay Seasoning
½ teaspoon onion powder
½ teaspoon paprika
2 tablespoons butter or dairy free alternative such as Earth Balance (which is what we used), melted in a shallow bowl

Cut fillet into playing card-sized pieces.

Mix bread crumbs, almond flour and spices on a large plate.

Fish sandwich
Prepare a sheet pan with parchment paper and spray with oil. Preheat oven to 400 degrees
Dip fish into melted butter and then coat in bread crumb mixture.

Fish Sandwich 3

Place fish on prepared sheet pan leaving space in between pieces. Once all pieces of fish have been coated, spray the tops of the fish with oil.

Place into preheated oven for 15 minutes.

We like our sandwiches on toasted Canyon Bakehouse Bread and topped with Tartar Sauce. You can also add lettuce, cheese or whatever you would like or make it in a lettuce wrap!

Not going to lie, I bought this for the name!

tartar sauce

Celiac, Dairy Free, Family Meals, Gluten Free

Baked Chicken Tenders


Chicken and Parsnip dinner

3 boneless skinless chicken breasts
1 cup gluten free bread crumbs
1 cup almond flour ( can use 2 cups gluten free bread crumbs if you need to remove nuts)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
2 eggs, beaten in a shallow bowl

Cut chicken breasts into strips against the grain.

chicken teners

Mix bread crumbs, almond flour and spices on a large plate.

chicken tenders
Prepare a sheet pan with parchment paper and spray with oil. Preheat oven to 400 degrees
Dip chicken strips into egg and then coat in bread crumb mixture. Place chicken on prepared sheet pan leaving a little space in between each chicken strip. Once all pieces of chicken have been coated, spray the tops of the chicken with oil.

Place into preheated oven for 15 minutes, flip and bake for another 15 minutes.

Make theses into a meal with a salad and my Roasted Parsnip Fries and Fry Sauce for dipping!

The leftovers are pretty great too! I usually reheat them in the oven if I am home at 350 for about 5 minutes!

Chicken and Parsnip leftovers

Celiac, Dairy Free, Family Meals, Gluten Free, Side Dishes

Roasted Parsnip Fries with Fry Sauce

Not going to lie, I was super hesitant to try Parsnip Fries but I was in need of new veggie recipes to add to the rotation and I was not disappointed. They looked so good out of the oven that everyone was excited for fries with dinner! The Fry Sauce for dipping compliments the fries perfectly and I cannot wait to eat the leftovers and make again!


3 parsnips
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and Pepper


Peel parsnips and cut into fry size pieces, making them all of equal thickness, Place parsnips on sheet pan lined with parchment paper. Drizzle olive oil over parsnips. Sprinkle garlic powder, salt and pepper over parsnips. Mix together on sheet pan to cover the parsnips in oil and seasonings. Lay all of the parsnips flat and spread out for equal roasting.
Bake at 400 degrees for 30 minutes until golden brown and crispy.

Fry Sauce

¼ cup mayo
3 tablespoons ketchup
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
A couple dashes of salt and pepper

fry sauce

Mix all ingredients together while parsnips are roasting. Serve with Roasted Parsnip Fries

Celiac, Dairy Free, Family Meals, Gluten Free

Crispy Onion and Peach Kale Salad



I absolutely loved this refreshing and crunchy salad on a warm summer afternoon. This recipe serves two and I saved half for my lunch tomorrow! If you are not a huge kale fan you can do half kale and half your fav greens. Massaging the kale really makes a difference in the texture and is pretty relaxing to do…and it moisturizes your hands!

¼ white onion, sliced
2 tablespoons gluten free flour
2 tablespoons olive oil

1 peach, peeled and sliced
1 tablespoon coconut oil

4 cups of kale, stalks removed and chopped
Drizzle of olive oil
A couple pinches of salt

2 tablespoons chopped walnuts

Your choice of dressing or a simple drizzle of lemon juice. I used a Lemon and Shallot Vinaigrette I found at Whole Foods in the Produce section.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Slice onions and dredge through flour. Add onions to hot skillet and saute for about 10 minutes, tossing frequently.
Once onions are browned and crispy remove to plate.

Add coconut oil to hot skillet and then add peaches, toss frequently until caramelized, about 5-7 minutes.


While peaches are cooking, mix chopped kale with a drizzle of olive oil and salt in a medium bowl and massage kale for a few minutes to tenderize the leaves.


Add kale to serving bowl or individual bowls. Add prepared onions and peaches, top with chopped walnuts and dressing. Toss and enjoy!